Tag Archives: beverage

Apple Pie in a Jar – Apple Pie “Shine”

2 Apr

When I think of apple pie, it reminds me of being a kid, playing outside and being able to smell the delicious fragrance of freshly baking apple pie flowing out the open windows in the spring. There is just something about that smell and taste. It’s childhood.

As an adult, I like to enjoy apple pie in different variations. Cookies, cupcakes, cakes, tarts. As a grown up beverage, it can’t be beat. I did an Apple Pie Sangria with a jar of this mixed into the batch. It was AMAZING. Slightly potent, but AMAZING.  The best way to make a batch of that sangria is to actually have a jar of the Apple Pie “Shine” to mix into it. It’s easy to make, and just as easy to drink. My second batch was a little less potent, so I may add another shot of grain to the jars upon opening them. The recipe listed below is my variation of the recipe given to me by a friend. I think it makes something great tasting become epic tasting!

apple pie shine

Apple Pie Shine

1 gallon apple cider

1 gallon unsweetened apple juice

3 cups brown sugar

2 tablespoons molasses

2 vanilla beans, split lengthwise

1 heaping teaspoon cinnamon

2 tablespoons vanilla extract – do not use imitation

1 liter (plus a couple extra glugs if you are heavy handed like me!) moonshine, Everclear, or the highest proof vodka you can find

Take and put all of your ingredients into a large pot, with the exception of the alcohol. Bring to a boil and let boil for 10 minutes, stirring occasionally to dissolve brown sugar and molasses. After 10 minutes, remove from heat and let sit for 10 minutes to cool slightly. Add your grain alcohol, stirring to combine.

Fill clean pint or quart mason jars to bottom of threads on jar, wipe rims and add lids and screw bands, twisting to finger tight. Rinse jars to get rid of any sticky residue and store in a cool dark place. Let “age” about 1 month to get rid of any strong booze flavor. Enjoy ice cold, shaking the jar before passing the jar around with friends! Tastes just like apple pie – in a jar!

When the chickens give you fresh eggs, make Homemade Brown Sugar Custard Egg Nog!

17 Dec

christmas tree 2012

If this is the first time you are tuning in to Seasoned with Sarcasm, I’ve got chickens. Those hens (and duck) give me eggs daily. Even with it being sporadically cold out (mother nature has our temps all over the place – 25 degrees one day, 52 the next) and it’s getting dark at literally 5:10pm, they are still producing at least 3 eggs per day. That being said, with the holiday baking all completed and us really only eating eggs on weekends, we have a plethora of eggs.

Right around Thanksgiving, I get a hankering for spiced rum spiked egg nog. Especially when I start decorating for Christmas. I’ll buy one of the cardboard cartons from the store and hubs & I will enjoy it until it’s gone. Sometimes I’ll buy a second carton. Or a half gallon. This year, while sipping on a store-bought glass of the stuff, I thought damn. Why don’t I just make my own? It certainly has to be better than the overly sweet store bought stuff. And, I mean, eggs don’t get any fresher than straight out of the nesting box that evening. So I whipped up a batch. Man, I’m glad I did. The hubs and I are really enjoying it. This is my second batch, which I have improved upon with the addition of molasses. This recipe is for a custard like egg nog. If it is too thick for your liking, add a little more milk or cream. Since it is cooked, it will last a little bit longer than its uncooked counterpart. For best quality and flavor, consume within 5 days.

Why is it called BROWN SUGAR Custard Egg Nog if there isn’t actual brown sugar IN the recipe? Because all brown sugar is white sugar mixed with some molasses. I decided to use white table sugar and add the molasses for a more concentrated flavor. Plus, I was fresh out of brown sugar from all my baking.

Feel free to use whatever type of sugar you like. Splenda, Stevia, brown sugar, raw sugar, agave nectar. Whatever floats your boat! Just remember to adjust according to what you are using. I have made this with Stevia liquid as well and it’s just as delicious. Don’t like spiced rum? Spike it with some whisky, scotch, vodka. Or leave it virgin. I like the additional spice flavor added from the spiced rum. I use The Kraken Black Spiced Rum. It’s extra dark and takes this egg nog to the next level. And every time I pour some I say “Release The Kraken!!!!”  just like Liam Neeson in Clash of the Titans.

eggnog

Homemade Brown Sugar Custard Egg Nog

serves 4

  • 2 whole eggs + 2 egg yolks, preferably fresh
  • 1/3 cup sugar
  • 2 ½ cups milk
  • 1 cup heavy cream
  • 4 ounces spiced rum
  • 2 teaspoons molasses
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Add your eggs to a medium sized bowl (or stand mixer bowl). Beat at medium speed until light and fluffy, about 3 minutes. Gradually add the 1/3 cup sugar and molasses and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, add your milk, heavy cream, nutmeg, cinnamon and vanilla extract. Bring just to a boil, stirring occasionally. Remove your saucepan from the heat and gradually temper the hot mixer with the egg/sugar mix. Return everything to your saucepan and cook until the mixture reaches 160 degrees F. Remove from the heat and stir in the spiced rum. Strain mixture through a fine mesh strainer to remove any thick custard like pieces of egg nog. Bottle and let chill overnight.

Serve with an additional sprinkle of nutmeg and whipped cream if desired. For a kid friendly version, skip the spiced rum.

Pumpkin Pie….Smoothie!

5 Nov

Ah pumpkin. And my new addiction to smoothies. Because they offer a sweet treat, without all those pesky calories that usually convert to fat that goes right to my ass, hips and thighs.

I love pumpkin pie, but let’s be honest – that crust is a killer when it comes to calories. And I just can’t bring myself to eat just the filling on a pumpkin pie, leaving behind the crust to be tossed or fed to birds. I blame my childhood. I was raised to clean my plate, and wasn’t permitted to leave the table until my plate was clean of all food. So, ya.

Since the fall starts the pumpkin food obsession in my house, I figured I needed a smoothie option. Hubs and I aren’t the only ones eating pumpkin. The chickens and ducks are enjoying a whole pumpkin. It’s helps keep them from getting bored when they are in their run, and it’s a great nutrient booster to their eggs! It will also supposedly help fend off intestinal parasites, which is always a good thing if you are a chicken. Plus, we’ll get nice orange yolks from all that pumpkin ingestion! Yay!

For us humans, pumpkin is also super beneficial. It’s loaded with fiber, so it’ helps you feel fuller longer, which in turns helps aid in weight loss. It contains beta-carotene, which helps our body prevent cancer, as well as help to keep us looking wrinkle free. 1 cup of pumpkin contains 564 milligrams of potassium, which is a great way to refuel after a workout. They also contain vitamin c, which can help ward off colds. Oh ya, and pumpkin tastes great, sweet and savory!

This recipe tastes decadent. The key is blending it for a longer period of time to get that creamy ice cream like richness without all the fat. Don’t get lazy and only blend it for a minute. Go for 2-3. It makes ALL the difference! For those calorie conscious folks, this recipe is only 114 calories per serving. If you were to drink the whole recipe, that’s still only 228 calories – and you will be so full I don’t think you’ll be ABLE to finish it!

Pumpkin Pie Smoothie

1/2 cup organic pumpkin puree

1 tablespoon molasses

1 gram of Stevia sweetener

1tsp cinnamon

1/2 tsp ground ginger

2 tsp vanilla extract

1 cup non fat milk

1 cup ice

Put all ingredients in a blender and blend until about double in size. You want to blend it for about 2-3 minutes. This will create lots of air bubbles and make the smoothie taste rich and creamy like a milkshake! Serve immediately and enjoy!

The DIY Life: Living Frugal and making your OWN Smoothie Base!

22 Oct

Ever since I made the decision to watch what I was eating, exercise and finally shed this excess weight gain (damn you homemade and craft beer with all your deliciousness!!!), I have attempted to have healthier “snacks” or dessert options. After I got my cardio done for the day, I was enjoying a Chocolate Strawberry Smoothie from the freezer section. Now, $2.38 for a little bag of frozen berries and some chocolate yogurt chunks is kinda pricey as an almost daily treat. Especially when I’m sharing it with the hubs. Then I decided I could totally do it better and CHEAPER!

If you are a fan of smoothies, this is a great way to have a ready-made “mix” where you just add some milk, blend, and off you go!

I chose to purchase fresh berries because they were *shocker* cheaper than the already frozen. If you wanna skip that step and just buy frozen, go for it, but you just can’t beat sale berries! I’m going to buy up some raspberries and freeze them too into this mix to get a big boost of nutrients from all that red berry goodness!

Strawberry Vanilla Smoothie Base

Ingredients/Directions

2lbs strawberries – rinsed, cored and larger berries cut in half/quartered

1 large container vanilla Greek yogurt (I used Chobani)

Ice cube trays

waxed paper

rimmed baking sheet

Take a piece of wax paper and line the bottom of a rimmed baking sheet. Spread your strawberries in a single layer.

For the yogurt, spoon it into ice cube trays. Before stacking the trays for freezing, put a layer of saran wrap in between to keep the trays from getting messy. Freeze for 2 hours along with your baking sheet of strawberries.

Once items are frozen, toss into a gallon size freezer bag or freezer safe container.

To make a single serve smoothie, take 3 yogurt cubes, a handful of the strawberries and add to blender. Add a squirt or two of chocolate sauce, about 1/2 cup milk for a thick smoothie and blend until combined.

Voila! For $10 you get at least 16 smoothies. The frozen prepackaged kind? Double that!

Fall Fabulousness for Adults – Apple Pie Sangria

8 Oct

You know Fall has officially arrived not just when the leaves start to change or the air is crisp – but when the recipes for all things pumpkin and apple start flooding the food magazines and the internet. This weekend we had our first fall fire outside with friends. As always, I had to have snacks and a signature beverage. I wanted wine, but something a little more classy than the box of Franzia Fruity Red Sangria. Don’t get me wrong – box wine is classy as hell. Who needs a bottle? But it is hard to add fruit to the wine bag inside the box. And I wanted to have a white sweet wine. And Moscato happens to be a fave of mine. We were going to the local Apple Festival on Sunday, but that was a day late for my Saturday shindig, so I had to get creative.

The apple pie “shine” I used is something I made – but there are many places coming out with versions you can purchase in the liquor stores. If you don’t have access to something like this, please see the note at the bottom of the recipe for an easy substitution. And don’t fret. I will be posting the recipe for the apple pie “shine” here soon. It is after all fall. And cider is in production all over the place.

This recipe is strong, so drink it slow and easy. Not strong in the overly boozy tastes like straight alcohol strong – strong as in you are drinking something that contains wine AND 190 proof booze. Ya. That kind of strong!

Apple Pie Sangria

Seasoned with Sarcasm Original

1 1.5 liter bottle of Moscato

3 apples – chopped (I used Gala)

1 pint apple pie “shine”

1 liter soda water

In a large pitcher or food safe storage container, combine your wine, apples and pint of shine. Refrigerate overnight for the best flavor, at least 2 hours if you don’t have that kind of time.

Just before serving, add in your liter of soda water and stir.

Enjoy!

Note: If you cannot locate a bottle of apple pie “shine, sub in 1 cup of apple cider + 1 cup vodka. Add a cinnamon stick to your mix as well to get a more pie like flavor.