Mulled Hot Cider with Dark Rum
Makes one gallon
Ingredients
1 gallon fresh apple cider
1 tart apple, sliced horizontally
1 cinnamon stick
1 star anise
1 teaspoon freshly ground nutmeg
2 whole cloves
1 tablespoon brown sugar
1-2 cups dark rum
Directions
Place all ingredients in a large pot and simmer for about 15 minutes. Serve warm.
Fall Stuffed Mushrooms
Makes 40 stuffed mushrooms
Ingredients
40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper
Directions
Preheat oven to 375˚F.
Gently separate mushroom caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a saute pan over medium-high heat, melt butter and olive oil. Saute shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kasha cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.
Roasted Brussels Sprouts with Apples & Mint
Serves 4
Ingredients
2 pounds Brussels sprouts, cleaned, trimmed and halved lengthwise
2 tart apples, cored and chopped into bite size chunks (peel on)
1 medium red onion, chopped medium
½ cup fresh mint leaves, torn into small pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon almond oil (optional)
Directions
Pre-heat oven to 400°F and place all ingredients in a large bowl and mix well. Next, place in a heavy bottom ceramic or glass baking dish. Bake for about 20 minutes, making sure to shuffle and toss brussels sprouts, apples and onions around the pan while baking to allow for even brownness.
