Thanksgiving is definitely my favorite holiday because aside from seeing loved ones and giving thanks for all the wonderful things in our life, we’re doing it all over a fantastic meal of comfort food perfect for the season. I spent Thanksgiving with the Baron’s family and it was fun and memorable as always. And to include friends into the holiday festivities, I hosted a Friendsgiving the following evening. Overall it was a wonderful long holiday weekend.
Last year around this time I participated in the ‘Spice Up the Holidays’ campaign with my friends at Captain Morgan’s Spiced Rum. This year, I’ve partnered up with them once again for ‘The Captain’s Table Challenge,’ a food-filled program where I’ll be highlighting the holidays with food and drink! Specifically, I’ll be sharing a food and drink recipe incorporating Captain Morgan’s Rum for recipes perfect for Thanksgiving, Holidays and even the Superbowl. To get in on the action, Chef Hugh Acheson will be reviewing all the recipes submitted during the three occasions and a winner will be chosen among the participating bloggers to award a trip to a Captain’s Table US Event in the spring of 2014 where they will be joined by Chef Hugh Acheson himself… So stay tuned!
Even better is Captain Morgan is sharing their giving spirit by donating $1 to WhyHunger every time the hashtag #CaptainsTable is used across social media this holiday season. I would love to help them and would encourage you to utilize the hashtag so we can help raise as much money as possible for a great cause.
Naturally, the first holiday to kick the program off is Thanksgiving. Apples are a must for any fall menu. So for this holiday, I’m sharing a dessert and a cocktail incorporating apples that’s sure to bring out the best of fall…
2 teaspoons whole cloves
1orange, thinly sliced
1 gallon apple cider
1/2 cup light brown sugar
1 teaspoon allspice
1 inch piece fresh ginger, peeled
Pinch grated nutmeg
1 1/2 cups Captain Morgan’s Spiced Rum
Cinnamon sticks, garnish
Apple slices, garnish
Stud the apple with the cloves and place in a medium pot with the remaining ingredients except for the rum. Bring to a simmer over low heat for 10 minutes.
Remove from the heat; discard the apple and ginger. Stir in the rum. Ladle into mugs and garnish each with a cinnamon stick and apple slices.
And what’s Thanksgiving without a dessert to share? That’s why this Drunken Apple Cheesecake is a perfect sweet ending to a turkey dinner. Apple slices are gently cooked in melted butter then tossed with brown sugar and apple pie spice before thickening up with some Captain Morgan’s Spiced Rum… making it a perfect addition to swirl into a cheesecake and garnish for serving…
adapted from Borden/Eagle Brand
Apple Rum Topping:
4 tablespoons dark brown sugar
1 teaspoon cornstarch
4 tablespoons unsalted butter
3 cups Granny Smith apples, peeled roughly chopped
1/2 teaspoon apple pie spice
1/4 cup Captain Morgan’s Spiced Rum