Raspberry Resolution

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Day 316


Raspberry Resolution4.5 shots out of 5

Four days until New Years Eve.  Sorry, I just have to say that out loud to be able to wrap my mind around it.......I'm still in shock.  I'd better test out some New Years Eve cocktails while I can then right?  Tonight I decided to create my own based off of a non-alcoholic version that I had created where you literally substitute sparkling cider for the champagne.
I gave tonight's cocktail 4.5 shots out of 5.  This is such an easy cocktail to make, I mean you already have the champagne in your glass, why not add some raspberry puree to it?  Don't like raspberry......well then try some passion fruit puree, strawberry puree, prickly pear puree.........whatever flavored puree you can find that you like.  Even better, buy them all and make them all to make sure you know which one is your absolute favorite.  You could always have a taste test bar for your guests on New Years Eve so that everyone can see which is the best.
Here is the recipe for a Raspberry Resolution:

• 4 oz champagne
• 1 oz raspberry puree

In a champagne flute, pour in your champagne and raspberry puree.  Stir to mix the puree in well.
Here is a couple photos of the end result:
   






















Here is a photo of the ingredients:





Here's to a simple New Years Eve cocktail.......because honestly, by the time midnight comes, who can measure out ingredients anymore??
Cheers!!
The Cocktail Lady

Apple Champagne

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Day 317



Apple Champagne3.5 shots out of 5

Three more days until New Years Eve.  My husband got his costume today and my oldest son and myself need to get ours very soon.  I am really looking forward to New Years Eve, I almost can't stand it!  One of my very best friends is driving three hours to be here with us for the party which gets me all happy and excited when I think about it.
I gave tonight's cocktail 3.5 shots out of 5.  I am not the biggest champagne fan.  On New Years Eve I usually take my couple of sips and then pick back up my beer or cocktail that I have been drinking and move on with my night.  This cocktail has is one where you don't get a nosefull of bubbles when you drink it.  The apple juice takes that away and the sugar sweetens it up just a wee bit.  This is a pretty good cocktail, not an overly flavorful cocktail......but not one that would make me think of New Years due to the fact that it's not really bubbly.  I found tonight's cocktail at tablespoon.com.
Here is the recipe for an Apple Champagne:

• 4 oz champagne
• 3 oz apple juice
• 1/4 tsp superfine sugar

In a champagne flute or bud vase pour in your champagne and apple juice and stir.  Then stir in your sugar until it is dissolved.
Here is a photo of the end result:



Here is a photo of the ingredients:





Here's to enjoying the last three days and so many hours of 2012.
Cheers!!
The Cocktail Lady

Champagne & St. Germain

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Day 318



Champagne & St. Germain3.5 shots out of 5

The countdown continues!  Only two more days until New Years Eve.  Is it only me or has this year flown by for all of you too?  I remember when I was a kid and the adults would tell me that the years go faster and faster the older you get.......well they were right!  I honestly have a feeling that our four kids add to that a bit too though.
I gave tonight's cocktail 3.5 shots out of 5.  I again found tonight's cocktail from the tablespoon.com site.  Tonight's cocktail absolutely does have the champagne bubbles you would expect in a champagne cocktail, unlike last nights Apple Champagne cocktail.  The St. Germain mixed in with the champagne is nice.....though I think I might add a bit more next time (and I only think I would do that because I'm not a huge champagne fan).  I would think that if I liked champagne a bit more that I would enjoy this one a bit more too, so for those of you who enjoy champagne you may want to give this one a try.
Here is the recipe for a Champagne & St. Germain:

• 3 oz champange
• 1/2 oz St. Germains

In a champagne flute or wine glass, pour in both of your ingredients and give it a quick stir.
Here is a photo of the end result:



Here is a photo of the ingredients:





Here's to me attempting to contain my excitement for the next two days!!
Cheers!!
The Cocktail Lady

Raspberry Vodka Champagne

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Day 320


Raspberry Vodka Champagne3.5 shots out of 5

Happy New Years Eve!!  Finally the day has come, time to par-tay!  You will all have to let me know what your cocktail of choice was tonight!  I hope you have all had a wonderful year and that next year is even better.  I do truely appreciate all of you that come to my blog to see what I've been drinking.  This blog has been a lot of fun to do, but wouldn't be half as fun without all of your emails, comments and recipes!
I gave tonight's cocktail 3.5 shots out of 5.  I found tonight's cocktail at tablespoon.com.  I have to say, if I liked champagne more, I would definitely like this cocktail a lot more.  The raspberry vodka and lime juice mixed in with the champagne make it quite an enjoyable cocktail........minus the champagne that is.  I have learned from these last few days that to enjoy champagne (for me at least), I must mix something else into it.  So far my Raspberry Resolution is the winner in my book, but this would be a second to that.  I hope you all have fun tonight and please drink responsibly, or bring and overnight bag wherever you're going!
Here is the recipe for a Raspberry Vodka Champagne:

• 3 oz champagne
• 1/2 oz raspberry vodka
• 1/2 oz lime juice

In a champagne flute or wine glass, add all of the ingredients above and stir.
Here is a photo of the end result:


Here is a photo of the ingredients:





Have the happiest of New Years!  I'll see you all next year!!
Cheers!!
The Cocktail Lady

Lemon Champagne Cocktail

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Day 319


Lemon Champagne Cocktail1 shot out of 5

One more day, one more day until New Years Eve!  We've been running errands and picking up the Christmas toy explosion that happened here, all day long!  Time for a cocktail and some dinner....yes we're eating late.  I am sticking with another recipe from tablespoon.com for tonight's cocktail.
I gave tonight's cocktail 1 shot out of 5.  WOW, I really didn't like this cocktail and either did my husband.  Some sips make me react with full on convulsions........and some not as dramatic, but still make me squinch up my eyes and face.  I don't use gin a whole lot, so I was really hoping that this cocktail would be a winner.  Oh well, one more champagne cocktail to go before the New Years Eve countdown, let's hope it's a winner!!  I'm going to post it earlier tomorrow just in case it's a good one so that it can be an option for you all.
Here is the recipe for a Lemon Champagne Cocktail:

• 4 oz champagne
• 1 oz gin
• 1/2 oz lemon juice
• 1 1/2 tsp superfine sugar

In a champagne flute add all of your ingredients except the sugar.  Give it a quick stir and then add your sugar.  You want to stir your cocktail until your sugar is gone.  Stir it well, but you will want to stop part of the way through to let you cocktail settle, and then continue stirring.
Here is a photo of the end result:



Here is a photo of the ingredients:





Here's to a 1 shot rating.......haven't had one of those in a while!
Cheers!!
The Cocktail Lady

Rib Eye Steak, Fingerling Potatoes, Caramelized Onions & Kale

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Sometimes you can't beat a nice steak, with caramelized onions, kale and oven roasted fingerling spuds!

No recipe here, just some how to's!

Fingerling potatoes are really good if you leave the skins on and roast then at 375*

Just cut them in half, and toss in olive oil.  Then place in a roasting pan.  Now here's the trick to really good spuds!  Sprinkle them with very coarse salt such as Maldon salt from the UK, it really makes a big difference!  Cook until they are crispy and soft in the middle, about 45 minutes.  Maldon salt is available at Gourmet Galley.

To caramelize the onions, simply slice them thin, and saute them in olive oil and butter.  When they just starting to brown, turn the heat down so they caramelize and not brown.  You may have to raise the heat up again, to get them cooking and then turn it down again...  Add the kale to the onions just before serving, so the kale still bright green and just wilted.

The trick to a great steak, whether you're pan frying or grilling, you must bring the meat up to room temperature, season well with salt and pepper, and have a hot pan or grill!  It's also a good idea to let the meat rest for a few minutes, after it's done cooking.

If you pan fried your steak, you can make a simple sauce for it by deglazing the hot pan with a little red wine, and reducing it down by two thirds over high heat.  Then add some stock and do the same thing. When done, turn off the heat and add a little butter, shaking the pan back and fourth until it's melted and shines.

Always plate hot or warm food onto warm plates!

Bon Appetit!  Chef Hobbes

The Best Caesar Salad Ever!

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Blimey mates, this is the best caesar salad ever...

I served our salads with salmon, but you don't have to, this salad is a meal on it's own.

Recipe for four:

1-3 pack of organic romaine lettuce, trimmed
2 t garlic, finely chopped
4 fillets anchovy, minced and smeared
1 egg yolk
1 t lea perrins worchestershire sauce
1 t tabasco sauce
1 t fresh lemon juice
1 three finger pinch of sea salt
1 pinch fresh ground black pepper
1 T french mustard
extra virgin olive oil
parmesan cheese
sourdough croutons

ALRIGHT LET'S GET THIS OVER WITH!  It's not a caesar salad without the anchovy or the egg!  And it won't taste anything like a caesar, so put them in!!!!

First cut up however many croutons you want, and toss them with some olive oil to coat.  Place them on bakers sheet or cookie sheet.  Season them with salt and pepper, and put them in a 400* oven, tossing them and checking them often.

Place all the salad ingredients except the lettuce and olive oil, into a bowl and mix with a whisk to combine.

When you are ready to make the dressing, and you don't have anyone helping you to pour the oil, then make a nest for the bowl with some towels.  In one hand hold the whisk, and in the other hold the extra virgin olive oil.  Now your ready to give your forearms a workout!  SLOWLY drizzle in the olive oil and whisk at the same time.  You want to go slow so you don't break the dressing, (which means it separates, and will look and taste like crap).  You can fix a separated dressing but it takes work, so don't break the dressing.

Keep adding oil until the dressing starts to shine, and taste it, what you are looking for is the perfect balance between acid from the lemon and sweetness from the mustard and other ingredients, you will know when the taste is perfect!  IT WILL SHINE!

When you're done add the lettuce and toss.

Plate onto cold plates with croutons and grated parmesan cheese.

Bon Appetit!  Chef Hobbes

Christmas Vegetable Saute!

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Try making these delicious veggies for the holidays.  Blow your socks off awesome!

The combination of onion, beets, beet stems, beet greens, kale and garlic, make these veggies sweet, tasty, and they're packed full of goodness!

We had our veggies with salmon and couscous, but they will work well with any meat or fish.  This would make a fantastic veggie pasta...

Recipe for two:

6 small baby red red beets, peeled and cubed, on the small side
beet stems, chopped, greens removed and saved
beet greens, chopped
1 small yellow onion, chopped
4 leafs of kale, chopped, stems removed
4 cloves garlic, finely sliced
salt and pepper
1 T olive oil
1 T butter

Heat up the oil and butter in a heavy saute pan over medium high heat.  When the oil and butter are really hot, add the beets, onions and beet stems.  Season with salt and pepper and stir to coat.  At this point everything should be sizzling and cooking well, add the garlic and lower the heat to medium low.

Cook until soft, then add the greens, and cook until wilted, stirring a few times.

Serve onto warm plates, with your favorite protein or pasta.

Bon Appetit!  Chef Hobbes

Easy Savory Sausage Rolls! Or Pigs in Sleeping Bags!

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Easy and really tasty savory sausage rolls...

All you need to make these wonderful English pub food treats is good quality sausage meat and puff pastry.

I have to admit, I'm not a baker, and frankly I hate to bake!  So I buy my puff pastry frozen!  If you can get it purchase Dufour pastry, it's simply the best frozen product out there, in my mind...

Here's a recipe for four sausage rolls using Adams English bangers.

2 bangers, skins removed
1 sprig fresh rosemary, finely chopped
1 sheet puff pastry, thawed, if you can't get Defour, Pepperidge Farms will work fine for this
pinch cayenne
salt and pepper
1 egg, beaten

Spicy Mustard

1/8 t dry coleman's mustard, mixed with a little water to form a paste
2 t grey poupon mustard
2 t honey
Mix all ingredients together

Lightly flour the pastry, and gently roll out any winkles, and cut the sheet in half lengthwise.  In a bowl mix the sausage meat with the fresh rosemary.  Don't use dried rosemary.

Lay the sausage meat out along the bottom edge of the pastry, so it looks like a long sausage about the same diameter as a marker pen.  Now season the meat with a little cayenne, salt and pepper.

Lightly wet the upper edge of the pastry with water, and roll the sausage and pastry into a roll towards the wet edge.  Now pinch the seam closed and roll the sausage roll out with palms of your hands so it's smooth.

Cut the rolls in half, and then cut little diagonal slits on the top side of the pastry, this will let the steam out when they are cooking.  Now brush the rolls with the egg, and place onto a baking sheet with a piece of parchment paper underneath.

Pop them in a 375* hot oven, and cook until they are flaky and golden brown.  About 35-45 minutes.  If they look like they browning to fast, turn the oven down a bit.

Serve with a pint of IPA!

Bon Appetit!  Chef Hobbes

Shepherd's Pie

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Traditionally shepherds's pie is made from lamb, leftover from the holidays or sunday dinner.

I made this wonderful pie with beef, leftover from our Christmas dinner.

Recipe for four:

6 potatoes, peeled, boiled and mashed
3 cups cooked beef or lamb, ground or finely chopped
1 red onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, finely chopped
1 large leek, white and pale green parts only, chopped
1 t fresh rosemary, finely chopped
1 T fresh parsley, chopped
1 T tomato paste
32oz beef or lamb stock
2 cups red wine
salt and pepper
pinch cayenne
1 T butter
1 T olive oil

Turn the oven on to 325* - Then make the mash potatoes and set aside.

Put the butter and oil in a heavy skillet over medium high heat.  When the oil and butter are really hot add the onion, carrots, celery, leek and garlic.  Cook until soft but not brown.

When done add the beef or lamb, tomato paste, rosemary, parsley, cayenne and season with a good amount of salt and pepper.  Stir and add the wine, reduce by half the amount, then add the stock and do the same.

Transfer the mixture to a deep oven baking dish.  Then spoon on the mashed potatoes right on top of the mixture, using a fork to smooth it out and add a little design.   Now pop it in the oven on the top shelf for about 45 minutes or until the mash starts to brown.

Serve onto warm plates!

Bon Appetit!  Chef Hobbes

Cheesy Chicken Pierogi Bake in 30 Minutes

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We are taking a little break from cookie baking to help you get through the busy season with delicious meals in half an hour!  Today we bring you a twist on one of my favorite casseroles that is taken to a whole new level with the irresistible flavor of bacon. Smoky bacon infuses a creamy cheese sauce and combines with herbs and spices to create an incredibly decadent cheese sauce that is perfect for this dish...

~Read the article and get the recipe after the jump~

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab.



Italian Sun-Dried Tomato Pasta Bake is loaded with ooey gooey cheese, sun-dried and fresh grape tomatoes. Ready in just 30 minutes!


30 Minute Ravioli and Sausage Skillet - tastes like fine Italian restaurant meal in one skillet and half and hour! Cheesy and oh so delish!  We have had this 3 times in the last 2 weeks and we are serving it for Christmas, its that good.



Homestyle Chicken Noodle Soup - hearty, flavorful and delish!  Its chock full of chicken, veggies and noodles on your plate in 25 Minutes!!!

30-minute Cheesy Beef & Bean Enchiladas, perfect weeknight dinner, captures all my favorite flavors of the southwest on the table in no time.

Candy Cane Shooters

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Continuing our Cookies and Cocktails party this week with this fantabulous Candy Cane Shooter, loaded with peppermint flavor, amaretto to wake up your taste buds and the creme de cacao makes this cocktail smooth, creamy and incredible!


Kick 'em off and pour yourself one. I know you will love it.

Don't forget to check us out on Facebook - where we have a virtual Ladies Night party every Thursday.  Come and link up your favorite cocktail or dish!  Fabulous cocktails, fantastic food and amazing company.  It is THE place to be!

Check out this incredible cocktail line up perfect for your Christmas or holiday party!  What are you drinking? Click on the photo or link to open in a new window.


The Genuine Candy Cane Martini is like drinking a candy cane in liquid form. It is sweet, creamy, and packs the perfect peppermint kiss!

Grandma's Sugar Cookies Martini is your favorite sugar cookie transformed into a fabulous cocktail.  Like nothing you have tried before!


Pecan Pie Martini, an incredibly sweet, creamy, and oh sooo nutty cocktail! Perfect for every holiday party.


With an incredible nutty flavor, this Nutcracker Cocktail is the perfect drink to enjoy as you bring in the season. A fabulous blend of DiSaronno, Baileys, Kahlua and vodka come together to create this incredible nutty cocktail.

Candy Cane Shooter
1½ ounces Infused Candy Cane Vodka
½ ounce DiSaronno Amaretto
½ ounce Crème de Cacao (clear)
½ ounce French Vanilla International Delight
Ice

Fill shaker glass with all ingredients, shake to combine.  Strain ice and pour into 3 ounce shot glass.

Serve and enjoy!

Infused Candy Cane Vodka
10 full size candy canes, broken in bite size pieces
8 oz Pinnacle whipped vodka

In a medium size resealable glass jar combine candy canes and vodka.  Allow to sit for about 4 hours until candy canes are most or completely dissolved.  Strain infusion through a fine mesh strainer to remove any lingering candy cane pieces.  Use as desired.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Nancy's Pick(s)

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Our very own Nancy Maestri is celebrating her 10 year anniversary with us at Chatham Hill Winery. For those of you who have not had the pleasure of getting to know Nancy yet, here is a little bit about her:
Nancy is a UC Berkeley graduate in journalism and proud mother of two boys: Richard, 28, who will make Nancy a mother-in-law come September, and Charles, 25. 
In her spare time, Nancy enjoys reading, swimming, and cooking. She not only enjoys cooking, but she is a great cook who is starting her own soup business: Mr. Russell's. Marek is quoted as saying Nancy's soup recipe (which was created by her father) is "stupid good". We are so excited for Nancy's new venture.
Nancy is the "inventor" of Chatham Hill's famous Peach Sangria. Her favorite Chatham Hill Wines are, well...pretty much all of them. When I pressed her, she said the Chatham Hill Riesling and Viognier in the whites and the Cabernet Sauvignon in the reds. 
Nancy's favorite food pairing with wine? "An empty stomach." That wit is one of many reasons why we are so glad to call Nancy ours!
Cheers!

Carol's Pick

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Carol at Artessa Winery in Napa

Today, we will feature one of our newest employees at the winery. While she is a new face behind the bar, she is certainly not new to the winery. Carol has been a loyal wine club member since 2008.
Carol has been “blissfully” married for almost 33 years to Bob who is retired Army. During the week, Carol is a self proclaimed “IT geek”, and she enjoys her “dream job” by working at the winery part-time. Carol has one daughter, Erika, who also works here at Chatham Hill Winery part-time, and they are spending the next year planning Erika’s upcoming nuptials.
Carol’s favorite pastime? Exploration!  During Erika’s first year at college, Carol and Bob decided to visit every pub in Raleigh listed on pubcrawler.com, and they succeeded in this quest!
Additionally, Carol loves to travel. She has lived in Germany, and she and Bob were able to travel to many European countries from there. During these travels, Carol’s love of wine started. In 2004, she attended the Wiesbaden Germany wine festival, and since then, she has visited wineries in Napa, Washington state, Colorado, Maine, New Jersey, Virginia and North Carolina. Carol also loves to read, cook, and make the occasional batch of wine in her pantry.

Currently, Carol’s favorite Chatham Hill Wine is the 2008 Cabernet Sauvignon Reserve which she likes to pair with grilled portabella mushrooms.

Sara's Pick

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Me and Bailey; UNC Homecoming, 2011

So, I have been avoiding it long enough…it’s time to talk about myself. Here we go: I am a Junior English major and Public Policy minor at UNC—Go Heels!—and a single mother to one of the world’s most amazing 13 year old boys ever: Bailey. When I am not mommying, working, studying, writing papers, volunteering, fostering animals, writing blogs, updating facebook, or Tweeting, I like to sleep. And listen to live music. And sing very loudly in my car. I am also an accomplished living room dancer and pop culture addict. 

At UNC, I am a class of 2013 Senior Marshal, on the Student Parent Association Executive Board, and founding member and Executive Board member for Autism Speaks U. I am also a foster home for the Carolina Pet Rescue.

I have been with Chatham Hill Winery for 18 months, although my dad and step-mom have been wine club members at the winery for, like, ever. When Marek and Jill were looking for some help behind the bar, my dad referred me. So, thanks daddy because I love my job! In addition to doing a small bit of “behind the scenes” work with the blog, facebook, etc., I am also a tasting room sales associate. You will find me behind the bar most weekends. I love talking to people. I love talking about wine. I am a very lucky girl.

My pick for my favorite Chatham Hill Wine is the Pinot Grigio. Tropical fruits. Citrus. Clean and crisp. I love this wine with a simple spinach salad tossed with green apples, dried blueberries, walnuts, a mild Danish blue cheese, and a touch of raspberry vinaigrette. 

Cheers!

Sudoku Addiction Solved Forever

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I have written before about my unfortunate addiction to Sudoku, acquired last summer as I did research for my chapter book Annika Riz, Math Whiz, in which third-grader Annika enters a district-wide Sudoku contest. I felt that I should have the experience of playing Sudoku myself if I was going to write about it convincingly in the book. My sister, Cheryl, herself a math and puzzle whiz, taught me how to play it on my iPad. And then, almost instantly, I became addicted, as I had once been addicted, years ago, to solitaire.

Desperate to break free, I'd delete the free Sudoku app one minute, only to reinstall it the next. I made public vows to give it up only to break those vows hours later. I gave myself Disney princess stickers as a reward for each day spent without playing even one minute of Sudoku. That worked for part of a week.

But now I think I've solved the problem for once and for all - oh, I do think I have!

My addiction is - was! - luckily quite specific. It wasn't to Sudoku generally, but to Sudoku played on my iPad. I was almost ready to give up the iPad altogether to get away from that fatal app. But then I realized yesterday that I could simply do what parents do who don't want their children downloading problematic apps without parental permission: I could restrict access - my OWN access - to the Apple app store.

It was as easy as pie. I had my housemate Julia type in her secret password for the app restriction, a password unknown to me.  Now I can't do Sudoku on my iPad ever again.  If I should need access to the app store for some legitimate reason, I can always email Julia (who leaves for her sabbatical in Germany tomorrow) to retrieve it, but I'm not going to email her to get it just so that I can sink back into Sudoku addiction.

So what I have I learned from this? Some problems require structural solutions. You can try over and over again to fix yourself, OR you can fix your environment so that how you are isn't a problem any more. (This is a point that self-help guru Barbara Sher develops brilliantly in books such as Wishcraft and Live the Life you Love.)The first strategy required that I use all my strength in constant battles of will power against temptation. The second required, in this case, one minute of researching how to block the app and another minute of asking Julia to type her password onto my iPad to set up the restriction.

Now I have the rest of my life to fill with something other than Sudoku. It's lovely to wonder what it will be.

"The Only Practical Consolation"

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The Spanish existentialist theologian/philosopher Miguel de Unamuno wrote in his masterwork The Tragic Sense of Life that work is "the only practical consolation for being born."  That is a stronger claim than I'm willing to defend here today, but I do think that work, any kind of work, any kind of activity at all, is a powerful consolation in the face of anxiety and dread.

Right now I'm consumed with anxiety and dread while awaiting the contractor's bid for the huge list of mandatory repairs I've been given from my overbearing HOA for my sweet little townhouse in Boulder. I know it will be bad, but I don't know how bad: ten thousand dollars? twenty thousand? more? Should I prepare to accept it with a sigh, or should I get more bids (well, I know I should do that, but oh, I hate this kind of thing so much!), or should I contact other homeowners to see if we can organize some kind of collective protest, or retain an attorney, or - ?? I want to do something, but I don't know what to do, and I might as well wait until I'm home for the holidays on Saturday, just two days away, right? It's hard enough to do anything at all about this hideous financial and logistical challenge; it's that much harder to do something when I'm a thousand miles away.

So I woke up this morning filled with misery, unable to face the rest of the day, or the week, or the month, or the year, or my life.

But then I remembered that I did have eight papers to grade from students who had turned in their papers early.  I had already read drafts of most of these and given lots of preliminary comments, so grading them would take hardly any time at all.

I could grade those papers!!! 

I made myself my usual mug of Swiss Miss hot chocolate, picked up my favorite Pilot Razor Point fine-tipped black marker pen, and started grading.

Now I have eight papers done, eight papers that I won't need to carry with me on the plane back to Colorado, eight papers that I can cross off my list, eight completed tasks I can show for myself today.

And this horrid HOA mess - in the end, it's only money, and I'm good at coming up with money if I have to.  I call it "willing money into being," and I can do it if I need to. I've done it before. I can do it again.

A woman with eight papers graded already this morning can do pretty much anything.

Bourbon Pecan Pie Martini

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Christmas Parties, holiday gatherings, cookie exchanges...  So many occasions to celebrate this season.  We are preparing for another fabulous annual Christmas party at our house.  Chad and I love having our closest friends and family over for a celebration.  We will be serving appetizers, desserts and ooohhhh so incredible cocktail creations.

The cocktail lineup will be worth talking about.  Cocktails served up in shot glasses, so everyone can have a little of everything.  This year our cocktail menu will include this fabulous Bourbon Pecan Pie Martini, smooth creamy, sweet and ohhh so nutty, this fantastic beverage is sure to be a hit at your party too.

Want to make your drinks more fancy for a more intimate fancy occasion?  Try rimming the cocktail glasses with toasted pecans to really make a show stopper and add pecan flavor.

Enjoy your parties and remember...  A simple party equals a fun party!  Festive cocktails and quick and easy finger foods may be the best way to go!

Don't forget to check us out on Facebook - we have a virtual Ladies Night party every Thursday.  Come and link up your favorite cocktail or dish!  Fabulous cocktails, fantastic food and amazing company.  It is THE place to be on Thursdays!

What are you serving at your holiday party???

Check out this incredible cocktail line up perfect for your Christmas or holiday party!  What are you drinking? Click on the photo or link to open in a new window.
 

With an incredible nutty flavor, this Nutcracker Cocktail is the perfect drink to enjoy as you bring in the season. A fabulous blend of DiSaronno, Baileys, Kahlua and vodka come together to create this incredible nutty cocktail.

Chocolate Caramel Cookie Cocktail Shooters perfect for any party or any day. Serve with or without the cookie!





Root Beer Float Martini - it is like no other. Sweet, creamy and delicious. Pure root beer goodness served up in your new favorite martini!


The Roasted Almond Cocktail is an almond, coffee and caramel cocktail to warm your senses on a cool fall night!

Bourbon Pecan Pie Martini
serves 2

3 ounces Frangelico Hazelnut Liqueur 2 1/2 ounces DiSaronno Amaretto Liqueur1 ounce Makers Mark Bourban2 ounces International Delight French Vanilla Creamer1 tsp brown sugaricecaramel sauce, for garnish
Prepare 2 martini glasses by swirling caramel sauce on a spoon the inside the glasses. Set aside.  In a cocktail shaker filled with ice, combine all ingredients (except caramel sauce).  Shake vigorously to combine.  Divide evenly into 2 cocktail glasses. Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com

Grandma's Sugar Cookie Martini

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Sugar cookies are the most popular cookie around these parts (in my life).  That is the one cookie that I am known for and it is HIGHLY requested every year.  "What can I bring to Christmas?"  "Your star cookies!!!".  Well, last year I was so busy with commitments that I did not make any for Christmas.  You would have thought I had brought coal for everyone when they realized there were no cookies.  I am pretty sure that if that happens again this year I will be kicked out.


As popular as my cookies are with friends and relatives, I can tell you I can't manage to get an accurate count of the cookies in a batch, as soon as I pull out the beaters the cookie dough starts disappearing.  Like magic (CHAD).

Chad created this FAB-U-LOUS cocktail to emulate all the things we love about my sugar cookies.  The cake and vanilla vodkas combine to create a fabulous cookie flavor.  The amaretto is the perfect addition to bring the almond flavor that we love so much in the cookies AND the icing!

Kick 'em off and pour yourself one. I know you will love it.

Enjoy your parties and remember...  A simple party equals a fun party!  Festive cocktails and quick and easy finger foods may be the best way to go!

Don't forget to check us out on Facebook - we have a virtual Ladies Night party every Thursday.  Come and link up your favorite cocktail or dish!  Fabulous cocktails, fantastic food and amazing company.  It is THE place to be on Thursdays!

Check out this incredible cocktail line up perfect for your Christmas or holiday party!  What are you drinking? Click on the photo or link to open in a new window.


Pecan Pie Martini, an incredibly sweet, creamy, and oh sooo nutty cocktail! Perfect for every holiday party.


With an incredible nutty flavor, this Nutcracker Cocktail is the perfect drink to enjoy as you bring in the season. A fabulous blend of DiSaronno, Baileys, Kahlua and vodka come together to create this incredible nutty cocktail.

Chocolate Caramel Cookie Cocktail Shooters perfect for any party or any day. Serve with or without the cookie!


Root Beer Float Martini - it is like no other. Sweet, creamy and delicious. Pure root beer goodness served up in your new favorite martini!

This recipe is an original creation by Chad of TSRI.

Grandma's Sugar Cookie Martiniserves 1

1 ounce Pinnacle Cake Vodka
1 ounce Absolut Vanilla Vodka
1 ounce Disaronno Amaretto
5 ounces International Delight French Vanilla Creamer
ice

Prepare a martini glass by swirling in a shallow plate of liquid or brushing on sugar cookie icing.  Then sprinkle with colored sprinkles.

Fill cocktail shaker with ice.  Add all ingredients, except those for garnish.  Shake until combined.  Pour into a prepared martini glass.  Serve and enjoy.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

The Genuine Candy Cane Martini

To contact us Click HERE
No flavor 'says' Christmas quite like peppermint.  The candy cane is the perfect celebration of this fabulous flavor.  Chad can't seem to get enough candy cane.  We have been enjoying candy canes in ice cream, cookies, cakes, hot cocoa...  Well you had to know a candy cane cocktail was just around the corner.


This candy cane martini is absolutely Santa certified!!!  It is THE SIGNATURE MARTINI of the NORTH POLE.  Developed by a long time candy cane lover (our very own cocktail artist: Chad) with the authentic candy cane experience kept in mind, this martini is like drinking a candy cane in liquid form.  It is sweet, creamy, and packs the perfect peppermint kiss!  Make 2, your going to want to share this one.

Kick 'em off and pour yourself one. I know you will love it.

Don't forget to check us out on Facebook - where we have a virtual Ladies Night party every Thursday.  Come and link up your favorite cocktail or dish!  Fabulous cocktails, fantastic food and amazing company.  It is THE place to be!

Check out this incredible cocktail line up perfect for your Christmas or holiday party!  What are you drinking? Click on the photo or link to open in a new window.

Grandma's Sugar Cookies Martini is your favorite sugar cookie transformed into a fabulous cocktail.  Like nothing you have tried before!


Pecan Pie Martini, an incredibly sweet, creamy, and oh sooo nutty cocktail! Perfect for every holiday party.


With an incredible nutty flavor, this Nutcracker Cocktail is the perfect drink to enjoy as you bring in the season. A fabulous blend of DiSaronno, Baileys, Kahlua and vodka come together to create this incredible nutty cocktail.


The Genuine Candy Cane Martiniserves 1 large or 2 small martini's
2 ounces infused Candy Cane Vodka (recipe to follow)2 ounces DiSaronno Amaretto2 ounces French Vanilla International Delight candy caneCrushed candy canes for rimming the glassPeppermint stick or candy cane for garnish
Prepare a martini glass by dipping rim of glass in a shallowdish of candy cane vodka or other liquid of choice.  Transfer to a shallow dish of crushed candycanes, gently spin in dish until coated. **If you are rimming with large chunks, try brushing a thicker substancesuch as corn syrup on glass and then gently pressing candy canes ontoglass.  Set aside.
Combine ingredients in a cocktail shaker with ice.  Shake to combine, strain out ice and pourinto prepared martini glass and garnish with a candy cane.  Serve and enjoy!
Infused Candy Cane Vodka10 full size candy canes, broken in bite size pieces8 oz Pinnacle whipped vodka
In a medium size resealable glass jar combine candy canesand vodka.  Allow to sit for about 4hours until candy canes are most or completely dissolved.  Strain infusion through a fine mesh strainerto remove any lingering candy cane pieces. Use as desired.
Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Spiced Eggnog Cookies

To contact us Click HERE

The holiday baking season wouldn't be quite the same without a few flavors.   Eggnog and peppermint are two of those flavors and when I started planning out my baking this year I decided to begin there.

Eggnog....  Hmmmm....  Eggnog bread, eggnog cookies, eggnog cupcakes, eggnog brittle...  So many possibilities, where do you start? 

Eggnog cookies seemed like the perfect way to kick off this month of cookies!  These soft and chewy cookies are sweet, rich and packed with flavor.  It tastes like you are drinking a glass of eggnog.  From the fresh eggnog to warm cinnamon and nutmeg, you won't be able to eat just one!

Enjoy.

In the meantime check out Dash to the Holidays!  Cookie Party 2012

I've often wondered if only I could find cookie recipes from all over the world in one place–everything from new takes on old classics, heirloom recipes passed down through generations, to creative twists you could never imagine. Now, right here you can view and share fabulous cookie recipes all in one place!


Hosted by The Simple Kitchen and Dash we are delighted bring you our very first Dash to the Holidays Cookie Party! Everyone is invited! Tell your mom, your best friends, your grandma and your neighbors. Share your recipes with Dash, PARADE and millions of readers online. The more cookies the merrier!!!

Be sure to check out these scrumptious cookies:   Click on the image or the link and it will open each one in a new tab.

Butterscotch Pecan Cookies are out of this world delicious. Soft and chewy with the perfect crunch, you are going to love 'em!

Perfectly Chocolate Double Chocolate Chip Cookies - perfectly chocolaty and simply delicious. You are going to love these!

Best-Ever Chewy Chocolate Chip Cookies with a secret ingredient to make them extra puffy and chewy!

Apple Cinnamon Oatmeal Cookies. Incredibly warm, wonderful, chewy and moist with little bits of apple and walnut throughout.

Eggnog Cookies
2 cups granulated sugar
1 cup butter, room temperature
1 cup eggnog
1 tablespoon pure vanilla extract
4 egg yolks
1 teaspoon fresh grated nutmeg (plus more for garnish)
3 cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon kosher salt

Eggnog Drizzle
1 ½ cup powdered sugar
6 tablespoons eggnog
1 teaspoon pure vanilla extract

Preheat oven to 350°F.  Prepare 2 baking sheets by lining them with parchment paper.  Set aside.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg.  Whisk until well mixed.  In the bowl of an electric mixer on medium speed, cream sugar and butter until well light and fluffy (approximately 3 minutes).  Add eggnog, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency.   Add flour mixture and mix on low speed until combined.

Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart .  Bake for 9-11 minutes until slightly golden brown around the edges.   Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely. 

Meanwhile, prepare the eggnog drizzle in a medium bowl.  Combine the powdered sugar, eggnog and vanilla.  Whisking until well combined and smooth.  Drizzle over cookies and then sprinkle with fresh grated nutmeg.  Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Candy Cane Crinkle Cookies - Two Post Tuesday and a Cookie Party

To contact us Click HERE

Peppermint is absolutely my husbands favorite holiday flavor.  He would probably eat peppermint burgers if they were available.  Peppermint ice cream (coming soon), candies, peppermint covered treats, peppermint cakes and cupcakes...  Well I decided to transform a favorite cookie of ours into a candy cane cookie to surprise him.  I served these at our Christmas party and they were devoured.

A crisp exterior and a chewy interior, its loaded with peppermint flavor with bits of candy cane throughout and certain to please those holiday cravings.  My favorite?  I am a simple girl when it comes to cookies...  You will see my favorite tomorrow.

In the meantime check out Dash to the Holidays!  Cookie Party 2012

I've often wondered if only I could find cookie recipes from all over the world in one place–everything from new takes on old classics, heirloom recipes passed down through generations, to creative twists you could never imagine. Now, right here you can view and share fabulous cookie recipes all in one place!


Hosted by The Simple Kitchen and Dash we are delighted bring you our very first Dash to the Holidays Cookie Party! Everyone is invited! Tell your mom, your best friends, your grandma and your neighbors. Share your recipes with Dash, PARADE and millions of readers online. The more cookies the merrier!!!

Be sure to check out these scrumptious cookies perfect for the holidays:   Click on the image or the link and it will open each one in a new tab.


Spiced Eggnog Cookies are soft & chewy.  These cookies are also sweet, rich and packed with flavor. It tastes like you are drinking a glass of delish eggnog.

Butterscotch Pecan Cookies are out of this world delicious. Soft and chewy with the perfect crunch, you are going to love 'em!

Perfectly Chocolate Double Chocolate Chip Cookies - perfectly chocolaty and simply delicious. You are going to love these!

Best-Ever Chewy Chocolate Chip Cookies with a secret ingredient to make them extra puffy and chewy!

Candy Cane Crinkle Cookies
makes 5 dozen 1 tablespoon cookies

10 candy canes, unwrapped
2 cups granulated sugar
1 cups unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
3 ¼ cups all purpose flour
½ cup powdered sugar

Preheat oven 350°F. Prepare baking sheets with parchment paper.  Set aside.

Double bag 2 resealable 1 gallon plastic bags.  Place candy canes inside and seal.  Crush candy canes with a rolling pin until pieces are smaller than a pea.  Set aside.

In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes.  Add in vanilla extract and eggs.  Mix until combined.  Scrape sides down as needed.  Add salt, powder, soda and flour.  Mix until combined.  Scrape sides of bowl as necessary.   Add crushed candy canes (powder and all).

Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball.  Roll in powdered sugar until coated.  Place on baking sheet and repeat with remaining dough.  I made 12 per sheet, but you could easily fit 18.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.  Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com