Apple Cider Old Fashioneds

Ingredients

  • 1/2 c. ice
  • 2/3 c. apple cider
  • 2 oz. whiskey
  • 2 dashes Angostura bitters
  • Apple slices, for garnish
  • Cinnamon sticks, for garnish

Directions

  1. Combine all ingredients in glass and stir to combine. Serve.

Sondesh

Ingredients

  • 100 gm khoya
  • 1/2 mango
  • 2 litres milk
  • 200 gm sugar
  • 150 ml water

Directions

  1. To prepare this Bengali recipe, put a deep-bottomed pan on medium flame and add milk in it. Pour 1/4th glass of water in the milk and bring it to a boil.
  2. After that squeeze 2 lemons in a small-sized bowl and mix rest of the water. When the milk begins to rise, pour the lemon juice in the pan, due to which the milk will begin to curdle and make the chhena. Make sure that chhena you are preparing is soft.
  3. After that turn off the gas knob. Strain the water immediately using a strainer. Pour it into a muslin cloth lined over a colander and remove rest of the water.
  4. Now, transfer the chhena in a plate and mash it properly using your lower palm. Add khoya to it and mash again.
  5. Add the mango pulp in a grinder jar and grind it to a fine puree.
  6. Next, put a kadhai over medium flame and add the chhena and khoya mixture in it along with mango puree. Now, turn on the gas on medium flame and stir the mixture.
  7. After 5 minutes, add sugar and keep stirring until it becomes dry so, that we can make balls out of it.
  8. Switch off the flame and after a minute make balls and simultaneously keep pressing them using the mould. Do not switch on the fan as the mixture will become hard and it will be difficult to make the desired shape.
  9. You can garnish it using pomegranate seeds, mango slices and black pepper.

Peppermint Holiday Hustler Cocktail

Ingredients

  • 2 ounces Saint Brendan’s Peppermint Bark Irish Cream
  • 1 ounce Green Crème de Menthe
  • ½ ounce Chocolate Hazelnut Vodka
  • 3 ounces Original Almond Milk
  • 1 cup Ice
  • Mint Sprig for garnish

Directions

  1. Place all ingredients into a blender and blend until smooth.
  2. Pour into desired glass and garnish with mint sprig.
  3. Optional – top with whipped cream and crushed candy canes.

Mimosa

Ingredients

  • 2 ounces champagne or other sparkling wine, chilled
  • 1/2 ounce Triple Sec
  • 2 ounces orange juice
GARNISH:
  • Orange slice

Directions

  1. Pour champagne into a champagne flute or wine glass. Pour the Triple Sec and orange juice into the glass. Garnish as desired.

Tips: To make a batch of Mimosas (12 servings), slowly pour one bottle (750 ml) chilled Champagne into a pitcher. Stir in 3 cups orange juice and 3/4 cup Triple Sec.

Strawberry-Lemon Punch

Ingredients

  • can frozen pink lemonade concentrate
  • 1 pt. ripe strawberries
  • 6 1/4 c. cold water
  • 1 qt. ginger ale
  • whole strawberries

Directions

  1. Process lemonade concentrate, hulled strawberries and 1 cup of the water in blender or food processor until berries are liquified.
  2. Pour lemonade mixture into punch bowl. Stir in remaining 5 1/4 cups cold water. Gradually stir in ginger ale. Serve over ice. Garnish with berries.

Baked Spaetzle with Green Pea Pesto

Ingredients

GREEN PEA PESTO:
  • 1 cup packed fresh basil leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • 4 cups ice
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 (7-ounce) package sheep’s milk feta cheese, crumbled
  • 1 cup frozen green peas
  • 1 teaspoon sea salt, plus more for seasoning
  • 6 ounces sugar snap peas, thinly sliced crosswise (about 1 3/4 cups)
  • Freshly ground black pepper
SPAETZLE:
  • 4 cups all-purpose flour (about 17 ounces)
  • 1/4 cup kosher salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/2 cups whole milk
  • 6 large eggs, beaten
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 tablespoon olive oil
  • 2 medium leeks, halved lengthwise and thinly sliced crosswise (about 2 1/2 cups)
MANCHEGO FONDUTA:
  • 1 quart heavy cream
  • 7 ounces 4-months-aged Manchego cheese, shredded (about 1 3/4 cups)
  • 1 large egg yolk
  • 1 teaspoon kosher salt
  • 1 cup pea tendrils, for garnish

Shrimp Fettuccine Alfredo

Ingredients

  • 1 lb. fetuccine
  • 2 tbsp. butter, divided
  • 1 lb. shrimp, peeled and deveined, tails removed
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 egg yolk
  • 1 c. cream
  • 1/2 c. whole milk
  • 1 c. freshly grated Parmesan, plus more for garnish
  • 1 tbsp. Chopped parsley, for garnish

Directions

  1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
  2. In a large skillet over medium heat, heat 1 tablespoon butter until melted.Add shrimp, season with salt and pepper and cook until pink and completely opaque, about 6 minutes. Remove shrimp from skillet and reserve.
  3. Into the pan, add remaining tablespoon butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk the egg yolk in with the cream and milk and stir mixture into the garlic and butter. Bring to a low simmer and add the Parmesan, cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
  4. Garnish with more pepper and parsley. Serve.