Calvados Toddies Food

CALVADOS TODDIES

Steps:

• Boil apple juice in a 4- to 5-quart wide heavy pot over high heat until syrupy and reduced to about 1 1/2 cups, about 50 minutes.
• Combine apple syrup, tea, and Calvados in a 1 1/2- to 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.

HOT TODDY

Steps:

• Fill a 6-ounce heatproof mug or glass with boiling water and set aside, 1 minute. Pour out the water then add the spirit and honey to the warmed glass. Top with boiling water and stir until the honey is dissolved. Garnish with the lemon peel and cinnamon stick or star anise, if desired. Let cool slightly before enjoying.

OFF-TO-BED BUTTER COOKIES

Steps:

• Stir together flour and salt in a bowl.
• Beat together butter and granulated sugar with an electric mixer at medium-high speed in a large bowl until pale and fluffy. Reduce speed to low, then add flour mixture in 3 batches, mixing, and continue to mix until batter just comes together in clumps. Gather clumps to form a dough, then press dough with lightly floured hands into a smooth 1 1/4-inch-thick log on a very lightly floured work surface. Chill, wrapped in plastic wrap, at least 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Cut chilled log crosswise into 1/4-inch-thick slices and arrange slices about 1/2 inch apart on baking sheets. Brush tops of cookies lightly with cream, then sprinkle generously with turbinado sugar.
• Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 15 minutes total. Cool on sheets on racks.

APPLE & TEA HOT TODDY

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.