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Wine Enthusiast Features SNAP

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Notes from the Weekend: December 10

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After some Friday evening family action including a haven't-had-one-in-years ice cream pie from Baskin Robbins I headed back into the city for late dinner burgers and beers at Fountain Porter. After that we made our way over to The Dolphin to check out a few of their new Art in the Age cocktails. There must have been a run on the Negronis since there was no Campari in house but the Sageside (sage, gin, lime and mint) that I sampled was awesome and about a billion times classier than my usual citywides.—CR

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Your Bar, Curated

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Merry Giving

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Pumpkin Ice Cream with a Gingersnap Honey Swirl

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A couple months ago I got a request on instagram to make some pumpkin ice cream after I'd posted a picture of Trader Joe's seasonal frozen pumpkin delight (one of the many pumpkin-flavored seasonal items they carry in the fall, I always look forward to looking at their wall o' pumpkin that comes around each October. Pumpkin chai latte mix? I'M SO THERE.) I kept the pumpkin ice cream pretty basic with equal parts cream, milk, and pumpkin, some brown sugar and honey for sweeteners, eggs yolks, and some tasty seasonal spices. But I decided to incorporate a little swirl of boozy holiday flavor to compliment the pumpkin.

For this I turned to a gingersnap-flavored liquor, one that tastes just as good in sweets as it does in cocktails (Jeremy likes mixing it with a bit of whiskey for a tasty seasonal beverage), called Snap. I reduced it with honey and a bit of sugar until it was fairly syrupy, then refrigerated it until it was time to churn the swirl into the ice cream, by which time the syrup had thickened considerably from its stint in the refrigerator and resembled molasses in its consistancy. I churned it in when the ice cream was almost done churning, just long enough to get the swirl mixed in but not so long that the syrup actually blended into the ice cream.

The result was a creamy, rich, and comforting frozen dessert that tastes just like pumpkin pie, but with gingersnap cookies instead of a crust. And if you really want to go all the way with the gingersnap flavor, you could do the gingersnap swirl and break up some gingersnap cookies and incorporate them in the last churn as well. Now, I know most of the country is freezing right now (literally), but trust me when I say that pumping up the heater and making a bowl of this little guy is totally worth the brief spike in your electric bill.

And on a personal note, Jeremy and I just got our very first dog. She's a beagle/chihuahua mix and her name is Sequoia. I'm a first-time dog owner, so any advice would be much appreciated since we got her from the shelter and we're going to have to do a lot of training with her. Also, any tips on maintaining a joint dog & cat household would be amazingly helpful, too, since we have Gabel our big orange tabby. Thank you in advance for any advice you have to offer!


1 cup heavy cream
1 cup whole milk
1/4 cup cream cheese
1/2 cup brown sugar
2 tablespoons honey
4 egg yolks, whisked
1 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger


1/4 cup Snap liqueur
1/4 cup honey
2 tablespoons sugar
pinch of salt
First, prepare the ice cream. Heat the milk, cream, cream cheese, sugar, and honey in a small, thick-bottomed pot over low heat, stirring constantly. Once the mixture is hot, but not boiling, remove it pot from heat and slowly whisk half the cream mixture into the egg yolks in a large bowl until smooth, adding the cream in a small, steady stream. Then add the egg yolk mixture back into the cream mixture in the pot and whisk until combined.
Place the pot back over the stovetop over the low heat. Whisk in the pumpkin puree and the spices and continue cooking for another 10 minutes, stirring constantly. Remove from heat and allow to cool to room temperature before covering and placing in the refrigerator to cool overnight, or for at least 5 hours.
Now you can prepare the swirl. Mix together all ingredients in a small pot over medium heat. Bring mixture to a boil and reduce heat to low. Allow to simmer for 30 minutes, then remove from heat and allow to cool to room temperature. Cover and refrigerate for at least 2 hours until it becomes a verythick syrup.
Once the ice cream mixture has chilled long enough, prepare the ice cream according to the manufacturer's directions on your ice cream maker. Allow the ice cream to churn until it appears thick and taffy-like (I have the cuisinart ice cream machine and it usually takes about 20 minutes of churning to get to this point). Add the thick syrup, trying to add it in streams rather than thick blobs, if possible. Give it about 10-20 seconds to churn the ribbons of thick syrup in and then shut the machine off. Scoop the mixture into an air-tight and freezer-safe container and immediately seal it and place it in the freezer. Allow to freeze for at least 4 hours before serving.

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Holiday Cocktail Recipes from Art in the Age and Spodee Wine

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If you love cocktails (as I unquestionably do), it’s a great time to live in Philly, as the city has recently become a hub for craft spirits. Stephen Grasse launched Art in the Ageorganic spirits, in conjunction with the Philly boutique/gallery, and Spodee, a fortified wine packaged in a milk bottle. To celebrate the holidays, Art in the Age sent me a few recipes to share. Whip up these concoctions and I guarantee your guests will always want to come to your gatherings.

Brown Sugar Snap Swizzle
1 part SNAP
1 oz. brown sugar syrup*
3 dashes orange bitters
2 oz. sparkling wine

Directions: Combine all ingredients except sparkling wine and shake with ice. Fine-strain into a chilled flute, top with sparkling wine, and garnish with an orange twist.

*Brown Sugar Syrup: Combine 1 cup water and 1 cup brown sugar in a saucepan over medium-high heat and stir to dissolve sugar. Cover, remove from heat, and let cool. Store in a glass bottle and refrigerate for up to two weeks.

Rhubarb Wassail
1/2 gallon apple cider
1 pint tart cranberry juice
1/3 cup brown sugar
21 whole cloves
33 allspice berries
6 cinnamon stick
2 oranges, sliced
2 1/2 cups Rhubarb tea

Directions: In a large pot over medium heat, add apple cider, cranberry juice, brown sugar, spices, and orange slices. Bring to just under a boil, turn down heat and simmer for 20 minutes. Turn heat to low and add Rhuarb Tea. Keep warm and serve as punch.

Spodee Mulled Cider
1 part Spodee wine
3 parts apple cider
1 tsp mulling spices
2 orange peels
2 lemon peels
2 cinnamon sticks
1 orange wheel

Directions: Combine all ingredients in a saucepan or crockpot, and set heat on low an hour before serving. Ladle into mugs and garnish with a cinnamon stick and orange wheel.

And before you go, check out my recipe for Snappy Cider!

Images and recipes via Art in the Age

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