Showing posts with label recipes: beverages. Show all posts
Showing posts with label recipes: beverages. Show all posts

Friday, March 28, 2014

Mimosa Cocktail

One memorable Sunday morning, we remembered we had a bottle of champagne in the fridge. So I made each of us a Mimosa to go along with some muffins for a late Sunday morning brunch.  Mimosa cocktails are really good when having a group or party for brunch.


Serving size: 8 Mimosa Cocktails
  • 1 750 ml bottle chilled champagne or dry sparkling wine
  • 3 cups (750 ml) chilled orange juice
Serving size: 1 Mimosa Cocktail
  • 1/3 cup chilled champagne or dry sparkling wine
  • 1/3 cup chilled orange juice
Directions
  1. Fill champagne flutes 1/2 full with chilled sparkling wine. Top with orange juice. 
NOTES:
  • I don't mix the champagne and orange juice in a pitcher as I feel it goes flat fast when mixed. So I make them up individually before serving. 
  • I don't stir them as again it can make it flat faster
  • Keep champagne and orange juice chilled. They don't taste as good warm. 
  • If you are serving a large group you can go less on the champagne/sparkling wine, but we prefer the flavor of using equal amounts of orange juice and champagne/sparking wine
  • You can add a little splash of Triple Sec or another orange liquor for added orange flavoring. 

Friday, January 31, 2014

Cocktail: Adult Milk Shake

2 cups Chocolate ice cream
3/4 milk
3 oz. coffee liqueur

Using a blender, combine ice cream, milk, and coffee liqueur. Blend until smooth. Pour into prepared milkshake glasses.

Serves 2

Variations:
* 1 cup chocolate ice cream & 1 cup coffee ice cream
*  need more chocolate add some chocolate syrup
*  want a little almond flavor add some Amaretto
* Garnish with any of the following: a drizzle of chocolate syrup, whipped cream, a chocolate covered coffee bean, or sprinkle of cocoa powder to make it a little bit more fancy

RECIPE for homemade Coffee Liqueur



Friday, December 20, 2013

Cocktail: Hot Apple Kiss


I made some wassail to sip on Thanksgiving day.  We had some left so I made what I am calling a Hot Apple Kiss based on the cold version here.

Add to mug:
1/2 oz to 1 oz amaretto
1/2 oz to 1 oz.spiced rum

Top with hot apple cider and mix. Garnish with apple or orange slices. 

Monday, December 9, 2013

Cocktail: Toasted Almond



Last December Katie posted 2 recipes for Coffee Liqueur. I made some for gifts Christmas 2012 and I am going to again this year. It did the 3-day method last year and will again this year.  

Our ususual drink for coffee liqueur is a shot or 2 in an old fashioned glass with ice and milk. The first batch I made this year went to a new drink a Toasted Almond


1 or 2 shots coffee liqueur
1 shot amaretto almond liqueur
8 oz milk
2 tbsp chocolate syrup (optional)
ice

Mix all together. Serve in an old fashioned glass over ice.

Sunday, December 23, 2012

Christmas Cheers

During the holidays, there is a lot of baking, cooking and drink mixing that goes on.  Recipes range from simple to very complex.  And while I will make elaborate desserts or side dishes, I have a hard time making drinks that are anything but simple!

Here are two recipes I rely on during the holidays


Egg Nog

(Note: this recipe uses raw eggs.  I have been making the non-alcoholic version for over 30 years.  I have never had a problem  However, if you are pregnant or have a weakened immune system, then you may not want to use this recipe.)


5 egg yolks
3/4 cup sugar
1 cup heavy cream
2 cups milk
1 tsp vanilla
1/2 tsp fresh grated nutmeg (+more for garnish)
1/4 cup spiced rum*

Put eggs, sugar, cream, milk and vanilla in the blender.  Blend on high until smooth and creamy.  Add nutmeg and rum and blend on low till well mixed and frothy.  Pour into glasses/mugs and top with fresh grated nutmeg.  Serves 4.

I use fresh grated nutmeg because it has a better flavor then dried.  If you have never had it, you might find that you want to put it in everything after you try it!


Warm Cider and Rum Punch



(This recipe comes from Martha Stewart's Every Day Food, December 2010)

8 cups apple cider
1 apple sliced thinly
1 orange sliced thinly
2 cinnamon sticks
1 inch section of peeled ginger
2 cups dark rum*

Combine all ingredients in a pot and place over high heat.  Bring to a boil, reduce heat to low and simmer about 5 minutes.  Remove from heat and add 2 cups rum.  


*For both recipes I used Captain Morgan's Spiced Rum.  I prefer it to dark rum, but that is just my preference!

Thursday, November 22, 2012

Wassail

Happy Thanksgiving Everyone! We are enjoying some wassail while waiting for the turkey to get done.  Wassail is such a great hot drink to serve during the holidays. And really easy to make. There are lots of variations to this recipe out there, but I like to keep it simple so here is what I do....

Wassail
1 gallon apple cider
2 cups orange juice
1 or 2 oranges - sliced
1 tablespoon allspice
1 tablespoon cinnamon

Add ingredients to a 7 or 8 quart slow cooker.  Simmer for 2 to 4 hours. Turn to warm and serve in mugs.

NOTES:
* the orange I used today was fairly large so only used one
* if you don't have allspice use mixture of ginger and cloves they always taste good too



Thursday, May 24, 2012

Summer Time Drink

I live in an area with a lot of wineries. Many of the wineries here make fruit wines such as cherry, peach and pear because we have so many orchards in the area too.  Recently on a trip to visit our favorite winery - they shared a recipe for Cherry Lemonade Wine.

This past weekend, I made burgers, corn on the cob and served some Cherry Lemonade Wine with it. It was delish! So dangerous though because it almost tastes like just a cherry limeade instead of wine.

I halved this recipe for just the 2 of us. But if you have more than 2 people you will need the full recipe. You will go through even this full recipe - quickly.

Cherry Lemonade Wine

2 bottles of cherry wine
12 oz can of frozen lemonade (the frozen concentrate)


Combine lemonade and cherry wine. Don't add water - you are using the wine in place of the water. Add ice, orange slices or other fruit such as blueberries.  


NOTE:
We liked that the ice kind of watered it a little bit because it cut some of the tartness.  But if you want the full strength of the lemonade then make ice cubes with the mixture before hand and use those in it.


Tuesday, July 5, 2011

Lemonade Days

I know I just posted yesterday, but today I found a fantastic recipe I wanted to share!

Lemonade is one of my favorite summertime treats. Whether I make my own or buy it at the store, there is nothing as refreshing as lemonade to me. Here is a recipe I've had for years for lemonade:

* 1 1/2 cups sugar
* 1 1/2 cups of water
* 1 tbsp grated lemon peel
* 1 1/2 cups fresh lemon juice (about 8-10 lemons)


In a small saucepan, stir together sugar, water and lemon peel. Bring to a boil, stirring occasionally. Boil for 5 minutes, stirring and then remove from heat.

Stir in lemon juice.

Add mixture to 9 cups cold water.


Today while reading my Real Simple Magazine, I came across this recipe for Hibiscus Mint Lemonade. Since I grow fresh mint in my garden, and it has grown out of control this summer, I scooted out the back door and picked some to try this with.

Here's the recipe:

4 Hibiscus tea bags (like Celestial Seasonings Red Zinger, which I love!)
2 cups fresh mint leaves (this is a lot of mint, just fyi)
2 cups boiling water
2 1/2 cups lemonade

Steep mint leaves and tea bags in the 2 cups boiling water. Pour into a pitcher, straining out the tea bags and mint leaves. Add lemonade and chill. Serve over ice. Garnish with additional sprigs of mint.

There are other recipes on the Real Simple website as well!

Friday, February 11, 2011

Mid-Winter Treat

We're not used to cold and snow down here in Georgia, and this past week we had our second dousing of snow. Luckily, it didn't last long. Since I don't have a job where calling out because of snow is an option, when I came home I'd made a nice hot treat for everyone that is really simple.

After making a cup of standard hot cocoa, I'd add a small scoop of mint chocolate chip ice cream. My favorite is Graeter's which is originally made in my hometown of Cincinnati, OH. It can be purchased now at Kroger Grocery Stores.

I've also tried this with Graeter's Black Cherry Chip and dark chocolate hot cocoa. It is sooooo good!!

Friday, January 7, 2011

Good Southern Sweet Tea

I am not a Southern girl. I was born and raised in the Midwest. For me, iced tea has always been the unsweetened variety. I prefer mine straight up, with lemon, no sweetener added. I had never even heard of Sweet Tea until I moved to the Washington, DC area.

For those of you not familiar with Sweet Tea, the sugar is added when the tea is hot to make sure it completely dissolves. Sweet Tea in the south ranges from lightly sweet to something akin to pancake syrup.

Although I am not a fan of it, my Sir is. And I learned from him and his mother the best way to make Sweet Tea and I wanted to share it with you. One of the big things I learned from Sir's mother was how to take the bitterness out of any brewed tea, sweet or not. The trick is baking soda, which counteracts the natural Tannic Acid in tea. The other trick that makes Sweet Tea better (according to Sir) is brewing it in a enamel pot.

So here's a list of what you need.

  • 1 Gallon Pitcher
  • 1 Enamel Pot
  • 1 Family Size Tea Bag
  • 1 1/3 cups of sugar (*this is how much Sir requires, some people want more or less)
  • Water & Ice
  • Baking Soda

Fill pot with water and add tea bag. Place on burner and heat till boiling.


While water is coming to a boil, place the pitcher in the sink add sugar. Add ice until about 1/2 full. When the water boils, add a pinch of baking soda and immediately turn off the stove, or else your pot will boil over.

Remove the tea bag from the pot and pour the tea into the pitcher and stir, adding cold water until the pitcher is full. Stir the entire time to make sure the sugar is well dissolved.


And that's all it takes!



** as a side note, cooled tea bags are good for puffy eyes.

Sunday, December 19, 2010

Holiday Traditions

Last year Jen contributed some posts on Chanukah and so this year I asked my friend Rheya to contribute some about her holiday traditions. Thank you Rheya!


Danae asked me to write a little about holiday traditions around my house. Now, I grew up in a traditional Catholic household. Christmas was very much centered on the birth of the Christ Child. There was always a Nativity Set under the tree and angels were more prevalent than Santa Claus.

Around my house, we celebrate both Christmas for Sir and the rest of both my family and His, and Yule for me. Yule can be called by many names, Winter Solstice being the most common. I am an initiate of Celtic Traditional Witchcraft and in my tradition, it was always referred to it as Alban Arthan, which is I believe is Welsh, but also the same name given in Druidic Tradition.

I was always quite discontent with Christianity, and felt like didn’t suit me. I found my own path in Paganism. And I learned where the Christian holidays have their roots. Christmas has its roots in the pagan holidays of Yule, the celebration of the Winter Solstice and Saturnalia. Both are about the return of the sun king (or oak king depending on your tradition) as a child born of the Goddess. The Winter Solstice marks the longest night of the year, after that the days begin to get longer and longer (the return of the sun). Saturnalia is the Roman equivalent, celebrating the return of Mithros, the Sun King.

Many traditions we associate with Christmas come from Pagan custom. The bringing of evergreen and holly into the house to decorate, for instance was begun to remind us that life still does exist under the heavy blankets of snow. Holly was thought to bring luck, and it was encourage that a sprig harvested at Yule be kept by the door. My High Priest used to say that it kept the house from being struck by lightning as well.

The tradition of decorating the boughs of evergreen came from offering gifts to the Earth Spirits, and to entice them to bless the fruits of the next year. Early ornaments were oranges with cloves pierced through the skin, apples, and woven wheat, nuts, berries, etc.

Bonfires and hearth fires were rekindled to invite the return of the sun and the sun king. The fires were relit using the Yule Log, which as part of the tradition was either harvested off the land, or gifted. It was bad luck to purchase it. In my coven, I can remember libating the log with ale and wassail before we burned it, putting all my good energy and hopes for the new year into the log.

And let’s not forget Santa Claus. Who is really a gnome, or earth spirit, possibly originally derived from the Norse God, Odin, who at Yule, lead a hunting party across the sky. Children would place treats for Odin’s horses near the chimney, in return Odin would leave sweets.

Some traditions my own coven used to practice that are not necessarily “standard” were our gift exchange. Instead of drawing names, we would bring gifts, and each gift would be set under an altar, according to what element it fit into. Candles would go under Fire, incense under Air, you get the idea. After the all gifts were placed accordingly, we would choose a gift from under the altar of the element we felt we needed to learn the most from in the coming year.

We would also make Wassail, a traditional holiday drink and we’d all take turns stirring the Wassail pot. After it was done, we would all gather and toast the return of the Sun King, and each other.

I’m going to try an re-create our Wassail recipe for you. But it has been many years since I moved 600 miles from my covenstead and I don’t seem to have the recipe written down anywhere. Or if I do, I can’t put my fingers on it. I guess it has been too long since I made it.

Wassail:

2 Gallon Jugs of Apple Cider
½ Gallon of Orange Juice
3-4 Oranges, sliced
3-4 Lemons, sliced
Cinnamon Sticks
Ground Nutmeg
Apple Pie Spice
Option: Dark Rum

Put the apple cider, orange juice, the slices fruit and 2-3 cinnamon sticks in a large pot (or pots!) and stir over low heat. Add ground nutmeg and ginger to taste. Add Rum to taste if desired.

That’s what I remember. Feel free to tweak it to your liking.

There is a lot more tradition I could have talked about, I merely skimmed the surface and did not get into any great detail (I could spend hours talking about traditions for Yule!). If you have questions or would like more information, please feel free to contact me.

I hope you all have a blessed holiday season, no matter what holiday you celebrate!

Winter Solstice/Yule falls on December 21 this year.


Bio: My name is Rheya. If you would have asked me 20 years ago if I saw myself cooking, cleaning, sewing and serving the needs of another over my own, I would have told you to get your crystal ball checked. I was not a girl whose idea of bliss was being domestically oriented. I shunned Home Ec! A lot can change can’t it? I’ve found my happiness though in just that, domestic service. I currently live in an area south of Atlanta. I work outside the home, so balancing the two is always a challenge. But I try to manage it all with a smile on my face and remember that everything I do is for His honor.

Thursday, November 5, 2009

Book Review: The Art of Giving

The Art of Giving: Gift Ideas to Delight the Senses by by Liezel Norval-Kruger


This is from description from publishers:
Gift giving is a universal custom, but in today's harried world many of us have moved away from the more considered and creative aspects of what should be a very personal act. It should be a gesture of love, friendship, celebration, acknowledgment, and thanks. The Art of Giving is filled with inspirational ideas and practical information for the discerning gift giver on how to achieve beautiful, artful, and thoughtful gifts.

Taste, smell, and touch are the pivotal chapters. They draw on our capacity to indulge ourselves and those we love through each particular sense. Each chapter is filled with ideas and tantalizing images, as well as practical information on how to create and present wonderful gifts. Another chapter, on wrapping, will show you how to achieve expert finishing touches and inspired solutions to the most awkward of gift shapes. From handcrafted soaps and homemade potpourri to beautifully wrapped candies and an entire picnic for two, the endless variety of ideas in this book offer something for everyone. Turn to the back of the book for recipes, templates, diagrams, labels, and other do-it-yourself essentials to tell you how to do it all. For anyone who wants to create and give gifts that are more expressive, meaningful, and heartfelt than something grabbed off the shelf or ordered over the phone, The Art of Giving offers a wealth of inspiration and practical advice.


I really enjoyed this book. I enjoyed the photos and the style of the gifts and ideas. The Art of Giving is filled with lots of DIY gift ideas that are inexpensive, attractive and simple to make. Also this is a great book to find ideas for those on your gift list that are impossible to shop for people. The book I previously reviewed about green giving...was good but this book has better ideas that could be implemented with green options. Such as it has tubes covered with paper, photos or postcards. Or gifts wrapped in news paper and then tied pretty ribbon that don't look cheap but look like it was wrapped professionally because the folds are so crisp. Or wrapped with felt and embroidery thread to do simple stitches to close it. All their examples were lovely and I can't wait to try some of them out this year for holiday giving.

The book includes recipes, craft templates and instructions and label templates in the back of the book also.

Some crafts and recipes I want to try and give....
Milk & Honey Bread
Infused Brandy
Fresh Feet Bath
Shoe Bags
Sewing Kits (that would be good for men or women)
Beaded Coasters
Hot Chocolate Cream

Plus MANY MANY more ideas.

If you can't get to the book before the holidays, here are a few links to help inspire and create.....

Felt Sewing Kit by Martha Stewart

Altoid Tin Sewing Kit - I don't think this one is done as well as it could be but it does provide inspiration

Mending on the Go Kit

Cocktail Times - Pear Infused Vodka - look at the related links too - they have herbal infused vodka, cranberry spiced infused vodka and a couple others.

Married with Dinner - Pear Brandy - I like the tag she did on the bottle too

Amateur's Guide to Drinking - Infuse This - Pear and Vanilla Infused Sake & Strawberry and Cherry Infused Brandy

Betz White Shoe Bag Tutorial

Craft Ideas - Shoe Bag Instructions

Beaded Coasters by Martha Stewart

Sunday, May 31, 2009

Peach Crush

I am going through magazines (I have a thing for magazines) to cut out articles, recipes, crafts and such to save. I am going to try to pull a recipe a month from the file to try.

But anyway here is one I want to try this summer as we live in peach country. We even have a Peach Festival.


2 cups diced peaces, fresh or frozen, please added slices for garnish
2 cups crushed ice
2 to 3 teaspoons of sugar (depending on the sweetness of peaches)
1/4 cup loosely packed basil leaves, plus some for garnish
1 bottle sparkling white wine or sparkling apple cider, chilled

Place peaches, ice, sugar (use less or none if using cider), and basil leaves in the blender; puree until smooth. Pour pureed peaches into chilled glasses until half full. Add sparkling wine/cider. Serve garnished with basil sprig and a slice of peach.

The recipe is from the magazine Organicstyle.com (they don't have a paper version of the magazine anymore - it was a really good magazine - I just signed up for their free online magazine so will see how if that is just as good.)

**Great peach photo taken by Master here locally at a Peach Grove

LinkWithin

Related Posts Widget for Blogs by LinkWithin