Brown Ale French Onion Soup

The broth of this soup is the star. It pairs perfectly with the soft onions and salty cheese.

Brown Ale French Onion Soup

Ingredients
1/2 cup butter
3 large onions, sliced
2 tablespoons brown sugar
1/2 teaspoon salt
3 cloves of garlic, minced
2 teaspoons fresh thyme chopped
3 tablespoons flour
3/4 cup brown ale
4 cups beef broth
1 tablespoon balsamic vinegar
1/2 ounce gruyere cheese, grated
1/2 ounce fontina cheese, grated
Garlic croutons, for serving

Directions
In a large pot, melt the butter over medium low heat. Add the onions and sprinkle with brown sugar and salt. Cook over medium low heat for 45 to 50 minutes, stirring occasionally, until the onions are golden and caramelized  Stir in the garlic and fresh thyme. Cook for 2 to 3 minutes. Add in the flour and cook for an additional 2-3 minutes. until golden.

Stir in the brown ale, Scrape any brown bits that have gathered on the bottom of the pot. Cook until reduced to almost no liquid. Stir in the beef stock and balsamic vinegar. Increase the heat to medium-high and bring the liquid to a boil. Reduce the heat and simmer for 30-35 minutes until thickened. 

Divide the soup among oven safe single serving crocks or baking dishes. Top with both cheeses and croutons. Place the crocks under the broiler for 2 to 3 minutes or until the cheese is melty and bubbly. Remove from heat and serve immediately.

Mango Rum Swizzle Cocktail

Sweet and smooth

Mango Rum Swizzle Cocktail 

Ingredients
2 ounces white rum
1 ounce mango nectar
1 ounce lime juice
1 ounce simple syrup
1/2 ounce lemon lime soda
Mango slices and mint sprigs, for garnish

Directions

Fill a cocktail shaker with ice. Add white rum, mango puree, lime juice and simple syrup. Shake until well chilled. Strain the mixture in a chilled glass with ice. Add a splash of lemon lime soda. Garnish with mango slices and mint sprigs.

Beachside Candy Breeze

Sweet with a tart finish

Beachside Candy Breeze 

Ingredients
1 ounce coconut rum
1 ounce pineapple juice
1 ounce mango juice
1/2 ounce grenadine
1/2 ounce lime juice
Whipped cream, for topping
Colorful sprinkles or gummy bears, for garnish

Directions
Pour  grenadine on bottom of glass. 

In a cocktail shaker, combine coconut rum, pineapple juice, mango juice and lime juice. Shake until well chilled. Strain the mixture into the glass to rest on top of the grenadine. Add a generous dollop of whipped cream and sprinkles on top. Add a gummy bear for garnish.

Spiced Mango Rum Punch

Fruity and tart

Spiced Mango Rum Punch

Ingredients
1 1/2 ounces spiced rum
1 1/2 ounces mango juice
1/2 ounce lime juice
1/2 ounce simple syrup
Dash Angostura bitters

Directions
In a cocktail shaker, combine spiced rum, orange juice, lime juice, simple syrup and bitters with ice. Shake until well chilled. Strain into a glass.

Yeast Rolls with Honey Cinnamon Butter

Soft rolls with a crispy outside paired with a heavenly sweet butter.

Yeast Rolls with Honey Cinnamon Butter

Ingredients
1 cup milk
3 tablespoons butter, melted, divided use
1 package active dry yeast
1/4 cup plus 1 teaspoon sugar, divided
1/4 cup warm water
4 cups flour
1 egg
1 teaspoon salt
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon cinnamon

Directions
Heat the milk to 180 degrees on the stovetop or heat in a microwave-safe bowl and cook it for one minute. Add two tablespoons of melted butter and stir until it's well mixed. Let the milk cool to lukewarm.

In a stand mixer bowl, combine the yeast, 1 teaspoon sugar and the warm water (under 110 degrees). Let the mixture sit for 5 minutes until it becomes frothy and bubbly.

Add the cooled milk, remaining 1/4 cup sugar  and 1 1/2 cups of flour to the yeast mixture in the mixing bowl. Mix with dough hook at medium speed until the mixture is well combined. Add the egg, salt and another 1-1/2 cups of flour. Continue to mix on medium speed for 4 to 5 minutes, adding the remaining cup of flour until it forms a soft, slightly sticky dough.

Turn the dough out onto a lightly floured work surface and gently knead for 1 minute. Place the dough in a greased bowl and cover it with a damp kitchen towel. Let it rise until it doubles in size, about an hour.

Preheat the oven to 350 degrees and grease a baking sheet.

Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12- by 8-inch rectangle about 1/2 inch thick. Cut the dough into shapes or cut into rectangles and shape into round rolls.. Place each roll on a greased baking sheet and allow to rise until they double in size, about 15 minutes.

Bake the rolls for 10 to 20 minutes, until the tops are golden brown. Remove from the oven and brush with the remaining tablespoon of melted butter.

Make the cinnamon butter by whipping together softened butter, powdered sugar, honey and cinnamon until the mixture is light and full of air. Serve the rolls warm with the cinnamon butter. 

Trash Can Punch Bucket

Sour and potent  

Trash Can Punch Bucket

Ingredients
1 ounce vodka
1 ounce light rum
1 ounce peach schnapps
1 ounce blue curaçao
1 ounce cranberry juice
1 ounce lime juice
1 ounce orange juice
Orange slice, lime wedge, maraschino cherry, gummy worms or gummy rings or mini paper umbrellas for garnish

Directions
Fill a small party bucket or large serving cup with crushed ice. Add vodka, light rum, peach schnapps, blue curaçao, cranberry juice, lime juice and orange juice. Stir until well combined. Garnish with orange, lime, cherry, gummy candy, tropical fruit or umbrellas.

Dragon’s Blood Punch

Sweet, fruity and strong

Dragon’s Blood Punch

Ingredients
12 ounces spiced rum
8 ounces cranberry juice
6 ounces pineapple juice
2 ounces grenadine
Dragon fruit slices
Pineapple chunks
Blackberries
Maraschino cherries

Directions

Fill a punch bowl or pitcher with ice. Add the spiced rum, cranberry juice, pineapple juice and grenadine. Stir well until chilled and evenly mixed. Top with dragon fruit slices, pineapple chunks, blackberries, and cherries.