This Wednesday on my food blog we start with Thanksgiving drinks and appetizer .
My family doesn’t eat until the afternoon so family comes early to help prepare food and visit.
On the menu :
Homemade Apple cider :
- 1 orange
- 10 medium apples (use a variety– I use Honeycrisp and Granny Smith)
- 3 cinnamon sticks (or 1 Tablespoon ground cinnamon)
- 2 teaspoons ground cloves
- granulated sugar*
- Peel the orange and place the segments in the slow cooker. (Pictures show unpeeled- I prefer peeling it. Less bitter.) Wash the apples, cut into quarters, and place in the slow cooker. Add the cinnamon sticks, ground cloves, and sugar. Add enough water to cover the fruit.
- Cook on low heat for 6-7 hours. (Or high heat for 3.)
- After 6-7 hours, the fruit will be very soft. Use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.
- Very slowly strain the chunky liquid though a fine mesh sieve into a large pot or pitcher. You can discard the solids. Strain the cider one more time to rid any other solids. Serve the cider warm. Leftover cider keeps well in the refrigerator for up to 5-7 days. Warm up on the stove before serving– or drink it col
Amaretto Apple Cider Cocktail
- 5 oz apple cider
- 1 oz Amaretto
- Caramel sauce
- In martini shaker with ice combine apple cider & Amaretto, shake well.
- In glass of choice, spread caramel sauce in a swirled pattern.
- Pour drink into glass & enjoy.
Abita Pumpkin spiced beer : local Louisiana beer.
Spiced Louisiana pecans
- 2 tablespoons butter, melted
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon ground red pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cups pecan halves
- 1 tablespoon chili powder
- Preheat oven to 300 degrees F (150 degrees C).n a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat. Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Crab artichoke dip
you can find a recipe I used here : https://www.southernliving.com/recipes/hot-crab-artichoke-dip
Goat cheese and (Dad) figs jam on baguette:
- 1 sweet baguette
- 1/3 cup olive oil
- Kosher salt
- 20 sage leaves
- 4 ounces goat cheese
- 1/3 cup fig jam Dads’ homemade jam)
- Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool. Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with the remaining sage leaves. Set asideGently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.