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Alcoholic Autumn Drinks/Cocktails Holidays Recipes Thanksgiving

Drink up! Low calorie Thanksgiving cocktails

Mouthwatering Thanksgiving turkey, mashed potatoes with gravy and pumpkin pie might satisfy our test buds, but holiday meals can wreak havoc on our waistlines. Thankfully, we have some low calorie Thanksgiving cocktails courtesy of Amoretti for those who want to imbibe for 165 calories or less!

The Sip and Fall cocktail (Media/Credit: Amoretti)
The Sip and Fall cocktail (Media/Credit: Amoretti)

Sip and Fall

Ingredients

1 oz. watermelon vodka

1 oz. Amoretti Premium Sour Apple Martini Mix

3 oz. club soda

Directions

Combine the vodka and martini mix in a glass, add ice and top with club soda. Garnish with a green apple slice (optional).

Calories: 98

The A-pear-ently Apple cocktail. (Media/Credit Amoretti)
The A-pear-ently Apple cocktail (Media/Credit: Amoretti)

A-pear-ently Apple

Ingredients

1 oz. Amoretti Premium Pear Martini Mix

12 oz. (1 bottle) low calorie hard cider (Amoretti recommends Magners Irish Hard Cider, Crispin Original or Michelob ULTRA Light Cider)

Directions

Gently combine both ingredients in a tall glass. Garnish with a pear wheel (optional).

Calories: 165

 

 

Mango You Didn’t!

Mango You Didn't!
The Mango You Didn’t! cocktail (Media/Credit: Amoretti) 

 

Ingredients

2 oz. Amoretti Premium Cosmopolitan Martini Mix

1 oz. mango nectar

6 oz. club soda

Directions

Gently combine all ingredients in a glass and fill with ice. Garnish with a lime wheel (optional).

Calories: 115

Ginger Winter
The Ginger Winter cocktail (Media/Credit: Amoretti) 

 

Ginger Winter

Ingredients

½ pump Amoretti Premium Gingerbread Syrup

½ oz. Amoretti Premium Pomegranate Martini Mix

4-6 oz. nonalcoholic sparkling apple cider

Directions

Gently combine the gingerbread syrup and pomegranate martini mix in the bottom of a champagne flute. Fill with the sparkling cider. Garnish with a thin apple slice (optional).

Calories: 103

Categories
Autumn Drinks/Cocktails Featured Recipes Recipes

Warm Up this Winter with these Tasty Rum Cocktails

If you thought rum was something only to be used in a frozen summer cocktail – think again! Boston bartenders are mixing up some great fall cocktails with rum. In-season apples help to keep cocktails fresh for fall days, the earthy cinnamon notes help keep you warm during the brisk fall nights, and the dry flavors of Brugal Extra Dry Rum and Brugal 1888 Rum allow all of the delicious autumn flavors to shine through.

To get in the fall spirit, mix up the “Dominican Old Fashioned” created by Kevin Martin of Eastern Standard or the “Old Orchard Style” created by John Henderson of Tavern Road (recipes below).

Dominican Old Fashioned
Created by Kevin Martin, Eastern Standard Dominican Old Fashioned (credit Emmanuel Cayere)

1.5 oz. Brugal Extra Dry Rum
.5 oz. Santa Maria Al Monte
1 Barspoon St. Elizabeth’s Allspice Dram
1 Barspoon Sugar
2 Dashes Angostura Bitters
2 Dashes Peychaud’s Bitters

In a mixing glass combine sugar, Angostura, Peychaud’s with a splash (.25oz) of soda water, stir to make a paste.  Add Brugal Rum, Santa Maria Al Monte and Dram with ice, stir until properly diluted and chilled.  Strain cocktail into a chilled lowball over fresh ice, garnish with a long orange twist.

Old Orchard Style

Created by John Henderson, Tavern Road

2 oz. Brugal 1888 Rum

.25 oz. Demerara Syrup (2:1 Demerara or raw sugar to water)

1/8 of Granny Smith Apple

1/8 oz. Allspice DramOld Orchard Style4 (credit Emmanuel Cayere)

Muddle apple in a mixing glass, add other ingredients and stir with ice until well-chilled. Fine strain over fresh ice in a rocks glass, top with freshly grated cinnamon and a thin slice of apple.

Categories
Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes Holidays

The Voodoo Child: a Halloween cocktail with a kick

Just in time for Halloween, Boston’s Salvatore’s Restaurant is offering a creepy new cocktail: the Voodoo Child ($10). The concoction is available at all four Salvatore’s Restaurant locations through November, or you can make it yourself…if you dare.

Voodoo Child

Ingredients

  • 1/2 oz. Kraken Spiced Rum
  • 1/2 oz. Bacardi White Rum
  • 1/2 oz. St. Germaine Elderflower Liqueur
  • 1/2 oz. Cointreau
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Fresh Grapefruit Juice
  • 1/2 oz. Bitters
  • 1 Dash of Hot Sauce (6 shakes)

Directions

Shake all ingredients and pour over ice. Garnish with lime slice dipped in cinnamon sugar.

Categories
Appetizers Asian Autumn Boston Restaurants Origins Recipe Sources Recipes

China Blossom Pumpkin Dumplings

This recipe is from David Yee, General Manager at China Blossom Restaurant & Lounge in Andover. Adding a traditional fall flavor to this classic Chinese dish results in pure pumpkin perfection. These dumplings are easy to whip up on a weeknight and fancy enough to serve at a special event.

Pumpkin Dumpling Ingredients

  • 1 egg
  • 1 cup canned pumpkin puree
  • 1 ¾ cups all-purpose flour
  • ½ tsp. nutmeg

Cooking Instructions
1. In a small bowl, mix egg and pumpkin puree. Beat in flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and stir to incorporate.

2. Bring a large pot of salted water to a boil. Place several tablespoons of the dough on a cutting board and spreading until it is ¼ of an inch thick.

3. Slice ¼-inch-thick and 3-inch-long strips and drop into boiling water. The dumplings will take shape as they hit the water.

4. As the dumplings rise to the surface, cook another minute and then remove from water with a slotted spoon. Place cooked dumplings into a bowl of ice water, then drain.

5. Before serving, sauté dumplings in butter and season with salt and pepper.

Categories
Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes Recipe Sources Recipes

New, sophisticated fall cocktails from Boston’s Beehive

The Beehive, a favorite Boston jazz spot, introduces two new fall cocktails to its menu: the Janie Jones ($12) and the Flying Dutchman Martini ($12). Both drinks are made with Aperol, an Italian spirit with flavors of orange, rhubarb and herbs. Sip these sophisticated concoctions at the ‘hive or impress your friends at home, using the recipes below.

Janie Jones

Janie Jones

Ingredients

  • 2 oz. Hendricks Gin
  • 1 oz. Canton Ginger Liquor
  • ½ oz. Aperol
  • ½ oz. Lemon Juice

Directions

Shake and serve on the rocks in a double rock glass. Garnish with a Lemon Twist.

Flying Dutchman Martini

Ingredients

  • 1 oz. Bols Genever
  • 1 oz. Lillet Blanc
  • ¾ oz. Luxardo Liquor
  • ½ oz. Aperol
  • Dash Lemon Juice
  • Dash Simple Syrup

Directions

Shake on the rocks, strain and serve in a martini glass. Top with Sparkling Wine.


Categories
Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes

Beacon Hill Bistro’s ‘Back to the ABCs’ fall cocktail

School is back in session and fall is in the air. Celebrate the season with Beacon Hill Bistro’s “Back to the ABCs” cocktail, a blend of autumnal apple, bourbon and cranberry. The cocktail is available at the Bistro for a limited time, but read on for the recipe so you can shake it up yourself.

Recipe

  • Apple Caramel Simple Syrup
  • 4 oz. Bourbon
  • Dash of Cranberry Bitters
  • Splash of Lemon Juice

Directions

Shake, strain and serve up. Garnish with cranberries.

Categories
Alcoholic Autumn Drinks/Cocktails Featured Recipes Holidays New York Restaurants Recipe Sources Thanksgiving

Fall Cocktails from Highland Park Scotch Whiskey

If cocktails are an order for your holiday celebration, here are a couple from Highland Park 12 Years Old that are sure to help you get in the spirit. Created by two, top New York mixologists, these recipes will hold up on their own at cocktail parties as well as complement any holiday meal you’re serving. If you can make it to New York, be sure to stop by Prime Meats or Eleven Madison Park to order the cocktails.

The Brogue

by Mixologist Leo Robitschek of Eleven Madison Park

Ingredients

  • 1 1/2 oz. Highland Park 12 Years Old Single Malt Scotch Whiskey
  • 1/2 oz. Drambuie
  • 3/4 oz . lemon juice
  • 1/2 oz. honey infused lavender syrup
  • dried lavender

Directions

Combine the Scotch, Drambuie, lemon juice, and syrup in a cocktail shaker with ice; shake and strain into a rocks glass. Garnish with dried lavender.

 

UK Sour

by Mixologist Damon Boelte of Prime Meats

Ingredients

  • 1 1/2 oz. Highland Park 12 Years Old Single Malt Scotch Whiskey
  • 1/2 oz. lemon juice
  • 1.2 oz. cinnamon syrup
  • 1/4 oz. Rothman & Winter Orchard Apricot Liquer
  • Float of red wine

Directions

Combine the ingredients, minus the red wine, in a cocktail shaker with ice; shake and strain in a rocks glass. Float with red wine.

Categories
Autumn Bake Boston Restaurants Desserts Holidays Mexican Origins Recipe Sources

Pan de Muerto

On Tuesday, November 1st and Wednesday, November 2nd, 2011 Chef Erwin Ramos of the Olé Restaurant Group is hosting an authentic two-night Día de los Muertos celebration featuring traditional Mexican cuisine and customs at Olé Mexican Grill located in Cambridge, MA and Zócalo Cocina Mexicana located in Boston, MA. While “Day of the Dead” may have a grave and gloomy ring to it, the holiday itself has no such emotions. Instead, the first two days of November are used to celebrate the lives of loved ones lost along the way. Chef Ramos and the Olé Restaurant Group are inviting friends and family in to both Olé Mexican Grill and Zócalo Cocina Mexicana to partake in the festive occasion with customary Mexican foods available either á la carte or as a three course prix fixe menu. Guests will be able to enjoy a 3 course meal consisting of traditional Day of the Dead foods including a variety of tamales and moles, such as manchamanteles (red mole), mole verde (green) and mole poblano (chocolate)—a fan favorite!  The meal will end on a sweet note, as all guests will receive complimentary Pan de Muerto (bread of the dead), made with rich, cinnamon and spice-infused Mexican chocolate brought to each table on a dessert cart.

Here’s the recipe for the Pan de Muerto.

Ingredients

  • 1/4 cup margarine
  • 1/4 cup milk
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 2 teaspoons anise seed
  • 1/4 cup white sugar
  • 2 eggs, beaten
  • 2 teaspoons orange zest
  • 1/4 cup white sugar (for glaze)
  • 1/4 cup orange juice (for glaze)
  • 1 tablespoon orange zest (for glaze)
  • 2 tablespoons white sugar (to sprinkle over bread to finish)

Instructions

  1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
  2. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
  6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

 

Categories
Alcoholic Autumn Drinks/Cocktails Featured Recipes Holidays

It’s never too early to think about Halloween

Summer, for the most part, is over. If you’re in college, that means you’re back in school. If you’re a full-time worker your weekends away on a beach are approaching an end. So what is there to look forward to? Halloween, obviously. The night, which occurs right around the time when we are reminded how bitterly cold Boston is, where we can all dress up and forget the impending winter. Here are two delicious cocktails from Vampyre Vodka, that will spice up any Halloween party.

Blood Berry Martini

Ingredients

  • 1.5 oz. Vampyre Vodka, red
  • 2 strawberries, hulled and sliced
  • 0.5 oz. lemon juice
  • 1 tsp. sugar
  • Half a strawberry, for garnish

Directions

  1. In a cocktail shaker, muddle the strawberries with the orange juice and sugar.
  2. Add the Vampyre Vodka. Top with ice and shake vigorously.
  3. Strain into chilled cocktail glass. Garnish with a half strawberry.

Vampire Crush

Ingredients

  • 1.5 oz. Vampyre Vodka, red
  • 3 ripe strawberries, hulled (plus one for garnish)
  • 1 oz. lemon juice
  • 2 tsp. sugar (or 1 oz. simple syrup)
  • Splash of club soda

Directions

  1.  In a cocktail shaker, muddle the strawberries with the lemon juice and sugar (or simple syrup.)
  2. Add the Vampyre Vodka and about a cup of ice and shake vigorously. Pour contents into collins glass (or a goblet).
  3.  Top with a splash of club soda and stir.
  4. Garnish with additional strawberry and serve.

 

Categories
American Autumn Bake

Easy delicious apple crisp

Easy and delicious. Actually its wicked easy and too delicious.
Easy and delicious. Actually its wicked easy and too delicious.

This recipe was featured in Blast Magazine in September 2010.

When you go apple picking in the fall, you end up with a bunch of apples. The problem with a bunch of apples is that, say you’re a young couple, you will never finish 20 or so apples before they go bad. Furthermore, you will almost always get sick of just munching on a plain apple all the time. (Though you shouldn’t. Eating a plain apple is just about the only healthy way to eat apples…this recipe is proof)

For some reason, neither my girlfriend nor I care much care for apple pies. That left us wondering what we could make.

Apple crisp.

This required calls to her sister and mother, but 45 minutes later, here are the steps to delicious, completely unhealthy, apple crisp.

Ingredients

  • 4-5 cups of Mcintosh apples. (That’s about 4 medium-sized apples.)
  • 1/2 tsp. cinnamon
  • 2 tbsp. sugar
  • 3 tbsp. white flour. (to start)
  • 1 cup white flour (to finish)
  • 1 cup of instant oatmeal
  • 1 cup brown sugar
  • 3/4 cup butter (Yes, that’s a stick and a half)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Skin and core the apples.
  3. Slice them thinly and arrange them in a deep baking pan.
  4. Mix the tablespoons of flour, sugar, and cinnamon and pour the mix over the apple slices. Make sure they are evenly covered.
  5. In a mixing bowl, combine the cup of flour, oatmeal, and brown sugar.
  6. Take the stick and a half of butter and thinly slice it. Use a large fork to mix it all up until there is a consistency. Spread this all over the top of the apples.
  7. Sprinkle about an extra teaspoon of cinnamon over the top of everything if you like cinnamon.
  8. Bake for 45 minutes.
  9. This is insanely easy. Anyone can make apple crisp. It goes great with a scoop of vanilla ice cream.