Because I have been slacking on drink recipes....and I am feeling a bit flirty today....
Dirty Bedtime Story
1 fluid ounce amaretto
1 fluid ounce Irish cream
1/2 cup milk
2 teaspoons chocolate syrup
In a tall, thin glass, stir together the amaretto, Irish cream and milk. Mix in the chocolate syrup, add ice and serve.
Showing posts with label Drinks. Show all posts
Showing posts with label Drinks. Show all posts
5.15.2012
8.23.2011
More wine for my men....
Oh the joys of alcohol.....responsibly of course!!
Ladies & Gentlemen, this is my new best friend. Meet Ropiteau Pinot Noir.
Ladies & Gentlemen, this is my new best friend. Meet Ropiteau Pinot Noir.
8.16.2011
Fall Recipe Preview....
I was in AC Moore this morning and all I saw was fall flower arrangements, Halloween decorations and crafts. As much as I love summer, fall is my favorite season. I love decorating for Halloween, trick or treaters, apple picking, cooking Thanksgiving dinner, sitting in front of a fire in my den. So...now that I am all in the mood for fall...LOL.....
Spiced Hot Apple Cider
2 quarts apple cider
2 cinnamon sticks
6 whole cloves
1 teaspoons whole all spice
1/4 cup brown sugar
8 orange slices
Combine all ingredients except oranges in a sauce pan and bring to a simmer. Simmer gently for 5 to 10 minutes. Serve into mugs or glass pitcher. Garnish with orange slices.
Pumpkin Cheesecake
For the crust -
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
For the cheesecake -
3 - 8 oz packages cream cheese, at room temperature
1 - 15 oz can pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Beef Stew with Barley
2 pounds beef chuck for stew
1 cup barley
1 package mushrooms
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, sliced
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
1 bay leaf
4 cups beef stock
1/2 cup red wine
Salt and pepper
Lightly coat a large dutch oven with oil and place over medium-high heat. When the oil is hot and working in batches, add a layer of meat to the bottom of the pot. Let sear for 2 to 3 minutes until golden-brown. Do the same for all side of the beef cubes. Sear the remaining meat in batches. Place the seared cubes in a dish and keep warm. If there are any dripping in the pot after the last batch is finished, pour it over the cubes.
Heat one teaspoon of oil in the pot and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt and cook until golden-brown. Add the celery and carrots and cook until just softened.
Add the garlic and sauté until fragrant, about 1 minute. Add the thyme and bay leaf.
Pour the wine into the pan scraping up all the browned bits from the bottom of the pan. Let the wine reduce down until almost evaporated.
Add the meat and any drippings back to the pot. Pour in the beef broth and top with enough water to just cover the meat and vegetables. Bring the stew to a boil, then reduce the heat to very low.
Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes until the barley is cooked and the meat is almost falling apart. Season with salt and pepper. Serve with crusty Italian bread or over buttered egg noodles.
Butternut Squash Soup
1 butternut squash, peeled, seeded and cubed, about 6 cups
5 cups water
1/2 cup half and half
3 medium potatoes, peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
Sour cream
In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender.
Remove from the heat and cool slightly. Using an emulsion blender, puree mixture. Return to a low heat and stir in the half and half, cooking until heated through. Place soup into serving bowls and serve with a dollop of sour cream.
Footnotes - They sell frozen cubed butternut squash in the frozen vegetable section. This saves the time it takes to cook the squash yourself.
Spiced Hot Apple Cider
2 quarts apple cider
2 cinnamon sticks
6 whole cloves
1 teaspoons whole all spice
1/4 cup brown sugar
8 orange slices
Combine all ingredients except oranges in a sauce pan and bring to a simmer. Simmer gently for 5 to 10 minutes. Serve into mugs or glass pitcher. Garnish with orange slices.
Pumpkin Cheesecake
For the crust -
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
For the cheesecake -
3 - 8 oz packages cream cheese, at room temperature
1 - 15 oz can pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Beef Stew with Barley
2 pounds beef chuck for stew
1 cup barley
1 package mushrooms
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, sliced
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
1 bay leaf
4 cups beef stock
1/2 cup red wine
Salt and pepper
Lightly coat a large dutch oven with oil and place over medium-high heat. When the oil is hot and working in batches, add a layer of meat to the bottom of the pot. Let sear for 2 to 3 minutes until golden-brown. Do the same for all side of the beef cubes. Sear the remaining meat in batches. Place the seared cubes in a dish and keep warm. If there are any dripping in the pot after the last batch is finished, pour it over the cubes.
Heat one teaspoon of oil in the pot and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt and cook until golden-brown. Add the celery and carrots and cook until just softened.
Add the garlic and sauté until fragrant, about 1 minute. Add the thyme and bay leaf.
Pour the wine into the pan scraping up all the browned bits from the bottom of the pan. Let the wine reduce down until almost evaporated.
Add the meat and any drippings back to the pot. Pour in the beef broth and top with enough water to just cover the meat and vegetables. Bring the stew to a boil, then reduce the heat to very low.
Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes until the barley is cooked and the meat is almost falling apart. Season with salt and pepper. Serve with crusty Italian bread or over buttered egg noodles.
Butternut Squash Soup
1 butternut squash, peeled, seeded and cubed, about 6 cups
5 cups water
1/2 cup half and half
3 medium potatoes, peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
Sour cream
In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender.
Remove from the heat and cool slightly. Using an emulsion blender, puree mixture. Return to a low heat and stir in the half and half, cooking until heated through. Place soup into serving bowls and serve with a dollop of sour cream.
Footnotes - They sell frozen cubed butternut squash in the frozen vegetable section. This saves the time it takes to cook the squash yourself.
6.09.2010
Frozen Spiked Lemonade
Frozen Spiked Lemonade4 cups fresh lemon juice
4 cups simple syrup (recipe follows)
Lemon flavored vodka
2 lemons, cut into half wheels
Combine the lemon juice and simple syrup in a large container and stir well. Place container in the freezer and freeze for several hours, stirring every hour. Just before serving, pour vodka into individual glasses and top with lemonade mixture. Garnish with lemon slices.
Simple Syrup
1 cup sugar
1 cup hot water
In a glass bottle or small bowl, combine the sugar and hot water and shake or stir until completely dissolved. Let cool completely before using.
Footnotes - Try adding strawberry puree to the lemonade mixture before freezing. You can also make this non-frozen by just chilling the lemonade mixture in the fridge instead of freezing.
Tutti Frutti Punch
This one is my favorite party drinks to make. The sorbet balls make it fun to drink and it is very colorful. You can also make this a kid friendly punch by omitting the vodka. Also try using a small ice cream scoop instead of the melon baller. It makes the sorbet balls a little bigger.
Tutti Frutti Punch
1 - 6 oz. can frozen orange juice concentrate, thawed
¼ cup fresh lemon juice
½ cup pineapple juice
1 oz. grenadine
2 pints lemon sorbet
3 cups ginger ale
1 cup citrus or orange vodka
2 pints fresh strawberries, cut in half
2 lemons, cut into half slices
Mint sprigs for garnish
Combine orange juice concentrate, lemon juice, pineapple juice and grenadine in a large container and stir well. Cover and refrigerate for at least 2 hours. Pour into a punch bowl. Add the ginger ale and vodka. Mix. Add the strawberries and lemons.
Using a melon baller, ball the sorbet and add it to the punch bowl.
Tutti Frutti Punch
1 - 6 oz. can frozen orange juice concentrate, thawed
¼ cup fresh lemon juice
½ cup pineapple juice
1 oz. grenadine
2 pints lemon sorbet
3 cups ginger ale
1 cup citrus or orange vodka
2 pints fresh strawberries, cut in half
2 lemons, cut into half slices
Mint sprigs for garnish
Combine orange juice concentrate, lemon juice, pineapple juice and grenadine in a large container and stir well. Cover and refrigerate for at least 2 hours. Pour into a punch bowl. Add the ginger ale and vodka. Mix. Add the strawberries and lemons.
Using a melon baller, ball the sorbet and add it to the punch bowl.
Margaritas baby!!!
I realized the other day that I am always posting recipes for food but not for drinks. Summer just screams MARGARITAS!! They are the perfect drink to get a summer party going. The secret to making a good margarita is starting with good tequila. It can make a big difference in how your margarita will taste. Try experimenting with different flavored juices and purees. Another cool idea is making your own flavored salts and sugars for rimming the glasses. Classic Margarita
2 oz. gold tequila
scant oz. triple sec
1 oz. fresh lime juice
lime wedge to garnish
Salt to rim the glass
Add tequila, triple sec and lime juice to a shaker filled with ice. Shake and pour into a frosted margarita glass rimmed with salt and garnish with a lime wedge.
For the frozen version, add tequila, triple sec and lime juice to a blender. Add 1 scoop of crushed ice and blend for 20 to 30 seconds. Pour into a margarita glass.
Mangorita
2 oz. gold tequila
scant oz. triple sec
scant oz. fresh lime juice
1 oz. mango puree
Add all the ingredients to a shaker filled with ice. Shake and pour into a frosted margarita glass.
Pinarita
2 oz. gold tequila
scant oz. triple sec
scant oz. fresh lime juice
1 oz. pineapple juice
Sliced pineapple wedges to garnish
Add tequila, triple sec and lime juice to a blender. Add 2 scoops of crushed ice and blend for 20 seconds. Pour into a margarita glass and garnish with pineapple wedge.
Raspberry Margarita
2 oz. gold tequila
scant oz. Cointreau
scant oz. fresh lime juice
2 oz. raspberry puree
Blend the first 3 ingredients in a blender with 2 scoops of crushed ice for 20 seconds. Pour half of the mixture into a margarita glass. Gently layer the raspberry puree on top of the margarita mixture to create a layered look. Add remaining margarita mixture over the raspberry puree.
Easy Margaritas for a Crowd
1 - 6 oz. can frozen limeade concentrate
6 oz. tequila
2 oz. triple sec
Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.
Footnotes - A scant oz. is a measure slightly under a whole oz.
Subscribe to:
Posts (Atom)
