Why not take advantage of the cozy elements of fall and use all of these fantastic flavours in your cooking. Nothing is better on a chilly day than a warm cup of apple cider. How wonderful would it be to take those flavour combinations and make a meal out of them? How about apple cider glazed chicken? This recipe is inspired by one of fall’s favourite treats— apples. This recipe is simple, healthy and delicious and is sure to please.
8 bone-in, skin on chicken drumsticks (or thighs)
1 medium apple- thinly sliced
1 cup apple cider
2 tbsp honey
1 tbsp butter
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cinnamon
2 tsp soya sauce
2 sprigs fresh thyme
1 tsp extra-virgin olive oil
Preheat oven to 425 degrees.
Season chicken with salt, pepper, cinnamon, soya sauce, and thyme and place in a lightly oiled pan and roast for 40 minutes.
As the chicken bakes, combine apple slices, apple cider, honey and butter to a medium saucepan and bring to a boil. Simmer until mixture is reduced by half.
Carefully remove chicken from the oven and pour the mixture over the chicken and return to broil for 5 minutes or until the mixture sticks to the chicken.
Serve chicken with extra pan drippings and enjoy.
Will you be serving this for your next family dinner? Comment below
If you’re planning a fun Halloween party this year and you’re looking to add some themed party bits to your food and drink menu, Women’s Post suggests these five treats that are bound to creep your friends out.
Creepy Cheesy Eyeballs
These sure do look gross, but these eyeballs taste amazing. Just take individual mini wheels of cheese, for instance, Babybel and place half of an olive right in the middle (you can use green or black). To make the veins of the eyeballs, take a toothpick dipped in red food colour and lightly carve in the red creepy veins around the olive stretching out to the ends of the cheese. You can fill in the middle of the olive with more food colour or another sliver of olive.
Dragon’s Blood Halloween Punch
This can be made with or without alcohol and the base is simple. In your punch bowl, combine cranberry juice, red fruit punch, apple juice, ginger-ale, ice and the optional berry vodka. To add some creepy-chunky texture add some crushed raspberries on top.
This is is such a a classic and easy Halloween party snack to prepare. Peel small tangerines and leave them whole. Take one stalk of celery and cut into one-inch stems. Simply stick the stem into the tangerine and you have the cutest and juiciest pumpkins ever!
There are so many possibilities when designing a bloody cake or cupcakes. The best mix to use is red-velvet, so you have that deep red colour when you slice in. To decorate, cover the cake in white frosting and decorate with drops of red blood running down the sides, a bloody handprint, or even bloody claw marks.
Bloody Shirley Temple
Who doesn’t love Shirley Temples? Add an extra bit of fun by putting the shot of Grenadine in a plastic syringe. Present your cup of sprite and leave it up to your willing subject to inject the bloody grenadine into their drink.
Happy Halloween and let us know what treats you have in mind! Comment below
In between the chocolate and heavy desserts this holiday, why not try these sandwich empire cookies? This recipe is one of my all-time favourites. Not only do they have a hint of almond in the icing, but the jam centre really balances everything out. They are also relatively easy to make, and look impressive to guests. It’s a refreshing change to the typical sweets passed around on Christmas Eve.
Here’s what you need:
1/2 cup butter
1 to 1 1/2 cup of white sugar
1 teaspoon vanilla
2 cups flour
1/8 teaspoon baking soda (1 teaspoon if you use granular sugar)
Filling and icing
1 cup icing sugar
2 tablespoons of hot water
1/4 teaspoon almond extract
candied cherries or candied fruit
The base is a simple sugar cookie recipe. You can use this one or follow your families instructions. Start by creaming together the butter, sugar, egg, and vanilla until smooth. It’s best to use an electric mixer, but if you don’t have one, make sure the butter is really soft. Then mix together the rest of the dry ingredients together, and pour into mixer gradually as you stir until dough is formed. If you have to, use your hands for the last bit of mixing, making sure to kneed the dough until it forms a ball.
You will be using a rolling pin to roll out the dough, so you may want to split the dough into two to make it easier.
Roll out the dough until relatively thin. Remember this is a sandwich cookie, and the thicker the dough, the bigger the cookie (and the fewer it will make). Use a cookie cutter to create shapes. I like to use a circle, but any shape will do! Place on greased baking sheet or a sheet with parchment paper. Cook for 10 minutes in the oven, at 350 degrees F. Take them out and let them cool.
This cookie has numerous steps. I like to bake the cookies one day, and then put them together the next. Make sure you set time aside for this recipe!
Once the cookies are cool, it’s time for the jam filling. Take your jam and a knife, and spread it on one side of the cookie, preferable the flat side. Take another cookie and place it on top, flat side down so it makes a macaroon-looking shape. Let sit until the jam settles.
In a bowl, mix the icing sugar, almond extract, and hot water together. Put icing on the top cookie, spreading it into a circle. Make sure to have the candied fruit easily accessible. After icing a row of cookies, stop and place a single piece of candied fruit in the centre of the cookie. Complete the row. Then, move on to the next row and repeat. Let the icing harden. This may take a few hours.