Food Network Magazine - (11)November 2019

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.

To make

simple syrup,

heat equal parts

sugar and water in

a saucepan until the

sugar dissolves; let

cool. Store in the

fridge for up to

GEOFFREY ZAKARIAN’S a month.

THANKSGIVING MULES

ACTIVE: 15 min l TOTAL: 1 hr 15 min l MAKES: 4

1 heaping tablespoon dried cranberries, for garnish

2 ounces simple syrup, plus more for soaking the cranberries

6 ounces vodka

4 ounces orange juice

4 ounces unfiltered cranberry juice

4 ounces ginger beer

1. Put the dried cranberries in a small bowl and add enough

simple syrup to cover. Let soak until slightly softened, about

1 hour. Meanwhile, chill 4 copper mule mugs in the freezer.

2. For each drink, combine 1½ ounces vodka, 1 ounce each

orange juice and cranberry juice and ½ ounce simple syrup in a

cocktail shaker filled with large ice cubes and shake vigorously.

Add 1 ounce ginger beer, seal the shaker again and gently twist

the shaker back and forth once (this will combine the drink

without making the ginger beer go flat). Strain into a chilled

copper mule mug and fill with fresh ice. Garnish with a few of

the soaked cranberries.

1. Preheat the oven to 325 ̊ and lightly spray a rimmed

baking sheet with cooking spray. Mix 1 teaspoon salt,

the chili powder, cumin, allspice, cayenne, cinnamon and

paprika in a small bowl. Melt the butter in a large skillet

over medium-high heat. Add the sugar and soy sauce

and stir to melt the sugar, then stir in the spices.

2. Add the pecans and toss to coat them in the spiced

butter. Cook, tossing, until the butter is absorbed into

the nuts, 2 to 3 minutes. Spread on the baking sheet

and bake until the nuts are toasted and the coating is

caramelized, 12 to 15 minutes. Let cool slightly on the pan,

sprinkle lightly with salt and serve warm.

Cooking spray

Kosher salt

½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper

¼ teaspoon ground cinnamon

¼ teaspoon sweet paprika

2 tablespoons unsalted butter

¼ cup packed light brown sugar

1 tablespoon soy sauce

2 cups pecan halves

GEOFFREY ZAKARIAN’S SPICED PECANS

ACTIVE: 15 min l TOTAL: 30 min l MAKES: 2 cups

KATIE LEE’S CARAMELIZED

VIDALIA ONION DIP

ACTIVE: 50 min l TOTAL: 1 hr l SERVES: 6 to 8

1 tablespoon extra-virgin olive oil

1 large Vidalia onion, very thinly sliced

8 ounces cream cheese, at room temperature

½ cup mayonnaise

¼ cup sour cream

1 teaspoon Worcestershire sauce

½ teaspoon garlic salt

½ teaspoon onion powder

Freshly ground pepper

1 scallion (green part only), thinly sliced,

plus more for topping

Vegetables (roasted and raw), for serving

1. Heat the olive oil in a medium skillet over medium-high heat.

Add the onion and sauté until beginning to brown, 5 to 7 minutes.

Stir in ¼ cup water and scrape up any browned bits from the

bottom of the pan. Turn the heat to low and cook until the

onion is golden brown, 30 to 35 minutes, stirring occasionally.

If the pan ever looks too dry, add a tablespoon of water.

Let cool completely.

2. Combine the cream cheese, mayonnaise, sour cream,

Worcestershire sauce, garlic salt, onion powder and

½ teaspoon pepper in a medium bowl and beat with a mixer

until smooth. Stir in the caramelized onion and the scallion.

Chill until serving time. Top with more scallions and serve

with vegetables for dipping.

56 FOOD NETWORK MAGAZINE ●NOVEMBER 2019