FRIDAY COCKTAIL - HOT APPLE PIE!

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.

Ingredients:

2 oz Tuaca
hot apple cider
whipped cream
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!!

HOT COCKTAILS!
ENJOY!

WELL DONE WEDNESDAY - ALEPPO PEPPER!

I was trying to find a spice that added a little heat, but milder than cayenne or crushed red pepper.  Aleppo is a Turkish pepper that is used far more internationally than here in the US.

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!

ALEPPO!
ENJOY!

FRIDAY COCKTAIL - ITALIAN BERRY MULE!

Still time to get great raspberries and this is so simple to make..delicious!

Ingredients:

6 raspberries
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
ice

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!

RASPBERRIES!
ENJOY!

WELL DONE WEDNESDAY - MUSTARD CRUSTED SALMON!

This is the perfect marriage of lemon and mustard.  Just wonderful!!!!!

Ingredients:

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
veg 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!
ENJOY!

FRIDAY COCKTAIL - END OF SUMMER SNOWCONE COCKTAIL!

SAD BUT TRUE!

But, we have one weekend left so let's get the party started!

 

 

Ingredients:

 

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

strawberry garnish

shaved ice

 

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!

ENJOY!



WELL DONE WEDNESDAY - BAKED COD!

It's How they Roll in New England! 

 

You could substitute fresh haddock if you can't find cod.

Ingredients"
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
salt
pepper

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!
ENJOY!

FRIDAY COCKTAIL - SLUSHY WATERMELON MOJITO!

Definitely making these on VACATION!  Sooo refreshing on a hot day with the melon and the clear fizz of the sparkling water.

Ingredients:

5 cups cubed seeded watermelon
1 cup sparkling water
3/4 cups white rum
1/4 cup chopped fresh mint
1 (6 oz) can frozen limeade (do not dilute)
mint sprigs
lime wedge

On a single layer freeze watermelon cubes for 2 hours or until frozen.  Combine all ingredients except garnishes in a blender.  Process until smooth and garnish. LOVE THIS!

WATERMELON!!!!
ENJOY!