Posts by tag: Halloween

  • Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Posted on September 19, 2016
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Hi Friends! Happy Monday! I’ve got an awesome Fall-themed celebratory cocktail recipe to share with you all today. It wasn’t the recipe that I had originally planned to post. In fact, I had something much more sensible in the queue (a vegan potato salad). But then I decided to say “the heck with it” and went with the giggle juice instead. I figured we’d all be happier if I did. Am I right?

Life lesson 127: cocktails always trump potato salads.

Cider Hill Farm in Amesbury, MA | www.floatingkitchen.net

We haven’t even officially entered Fall yet, but I’m already getting to work on my Fall bucket list. Which always includes at least two obligatory trips to a local apple orchard for apple picking. It’s a quintessential New England activity that always puts a smile on my face. And did I mention that there are fresh donuts involved? Well, there are. That alone is reason enough to head out to the farms. Especially since they are apparently calorie free! Who knew?!?!

Cider Hill Farm in Amesbury, MA | www.floatingkitchen.net

Oh and the fresh pressed apple cider (or “liquid gold”, as I like to call it) is to die for as well. It’s my favorite Fall beverage. And it just so happens to go exceedingly well with some of my go-to brown liquors, like bourbon and amaretto. I buy it by the gallons (I’m talking about the apple cider here, not the brown liquors) and then proceed to complain when it doesn’t all fit in my refrigerator. First world problems.

So true to form, I picked up some fresh apple cider from Cider Hill Farm last week and got straight to work on creating the recipe for these Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges. The drink part itself is very straightforward. There are no hard-to-find ingredients required or fussy techniques. In fact, all you really have to do is shake, pour and sip!

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges | www.floatingkitchen.net

Given the relative ease of the drink portion of this cocktail, I thought it would be a fun opportunity to make up some brûléed orange slices for garnish, an idea that I saw in the New York Times cooking section a while back and have been wanting to re-create since then. They really only take an extra 5 minutes of work to prepare. And I think they add a fabulous touch to this cocktail, both with respect to taste and presentation.

Pro tip: look for oranges that are just slightly smaller in diameter than your glasses for maximum visual impact.

So what are some of your favorite Fall sippers (alcoholic or non-alcoholic)? And any other local apple orchards that I need to visit this season? Tell me!

Cheers,

Liz

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Ingredients

  • For the Oranges
  • 1 small orange, thinly sliced
  • 1-2 tsp. sugar

  • For the Cinnamon-Sugar Rim
  • 1 tablespoon sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt

  • For the Cocktails
  • Apple Cider
  • Orange Juice
  • Bourbon
  • Amaretto
  • Angostura bitters
  • Ice

Instructions

  1. To make the brûléed oranges, sprinkle one side of the orange slices with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slices sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slices from the skillet and place them on a plate with the brûléed-side facing up. Set aside.
  2. Stir together all of the ingredients for the cinnamon-sugar rim and place the mixture on a small plate. Wet the rim of your glasses with some of the apple cider, then invert the glasses over the cinnamon-sugar mixture, pressing down to coat. Add a few ice cubes to the glasses and set aside.
  3. To make one cocktail, add 3/4 cups apple cider, 1/4 cup orange juice, 1 1/2 ounces (= 1 shot) bourbon, 3/4 ounces ( = 1/2 shot) amaretto and 2-3 dashes of bitters to a cocktail shaker with ice. Shake well. Strain into one of your prepared glasses. Float a brûléed orange slice on top. Enjoy immediately.
https://www.floatingkitchen.net/apple-cider-bourbon-and-amaretto-cocktails-with-bruleed-oranges/
  • Mushroom and Goat Cheese Crostini

Mushroom and Goat Cheese Crostini

Posted on November 2, 2015

How are you all doing on this lovely post-Halloween Monday? Are you suffering from sugar-induced delusions? Or maybe a pumpkin beertail hangover?

Either way, I think we could all use some carbohydrates in our lives. So I made us these cute little toasts loaded with mushrooms, shallots, garlic, thyme and of course, goat cheese. Because everything is better with goat cheese.

Oh hey, it’s also NOVEMBER! Which means hardcore Thanksgiving preparations are underway NOW! Only a measly 25 days stands between us and the biggest cooking and eating day of the year. Start your engines!

Are you hosting a Thanksgiving dinner this year? My mom is hosting this year, but we’ll share in the cooking responsibilities. So I’ll still be in the thick of all the kitchen craziness!

Mushroom and Goat Cheese Crostini | www.floatingkitchen.net

I made a version of these Mushroom and Goat Cheese Crostini for Thanksgiving last year and my family gobbled them right up. Even my younger cousins, who I assumed would be picky and turn their nose up at the idea of mushrooms, couldn’t resist reaching for seconds. So I definitely plan on serving them again this year. They are the perfect savory bite to help keep your guests happy (and out of your hair!) while you put the finishing touches on the big meal.

Cheers,

Liz

Mushroom and Goat Cheese Crostini

Serves about 10-12

Mushroom and Goat Cheese Crostini

Ingredients

  • For the Mushroom Topping
  • About 1/4 cup extra-virgin olive oil, divided
  • 8 ounces shitake mushrooms, sliced
  • 8 ounces crimini mushrooms, sliced
  • 1/2 cup diced shallots
  • 2 garlic cloves, peeled and minced
  • 2 tsp. fresh thyme leaves
  • 1/2 tsp. salt
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons heavy cream

  • For Assembly
  • 1 rustic French baguette
  • 6 ounces goat cheese, softened at room temperature
  • A couple tablespoons balsamic vinegar

Instructions

  1. Make the mushroom topping. In a large non-stick skillet over medium heat, warm about 3 tablespoons of the olive oil. Add the mushrooms and shallots and sauté, stirring occasionally, for 8-10 minutes. If your pan is getting dry during this time, add an extra tablespoon or two of olive oil. Add the garlic, thyme and salt and cook for and additional 2-3 minutes, stirring occasionally. Add the balsamic vinegar and cook for 1 minute more. Remove the skillet from the heat. Stir in the heavy cream. Cover to keep warm.
  2. Meanwhile, pre-heat your oven to 425 degrees. Cut the baguette into approximately 1/2-inch to 3/4-inch thick slices. Spread about 1 - 1 1/2 tsp. goat cheese on each slice, then arrange the baguette slices onto a large rimmed baking sheet. Top each slice with about 1 tablespoon of the mushroom mixture. Transfer to your pre-heated oven and bake for 4-5 minutes, or just until everything is warmed through.
  3. Remove from the oven. Drizzle each slice with a little balsamic vinegar, if desired. Serve warm.
https://www.floatingkitchen.net/mushroom-and-goat-cheese-crostini/

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