FRIDAY COCKTAIL - STRAWBERRY LEMONADE SMASH!

It goes without saying..the sweeter and riper the strawberries the better this adult slushie will taste!!!

Ingredients:

3 hulled cleaned strawberries
2 oz white rum
1 oz fresh lemon juice
1 oz simple syrup
Strawberry for garnish, straw

Muddle the 3 strawberries in the bottom of a cocktail shaker.  Add the rest of the ingredients.  Shake until the outside of the shaker is frosty about 30 seconds.  Fill a tall glass with crushed ice.  Strain the strawberry mixture into the glass.  Garnish with a strawberry and sip through a straw.


FEEL THE WARMTH ON YOUR FACE!
ENJOY!

FRIDAY COCKTAIL - THE BOSTONIAN!

 

 

No Words Necessary!

 

 

1-1/2 oz Vodka or Gin

1/4 oz Vermouth

1 TBL Sweet and Sour Syrup

1/2 Tbl Fresh Orange Juice

Mint leaves and cherry for garnish

 

 

 

#GETHIMSOON!

ENJOY!



FRIDAY COCKTAIL - TOAST TO NORA!

In honor of Nora's birthday and her LOVE of champagne here is a little twist on the old Champagne Cocktail!

Ingredients:

5 oz chilled good Champagne
Dash of Angostura Bitters
1 sugar cube
6" twist from a lemon

Drop a dash of Bitters onto a sugar cube and place in the bottom of a champagne flute.  Arrange the lemon twist into the glass.  Gently pour the champagne into the glass.

HAPPY HOURS NORA!
ENJOY!

FRIDAY COCKTAIL - THE NEW YORK SOUR!

Bon Appetit picks this beauty as the Comeback Cocktail of the Year!  I love it because it reminds me I am getting closer to my next trip there.  It combines the style of the old whiskey sour with a new twist.

Ingredients:

2 oz rye or bourbon whiskey
1 oz fresh lemon juice
1 oz simple syrup
1/2 oz fruity red wine (Shiraz or Malbec)
Dark cherry and orange slice for garnish

In a shaker with ice, combine all ingredients except wine and garnish.  Shake until the outside of the shaker is frosty (30 seconds).  Strain into rocks glass filled with ice.  Gently pour the wine into the glass over the back of a spoon held just above the top of the glass so it floats on top.  Garnish

LOVE NYC!
ENJOY!

HAM AND CHEESE HASH BROWN QUICHE!

This is the EASIEST breakfast/brunch dish Ever!  Plus, you can add any ingredients you would use in an omelet....so whatever you have in the frig and pantry will work.

Ingredients:

CRUST:
One large bag frozen hash browns, thawed and completely dried (use paper towels to get all the water out)
3/4 stick of unsalted butter (6 tbl), melted
Ovenproof quiche or pie dish

Mix the hash browns with the melted butter.  Press into the quiche dish to make about 1/4 inch crust and make sure it goes up the sides all around. Place in a 450 degree oven for 20-25 minutes until the hash browns start becoming crisp and golden.  Remove from oven and lower temp to 350 degrees.

FILLING:
3 large eggs beaten
1 cup heavy cream
1 cup grated sharp white cheddar cheese
1/2 lb cooked bacon, crumbled
1 shallot diced sauteed until tender
1 red pepper diced sauteed until tender
1/2 cup diced polish ham
salt
pepper

Combine all ingredients in a bowl and pour into center of pie crust.  Return to oven and bake for 30-35 minutes until top is golden brown and puffed.  Let it rest for 5 minutes and serve.

This can be made with any number of ingredients.  The keys are the eggs, cream and cheese.  Any other vegetables, cheeses or proteins will work.  So easy and delicious!

MEN CAN EAT QUICHE!
ENJOY!

BAKED MUSTARD DRESSING FOR NEW POTATOES!

If you are making corned beef and cabbage for the holiday.  Try this dressing to spice up your boiled potatoes.  It is amazing and the weirdest recipe yet!

Ingredients:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2 Tbl sherry vinegar
1 tsp capers minced
1 tsp brine from caper jar
1/3 cup extra virgin olive oil
1/3 cup canola oil
2 Tbl whole grain Dijon mustard
chives or parsley for garnish
salt

Roast your new potatoes in the oven as usual.

Preheat oven to 325 degrees
Line a baking sheet with aluminum foil.  Spread 6 Tbl of Dijon mustard on the foil to about 1/4 inch thick.  Bake the mustard for 10-12 minutes in the oven until a crust forms on the surface and it is firm to the touch.

In a blender combine baked mustard, lemon juice, vinegar, capers and brine and remaining 2 Tbl Dijon mustard.  Blend until smooth.  With the blender on drizzle in the oils until thick.  Transfer the dressing to a bowl.  Add the whole grain mustard and stir.  Season with salt and pour over your warm new potatoes.  Top with garnish.

I know it may sound weird but it is delicious.  The dressing can be refrigerated for up to 3 days.

HAPPY ST. PATRICK'S DAY!
ENJOY!

FRIDAY COCKTAIL - STRAWBERRY MARGARITA JELLO SHOTS!!!

While "actual" Spring is March 20th...I AM STARTING NOW!

 

Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.

Use a huller or apple corer to empty out the strawberry.

Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.

 Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Ingredients:

1 box Strawberry Jell-O, 3oz.
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt for garnish

 

Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.

Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquor mixture to cold water and stir to combine. Then add cold liquor mixture to hot Jell-o mixture and stir to combine.

 
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

BRING ON SPRING!
ENJOY!