I once made this cheesecake on Daytime ... in under 4 minutes!

Now, that being said,  I don't recommend making this in 4 minutes ... you actually need about 45 minutes to put it all together and another hour to bake it.  But, if you've never made cheesecake before, don't be intimidated.  It's actually quite easy.  The hardest part is not eating all the creamy pumpkin-y batter right out of the bowl!

Chef Jim from the Mount Dora Historic Inn gave me a few extra little tips that gives it a little extra panache.  Follow along and I'll make you the star of your Thanksgiving dinner table.

Here's what you'll need ...

As long as you have the right pan, every thing else is a piece of cake.  Pun intended.  If you've made cheesecake before, skip down a bit. If this is your first time, then let me introduce you to the springform pan.

This nifty little inexpensive  dishware can be found at most large-we-sell-anything-and-everything-superstores.  You might also be able to find it at your local grocer.  "What exactly does it do?" you ask.  Well, it has a nice little hinge on the side that, when opened, releases the sides of the pan allowing you to display your cheesecake as a nice perfect whole cake rather than trying to dig it out with spoon. 

(Not that I've ever done that ... ah em.)

Here are the rest of the bits you'll need (full recipe and measurements at the end of the post.)

Some cream cheese, softened to room temperature.  And I do mean room temperature.  If you have a sunny little spot on your counter top, let it sit there awhile and catch some rays while you pull everything else out of your cabinets and refrigerator.  It may take a good hour for it to warm up.

warmed up room temperature cream cheese = easy + creamy cheesecake

cold cream cheese = chunky cheesecake + frustrated baker with sticky bits clogging up their mixer

Catchin my math here?

In addition to cream cheese, you'll need graham cracker crumbs, ginger snaps, butter, eggs, pumpkin pie spices, brown sugar, sour cream, a pinch of salt, and some BOURBON.  (You have to say that last ingredient with your best Southern accent, as if you've taken a swig or two) BOOOOOURBON.

*In my best fake Southern accent*

"Did I say BOURBON?  Why, yes, yes I did say Bourbon.  Pass me some whisk-eh!"

Cooking is always fun in my kitchen.  And while I may laugh and play with my fake Southern accent (as if you could hear me?) I do have a confession.  I don't drink whiskey.  I'm a wine girl.  So walking out of the liquor store with a brown paper bag wrapped around this teeny bottle had me blushing in the same way I did when I was 13 years old and running to the cash register hoping no one saw me buy my first box of "monthly supplies."  Girls, you understand.  Guys, you'll never know, so don't ask.

So, yes, I was blushing and looking over my shoulder to see if any of my small town neighbors would catch me buying whiskey before noon and start spreading rumors that I'd become a "drinkah."

But inviting Jack Daniels into my home for some Thanksgiving baking was the BEST decision I've made this week.  Just WAIT until you taste it.

Now that my confession is over with ... onto the good stuff!  Let's start with the crust, shall we?

For cheesecake, it's really easy.  Just 3 simple ingredients.  Graham cracker crumbs, pinch of brown sugar, and some butter.  Chef Jim suggested a little bonus ingredient. Ginger Snaps.  You can crumble up handful of these spicy cookies in your little food processor.

If you don't have a food processor, you can throw 5 or 6 cookies into a large zip lock bag and crush them with a wooden spoon to make some crumbs.

Now, I have to warn you, if you decide to go this route I will suggest you put the whiskey away.  Unless you want your family to find you in your kitchen with a bottle of bourbon smacking cookies with a spoon.

Just sayin.

Mix them all together ...

Thenn press the crumb mixture firmly into the bottom of the springform pan and up to the sides.  Pop it into the oven at 350 for 10 minutes and then let it cool on a wire rack while you mix the filling.

Step 1 is done.  See, wasn't that easy?

Now on to the fall ingredient that makes this cheesecake extra special ... pumpkin.

Pumkin actually holds A LOT of water.  So, if you want to keep your cheesecake firm, you'll need to soak up some of that water.  Chef Jim gave me a little tip for how to do that ... spreading it out on paper towels.  Simple white un-printed plain ole paper towels.  Fancy, huh?

Spread the pumpkin out onto a layer of 6 to 8 paper towels using a spatula.

When you've got it spread over the paper towel like icing, add another couple of layers of paper towels and press softly to absorb more of the moisture.

Next you want to mix or "cream" together the cream cheese and brown sugar.  Then add the pumpkin and mix some more.

Add your eggs, vanilla and spices and you've got your filling!

When it's all mixed together, scrape the edge of the bowl with a spatula ...

don't lick it ...

not yet anyway... and blend some more until it's nice and creamy.

Then, spread it out onto your baked graham and ginger crust.

Then bake at 350  for 45 minutes to an hour.

TIP! In other cheesecake recipes I've done, it usually calls for a "water bath" in which you wrap the bottom of the springform pan with tinfoil and place the cheesecake in a pan half filled with water while baking.  This is a little precarious because it's heavy ... and it's extremely hot water.

The purpose of the water bath is to keep the cheesecake moist and prevent it from getting dried out around the edges.

Well Jim said I could just stick a pan or bowl in separately and have the same effect.  He does this with his cheesecake as well as his souffles.  Well hallelluah!  I (we) don't have to fret over pulling a gigantic heavy hot "water bath" out of the oven.  Just let the pan/bowl full of water cool before removing.  Brilliant!  Wish I would have known this little short cut last time I made cheesecake.

Step 2 is done.  See ... easy!

Now the final step.

BOOOOURBON.

After the cheesecake is done baking, you'll need to let it cool for an hour and then place it in the refrigerator to chill (overnight or for a couple of hours)

These 3 ingredients will be your topping. A container of sour cream. (Why did I go "lite" on the sour cream, I don't know. Nothing else about his recipe is "lite" and the 20 calories I saved in using this one didn't make a lick of difference I'm sure. Thanksgiving is not for diets, after all. That's what New Years Resolutions are for.)

Add to the sour cream about 2 to 3 cap fulls of Bourbon and a whole lot of shug-ah.

Mix.

Taste.

Mmm.

Check out the Daytime Video here ... [video].

Pumpkin Cheesecake with Bourbon Cream

(from the Mount Dora Historic Inn)

CRUST

Mix together the following ingredients:

1 cup graham cracker crumbs

1/2 cups finely ground ginger snaps

1 tablespoon brown sugar

4 - 5 tablespoons melted unsalted butter

PREHEAT oven to 350°F.

Press crumb mixture into the bottom of a 9 inch spring form pan.  Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

CHEESECAKE FILLING

2 8 oz packages of cream cheese, softened and at room temperature

3 large eggs

1 can pumpkin puree

1 teaspoon pure vanilla extract

2/3 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Note for Pumpkin:  Pumpkin holds a lot of water, so in order to make the cheesecake more firm you need to drain some of that water. One quick and easy way to do this is to layer 6 or 7 plain white paper towels and spread the pumpkin over the paper towels.  Next, layer 6 to 7 towels on  top of that and press firmly.  Once the paper towels are soaked through, remove top layer of towels and scrape pumpkin off the bottom layer with a spatula.

Filling: After draining the pumpkin, beat together cream cheese and sugar in large mixer bowl until fluffy. Beat in eggs and pumpkin then add spices, salt and vanilla.

Pour your filling on top of crust.  In order to keep the oven "moist" fill a separate cake pan or bowl half way with water and place on the bottom rack of your oven.  BAKE for 55 to 60 minutes or until edge is set.  Let cool for 1 hour, then cover and place in the refrigerator overnight.

BOURBON CREAM TOPPING

1 container (16 oz.) sour cream
1/3 cup granulated sugar
1 teaspoon bourbon (can also use vanilla in place of bourbon)

Beat together sour cream and sugar.  Then add teaspoon of bourbon.  Spread over top of cheesecake or serve on the side.

###

It's from the January 2009 issue of  Cook's Illustrated. I love that magazine. I used to have a subscription to it until I had to practically join a 12-step program to overcome my pack rat habit of keeping every magazine I ever read and cluttering my kitchen counter to the point that there was no space to cook. Looks like they now have an online subscription complete with how-to videos. I might have to try that.

Anyway, here are the Fall flavored stars of this recipe ... fresh sage and butternut squash.

The scent of the sage might remind you of your hippy college roommate's nag champa incense.  For that reason, definitely use fresh sage.  Do not be tempted to use dried sage for this recipe. Trust me, follow the instructions and it will taste divine ... kind of smokey and peppery.  Combined with the secret ingredient (to be revealed below) it will give you the same warm and fuzzy feeling that you get from a cup of chicken noodle soup or a fleece blanket on a cold night.  During the Middle Ages, sage was the key ingredient used in making Four Thieves Vinegar which was thought to ward off the plague.  So during the winter months, bring on the sage baby!

If you've never tried cooking fresh butternut squash, I have to warn you, chopping it is a bitch.  It's a tough little cookie, so watch your fingers.  In fact, if you've had a tough day at the office, a frustrating day at home, or if the whole world is just on your last nerve, this is a great recipe to end the day with.  Pour yourself a glass of wine and hack away at Mr. Butternut Squash.  Remember ... just be careful your fingers don't get in the way.

One little tip ... most grocers will sell them already split in half.  This helps with two things.  One ... You will probably only need half of a medium sized squash.  Two ... Having it already sliced in two pieces gives it a flat surface to place on your cutting board that makes chopping a bit easier.  Only slightly.  But at least you won't be chasing a rolling squash around your kitchen with a sharp knife.

Now, let me introduce you to the secret ingredient that really makes the sage flavor pop ... BACON!  Everything tastes better with bacon, right?

Your going to saute the fresh bacon with about 8 sage leaves until the leaves are crisp, but not brown.  Then, strain the bacon and sage and save the grease to add back to the pan to reuse for cooking the squash.  I tried this recipe once with turkey bacon to try and make a "healthier" version.  The turkey bacon just doesn't add the same amount of flavor.  Splurge on the real thing.

Next add your bacon grease back to the pan and cook the squash.  The recipe said to cook until they were "spotty brown."   I  blackened mine.  Oops.  It still tasted terrific though, so don't be afraid if you make the same mistake.

Add butter and allow to melt.  Mmm.  Butter AND butternut squash.  You're taste buds are doing a little anticipatory dance right now, aren't they?  After the squash is browned, add scallions, nutmeg, minced sage, pepper and sugar (I used brown sugar here instead of the recommended refined sugar ... seemed more Fall-like to me). Stir until the scallions are softened and then add broth and bring to a simmer.

At this point you might be thinking, "great, now I've got butternut squash in a chick broth.  I've made soup.  Blah!"  Just trust the recipe ... it get's thick and saucy.  Add the butternut squash and broth mixture to the large pan with the past and stir together with remaining bacon-sage mixture, 2 tablespoons (I used more) of Parmesan,  and lemon juice.  Use the reserved pasta liquid to adjust consistency.

Drool.

Enjoy!

Butternut Squash & Sage Pasta

Ingredients

4 slices bacon cut into 1/4 inch pieces

8 large fresh sage leaves, plus 1 tbsp freshly minced

1 medium butternut squash, peeled, seeded and cut into 1/2 inch dice

1 tablespoon unsalted butter

6 scallions sliced thin (about 1 cup)

1/4 teaspoon freshly grated nutmeg

1 teaspoon sugar

2 cups low-sodium chicken broth

1 lb penne pasta

2 tablespoons grated Parmesan cheese

4 teaspoons lemon juice (one lemon should do)

1/3 cup sliced almonds, toasted

Directions

1) Cook bacon in 12 inch skillet over medium heat until crisp (about 8 minutes).  Add whole sage leaves and cook until fragrant (about 1 minute).  Strain mixture through fine mesh strainer into a small bowl, reserving the bacon fat and bacon-sage mixture separately.

2) Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and heat until shimmering.  Add squash in even layer and cook, without stirring, until beginning to caramelize (4 to 5 minutes).  Continue cooking, stirring occasionally until spotty brown (3 to 4 minutes longer).  Add butter and allow to melt.  Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage.  Cook, stirring occasionally.

3) Meanwhile, bring 4 quarts of water to a boil in a large pan over high heat.  Add 1 tablespoon salt and pasta.  Cook until just al dente, then drain pasta reserving 1/2 cup cooking water and transfer back to large pan.

4) Add squash mixture to pasta and stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon sage mixture.  Adjust consistency with the reserved pasta liquid.  Serve extra Parmesan and sliced almonds on the side to add to taste.

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]]> http://innthekitchen.com/wp/smokey-sage-butternut-squash-pasta/feed/ 0 http://innthekitchen.com/wp/apple-crostata/ http://innthekitchen.com/wp/apple-crostata/#comments Fri, 09 Oct 2009 14:06:29 +0000 admin http://innthekitchen.com/wp/?p=1008 I had lunch with my friend Jimmy recently where we were both talking about our marathon/half-marathon training schedules.  I made the decision to make running a habit when I started baking and re-creating these fabulous (but sometimes fattening) breakfast recipes from Inns.  Jimmy decided to start running when his roommate moved in. You see, she's an aspiring pastry chef.  The girl can do things with fondant that I could only DREAM of trying out for pretend with playdoh. Oh, yeah, and she can make her own peanut butter cups ... from scratch!

Jimmy shared some of her fabulous photos (click here) with me and I invited her to write a guest post for Inn The Kitchen.  Something breakfasty, fall-related, and easy to make.

She sent me the following recipe and photo nibbles for her Apple Crostata.

ENJOY!

Yvie's Apple Crostata

Ingredients:

Dough

1 Cup All Purpose Flour

2 Tbsp Granualted Sugar

¼ Fine Grain Salt

1 Stick Cold Unsalted Butter – Cubed

2 Tbsp Ice Water (possibly)

Filling

2 Large Apples (whatever you have on hand or prefer)

¼ tsp Orange or Lemon Zest

¼ Cup Flour

¼ Granulated Sugar (I used Vanilla Sugar that I’ve made)

¼ Fine Grain Salt

¼ tsp Ground Cinnamon

Dash of Allspice

Freshly Ground Nutmeg

4 Tbsp ( ½ stick) of Cold Unsalted Butter – Cubed

*1 Egg beaten w/ a tbsp of water for egg wash

Directions (For the Dough)

Place the flour, sugar, and salt in food processor and pulse until combined. Once mixed add cubed butter and pulse until the butter is combined and the dough resembles peas.

SLOWLY add the Iced Water – you may not need both tbsp.

Use just enough to bring the dough together.

Once mixed, turn dough out unto a floured surface and form into a disc.

Cover and refrigerate until firm (at least 1hour).

Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan.

Directions (For the Filling & Crumb Topping)

While the dough is chilling – make your filling and crumb topping. Dice the apples and toss with the zest – place in refrigerator until ready to use.

In the food processor, pulse the flour, sugar, salt, cinnamon, allspice, nutmeg until all mixed. Once mixed, add the butter and pulse until just crumbly. Place the bowl in the refrigerator until ready to use.

Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan. Place the apple/zest filling in the center while leaving a 1 ½ - 2-inch border (this can be smaller or larger depending how thick you like your crust).

Top with crumb topping.  Fold crust over -- it's okay if some of this covers the apples at the edge. Brush the crust with the egg wash and then bake the crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.

You can serve the crostata as is or drizzle with a glaze – I drizzled some slices with a vanilla bean glaze and others with homemade caramel sauce. Yummy!!!

Check out more of Yvie's Treats here.

###

As I read on through the recipe I realized it was stove top.  Bummer!  So I decided to try it both ways ... sauteed and oven baked.

A sort of apple cook-off.  A contest.  A duel.  An absolute apple taste test.

Maybe it's because I was just having one of those frustrating weeks where stress started creeping in because I had a lot of projects started and nothing finished.  So slicing and chopping apples was just the outlet I needed for releasing some energy.

Get your apples on the counter.  LOTS and LOTS of apples.  Any variety that's available.  A mix of tart and sweet.  I used gala, granny smith and fuji.

The recipe was sort of wingin' it ... no exact measurements.  It's a fun way to cook ... a dash here and a dash there ... but difficult to duplicate and share!  Susanne is delightful through email, and I can tell she's been making these for so long that it just comes naturally to her.  So, I've "winged it" and made up some measurements form Susanne's list of ingredients that worked pretty well and added one of my own ... cinnamon.

You'll need ... about a teaspoon of freshly grated nutmeg (our local grocer didn't carry whole nutmeg, so I used some already grated.) Also, about a teaspoon of freshly grated ginger (another item our grocer was out of.  Sheesh! And I love freshly grated ginger.  I was too impatient to wait 2 days for their next shipment to come in, so I used some I had in my spice rack as a standby.)A teaspoon of cinnamon (after I re-read the recipe, realized this was my own addition!  Whoops!  I just couldn't imagine apples without cinnamon). Add to that some lemon juice, vanilla and a handful of raisins.

I used the same ingredients for baking as I did for the stove top  ... we'll see which produces a better apple!  (Hint: It takes a little more time, but so worth it.  Follow along ...)

I'm gonna show you the baked apples first, then the sauteed Arthur Morgan House Apples.

For the baked apples, I sliced and cored them but kept the peels in tact.  I did it such a way that the whole apple was still connected by the skin at the bottom.  A little tricky, as you have to sort of pull the apple back through the slicer.  Don't pull your finger through at the same time!  Unless ... of course ... you're making this recipe for Halloween and are going for the whole bloody-apples-with-finger-bits kind of dish.  But that's just plain gross.

I thought it would later make a nice presentation with a big scoop of ice cream in the middle.

I needed a little leverage on some of these firm apples, so I stepped up on a stool to throw my weight into this coring thing.  So THIS is how Julia Child felt hovering over her counter tops.  Aaah.  It's nice to be tall ... even just for a moment.

All the apples nestled nicely in their little baker.

Despite my unfruitful search for fresh ginger and whole nutmeg to grind ... I did find a lonely lemon.  I roll lemons on the cutting board a bit to get it a bit more juiced up.

Here's where I let the photos tell the story for a bit.  A little lemon, a dash of vanilla ...

GASP!  At this point I remembered my spices.  Too late.  The apples have already started soaking up the lemon and vanilla and boy-o-boy did it pour quick.   Ah well.  Rethink.  Revise.  Sprinkling it is.  I guess it is possible that the spices would have just stuck to the bowl?  (making myself feel better anyway!) Now I'll just be more precise with how to sprinkle them?  At least each apple got a little extra love and some undivided spice attention.

Well ain't that symmetrical?

Strategically place some raisins and you're ready to go!

We are now up to our elbows in apples and I realized I got a little carried away.  For the sauteed apples I should have PEELED them first, then chopped.   Now we've got to peel them all individually and I'm having flashbacks to stories of my grandfather talking about how peeling potatoes in the army was sort of a punishment.  I guess I'm paying my penance  for any wrong doings of the week.  I may have to pour some autumn sangria to get through this tedious task!

Assuming you're smarter than me, and actually peeled your apples before slicing, then this process should be pretty quick.  Next, add your naked apples to a warmed up saute pan (medium heat) with the same juice/vanilla/spice concoction listed above for the baked apples.

Pour on the raisins ...

Reduce heat to low/medium and stir every 5 to 10 minutes until the apples have absorbed all the spices and they turn into a gooey compote.

So, is it the sauteed apples ...

Or the baked apples that passed the taste test?

Both were excellent and immediately devoured with a scoop of vanilla ice cream.  If you're into the dessert for breakfast sort-of-thing.  Susanne says guests love it served warm either solo, with cereal or yogurt.  I would even spoon it on toast.

The baked apples were a little less sweet.  The sauteed much more tender and syrupy.  Hands down, I'd say I preferred the stove top version. Turned out much tastier!  Well, at least I can use the apple baker as a serving dish!

Arthur Morgan House Apples

Peel and slice apples of several varieties into a large sauce pan with grated fresh ginger, fresh grating of nutmeg, a handful of raisins, a splash of lemon juice, and a dribble of good-quality vanilla (Susanne recommends Sunny Caribee's Vanilla Vanilla from the British Virgin Islands).  Cook over low-medium heat until apples are tender.  Taste as you go and you'll find the right balance of flavors.

**Susanne recommends mixing a little of this compote into the batter next time you make banana bread. Mmm.

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]]> http://innthekitchen.com/wp/baked-apples/feed/ 4 http://innthekitchen.com/wp/one-bowl-pumpkin-bread/ http://innthekitchen.com/wp/one-bowl-pumpkin-bread/#comments Mon, 14 Sep 2009 20:57:21 +0000 admin http://innthekitchen.com/wp/?p=692 During the fall, I'll probably post several different variations of pumpkin flavored yummies. It's my favorite fall ingredient ... and my favorite color so I never tire of it. Each variation is a tad different. The Sweet Potato Muffins I posted earlier can also be made with pumpkin. They're a little more hearty and healthy, where this one is moist and decadent.

Inez with Christopher's Inn gave this recipe to me a few years back.  Her inn sort of becomes a factory for these things in October as she bakes them for her family, friends, church and anyone smart enough to take a loaf.

It has to be one of my favorite recipes because it's so easy.  Mix all the ingredients in one bowl and you've got a rich moist pumpkin bread without a whole lot of clean up.  I used to buy pumpkin bread mix at the store and just doctor it up with a few ingredients.  But no more!  Once you try this recipe and see how easy it is you'll add it to your seasonal holiday recipes too.

Here's what you'll need:

One can or about 14 ounces of pumpkin, 1 cup of oil, 3 cups of sugar (yes, I said 3 cups.  I didn't say this was healthy!),
3 1/2 cups of all purpose flour, 3 eggs, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/2 teaspoon of cloves, one cup of chopped walnuts and  one cup of raisins.

This is just a little honorable mention to what makes this sooooooo good.  Spices. Mmm. Here's my little mountain range of goodness.  Don't sneeze.

Mix it all in one big ole bowl.

Big.

HUGE.

GIGANTIC.

If not, you're gonna have spillage.  Start with the dry stuff.

Flour ...

Sugar ...

Watch out ... you're getting ready to move mountains here ...

Gasp!  Huh!  What's this?  A second boooowl?  I lied!  This is supposed to be one bowl bread!  Well DARN!  I learned through making this a dozen times that whisking the eggs first helps them mix in a little easier.  But ... if you want ... you can just plop the eggs into the flour/sugar bowl and make it truly a one bowl recipe.  Just be sure to mix real good.  Like, until your arm falls off or your mixer smokes.  But I digress ... add the eggs whisked or not.

Then add your other wet ingredients including the pumpkin and oil.

See!  Even with one extra bowl for whipping eggs ... little mess.

Mix all your ingredients together before adding the walnuts and raisins.  They're a little chunkier, so we'll fold them in.   Just don't call them "chunky" to their face.  Food does have feelings too ya now.

I like to scrape the side with a spatula to make sure it's well blended and there are no powdery bits hanging out on the edge.  Look at that cool yin yang symbol I made!  Must be some left over zen from this morning's yoga class.

Next, add in your crunchy chunky bits ... the raisins and walnuts.  I started out with some finesse and then just ended up dumping the bowl into the batter.

Some may be asking ... what exactly is "folding."  Well, basically you scoop up the batter from the bottom and bring it up to the top/middle and squish it in. Repeat.  Repeat. Repeat. Until the raisins and nuts are pretty evenly dispersed.

Next, scoop into greased/floured bread pans.  I used one large bread baking stone and two little tin bread pans.  If I were only using the tin pans, it would make 4 loafs.

Good thing I had some help in the kitchen today 'cause my "big ole bowl" was a bit to heavy to lift when full of batter.

Bake at 350 degrees for about 1 hour.

This is the best part.  Singing loudly to Van Halen and "pre-washing" the bowl and utensils.

This is me catching my friend Beth stealing the spatula and keeping it all to herself.  What a mischievous little kitchen helper.  Or, she could just be flirting with her husband ... he's the one behind the camera.

This is my baby girl also doing a "pre-wash" of the floor.  No wonder she's turned into such a beggar!

After baking, let cool on a wire rack.

Slice thick portions and serve with butter.  This is almost like dessert.  YUM!

Ingredients & Directions

###

First I'm gonna show you how to make it.  Then we're gonna clink glasses and have a little toast.  Okay ... maybe just clink your glass to your computer monitor ... just be sure to not spill any on the keyboard.

First, grab yourself two really cheap bottles of Merlot.  If you're a fan of the movie Sideways ... and you don't like Merlot ... tough.  You need a strong red wine to keep the flavor after we manipulate it with some sugar and spice.  And you need it to be cheap wine so that you don't cry when we pour all the ingredients in.  Since you can't really find a rich earthy Barolo that's cheap, trust me with the Merlot.

Next, you'll need a little sugar and spice to make everything nyahiiice.  A big pinch of cinnamon and a little pinch of clove and nutmeg.   Some apples and cinnamon sticks for flavor AND decoration.  And a whole boatload of sugar.  One cup, to be exact.  And a bottle of ginger ale.

Pour the two bottles of wine into a deep sauce pan on medium heat.

This is the look I give my friends when they question whether or not the "full" two bottles of wine are going into the recipe ... or if one is for the cook.

Now this is why I'm telling you to use the cheap stuff.  Pour in the cup of sugar and spices.  Even though you're using a cheap Merlot, believe me when I say it's gonna taste goooooood.

Stir the wine as the spices and sugar melt and blend in.  This whole process takes about 8 to 10 minutes.  Be sure to not "boil" the wine.  You just want it to get a little warm simmer.  Boiling would burn off the alcohol ... and then defeat the whole purpose of making sangria!

While the wine is simmering, this gives you time to chop up some apples.  Cut the slices fairly thin and mix in a few varieties to add some color and make it fancy schmancy looking.  Also add about two handfuls of cinnamon sticks.  I almost spelled sin-a-men sticks.  Freudian slip?

 After the wine has simmered for about 10 minutes, pour into a pitcher or punch bowl, add the ginger ale and a cup of ice and refrigerate for 24 hours.  This allows all the spices to marinate and blend.

If you are going to serve immediately (within 24 to 48 hours) then the apples and cinnamon will really spice it up and also give it a festive look.  After 48 hours, strain the big bits out so that all you have left is the liquid. 

Raise your glass ... a toast to Fall ...

" Frame your mind to mirth and merriment,
Which bars a thousand harms and lengthens life."

 --Taming of the Shrew/Shakespeare

Autumn Sangria

Ingredients

2 bottles Merlot

1 bottle ginger ale

1 cup sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground clove

4 to 6 apples

6 to 10 cinnamon sticks

Directions

In a medium pot, combine Merlot, sugar, cinnamon, nutmeg, and cloves. Let simmer for ten minutes, stirring occasionally until sugar is dissolved.

Pour immediately into a sealed pitcher or other container. Chop apples and add them along with the cinnamon sticks to the mixture. Add ice and ginger ale. Cover and refrigerate for at least 24 hours.

For a more carbonated punch or mimosa, add the ginger ale to the wine after it's cooled ... then it will keep the fizz.

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