Station Eats fall recipes are here!

Station Eats fall recipes

As summer fades into fall, Station Eats warms up the fall chill with delicious, seasonal

comfor t food. You can re-create these hear ty f lavors at home with these easy to make

recipes. The fall burger and spiced pumpkin shake are perfect for a halloween party!

The Fall Burger

free range turkey burger with lettuce, tomato, sage, thick cut bacon, cranberry aioli

Ingredients

1 lb free range ground turkey (thigh meat

is juicier and more f lavorsome)*

4 burger buns

4 - 8 leaves green leaf lettuce (any green

will do)

8 fresh sage leaves

8 slices ripe tomato

4 pieces cooked thick applewood smoked

bacon (preferably nitrite / nitrate free)*

1 cup mayo

1/4 cup cranberry jelly

salt and pepper

2 tablespoon vegetable oil

*Note: Available at Wholefoods. Fairway and Trader Joes are good options.

Note: We recommend a cranberry jelly with tex ture - made with whole cranberries.

Directions

1. Divide turkey meat into 4. Gently mold 4 equal size size patties. Each patty should be about 3.5

inches in diameter. Don’t overwork the meat, Set aside and place in fridge to chill.

2. Prepare toppings ready to dress your turkey burger:

i. wash, dry, and trim lettuce to f it over each patty.

ii. 2 sage leaves per burger

iii. 2 slices of tomatoes per burger

iv. cut each slice of cooked bacon in half

3. Make cranberry aioli:

i. mix mayo, cranberry jelly and seasoning to taste. Set aside.

4. Heat up a cast iron skillet or non stick pan.

5. Add vegetable oil. You are ready when oil surface shimmers.

6. Season turkey patties with salt and pepper on both sides.

7. Place in pan and cook for 3 minutes per side. Internal temp should reach 165 degrees.

8. While turkey is grilling, split

your burger buns and toast.

Note: A good trick is to heat the cast iron skillet

to a high temp and then toast buns directly on

surface of the skillet. Watch your buns. They

toast fast. Set aside. This way you get a smokey

f lavor and less cleaning! Then proceed to step 5.

9. Place grilled burgers on bottom por tion of

each toasted bun.

10. Top each burger with two sages leaves,

lettuce, two slices of tomato, two bacon halves.

11. Carefully spread a generous of amount of

cranberry aioli on the top por tion of the toasted

bun.

12. Place this over the burger and toppings.

Serve with a side of oven baked sweet potato fries. Bon Appetit!

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 More on next page.....Here is the rest. 

Spiced Pumpkin Milkshake

spiced pumpkin and vanilla ice cream

This is a very f lexible recipe. Use the ingredients and their quantities below as a guide. You can add

more or less to suit your taste.

Ingredients

1 16 oz can organic pumpkin puree*

1/2 cup dark brown sugar

1 oz pumpkin spice

2 cups vanilla ice cream

1 cup milk

Whipped cream

Ground cinnamon

*Note: Another good option is Libby’s pumpkin puree.

Directions

1. Mix the pumpkin puree, brown sugar and pumpkin spice and set aside.

2. In a blender, add ice cream and milk.

3. Add 1 cup of spiced pumpkin puree mix.

4. Blend well.

5. Pour into a tall glass.

6. Top with whipped cream and dust with cinnamon powder

For a spiked version, add cognac, dark rum or brandy. Goes great with your fall burger. Also,

makes for a fun, unique desser t after a fall dinner party.

Station Eats will be serving the fall burger and spiced pumpkin shake at both locations through

November. Stop by the Station Eats Stamford location on November 18, 2012, feast on a fall burger

washed down with a pumpkin shake and enjoy the Stamford Thanksgiving Day Parade from

Stamford’s best vantage point.
Information available at www.stationeats.com or 203 588 0960