Hot Apple Cider, autumn bliss

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Nothing warms you up in the dead of winter or a frosty fall night like a drink of Hot Apple Cider and the best thing about this winter treat is that it is so easy to prepare you can leave it in the pot go out and come back and it will be just right!

Hot Apple Cider which can be prepared in a slow cooker needs only four ingredients or sometimes five if you add a little rum. This recipe makes eight drinks and all it needs are 2 quarts or 8 cups of apple cider, six 3-inch cinnamon sticks, plus more for serving if you so desire, 1 medium-sized orange, ⅛ cup whole cloves, Rum ( try Appleton or Jamaican white rum), and additional cinnamon sticks for serving.

To make all you will need to do is pour the apple cider into a 2.5-quart or large slow cooker. Add the cinnamon sticks to cider. Then, with a toothpick, poke holes all around the orange, about ½ inch to 1 inch apart. Carefully poke the cloves into the toothpick holes in the orange and place the orange into the cider in the slow cooker. Cook on low for about 4 hours. Once done, ladle into mugs along with an ounce or more of rum if you choose to use. Place a cinnamon stick in each glass and serve.

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Hot Buttered Rum drink

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Hot buttered rum drink is a beverage that is usually drunk around the holidays. The mixed drink often contains rum, butter, hot water or cider, a sweetener, and some spices which may include cinnamon, nutmeg, or cloves.

These kinds of drinks are popular during cold months especially during winter. The drink is made by blending the rum batter with dark rum.

To make the hot buttered rum you will need 1 cup dark brown sugar, 4 oz unsalted butter, room temperature, 1 12 teaspoon ground cinnamon, 1 12 teaspoon nutmeg or mace, 14 teaspoon ground cloves, and 1/8 teaspoon salt.

To prepare, blend all the ingredients in a mixing bowl and mix thoroughly. Then refrigerate in a sealed air-tight container for up to two months. To make the cocktail you will need 2 tablespoons refrigerated Hot Buttered Rum batter, 6 oz boiling water, 1 12 oz dark rum, 1 tablespoons light cream, and nutmeg, to garnish.

When ready, spoon the batter into a hot beverage mug, add boiling water and stir well until dissolved. Add rum and cream (if using) and stir and garnish with a sprinkle of nutmeg.

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Beef Bourgogne, Burgundy beef

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Beef Bourgogne is a specialty dish from the French region of Burgundy.

To make this meal you will need 3 cups dry red wine, 2 cups beef stock, 2 tablespoons brandy, plus 1/4 cup brandy, 1 large onion, peeled and cut in quarters, 2 carrots, peeled and cut in large chunks, 4garlic cloves, peeled and sliced, 12 parsley stems, 1 teaspoon dried thyme, 1 teaspoon driedrosemary, 10 black peppercorns, 4 whole cloves, 4 allspice berries, 1 bay leaf, 3 pounds well-marbled beef chuck, cut into 2-inch pieces, 1/2 pound slab bacon, 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter, 1 tablespoon olive oil, 1 tablespoons tomato paste.

In a large bowl combine the wine, stock, brandy, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf, stirring well. Add the beef and continue to sir. Refrigerate overnight.

Next day drain the beef and reserve the marinade and vegetables. Dry the beef with towels, and season with salt and pepper. Preheat oven to 275 degrees. Cut the bacon the long way into slices and then slice them 1/2-inch long. Cover with cold water and boil. Lower the heat and simmer. Remove the bacon.

In a large pot use butter and olive oil over a medium heat and fry the bacon until golden. In the same pot , over high flame brown the beef in the bacon fat. Once done pour off all but 1 tablespoon of fat and return the browned beef to the pot. Add the vegetable and herbs and cook over medium-high heat for 5 minutes. Add the marinade and tomato paste and boil. Cook in the oven covered for 3 hours. After 3 hours. Remove meat and strain the sauce and remove the fat.

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