Candied Jalapenos

Recipe adapted from Foodie With Family.

Ingredients
3 lbs. fresh firm, jalapeno peppers, washed
2 c. cider vinegar
6 c. white granulated sugar
1/2 tsp. turmeric
1/2 tsp. celery seed
3 tsp. granulated garlic
1 tsp. ground cayenne pepper

Directions
Wearing gloves, remove the stems from all of the jalapeno peppers. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. At this point, you can slap on a lid and stick in the fridge... or can them!

Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's great as a spicy simple syrup.

Makes 4 to 6 half-pints.

Vegan Eggnog

Ingredients
1/2 c. raw cashews
28 oz. full fat coconut milk
1/3 c. sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. bourbon or rum (optional)

Directions
Add the cashews to a small bowl, cover with hot water and let soak for 10 minutes. Add the coconut milk, sugar, vanilla extract, cinnamon, nutmeg, and bourbon or rum (if using) to a blender. Drain the cashews and add them to the blender. Blend on high until smooth and creamy.

Serve chilled or pour the eggnog into a small saucepan and heat on low, stirring occasionally, until warm. Pour and sprinkle with nutmeg.

The Double Eagle

Ingredients
juice of half a lemon (about 3/4 oz.)
a few basil leaves
2 oz. bourbon
1 oz. Aperol
3/4 oz. simple syrup or runny honey

Directions
Muddle lemon juice with basil in cocktail shaker, until fragrant. Add bourbon, Aperol, sweetener and shake with ice. Strain into coupe glass. 

Bloody Marys with an Asian Twist

Ingredients
2 1/2 tsp. horseradish (optional)
1 tsp. pinch of "spice mix" including oregano, basil, cilantro based on preference
1/3 c. sriracha
1/2 c. miso (dark aged is the best here!)
4 tsp. soy sauce
1/2 c. Worcestershire
24 drops Liquid Smoke
1/3 c. lemon juice
4 tsp. lime juice
46 oz. tomato juice
vodka based on preference

Directions
Blend until smooth in a blender. 

Strawberry XYZ Cocktail

Ingredients
2oz light rum
1oz Cointreau (or triple sec)
1oz lemon juice
1oz strawberry juice
Ice

Directions
Cut your lemon garnish before squeezing the lemon (twist or very thin slice to float on top). Shake all liquids with ice, strain into chilled cocktail glass. Add garnish.

This makes a lot, feel free to reduce all ingredients by 25%. We get strawberry juice by letting a lot of strawberries defrost in a container. You can make a regular one without strawberry juice, too.

Bufala Negra Cocktail

Ingredients
4 basil leaves
1tsp balsamic vinegar
1/2 oz simple syrup
1 1/2 oz bourbon
1 1/2 oz chilled ginger ale

Directions
In cocktail shaker, muddle 3 of the basil leaves, vinegar, and simple syrup. Add ice and bourbon and shake. Strain into glass. Add ginger ale and 4th basil leaf as garnish.

Runny Honey

Ingredients
1part water
1part raw honey

Directions
Boil water. Turn down heat. Add honey and stir until thoroughly mixed. Remove from heat. Add to cocktails or other cold beverages. The idea is that it will mix with cold liquids much better than straight honey.

Simple Syrup

Ingredients
1 part water
2 parts sugar

Directions
Boil water. Turn off heat. Add sugar and stir until dissolved. Boiling longer makes the syrup thick. Use white sugar for a clear syrup and neutral flavor. Use unprocessed/turbinado sugar for a dark color and slightly caramely flavor. Add to cocktails.

Hot Toddy Extraordinaire

An excellent use for your crock pot on a cold, autumn day.

Ingredients
2 qts. apple juice or cider
1/4 cup sugar
2 tbsp. lemon juice
3 tbsp. orange concentrate
1/2 tsp. nutmeg
1 1/2 tsp. allspice
1 tsp. whole cloves
1 tsp. cinnamon
3/4 bottle red wine
1 orange, sliced thinly for garnish

Directions
Heat all ingredients (except wine) over stove set to medium low. Pour into crock pot, draining off cloves in the process, set to "warm" or "low," add red wine and sliced oranges. Serve warm.

Magic Mojitos

A tremendous accompaniment to Bergie's Ganked Guacamole, these mojitos will quench your thirst and have you back at the bar for more.

Ingredients*
3 fresh mint sprigs
2 tsp. sugar
3 tbsp. fresh lime juice
1.5 oz. light rum
club soda & ice

Directions
Crush part of the mint with a fork in a tall glass, to coat the inside. Add sugar and lime juice and stir thoroughly. Top with ice, add rum and mix. Top with chilled club soda or seltzer. Add a slice of lime and a mint sprig to serve.

*Mojitos are very time consuming to make. I recommend multiplying the recipe and premixing sugar, lime juice and rum.