Lemon Thyme & Ginger

Sriracha Chicken with Sweet Potatoes and Broccoli

Sriracha chicken with sweet potatoes and broccoli, recipe.

We eat a lot of chicken so to break up a pattern of eating the same thing every time chicken is on the menu, I look for recipes with lots of flavor and ease of preparation. Several years ago I came across David Lebovitz recipe for Chicken Lady Chicken in his cookbook, My Paris Kitchen. After reading his description, I knew it was going to be one of the first recipes to try out for myself. In the recipe, David marinates a spatchcock chicken in harissa, wine, mustard, garlic, soy sauce and honey overnight then browns the chicken in a skillet before baking it in the oven. It is delicious and one of my favorite recipes from his book.

Sriracha Chicken with Sweet Potatoes and Broccoli, recipe.

Sometimes, I forget to plan ahead for an overnight marinate and often need to adjust the recipe and marinate for an hour or less. Marinating a whole chicken for less than an hour is not worth the effort, so I found it best to use boneless, skinless chicken thighs.  As a result of my inability to plan ahead, sriracha chicken was born. I use the same marinade from Chicken Lady Chicken, or a slight variation thereof, with boneless chicken thighs and bake them in the oven. What I get is golden chicken thighs with the bright sriracha flavor and lots of pan juices. For today’s purpose, I made a whole meal out of Sriracha chicken by adding sweet potatoes, broccoli, shallots and garlic cloves for an easy weeknight chicken dinner.

Sriracha Chicken with Sweet Potatoes and Broccoli, recipe.

Sriracha chicken with sweet potatoes and broccoli, recipe.

I am particularly fond of making meals that cook together in the oven. With just some initial prep work, I am free to relax while the oven does all the work. My favorite combination is marinated chicken with potatoes and shallots. The marinade and juices from the chicken infuses with the potatoes and shallots making them silky and full of flavor. Any type of wax potato will work, but sweet potatoes add a whole other flavor component which compliments the layer of heat from the sriracha chicken.

Sriracha chicken with sweet potatoes and broccoli, recipe.

For more roast chicken dinner recipes check out: Honey Mustard Spatchcock Chicken and Lemon and Herb Roast Chicken.

This winter I have grown especially fond of oven roasted broccoli. The broccoli spears get nice and browned adding a slightly charred and caramelized flavor. This winter is just too cold, and the toasted notes of roasted vegetables warms me up. I especially like roasting whole garlic cloves protected in its peel with the broccoli. Roasted garlic softens and becomes wonderfully sweet. It does not burn and taste bitter like it would if you roasted the broccoli with minced garlic. The key to perfectly roasted garlic with vegetables or meats is use medium-sized garlic cloves. If they are too big, the garlic cloves won’t finish roasting at the same time as the broccoli, sweet potatoes or chicken.

Sriracha chicken with sweet potatoes and broccoli, recipe.

Helpful Tips for making Sriracha Chicken with Sweet Potatoes and Broccoli

Combining all the ingredients in one pan just made sense to me. All that goodness roasting together in the oven is hard to resist. Unfortunately, they do not all fit on one sheet pan like I planned. Spreading them out between 2 pans is the best option.

  • Roast the sriracha chicken, sweet potatoes and shallots on the larger pan, while the broccoli and the garlic roast on a smaller one. You could divide the ingredients strewn together between two medium same size pans. Yet, I like keeping the chicken thighs all on one pan to produce the most amount of pan juices as possible.
  • For silky potatoes, roast the potatoes with the marinated chicken and remaining marinade along with the shallots. On another pan, roast the broccoli and garlic cloves.
  • If you prefer crispy potatoes, roast them separately and add the garlic, shallots and broccoli to the pan with the chicken. You may need more olive oil for the sweet potatoes if you do.
  • It is important to make sure you have the right size pan. If the pan is too large, the pan juices will dry up. Too small and the chicken will steam and get a mushy texture.
  • For boneless and skinless chicken, thighs work better than breasts. Use this marinade for boneless chicken breasts, pounded about a half-inch thick and marinate the chicken for less than an hour. Grill the chicken breasts over medium high heat.
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Sriracha Chicken with Sweet Potatoes and Broccoli

This recipe is easy enough to make for a weeknight dinner and fancy enough to serve for a dinner party. Chicken thighs marinate in a sriracha marinade for at least an hour then roast in the oven with sweet potatoes and broccoli. You can easily adjust the level of heat from the sriracha by using more or less sriracha depending on how you like it. Feel free to substitute the sriracha with harissa. Roasted garlic tastes so good with the broccoli. Make sure each garlic clove is not too big, otherwise it will not finish roasting when the broccoli and chicken are done. Each person can squeeze out the garlic from the peel on their own plate. The sriracha marinade is slightly adapted from David Lebovitz My Paris Kitchen, "Chicken Lady Chicken recipe This recipe is best eaten immediately and hot. Any leftovers are easily warmed in a microwave oven for a couple of minutes.
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 4 -6 servings
Author Ginger

Ingredients

  • 6 boneless skinless chicken thighs- about 2.5 lbs (1 kg 154 g)
  • 2 tsp Kosher salt divided
  • 3 cloves garlic minced
  • 4 TB extra virgin olive oil divided
  • 1 TB fresh lemon juice
  • 2 TB dry white wine
  • 1 ½ tsp sriracha or harissa more, or less depending on how spicy you like your food
  • 2 tsp Dijon mustard
  • 1 TB honey
  • 1 tsp Worcestershire sauce
  • 1 TB soy sauce
  • 1-2 TBS minced fresh tarragon more for garnish
  • About 1 lb 476 g sweet potatoes, about 2 medium sweet potatoes
  • About two heads of broccoli 1 lb 5 oz (673 g)
  • 4 - 6 medium size garlic cloves peel on
  • 6 5 ½ oz / 161 g small shallots, peeled and separated
  • Fresh Ground Black Pepper to taste

Instructions

Prepare the marinade

  1. Trim off extra fat from the chicken thighs and place in a large non-reactive mixing bowl. Sprinkle the chicken with 1 teaspoon of Kosher salt and toss the chicken around with your clean hands to spread the salt evenly over the chicken thighs. Clean your hands and set the bowl of chicken aside.
  2. In a small bowl, mix together the minced garlic, 2 tablespoons of extra virgin olive oil, lemon juice, white wine, sriracha, mustard, Worcestershire sauce, soy sauce and minced tarragon. Whisk until the honey is completely dissolved and the marinade is evenly combined.
  3. Pour the marinade over the chicken and use your clean hands to mix the chicken to get an even coating over each thigh. Clean your hands and cover with plastic wrap.
  4. If you are cooking the chicken right away, let the chicken marinate on the counter for no more than an hour. Otherwise, refrigerate the chicken. Remove from the refrigerator 30 minutes before you want to roast it.

Prepare the Vegetables

  1. Preheat the oven to 400°F (204°C). Place two oven racks in the two middle slots in the oven, making sure there is enough space between each rack for two sheet pans with all the ingredients to fit between.
  2. Trim each head of broccoli by cutting off part of each stem. Use a vegetable peeler to gently peel off the outer layer of the broccoli stem and remove any leaves, (see note). Cut up the broccoli into spears, making sure they are even in size. Add to a large mixing bowl.
  3. Peel the potatoes and cut into quarters, lengthwise. Cut each potato wedge into pieces about 1 ½ inches (3.5 cm) in size. Add to bowl with the broccoli spears.
  4. If any of the shallots look too fat, slice them in half lengthwise. Add the shallots and garlic cloves to the bowl. Add the remaining extra virgin olive oil and Kosher salt with several rounds of black pepper and toss to evenly coat the vegetables. I mixed everything together in one bowl to save on cleaning up two mixing bowls. If you prefer, keep the broccoli and garlic separate from the sweet potatoes and shallots. They will eventually go on different sheet pans.

Putting it all together

  1. When you are ready to roast your dinner, spread out the chicken thighs over one large rimmed sheet pan large enough to accommodate the chicken thighs, the marinade, sweet potatoes and shallots. Spread out the sweet potatoes and shallots between and around the chicken thighs. You want enough space for air to circulate around the chicken and potatoes, but not too big to dry up all the juices. The area of my sheet pan for the chicken was approximately 11.5 x 16 inches (29 x 40 cm).
  2. Spread the broccoli and garlic cloves over a small sheet pan approximately 8.5 x 11.5 inches (21.5 x 29 cm).
  3. Place each sheet pan on its' own rack in the middle of the oven and bake for 20 minutes.
  4. After 20 minutes switch the two sheet pans, from top to bottom and front to back for even roasting. Continue to bake for 20 more minutes.
  5. Check the chicken thighs for doneness. Pierce the biggest thigh with a fork, if you feel some resistance the chicken it is not done. Also, the juices from the chicken will run clear when the chicken is done. If the juices are cloudy or pink, the chicken needs more time to cook. The internal temperature of properly cooked chicken is 165°F/ 74°C. The potatoes and broccoli are done when they feel soft through the middle when pierced with a fork. If the broccoli is finished cooking before the chicken, remove it from the oven and keep warm.
  6. When the chicken is done, turn on the broiler and remove the broccoli if you have not done so already. Baste the chicken with any pan juices and broil the chicken for a couple of minutes to brown the edges of the chicken to your likeness.
  7. When the meal is done roasting, arrange the chicken, sweet potatoes, broccoli, garlic, and shallots on one serving platter then pour any pan juices over the chicken. Place on the dining table. Or arrange the food on a plate for individual servings. Make sure to include any accumulated juices from the chicken, a garlic clove and shallot on each plate. Each person can squeeze the garlic out of its peel and spread it on the broccoli or potatoes. Garnish with fresh tarragon.
  8. Serve immediately.

Recipe Notes

Use most of the plant: Broccoli stems are very sweet. You can cut the removed stems into wedges and add to the broccoli spears. Cut the stem in quarters lengthwise to make a wedge. The very end of each stem is woody, so cut off that section and discard.

Sriracha chicken with sweet potatoes and broccoli. A chicken dinner recipe.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Top Comfort Food Recipes

Supreme White Chicken Chili, comfort food Recipe

Unfortunately, a small accident left my left hand injured and slightly incapacitated. Fortunately, it is nothing more than a minor inconvenience. My index finger required stitches and it must remain immobile in a splint until the stitches are removed. In the end I should have full use of my hand without any issues other than an unsightly scar. Since I can’t chop or clean, one of the perks of my injury, I thought I would look back through my archives for inspiration. For today’s topic I choose comfort food. Maybe because it is so darn cold I seek the comfort of a hot stew, or steamy bowl of soup. Whatever the reason, I am really in the mood to cook and eat warm comfort food.

One of the first things I plan on cooking when I get the full use of my hands is a beef stew. Winter months call for beef stew. It is a time when I do not mind spending extra hours inside cooking a slow meal. These types of diners fill me with a great sense of satisfaction. I don’t mind the extra time because the process becomes a choreographed dance between, procedure, technique and instinct. When it is all done I feel like I accomplished something special and can’t wait to share the results. Whenever I taste the deep and rich stew flavors, I just melt into the braised masterpiece. Stews and chili’s have humble origins but they taste decadent to me.

Also included in this post is my very first recipe I posted on my blog, Lemon and Herb Roast Chicken. Roast chicken in one of my favorite foods. I updated some of the photos and changed the recipe card to my current recipe plugin so I hope everything is in working order.

Additionally, I included a few links to vegetarian/vegan comfort food entrées. It is my desire that my blog offers a variety of information and recipes for all diet preference. Everyone is always welcome at my table.

Comfort Food Entrées

Lemon Herb Roast Chicken

Beef with Horseradish Sauce

Supreme White Chicken Chili

Roast Lemon and Herb Chicken my very first recipe post on Lemon Thyme and Ginger

Swedish Meatballs

South Indian Style Vegetable Curry Recipe.

For Vegetarian Comfort Food Selections

Roasted Vegetable Coconut Curry

Kabocha Coconut Curry Soup  If you cannot find Kabocha squash, any winter squash will work, especially butternut or pumpkin or both.

Saffron Cauliflower Risotto

Toasted Farro with Mushrooms and Rosemary  – Add a hearty green like Swiss chard, kale or spinach and chick peas or any white bean for a complete vegetarian/vegan main course.

Spiced Figs with Yogurt Panna Cotta recipe.

What’s for Dessert?

Double Coconut Pie

Spiced Fig Yogurt Panna Cotta – If you cannot find fresh figs, substitute them with pears, quince

Chocolate Stout Cake This chocolate cake with white chocolate cream frosting and stout glaze is too good to only eat once a year around St Patrick’s Day.

 

Looking for more inspiration? Type an ingredient you wish to cook with in the search box. You will find it in the right side bar. For mobile devices, the search box is usually at the bottom of the home page.

Some Food Blogs I Enjoy

David Lebovitz A former pastry chef at Chez Panisse, and is now living in Paris writing books and developing recipes. He has well tested recipes with stories about living in Paris.

Dr Deb Pots: Deborah is a Hudson Valley, psychiatrist, potter and food blogger. Her posts are infrequent, but I like her positive attitude, beautiful pottery, and very healthy meals on her website.

Vanilla and Bean Traci writes a food blog offering vegan and vegetarian recipes and lives in the Pacific Northwest.

The Lemon Apron  Jennifer is a Canadian food blogger with beautiful photographs and recipes

Cloudy Kitchen Erin writes an amazing blog for baking with beautiful photographs. She is originally from New Zealand, and now lives in Brooklyn, New York.

Food 52, everything and anything you want to know about food and cooking. It has an extensive community as well as an online store to buy kitchen wares. New York City based.

If you make any of my recipes post a picture on Instagram and tag me @lemonthymeandginger, or share on my Facebook page. I look forward to hearing form you.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Purée of Vegetable Soup

Puree of Vegetable Soup, recipe.

Oh baby it’s cold outside and nothing warms up a numb body better than a steaming hot bowl of soup. Purée of vegetable soup is an easy recipe made with ingredients typically found in a well-stocked pantry and refrigerator. Canned tomatoes, canned or fresh cannellini beans, onions, carrots and celery make up the foundation for this hearty soup. The additional ingredients, like herbs, spices and other vegetables, add extra body and flavor for a bright tasting vegetable soup with great depth of flavor.

Puree of Vegetable Soup, recipe.

Puree of Vegetable Soup recipe.

My original intention was to create a hearty tomato soup recipe. I love tomato soup, especially when paired with a grilled cheese sandwich. Essentially, I did develop a tomato soup, but one with a blended flavor of tomatoes, aromatics and legumes. As a result, compared to a traditional tomato soup, the tomato flavor is less pronounced. I found the generous amount of mixed vegetables softens the tomato flavor, creating a hearty and fresh tasting blend of garden delights.

Puree of Vegetable Soup, recipe.

I love living where there are four distinct seasons, but during this dark and chilly winter, I sometimes need a reminder of the sunny and warm days to come. These short days with harsh and biting temperatures can make a person feel sad and extra hungry. Do you find your appetite increases during the winter? Mine does. I believe the body needs extra calories to maintain a normal body temperature. That is my theory but some scientists disagree.

If you find you are always craving something extra during the winter, instead of reaching for a bunch of crackers, or cookies, make a bowl of vegetable soup. Not only will it provide sustenance and warm you up, the bright color and taste will lighten your winter mood and give hope for the spring days to come.

Puree of Vegetable Soup, recipe.

Warming winter foods:

Swedish meatballs

Beef stew with Horseradish Sauce

Cod Braised in Tomato Saffron Broth

Puree of Vegetable Soup, recipe.

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Purée of Vegetable Soup

This is a fresh tasting and hearty soup perfect for cold fall and winter days. It is an easy and delicious soup made with canned tomatoes, canned white beans, onion, celery, and carrots. I also added fennel bulb for a brighter flavor. If you prefer, substitute it with roasted red pepper or any leafy green vegetable you wish. Also, any canned or fresh white bean works with this recipe. If you are using canned beans, make sure they are the low or no salt variety. Homemade stock is preferred, but low-salt store bought stock will work just fine. You can also use chicken stock if you are not making this a vegetarian meal. Fresh herbs like thyme, basil or tarragon are nice additions as well. Add the thyme instead of the Herbs of Provence, and the fresh basil or tarragon after the soup is puréed.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 7 cups
Author Ginger

Ingredients

  • 2 TB extra virgin olive oil
  • 1 onion (about 9 oz / 254 g), minced
  • 3 celery stalks about 8 oz /223 g, minced
  • 2 carrots about 6 oz/ 165 g, minced
  • 1 bay leaf
  • 1/2 tsp Herbs de Provence
  • 1/2 tsp Kosher salt
  • 1/2 fennel bulb about 7 oz / 219 g, minced (optional)
  • 3 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup 60 ml dry white wine
  • 1- 28 oz can 800 g whole peeled tomatoes in purée
  • 1- 15 oz can 425 g cannellini beans
  • 2 1/2 cups 625 ml vegetable broth
  • Freshly ground black pepper

Garnish

  • 2 TB raisins
  • 2 TB chopped walnuts
  • 2 TB chopped celery leaves
  • 1 TB extra virgin olive oil
  • 1-2 tsp sherry vinegar or red wine vinegar
  • Small pinch of salt

Instructions

  1. Heat extra virgin olive oil in a large stock pot over medium-high heat. Add the minced onion, celery, carrots and bay leaf. Cook the vegetables until they begin to get soft but not browned, about 5 minutes. While cooking occasionally stir the vegetables so they don't brown or stick to the bottom of the pan.
  2. Add the fennel and cook for 5 more minutes, or until the vegetables are soft.
  3. Add the minced garlic and red pepper flakes, cook until the garlic becomes fragrant, about one minute.
  4. Add the white wine and cook until almost evaporated.
  5. Cut up the tomatoes into 3-4 irregular size pieces and add them and their juices to the vegetables. Add the vegetable stock and cannellini beans. Cook for about 15-20 minutes or until the vegetables are very soft. Taste the soup after 7 minutes and correct the seasoning with more Kosher salt and or fresh ground black pepper.
  6. Turn off the heat and remove the pot from the stove. Remove the bay leaf and discard.
  7. Purée the soup with a blender or an immersion blender, until smooth or to your desired consistency.
  8. Taste and correct the seasoning with salt and black pepper.
  9. Garnish with croutons, your favorite garnish, or the celery raisin walnut garnish.

Garnish

  1. Put all the ingredients into a small bowl and mix together. Taste and correct the seasoning. Let the garnish sit for 15 minutes before serving. Serve room temperature with the soup.

Recipe Notes

You can make this soup any consistency you like. If you do not own a blender or food processor, keep it chunky. Add more stock to thin it out if you think it needs it.
To make it smooth with chunks of vegetables, strain out about 2 cups (500 ml) of the cooked vegetables from the soup before you purée it. Once the soup is puréed to your desired consistency, add the mixed vegetables back in.

For more pronounced tomato flavor, add a tablespoon of tomato paste to the pot of cooked vegetables before you add the tomatoes and other liquid ingredients. You may need more stock to thin out the consistency.

Nutrition Facts
Purée of Vegetable Soup
Amount Per Serving (1.5 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Puree of Vegetable Soup, an easy recipe with bright fresh vegetable flavor.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Hot Toddy Time

Hot Toddy Time, recipe.

Cocktails, Fall, Thanksgiving, Winter | December 12, 2017 | By

You know that feeling you get after spending hours outside in freezing weather? When you are so cold you forget what it’s like to feel warm. The freezing temperatures makes your muscles tense as if your shoulders are welded together and attached to your ears. Nothing feels right when a winter chill seeps into your bones. When I get that cold, the thought of sitting by a fire or taking a hot bath becomes a fantasy vacation. There is another solution for getting warm and that is sipping a Hot Toddy.

Hot Toddy Time, recipe.

I’d almost forgotten Hot Toddies and its’ warming powers. Thanks to an outdoor fundraiser in February and an Irish Pub on 10th Ave, a distant memory defrosted from my archives. On a frigid February day, the westerly winds blowing off the Hudson River nearly defeated us. Our walk took us down a path from 42nd street to Battery Park, then back up to 23rd Street. Me and my co-conspirators were desperate to warm up. Our scheduled reward of a free pancake breakfast lost its’ appeal for something stronger, so we headed over to 10th Avenue and right into an Irish pub. Upon entering, our waiter accurately read our frozen expressions and sat us down at a table by the fire and suggested a Hot Toddy for our beverage.

Hot Toddy Time, recipe.

A Hot Toddy. I immediately fell in love with this pub. Just the mention of this soothing cocktail made me relax. It also brought back memories of winter sailing with Dad on the San Francisco Bay. Winter in the Bay Area is nowhere near as cold as New York, but it is damp and that makes the air feel like it’s below freezing. Sometimes after a particularly cold day of sailing, Dad made Hot Toddies for “the crew”. His recipe was a simple one with boiling water, bourbon, honey, a drop of lemon, and a cinnamon stick. It wasn’t fancy, but it was the perfect remedy after a day of sailing through the fog. Even though my Hot Toddy only contained a drop of bourbon, I still felt its’ warming powers.

I associate Hot Toddies with outdoor winter activities, but don’t limit yourself to just one type of occasion. Any time you want to relax or warm up is perfect for Toddy time. It is a cocktail to sip and relax with, not a let’s go drinking drink. For centuries a Hot Toddy was prescribed to cure many ailments like a sore throat, a cold or anxiety. It is a soothing drink, not a strong one. However, as history has shown, this cocktail is open to interpretation and variation.

Hot Toddy Time, recipe.

What I learned is, throughout history Hot Toddies were made with local ingredients like Irish Whiskey in Ireland, Rum or Brandy in the US, and Scotch in Scotland. It also originated in India, not Scotland as I thought. Now, there are many variations made with apple cider, tea, ginger ale, tequila, vodka, gin, or served with whipped cream on top. Personally, I am partial to the traditional recipe for a Hot Toddy because I believe the warming notes of caramel found in whiskey is integral to the flavor profile of the drink. You won’t find whipped cream topping my Hot Toddy either.

How to Make a Hot Toddy

It is a good idea to temper your glass, so the Hot Toddy stays hot for as long as possible. Use an 6-8 oz (185-250 ml) Irish Coffee mug or a glass suitable for hot beverages. Or, add a metal spoon into a glass and pour the boiling water over the spoon to prevent the glass from cracking.

My Hot Toddy ratio is 2 parts water, or other hot non-alcoholic beverage, to one part spirit: 4 oz (125 ml) hot water to 2 oz (60 ml) whiskey. I am partial to Irish Whiskey, like Jameson or Tullamore Dew, but a bourbon like Makers Mark with its’ smooth and sweet honey notes would taste nice in a Hot Toddy. In my opinion a natural sweetener, like honey or maple syrup taste best. Lemon juice and orange or lemon slices are a nice touch with woody spices. Add 1-2 spices so they do not compete with each other, or no spices at all. I enjoy the different spices because each sip carries a unique flavor from the steeping spices.

Hungry? Try Crispy Potato Skins with Smoked Salmon or Cheese and Chive Herb Bread with your Hot Toddy.

However you choose to make your Hot Toddy, try this traditional recipe, at least once. You will soon feel its mellow effects and warm to any occasion.

Hot Toddy Time, recipe

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Hot Toddy

There is nothing like a Hot Toddy to feel warm on a cold winter day. The honey, spice and caramel notes warm up the winter blues. The whiskey is soft, but you can still taste it. Adjust the proportions to suit your tastes. Hot Toddy's are also delicious made with Earl Grey Tea, instead of hot water. Just steep the tea for a brief minute, then continue as directed. Serve hot.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Author Ginger

Ingredients

  • 4 oz 125 ml boiling water
  • 1 teaspoon honey
  • 1 teaspoon fresh squeezed lemon juice
  • 2 oz 60 ml Irish Whiskey or Bourbon
  • 1 cinnamon stick
  • 1 star anise optional
  • 1 -2 cloves optional
  • thin slice of lemon
  • a quarter slice of an orange optional

Instructions

  1. Fill a drinking glass like an Irish Coffee glass, or a large snifter, or 6 oz glass mug, with hot water to warm up your glass. If your glass is not made for hot beverages, temper it by putting a metal kitchen spoon in the glass before you add the water. Keep your water hot in the tea kettle while you wait for your glass to warm up about 5 minutes.
  2. Empty your glass and add 4 oz (125 ml) of boiling water to your warmed mug. Use the spoon method again so your glass won't crack. Add the honey and lemon juice and stir until the honey is dissolved. Add the cinnamon stick, whisky and the lemon and orange slices, studded with a clove or two for garnish. Add a star anise if using. Drink while it is hot.
The perfect antidote to a cold winter day. A Hot Toddy recipe made with hot water, Irish Whisky, honey, lemon and winter spices.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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