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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.

Drink:
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.