This thanksgiving we are toasting with local Georgia apples! We are always so thankful to those who have supported my blog, bought my cook book and have come to Ireland with Shamrock and Peach tours. A small business relies on word of mouth for it’s success and I always love to support local producers here in Georgia with all of my recipes. So, here is a lovely wee recipe for Appletini’s to welcome your guests before the Thanksgiving feast. So, wishing you all a healthy and happy Thanksgiving!
Jonagold and Mutsu apples
Slainte and thankful!
Emerald Isle Green Appletini
2 oz vodka
1 oz apple liqueur (apple snaps)
1 oz freshly pressed apple juice
Green apple (cored and sliced)
How to make it
Fill a shaker three quarters full of crushed ice.
Add the vodka, apple liqueur and freshly pressed apple juice.
Each year we make our annual trek up to the North Georgia Apple Barns. We fill up our car with local apples, apple cider, sourwood honey, apple butter and freshly dipped toffee apples. The other Southern ‘fall must’ is to eat a hand fried Apple Pie with ice cream and somehow it’s not quite fall without enjoying one.
When we drive through North Georgia’s apple country it makes us think of our Co. Armagh homeland and the ties from our Scots Irish settlers many years ago. It seems ‘the apple doesn’t fall far from the tree’ after all.
Hope you enjoy a few of our pictures and enjoy these last few days of fall!
I love this time of year, as I know many of you do also, and in concert with all the pumpkins and apples and Fall goodness may I present a new favorite for you…yep, White Chocolate Pumpkin Macaroons
Thanks to my friend Chloe, who just graduated in Baking and Patisserie Arts from Le Cordon Bleu in Atlanta, we created this seasonal fall Macaroon with a delicious Pumpkin and White Chocolate buttercream. yum.
We could not resist
Chloe and Judith
Here is the recipe for our Fall Macaroons (and thank you to the talented Chloe and we wish you every possible success for your future career in the Patisserie Arts)!
Pumpkin White Chocolate Macaroon
For the cookie:
4.23 oz almond flour/meal
7.05 oz confectioner’s sugar
3.17 oz egg whites (~3 large egg whites) at room temperature
¼ tsp cream of tartar
Pinch of salt
1.76 oz granulated sugar
1 tsp vanilla extract
Line two baking sheets with parchment paper
Prepare a pastry bag with a large round tip
Using a food processor, pulse the powdered sugar and almond flour into a powder
Sift several times until there is little to no almond bits left
In electric mixer, whisk egg whites, salt, and cream of tartar. Beat until egg whites foam
With mixer on medium high, add sugar 1-2 Tbsp at a time and continue until stiff peaks form
Add in vanilla and beat for an additional minute to incorporate
Sift the almond flour and confectioner’s sugar and gently fold into egg whites gradually
Transfer batter into pastry bag and pipe onto baking sheet, making evenly sized circles
Let shells sit for 20-30 minutes to dry. Check for a skin to form on the top of the cookie (should not stick to finger when touched)
Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shell has hardened. Be sure to rotate cookies halfway through baking
Cool completely on cookie sheets before peeling from the parchment
For the filling:
3/8 cup Kerrygold butter at room temperature
1/8-1/6 cup pumpkin puree
3/8 cup white chocolate
½ tsp vanilla extract
2-3 cups confectioner’s sugar
Prepare a piping bag with a large round tip
Whip the butter and pumpkin puree until fluffy and light in color
Melt the white chocolate over a double boiler and drizzle into the butter mixture while slowly continuing to whip
Once fully incorporated, add vanilla and continue to whip for 30 seconds longer
Gradually add the confectioner’s sugar until desired piping consistency has been reached
Transfer filling into the piping bag and pipe a small amount onto one cookie
Top with another cookie to make the macaroon sandwich