Four more days and so much to do! Yesterday, I made two appetizers that can be made ahead, frozen and will taste just as good as if they were made that very day. It’s very helpful when budgeting time to be able to make as much as possible ahead and have everything else prepped and ready to go. The baked clams and tyropitas are a crowd pleaser, those, along with my platter of Greek meze and Italian antipasto will be a typical start to our Thanksgiving dinner.
Often, I find that the beverage takes a backseat to the food, becoming an afterthought. We throw a few liters of soda on the counter, along with a couple bottles of wine and call it a day. I like to fill beverage jars with fruited water, Ice tea and for this holiday—spiced apple cider. I played around a bit to come up with my own version of this traditional autumn beverage.
Served as is, it is delicious for children as well as adults, but you can turn this cider into a decadent alcoholic libation. Last year, my daughter, Eleni created her version of a Caramel Apple Martini. Simply add a shot (or two) of Buttershots and a shot of pumpkin spice crème liquor to the spiced cider.
Spiced Apple Cider
1 gallon apple cider
1 cup orange juice
3 cinnamon sticks
1 tablespoon of whole cloves
1/2 of a lemon sliced in rounds
4 oz package of apple chips
Put orange juice, sugar, cinnamon sticks and cloves in a pot. Bring to a boil, then simmer for5-7 minutes. Add this mixture to the apple cider. Stir and add apple chips and lemon slices. Serve from a punch bowl or a glass jar dispenser.