Cranberry Hot Toddy

Cranberry Hot Toddy

     In the spirit of the upcoming Thanksgiving Holiday who isn't used to seeing cranberry sauce spread out on their dining room table.  From a delicate homemade sauce with fresh berries, to what is typically found in my family's home, the blob of can jelly with its ridges indented from the can sliced up and placed on a platter. (Sadly, not very many people in my house enjoy cranberry sauce).  So I thought what about a drink made with cranberries. I mean who isn't already toasting the festive holiday?  Who isn't already a little tipsy when carving their turkey?  What uncle isn't yelling at the television due to a foul called during the football game as he absentmindedly spills a bit of his drink?  So I took a traditional cold remedy drink in our family: The Hot Toddy and placed a twist on it for the special day.  I remember my grandmother or parents drinking a Hot Toddy when they got sick or congested.  I remember my great aunt and uncle secretly sneaking them at all hours of the day.  A Hot Toddy is warming, spicy; it awakens your taste buds and allows you to come alive, or at least your mucus membranes from being sick. A traditional Hot Toddy is just hot water and whiskey.  We always used hot tea. So here goes a Thanksgiving twist on a classic cold nights drink: Cranberry Hot Toddy

Ingredients:

• 1 cup hot tea (any choice is suitable)
• 1/3 cup cranberry juice
• 1 shot whiskey (I used Bushmill's Irish Whiskey)
• 1 tbs honey
• Juice from 1 slice of lemon
• 1 cinnamon stick
• Sugar for sweetened tea 

    This is a simple recipe that really has no measurements.  I tried to simplify it as much as possible for just one glass.  Take your cup of hot tea and heat it in the microwave.  Add in the cranberry juice, lemon juice, and whiskey.  Slowly stir in the honey.  Garnish with a cinnamon stick if preferred and serve.  Change the measurements around for as many glasses as you wish to make.  You could even have a whole pot of hot tea and start mixing separate Hot Toddy's right there at the serving table.  Just place your favorite whiskey bottle, cranberry juice, and other condiments next to and mix up as you serve. It will taste just like the holiday seasons. Cheers!

Irish Chicken Connemara

Chicken Connemara

       
          I recently went on a family trip to Ireland last fall to visit the homeland of my father's side of the family. It was an amazing trip, and I will soon post a few pictures and stories regarding this travel adventure. Growing up half Irish the only few dishes we ate were your simple stews, meat and potatoes, and other dishes here and there. One of my memorable dishes while visiting Dublin was a dish called Chicken Connemara. Not so sure it is of traditional Irish cuisine, but when I saw that the dish contained cream, bacon, and whiskey, I was all in. I was actually surprised at how light this dish was. I was thinking that the cream would make it heavier; however the combination of the cream and whiskey I feel actually made this a light dish. I went to the restaurants website to find out what all was in it. It listed only: cream, mushrooms, bacon, and Irish mist. I had no Irish mist so I substituted Irish whiskey with a little bit of honey. This turned out to be one of my newest favorites that I will be making quite a bit. Sadly the picture above doesn’t do it justice.  You cannot see how creamy it was.  Something I need to work on is my food photography.

Ingredients:

• 3 strips of bacon
• 2 boneless/skinless chicken breasts
• 1 tbs olive oil
• 1/2 white onion
• 1/2 cup mushrooms
• 1/3 cup of Irish whiskey
• 1 tbs honey
• 1 tbs rosemary
• Pinch oregano
• 1/2 cup heavy cream
• Salt/pepper

            In a large skillet over medium high heat cook bacon on one side of the pan.  On the other side of the same skillet drizzle the olive oil and cook the chicken breasts at the same time. Once bacon is crisp remove and drain on paper towel lined plate.  Keep cooking the chicken until browned on both sides.  Remove chicken and drain off most of the grease. Meanwhile dice the 1/2 onion and the 1/2 cup mushrooms and sauté them in the same skillet.  Mix the whiskey and honey in a bowel. Pour in the mixture and simmer on low to medium heat until the liquid reduces a bit.  Stir in the heavy cream, rosemary, and oregano and mix.  Place the chicken back, cover, and simmer on low for about 10-15 minutes.  Salt and pepper to taste.  Serve with rice or roasted potatoes.  Serves 2-3 people.


P.S. just thought I would capture the awesomeness that is BACON!!