We hope you all have a great holiday. If you’ve forgotten a recipe or still have room on your table for one more dish, we hope this roundup helps.
Turkey and Ham
This drink is perfect for a crowd, but also light enough that if you just happen to finish the whole pitcher with the help of your lovely spouse you won’t be hurting the next day. You can make it the night before or just a few hours before. We know fridge space is valuable on holidays.
Mix apples with lemon juice and honey in a two- to three-liter pitcher. Throw in cinnamon stick, cider and Lillet Blanc. Refrigerate four hours and up to overnight. When ready to serve pour in wine. Put a few apples in the bottom of each glass before serving.
This is drink is pretty, simple and serves a crowd. What more could you ask for the holidays?
Cranberry Orange Punch
Mix juices, ginger beer and liquors together in a punch bowl. Top with cinnamon stick, orange slices and sugared cranberries (if using.) We like to keep the ice separately, so use chilled juice if possible and have ice nearby.
We’ve had a plethora of pears this season so it seemed only right to incorporate them into cranberry sauce. For other cranberry sauce ideas from mulled wine to ginger spiced go here.
Cranberry Sauce with Pears
Combine all ingredients in a 4-quart sauce pan. Set over medium heat and bring to a simmer, stirring occasionally, for about 15 minutes or until cranberries have burst and the sauce is thickened. This may take longer if using frozen berries. Let sauce cool before serving.
Technically this is fried eggs and mortadella, but that just doesn’t have the same ring. To recreate this sandwich at home: Fry up a few slices of baloney, ham or mortadella, (about 30 seconds over medium heat should do it), cook an egg over easy and layer the eggs and meat between pumpernickel bread slathered with sweet mustard. Viola! Breakfast of champions. Or in our case lunch. Hey, can I have your pickle?
We find a lot of apples in the sale bin this time of year. To us paying a third of the price make up for a few bruises. That said we try to use them up as quickly as possible, which means making one of our favorite fall desserts — baked apples. We never seem to make them the same way twice. Below is our latest version. For other versions go here. If you don’t have pear ginger jam, use apricot, pear or apple.
Stuffed Apples with Ginger And Marsala
Using a sharp knife slice the tops off each apple and hollow out the inside cavity leaving 1/8″ of flesh intact. Remove core and peel. Place in a small casserole dish. Mix remaining ingredients together in a small bowl. Scoop enough mix into the apples to fill the cavities. Make sure to get any nuts and chunks into the cavities. Pour the remaining mix over the apples and into the bottom of the pan. Bake uncovered at 350, basting every 15 minutes or so, until apples are tender or about an hour.
This year was tough on the hot peppers, but I was able to get one good harvest with enough for a batch of pepper jam and a couple containers of pickled jalapenos. For awhile I was hoarding the last of the jam from 2014 but in celebration we got some blue cheese and did this.
We went to a closeout auction for a local antique shop and found a few ceramic crocks. I still want a really large one for sauerkraut, but these two should work well for fermenting tepache and red wine vinegar.
A BJ’s brew house just opened in North Little Rock. Even though they are a chain restaurant, their beer is pretty good and I can now get growlers to go any day. Finally I can get alcohol every day of the week again and don’t have to overstock beer for the weekend. The food is mediocre though.
Oh and here is a great idea for breakfast lunch or dinner.
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.