Holiday Recipes

Spiced Bourbon Cider

• 4 cups unfiltered organic cider or apple juice
• 1 cinnamon stick, plus more for garnish
• 2 whole cloves
• 1 star anise
• 4 whole peppercorns
• 1 bay leaf
• 1 Valencia orange, for juice and garnish
• 8 oz. bourbon
• 4 dashes orange bitters
• ½ cup cinnamon sugar mixture, for rimming

As an additional option, you can add a splash of spiced rum and include a sprig of thyme for garnish.

1. Heat up cider or juice in a pot over medium heat. Add cinnamon, cloves, anise, bay leaf, and peppercorns to the pot. Stir frequently, until the spices become fragrant and release some of their essential oils.
2. Cut the orange in half widthwise. Squeeze the juice of half of the orange into the cider. Slice the other half into thin slices for garnish.
3. Reduce heat slightly. Simmer cider so it just barely bubbles for 20 minutes.
4. Strain cider to remove all solids. Return to pot to hold warm if you wish. This is enough cider for four drinks.
5. Rub the rim of four mugs with an orange slice. Dip rims of mugs into the cinnamon sugar mixture.
6. Add 1 cup of cider, 2 oz. of bourbon and a dash of bitters to each mug. Garnish with cinnamon stick and orange slice.

Cranberry Ginger Mule

• 4 fresh cranberries
• 1 tbsp. sugar
• 1 tbsp. crystallized ginger
• 2 oz. simple syrup
• 2 oz. chilled ginger beer
• 2 oz. unsweetened organic cranberry juice
• ½ oz. gin
• ½ oz. vodka
• 1 sprig rosemary with thick stem
• 1 slice blood orange

Traditionally, mules are served in copper mugs. As an alternative, try serving this in a mason jar so you can fully enjoy all the awesome colors.

1. To make the cranberry garnish: in a spice grinder blend sugar and ginger. (Or use a mortar and pestle, or simply chop with a knife.)
2. Soak cranberries in 1 oz. simple syrup for 30 minutes. Coat the soaked cranberries in the ginger and sugar mixture and place in fridge to cool for 30 minutes.
3. To mix the drink: fill a glass halfway with ice. Mix gin, vodka, juice and remaining simple syrup together. Pour over ice and top the glass up with ginger beer.
4. Thread the cranberries onto the rosemary sprig to make a skewer.
5. Garnish the drink with the cranberry skewer and a blood orange slice.

Plank-Roasted Salmon with Pomegranate Honey Vinaigrette

• 1 cedar plank
• ¼ cup fresh pomegranate seeds
• ¼ cup pomegranate juice
• ¼ cup honey
• 1 tbsp. Dijon mustard
• 2 tbsp. rice vinegar
• Pinch kosher salt
• Pinch white pepper
• 2 tbsp. avocado oil

• 8 oz. fresh organic brussels sprouts
• 8 garlic cloves, quartered
• 1 lb. fresh wild salmon filet
• 4 oz. unsalted organic sweet cream butter, melted
• 8 oz. brown rice, prepared
• 1 tbsp. sea salt
• 1 tbsp. fresh cracked pepper
• 2 tbsp. fresh chopped parsley
• 2 tbsp. fresh chopped dill
• Lemon slices or wedges to garnish

Butternut Squash & Fennel Quiche

• 1 lb. butternut squash, diced to ½ inch
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 cup assorted mushrooms, chopped
• 1 cup diced red onion
• ½ tsp. kosher salt
• ½ tsp. fresh cracked pepper
• ¼ cup fennel bulb, thinly shaved and chopped
• 4 eggs
• 2 oz. shredded Gruyère cheese
• 2 oz. crumbled goat cheese
• 3 tbsp. fennel fronds, chopped
• 1 cup half and half

1. Preheat oven to 425°F. Toss squash in oil.
2. Roast squash for 20 minutes on a parchment lined baking sheet until golden brown but still a little firm. Cool to room temperature.
3. Reduce oven temperature to 375°F.
4. In a saucepot, heat the butter to medium-high heat and sauté mushrooms, onion and fennel bulb until softened and fennel is translucent. Season with salt and pepper. Cool to room temperature.
5. Cover pie shell with foil. Bake for 10 minutes. Remove from oven and remove foil.
6. Combine squash, vegetable mixture, eggs, cheese, fennel fronds and half and half. Mix thoroughly.
7. Add mixture to pie shell. Bake for 30-35 minutes, until top is golden
   and a toothpick comes out clean when inserted.

Cran-Raspberry Mazurkas

• 13 ½ oz. butter, melted then cooled
• 4 cups all-purpose flour
• 2 cups brown sugar
• 2 cups rolled oats
• ¾ cup ground walnuts
• 11/3 cups coconut
• ¾ tsp. salt
• 1¾ lb. cran-raspberry marmalade

1. Preheat oven to 350°F while melting and cooling butter.
2. Combine all dry ingredients in mixer with paddle.
3. Add melted butter until well combined.
4. Press half of the mixture onto a baking sheet and roll to firm.
5. Spread with jam to within ½–inch of edges.
6. Spread remaining mixture evenly on top and press down lightly.
7. Bake until golden brown. Around 40 minutes.