Cocktail Friday: The Pumpkin Patch

Of all the holidays, I think Halloween is the one I get the least involved in. I can't watch truly scary movies, I am not great at coming up with creative costumes, and (gasp!) I'm not much of a candy eater. While I may not be on board with all of these things, I am on board with seeing my little boy dressed up in his cute dragon costume, carving pumpkins, and enjoying festive cocktails that reflect the festivity of the season.

Pumpkin Patch Cocktail Ingredients | Set the Table

I stumbled on this cocktail recipe while browsing through Pinterest (are you following me yet?) and I knew it would be delicious. Plus, it uses egg whites which I've been dying to use more in my cocktail recipes. Rather than using the silver tequila as called for in the original recipe, I opted for bourbon. I'm sort of on a bourbon-kick lately and it worked beautifully here.

The Pumpkin Patch {a Halloween Cocktail} | Set the Table

Halloween Cocktail Recipe | Set the Table

This is not really an ideal party drink, but it is ideal for quiet evenings that call for something special to toast with. The frothy top is perfect for supporting a healthy sprinkling of pumpkin spice and balances perfectly with the sweet and sour cocktail below. I might be able to make it through a super scary movie with this in my hand...

Pumpkin Patch Cocktail | Set the Table

The Pumpkin Patch

Yield: Makes 1 cocktail
This recipe is adapted from The Daily Meal.

Ingredients

• 1 teaspoon light brown sugar
• 1 teaspoon honey
• 3/4 oz lime juice
• 1 egg white from a medium-sized egg
• 1 3/4 oz apple cider
• 1 1/2 oz bourbon

Instructions

1. Combine the brown sugar, honey, lime juice and egg white in a cocktail shaker.
2. Shake vigorously until the honey and sugar have dissolved and the egg white is frothy.
3. Add the cider and bourbon and stir gently until just combined.
4. Pour the cocktail into a chilled snifter or other cocktail glass.

Argentine Alfajores

In 2005, just after my college graduation ceremony, I frantically began packing my suitcase so that the next morning I could fly to Dallas, Miami, and finally Buenos Aires, Argentina. It's likely that my family, though they have never said as much, thought I was completely insane for leaving so soon after my graduation. The more "normal" step would have been to move out of my off-campus apartment and celebrate with friends and family for a few days before enjoying my last free summer before entering real life with a real job. Instead, I spent the majority of the following day listening to a man talk about his dog, Booger, before finally making it to Argentina where I would spend the next two weeks with Brad.

We would eat good food.

We would dance the tango.

We would get engaged.

That was eight years ago and I still think back to that trip and get butterflies in my stomach. I was introduced to chimichurri, (which I make frequently to this day) and alfajores, which I had honestly forgotten about until a recent trip to an Argentine food truck at the Golden, CO farmers market.

Crisp cookies sandwich rich dulce de leche, creating a beautiful contrast of textures that pair perfectly with a hot cup of strong coffee.

When I took my first bite of these cookies, I was transported back to those two weeks in Argentina. It made me ache to return and experience it all again. Until that happens, at least I have this recipe to help me imagine I'm sitting at a café, sipping on café con crema, and looking over at the man I knew, without a doubt, I would spend the rest of my life with.

Alfajores

Ingredients

• 1 2/3 cups cornstarch
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 2/3 cup sugar
• 10 tablespoons unsalted butter, softened
• 1 tablespoon bourbon
• 1/2 teaspoon lemon zest
• 4 egg yolks
• 1 can dulce de leche

Instructions

1. Preheat oven to 350°.
2. Whisk the cornstarch, flour, and baking powder together in a medium bowl.
3. Beat the sugar and butter together in a stand mixer with the paddle attachment until pale and fluffy.
4. Add cognac and zest and beat to combine.
5. Add the egg yolks one at a time, fully incorporating each one before adding the next.
6. Gradually add the dry ingredients and beat until just combined. Do not over mix!
7. Turn the dough onto a lightly floured surface and gather it into a ball, kneading it gently so the dough comes together.
8. Form the dough into a log 10 inches long and 1 1/2 inches in diameter.
9. Wrap the dough in plastic wrap and chill for half an hour.
10. Unwrap the chilled dough and use a sharp knife to cut it into 1/4 inch rounds.
11. Place the rounds on two baking sheets lined with parchment paper.
12. Bake 12-15 minutes until the cookies are a pale golden color.
13. Transfer the cookies to a cooling rack and allow the cookies to cool completely.
14. Scoop one teaspoon of dulce de leche onto the bottom of one cookie. Sandwich the dulce de leche with another cookie.
15. Repeat with the remaining cookies.

Eggs on a Crispy Tortilla + Homemade Roasted Salsa

I have a bad habit of not finishing all the food in our refrigerator before going out and buying more. Before I know it, there isn't any room for anything else and I've forgotten about the containers of leftovers, jars of salad dressing, and half finished bottle of white wine that end up stuck in the back corners. It's like a black hole in there sometimes.

I'm just being honest. Don't judge.

Eggs, Crispy Tortilla, Homemade Salsa :: Set the Table

Lately, I've been trying to be more diligent about using what I have on hand before heading to the store. I actually love doing this because it helps me to think more creatively about dishes I can make with simple, every day ingredients. The dish photographed in this post was thrown together after an emergency visit to the vet with Decorah the dog. She had a run-in with a bee (we think) and her entire face was swollen. Not fun. Two shots and two days of Benadryl later and she's finally back to normal. Going to the vet with a toddler and a pup can be quite stressful, especially if you haven't had time to mentally prepare. It's like getting ready for a football game; you need time to get your head in the right place, plan your plays and backup plays (and backup-backup plays), and get all your gear ready. On this particular day, I tossed a few books and toys into a little monkey backpack, put a leash on my puffy-faced pup, and headed out the door without any breakfast and only half of my cup of coffee.

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Eggs on a Crispy Tortilla :: Set the Table

Needless to say, by the time we got home I needed some nourishment and fast. So, I started the broiler, spread some of my homemade roasted salsa on a whole wheat tortilla and topped it with some shredded cheese. While that was getting all melty and crispy in the oven, I fried two eggs (with nice runny yolks, of course) and chopped the last of my chives from the garden. A few drops of hot sauce and sliced avocado and I had a perfectly wonderful meal to enjoy.

What are your tricks for keeping the refrigerator clean and organized? Do you have any favorite ways to use leftovers? Tell me all about it! I clearly need help.

Eggs on a Crispy Tortilla with Homemade Roasted Salsa

Yield: 1 serving
Ingredients

• 1 whole wheat tortilla
• 1/4 cup roasted tomato salsa
• 1/4 cup shredded cheese (white cheddar, cheddar jack, or mozzarella all work)
• 1 tablespoon olive oil
• 2 eggs
• 1/2 avocado, sliced
• Fresh chives or cilantro for garnish
• Hot sauce (optional)

Instructions

1. Preheat your oven's broiler.
2. Place the tortilla on a baking sheet.
3. Spread the tortilla with the salsa and top with the shredded cheese.
4. Place under the broiler for about 3 minutes until the edges of the tortilla are crispy and golden and the cheese is melted.
5. Meanwhile, heat the olive oil in a non-stick skillet over medium heat.
6. Crack the eggs into the pan and cook until the whites are opaque, about 2 minutes.
7. Cover the pan and turn the heat to low. Allow the eggs to cook until the whites are set and the yolks are still runny, about 2 minutes more.
8. Top the tortilla with the fried eggs and sprinkle with salt and pepper.
9. Garnish with the chives and avocado. Serve with hot sauce if desired.

Cocktail Friday: Bourbon Apple Cider

Brad and I took our first adults-only vacation together since Riley was born. We had 4 days in Crested Butte, a mountain town in Colorado, filled with getting to know what it is like to have a complete, uninterrupted conversation with each other. We slept in, read, sat at the bar at a restaurant; basically, we did all the things we can't do as parents. By the end of our trip, we were really anxious to get home to our little boy, but it was more than worth it to reconnect.

One night, we went to this wonderful pizza place in Crested Butte. We sat at the bar and watched the end of the Broncos game while sipping on cocktails and enjoying an appetizer. Next, we ordered a pizza which I am still swooning over. There was no rush; we ordered when we felt ready. When they brought the pizza to us, I knew almost before I took the first bite that it would be delicious. This simple pie had a chewy lemon-pepper crust topped with mozzarella, arugula, and shaved Parmesan. Amazing. When I get a good recipe for the lemon-pepper crust you can rest assured it will be here on the blog!

So, what does all of this have to do with this cocktail? Well, this is my interpretation of what we sipped on at the bar. The combination of apple cider mixed with bourbon, garnished with a cinnamon-sugar rimmed glass, a fresh orange wedge and a rosemary sprig is the perfect way to celebrate classic fall flavors. Come to think of it, it's the perfect cocktail for the beginning phases of (gasp!) winter. I was elated when it started snowing and we could curl up in front of the fireplace with nothing to do and nowhere to go.

More apple-y/cider-y recipes:

• Healthy Baked Apples

• Grandma Della's Fried Apples

• Apple Cheddar Scones

• Apple Crisp with Maple Syrup & Pomegranate

• Baked Apple Cider Doughnuts

Yield: 1

Author: Rachael

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Bourbon Apple Cider

Prep time: 5 MinTotal time: 5 Min

Ingredients

Bourbon Apple Cider

• 4 oz apple cider
• 2 oz bourbon
• 2 tablespoons cinnamon
• 1 tablespoon sugar
• orange wedge
• rosemary sprig

Instructions

to make this cocktail:

1. Begin by combining the cinnamon and sugar together on a plate.
2. Run the orange wedge around the edge of your cocktail glass. Set the rim of the glass in the cinnamon and sugar then fill the glass with ice.
3. In a shaker filled with ice, combine the cider and bourbon and stir to combine. Strain into your ice filled glass.
4. Garnish with the orange slice and rosemary sprig.

Notes

If you'd like to make this for a crowd, simply stick to 2 parts cider, 1 part bourbon. You can mix the cocktail together ahead of time by combining the bourbon and cider in a pitcher and covering for a day or two until ready to serve.

Did you make this recipe?

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Top 5 Toddler Approved Foods

One of the most difficult things about parenting can be getting your child to eat a healthy, balanced meal. Riley has been an amazing eater for the most part, but now that he is getting closer to 2 years old he enjoys exercising his ability to reject what I’ve placed in front of him. He usually does this by throwing it on the floor. It’s great fun.

Fortunately, I have an arsenal of no-fail recipes that rarely see the floor. A lot of people ask me what I make for Riley and my answer is that 90% of the time I make the same thing for him that I’m making for Brad and myself. When that doesn’t work after a few tries, I’ll go to one of these 5 foods to make sure Riley gets healthy, nutrient-rich food into his little toddler body.

1. Riley’s Kale & Pineapple Smoothie

This smoothie has been a saving grace in our house and Riley ALWAYS finishes every last drop. Sometimes, he asks for more. "More, quease!" he says in his adorable little voice. I make this smoothie at least twice a week and Riley gets a huge amount of healthy green kale, protein rich almond milk, and sweet pineapple. You can substitute baby spinach leaves or even chard for the kale. I usually make enough so that I can have a glass as well, making it a double win. And no, the kale flavor is not as intense as it can be in some smoothies. So. Good. Click here for the recipe.

2. Basil Pesto + Pasta

I’m confident that I could put pesto on just about anything and Riley would eat it. We mix it into scrambled eggs, spread it on toast, and mix it in with whole wheat pasta. For the last 2 summers, I’ve grown an insane amount of basil and made a huge batch of pesto with it. I then freeze it in ice cube trays for a couple of hours, transfer it to a freezer bag and we’re ready to go for a few months. The frozen pesto is thawed in the microwave for a few seconds and stirred with warm pasta. On our “adventurous” days, I’ll add chicken or salmon as well. See below for my pesto recipe.

3. Grilled Cheese & Arugula Pesto

More pesto! I try to mix things up when I use pesto. I’ve fallen in love with this kale pesto recipe. It is creamy, full of bright flavors, and a beautiful shade of green (some kale pesto recipes end up paste-like and kind of a muddy color). I have a stash of it in the freezer next to the basil pesto. We also love arugula pesto on grilled cheese. Sometimes, I use a George Foreman grill (fancy, I know) so that I don’t have to add butter to the bread. This is the perfect lunch after a morning at the park.Click here for the grilled cheese recipe.

 4. Simple Roasted Salmon

Salmon is such a powerhouse when it comes to health and I try to work it into our weekly meal plan on a weekly basis. Typically, I buy my salmon in bulk and freeze portion sizes. They are easy to thaw last minute and even faster to cook. Riley loves it mixed with Japanese sticky rice and a little soy sauce or just plain with some healthy sides like apple slices and whole grain crackers. Find the recipe at the bottom of this post.

Cracker Stealer

 5. Homemade Cheese Crackers

OK- so this one is more of a treat than the first 4 foods on the list. But fortunately, you can make it healthier by adding some whole wheat flour. What’s most important in my mind is that I know exactly what is in these crackers (and can spell each ingredient). When I make these, Riley cannot keep his hands off of them from the moment they come out of the oven. Cheesy and hearty, these crackers make a perfect snack; it only takes a few rather than handful after handful to feel satisfied. Click here for the recipe.

Some other foods we typically have success with are roasted broccoli stirred into macaroni and cheese, peanut butter and banana toast with wheat germ, and yogurt. Always yogurt.

I hope this list helps some of you when it comes to a picky toddler! I really recommend trying the pesto. That one ingredient has been a revolution.

What are your most successful toddler meals? I’d love to be able to add to my list!

Roasted Salmon

Ingredients

• One 2-3 pound salmon fillet, skin on or off
• salt and pepper to taste
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 475 degrees F.
2. Season the salmon fillet with salt and pepper.
3. Place the butter on a rimmed baking sheet.
4. Melt the butter in the oven for 2 or 3 minutes, being careful not to let it burn.
5. Carefully remove the baking sheet from the oven and lay the salmon fillet over the melted butter.
6. Return to the oven and roast until the salmon is cooked through but not overdone, about 8-9 minutes. The salmon should flake easily with a fork and will be a very light pink (but not raw) in the center and more opaque near the surface.
7. Cut into portions and serve.

Basil Pesto

Ingredients

• 4 cups basil leaves, tightly packed
• 2 garlic cloves (equal to 2 tablespoons chopped)
• 1/4 cup pecans, walnuts, or pine nuts
• 2 tablespoons fresh lemon juice
• 2/3 cup olive oil
• salt and pepper to taste

Instructions

1. Combine the basil, garlic, nuts and lemon juice in the bowl of a food processor.
2. Pulse a few times until just combined and roughly chopped.
3. With the food processor running, gradually add the olive oil.
4. Transfer the pesto to a bowl and stir in salt and pepper to taste.
5. If you would like to freeze the pesto, spoon it into an ice cube tray and top with a little extra oil this helps preserve the color).
6. Freeze for an hour or two until frozen through.
7. Transfer the pesto cubes to a freezer bag and store for up to 3 months.

(Healthy!) Baked Apple Cider Doughnuts

It’s always a little sad when the leaves fall off the trees. Just when you realize and begin to appreciate the bright colors, they are gone. Fortunately, there is plenty to love about fall even without the obvious glory of bright yellows, shocking oranges, and ravishing reds. For example, I love the smell of dry leaves on the ground and the loud crunching sound they make under my favorite brown leather boots. I also adore the chill in the air and the smell of wood-burning fires coming from our neighbors’ chimneys.

There is always something beautiful to appreciate during every season. Some are harder to find but that makes them even sweeter.

If you’re finding yourself feeling blue as the leaves disappear, I would recommend making these doughnuts to lift your spirits. They are healthy, delicious, SO easy, and full of fall flavors. Warm cinnamon combined with sweet apple cider and nutty whole wheat flour make for a perfect start to any fall day.

Riley agrees.

The beauty of this recipe is that you can make is with 100% whole wheat flour or half whole wheat and half all-purpose. Either way, you are providing a healthier doughnut for you and your family to enjoy with a warm cup of coffee or hot apple cider.

What are your favorite things about fall aside from the leaves?

Baked Apple Cider Doughnuts

Ingredients

• 1 cup apple cider
• 1 cup whole wheat flour (or 1/2 cup whole wheat flour and 1/2 cup all-purpose)
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon course salt
• 1/3 cup plus 2 tablespoons sugar
• 2 tablespoons cinnamon
• 2 tablespoons melted butter, cooled
• 1 egg
• 1/4 cup milk or buttermilk

Instructions

1. Preheat the oven to 425 degrees F.
2. In a small saucepan, bring the apple cider to a gentle boil. Cook until it has reduced to about 1/4 to 1/3 cup. Cool to room temperature.
3. Combine the flour(s), baking powder, baking soda, salt, 1/3 cup of the sugar, and 1 tablespoon of the cinnamon in a large bowl.
4. In a separate bowl, combine the butter, egg, milk and cooled cider. Whisk to combine.
5. Pour the wet ingredients over the dry ingredients and stir until just combined.
6. Evenly spread the batter into a nonstick doughnut pan.
7. Bake for 8 minutes until the doughnuts have risen and are just beginning to turn golden brown.
8. While the doughnuts are baking, combine the remaining sugar and cinnamon in a small bowl.