Sunday, November 29, 2009

Bourbon Spiked Cider

Aahh, it's SUNDAY NIGHT. After a holiday weekend, no less! Ease into the work week with a warm bourbon spiked cider. Sip and's not Monday yet.

Bourbon Spiked Cider

serves 2

1 1/2 cups apple cider
1 cinnamon stick
4-5 whole cloves
orange peel
3-4 oz bourbon
  • In a small saucepan, combine the cider, cinnamon, cloves and orange peel. Bring to a slow bowl, turn heat down to low, and allow to simmer for anywhere from 10 minutes to a few hours (you are simply infusing the cider with the spices, so the longer they steep the more their flavors will shine through).
  • Divide the bourbon between two glasses and pour over hot cider. Garnish glass with a cinnamon stick, if you like.
  • Enjoy!

Tuesday, November 17, 2009

Spiced Pepitas

Hello my dear friends. I hope you've been eating well! Add these sassy seeds to soups or salads for great flavor and texture. Mixed greens in an orange vinaigrette with buttery roasted squash, tart pomegranate seeds and sugar & spice pepitas. I'll take it!

Or, serve 'em as a bar snack at a holiday cocktail party. They. are. addictive.

Spiced Pumpkin Seeds

makes 2 cups

1 T chili powder
1 t. cinnamon
1/2 t. salt, plus more to taste
1/2 t. cayenne
1/4 t. cumin
1/3 cup sugar
1 egg white
2 cups pepitas (hulled and roasted pumpkin seeds)
  • Preheat oven to 350 and grease a nonstick baking sheet.
  • In a small bowl, mix together the first six ingredients.
  • In a medium bowl, beat the egg white until frothy. Add the sugar and spice mixture and combine thoroughly; then stir in the pepitas.
  • Spread mixture onto prepared baking sheet and bake, stirring occasionally, until golden and dry, about 17-18 minutes.
  • Remove from oven and sprinkle lightly with salt, stir and separate seeds slightly. Cool until room temperature.
  • Enjoy!