A Holiday Cocktail

Yes, it's the holiday season, and you might want a libation to go with that fine Thanksgiving or Christmas meal. If you're looking for party or dinner drink ideas, look no further than the new cookbook, Seasons Around the Table. Author Jessie-Sierra Ross came by Tonia's Kitchen to talk about her drink section of the book, and her philosophy of the holiday cocktail. She says a good holiday drink is all about balancing flavors, and among them, the Cranberry Aperol Spritz, is among her favorites. It's an Italian liquor that's quite popular in Italy for doing shots, but doused with Cranberry and Orange, it's a very festive drink that should keep the good times going at your gathering!

Cranberry Aperol Spritz

Ingredients

4 ounces (120 ml) prosecco

2 ounces (60 ml) Aperol

1 ounce (30 ml) Cranberry Orange Simple

Syrup (see below)

1 ounce (30 ml) soda water

optional garnishes:

frozen cranberries, orange slice, or edible

flowers

Instructions

1. Take a large wineglass and fill halfway

with ice.

2. Pour in the Aperol and simple syrup.

3. Next, add the prosecco and gently stir.

4. Finally, top off with soda water.

5. Garnish with an orange slice, frozen cranberries,

or edible flowers like dianthus.

This easy-to-make simple syrup adds a tart sweetness to any cocktail! Using a bit of my New England–Style

Cranberry Sauce, we’ll infuse this lovely syrup with lots of sweet and tart notes!

• Makes about 1 cup •

Ingredients

¼ cup (80 g) New England–Style Cranberry Sauce

1 cup (200 g) sugar

1 cup (240 ml) water

zest of 1 navel orange (without the pith)

1 cinnamon stick

Instructions

6. Add all the ingredients to a small saucepan and mix.

7. Place the pot on medium-high heat and bring to a low boil

for 5 minutes, stirring occasionally.

8. After boiling, remove from the heat and let cool slightly

before straining into a glass mason jar with a fitted lid.

Discard the solids.

9. Store covered in the refrigerator for up to 2 weeks.

Excerpted with permission from:

Seasons Around the Table: Effortless Entertaining with Floral Tablescapes & Seasonal Recipes Copyright © 2024 by Jessie-Sierra Ross, Schiffer Publishing, Ltd

Bring in The Holidays...With This Chili

 

And the reason it's great for the holiday season is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.