Our Best Ever Fall Recipes!

best-ever-fall-recipes-little-rusted-ladle-midwest-milwaukee-food-photographer-webThe flavors of fall sing like the most talented choir. Nothing beats the anticipation of knowing that very soon we will be delving into all the incredible ingredients that mother nature provides for us this time of year. Ingredients that transform into delicious recipes. Fall recipes are searched more than any other season for a reason. It’s the same excitement that comes with all the other activities in fall. Leaves morphing into beautiful tones of orange, yellow, red and browns. The smell of burning wood. Football games every weekend and with them comes tailgating and football parties. But what links those events is food. Glorious fall food. Can you imagine fall without all the incredible apple recipes like pie, cider, doughnuts, apple sauce, or caramel apples? How about perfectly tart cranberries or the perfect bowl of chili? The thought of eating cheesy french onion soup on a crisp fall day makes me giddy with anticipation. Eating a creamy cheese spread while enjoying a Packer or Badger game with friends and family is as traditional as it gets. The smell of fresh baked bread just coming out of the oven waiting to be slathered with real butter. Fall vegetables like acorn squash, parsnips and brussels sprouts, roasted to perfection. Yes, these are just a few of the reasons why fall is king when it comes to food. We may be sick of these flavors come next March, but right now, they are awesome!

Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_4 96WMWhen looking back over the last three and a half years that Jena and I have been doing this, we realized how much we loved some of the fall food shots we’ve done. They bring back wonderful memories of the moments in which they were made. The apple article we did a couple of years ago and that incredibly delicious apple upside down cake.

Cranberry Butter Popovers - Little Rusted Ladle - Jena Carlin Photography - King Arthur Flour Limited Usage
The wonderful cranberry article about Jena’s family that was recently featured in Sift Magazine showing off the popovers with cranberry butter, which is one of my favorite shots ever!

Homemade Soup Recipe | Pork and Pumpkin Mole Chili | www.littlerustedladle.com
The Pork & Pumpkin Mole’ Chili. If you knew how incredible my kitchen smelled while making that, you’d run out to the store and make it tomorrow.

Appetizers | German Onion Soup | Black and White Food | www.littlerustedladle.com
The black and white series we did a couple of years ago for New Years Eve party featuring a German Onion Soup. We worked very late on the day we shot that, but it was worth it.

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com
The yummy Pull Apart Bread we did. I can still taste that one!

Pomegranate Squash with Spiced Squash Seeds Recipe | www.littlerustedladle.com
Our Sweet Pomegranate Squash with Spiced Squash Seeds among other tasty Thanksgiving recipes that we shot in Jena’s home. Her dinning room was the perfect backdrop for our Rustic Thanksgiving Feast feature.

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And what is fall without apple pie… apple pie infused bourbon that is!

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Here is the slush recipe to go along with that apple pie infused bourbon. Drink up!

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The Pork Chops we did as part of the apple series that took all of about fifteen minutes to shoot because they were so perfect right out of the oven! My girlfriend Judi still calls that meal one of the best I’ve ever made for her, and believe me, there have been quite a few. We decided to repost some of these shots to get everyone as excited for fall as we are. We hope you enjoy them as much as we did making them. We will try to create some more very soon.

We would like to conclude this article with an apology for our infrequent posts.  However,  you may not be that disappointed because we’ve been very busy writing and photographing tons of new recipes for our NEW COOKBOOK!

That’s right, we are thrilled to let our fans know that Little Rusted Ladle will have a new cookbook coming out next spring. We will be done with it in about a month, after which we will resume our articles. Stay tuned for how you will be able to order a copy or where and when it will be available. We are really excited about it and know you will be too. Enjoy fall, family and friends. Until next time, cook with love and live to cook.

Jim & Jena

Katie - Yay! I’m so looking forward to your cookbook. You two are so inspired, I’m sure it will be a delicious book for the taste buds and the eyes!

Honey Bee Family Farm’s Lemonade Stand + Recipe

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Here is one last taste of summer! We went to the Maule’s family farm, Hawkeye Farms, where they take care of chickens, pigs, goats and last but not least… BEES! Take a look at all the fun we had making this Honey Peach Mint Lemonade. Plus have fun with your own last lemonade stand for the summer. Use these amazing free printables designed by the talented Jesse Maule himself. He designed the graphics for the sticker labels, banner and a poster for you!

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Honey Bee Family Farm's Lemonade Stand + Recipe
 
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Author:
Recipe type: Drinks
Serves: 6
Ingredients
  • 3 medium peaches, peeled and sliced, pit removed
  • 6 cups water
  • 1¼ cup Honey
  • 1 cup fresh lemon juice (about 5-6 lemons)
  • zest of 4 lemons
  • 10-15 mint leaves
  • 4 cups ice
  • thinly sliced lemons and peaches for garnish
Instructions
  1. Muddle mint, lemons and peaches.
  2. Combine all ingredients together. Stir.
  3. Garnish with thinly sliced lemons and peaches.

 

Jackie Slade - I loved the bee video. And the beautiful towhead family too. Thx

Pam Stasney - Such beautiful & fun images! An incredible visual story! Makes me want organic, homemade lemonade.

Raspberry Burnet Soda Pop

Raspberry Burnet - Soda Pop - Simple Summer Drink - Food Photography - Little Rusted Ladle - WebFB

“Raspberry beret, the kind you find in a second hand store. Raspberry beret and if it was warm she wouldn’t wear much more. Raspberry beret I think I love her.” Come on sing it with me. Let me guess, you’re kind of wondering what the heck I’m singing a Prince song for? Well, Jena and I were working on a recipe shot for this little project we are doing. It’s top secret, so I can’t tell you, but we will let all our fans know very soon, so stay tuned. Anyway, while making a drink for the shot which had the herb known as burnet in it, Jena said “hey, why don’t we put raspberries in it and we can call it raspberry burnet?” Clever huh? So that is why I’m singing that song. You can’t help it, it just comes out of your mouth.

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It’s a very easy drink, and quite refreshing. Fresh raspberries, burnet, fresh lime juice, and sparkling water with a little lemon lime soda. What’s burnet you ask? Burnet is a very cool looking perennial herb that tastes a lot like cucumber. Since craft cocktails using cucumber are in vogue right now, I thought making a drink with an herb that tasted like cucumber would be a little different. That and we had to use it so we could sing that song while we photographed  it.

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Think mojito without the rum and substitute the burnet for the mint. Prince was reported to not be a fan of alcohol, so Jena and I thought we would make the Raspberry Burnet Soda Pop non-alcoholic. Also, did you notice it’s called soda pop?  That’s to allow for both sides of the age old question do you call it “soda” or “pop”?  Everybody is happy.  Besides, It reminds me of a time gone by.  The old soda fountain, where they would add the flavoring and carbonation right in front of you before there was bottled soda.  We both thought it would be good with vodka or even gin, but you can try that on your own. To make this soda pop, place about 4-5 fresh raspberries each in two rocks style glasses. Add about two sprigs of fresh burnet into each glass, topped with a teaspoon each of fresh lime juice and a teaspoon of simple syrup. You can buy simple syrup at a liquor store, or simply combine one cup of water and one cup of sugar in a small saucepan and cook on medium heat until the sugar dissolves. Let it cool, then transfer it to a bottle or jar to use when you have a recipe that calls for it.  Muddle the raspberry  burnet mixture with a muddler or the back of a fork. Add ice, then add sparkling water to three quarters full and top with lemon lime soda. Stir and serve. Enjoy your summer. P.s., don’t forget to play the song while you make it.  You can’t help but be in a good mood afterwards.  See you soon. Remember to cook with love and live to cook.

Jim & Jena

 

Raspberry Burnet Soda Pop
 
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This simple and refreshing beverage has the tart flavor of raspberries and lime and the subtle flavor of cucumber that comes from the herb burnet. Prince would be proud.
Author:
Recipe type: Drinks
Serves: 2
Ingredients
  • 8-10 fresh raspberries
  • 2 tsp. fresh lime juice
  • 4 sprigs fresh burnet
  • 2 tsp. simple syrup
  • 8 ozs. sparkling water
  • 2-3 ozs. lemon-lime soda
Instructions
  1. Divide raspberries, lime juice, burnet and simple syrup between two rocks glasses. Muddle raspberries and burnet with a muddler or the back of a fork. Fill to halfway with ice. Add water and lemon lime soda. Stir and serve.
Notes
Add a sprig of burnet for an elegant garnish.

 

Apple Blue Crisps – A simple Summer Treat

Apple Blue Crisps - Simple Summer Treat Appetizer Food Photography - Little Rusted Ladle - WebFB
If you’re like Jena and I, every summer means having to come up with some appetizer or dish to bring to a friend’s party at the last minute. Sometimes that’s not so easy. Between cutting the grass, planting flowers, getting kids to summer events, and the endless parade of weddings, graduation parties or family summer excursions, those dishes to pass can sometimes cause us stress. Forget about the concept of creating something people will remember, or trying to make it healthy as well. Until now that is.
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Jena and I were working on a project for a client that involved creating a shot of multiple kinds of appetizers on different trays. We thought we were getting many choices, but only had a couple, so I had to come up with some more options and do it quickly. We had many ingredients to choose from, but nothing that seemed to really add any kind of visual excitement. Sometimes when in that kind of situation, you have to just trust your creativity and go with it. We had some cool dried apple crisps on hand, which were nothing more than dehydrated apple slices that were cut very thin and were very flat. My guess is they were weighted down to prevent curling. In addition to these, we had an assortment of cheeses, various dried fruits, nuts, and some fresh herbs. No breads were available and crackers seemed mundane, Dips or spreads were not an option because they needed to be finger foods. That’s when it hit me. Why not use the apple slices in place of a baguette slice or cracker and make a healthy, gluten free bruschetta appetizer? Kind of a portable salad.

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With the apple slice chosen as the edible canvas, we simply needed some color, texture and smell and flavor to give this canapé some life. What goes good with apples? Cheese. Blue cheese to be more specific. So do nuts and lettuce. By putting a few crumbles of blue cheese on the apple slice, we added a big punch of flavor. A whole almond added texture and a nice crunch, a few crumbles of freeze dried raspberries added great color and some tartness, a slice of dried apricot for more color and some sweetness, and a few fresh herb micro greens for the smell and splash of green to finish it off. What a great combination of flavors. Simple, fancy, yet achievable. In order to re-create them for this article, Jena dried some thin apple slices in the oven overnight, which only took about 10 minutes to prepare. All the other items we found in the grocery store or our gardens. The micro greens can be an easy find in the spring by simply planting a packet of fresh basil or cilantro seeds in a pot of soil and watering them everyday. Make sure they are in direct sun. When they start growing, you can use them as garnishes for cute appetizers like these. Feel free to substitute other chopped fresh greens or herbs for the micro greens if you want. Like everything we do here, there are no rules, so do whatever you want. Just think with your tastebuds about what each ingredient will taste like.

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A platter of these simple but healthy canapés is a beautiful statement for your next party. Your friends will be asking for the recipe. Tell them you got the recipe from LRL, or tell them you came up with it on your own. It doesn’t matter. You’ll be happy you delivered a fun appetizer that is perfect for the last minute summer party when seven layer dip from the deli just doesn’t cut it anymore. Enjoy the summer and don’t forget to cook with love and live to cook.

Jim & Jena
Apple Blue Crisps - Simple Summer Treat Appetizer Food Photography - Little Rusted Ladle-001- Web WM

 

Apple Blue Crisps - A simple Summer Treat
 
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These tasty and healthy appetizers have all the elements of a memorable appetizer. Just pile the ingredients on and enjoy.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 24
Ingredients
  • 24 Dehydrated apple slices
  • 1 Cup Blue cheese, broken into ½ " pieces
  • 4 Dried Apricots, cut into 6 slices each
  • 12 Freeze-dried raspberries
  • 24 Whole almonds
  • 1 C. Micro greens or chopped fresh herbs like basil, or tarragon
Instructions
  1. Place a piece of blue cheese on each apple slice and top with a small amount of remaining ingredients. Place on trays, cover and refrigerate until ready to serve.

 

Baklava | Mother’s Recipe

Baklava Recipe with Honey and Almond - Little Rusted Ladle

Earlier this week, Jim wrote a wonderful tribute to his mother with her strawberry pie recipe.  Today I am sharing a recipe of my mother’s, baklava.
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I have sweet memories of cooking this dessert with my mom.  After making it by myself for the first time I can see why she needed the extra set of hands.  The phyllo dough in the recipe is quite thin and dries so quickly.  It can be quite challenging if you do not have a cooking partner.  The aroma of cinnamon and cloves filled the air as it was baking in the oven and instantly I had memories of my mom making this on special occasions. Although sometimes she made it just because I requested it, thereby making it a special occasion!  My mom, like many others, would do anything for me and I am so grateful she filled my life with all the memories of crafting and cooking together.

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Mom didn’t cook a lot, but when she did it was fantastic!   She was a very picky eater so everything she made was kid-friendly.  Her most loved recipes were rotisserie chicken, dumpling soup, pork egg rolls, homemade alfredo pizza, rumaki, and of course my personal favorite, baklava.  I think she would have cooked more if it didn’t create such a mess.  She might have been on to something, as my syrup for topping the baklava boiled over creating the most ridiculous sticky situation!

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This day five years ago I lost this amazing woman.  Even before she became sick about four and a half years prior, I often thought to myself there is just no way I could handle it if anything happened to her.  I need her, but as time moves on and new joys come into my life my heart is healing.  It has been years since I have even tasted baklava.  The first bite brought me to back to days of her and I together at home, and on a day like today I needed that. This Mother’s Day, do something special with your family, and maybe make it an extra special occasion by sharing in some homemade baklava.

Jena and Jim

Baklava | Mother's Recipe
 
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Author:
Serves: 20
Ingredients
  • 3 cups almonds
  • 2 tsp. cinnamon
  • 1.5 tsp nutmeg
  • ¼ tsp cloves
  • ½ cup butter melted
  • 1 pkg phyllo leaves
  • syrup
  • 2 tbsp. lemon juice
  • ¾ cup honey
  • 1½ cups water
  • 1½ cups sugar
Instructions
  1. generously coat jelly roll pan with the melted butter. layer 6 sheets of phyllo leaves, buttering each one with a paint brush.
  2. Spread 1½ cups of the nut mixture over the phyllo leaves.
  3. Layer an additional seven leaves with butter. Spread the remaining nut mixture over this.
  4. top with the final 6 sheets of phyllo leaves with butter.
  5. Score the baklava diagonally into a 2 or 3 " diamond shaped pieces.
  6. Bake for 1¼ hours in a 375 oven until golden brown
  7. While baking, prepare the syrup. Bring ingredients to a boil. Pour over the baked baklava and allow to return to room temperature.

 

 

Lynn | The Road to Honey - What a wonderful story about your mother. She sounds like truly a special lady and I am sure she would be proud to see you making this treasured recipe. It looks absolutely divine and I am certain my Persian hubby would love a few of these.

Amy - You said in the first paragraph that you are going to share the recipe for the baklava? I am not seeing it on the bottom like your normal posts?

It looks SO good! And thanks for sharing your sweet memories of your mom!

Co - I tasted baklava for the first time while in Miami last year. Had no idea how good it is. Thanks for sharing your special memories. Mother’s Day can be pretty tough for those of us who no longer have our mom. But I’m sure your mom appreciates your love for the baklava and she’ll be right there with you every attempt you make at her recipe.

S u b s c r i b e
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M o r e   i n f o