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


1 oz. watermelon vodka

1 oz. Amoretti Premium Sour Apple Martini Mix

3 oz. club soda


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


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)


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) 



2 oz. Amoretti Premium Cosmopolitan Martini Mix

1 oz. mango nectar

6 oz. club soda


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


½ pump Amoretti Premium Gingerbread Syrup

½ oz. Amoretti Premium Pomegranate Martini Mix

4-6 oz. nonalcoholic sparkling apple cider


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

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


  • 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


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


  • 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


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

Appetizers Healthy Options Thanksgiving

Roasted fall sweet potatoes

Roasted Fall sweet potatoesRecipe featured in Blast Magazine in September 2010.

You eat a lot of broccoli and a lot of rice when you do something crazy like I did and swear off french fries for an entire year.

Finally, you discover that sweet potatoes are, indeed, not the same as white potatoes. They are a so-called “good carb,” and there are ways to cook them that are delicious and healthy, while allowing you to forget your fried troubles.

We’ve done a few things with sweet potatoes, but the best thing to do, I’ve found, is throw them in a pan, put your favorite spices on them, roast them up at a good temperature.

For the fall, we go for something sweeter, like a good slice of pumpkin pie.


  • 3 large yams/sweet potatoes
  • 2 tsp Pumpkin Pie Spice (nutmeg and cinnamon work in a pinch)
  • 2 tbsp. brown sugar
  • Salt and pepper to taste
  • Olive oil.
  • Cooking spray


  1. Peel the sweet potatoes and cut them into about 10-12 dices or slices. Don’t make them too thick (The ones in the photo are too thick) or they will be a bit mushy. Be careful. Sweet potatoes are a pain in the neck to cut. You need a sharp knife and some elbow grease. Don’t cut fingers off.
  2. Place aluminum foil on a 2-inch deep baking pan and liberally coat it with the cooking spray.
  3. Spread the sweet potatoes out evenly. Apply the spices evenly on top of the potatoes. Don’t overdo the salt and pepper. Just a few shakes will do.
  4. Drizzle about 4 tablespoons of olive oil all around and on top of the potatoes. Get your hands in there, and mix it up.
  5. Bake for one hour at 425-degrees, turning the potatoes as necessary

Sweet potatoes don’t get crispy like white potatoes. They’ll come out soft and will be crispier if you cut them correctly. You could also buy an Oxo brand crinkle cutter to get a “french fry simulation.” The sweet, nutty spices really make this dish for the fall. These also make a good alternative to Thanksgiving mashed yams.

Appetizers Connecticut Home Cooking Featured Recipes Holidays Thanksgiving

Ultimate Stuffed Mushrooms

Stuffed mushrooms are a staple of our family’s Thanksgiving and winter holidays, but they’re just as delicious on a Sunday afternoon in June as they are on a Thursday evening in November.

People often put too much effort into a dish that is actually really simple to make, and this recipe is an example of how it pays to avoid overdoing it.

We don’t take undue shortcuts, of course, and you should not skimp on the quality of ingredients. These stuffed mushrooms use sausage, and only a quality Italian sausage will do. Go to your local butcher and ask. You can buy the bulk sausage or just buy the links/ropes and cut the meat free from the casing.

The Ultimate Stuffed Mushroom


  • 1 lb. Italian sausage
  • 1 cup Pepperidge Farm Stuffing or similar bagged stuffing
  • 3 tbsp. Extra virgin olive oil
  • 1 cup Chicken broth (water can be substitute in a pinch)
  • 2 packages or 1 lb. button mushrooms
  • 1 tbsp. Chopped garlic

Cooking Instructions

  1. Gently clean mushrooms
  2. Pull stems and chop them finely
  3. Place mushroom caps on baking sheet (spray with cooking spray)
  4. Preheat a medium to large saute pan and add olive oil
  5. Take sausage out of casing and crumble into saute pan
  6. Cook sausage until golden brown and continue to crumble as you saute
  7. Add chopped mushroom stems and garlic
  8. Cook for about 4 minutes and add chicken broth
  9. When mixture begins to broil remove from heat and add stuffing mix
  10. Mix until mixture is thick and slightly pasty — add more broth or stuffing to get proper consistency
  11. Spoon mixture into mushroom caps and smooth with spoon
  12. Place caps in baking sheet (You can do all this the day before and refrigerate)
  13. Sprinkle with remaining oil and bake for approx 30- 40 minutes at 350-degrees
  14. Remove caps and place on serving dish

Garnish suggestions:

  • Finely sliced sauteed garlic
  • Shaved Parmesan or Romano cheese

Note: When cleaning the mushrooms, gently wipe them with a damp paper towel. Don’t rinse them directly.

For the person who does not like mushrooms: Cook extra sausage and set aside. After you make the mushrooms, cook sausage as above and add chicken broth and Pepperidge Farm Stuffing mix (w/o mushroom stems) and spoon into miniature muffins tins and bake as above. When cooked just remove to a serving dish and garnish. Who doesn’t like a Stuffing Muffin? Look for my holiday stuffing muffin recipe soon!

You can prepare this recipe the day before. Make stuffing and stuffed mushrooms and refrigerate. Then heat as directed the day of your party. Quick and easy and Delicious