Boozy Food for Hard Times
Rigatoni alla Vermouth, Mulled Cider, and Spiked Peppermint Brownies
I sent out my last newsletter on the morning of election day and, well, it’s been a long year since then. I went on a little social media detox after that and avoided doom-scrolling (highly recommended!), but I’m back with a few recipes that all share a common theme.
My favorite of this week is what I’m calling Rigatoni alla Vermouth. Think of it as Penne alla Vodka’s younger, cooler cousin. Good vodka is designed to have a very clean, subtle taste (shoutout to all the times my friends and I tried to pour cheap vodka through a Brita filter in college!) but vermouth is actually a fortified wine. It has a sweet, herbal taste that adds some richness and light flavor to the sauce.
I also love the mulled wine recipe this week - it will make your whole house smell cozy! I take traditional mulling spices and add in cardamom, peppercorn, and star anise for a rich, developed flavor. Drink it alone or add a little bourbon for a spiked version! Rounding the newsletter out is a Peppermint Schnapps Brownie Glaze recipe. It’s an easy way to upgrade a brownie mix.
But First, a Reminder:
I am still collecting recipe cards to use as a collage in my new cookbook! If you have a family recipe card you’d like to be included, please send it my way! If you write your address on the back, I will mail it back to you once I’m done.
I won’t be using the actual recipes, but I’m creating a collage of different recipe cards to show how my cookbook is inspired by family and tradition. I would love to include as many as possible, so please help me out! You will earn my great appreciation, and an image of your recipe card might be published in a cookbook from Penguin Random House, so you get bragging rights!
Please send the cards to:
Danny Freeman
P.O. Box 172
Glenham, NY 12527
Please include your name and email address on the back so I can thank you in the book, and include your address if you’d like me to mail it back to you!
The Recipes
The Snack: Mulled Cider with Cardamom and Peppercorn - Mulled Cider is perfect for this time of year. It’s warm, it’s cozy, and it will make your whole house smell great. You can buy mulling spices that usually contain allspice, cloves, and cinnamon, but I recommend taking your mulled cider to the next level with some cardamom, peppercorn, star anise, and oranges! This will give you a rich flavor that is both elevated and comfy. And feel free to add a little bourbon at the end…
The Dinner: Rigatoni alla Vermouth - I generally prefer rigatoni over penne, but using vermouth really takes this traditional sauce to the next level. Vermouth adds rich, sweet, almost floral notes that are subtle but make a difference. I used dry vermouth in this recipe, but sweet vermouth would also work.
The Dessert: Spike Peppermint Brownies - This recipe uses a box brownie mix. Apologies to any purists out there, but the Ghiradelli Brownie Mix is simply the best and is always delicious. This Peppermint Schnapps glaze add some holiday flavor and is an easy way to mix it up. But note, the glaze is not cooked so you can definitely taste the alcohol! For a kid-friendly version, use a little peppermint extract instead.
Mulled Cider with Cardamon and Peppercorn
Prep Time 10 Min | Cook Time 1 Hr | Serves 4 to 6
Ingredients:
2 tsp cardamom pods
3 cinnamon sticks
10 allspice berries
10 cloves
2 star anise
1 tsp whole peppercorn
1 orange, sliced
½ gallon apple cider
½ cup bourbon
Note: In place of the allspice, cloves, and cinnamon you can use 1 tbsp mulling spice
Recipe:
Use the flat edge of a knife to gently crack the cardamom pods. The pods should be used whole, but cracking them allows some of the flavors of the seeds inside to be released.
Add the cardamom, cinnamon, allspice, cloves, star anise, and peppercorn to a skillet and heat over medium-high until the spices are fragrant and the cardamom pods start to brown.
Add the toasted spices to a large pot along with the orange slices and the apple cider. Cook over medium heat until the cider is boiling, then lower the heat to low. Let the cider simmer for at least 30 minutes, or until the mulled cider is flavorful and rich. You can let the cider simmer on low for several hours to allow the flavors to develop further.
For spiked cider, add a shot of bourbon to each glass before serving. Do not add the alcohol while the cider is still simmering or it will cook off.
Rigatoni alla Vermouth
Prep Time 10 Min | Cook Time 40 Min | Serves 2 to 4
Ingredients
1 tbsp olive oil
1 small yellow or white onion, diced
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
One 28-ounce can whole or crushed tomatoes
½ tsp salt
7 to 8 basil leaves
⅓ cup vermouth
1 cup heavy cream
2 tbsp butter
1 pound pasta
Recipe
Heat the olive oil over medium heat in a large saucepan, then add the diced onion. Sauté the onion until it begins to soften and lose its color, about 5 minutes. Then stir in the garlic and red pepper flakes.
Cook the garlic for 1 minute, then add the tomatoes, salt, and basil. If you are using whole tomatoes, mash them with a fork to help break them down.
Lower the heat to medium-low and let the sauce simmer until it begins to thicken and reduce, 20 to 25 minutes. Taste and add a pinch of salt if necessary, then stir in the vermouth. Cook for about 10 minutes to allow the alcohol to cook off.
After you add the vermouth, bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and cook until it is al dente, then drain.
After the sauce has cooked with the vermouth for about 10 minutes, add the heavy cream (for a lighter sauce, use ½ cup heavy cream). If you prefer a smooth texture, pour the sauce into a blender, blend until smooth, then return to the pan.
Add the cooked pasta to the pan along with the butter. Mix the pasta until the butter has melted and the pasta is well-coated with sauce, then serve.
Spiked Peppermint Brownies
Prep Time 20 Min | Cook Time 40 Mins | Rest Time 1 Hr | Serves 6 to 8
Ingredients
1 box brownie mix
Vegetable oil, eggs, or other ingredients as directed by the brownie mix
1 cup semi-sweet chocolate chips
3 tbsp heavy cream
3 tbsp peppermint schnapps
2 candy canes
Recipe
Cook the brownies in an 8x8 inch pan as instructed by the brownie mix. Let the brownies cool completely before moving on to the next step.
Place the candy canes in a ziplock bag and crush them into small pieces.
Add the chocolate chips and heavy cream to a microwave-safe bowl and microwave for 30 seconds, then stir. Continue microwaving in 15 second increments, then stirring, until the chocolate is melted into a smooth sauce. Stir in the peppermint schnapps.
Pour the chocolate mixture over the brownies and then immediately sprinkle on the candy cane pieces. Let the brownies cool until the chocolate topping has hardened, then cut and serve.
The rigatoni alla vermouth has become a household favorite for us! Such a delicious, easy and quick meal.