Drink of the Month
Tito's Pumpkin Pie Martini
THANKSGIVING IS ALMOST HERE - enjoy it!
INGREDIENTS:
- 2 oz. Tito’s Handmade Vodka
- 1 Tbsp. canned pumpkin pie mix (make sure it’s canned pumpkin pie mix, and not just canned pumpkin)
- 0.5 oz. spiced syrup* (see recipe)
INSTRUCTIONS
Shake all ingredients and DOUBLE STRAIN into a large rocks glass.
(Use a 3” fine mesh strainer. Mixture will strain slowly, so use a spoon to agitate the mixture in the strainer to speed up the process.)
SPICED SYRUP
In a 2 quart saucepan, add:
- 4 cinnamon sticks (3-inch size)
- 8 small slices of fresh ginger (skin on is fine)
- ½ of a vanilla bean (split open)
- 30 whole allspice berries
- 20-25 whole cloves (stems on)
- 6 whole star anise pods
- 2 cups of sugar
- 2 3/4 cups of water
DIRECTIONS
Simmer all ingredients on low heat for 30 minutes, stirring occasionally. Remove from heat and let steep for another 2-3 hours. Add a little water if the mixture is too viscous (resembling the thickness of honey). Then, strain into a glass container and store in the refrigerator until needed.
Garnish: A small amount of fresh, grated nutmeg.
Appetizer of the Month
MINI CRAB CAKES
Ingredients
✔ Lump crab meat – The star of the show! Fresh or canned works, but fresh gives the best flavor.
✔ Breadcrumbs – Helps bind the crab cakes together while keeping them light.
✔ Mayonnaise – Adds creaminess and moisture.
✔ Dijon mustard – Gives a slight tang and enhances the flavor.
✔ Worcestershire sauce – Deepens the umami taste.
✔ Old Bay seasoning – A must-have for classic crab cakes!
✔ Egg – Helps hold everything together.
✔ Parsley – Fresh and vibrant.
✔ Green onions – Adds a subtle oniony bite.
✔ Lemon juice – Brightens up the flavors.
✔ Butter & oil – For frying to crispy perfection.
Directions
Step 1 – Prepare the mixture
In a bowl, gently mix together crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, parsley, green onions, and lemon juice. Stir until just combined.
Step 2 – Shape into cakes
Scoop about 1-2 tablespoons of the mixture and gently shape into small patties. Place them on a tray and chill for at least 30 minutes to help them hold their shape.
Step 3 – Pan-fry until golden
Heat butter and oil in a skillet over medium heat. Cook the crab cakes for about 2-3 minutes per side until golden brown and crispy.
Step 4 – Serve with sauce
Enjoy warm with tartar sauce, lemon wedges, or a spicy remoulade!
Alternative Cooking Methods
🔹 Baked – Preheat oven to 400°F (200°C). Place crab cakes on a lined baking sheet and bake for 15-18 minutes, flipping halfway.
🔹 Air-Fried – Lightly spray crab cakes with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping once.
🔹 Broiled – Place on a baking sheet and broil for 3-5 minutes per side until crispy.
Meal of the Month
Pan-Seared Salmon
Classy and EASY!
- 4 (6 ounce) fillets salmon
- 2 tablespoons olive oil
- 2 tablespoons capers
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 slices lemon
Let's Make It!
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.
- Sprinkle with capers, salt, and pepper; cook for 3 minutes on one side. Turn salmon fillets over; continue to cook until salmon flakes easily with a fork, about 5 minutes.
- Transfer salmon to individual plates and garnish with lemon slices.
- Deglaze skillet with ¼ cup dry white wine or chicken broth after removing salmon; whisk in 2 tablespoons butter, 1 teaspoon Dijon mustard, and a squeeze of lemon juice to make a delicious sauce.