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2 quarts apple cider
¼ cup firmly packed light-brown sugar
6 whole cinnamon sticks
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon Freshly grated nutmeg
1 orange sliced
10 cinnamon sticks, for garnish
In a medium saucepan, whisk together cider, sugar, spices, orange, and salt. Bring to a simmer over medium-low heat. Remove from heat.
Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.
Rad Remix => Pumpkin Spiced Cider:
In a large pot, mix together 1 cup pumpkin puree, 3 cups apple cider. Bring mixture to a boil then reduce heat to low and simmer for at least 20 minutes.
Strain the mixture through a mesh strainer to remove clumps and cinnamon stick. Add rum and mix. Serve warm.
Makes: (6) two cup servings
Prep Time: 30 minutes
Cooking Time: 40 minutes
4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks
4 large sweet apples, such as Gala or Fuji, unpeeled, cored and rough cut
2 white onions, pealed and rough cut
¼ cup extra-virgin olive oil
¼ cup Thai Sweet Chili Sauce
2 teaspoons salt, divided
¼ teaspoon freshly ground pepper
1 tablespoon chopped fresh sage
½ cup unfiltered apple juice
6 cups vegetable broth or chicken broth
Sea salt, to taste
Black pepper, to taste
Preheat oven to 450°F.
Combine pumpkin (or squash), apples, onions, olive oil, Thai Chili Sauce, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Place ingredients evenly on a large rimmed baking sheet and roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the mixture to a blender along with ½ cup KOVAL Apple Brandy and 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches.
Return to stove over medium-low heat. Taste and adjust seasoning, stirring constantly for about 6 minutes to prevent splattering. Serve and enjoy!
Soft cushions of country bread soaked with rich custard—there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Makes: 6 servings
Prep Time: 15 minutes
Cooking Time: 35- 40 minutes
1 cup heavy cream
3/4 cup canned purred pumpkin
1/2 cup whole milk
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon pumpkin pie spice or
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, vanilla, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to a greased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve topped with a rum glaze. Make glaze by mixing ½ cup powdered sugar, ¼ cup rum in a small mixing bowl and whisk until smooth. Pour the glaze onto the bread pudding. Let the glaze set for at least 20 minutes before serving.