Do-Ahead Cider Ribs

I‘m furiously trying to wrap up about six deadlines to clear my schedule for our vacation next week, but I had to leave you with this recipe for ribs.

I served up a mammoth platter of sticky, cider-braised, barbecued-finished ribs to friends at our recent Canada Day party. And they were a massive hit. And it was my first time to ever – ever– prepare ribs. So I’m here to tell you, this is not only a great recipe for entertaining, but it’s also one for the novice rib cook.

Along with the rib recipe, I’ve included a peek at our menu for the party. It was super easy to pull together; keep reading and you’ll see why.

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Sparking Vanilla-Scented Apple Cider Party Punch

Last week, I gave in to the chilly weather and started wearing socks and sweaters. I simmered two pots of soup, made a pie and roasted off a few butternut squash for future baking projects.

October arrived, as did a carpet of ochre oak and maple leaves on our forest floor. Yes, fall is here to stay, and it’s getting me in the mood for Canadian Thanksgiving next week.

Because of our large extended family, we will celebrate Thanksgiving with a couple of events here and there over the holiday long weekend. Then on Monday, Danny and I are hosting twenty people for a mid-day turkey dinner around our table. I’m still finalizing the full menu (so many favourite dishes to narrow down!) but I have settled on a punch to serve.

I have a go-to party punch for spring and summer – a raspberry rhubarb collins – and it serves me well for a range of warm weather occasions. But truth be told, I didn’t have a favourite punch for fall until I started testing in earnest quite recently.

Spices. Spirits. Syrups. Sweeteners. There are a dozen different directions one can go when it comes to creating a crowd pleasing drink. In the end, I stayed true to this blog’s mantra and kept things simple; today’s recipe for Sparking Vanilla-Scented Apple Cider Party Punch is my pick for pre-Thanksgiving dinner cocktail hour.

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Slow Cooker Cider Ham {giveaway}

After a busy few weeks of traveling, I’ve been getting reacquainted with my kitchen, inviting Clara to wrap on her apron and join me at the counter.

Our Montreal winter has been bitterly cold and the snow keeps piling up higher and higher around the house. I’m sure many of you on the East Coast can relate. There’s never been a better time to delve into comfort food, so we’ve been simmering pots of chili, baking bread and roasting vegetables by the tray-full.

This cider ham was the first dinner I pulled together for my family this week. It’s from Brown Eggs and Jam Jars and, incidentally, this is the very first recipe I’m sharing on the blog from the cookbook. It’s one of my favourites, and simple enough to put together while jet-lagged, tired, and suffering from a head cold. Be sure to click through for the recipe, plus a giveaway for a KitchenAid 6-quart slow cooker.

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On returning home {Apple & Fennel Stuffed Salmon with Cider Sauce}

I crammed my hands in the pockets of my jeans to keep them warm as I followed my brother along a narrow path that paralleled a creek.

It was mid-October and the chill in the air confirmed that fall was well advanced in Northern British Columbia. The woods were vibrant with reds and oranges, one last festival of colour before Winter would wave her wand and transform the scene into a world of white.

Josh and I walked over mossy logs and slippery leaves until the brambles of wild roses and clumps of willows parted to show the stream. The water tumbled white, then quieted into a narrow creek bed lined with small, smooth stones.

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