Finally.... after a very LONG hiatus I've decided to get back into my blog; my little get away, my little voice of expression that keeps me somewhat sane... one of my guilty pleasures that makes me smile.
Even though I haven't had much time to really test out many recipes as of lately, I was cleaning out my cabinets and came across a number of very old cookbooks and holiday magazines with a few hidden treasures I have always adored. Today I'm going to share with you a few that may find their way into your seasonal rotation for gatherings with family, friends or coworkers; whether sharing at parties or to give as gifts.
Hope you enjoy!!!
Source: 2011 Martha Stewart Food & Wine
Cranberry Orange Sparkler
- 1 cup Cranberry Juice Cocktail
- 1/2 cup Orange-Flavoured Liqueur (Cointreau or Grand Marnier)
- 1 bottle Champagne or Sparkling White Wine, chilled
- 24 ounces Ginger Ale, chilled
- In a measuring cup, combine juice and liqueur. Divide among either Champagne flutes or wine glasses.
- To serve, top with equal parts Champagne and ginger ale.
- 8 cups Apple Cider
- 1 Apple, thinly sliced crosswise
- 2 Cinnamon Sticks
- 1-inch piece of Fresh Ginger, peeled and thinly sliced
- 2 cups Dark Rum
- Combine apple cider, fresh apple, cinnamon & ginger in a large pot; bring to boil over high heat.
- Reduce to a simmer and cook 5 minutes.
- Remove from heat and stir in rum. Transfer to a punch bowl and serve warm.
- 5 pounds (approximately 10) Mcintosh or Gala Apples
- you can also use half apples and half pears; Barlett or Anjou work best
- 1 cup packed Dark Brown Sugar
- 1/2 teaspoon Course Salt
- 1 Cinnamon Stick
- Peel, quarter and core apples. In a food processor, finely grate fruit then transfer to a 5- to 6- quart slow cooker. Stir in dark brown sugar, salt and cinnamon stick. Cover and cook on high, 4 hours.
- Remove cinnamon stick and reserve. Transfer mixture to processor and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate up to 3 weeks, or freeze up to 3 months.
- 1.5 pounds sliced Bacon cut crosswise into 1 inch pieces
- 2 medium Yellow Onions, diced small
- 3 Garlic Cloves, smashed and peeled
- 1/2 cup Cider Vinegar
- 1/2 cup packed Dark Brown Sugar
- 1/4 cup Pure Maple Syrup
- 1/4 cup Brewed Coffee
- In a large skillet, cook bacon over medium-high, stirring occasionally until fat is rendered and bacon is lightly browned, about 20 minutes.
- With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from the skillet; add onions and garlic, cook until translucent, about 6 minutes.
- Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits with a wooden spoon. Add bacon and stir to combine.
- Transfer mixture to a 6 quart slow cooker and cook on high, uncovered until liquid is syrupy, 3.5 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.