Spiced Apple Moscow Mule
2 ounces Original Vodka
2 ounces apple cider
1 ounce Spiced Simple Syrup (recipe below)
4 ounces ginger beer
Apple slices and cinnamon sticks (for garnish)
Spiced Simple Syrup
1 cup sugar
1 cup water
½ teaspoon ground nutmeg
4 or 5 cinnamon sticks (broken in halves)
6 cloves, whole
Spiced Simple Syrup: In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Add cinnamon sticks, nutmeg, and cloves. Reduce heat to low, cover the pan, and simmer for 10 minutes until mixture has begun to thicken a bit. Turn off heat, cover, and allow syrup to cool completely for 30 to 60 minutes. Remove cinnamon sticks and cloves from syrup; discard. Refrigerate syrup in an airtight container for up to 1 month. Makes 3/4 to 1 cup syrup.
Spiced Apple Moscow Mule Cocktail
In a copper mug or glass, add vodka, apple cider, and spiced simple syrup. Add ice. Top off with ginger beer. Stir and garnish with cinnamon stick. Add slice of apple, if desired, for garnish.
Roasted Apples, Onion Marmalade and Gruyere Tart
3 Tablespoons olive oil
3 medium onions, thinly sliced
¼ teaspoon dried crushed red pepper
¼ cup dark brown sugar
⅓ cup apple cider vinegar
¼ cup dry sherry or 1 tablespoon balsamic vinegar
3 medium apples, cored, quartered and sliced ¼-inch thick
5 thyme sprigs
1 sheet frozen store-bought puff pastry, thawed
1 egg beaten with 1 tablespoon water
½ cup grated aged gruyere (rind removed)
¼ cup pecan, toasted and chopped
2 tablespoons chopped chives, optional for garnish
1. In a large saute pan, heat oil over medium-high heat. Add onions and a few pinches of salt and cook until onions are cooked, about 10 minutes. Turn down the heat to medium and cook until the onions are reduced and caramelized, about 20 minutes. Stir occasionally to reduce burning.
2. Add in the crushed red pepper, sugar, vinegar, sherry, and a pinch or two of salt. Cook for about 15 minutes. Then add in the apples, and thyme, stirring occasionally. Cook for about 15 more minutes. Onions should be caramelized and the apples should be al dente. Remove thyme sprigs.
3. Preheat the oven to 400 degrees F. Unfold the thawed puff pastry on a piece of parchment paper. Roll the pastry, just a bit to form a longer rectangle, about 9 by 13 inches. Fold ½ inch around the perimeter of the rectangle to form a crust. With a pastry brush, brush the egg mixture over the crust.
4. Sprinkle gruyere cheese on the bottom of the crust. Then spread the apple onion marmalade on top. Place in the oven and cook for about 30 to 40 minutes until the crust is golden brown.
5. Sprinkle the top with chopped pecans and chives.
Note: Apple Onion Marmalade can be made 1 day in advance. Bring to room temperature before. Any leftover apple onion marmalade leftover can be used on pork chops, chicken, or grilled cheese sandwiches.