Sweet Treats

A shrub, an apple crisp and mini pumpkin cheesecakes

Happy Tuesday! It’s the season of being thankful so I would just like to say again how thankful I am for each and every one of you! Seeing your recreations of these recipes are quite honestly my favorite part.

I hope that everyone has an amazing Holiday and takes some time off to just enjoy being around friends and family. If you have any cooking/hosting questions feel free to reach out and I will do my best to help :).

In this newsletter we will be covering mini pumpkin cheese cakes, a classic apple crisp with a spiced caramel sauce and a rosemary blood orange shrub that can be made into a mocktail or cocktail.

These are also all great choices to bring to Holiday Parties as well!

Blood Orange Shrub

What’s a shrub? It’s a vinegar fruit syrup. The history behind shrubs is that it was a way to preserve fruit during the cold winter months.

It’s a perfect combination of sweet and sour. You can use them as syrups, cocktails, glazes and salad dressings. The typical proportions of a shrub is 1 part fruit, 1 part vinegar, 1 part sugar.

This shrub uses peak season citrus, rosemary and some peppercorns for a little extra depth. Because we are using an higher acid fruit the proportions are adjusted. As everyones sour preference is different I highly suggest tasting as you go when you add the vinegar!

Ingredients for ~8- 1.5 oz Servings

• 4-5 Blood Oranges -Rind removed and sliced (Roughly 2 Cups)

• 10-15 Whole Black Peppercorns

• 4-5 Orange Peels

• 3 Sprigs Rosemary

• 1 Cup Sugar

• 1/4 Cup Champagne/Prosecco Vinegar

• 1/2 Cup Apple Cider Vinegar (more if needed)

How I made it:

Remove the orange rind and slice oranges into small pieces. Using a sealable container add oranges and sugar. Toss until sugar has melted into the oranges. Add rosemary and whole peppercorns. I took a muddler to help speed up the process of the fruit breaking down. Seal the container and allow to sit at room temperature for 24 hours or in the fridge for 48 hours. Muddle then Strain the mixture. Then add 1/4 Cup Champagne Vinegar and Apple Cider Vinegar in 1/4 Cup Increments. Taste and adjust the level of acid if necessary! It’s much harder to reverse a too acidic drink!

Blood Orange Gin Shrub

• 1.5 oz. Botanical Gin (I enjoy using something like hendricks!)

• 1.5 oz. Blood Orange Shrub

• 1 oz. Simple Syrup (optional- for those who enjoy sweeter drinks)

• 3 oz. Soda Water

• Garnish with a rosemary sprig and blood orange slice.

Blood Orange Shrub Spritz

• 1.5 oz. Lillet Blanc

• 1.5 oz. Blood Orange Shrub

• 3 oz. Prosecco

• Top with soda

For a mocktail

use 1.5-2 oz of shrub with soda water, sparkling grape juice or a N/A champagne.

For a Batch

To make this into a batch add equal parts of gin and shrub or lillet and shrub. Chill in the fridge before serving. For the sweeter drink option add simple syrup.

Blood Orange Shrub

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Mini Pumpkin Spiced Cheesecakes