Bubbly, sweet and a tiny bit sour, this cocktail is an alcoholic version of a raspberry-lime rickey. When I lived in DC, my friends and I spent a whole winter drinking Kir Royales – which I mistakenly believed was made from sparkling wine and raspberry liqueur (it’s actually sparkling wine and blackberry liqueur). I was hankering for a Kir Royale and decided to make it with raspberry liqueur, but it needed something more. Lime juice makes this cocktail just a bit tart and tones down the sweetness of the wine and liqueur. This would make a perfect cocktail for both New Year’s Eve or your New Year’s brunch.
Sparkling Rickey (1 drink):
4 oz of sparkling wine
1 tsp freshly squeezed lime juice
2 tsp raspberry liqueur
Pour 4 oz of sparkling wine in a champagne glass. Add lime juice and raspberry liqueur. Stir gently with spoon. Garnish with a slice of lime. Enjoy (responsibly)!
I don’t wear an apron anymore when I cook and I miss it. I especially missed it while making this recipe for Beef and Red Wine Broth – as I’m pouring hot liquids through a strainer, hot splatters of soup were getting all over me. When I was a kid, I had the coolest apron – it was blue and yellow and had tiny flowers all over it. I’d put it on everytime I got to help my mother out in the kitchen. It was like putting on a uniform. I knew I was going to do some SERIOUS cooking with it on. So I have decided I am going to buy myself an apron to wear. I did a little online shopping – and oh my – how aprons have changed! While at one time aprons might have been seen as a symbol of women’s oppression (“get in the kitchen and cook my dinner, woman”), they are now regarded as some sort of fashion statement in the cooking world. Here are a couple of examples of aprons I love. You might love them too!
The first is a classic, blue stripe apron. Most likely this is the one I will purchase, simply because I’ve seen it worn on Top Chef so many times…maybe if I wear it, I’ll be a top chef too! Classic, simple and it goes with everything:
The second is a gorgeous Italian Seafood print apron. This is the apron I would wear if I didn’t spill so many things. Maybe some calm, sophisticated women can pull it off…but I am not one of those. Especially in the kitchen. When I am a grown up, I am definitely buying this luxurious looking apron:
Here is a cute Mother/Daughter apron set. If you want to teach your daughter some tips and tricks in the kitchen, this is the set for you! Matching Ice Cream Cone Aprons, available in adult and children’s sizes, have an ice cream cone print and precious pink piping and bows adorning it. It is the perfect gift for someone you know:
I am still undecided about which apron I’ll choose, but I know I have to get one. For the love of all of my clothes!
My favorite part of the holiday season is sitting in my living room with the lights out and the Christmas tree glowing. This cocktail is perfect for sitting in front of the Christmas tree whether you are writing out Christmas cards, wrapping gifts or sitting in front of the fire listening to Christmas carols. I saw this version of Hot Buttered Rum in the current issue of Cooking Light and decided to give it a whirl, making my own changes along the way of course. And I have a confession to make. I made my own butter for this recipe and a few more recipes that will be published in the very near future. It was super easy, very fun and the results were amazing! (You can find instructions on how to do this here and here) Enjoy!
Hot Buttered Rum (Serves 4):
1 & 1/2 cup water
2 tbsp sugar
1 (2 inch) piece of lemon rind
1 tsp vanilla bean paste (found in the spice aisle)
1 cup dark rum
1 tbsp butter
In small sauce pan, combine water, sugar, vanilla bean paste and lemon rind. Bring to a boil over medium-high heat. Once mixture comes to a boil, immediately remove pan from heat, cover and let sit for 15 minutes. Add rum and butter, return pan to medium-high heat, whisk until butter is completely melted. Serve immediately.
I fell in love with a cookbook over Thanksgiving weekend. I picked up my aunt’s copy of The Silver Palate and didn’t put it down for the rest of the weekend. I had to take some recipes home with me and this was one of the recipes I copied. It is now my absolute favorite soup. It’s easy enough for a week night first course, but still gives you that comforting “been cooking all day” feeling. And it will make your house smell awesome! If I had this soup before every meal, I’d be a happy camper. I did substitute celery for parsnips, simply because I had celery in my fridge and no parsnips. I also used 2 tbsp of butter and 2 tbsp of olive oil instead of the 4 tbsp of butter that the recipe calls for. That’s just my personal preference. Here is the recipe in the original form:
Beef and Red Wine Broth (Serves 6):
4 tbsp unsalted butter
1 and 1/2c chopped yellow onions
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
8 to 10 garlic cloves, peeled and chopped
3/4 c chopped parsley
5 c beef stock (or combination beef and chicken stock)
1 c dry red wine
salt and pepper to taste
1 cup small pasta (I used orzo)
Grated Parmesan-Reggiano cheese for garnish (optional, but highly recommended!)
Melt butter in large heavy pot over low heat. Add the onions, carrots, parsnip and chopped garlic. Cook, covered, until all vegetables are tender (approx. 25 min). Add chopped parsely, beef stock and wine. Season with salt and pepper. Bring to a boil over medium heat, reduce heat and let simmer (partially covered) for 20 minutes. Bring quart of salted water to a boil and add in pasta. Cook until pasta is tender. Drain pasta and reserve. Pour soup through a strainer and discard solids. Return broth to the soup pot, add cooked pasta and simmer (covered) for 10 minutes. Serve and enjoy!
and didn’t put it down for the rest of the weekend. I had to take some recipes home with me and this was one of the recipes I copied. It is now my absolute favorite soup. It’s easy enough for a week night first course, but still gives you that comforting “been cooking all day” feeling. And it will make your house smell awesome! If I had this soup before every meal, I’d be a happy camper. I did substitute celery for parsnips, simply because I had celery in my fridge and no parsnips. I also used 2 tbsp of butter and 2 tbsp of olive oil instead of the 4 tbsp of butter that the recipe calls for. That’s just my personal preference. Here is the recipe in the original form:
