Good Morning Darlings!

Hope you had a fantastic weekend! Lots of parties and fun events happening here in Atlanta, it’s almost too much to keep up with! Go, go, go!

Maybe I should just stop for a cocktail. What do you think?

Let’s mix up some fun, shall we?

First, lets fix something delicious to eat. Then we drink. Here’s a great recipe from the lovely people at the Biltmore Estate in North Carolina. I’ve yet to visit, but I understand that it is breathtaking in December. How about a luscious apple and gruyere pudding? Yum! This is going on my recipe roster for Thanksgiving.

Granny Smith Apple and Gruyere Pudding
Courtesy of Chef Michael Gonzalez of Bistro

Ingredients:
• 9 large baked croissants, large diced
• 1 1/2 cups granny smith apples, peeled and medium diced
• 1 cup grated Gruyere cheese
• 3/4 cup cooked smoked bacon, medium diced
• 2 tablespoons of reserved bacon fat
• 1/2 cup leeks, medium diced
• 1 1/2 teaspoons fresh ginger, finely chopped
• 2 teaspoons garlic
• 2 teaspoons fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon red pepper flakes
• 6 whole eggs, beaten
• 3 cups heavy cream
• 1 cup milk
• 1 tablespoon butter
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
Method:
Preheat oven to 325 degrees. In a medium-sized skillet over medium heat, add butter and reserved bacon fat. Add leeks, garlic, ginger, pepper flakes, and sweat until leeks are soft (approx. 10-12 minutes). Add apples, bacon, chopped herbs, and cook an additional 3 minutes. Remove pan from heat and reserve.

In a medium-sized mixing bowl, lightly beat eggs then add cream and milk. Whisk together until incorporated. In a separate large mixing bowl add diced croissants, cooked leek/apple mixture, and Gruyere cheese. Mix thoroughly. Add egg/cream mixture into croissant mixture, season with salt and black pepper, and gently incorporate until well mixed. Let pudding mixture sit for 5 minutes. Butter a medium sized casserole dish and distribute pudding mixture evenly in dish. Tightly cover with foil and bake in a water bath until pudding is set in middle (approx 35-40 minutes). When pudding is set -uncover foil, remove dish from water bath, and continue to bake for additional 8 minutes until browned. Remove from oven and allow to cool for 5 minutes and serve.

Time for cocktails! My adorable friend Kate from NYC sent me this cocktail inspired by Mexico’s Two Year Marriage Dissolution Option. I guess that’s kind of like leasing a car – weird, but funny. They should make this the law in Hollywood. Oh, wait, I think it’s standard out there. Heck, we’ll drink to just about anything. But this sounds especially good.

The 2-Year Old New Borrowed Blue
2 oz. Flor de Caña 4 Year Rum
3/4 oz Lime Juice
1/2 oz Agave Nectar
Blueberries

Shake & strain into a martini glass. Garnish with blueberries.

Not feeling fruity? How about these fun Halloween themed cocktails from my buddy Alex? Lots of cinnamon involved. I LOVE cinnamon in any form.

Oaxaca Chaka
2 oz Milaro SBR Anejo
0.75 oz Agave nectar
1 oz Heavy whipping cream
2 oz Milk
1 scoop Oaxacan chocolate powder
Freshly whipped cream top

Mix all ingredients in a pot. Heat up till boiling. Pour into coffee cup and top with whipped cream. Garnish with skeleton shaped cinnamon.

Corpse Reviver # 2011
3/4 part Hendrick’s Gin
3/4 part Lillet Blanc
3/4 part Solerno Blood Orange Liqueur
3/4 part fresh lemon juice
2 drops absinthe
1 drop ROOT
Combine ingredients and shake well
Double strain into a chilled martini glass

Pumpkin Fever
2 parts Bols Pumpkin Smash
1 part Sailor Jerry Rum
¼ part cream
¼ part milk
Shake with ice and strain into a sugar-rimmed, chilled martini glass. Sprinkle with fresh ground cinnamon.

Tomorrow, I am going to share the coolest way to cook corn on the cob for a crowd. You are going to love this!

xoxo, Patti

Today blogging to Cat Stevens – Moon Shadow