Hot Spiced Cider

Hot Spiced Cider

Nothing is better when the weather gets cold or at holiday gatherings than Hot Spiced Cider.  It is a traditional part of my family's Christmas celebration, a favorite of many!  It keeps in the refrigerator for a least a week, nice to have on hand for those chilly evenings when you just need a little something special.  You can add rum or bourbon to make it an "adult beverage".

2 quarts apple cider (I used an apple-sour cherry cider for the beverage pictured)

1 quart cranberry juice cocktail

1/2 cup sugar

2-3 Tablespoons mulling spice mixture (I used Penzey's)                                                                

1 cup rum or bourbon

Combine the cider, cranberry juice cocktail, and sugar in a dutch oven or extra-large saucepan.  Bring to a simmer.  Place the mulling spices in a large square of cheesecloth and tie with a piece of butcher's twine or a rubber band to form a "sachet" and add to the cider mixture.  Simmer for 20 minutes.  Remove from the heat and discard the mulling spice sachet.  Add the alcohol, if using.  

To serve, leave over very low heat on the stove, or transfer to a insulated beverage serve or a crockpot to keep warm.  Cool completely before refrigerating. 

This can be made in advance, cooled, refrigerated, and reheated before serving.

Fall Infused Water

Dispenser of Fall Infused Water

Infused waters are everywhere during the summer, so why not change things up for a beautiful fall infused water?  It's so easy, and perfect for the beverage buffet or bar.  It's an easy do-ahead, too; I have frozen the grapes and fruit cubes a month in advance!  Make the beverage display as lovely as the food!

For each 1 gallon jug:

1 large bunch of Globe grapes, washed (organic preferred)

2-3 large blemish-free apples, a mix of red and yellow, washed (organic preferred)

2-3 large blemish-free, organic pears, washed (organic preferred)

Lemon juice

One gallon chilled spring or sparkling water

Place the grapes in a large resealable plastic bag and place in the freezer for at least 6 hours, and up to one month before serving.

Core and cut-up the apples and pears and dice into 1/2-inch pieces.  Place in a bowl and toss with a small amount of lemon juice to prevent browning.

Place the fruit in ice cub trays (preferably large-size) cover with water, and freeze overnight.  Empty the cubes into a resealable plastic bag and store in the freezer for up to one month. (You will need several ice cube trays, and may have to freeze in batches.  If there isn't room for all of the fruit, spread it out on a sheet pan and freeze it until you are ready to finish freezing the ice cubes.)

Place the grapes and half of the cubes into the serving container.  Add the chilled water.  Reserved cubes can be served in the water glasses.

No-Knead Crusty Country Bread

No-Knead Crusty Country White Bread

I love homemade bread!  But it can be labor intensive, and if you've never made it before, a bit intimidating.  Enter this recipe that I discovered from King Arthur Flour!  This recipe makes bread baking easy, even for the beginner. The fact that it makes 3 or 4 loaves over the week makes it one of my favorites.  You mix up the dough, place it in a large container, let it rise for 2 hours, then refrigerate the dough.  You can use it in 2 hours, or any time for up to a week.  This translates to freshly-baked, crusty bread several times during the week.  It toasts well, and though it is a flatter-shaped bread, I have used it for paninis and grilled cheese.  Left-over bread (if there is any!) makes fabulous croutons.  Once you try this, you'll be hooked!

Equipment needed:   6-quart plastic bucket with lid   Baking sheet   Baking stone

24 ounces lukewarm water (That's about 105-degrees, but don't stress over the temperature.  Just make sure it isn't really hot or just barely warm.)

2 pounds unbleached all-purpose flour (the correct ratio of water to flour is important for this recipe to work, so weigh it)

1 Tablespoon salt

1 1/2 Tablespoons instant yeast

In either the bowl of a stand mixer or a large (at least 6 quart) food-safe plastic container combine all of the ingredients and mix well to make a very sticky, rough dough.  If using a stand mixer, transfer the dough to the plastic bucket now.  (The dough is going to rise a lot!)

Cover the top of the bucket with a lid or plastic wrap and let it rise at room temperature for 2 hours.  Then refrigerate it for at least 2 hours, and up to 7 days.  (I like to make the dough a few days before I plan to use it; it gets a more "sour" flavor profile the longer it sits. If you're in a hurry, you can skip the initial 2 hour rise and just put in right into the refrigerator.)  As you leave the dough in the refrigerator it will rise and fall over the first day or so; that's what it's supposed to do!

When you're ready to make the bread, sprinkle a little flour over the dough in the bucket to make it easier to grab.  With greased hands grab a hunk of dough (1/4 to 1/3 of it) or 14-19 ounces.  It will be about the size of a softball.

Just plop the dough onto a floured surface and shape into a round or log.  It won't be perfect, so don't fuss too much with it.  Place on a lightly greased or parchment-lined baking sheet, or on a piece of parchment if you have a baking stone. 

Preheat the oven to 450-degrees, placing the baking stone in the oven to preheat if you are using one. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

Let the dough rise for 50-60 minutes.  It will spread more than rise tall, but you will notice that it expands quite a bit. Take a sharp knife and slash the bread 2 or 3 times, making the cut about 1/2" deep.  The bread may deflate a bit, but it will pick right up in the hot oven.

Place the bread in the oven, and carefully pour the water into the shallow pan below.  It will bubble and steam; close the door quickly!

Bake the bread for 25-35 minutes, until it's a deep, golden brown.

Remove and place it on a rack to cool.  Store leftovers in a plastic bag at room temperature.