Apples and pumpkins and crunchy leaves, these are a few of my favorite things. I fell in love with fall when I was a kid (pun intended) and that includes apple cider. That's why I'm so excited to tell you about these DIY mulled cider party favors! They're pretty easy to make and in addition to tasting good, they smell WONDERFUL (because let's face it, fall IS the most wonderful time of the year! Sorry Christmas). Wrap them and leave them on top of each individual place setting, in bags at the door for guests to take on their way out, or feature them in a cute mini dish like we did below.
What you need:
- 3 medium oranges
- 3 cups brown sugar (adjust according to orange size)
- 6 cinnamon sticks
- 4 tablespoons nutmeg (or 6 whole nutmegs)
- 12 whole allspice
- 36 whole cloves
Slice all of the oranges into even halves and remove the pulp (try to leave the rind intact as best you can). Stuff the empty orange halves with tinfoil to help them keep their shape as they bake. Place the oranges cut side up (like a bowl) on a wire rack or baking sheet. Bake them at 250 degrees for two hours or until they're dry and hard. Once the oranges have cooled, pack them with brown sugar until they're full. Now you can press in cinnamon sticks, cloves and allspice in any pattern you like. Wrap your finished product with cellophane and tie with ribbon. If you have any cinnamon sticks left over, you can tie them in with the bow for a cute presentation. Platinum White Plastic Dinner Plates You'll want to include some directions with your favors that explain to your guests how to use their party favors. You can print them onto a decorative card to include with each favor, or attach them to a favor bag with the oranges inside.
Unwrap cider favors and drop into 1 1/2 quarts apple juice or cider and let simmer for 30 minutes. Strain out the whole spices (cloves, cinnamon sticks, allspice, etc.) from the cider and serve in a mug of your choice. Consider adding 1/2 cup of brandy if you're looking to enjoy a spiked version! Leftover cider can be stored in the refrigerator. Plastic Disposable Coffee Mugs
New Amsterdam Sour
- 1½ oz Bols Genever
- ¾ oz lemon juice
- ½ oz simple syrup
- ½ oz red wine
- Combine the genever, lemon juice, and simple syrup and shake with ice
- Strain mixture into an ice-filled glass
- Insert straw and float red wine on top
- 1/4 cup fat-free, less-sodium chicken broth
- 5 teaspoons butter, melted
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 thin slices prosciutto (about 2 ounces)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese Cooking spray.
Preheat oven to 350°. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear, and tops are golden.
Make sure you serve this lovely meal on a shiny modern square plate and enjoy.