Fall Flavors of Princeton
Photo Credit: @jammincrepes
By Sarah Emily Gilbert
It’s not even midway through October and many of us are over pumpkin spiced lattes. Luckily, our town is full of unique alternatives to this often-overrated fall treat. We asked some of our favorite Princeton eateries to share their seasonal offerings with us, and boy, did they deliver.
Eric Nutt of Triumph Brewery gives us the rundown on this year’s seasonal beers, Oktoberfest and Pumpkin Ale:
“Old time brewers in Germany made a malty, high gravity beer in March (Maerzen), which they consumed with great ceremony in the fall. The coincidence of a royal betrothal in the autumn of 1810 gave Bavarian beer lovers ample justification for the two-week long bash known as Oktoberfest.” Triumph’s Oktoberfest features the brew’s classic flavors with an ABV of 5.5%.
“It tastes like a glassful of pumpkin pie, and no wonder! Loads of pumpkin, along with our own blend of spices, gives this orange-colored ale the festive flavor that’s perfect for the season.” Like it’s fall-brew-brother, Triumph’s Pumpkin Ale has a 5.5% ABV.
At the end of October, Lucy’s Kitchen debuts their fall ravioli. If you didn’t think pasta could get any better, try their pumpkin flavor for an Italian-inspired fall fest. Also available is their equally delicious butternut squash ravioli.
More award-winning cupcakes are being baked at the House of Cupcakes for fall. They include pumpkin, caramel apple, and maple walnut, but the flavor that takes the (cup) cake is pumpkin spice. It’s infused with ginger, nutmeg, and cinnamon and topped with a mouthwatering cream cheese frosting.
The Bent Spoon is the king of seasonal flavors. This year, they’re continuing to impress us with more than six different ice creams featuring pumpkin. In addition to roasted NJ pumpkin and pumpkin mascarpone there’s pumpkin + bourbon, caramel, coffee, and cocoa nib. Other fall offerings are pear prosecco, caramel apple, Concord grape sorbet, brown sugar clove, dad’s hat whiskey caramel, walnut streak, sweet potato, and more.
This fall, Rojo’s Roastery is serving local hot cider from Terhune’s and Solebury Orchards.
Jammin’ flavors are ready to be eaten at our town’s crepe shop. The Twenty Layer Pumpkin Spice Crepe Cake has – you guessed it – twenty layers of tender sweet crepes filled with a fresh pumpkin mousse topped with chocolate ganache & pumpkin seed brittle. The Apple Melty includes roasted local apples, their signature slow cooked onion jam, bacon, mozzarella cheese & fresh baby arugula. Finally, the Oatmeal Apple Toasty features their Signature Oatmeal Crepe filled with local spiced apples & cinnamon sugar.
According to Scott Anderson, chef and co-owner of elements, nothing says fall like his Grilled Big-Eye Tuna in a Sweet Potato Puree
“As the summer closes, tunas of all species begin moving up the coast, which is the perfect time for us here at elements to source fresh, local tuna,” explains Anderson. “The dish incorporates both late harvest summer vegetables and early fall vegetables, topping the grilled fish with a sweet potato puree, flowers and leaves; as well as ground cherry and tomatillo.”