Apple picking season is in full swing and we're celebrating this week with apple-based recipes and complimentary products. Our illustrated guide to Hudson Valley apple varieties will ensure that you choose the right apple for the job. From Waldorf salad to applesauce, there's an apple perfect for every purpose. Stay tuned this week as we share our favorite ways to enjoy this fabulous fruit!
Recipe: The Hudson Standard Shrub Adult Soda
We're kicking off apple season in The Hudson Valley and what better way to celebrate than with a light, refreshing apple shrub soda. The Hudson Standard shrubs are hand crafted in the Hudson Valley in very small batches and limited quantities. One taste and you'll see why these shrubs are flying off our shelves!
If you want to kick this mocktail up a notch, the folks over at Hudson Standard suggest adding an ounce of dry vermouth and cutting the seltzer in half for a "Light Shrub Cocktail". Shop the shrubs here and stay tuned all week long for our favorite apple recipes!
Hudson Standard Shrub Adult Soda
- 1 oz. Apple Coriander Maple Shrub
- 6 oz. seltzer
- lemon twist or green apple slices
Pour ingredients over ice and mix gently with a cocktail spoon.
Recipe: Captain Rodney's Tangy Tailgate Drumettes
While most chicken wings or drumettes are traditionally served with a spicy sauce, that's not always ideal when tailgating on warm weekends. Using Captain Rodney's Boucan Glaze - one of our best selling products from the Hot Springs Store - we created a wing recipe to beat the heat! Captain Rodney's has a spicy flavor, but not too much actual heat. It's a sweet tangy glaze and we found it worked beautifully in this baked drumette recipe. Make, share and enjoy!
Captain Rodney's Tangy Tailgate Drumettes
- 18 chicken wings (raw, thawed)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Captain Rodney’s Boucan Glaze
Directions:
- Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, and paprika. Preheat the oven to 375 degrees.
- Place the drumettes on a wire rack, on top of a baking sheet, in a single layer.
- Bake for 35-40 minutes, depending on the size of the drumettes, turning once.
- When the drumettes are done baking, carefully dip them in the sauce using a pair of tongs, and place them back in the oven for another 10 minutes, or until the sauce is bubbling.
- Serve with celery, carrots and your choice of ranch or blue cheese.
Roundup: Favorite Tailgating Tips
With tailgating season in full swing, we've rounded up some of our favorite tips from around the web. From packing a cooler safely and efficiently, to creating a gourmet Hot Dog bar, you'll be partying in style on-campus or in your own living room!
- Create a Bloody Mary Bar... think olives, pickles, okra and more!
- Study up on how to properly pack an ice chest
- Simplify charcoal transport with this genius idea for a fire starter
- Pack cocktails and non-carbonated drinks in plastic bags for a disposable, non-breakable party
- Use cardboard cup holders for a modular veggie tray
- Take hot dogs to the next level and set up a hot dog bar with gourmet condiments and toppings
Tailgate Recipes: Crockpot Spicy Southern Boiled Peanuts
Tailgate season is upon us, and after a delicious delivery of boiled peanuts from my sister, I thought what a great tailgate food this is. Served hot, cold, or room temperature, boiled peanuts are a portable, filling snack. Oh, and they also go GREAT with beer!
Crockpot Spicy Southern Boiled Peanuts
- 1 gallon of raw jumbo green peanuts (soaked overnight in water)
- 1 cup table salt
- ½ cup red pepper flakes
- 3 tbsp cayenne pepper
- ¼ cup NW Elixer’s Hott Sauce #1
- 2 India Tree Turkish Bay Leaves
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Fill a 3 quart crock pot with soaked, drained peanuts
- Cover peanuts with water and cook on high for 4 hours
- Add salt and all other spices to crockpot. At this time, if the water isn't still covering the nuts, add a little more. The last thing you want are dried out, shriveled peanuts. The juicier the better (ask any cajun!)
- Cook for 4 more hours on high
- Turn off crock pot and allow peanuts to soak up to 2 hours. Use this time to periodically try one or two. As they soak, they will get saltier and spicier. You be the judge, but there is no such thing as soaking them too long.
- Remove the peanuts with a slotted spoon and transfer to a gallon size ziploc for storage.
- Enjoy immediately or refrigerate and serve cold. (You can also freeze them after they cool down, and throw a bowl in the microwave on a chilly night).
