Tuesday, November 23, 2010
Just dropping in with a quick post, because if you're as busy as I am getting ready for the impending poultry-centric holiday, you probably don't even have time to be on the interwebs! But I do hope you'll read on, because I'd love to share with you my new favorite falltastic drink - a hot buttered cider with warming spices and a healthy splash of lush bourbon.
I thought of doing a Thanksgiving recipe post, but I'm guessing most of you who would benefit have already thought through your menus and planned well in advance. This naughty hot cider is a simple add on because you've probably got most of the ingredients around at this time of year. It's perfect for late afternoon/early evening, to keep the mid-day meal's food coma going strong.
So enjoy the recipe - it's something you'll look forward to welcoming back into rotation each year as the leaves start to turn and the air gets crisp. Happy Thanksgiving to you, dear reader!
Hot Buttered Bourbon and Cider
Bon Appetit, November 1999 (I know, it's been around for almost 10 years and I'm just making it now!?)
Serves 4, easily multiplied
2 cups apple cider
1/2 cup water
3 tablespoons (packed) golden brown sugar
4 whole cloves
1 cinnamon stick
3 tablespoons chilled, unsalted butter
3/4 cup good bourbon (Maker's Mark is a good choice here)
2 1/2 tablespoons fresh lemon juice
Bring first 5 ingredients to simmer in medium saucepan. Remove from heat; cover and let steep 15 minutes. Add 2 tablespoons chilled butter to saucepan; bring to simmer. Remove from heat.
Stir in bourbon and lemon juice. Strain into large measuring cup. Divide cider among 4 mugs. Cut 1 tablespoon of butter into 4 pieces. Add 1 piece to each mug. Sprinke with nutmeg.