Cranberry Hot Toddies & Crab and Artichoke Dip
Sticking with a seasonal theme, both the cocktail and the appetizer for this week’s Happy Hour at Home feature ingredients that come to mind at this time of year.
The cocktail, Cranberry Hot Toddies, is one that is easy to make ahead of time - in fact it’s better if you make it an hour or so prior to serving. The beautiful red color is cheery on these gray days and the warmth is just what is needed to chase the chill away. What is especially nice about this drink is that it can also be used in its virgin form, so can be served to children or those who just prefer not to drink alcohol. It’s much like spiced apple cider but with a bit of a twist.
The appetizer, Crab and Artichoke Dip, can also be prepared earlier in the day and then popped into the oven 15 to 20 minutes prior to serving. You can even spread out your prep work over a couple of days by slicing the onions and artichokes and grating the cheese the day before, then mixing it altogether early the day of. This appetizer is always popular at my Holiday Party.
Cranberry Hot Toddies
Makes 8 cups
2 satsumas, tangerines or oranges, sliced
About 40 whole cloves
1½ quarts pure, unsweetened cranberry juice*
1 cup sugar, or to taste
1½ cups amber rum, if desired
Stud the rind of each satsuma round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, satsuma rounds and sugar, covered, for at least 5 minutes but up to an hour.
Stir in rum.**
Serve toddies with clove-studded tangerine rounds in heatproof glasses.
* Trader Joes carries a line of unsweetened juices including, Pure Cranberry. However if you can’t find unsweetened juice, use cranberry juice cocktail and omit the sugar.
** Instead of stirring in the rum, I often add a shot of rum to the cup and then fill with the hot cranberry juice. This facilitates using the toddies both with and without alcohol. Also, if you happen to have any leftover, it can be cooled and refrigerated and used as a spiced cooler.
Crab and Artichoke Dip
1 cup mayonnaise
¼ - ½ pound Dungeness crab meat*
2 oz thinly sliced onions
¼ pound chopped artichoke hearts
2 oz shredded Parmesan cheese
Preheat oven to 350°
Mix all ingredients thoroughly but being careful not to break up the crab too much. Portion mixture into 6 oz ramekins or other small baking dishes. (This amount should make 2 - 3 dishes.)
Bake for 15 to 20 minutes, until dip is hot and starting to bubble slightly.
Serve with sliced, lightly toasted baguette or crackers.
* I prefer to use fresh crab meat for both the taste and the texture but you can use canned, if desired. The canned will blend in more, and will add flavor but not nearly as much texture.
