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.
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?!?!
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!
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!
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!
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.