Pryce Fischer's Spiced Maple Coffee Cocktail

One of the things I appreciate most about coffee is its unifying ability, a quality that can't be said for all drinks. Despite the million different ways people like their coffee, there remains a mutual understanding among coffee drinkers alike that, no matter your preference for the drink, not a word shall be murmured until the first sip of morning brew lands on your taste buds.

You know those people who are able to tap out after one or two cups of coffee? I wish I could be one of them. For me, once the seal's been broken, it's nonstop coffee sipping all day long. And admittedly, I'm really not that picky. Whether it be a pot of the burnt sludge they serve in the break room or a delicately crafted cup, what I'm truly after is the simple sense of comfort that comes from having my gigantic hand clasped around a warm cup of joe.

Pryce Fischer is my friend and neighbor. He works at a local roastery and is someone who takes pleasure in the intricate and subtle nuances that can be extracted from coffee. Lately he's been working on coffee cocktails and I've had the pleasure of getting to be the resident taste tester.

What exactly is a coffee cocktail? Well, it's basically a gussied up mini version of a cold brew or iced latte that can be served with or without booze. They're refreshing, aromatic, and feel so darn classy.

Pryce Fischer's Spiced Maple Coffee Cocktail

Serves 1


1/2 cup cold brew coffee
1 tsp simple syrup
1 tsp vanilla extract
1 tsp maple syrup
heavy whipping cream
cinnamon stick
fresh rosemary
fresh nutmeg


In a shaker, combine the vanilla extract and simple syrup with a few dashes of cinnamon. Add 1/4 cup of cold brew and a few ice cubes. Give it a good shake.

Drizzle the maple syrup on the inside of your glass and add two fresh ice cubes. Strain the contents of the shaker into your glass and add the additional 1/4 cup of cold brew. Top it off with a dash of heavy cream. Garnish with a cinnamon stick, fresh rosemary, and a few grates of fresh nutmeg over the top.

Thanksgiving Pt. 2 - Glazed Carrots + Green Bean Casserole

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Welcome to part two of my Thanksgiving mini series! This year I wanted to compile a few simple, delicious, and trustworthy recipes that anyone interested in hosting a Thanksgiving feast could look to for guidance. Today's post is about making glazed carrots and green bean casserole from scratch.

In case you missed it, here's Thanksgiving Pt. 1 - Coffee Cake + Roast Chicken

Glazed Carrots

Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child

Serves 6


2 lbs carrots, peeled
2 cups beef stock
3 Tbsp brown sugar
8 Tbsp unsalted butter, cut up
salt and pepper, to taste
1 Tbsp fresh parsley, chopped (optional)


For the carrots: In a saucepan that has a lid, place the carrots, pour in the beef stock, and sprinkle with brown sugar. Arrange the pieces of butter across the pan and add a pinch of pepper.

Set the saucepan over medium heat and cover. Bring to a boil and allow to cook for about 40 minutes, or until the carrots are tender and the liquid has reduced to a syrupy glaze.

NOTE: After the first 25 minutes or so, watch the carrots carefully to make sure they don't burn!

To serve: Turn the carrots into a warm platter or serving dish and sprinkle with chopped parsley

Green Bean Casserole

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Adapted from All-Time Best Thanksgiving Recipes by Cook's Illustrated

Serves 6-8


1 1/2 cups bread crumbs
2 Tbsp unsalted butter, cut into 1/4" pieces
1/4 tsp salt
1/8 tsp pepper
2 Tbsp dried onion flakes

Green Beans & Sauce
2 lbs green beans, trimmed and halved crosswise
3 Tbsp unsalted butter
1 lb mushrooms, diced into 1/2" pieces
3 garlic cloves, minced
salt and pepper
3 Tbsp all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream


For the topping: In a medium sized mixing bowl, combine the breadcrumbs, butter, salt, pepper, and onion flakes. Using your fingers, gently rub the pieces of butter into the mixture until all butter has been incorporated. Set aside.

For the green beans & sauce: Preheat the oven to 425 degrees Fahrenheit and adjust oven rack to middle position. Pour 4 quarts of water and 2 Tbsp salt into a Dutch oven or large pot and bring to a boil. Add green beans and cook until soft and slightly overdone but not mushy, about 9 minutes. Drain green beans into a colander and rinse with cold water to stop the cooking. Set aside to drain and dry.

In a large 12 inch oven-safe skillet or saucepan, melt the butter over medium-high heat. Once butter has melted and foam subsided, add the mushrooms, garlic, 1 tsp salt, and 1/8 tsp pepper. Cook until mushrooms have released their juices and the liquid has evaporated, about 6 minuted. Add the flour and stir constantly for 1 minute. Add the broth, stirring constantlyand scraping up any coagulated bits that may have adhered to the sides and bottom of the pan. Bring to simmer and add the cream. Reduce heat to medium and simmer for about 12 minutes or until sauce has reduced to 3 1/2 cups. Season with 1/2 tsp pepper and salt to taste.

To assemble: Add green beans to cream sauce and gently toss until evenly coasted. Spread evenly across skillet or if using a baking dish, turn contents into baking dish and spread. Sprinkle with the breadcrumb topping and baking in the lower third of the oven until the topping has become golden brown and the sauce is bubbling around the edges. Serve immediately.

Thanksgiving Pt. 1 - Coffee Cake + Roast Chicken

Welcome to the first of my two part Thanksgiving mini series! This year I wanted to compile a few simple, delicious, and trustworthy recipes that anyone interested in hosting a Thanksgiving feast could look to for guidance.

Autumn is my favorite season and there's truly no other time that beckons you to the kitchen like fall. Even before I started learning to cook, I wholeheartedly desired to host a homemade Thanksgiving feast for friends and family but didn't really know where to start. For anyone reading, I hope this mini series serves as a guide in helping you host a Thanksgiving feast you and your family can enjoy. Here's what you can look forward to in this and the following posts:

PART #1 –

Cranberry Orange Rosemary Coffee Cake

Roasted Chicken with Spiced Apples & Sausage

– PART #2 –

Green Bean Casserole

Glazed Carrots

Admittedly, this menu is somewhat modest, especially in comparison to the smorgasborg you may be used to. Don't worry about it! You don't have to cook an elaborate or complicated meal. Keep it simple and have fun.

Cranberry Orange Rosemary Coffee Cake

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Adapted from Baking Illustrated by the Editors of Cook's Illustrated

Serves 16

What I appreciate most about a good coffee cake is that it's a 'wild card', meaning you can pair it with just about anything. It's such a safe bet because everyone loves it and this version that I've adapted from Baking Illustrated can be tweaked to your liking in a few different ways.


Fruit Filling
1 cup fresh cranberries, halved
zest of 2 medium oranges
1 Tbsp chopped fresh rosemary
dash of Angostura bitters
1 Tbsp granulated sugar
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 Tbsp cinnamon
1 tsp allspice
1 tsp ground ginger
1 tsp nutmeg
2 Tbsp cold unsalted butter
1 cup walnuts, chopped
4 large eggs
1 1/2 cup sour cream
1 Tbsp vanilla extract or vanilla bean paste
2 1/4 cups all-purpose flour
1 1/4 cups granulated sugar
1 Tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
12 Tbsp unsalted butter, softened but still cool, and cut into 1-inch cubes


For the fruit filling: In a small bowl combine the cranberries, orange zest, chopped rosemary, bitters, and granulated sugar and stir gently to combine. Set aside for atleast 30 minutes to allow flavors to meld.

For the streusel topping: In a food processor, combine the four, granulated sugar, brown sugar, cinnamon, allspice, ground ginger, and nutmeg. Pulse a few time to combine. Remove 1 1/4 cup of the sugar mixture to a small bowl. With the remaining sugar mixture in the food processor, combine the butter and walnuts and pulse until the nuts and butter have broken down into small pebbly pieces. Set aside.

NOTE: If you don't have a food processor, no sweat. Instead, you can chop the walnuts into small pebbly pieces with a knife and incorporate the nuts and butter by hand. I may actually prefer this method because it means not having to wash the food processor bowl and attachments!

For the cake: Preheat the oven to 350 degrees Fahrenheitand adjust the rack to the lowest position. Grease a tube pan or angel food cake pan. If using an angel food cake pan, it's recommended that you place a parchment cutout in the base of the pan to help prevent any possible leakage.

In a medium sized mixing bowl, place the eggs, sour cream, and vanilla and stir until combined. Set aside.

In the bowl of a stand mixer, place the flour, sugar, baking powder, baking soda, and salt. Stir on low until combined, about 30 seconds. Add the butter and 1/2 cup of the sour cream mixture and continue mixing on low speed until well combined. Once combined, increase to medium speed and allow to mix for 30 seconds. Turn the mixer speed down to medium low and in 3 additions, begin incorporating the sour cream mixture, waiting 20 after each addition before adding the next. Scrape down the sides of the bowl as needed. Once all of the sour cream mixture has been incorporated, increase the mixer speed to medium high and beat for 1 minute, allowing the batter to increase in volume and become pale in color.

To assemble: Place 2 cups of the batter into the greased tube pan/angel food cake pan and smooth with a rubber spatula. Sprinkle half of the cranberry mixture on top of the batter, then half of the streusel (without nuts). Repeat, spreading 2 more cups of batter, the remaining cranberry mixture and remaining streusel (without nuts). Spoon in the remaining batter and top with the streusel nut mixture.

Place on a rimmed baking sheet and bake in the lower third of the oven for 50-60 minutes until firm to the touch and a toothpick inserted into the center comes out clean. Once baked, allow to cool in the pan for 30 minutes, then remove to a wire rack to cool for another 2 hours.

NOTE: To remove the cake from the cake pan, place a baking sheet over the top of the pan and then invert. Then place a wire rack over the exposed bottom of the cake and reinvert. Sprinkle the loose streusel back over the top of the cake.

Once cool, sprinkle with powdered sugar, garnish with fresh rosemary & cranberries, and serve!

Roast Chicken with Apples & Sausage

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Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child

Serves 4

Thanksgiving aside, this dish has become a regular in our household. If you've never roasted a whole chicken before, the process can seem a bit intimidating. This is one of those things where the bark is definitely worse than the bite. It's so simple and once you get it down, it will easily become a go-to in your household as well.


1/2 lb breakfast sausage
4-5 crisp eating apples, such as Honeycrisp or Golden Delicious
1 Tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp salt
1 Tbsp fresh chopped sage
2 Tbsp cognac or bourbon
1/4 cup dry red wine
1/4 cup beef stock
whole chicken, 3 lbs
2 Tbsp unsalted butter, softened
1/2 tsp salt


For the spiced apples and sausage: Peel, core and quarter the apples. Cut each quarter into 2-3 lengthwise segments. If you have one of those handy corer slicer tools it works perfectly here. Set aside.

Place a large skillet or Dutch oven with 1 Tbsp cooking oil over medium heat. Once hot, place the sausage in the skillet and cook until just browned. Once browned, remove sausage from the skillet with a slotted spoon to a bowl and set aside, leaving as much of the rendered fat in the skillet as possible.

Once the sausage has been removed, place the apple slices in the skillet and briefly stir to coat the slices with the hot fat and oil. Sauté until beginning to brown and soften, but still keep their shape.

Remove to a bowl and sprinkle with the sugar, cinnamon, salt, and sage and gently fold to coat the apples, making sure not the mash them. Pour in the cognac or bourbon, and gently fold once more.

In a small mixing bowl or measuring cup, mix the red wine and beef stock. Remove any remaining fat and oil from the skillet and pour in the wine mixture. Deglaze the pan by scraping away any bits of sausage or apples that may have adhered to the pan. Increase temperature to high heat and boil down the wine mixture until it has been reduced to about 3 tablespoons. Pour over the sausage.

Once the sausage and apple slices have slightly cooled, combine and set aside.

For the chicken: Remove the chicken from its packaging and using a knife, scrape away any small feathers that may have been missed during processing. Blot dry with paper towels.

Smear the butter over the entire exterior of the chicken. It's important that you thoroughly smear the butter because this is what's going to help the chicken skin brown and crisp. Sprinkle with salt.

To assemble: Position an oven rack in the lower third of the oven and preheat the oven to 350 degrees Fahrenheit.

Place the chicken breast up into a roasting pan or baking dish big enough for the chicken to fit somewhat snugly. If the skillet you were using for the apples and sausage is oven safe, you can use that and save yourself an extra dish! At home, I use the 12-inch braiser seen in the photos above.

Stuff the inside of the chicken with the apple and sausage mixture and place into the center of the roasting pan. Then, strew the remains of the mixture in the pan around the chicken.

Place into the lower third of the oven and roast for about 1 hour and 20 minutes, removing from the oven and basting with the fat in the roasting pan every 15 minutes.

The chicken is done when the internal temperature reached 165 degrees Fahrenheit and the juices from the chicken run a clear yellow color. If not done, continue roasting for 5 minutes and test again.

Once the chicken has cooked, remove from the oven and either serve from the baking dish or move to a platter with the apples and sausage scattered around it.