Blog

Our latest News and Updates.

Saratoga Spring Water Blog

Mother's Day Breakfast Recipes

Kelly McCombs - Saturday, May 13, 2017

(Hallmark ECards-Giphy.com)



Mother’s Day is tomorrow and what better way to pamper the most important woman in your life than breakfast in bed! We have put together a short list of some of our favorite delectable recipes for you to treat her with!



Banana Bread Pancakes

Ingredients:

2 c. all-purpose flour, spooned and leveled

1/2 c. finely chopped toasted pecans, plus more for serving

3 tbsp. packed brown sugar

1 1/2 tsp. baking powder

1 1/2 tsp. Kosher salt

1 tsp. baking soda

1 1/4 c. Buttermilk

1 c. mashed ripe banana (about 3 medium), plus slices for serving

2 large eggs

1/4 c. unsalted butter, melted, plus more for griddle

pure maple syrup, for serving



Directions:

  1. Stir together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
  2. Heat griddle or large nonstick skillet over medium heat; butter. Pour about 1/4 cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
  3. Serve with maple syrup, toasted pecans, and sliced bananas.


Spinach Ricotta Brunch Bake

Ingredients:

2 sheets puff pastry thawed

6 eggs beaten

1 cup ricotta cheese

A dash hot sauce

1 cup spinach chopped

6 slices bacon cooked, chopped

1 1/2 cups cheddar cheese shredded

1 medium red bell pepper chopped



Directions:

  1. Preheat oven to 400°F. Spray a 9-inch spring form pan with cooking spray.
  2. Unfold pastry sheets and roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line the bottom and side of the prepared spring form pan.
  3. Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
  4. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
  5. Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.


Easy Eggs in Clouds

Ingredients:

4 eggs

1/4 cup grated pecorino-romano

1/4 cup chopped chives

1/4 cup crumbled bacon

Pepper



Directions:

  1. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
  2. Whip whites until stiff peaks form.
  3. Fold in cheese, chives and bacon.
  4. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
  5. Bake at 450 degrees for 3 minutes, then and 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.


Strawberry Sweet Rolls

Ingredients for Rolls:

1 tube crescent rolls

1 c. strawberry preserves

1 c. chopped strawberries

1 tbsp. melted butter

sugar (for sprinkling)

Ingredients for Glaze:

4 oz. cream cheese, softened

4 tbsp. butter, softened

1 c. powdered sugar

1 tsp. pure vanilla extract

1 tbsp. lemon juice



Directions:

  1. Preheat oven to 375° and grease an 8"-x-8" baking pan with cooking spray.
  2. On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.
  3. Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.
  4. For the glaze: In a small bowl, combine cream cheese, butter, powdered sugar, vanilla and lemon juice. Whisk until smooth.
  1. Drizzle baked rolls with cream cheese glaze. Serve warm.


Blueberry Breakfast Braid

Ingredients:

6 tbsp. cream cheese, divided

1/4 c. sugar, divided (plus more for sprinkling)

1 tsp. pure vanilla extract, divided

2 c. (1 pt.) fresh or frozen blueberries

2 tbsp. cornstarch

Juice of 1/2 a lemon

1 8-oz. tube crescent dough

All-purpose flour, for work surface

Egg wash (1 beaten egg plus 1 tsp. milk)

1/4 c. sliced almonds

1/2 c. powdered sugar

2 tbsp. heavy cream



Directions:

  1. Preheat oven to 375°.
  2. Combine 4 tablespoons cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Mix well and set aside. In a separate bowl, combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice. Stir to combine.
  3. Unroll the refrigerated crescent roll dough. If there are perforated edges, pinch the lines together to get rid of the cutouts. Lightly flour the dough, then roll it out slightly with a rolling pin to create a large rectangle.
  4. Spread the cream cheese mixture in the center of the dough, leaving about a 3” border on each side. Spread the blueberries over the cream cheese mixture. With a sharp paring knife (or kitchen shears), cut diagonal 1" strips along both sides of the dough border. Starting at the top of the dough, fold the strips over the blueberries, alternating sides to fold the left and right strips over one another. Brush the top of the pastry with egg wash, then sprinkle with sugar and almonds. Bake for 15 minutes, then let cool slightly.
  5. Combine remaining 2 tablespoons cream cheese, powdered sugar, heavy cream, and remaining 1/2 teaspoon vanilla in a small bowl. Stir until the sugar is evenly incorporated into the cream cheese. Whisk in the cream, adding more to loosen the glaze if necessary.
  6. Drizzle glaze over the pastry. Cut crosswise to serve.


Lemon Poppy Seed Donuts

Ingredients for Donuts:

1 and 1/4 cups all-purpose flour

1 and 1/4 teaspoons baking powder

1/2 teaspoon salt

2 and 1/2 tablespoons poppy seeds

1/2 cup granulated sugar

2 teaspoons freshly grated lemon zest

2 and 1/2 tablespoons unsalted butter, melted

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/2 cup milk

Ingredients for Glaze:

1 and 1/4 cups sifted confectioners' sugar

1 tablespoon milk

1/4 teaspoon salt

1 tablespoon lemon juice, more if needed

1 teaspoon freshly grated lemon zest



Directions for Donuts:

  1. Preheat oven to 350 degrees. Grease a doughnut pan; set aside.
  2. In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.
  3. In a large bowl combine the granulated sugar and lemon zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted butter and beat until combined. Add in the egg, vanilla extract, and lemon extract; beat well. Stir in milk.
  4. Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.
  5. Spoon or pipe the thick batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.
  6. Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.
  7. Once cool, dip each doughnut in glaze.

Directions for Glaze:

  1. In a wide, shallow dish combine the sifted confectioners' sugar and milk; whisk to combine - the mixture will be a little clumpy at this point. Stir in the salt, lemon juice, and lemon zest; whisk smooth.

 


Spring Mocktail Recipes

Kelly McCombs - Saturday, April 29, 2017

(Photo: ohsodelicioso.com)


The season has come for picnic, barbecues and spring get-togethers! Every good soiree has a few different alcoholic drink options, but why not keep the non-drinkers in mind when planning what to serve? We have put together some of our favorite mocktail recipes for you!



Berry Spritzer


Ingredients:

A handful of organic berries

Fresh, organic mint leaves (no more than two sprigs)

Juice of 1 organic lime

2 tablespoons of agave, honey, or other sweetener (optional)

Club soda

Ice


Directions:

1. Muddle or purée the berries with the juice of one lime, the mint, and the optional sweetener.

2. Fill your glass with ice. Spoon your berry mixture over it. Then top it with club soda. Depending on how fruity you enjoy your drinks, you can reserve this for one mocktail or divide it between two.

3. Mix the spritzer using a cocktail shaker.

4. Serve with berry, lime, or mint garnishes.



Virgin Pina Colada


Ingredients:

2 frozen organic ripe bananas

1 cup fresh pineapple chunks (frozen will work if you cannot find fresh)

1 cup no sugar added organic pineapple juice

1/2 can organic coconut milk (full fat or light) – frozen into cubes

Coconut flakes for garnish

Fresh pineapple wedges for garnish


Directions:

Add all of the ingredients except the coconut flakes and pineapple wedges to your blender. Blend until smooth and creamy. Pour into 4 glasses, serve each topped with coconut flakes and garnish with a fresh pineapple wedge.



Watermelon Strawberry Cooler


Ingredients:

4 cups cubed watermelon

1 cup hulled strawberries

1/2 peeled lime (or juice from 1/2 lime)

2 teaspoons chia seeds

6 mint leaves, plus more for garnish

Ice (optional)


Directions:

  1. 1. Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids.
  2. 2. Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell.
  3. 3. Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.


Lavender Lemonade


Ingredients:

6 cups water, divided

1/2 cup sugar

1/4 cup honey

3 Tbsp dried lavender

2 cups lemon juice

Lemon slices and lavender petals for garnish

Blue or purple food coloring (optional)


Directions:

  1. 1. Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in agave nectar and lavender.
  2. 2. Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!
  3. 3. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water.
  4. 4. Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Serve over ice.


Non-Alcoholic Sangria


Ingredients:

2 cups boiling water

2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser; decaf tea is fine)

2 cinnamon sticks

1/2 cup sugar

3 cups pomegranate juice

1 cup freshly squeezed orange juice

1 medium orange, sliced into thin rounds

1 medium lemon, sliced into thin rounds

1 medium lime, sliced into thin rounds

1 medium apple, cored and cut into 1/2-inch chunks

3 cups Sparkling Saratoga Water

 

 

Directions:

  1. 1. Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
  2. 2. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
  3. 3. Just before serving, stir in sparkling water. Serve in glasses over ice.

 


Featured Fan Photos

Kelly McCombs - Saturday, April 08, 2017

Here is another round of some of our favorite fan photos! We are always looking for fun, vibrant photos to feature on our social media, and really enjoy seeing how you incorporate Saratoga Water in to your every day lives! Make sure to tag us and use #saratogawater, for a chance to be featured!




(Photo by @maddyzanetti on Instagram)

(Photo by @swineandsons on Instagram)

(Photo by @adrianexplores on Instagram)

(Photo by @the.happy.hour.home on Instagram)

(Photo by @reedshandmade on Instagram)

(Photo by @saratoga.sammy on Instagram)

(Photo by @coachela on Instagram)

Welcome to Saratoga Spring Water!

Kelly McCombs - Saturday, March 25, 2017



We thought we would take some time to welcome our new supporters to the blog and introduce them to our wonderful products! For more than 140 years, we have been bottling America’s premium spring water in Saratoga Springs, New York. We know that it is not only the refreshing taste, but also our commitment to honoring our rich heritage and providing the most pristine bottled water available, that surrounds our company with a constant and growing band of loyal supporters.

We take pride in our state-of-the-art, sustainable processes, and ensure that each bottle is carefully crafted to deliver the exceptional freshness and taste for which Saratoga Spring Water is renowned. We are proud to be environmentally focused by remaining mindful of our impact on the planet, staying vigilant over our use of natural resources, and promoting sustainability, recycling, and waste reduction.

Our line of natural, sparkling, and flavored spring water products has become popular in some of the world’s finest restaurants, hotels, resorts, grocers and cafeterias, and we are excited to share our brand with new customers who appreciate remarkable, American-made products. Our philosophy is to do things right, have fun and take pride in our work, and honor our heritage by always striving for excellence! You can find our products in stores throughout the United States, as well as Internationally. 

Read about our line of products below to see which one you’re most eager to try!

• Natural Spring Water: Saratoga Spring Water’s historic pride and joy—packaged in our iconic cobalt blue glass bottles. The clean, cool taste and low mineral content of our non-sparkling, sodium-free spring water is easily the beverage of choice for any occasion. 


• Sparkling Spring Water:
 Defining the balance of effervescence and light taste, our Sparkling Spring Water is best for cleansing the palate and complementing the flavors of fine food and wine. 


• Flavored Sparkling Water: Infused with the essence of natural fruit flavors and boasting the perfect amount of bubbly, you really can’t get more refreshing than our flavored Sparkling Spring Water. Lemon Lime, Orange Tangerine and Wild Berry are excellent cocktail mixers for any season, as well as healthy, calorie-free alternatives to sugar-filled soda or juice.


Irish Recipes for St. Patrick's Day!

Kelly McCombs - Saturday, March 11, 2017

(Photo by Kelly McCombs)



St. Patrick’s Day is right around the corner and you don’t need to be Irish to celebrate, although many say that everyone is at least a little Irish on the holiday! St. Patrick’s Day is a day to cook delicious authentic cuisine and beverages, and have fun with family, friends and co-workers. We have a feeling you’ll feel the luck of the Irish with these recipes below. Remember to enjoy and drink responsibly! 



Irish Soda Bread

A meal in Ireland is not complete without traditional Irish Soda Bread. This recipe is easy and only takes about an hour to make. The finished product is soft loaf filled with raisins. Slather a layer of butter on a slice and you’ll be the happiest one in the room!



Irish Coffee

While this may seem like something you can only have in the morning time, this strong coffee cocktail can be had any time of the day. My favorite time to make this is as an after dinner drink. Irish coffee can be deceiving…it packs a punch!



Shephard's Pie

This delicious casserole is seen on many Irish menus, though some say it originally came from England. Regardless, this is a super easy and popular meal to make for St. Patrick’s Day!



The Irish Cocktail

A simple name for a drink that has been around since 1888. You can’t have a St. Patrick’s Day cocktail recipe without a little whiskey!



Irish Beef Stew

One of the best meals I had while in Ireland, was a hearty beef stew made with Guinness at a small pub in the coastal town of Doolin. Enjoying this meal, while listening to spirited Irishmen play some local music, made for some long lasting memories. This recipe is the closest one I’ve found to replicate that stew!


Healthy Recipes To Get Summer-time Ready!

Kelly McCombs - Friday, February 24, 2017

(Photo: fannetasticfood.com)

We have had some absolutely gorgeous weather here in NY the last few days, which has made us realize that Spring is right around the corner! It’s time to come out of that winter hibernation! We have put together a yummy list of some of our favorite healthy recipes to help kick start some healthy eating habits, to get you Summer-time ready!




Chickpea and Sweet Potato Curry

Ingredients:

3 lb sweet potatoes, peeled and cubed

2-3 T olive oil

1 can of tomato paste

2 cans of chickpeas

1 can of coconut milk

2 cups vegetable broth

5-6 oz spinach, washed and torn from stems

2 cups chopped onion

6 cloves garlic, minced

1 T chopped fresh ginger

1 handful cilantro

1 t cumin seeds

1 t coriander seeds

2 T olive or other oil

1 t ground turmeric

1 t garam masala

1 pinch ground cinnamon


Directions:

  1. Toss sweet potatoes in 2-3T oil and roast at 350F until soft. Blend until very smooth with the broth and coconut milk in a high speed blender or food processor.
  2. Heat 2T oil in a large pan and add the cumin and coriander seeds, toasting until just fragrant.
  3. Add the onion, turmeric, and garam masala and sauté for a few minutes until translucent, then add the ginger and garlic, cooking for another 3-4 mins.
  4. Add the chickpeas and sauté for 2-3 mins, then pour the sweet potato mixture into the pan. Add the tomato paste, spinach and cilantro.
  5. Cook until heated through. 


Salmon with Lemon Mustard Dill Sauce

Ingredients for Salmon:

4 tablespoons fresh lemon juice

1½ tablespoons extra virgin olive oil

4 tablespoons chopped fresh dill

4 salmon fillets, patted dry with paper towels

Ingredients for Dill Sauce:

3 tablespoons Dijon mustard

¼ cup plain whole milk yogurt

3 tablespoons finely chopped fresh dill

2 tablespoons fresh lemon juice


Directions:

  1. Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
  2. Combine all of the sauce ingredients in a small bowl and mix well. Cover and refrigerate.
  3. Preheat oven to 400 degrees F.
  4. Place salmon (skin side down) in a foil-lined baking dish with sides. Bake 10 to 15 minutes, or until cooked through.
  5. Top cooked salmon with sauce and salt and pepper to taste; serve with brown rice and the vegetable of your choice.



Wild Rice Salad

Ingredients:

1/2 cup wild rice (any rice works, timing will vary accordingly)

14 oz. block extra firm tofu

2 tsp. coconut oil

2 tsp. soy sauce or tamari

fresh ground pepper

1 heaping cup thinly sliced carrots

3/4 cup cooked, shelled, organic edamame

3 Tbsp. toasted sesame seeds

handful of Chopped Cilantro or Pea Sprouts


Dressing:

2 Tbsp. white miso

2 Tbsp. agave nectar or brown rice syrup

1 Tbsp. sesame oil

2 1/2 Tbsp. rice vinegar

1 shallot, minced

Juice of half an Orange


Directions:

  1. Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking.
  2. Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat and add the tofu and sauté for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and sauté another few minutes until the edges are browned. Turn off heat and set aside.
  3. Whisk all of the dressing ingredients together.
  4. In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.



Italian Chicken and Veggies

Ingredients:

2 small chicken breasts cut into 1 inch cubes

1 cup broccoli florets

1 cup bell peppers, sliced or chopped

1 small zucchini, sliced

½ cup tomatoes sliced into large chunks

½ cup onion, sliced or chopped

1 tablespoon olive oil

1 tablespoon Italian seasoning

1 teaspoon garlic powder or fresh minced garlic

1 teaspoon paprika (optional)

salt and pepper to taste


Directions:

  1. Pre-heat oven to 400F.
  2. In a large bowl, combine all the ingredients.
  3. Cut and lay out 2 12x12 inch squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal.
  4. Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.



Shakshuka

Ingredients:

1 tablespoons olive oil

5-6 eggs

½ medium brown or white onion, peeled and diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tablespoons tomato paste

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper

Pinch of sugar (optional, to taste)

Salt and pepper (to taste)


Directions:

  1. Dice the onions and garlic and sauté them on a deep, large pan.
  2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
  3. Add tomato paste and stir until thickened. Add salt and pepper. Add in paprika and/or cayenne for as much spice as you like.
  4. Once thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.
  5. Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.

Sweets For Your Sweetie!

Kelly McCombs - Saturday, February 11, 2017

(Photo: kevinandamanda.com)



Valentine’s Day is just around the corner and now is the time to start planning out the day! Most people will buy store-bought candy or pastries for their loved one. Why not kick it up a notch and earn some extra points by making something from scratch! Here is a list of some of our favorite sweets for your Sweetie!



Red Velvet Oreo Truffle Brownies


Ingredients:

1 box (18.25 oz) red velvet cake mix

1 cup butter, divided

2 eggs

1 package (about 36) whole Oreos

1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)

1 bag (12 oz) mini chocolate chips (about 1.5 cups)

1 cup (1/2 pint) heavy whipping cream


Directions:

  1. 1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set.
  2. 2. Crush whole Oreos in a sealed bag. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
  3. 3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Chocolate Lava Cake


Ingredients:

2 tablespoons butter

8 ounces bittersweet chocolate, coarsely chopped

3/4 cup butter

3 eggs

3 egg yolks

1/3 cup granulated sugar

1 teaspoon vanilla

1 tablespoon all-purpose flour

Powdered sugar


Directions:

  1. 1. Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
  2. 2. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
  3. 3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
  4. 4. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.


Peanut Butter Truffles


Ingredients:

3/4 cup whipping cream

1/2 cup creamy peanut butter

1 cup semisweet chocolate pieces

8 ounces chocolate-flavored candy coating


Directions:

  1. 1. In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2-quart baking dish. Cover and chill about 1 hour or until firm.
  2. 2. Line a baking sheet with parchment or waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1-inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.
  3. 3. In a heavy small saucepan, melt candy coating over low heat, stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.
  4. 4. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.

Easy Mini Cherry Pies


Ingredients:

1 box Pillsbury™ Refrigerated Pie Crust, softened as directed on box

1 can (21 oz) cherry pie filling

1 egg

1 tablespoon water


Directions:

  1. 1. Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
  2. 2. Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
  3. 3. Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
  4. 4. In small bowl, beat egg and water. Brush over crust on each.
  5. 5. Bake about 20 minutes or until golden brown and bubbly.


Cookie Dough Trifle


Ingredients:

Cookie Dough

1 1/2 c. unsalted butter, softened

1 1/2 c. brown sugar

1 tbsp. vanilla extract

3 1/4 c. crushed graham crackers

1/3 c. milk

1 1/2 tsp. salt

1 1/3 c. mini chocolate chips


Whipped Cream Layer

2 pkg. Cool Whip, thawed

1 c. mini chocolate chips

8 chocolate chip cookies


Chocolate Pudding Layer

2 (3.4 oz.) boxes instant chocolate pudding mix

4 c. cold milk


Directions:

  1. 1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk. Fold in chocolate chips. Crumble and pour 1/3 of the mixture into the bottom of a trifle dish.
  2. 2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour 1/3 of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
  3. 3. Make chocolate pudding layer: Combine pudding mixes and milk, whisking until granules have dissolved. Let pudding has set, 5 minutes, then pour 1/3 of the mixture on top of the cookies, smoothing to create an even layer.
  4. 4. Repeat layers until you've reached the top of the dish.
  5. 5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Our Favorite Romantic Getaways

Kelly McCombs - Friday, January 20, 2017

                                                            (Photo from www.thesagamore.com)


With Valentine’s Day just a few weeks away, now is the time to plan that romantic getaway! Whether you want to stay close to home or travel a few hours out of town, we have put together a list of some of our favorites!



First up is The Inn at Five Points in Saratoga Springs, NY. Owned by James and Eilis Petrosino, the Inn is a beautifully restored Victorian Bed and Breakfast nestled right in the heart of Saratoga. Centrally located and within walking distance to all that Saratoga has to offer, this would be a very special place to visit with your loved one for a romantic overnight, yet one that is still close to home. The Petrosino's serve a delicious breakfast every morning, in true Bed and Breakfast fashion, with everything being locally grown and sourced. If you would like a true taste of all that Saratoga has to offer, this is the place to do it!



For something a bit farther out of town, head south to The Mohonk Mountain House in New Paltz, NY. Architecturally impressive, this castle-like resort is situated right on the banks of Lake Mohonk. Surrounded by beautiful views of the mountains and forest, The Mohonk Mountain house offers a few different packages for your romantic getaway. Whether you want a relaxing spa package for two or a luxurious “Special Occasion” package, they have something to fit everyone’s needs. There are a plethora of activities here even in the winter, from ice skating to snow tubing, so you will never be bored!



Heading back up north, The Sagamore in Bolton Landing on Lake George is one of those hotels that many people know and rave about. Another stunning resort, The Sagamore has been inviting guests to stay with them since 1883. They are offering a lovely Valentine’s Weekend Getaway package which includes breakfast and dinner for two, along with complimentary champagne and chocolates. They also have a beautiful spa which should be high on the list of priorities if you choose to stay with them. There isn’t anything more romantic than relaxing time spent together!



One of my favorite places to go on Valentine’s Day is a little farther than the others, but very much worth it. Niagara Falls during the winter months is one of the most beautiful places. Even if you have been there before in the warmer months, seeing it in winter adds a whole new dimension. The mist from the falls coats everything in a layer of ice, making for some really beautiful ice sculptures. Make sure you dress warmly! Even though this may not be one of the coziest romantic getaways, you will surely make some wonderful memories with your loved one!



We hope you are able to take a little time away from your everyday life to be able to enjoy one of this beautiful places with your loved one. Even if it isn't for Valentine's Day, they all are wonderful places to visit any day of the year!


Holiday Cocktail Recipes

Kelly McCombs - Friday, December 23, 2016

(Photo from delish.com)

Since Christmas is just around the corner, we have compiled a list of some of our favorite Holiday inspired cocktails, and even one mocktail for the kids or those who prefer not to drink. Make these for your friends and family when they come over for the holiday festivities. They are sure to please!

Hot Buttered Rum
Ingredients

BUTTERED RUM BATTER
1 c. butter, softened
3/4 c. packed brown sugar
2 c. vanilla ice cream, softened
2 tsp. cinnamon

RUM DRINK
2 c. apple cider
1 c. rum

Directions
1. Make the Buttered Rum Batter: In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in ice cream and cinnamon, then spoon into a large mason jar or Tupperware container. Store in freezer until mostly hardened, about 2 hours (or store there until you’re ready to serve drinks).

2. Make the Drinks: In a large saucepan, heat cider until boiling, stirring occasionally. Remove from heat and pour into a pitcher or easy-to-serve container.

3. Place about 2 tbsp of the buttered rum batter into each mug. Fill about 1/3 of the way up with rum, then top with hot apple cider. Stir and serve.


Classic Eggnog
Ingredients

2 c. milk
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. nutmeg
1/2 tsp. vanilla extract
6 egg yolks
1/2 c. sugar
1 c. heavy cream
1/3 c. bourbon or rum (optional)
Whipped cream, for serving

Directions

1. Combine milk, cinnamon, nutmeg, and vanilla in a small saucepan over low heat. Slowly bring mixture to a low boil.
2. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
3. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil.
4. Remove from heat and stir in heavy cream and, if using, booze.
5. Refrigerate until chilled.
6. When ready to serve, garnish with whipped cream and cinnamon.

Holiday Mule
Ingredients

1/2 oz simple syrup
1/2 oz unsweetened cranberry juice
1 1/2 oz gin or vodka
2 oz chilled ginger beer
1 rosemary sprig
orange slice, for garnish
sugared cranberries, for garnish

Directions

1. Combine simple syrup, cranberry juice, and gin. 
2. Pour over ice and top with ginger beer. 
3. Serve garnished with rosemary, orange wedge and sugared cranberries, if desired.

Jingle Juice
Ingredients

CITRUS SUGAR:
1½ cups sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon grapefruit zest
1 teaspoon orange zest
1 teaspoon ground ginger
½ teaspoon cinnamon

PUNCH:
¾ cup Citrus Sugar
1 cup lime juice
1 cup lemon juice
2 cups orange juice
1 cup grapefruit juice
1 cup mango nectar
1 cup pineapple juice
3¾ cups Captain Morgan Spiced Rum
2¼ cup Grand Marnier
1½ cups Amaretto
3 cups sparkling water
orange, lemon, lime, grapefruit slices, frozen cranberries for garnish

Directions

1. Make the citrus sugar by combining the sugar, zests, ginger and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours or up to a a few days in an airtight container.
2. Peel the skins off of the fruit and juice.
3. Make the punch by adding the sugar to the bottom of the punch bowl. Pour in the juice and stir to start to dissolve the sugar. Pour in the alcohol.
4. Garnish with frozen cranberries and fruit slices.

Pomegranate Margaritas
Ingredients

1 can frozen limeade concentrate
2 c. water
3½ c. gold tequila
2 c. pomegranate juice
1 c. Triple Sec
5 limes
Ice cubes for serving
1 c. fresh pomegranate seeds (from 1 pomegranate)

Directions

1. In large pitcher, combine limeade and water until well blended. Stir in tequila, pomegranate juice, and triple sec.
2. Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim.

Christmas Punch (Non-Alcoholic)
Ingredients

5 cups Tropical Punch
1 cup Cranberry Juice
1 cup Pineapple Juice
½ cup Lemon Juice
4-5 cups Ginger Ale
1 pint Raspberry Sherbet

Directions

1. Make sure all ingredients are chilled. 
2. Combine all juices into a large punch bowl.
3.Add ginger ale slowly to prevent too much fizz. 
4. Add scoops of raspberry sherbet & let sit for a few minutes. Serve with a ladle.

____________________________________________________________________

We want to take this time to wish all of our wonderful viewers and customers a very happy Holiday and a Happy New Year! We hope you all enjoy the time spent with your loved ones!

Do you Drink Enough Water?

Kelly McCombs - Saturday, December 17, 2016



With the cold weather in full swing, many people choose to drink warm beverages and forget all about drinking water. Just because it isn’t hot outside and we aren’t as active or sweating as much doesn’t mean our bodies don’t need water. They are made up of 60 percent water, therefore, it is vital to both our physical and mental health to stay hydrated.


One important way that I have found to make sure that I drink enough water, is to drink a big glass before I do anything else in the morning. That glass of water helps kick start my day and sets the tone for me. I also bring a 25 ounce water bottle with me to work every day. I’m not lucky enough to have a water cooler in my office, so I always make sure I am stocked up on large bottles of water to fill my handy bottle that I keep on my desk. If my water bottle is on my desk and in my line of sight, I will remember to drink regularly.






Here are some benefits to making sure you stay hydrated:


  1. -Staying hydrated improves your mood and fights off fatigue. This is the main reason why I make sure to drink at least 16 ounces of water first thing in the morning. It wakes me up and gets me going. A lack of water in the body’s system can cause a drop in blood volume, which then causes the heart to work harder to pump oxygenated blood around the body, hence the increased fatigue.

  2. -Drinking enough water every day will help improve the clarity of your skin. If you are prone to breakouts, or have dry, dull skin, you could be dehydrated. The skin is one of the first places to show signs that you need to drink more water!

  3. -Drinking a glass of water before every meal might also help in weight loss. It will trick your body into thinking it is full, which will then curb your appetite. Drinking water instead of all of the sugary drinks on the market will also help with weight loss.

  4. -If you are prone to headaches or migraines, increasing your intake of water might help keep them away.

  5. -Drinking plenty of water will help your kidneys stay in tip top shape. Drinking too little may lead to painful kidney stones. The kidneys play a vital role in our body’s function so staying hydrated is essential for their (and your!) health.

  6. -Water plays a very important role in your digestive health, as well. Without adequate water, your system could become backed up and constipated. The water helps dissolve fats and soluble fiber, which then continues on through the system.

As you can see, water is crucial for everyday life. There are so many health benefits associated with drinking enough of it, so make a point to think about your water consumption on a daily basis! 

 



OUR MISSION

Copyright 2015 Saratoga Spring Water Company  • All Rights Reserved

Saratoga Spring Water Co.  11 Geyser Road Saratoga Springs NY 12866