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Mulled Wine
(3) 750 milliliter bottles of Wine, the juice of one Orange, 1/2 tsp. each of; Nutmeg, Cinnamon and powdered Clove, 2 tablespoons whole Cloves. Sweeten with Honey or Brown sugar to taste.
In a large saucepan over very low heat, Combine the following and heat until sufficiently warm being careful not to overheat
Apple Pie
This isn't Mom's recipe!
INGREDIENTS:
3 oz. Apple schnapps
Splash of Cinnamon schnapps
Apple slice
Ground cinnamon
PREPARATION:
Build over ice in a rocks glass. Garnish with a fresh apple slice and cinnamon
Nuts & Berries
in 12 oz. glass w/ ice
1 1/4 oz. Chambord, 1 1/4 oz. Frangelico
fill w/ half & half shake and enjoy
Spiced Cider
1 Gallon
Apple cider
1 Cup Red Hots (candy)
1 Cup Rum
PREPARATION:
Over medium heat, in a large pan, bring cider to a boil, add Red Hots, and stir until dissolved. Let cool a bit and add 1 cup of rum before serving.
Here
are some Festive Drink Recipes for
the kids:
Apple Orchard Punch
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Flavor of Vermont Mulled Cider Recipe
2 quarts apple cider
1 cup Pure Vermont Maple Syrup
1 stick cinnamon
A few whole cloves
Lemon slices, cut in half, for garnish
Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon slice.
Here
are some festive food recipes for
everyone:
April's Roasted Red Pepper Cheese Ball
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded Cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup jarred roasted red pepper, drained and chopped
1/2 cup chopped fresh parsley
In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving
Cheezy Cheezy
4 cups macaroni
1/2 pound shredded Cheddar cheese
1/2 pound shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and place in a microwave-safe bowl.
Sprinkle the Cheddar and mozzarella cheeses over the macaroni, then microwave on medium-high power in 30 second intervals until the cheese has melted. Stir to distribute the cheese evenly and serve.
Grilled Goose with Prune Stuffing and Gravy
1 (10 pound) whole goose
2 tablespoons kosher salt
1 teaspoon dried marjoram
8 ounces prunes, pitted and chopped
1 cup white wine
2 cups diced apple without peel
1 1/2 cups lightly packed, fresh, grated rye bread
2 tablespoons raisins
1 tablespoon fresh lime juice
1 teaspoon white sugar
1/2 teaspoon salt
1/3 teaspoon ground cinnamon
Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.
Grill 2 1/2 to 3 hours or until tender and temperature (measured internally) reaches 180 degrees F. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered.
To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.
Chocolate Custard Bread Pudding
1 1/2 cups milk
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups day-old bread cubes
1/2 cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a double boiler, heat together the milk and chocolate until chocolate is melted.
In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.
From
http://thanksgiving.allrecipes.com
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Blue Moon Harvest 
