Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese

In the next two months I can't promise there will be a balance between sweet and savory recipes. With about fifteen pounds of butter in my refrigerator right now, chances are sweet will prevail over savory. Which makes the recipe for Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese having the unique distinction of being one with a foothold in both camps. Or as I would refer to call it, a best of both worlds, win-win kind of dish. And when tart cranberries, creamy blue cheese, a sweet balsamic reduction, and tender, caramelized roasted Brussels Sprouts come together, there is an interplay of flavors nothing short of a dance party on your palate. 

If there was ever a vegetable dish worthy of having a place at the dinner table it would be one made with Brussels Sprouts. Allegedly named after the city of Brussels (which explains why it is one of the few vegetables worthy of or rather requiring capitalization), the mini-cabbage like Brussels Sprouts are rich in vitamins, iron, and dietary fiber. So not only are they delicious, they are good for you too! With a growing season running through late August to late March, we have almost seven months of the year to enjoy them. In spite of ranking high on a list of most-disliked vegetables some years back, they now seem to have gained in popularity. Much of this change is due in large part to how they are cooked or used raw. Thankfully the boiled until they were mushy days are over (or at least I hope they are for you!). I grew up in that mushy, boiled Brussels Sprouts era. 

As evidenced by the number or recipes for Brussels Sprouts already on the blog (four, but who is counting) I apparently must love them. I do. The recipe for these Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese is now the fifth one. But if I had to choose a favorite between the Brussels Sprouts Slaw with Dried Cranberries, the Lemon Roasted Brussels Sprouts, the Roasted Brussels Sprouts with Toasted Pecans and Avocados, and the Roasted Brussels Sprouts Gratin, I would have to choose not one, but three of them: the slaw, gratin, and now this new one. 

In the past I have suggested you buy similar sized Brussels Sprouts when you intend to roast them. Well, guess what? I am now going to tell you something different. Or rather I should say I am going to give you a choice. Either continuing buying same sized Brussels Sprouts or buy a mixture of sizes (although not extremes in sizes). Why am I now even suggesting you roast non-uniformed sized sprouts? The answer is based primarily on personal preference. When halved smaller and medium sized Brussels Sprouts are roasted together you will end up with all of them being tender, but some of them being a little crispier. And I happen to like some crispiness in roasted Brussels Sprouts dishes. Additionally the smaller Brussels Sprouts have a slightly more sweeter flavor than the more cabbage tasting larger ones. Regardless of which size or sizes you choose, look for ones as vibrant green as possible.

Instead of using a bowl to mix together the Brussels Sprouts, olive oil, kosher salt, and black pepper, mix everything together on your sheet pan. Not only will you not lose any of the oil and spices, you will have one less bowl to clean! To ensure your Brussels Sprouts roast and do not steam while in the oven, make sure there is a little bit of breathing space between on the large sheet pan. You just don't want them on top of one another. To get that nice roasted color, the cut side of the Brussels Sprouts should be faced down on the sheet pan. If you don't have a heavy rimmed sheet pan, put it on your Christmas list. Because they more evenly roast vegetables and bake cookies compared to some those thinner pans, you are more likely to achieve perfect roasting and baking outcomes. 

While your Brussels Sprouts are roasting, the dried cranberries can be marinated in maple syrup and the balsamic reduction can be made. Alternately the marinade and reduction can be made at least an hour before you start roasting the Brussels Sprouts. Marinating the dried cranberries in the maple syrup not only adds great flavor, but they also plump and soften up slightly. 

The Balsamic Reduction has both an intense flavor and a thick, syrupy quality to it. The Balsamic Syrup you can buy at the store would be too thick for this vegetable dish. Which is why you need to make your own syrupy reduction. After cooking for somewhere between 20 and 25 minutes you will have the most luscious balsamic reduction. You know it's done when it lightly coats the back of a spoon. If cooked too long, it will harden as it cools. The recipe below gives you more than you need for a single recipe of the Roasted Brussels Sprouts, but enough for a double batch. Leftover balsamic reduction can also be drizzled over sliced strawberries and served with vanilla ice cream (a favorite simple dessert).

You will use mix together about 8 Tablespoons of the balsamic reduction with the two pounds of roasted Brussels Sprouts. If your sprouts are lightly coated mix in a little more, one tablespoon at a time. Transfer this mixture to your serving platter, top with marinated cranberries and crumbled blue cheese. Finish the dish with another light drizzle of the balsamic reduction over the top. Hint: I like to dip a fork into the reduction when drizzling as I can control the amount of the reduction while also creating a beautiful finish.

There is an explosion of sweet and savory flavors in every bite of the Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese. I could not stop eating it. Served warm or at room temperature it is a perfect side dish to turkey, chicken, or even a grilled steak. The leftovers, chilled in the refrigerator overnight, were equally delicious! Which makes it one of the most versatile roasted Brussels Sprouts dish ever! If there is room on your Thanksgiving table for one more side dish or if you are looking for a beautiful, delicious side dish to serve at a dinner party, you want to make this one.

Recipe
Roasted Brussels Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese
Serves 6-8

Ingredients
2 pounds Brussels sprouts, ends trimmed and cut in half (if some are large, cut into quarters)
4-5 Tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

1 cup light brown sugar
3/4 cup balsamic vinegar
1/4 teaspoon kosher salt

3/4 cup dried cranberries
2 Tablespoons maple syrup

3-4 ounces good quality blue cheese, crumbled by hand (highly recommend Point Reyes Blue Cheese)

Directions
Brussels Sprouts
1. Preheat oven to 400 degrees (F).
2. On a large baking sheet, mix together the Brussels sprouts, olive oil, kosher salt, and black pepper.
3. Spread out the Brussels sprouts evenly on a large baking sheet. Cut side halves should be facing down.
4. Bake for 25-30 minutes or until crisp on the outside and tender on the inside.
5. Remove from oven.

Maple Infused Cranberries
1. While the Brussels Sprouts are roasting, mix together the dried cranberries and maple syrup in a shallow bowl. Mix until all of the cranberries are coated. Set aside, stirring occasionally.

Balsamic Reduction
1. In a small saucepan, add in the brown sugar, balsamic vinegar, and salt. Bring to a boil.
2. Reduce heat to medium-low and simmer until the mixture has thickened and is syrupy (it should be able to coat the back of a spoon). Stir mixture occasionally while cooking.
3. Remove from heat and allow to cool slightly. (See Notes)

Assembly
1. In a large bowl mix together the roasted Brussels Sprouts and about 8 Tablespoons of the balsamic reduction. Mix well.
2. Transfer the mixture to a large serving platter.
3. Sprinkle the cranberries (including any maple syrup not absorbed) over the Brussels Sprouts.
4. Sprinkle the crumbled blue cheese over the top.
5. Lightly drizzle 1 or 2 Tablespoons of the balsamic reduction over the top. Serve warm or at room temperature and savor!
6. Store any leftovers in a covered dish in the refrigerator. These Brussels Sprouts are equally delicious served cold.

Notes: (1) The recipe for the balsamic reduction makes a little more than you need, but enough if you double the recipe. You can use any leftover reduction to pour over strawberries. Serve with ice cream for a decadent dessert. (2) Do not buy blue cheese already crumbled! Buy a piece and crumble it yourself. My favorite blue cheese for Point Reyes Blue. (3) The recipe was inspired by multiple sources.

Chocolate Chip Banana Cake with Cream Cheese Icing

Many of you will be spending the next week thinking about, planning, deliberating over, or dreaming about Thanksgiving dinner. While I understand there might be some hard and fast traditions over what sides and desserts should be served, I am here to suggest you might want to change things up a bit this year. No, I am not advocating there be any family drama around this beloved holiday meal. We all know what happens when you replace or omit anything everyone or certain a someone claims is a written in stone, goes back decades, family heirloom dish. Short of being outright accused of ruining the meal, someone leaves the table unhappy. No, I am not here to add stress to your life or to hijack your menu. I just think there should be room made for this Chocolate Chip Banana Cake with Cream Cheese Icing. Because, if by chance, someone at the table recently had, is having, or will soon be having a birthday, you will not only make them happy, your status as the most extraordinary Thanksgiving hostess/host might even be kicked up a notch. Or, if there is either any blatant or clandestine competition over who in the family makes the best Thanksgiving meal, this cake just might guarantee you the win. Or maybe even a place in host/hostess with the mostest Hall of Fame. Yes, all of this could be achieved by simply making this cake. 

Once bananas turn from pale green to yellow around here they are banished to the 'they might as well go brown' bowl. In my fussytarian world, ripe or really ripe bananas are good for only one thing: as ingredients for any baked good made with bananas. Needless to say there are always baking bananas in waiting in my kitchen. Which, for someone who loves banana bread, banana cake, banana muffins, and banana cupcakes, is a good thing. There is nothing worse than taking a bite of a ripe banana (yuck) or not having ripe bananas when you are in the mood to bake with them. The most redeeming quality of a really ripe banana is their ability to impart the most delicious, deepest flavor to a baked confection. If you have ever tried using a barely ripe banana when making a banana bread or cake, you know what I am talking about.

So with two other banana cake recipes on the blog, why would I make yet another one? The simple answer is neither of the others are made with chocolate. The more complicated answer is the flavor, taste, and texture of all three of these banana cakes differs significantly. Is there now one best banana cake? Maybe. Although this may be the first time in the seven year history of the blog where I say 'best is in the taste buds of the beholder'. My best may not be your best. But I will say you should really make this Chocolate Chip Banana Cake with Cream Cheese Icing. It could be the one that sends your banana cake loving and chocolate taste buds into a state of nirvana.

The cake portion of the recipe (with some minor adjustments) comes from the cookbook "Weeknight Baking: Recipes to Fit Your Schedule" by foodblogger Michelle Lopez. So what are the differences between the original recipe and this one? The amount of vanilla was increased to 1 1/2 teaspoons instead of 1 teaspoon, the buttermilk wasn't room temperature, only 1/2 cup versus 1 cup of miniature chocolate chips were used, and it was baked in a 9" square baking pan instead of 9"x13" baking pan. On the surface these might seem like inconsequential changes. Maybe they are. However, the pan size change wasn't. I like the height of a sheet cake (and layer cake) to be slightly more than an inch in order to achieve the best cake to icing ratio. The 9" square pan gave me that. A 9" inch round pan would do the same thing. If you wanted to make a layer cake using the ingredients listed below, I would recommend using 6" cake pans.

You can mix the chocolate chips into the cake batter or sprinkle them over the top. I prefer the sprinkle over the top approach as it created a more distinctive chocolate flavor to the cake eating experience. Because the chocolate chips are miniature they remain on top of the cake and don't sink during the baking process. Whether or not it was because I didn't use room temperature buttermilk, the mixture had a slightly curdled texture before the dry ingredients were added. However, once they went in, the texture of the batter was ethereal. The cake baked for somewhere between 30 and 35 minutes in a 350 degree (F) oven. 

Cream cheese icing makes me weak in knees. And I like heavily piping or lathering it on a cake. The recipe below will more than generously ice a 9" square cake as well as be more than enough for a 6" layer cake. 

I was so mesmerized by the swirls of the icing I couldn't decide whether to top it with sprinkles, more miniature chocolate chips, or just leave it alone. That debate raged on in my head for a good five minutes before I made a decision.

Chocolate almost always wins.

Cakes made with cream cheese icing are usually best chilled before serving. Once the icing sets, it can be wrapped in plastic wrap to keep the sides of the exposed cake from drying out. 

From the moist, tender crumb to the flavor combination of banana, chocolate, and cream cheese icing, everything about this cake is pure perfection. Because there weren't any spices in the cake, the flavor of the banana was intensified in the best of ways. This is definitely one of those cakes you will want to savor every morsel and leave no crumb behind.

While you might be spending the next couple of weeks making and getting your fill of pumpkin pie and/or pecan pie, I would try to 'twist your arm' suggest you make some room for this Chocolate Chip Banana Cake with Cream Cheese Icing on the dessert table. Whatever you do, don't just pigeon hole this cake into the dessert category. Because you could easily justify having a piece of cake, especially one made with fruit, for breakfast. Just imagine how blissful it would be to wake up the day after Thanksgiving and having a sliver of this cake with a cup of coffee.

P.S. You still have time to buy some not green, but already yellow bananas. They will be cake ready ripe in a week!

Recipe
Chocolate Chip Banana Cake with Cream Cheese Icing (slight adaptation to the Chocolate Chip Banana Cake recipe from Michelle Lopez's new cookbook "Weeknight Baking" Recipes to Fit Your Schedule")
Makes 1 nine inch square or nine inch round cake or a two layer 6" cake

Ingredients
Cake
2 cups (228 g) cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tablespoons (85 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 large egg, room temperature
1/2 cup (4 ounces) buttermilk
2 Tablespoons canola oil
1 1/2 teaspoons good quality vanilla
1 cup (226 g) very ripe bananas, mashed (from 3 medium or 2 large bananas)
1/2 cup (85 g) miniature chocolate chips

Icing
16 Tablespoons (1 cup) unsalted butter, room temperature
16 ounces (452 g) cream cheese, room temperature
1 1/4 pounds (565 g) confectionary sugar, sifted
1 teaspoon vanilla
1/4 teaspoon kosher salt

Optional: 2-3 Tablespoons miniature chocolate chips for decorating top of cake
Optional: Sprinkles

Direction
Cake
1. Preheat the oven to 350 degrees (F). Line a 9" square or 9" round baking dish with parchment paper. Spray sides and bottom of the pan with cooking spray Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter and sugar. On medium-high speed beat until light and fluffy (approximately 2-3 minutes). 
3. Add in the egg and beat for another 1-2 minutes.
4. Add in the buttermilk, oil, and vanilla. Beat slowly on low and gradually increase to medium-high. Beat mixture for approximately 5 minutes. Note: Because your buttermilk may be cold the batter could look slightly curdled. Don't worry, that will change when you add the dry ingredients. Alternately let your buttermilk come to room temperature before using.
5. Beat in the mashed bananas.
6. Whisk together the flour, baking powder, baking soda, and salt. Add to the batter. Beat only until combined (approximately 1 minute). Your batter should be very fluffy. 
7. Scrape batter into the prepared pan. Smooth top with an offset spatula. Sprinkle with 1/2 cup of miniature chocolate chips. See Notes.
8. Place pan on the center rack in the preheated oven. Bake for 30-35 minutes or until the edges of the cake are golden brown and the cake springs back when you lightly press down with your finger.
9. Remove from the oven and place on a cooling rack. Once cool, wrap with plastic wrap and place in the refrigerator. Cakes are easier to remove from the pan and ice when chilled.

Icing and Assembly
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth and creamy.
2. Add in the vanilla and salt. Beat until incorporated.
3. Slowly add in the confectionary sugar. Beat until the icing is smooth and fluffy.
4. Place icing in a bowl and chill in the refrigerator for 30 minutes. Note: A chilled icing pipes better if using a pastry bag.
5. Remove the banana cake from the pan and place on a serving platter.
6. Spread icing onto the cake using an offset spatula or pipe on using a pastry bag with your favorite pastry tip.
7. Sprinkle with some miniature chocolate chips or sprinkles. Or serve the cake unadorned.
8. Return to the refrigerator until ready to serve or cut into pieces and serve.
9. Store any leftover cake in the refrigerator wrapped in plastic wrap.

Notes: (1) If you don't like a heavily iced cake, make half the icing recipe. (2) Instead of sprinkling the miniature chocolate chips on top of the cake, increase the amount to 3/4 cup and fold into the cake batter using a spatula. (2) If baking in 6" cake pans, baking time will be 25-30 minutes. (3) Here are the two other banana cakes on the blog: Banana Cake with White Chocolate Cream Cheese Icing and Spiced Banana Cake with Cream Cheese Icing.

Tannehill Ironworks Historical State Park, McCalla, Alabama (November 2019)

Chocolate Ganache Filled Spice Sandwich Cookies

For three and a half days I had a temporary reprieve from the early winter weather we are having here in the Midwest. My escape from the cold and snow to warm and sunny was a solo road trip to Birmingham, Alabama to spend a long weekend with my nephew. Our last two aunt-nephew experiences included a memorable trip to Montana almost four years ago and one to Philadelphia and Annapolis three years ago. So having some quality time together was long overdue (at least from my perspective). Needless to say there was no shortage of multiple memorable moments. What happened in Birmingham will more than likely not stay in Birmingham. But from hiking in a historic state park, to discovering a great Mediterranean restaurant, to seeing the dark, compelling movie "Joker", to doing a Feng Shui makeover of his living room (he pinky-swore he wouldn't change it), to hanging the belated birthday gift of a piece of art, to a shopping excursion, to trying to remain calm around the cutest new puppy and a very jealous two year old rescue dog 'playing', there were more than enough stories to last us until our next adventure. The ten hour drive to Birmingham was uneventful. But the eleven and a half hour drive back home was at times perilous. For at least three hours I drove through a blizzard followed by another couple of hours of driving on snowy roads. Yes, we had an atypical blizzard in early November. All I could think about was the Tarot Card Reader telling me a few weeks back there was an adventure in my foreseeable future. Needless to say, a semi-white knuckle drive home wasn't exactly what I was envisioning. Thankfully, I returned home without incident, feeling blessed, and happy knowing I had the endurance to make such a long drive by myself. A reminder that anything is possible.

It's been almost three weeks since I was over the moon excited to share a new cookie recipe with you. Like the Vanilla Brown Sugar Shortbread Cookies, these almost too pretty to eat Chocolate Ganache Filled Spice Sandwich Cookies will be making a first time appearance on this year's cookie platters. And here I thought this might be a Christmas where only the usual suspects would be making their appearances. Ha! I am predicting my holiday baking endurance will be tested in the weeks ahead (no Tarot Card reading necessary!).

Reminiscent of a Moravian Spice Cookie, but without the molasses and not as thin, these Chocolate Ganache Filled Spice Sandwich Cookies are crispy and spicy. But unlike a Moravian Spice Cookie, these cookies are made not with three spices but with five spices. Technically speaking though, they are actually made with seven spices due in part to the use of the warm, somewhat sweet, somewhat spicy flavors coming from Mixed Spice, a British spice blend.

Inspired by a cookie recipe found in a magazine from the United Kingdom, these Chocolate Ganache Filled Spice Sandwich Cookies are unlike any cookie you have ever tasted. The combination of the chocolate ganache with a crispy, spice cookie is nothing short of a dangerously delicious confection.

You might be wondering 'what exactly is Mixed Spice'? The history of the British Mixed Spice goes back more than two hundred years. Sometimes called 'cake spice' or 'pudding spice', Mixed Spice is frequently used during the Christmas season in a variety of holiday confections, including the traditional English Christmas pudding. The most common Mixed Spice is made with a very specific blend of cinnamon, allspice, nutmeg, mace, cloves, coriander, and ginger. While not readily available here in the states, you can find it online, be lucky enough to have a friend bring you back some on their travels to the UK, or make your own. You can find the recipe for Mixed Spice in the notes section below. 

The dough for the Spice Cookie comes together in a standing mixer fitted with a paddle attachment and easily rolls out without any chilling time. Rolled out to about a 1/6" thickness, the cookies bake in a preheated 350 degree (F) oven for 13 to 15 minutes or until firm (the cookies will crisp up further as they cool).

My yield using a cookie cutter slightly larger than 2 1/2 inches was a dozen sandwich cookies (24 cookies). As much as I loved this substantially sized cookie, I would recommend using a 2 inch cookie cutter (you should be able to get at least 15-16 sandwich cookies). 

Unlike most ganache recipes, this one is not made with pouring hot heavy cream over coarsely chopped chocolate. Instead it is made with pouring warm heavy cream over melted chocolate. Additionally the chocolate ganache differs in the more typical ingredient ratios (2-1 chocolate to cream). This version of a rich ganache set up beautifully as the filling in these sandwich cookies. Note: It is important the cream is well heated before being added to the melted chocolate or a 'cool' cream will seize the chocolate. 

I used a cookie stamp to create the design on the cookies, however, you can use a heavy glass with a patterned bottom to create the same effect. After making the cookies I discovered my Waterford crystal would have worked equally as well. You are likely to find patterned bottoms on barware, old glassware, and crystal. Just be certain to choose a glass that is heavy enough it will not break when pressed down on the dough.

If you love sandwich cookies, especially ones filled with chocolate, you will be smitten with these. One bite and you just might be wondering where these flavorful, decadent cookies have been all of your life. From their spicy, warm flavor to their crisp and creamy texture they are destined to become a beloved favorite. 

Have a friend who seems to have everything or a friend with a sweet tooth or a friend who loves homemade baked gifts? Well getting a package of these impressive, gorgeous looking Chocolate Ganache Filled Spice Sandwich Cookies may be one of their most memorable, most beloved gifts of the holiday season. If you thought your Christmas cookie platters and gift boxes were already swoonworthy or didn't need to be Fung Shuied, well just wait until you add either these Chocolate Ganache Filled Spice Sandwich Cookies or the Vanilla Brown Sugar Shortbread Cookies to them. Blissful euphoria and paradise awaits.

Recipe
Chocolate Ganache Filled Spice Sandwich Cookies
Makes 12 - 2 1/2 sized sandwich cookies or 15-16 - 2 inch sized sandwich cookies

Ingredients
Spice Cookies
10 Tablespoons (135 g) unsalted butter, room temperature
1/2 cup plus 1/8 cup (125 g) firmly packed light brown sugar 
2 Tablespoons plus 1 teaspoon whole milk
8 7/8 ounces (250 g) all-purpose flour (or 2 cups less 1 tablespoon and 1 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon mixed spice (see notes)
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Chocolate Ganache
9 ounces dark chocolate, coarsely chopped
1/4 cup heavy whipping cream, warmed

Directions
Spice Cookies
1. Preheat oven to 350 degrees F (180 C). Line two baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and creamy (approximately 3-4 minutes). Scrape down sides of the bowl as needed.
3. On low speed add in the milk. Beat on low speed until milk is blended into the sugar/butter mixture. Note: If you mixer speed is too high milk will splatter. Once there are no puddles of milk, you can gradually increase the speed.
4. In a medium sized bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, mixed spice, nutmeg, and cloves. 
5. Add the dry ingredients and beat until a dough begins to form.
6. Form dough into a bowl and cut in half. Wrap one ball in cellophane will rolling out the other.
7. On a lightly floured surface, roll out one of the dough halves to about an 1/6 inch (4mm) thickness.
8. Use a 2 1/4 to 2 1/2 inch round cookie cutter to cut out cookies. Place rounds on prepared baking sheet. If using, stamp cookies using a cookie stamp or a heavy glass with a patterned base.
9. Bake cookies, one sheet a time, for 13-15 minutes or until firm. Let cookies remain on cookie sheet for 5 minutes before transferring to a cooling rack.
10. Repeat remaining dough half.
11. Allow cookies to cool completely. 

Chocolate Ganache and Assembly
1. Melt chocolate in the microwave or over a double boiler. Remove from heat and let sit 2 minutes.
2. Pour warmed heavy cream over the melted chocolate. Whisk until ganache is smooth and glossy. Let set until ganache slightly thickens to the consistency of a soft butter. Note: The ganache may initially seize when the warmed milk is added to the melted chocolate. Be patient, it will come together. 
3. Place a large dollop of the chocolate ganache on the bottom side of a cookie. Top with another cookie and press down lightly.
4. Place cookies on a rack and let ganache fully set up before serving or packaging. Store in a tightly sealed container.

Notes: (1) To make your own Mixed Spice, blend together: 1 Tablespoon ground allspice, 1 Tablespoon cinnamon, 1 Tablespoon nutmeg, 2 teaspoons mace, 1 teaspoon cloves, 1 teaspoon coriander, and 1 teaspoon ground ginger. Store in a sealed jar.

Fall Snow at Morton Arboretum (November 2019)

Bourbon Apple Pie Cocktail

This past weekend six women, first brought together by running, traveled to Galena, IL and Dubuque, IA for their third annual girls' getaway. Our two-state adventure (well technically one considering we all live in Illinois, but two sounds better) gave us the opportunity to spend some quality time together and add to the stories we often repeat amongst ourselves. Galena is a picturesque river town with breathtaking rolling hill landscapes, a historic downtown, and a 19th century architectural feast for the eyes. As a popular tourist destination, it also happens to have some great restaurants, an abundance of shops, a beautiful running trail along the river, and a resurrected distillery. We did our best to sample almost everything Galena had to offer, including, running in the annual fall 8k and having our Tarot cards read. On our short side trip to Dubuque we had lunch in a brewery in the warehouse district, took the hundred year old cable cars up a steep hill to get an expansive view of the Mississippi River,  stopped in an antique store, and bought a few trinkets (the mood rings from the Irish Store, ones alleged to be popular with the much younger set, were this year's group souvenirs). Not even the late Saturday afternoon rain affected my inability to find a 'wanted but definitely didn't need' Galena sweatshirt as well as not having enough time for a second round of drinks at the distillery spoiled anything about this adventure. We all packed more clothes than we ended up wearing, but left with some great memories and just enough to make us dangerous information on the making of whiskey, vodka, and bourbon. 

Whether or not you believe the bourbon shortage in this country is real, I can tell you the number of bourbon aficionados increased over the weekend.  Now that I am one of them, I am obsessed. Not just with drinking (or rather sipping) bourbon, but with going on a few more distillery tours (is there trip to Kentucky in my future?), and getting my hands on some of those highly rated bourbons having long waiting lists. 

As much as I would love to share with you all of the things I learned about the making of bourbon including my new found knowledge on the differences between bourbon, whiskey/whisky, and scotch, you might enjoy reading "Simple Guide to Types of Whisk(e)y: Bourbon, Scotch, and Rye" from Todd and Diane, food and travel bloggers. There is enough information in this post to make you more than a little dangerous, but enough to let you hold your own when conversing with other bourbon lovers. 

The recipe for this Bourbon Apple Pie Cocktail was inspired by one we sampled at the Blaum Brothers Distilling Company in Galena, Illinois. It's the perfect fall cocktail for anyone who loves bourbon, for anyone who may still be acquiring a taste for bourbon, for anyone who loves a cocktail that can warm you up on a chilly evening (or afternoon), and for anyone who loves apple pie. Made with apple cider, apple juice, a touch of sugar, a cinnamon stick, vanilla, and bourbon, it's a cocktail you can make ahead and keep chilled in the refrigerator. Having ready to serve cocktails when you want to indulge expected or unexpected guests is the sign of a really good host/hostess.

The recipe below serves four, but you can (and probably should) double, triple, or quadruple it as it works well as a big batch recipe. Because it's best served very chilled, you should plan on making it a day or two before you plan on serving it. After one or two sips of this Bourbon Apple Pie Cocktail, you will definitely begin to feel the warmth of the bourbon. 

You don't really need to garnish the Bourbon Apple Pie Cocktail with a slice of apple (I used Honey . Crisp) or a cinnamon stick, but it makes for a pretty presentation. I would be remiss if I didn't tell you this is definitely one of those cocktails where a second round is very likely to happen. Make certain you have made a big enough batch as well as have a few snacks available to keep your friends bourbon happy. Important Note: In the notes below you will find the ingredient amounts for making a large batch. Use these ingredient amounts when calculating how to double for an even larger batch.

Not overly sweet and lightly spiced, this Bourbon Apple Pie Cocktail could become your new house drink for weekend entertaining, Thanksgiving, and/or day drinking with friends. Cheers! 

Recipe
Bourbon Apple Pie Cocktail
Makes 4 cocktails

Ingredients (see notes below for the large batch recipe)
8 ounces apple cider
8 ounces apple juice (should be 100% juice)
1/4 cup granulated or caster sugar
1 teaspoon vanilla
1 cinnamon stick
4 ounces good bourbon, bourbon whiskey, or moonshine
Ice
Beer Nuts, Cashews, or your favorite roasted nut mix

Optional: Apple slices and cinnamon sticks for garnish

Directions
1. In a medium sized pan, add in the apple cider, apple juice, sugar, vanilla, and cinnamon stick. Bring to a boil, stirring occasionally to dissolve the sugar.
2. Remove from heat and allow to cool to barely warm to the touch. Pour in the bourbon. Stir.
3. Transfer mixture, including the cinnamon stick, to a pitcher or jar. Cover and refrigerate until chilled (at least 4 hours or overnight). Note: Mixture will be good for up to one week if kept in a sealed container in the refrigerator.
4. Add ice cubes to cocktail glasses. Pour in the Bourbon Apple Pie Cocktail. Garnish with a fresh cinnamon stick and apple slice, if using. 
5. Sit back, sip, and savor. 

Notes: (1) You may want to make a double batch if serving 4. One of these is not enough. (2) Use a good quality apple cider (I used a Honey Crisp Apple Cider) and good quality apple juice. (3) I used Blaum Brothers Bourbon Whiskey. But use whatever Bourbon you love. (4) Definitely serve these cocktails with some nibbles like Beer Nuts, Cashews, or Roasted Nuts. (5) Large batch recipe: 1/2 gallon (32 ounces) apple cider; 1/2 gallon (32 ounces); 1 cup (200 g) granulated or caster sugar; 2-3 cinnamon sticks; 1 1/2 teaspoons vanilla; 16-18 ounces bourbon or bourbon whiskey.

Bourbon Barrels, Blaum Brothers Distillery, Galena, IL (October 2019)

Early morning in Galena (October 2019)

Home of Ulysses S. Grant, Galena, IL (October 2019)

Mississippi River (October 2019)