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Easy as Shepherd’s Pie

By
Samuel
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0
A cast iron skillet filled with Shepherd's pie topped with a golden-brown, bubbly rutabaga and potato mash, with a serving on a small gray plate.

Root – a – what? A crossbreed between turnips and cabbage, rutabagas are a bit homely, and often overlooked among the prettier fall and winter produce. However, these old world root vegetables are wildly versatile and make a wonderfully rich substitute for potatoes, as in this Shepherd’s Pie recipe by Rhonda Schuldt.

Using Rutabagas Beyond This Easy as Shepherd’s Pie Recipe

Once peeled, your options for using this nutrition-packed winter veggie are endless. Raw rutabagas are crisp with a nice bite that is less bitter and pungent than its turnip ancestor, making it far more appealing, and a great addition to salads or crudité platters. Cooking, however, takes the rutabaga to a whole new level, bringing out its sweet yet savory personality.

  • Cube and toss with olive oil and roast in a hot oven along with other seasonal root veggies for a hearty side dish.
  • Slice paper-thin, drizzle with olive oil, add a sprinkle of salt and roast in at 225 degrees until crisp for amazing veggie chips.
  • Dice and add to soups or chowders as a delicious substitute for potatoes.
  • Or, simply boil and mash with a little cream and butter for a beautiful, rich alternative to your typical mashed spuds.

With so many ways to enjoy, it’s time to incorporate rutabagas into your fall veggie repertoire.

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A cast iron skillet filled with Shepherd's pie topped with a golden-brown, bubbly rutabaga and potato mash, with a serving on a small gray plate.

Easy as Shepherd’s Pie

  • Author: Rhonda Schuldt
Print Recipe

Description

This cozy dish layers a rich filling of beef, lamb, vegetables, and red wine beneath a creamy potato‑rutabaga mash. Baked until golden and bubbling, it’s a hearty winter meal with a sweet, earthy twist.

Ingredients

Scale

Filling:

  • 2 lb lean ground beef
  • 1 lb ground lamb
  • 1 cup diced carrot
  • 1 cup diced onion
  • ½ cup diced rutabaga
  • 12 oz sliced mushrooms (button, crimini, etc.)
  • ½ tsp dried thyme
  • 1 tsp granulated garlic
  • 2 tbsp rice flour (or all-purpose flour)
  • ¾ cup red wine
  • ¾ cup beef stock
  • Salt and pepper to taste

Topping:

  • 2 large russet potatoes, peeled and cubed
  • 2 rutabagas, peeled and cubed
  • 2 tbsp salt
  • 4 tbsp butter
  • 1/3 cup half and half
  • ½ cup Greek yogurt
  • 1 tsp granulated garlic
  • Salt and pepper to taste

Instructions

Filling:

  1. Over medium-high heat, brown ground beef and lamb in a large sauté pan.
  2. Add diced carrot, onion, rutabaga, sliced mushrooms, thyme, and granulated garlic.
  3. Cook for 5 minutes. Stir in the flour until thoroughly mixed with browned meat and the vegetables. Pour in the wine and stock, stir and cook until thickened.
  4. Turn off heat and season with salt and pepper to taste.

Topping:

  1. Place potatoes and rutabagas in a large stockpot and cover with water and add salt. Bring to a boil and cook 30 minutes or until tender. Drain. With a ricer or potato masher, mash the cooked potato-rutabaga mixture. Stir in butter, half and half, Greek yogurt, and seasonings.
  2. Spray a cast-iron skillet or heavy baking dish with nonstick cooking spray. Pour in filling.  Top with potato-rutabaga topping.
  3. Place in a 350-degree oven and bake for 30 minutes, or until bubbly and topping is lightly browned.

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Styling by Quelcy Kogel
Photography by Adam Milliron

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Nancy’s Layered Meatloaf

By
Samuel
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0
two yellow plates with slices of layered meatloaf, accompanied by flutes of champagne and a glass bottle on a table.

As we head into the colder, darker months of winter we turn to comfort foods – those rich and delicious dishes that we crave when we’re happy to stay at home, warm and safe. Longtime TABLE contributor Rhonda Schuldt shares some of the cozy, substantial dishes she’s looking forward to making. We served it up with Green Tomato Chutney and a delicious Red Slaw…and a glass of good champagne. Wonderful from start to finish!

Why Layered Meatloaf?

First on the list: the layered meatloaf shown here, followed by a kofta-like meatloaf recipe, and a gooey mac and cheese dish. I have never been a fan of traditional meatloaf and its sticky ketchup glaze. But this recipe, dubbed by the TABLE team as the “best meatloaf ever,” is one that I actually crave, especially when I want an easy, satisfying cold-weather meal that only needs a nice green salad or a quick red slaw on the side. And, if you’re a fan of leftover meatloaf sandwiches each of these really up the game.

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two yellow plates with slices of layered meatloaf, accompanied by flutes of champagne and a glass bottle on a table.

Nancy’s Layered Meatloaf

  • Author: Rhonda Schuldt
  • Yield: Serves 4 to 6 1x
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Description

This comforting twist on meatloaf layers a savory beef mixture with a creamy cottage cheese (or ricotta) filling, creating a rich and hearty centerpiece. Baked until golden and served with a quick homemade tomato gravy, it’s perfect alongside garlic bread and a crisp green salad.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 cup soft breadcrumbs
  • ½ cup grated Parmesan or Romano cheese
  • 2 tbsp minced onion
  • ¼ cup chopped fresh parsley
  • 1 to 2 cloves garlic, minced
  • 3 eggs
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 ¼ tsp dried oregano
  • ½ lb cottage cheese (or ricotta)
  • Dry bread crumbs to coat the pan (plain or Italian seasoned)

For the quick tomato gravy:

  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 15-oz can crushed 6-in-1® tomatoes
  • 2 tbsp chopped fresh basil
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions

  1. In a separate bowl combine the cottage cheese (or ricotta if using) with the dried oregano, 1 egg (beaten), and remaining salt and pepper.
  2. Oil or spray a loaf pan and sprinkle with the dry breadcrumbs. Place ½ of the meat mixture in the pan and gently press evenly across the bottom. Spread the cottage cheese (or ricotta) mixture over the bottom layer of the meat mixture. Top the cheese mixture with the remaining meat mixture.
  3. Bake, uncovered, at 350 degrees for 1¼ hours. Slice in 1 to 1 ½-inch slices. Top with a quick tomato gravy* and serve with garlic bread and a salad of fresh greens tossed with Italian vinaigrette.

Quick Tomato Gravy:

  1. Over medium heat the olive oil in a saucepan. Add garlic and cook, stirring continuously, for 2 minutes until becomes fragrant.
  2. Add tomatoes, fresh basil, sugar, salt and pepper. Bring to a simmer and continue to cook for 15 to 20 minutes until flavors have combined. This is excellent made-ahead.
  3. While you’re at it, double the recipe. This also makes excellent pizza sauce.

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Lamb Kofta Meatloaf with Yogurt Sauce

  • Author: Rhonda Schuldt
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Description

I absolutely love kofta…skewered, grilled ground meat bursting with their complex flavors and aromas with the contrast of the tart, garlicky kick of a creamy yogurt sauce.  When the weather turns cold and I don’t want to fire up the grill, I turn this dish into a satisfying meatloaf version.  Leftovers are divine on warmed pita or naan.

Ingredients

Scale
  • 1 clove garlic
  • 1/4 tsp salt
  • 1 cup Greek Yogurt
  • 1 cup grated unpeeled cucumber
  • 2 tbsp chopped fresh mint or cliantro (or combination)
  • 1/4 lemon, juiced
  • Salt & pepper to taste
  • 1 medium red onion
  • 1/3 cup loosely packed fresh parsley leaves
  • 1 lb ground lamb
  • 1 lb ground beef
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Finely mince garlic. Sprinkle with salt and with the blade of a knife, smash together to form a paste. (or use 1/2 teaspoon prepared garlic paste)
  2. Place garlic paste in a bowl with the yogurt, cucumber, mint/cilantro and lemon juice. Stir together. Season with additional salt and black pepper to taste. Refrigerate until ready to use.
  3. Place onion and parsley in a food processor fitted with a metal blade. Pulse until finely chopped.
  4. Add lamb, beef and spices to food processor and pulse until just combined, being careful not to turn into a paste.
  5. Place parchment paper on a baking sheet, lightly spray with nonstick cooking spray. Place meat mixture on the parchment and shape into an oblong “loaf”.
  6. Cook in a 350-degree oven for 45 minutes, or until internal temperature is 160 degrees. Remove from oven, tent with foil and let rest for about 10 minutes before slicing. Serve with the yogurt sauce.

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Oooey Gooey Baked Mac and Cheese Side

So, who doesn’t love Mac and Cheese (okay, maybe my vegan friends…sorry!). Want to make it a family fun nite? Create a loaded Mac and Cheese bar by laying out a variety of toppings and let everyone make their own personalized version in a small, oven-proof bowl.

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Go-To Cheddar Mac and Cheese

  • Author: Rhonda Schuldt
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Description

This recipe is infinitely adaptable… use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy.  It can be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat.

Ingredients

Scale
  • 1 lb dried elbow macaroni (or gluten-free brown rice macaroni)
  • 6 tbsp unsalted butter
  • ½ cup All Purpose flour (or gluten-free All Purpose flour)
  • 4 ½ cups milk  (or plain almond or oat milk)
  • 4 + 1 ½  cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)
  • 1 ½ cups, shredded or cubed white American cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp granulated garlic

Instructions

  1. Fill a large pot with water and cook the macaroni according to package directions.  NOTE:  if you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking.  Drain cooked macaroni and rinse with cold water.  Set aside while making the cheese sauce.
  2. Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed.  Cook 1 minute while whisking, then slowly add the milk to the pot.  Continue whisking the mixture until it becomes thick and bubbly.  Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.
  3. Gently stir in the cooked macaroni.  If not baking, return pot to the stove and gently warm the macaroni.  If baking, pour the macaroni and cheese sauce mixture into a greased 9×13 baking dish.  Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly.  Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*.  Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.

For bread crumb topping:

  1. Cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.

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Loaded Baked Mac and Cheese Bar Party Tips

Put individual portions of prepared mac and cheese in oven-proof bowls. Then, put out a variety of toppings and let everyone make their own version of loaded mac and cheese. Some of our favorite toppings:

  • sauteed mushrooms, fresh thyme, and truffle oil
  • pulled pork, candied jalapenos, and barbeque sauce
  • bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
  • taco-seasoned shredded cooked chicken or ground beef, sliced scallions, salsa, cojita cheese
  • pepperoni (or cooked Italian sausage), marinara, sprinkled, parmesan cheese

Recipes by Rhonda Schuldt
Styling by Rafael Vencio
Photography by Dave Bryce
Dinnerware by Revol
Napkins by Kim Seybert

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Wintery Red Slaw

By
Samuel
-
0
A bowl filled with vibrant purple and yellow julienned red cabbage, radicchio, and peppers, garnished with scallions.

This hearty, healthy and easy winter slaw makes a great side dish for roasted meats or a substantial wintery stew. The vinaigrette dressing complements the bitter red cabbage and radicchio with magical savory notes.

Recipes to Serve with Your Wintery Red Slaw

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine; Green Tomato Chutney, Rice and Beans and Roasted Cauliflower. Each dish is thoughtfully and interestingly flavored!

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A bowl filled with vibrant purple and yellow julienned red cabbage, radicchio, and peppers, garnished with scallions.

Wintery Red Slaw

  • Author: Rafe Vencio
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Description

This colorful slaw combines red cabbage, radicchio, peppers, and scallions for a crisp, hearty base. Tossed with a tangy vinaigrette made from citrus juice, vinegars, sesame oil, mustard, and a touch of heat, it’s a bright and flavorful side dish that pairs perfectly with winter meals.

Ingredients

Scale

For the salad:

  • 1 medium sized red cabbage, julienned
  • 1 head radicchio, julienned
  • 1 yellow pepper, julienned
  • 1 red pepper, julienned
  • 1 bunch scallions, sliced thin

For the dressing:

  • Juice of 1 lemon and lime each
  • ½ cup apple cider vinegar
  • ¼ cup rice wine vinegar
  • ½ cup avocado seed oil
  • ¼ cup light brown sugar
  • ½ tsp salt
  • 2 tbsp sesame oil
  • 2 tbsp Dijon mustard
  • 1 tsp hot sauce, Sriracha or any preference. Can be omitted.

Instructions

  1. Combine all salad ingredients in a large bowl.
  2. Combine all dressing ingredients in a mason jar or a tight lidded container with enough room to shake all contents vigorously. Shake!
  3. Add just enough dressing to cut your taste to the salad mixture. Enjoy!

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Recipes and Styling by Rafael Vencio
Photography by Dave Bryce

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Winter Cauliflower with Ginger and Turmeric Dressing

By
Samuel
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0
Roasted cauliflower with ginger and turmeric on a black plate, drizzled with a creamy sauce and garnished with fresh greens.

Some of us recognize the virtues of cauliflower…but do not fall in love with it. Skillet roasting helps nudge these folks down the path to veggie romance. But it’s the wonderful dressing suggested by TABLE contributor Rafe Vencio that really makes cauliflower sing. His choice of purple and yellow cauliflower brings a nice visual appeal to the dish as well!

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine; Red Slaw, Green Tomato Chutney, and Rice and Beans. Each dish is thoughtfully and interestingly flavored!

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Roasted cauliflower with ginger and turmeric on a black plate, drizzled with a creamy sauce and garnished with fresh greens.

Winter Cauliflower with Ginger and Turmeric Dressing

  • Author: Rafe Vencio
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Description

This recipe turns simple cauliflower into a flavorful dish by searing thick slices in a hot skillet until golden and tender. The star is the roasted ginger vinaigrette, blended with turmeric, garlic, mustard, lemon, and sesame oil, which adds a bright, zesty kick. Finished with fresh herbs, it’s a colorful and delicious way to enjoy cauliflower.

Ingredients

Scale

For the cauliflower:

  • 1 head cauliflower, sliced into ½ inch steak cuts
  • Olive oil or avocado seed oil for pan roasting
  • Salt and pepper to taste

For the dressing:

  • 1 cup peeled ginger, use a spoon to scrape the skin off
  • ½ cup fresh turmeric, found in specialty grocery stores
  • 1 cup avocado seed oil
  • 2 large cloves fresh garlic
  • ¼ cup champagne vinegar
  • ¼ cup sherry vinegar
  • If neither or both is unavailable, use apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp sesame oil
  • Juice of 1 lemon and zest
  • Salt to taste

Instructions

For the cauliflower:

  1. Preheat cast-iron on high and wait until it starts to smoke lightly.
  2. Remove pan from heat, add oil and cauliflower then return on the stove.
  3. Lower heat to medium and roast on each side until seared and tender.
  4. Drizzle with dressing and vinaigrette and garnish with watercress or cilantro

For the dressing:

  1. Roast ginger in oil over the stove; heat oil over high heat for 2 minutes to jumpstart, then reduce to low simmer and roast ginger until lightly brown. Let cool before using. Strain oil from ginger.
  2. In a blender, combine ginger, garlic, vinegar, mustard, lemon juice and zest, sesame oil. Blend until smooth, drizzle some oil to help break down. Add oil slowly until emulsified and season with salt to taste.

Did you make this recipe?

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Recipes and Styling by Rafael Vencio
Photography by Dave Bryce

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Gnocchi with Wild Boar Ragu

By
Samuel
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0
A cast iron pan filled with wild boar ragu, with various spices and peppers scattered on a dark surface around the pan.

Chef Don Winkie opened his Plum Borough restaurant 80 Acres in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe and his time working at local italian bistro.

What is Wild Boar?

Chef Don knows his way around chile, spices, and the Italian classics. This gnocchi dish brings together the flavors of poblano, chipotle as well as ‘cingiale’ or wild boar, a classic northern Italian specialty.

Cinghiale are wild free roaming pigs, and cooking their delicious meat is easier than you might think. Think of it much like a pork shoulder: with the right spices and slow cooking, you cannot go wrong. In fact, if you’re unable to locate wild boar from your local purveyor or market, pork will make a fine stand in.

What does Wild Boar taste like?

Wild boar has a pork like consistency, but its darker color and strong, nutty rich flavor separate it from its farmed counterpart. In Chef Don Winkie’s kitchen at 80 Acres, these differences become the basis for a truly remarkable ragú to serve with light as well as savory gnocchi.

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A cast iron pan filled with wild boar ragu, with various spices and peppers scattered on a dark surface around the pan.

Gnocchi with Wild Boar Ragu

  • Author: Chef Don Winkie
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Description

Upgrade your weeknight pasta dish.

Ingredients

Scale
  • 3 lbs boneless boar shoulder (substitution suggestion: boneless pork shoulder)
  • 3 large, dried ancho chilies
  • 2 poblano, seeded and chopped
  • 2 chipotles (from can of chipotles in adobo)
  • ½ cup fresh cilantro, chopped
  • 1 ¼ cup red wine
  • ½ cup orange juice
  • ¼ cup red wine vinegar
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 3 medium yellow onions, sliced
  • 1 cup golden raisins

Instructions

  1. Place dried chilis in sauce pan, cover with water, bring to boil, remove from heat, and let stand for 30 minutes.
  2. Drain water from chilis. Combine softened chilis, poblano peppers, chipotles, cilantro, red wine, orange juice, vinegar, cumin, oregano, cinnamon, and salt in a food processor or blender. Purée until smooth.
  3. Place ½ of the onions and ½ of the golden raisins in the bottom of a 4 quart Dutch oven. Position the boar on top of the bed of onions and raisins. Season the boar with salt and pepper. Place remaining onions and raisins on top of the boar. Pour puree over the boar. Cover the pot and roast at 350’ until boar is tender.
  4. Remove the boar from the pan and allow to cool slightly.
  5. Shred the meat with a fork.
  6. Pour the braising liquid into a food processor. Puree until smooth.
  7. Combine the puree and the boar.
  8. Serve atop fresh ricotta gnocchi or pasta of your choice.

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Recipe by Chef Don Winkie
Story by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Videography by Dana Custer and Ariella Furman

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The Babysitter’s Fruity Winter Cocktail

By
Kaitlin Fellers
-
0
A tall pyramid of small glasses filled with a vibrant red-orange

The babysitter is usually stuck at the kids’ table because they’re a recent graduate themselves. Hanging somewhere between adolescence and adulthood, they’re too cool for the spirit-free beverages the kids are slurping down but not quite ready for the full-bodied reds their parents are enjoying with dinner. Enter: The Babysitter, a fruity stepping stone to enjoying cocktails. Try in a tall glass with dinner or split it into shots to get everyone to join in on the fun.

What Makes Our Babysitter Cocktail?

This fun drink sits between playful and grown‑up, mixing spiced pomegranate syrup with vodka, citrus, and grenadine. It’s light, fruity, and easy to share at the table.

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A tall pyramid of small glasses filled with a vibrant red-orange "The Babysitter" cocktail, with a small red Christmas ornament next to it.

The Babysitter’s Fruity Winter Cocktail

  • Author: Kaitlin Fellers
Print Recipe

Description

A cocktail for the kid at heart.

Ingredients

Scale
  • 3 cinnamon sticks
  • 5 cloves
  • 5 white peppercorns
  • 1 whole nutmeg, roughly cracked
  • 8 oz pomegranate juice
  • 1 cup white sugar
  • 1 1/2 oz Tito’s
  • 1 ½ oz fresh-squeezed orange juice
  • ½ oz lime juice
  • ½  oz spiced grenadine syrup
  • 2 dashes Angostura bitters

Instructions

For the syrup:

  1. Over medium heat, toast 3 cinnamon sticks, 5 cloves, 5 white peppercorns and 1 whole nutmeg (roughly cracked) until fragrant.
  2. Add 8 oz pomegranate juice and 1 cup white sugar. Stir until sugar is completely dissolved and let simmer over medium-low heat for about 20 minutes.
  3. Remove from heat and strain through a fine-mesh strainer.
  4. Let cool to room temp. Bottle and refrigerate for up to 1 month.

For the cocktail:

  1. Add all to a cocktail shaker, top with ice, and shake to combine, about 20-30 seconds.
  2. Strain with a cocktail strainer and fine-mesh strainer to remove any ice shards.

Notes

This recipe will make about 3-5 shots, depending on the size of the shot glass.

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Story by Maggie Weaver
Recipes by Kaitlin Fellers
Styling by Keith Recker
Photography by Dave Bryce

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Boozy Drunk Uncle Cocktail

By
Kaitlin Fellers
-
0
A rocks glass of drunk uncle cocktail with a large ice cube and an orange peel, next to a gold Christmas ornament.

Even if you don’t have a literal drunk uncle, you can still find someone exuding Drunk Uncle Energy at the dinner table. The prototypical Drunk Uncle loves brown spirits, big ice cubes, and completely made-up “facts,” so why not give him two out of three of these with a variation on the Old Fashioned? The good news? After a Drunk Uncle Cocktail, a turkey dinner, and a La-Z-Boy, he’ll be passed out with the remote in no time. Hey, don’t change the channel…he’s watching that!

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A rocks glass of drunk uncle cocktail with a large ice cube and an orange peel, next to a gold Christmas ornament.

Boozy Drunk Uncle Cocktail

  • Author: Kaitlin Fellers
Print Recipe

Description

This playful twist on the Old Fashioned mixes cognac, rye, and a rich brown butter syrup for a smooth, indulgent cocktail. Finished with bitters and an orange peel over a big ice cube, it’s the perfect drink for anyone bringing “Drunk Uncle Energy” to the table.

Ingredients

Scale
  • 4 cups brown sugar
  • 2 cups water
  • 1 stick salted butter
  • 1 oz Remy Martin VSOP Cognac
  • 1 oz Old Overholt 114 Rye
  • 1/2 oz brown butter syrup
  • 4 dashes Angostura bitters
  • 2 dashes Regan’s Orange bitters
  • Orange peel

Instructions

For the syrup:

  1. In a pot over medium heat, add 4 cups brown sugar to 2 cups water, stirring until completely dissolved.
  2. In a small saucepan, add 1 stick of salted butter, whisking continuously over medium-low heat until the butter has melted completely and it begins to brown and foam.
  3. Remove from heat and slowly add your brown butter into your brown sugar syrup.
  4. Remove brown butter syrup from heat and let sit for 30-40 minutes or until it reaches room temperature.
  5. Strain through a cheesecloth or fine mesh strainer. Bottle and refrigerate for up to one month.

For the cocktail:

  1. Add all ingredients to a large mixing glass, top with ice, and stir to combine–about 20-30 seconds.
  2. Strain into a rocks glass over a large ice cube. Garnish with an expressed orange peel.

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Story by Maggie Weaver
Recipes by Kaitlin Fellers
Styling by Keith Recker
Photography by Dave Bryce

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Kid’s Choice Mocktail

By
Kaitlin Fellers
-
0
A tall glass of an orange and yellow kid's choice cocktail, garnished with a lime slice and mint, sits on a dark surface.

Why do we need a Kid’s Choice Mocktail for our holiday celebrations? Because we want everyone to celebrate with us! Anyone who has tried to cook for a kid knows how difficult their picky palates can be. Both parents and littles alike will appreciate the familiar childhood flavors of apple cider, lemon, and cinnamon in this spirit-free mocktail. It’s a classic fall quaff that’s suitable for everyone.

Psst…For a more grown-up version, add 1.5 ounces of your favorite spirit!

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A tall glass of an orange and yellow kid's choice cocktail, garnished with a lime slice and mint, sits on a dark surface.

Kid’s Choice Mocktail

  • Author: Kaitlin Fellers
Print Recipe

Description

This spirit‑free mocktail blends apple cider, lemon, and homemade cinnamon syrup for a sweet and cozy drink kids will love. Topped with sparkling soda and a cinnamon stick, it’s refreshing for all ages, with the option to add a splash of spirits for adults.

Ingredients

Scale
  • 1 cup brown sugar
  • 1 cup water
  • 4 cinnamon sticks
  • 2 oz apple cider
  • 1/2 oz cinnamon syrup
  • ½ oz lemon juice
  • Natrona Bottling Bitter Lemon Soda, to top

Instructions

For the syrup:

  1. Add 1 cup brown sugar, 1 cup water and 4 cinnamon sticks broken into pieces to a small pot over medium heat and stir frequently until sugar has dissolved completely.
  2. Let simmer for 8-10 minutes. Remove from heat, let cool to room temperature and strain off solids.
  3. Bottle and refrigerate for up to 1 month.

For the cocktail:

  1. Add all ingredients except for bitter lemon soda to a cocktail shaker. Shake briefly to combine, about 10 seconds.
  2. Strain over ice into a double rocks glass and top with Natrona Bottling Bitter Lemon soda or mixer of choice. (Ginger beer or club soda would also work well here.)
  3. Garnish with a cinnamon stick.

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Story by Maggie Weaver
Recipes by Kaitlin Fellers
Styling by Keith Recker
Photography by Dave Bryce

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The Peacekeeper Cocktail for the Holidays

By
Kaitlin Fellers
-
0
A glass mug of peacekeeper cocktail, garnished with a rose and a lemon peel, sits in front of a blurry, colorful background.

We all know a peacekeeper whenever it comes to the holidays. This person’s skills let them see it all, hear it all, and somehow not drink it all. At any family gathering, you can typically find everyone’s favorite diplomat on the outskirts of the Great Holiday Battle and because of that, the peacekeeper deserves a cocktail that will soothe their nerves just before they have to wade in to soothe the annual family feud. Try brewing them a cup of calming, herbal tea with just a little kick of a soft, botanical gin to help them keep on going strong.

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A glass mug of peacekeeper cocktail, garnished with a rose and a lemon peel, sits in front of a blurry, colorful background.

The Peacekeeper Cocktail for the Holidays

  • Author: Kaitlin Fellers
Print Recipe

Description

This recipe introduces The Peacekeeper, a soothing cocktail designed for the calm mediator at family gatherings. It blends tulsi rose tea syrup, gin, honey, lemon, and bitters into a warm, herbal drink with a gentle kick, finished with a bright twist of lemon peel.

Ingredients

Scale
  • 3 bags Tulsi Sweet Rose tea
  • 1.5 cups water
  • 1.5 cups sugar
  • 3/4 oz Hayman’s Old Tom Gin
  • 3/4 oz rose honey syrup
  • 1/2 oz lemon juice
  • 1 dash Regan’s Orange bitters
  • 1 dash Fee Brother’s Cardamom bitters
  • Lemon peel

Instructions

For the syrup:

  1. In a small pot, add 3 bags of tulsi rose tea to 1.5 cups water and heat until almost boiling.
  2. Remove tea bags and add 1.5 cups white sugar to the tea. Stir until completely dissolved.
  3. Bottle and refrigerate for up to one month.

For the cocktail:

  1. Add all ingredients to a glass double-walled coffee mug, and top with herbal tea of choice.
  2. Stir gently to combine. Garnish with an expressed lemon peel.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Kaitlin Fellers
Story by Maggie Weaver
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Handcrafted Beverages for Everyone at the Holiday Table

By
Samuel
-
0
A tall pyramid of small glasses filled with a vibrant red-orange liquid, with a variety of other cocktails on the left.

Though full of joy, the holidays can also be difficult. Stressful? Full of carefully chosen words designed not to upset those distant relatives you don’t quite see eye-to-eye with? Pittsburgh mixologist bartender Kaitlin Fellers offers a helping hand with a clutch of holiday-themed drinks for every personality. (Even the kids can get in on the fun.)

Handcrafted Holiday Beverages for Everyone

Kids’ Choice

A tall glass of an orange and yellow kid's choice cocktail, garnished with a lime slice and mint, sits on a dark surface.

“Anyone who has tried to cook for a kid knows how difficult their picky palates can be,” Kaitlin says. “Both parents and littles alike will appreciate the familiar childhood flavors of apple cider, lemon, and cinnamon in this spirit-free mocktail. Psst…For a more grown-up version, add 1.5 ounces of your favorite spirit!”

The Peacekeeper

A glass mug of peacekeeper cocktail, garnished with a rose and a lemon peel, sits in front of a blurry, colorful background.

According to Kaitlin, we all know a peacekeeper. “This person is skilled enough to see it all, hear it all, and somehow not drink it all. At any family gathering, you can typically find everyone’s favorite diplomat on the outskirts of the Great Holiday Battle and because of that, the peacekeeper deserves something that will soothe their nerves just before they have to wade in to soothe the annual family feud. Try brewing them a cup of calming, herbal tea with just a little kick of a soft, botanical gin to help them keep on going strong,” she says.

Drunk Uncle

A rocks glass of drunk uncle cocktail with a large ice cube and an orange peel, next to a gold Christmas ornament.

“Even if you don’t have a literal drunk uncle, you can still find someone exuding Drunk Uncle Energy at the dinner table,” Kaitlin says. “Drunk Uncles love brown spirits and big ice cubes, so why not give them both with this variation on the Old Fashioned? The good news? After a few of these, a turkey dinner, and a La-Z-Boy, he’ll be passed out with the remote in no time. Hey, don’t change the channel…he’s watching that!”

The Babysitter

A tall pyramid of small glasses filled with a vibrant red-orange "The Babysitter" cocktail, with a small red Christmas ornament next to it.

“In my experience, the babysitter is usually stuck at the kids’ table because they’re a recent graduate themselves,” says Kaitlin. Hanging somewhere between adolescence and adulthood, they’re too cool for the spirit-free beverages the kids are slurping down but not quite ready for the full-bodied reds their parents are enjoying with dinner. Enter: The Babysitter. Enjoy in a tall glass with dinner or split it into shots to get everyone to join in on the fun.”

Story by Maggie Weaver
Recipes by Kaitlin Fellers
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

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