Monday, December 13, 2010

Christmas Lights and Apple Sambo

It's Christmas time, and lights are everywhere. We went with some friends to Airlie Gardens Friday night. They do the place up right.

This magnificent oak is almost 500 years old.

We've been really lucky, (by my standards), and we've had unseasonably cold weather. As in I-get-to-wear-a-coat-and-hat weather. !!! Yes! Really! I know, right!!? We get so much just miserably hot stuff that I'm entitled. Yes, I am!

Airlie is on Bradley Creek. Lovely.

When I was a kid, my mom would make Apple Sambo when it was cold, for parties and such. She can't remember exactly where the recipe came from - "Maybe Toni Heringer?" she said. Anyway, it's a step up from the "apple cider" that's basically just heated up apple juice with some spices thrown in. I love this stuff.

This is what you'll need. Apple cider, apricot nectar (why don't they call it apricot juice?), a lemon, Karo syrup, (do you capitalize "Karo"? Is that a brand?), whole cloves and cinnamon sticks. Except the recipe calls for white Karo syrup and I'm using dark. Because I'm a Dark Person. I like minor keys and Radiohead. And also I'm Ill-Prepared. There's that.

This is pretty simple, people. You put it all together in a big pot on the stove and you simmer it. A while. The longer you simmer it, the better.

Oh! It smells like this!

GOOD picture by my brother John.

And this!

Seriously, he puts me to shame.

And this!

Yep. Crushed once again.

It's so good.

And it lends itself well to rum!

Or, my preference, bourbon.
You can keep it in a container in the fridge for a couple of weeks and just reheat what you need when you need it.

My brother took this one, too. Gorgeous, but was there bourbon involved?

Like at the end of a cold day in December when you've been working all day and you know you have to go home, cook a quick dinner, then get out among the crazies and do some shopping.

Oh my god, y'all. Seriously? This is what the internet is FOR.

If this is what you face, I suggest 1 part Apple Sambo, six parts bourbon. In a boot flask. Good lord.

Or, just bring it along if you're lucky enough to have a night off to look at the lights.

And you should. Because it can't be all bustle and no fun. You know, it IS Christmas, after all.

Here's the .pdf version of the recipe, if you want to give it a whirl.

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