Spirited Spiced Pumpkin Oatmeal
1/2 cup thick rolled oats
1/4 cup raisins
1/2 teaspoon pumpkin pie spice
1/4 cup pumpkin puree
1/2 cup water
1 cup eggnog
1 ounce Great Lakes Distillery Pumpkin Spirits (or equivalent)
Add all but pumpkin spirits to a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and cover, stirring occasionally for 20 minutes. Remove cover and add one ounce of pumpkin spirits, stirring to combine. Cook for an additional 3-5 minutes or until oatmeal has reached the consistency of your choice.
Makes about 18 meatballs
For blackberry barbecue sauce:
12 ounces (about 4 cups) fresh or frozen blackberries
2 tablespoons butter
1 small yellow onion, finely chopped
1 jalapeño pepper, finely chopped
1 medium clove garlic, minced
2 teaspoons fresh thyme, chopped
4 tablespoons apple cider vinegar
2 tablespoons blackstrap molasses
a generous 2 tablespoons brown sugar
2 tablespoons prepared mustard
½ cup ketchup
½ teaspoon salt
3 tablespoons butter
1 large egg
½ cup bread crumbs
¼ cup grated Parmesan cheese
¼ cup chopped parsley
2 medium cloves garlic, minced
¼ cup shallot, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound ground turkey
To make blackberry barbecue sauce:
Puree the blackberries in a food processor or blender until finely blended. Set aside.
Melt the butter in a medium saucepan. Add onions and jalapeño and cook over medium heat until the onions have softened and are beginning to brown. Add garlic and thyme and continue to cook for approximately one minute. Add blackberries and allow the mixture to simmer for approximately ten minutes.
Add remaining ingredients, bring to a boil, and simmer for ten more minutes. Stir in salt. Remove from heat and strain through a fine mesh strainer to remove seeds. Allow to cool if not using right away. Can be made ahead. Will keep for 2-3 weeks in the refrigerator
To make the meatballs:
Place egg into a large bowl and beat until blended. Add bread crumbs, Parmesan, parsley, garlic, shallot, salt and pepper. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the butter in a heavy large frying pan over medium-high heat. When foam dissipates, add the meatballs and saute until browned on all sides, about 5-7 minutes. Turn off heat. Transfer the meatballs to a plate. Wipe out excess oil. Return all the meatballs to the pan and ladle 2-3 cups of the barbeque sauce over the top. Turn the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through, about 20 minutes.
Additional barbeque sauce is great on grilled chicken, pork, or ribs.