Hey, grownups! The holiday season isn’t just for the kids! Put the little ones to bed, get the fireplace going and cozy up with one of these delicious holiday desserts paired with local-made drinks.
Classic Apple Pie
- 1 double pie crust
- 4 tablespoons flour
- ¾ cup sugar
- ½ cup brown sugar, packed
- 8 Granny Smith apples, peeled and sliced
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Heat oven to 375 F.
Mixed apples, white sugar and 2 tablespoons flour together
Pour mixture onto lined baking dish and bake for 20 to 25 minutes. Chill for 30 minutes.
Add brown sugar, cinnamon, nutmeg, salt and remaining 2 tablespoons of flour to the apple mixture and mix together. Chill 1 hour.
Prepare bottom crust of pie and pie dish and fill with apple mixture. Lattice top crust and egg wash it.
Bake on lowest oven rack for 45-55 minutes.
Enjoy with: ESSENSUAL – Vidal Blanc from Lake Anna Winery
Cheesecake w/ Caramel Pecan Sauce
- 1 ¼ cup crushed gingersnap cookies
- ¼ cup melted butter
- 4 (8 ounce) packages cream cheese, softened
- 1 ½ cups of white sugar
- ¾ cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
Heat oven to 350 F. Line bottom of a 9-inch spring form pan with parchment paper. Grease sides of the pan.
In a small bowl, mix ginger snaps and butter. Press into springform pan
In a large bowl, mix softened cream cheese with sugar until smooth. Blend in milk, then add eggs one at a time blending just enough to incorporate. Do not over beat! Mix in sour cream, vanilla, and flour just until smooth. Pour filling into prepared crust.
Bake in oven for one hour. Turn off oven and let cheesecake remain for five or six hours until cool. This helps to prevent cracking. A water bath can also be used. Chill in refrigerator until served.
Just before serving, add whatever toppings you desire. Caramel sauce with pecans can be found in the grocery store along with ice cream toppings and pairs very well with this cheesecake and gingersnap crust.
Enjoy with: Cabernet Franc from Potomac Point Winery
Too Much Chocolate Cake
- 1 (18.25 ounce) pkg. Devil’s food cake mix
- 1 (5.9 ounce) pkg. instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, beaten
- ½ cup warm water
- 2 cups (12-ounce bag) semi-sweet chocolate morsels
Heat oven to 350 F.
In a large bowl, mix together cake and putting mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips.
Pour batter, which will be thick like frosting, into well-greased Bundt pan (12 cup).
Bake for 55 to 60 minutes, until top is springy. Let cool for 60 minutes before inverting onto plate. Sprinkle powdered sugar or chocolate sauce on top.
Enjoy with: Woodbooger Belgian-style Brown Ale from Strangeways Brewery
Pumpkin Spice Cupcakes w/ Cinnamon Cream Cheese Frosting
- ¾ cup butter, softened
- 2 ½ cups of sugar
- 3 large eggs
- 1 can (15 ounces) pumpkin (not pumpkin pie filling)
- 2 1/3 cup flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ginger
- 1 cup buttermilk
Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 2 cups confectioners’ sugar (add up to 4 cups for an extra-sweet frosting)
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
Heat oven to 350 F.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, eating well after each one. Add pumpkin.
In a medium bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger. Add to cream mixture along with buttermilk and beat well.
Fill 24-30 paper lined muffin cups about ¾ full. Make 20 to 25 minutes until toothpick comes out clean. Cool 10 minutes in pan and then place on wire rack to cool.
For frosting: in large bowl, beat cream cheese and butter and tell fluffy. Add confectioner sugar, vanilla and cinnamon. Beat until smooth. Frost cupcakes with piping bag or ziplock bag with a corner snipped off.
Enjoy with: Bourbon from A. Smith Bowman Distillery
Cranberry Sauced Martini
Find this cocktail recipe and others at the website of local distillery, A. Smith Bowman
- 2 ounces Sunset Hills Virginia Gin
- 2 ounces fresh Lime Juice or 1/2 Lime
- 2 tablespoons Jellied Cranberry Sauce
- 2 dashes Peychaud’s Bitters
- Garnish: rosemary sprig
Combine gin, lime juice, cranberry sauce, and bitters into a shaker.
Fill shaker halfway with ice and shake vigorously for 30-45 seconds.
Strain through a fine mesh strainer into a chilled coupe glass.
Smack a sprig of rosemary between the palms to release aromas and drop on top of the cocktail.
