Angry Orchard Cider

Cinnamon Apple Beignets

Jambalaya

Turkey Club

bloody mary

Crab Cake

Fried Green Tomatoes

Fresh Baked Cheddar Scallion Pinwheels

Espresso w/ Baileys, Kahlua, Chocolate & Chopin

Velvet Elvis Espresso Martini

Cranberry Juice, Lime, Orange & Grey Goose

Lady Susan Cosmo

Pineapple, Lime, Tajin & Jalapeno Infused Tito's

Rajin' Cajun

Fresh Squeezed Pink Grapefruit, Lime & Casamigos

Pink Flamingo Paloma

Fresh lemon juice, caramelized honey, and Hendrick's Gin

Bee's Knees Martini

Blackberries, Mint, Lime & Captain's White Rum

Blackberry Mint Mojito

Lime, Mint, Cucumber, Tangerine & Hornitos

Mississippi Margarita

Apple Cider, Cinnamon, Honey & Makers's Mark

Apple Cider Hot Toddy

Heineken 0.0

Sierra Nevada Pale Ale

Blue Moon Belgium Ale

Coors Light

Sculpin IPA

Stella Artois

Foxen Pinot Noir

Justin Cabernet Sauvignon

Thoroughly clean and sanitize all fermenting equipment: carboy or fermentation bucket, airlock, siphon, spoons, and bottles. Sanitization prevents off-flavors and infection.

Sanitize

If using a campden tablet to kill wild yeasts and bacteria, crush and dissolve the tablet into the combined cider/water, then wait 24 hours before pitching yeast (this allows sulfur dioxide to dissipate).

Pour 2 liters fresh apple cider and 1 liter filtered water into a sanitized large pot or fermenter. Heating is optional; if you heat, do not boil — warm gently to dissolve sugars and release aromas.

Combine liquids

Add 200 g granulated sugar and 50 g brown sugar (if using) to the liquid and stir until fully dissolved. Add 1 tsp acid blend (or citric acid), 1 tsp pectic enzyme, and 1 tsp yeast nutrient. If using oak chips, put them in a sanitized mesh bag and add now. If using fresh ginger or vanilla, add them now as well.

Dissolve sugars and additives

If you warmed the must, cool it to room temperature (18–22°C / 64–72°F) before proceeding. Hot must will kill the yeast.

Cool (if heated)

If you used a campden tablet, ensure 24 hours have passed. Rehydrate champagne or cider yeast per packet instructions, then pitch into the must. Seal the fermenter with an airlock.

Pitch yeast

Place the fermenter in a cool, dark spot at 16–20°C (60–68°F) for a clean, slightly fruity profile. Fermentation should begin in 24–72 hours (visible bubbling in the airlock or krausen in the bucket).

Allow primary fermentation to continue for 1–2 weeks until vigorous bubbling slows significantly and gravity readings (if available) indicate fermentation has mostly finished (around 1.000–1.010 for semi-sweet to dry ciders, depending on your starting gravity).

Carefully siphon the cider off the lees into a sanitized secondary carboy, leaving sediment behind. This reduces yeast autolysis flavors and clarifies the cider.

Rack to secondary

Condition in secondary for 2–4 weeks at cool cellar temperatures (10–15°C / 50–59°F) to develop flavor and clarity. Taste periodically; if you used oak, vanilla, or ginger, monitor until desired intensity is reached (remove flavoring bag/vanilla when appropriate).

Dissolve 60 g corn sugar in a small amount of boiling water, cool, and add to the sanitized bottling bucket. Rack the cider gently onto the priming solution to ensure even distribution.

Prepare priming sugar

Fill sanitized bottles, leaving about 2–3 cm headspace, cap or seal. Store bottles at room temperature (18–22°C / 64–72°F) for 1–2 weeks to carbonate, then move to cool storage to mature. Be cautious: home carbonation can produce overpressure—use strong bottles and monitor.

Alternatively, for still cider, skip priming sugar and bottle after stabilizing (sulfites or sorbate) to prevent refermentation.

After carbonation, chill bottles before serving. Serve cold in a glass. Allow a few weeks to a few months of bottle age for the flavors to meld; many ciders improve with 1–3 months of maturation.

Taste note: This recipe aims for a bright, slightly sweet apple character with subtle spice, oak, and vanilla suggestions to approximate a commercial-style 'Angry Orchard' profile. Adjust sugar, yeast choice, and aging to shift sweetness, dryness, and aroma.

fresh apple cider (unpasteurized if possible)

filtered water

granulated sugar

campden tablet (crushed, optional — sterilize must)

acid blend (or citric acid)

pectic enzyme

yeast nutrient

champagne yeast (or cider/ale yeast)

brown sugar (adds baked-apple/malty notes)

ginger (fresh, grated)

vanilla bean (split) or 1 tsp vanilla extract

oak chips (medium toast, optional for tannin/complexity)

corn sugar (dextrose) for priming

bottles (clean) and caps or swing tops

Combine the warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the granulated sugar in a small bowl. Sprinkle the instant yeast over the liquid, stir once, and let sit 5–8 minutes until foamy.

Warm liquids and bloom yeast

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining 1 tablespoon granulated sugar, and salt.

Combine dry ingredients

Add the warmed milk, bloomed yeast mixture, melted butter, and the egg to the dry ingredients. Mix on low speed until ingredients come together, then increase to medium-low and knead 4–6 minutes until the dough is smooth and slightly tacky but not sticky. If mixing by hand, stir with a wooden spoon until shaggy, then turn onto a lightly floured surface and knead 6–8 minutes.

Mix dough

Shape the dough into a ball, place it in a lightly greased bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

First rise

After the first rise, gently deflate the dough, cover, and refrigerate for 30–45 minutes to firm up. Chilling makes it easier to roll and fill.

Chill

While the dough is rising (or during the chill), melt 1 tbsp butter in a medium skillet over medium heat. Add the diced apples, brown sugar, and 1 tsp cinnamon. Cook, stirring occasionally, until apples are softened but not mushy, about 6–8 minutes.

Cook apples

Mix the cornstarch with the cold water to make a slurry, then stir it into the apples along with the lemon juice. Cook 1–2 minutes more until mixture thickens slightly. Remove from heat and let cool completely to room temperature before filling (important so it doesn't melt the dough or make it soggy).

Thicken and finish

In a shallow bowl, sift together the powdered sugar and 1 tsp ground cinnamon. Set aside near the frying station. If using the optional glaze, whisk the vanilla and milk (or hot water) into the powdered sugar to form a thin drizzle; reserve for serving.

Prepare coating

On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Using a 3-inch round cutter (or a 2.5–3 inch rim of a glass), cut out rounds. Re-roll scraps gently and cut until dough is used. You should get about 18–24 rounds depending on thickness.

Roll and cut dough

Place about 1 teaspoon of the cooled apple filling in the center of half of the rounds. Lightly brush the edges with water, then top with another round and press the edges to seal well; pinch or crimp with a fork to ensure they are closed. Alternatively, fold into half-moon shapes and seal the edges. Place finished beignets on a parchment-lined tray while you heat oil.

Fill and seal

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat to 350°F (175°C) using a thermometer. Maintain temperature between 340–360°F while frying.

Heat oil

Working in small batches (3–4 at a time depending on pan size), gently lower sealed beignets into the hot oil. Fry 2–3 minutes per side, turning once, until puffed and deep golden brown. Use a slotted spoon or spider to remove and let drain briefly on a wire rack set over a baking sheet or on paper towels.

Fry beignets

While still warm, toss the hot beignets in the powdered sugar-cinnamon mixture to generously coat. If you prefer glaze, dip the tops into the thin vanilla glaze or drizzle lightly. Optionally sprinkle a tiny pinch of salt over the glaze-covered ones to balance sweetness.

Coat while hot

Serve the beignets warm for best texture. They are best eaten the day they are made. To store, keep cooled beignets in an airtight container at room temperature for up to 24 hours; reheat in a 350°F (175°C) oven for 6–8 minutes to refresh. The apple filling can be refrigerated separately for up to 3 days.

all-purpose flour

instant yeast

fine sea salt

whole milk

warm water (105–115°F / 40–46°C)

unsalted butter, melted

large egg

vegetable oil (for frying)

firm apple (e.g., Honeycrisp or Granny Smith), peeled, cored, diced small

unsalted butter

brown sugar (light)

ground cinnamon

lemon juice

cornstarch

cold water

powdered sugar

ground cinnamon (for coating)

salt (optional, for dusting balance)

vanilla extract (optional, for glaze)

milk or hot water (to make glaze)

Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the sliced andouille and brown, stirring occasionally, 3–4 minutes until edges are caramelized. Remove with a slotted spoon to a bowl and reserve.

Brown sausage

Add another 1 tablespoon oil to the pot. Season the chicken pieces lightly with 1/4 tsp salt and 1/4 tsp pepper. Add chicken in a single layer and brown 3–4 minutes until golden but not cooked through. Remove to the bowl with sausage.

Brown chicken

Reserve the raw shrimp in the refrigerator. Shrimp will be added near the end for 3–4 minutes to avoid overcooking.

Cook shrimp (finish later)

In the same pot, reduce heat to medium. If pan is dry, add a splash (about 1 teaspoon) of oil. Add the chopped onion, diced bell pepper, and diced celery (the 'holy trinity'). Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and the white parts of the sliced green onions; cook 30–60 seconds until fragrant.

Return the browned sausage and chicken (with any accumulated juices) to the pot and stir to combine with the vegetables.

Stir in the tomato paste and cook 1 minute to remove raw tomato flavor. Add the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot.

Add the uncooked rice and stir to coat the grains with the tomato-vegetable mixture for 1 minute.

Pour in the chicken stock. Add Creole/Cajun seasoning, smoked paprika, dried thyme, bay leaf, remaining salt and pepper, and hot sauce if using. Stir to combine.

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 18–20 minutes, or until rice is tender and liquid is mostly absorbed. Avoid stirring during this time, which can make the rice gummy.

After 18–20 minutes, remove the lid and check rice. If liquid is absorbed but rice still has a faint bite, replace lid and cook 2–4 more minutes as needed. Discard the bay leaf.

Stir in the reserved shrimp and spread mixture out in an even layer. Cover and let sit on the warm burner off heat or over very low heat for 3–5 minutes until shrimp turn pink and are cooked through (about 3–4 minutes).

Stir in butter (if using) and chopped green onion greens and parsley. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Serve hot, spooned into bowls. Garnish with extra parsley and sliced green onions if desired.

andouille sausage (or smoked kielbasa), sliced 1/4-inch

boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

raw shrimp, peeled and deveined

yellow onion, finely chopped

green bell pepper, seeded and diced

celery stalks, diced

garlic cloves, minced

green onions (scallions), sliced (white and green parts separated)

long-grain white rice, uncooked

chicken stock (low sodium preferred)

diced tomatoes with juices (can)

tomato paste

Creole or Cajun seasoning

smoked paprika

dried thyme

bay leaf

hot sauce (optional)

salt

black pepper

vegetable oil (or canola)

butter (optional, for finishing)

fresh parsley, chopped

Wash and dry the lettuce leaves. Slice the tomato into three 1/4-inch thick slices. If your bacon is not cooked, cook 6 slices in a skillet over medium heat until crisp, about 8–10 minutes, then drain on paper towels. If turkey is in a larger piece, thinly slice it. Allow cooked items to cool slightly.

Prepare ingredients

Lightly toast all 6 slices of bread until just golden. This helps prevent sogginess and adds texture.

Toast bread

Spread about 1 tbs of softened butter on one side of three toasted slices (these will be outer faces). On the unbuttered side of the same three slices, spread about 1 tbs mayonnaise on each (or divide remaining mayo across the three slices). Reserve the remaining butter and mayonnaise for adjustments if needed.

Dress bread

On one of the slices with mayonnaise (unbuttered side up), place 3 lettuce leaves (trim to fit if needed), then arrange half the turkey (about 4 oz) evenly over the lettuce. Top the turkey with one tomato slice. Sprinkle a pinch (about 1/8 tsp) salt and a small grind (1/8 tsp) of black pepper over the tomato.

Assemble first layer

Place a second slice of toasted bread on top of the first layer, buttered side facing up (so butter faces outward). On the unbuttered side of that middle slice, spread about 1 tbs mayonnaise, then add remaining turkey (about 4 oz) and the cooked bacon strips (3 strips), arranging evenly.

Add middle slice

Place the third slice of toasted bread on top, buttered side up (butter facing outward). Press down gently to compact the sandwich slightly. If desired, secure the sandwich with toothpicks at two corners to hold layers.

Top and finish

Using a sharp knife, cut the sandwich diagonally into two triangles (or into thirds if making a triple-decker presentation). Serve immediately while toast is crisp. Offer extra mayonnaise or ketchup at the side if desired.

Cut and serve

sliced sandwich bread (white or whole wheat)

thinly sliced roasted turkey breast

cooked bacon strips

ripe tomato

butter (softened)

mayonnaise

leaf lettuce (romaine or green leaf)

Run the lemon wedge around the rim of a highball or pint glass. Dip the rim into a shallow dish with the coarse salt or celery salt to coat. Set the glass aside.

Rim the glass

Fill a cocktail shaker or a large mixing glass halfway with ice.

Add vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (3 tsp), hot sauce (3 dashes), prepared horseradish (0.5 tsp), celery salt (0.25 tsp), a pinch of freshly ground black pepper, and smoked paprika if using.

Stir the mixture briskly for 20–30 seconds to chill and slightly dilute. Stirring is preferred over shaking to maintain the tomato juice texture and avoid frothing.

Taste and adjust seasoning: add another dash of hot sauce for heat, more Worcestershire for umami, or a pinch more celery salt or horseradish to taste.

Fill the prepared glass with fresh ice (if desired). Strain the mixed cocktail into the glass.

Garnish with a celery stalk and a lemon wedge on the rim. Spear the olives (and pickled bean or pickle spear if using) on a cocktail pick and rest it across the glass.

Serve with a long spoon or straw. Encourage the drinker to stir before sipping so the flavors remain integrated.

vodka

tomato juice

fresh lemon juice

Worcestershire sauce

hot sauce (e.g., Tabasco)

prepared horseradish

celery salt

freshly ground black pepper

smoked paprika (optional)

celery stalk

lemon wedge

cocktail olive

optional: pickled green bean or pickle spear

coarse salt or celery salt for rim

Finely dice the celery and green onions and mince the parsley. Measure out the mayonnaise, egg, Dijon, Worcestershire, hot sauce, lemon juice, Old Bay, salt, and pepper so everything is ready.

Prepare aromatics

In a medium bowl whisk together 1/4 cup mayonnaise, the egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and 1 tablespoon fresh lemon juice until smooth and fully combined.