#cinnamon syrup

[askwhatsforlunch]

Fall From The Tree

Its beautiful golden hues, crisp harvest flavours and seasonal spice make this Fall From The Tree a delightfully Autumnal cocktail indeed! Something to sip in the afternoon whilst watching an old film, reading a good book, or perhaps even while taking a stroll in the garden as the colour of the tipple matches that of the carpet of leaves under the apple, pear and plum trees! Cheers!

Ingredients (serves 1):

8 ice cubes

45 millilitres/1 1/2 fluid ounce (3 tablespoons) good Single Malt Whisky

30 millilitres/1 fluid ounce (2 tablespoons) Maple Apple Juice

15 millilitres/1/2 fluid ounce (1 tablespoon) Cinnamon Syrup 

half a small lemon

two dashes Angostura Bitters

3 thin apple slices, for garnish (optional)

Add ice cubes to a shaker.

Pour Whisky, Maple Apple Juice and Cinnamon Syrup over the ice.

Thoroughly squeeze in the juice of the lemon halve.

Add two dashes Angostura bitters.

Close the shaker tightly, and shake energetically until well-chilled.

Strain into a chilled coupe glass, and garnish with apple slices, if desired.

Enjoy Fall From The Tree immediately.

[sidonius5]

𝙏𝙞𝙩𝙤'𝙨 𝙎𝙥𝙞𝙘𝙚𝙙 𝙒𝙞𝙣𝙚 𝙎𝙞𝙥𝙥𝙚𝙧

[69shadesofgray]

Monday just got sweeter!! "Desserts from Alentejo" •  Roasted Almond Milk • Pumpkin Jam • Cinnamon Syrup • Roasted Almonds • Black Walnut Bitter

[fullcravings]

Pumpkin Pancakes with Cinnamon Pecan Syrup

[fullcravings]

Homemade Cinnamon Syrup

[askwhatsforlunch]

Cranberry Rolls

These beautifully fluffy Cranberry Rolls was our Boxing Day’s breakfast, making delicious use of leftover Cranberry Sauce! And they reheat well the following mornings, too! Happy Sunday!

Ingredients (makes 6 rolls):

1/2 cup whole milk

2 1/2 tablespoons unsalted butter

2 cups strong white flour

2 1/2 teaspoon active dry yeast

3/4 teaspoon salt

3 tablespoons sugar

1 large egg

2 tablespoons buttermilk

4 heaped tablespoons Spirited Cranberry-Apricot Sauce

6 tablespoons Cinnamon Syrup

Sugared Cranberries

In a small saucepan, combine milk and butter, and bring to a simmer over medium-low heat. Remove from heat; set aside.

In a large bowl, combine flour, yeast, salt and sugar, making sure the yeast and salt don’t touch at that stage. Dig a well in the middle and pour in warm milk and butter mixture. Break in the egg, add buttermilk, and stir energetically with a wooden spoon until mixture comes together in a soft ball. Turn dough out onto a lightly floured surface an start kneading until dough is smooth and elastic, about 5 minutes. Pop the dough into a lightly oiled bowl. Cover with cling film, and prove until doubled in size for about an hour..

Generously butter a baking dish. Preheat oven to 160°C/320°F.

Once it’s risen, punch dough down and turn it out onto a lightly floured surface. Roll into a rectangle (roughly 30cmx20cm/11.8″x7.8″). Spread Spirited Cranberry-Apricot Sauce evenly all over. Starting at the bottom, carefully and tightly roll up. Cut into 6 even, about 5cm/2" pieces and place them slightly apart in buttered dish. Cover with cling film and place in the warm oven. Allow to rise for 30 minutes.

Remove from oven.

Preheat oven to 190°C/375°F. 

Bake Cranberry Rolls at 190°C/375°F, for 25 minutes or until golden brown.

Remove from oven and immediately drizzle warm Cranberry Rolls with Cinnamon Syrup. Scatter Sugared Cranberries on top.

Enjoy Cranberry Rolls hot, with a nice cuppa!

[askwhatsforlunch]

Spiced Cranberry Duck

Spiced Cranberry Duck may sound a bit fancy, and is a bit out of the ordinary, but it’s also ready in a flash -duck doesn’t need or want long cooking- and one of the seasonal lunches one can treat oneself to when one works from home! 

Ingredients (serves 2):

2 tablespoons duck fat

4 duck drumsticks

1 small onion

1 heaped teaspoon Mixed Spice

2 teaspoons apple cider vinegar

1 cup fresh cranberries, rinsed

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

4 tablespoons Cinnamon Syrup

1/2 cup water

Melt one tablespoon duck fat in a large skillet over medium-high heat. Then, add duck drumsticks, skin-side down and brown, 2 minutes. Brown duck drumsticks on their other side, and transfer to a plate; set aside.

Peel and finely chop onion, and add to the skillet. Sauté, a couple of minutes. Stir in Mixed Spice and cook, one minute more. Deglaze with apple cider vinegar. Add remaining duck fat. When melted, stir in 3/4 cup of the cranberries, and cook, stirring often until they start popping. Return duck drumsticks to the skillet, and season with fleur de sel and black pepper. Drizzle with Cinnamon Syrup, and stir to combine. Stir in water. Cover with the lid, and reduce heat to medium. Cook, a dozen of minutes. Remove the lid and stir in remaining cranberries. Cook until they pop, a couple of minutes.

Serve Spiced Cranberry Duck hot, with Brussels sprouts or other greens.

[sidonius5]

🍂𝙁𝙖𝙡𝙡 𝙞𝙨 𝙃𝙚𝙧𝙚