Lisa Riedl & Anna Schaber are the duo behind the food website, Garnish with Lemon. Years of answering SOS calls from friends and family about what to make for dinner spurred Lisa and Anna to launch their blog as a resource for approachable, seasonal recipes plus tips to make everyday entertaining effortless. During Minnesota summers, you’ll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world’s problems, including how to get their kids to eat more veggies.
Fall is in the air, and for our family that means it’s time for apple picking!
Apple picking is a tradition in our house. We’ve gone to the same orchard every year since the kids were small. And although they are less enamored with the petting zoo and wagon rides as they were back then, they still get excited about plucking fresh apples from the trees. Of course, no orchard trip is complete without a stop in the orchard snack shack for apple mini donuts. And we never leave without at least a couple gallons of fresh apple cider in the trunk. Hot or cold, fresh cider is a quintessential fall beverage and the base for this slow cooker Bourbon Citrus Sipper
Many of us rely on our slow cookers to save the day when time is tight. Pop a handful of ingredients in that bad boy, and dinner is waiting for you when you walk in the door. But slow cookers are also fantastic tools to use when serving beverages for groups of people. In this BHG recipe, fresh apple cider is mulled with cinnamon sticks and whole cloves for a few hours before adding tangy citrus slices to keep the flavor bright. Bonus: the whole house smells like fall.
The original version of this Bourbon Citrus Sipper
calls for anise seeds and pouring bourbon directly into the mix, but since we’re not big anise fans, I omitted the seeds. I also kept the crock of mulled cider alcohol-free and placed the recommended bourbon and a shot glass next to the mugs. Keeping the booze on the side is a simple way to create a single beverage option that pleases kids and adults alike.
Plus serving only one drink means less time tending bar and more time enjoying your guests. Who can argue with that?