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December Recipes

December 7, 2016 Back to Picks >

Rosemary mule

  • 2 oz. Ginger beer
  • 2 oz. Vodka
  • ½ oz. Rosemary simple syrup
  • ½ oz. Cranberry juice
  • Cranberries, frozen
  • Rosemary sprigs
  • Rosemary Syrup:
    • 8 oz. Water
    • 8 oz. Sugar
    • 2 Rosemary sprigs

Combine all ingredients into small saucepan and bring to a boil. Remove from heat and let steep for about 15 minutes. Strain and transfer to covered container and chill. Syrup will hold two weeks in refrigerator.

Combine all ingredients in shaker half filled with ice. Shake drink 5 seconds and pour over ice and garnish with frozen cranberries and sprig of rosemary.

Party Meatballs with Rosemary and Cranberry Wine Sauce

Meatball Ingredients:

  • 1 lb. Ground Beef, lean
  • 1 lb. Ground Pork
  • 1½ cups Bread crumbs
  • ½ cup Onion, chopped
  • 4 cloves Garlic, minced
  • 1 tsp. Rosemary, finely chopped
  • 2 Eggs, beaten slightly
  • 1 tbsp. Worcestershire Sauce
  • 1½ tbsp Salt
  • ¼ tsp Pepper

Sauce Ingredients:

  • 16 oz. can Whole Cranberry Sauce
  • 1 cup. Brown Sugar, packed
  • 2 tbsp. Rosemary, chopped
  • 1 cup Red Wine
  • 2 tsp. Hot Mustard, Chinese

Combine all ingredients for meatballs in a large bowl. Work the mixture until combined without overworking the meatball mix. Portion mixture into 1 inch balls and bake at 375 degrees for about 20 minutes or until cooked through. Remove and place meatballs into crock-pot and finish cooking remaining meatballs. As the meatballs are cooking, combine the ingredients in a small sauce pan and bring to a simmer and let cook for about 5 minutes. Remove sauce from heat and pour over cooked meatballs. Turn the crock-pot to low heat and heat until ready to serve. Serve the meatballs warm.