Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use a pressure cooker to speed up the process for making sweet, buttery, Caramelized Onions in the Instant Pot.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe, like these Caramelized Onions.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

PIN IT! ‘Caramelized Onions Made in the Instant Pot’

Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 Cups

Caramelized Onions in the Instant Pot

Caramelized Onions in a White Serving Bowl

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnay

Instructions

  1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
  2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
  3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
  4. Add white wine and cook down again until wine is evaporated.
  5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 115Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 557mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Top 10 Wine and Cheese Pairings

Top 10 Wine and Cheese Pairings

Top down view of a cheese board with a variety of cheeses, crackers and fruit along with a few glasses of red and white wine.

Wine and Cheese Party

What’s not to love about wine and cheese? These are two incredible indulgences that enhance each other when enjoyed together… especially if you find the perfect pairing. It can be tricky, however, if you’re a cheese pairing newbie so I pulled together my Top 10 List of Wine and Cheese Pairings as an easy reference guide.  Read it along with my Top 10 Best Cheap Wines Under $20 list to nail your wine and cheese pairing menu.

How to select the perfect pairings

To craft the best wine and cheese pairings, it’s important to consider the structure of the wine, the texture of the cheese, and both their aromatic characteristics. You want all of the components to be complimentary. Look out for my notes on both throughout my top 10 list. Bold cheeses should be matched with bold wines. When in doubt, look for cheeses produced in nearby regions to your wine; they tend to go well together!

How to eat cheese with wine

Pour your glasses of wine. Serve your cheese whole with the appropriate cheese knifes alongside slices of baguette or crackers (my favorite Keto Crackers). That’s really all you need!

 

To eat your cheese while enjoying your wine, there’s no need to overthink it. The best approach is to take a piece of cheese, place it or spread it on your bread, and take a bite. Enjoy your cheese, then take a sip of the wine. The wine will complement the cheese, cut its creaminess or savoriness depending on the type of cheese and the wine. The flavors of the wine and cheese are both enhanced when enjoyed simultaneously. You’ll keep wanting another bite and another sip, on repeat until you’re out of both cheese and wine!

My favorite cheese knife set – makes a great holiday gift idea!

The Top 10 Wine and Cheese Pairings

Champagne Cheese Pairing:

Délice de Bourgogne

Champagne or any traditional method sparkling wine is a perfect pairing for soft cheeses like Délice de Bourgogne or triple crème Brie. Traditional method sparkling wines offer freshness and notes of toast and brioche, which pair beautifully with the delicate earthy aromas in cheeses like Délice de Bourgogne. The carbonation and freshness of the sparkling wine cuts the creaminess of the cheese. It’s the ultimate wine and cheese pairing. Champagne brand we love: Mumm Napa

Sauvignon Blanc Cheese Pairing:

Goat Cheese

Sauvignon Blanc is super fresh with notes of lemon and fresh cut grass. Its freshness cuts the creaminess of a Chèvre-style goat cheese. The vegetal aromatic characteristics of Sauvignon Blanc complement the earthy notes of the goat cheese. It’s a fantastic combination. Sauvignon Blanc brand we love for food pairings: The Crossings.

 

An unoaked citrus-forward Chardonnay is a great alternative that would pair well with goat cheese. A Chenin Blanc wine with notes of lime and yellow apple is also a nice pairing. 

Off Dry Riesling Cheese Pairing:

Cheddar

Rieslings range in sweetness levels, but an off dry Riesling with its notes of green apple, lime, white flowers, and delicate minerality is a fantastic pairing for medium-aged cheeses like Cheddar or Jarslberg. The freshness of Riesling balances out the creaminess of these cheeses. The little bit of sweetness in the wine cuts the savoriness of the cheese. It’s like cheddar on a green apple slice with honey drizzled on top but in the form of a perfect wine and cheese pairing. Our absolute favorite Riesling brand: Dr. Loosen

Pinot Grigio Cheese Pairing:

Baby Swiss

Pinot Grigio has notes of lemon, apple, and honeysuckle on the nose and a saline quality on the palate. It beautifully complements the buttery, creamy notes of Baby Swiss cheese while offering freshness and a tiny bit of much-needed salinity. Think of it as the crystal salt on homemade butter on bread. It’s a wonderful pairing. Our favorite Pinot Gris for pairing: La Crema.

Moscato Cheese Pairing:

Brie

Moscato D’Asti is a slightly sweet sparkling white wine from Northwest Italy. Its notes of Meyer lemons and peaches complement the pungent aromatic notes found in Brie. The effervescence in Moscato cuts the creaminess of the Brie, and makes you want to keep going back for more. If you want to make a charcuterie board, add some cured meats; the sweetness in the Moscato will balance out the salinity beautifully!

Tokaji Aszú Cheese Pairing:

Blue Cheese

Tokaji Aszú wines originate from Hungary and Slovakia, and they are made primarily from the Furmint grape. Tokaji is a sweet, dessert wine that pairs beautifully with blue cheeses like Stilton or Roquefort. Blue cheeses are quite pungent, a little floral, and create a mouth-watering effect. The sweetness in Tokaji wines counterbalances the richness and savoriness of the blue cheese. Tokaji’s aromas of nectarine, apricot, orange, marigold, and honey are a beautiful complement. Sauternes from France and Ruby Ports from Portugal are also great wine pairings for blue cheeses.

Pinot Noir Cheese Pairing:

Comté

Pinot Noir is light and earthy with notes of strawberry and raspberry. It’s a very versatile wine for a cheese pairing, but it’s the perfect match for Gruyère de Comté. Comtés are famous for taking on different aromatic characteristics depending on the time of year they were made and where. Fun fact, they have 83 official descriptors! Loosely categorized, they can be lactic, fruity, spicy, vegetal, roasted, or have an animal quality on the nose. Regardless, Pinot Noir’s complex aromatic profile and freshness beautifully complements any of the possible characteristics found in Comté. Inexpensive Pinot Noir: Yellow Tail

Merlot Cheese Pairing:

Camembert

A fruity Merlot, with notes of ripe and jammy raspberry and plum, is excellent with a soft and creamy Camembert. Merlot sees a bit of oak aging as well, which adds that little bit of nuttiness and spiciness to the pairing. Merlot is moderately fresh and slightly tannic, complementing the rich, buttery texture of Camembert. This pairing is a must-try! Our favorite Merlot producer: Duckhorn Vineyards.

Rioja Cheese Pairing:

Manchego

Red Rioja from northwest Spain is made primarily from Tempranillo grapes. Riojas have notes of cherry, dill, and vanilla which pairs well with Manchego’s fruity, nutty notes. Riojas are bold, fairly tannic, and moderately full-bodied which rounds off the crumbly texture of Manchego. Add some Jamón Ibérico and you’ve got a wonderful trio.

Cabernet Sauvignon Cheese Pairing:

Aged Gouda

Aged cheeses in general are great with Cabernet Sauvignon. Cabernet Sauvignon is tannic, black fruit-driven, and bold so it holds up well with aged cheeses. Aged gouda, aged cheddar, and Parmigiano Reggiano all generally have a nutty quality to them. This works beautifully with the slightly jammy blackberry fruit notes you find in some Cabernet Sauvignons. Our favorite Cabernet Sauvignon: 2014 Double Lariat.

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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Originally posted at Foodie And Wine

Food and Wine Pairings With Revel Wine Club

Food and Wine Pairings With Revel Wine Club

Picture of three wine bottles, a wine opener and Revel Wine Club welcoming paperword.

Tis’ the season to be merry, bright and full of holiday cheer. Don’t let that holiday cheer fill you up too much – remember to leave room for decadent and classic food and wine pairings. 

Last month we introduced you to our new BFF, Revel Wine Club. If you haven’t checked them out yet, head over now and read up. This month we’re pairing up our favorite Revel Wine Club selections with our favorite Foodie and Wine recipes.  A virtual Food and Wine Pairings event, if you will. 

Without further ado, here is the food and wine pairing menu we created for you to enjoy at home.

Cabernet Sauvignon Food Pairings

 

Wine Recommendation:
2014 Double Lariat Cabernet Sauvignon

 

Recipe Pairing Recommendations:
Garlic Prime Rib Recipe
Smoked Prime Rib
Individual Beef Wellingtons
Air Fryer Steak Bites

6 bottles of read and white wine lined up next to a wine opener.

Albariño Pairings

 

Wine Recommendation:
2018 Tangent Albariño

 

Recipe Pairing Recommendations:

Mexican Shrimp Cocktails

Steamer Clams with Garlic Butter & White Wine

Instant Pot Salmon

Garlic Butter Baked Lobster Tails

Close up of food and wine pairings. Includes bottle of white and red wine and cut cheese on a black cutting board.

Sauvignon Blanc Pairings

 

Wine Recommendations:

2018 Foodies Sauvignon Blanc
2018 Sunday Funday Sauvignon Blanc

 

Recipe Pairing Recommendations:

Skillet Chicken Fajitas

Lemon Garlic Shrimp

Coconut Shrimp With Spicy Peach Dipping Sauce

Mexican Shrimp Cocktails

Steamer Clams with Garlic Butter & White Wine

Instant Pot Salmon

Garlic Butter Baked Lobster Tails

Have a favorite food and wine pairing? Comment below with your recommendation. I’d love to hear what you’re enjoying this season.

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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Originally posted at Foodie And Wine

hoopLA Newsfeed

Tuesday:

Meet the Italian Winemaker

Unwined is hosting Ignazio Giovine during his short trip to North Carolina. They’re partnering with The Lemon Tree to create a unique tasting menu to pair specifically with Ignazio’s wines. Ignazio’s vineyards is one of the ones which they are visiting during the annual trip to Italy. Plus, they’re offering a discount from now until March 3 for both trips to Italy! $37.50; Tuesday, 7 – 8:30 pm; 153 S White St, Wake Forest, NC 27587-2739

Wednesday:

Cooking for a Classic Semifinales

The 4th Annual Cooking for a Classic to benefit The Lucy Daniels Center. They’ve got a great lineup of chefs who will go head to head in a tournament-style competition to claim the top prize: a 2002 Chevrolet Corvette convertible. Each chef will prepare three courses with at least one secret ingredient in each dish. Attendees and guest judges will decide which chef will advance in the competition. New for 2020! You’ve got a chance to win a classic too! We are raffling off a triple black loaded 1969 Chevy Camaro. Tickets are just $50 each, and the more you buy, the more you save. Raffle tickets can be purchased online. $100/Second Round, $125/Finale; Wednesday & Thursday; 1705 East, Raleigh, NC

Thursday:

Empty Bowls 2020

Now in its 14th year, Empty Bowls is benefitting Urban Ministries of Durham. Join over 1,000 members of our community to sample soups prepared by local, award-winning chefs, vote for your favorite, and, with certain tickets, take home a hand-crafted soup bowl made by a local artist. This Durham event helps raise over $100,000 for the city’s primary public homeless shelter, which provides food, shelter, and a future to neighbors in need. Participating Restaurants: Bleu Olive, Boricua Soul Restaurant, Bull City, Burger and Brewery, Bull City Solera and Taproom, CORE café, Counting, House NC, Durham Convention Center, Guglhupf, Jack Tar and The Colonel’s Daughter, The Mad Hatter’s Cafe + Bakeshop, Mez Contemporary Mexican Restaurant, Pompieri Pizza, Saladelia Cafe + Catering, and Zweli’s. $25 – $125; Thursday, 6 – 8 pm; Durham Convention Center, 301 West Morgan St, Durham, NC 27701

Making Raleigh: The Local Cocktail

Making Raleigh is a new event series from Raleigh Convergence highlighting the unique craft, places, food and drink in Raleigh! With their first event, you will get an exclusive look at one of Raleigh’s favorite cocktail bars with a locally-sourced cocktail menu and stories from behind the bar. Hibernian Hospitality, Raleigh Convergence will guide you through an evening of access to some of the creative people and ingredients that make Watts & Ward a go-to place for a great local drink. Your ticket is inclusive of cocktail tasting, heavy hors d’oeuvres and a curated program. A special local drink menu will also be available for purchase. $30; Thursday, 6:40 pm/doors, 7 pm/event; Watts & Ward, 200 South Blount St, Raleigh, NC 27601

The post hoopLA Newsfeed appeared first on hoopLA east.

Originally posted at Hoopla Blog East

Boozy Pumpkin Party Punch #PumpkinWeek

Jazz up your fall with this juicy Boozy Pumpkin Party Punch! Infuse some fantastic autumn fruit with this festive blend of two wines, spiced rum, and pumpkin-spiced apple cider and enjoy it around a campfire tonight!

3 wine glasses filled with pumpkin party punch

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes, but all opinions expressed are my own. Thank you for supporting the brands we love that make this blog possible!

When you think of rum punch, what comes to mind?

Summer? Caribbean cruises? Jamaica?

Those all make sense, but what if I told you I took that recipe and pumpkin-ized it?

Would your fall-loving hearts be into it?

JUST TAKE ME TO THE BOOZY PUMPKIN PARTY PUNCH ALREADY!

If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy pumpkin sangria recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!

top shot of a punch bowl filled with pumpkin sangria and apples

3 wine glasses filled with pumpkin sangria

This easy Pumpkin Party Punch is THE drink for a crowd!

When Halloween and Thanksgiving shindigs roll around, you’re going to want this pumpkin sangria-esque cocktail recipe in your back pocket!

Toss everything together in a pitcher or punch bowl, top it off with Prosecco or sparkling water at party time and BOOM. The most perfect party bevvie.

Make sure you pick up a bottle of Torani Pumpkin Pie Syrup for this recipe – its natural flavors truly makes this cocktail sing!

pouring Prosecco into a punch bowl filled with pumpkin sangria and apples

How Much Party Punch Do I Need For A Party?

One to two 4-ounce servings per guest for each hour of the party should do, but this punch is so good, you may want to make more! 

One recipe of this party punch serves 6-8 people, so plan a double or triple batch for a larger get-together. 

a ladle scooping into a punch bowl filled with pumpkin party punch and apples

a hand placing a straw in a wine glass filled with pumpkin sangria

How To Make the BEST Pumpkin Party Punch

  • Use your favorite wine. The base of this cocktail recipe is white wine, so if you don’t care for Pinot Grigio, feel free to use your preferred Chardonnay or Sauvignon Blanc instead.
  • Pick your (boozy) poison. I chose to use spiced rum in this recipe, but I almost went with bourbon instead! The spiced rum was excellent, but any liquor will be a great addition.
  • Relax on thee booze. Trying to tame this alcoholic party punch a bit? Use sparking water or club soda, or even a lemon-lime soda instead of Prosecco when serving.
  • Spice it your way. You can mix more pumpkin puree and pumpkin pie syrup in the recipe than I did if you absolutely LOVE that pumpkin flavor!
  • Fruit it up. Apples, pears, and pomegranate were my fruit of choice here, but cranberries, citrus, and even fresh figs would be interesting additions.

top shot of wine glasses filled with pumpkin party punch

LOOKING FOR MORE PUMPKIN DRINK RECIPES?

HELPFUL KITCHEN TOOLS FOR MAKING PARTY PUNCH:

3 wine glasses filled with pumpkin party punch

LET’S CONNECT!

Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!

You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!

closeup of wine glasses filled with pumpkin sangria

Print

Boozy Pumpkin Party Punch

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Jazz up your fall with this juicy Boozy Pumpkin Party Punch! Infuse some fantastic autumn fruit with this festive blend of two wines, spiced rum, and pumpkin-spiced apple cider and enjoy it around a campfire tonight!
Course Cocktail
Cuisine American
Keyword party punch, pumpkin sangria
Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 397kcal
Author Erica

Ingredients

  • 1 750 ml bottle white wine chilled (Sauvignon Blanc or Pinot Grigio)
  • 1 cup apple cider chilled
  • 1/2-1 cup spiced rum
  • 3/4 cup pumpkin puree
  • 1/2 cup Torani Pumpkin Pie Syrup
  • 2 apples thinly sliced
  • 1 Bosc pear thinly sliced
  • 1 orange quartered and thinly sliced
  • 1/2 cup pomegranate arils
  • 1 750 ml bottle Prosecco or sparkling water
  • 1 1/2 tablespoons granulated sugar for garnish
  • 1/2 tablespoon pumpkin pie spice for garnish
  • Cinnamon sticks for garnish

Instructions

  • In a large pitcher or punch bowl, whisk together white wine, apple cider, spiced rum, pumpkin puree, and syrup until well blended. Add apple, pear, and orange slices and pomegranate arils, stirring well.
  • Refrigerate at least 2 hours to combine flavors.
  • When ready to serve, add Prosecco (or sparkling water) and stir.
  • Whisk sugar and pie spice together in a shallow bowl until combined. Wet rims of serving glasses with an orange wedge, then dip in the spice mixture.
  • Ladle punch and infused fruit into prepared glasses and garnish with cinnamon sticks, if desired.

Notes

Consume punch within 1 day.

Nutrition

Calories: 397kcal | Carbohydrates: 54g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 490mg | Fiber: 4g | Sugar: 44g | Vitamin A: 4848IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 3mg

PIN THIS PUMPKIN PARTY PUNCH FOR LATER!

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold
Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy

Pumpkin Desserts:
Pumpkin Cake Rolls with Maple Buttercream Filling from Sweet Beginnings
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Pumpkin Spice Sheet Cake from Daily Dish Recipes

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals PumpkinWeek Prize

PRIZE#2 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

Sweets & Treats prize package

PRIZE#3 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

Torani Prize

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Cabot Cheese prize package

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

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Originally posted at The Crumby Kitchen