Holiday Hosting Pt.2

bevs & sweets edition

We’re onto the Part.2 of Holiday Hosting — bevs & sweets edition!

On the Menu:

• Hot Apple Cider

• Ginger Hot Toddy

• Honeynut Squash Pie

• Pecan Pie-Caramel Bars (gluten free)

• Pear Crisp

• Homemade Vanilla Ice Cream

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Hot Apple Cider

*Makes ~8 Cups*

PREP TIP: This can be made in advance, just seal and store in the fridge and heat up over the stovetop before serving.

Ingredients

• 5 medium apples (I use honeycrisp)

• 1 orange

• 2 cinnamon sticks

• 1 tsp cloves

• 1 tsp allspice

• 1 tbsp chopped fresh ginger

• Filtered water (enough for everything to be full submerged ~8-10 cups)

• For sweetness: maple syrup or honey for sweetness

• Optional: a lil nutmeg & cardamom

Recipe

1. Wash apples and chop into pieces, add everything including the cores to a large pot

2. Peel orange (optional — keep peel if you want more bitter just make sure to wash), chop into pieces and add to pot

3. Add cinnamon, cloves, allspice and ginger to the pot and top it all off with water

4. Bring to a boil, then lower heat and cover

5. Let simmer on low for about 2 hours

6. After two hours, everything should be softened, use a tool to mash even more

7. Cover and let simmer for another 30 minutes

8. Remove from heat and let slightly cool before straining*

9. Add honey or maple syrup if you want more sweetness, and serve hot

*You can save the leftover pulp to make spiced applesauce. Remove the cinnamon sticks and use an immersion blender or normal blender to blend until smooth, store in the fridge sealed.

Ginger Hot Toddy

*Makes 6 Hot Toddys*

PREP TIP: Can make ginger infused water before and seal in the fridge, heat when ready to use. Also pre-juice lemons.

Ingredients

• 4 ½ cups hot water

• 9 ounces whiskey (1 ⅛ cups)

• 4 tablespoons fresh lemon juice (¼ cup)

• 4 tablespoons honey (¼ cup)

• 2 tablespoons finely minced ginger (this can be increased if you want more ginger-y)

• 6 lemon rounds or lemon peel to garnish

Recipe

1. Heat the water until steaming but not yet boiling 

2. Add the minced ginger and let it steep for 5–10 minutes, depending on your desired level of spiciness

3. Strain the ginger out, keeping the infused water warm

4. In each serving mug, combine 1 ½ ounces of whiskey, 2 teaspoons of lemon juice, and 2 teaspoons of honey

5. Divide the ginger-infused water evenly among the mugs, about ¾ cup per serving

6. Stir well to dissolve the honey

7. Add a lemon round or a strip of lemon peel to each mug

8. Serve immediately while warm

Honeynut Squash Pie

Note: You can sub the honeynut squash puree for any other type of squash, pumpkin, or even sweet potato.

PREP TIP: Can make pie crust 1-2 days before and store wrapped in the fridge. Also make honeynut puree the day before and store in fridge sealed.

Ingredients

Pie Crust: