BOURBON & HARD CIDER COCKTAIL

I bought locally made hard dry cider at our mercantile store. If you want a warm drink, especially in the fall and winter, you can eliminate the ice and cherries and warm the cider and bourbon before pouring into mugs or Irish coffee glasses.

4 oz Kentucky bourbon

8 oz hard dry cider

4 dashes cherry or plain cocktail bitters

1 T granulated sugar or natural herbal stevia

Ice

2 Maraschino cherries

2 orange slices

Add the bourbon, cider, bitters, and sugar to a pitcher and stir.

Fill 4 cocktail glasses with ice and pour the mixture into each.

Garnish each with a cherry and an orange wedge.

Makes 2 drinks

ROASTED BRUSSELS SPROUTS WITH WALNUTS

When I was a child I didn't particularly like Brussels sprouts. Roasting them and adding walnuts and Parmigiano cheese makes them so delicious. Brussels sprouts are one of the cruciferous disease fighting vegetables. Collards, broccoli, kale, and cabbage are also among cruciferous vegetables. They have powerful immune-boosting effects . . . so serve more of these vegetables with your meals!

½ cup chopped walnuts or pine nuts

2 lbs Brussels sprouts, trimmed and cut in half

2 cloves garlic, minced

4 shallots, chopped

2 T extra-light olive oil

Sea salt and freshly ground black pepper

Zest and juice of one lemon

¼ cup grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees F.

Place nuts on a baking sheet and toast in oven for about 4 to 5 minutes.

Do not let them burn.

In a large bowl, combine sprouts, garlic, shallots, and olive oil.

Season to taste with salt and pepper.

Remove nuts from oven and place in a small bowl.

Spoon the sprouts mixture onto the same baking sheet and bake for 30 to 35 minutes, stir halfway through roasting time.

Remove from oven, add nuts, lemon zest, juice, and cheese.

Drizzle with a little more olive oil.

Spoon into a warm serving bowl and sprinkle with a little more cheese.

Serves 6 to 8

LOOSE MEAT BEEF-N-BURGERS

I remember a delicious ground beef sandwich that was on the menu at the old People's Drug Stores in Washington, D.C. If my dad was out on a errand, he would ask me if I wanted a 'beef burger' from People's. I used to love this with an orange freeze. I think this is how I remember them tasting . . . at least it's pretty close.

1 T avocado oil or extra-light olive oil
2 lbs lean ground beef

1 medium yellow onion, finely diced
2 T dried minced onion

2 T dill pickle juice 

2 T brown sugar

1 T Worcestershire sauce

1 T soy sauce
1 T sweet paprika

2 t dry mustard powder

1 t garlic powder

Sea salt and finely ground black pepper

2 cups beef broth

In a large cast iron skillet, heat oil over medium-high heat and add the beef.
Cook, while breaking up with a wooden spoon, for about 10 to 12 minutes, until the beef is cooked through and lightly browned.
Add the onion and cook another 5 minutes.
Lower the heat to medium-low and add the rest of the ingredients.
Stir to combine and let simmer another 8 to 10 minutes.

Spoon onto toasted hamburger buns and serve with a pickle and potato chips.

Makes 6 sandwiches

APPLE PIE BUTTERMILK PANCAKES

These pancakes are ideal for Sunday breakfasts or special holidays, such as Christmas morning or New Year's Day. If you love apple pie, you will love these pancakes.

Lee's Kitchen Tips:
If you don't have buttermilk at home; pour one cup of milk into a glass measuring pitcher and add one tablespoon of lemon juice or white vinegar. Stir and set aside for 15 minutes.

2 cups buttermilk, room temperature

2 large eggs, room temperature

½ cup sour cream

3 T unsalted butter, melted

1 t pure vanilla extract

2 cups unbleached all-purpose flour

2 t baking powder

½ t salt

2 T granulated sugar

½ t baking soda

½ t salt

In a medium bowl, whisk together the buttermilk, eggs, and sour cream. 

Whisk in the melted butter and vanilla.

In a large bowl, whisk together dry ingredients.

Make a well in the flour mixture and pour in the milk mixture. Gently whisk together, being care not to over mix. Batter should be lumpy. Let batter stand for 15 minutes.

Heat griddle and brush or spray lightly with oil.  
Preheat oven to 225 degrees F.  
Using a ¼ cup measure, pour pancake batter in pools 2 inches away from each other. 
Cook until bubbles form on the top of the pancake. Flip them over and cook on the other side.

Apple Pie Maple Syrup
3 T unsalted butter

3 apples, peeled, cored, and chopped into small cubes

2 T brown sugar

½ t ground cinnamon

¼ t ground nutmeg

¼ t ground ginger

½ cup pure maple syrup

In a medium saucepan, add the butter, apples, sugar, cinnamon, nutmeg, and ginger.

Cook over medium-low heat for 3 to 5 minutes, or until apples are tender.

Stir in maple syrup and heat another minute.

Ladle over pancakes and serve immediately.

Serves 4