Ingredients

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Directions

1. Preheat the oven to 350 degrees F.
2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy.
4. With the mixer on low, add the eggs, one at a time, and the vanilla.
5. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl.
6. With the mixer on low, slowly add the dry ingredients to the butter mixture.
7. Add the oats, raisins, and pecans and mix just until combined.
8. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand.
9. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Makes 30-35 cookies.

print recipe

Ingredients

2 bottles +2 cups of inexpensive red wine
2 1/2 cups Dark Rum
1 cup Cointreau (or Triple Sec)
1/2 cup Apple Schnapps (I have substituted peach and that's good too)
4 tsp sugar (optional)
Ice
Chopped fruit, such as apples, oranges, lemons (use what's in season)
Cinnamon sticks
5 cans Pellegrino Limonata*

Directions

1. Fill a large pitcher or punch bowl with the wine, liquors, fruit, sugar, and cinnamon sticks. Stir vigorously with a wooden spoon.
2. Test taste. If not sweet enough add another tablespoon or so of sugar. If it is too sweet add more wine.
3. Let the mixture rest in the fridge for at least an hour and up to one night.
4. Just before serving, add the Pellegrino Limonata. Serve in ice-filled goblets.

Serves 20.

*If you can't find Pellegrino Limonata you could make it with Fresca, Squirt, or sparkling water. In Spain, they use Fanta Limon and in my opinion the best substitute is the Pellegrino Limonata.

print recipe

Ingredients

1⁄4 tsp. ground allspice
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground mace
1⁄4 tsp. freshly ground black pepper
1⁄2 tsp. curry powder
1⁄2 tsp. chili powder
1⁄2 tsp. paprika
1⁄4 cup white vinegar
1⁄2 tsp. hot sauce, such as Tabasco
1 cup ketchup
1⁄3 cup dark molasses

Directions

1. Sift together allspice, cinnamon, mace, pepper, curry powder, chili powder, and paprika into a bowl.
2. Stir in vinegar, then add hot sauce, ketchup, and dark molasses and mix until very well blended. Serve warm or at room temperature. Sauce may be stored in an airtight container in refrigerator for 2–3 weeks or in freezer for up to 6 months.

Makes about 2 cups.

print recipe

Ingredients

3 oz (6 tablespoons) gin
2 tablespoons fresh lime juice
6 to 8 oz chilled club soda or seltzer

Directions

1. Fill a cocktail shaker halfway with cracked ice, then add gin and lime juice. Shake 5 seconds, then strain into 2 tall (8- to 10-ounce) glasses filled with ice cubes.
2. Top off drinks with club soda, then squeeze a lime wedge over each and drop into glass.

Makes 2 drinks.

print recipe