This year, our gathering was small, just the 6 of us. Our travel plan to join the rest of the family up north was canceled at the last minute. Nevertheless, our dinner was filled with laughter, joy, and most importantly delicious food.
The Caramel Apple sangria was the highlight of our night and here is how I made it.
6 cups Apple Cider
6 medium apples cored and diced
2 cups caramel vodka
1 750ml bottle of Chardonnay
In a large pitcher, combine the wine, the vodka, the apple cider, and the apples. Refrigerate for at least 6 hours before serving.
For dessert, I made my pecan pie, Baklava, marshmallow delight, and pumpkin pie.
I always add my own twist to any recipe and that’s why my pumpkin pie is special.
1 9-inch pie crust
1 can pumpkin
½ cup half and half
½ cup condensed milk
½ tsp nutmeg
½ tsp cinnamon
½ tsp pumpkin spice
½ tsp all-spice
¼ cup brown sugar
1 tbs caramel vodka
In a large bowl, whisk all the ingredients until smooth. Pour into crust.
Heat oven to 425 degrees F, bake the pie for 15 minutes, then reduce oven temperature to 350F, then bake for 35 minutes.
I hope that you are ready to celebrate the holiday and make great memories with your loved ones!