Charleston Living Magazine Nov-Dec 2021

Winter is quietly creeping in with the feasts of the holiday season. The cooler
temperatures may have your culinary heart yearning for rich flavors like this creamy pumpkin apple soup. Look
no further than this mini peppermint chocolate cake if you need a quick dessert for your dinner party. The
butternut squash mix provides a je ne sais quoi that elevates these rillette crostinis to the next level. Have
vegetarians joining you? No problem. The butternut squash serves as a standalone dish as well. Greet the early
risers on Christmas morning with a cinnamon-cranberry streusel or share a cheers with family when you make
this apple bomb cocktail.
Cinnamon Cranberry Streusel
Rice Krispie Layers
1 cup of milk
3 eggs
1.5 cups cranberries
1/2 tsp cardamom
1/2 tsp cinnamon
1/8 tsp clove
1 1/4 cup brown sugar
12 tbsp butter
Pinch of salt
1 tsp vanilla extract
Crumble Topping
1 cup all-purpose flour
1/2 cup brown sugar
8 tbsp butter
1 tsp cinnamon
Directions:
1. Preheat oven to 350 degrees. Line a 9 x 13 baking
pan with parchment paper.
2. Combine the butter, sugar, milk, vanilla, and egg
in a large bowl until smooth and creamy.
3. In a separate bowl, mix the baking powder, flour, spices,
and salt together. Combine the wet and dry
ingredients until you have a smooth batter.
4. Pour the mix into the pan and smooth it out evenly.
Distribute the cranberries over the top and
lightly press them into the batter.
5. Combine the ingredients for the topping until it begins
to crumble, and sprinkle it over top.
6. Add the pan to the oven and cook for 45-50 minutes.
Apple Bomb Cocktail
Yields: 1 drink
Ingredients
2 ounces bourbon
6 ounces cider
1/2 ounce lemon juice
1 ounce ginger- honey syrup
Ginger - Honey Syrup
1 cup water
1/3 cup ginger slices (peeled)
1 cup honey
Optional: cinnamon + sugar for rim
Directions:
1. Create the ginger- honey syrup by combining water, ginger,
and honey in a small pot and bring to a boil. Reduce
the heat and let simmer for 10-15 minutes. Remove the
pot from the heat and let it cool for 45 minutes before
straining the syrup and storing in an air-tight container.
2. Combine the cider, ginger-honey syrup, bourbon, and lemon
juice by shaking it in a cocktail shaker or mason jar. Pour
over ice and garnish with apple slices and a cinnamon stick.
November/December 2021 | 101