9.30.2012

Hot Apple Cider with Rum

A great drink to serve as it can sit on the stove and stay warm!
Its Apple Time! I love fall, it has to be my favorite time of year in New England because the leaves are starting to change, the air is crisper and I get to bring back my favorite fall foods. Goodbye cold summer foods and hello warm comfort foods! In particular I love anything the revolves around Apples. This cider recipe was so easy and fun to do that I made it for almost two weeks. Even if you don't finish it all in one night just throw it back in the jug and re warm it, it will taste great!

This recipe is one from Emeril Lagasse and I have added a few small changes. This drink can be made without alcohol and I add it after I pour the cider into a mug. This way you can let people control how much they want to put in.

Ingredients:
1 apple
1 orange
1 half gallon of no sugar added cider (locally made cider will be great for this!)
2 tsp whole cloves
1 tsp allspice
1/2 c light brown sugar (Not packed!)
Pinch of nutmeg (not too much!)
1 tsp cinnamon or 1 stick of cinnamon
Rum or Vodka (optional; can add later)

Directions:

  1. In a medium sauce pan empty the entire half gallon of cider into it and begin to heat on medium. 
  2. Pierce the apple with the whole cloves and place in the cider
  3. Slice the orange into thin slices and throw them in.
  4. Add all the spices and sugar.
  5. Bring to a boil then simmer for 20-30 min.
  6. Keep on a low setting while you serve and add a shot of Rum or Vodka if you like!



Stacy as of 11/17/2012: I've been making it a lot thanks to this recipe. Mmmm, cidah!




9.02.2012

Zucchini Fritters


Now usually I love the recipes from smitten kitchen and she has a way of creating great recipes in small spaces. However upon making these I found that they yielded only 8 fritters! It was way too much work to only get 8 fritters out of them. So I tried again with an increase in ingredients and it resulted in an abundance of fritters.

A few people mentioned adding feta cheese to them or other spices. You can do so if you like but I keep mine classic!


Ingredients:

3-4 Med. zucchini
2 tsp coarse salt
4 green onions diced small
2 large eggs lightly beaten
3 cloves of garlic minced
freshly ground black pepper to taste
3/4-1c flour (just enough to stick together but not so much it over powers the zucchini)
3/4 tsp baking powder

Directions:

1. Trim the ends of zucchini and then grate them with a box grater.
2. In med. bowl toss the zucchini with the salt and set aside for 10 min.
3. Take a clean dish cloth or cheese cloth and wrap the zucchini up and twist and squeeze out the water. There will be a lot so don't worry but this will prevent the fritters from being soggy!
4. Mix Zucchini with the eggs, green onions, pepper and a little more salt in a large bowl. In a separate dish stir flour and baking soda then add to the zucchini batter.
5. In a large skillet heat oil over med-high heat until it glimmers. Add small scoops of the mix to the pan and flatten with a spatula. 
6. Cook for about 3-4 min until the edges get golden brown and crispy (more time if you like crispier fritters) and flip for another 3-4 min. Adjust heat as necessary and repeat.
7. Keep warm in a 200 degree oven or eat them right off the stove (we did the latter!) and enjoy.

Leftover Mashed Potato Patties

In our house, we love potato anything and after I made homefries a few weeks ago, we decided to also make mashed potatoes. The only problem with that is you can't keep eating them without being bored. I looked up what you could do with leftovers and decided that this was my Sunday morning breakfast project.

No two patty recipes are the same and the recipe here is just a combination of a few. I like mine to taste more potato-y and less cake-y (making up words is fun!). Who says leftovers can't be great!


Ingredients
 1c shredded cheese
 1c green onions (or regular onions)
 1 egg
 1tbls flour
 2-3c mashed potatoes (min)
 salt and pepper to taste
butter
3/4 c extra flour in a bowl

*options: you can add minced garlic, cayenne, or any veggie so long as it is minced up.

Directions
1. Mix the egg, onions, cheese, flour, potatoes and salt/pepper in a medium bowl until combined.
2. Heat a skillet pan with enough butter to coat the bottom and crisp up the potatoes.
3. Scoop the potato mix and create med. sized balls and roll them in the flour until covered all over.
4. Put for balls in to the hot skillet and flaten them into patties with the back of a spatula.
5. fry on medium heat (covered) for 3-5 min until golden brown. Flip and repeat.

Depending on how much potato you have will determine how many patties you make and they freeze really well!

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