MULLED SPICED CIDER COCKTAILS
750 ml bottle Riesling or other white wine
2 cups apple cider (thawed, if frozen)
1/4 cup honey
1-inch piece fresh ginger, thinly sliced
12 whole allspice
8 whole cardamom pods
1/2 cup Calvados or brandy
Cinnamon sticks, optional
Apple slices, optional
In a 4-quart slow cooker, combine wine, cider, and honey. Place ginger, allspice, and cardamom in center of a double-thick, 6-inch square of cheesecloth. Tie with kitchen string. Add spice bag to slow cooker. Cover and cook on low-heat setting for 3 to 4 hours or high-heat setting for 1 1/2 to 2 hours. Stir in Calvados or brandy. If desired, garnish drinks with cinnamon sticks and apple slices.
SUGARED WAFFLES WITH SAUTEED MAPLE APPLES
For the apples:
2 Tbsp. unsalted butter
2 Fuji apples, cut into 1/2 inch pieces
1/4 cup maple or apple syrup
1 Tbsp. brown sugar
1/8 tsp. ground cinnamon
1/2 cup pecans, toasted and broken into pieces
Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until they just begin to brown, about 4 minutes. Add 2 Tbsp. water and cook until the water evaporates, about 1 minute.
Add the maple syrup, brown sugar and cinnamon and cook, stirring occasionally, until the apples are tender, 3 to 4 minutes. Remove from heat, fold in the pecans and set aside.
For the waffles:
1/4 tsp. ground cinnamon
1/4 cup granulated sugar
4 frozen dinner rolls, thawed
1/4 cup (1/2 stick) unsalted butter, melted
Cooking spray, for the waffle maker
Heat a waffle maker to medium. In a small bowl, mix together the cinnamon and sugar. Dip each roll completely in the melted butter, shake off the excess, and toss it in the cinnamon and sugar mixture.
Lightly coat the waffle iron with nonstick cooking spray. Place the dinner rolls on the iron, close and cook until golden brown, 1 1/2 to 2 minutes. Transfer to plates and spoon the maple apples on top. Serve with a dollop of whipped cream, if desired.