Apple Cider Rum Punch + Lemon Olive Cake with Tequila Glaze Nov/Dec 2017

Featured Recipes

Want more time with your guests? Punch up your Holiday party.

Having a house-full of holiday guests is not the time to get ambitious with the drinks menu. You’ll have more pressing things to do than mix everyone’s cocktail to order. Offering a house punch that’s easy to make and relatively low in alcohol will make the party festive while keeping bartending duties at a minimum.

 

Apple Cider and Rum Punch serves 8

1 cup aged rum                                            1 cup sweet vermouth

½ cup fresh lemon juice                             ¼ cup simple syrup

4 dashes Angostura bitters                        1- 12oz. bottle hard apple cider

½ red apple, thinly sliced plus more for serving

3 -3X1” strips orange zest, thinly sliced plus more for serving

Combine rum, vermouth, lemon juice, simple syrup and bitters in a large pitcher. Add 2 cups of ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider.

Divide punch among ice-filled old fashioned glasses and garnish with more apple and zest.

Citrus-Olive-Oil-Cake

Lemon Olive Oil Cake with Tequila Glaze

A festive and delicious holiday dessert. Your guests and Santa will rave.

 

2 ¼ sticks unsalted butter at room temp plus more for greasing pan

1 ¼ cups sugar, plus more for dusting pan

2 cups flour                                                   4 room temp eggs

½ tsp. baking powder                                  ¼ cup extra virgin olive oil

2 cups confectioners sugar                       zest of one lemon

½ cup plus 2 TBSP lemon juice                ¼ cup tequila

 

Preheat oven to 350 and coat a 9 ½ inch, 10 cup Bundt pan with butter. Dust with granulated sugar. In a bowl combine flour and baking powder. Place the butter and sugar in a medium bowl and beat a medium speed about 8 minutes, until smooth. Beat in eggs one at a time on low speed. Slowly add in the flour mixture and ½ cup lemon juice, beating on low until blended.

Pour the batter into the prepared pan and bake for 20 minutes. Rotate the pan halfway and bake an additional 25 minutes, or until a wooden toothpick inserted in the center comes out clean.

Transfer cake to rack to cool. With a toothpick, pierce the top of the cake all over, then brush with olive oil. Let cake cool for at least 30 minutes.

In a bowl, combine confectioners sugar, 2TBSP lemon juice, and zest. Place tequila in a small saucepan and cook over medium heat about 1 minute. Add tequila to the sugar mixture and whisk until smooth.

Carefully transfer cake to serving platter. Using a spoon, drizzle with tequila glaze. Serves 10