"Caramel Toffee" Apple Cider (alcoholic)

There are just those cold nights when you want something warm, sweet and good for the spirits. Here is a great little recipe to keep close at hand for those nights.

It’s a warm cider drink with some toffee liqueur added. What you end up with is a sweet, candy like drink that is warm for the body and soul!

If the toffee liqueur does not do it for you, applejack brandy is a fine substitute.

Ingredients:

• 1 oz toffee liqueur
• 1/2 ozhot apple cider
• whipped cream (optional)

Process:

1. Combine hot cider with toffee liqueur
   
   
2. Top with whipped cream if desired

New Mini Series Next Week - Top Food Mags

I am often asked by many folks - what books and magazines do I recommend for cooking.

Next week, I am going to run a mini mags series highlight a few magazines that I would recommend for the home cook. These are not your "uber chef" publications that the pro's use.

These are publications that have great content and recipes for cooking at home. In fact, these are magazines that I personally subscribe to and use on a regular basis for ideas.

Just so you know, we have joined the Amazon affiliate program. Should you decided that you want to subscribe to any of the recommended magazines, we ask that you use the links attached on this site. There is no additional cost to you if you purchase and we get a small commission that we use to keep this website running.

Cranberry Sinner

If you think amaretto sours go down easy... meet its cousin cocktail.

Bourbon, amaretto, and ginger ale combine to improve on overly sweet sour mix.

The addition of the cranberry sauce is added for a new twist on flavor and leftovers.

Ingredients

• 2 oz ginger ale
• 1 oz cranberry citrus sauce
• 1 oz bourbon (i.e.: Maker’s Mark)
• 1 oz amaretto
• Lime wedges
• Ice

Process

1. Combine cranberry sauce, bourbon, and amaretto in a cocktail shaker
   
   
2. Muddle until most of the cranberries and citrus are broken up
   
   
3. Fill the shaker with ice, cover, and shake vigorously
   
   
4. Pour contents into a highball glass (do not strain)
   
   
5. Top with ginger ale and squeeze lime wedge over top

Broccoli Cheddar Soup

I think I have reached my quote of broccoli consumption for this year. In an attempt to use more of the CSA broccoli in one recipe, I offer up a hearty broccoli soup with cheddar cheese.

The recipe has all the classic elements of a great soup - stock, herbs, butter and cream. While you can make some substitutes, I would suggest making the recipe as is, each of the ingredients adds to the richness of the meal.

This is a great make-ahead soup. The soup can be made the day before. Just cool slightly before putting in the refrigerator to cool completely. After cooled, cover and keep refrigerated. Just reheat to a simmer when ready to use.

Ingredients

• 2 lbs fresh broccoli stems and florets separated and chopped into bite-size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 6 1/2 cups vegetable stock or canned low-salt vegetable broth
• 2 cups (packed) grated extra-sharp cheddar cheese
• 1 cup whipping cream
• 6 tbsp butter, room temperature
• 3 tbsp all purpose flour
• 1 tsp chopped fresh tarragon or 1/2 tsp dried tarragon

Process

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat
2. Add broccoli stems and onion; sauté until onion is translucent (about 5 to 7 mins)
3. Add garlic and tarragon and sauté for one additional minute
4. Add stock and bring to a boil
5. Simmer uncovered until broccoli is tender (about 15 to 20 mins)
6. Slowly stir in cream
7. Mix remaining 3 tablespoons butter with flour in small bowl to make paste
8. Whisk paste into soup
9. Add broccoli florets and simmer soup until it thickens and florets are tender (about 5 mins) - make sure to stir frequently
10. To finish, preheat oven boiler
11. Place 6 ovenproof soup bowls on baking sheet
12. Divide soup among bowls and sprinkle 1/3 cup cheese over each
13. Broil until cheese melts and bubbles around edges (about 3 to 5 mins)
    

Skillet Crusted Potatoes

Unless you hate potatoes, you are going to be hard pressed to find anyone that doesn’t like this dish.

Potatoes that are crispy... what is there not to like?

This is a classic three ingredient recipe that you will need to make in volume because there will be none left.

Key to getting the potatoes crispy is high heat and patience. Potatoes are one of those ingredients that take forever to get started but when they start to crisp it will happen very quickly.

Feel free to interchangeable swap out the potatoes - just make sure they are new potatoes. New potatoes are not a separate variety of potato, but younger versions of other varieties. The skin of new potatoes is generally thinner and flakier than the skin found on older potatoes. For this reason, new potatoes are rarely if ever peeled before cooking.

These potatoes are at their best when browned just before serving.

Ingredients

• 2 1/2 lbs small boiling potatoes
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves - chopped
• sea salt

Process

1. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer potatoes until just tender (about 10-15 mins)
   
   
2. Drain potatoes in a colander and cool
   
   
3. Potatoes may be prepared up to this point 1 day ahead and chilled, covered
   
   
4. Halve potatoes crosswise
   
   
5. In a large non-stick skillet heat 1 1/2 tbsp oil, 1/2 tbsp thyme and salt to taste over moderately high heat until hot but not smoking
   
   
6. Add half of potatoes - cut sides down
   
   
7. Cook potatoes, without stirring, until cut sides are golden and crusty (about 5 mins)
   
   
8. Toss potatoes, shaking skillet, to coat with oil
   
   
9. Transfer cooked potatoes to a serving bowl
   
   
10. Cook remaining potatoes with remaining oil and thyme as above

My New Favorite Book - Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ever since Michael Ruhlman first mentioned this concept of RATIOS in the Soul of a Chef - I have been all over this idea. As he started pondering this book on his blog years ago, I've been eagerly anticipating its arrival of this publication and I have not disappointed.

This is not a cookbook -- indeed, it is an anti-cookbook. Those expecting complex recipes, or the "best" way to make something, will be dissatisfied.

This is a manual for real cooks who want to understand the fundamental underpinnings of what makes food …“FOOD”… in order to play, tweak, and personalize their methods in infinite variations.

It's a book for culinary explorers who don't wish to be, pardon the pun, spoon-fed.
Recipes certainly have their place and can be useful. However, for many only using recipes puts you into a position of not ever learning anything and falling continuously into the "I can't cook" mantra.

Learning the ratios and the ideas behind them will leave you feeling that not only that you might be able to accomplish something … but gave you an understanding and appreciation for why people might enjoy cooking.

Before you say it’s not for me, there are basically two pages of core ratios that can me mixed and matched in dozens upon dozens of ways. Once you got the base ratio you are free to experiment. Once you understand the ratios – say goodbye to the recipes – you won’t need them!

I would say that this book makes an excellent gift for anyone that is truly loves the art of cooking!

Old School Apple Cider - Homemade!!!

One of my favorite childhood memories of autumn was apple cider. There are few things that complete a cool fall day like a nice warm cup of apple cider.

After you consider what it takes to make apple cider you might think twice about purchasing it at the store.

It is super simple to make and is a great activity to do with the kids after an afternoon of picking apples at the local orchard.

Another benefit to making your own cider is that you are in control of how sweet you want your cider. Feel free to adjust the sugar to your tastes and to the sweetness of the apples.

Ingredients

• 10-12 medium apples
• 1/2-1 cup sugar
• 3-4 cinnamon sticks
• 1 whole nutmeg

Process

1. Wash and quarter the apples - don't worry about peeling or removing the seeds from the apples
   
   
2. Toss the apples into a large stock pot
   
   
3. Add the sugar and spices and then enough water to cover
   
   
4. Bring to a boil and boil uncovered for one hour
   
   
5. Turn down the heat, cover and simmer for at least two hours
   
   
6. Using a potato masher, mash the contents of the pot
   
   
7. After mashing allow the apples to cool
   
   
8. Once cooled, strain over a pitcher or pot
   
   
9. If desired, you can put the pulp into cheesecloth and squeeze to remove even more of the juice
   
   
10. Store the cider in the refrigerator and reheat before serving