We’re all so exhausted from this year. Let’s ring in the new year with a simple cocktail. And a sword.
Keep this year’s style simple with a few glittery tassels and a light box that tells guests to “Make Drinks Here”. If you want a few theatrics, pop that bubbly with a sabre and point guests to the use of your Chambong. Our drink of choice? A Champagne Cocktail: just drop one sugar cube into your glass. Add some Angostura bitters. Pour in the champagne. And don’t forget the Bloody Mary glasses for the morning after.
It smells like a cocktail, but you don’t want to drink this.
You do want to smell it and lather your body with it! Put it on your lips and chew on it for a little bit after dinner. For your booziest enthusiast friends, those who really, really like spirits, here’s a few stocking stuffer and hostess gifts for all you last minute shoppers out there. And of course, these pair well with an actual bottle of booze too.
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.
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!
These are the gifts when you get your holiday bonus, or when you receive your inheritance…
Cha-ching! Here’s your high class boozy gifts this year. From sexy alcohol infusers to shimmery bar carts, we’ve got something for you no matter what your holiday bonus. Something practical? A juicer! Something NOT practical? A very, very expensive racing car shaker. You could have a suitcase full of booze shipped to you, or if you prefer to work for your booze, how about a Snowman you need to whack with a stick to rain down nips? If you’re going to make the correct ice ball, you should really upgrade to the professional maker. And if you just can’t be anywhere without your beer, have a keg attached to your bike.
Bottles of booze and cocktail books will fit into a stocking if you try hard enough.
Santa Baby, just slip a couple bottles of booze into my stocking. And a cocktail book for some ideas. Give me something to mix it all up with. Maybe shaped like a car? And if you have the time, let’s play some cards together. The only Rummy I know however, is the one I put in the cookies.
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!
Time to replace all those thrifted mismatched glasses that aren’t ironic enough.
A little extra cash to spend means you can give the gift of some spiffy new barware this year. Whether it’s drinks for a crowd, drinks for 4, or a discreet single serving you wear on your arm, you can also…put a bird on it (or in it??). And while you’re improving their bar, you might as well get them some better bar tools. And some new booze. And then invite yourself over.