Gingery Lemon Drop Martini

My life has been hectic lately, but in a good way. While I continue my quest to attain and maintain a healthy weight, lots of good things have been happening. I now have one beautiful new daughter-in-law and another one soon to come! After years of me and the boys, it's nice to have girls around.

In honor of the recently engaged couple, I created this drink to celebrate! I have blogged a lemon drop before, but the ginger gives this one a huge boost in flavor. (See my original HERE ) This drink was inspired by one I had at The Daily in Carytown, a place I highly recommend and love to visit. Don't miss the crab stack if it's on the menu when you go!

I hope you like it as much as the girls and I do! But be forewarned, while this  tastes like the most delicious adult lemonade ever, they are almost pure alcohol.

Gingery Lemon Drop Martinis
Makes 2
(chill your martini glass -- makes a nice difference!)

2 oz. good vodka (I used Smirnoff)
2 oz. Stoli Citron vodka
2 oz Lemoncello
1 oz. ginger simple syrup (I used the ginger Keep It Simple Syrup brand)
1 oz. fresh squeezed lemon juice

Crushed ginger candy and sugar mixed together to rim the glass. 2 pieces of ginger candy to put in the bottom, if desired. 

Rub the edge of your glasses with a cut lemon and dredge in the candy sugar mixer. Drop in a larger piece of candy for an added ginger boost. 

In a cocktail shaker, mix all liquid ingredients together. Add lots of ice and shake, shake, shake. Strain carefully into your chilled martini glass. 
CHEERS!

Punch? Here's 3 to make for the holidays!

When I was growing up, almost every gathering included some kind of punch. I am not sure why it's gone out of style -- maybe it's because you have to make it as opposed to buying it? I don't know, but I do know that if you want to entertain with style and stay on budget, punch is a great way to go!

My MIL entertained beautifully, as did my mother and grandmother. These southern ladies almost always served punch when they partied. So, party like it's 1965 and serve punch next time you host a gathering!

                                                    

Here are 3 to try during the holiday season. All of them include alcohol in the recipe, but give options to serve them with or without. You can add or subtract the alcohol, according to your taste and preference. Enjoy and Happy Holidays!

Cranberry Punch

1/2 gallon cranberry juice
2 750ml bottles champagne or other fizzy wine, such as prosecco OR ginger ale
1/4 c. triple sec or Grand Marnier (orange liqueur)
Sliced oranges
Chill your ingredients and pour it them into a punch bowl.
This is nice if you freeze an ice ring made from cranberry juice with a splash of orange juice. Put some sliced oranges and a few maraschino cherries in the ring before freezing, and it will look pretty while it keeps the punch cold! Use a plastic ring mold, like you'd make jello salad in or a bundt cake pan. We served this last Christmas -- with the champagne -- and it was a BIG hit!

Hot Spiced Apple Cider

1/2 gallon apple cider
2 c. orange juice
2 tsp. whole cloves
1 whole nutmeg
2 - 3 whole cinnamon sticks OR 1 tsp. ground cinnamon
1/4 c. fresh lemon juice
1 pint apple brandy (optional)
1 orange, sliced
Combine cider and sugar in a large pot. Add the spices to the pot. If you like, you can tie the spices up into a little pouch, like a bouquet garni. (**see cooks note). Bring the punch up to a boil and add the orange juice, lemon juice and brandy, if using. Turn it down to low and allow to simmer about 15 minutes. Serve warm.
** You can purchase cheesecloth specifically for this purpose at most fabric stores or kitchen supply stores (like Bed Beth and Beyond). I don't tie my spices up. Instead, I stud some orange slices with the cloves and let the oranges, nutmeg and cinnamon sticks float around in the punch.  I pour the finished punch into a crock pot set on low heat and let it simmer on the counter or the table. That way frees up your stove and lets people serve themselves. Lovely hot drink to serve at Thanksgiving or on New Years Day!

Pink Lady Punch
1 quart cranberry juice cocktail
1 1/2 c. sugar
1/2 quart pineapple juice
1/2 quart grape juice
2 quarts ginger ale OR 2 bottles club soda OR 2 bottles brut champagne
Chill all the juices and ginger ale or champagne. Dissolve sugar in the juices. Add the ginger ale or champagne. Makes approx. 32 1/2 c. servings. A ring mold made from grape or cranberry juice would be nice in this punch, maybe with some maraschino cherries in it. Even ice cubes made from the juices with one cherry in each would be cute! This is CLASSIC Lady Punch!
Break out that punch bowl and PARTY!

Cooking Like Julia

As I mentioned on the occasion of Julia's 100th birthday (here), I've had out my "Mastering the Art of French Cooking", reading it for pure pleasure and inspiration. I have the Anniversary Edition, given by my loving son a few Christmas's ago. It includes a lengthy introduction written by Julia herself, toward the end of her life, as well as a section written by her editor Judith Jones. If you love to cook this is a must own cookbook. I was given "The Joy of Cooking" when I first set up housekeeping over 30 years ago, and while that book is invaluable as to the mechanics of cooking, this book is invaluable if you want to cook with style.

Yesterday, I prepared Saute de Boeuf a la Parisenne, which simply translated means Beef Saute in the Parisienne Style. The Parisienne style is apparently, with cream and mushrooms. This is, essentially, a French version of Beef Stroganoff and was written before sour cream was widely available to the home cook. 

Julia's introduction for this recipe praises it's quick preparation and the advantages of prepping ahead for serving to company. I totally agree that it came together very quickly, but must comment that it is not the prettiest dish I've ever prepared. However, having said that, I must also admit that the taste was ABSOLUTELY DIVINE! I had some beautiful, new potatoes, freshly dug by my step-father on his nearby farm, so I opted to use those, as opposed to rice or risotto. Julia mentions all three as possible accompaniments to this dish, and I think buttered egg noodles would work as well.

I used exactly the cut of beef suggested by Julia and made only one small adjustment. The original recipe called for Madeira, which is fortified wine from Portugal, or dry white vermouth. When I went to the grocery store, they did not have Madeira. I thought I had dry white vermouth at home, but I was mistaken: I had sweet vermouth, which is used in making Manhattans. The two can NOT be substitued for one another. SO, I googled substituting something else for Madeira and discovered what I believe was a good alternative. It's amazing what you can find on the internet!

The directions to this dish are very particular, a trait shared by all of Julia's recipes. She was first and foremost a teacher, long before the days of celebrity chefs! Her advice for drying the mushrooms and the beef thoroughly before cooking is invaluable to the success of this dish. She also specifically mentions allowing the foaming of the butter to subside before adding the ingredients, an indication that the pan is at the correct temperature to begin cooking. That's a great tip, especially for a newer cook.

Remember what I said? It's not the prettiest dish I've ever made! Let me also say that I halved this recipe, so the prepped mushrooms and beef pictured below are less than the amount in the recipe.

Saute de Boeuf a la Parisienne, served over lightly mashed new potatoes

Beef Saute with Cream and Mushrooms
First, prepare the vegetables:

1/2 lb.cleaned,  fresh mushrooms, dried on a paper towel( halved and quartered)

2 T. butter                                                                             

1 T. extra virgin olive oil

3 T. minced shallots or green onions

1/4 tsp. salt and a pinch of pepper

Heat a large, heavy skillet and melt the butter and oil. When the foaming of the butter begins to subside, add the mushrooms and cook for 5 minutes, stirring and tossing to brown them on all sides. Add the onions or shallots to the pan and cook for another 2 minutes (I used sliced green onions). Remove the vegetables to a dish.

Next, prepare the beef and sauce:



Drying the cut beef, not too pretty, but necessary!

2+ lbs. tenderloin of beef; the tenderloin butt and the tail of the fillet are usually used, excess fat and white tendon removed, cut into pieces that are about 2" long and 1/2" thick, drained and dried on a paper towel

2 T. butter

1 T. extra virgin olive oil

1/4 c. Madeira OR 1/4 c. dry white vermouth OR 1/4 c. dry red wine + 1 T. balsamic vinegar (this is the sub that I found by googling, and I had both things in my pantry)

3/4 c. beef stock or canned beef bouillon

1 c. heavy whipping cream

2 tsp. cornstarch blended with 2 T. of the whipping cream

Salt and Pepper

1 T. butter

To Serve:

Cooked, slightly mashed new potatoes OR steamed rice OR risotto

Top with some fresh parsley for garnish or a few snipped chives

In the same pan you prepared the vegetables, melt the butter and oilover moderate heat. When the foaming subsides, add the prepared beef, in  a single layer. (My pan was large enough to do this but if you use a smaller pan, saute the beef in batches so that it sears correctly.) Season as you cook with a little salt and pepper. Cook the beef for only 3 - 5 minutes, so that it is browned but still rare. Remove the beef from the pan and set aside. Pour the wine and beef stock into the pan and scrape up the browned bits on the bottom of the pan. Boil it rapidly so that it reduces to about 1/2 cup of liquid. Whisk in the cream and the cream and cornstarch mixture. Simmer 1 minute and add the mushrooms and onion back into the sauce, for another minute or 2. The sauce should have formed a liaison (thickened slightly, Julia's own description). Taste the sauce for seasoning and add a little more salt and pepper if needed.

At this point, you can add the beef and turn it off and save the dish to be served later, OR heat it briefly and serve immediately. When reheating, cover the pan and heat only 3 - 4 minutes, being very careful not too cook it too long. You just want to warm the dish. The beef should be rosy red in the middle when you serve it. Add 1 T. of butter at the very end of the cooking, to add extra richness to the dish ( I eliminated this step, and it was plenty rich, believe me!).

Serve the beef in a casserole or on a platter, surrounded by steamed rice, risotto or lightly mashed new potatoes. Decorate with parsley or snipped chives.

Serves 4 - 6

Julia recommends serving this with some fresh green beans or peas. I opted for a salad, since I've got tons of lettuce in my garden. She also recommends a Bordeaux wine. We had a bottle of Pinot Noir, so that's what I served.

Bon Appetit!

Remembering Nate and Shrimp Scampi

Delicious Shrimp Scampi, a family favorite

 I couldn't let July go by without making shrimp scampi, a long time family favorite. I can't take credit for the recipe. I first had a homemade version while we were on vacation at the river, one night when it wasn't my turn to cook. We used to go to the river with our cousins and take as many kids with us as we could round up. Some were in college or working, but the the younger ones stayed all week, and loved it. This was a dish the whole group enjoyed eating. Many huge baking dishes full of shrimp were produced in that 60's style kitchen with crab nets and silly sayings adorning the walls. That old cottage on Fishing Bay has become beloved in our collective memories. What fun times we had, and this dish always reminds me of those happy, summer days. After hot days spent fishing, tubing, boating and checking on the crab pots that floated next to the pier, this dish ALWAYS hit the spot. Slice up a few of the tomatoes you picked up at the farm stand on the way to the cottage and YUM, that's a fine dinner! As an added bonus, a pound or two of shrimp can feed a crowd without breaking the bank -- and that was a good thing -- since we always had a crowd. Not only our collected crews, but any cousin, aunt, uncle or family friend who happened to be nearby might show up at any time. We all like it that way, the more the merrier.... (Our family has always loved to get together!)

Our middle son, who passed away suddenly and unexpectedly 4 years ago this summer, loved those days on the river. He loved fishing and crabbing, and he absolutely loved shrimp scampi. He was a funny kid with a compassionate nature. He'd skewer you with his wit, but it was so funny, you'd have to laugh along with him. His many voices and accents still ring in the air around our house, as does the music he made with his guitar. Last week he should have turned 24 and it's our family tradition that you get to pick what you want for dinner on your birthday. In his honor, we made his favorite.  (Here's my first post about him and a picture of the handsome young man)

I have updated this recipe a little from the original.  Now I add a some lemon zest, instead of just placing a sliced lemon on top. I also add a little dry white wine, so I can cut out some of the butter that was included in the original recipe. The wine will help to keep the dish nice and moist. Don't eliminate the butter -- it adds a wonderful richness that makes the dish shine. Last night I made my own breadcrumbs, but that was simply because I didn't have any in the pantry. This recipe is very easy to make, and very forgiving. For example, I had a few scallops left in the freezer that it was time to eat, so I chucked those in. Also, since my herb garden overfloweth, I added fresh basil, but dried herbs will work as well.

To accompany the scampi, I made a simple salad and topped a baguette with some ripe tomatoes, garlic and basil, mixed with a little olive oil. It was delicious.

I am sure that Nathan would have approved. We still miss him every day. Here's to you, Kid!

I hope you enjoy this as much as we do.


Shrimp Scampi

Prepping the shrimp, with
olive oil, garlic and lemon
zest.

1 lb. raw shrimp, peeled, tails off and de-veined

1 lemon; 1 1/2 tsp. zested, then sliced thinly

1/3 c. extra virgin olive oil
1 heaping Tablespoon minced garlic (~6 cloves)
8 basil leaves, sliced thinly OR 1 tsp. dried basil OR oregano OR 1 tsp. Italian seasoning (eliminate salt if your mixture contains it)

1 tsp. kosher salt

fresh ground black pepper OR dried red pepper flakes, if you like it spicy

1/3 c. dry white wine

4 T. cold butter
1/2 c. breadcrumbs (you can use Italian Seasoned breadcrumbs,but cut back on the herbs)

Cooked pasta, we like vermicelli or thin spaghetti (about 1 lb.)

Preheat oven to 375 degrees.

In a bowl, mix together shrimp, olive oil, garlic, basil and 1 tsp. lemon zest. Spread the shrimp in a single layer in a baking dish and pour over the white wine. Sprinkle with the kosher salt, a little pepper and the breadcrumbs. Cut your butter into little chunks and scatter these across the crumbs. Dot the top with the lemon slices. Bake for 25 - 30 minutes until the top browns lightly and the shrimp turn pink. (Do not over cook! The shrimp will just get tough and shrink up.)

Serve over hot, cooked pasta. I like to garnish it with a little fresh basil, as it's not a very colorful dish. This amount will make at least 6 - 8 servings, depending on what else you are serving and how hungry you are!




Our Nate, about age 15, with a shark he caught fishing in the Bay one summer.
He loved every minute of that trip!

 



Shrimp Bruschetta or Just Plain Shrimp Toast?

Hot from the oven, Shrimp Bruschetta or Shrimp Toasts? Either way, they were delish!

When coming up with a new recipe, it is sometimes hard to name it. Many things that I cook, are a fusion of lots of different things we've had over the years, and sometimes depend on what I've got on hand! I keep a well stocked pantry and refrigerator, both necessities when creating good food. I made a new appetizer last night, by twisting up a couple of different recipes, and using what looked good in the grocery store, what I had on hand and what was on sale! Bags of frozen, easy peel shrimp were on sale, so that's where I started. I somehow ended up with lots of Parmesan cheese in my frig, after hitting several different stores over the last few weeks, so that was in too. We love anything on toast, and I wanted something that was easy to eat while playing Bananagrams at the kitchen table, nothing too messy that required forks or dips. Here's what I came up with and my husband says it's a winner! The recipe that inspired this dish called for crab meat, but we all know what that costs, especially in March! Shrimp was a very tasty alternative, and WAY less expensive. You tell me -- Shrimp Bruschetta with Capers and Parmesan or Shrimp Toast? I am leaning toward the Bruschetta! Since we were having friends over to play games and eat dinner, I prepped the appetizer in the afternoon so I only had to assemble and bake it when we were ready to snack and yack. Easy, tasty, inexpensive: all around a winner!

Shrimp Bruschetta with Capers and Parmesan
1/2 lb. shrimp, steamed, peeled and chopped into 1/4" dice
3 heaping Tablespoons light Mayo
1/2 tsp. zested lemon rind
1 T. capers, roughly chopped

Chopped Shrimp

1/2 of a small clove of garlic, grated (use your rasp, like w/the lemon peel)
1/2 of a stick of celery, sliced thinly and then diced up
3 T. shredded Parmesan cheese, divided
16 thinly sliced pieces of a baguette
olive oil
First, prepare your toast: Preheat the oven to 275 degrees. Place the thinly sliced (about 1/4") bread on a cookie sheet in a single layer. Drizzle the bread with olive oil, or spray it if you have the olive oil in an aerosol can. Bake it in the oven for 15 minutes, take it out, turn it over and bake for another 25 minutes. Remove from oven and let it cool.
Make the spread for the toast: Chop the shrimp, celery and capers and combine with the lemon peel, mayo and 2 T. of the cheese.

Prepping lemon peel, caper, celery and garlic for bruschetta

Into the bowl, ready for the mayo.

At this point , you can refrigerate the spread and put the toasts aside for later, or even the next day. When you are ready to serve, put the toasts back on a cookie sheet in a single layer, and preheat your oven to 375 degrees. Put about 1 T. of the spread on each toast, pressing it down slightly so that the bread is mostly covered. Sprinkle a little more cheese over the top and bake for about 15 minutes until the cheese is melted and the toasts are slightly brown around the edges. Drizzle on a little more olive oil and serve with your favorite drinks! 16 pieces is ample for 4 people and if you have other goodies to serve would easily do for 6!

Christmas Dinner at My House

Yesterday I posted that I was going to make these rolls for dinner and I did.

http://www.foodnetwork.com/recipes/best-dinner-rolls-recipe/index.html?soc=share

I made them in my handy dandy bread machine, and it worked really well. The machine did the kneading for me and all I had to do was to add the ingredients in  the correct order, in a timely fashion. I used the dough cycle, and made the liquid mixture and started the machine. I let that mix well and then started adding in the flour, a cup or so at intervals. While it mixed away, I made side dishes so used my time efficiently.

I made some in the pan, as suggested on the recipe:

Homemade rolls, ready for the oven

I saved this pan for later in the week. The ones I served for dinner last night, I made in my muffin pan. They were so tasty I had a hard time getting a picture of them, but I just did manage, right before they disappeared!

Yummy homemade rolls -- I snapped this picture just before they disappeared!

Making a standing rib roast is a little bit of spluge but I got one on sale locally. It was everything you would hope a roast would be:

Standing rib roast, all tied up, and ready for baking!

Whenever I make a roast, I always use this recipe from Paula Deen on the Food Network:
http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html

Try some of these for New Years weekend! You can NOT go wrong! Wishing you a Merry Christmas and a Happy, Healthy New Year!!

Merry Christmas, from my house to yours!
I am Christmas Crazy and love decorating my Christmas Tree!

Here are Two Chili's to try: Mom's Chili and White Bean Chicken Chili

Everyone has a favorite chili recipe, possibly one that has been passed along through their family, or that they created on their own. Today, I bring you TWO great chili recipes, each one completely different from the other. The first one, Mom's Chili, is my own, that came to me from memories of my mom's chili, and from my Aunt Cissy, a wonderful cook, who always had a pot of chili on the back burner for hungry kids and teenagers.

The second recipe came through the family too, but from a cousin on my hubby's side of the family, and is quite different from the chili I grew up with. I hope you enjoy them both! Make the Arkansas Cornbread I wrote about earlier this month, and have yourself a chili party! That's what we do around here each fall. Have fun and happy eating!

Mom's Chili

1 lb. 93% lean ground beef
1 large onion, chopped
2 cloves minced garlic
2 T. chili powder
2 tsp. oregano
1/2 tsp. cumin
Cook all of the above together in a deep pot or dutch oven, until beef is crumbled and cooked through.
Add:
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 14 oz. can Rotel original tomatoes and green chilies
6 oz. beer (you'll have to drink the other half, DARN!)
4 T. chili powder
1 - 2 tsp. hot sauce (we like Tapatio or Frank's)
1/4 - 1/2 tsp. dried red pepper flakes (optional, to taste)
a dash of apple cider vinegar
1/2 tsp. salt + a few grindings fresh black pepper
a pinch of cinnamon (optional, to taste-- adds a little depth to the chili)
Bring this to a boil, turn down the heat to simmer and cook it for at least one hour, stirring occasionally.

Lastly Add:
1 can drained light red kidney beans
1 can drained dark red kidney beans
1 can drained black beans
1 6 oz. can tomato paste (you may omit this if you like a "looser" chili)
Stir it all together well and bring the chili back to a boil. Turn it down and let cook at least another 30 minutes.
Will feed at least 6 - 8. Freezes well. When I serve it to company, I serve it w/light sour cream, 4 cheese shredded Mexican blend, saltine crackers and chopped green onions.

White Bean Chicken Chili
4 large boneless chicken breasts or 1 rotisserie chicken, skin removed
3 16 oz. cans Great Northern Beans (you can use white kidney beans if you can't find Great Northern)
1 14 oz. jar Salsa (your favorite, "medium" heat is recommended)
2 cups chicken broth
1 8 - 10 oz. block Monterey "Pepper Jack" Cheese

If using breasts, boil the chicken 'til tender. Once cool, pull it apart with a fork. If using a rotisserie chicken, remove the skin and discard. Take off all the meat from the carcass and cut into bite sized pieces. (I like this better w/ a rotisserie chicken, I think the texture is a little better.)
Combine beans, salsa, broth and chicken in a large saucepan or crock pot. Heat on low to med. heat for at least 45 minutes, if using a saucepan. 1 - 2 hours on med/high in a crock pot. Make sure it is heated though and bubbly, before adding cheese.
Cut cheese into small chunks and add to mixture. Stir well. Reduce heat to low, and let it simmer. It should cook at least another hour in a saucepan, 2 -3 hours on low in a crock pot. Stir now and then, to distribute the cheese evenly. Don't let it get to a rolling boil after the cheese goes in -- just simmer it!
The longer this cooks, the better it gets!
Makes at least 8 bowls of chili.