Thanksgiving Week! Ask Colin Cowie!

Colin Cowie is someone I adore not just for his accent or for the fact that he is an impeccable dresser. His style and hyper organization make him the kind of gay man I adore. Wait, I adore all gay men....Oh well, his style is fabulous and so is his cooking!!!

Here's a little something from the Colin Cowie website!

"When guests arrive, offer a delicious apple cider spiked with rum; it'll certainly get the conversation flowing and everyone into a relaxed mode. Appetizers aren’t a necessity, primarily because the meal itself is more than enough, and no one will go home hungry (or without leftovers!). Starting with a soup allows for some flexibility should a guest be running late, if you get caught up in conversation, or if a dish or two happens to take longer to cook than expected. Soup can be left to simmer on the stove until you're ready to sit down without being concerned that your timing is off. This time of year, a little peace of mind goes a long way!"




"Get the conversation flowing with a delicious seasonal cocktail that serves as a tasty thirst quencher before the meal."

Ingredients

* 2 ounces brandy
* 1 ounce light rum
* 3 ounces apple juice
* 1/2 ounce lime juice
* 1 teaspoon dark Jamaican rum

Instructions

Shake well with ice. Strain into tall 10-ounce glass. Float dark rum on surface and garnish with slice of lime.

Note: This recipe can be made in pitchers by multiplying the quantities accordingly. Don't add ice to the pitcher, rather stir the mixture and pour over ice instead.




How about this recipe for his pumpkin fritters!!!!




Ingredients:
Serves 10

* Canola or vegetable oil , for frying
* 1/2 cup all-purpose flour
* 4 tablespoons granulated sugar , plus 3 tablespoons for finishing
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon , plus 1 tablespoon for finishing
* 1/2 teaspoon salt
* 2 large eggs
* 1 can (15 ounces) pure pumpkin
* Vanilla ice cream , for serving

Line a baking sheet with paper towels; set aside. Attach a deep-fry thermometer to a medium-heavy saucepan. Set over medium heat, add 1 inch oil and heat until the temperature reaches 350°.

Meanwhile, in a small bowl, stir together flour, 4 tablespoons sugar, baking powder, 1 teaspoon cinnamon and salt. In a medium bowl, whisk eggs until blended. Whisk pumpkin into eggs until combined. Add flour mixture to pumpkin; stir just until combined.

Drop batter by heaping tablespoonfuls into oil, four at a time. Fry until golden brown, turning occasionally, about 4 minutes. Using a slotted spoon, transfer fritters to paper towels. To test for doneness, press lightly; fritters should spring back. (They will deflate slightly as they cool.) Repeat with remaining batter.

In a small bowl, stir together remaining 3 tablespoons sugar and 1 tablespoon cinnamon. To serve, arrange fritters on dessert plates. Sprinkle with rounded teaspoonfuls cinnamon mixture; serve with ice cream.

Okay, I think these will make it to the table in Florida!!!