Treating Cocktails Like Art
Spiced apple cider is the secret ingredient of the week. Heated up on the stove on low, soon the house begins to smell like pie. Usually, I serve it as a hot after-dinner drink, but we have so much homemade triple sec, G got creative before my mom came over for dinner.
G slid a butternut squash in the oven to roast for soup and then began experimenting with different spirits, triple sec, and apple cider. I don’t usually care for the main ingredient in his final creation, but truly, I had to overlook that.
This cocktail tastes like cobbler in a glass.
|Butternut Squash SoupTake 1 butternut squash, halved, seeded, and rubbed with olive oil and salt and place insides up on a baking dish. Bake at 350 for 40 mins. Let cool.Peel and dice 1 1/2 cups of squash.
Saute 1 diced medium onion, 1 cup diced carrots, 2 minced garlic cloves in 1 pat butter till slightly softened, about 2 mins.
Add squash. Add 1/2 cup cider, 1 1/2 cups chicken broth (till just covered). Simmer till carrots are soft.
Blend in batches, till smooth. Add back to pot and simmer. Season with salt, white pepper, cinnamon, cloves, maple syrup, and nutmeg to taste.
Serve with a dollop of plain greek yogurt on top. Mmm.
|Kentucky Cobbler Cocktail
Strain into a cocktail glass. Garnish with a lemon twist if you’d like.
Sneak peek: Love a good autumn beer? Visit tomorrow for Erin’s Octoberfest beer experience.
CAUTION: The soup recipe is for people who know a little something about cooking. Such as what happens when you blend hot food or how to add spices “to taste.” Do not attempt if you’re unsure — or have your mom come over first.
CAUTION 2: Drink the cocktails while the soup is cooking — but not together with the soup. Too much goodness all at once will have your tastebuds swooning.