Chef/Owner Pauline’s Cuisine and Personal Chef Service

Warm Cinnamon Bun Cocktail

I like making this drink and sipping on it in front of a fire. Can be served cold, but warm is so much better.


1 12-ounce hard apple cider, any variety (you can also use regular apple cider)

1 ½ ounces Fireball whiskey


Empty contents of cider bottle into a saucepan and warm slightly. When heated to your liking, remove from heat and add whiskey. Stir and pour into mug.  Enjoy!

Rosemary Bar Nuts


1 ½ cups cashews, unsalted

1 ½ cups pecans, unsalted                 

1 ½ cups walnuts, unsalted

1 ½ cups almonds, unsalted

6 tablespoons fresh rosemary, chopped

1 teaspoon cayenne pepper

2 tablespoons  brown sugar

2 teaspoons kosher salt

3 tablespoons butter, melted


Place nuts onto a large baking sheet with sides.

Toast in a preheated 350-degree oven until golden brown, about 10 minutes.

Remove from oven and toss with the rosemary leaves, cayenne, brown sugar, coarse salt and melted butter.

St. Louis-Style French Onion Soup

A joy to eat on a cold winter’s day

Yield: 2 quarts


1 1/2  pounds yellow onions

6  tablespoons butter

1 teaspoon black pepper                 

1 tablespoon  smoked paprika

1 bay leaf                 

1 1/2 teaspoons salt                 

1/2  cup flour

6  cups beef broth


Cut onions in half and slice with the grain about 1/8 inch thick.

Melt butter and add sliced onions. Sauté slowly for 20 minutes, stirring frequently.

Add paprika, pepper, bay leaf and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes.

Gradually add the heated beef broth while stirring, preferably with a wooden spoon.

Simmer soup, covered, for at least 30 minutes.

Taste soup and season with salt, if desired. 

Serving suggestions: Pour soup in ovenproof soup crocks with 8 ounces of soup. Top with thinly sliced French bread and cover each slice of bread with 1 1/2 ounces of grated Swiss cheese. Place under broiler until cheese is golden brown.