SPRING ROASTS FOR EASTER and PASSOVER

A roast makes any meal special, which is why they’ve been linked to event dinners probably since the cave men realized throwing one big hunk of meat on the fire was easier than several smaller ones when the clan gathered. Modern freezing and transportation have changed our menus though. Our holiday choices used to be seasonally specific, now with so many options in the markets, preference is key.

Early winter and late fall holidays naturally paired with roasts. The harvest was in, hunting season was over, the larder was filled and people, satisfied with their labors were looking forward to a period of relative inactivity. They were more than willing to kick back and savor a big dinner featuring a hearty roast.

This book Spring_Roasts_for_Easter_and_Passover focuses on the fact that spring holidays have always been different. People are filled with energy and anticipation, looking forward to the bounty of summer and being able to plan outdoor activities and projects. They crave fresh foods, tender greens and fruit, not the solid fare of winter and they want lighter, leaner meats and/or cuts. Since animals are at their slimmest in spring, after months of foraging or rationed, stored fodder, plus it’s the birthing season for most, traditionally, the roasting choices were chiefly domestic, sustainable poultry, chickens, ducks, game hens and squab (doves) that is until recently.

As mentioned above, things are different now. In addition, our tastes have changed and we welcome the many options in the market but our preferences concerning cuts and preparations have altered too, especially in planning dinners for the spring holidays. Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

With so many options it’s hard to choose because the selections cover a wide price range as well as offering a wide variety of possible presentations and the book offers suggestions. On the other hand, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

• Rub the roast with oil and sprinkle inside and out with a dried herb of choice
• Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.
• Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.
• Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

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In general for spring meals, I like to go easy on the carbs and serve several vegetable dishes, including a leafy salad with fruit. If my group has some big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers. Those who want to eat lean can opt out. Remember, along with summer, people are also thinking of bathing suits.

The book doesn’t have recipes for beef, because the cooking methods for the cuts favored at this season are straightforward. I do, however, have a recipe for seasoned brisket below. The same rule applies to the popular pork cuts. Here again, I’m listing a recipe for stuffed pork loin below as an example. The book does contain recipes for veal, which though not in supermarkets is still available in specialty butcher shops and recipes for veal and pork are interchangeable. Also, the section on recipes for special cuts can be applied to handling the same cut with different meats. There are also lots of recipes for sides and desserts.

Have a happy holiday and take a look at the book. Even if you don’t follow a recipe, you might find some useful tips. You’ll find it on our bookshelf priced at $3.99.

RECIPES- Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Walnut and Ham Stuffing; Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck: Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp. dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

Brisket Bordelise: Serves 6
5 lb. brisket of beef
2 bay leaves-crumbled
2 tsp. dried thyme
2 tsp. dried marjoram
4 whole cloves
2 cups condensed, canned beef broth + more if necessary
4 Tbs. butter
Salt and pepper-to taste
Flour
6 onions
12 carrots
2 fennel bulbs quartered
¼ cup red wine-optional
Dust the meat with the flour, shake off excess. Press ½ the dried herbs on the bottom of the roast, sprinkle with salt and pepper, place it in a pan and press the rest of the herbs and seasonings on the top. Add the cloves to the pan and 1 cup broth; cover and roast in a 350 deg. oven about 1 hr. Add the vegetables with the wine and ½ cup broth and cook, uncovered 35-40 min., basting often, adding more broth if necessary to maintain liquid level in pan. Remove the meat and vegetables to a plate. Remove the cloves and deglaze the pan, adding the butter and the last ½ cup broth or more if needed. Carve the meat in slices and pass the pan juices at table.

Spinach Stuffed Pork Loin: Serves 6
3 lb. boneless pork loin
(1) 4 oz. can mushroom stems and pieces
½ cup diced shallots
1 garlic clove-minced
2 Tbs. brandy
1 Tbs. butter
(1) 10 oz. box frozen, chopped spinach-thawed
1 Tbs. oil
Salt and pepper to taste
2 cups condensed canned chicken broth + more if needed
¼ cup white wine
Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Saute the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

ASPARAGUS MEANS SPRING

I love asparagus, thanks in large part to my Mother. Every spring, when the local harvest appeared, she kept a big platter of lightly marinated spears in the refrigerator for us to snack on, making it into a fun finger-food and an anticipated annual treat. Now, like most produce, it’s available in markets all year. The cost varies with, I guess, transporting distance, but not even in the farm markets does the price drop to the former spring harvest levels. On the other hand, it’s not nearly so expensive in winter as when it was considered a gourmet item.

Also, as with other produce, GMOs have changed asparagus’ appearance. Gone are the ‘Jumbo’ spears, needing only three or four to make a side serving and the flavorful, reed-thin stalks which resembled their wild ancestors. Gone too is the purple tint that indicated sweetness, but disappeared with cooking and the white slightly crunchy variety, beloved in Europe, which is grown under cover, usually hay, to prevent photosynthesis.

However, selecting the stalks to buy hasn’t changed. The stems should be firm and smooth and the buds tightly closed. Asparagus is a uniquely individual crop. It’s a perennial, taking several years to establish. It has a very short season, during which the shoots grow to maturity in a matter of hours and must be harvested daily. Harvesting stops while there are still many shoots left, which are allowed to grow to maturity, open their buds and scatter the seeds in the wind, planting the next year’s crop.

So it’s logical a wrinkled stem indicates poor or prolonged storage but open, or feathery, buds can also indicate delayed harvesting. The stems should firm and smooth and the buds tightly closed. The bottom of the asparagus stalk is hard and woody. Simply hold it in one hand and gently move the other up the stalk, bending it lightly and the hard end breaks off. This is usually done before storing, which is stalks upright in about 2 inches of water covered by a plastic bag for 3-5 days. This water bath also revives ‘tired’, limp asparagus.

Asparagus is wonderful cold, but not raw. The fibers in the stems need heat to soften to be digestible. I like to blanch it by brief submersion in boiling water to bring out the color, even when preparing a cooked dish, except for grilling or roasting. For either of these methods make sure the asparagus is dry. Before grilling the spears should be tossed in oil and placed in a basket or threaded on skewers and cooked over medium heat only 40-60 sec. per side. To roast the oil tossed spears are placed on a baking sheet and placed in a 425 deg. oven for 2 min., shaken to turn and cooled 2-3 min. more. To test for doneness, pierce slightly with the point of a knife. The skin should yield with only slight resistance.

From its neat, new appearance and its bright seasonal coloring to, most of all, its slightly sweet, subtly grassy taste, asparagus conveys the essence of Spring. Although recently made available all year, take time to savor some now. It’s sure to lift your spirits, shake off the winter greys and get you in tune with the season. The following recipes are a good place to start.

RECIPES
Asparagus Preparation
Break off the woody part of the stems and boil or steam until tender, about 8-10 min. Optionally, put the spears in a microwave proof dish in one layer if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over them and allow it to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving, sauce at once and serve hot or blanch spears and cook them with the sauce. When preparing a dish, remember, cutting the stalks in pieces increases the volume.

ASPARAGUS ROLLS:
Blanched asparagus
1 slice white bread for each spear-crusts removed
Mayonnaise, butter or anchovy paste
Trim ends and blanch asparagus either on the stove or in the microwave; drain and cool. Spread the bread on one side with condiment of choice. Roll an asparagus spear in each slice of bread on the spread side and place seam side down on a platter. Cover with plastic wrap and refrigerate up to24 hr. Toast under a quick boiler and serve at once.

Asparagus Soup: Yields about 1 quart
1 lb. asparagus—8>10 tips reserved , stems cut in 2 inch pieces
2 envelopes chicken bouillon granules
Water to cover
Optional -a few celery leaves
1 cup half-and-half or 1/2 cup sour cream–Both Optional
Cook the asparagus in a bit of water until crisp-tender. Remove tips to be reserved. Add water to cover, bouillon and cook asparagus, with celery leaves, until very tender, adding water to maintain level if needed. Puree in a blender, add reserved tips and chill. For a cream soup stir in cream before serving, otherwise garnish with dollops of sour cream. Can be served hot or cold.

Asparagus Pizza
1 lb. asparagus
1 large red bell pepper – chopped
1 lb. mozzarella
½ cup grated Parmesan
1 cup pesto sauce
2 pita breads-split or (1) 12 inch pizza round
Boil asparagus until crisp tender and diagonally cut in 2 inch pieces. Spread rounds with pesto and top with asparagus, pepper and cheeses. Bake at 425 deg. for 15 min.
*NOTE: ½ > 1 cup diced, cooked chicken is a great addition to this pizza.

For Marinating: Use any vinaigrette of choice- See this site’s 7/31/15 posting for ideas
For Saucing: Plain white sauce and Hollandaise are popular or for 4 servings combine
¼ tsp. garlic powder
1/8 tsp. mustard powder or ¼ tap. Brown mustard
½ tsp. EACH salt and freshly ground black pepper
1 tsp. dried parsley
1 Tbs. sour cream
1 minced hard-boiled egg-Optional
Stir all the above ingredients together, except the egg. Add that at the end. Spoon over cooked asparagus and serve hot or cold.
Garnishes: Asparagus loves to be decorated, with or without a sauce, and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even toasted breadcrumbs.

Asparagus Salads: Asparagus has always been a favorite for salads. It’s decorative and its subtle flavor combines well with other ingredients. It does well with slightly assertive greens, like spinach, most vegetables and citrus fruits, as well as pineapple, strawberries and melons
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For Entrée Salads asparagus is a natural with seafood, especially cold shellfish and it loves all cooked meats. Usually creamy dressings are the preferred choice for seafood and vinaigrettes for the meat, but the choice is purely personal. Garnishing suggestions for asparagus salads are listed above.

Asparagus with Ham Bechamel Serves 4
1 lb. fresh asparagus spears- if using slender young ones allow about 12 per portion-gage according to size of stalks
1 lb. deli sliced ham – allow 4 slices per portion.
2 cups milk
4 Tbs. butter
4 Tbs. flour
salt and pepper
½ cup shredded sharp cheese
Paprika and parsley for garnish
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems, shock spears with cold water.
Make a Bechamel or white sauce by melting the butter until it foams, remove from heat, stir in flour to make a smooth paste and quickly add milk. Stir over medium heat until sauce is silky and thick. Do not allow to boil. Season.
Separate the asparagus into 16 equal portions. Wrap each in a slice of ham. Place seam side down in an oven proof dish. Cover with the sauce, sprinkle with cheese and garnish with paprika and parsley. Bake in a preheated 350 deg. For 15 to 20 min. until cheese melts and sauce bubbles.
NOTE: Without the ham, this makes Asparagus au Gratin, an excellent side dish

Asparagus Quiche: Serves 4-6 Filling from Day By Day Cooking by Mary Berry
Pastry:
1 ½ cups flour
6 Tbs. shortening= 6 Tbs.
3 Tbs. + ICE water
Mix the flour and shortening in a bowl with 2 knives until it resembles small pebbles. Add the ice water and kneed until the dough forms a mass, adding more water as and if needed. Form into a ball and chill 15-30 min. Roll out to fit a 9 inch tart pan.
Filling:
10 oz. asparagus- cooked to crisp-tender
2 eggs
1 ¼ cups light cream
Salt and pepper to taste
Optional garnishes–Sliced pimento stuffed green olives, capers, strips of jarred, roasted red peppers, or crumbled bacon (TIP-This quiche needs a salty finishing touch)
Preheat oven to 400 deg. and place a baking tray on the middle cooking rack. Cut the tips off the asparagus, reserve about 8, slice the stems into 2inch pieces and arrange in the bottom of the lined tart pan. Beat the eggs, cream and seasonings together and pour over the asparagus. Bake for 15 min., reduce heat and bake for 20-25 min. more until golden on top. Decorate top with asparagus tips and olives or peppers and capers. Serve hot.

Creamy Asparagus Linguini: Serves 4-From The Essential Pasta Cookbook by Bay Books
6 oz. ricotta cheese
1 cup heavy cream or half-and-half
¾ cup freshly grated Parmesan
Pinch Nutmeg
Salt and pepper to taste
1 lb. linguini
1 lb. asparagus
½ cup slivered toasted almonds
Stir the ricotta a in a bowl with the next 4 ingredients until smooth. Cut the asparagus spears in 2 inch pieces. Boil the linguini in salted water until crisp, add the asparagus and boil until tender, 3-7 min. Drain the pasta and asparagus, reserving 2 Tbs. of cooking water. Return to the post and toss with the ricotta mix plus the cooking water. Serve hot garnished with the almonds.

Asparagus Stuffed Chicken: Single portion
1 boneless, skinless chicken breast (tender attached) or thigh
2 blanched asparagus spears
1 Deli slice Swiss cheese
Lemon pepper
½ tsp. mayonnaise–optional
Fine bread crumbs—optional
Cut a slit almost through the chicken breast, or lightly pound the thigh to an even thickness. Put a pinch of lemon pepper on the underside of the slit or one side of the thigh and cover it with half the cheese, sliced to fit if needed. Layer the asparagus spears, trimmed to the length of the chicken, top to bottom next, with the excess pieces of stalk on top, and then the rest of the cheese. Anchor the top of the meat in place with a toothpick if necessary. Optionally, lightly spread the mayonnaise over the top of the chicken and cover with a thin layer of breadcrumbs. (This coating helps to keep the meat moist.) Bake on a lightly oiled surface in a preheated 375 deg. oven 35-40 min. until golden, the cheese bubbles and the juices run clear. Serve immediately.

SOME SAINT PATRICK’S DAY RECIPES

I remember when I was little, everyone tried to wear a touch of green on Saint Patrick’s Day. It was a welcomed, fun holiday if not an ‘official’ one. Dinner was corned beef, whether eating at home or in a restaurant. Green carnations were sold everywhere, for the benefit of the vendor, not for a charity as would be the case today. Corned beef was a meat case staple, now it’s even difficult to find in the supermarket this month. It seems the only tradition to survive is green beer at the local pub.

One new addition to the day, however, is that many supermarkets feature imported Irish cheese and butter for a short time now. If you haven’t tried these products, especially the butter, I urge you to do so. The brand name is Kerry Gold and it not only makes Irish cuisine shine but all your other recipes. I have a friend who clears out her freezer to stock up on a year’s supply of butter. It’s that good.

Even if the holiday has lost some of its luster, many of the dishes are still favorites and, being of peasant origin they’re simple, uncomplicated and nutritious as well. It’s nice to dust them off and appreciate them occasionally, just as it’s fun to celebrate Saint Patrick’s Day with a dinner, even if just for two, because the only obligation involved with this holiday is to enjoy it.

This book Some Recipes for Saint Patrick’s Day is for the person who wants easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday. Also included are recipes for salads, breads and some recommendations for leftovers as well as an option for those who don’t like corned beef.

I’m adding complete directions on how to ‘corn’ meat too, compliments of Julia Child. I couldn’t believe how simple, quick and easy the process is. I’ve done it several times using cuts of beef I prefer to the normal brisket, as well as other meats, especially a canned ham. It was a great success!! Read about it in the book. You can find it on Kindle and this web site on our Bookshelf. Also you will find additional recipes and information if you click ‘Blog’ on the site’s Main Page Header, go to the waterfall menu in the right margin on any page and select March for the years 2012-2017.

PARSLEY PINWHEELS:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up starting with a short side, and cut into ½ -3/4 inch slices. Place seam side down, on a baking sheet and cook according to package directions

Pea Soup with Mint—Serves 2 in bowls.
Following the steps above, sauté a medium onion in 1Tbs. canola oil; add 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree them and taste for salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Easy Corned Beef for Two:
2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
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Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.

Reuben Sandwiches: I described this sandwich earlier, but here are the exact directions to make it. . These are served open faced, which my family favors, or closed. You will need:
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftovers
8 oz. bottle of Russian dressing
1 lb. sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices, for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden.

A Light Lite Dessert:
Lime sherbet
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

SAINT_PATRICK_BOOK_FINAL1

WARM DRINKS FOR COLD DAYS

Nothing’s more welcome than a mug of warm, flavorful beverage when you come inside on a winter’s day. This season has really gotten to me and I learned I’m not alone in having issues with the cold this year. I think the reason is that it’s been moderately warm with little snow accumulation, but there have been frequent days with heavy rain and long periods of cloudy, drizzly ones. The dampness has pervaded everything and a steaming drink chases the chill away, so I’ve been giving the matter a lot of thought lately.

A little variety always makes things interesting yet it seemed there were few options for what usually serves this purpose, especially for a family. Coffee won’t do for everyone, tea, unless laced with milk and sugar is bland and, like cocoa, is loaded with carbs and calories as a steady go-to.

There are definite requirements too. The brew has to be quick and easy to make, either for individual servings or for a group. It should satisfy without being filling if to be consumed before a meal and it would be nice if it could be prepared ahead and reheated.

I’ve been doing some research, and a bit of experimenting and think I’ve come up with some recipes that fit the bill. A few can also be served chilled because a cold drink on a hot day has the same appeal. My first thought was my personal mulled cider concoction, and it’s included, but most of the drinks are broth-based. I love the condensed, canned broths including consommé and madrilène but they have become hard to find in the markets, and for this purpose would be space consuming and pricy. The regular canned broths and those in cartons lack the body for this use. I used the packets of bouillon granules because the ratio to other ingredients, including water, can always be adjusted to taste. Plus the granule packets take up little space and are priced for a crowd.

One other note about the following recipes, they are mainly for single servings but can be easily multiplied or divided. Baby food is an option in making some for the occasional single serving but if you want to have them ‘on hand’ in advance or for several servings it’s a great saving of time and money to puree boxes of frozen chopped spinach or frozen or drained, canned carrots and buy 28 oz. cans of tomato sauce. The puree or sauce can be frozen in ice cube trays and the cubes stored in bags. 1 cube=2 Tbs.,4 Tbs. =1/4 cup ( use 5 cubes for 1/3 cup). It’s simple then to put the desired amount of cubes in a mug, add the bouillon granules, water and microwave it. My oven takes 2 min.30 sec.

If you want to fortify these ‘soups’ for a quick meal feel free to substitute chopped spinach, sliced carrots or a meat sauce for example. To thicken them, cornstarch or instant mashed potatoes, used according to package directions are good choices. Beaten egg yolks are excellent to up the nutritional value. Once again use your imagination and have fun.

RECIPES
Easy Mulled Cider: Serves 6-8
(1) 64 oz. bottle apple cider*
1 large apple
12 whole cloves
2 long cinnamon sticks or 4 short ones
Stud the apples with the cloves and bring all the ingredients to a boil, lower to a simmer for 2-3 min. and turn off the heat. Ladle into mugs and serve. Can stand at room temperature for several hours; chill for longer periods with all ingredients. Good cold too.
For single serving, fill a mug with cider, pierce a slice of apple with a clove, add a cinnamon stick, microwave until hot OR simply add a pinch each of ground cinnamon and cloves and microwave.
* For this I recommend the commercial product available all year in glass bottles. There are also ‘cider’ packets, much like bouillon granules, to flavor water. That isn’t too successful, but they do transform regular apple juice.

Rosy Bull: Serves 1
4oz. tomato sauce= ½ cup– or to taste
1 envelope beef bouillon granules
water to fill the cup
Put all the ingredients in a mug, stir well and microwave until hot. Stir again before serving.

The Popeye: Serves 1
1/4-1/2 cup spinach puree—amount depends on preference
1 envelope beef bouillon granules
Pinch nutmeg
Water to fill cup
Place ingredients in listed order in mug and microwave until hot. Stir well before serving.
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The Bugs Bunny; Serves 1
1/4-1/2 cup pureed carrots—amount depends on preference
1 envelope chicken bouillon granules
Pinch ground ginger
Water to fill cup
Place ingredients in mug in order listed and microwave until hot. Stir well before serving.

The Tropical: Serves 1—Also good chilled
1/3-1/2 cup orange juice
1 envelope chicken bouillon granules
Dash lime juice
Put all the ingredients in a mug and microwave until hot or chill. Stir well and serve hot or poured over ice.

On Rye: Serves 2
1/4 tsp. caraway seeds-crushed in a mortar or between pieces of plastic on a flat surface with the back of a spoon OR if seeds are ground in a mill, reduce amount to a scant 1/8 tsp.
(1) 10 ½ oz. can condensed beef broth
Water to fill mugs
Divide the caraway and the broth between the mugs, fill with water. Microwave until hot, Stir well before serving. Optionally, you might also want to strain out the seeds.

The Serendipity; Serves 2-Also good chilled
(1) 10 ½ oz. can consommé
2-4 oz. Sherry, Port, Sweet Vermouth or other sweet wine
Water or ice cubes as needed
Pour desired amount of wine in the mugs, add consommé and water to fill. Microwave if serving hot or chill and pour over ice cubes. Stir well before serving.

Clamato; Serves 4-6-Good warm or chilled, this mix was a popular drink several years ago and sold in bottles. It seems to have disappeared, but it’s still flavorful and simple to make.
3 cups tomato juice
(1) 8 oz. bottle clam juice
1 Tbs. lemon juice
2 tsp. Worcestershire sauce-or more to taste
1/2 cup sour cream—Optional to top as garnish
Mix the first 4 ingredients, stir well and microwave if serving hot or chill and pour over ice cubes. Garnish with dollops of sour cream, if using, and serve with a spoon to fold in.