Sangria del Invierno

There are so many fun things that can become traditions at the holidays. One of my favorites is going to the Coach House with our friends to see the beautiful or tacky (depending on your taste) lights. For others traditions could be more about food or drinks. Here is my cousin Jeannie's Winter Sangria, maybe your next tradition!
From Jeannie:

When making sangria, I have found that cheap wine and cheap cognac actually taste best, as they are sweeter!
1 big jug of cheap, fruit red wine (Carlos Rossi basic red)Cognac to taste (at least a shot)Dark Rum to taste (at least a shot)3 fresh oranges cut in twirly slices – oh so pretty if you can get one big twirl out of each orange1 cup fresh squeezed orange juice Cinnamon sticks (or cinnamon)If you are looking for an interesting spice flavor, throw in a few Star Anise as well. little sugar if needed for sweetness(A bottle of cheap champagne and/or some diet ginger ale will give it a little sweetness, too if you don’t use the sugar)
Sorry, I never use amounts, because I just judge by eye, and taste....I’m not sure if this is correct... What I like about the decanter is that none of the ice or fruit comes out. It’s very hard to drink a glass with fruit in it when you are wearing pretty holiday dresses. This sangria could even be served in a champagne flute.
This was my favorite part of this recipe: (Bill is Jeannie's beau)
Bill’s holiday cocktail recipe would be this: open a chilled bottle of Michelob Ultra. Wipe off top with a paper towel. Drink it.

Jeannie's Milk Punch

I love recipes that have a story. My cousin Jeannie and I were talking Christmas recipes and she promised to find me her famous milk punch. She found it and sent the story that goes with it. I hope everyone is enjoying their holiday so far. We tend to forget to enjoy the time leading up to Christmas :) Matt and I have been having a wonderful time with friends celebrating!

From Jeannie:

This is the famous Milk Punch recipe.

It is from my dear friend Mr. Alan Farnham who is an esteemed writer and senior editor at Forbes Magazine. When we first enjoyed this holiday delicacy, it was in celebration of a Gramercy Park Thanksgiving, 2007. Mr. Farnham left us a little note outside our bedroom doors, simply stating “milk punch? Come upstairs.” When we went upstairs in his stately Ardsley-on-Hudson manor (that we delightfully call “Farnhamwyck”) we were delighted to find Mr. Farnham holding a beautiful glass pitcher full of something luxuriously white, minty and creamy. Milk Punch is a wonderful way to start the holiday! But, I’ve always wanted to share it with you for Christmas – when calorie wise it seems better than Thanksgiving as if you are like us, we don’t eat much all day we are so happy with stockings, presents, music, the tree, friends and gift giving....It could also be an exceptional Christmas Eve midnight toast or nightcap, or early on Christmas morning if you want to get a nice little glow on while the kiddies open stockings. My guess it is highly caloric! It is also very strong, so no driving after toasting! (I suppose one could make it non-alcoholic, but WHY?!)

I don’t know actual measurements, but picture a nice, small glass pitcher full....

Farnhamwyck Milk Punch
Hagaan Das Vanilla ice cream (small container and it must be left out of freezer so that it is soft)
1/2 gallon of milk
*basically it is half milk, half ice cream
1 shot Brandy (Felipe)
1 shot Rye
Fresh mint leaves sliced (small bunch)

Serve in a short, yet full bodied glass adorned with mint leaves

Come back tomorrow for Jeannie's winter sangria!

Punchy Punch 2009

Saturday night we are attending the Rosses Christmas party. I have been asked to make Punchy Punch, which was a big hit at the Christmas party last year. Not wanting to disappoint I thought we should have an updated version.

We need to start with an ice ring, I don't have a mold so I am using my silicone cupcake pan that is shaped like flowers. I made 1 can of lime aide, added 1 cup of sugar & 2 cans of water, then to mix it up I added a bottle of pomegranate cranberry Ocean Spray juice. I poured the mixture into my cup cake molds and 6 hours later voila beautiful flower shaped ice! Punchy Punch can be served in a punch bowl but an oversized vase works just as well. Pour 1/3 of the height of your bowl with vodka, then add equal parts lime aide, cran-pomegranate juice & Sprite. If you want to be very fancy float lime slices & cranberries on top. For those ultra fancy, have a bottle of Pama Liqueur on hand to add a floater to the top.

My picture has nothing to do with punchy punch but I had to share my newest Christmas decoration. It is well know that I am in love with the banners at The Jewel in My Crown. Melody made this gorgeous banner for me with part of my favorite Holiday Sentiment.

Wishing you Peace, Joy & Love.

Pumpkin Martinis

My first thought had been to post this on Friday as an after the work week cocktail, but what if you need supplies? So here it is a day early so you can stock up!

I love a cocktail on Friday after a long work week, this cocktail recipe is courtesy of Trisha. She said:

I love martinis so decided to send you a pumpkin martini recipe. You either love this recipe or hate it but I love anything pumpkin flavored.

Pumpkin Martini

1/2 oz Drambuie Sylk Cream Liqueur
2 oz Absolut Vanilla vodka
1/2 oz pumpkin liqueur
1 tsp whipped cream
Cinnamon stick for garnish
Pour the Drambuie Sylk Liqueur and vodka into a shaker filled with ice and shake well. Add the pumpkin liqueur and shake. Strain into chilled cocktail glass. Top with teaspoon of whipped cream. Garnish with cinnamon stick.

French 75

I love when parties have signature cocktails, I love it more when weddings do! At the Newport Rhode Island wedding we just went to the cocktail was the French 75, I am assuming because the wedding was held in a French Chateau style mansion. On a hot day they were nice and refreshing and looked great on the trays served post-ceremony. I think the signature cocktail at our wedding in Mexico was tequila shots :)

1 1/2 oz Gin

2 oz Lemon Juice

Champagne

2 tsp Superfine Sugar

Garnish: Cherry

Mix all ingredients in a cocktail shaker with ice except champagne. Strain into a champagne flute. Top with champagne. Garnish with cherry.

Rainbow Shots

Matt and I recently took a trip to Cabo, when we got home and showed off our pictures, everyone was mostly interested in this shot. Which says a lot, I had my picture taken with a baby lion! The shots came from Rip's which if you have been to Cabo it is the bar near Cabo Wabo with the Hippo on the front of it. We actually met Rip and he bought us the shots.
Once the shots were all poured I decided that Matt should drink the blue and green ones, I have strict rules against green and blue drinks, and candy! Must be the artificial color :)
Well after much searching this is what I found about making these lovely drinks:
Take a shaker tin and fill it 3/4 with ice. Add 2 ounces each of Malibu, Vodka, and Triple Sec first. Tilt the tin and add 2 ounces Grenadine. Then add 2 ounces OJ and 2 ounces Sweet and Sour. Finally topping it off with 2 ounces Blue Curacao. Do not shake. Watch the colors layer as you pour. You can use 6 shot glasses with about 2 ounces each. They taste like a screw driver to me, not my favorite cocktail but will impress your friends!

Summer Cocktails

Just in time for Friday, Summer Cocktails, I started thinking about this post when Matt & I where at the outdoor mall by our house waiting to meet our friends for a movie. Even though it was 103 in the shade, I knew it would be 40 degrees in the theatre, so I wore jeans. Well Matt asked me if I wanted to walk around & I said no I wanted a refreshing cocktail!

That same day my dear cousin Jeannie sent me a cocktail idea & I stumbled on a list of summery drinks on Forbes (yes, the money mag!). Here are some fun ideas:

Air Mail:
chilled wine glass 2 ounces Mount Gay Special Reserve White Rum 1 ounce fresh lime juice 3/4 ounces honey syrup* 2 to 3 ounces well chilled sparkling wine, such as Prosecco
Add the rum, lime juice and honey syrup to a shaker filled with ice. Shake well. Pour into wine glass and top with sparkling wine.
*Honey syrup dissolves more quickly and is easier to pour than pure honey. To make Siegal's, combine five parts inexpensive honey with two parts very hot water in a small bottle. Seal, and shake vigorously. Let cool.

Bikini-tini

3 ounces Bombay Sapphire gin squeeze of fresh lime juice 2 tbsp Blue Curacao 1 tbsp peach schnapps 1 tsp confectioners' sugar Fill a martini glass with ice and water to chill it. Half-fill a martini shaker with ice and add the gin, lime juice, Curacao, schnapps and sugar. Shake well for at least 30 seconds.
Pour out ice and water from martini glass, and poor in the mixture through a strainer. Garnish with lemon zest.

And my personal favorite J Girl's Summer in a Glass

Lemon & Rosemary! Put a few sprigs of fresh rosemary in a pitcher of sweet lemonade over night, serve on the rocks with vodka & friends!

Lime Sorbet Margaritas

First of all, Happy Birthday to our friend Alex!
These would be such a fun treat for 4th of July and desert for Alex's birthday since he is not a big fan of sweets. I would serve them in pretty stemmed glasses. The sorbet is high calorie so have one and switch to Baja Bob!

1 lime, cut into 8 wedges

1/4 cup sugar

2 pints lime sorbet

1/2 cup tequila

Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat. Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each. Serve with a spoon.

Tip: Let everyone dig in. For a nonalcoholic, kid-friendly version of the Lime Sorbet Margaritas, replace the tequila for each glass with 2 tablespoons club soda or seltzer. Although I do not let people who don't drink tequila play at my house. Just kidding!

Product Review: Low Carb Mixers

Given our love of Mexico & Mexican food, it is only natural that we love Margaritas too. The only problem with them is they are high calorie & loaded with sugar. We thought about drinking straight tequila like the crazy people in this picture, but decided that we were better off searching for a low calorie mixer. We were thrilled to find Baja Bob's. Baja Bob is a man who loved his margaritas but not his expanding waist line, so he developed a line of mixers made with Splenda. He offers: Margarita, Strawberry Margarita, Mojito, Hurricane, Pina-Colada, Mai Tai & more. We tried the margarita & found it to be quite tasty, in fact we had to reorder. Shipping is just $4 no matter how much you order & if you enter coupon code: DOTTI10 you get 10% off. Happy drinking!

The Bradshaw

Sex in the City comes out today, I know a lot of girls who are really excited. One of my friends invited me to go with her & some other girls to see the movie. In the TV show the ladies all drank cosmos, I was reading on line that at the Sex in the City premier party to mix it up a little a new drink was created called the Bradshaw, still pink & pretty but sassier. Here is the recipe:

2 oz. Don Julio Blanco Tequila
1/2 oz. X Rated Passion Fruit Liquor
3/4 oz. Fresh Squeezed Lime Juice
3/4 oz. Cane Sugar Simple Syrup
Shaken, serve straight up in a martini glass rimmed in hot pink sugar, garnished with a lime wedge.

Sparkling Passion-Fruit Aperitifs

To keep with the Valentine's day theme, what better way to welcome your Love to your romantic dinner than with Sparkling Passion-Fruit Aperitifs? I just love bubbly & passion fruit is sexy!

6 tablespoons passion-fruit nectar
Sparkling white wine, such as champagne or Prosecco, well chilled

Divide the passion-fruit nectar between two champagne glasses. Top with the sparkling wine and serve.

White Wine Sangria: An In-Style Cocktail

This month's In Style magazine (one of my favs) was totally feeling my pain of not being able to take a Mexican Vacation. They featured a white wine sangria recipe that sounds fab! I always say if you wind up with a bad bottle of wine, pretend you are south of the border & whip up a sangria. Here is an in style version:

3 bottles chardonnay

¾ cup chilled Cointreau(In Style says Cointreau, I am a Grand Marnier girl)

¾ cup fresh orange juice(If you live in AZ they are in season, I could reach over the fence & steal from my neighbor!)

6 tbsp brandy

6 tbsp lemon juice

3 tbsp superfine sugar

3 cups cut-up fruit (oranges, peaches, nectarines, seedless grapes, strawberries)

In a large bowl, combine all ingredients. Stir well, then chill. When ready to serve, add 2 cups club soda. Garnish each drink with a mint sprig.

Punchy Punch

At our holiday party, we decided to serve beer, wine & a punch. The made up punch recipe soon was christened punchy punch. (It cold have been the mix of sugar & alcohol that we were being silly) But the punch was delicious. Here is how to make it.

First great punch should have an ice ring. I loke most people do not own an ice ring mold, but in the kitchen as in life you can improvise. I have this great silicone cupcake pan that is shaped like flowers, so I used that. You can link here to buy a holiday themed set. I made 2 cans of limeaide, added 2 cups of sugar & 4 cans of water, to make strong lime ice cubes. I poured the mixture into my cup cake molds and 6 hours later voila beautiful flower shaped ice!

Next I added some of my ice to the bottom of the punch bowl, truthfully I don't have a punch bowl but I have a gorgeous oversized glass footed vase from Potterty Barn, like this, that worked perfectly.

Pour 1/3 of the height of your bowl with vodka, 1/3 with limeaide & 1/3 with cranberry Sierra Mist. If you want to be very fancy float lime slices & cranberries on top.

Keep the glasses & the punch bowl full for a party with punch!

Limoncello

My parents are in California visiting their friends the Muntzes. My mom was commenting on Carrie's lemon tree. I can't think of a more fun use for an excess of lemons than making some Limoncello.


15-20 lemons - clean, unwaxed with nice plump skins. The skins should give off a lemon sent
2 (750-ml) bottles 80-proof vodka. The cheap stuff is fine.
4-6 cups water
2-4 cups sugar (more if you want it thicker or sweeter)
For this recipe you also need a 2-3 litre glass jar with a sealed lid. The jar should be washed and rinsed very well or sterilized. You don't want anything in your limoncello but what you put there. You could use an old-fashioned sun tea jar.
You will also need the bottles you want to put the final brew in. I get mine at Cost Plus and I save nice glass bottles from other beverages I've purchased that have good reusable tops. Pellegrino bottles work well.

Step 1
Wash and dry the lemons. Only use the ones without blemished peels or pare off any spots and the stems, ends.
Remove the peel from the lemons with a sharp peeler or fine grater, carefully avoiding the bitter white pith. If any white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the limoncello will be bitter and you don't want that!

Put the peels in a glass jar and add the vodka about two inches below the top and seal tightly.
Leave the jar to steep in a cool, dark place until the peels lose their color, at least 2 weeks. The longer you leave it the better, try to do 2 months, stir it once a week.

Step 2
Put the water and sugar in a saucepan, stir and slowly boil until it turns clear. Let the syrup cool
Put the cooled syrup in the jar with the lemons (you might have to divide the batch into two jars at this point, depending on the size of your jar).
Put the jars back in the closet for at least two weeks. Longer is fine too.

Step 3
Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container. Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.
Stir the liquid with a clean plastic or wooden spoon.
Put the liqueur in clean bottles, seal tightly and leave the finished bottles for at least 1 week before using.

Now you maybe thinking, what will I do with all this delicious Limoncello. Well if you are nice you can share it with your friends. Or here are some at home uses:
-straight up frozen in limoncello shot glasses (best if you put them in the freezer too)
-spiking a tall glass of cold lemonade or iced tea
-splashed in glasses of champagne
-over ice cream or angel food cake
-splashed on a fresh fruit mixture
-in cranberry juice
-in sparkling water, tonic or soda.

Spiced Apple Cider

When all the kids are out trick or treating with the dads, the moms are left at home to hand out the candy. You can choose to sit on the porch but you might be cold, here is a great remedy hot spiced cider. If it's extra cold you should add a little spiced rum. We love Appleton.

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Mexican Coffee

I was feeling bad for telling all you would be Pyros about the flambe coffee & not sharing more info. Here is my disclosure:
If you make Mexican Coffee & you lite your:
house, table, dog, hair, clothing or anything else on fire
Your:
Wife, mom, sister,girlfriend, husband, dad, boyfriend (I didn't say brother because they would laugh at you) will say I told you so & think you are really stupid. Anyway if you make this I recommend you not take the first 3 steps.
1- Pour 1 shot of tequila over a sugar cube in the coffee cup. (Let's be serious about this, if you have to do this it is for show, so use a pretty cup not your World's Best whatever you are best at)
2-Light it on fire with a long match
3-Pour back & forth between the cups.
This is were everyone else will begin
4-Pour your coffee in your cup (extinguishing the flames if you have them) leave room at the top
5-Add a shot of Kahlua & a sugar cube
6-Top with whipped cream
7-Shake a dash of cinnamon or chocolate shavings on top

Enjoy. I hope you didn't singe your eyebrows! :)

Finishing our Culinary Vacation: After dinner drinks

After dinner & desert in Cabo, the waiters will typically offer you a Mexican Coffee, which is really more of a show than a beverage. They light it on fire and pour it between to cups. Me, I am more of a cappuccino gal. What I do love in Mexico is the Sangria. Sangria is fun because there are no serious rules with it, choose a wine, add some fruit & some fizzy beverage. I had a champagne Sangria once, it was amazing. My friend who made it said the champagne was horrible on it's own. So when life gives you bad wine...make Sangria! Here is a recipe my a friend gave me years ago, it is always a hit!

• 1 Bottle of red wine (You can use anything here I actually love those cheap jugs of Sangria, Carlo Rossi Brand is good!)
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 2 Tbsp sugar (I use Splenda, every little bit helps)
  
• 1/3 cup brandy ( I keep a bottle of good brandy in the bar, you never know when someone fancy will stop by, although I use it more in deserts)
  
• 2 Cups club soda or diet Sprite
  

Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add soda just before serving.

If you'd like to serve right away, use chilled red wine and serve over lots of ice. Here are some other fruit ideas to use: sliced strawberries (add these at the last minute they get mushy) , peaches, handful of fresh blueberries, raspberries, kiwi, pineapple tidbits...you can really do anything.

Salud!

Culinary Vacation to Cabo

My Aunt & Uncle were on their way to Cabo but had to cancel. Cabo is one of my favorite places, they have the best food; Mexican with a seafood flare. Not to mention the Margaritas. So this week I am going to take you on a culinary vacation to Cabo, even if you do need to go to your day job. Now if I had just landed in Cabo, my first stop after going to my room to put on my bikini would be The Office. Once I was there I would order margaritas (watch out it's happy hour & they are going to bring you two as big as fish bowls!) and chips & salsa, maybe some guacamole for Matt. Let's start with the Margaritas:

Two parts tequila (We like Sauza Hornitos)
One part Grand Marnier
One and a half parts fresh lime juice.
One part simple syrup.
One part Limoncello (you can buy an inexpensive bottle Costco sells it)
Rim the glass with coarse salt. Mix with 5-6 ice cubes in a shaker and shake violently for about 15 seconds add a slice of lime if you like.

Too strong for your taste? (It's okay I am a cheap date too) Stir in some Sprite or Lemon aide. Don't shake!