Vincentian is a nonprofit ministry that has served Pittsburgh through compassionate care since 1924. Founded by the Sisters of Charity of Nazareth, Vincentian has grown into a continuum of care that supports people of all ages and stages of life. Today, our services for older adults include independent living, personal care, memory care, short-term rehabilitation, and long-term skilled nursing. Beyond senior care, Vincentian operates a childcare center, a catering social enterprise known as The Unconventional Kitchen, and a learning institute for workforce training and development. Through these diverse ministries, Vincentian continues its century-long mission of service, rooted in faith and focused on human dignity.
Compelled by the love of Christ, Vincentian nurtures and sustains a ministry of compassionate care that preserves the human dignity of persons within a diverse and changing society.
More About Vincentian
Vincentian is committed to creating intergenerational programming that brings together older adults, children, and everyone in between to foster connection, reduce isolation, and promote meaningful living. The impact for all involved is powerful, as participants gain empathy and a sense of belonging, among many other benefits. These programs embody our belief that every person, regardless of age, has gifts to share and lessons to teach.
How You Can Help
Help support Vincentian in two ways: through a direct donation to Vincentian at vincentian.us/givenow, or through our catering line, The Unconventional Kitchen (more info at unconventionalkitchen.us), a commercial kitchen located in the former St. Louise Convent, where we invite our customers to Eat Well and Give Back to their community.
Supporting Vincentian or The Unconventional Kitchen helps us continue to provide benevolent care to those in need, particularly older adults who rely on government assistance as their only means to pay.
Crescent-shaped Red Beet Ravioli are, hands down, the most famous dish from Cortina d’Ampezzo. They are part of this resort town’s attractions, along with the beautiful mountains and challenging ski slopes. Every mountain hut, hotel, or restaurant offers its own version, and of course, every family has their own recipe. The uniqueness of the ravioli lies mainly in the earthy and colorful filling. The pasta shell should be extra thin to allow for the flavor (and the color) of the beets to shine through.
Chef Sara Ghedina’s Memories of Casunziei Rossi (Red Beet Ravioli)
I grew up eating homemade casunziei prepared with love by both my grandmothers. As kids we would argue which of the two versions was our favorite. My brother and my cousin were often competing against each other to see who was able to eat the most, with my brother usually winning. It wasn’t difficult, really, because doused in butter, poppy seeds, and freshly grated Parmigiano, they are that good!
Casunziei Rossi are delicate crescent-shaped ravioli filled with earthy red beets and potatoes, a beloved specialty from Cortina d’Ampezzo.
Ingredients
Scale
For the dough:
7 oz type 00 flour
3.5 oz semolina flour
3 large eggs + 1 to assemble the casunziei
Pinch of salt
Additional semolina flour to dust
For the filling:
1 lb red beets (cooked)
1/3 lb russet potatoes (cooked)
1–2 tbsp breadcrumbs
2 tbsp butter
1/2 tsp cinnamon
1/4 tsp nutmeg
Salt and pepper to taste
To serve:
5 tbsp butter
2 tbsp poppy seeds
4–5 sage leaves (optional)
Grated Parmesan cheese to taste
Instructions
For the filling, bring a large pot of water to boil. Cover witha steamer basket and add the beets and potatoes, unpeeled. Steam until tender, about 30 to 45 minutes. (Instead of steaming, you could also bake the beets and potatoes, wrapped individually in aluminum foil, so that they will absorb less water and the flavor will be more intense.)
Remove from the heat and let the vegetables cool a bit. Peel and mash through a ricer. Mix them together, calculating 2/3 of the weight for the beets and 1/3 for the potatoes.
To drain excess moisture, set the pureed mixture in a fine mesh strainer over a bowl for about 20-30 minutes.
Melt the butter in a large skillet, add the breadcrumbs, stir and cook for two minutes until lightly toasted. Add the pureed vegetables, season with cinnamon, nutmeg, salt, and black pepper. Cook for about 5 minutes to absorb any remaining moisture, remove from the stove, and let cool down. The filling can be prepared a day in advance and refrigerated.
For the pasta dough, combine the flour and the semolina and mound the mixture on a board. Make a well in the center and break the eggs into it. Add a pinch of salt, then using a fork, gently break up the eggs and start to incorporate the flour a little at a time. When you’ve incorporated enough flour to form a dough, use your hands and knead until it all comes together and the dough is smooth and elastic. If it seems too dry, dip your hands in water and knead again for a minute, if it seems too wet, add a sprinkle of flour and knead to combine.
Roll the dough into a ball, cover it with plastic wrap, and allow to rest at room temperature for 30-45 minutes.
To assemble the casunziei, divide the dough into 4 or 5 equal pieces. Using a pasta machine or a rolling pin, roll each piece into a thin sheet, about 1.5 mm thickness. While rolling out each piece, make sure to keep the remaining pasta covered with a damp kitchen towel. Cut the pasta sheet into circles using a round cutter (about 3 inch diameter). Place about 1 teaspoon of filling in the middle of each circle, leaving the edges clear. Lightly beat an egg with 2 tablespoons of water in a small bowl and brush the mixture on the edges of each pasta circle, fold it in half over the filling to create a crescent shape, then press down on the edges to seal well.
Sprinkle some flour on a parchment-lined baking sheet and place finished casunziei on it. Repeat the process with the remaining dough.
To cook and serve the casunziei, bring a large pot of water to boil, and add salt as needed.
Meanwhile, place the butter in a pan and melt it on low heat. Add the poppy seeds and sage leaves, if using, to gently toast them, making sure not to let the butter brown. Remove from heat.
When the water is boiling, gently place the casunziei into the pot. They should float when cooked, and as they are ready scoop them out with a slotted spoon, draining as much water as possible. Lay them in the pan with the melted butter and toss to coat. Serve immediately, drizzling any remaining butter over them and sprinkling with a generous amount of freshly grated Parmigiano cheese.
Cortina d’Ampezzo has always been a borderland. It is in the province of Belluno in the Veneto region, and was part of the Austro-Hungarian Empire for more than a century until Cortina was annexed by Italy in 1918, at the end of World War I. From Veneto, Cortina has certainly inherited polenta, which is often served with game meats, but local cuisine is generally heavily inspired by traditions from Austria and South Tyrol. This is where speck comes in. It’s one of the most famous cured meats of the Tyrolean region and one of the Dolomites’ culinary specialties. Speck is produced from boneless pork leg. It is both cured and smoked, which gives it a more intense flavor than its cousin, prosciutto.
Chef Sara Ghedina’s Tips for Ampezzo-Style Potatoes
Ampezzo-style potatoes are a warm and comforting side dish made with a few simple ingredients, but their flavor is so intense and unique that it immediately puts you in a “Dolomite mood.” Perfect for dinner after a day spent on the ski slopes, these potatoes can also be served as a main dish along with a green salad and a thick slice of local cheese. Quantities for this recipe are very approximate. My suggestion is to eyeball everything and use your instinct to add the ingredients in the amount your heart desires. If you can’t find speck, use smoked pancetta or bacon instead. The result will not have the same distinct flavor, but it will be equally satisfying.
A rustic Dolomite dish made with golden potatoes, sweet onions, and smoky speck.
Ingredients
Scale
1 1/2 lb potatoes such as Yukon Gold
2 small red onions
1/4 lb speck, cut in thick slices
4–5 tbsp extra-virgin olive oil
Salt and pepper to taste
Instructions
Wash potatoes thoroughly, removing any residual dirt. Cut them in half and leave them in a bowl of water for at least 15 minutes. This will help remove starch and prevent them from sticking together while cooking.
Drain and rinse, then place them in a large pot, cover with cold water. Add salt. Simmer for 20-30 minutes, depending on the size of the potatoes. They should be slightly softened, but still firm.
Remove from heat and drain. Let them cool off, then peel if you’d like (I prefer to leave the skin on for this recipe). Cut them in thick slices or chunks and set aside.
Cut speck into thick strips about 3/4 inch long. You could also dice, if you prefer.
Peel and slice onions and set them aside.
Heat 2 tablespoons extravirgin olive oil in a large pan. Add speck and cook for 2-3 minutes until crispy. Place them on a plate lined with paper towels to drain excess oil and let cool off.
In the same pan, add 2-3 tablespoons olive oil. When hot, add the potatoes and sauté over high heat until golden brown: they should get a little crunchy on the outside. Add the sliced onions and sauté for another 10-15 minutes until onions get soft.
Season with salt and pepper, add the reserved speck stripes, cook for another few minutes and serve.
Spätzle are a type of dumpling typical of South Tyrolean cuisine. Traditional spätzle uses flour, eggs, and water, and is generally a side dish for meat courses. In Cortina you will find a green version, with spinach added to the basic dough. They are served on their own as a main course, just like gnocchi, usually topped with cream sauce and strips of sautéed speck. It is a rich and tasty dish perfect for Sunday lunch, dinner with friends, or any time you want to indulge.
Don’t Forget Your SpätzleMaker
They’re very easy to make, but you will need a spätzle maker, a tool similar to a horizontal grater with large holes that will let irregular drops of batter fall directly into the boiling water (you can easily find it online or in kitchen supply stores). Spätzle cook in just a few minutes. When they float to the surface, they’re ready for you to toss them in the pan with the sauce, which will stick perfectly to the little dumplings, thanks to their irregular shape. You can also try them with melted butter and Parmesan cheese or with a simple tomato sauce, a less traditional variant that is nevertheless delicious.
Spinach Spätzle is a South Tyrolean specialty where tender green dumplings meet a rich cream-and-speck sauce.
Ingredients
Scale
For the spätzle:
2 lb fresh spinach
3 medium eggs
2 ½ to 3 cups flour
pinch of nutmeg
salt and pepper to taste
For the sauce:
1 tbsp butter
1/4 lb speck, cut in thick slices
1 cup heavy cream
Salt and pepper to taste
Parmigiano cheese to serve
Instructions
For the spätzle, wash spinach thoroughly. Drain and place in a large, dry pan. Cook on medium heat until completely wilted, adding few tablespoons of water if needed and stirring often to prevent them from sticking. It will take about 7-8 minutes.
Remove from heat and let the spinach cool off a bit, then squeeze over a strainer to remove as much water as possible.
Place spinach in a large bowl. Puree using an immersion blender until creamy or chop very finely with a knife. Season with salt, pepper, and freshly grated nutmeg.
Add eggs one at a time and whisk to combine.
Gradually add flour and stir with a spoon to incorporate it into the mixture, taking care not to form lumps. You may need flour depending on the spinach. The batter should have a creamy consistency and you want it to be slightly thicker than pancake batter. You need to be able to pour it into the spätzle maker without it flowing through the holes too fast, but you also want to avoid adding too much flour or else the spätzle will be too chewy, and the spinach flavor will be less intense. If you’re in doubt, take about 1 teaspoon of batter and place it in boiling water, cook it for few minutes and see if it holds the shape. Once ready, set the spätzle batter aside.
For the sauce, cut speck into strips about ¾ inch long. Melt the butter in a large pan, add speck and fry it for 2-3 minutes until crispy. Pour in the heavy cream, season with salt and pepper, and let the sauce thicken over moderate heat. Keep it warm while you prepare the spätzle.
Bring a pot filled with salted water to a boil, place the spätzle maker on top and pour few tablespoons of batter at a time over it, sliding the hopper back and forth to let the spätzle fall into the water. You’ll likely need to do this in several batches. When the spätzle float, cook them for one more minute. Then using a slotted spoon, transfer them to the pan with the sauce.
Sauté for one minute, stirring gently, adjust the seasoning if needed, and serve them immediately in individual bowls, topping each one with a generous amount of freshly grated Parmesan cheese.
Simple, warm, and comforting, this soup is ideal for an easy midweek dinner that will combine the convenience of everyday cooking with the nourishing goodness of your grandma’s’ recipes. Barley soup is a staple in South-Tyrolean cuisine and in the Dolomites, too. Its unique character comes once again from speck, which gives it a distinct smoky flavor.
Tips for Making Barley Soup
The traditional soup is made with whole barley grains, which need to be soaked overnight. However, most people now use pearled barley, which doesn’t need soaking and can be cooked immediately. If you want an even richer and creamier result, try adding 1 cup whole milk (or more) about 10 minutes before the soup is ready. This is how we used to make it at home, and it was pure heaven!
This South-Tyrolean barley soup is hearty and comforting.
Ingredients
Scale
8 oz pearled barley
1 yellow onion
2 garlic cloves
2 small carrots
1 celery stalk
1/4 lb speck or smoked pancetta, cut in thick slices
2 bay leaves
2 sage leaves
2 medium-size potatoes, such as Yukon Gold
1 tbsp butter
1 tbsp extra-virgin olive oil
About 5–6 cups meat or vegetable stock + more water if needed
Salt and pepper to taste
Instructions
Finely dice the onion, carrots, and celery.
Peel the potatoes and place them in a large bowl covered with water to help them release the starch. Set them aside while you make the soup.
Dice speck or pancetta and set it aside.
Heat oil and butter in a large pot, add onion and peeled garlic cloves, and cook for about 10 minutes until translucent.
Add carrots and celery, season with salt and pepper, and cook at medium heat until vegetables have softened.
Add diced speck and sauté for a minute or two.
Add barley, sage, and bay leaves, and cook for another few minutes.
Add broth to cover the barley mixture generously. Simmer covered for about 45 minutes or until the barley is tender, stirring from time to time and adding more broth or water as needed.
Meanwhile, drain the potatoes and dice or cut them in chunks. About 10 minutes before barley is ready, add them to the soup and cook until they are tender.
Remove bay and sage leaves, adjust the seasoning if needed, and serve right away, topping each bowl with some chives and a drizzle of extra-virgin olive oil.
mossArchitects celebrates the holiday with a friendly challenge. The office split up into three teams to create entirely edible homes out of cookies, candies, and icing. The results: delightful, creative, as well as a heck of a lot of fun.
Going for Gingerbread House Gold at mossArchitects
Employees at mossArchitects, one of Pittsburgh’s premier collaborative design studios, took time out of their busy schedules to join in a highly charged gingerbread house competition — all in good fun, of course. The company, founded in 2006 by Andrew Moss, seemed the perfect candidate for such a lighthearted rivalry, since the firm regularly aims to celebrate the uniqueness of each project and team member, and creativity is what they value most. In fact, the firm strategically chose its Penn Avenue address to be in the middle of a Garfield arts district that hosts monthly “First Friday” showcases of local talent.
Ahead of competition day, each team received a list of rules stating that all ingredients must be purchased for under $50, and all items used must be edible. Their designs also needed to fit on a 14-by-10- inch cardboard base (quarter-sheet cake size). And while wintry designs were encouraged, the houses didn’t have to be overly holiday-centric.
Competition Time
On design day, each team had about an hour to build its creation. While the physical structure of the house could be pre-assembled, all decorating and landscaping had to be completed during that designated time. Each team then had five minutes to “pitch” their masterpiece to the entire office and judges — artist Rachel Saul Rearick (Executive Director at Contemporary Craft and adjunct faculty member at Carnegie Mellon University), Wendi Troy (Senior Account Representative for Mont Surfaces by Mont Granite), TJ Stauffer (Director of Design and Development at Allegheny Millwork & Lumber), and TABLE’s Editor in Chief, Keith Recker. Judges ranked each structure based on three categories: inventive use of materials, innovative concept/theme, and visual appeal.
The worker bees gathered in three different areas of the airy office, throughout which laughter, banter, and holiday music flowed. Yet there was also serious consultation and technical maneuvering happening, as the three teams brought their sketched-out visions to life.
Team One
Team One consisted of Annie DeArmit (captain), Andrew Moss, Becca Murden, and Howard Moss, who collectively created a minimalist, contemporary take on the traditional gingerbread house form. “While maintaining classic aspects and ingredients, we wanted to take a mossArchitect’s perspective with the inspiration of a previous project,” explains DeArmit. Based on proportion and use of materials, they were able to mimic the exterior panels and (homemade sugar) glass corner of the house. They also aimed to focus on textures and aroma, with the help of ingredients like rosemary, coconut and almonds, plus fun additions like a jalapenoand-cloves mini-wreath. They found it a fun and light way to explore entirely different types of building materials.
Team Two
Team Two — the ultimate winners — involved Emily Rice (captain), Nick Coppula, Gina Konopack, and Rachel Laurent. Rice explains that their house focuses on contrasts. “A cozy interior looking out into a frosted forest, black cladding in a snowy white landscape, a simple form with a compelling gesture,” Rice says. After initial testing, they chose graham crackers for their uniformity and sturdiness, with trimmed-off ends as a textural accent on the front facade. Their innovative landscape featured dried lentils and couscous, and sugared rosemary and gumdrops created the snowy forest. Though they’d broken down prep work into manageable pieces for each teammate to tackle, it proved challenging to have four pairs of hands working at once. Yet they figured it out. “This reminded us of being in design school!” Rice gushes.
Team Three
Team Three — consisting of Katie Seftas (captain), Jim Bischoff, and Katie LaForest — created ‘’Slope Haus,” a contemporary A-frame ski chalet. Although it felt tough to find edible materials to represent building materials at such a small scale, eventually discovering what worked was the highlight. “We chose to test various materials and methods, which was perhaps as rewarding (if not more so) than the final result,” Seftas says. Their clever ingredients ranged from linguine pasta (for the standing seam metal roof and skis) and bucatini pasta (window mullions) to Pocky (outdoor fireplace logs) as well as rock candy (fire). Edible spray paint and glue saved the day, too.
Judges and participants munched on delicious finger foods from Graze Graze North Pittsburgh and contest-themed cookies from Sweet Talkers Sweets. Everyone merrily shared their impressions of the three cookie houses. A good time was had by all!
Story by Corinne Whiting Food by Graze Craze Photography by Jeff Swensen
Winter changes everything. The forest goes quiet, the air sharpens, and even familiar trails feel new under a blanket of snow. Snowshoeing lets you step into that stillness, moving at your own pace, breathing it all in. It’s not just a hike with snow, it’s a different kind of connection to nature. Go solo for some peace and solitude or bring a friend and share the wonder. However you do it, Western Pennsylvania’s winter trails are waiting.
Shop for Your Winter Snowshoes at These Western PennsylvaniaShops
If you don’t already have your own gear, here are a few places to get set up. You obviously can’t snowshoe without snowshoes, and while poles aren’t necessary, I recommend them, especially on hilly or uneven terrain. Dress in layers so you can adjust as your body warms up. Winter weather can be unpredictable, and staying comfortable makes the whole experience better.
Support this great local small business and maybe pick up some extra winter gear while you’re there. They do rent snowshoes, but I suggest calling ahead to check availability.
A family-run shop with all kinds of winter gear rentals, including snowshoes. It’s a good option if you’re heading toward the Laurel Highlands for your adventure.
If you’re ready to invest in your own gear, REI is a solid option. They carry a good selection of snowshoes and usually have knowledgeable staff who can help you figure out what fits your needs.
If you think you might stick with snowshoeing, this is a great place to look. You can often find barely used snowshoes at a good price. I scored a great pair last year this way
Do you have a family member with a birthday that usually gets overshadowed by the winter doldrums? TABLE’s fabulous North Side team of Meg Van Dyke, Leah Hohman Esser, and Katie Long create a woodsy winter birthday celebration that also aligns with the season, dazzles with its very own sense of style, and is eminently achievable. Is the idea just for kids? No way. Who doesn’t love Where the Wild Things Are? We’re sure there are a few bear-ish wild things out there who would also enjoy a grown-up version of this fête.
A Where the Wild Things Are Winter Birthday Party
When our cold, squishy climate has slowed the imagination, celebrating a winter birthday with as much gusto as a fair weather one can feel daunting.
What better way to meet the challenge than to bring favorite fireside books and stories to life via a destination birthday party. For a few hours at Seedbed Farm, just twenty minutes from Pittsburgh, “wild things” will embrace their creative side, celebrate with friends, as well as mark the milestone of getting one year older. It is an extra special day for kids and beautifully attainable one for their loving party-planner parents.
Taking Inspiration from a Literary Source
Maurice Sendak’s Where the Wild Things Are is the perfect jumping off point for this storybook birthday. Paging through it with a dose of muddy chocolate as well as a regal nod to the rambunctious main character, Max, and his devoted monster pals, a party came to life. With freedom to celebrate in the spirt of the book rather than with direct references to it, planning food and activities feels lighthearted and flexible. The final product is also a testament to the beauty of simplicity and to the happy embrace of a range of local resources.
Inside the enchanting log cabin retreat, a towering cake dressed in edible bark, woodsy meringue mushrooms, and cake-crumble moss, draws attention. The nature-inspired design, from BB & Bur Pastry Kitchen and Bakery in Edgewood, tricks young eyes and requires wondering inspection. The Max crown cookies elicit an “I’ll eat you up” frenzy thanks to Jeanette Urbanek of SGR Cookie home bakery of Mt. Lebanon. Just to ensure partygoers exit with evidence of a successful romp, Spring House chocolate milks are stacked and also ready to send friends away with sticky milk mustaches.
Birthday Party Activities for All
To help friends get into character, Theo, as host, directs buddies to join him at a long rustic table for Wild Thing Mask-Making. Plain brown paper masks scattered atop a covered table wait for small hands to embellish them. A choose-your-own-adventure of nose shapes, horn bends, hair squiggles, as well as teeth awaits, and pallets of watercolors paired with small paint brushes are at the ready for final touches. A Wild Thing March is the perfect opportunity to place a no-nonsense newspaper crown on the birthday boy’s head.
Post-parade, appetites run high. A timely Wild Rumpus Ramen Bar radiates from the kitchen, where even food becomes a canvas, and then a birthday bar keeps guests engaged and caters to a wide range of tastes. Twins Clara and Everly demonstrate their individuality, garnishing colorful bowls of warm broth and noodles. Choosing from shredded carrot, red cabbage, a rainbow of sweet peppers, green onion, hard-boiled egg, basil, as well as cilantro, all are treated to their own custom-made meal. Seated on the small cabin porch where sleepy nature at Seedbed makes rousing chirps and whistles, young friends toast the day and with wild noodle slurps answer the call.
For some, the best part of Thanksgiving is the food. Others put family, whether found or biological, at the heart of the holiday. Others, like chef Cory Hughes of Fig & Ash, choose a combination of both as long as the holiday ends with a nap.
“Thanksgiving is our first cold-weather holiday,” the chef says, “and I want warm, nourishing, stick-to-your-ribs kind of food… warm comfort food that is going to give me a nap afterward.”
Warm, earthy, delicious food is exactly what you’ll find in the Thanksgiving recipes Cory shares with TABLE readers. His menu of favorites includes classic dishes elevated by sporting twists like the turkey breast that takes a dip in the sous vide or the savory, earthy addition of squash to his turnover riff on apple pie. The chef’s layered flavors shine in delicious, creamy risotto and Brussels sprouts studded with salty, savory bites of venison jerky. A spicy hint of maple-chipotle butter adds a new level of taste to oven-roasted sweet potatoes.
And, Cory says, this menu makes the perfect post-Thanksgiving sandwich. “A little tiny turkey sandwich on a biscuit with gravy and a little cranberry sauce? That’s a dream.”
Next Level Thanksgiving Recipes with Chef Cory Hughes
Roasted to perfection, these tender and flavorful Brussels sprouts make a delightful side dish, featuring a harmonious blend of earthy flavors and a hint of sweetness, complemented by a subtle smoky undertone.
A wholesome and farro risotto made with earthy mushrooms, and indulgent Taleggio cheese, creating a delicious and satisfying dish with a rustic and comforting appeal.
Still prepping your Thanksgiving feast? Check out our other recipes to make this holiday the best yet.
Maybe you can’t drink any more apple cider this season. Or maybe you’re simply looking for recipes to incorporate that wonderful spiced autumn flavor. From a mouthwatering chocolate cake to a somewhat healthy cocktail with kombucha, we’ve selected a few recipes for you to make use of the season’s abundance of apple cider. Plus, on November 18, you’ll want to make sure you have a jug of cider on hand for National Apple Cider Day. Any of the recipes below make for a delicious celebration.
These Vegan Apple Cider Muffins are soft, fluffy, oil-free, and full of chunky apples and cinnamon spice. Delicious fresh out of the oven and even better finished with a streusel topping!
A splendid winter sunset gifts us with a dose of color to liven up the somewhat gray tapestry of our dimmest season. This fruity punch does the same work with layers of color and fresh, lively flavors. Plus… kombucha, so it must be healthy too?
Classic holiday spices and a hint of whiskey combine in this moist apple cake with a dark chocolate frosting. It’s gluten-free to please a holiday crowd. The cake in the photo was really festive with the garnishes, but it stands on its own if you’re not feeling so ornate.
This allergy-free savory stuffed apple recipe works as a side dish for your holiday dinner or a festive standalone meal for one or two guests. With traditional Thanksgiving ingredients such as apples, turkey, wild rice, and lots of fresh herbs, it’s nostalgic and whimsical and will make your guests feel like they’re getting extra-special treatment.
This recipe is a cozy, bourbon-infused twist on the classic Negroni, swapping the traditional gin for bourbon and incorporating apple cider. The result is a smooth, pleasantly sweet, and slightly smoky cocktail that is perfect for sipping on chilly nights.
This quick bread combines the flavors of fresh pumpkin and sweet apple cider. Plus, we’re keeping you warm with spices like cinnamon, nutmeg, and ginger. A topping of sliced Gala apples, brown sugar, ginger, and chopped almonds crusts perfectly on top.
The traditional Manhattan gets a new face by adding fresh apple cider, which balances the bourbon and winter spices. Sip on a lovely combination of whiskey, red vermouth, apple cider, fresh lemon juice, and Angostura bitters. It’s a little less potent and a lot more delicious.
A refreshing tang of lime and citrus notes of Cointreau are the perfect match for sweet apple cider. Whenever you finish our Apple Cider Margarita off with tequila, orange juice, and mulling spices, you get the fall season in a glass.
