Friday, October 17, 2014
I love a good sangria - especially red ones. This combines such great fruits and molasses to be purely AUTUMN! I may use this as my signature cocktail for Thanksgiving!
2-3 fresh figs or 1 cup dried figs
2-3 fresh plums or 1 cup dried plums
2-3 fresh apricots or 1 cup dried apricots
1/4 cup molasses
1 750 ml bottle of light red wine like Pinot Noir or Gamay
1 750 ml bottle of sparkling apple cider or club soda, chilled
1 orange (peeled if you prefer) sliced
Halve or quarter the fruit and combine with the molasses. Add the wine, stir to combine. Cover and chill it for 2-24 hours. When you are ready to serve, add sparkling apple cider and orange slices. Gently stir and serve. Makes 8 servings.
Friday, October 10, 2014
Yes it is getting colder. In the 30's here this morning. It's time to break out the "hot" drinks for that nice Autumn comfort! This charmer highlights Tuaca, a fabulous hidden treasure from Italy with vanilla and citrus flavors.
2 oz Tuaca
hot apple cider
cinnamon stick for garnish
Pour Tuaca in the bottom of an Irish Whiskey glass. Fill with hot apple cider and top with whipped cream. Garnish and sip!!
Wednesday, October 1, 2014
While it offers heat, it is more smoky and actually has a bit of a fruity taste. I use it in just about every kind of protein especially in a pan fried chicken dish.
Amazingly it is fabulous in brownies and other chocolate desserts. It makes brownies a little more complex than your average boxed type brownie.
Great in deviled eggs too!
Friday, September 19, 2014
2 oz vodka
1/2 oz fresh lime juice
1/4 oz simple syrup
1/2 tsp aged balsamic vinegar
2 oz chilled ginger beer
In a cocktail shaker muddle the raspberries. Add ice and all other ingredients except ginger beer. Shake Well! Strain the drink into an iced filled glass and top with the ginger beer.
If you don't know how to make simple syrup by now, you shouldn't be making cocktails!
Wednesday, September 17, 2014
3/4 cup panko breadcrumbs
1-1/2 tsp lemon zest
1 tsp fresh chopped Italian parsley
1/2 tsp salt
1/2 tsp pepper
2 Tbl olive oil
2 Tbl Dijon mustard
4 (6 oz) salmon fillets
Combine first 6 ingredients and set aside. Spread mustard on top of the salmon fillets and then add the breadcrumb mixture on top. Pat into the mustard.
Preheat oven to 425 degrees.
In a sauté pan with vegetable oil sauté fillets skin side down for 3-4 minutes. Move pan to the oven and cook until the topping is golden brown...5-7 minutes. Serve with lemon wedges.
LEMON AND MUSTARD!
Friday, August 29, 2014
SAD BUT TRUE!
But, we have one weekend left so let's get the party started!
1 cup sweetened frozen strawberries, pureed
1/4 cup (or more) vanilla vodka
2 tbl Grand Marnier
1 tbl pineapple juice
1 tbl fresh lemon juice
Mix the pureed strawberries with all other ingredients. Put shaved ice in a tall glass. Slowly pour the strawberry mixture over the ice and garnish.
HAPPY SUMMER'S END!
Wednesday, August 27, 2014
It's How they Roll in New England!
1/3 cup panko breadcrumbs
2 tbl grated parmesan cheese
1 tbl cornmeal
2 tsp olive oil, separated
1/2 tsp Italian seasoning
1/4 tsp garlic powder, separated
1/8 tsp ground black pepper
2 tbl mayonnaise
1 tsp fresh lemon juice
14 oz cod fillets
Preheat oven to 450 degrees
Combine first 6 ingredients (only 1 tsp olive oil and 1/8 tsp garlic powder) in a bowl and set aside. Combine mayonnaise, lemon juice, remaining olive oil and garlic power with salt and pepper to taste. Coat the fillet with mayonnaise mixture.
Coat a broiler rack with cooking spray. Spoon the breadcrumb mixture on top of the mayonnaise coated fillet.
Bake 10-12 minutes until fish is opaque and bread crumbs are golden brown. Serve with lemon wedge. I add some jasmine rice and of course steamed broccoli!
NEW ENGLAND SEAFOOD!