WARMING CIDER

 The nights are getting cooler, and the autumn air is crisp. Autumn is in full swing and there is no better time to sip mulled apple cider next to a fireplace, or bonfire. I made my first batch of mulled cider this weekend when I had some of the clan and the Capital Street duo over. It is sooo good. It's richly spiced like all apple cider recipes, with all the different spices and fruit. It truly tastes like fall in a cup. I have made it in the pass with rum, brandy or a bourbon whiskey, and mostly use the bourbon whiskey to make it. It can also be made on the stove top, or in a slow cooker. The recipe is simple.

*One gallon of farm stand apple cider

*A quarter of jar of Mulling Spices. I use Williams -Sonoma Mulling spices as they have all the spices in one jar ready to go. Allspice, cinnamon, cloves, nutmeg, orange and cranberry bits. Otherwise, I use about two tablespoons of these spices from the spice rack.

* Four to five whole Star Anise

*Two to three Cinnamon sticks.

*4 cups of Bourbon, brandy, or rum

* 1 cup ginger liqueur. I use the incredible, Domaine de Canton

*In a large pot bring to a boil the apple cider.

*Once boiling, I add in the quarter jar of the mulling spices, and the star anise and cinnamon sticks.

*I boil them for about 8-9 minutes.

* Let simmer on low for about an hour or two. The longer you let simmer, the more the spices will flavor the cider.

*Once simmered, pour the cider through a strainer into another pot to remove the mulling spices, or the mulling spices can also be wrapped up in cheesecloth, floated in the cider and then removed.

* I then simmer longer and add in the bourbon and ginger liqueur, on low.

* Pour into glasses, and I generally garnish with a cinnamon stick and 1-2 star anise in each cup.

* Sit and enjoy! 

The remaining, like that ever happens arounds here, can be stored in an airtight jar. Simply reheat in the microwave. I severed it the other night, with spiced nuts, a section of smoked cheeses, and a selection of smoked meats and prosciutto.

I love apple cider in the fall and winter in general, but when mulled, it is ever better!!!! But I still need a man to keep me warm at night!

HAPPY HOUR

 

What with this being Christmas weekend...it's time to kick back and relax with an old family recipe for the holiday...the Elder Family Egg Nog!!! After making some nut rolls and our stollen for Christmas morning, nothing wrong with enjoying a glass or six of the family recipe. And perfect for Christmas Eve. A long-standing tradition with the Mistress's family.

Family Recipe Egg Nog

6 egg yolks

1 cup of granulated sugar

2 cups of cognac

1 cup of rum

2 TBLS of vanilla

2 1/2 quarts of light cream

6 egg whites

1/2 cup 10x sugar

Separate the egg whites and yolks and save both. In a large bowl, BEAT the yolks till nice and thick. Add in the granulated sugar, beating until light. Slowly stir in rum and congac. Add 1  1/2 QTRS of the light cream and 1/2 the eggs whites (slightly beaten) Beat until well combined. Beat remaining whites until foamy. Gradually, add 10x sugar. Continue beating till soft peaks are formed. Gently stir foamy egg whites and remaining cream into egg yolk mixture in large bowl. Refrigerate covered until ready to serve.  Served chilled and top with freshly grated nutmeg over each old-fashioned glass. Remember this is not your store-bought rubbish. Cheers kids! You'll be good and relaxed and filled with cheer after a few of these.

Of course, nothing wrong with a bit of Dalida for the Christmas happy hour to get us in the mood either.

MY DUMPLINS'

 A couple of weeks ago I post about a day at the lake and featured my apple dumplings at the end of the post I made that weekend. Several of you asked for the recipe...so you ask and you shall receive kids. This was the first I made them in several years. The recipe was my grandmothers. She would often prepare this apple dumpling recipe for us, often ready to take out of the oven just as we would arrive at her house. I can still remember the wonderful aroma as we'd come in the door. And this is the perfect time of year to make them while apples are in their peak.  Why stop eating at this point right?

Ingredients-

1- 1/2 cups sugar, divided

1 cup water

4 TBS butter, divided

1/2 teaspoon of cinnamon and nutmeg each

6, medium to large apples, peeled and cored

Homemade or store bough pastry for double-crust pie

Preheat oven to 375. For syrup, place 1 cup sugar, water, 3 tablespoons butter and 1/4 teaspoon cinnamon and nutmeg in a saucepan; bring to a boil. Boil 3 minutes; remove from heat.

Mix the remaining 1/2 cup sugar and 1/4 teaspoon of cinnamon and nutmeg. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar and spice mixture,  and 1/2 teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9in.baking dish.

Pour syrup around apples. Now this is where you can relax and have a gin or three. After all, here is always time for a cock-a-tail. Bake until golden brown and apples are tender, about 45 minutes should do it. Serve warm by themselves or give a scoop of vanilla ice cream.

Delicious!!!!! Besides, you have the New Year coming to make resolutions about losing weight, and eating right... blah.... blah..... blah.

And I know that Cali Boi and a few others may have felt slighted by the title...so for them I present other dumplings.

 And Happy Hump Day  kids!!

AFTERNOON DELIGHT

If you think your Mistress went and had an afternoon delight and is going to spill sordid details, then you might as well leave now. Heavens knows, I would love to be able to tell you I ripped the clothes off of and had hot sex with my lumbersexual neighbor, or the Lad popped in to surprise me and we tore the bedroom up, but alas... it isn't. No , this has to do with Bouvier, my ever faithful squirrel who I think might be even having more sex then me!!! It sure looked that way when I happened upon the kitchen windows today. Doesn't he know he'll spoil the food?  And has the nerve to flaunt his antics right in my face yet. Or they could be just cuddling, or it could be Bouvier and one of it youngsters, which I doubt. Whatever it was it was so cute to see. 

Later in the afternoon when I came home from the market, I peered out and he was sunning on the pavement. I took pity and thought maybe he deserved a second round of nuts. Hell, at least someone is having sex.

When I went back out to take him a almond or two,  I must have interrupted his dirt bath. I always think it's funny to watch them do this. Squirrels and the like will often enjoy dirt baths where they find a soft spot of dirt, lay down in it, and roll around in it, kicking their legs, pulling themselves in circles , and finishes with a leap and shake. This process helps them to remove parasites.

 

But my extent of an afternoon delight was making a big double batch of my homemade granola.  And when it's roasting in the oven ,by damned does it smell good! It's great to eat with milk, but also wonderful on ice cream and in yogurt.

The Casa Granola

In a tin foil roasting pan:

2lbs Rolled oats

2C Wheatena

1C Powder milk

2C Wheat germ

1/2 C Brown Sugar

1TSP Salt

1Lb Bag of coconut

1Lb Sliced Almonds

Mix these ingredients well. Then mix in 3/4C canola oil, 1/4 C honey, 1/2C maple syrup, 1/2 C water,  2TSP vanilla

Oven should be set at 300 degrees. Place in oven for 3 to 4 hours. Stir every half hour. Once the granola mixture is golden brown take out and cool. Once cool,  mix in some raisins or dried cranberries. If I'm giving some out, I will put it in mason jars,  and add around the neck of the jar some twine to tie a bow and gift tag. Makes an excellent gift for neighbors, friends and family. but if I'm greedy, I place in a large air tight container, and enjoy. And I didn't share any with Bouvier!

MULLING

Apple cider. For me one of many autumnal delights. I easily go through about three quarts of apple cider a week I get from the farmers market. It replaces iced tea for me in the colder months. But Mulled Cider is even better. You know me, I'll take it to an adult level. With cooler temps coming, there is nothing like hot mulled cider at night with candles lit, and I usually enjoy it long past autumn and well into the winter months. Not only is it a perfect warm me up drink after raking leaves, long walks, or shoveling the drive way,  but it also has the added benefit of making the whole house smell absolutely edible and fall like. If I had guest coming, this is most likely what they would be getting right now.

It's not hard either. I usually make a small sauce pan size filled 3/4 up. I then add about two teaspoons each of allspice berries, cloves, star anise and rind shavings of  Valencia orange. I add mine in loose.

Then I add in about a cup of Bourbon whiskey. I have also made this with brandy or ginger liqueur...and they all turn out tasty.

After stirring and bring to a boil, I then set to low heat and let simmer for almost an hour. This is why I may make this before being outdoors, so when I come in, it's warm. The longer it simmers, the more strong the spices will taste.

Once the simmering is done, I drain the loose spices through a filter in a strainer and then pour back in pan to keep warm till I'm ready to drink it.

On Sunday, I was also in the process of making Tucson Boule bread.

But when they were done, I sat to enjoy my first glass of Mulled Cider. I also add a cinnamon stick for more flavor. And it definitely warms you up...and the house smelled wonderful for hours. If you don't drink it all, it can be refrigerated and warmed up later. It you like warm spicy things, this drink is for you...not to mention many spices are good for your body...and it's a good calming libation.

There now...Are we all lit?

SET THE BAR

 After spending any time here at the Casa or being around the Mistress, you know I am fond of a good tight and neat stiffener. By far, I'm a gin connoisseur. Right now I have about 9 different gins, contrary to rumors from Anne Marie, saying I'm having it sent in by tanker. That only happens once a week!!!! Currently at night,  I enjoy either a gin or tonic or two, or a white or blush wine...and the days bring a British favorite, a Pimms Cup.  But I do enjoy may libations. I also think it you entertain, it's good to have a proper bar set up. The  one above replaced three floating shelves that housed my bar wares, but I out grew that right quick. I found this refinished Provincial cabinet I bought a couple years ago,  for a mere $218 at a marketplace. It has worked perfect for my home bar in my pied de terre.  When I use to have men in before the pandemic for , huh, well... pillow talk, I always offered a good stiffener, before he gets the good stiffener,  before getting down to business. I was raised right damn it.

A home bar doesn't have to be a headache: Invest in basic equipment, stock up on varied essential liquors, a little bit of everything to cover your bases,  and you can have a spread that will impress amateurs -- and even make professionals nod in quiet approval. At any given time I have several gins, rums, vodka, whiskey, bourbons, wines and some liqueurs. The only thing I don't touch is vodka really. Most of my hootch in the bar is in the middle for easy viewing.

Liquor will keep for a long time, particularly in a cool place away from direct sunlight. The lower the liquid level, though, the more quickly you should consume the liquor, as the air in the bottle will leach out the flavors. Vermouth, however, is a wine, and should be refrigerated and drunk fairly quickly, as do some liqueurs.

The equipment needed to mix a cocktail is simple to master, and you don't need a lot of it. I currently have pictured here,  a bottle cap remover, Ice tongs, cock-a-tail shaker, a strainer and a bar knife to get seeds out of citrus fruit, and a also have several jiggers. The pink jar is a steal I just found recently,  and it holds my straws. I do have one decanter, and while they are pretty, you will have to consume the liquor much faster in my opinion. An ice bucket is also useful but mine  is located elsewhere in the kitchen.

For everyday use in your home bar, you only need four, six or eight of each of these three basic types: a old fashioned short glass, a highball tall glass, and a stem. If you plan to serve wine at your parties, invest in eight to 12 basic stemmed wineglasses, either a single shape that is appropriate for both red and white or separate sets of glasses for each.  My old fashions and highballs are kept in my kitchen cabinets along with another staple, the brandy sniffer glass which are required for whiskies, bourbons and the such to capture the experience of the libation.

The smaller wine glasses are up on the top shelf, with the martini glasses off to the right. The wine glasses with the gold rims were my dad's grandmothers and require a hand washing because of the gold leafing.

These are  my huge balloon glasses for red wines, which I enjoy more in the autumn and winter, as red wine tends to take your body temps up.

These cut crystal cordials I found a year after the bar in the same marketplace. The set is perfect for shots, or for a night cap of a nice liqueur before bed. I bought the whole set of 6 for $12.

 There is ample storage space in this cabinet which is another reason I wanted it. The first drawer organizes my cock-a-tail napkins and coasters. That's right henny, I'm one of those queens who likes a napkin under my drink. And if my gentleman wants to take his drink to the boudoir whilst having sex, last thing I need is a drink ring on my nightstand!!!!!!  For cocktail parties, allow for a pound of fresh ice for each guest, as well as three drinks,  and three  fresh napkins per person for a two-hour party. 

The next drawer down is a double drawer and not so much bar related, but houses all my bar and tea towels for the kitchen. Yeah, I like my towels. There are probably about 30 in this drawer. It's nice to have one handy for clean up or spills.

This side door houses my extra flower vases and a serving piece, while the door on the right houses my over flow of liquor and various cookbooks. 

My big ice bucket is currently housing my utensils I use on a regular basis, since I don't use it very much, and being clear, I can see what I'm looking for. I think any grown up home should have a grown up home bar, and doesn't have to be a whole set up like I have. I have helped clients use console tables, bookshelves and credenza already and they turn out fabulous. Or you can invest in a bar cart if you have room. On the  menu today was my first Pimm's Cup of the season! Pimm's is a bi-product of the gin making process...shocking right? But it makes for a lovely day drink when it's scorching hot out...so refreshing.

Pimm's Cup

Fill a high ball with ice. Pour almost half way with Pimm's, a quarter with a lemon lime soda, and finish off with iced tea. Garnish with fresh cut cucumber, blueberries and strawberries.

Cheers bitches!!!!

There now....Are we all lit???

THE BUTCHER, THE BAKER AND THE CANDLESTICK MAKER

Two things I have learned so far with being home in this pandemic is 1- I now know I can survive this long without being around people. 2- It's amazing how much bread and bread like food one can eat, and 3- If I don't stop eating said bread things, I'll be on My 600lb Life! Ok. so that's three things. But I'll be honest...nothing can beat the homemade taste of baked goods. Yesterday I walked up to my neighbors, to get , yet more fresh eggs. A quick visit with the birds.

They weren't having any close ups. 

On the way back I snapped off some dogwoods to cheer up the livingroom, and took some snoozes off and on all day, before making more peach turnovers. Thanks to my aunts recipes...I and some neighbors have full bellies during this pandemic.

Challah bread

Oat

Believer's 

This bread was a test. It was stuffed with pieces of mozzarella, parmesan and asiago cheeses .Once done, I had it with Marianna sauce for dipping. The braiding was the trickiest part. Then just let it rise, and then bake. I told Mitchell, it sort of reminded me of a horse penis with the length. But once baked it looked better, lol!

Tea Biscuit's 

Hot Cross Buns

Peach Turnovers

I can slice meat, cook and bake, now it I could just learn to make candlesticks.

Peach Turnovers

1 box of puff pastry - 2 sheets total thawed

1 can of peach pie filling

1 egg white beaten with a tsp of water

*optional drizzle*

2 cups of powdered sugar

2 tablespoons of milk

1 teaspoon of vanilla

Preheat oven to 375 and line two baking sheets with parchment paper.On a large, flat work surface, unroll the puff pastry sheet. Press any perforations together to seal. Cut into four equal square pieces and separate the pieces from one another. Set aside. Open the can of peach pie filling and chop the peaches into bite sized pieces. Spoon a heaping Tablespoonful of peach pie filling into the center of each puff pastry square. Brush the edges of the square with the egg white wash. Then, take one corner of the puff pastry and bring it to the diagonal corner, pinching the edges shut with your fingers. Brush the tops with the egg white wash. Repeat with remaining turnovers. Bake for approx. 20-25 minutes or until the tops are light brown. Serve turnovers warm or at room temperature.

Excuse me now...I'm off to expand.