This post was made in partnership with Cask & Crew. Recipe and ideas are my own.
My husband has this plate that hangs on the wall in our kitchen (yes, we have a decorative plate. Actually, there are two in the house. Laugh if you must but they’re pretty cool looking.). On the plate are two older gentlemen curiously hovering above a globe, one holds a magnifying glass and some papers while the other points at some uncertain location; it’s called Newfound Worlds. It’s also apparently a Norman Rockwell painting so you all can look it up and check it out too.
In a shaker 2/3 filled with ice, add in Cask & Crew Walnut Toffee Whiskey, sweet vermouth, Amontillado sherry, coconut syrup, Angostura bitters, and orange bitters. Shake 20 seconds and then strain into a chilled cocktail coupe. Express orange oils over the drink and garnish with peel.
*If you’d like to make your own coconut syrup, combine 1 cup sugar, 1 cup water and 1 cup flaked coconut in a medium saucepan over medium-high heat. Stir and let mixture come to just under a boil. Turn heat down to low and stir to dissolve sugar. Remove from heat and let sit, covered, for 1 hour. Fine strain into an airtight container (I like wide mouth ball jars for these) and store, refrigerated, for up to one month.
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
This past holiday season I discovered the insanely delicious and ridiculously easy recipe that is the chocolate tart. Folks, if you can melt some chocolate in a bowl, stay with me here because it’s about to get even better.
Add amaro to that chocolate and BOOM: adult dessert nirvana.
Why am I using so many superlatives here? Because I feel like I stumbled upon a recipe that really is that easy and that tasty. And the best part is that this recipe is easily adaptable too.
Showing up a Valentine’s Day with a giant chocolate tart might be OK, but it’s not the norm. No one wants to stare down at an empty pie tin knowing how much damage they’ve done. They want vague numbers, they want… chocolate truffles.
How many truffles did you start with? Who cares! They’re all gone, but you swear you only ate a couple. Truffles are magic like that. And they’re even more magical with the addition of booze.
Today we’re showing you all another way to incorporate some boozy goodness into your food with this Angostura Amaro Chocolate Truffles recipe. They require a little more work than a tart, but handing over a box of handmade truffles to someone shows how much you care about them.
We teamed up with Angostura this month to highlight cool ways you can use their products in your food and as well as drinks. For the truffles, we paired the chocolate with their Amaro di Angostura. The amaro has a sweet and slightly spiced flavor profile that isn’t too heavy on the bitter. It adds a nice richness to the chocolate but doesn’t overpower it. We think you’ll like them a whole lot!
In a double boiler set to a simmer, add chopped chocolate and pour cream over the top. Stir constantly to combine until glossy and no chocolate chunks remain. Whisk in Amaro di Angostura and cayenne pepper if using. Refrigerate for at least two hours, and up to overnight. Once firm, scoop out desired truffle size and roll into a ball. Roll in cocoa powder. Truffles will last, refrigerated, up to 2 months.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com
It’s February and that means we’re waking up from our January slumber around here and getting ready for all the fun this month brings! Like Groundhog Day! Our SEVEN YEAR blogiversary! Valentine’s Day! All those other anti-Valentine’s Day holidays I get press releases about! SUPER BOWL!
OK, so it’s the last holiday there that we’re focusing on today (although, dang, I’ve been writing here for seven years now!). We’re not super big sports people around my house but since we like throwing parties for our friends, we’ve definitely been known to throw a few Super Bowl parties over the years. This year we’ve teamed up with The House of Angostura to bring you a few ways you can use Angostura in your FOOD, as well as in your drinks!
Today we’re including TWO recipes you can whip up for the big game day. Both are super easy with one being really quick and the other pretty much hands off while you wait.
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
The secret to a really tasty sauce is layering flavors. With a little help from Angostura Amaro and Angostura 7 Year Rum, this rich sauce is both sweet and spicy, and the perfect companion to a plate of ribs (or dip for chicken tenders, or slathered on a hamburger, or sauce for french fries…).
Sweet and Spicy Angostura Sauce for Ribs
1 tbsp grapeseed oil
½ red onion, finely diced
2 cloves garlic, minced
1 tsp minced ginger
1 cup ketchup
¼ cup apple cider vinegar
1 tablespoon ancho chili powder
⅓ cup granulated sugar
¼ cup molasses
¼ cup Angostura 7 Year Rum
2 tbsp Angostura Amaro
1 tsp salt
pepper to taste
In a medium sized saucepan over medium-high heat, saute onions until soft, about 5 minutes. Add in garlic and ginger, stir until fragrant, about 1 minute. Add in ketchup, apple cider vinegar, ancho chili powder, sugar, molasses, rum, salt and pepper. Bring to a boil, then reduce to a simmer for 25 minutes. When sauce has thickened and reduced, whisk in amaro. Season to taste. Sauce can be used as a glaze before cooking ribs, or as a sauce for after cooking ribs. Also great in place of BBQ sauce!
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
Whether you want something different for snacking during the big game (*ahem*, like this Sunday!), or if you’d like a little pink-tinted treat when you’re watching a movie just for two, Angostura Dusted Popcorn checks all the boxes. Super easy to put together but a snack like none they’ve seen before!
Combine olive oil, angostura bitters and salt in a small bowl, whisking to combine. In a food processor, add into the largest bowl the tapioca maltodextrin. Place the cover on, begin pulsing and slowly pour the oil and bitter mixture through the feed tube. Continue pulsing until all the liquid is absorbed and powder is fluffy. Scrape down the sides and bottom of the bowl and pulse a few additional time to combine. Mixture will keep in an airtight container, in a cool, dark place for up to two weeks.
Pop popcorn using your desired method. When finished popping and still hot, sprinkle Angostura dust over the popcorn. Enjoy!
This post was made in partnership with Exotico Tequila. Recipe and ideas are my own.
We’re heading into full-on holiday mode today folks. You’ve given yourself permission to eat all of Santa’s cookies. You’ve said yes one too many times to the egg nog at your company’s holiday party. You may have already put the batteries in your kid’s toy car they’ve been asking for and took it for a spin around the basement.
It’s a bit hazy whether you’re on the naughty or nice list. You might be thinking that you’ve got at least a week or so before you need to start questioning your life choices. So, I’m here to offer you a cocktail that’s on both lists; it’s a little naughty and a little nice.
We’ve partnered with the award winning Exotico Tequila again this week to bring you this refreshing cocktail that will make you feel good for a number of reasons. Their reposado expression, made with 100% blue agave, is a fantastic base for: chocolate! Reishi mushrooms! Kombucha! What what what??? See, we’re balancing the good for you with gooooood for you.
Sound a little crazy? Well, putting all the health benefits aside (like aiding in digestion, a good source of probiotics, its detoxing benefits, etc…) I will tell you that Kombucha makes a great mixer. It’s my favorite addition to cocktails because it adds bubbles and a little sweetness to a drink. The reposado Exotico has a lot of warm, spicy flavors and Health Ade’s Reishi-Chocolate kombucha balances that out with some subtle hints of chocolate and some surprising umami as well (by its own it tastes like a Tootsie roll!). To bring out more of the vanilla in the Exotico I added a splash of Mexican vanilla extract in lieu of a syrup. The vanilla extract adds the extra punch without adding more liquid and sweetness to the drink while also introducing some floral aromas too. A good dose of freshly squeezed lime juice rounds out the drink with some needed acid. The taste is similar to a Margarita with hints of chocolate, spice and an herbal/grassy finish.
It’s not too late to slow it down and rethink your cocktail choices. You can enjoy a drink this holiday season that not only tastes good, but also has ingredients you can feel good about.
Build the drink: in a rocks glass filled 2/3 with ice, pour in Exotico Reposado Tequila, lime juice, Mexican vanilla extract and Health-Ade Reishi-Chocolate Kombucha. Stir gently to combine. Express lime zest over drink and garnish.
This post was made in partnership with PC Richard and Son. Recipe and ideas are my own.
I’m not sure when frozen juice concentrate stopped being a thing, but it was definitely what I grew up on in the ’80’s. The sploosh as the frozen cylinder hit the Tupperware pitcher, and then, for me, the satisfaction of feeling like I “made” something healthy and helped out in the kitchen (give me a break, I was 9). However, the first time I had real, freshly squeezed orange juice, well, let me tell you, that taste was something else. Fresh juice? You mean it all doesn’t come from a can?
I might be losing some of you younger readers. You guys get juice. The real stuff. You are not afraid to juice anything. And better yet? You like to make drinks with it.
Take this guy for a spin the next time you’re planning brunch at home, looking for a healthy post-workout drink, or in need of juicing a lot of citrus for a party! It’s compact size means it can live right on your counter top and is ready whenever you need it.
For Christmas morning I’ll be prepping a refreshing sparkling non-alcoholic drink for all the family with a little help from my Cuisinart Compact Juice Extractor. A nice mix of fresh citrus with a kick of ginger, sweetened with maple syrup and bubbles courtesy of some sparkling water. I can juice all the citrus and ginger together and then just add in the sweetener and finish with sparkling water.
1/2 cup freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1″ knob of ginger, skin on, juiced or finely grated
3 tablespoons maple syrup
sparkling water to taste
citrus wheel for garnish
In a pitcher, combine juices, ginger and maple syrup. Stir to incorporate maple syrup. Add in sparkling water to taste. Garnish with citrus wheels.
Ready to get juicing? Enter below for your chance to win a Cuisinart Compact 16 oz Juice Extractor (retails $100) and get up to 11 entries to win. Open to US residents only. Giveaway ends December 23, 2017 at 11:59 PST. For more information on PC Richard and Son, please visit them atpcrichard.com. Good luck!
This post was made in partnership with Sonoma-Cutrer Wine. Recipe and ideas are my own.
No one wants to show up at a party this holiday season to find their host has given up on life and left just one type of appetizer out for everyone. But it happens. Don’t be that person.
Instead, cater to the 4 types of appetizer people. Yes folks, there are 4 types: classic appetizer person, fun appetizer person, bold appetizer person, and casual appetizer person.
Please don’t give me the side-eye when I say you should make 4 separate appetizers! See that bounty of food? Looks good doesn’t it? Looks like someone slaved away in a kitchen all day planning the perfect party bites to serve with their wine. But what if I told you all these dishes could be made in 30 minutes or less for YOUR Holiday Wine Pairing Party? Maybe you’d say, Elana, giiiiirrrrlll that couldn’t possibly be true. Or maybe, Elana, SIGN ME UP LET’S DO THIS.
I like your style friend. Let’s talk about a 30 minute or less Holiday Wine Pairing Party.
Today we’re in the kitchen with Sonoma-Cutrer pairing their Russian River Valley Pinot Noir and Les Pierres Chardonnay with these four different kinds of appetizers. Before you begin to pair some food with the wine, it’s helpful to know your wine. Have a few sips. What do you taste here?
Russian River Valley Pinot Noir: blackberries, jam, vanilla and tobacco aromas with a silky, round flavor of spices and tart cherry fruit flavors.
Les Pierres Chardonnay: bright lemon aroma and subtle spicy aromas bursting with citrus flavors, spice and mineral notes.
Both of these wines are super food friendly, but for the perfect bites, I’m going to help you pair the right foods with them. However, let’s start with YOU first. What type of appetizer person are you?
Classic (pairs with the Chardonnay): you’re wearing a sport coat or a LBD to this holiday party. And you like your appetizers to sound like an appetizer, but elevated. Smoked trout? Herbed cheese? It’s familiar yet different, and you’ll take 6.
Casual (pairs with the Pinot Noir): you’re not wearing a tie and 7pm start time is just a suggestion. A spoonful of marinated mushrooms to walk around and nibble on that only took 5 minutes to make? Sure, that’s cool.
Bold (pairs with the Chardonnay): so you went skydiving this morning and wore white after Labor Day. You need a savory twist with the world’s hottest pepper cheese to snack on and then tell your friends about.
Fun (pairs with the Pinot Noir): sparkly yoga pants are totally party pants and ugly holiday sweaters are the only appropriate sweater to wear this time of year. Just don’t double dip your Pigs in a Blanket in the cranberry mustard sauce or it’s a party foul for you.
Now you can help your guests choose which appetizer they are AND you’ll have a wine ready for them to drink it with. Ready to get cooking? Crack open some wine first and let’s go!
Smoked Trout with Dill and Chive Cream Cheese on Crackers
Yields about 25 crackers
1 8 ounce packet cream cheese, softened
1-1/2 tsp freshly squeezed lemon juice
1 tsp salt
½ tsp black pepper
1 tbsp chopped chives
1 tbsp minced dill
1 8 ounce package smoked trout, shredded
crackers to serve, I prefer some with a little heft for this like oat crackers Chives and Black Salt for garnish
Mix together softened cream cheese, lemon juice, salt, pepper, chives and dill. Set aside. Build your appetizer by spreading about 1-1/2 teaspoons of cream cheese mixture onto the cracker. Top with shredded trout. Garnish with chopped chives and a big flake of black salt.
Pigs in a Blanket with Cranberry Mustard Sauce
1 pack little sausages
1 container crescent rolls
1 tsp dried thyme
1 10 ounce package cranberries (fresh or frozen)
1 cup brown sugar, packed
1 tbsp water
½ cup dijon mustard
To make the Pigs in a Blanket: Preheat oven to 375°. Lay out crescent rolls and sprinkle thyme over dough, lightly pressing thyme into the dough. Cut crescent rolls in thirds. Wrap around sausages, gently pinching the dough ends together. Lay Pigs in a Blanket seam side down on a sheet pan covered in parchment. Bake 12-15 minutes until golden brown. While Pigs are cooking, make the cranberry mustard.
To make the Cranberry Mustard Sauce: Combine cranberries, brown sugar, water and salt in a medium-high saucepan over medium heat. Stir to dissolve sugar. Lower heat to medium and continue to stir until cranberries release water and pop open, about 6-8 minutes, continue to stir until sauce has thickened slightly, another 2-3 minutes. Remove from heat and let cool. Stir in dijon mustard. Transfer to an airtight container and keep refrigerated up to one month.
Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
Dust your counter or cutting board with 1/4 cup of cheese. Unfold 1 sheet of puff pastry over top of cheese. Top with another 1/4 cup of cheese.
Roll out to 1/8-inch thick. Fold the pastry in half. Top with another 1/4 cup of cheese. Roll out again to 1/8-inch thick. I roll mine out about the size of a sheet pan.
Using a sharp knife, cut the pastry into long strips roughly 1-inch wide. Twist strips and gently stick ends onto parchment to prevent un-twisting. Repeat with next sheet.
Chill for at least 10 minutes or up to an hour (if you have time!).
Bake 15 to 25 minutes. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.
Cool briefly on the baking sheet and transfer them to a cooling rack or serving plate.
Serve warm or room temperature. Puff pastry straws are best served the same day they are made.
Simple Marinated Mushrooms
1 tablespoon extra virgin olive oil
12 ounces small button mushrooms (if you want to make it fancier, use mixed wild mushrooms)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves of garlic, crushed and minced
1/2 tsp maple syrup
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
½ tsp dried dill
1/2 tsp kosher salt
Heat olive oil in a medium frying pan over medium-high heat. Add in mushrooms when oil is warm and sauté 5-8 minutes. Remove mushrooms from heat and set aside.
In an airtight, nonreactive container (I like Pyrex bowls for this), whisk together red wine vinegar, olive oil, garlic, maple syrup, red pepper flakes, basil, oregano, thyme, bay leaf, dill and kosher salt. Add warm mushrooms into the bowl and toss with the marinade, covering the mushrooms. Let stand 15 minutes and serve. Mushrooms will develop more flavor the longer they sit and are even better the next day if you have the time!
This post was made in partnership with Everclear. Recipe and ideas are my own.
Peppermint liqueur and I have a bit of a… sordid past if you will. It was definitely a favorite of mine when I first discovered it among the contents of a family friend’s liquor cabinet. But now with time in-between us, a lot of time, I can revisit this old favorite of mine and class it up a bit for my current tastes. And that means making my own.
See, they’re going to love it because it looks like you spent a great deal of time researching and making this spectacular liqueur. You win the holidays. And no one will need to know it took you less than 15 minutes to make a big batch and divvy it up among bottles for gifts. It will probably take you longer to drive to Target, park, pick out some cute holiday cards, stand in line, drive home, and write a special note to attach to the bottles. And don’t forget some ribbon!
If you’re short on time, but want to give something special for the holidays, this is IT. Today I partnered with Everclear to help you folks win holiday gift giving with this super easy, Shimmery Peppermint Liqueur. You all know that I love using Everclear for my infusions, tinctures and bitters, and today it’s the base for this liqueur. Starting with a higher proof means I can adjust the ABV as I see fit. Maybe I want to go a little higher on one batch, a little lower on the next; I get to decide. Everclear also has a neutral taste so just the delicious, invigorating peppermint taste comes through, not notes of grass or potatoes, or, I dunno, tree bark.
Once you make this, you’ll definitely want to store it in some clear, air-tight bottles because NO ONE can resist holding it up to some light and swirling it around. NO ONE. Maybe stick some fresh greens and some ribbon on the outside and your gift is done.
Note: make sure you buy NON-TOXIC, EDIBLE luster dust. There are some luster dust products that are for decorative use only and not intended for consumption. Don’t buy those. Read the label. Also, do not put your head directly over the warm syrup when adding the peppermint extract. Any steam will send the extract right into your eyes! And it might sting!
Now, let’s make some liqueur!
Shimmery Peppermint Liqueur
1-1/2 cups sugar
1 cup water
1 teaspoon natural peppermint extract (more or less to taste)
1 cup Everclear
1/2 teaspoon luster dust, pearl color (see note above)
In a medium saucepan over medium-high heat, stir together the sugar and water until sugar dissolves. Remove from heat and add in peppermint extract and Everclear. Stir everything to combine.
To create shimmery effect, sprinkle luster dust in the bottom of the container you’ll store the liqueur in. Pour in the peppermint liqueur. Seal, and shake well to combine. Luster dust will settle to the bottom after awhile so shake well before serving.
This is great on its own, but if you’re looking to use it in a drink, here are a few suggestions: