Mulled Apple Cider

Dec 12, 2011 by Lindsey

It is Christmastime in our house! The tree is up…

The presents are out…

The fireplace is lit…

And I am studying for exams with a hot mug of mulled apple cider.

To me, there are few things nicer in the wintertime than snuggling up on the sofa with a beautiful warm mug of mulled cider.  I always add some rum to it when I am not simultaneously trying to learn Constitutional Law.  While there are many recipes out there for “homemade” mulled cider, I do the semi-homemade version at our house. I am smitten with using store-bought cider and Williams Sonoma mulling spices. Their spices come with things like high-grade cinnamon, dried orange peel, and more spices that I just wouldn’t purchase for my own use. Sometimes a girl has to cut some corners, especially when the end result is this good!

To prepare the cider, simply bring 1 quart of storebought apple cider to a boil with two tablespoons of the mulling spices. Let them simmer for about 20 minutes.

Pour the hot cider through a sieve to remove the spices before filling up your mugs. Enjoy with a shot of rum mixed in for an extra warm and cozy drink to enjoy this Christmas eve. A mug of this is so simple, fragrant, and will warm you to the bone. These mulling spices would make a great addition to your Christmas menu or your holiday gift list.

Enjoy everyone! Hope your holidays are off to a wonderful start and you can spend it with the ones you love. I am so thankful that my brother, sister-in-law, and two baby nephews were able to visit me last week!

Lindsey

 

 

 

 

 

 

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Honeycrisp Apple Sangria

Oct 2, 2011 by Lindsey

Fall is my favorite season. There is something about the cooler temperatures and shorter daylight hours that brings me a new perspective each year. Football takes over our conversations, sweaters sneak back into my wardrobe, and I begin to anticipate the wonderful holiday season ahead. It inspires me to try new things in the kitchen, as I think of new recipes while dusting off my slow cooker, soup pot, and hot cocoa mugs. Due to the cooler temperatures, we have also regained our patio as a living space now that it is not 109 degrees outside. Sitting outside, sipping a nice cool cocktail while the dogs run has to be the highlight of my weekends lately.

This week we enjoyed Food & Wine Magazine’s Honeycrisp Apple Sangria while working in the backyard. Nothing tasted better than the flavors of honey, cinnamon, peach, ginger, and apples while planting some burnt orange mums in the yard to show our Texas pride. I made some slight modifications to the recipe since I did not have a few of the items on hand (Pisco? Whole cinnamon sticks? No way.). But I loved my version and will be returning to this recipe countless times throughout autumn for Halloween parties and tailgates. I served mine in glassware garnished with cinnamon & sugar around the rims. Please try this easy cocktail recipe and enjoy the beautiful weather outside!

Ingredients

1 honeycrisp apple, diced

1 lemon, sliced and de-seeded

1 lime, sliced

1 orange, sliced

1 bottle of unoaked chardonnay

1 cup of Peach Schnapps

1/4 cup of honey

3 tablespoons of cinnamon

2 tablespoons of sugar

3 whole cloves

1 teaspoon of ground ginger

Garnishes:  ice, club soda, fresh mint, and cinnamon-sugar

Instructions

Slice and dice your fruits. In a large bowl, mix together all of the ingredients except for the garnishes. Cover and set aside for at least four hours so that the ingredients can meet and greet each other.

Many hours later, when you are ready to serve, pour the mixture over a strainer into a pitcher.

I left a few apples in the pitcher because I love to eat sangria-soaked apples! Dip the rims of each serving glass in water, then in cinnamon-sugar and let dry. Serve the sangria with a splash of club soda and ice.

This cocktail is better than good. Even my fiance who rarely enjoys “fruity” cocktails polished off his glass with many compliments. The aroma and spice of cinnamon, sweet honey undertones, and crisp apple flavor combine perfectly in this drink. Much thanks to Food & Wine for introducing me to this recipe!

 

Enjoy everyone!

Lindsey

 

 

 

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It’s the Little Things: Green Tea with Lemon

Mar 28, 2011 by Lindsey

Today is just one of those Mondays where to do list just keeps getting longer. I have been sitting at my desk, trying to focus all at once on my International Law memo to write, cases to read, charity projects to update, puppies to walk, phone calls to return, laundry to do, dishes to clean, errands to run, and I just felt.. well.. overcooked.

Recognizing my condition, I closed my books, watched Jason’s 10 week old goldendoodle snoring on the floor beside me, and quietly thought about what a busy few weeks I have had. With finals just around the corner, I need to take more moments like this to just stop, recharge, and re-focus my attention on the important things.

When I’m seriously stressed, there’s just one thing that I reach for. Luckily for me and my loved ones, it isn’t drugs. It isn’t even alcohol. Or ice cream. Or french fries. It’s just a big ‘ol mug of hot green tea with lemon.

At the risk of sounding preachy, I have to say that I strongly believe in in the mental and physical benefits of hot tea. Study after study endorse green tea for stress relief, cancer prevention, weight loss, better immune system, cardiovascular health, nutritional value, mental alertness, and more (see http://www.cancer.gov/cancertopics/factsheet/prevention/tea).  Moreover, the citrus enzymes in the lemon boosts the antioxidant power of the tea (see http://www.associatedcontent.com/article/1340382/health_benefits_of_green_tea_new_study.html). The lemon adds extra flavor to the tea that I can no longer live without, it just rocks my world. I drink nearly three cups of tea a day, and can’t remember the last time I went more than a day or two without it. I don’t do anything fancy – just a cheap-o bag of Celestial Seasonings or Tazo green tea, and two slices of fresh sliced lemon. Keep the leftover lemon (unsliced) in a ziploc bag and use it in whatever you are drinking or cooking. It’ll last about a week.

The simple color, taste, and smell of just a big mug of hot green tea with lemon will melt your worries away. It’s like liquid sunshine, but without the harmful UV rays. If you aren’t a plain-jane tea drinker like me, try putting it on ice, or adding milk or honey.

Now that I’ve had my cup of tea (and a few pretzel M&M’s), I feel ready to tackle that pesky International Law memo once and for all.

 

Don’t sweat the small stuff!

Overcooked

 

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