Mulled Cranberry, Apple, and Rum Cider Nov/Dec 2018

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.


**A Hot Idea**- Warm up your holiday party

Mulled Cranberry, Apple, and Rum Cider

1 large orange 3 cups cranberry juice cocktail

3 cups apple cider ¾ cup packed golden brown sugar

5- 4 inch long cinnamon sticks 18 whole cloves

½ tsp. ground nutmeg 6 TBSP dark rum

Using a vegetable peeler, remove peel from orange in long strips. Place strips in large saucepan; halve orange and squeeze juice into pan. Add cranberry juice cocktail, cider, sugar, cinnamon sticks, cloves and nutmeg. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 25 minutes. (Can be made 1 day ahead. Cover and chill). Add rum to cider; simmer 5 minutes. Ladle into mugs. Garnish with extra cinnamon stick or sliced oranges as desired. Serves 6 cups.

Come taste this recipe while shopping! December 15th from 5 to 7PM



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