Happy Thanksgiving

Dear Claire,

 

We had our first snowfall here a couple of days ago – the perfect moment for your warming, spicy apple cider. Thank you for the recipe!

I’m looking forward to Thanksgiving. With everything that’s been going on in the world of late, I think it’s more important than ever for each of us to take a breath, give our time to each other, and remind ourselves of those simple things we’re grateful for.

I love this little children’s poem by Aileen Fisher:

All in a Word

T for time to be together, turkey, talk and tangy weather.
H for harvest stored away, home, hearth and holiday.
A for autumn’s frosty art, and abundance in the heart.
N for neighbors and November, nice things, new things to remember.
K for kitchen, kettle’s croon, kith and kin expected soon.
S for sizzles, sights and sounds, and something special that abounds.

That spells THANKS – for joy in living
And a jolly good Thanksgiving!

♥♥♥

I’m so thankful for our friendship, Claire!

Much love,
Sam

A delicious recipe for hot spiced apple juice

Dear Sam,

 

Hello again! I’m back because I wanted to share a quick recipe with you which I tried at the Neighbours’ Lunch that I was telling you about last time.  It’s perfect for this time of year and I thought it might come in handy during your Thanksgiving celebrations.

Warming mulled apple drink

Pour a 1 litre (1 quart) carton of apple juice (or, in the U.S, cider) into a large saucepan and add a cinnamon stick, broken into pieces, a quarter teaspoon of cloves, 2 star anise and 3 – 4 slices of fresh orange and lemon.

Then add 3 thin slices of fresh ginger root. Cover and heat gently until the mixture starts to steam, then leave for 15 minutes to infuse, tasting regularly until you are happy with the flavour.

If extra sweetness is needed, add brown sugar to taste.  Remove the fruit and spices with a slotted spoon and serve, garnished with slices of apple.

mulled apple juice
Serve in warmed glasses or mugs. You can sprinkle extra cinnamon on top.

If you try it out, do let me know what you think!  As you know, over here, we have Bonfire Night coming up on November 5th, and this would be a good recipe to serve at a firework party as it’s a handy alternative to mulled wine.

Much love,

Claire