Tag Archives: apple

Virginia Apple Brandy Mimosas And Frosted Cranberry Cocktail Garnish

close up of fruits hanging on tree

Photo by Pixabay on Pexels.com

Here’s my recipes that were featured on Daytime Blue Ridge today ~ Cheers!

Apple Brandy Mimosa

Mix together sugar and cinnamon on a small plate. Pour some light corn syrup on another plate.  Dip the rim of champagne flutes into the corn syrup and then roll the rim around in the cinnamon sugar mixture. If it drips a little just wipe off the drips with a wet paper towel. 

For each mimosa: 

1 ounce Virginia apple brandy (or your favorite apple brandy)

2 ounces Hard Rock Hard Apple Cider (or your favorite brand of cider)

Fill flute with chilled San Venanzio Prosecco or Dibon Cava

Thin apple slices dipped in orange juice for garnish


Place apple brandy and hard cider in a cocktail shaker with ice. Shake vigorously then strain into a champagne flute. Top with Prosecco or cava. Garnish with a thin apple slice (slice apples immediately before serving, the orange juice will help prevent the apple slices from turning brown). I like to pop a little ice cube in my mimosa right before I serve it, just because I like my cocktails icy cold.


Frozen Cranberries in Pomegranate Liqueur

72 fresh cranberries

1 ½ cups orange juice


Place orange juice in a saucepan and bring to a boil then quickly reduce heat and add cranberries. Cook cranberries for one minute (do not allow cranberries to “pop” from the heat).  Remove cranberries from heat, drain and allow to cool. 

In a small saucepan combine ½ cup pomegranate liqueur and 1 cup sugar. Heat over low heat, stir to combine and continue to heat and stir until sugar is dissolved.  Remove from heat and allow to cool.

18 cocktail picks

Place 4 cranberries on each cocktail pick. Place the picks in a flat freezer container so that the picks will lay flat in two layers in the container.  Pour the pomegranate sugar mixture over the cranberries.  Cover container tightly and place in freezer overnight.  Every few hours turn the container over to help marinate the cranberries.  Roll cranberries in fine sugar for service.

Cranberries can be kept in the freezer for several weeks. 

Cranberry Infused Vodka

Fill a quart size mason jar one half full with fresh cranberries.  Add 2 tablespoons fine sugar and 2 tablespoons water and the peel of one large orange. Fill the jar with vodka and cover with jar lid. Shake to combine the sugar and water with the vodka.  Place in refrigerator, shaking the jar twice a day for one week. Use this cranberry infused vodka for cosmopolitans and other cranberry cocktails during the holidays.  (I like using cranberry infused vodka because I never use a whole bottle of cranberry juice and the juice just goes to waste.)

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Loving Autumn Apples + Fresh Appletini’s + The Best Fresh Apple Cake!


Welcome Autumn!  I am ready to celebrate the foods of Autumn, beginning with apples.


Apple Parmesan Peach Appetizer Spoons

10 appetizer spoon servings


3 Parmesan crisps

1/3 Gala apple, chopped fine

1/4 cup orange juice

2 tablespoons honey

2 tablespoons peach balsamic vinegar (I like Oliveto brand for this recipe)

6 macadamia nuts, chopped

Place the chopped apple in a bowl and pour orange juice over the apples. Cover the bowl with plastic wrap and place bowl in refrigerator.  Break Parmesan crisps into small pieces and place the pieces in the 10 appetizer spoons.  In a small bowl mix together honey and peach balsamic vinegar.

Remove apple from refrigerator and place apple pieces on top of the Parmesan crisp pieces.  Drizzle the honey and balsamic vinegar mixture over the apples.  Sprinkle macadamia nuts on top of the apples.

Keep Apples From Turning Brown

The trick to keeping apples from turning brown is to limit oxygen exposure to the cut surface of the apple.  Place orange juice mixed with honey (2 tablespoons honey to one cup orange juice) next to the cutting board as you are slicing the apples. There is a compound in honey that stops the enzyme responsible for oxidation.   Dip any cut surface of the apple into the orange juice mixture immediately. Immerse apple slices in the orange juice mixture and cover tightly with plastic wrap. Place in the refrigerator until ready to serve.

 apples greenapples red

apple martini

Fresh Appletini

(It takes a couple of days for the apple and cinnamon stick to infuse the vodka, but definitely worth the wait!)

2 “tini’s”

Chill martini glasses in freezer prior to serving

Place 1 cup vodka, 2 cinnamon sticks and 1 Honeycrisp apple, cored and cut into slices in a glass pitcher. Cover with plastic wrap and allow to sit in the refrigerator for 2 days.

Place 4 ounces of  the cinnamon apple infused vodka in a cocktail shaker filled with ice.  Add 1 ounce triple sec.  Shake vigorously.  Strain infused vodka into two martini glasses. Top each martini with chilled Martinelli’s sparkling apple cider. Garnish with apple slice and cinnamon stick.


Apple Cider in Apple Heaven

We are in the center of “Apple Heaven” in Roanoke Virginia.  It’s always a treat to sip on hard apple cider in autumn.  I asked my “twenty-something” niece for recommendations on Virginia hard cider because cider is her beverage of choice and she recommended:  Bold Rock ~ simple, delicious, and local (Charlottesville) and Woodchuck ~ amber flavor with wonderful sweetness, tastes natural and it’s gluten-free.


Sandy’s Fresh Apple Cake

This recipe was generously shared by my bubbly friend Sandy who is a wonderful cook and a fabulous cake baker!  She mentioned that all ovens vary so to watch the cake carefully, it may not take as long to bake in your oven. She also advised  that a knife should not “come out clean” when baking a cake, but it should have a little of the moistness of the cake batter on it…if the knife comes out clean then the cake will be dry.

Preheat oven to 325 degrees Fahrenheit.  Grease and flour tube pan.

1 1/2 cups vegetable oil

2 cups sugar

3 eggs

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons vanilla

2 teaspoons cinnamon

3 cups plain flour

3 cups diced (Granny Smith) apples

1 cup coconut (optional)

Place oil and sugar in mixing bowl and blend with mixer.  Add eggs one at a time, beating as added.  Add salt, soda, cinnamon and vanilla.  Add flour, one cup at a time, stirring to combine and then fold in apples and coconut.  Bake in tube pan that has been greased and floured.  Bake at 325 degrees Fahrenheit for 1 hour and 15 minutes. Ovens vary in temperature so watch the cake carefully.


In a large sauce pan combine 1/2 cup butter, 1/2 cup buttermilk, 1 cup sugar, 1/2 teaspoon vanilla, and 1 teaspoon  baking soda.  Bring to a rapid boil stirring constantly (about 2 minutes).

Pour over cake while still in cake pan.  Run a knife around pan to make sure sauce seeps down sides and around hole in the middle.  May have to wait for sauce to seep into cake.

Let cake cool in pan 1 hour and a half before turning out onto a cake plate. Let cool 2 to 3 hours. Enjoy!

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