Thanksgiving Punch

Do not ask me to chose a favorite Thanksgiving food.  I will glare at you while I shove buttered roll after buttered roll into my grimacing face. 

I love Thanksgiving.  It is my favorite holiday and I am never more excited for food than I am on that chilly November Thursday. 

While I could never pick a favorite food (okay, it might be green bean casserole), my favorite Thanksgiving moments are often those before the meal, when the house is filled with a profusion of the warmest and most comforting fragrances, the voices of loved ones, the thrill of flipping through ad after ad as my sister and I formulate our Black Friday plan of attack, and, perhaps best of all, the pre-dinner snacks.

I am kind of an appetizer nut.  The table full of olives, salami, gooey artichoke dip, and toasted baguettes sets my heart a flutter.  I sneakily grab half of the ever-present port wine cheese and eat it without reservation.  It is cheap and cliche but I love it so.  

This year, I wanted to create a punch for the appetizer hours that would be as pretty as it is delicious.  

Many of my favorite holiday flavors are present here.  Cranberries, oranges, and limes float in a combination of spicy ginger beer and holiday-spiced cranberry syrup.

It might remind you of sangria, but one that the whole family can enjoy.  

Whole cranberries, sugar, allspice berries, star anise, cinnamon sticks, and a bit of water simmer until a thick, pink syrup forms. 

While the syrup cools, the fun part begins.

Orange slices, lime wedges, cranberries and whole spices make this pitcher look like it’s straight off of Martha Stewart’s table.

I always think of Martha Stewart around Thanksgiving because one year, my whole family ended up with a gut-wrenching flu bug just days before the holiday and I lay in bed with my mom and sister watching the only two episodes of Martha that we had on DVD, both of which were Thanksgiving specials.  Who would have guessed that influenza could bring about such special memories?

This punch greatly improves after an hour in the refrigerator, which is convenient because that means it can be made early Thanksgiving morning and will be ready to serve when your guests arrive.

Just look at that color...

We have but a few solitary hours before the madness will commence.  Take this time to make yourself a pitcher of this punch (and be sure to "sample" it thoroughly), brace yourself for the grocery shopping, and finalize your menu. If you are in need of inspiration, consider this list from last year.  I still have not decided on a pie, so I should probably get on that.

Happy, happy holidays! 

Sincerely, 

Pedantic Foodie

P.S. I really hope you are brining your turkey.  Please brine your turkey. DO IT.

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Thanksgiving Punch

serves 6

for the cranberry syrup

- 1 cup fresh cranberries

- 1 1/2 cups water 

- 3/4 cup granulated sugar 

- 12 allspice berries 

- 2 anise stars

- 2 whole cinnamon sticks 

Combine cranberries, water, sugar, and spices in a medium saucepan and place over medium-hight heat.  Bring the mixture to a boil and cook for 10 minutes; remove from heat.  At this point, the berries should have bursts and softened significantly.  

Pour the mixture through a fine mesh strainer or a colander lined with cheese cloth to remove the spices and cranberry skins.

Allow the syrup to cool until it is just warm.  While you are waiting, prepare the other elements of the punch. 

for the fruit garnish

- 3 cups ice 

- 1/2 cup fresh cranberries 

- 1 orange, sliced into quarters 

- 1 lime, sliced into wedges

- 2 whole cinnamon sticks

- 4-5 anise stars 

- 1/2 cup freshly squeezed orange juice

- 1 1/2 tablespoons freshly squeezed lime juice

- 15 ounces of your favorite ginger beer

Pour the ice into the bottom of a large pitcher.  Cover with fresh fruit and whole spices.  

Pour the fruit juices over the ice and then top with the cooled cranberry syrup.  Stir to combine.  

Top the mixture with cold ginger beer and stir.  Cover the pitcher with plastic wrap and refrigerate for 1 hour.*  

Serve the punch over ice.  Enjoy!

*While one hour will deepen and meld the flavors of this punch, extended refrigeration will lead to an overly strong and bitter drink, due to the presence of the cut citrus and whole spices.  I would not suggest making this more than three hours before you plan on serving it. 

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Vanilla Spiced Iced Coffee // World Market + Pedantic Foodie

Hey there. Happy Monday. How is it already August?! Today I’ve partnered with World Market to bring you something cool and refreshing, with the caffeinated kick we need to wrap our heads around this summertime craziness.

I know that summer is by no means over, but it is the last full month and I feel the need to wrap my arms around it, and thank this beautiful season for giving me some of the most wonderful days. 

I have been trying to limit my coffee intake to two or three times a week, and it's HARD! But considering that coffee often makes me shake like my grandmother's vibrating recliner, it is for the best.

I sound responsible right now, but the truth is that my fiancé swore off sodas in an attempt to help me keep my coffee resolution, so I am mostly resisting out of guilt. No doubt that was his evil (read: loving) plan all along.

That does mean, however, that when I do treat myself to a brew, I want it to be the very best. 

This recipe, that I posted a couple weeks ago, is great when I want something really cold and slightly frozen - often in the afternoons, when the heat is at its peak.  In the mornings, however, I prefer something a bit more familiar. 

I had the delight of visiting Hawaii once, several years ago, but I am ashamed to say that the only coffee that reached my lips had a green straw and a siren on the cup.  *sad trombone*

I sorely regret that, especially after I tried this Kona Sunrise Blend and fell in love. It produces a smooth, robust cup that is just slightly nutty. Normally, I would never, ever purchase pre-ground beans, but this is worth the exception. Just make sure you seal the bag tight, and keep it in the freezer until you are ready to use it.

Though this brew does not need any embellishment to make it wonderful, we can bring a little fancy into our warm, August mornings by whipping up a quick simple syrup. 

I used vanilla beans and ground cinnamon, along with equal parts of sugar and water to create a flavorful syrup that will sweeten and flavor our iced coffee.  In my mind, this is the perfect "transition coffee" to take us from summer to fall. 

I have one rule when it comes to iced coffee.

Ice + Coffee does not equal Iced Coffee. 

I have never had a great cup of iced coffee made with warm coffee.  We are going to need to show some patience and forethought in order to make ourselves a proper cup.  

When I am doing particularly well at being a responsible human (which is maybe two weeks out of the year), I like to make a big pot of coffee (usually in my french press) in the afternoon or evening, and stick it in the refrigerator to cool so that I can have an entire week's worth of cold coffee waiting for me in the morning. Preparedness is immensely satisfying. At least, I think it was...it's been a while.

Set a reminder on your phone, put a sticky note on your mirror, do anything, just don't put ice cubes into a hot cup of coffee.  I have broken my one rule countless times and the only thing I have done successfully is to waste a lot of coffee. 

After your coffee has cooled, pour about 6 ounces over a glass of ice and top with a heavy helping of cream and several tablespoons of your spicy syrup.

I'd say this week was off to a good start!

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market, as always all opions are completely my own. You can find all the products used in this post, including the glasses, linens, and tray, at your local Cost Plus World Market store or online!

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Vanilla Spiced Iced Coffee

for the syrup

(makes one cup)

This syrup can last up to 2 weeks in the refrigerator.  I like to make the full batch and keep it in a jar to use as needed. 

- 1 cup granulated sugar

- 2 tablespoon ground cinnamon 

- 2 madagascar vanilla beans, scraped and seeds removed

- 1 cup water

In a heavy bottomed, 2-quart saucepan, combine sugar, cinnamon, and vanilla beans.  Rub the beans and seeds into the sugar and then cover with water.  

Place over medium heat and bring to a simmer, stirring often to dissolve the sugar.  When the syrup is clear and is simmering steadily, remove from heat and allow to cool.  Strain to remove vanilla beans.  Refrigerate until ready to use.    

for the coffee

(for 1 iced coffee)

- 6 ounces water 

- 2 tablespoons Kona Sunrise Coffee, finely ground 

- 2-3 tablespoons half & half 

- 2-3 tablespoons spiced syrup 

- 1/2 cup ice cubes 

Cook's Note:  The amount of half and half and syrup is entirely up to your personal taste.  I would begin with two tablespoons of each and then taste and adjust if needed. 

Brew coffee according to your manufacturer’s instructions. For this recipe, I used a pour-over coffee maker, but if you are making several cups, I would opt for a french press. Both make a fine, rich brew.

Allow the coffee to cool to room temperature before pouring over ice. I like making a pot of coffee in the evenings and stowing it away in the refrigerator so it is ready to go in the morning.

To make your coffee, fill your glass with plenty of ice and fill 2/3 of the way with coffee. Stir in half & half and spiced syrup to taste. Enjoy!!

Frozen Coconut Cream & Brown Sugar Latte

This Summer has been one of my favorites yet.  The weather has been almost bearable, the humidity tame, and the berries plentiful.  It's been good. 

As with all of life, there has also been some really icky, unenjoyable, and very tearful moments. Pains of life, both physical and mental, that even cookies cannot fix.  However, each day, I have been able to get out of bed, even if it hurts, take a breath of summer's warm tonic, and remember that I am very loved by some very sweet people.  I count you, my dear readers, among them. I'm thankful for you.

On such mornings, I do not need anything, except grace, but a cup of coconut-laden coffee has never hurt. 

You know I am obsessed.  There is no hiding it.  Coconut cream is the new butter, at least in my kitchen. 

I decided to change things up a bit and try using brown sugar in this latte, but you could definitely use simple syrup instead (I recommend always having some in your fridge, especially in the warmer months).  I liked the subtle richness and depth the brown sugar added.

A hefty dose of coconut cream goes into this drink.  Some mornings I just want coffee-flavored cream.  You may adjust the ratios to your taste.  This is not so much a recipe as it is meant for inspiration. 

I made a pot of coffee and poured it into an ice cube tray to make this drink somewhat frosty. 

Add a spoonful of whipped cream, if you fancy it. 

We might cry in our cars now and then, but at least we have sunny mornings, sweet friends, and coffee treats. 

Sincerely, 

Pedantic Foodie

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Frozen Coconut Cream & Brown Sugar Latte

makes 2

2 cups boiling water 

6 tablespoons finely ground coffee

1/4 cup light brown sugar 

3/4 cup almond or coconut milk

1/2 - 1 cup coconut cream (depending on personal preference)

optional: whipped cream (1/2 cup heavy cream whipped with 2 tbs confectioner’s sugar)

Place your coffee grounds in the bottom of a french press and cover with boiling water.  Allow the coffee to steep for five minutes and then press with the plunger.  

When the coffee has cooled, pour it into an ice cube tray and freeze overnight. 

Place the coffee cubes in the base of your blender, along with brown sugar, coconut milk, and coconut cream.  Blend until smooth.  Top with whipped cream and serve immediately.  Enjoy!