The Sedler Version of a Hot Toddy

       On Sunday we had a little family gathering for dinner, decorating cookies and watching the Patriots game, which by the way had an epic ending! My sister and her boyfriend Matt came over and had the great idea of making some hot cider with cinnamon sticks...

And we spiked it, of course...

     They got the Kraken rum out of curiosity, because lets be honest, the label and the bottle itself look pretty badass. I mean it says "bizarre and fierce sea creatures as seen through the eyes of the imagination" and I'm 90% sure that little quote is was hooked them. Good thing though, because it tasted pretty darn good with the cider. 

      Sipping on one of these delicious drinks and watching football at home on Sunday with my family is a great way to spend the day. Not to mention the cookie decorating was pretty entertaining...

    That's my cute little mom making icing and my brother showing off his masterpiece. I'm assuming it's supposed to be a pumpkin but you really can never be 100% sure. His focus lies more in eating than in decorating, and its difficult to see what it is when it's half gone.....

     We iced cookies in the shapes of leaves, suns and pumpkins in a whole array of fall colors. We learned in that process that if you don't have a brown food coloring for icing (which I'm not sure if that even exists, so you probably don't) then just use cocoa powder, or in our case which we didn't have that either, Ovaltine. Seems kinda funny, but it worked great!

    The cider recipe is extremely simple and a great drink for the fall season. Sweet and spicy and delicious!

    You can use any kind of spiced rum, but I really liked the Kraken. It has a nice vanilla-y aroma and the spice goes great with the cider. I personally am not a fan at all of Captain Morgan's so that would definitely not be my first choice!

    We were calling them Hot Toddies all night, until we pointed out that that's not really what a hot toddy actually is - it's hot water with lemon, honey, whiskey and a cinnamon stick... Close enough. So this is the Sedler version of a hot toddy. I guess I'll have to try the real one sometime and post that recipe, so I'll call this drink by what it is. Spiced Rum Cinnamon Cider :) Yumm!

Hot Spiced Rum Cinnamon Cider

Ingredients:

1 cup cider per drink

1 shot Kraken rum per drink

2 cinnamon sticks per five cups cider (plus more if you want to stick one in each individual drink)

Directions:

In saucepan over stove, heat cider with cinnamon sticks and pour in rum 

(do not boil or simmer) 

Keep hot to serve

Snowy Night Soup in Fall

     I came home from school for fall break today! How I missed my refrigerator at home, filled with a seemingly endless supply of ingredients (especially in comparison to my kitchen at school), my mom's leftovers and a fresh jug of chocolate milk..... not to mention the banana bread wrapped up on the counter.

     And to top off the welcome home my stomach received, I also got the warmest welcome from the sweetest dog in the world, so I had to take her to our favorite walking place, asap.

Vaughn Woods on a beautiful October day, it's pretty perfect if you ask me....(ps - the picture doesn't do the foliage justice)

And Lola had fun to say the least.... She was hard to keep up with!

     As Lola basically laid dead on the floor, my mom and I spent the rest of the day cooking......That recipe is the main purpose of this post, but you know how easy it is to get carried away with puppy love :P
      It's a soup recipe my mom's friend shared with her, and she's been making it ever since. It is so delicious and warm and comforting, and a perfect fall meal (even though its called "snowy night soup"). The red wine and beef broth give it a deep and hearty flavor, and it's loaded with veggies, so it aint half bad for you either! Plus it's wonderfully colorful, which is a characteristic I always love in a soup.

Serve it with a crispy, warm baquette on a beautiful fall day with this backyard view and you might as well just die and go to heaven......but bring the soup with you!

(And I whole-heartedly admit to being obsessed with fall foliage, but I'm a New Englander, that's why we live here, right?)

      So anyways, of all the recipes I post, I highly recommend trying this one. It's simple, super delicious and a great go-to recipe for the fall and winter seasons. I know I plan on making it again!

 

Snowy Night Soup

Ingredients:

2 tbsp oil

3 small onions

2 cloves garlic, minced

1 lb lean ground beef

1 24oz can italian style diced tomatoes

2-3 medium potatoes, peeled and diced

1 cup (or more) chopped carrots

1 cup green beans

1 cup celery

1/2 tsp thyme

1 tsp basil

3 cups beef broth

1 cup dry red wine

salt and pepper to taste

Directions:

Heat oil in large pot over stove, and saute onions and garlic until onions are translucent. 

Add ground beef and cook mostly, as it will cook completely while simmering.

Add the remaining ingredients, bring to a boil and reduce to simmer for about 45 minutes or until veggies are tender. (Bigger carrot pieces may need to be added before other veggies as they will take longer)

Nothing's Betta than Bruschetta

     In the midst of busy weeks of exams, stressful school work and my new job, it's almost necessary to treat yourself with some yummy food, and what better than bruschetta.

     I'm in love with it. If you've had it before you understand the delicious bite of juicy tomatoes, sweet balsamic and crunchy baquette, along with the parmesan and garlicky aroma.

The best part is sopping up the remaining balsamic and tomato juices with the baquette while the little crostinis are baking away in the oven.....MmmmMmm

      They're a delicious appetizer or snack, or in the case of a busy college kid such as myself, dinner on a weeknight before an exam. Not exactly what I recommend for a healthy, well balanced dinner but hey, I was desperate! And I don't regret a single tasty bite :)

Actually just thinking about them makes me wish I had a plate full in front of me again.....

Oh my god, they're too yummy. Like the type of appetizers at catered events that are so good you embarrass yourself hunting down the girl with the tray basically attacking her for more...




Wait......does that not happen to you?

    Maybe with these it would :)


        I prefer to use cherry tomatoes, but roma tomatoes work great as well. I also prefer to eat them in a little bit more glamorous setting, but sitting on my couch surrounded by textbooks, checkbooks and macbooks will have to suffice.....

Welcome to college!

Cherry Tomato Bruschetta

Ingredients:

Baquette cut into 20-25 pieces

1 1/2 cup cherry tomatoes

1 tbsp balsamic vinegar

2 tbsp olive oil

1 1/2 tsp minced garlic

1 tsp basil

salt and pepper

1/4 cup parmesan cheese

Directions:

Preheat oven to 350

Quarter cherry tomatoes and put in bowl. 

Mix in vinegar, oil, garlic, basil, salt and pepper and cheese with tomatoes. Let sit for about 10 minutes.

Spread baquette slices on cookie sheet and bake in oven for about 4 minutes or until just golden. 

Remove from oven and top with cherry mixture, and bake for about 3 minutes more. 

A Fall Treat: Apple Pie

     So along with my seasonal obsession with pumpkin, I also have been craving apples this fall, which is odd because I don't even really like apples....

But with that said, it's nearly impossible to 'not like' a cinnamon-sugary-gooey-crispy-tender pie, hot out of the oven (with ice cream of course)


Like really, how could you say no to this?

 
    It seemed appropriate to make it on the first of October, and to enjoy it with friends and of course a few drinks to celebrate the completion of some exams earlier in the day.

We're college kids.....indulging is one of our finest skills!

        Later on (most likely today) I plan on mixing the last little piece of the pie with some ice cream for one tasty milkshake.....I don't know what's much better than that!


       P.S. - Don't blame me for not posting too much recently! I'm a busy girl back to school, I recently got a new job, and I feel like my time is super limited with everything I'm trying to balance! But, I promise to try my best to upload more yummy recipes for you all to try (meaning my mother)....

Apple Pie

Ingredients:

Two 9 inch pie crust doughs (homemade or storebought)

1/2 cup unsalted butter

3 tbsp flour

3 tbsp water

1 tbsp vanilla

1/2 cup sugar

1/2 cup brown sugar

1 - 1 1/2 tsp cinnamon

1/4 tsp nutmeg

8 Granny smith apples, peeled, cored and sliced

Directions:

Preheat oven to 350 degrees

Melt butter in saucepan over medium heat. Wisk in flour and then stir in the water, vanilla, sugars, cinnamon and nutmeg. Bring to a boil then reduce heat and let simmer for a few minutes. 

Meanwhile, line a 9" pie pan with one pastry dough.

In a large bowl, mix together apples and sugar mixture to coat, then immediately place inside the pie dish. Cover w/ remaining crust dough in lattice fashion or regular with slits in the top. 

Bake in preheated oven for 50-60 minutes or until apples are soft 

(brush the top with a little milk and some cinnamon sugar ten minutes before done - optional) 

Recipe adapted from Allrecipes.com

Iced Pumpkin Cookies

       It's back to school time so that means fall is right around the corner! Well, up here in Maine that means fall is basically here....It's so cold already! (as I sit on the couch wrapped in blankets)

       Although I am not so thrilled about freezing my butt off this winter here in Orono, I have to admit I am excited about all the foods that accompany the change in seasons. One thing in particular I look forward to in the fall is pumpkin. Pumpkin muffins, pumpkin pie, pumpkin bread, pumpkin coffee.....pumpkin everything!

     These cookies are so deliciously addicting that my mom and I have made them multiple times each year ever since we first tried the recipe.

      They're pillowy soft and cakey, perfectly moist and cinnamony sweet and full of pumpkin flavor perfect for fall. Needless to say the entire batch was nearly gone after a single day..... the recipe definitely got the roommate stamp of approval :)

I follow the recipe on allrecipes except I add a little more cinnamon than they advise. I also cook them for less than 15 minutes, usually around 10 does the trick for me!

CLICK HERE FOR LINK TO RECIPE!

Happy Fall!

Spicy Lime Shrimp Kabobs & Homemade Salad

    This was by far one of the best dinners I've had in a while. It was absolutely delicious! Not to mention it was ten times better because it was a perfect night to be out on the deck grilling and relaxing with a few beers.

And settling into a food induced coma....

But how could you blame me?

        I was sooo happy with how flavorful it all came out. The shrimp were spicy and had a nice zing to them from the lime, the red peppers went so great with the marinade, and it all paired perfect with the sweet sesame dressing. And of course we have some avocado in there, because it is me makin up the recipes here ;)

 

       We also grilled corn on the cob in a tin foil pouch with butter....(great idea by the way, next time I'll get creative with an herbed butter)

After all, what's a outdoor summer meal without corn on the cob?!

Now all I really need is a time machine....

or some more shrimp..

Spicy Lime Shrimp Kabobs

over arugula salad w/ honey sesame dressing

For about 10 kabobs-

ingredients:

1 lb shrimp (raw, shells removed)

1 heaping tsp fresh lime zest

3 tbsp lime juice

1 tsp cumin

1/4 tsp dried oregano

1/2 tsp salt

1/2-1 tsp pepper

3 tbsp olive oil

2 tsp minced garlic

1 tsp siracha (more or less to taste)

2 tsp honey

2 red bell peppers, largely chopped

Directions:

Wisk all ingredients together in bowl, pour into ziplock bag with shrimp and marinate 20 minutes room temp.

Alternate threading shrimp and pepper on skewers, and reserve remaining marinade.

Grill kabobs for about 7 minutes, until shrimp is pink, turning once and brushing with marinade.

Arugula Salad w/ Honey Sesame Dressing

Ingredients (for two salads):

2 tbsp olive oil
1/2 tsp sesame oil
2 tsp balsamic vinegar
1 tsp reduce sodium soy sauce
1/2 tbsp honey
pinch of ginger
minced garlic to taste
Arugula (about 4-5 oz)
Avocado

Directions:
Wisk or use food processor with first seven ingredients.
Toss dressing with arugula and top with avocado and fresh cracked black pepper
Top with shrimp skewers

Bacon Avocado Pasta Salad

      Okay so I'm still obsessing over these garden tomatoes. I haven't gotten over how delicious they were on the pizza, so when my mom asked me to make a pasta salad, it was necessary for them to make another appearance. This time, with bacon.....

     It was super easy, especially because we had a bunch of leftover pasta. (Hence why my mom asked me to make the salad in the first place)

     If the bacon and fresh tomato wasn't enough to convince you, I have one word..... Avocado. I have explained my love for them multiple times (click for Guacamole, Smoked Salmon Sandwich, Guac and Egg Sandwich recipes) so don't even get me started.


    And if you're interested in what heaven tastes like, I recommend you serve a heaping scoop of the pasta salad with a fresh steamed lobster.....

 Then round out the meal in true Maine fashion, with homemade blueberry cake!

My studies have proved it to cure anyone's bad day.
I'm pretty sure the lobster does that too ;)

Click here for cake recipe!

Bacon Avocado Pasta Salad

Ingredients:

1 lb cooked elbow pasta/pasta of choice, cooled

1 cup mayo

juice of 2 lemons

10 slices bacon, cooked and crumbled

1 tsp salt

1 tsp garlic powder

1/2 tsp white pepper

1 1/2 tsp thyme

3 large tomatoes, chopped

2 avocados, pitted and chopped

1/2 large vidalia onion, chopped

Black pepper to taste

Directions:

Mix mayo with lemon juice, salt, garlic powder, pepper and thyme. 

Stir dressing into pasta and add remaining ingredients.

Season with black pepper to taste, and refrigerate for at least 30 minutes before serving

*If making ahead of time, it may be a good idea to wait to add the avocado until serving, just so they don't brown.

Enjoy!

Garden Caprese Pizza

    There is nothing better than a tomato fresh from your garden, it's super sweet and flavorful. The off-season grocery store tomatoes just can't compare, so we must make the most of the delicious fruits while they're in our back yards!

(or vegetables, the debate goes on and on)

     I headed to Amesbury, Mass to cook dinner for my grandparents, and they were the lucky taste testers of my new recipe! My Grammy even said it's the best pizza she's ever had. (And yes I know, she's my grandmother so she has to say that, but honestly that may have been the truth. It was definitely top 5 in my book!)

    The combination of fresh mozzarella, tomato and basil is super delicious as a salad, and I discovered it's just as good (if not better) as a pizza. The tomatoes are so sweet and their juices disperse the basil's deliciousness into every bite, and the balsamic flavor ties it all together. Not to mention the fresh mozzarella is stringy and stretchy making for a commercial worthy pizza.

Depending on the size of the pizza you're making, and how cheesy you like it, the amount of cheese you will use will vary. I also sprinkled a bit of shredded cheese on the top to melt onto the tomatoes, but that is optional!

Garden Caprese Pizza

Ingredients:

1 premade pizza dough or precooked crust

approx 4 leaves fresh basil

1 large garden tomato, thinly sliced

about 8-10 slices fresh mozzarella

2 tbsp balsamic salad dressing

garlic powder

Directions:

Preheat oven to 450.

Preheat pizza stone in oven if using one.

Stretch dough if needed and place on pan or preheated pizza stone. 

Brush balsamic dressing over dough/crust. Top with cheese, basil and tomatoes. Top with a sprinkle of shredded mozzarella and a little more balsamic dressing if desired. 

Cook for about 10 minutes or until crust is golden and cheese is bubbling. 

Sprinkle with garlic powder to serve




And here's a pic of the lucky taste testers! My wonderful Grammy and Pappy :)

Whoops, I Forgot I Had a Blog!

      Ooops! I think the summer sun and a few cold beers has me forgetting all about poor old Gourmet Taste for the College Buds. But my devoted followers (aka relatives and my moms friends) don't fret! I plan on posting a few things before heading back to school, and once I'm back it's game time!

     For now here are some photos from summer, to provide an excuse for not blogging.

Peaks Island

Wining and dining at Taste of the Nation

Sunsets on the boat in Portland

Hiking Mt Major

Nighttime jet-ski rides at camp

Exploring islands in Casco Bay

More wining and dining (of course)

Late night lobster bake and camp fire w/ Oar House friends 

Family day at camp

Boston Harbor for a concert

The view from the restaurant I work at in Portsmouth

And countless pretty sunsets

Seems like good excuses to me! 

Recipe posts coming soon!