Spiced-apple-cider

Spiced Hot Apple Cider

Spiced Hot Apple Cider
Print Recipe
Servings Prep Time
8 cups 5 minutes
Cook Time
5 minutes
Servings Prep Time
8 cups 5 minutes
Cook Time
5 minutes
Spiced Hot Apple Cider
Print Recipe
Servings Prep Time
8 cups 5 minutes
Cook Time
5 minutes
Servings Prep Time
8 cups 5 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Instructions
  1. Using a vegetable peeler, remove peel (orange part only) from orange in strips. Place orange peel in a heavy large pot (reserve orange for another use). Add apple cider, golden brown sugar, lemon juice, cloves, allspice, cardamom pods, and cinnamon sticks to pot. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until cider mixture is reduced to a generous 8 cups, about 40 minutes. Strain cider into a medium pot.
Recipe Notes
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roasted chestnuts

Roasted Chestnuts

Roasted Chestnuts
Print Recipe
"These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack."
Servings
6 people
Servings
6 people
Roasted Chestnuts
Print Recipe
"These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack."
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
  3. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  4. Allow to cool and peel off the shell.
  5. Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
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Hot Chocolate

Hot Chocolate

Hot Chocolate
Print Recipe
Servings
1 person
Servings
1 person
Hot Chocolate
Print Recipe
Servings
1 person
Servings
1 person
Ingredients
Servings: person
Instructions
  1. Add sugar, cocoa and salt into a large cup.
  2. Heat milk in microwave on high for 1 minute or until hot.
  3. Pour milk into cocoa mixture; stir.
  4. Stir in vanilla
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Cornish Pasty

Cornish Pasties

Cornish Pasties
Print Recipe
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Cornish Pasties
Print Recipe
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Ingredients
For the pastry
For the filling
Servings: pasties
Instructions
  1. To make the pastry, put the flour into a mixing bowl and grate in the lard. Add the margarine and salt, and rub the fat in until the mix becomes crumb-like. Mix in just enough cold water (probably about 175ml) to bring it together into a dough – a food mixer is useful here, as it will take some time. It's ready when it comes cleanly away from the side of the bowl. Wrap and chill for 2 hours.
  2. Cut the beef and vegetables into evenly sized dice. Mix and season well.
  3. Roll out the pastry on a lightly floured surface to about 5mm thick and cut out circles to your desired size. Divide the filling between the pastry, leaving space around the edge and top each with a dollop of cream or butter. Brush the edge with egg wash, then pinch the edges together to seal. Crimp as desired, and cut a small hole in the top of each.
  4. Preheat the oven to 400F and brush the pasties with egg wash. Bake for 20 minutes until golden brown, then turn the heat down to 320F and cook for another 20 minutes.
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Shepherds Pie

Shepherds Pie

Shepherds Pie
Print Recipe
Prep Time
90 minutes
Cook Time
45 minutes
Prep Time
90 minutes
Cook Time
45 minutes
Shepherds Pie
Print Recipe
Prep Time
90 minutes
Cook Time
45 minutes
Prep Time
90 minutes
Cook Time
45 minutes
Ingredients
For the potatoes
For the meat filling
Servings:
Instructions
  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  2. Preheat the oven to 400 degrees F.
  3. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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