Hickory

Close your eyes and savour the last scent of autumn.

Ingredients:

Praline liqueur

Half & half

Brown sugar

Cinnamon

With your finger, coat rim of serving glass with praline liqueur. In a shallow bowl or dish mix 2 teaspoons brown sugar with 1 teaspoon cinnamon.  Twist rim of glass in sugar mixture. In separate glass add 4 tablespoons praline liqueur along with 2 tablespoons half & half and 1/8 teaspoon ground cinnamon. Whisk well with a fork and gently pour into serving glass.

NEXT WEEK: Sleigh bells ring, are you listening?

Bath

Grandma’s tart mandarin cranberry relish. Always make extra for brunch the next morning.

Ingredients:

Mandarin liqueur

100% Cranberry juice

Egg white

Sugar

Measure 2 tablespoons mandarin liqueur into serving glass. In a small container with tight fitting lid add ½ tablespoon each of 100% cranberry juice, egg white (raw) and sugar. Add 4 icecubes and secure lid. Shake vigorously until mixture becomes a foam (approx. 15 seconds). Remove lid and spoon foam atop liqueur. Serve immediately.

NEXT WEEK: Hickory

Plump

Memories of sneaking soaking  raisins for Mom’s rum cake.

Ingredients:

Golden raisins

Light rum

Pinot Grigio

Walnut

Add 1 tablespoon of golden raisins along with one walnut half to a small cup and cover with 2 ½ tablespoons of light rum. Set aside for 24 hours. Add 1/3 cup Pinot Grigio to wine glass. Scoop and place rum soaked raisins and the walnut into wine and then pour in remaining rum.

NEXT WEEK: Bath

Crumbs

A breadstick garnish atop onion infused whiskey lightened with an apple touch. Holiday stuffing reborn.

Ingredients:

Whiskey

Sweet onion

Hard cider

Sourdough bread

Parmesan cheese

Add ¼ cup chopped sweet onion along with ¼ cup whiskey to a clean mason jar (or other air tight container). Shake well. Store for 3 days remembering to shake 3 times each day.

Place ½ cup hard cider into small sauce pot on high heat until reduced to 1 tablespoon (about 5 minutes). Add 1 tablespoon cider syrup to serving glass. Pour onion infused infused whiskey through fine sieve into serving glass. For a super clear result, line the sieve with a few layers of cheese cloth. Cut a ½ inch wide strip of sliced sourdough bread, top with grated parmesan and toast until crisp. Place breadstick over rim to garnish.

NEXT WEEK: Plump