Chambord Baked Apple Cider Food

CHAMBORD CREAM

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

CHAMBORD BAKED APPLE CIDER

Steps:

• Heat cider in a toddy glass add the other ingredients and stir.
• Garnish with a cinnamon stick.

WASSAIL

Steps:

• Preheat the oven to 350 degrees F.
• Spoon the sugar into the center of each apple, then place in a 9-inch square baking dish with 1 cup water. Bake until the apples are very tender, 1 hour to 1 hour 30 minutes.
• Meanwhile, add the hard cider, pale ale, apple cider and Madeira to a large pot and bring to a gentle simmer over medium heat. Put the cloves, allspice, cinnamon sticks, orange zest and lemon zest in a piece of cheesecloth and tie it closed. Add to the pot along with the ginger and nutmeg. Reduce the heat to low and steep the mixture until the liquid is well spiced and fragrant, about 1 hour.
• Add the cooked apples and any of their juices to the pot and stir to combine. Remove the cheesecloth. Serve warm in individual mugs with an orange wedge and cinnamon stick.

APPLE CIDER MARGARITA

Steps:

• Add a few spoonfuls of cane sugar, coarse sugar and cinnamon to a plate. Run an ring of Grand Marnier around the edge of the glass to moisten. Press into the cinnamon sugar mixture to coat the rim. Fill with ice, then add the Grand Marnier, tequila and apple cider and stir to mix.
• Garnish with apple slices and cinnamon sticks.