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Written by Kathy Casey  First let me say, I think that when having a Thanksgiving get-together, or any kind of party for that matter, offering too many choices of cocktails can become overwhelming - the Cosmos, Martinis, Manhattans.... Oh, the choices to drink and make! What I like to do is pick just one signature cocktail for my party. To start off the festivities this year, why not welcome friends and family with Warm Spiced White Wine (see recipe below)!
For this recipe white wine is steeped with fresh apple and pears, scented with cloves, cinnamon and allspice and spirited with Grand Marnier. It makes for a crowd-pleasing sipper… and I don't know about you… but sometimes I think we all could use a little "something to sip" at family holiday parties - the drama, the over cooked turkey, who's not carving it right, who's making the gravy, the "pie wars"… you know what I'm talking about! So dish mama, grandma, uncle and the big kids a little cup of Thanksgiving's little helper ;-)
And we all know pumpkin pie for dessert is a Thanksgiving staple - but why not try something different and drink your pumpkin this year! Harvest Pumpkin Toddy (see recipe below) is a super fun recipe from my book Sips and Apps - who knows, you may just start a new tradition!
So raise your glasses and join me: Here's to wishing you a tasty, sippable and "sane" Thanksgiving!
Warm Spiced White WineReproduced with permission from Sips & Apps by Kathy Casey, Chronicle Books 2009
For large parties, this recipe can easily be increased, made in advance, and then gently reheated before serving. Keep it warm in a slow-cooker on low heat or in a deep, pretty chaffing dish. If you are a die-hard fan of spiced red wine, you can substitute it here.
Makes 7 cups, or enough for about 8 servings
- 12 whole cloves
- 1 small red apple, such as Pink Lady or Fuji
- 1 small ripe pear
- 5 allspice berries
- 1 cinnamon stick, broken in half
- 1/3 cup packed brown sugar
- 2 (750 ml) bottles light, dry white wine, such as chenin blanc
- 1/2 cup Grand Marnier or Cointreau
For garnishing: Orange-zest twists
Poke the cloves into the apple and cut it into 5 slices. Cut the pear into 6 slices. Combine the fruit and remaining ingredients in a stainless steel or heat-proof glass pan and stir well to incorporate the brown sugar. Warm the mixture over low heat. Do not let it boil! Let the flavors steep for at least 30 minutes before serving. Serve warm in mugs, glass coffee cups, or tempered glasses. Garnish each serving with an orange twist.
Harvest Pumpkin ToddyReproduced with permission from Sips & Apps by Kathy Casey, Chronicle Books 2009
This should be a first-choice to serve at your next Halloween jack-o'-lantern carving party, Thanksgiving get-together, or fall celebration dinner.
Makes 1 drink
- 1 lemon wedge
- 1 ounce brandy or bourbon
- 1/2 ounce Frangelico (optional)
- 2 tablespoons Spiced Pumpkin Mix (recipe follows)
- 1/2 cup boiling water
For garnishing
- Cinnamon stick (optional)
Squeeze the lemon wedge into a coffee mug, cup, or heatproof glass, then drop in the rind. Measure in the brandy, Frangelico, if using, and pumpkin mix, then add the boiling water. Stir until evenly mixed. Garnish with a cinnamon stick, if using.
Spiced Pumpkin MixReproduced with permission from Sips & Apps by Kathy Casey, Chronicle Books 2009
Makes 3 cups, enough for 24 drinks
- 8 tablespoons (1 stick) salted butter, at room temperature
- 1 1/2 cups packed brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- 3/4 teaspoon ground cloves
- 1 (15-ounce) can pumpkin puree
In a mixing bowl, whip the butter, brown sugar, and spices with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. If not using immediately, cover and refrigerate for up to 1 week or freeze for up to 2 months. About Kathy Casey
 Kathy Casey is a celebrity chef, mixologist and pioneer in the bar-chef movement. An accomplished writer, she is the author of nine cookbooks, her newest book is, Sips & Apps. Catch her blog, Dishing with Kathy Casey, which is the companion to her weekly radio spot on KOMO. Kathy is the owner of Kathy Casey Food Studios® and Liquid Kitchen™ and also owns Dish D'Lish "Food to Go-Go" cafes - as well as Dish D'Lish branded retail products.
Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.
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