Erin French's Apple Cider and Prosecco Cocktail from The Lost Kitchen!

My daughter bought her first new car so it was time to celebrate with cocktails! And a fall cocktail is just what's in order. An Apple Cider and Prosecco Cocktail from The Lost Kitchen Cookbook.

In Erin's cookbook she calls for straight up apple cider mixed with rosemary simple syrup and Cognac. I happened to have her Apple Cider and Rosemary Sorbet from last week, so I used that in place of the liquid.

All I had to do was scoop some sorbet into a Champagne glass, top with 1/2 ounce Cognac, and then pour the Prosecco on and garnish with a rosemary spring!

Quick and easy, but also refreshing and crisp. We loved the earthiness of the rosemary with the fruitiness of the cider, and let's not forget...bubbles from the Prosecco. It makes for a lovely fall cocktail!

 

Cider-Prosecco Cocktail

Adapted from The Lost Kitchen 

by Erin French

Makes 1 cocktail

1/2 ounce apple cider, chilled

1/2 ounce Rosemary simple syrup*

1/2 ounce Cognac

Prosecco, chilled

Rosemary sprig, for garnish

*Note: You can use apple cider and rosemary simple syrup, but I'm using a scoop of the apple cider sorbet that I made last week which has both apple cider and rosemary simple syrup in it.

Pour the apple cider, rosemary simple syrup, and Cognac into a champagne glass (or place a scoop of apple cider sorbet into a champagne glass). Top with Prosecco (and Cognac if using apple cider sorbet) and garnish with a spring of rosemary.

 Nibbles & Sips @ I Heart Cooking Clubs!

 

 

The Notorious Hot Buttered Rum {{It's Cocktail:30 #2}}

 

Have you ever drank butter? I haven't. Until today! 

I've always wanted to try the notorious Hot Buttered Rum. It just seems like THE ULTIMATE winter cocktail, both nowadays and way back when. If a drink has that much notoriety then it just has to be good.

I start with some Carta Negra rum, otherwise known as black rum. Black rum is aged in barrels, is darker in color, and some say has deeper, richer flavor. 

Then you need some butter. Yes, you are going to drink butter. Just get over it and try not to think about it. People have been doing it for hundreds of years.

Now, I did some research and there are a couple different methods for making a Hot Buttered Rum. Some melt the butter in a pan with the spices, then add the rum and the water. Others make a butter mixture, place the butter in the bottom of the glass or mug, heat the rum and water in a pan and simply pour it over the butter. I did the latter option, but I really don't see it making a difference in the end. The butter will melt either way. 

Most recipes flavor the butter with sugar or honey, cinnamon, cloves, and sometimes vanilla. I think this is something you can really make your own. Once I saw the addition of vanilla there was simply no turning back. I had to have the vanilla.

 

I began with about a tablespoon of room temperature butter in a small bowl. I have to admit I was a little queasy thinking about drinking that tablespoon of butter in a drink, but I was committed. I added a pinch of cinnamon, a teaspoon and a half of brown sugar, and some vanilla bean paste to taste. I mixed it up and added it to the bottom of my glass toddy mug. Then I added about 1 cup of water and 1.5 ounces of black rum to a pan and heated it up until it was close to boiling. I poured the rum and water mixture over the butter, stirring with a spoon, and garnished with a cinnamon stick.

I have to admit that at first I wasn't sure, mostly because the rum was very strong. However, I am a total lightweight and pretty soon I started to feel my cheeks heat up and a rather pleasant calm settle over me. I have to admit to really loving this drink. If you're a lightweight like me, one will do!

Just like the Hot Toddy, the Hot Buttered Rum is like a giant hug, warming you up from the inside out. I'm not lying, these types of drinks will really warm a girl up!

I see many Hot Buttered Rums in my future! 

I'm going to give this 4.5/5! I think if I play around with it enough I can get it to a 5/5!

 

 

Hot Buttered Rum

Adapted from jamieoliver.com

by Jamie Oliver

Serves 1

1.5-2 ounces black rum

1-1/2 teaspoons brown sugar

3 cloves, (optional)*

small knob of butter

pinch of cinnamon, or to taste

vanilla, to taste

cinnamon stick, to garnish

freshly grated nutmeg, to garnish

Note: I chose option#2 below.

Option#1: Over a low heat, melt the butter in a pan with the sugar and spices. Turn off the heat and add the rum and stir well. Pour the contents through a sieve into a mug or toddy glass and top with hot water, to taste. Garnish with a cinnamon stick and grated nutmeg.

Option#2: Mix up the butter, brown sugar, cloves, cinnamon, and vanilla in a small bowl. Using a spoon, gather up the butter and place into the bottom of a mug or toddy glass. Heat the rum and the water (I used 1.5 - 2 ounces rum to 1 cup water). Heat the rum/water to the desired temperature and pour over the butter, into the mug, stirring to combine. Garnish with a cinnamon stick and grated nutmeg.

Naughty and Nice Cinnamon Bourbon Hot Toddy {{It's Cocktail:30 #1}}

  

I've decided my goal is to make the naughty list for once. I'm burnt out on being nice. It's no fun! So, for the next 8 weeks (and maybe even after), I'm making NOTHING BUT COCKTAILS! 

Over at I Heart Cooking Clubs, we are sharing ingredients that we are thankful for this week and I AM THANKFUL FOR ALCOHOL! Woohoo! Yes, I said it. This year is worse than last year and I have been weighed down with stress and anxiety lately. A well-mixed cocktail is just the thing to help you relax and unwind at the end of a trying day.

I have always wanted to learn the art of bartending, so I'm going to be researching cocktails and experimenting for the next several weeks. At the same time, my son's sports schedule has us traveling every weekend so that there is zero time for cooking and blogging all day. So, welcome to Cocktail:30 for the next 8 weeks! 

What do I mean by Cocktail:30? I just mean it's time for a drink! What are we making for our first Cocktail:30 recipe? Well, a Hot Toddy, of course! Now, I DO NOT enjoy Christmas. I don't enjoy all the money, time, and stress. I think it has become completely out-of-hand! Also, I'm a total introvert so I don't enjoy all the parties, concerts, potlucks, or secret santas.

 

I'm being a touch sarcastic with that mug. I am already knee-deep in wrapping paper and bubble wrap, wrapping and packaging gifts that need to be mailed now so they arrive in time. I need something to help warm me up and relax a little.

Now, I've never made a Hot Toddy before and I've never had one either! I research Hot Toddy recipes and see that it's basically a quick tea made with water, cinnamon/spices, and some kind of honey/sugar, and citrus. Then you simply add the hot water to bourbon or whisky and....you have a Hot Toddy!

I chose Tieghan Gerard's Naughty and Nice Cinnamon Hot Toddy from her Half-Baked Harvest blog. I boil the water, the cinnamon, the citrus, and the honey. I could literally drink that on its own without the bourbon, but I add an ounce and a half of the Maker's and whew...it was pretty stout! 

I had to add a touch more honey and squeeze some more citrus into it before it was palatable for me. I think everyone will take their Hot Toddy a different way. You definitely have to customize it to your tastes. I can't say it's my favorite drink, but I would definitely drink it if I was feeling under the weather because everyone says a Hot Toddy does wonders if you're sick. I can see how it would do just the trick if you were suffering with a cold or flu. It really does warm you from the inside out.

I'd give it a 3 out of 5 rating.

Cheers!

Naughty and Nice Cinnamon Bourbon Hot Toddy 

Adapted from Half-Baked Harvest

by Tieghan Gerard

Serves 1

1/2 cup water

1 tablespoon honey

1 small cinnamon stick, plus more for serving

1 orange slice, plus more for serving

1-2 ounces bourbon, depending on your taste

2 teaspoons lemon juice

In a small saucepan, bring the water, honey, cinnamon, and orange slice(s) to a boil. Boil 2 minutes, remove from the heat, and let sit 5 minutes. Stir in the bourbon and lemon juice.

Pour the toddy into a glass. Garnish with an orange slice and cinnamon stick. Enjoy!

I Am Thankful For....@ IHCC

Lemon Drop Cocktail

From time to time I like to enjoy a little cocktail. Usually, I'll pour one of three things: Prosecco, Champagne, or Pinot Grigio. It's also likely there's some fruit involved: usually peaches, but sometimes strawberries or raspberries, lemon, orange, and on occasion, pomegranate seeds. I love the color the fruit adds, and let's face it, the fruit is a special treat after it's soaked up a bit of the alcohol.

This past fall I discovered a delicious little sipper. An Apple Cider Mimosa. It is the perfect fall drink: crisp, fresh, and sweet. It's so simple! Simply pour the desired amount of apple cider in the bottom of a champagne glass and top with either Prosecco or Champagne. Enjoy! The amount of apple cider is totally up to you and let me tell you....there is no way you can mess it up! It's an amazing drink. Perfect for ladies parties and brunches.

The store is no longer selling apple cider and the mills have closed, so I've been looking for a new go to drink. Of course, I wanted this drink to be something every bit as simple as my beloved Apple Cider Mimosa; but also, something that could be made with ingredients I typically have on hand. Ina's Lemon Drop Cocktail fits the bill perfectly. Three basic ingredients: vodka, lemon, and sugar. Easy enough, right? A pour of vodka, a quick squeeze of lemon, a dusting of sugar, a quick shake and you're ready to pour yourself a tasty glass of relaxation!

Now, full disclosure, this Lemon Drop Cocktail is way more potent than a glass of champagne! Most martinis are on the strong side, and after a few sips, this goes down fairly easy I enjoyed mine with a slice of lemon, orange, and a sprig of basil. The pretty colors on a cold winter day help to cheer me up!

Whether you're hosting a party, or simply unwinding from holiday chaos, this Lemon Drop Cocktail is a tasty and delightful way to relax.

Lemon Drop Cocktail

Adapted from Food Network

by Ina Garten

Serves 6

2 cups frozen vodka

1/2 cup freshly squeezed lemon juice

1/2 superfine sugar

thinly sliced lemon slices, for garnish

herbs, for garnish

Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.  

It's 5 o'clock Somewhere!

Strawberry, Lemon, & Basil Mimosa

Sunday brunch calls for a special drink. A mimosa with a twist. Instead of the typical orange mimosa, this is a Strawberry, Lemon, & Basil Mimosa. Sliced strawberries, lots of fresh basil, lemon juice, honey, a bottle of Prosecco, and a little sparkling water and you are in for one light and bubbly summer refresher.

Sip after sip of this sweet drink reveals a lovely and somewhat intoxicating basil fragrance. A delightful drink that would pair well with many dishes. I can see this being a hit at any ladies function, or perhaps perfect for some front porch sipping, and/or maybe even a picnic.

Strawberry, Lemon & Basil Mimosa

Adapted from Food Network

by Giada De Laurentiis

Serves 4-6

3/4 cup packed fresh basil leaves
Juice from 2 large lemons (about 1/2 cup fresh lemon juice)
1/2 cup agave or honey
8 medium fresh or frozen strawberries, thawed and sliced
One 750ml bottle Prosecco, chilled
1/2 cup soda water or sparkling water, chilled

Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve.

 

Theme: July Potluck!

{Christmas Party Favorites} Giada's Festive and Fun Bellini Bar

It's been my experience that you need three things to throw a good party: a well thought out guest list, good music, and at least one good drink. With that in mind, I hosted a Christmas Paint Party Friday night. I invited eight ladies from the neighborhood. Some introductions had to be made, but since all the ladies had several things in common, it was a good mix. The music was a no brainer. Christmas parties need Christmas music. Now for the biggie. The drink. Christmas time is a special time so I wanted something bubbly and festive. Giada's Bellini Bar fit the bill perfectly.

A bellini is a mixture of sparkling Prosecco wine and fruit puree, peach being the most common. Giada's Bellini Bar features three flavors: homemade peach, strawberry, and blueberry puree. I wasn't sure how popular a blueberry puree would be so I elected to make peach, strawberry, and cherry purees.  Now for the Prosecco. The fella at the liquor store recommended  Riondo brand. I bought four bottles and immediately put them in the fridge to chill while I made the purees.

This is indeed a gorgeous and festive drink, but it IS NOT a drink you can put together quickly so be sure to allow enough time to make all the components. First you'll need to make a simple syrup and allow it to chill. Then you'll need to let your frozen fruit thaw before you proceed to make all three purees. Between the thawing, chilling, blending, and cleaning you will need at least an hour, if not more.  It will be worth your time! I promise.

To serve the bellini, have your guest choose which puree they'd like, spoon the desired amount in the bottom of each wine glass or champagne flute, pour the Prosecco, and stir. Garnish each glass with fruit, orange slices, etc. Drink and Be Merry! This drink is sure to be a hit at your party as it was at mine!  One bellini will likely loosen up the crowd and create a fun party atmosphere. Enjoy!

 Giada's Bellini Bar

Recipe from Food Network

by Giada DeLaurentiis

Serves 12

2 cups sugar 

1 cup water 

1 (16-ounce) bag frozen peaches, thawed 

1 teaspoon grated orange peel 

1 (16-ounce) bag frozen strawberries, thawed 

1 (16-ounce) bag frozen blueberries or blackberries, thawed 

4 to 6 (750-ml) bottles Prosecco or other sparkling wine, 

*For garnish: chilled fresh fruit, such as pomegranate arils,berries, citrus slices, etc.

Note: I replaced the blueberries with a 16 oz. bag of sweet cherries

For The Simple Syrup: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

For The Peach Puree:  Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. 

For the Strawberry Puree: In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. 

For The Blueberry Puree: Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. 

To Serve: Pour each of the purees into clear glass bowls or small pitchers. For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve. 

 Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate. 

 

 

Mini Corned Beef Pot Pies and a Donna Hay Roundup!

I love corned beef and always buy one in March so I can enjoy one or two Ruebens.  Afterwards I always use the leftovers to make some corned beef hash, which makes for an awesome Sunday breakfast.  This time around I wanted to try my hand at these Mini Corned Beef Pot Pies and wow I'm I glad I did!  These little babies are excellent! 

The recipe begins with a simple white sauce, or roux, to which you can add onion, carrot, cubes of potato, and/or peas.  I added what I had on hand, which was half an onion and about a cup of frozen peas, but I think adding potato would make these even better!  We loved these pot pies and everyone made me promise to make them again next year!

Mini Corned Beef Pot Pies

Adapted from Donna Hay website

Makes 4 individual pies

2 tablespoons butter

2 tablespoons flour

2/3 cups chicken stock

1-1/4 cup milk

1 cup cooked corned beef, shredded or cubed

1 cup frozen peas

2 tablespoons chopped parsley

1 sheet puff pastry

1 egg, lightly beaten

 Notes: This recipe was created using Donna Hay's recipe for corned beef which includes a little carrot and onion.  If you'd like carrot and onion added to your pot pie then you may wish to saute one onion and one carrot in a little butter until somewhat tender and then add this to the pot pie filling.  

Preheat oven to 400F.  Melt the butter over low heat and add the flour, cook, stirring for 5-7 minutes until golden and sandy in texture.  Gradually whisk in the stock and milk, increase the heat to medium and cook about 5 minutes or until thickened.  Add the corned beef, and onion/carrot mixture*, peas, and parsley and stir to combine.  Place your ovenproof dishes (should be 4 dishes with 1 cup capacity) down on the puff pastry and cut out 4 rounds that are slightly bigger than your ovenproof dishes.  Remove the ovenproof dishes and place them onto a foil-lined baking tray. Spoon the pot pie filling into the dishes.  Place the cut puff pastry rounds over the filling.  Brush the pastry with the egg.  Decorate tops with various herbs and/or additional onions (if using).  Bake for 20 minutes or until the pastry is puffed and golden.

Our time with Donna Hay is coming to a close at I Heart Cooking Clubs.  We've cooked with many cooks/chefs over the years, but I must say that cooking with Donna has been extremely pleasant and somewhat effortless. Donna's recipes are simple, straightforward, and completely stress-free. I found myself looking forward to making her recipes and never once felt overwhelmed by the task.  I will definitely look to her recipes in the future when I am pressed for time and in the mood for fuss-free recipes.

Below are my Donna Hay favorites from the past six months in no particular order.  If you click on the recipe name you will be directed to the original post.

Raspberry Breakfast Parfaits

Salmon and Chive Parcels

Fusilli with Broccoli Pesto

Roasted Sweet Potato Pasta

Lamb Sausage Rolls

Frozen Vodka Slushie

Pumpkin Pie with Brown Sugar Mascarpone

Frozen Vodka Slushie

I love a good frozen cocktail and this Frozen Vodka Slushie is simply fantastic!  I love the icy consistency and the bright burst of citrus flavor.  At first I had reservations about making the entire recipe just for myself, but as soon as I tasted it I knew I would have no trouble polishing this off in a matter of days.  This is such a refreshing cocktail and I can definitely see myself making it again when the need arises for a special adult beverage.

Frozen Vodka Slushie

Adapted from Entertaining 

by Donna Hay

Serves 4

1 cup sugar

4 cups water

1-1/2 cups lemon or lime juice

1/2 - 3/4 cup vodka*

Slices of lemon or lime for garnish

*Notes: I used a citrus infused vodka

Place the sugar and water in a medium-sized saucepan and bring to a boil for a minute or two until the sugar dissolves.  Allow the mixture to cool slightly before adding the lemon or lime juice and vodka.  Place the mixture in a shallow container and leave in the freezer for 2 hours.  Stir with a fork and freeze for another 2 hours or until firm.  Break the ice with a fork or blend until smooth and serve with immediately.  Slushie looks pretty served with slices of lemon or lime.

Theme: Raise Your Glass!

Virgin Pomegranate and Cranberry Bellinis

It can't be all about the food on Thanksgiving Day.  You also need to have a variety of drinks.  These Virgin Pomegranate and Cranberry Bellinis are a perfect way to celebrate the holidays.  A ruby-hued, delicious, fruity, slightly tart, and effervescent drink that pairs very well with the flavors of Thanksgiving.  You should definitely give this a try!

I'm all about a little Black Friday shopping in the wee hours of the morning, therefore I need to drink a virgin cocktail on Thanksgiving Day.  The sparkling water in these bellinis lends a wonderful bubbly and fizzy cocktail feel.  I love a drink with some good fizz.  However, if you have no place to be, jazz things up by subbing the sparkling water for a bottle of champagne, prosecco, or cava.  Either way, this is a fantastic and festive drink that should have a place at every holiday table.

Virgin Pomegranate and Cranberry Bellinis

Adapted from Giada De Laurentiis 

recipe found online here

Serves 6-8

1 cup ice

1- 1/2 cups simple syrup, recipe follows *(I used about 1 cup)

1-1/4 cups unsweetened pomegranate juice, chilled

1 (25.3 fluid ounces) bottle sparkling water, chilled

2 limes, thinly sliced

1 bunch fresh mint, for garnish

Optional garnish:  pomegranate seeds (arils) and/or fresh cranberries 

Special Equipment: 6 to 8 cup capacity punch bowl or glass pitcher

For the simple syrup:  Place 2 cups of sugar and 2 cups of water into a medium-sized saucepan.  Bring to a boil (carefully), reduce heat to low, and cook about 5 minutes, or until the sugar dissolves.  Cool for at least 20 minutes.  Place in refrigerator until chilled.  This should yield about 1-1/2 to 2 cups of simply syrup.

For the Bellinis: Place the ice in a punch bowl or glass pitcher. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs, pomegranate seeds and/or fresh cranberries, if using, and serve.

 Happy Thanksgiving!!

Tropical Margaritas

Yesterday was a big day for celebrations.  We celebrated Cinco de Mayo for lunch, Derby for dinner, and then followed that up with a special book signing in the evening.  It was a day full of good fun, margaritas, tacos, wine, mint juleps, ham, biscuits, and books.  Not to mention, the moon sure was gorgeous last night, wasn't it?

A frozen margarita is my all-time favorite drink.  I had my heart set on making a mango margarita, but couldn't find any mangoes in my market.  I did find a frozen mix of tropical fruit that included mango, pineapple, and strawberry and decided that was the next best option.  I ended up adapting one of Bayless' margarita recipes with my frozen tropical mix for a toned done version. This is one delicious and refreshing margarita.  It goes down easy.  Too easy.

Tropical Margaritas

Loosely adapted from Fiesta at Rick's

by Rick Bayless

Serves 8-9

3/4 cup lime juice, freshly squeezed

1/4 cup sugar (1/2 cup if you like it sweet)

3/4 ice cubes

1 cup tequila

1/2 cup cointreau or Grand Marnier

2 cups freshly squeezed orange juice

1 (16 oz.) bag of frozen fruit (mine was mango, pineapple & strawberry)

lime half for moistening glass rims (optional)

coarse salt for the rim of glass (optional)

In a blender, mix the lime juice, sugar,  3/4 c. ice cubes, tequila, Cointreau, orange juice, and frozen fruit until well blended.  Pour into glasses and serve.  Garnish with fruit if you like.

If you like salt on the rim of your glass, moisten the rims of three 6-oz. martini glasses w/ the cut side of a lime half. Spread coarse salt on a small plate, then dip the glasses into the salt to crust the rims.  Pour blended mixture into glasses and serve.

Theme: Cinco de Mayo

Vampire Cosmo

In the mood for a spooky spirit this Halloween weekend? Please head over to Cocktail Puppy, a great blog started by one of my favorite foodies, Natashya of Living in the Kitchen with Puppies.

I'm honored to say that I'll be contributing regularly along with Natashya, Heather of girlichef, and Danielle of Cooking for My Peace of Mind.

Time to get the party started!!