T-Day Calls for Wild Turkey Cocktails

Nov 24, 2020 | Beverages, Corner, Thanksgiving

Want a festive, fun, and easy cocktail for your Turkey Day celebration? Look no further. Our Wild Turkey Cocktail made with homemade apple cider, cranberries, and Wild Turkey American Honey will hit the spot. Perfect as an apertif or after-dinner cocktail! Now the only question is, who let the (wild) turkeys out?! 😉

Ingredients:

– 4 cups apple juice

– 4 cinnamon sticks

– 1 tablespoon whole cloves

– Zest from half an orange

– 12 ounces Wild Turkey American Honey

– 8 teaspoons cranberry sauce

– 24 cranberries (for garnish)

– 8 orange slices (for garnish)

Instructions:

1. Bring apple juice to a simmer in a medium sauce pan. Add cinnamon, cloves, and orange zest. Simmer for another 5 minutes.

2. Meanwhile, add 1 1/2 ounces Wild Turkey American Honey to each of 8 glasses.

3. Strain apple cider through a fine sieve into glasses. Add a teaspoon of cranberry sauce and stir.

4. Garnish with cranberries and an orange slice. Bon appetit!

Let’s get started.

Grab all of your ingredients.

Start by heating the apple juice in a medium sauce pan until simmering.

Add in cinnamon, cloves, and orange zest. Continue to simmer for another 5 minutes.

Set cider aside and pour 1 1/2 ounces Wild Turkey into each of 8 glasses.

Then strain cider through a fine sieve into each glass.

Add 1 teaspoon cranberry sauce to each glass and stir. Cranberry sauce will settle to the bottom.

Garnish with a few cranberries and an orange slice. You’re done!

What are your favorite Thanksgiving recipes? Let us know in the comments section below!

T-Day Calls for Wild Turkey Cocktails

CourseBeverages
KeywordBeverages, Cocktails

T-Day Calls for Wild Turkey Cocktails

CourseBeverages
KeywordBeverages, Cocktails

Ingredients

Servings:

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Chestnut, squash and sweet potato loaf

Nov 12, 2020 | Cookies, Cakes & Pies, Corner, Desserts, Recipes, Thanksgiving

2 Hours 45 Minutes

Serves 6

Easy

Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving

Ingredients

onions 3 large, grated
coconut butter 100g
dried chilli flakes a pinch
sage a small bunch, chopped
vac-packed cooked, peeled chestnuts 180g, chopped

white breadcrumbs 100g
ready-to-eat dried apricots 50g, chopped
cranberry sauce 4 tbsp
sweet potatoes 400g, peeled
butternut squash 400g, peeled

Method

STEP 1 To make the stuffing, put the onion in a pan with the coconut butter and chilli flakes and cook until the onions have softened. Stir in the sage and cook for 2 minutes.
STEP 2 Put the chestnuts, breadcrumbs and apricots into a bowl. Stir in half the onion mixture, mix well and season. Mix the rest of the onions with the cranberry sauce.
STEP 3 Slice the sweet potatoes and squash separately in a food processor or with a mandoline and divide into 3 piles of each. Melt a little more coconut butter and brush the inside of a 900g/2lb loaf tin. Line with a strip of baking paper
STEP 4 Heat the oven to 190C/fan 170C/gas 5. Line the bottom of the tin with a neat overlapping layer of ¹/3 of the squash, trimming to fit the tin. This will be the top of the loaf so get this as nice as possible – the other layers you don’t need to worry about so much. Then add a layer of ¹/3 of the sweet potato.
STEP 5 Add a layer of stuffing, then cranberry onions, then the next ¹/3 of squash and sweet potato. Add the rest of the stuffing, then another layer of cranberry onions and finish with the last ¹/3 of squash and sweet potato.
STEP 6 Cover with foil, put on a baking tray and bake for 2 hours, or until the sweet potatoes and squash are tender. Leave to sit for 10 minutes before turning out and cutting into slices.