There is no way I will catch up on all the books from 2013 that I yet have to mention before Midnight on December 31st.
To make a small amend, here’s a Kentucky bourbon, apple cider and spices recipe from Pickles, Pigs and Whisky (Andrews McMeel, October 203) by John Currence from Oxford, Mississippi to warm up your blood on a cold day.
Instead of pairing each recipe with a drink, John shows his flawless musical taste by matching them with a song, in this case ‘Kentucky Rain’ by Elvis Presley.
Spiced Cider
Serves 8 to 10
I am not sure who the bartender was at City Grocery about 15 years ago who commandeered a Farmer Brothers’ glass coffeepot and started making the City Grocery Spiced Cider, but I do know I want to kiss him. There is very little on this earth better on a cold night than combining warm apple cider and bourbon with a blend of exotic spices. The smell fills the room, and more than a couple of these will put you on your ass. Believe . . .
4 cups apple cider
Peel of ½ medium orange
Peel of 1 lemon
1 stick cinnamon
4 whole cloves
3 allspice berries
2 cups W. G. Weller bourbon
Lemon twists, for garnish
Freshly grated nutmeg, for garnish
Combine the cider, orange and lemon peels, cinnamon, cloves, and allspice berries in a large saucepan and bring to a boil. Decrease the heat to low and simmer for 3 minutes. Remove from the heat and let steep for 7 to 10 minutes. Strain the liquid into a coffeepot, discard the solids, and add the bourbon. Serve warm in coffee mugs with a twist of lemon and grated nutmeg.
(* Recipe reproduced with permission from ‘Pickles, Pigs and Whiskey‘ by John Currence -October 2013- published by Andrews McMeel- all rights reserved, Photography by Angie Mosier)