Holiday tonic

A number of fun, important things happened at our house in recent days. One was Thanksgiving, our first time ever to host, and the first time ever to seat more than 8 people around our table (a total of 11). Another was getting our parents (Joel’s and mine) in the same place long enough to share a meal and get to know each other in person for the first time in 8 years. It was a sweet evening that meant a lot to us. And another was paying our first sizable vet bill after our very playful cat accidentally - I'm being gracious here - snagged our sweet, trouble-avoidant dog, right on the eyelid. That doesn't really fit in the "fun" or "important" category, but it happened when everything else did. After some stitching and dental work while they were at it, she’s OK now, off drugs and no longer wearing the cone of shame.

But I'm still basking in the afterglow of those first two things. The Thanksgiving menu was something we planned for at least a month. As soon as we knew we were hosting, Joel got on a jag of thinking outside the turkey. At first I resisted (my one chance to roast an entire turkey!), but then I realized it might be kind of fun. So, for instance, instead of preparing a whole bird, we opted for several boneless breasts which we slow-roasted and glazed using this recipe. Instead of mashed potatoes, Joel whipped up one of our now-favorite risottos with caramelized fennel and onion. There were more traditional pairings in the mix, too, including these rolls, and though we worried there wouldn't be enough food, or that people would be disappointed that there were no sweet potatoes on their plate, everything turned out just fine, and I'd be happy to do it all over again. Thinking back on all of the planning, I already have sweet memories of the occasional argument over whether or not we should have potatoes, and the moment we discovered that slow-cooked onions just kind of taste like bland onions, and the feeling of being a good team in the kitchen. 

But what I'm here to tell you about now is drinking, of the somewhat healthy but festive variety. In the midst of dreaming and scheming our Thanksgiving plans, I came across an article in Rodale's Organic Life about fall shrubs. This has nothing to do with the plant variety, but the ultra-trendy, hipster tonic variety. I committed myself to making the apple shrub on a Saturday, which was simply a matter of slicing several pounds of Granny Smiths, covering them in brown sugar and cinnamon, refrigerating them for several days, stirring them each day, then straining on a Monday and mixing with apple cider vinegar. Best part, you can then snack on the apples or use them to bake into a quick dessert! The article described handing these refreshing apple shrubs to guests as they came in from the cold, either mixed with sparkling water or bourbon…or both. 

Unfortunately, a week later, this cozy image was quickly forgotten on Thanksgiving after we’d decided cranberry mimosas would be a festive morning drink for everyone. Oops. But who can go wrong with a festive mimosa?

Not to worry, though! Snow is in the forecast and I'm coming in from the cold each day and can mix up one of these refreshing tonics for myself. Depending on the hour, bourbon is added. And/or ginger ale. This sounds good. Experiment with your own, or come over and help me drink mine.

To our health!

Apple Shrub
from Rodale's Organic Life

9 Granny Smiths, washed and sliced into 8 slices each
4 c. loosely packed brown sugar
2 T. ground cinnamon
1 c. apple cider vinegar

Place all ingredients except the vinegar in a very large bowl or container. Stir for 5 minutes, then cover and place in the fridge. Stir the mixture again the next day, and one more day after that. After that (the third day), get your biggest strainer or colander and dump the mixture into it over another large bowl. You'll probably find some large gloopy chunks. Take a fine strainer and strain those out. Place the apples aside for snacking (I did this for about 3 days) or put into a baking dish and sprinkle your favorite topping over it and bake for dessert. Pour the apple cider vinegar in the strained liquid and stir to combine. Place in a jar and store in the fridge for up to a month.