Hot Buttered Rum

This is an old classic that we just recently tried. It is perfect for a chilly evening. It is one of those amazing drinks that spreads warmth throughout your body from the first sip. My favorite part of making it was hearing my friend say "Did you just put a tablespoon of butter in my drink?"

I buy my cinnamon in large sticks from the Chinese market. For about three dollars you get the equivalent of over a dozen of those little jars and by breaking off pieces as you need it it keeps for a very long time.

Recipe
2 oz. spiced rum
Twist of lemon peel
1 stick cinnamon
2 cloves
Boiling cider
Butter, cut into tablespoon pieces

For the cider, I find an open top tea kettle or stove top percolator without the insert is the perfect way to heat it. It will fill your house with a wonderful aroma while you keep it at a simmer for serving throughout the evening. I use Simply Apple Juice, a stick of cinnamon, 4 cloves, and a twist of lemon. If you don't use all that you have prepared, strain it and it will keep very well in the refrigerator until the next cold night.

In a heavy mug, add rum, lemon peel, cinnamon and cloves. Top off with cider and float a pat of butter on the top. Serve with a spoon for stirring.

Be prepared, everyone will want seconds.

The Perfect Roast Chicken

To me there is nothing as simple or impressive to bring to the table than a perfectly roasted chicken. It is an easy main dish to prepare and can be left unchecked for an hour while you do other things.

I don't use a roasting rack for my bird and I do not truss. If serving the chicken as is, I will use some stale bread in the bottom of the pan to elevate the bird. If I want to make gravy, I will line the pan with some weak celery or some coarsely chopped onions. I have even used apples as the base; this is a great way to clean out anything that is a little too "aged" from your fridge. I do not truss my bird because I want every inch of crispy skin possible. When finished the meat will be super juicy, infused with fresh herb flavor, and will fall off the bone.

Recipe
One whole chicken, rinsed and patted dry
One half cup butter, softened
Salt and Pepper
One quarter onion
Mixed fresh herbs (In this picture I have used tarragon, marjoram, and rosemary)
Something to line the pan

Preheat your oven to 375 degrees. Line your roasting pan, or 9 x 13 baking pan, with something to elevate the bird. Rub every inch of the bird with softened butter, pretend you are massaging it. You want a complete coating so the juices are sealed in. Put herbs and onion into the cavity of the chicken. Set chicken in pan, trussed or untrussed, breast up and sprinkle all over with salt and pepper.
Put in oven and set timer for 55 minutes. Check your bird at 55 minutes. When the chicken is a beautiful golden brown it is done, no basting necessary. You can check it with a thermometer, but if your oven is properly calibrated I guarantee your chicken is ready.

Let the chicken rest for about ten minutes before carving. I prefer to carve my chicken in six pieces, keeping the thigh and leg attached.

Mojito

In these trying economic times I am finding that making fancy drinks at home is a great way to save money. Then when you do go out to the bar you can just sip on a two dollar beer.

This is a fun drink to make and impresses everyone you serve it to. Find fresh mint at your local farmers market (I pay $1.50 for a huge bunch), cut off the bottom of the stems and store it in the fridge in a plastic container with an inch of water in the bottom. It will keep for over a week.

Simple syrup is easy to make, but for such a small quantity I find it much easier to buy it premade at Trader Joe's. I've been working off the same bottle in my refrigerator for more than a month.

Recipe

2 oz. gold rum

1 spoonful simple syrup (two cups sugar, one cup water)

Juice of 1 lime (must be fresh to preserve flavor of the drink)

Soda water

Mint leaves

Muddle about 20 leaves with simple syrup in the bottom of a highball glass. Add rum and lime juice, fill glass with ice and top off with soda water. Serve with a straw .

Enjoy!