APPLE PIE HOT TODDY
Provided by Ree Drummond : Food Network
Categories beverage
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes.
- Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve.
HOT TODDY APPLE PIE
If you love a cozy hot toddy, this apple pie is for you! We poached the apples in a warm whiskey, lemon and honey mixture to soak up all the delicious flavors, then simmered down the poaching liquid into a scrumptious, sticky hot toddy caramel sauce for stirring into the filling and drizzling on top.
Provided by Food Network Kitchen
Categories dessert
Time 6h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool.
- Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely.
- Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
- Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
- Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
- Reheat the caramel sauce before serving and drizzle over each slice.
HOT APPLE TODDY
The hot spiced cider was inspired by a winter drink I love to make. When I don't want liquor, I just omit it.
Provided by Antonia Lofaso
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Pour the juiced apples through a chinois or fine-mesh sieve into a medium saucepan. Bring to a simmer over medium heat. Keep hot until ready to serve.
- Add the heavy cream to the bowl of a stand mixer fitted with a whip attachment. Add the powdered sugar, cinnamon and ginger and whip until it holds hard peaks.
- Add 2 ounces cognac to the bottom of each of two rocks glasses. Carefully ladle and evenly divide the warmed apple juice into each glass. Very generously dollop each cocktail with the whipped cream and serve.
APPLE TODDY
Steps:
- Stud the orange halves with cloves. In a medium saucepan, bring the cider, cinnamon and oranges to a simmer. To serve, add a shot of brandy to a cup. Ladle in the hot cider and top with a generous dollop of whipped cream.
HOT APPLE TODDY RECIPE
Steps:
- Gather the ingredients.
- Heat up the apple cider in a small saucepan and warm up an Irish coffee glass or mug.
- Coat the bottom of the glass with honey and add the whiskey or apple brandy.
- Fill with hot apple cider. Stir well .
- Garnish with the lemon wedge, cinnamon stick, and cloves. Serve and enjoy.
Nutrition Facts : Calories 434 kcal, Carbohydrate 91 g, Cholesterol 0 mg, Fiber 20 g, Protein 8 g, SaturatedFat 0 g, Sodium 22 mg, Sugar 40 g, Fat 2 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
HOT APPLE-GINGER TODDY
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
Steps:
- First - Ginger-infuse the cider: Peel and chop the ginger. Bring apple cider to a boil in a nonaluminum pot. Add several slices of cut and peeled ginger when cider boils. Turn heat off and steep for 30 minutes. Puree this mixture in a blender and strain through cheesecloth. Refrigerate until ready to use.
- Second - Make the ginger toddy: Heat the ginger-infused cider, but do not boil. Add bourbon. Stir in honey. Pour into a coffee mug. Garnish with lemon and ginger slice (or use crystallized ginger).
HOT SPICED APPLE TODDY
Spiced rum, vanilla liqueur, hot apple cider, and maple syrup with a cinnamon stick and lemon curl garnish--this is a lovely toddy to warm and soothe you! From Raising the Bar: Artisanal Holiday Cocktails, Family Circle.
Provided by BecR2400
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients to a hot toddy mug and stir.
- Garnish with a cinnamon stick and a lemon curl.
- Enjoy!
Nutrition Facts : Calories 101, Fat 0.2, Sodium 14.8, Carbohydrate 10.1, Fiber 1.6, Sugar 5.5, Protein 0.6
APPLE BRANDY HOT TODDY
Got this in an email from www.chow.com - made it up because it turned COLD here! Used honey instead of the recommended honey liqueur (have to go out of state to snag some of that). It's delicious, bone warming & soothing! Wonderful for a cold evening snugged in with someone you love... or a good book... or a great movie... or reruns of The Wire...
Provided by Busters friend
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat water to boiling.
- Pour brandy and honey liqueur or honey into a heatproof glass.
- Add water and nutmeg and stir with a cinnamon stick or bar spoon.
- Float lemon wedge on top and serve.
Nutrition Facts : Calories 3.4, Fat 0.1, Sodium 2.7, Carbohydrate 1.6, Fiber 0.7, Protein 0.2
APPLE & TEA HOT TODDY
Make and share this Apple & Tea Hot Toddy recipe from Food.com.
Provided by swissms
Categories Beverages
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Boil apple juice in a 4-5 quart heavy pot over high heat until syrupy and reduced to 1 1/2 cups, about 50 minutes.
- Combine apple syrup, tea and Calvados in a 2 quart saucepan and heat over moderate heat until hot (do not boil).
- Divide toddy among 8 small cups and serve with a cinnamon stick in each.
- Note: the apple syrup can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
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