Grilled Peach and Cinnamon Whiskey Sour #SundaySupper

We are smack-dab in the middle of BBQ season and this week on Sunday Supper we're all over it. Below you will find over 40 amazing recipes that'll cover just about anything you need for your next BBQ! Believe me.... we have you covered; beverages, appetizers, sides and accompaniments, main dishes and desserts!

Of course I've got an adult beverage for you all. If little ones are in the mix, by all means, make it a virgin. Just omit the alcohol. Easy peasy.

I see all sorts of amazing recipes that include grilled fruit. The sweet smokey layer that the grill brings out in is wonderful. I think it's about time that we bring that flavor to another level of enjoyment by adding it to our cocktails. Fruit and cocktails go together perfectly...so why not grilled fruit? It's a BBQ natural, in my book.

Looking at the recipes out there, I'm not the only one who has come to this delicious conclusion. I just wish I had realized it sooner.

Grilled Peach and Cinnamon Whiskey Sour
Inspired by Serious Eats
Makes 4 - 6 cocktails

2 peaches, halved and pitted
Neutral flavored oil, such as vegetable oil, to brush on the peaches
Juice from one lemon
4 oz cinnamon whiskey
4 oz brandy
24 oz tamarind (tamarindo) soda (can be found in Mexican or international markets)
Lemon and lime slices to garnish

Brush the cuts sides of your peaches with oil and grill on a medium hot grill until just tender and charred

Let cool before peeling the skin off. (this can be done a day in advance and stored in the fridge.)

It's super easy to get those skins off when the peaches are cooked. Still really messy...but easy. 

Place the peaches in pitcher or bowl with the lemon juice and muddle away. Or you can put it in a blender and give it a quick spin.

Add the cinnamon whisky, brandy and tamarind soda and give it all a good stir. 

Pour into a glass filled with ice. Garnish with the lemon and lime slices, sit back and finish grilling. Or better yet, keep someone else company while they finish grilling. 

If you prefer a cocktail that's not so thick with fruit, by all means, strain out some of the peaches. Either way you're going to enjoy this cocktail. You're instantly hit with the cinnamon then it mellows into the tangy tamarind flavors before the soft sweet peach kisses your palate. It's refreshing and smooth going down. And before you know it, you need a refill. 

Well, this is just the beginning. Take a look at the amazing recipes the Sunday Supper team has put together for you. I guarantee you will be inspired and delighted.  

Beverages

• Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

Appetizers

• BBQ Stuffed Calimari from Jane's Adventure in Dinner

Sides and Accompaniments

• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Easy Fruity Salad from Hot Momma's Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques' Cucumber Salad with Onions from Food Lust People Love
• Mango Peanut Slaw from The Texan New Yorker
• Mom's Classic Macaroni Salad from Webicurean
• Roasted Strawberry BBQ Sauce from Bobby's Kozy Kitchen
• Two Tomato Chutney from What Smells So Good?

Main Dishes

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Barbecue Ribs from girlichef
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Bistecca from Confessions of a Culinary Diva
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Shrimp with Lemon Basil from Nosh My Way
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D's Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
• Mango Beef Kebabs from Curious Cuisiniere
• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Desserts

• Amazing S'mores 7-Layer Bars from Flavor Mosaic
• Banana Pudding Pie from A Kitchen Hoor's Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Hot Fudge Ice Cream Pie from Melanie Makes
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca
• S'mores Chocolate Cookie Cups from Cupcakes & Kale Chips

Hibiscus Margarita

I don't know what to praise more, the pineapple slicer and corer or the delicious Hibiscus Margarita inside the hollowed out pineapple. 

I mean...look how handy this slicer is? One of my dearest friends has had one for a while now but honestly, you sometimes don't appreciate a gadget until you use it yourself. This thing effortlessly cores and slices the pineapple like nobodies business. 

You line it up, twist a few times and pull! It's as easy as that. I don't have a pic, but if you remove the handle, you can slide off the tower of sliced pineapple for an impressive display. 

If you want to be fancy, remove the core and you have these cute little pineapple cups. As long as the pineapple wall is thick enough, or you didn't slice to close to the bottom.

But to make the beautiful, exotic margarita inside, the hardest part might be finding the hibiscus. I found mine at a local Latin market. You can use hibiscus from teabags but that could be costly. Buying in bulk is the way to go. For each batch, you'll need 1 cup of dried hibiscus blossoms. That would be a lot of teabags. To put it in perspective, for 1 tablespoons, you need 3 teabags. 

Bulk is the way to go. 

Hibiscus Margarita (inspired by My Recipes)

Printable Version

1 cup dried hibiscus blossoms

3 cups water

3/4 cups sugar

1 1/4 cups tequila

1/2 cup fresh lime juice

1/3 cup orange liqueur 

Lime slices to garnish

Carefully rinse the hibiscus blossoms in a strainer. Don't be alarmed when the water turns red. And don't worry...there's plenty of that beautiful color left in the blossoms to make your margarita turn this beautiful fuchsia.

In a medium sauce pan, combine the rinsed hibiscus blossoms, water and sugar. Bring to a boil then reduce the heat and simmer, uncovered for about 15 minutes. 

Strain. Toss out the hibiscus blossoms. They have done their job and met their destiny. Chill the liquid until ready to use.

Mix together the hibiscus liquid, tequila, lime juice and orange liqueur. At this point, you can either serve it on the rocks, or pour it into a blender filled half way with ice. 

Garnish and serve.

I typically like my margarita's on the rocks. This one however, is served best blended. And was so good. The flavor reminded me vaguely of sweet cranberries without the tartness. It wasn't floral in any sense. 

I made these for our Memorial Weekend BBQ. I actually made 4 batches and they went fast. Even the guys liked them, despite the girly appeal not only in name but in appearance. 

Not to mention, they were a great prelude to the tequila shots that have become the ritual at the end of the night as we all sit around the fire pit.

I hope you get a chance to enjoy this lovely drink, made from Hawaii's state flower. Maybe at your next BBQ, sitting around in your floral shirt, wearing a grass skirt and a lei.

Aloha!

Blackberry Margarita - Cheers! #NationalMargaritaDay

Happy National Margarita Day! 

Now this is my kind of day! Many of you may (or may not) know that margaritas are my drink of choice. If we're going out for dinner and are planning on Mexican food, I choose the restaurant based on how good their margaritas are.

Most often though, I make my own at home. And I never use a mix. Making a fresh fruit margarita in your own kitchen is simple, tastes better than any restaurant, and you get to control how much they're going to knock your socks off!

And this one will knock your socks off. Don't let that pretty fuchsia color fool you. She's a beauty, but beware...

Blackberry Margarita
Inspired by  The Pioneer Woman
Makes 8

4 cups fresh blackberries, plus more for garnish if desired
1 1/4 cup sugar divided
juice from 1 1/2 limes divided
zest for 1/2 lime
2 cups tequila
1/2 cup orange liqueur (I used Citronge)
1 cup club soda or lime soda such as sprite
1 lime cut into wedges

In a medium saucepan, combine the blackberries, 1/4 sugar and the juice from 1/2 lime. Simmer over low heat, covered, for about 25 minutes.

(if you notice....I zest the lime before squeezing.. Its kinda hard to zest a squeezed lime and I hate to waste them)

Strain, pressing as much of the berry juice through a fine mesh strainer as possible. Allow to cool in the fridge. If you don't mind the little seeds, you can skip this step, but you'll still need to let it cool.

Combine 1/2 cup of sugar and the lime zest in a wide, shallow bowl. Something wide enough for you to to dip the rim of your glass in.

The hardest part is done. Now for the main event....

In a large pitcher, combine the cooled blackberry puree, tequila, orange liqueur, remaining 1/2 sugar, club soda, and juice from 1 lime.

Using a lime wedge, wet the rim of a glass, dip into the sugar zest mixture, coating the rim all the way around.

Fill a blender half way with ice, pour enough margarita mixture to about level with the ice and buzz away for a nice blended fresh Blackberry Margarita!

Enjoy your celebration of National Margarita Day - Cheers!!!

Here are some other amazing recipes to help you celebrate. Some are beverages and others are treats with a margarita twist:

Margaritas:

Blackberry Margarita from Cooking for My Peace of Mind

Chili Lime Margarita from Curious Cuisiniere

Chocolate Margaritas from The Texan New Yorker

Creamsicle Margaritas from Savvy Eats 

Frozen Mango Margarita from Noshing with the Nolands 

Lilikoi Margarita with Li Hung Mui from The Little Ferraro Kitchen 

Margaritas Gone Wild from Delaware Girl Eats 

Mixed Berry Margarita from Kudos Kitchen By Renee 

Mom's Wicked Margarita from Desserts Required 

Pomegranate Margarita from Daily Dish Recipes 

Spicy Raspberry Frozen Margarita from The Weekend Gourmet  

Tamarind Margaritas from girlichef 

The Great Grapefruit Margarita from La Cocina de Leslie  

Tim G's Margarita from Sidewalk Shoes 

Margarita Bites:

Baked Margarita Chicken Wings from Healthy. Delicious. 

Chambord Margarita Macarons from The Girl In The Little Red Kitchen 

Margarita Cake with Sugar Cookie Crust from Gotta Get Baked 

Margarita Cheesecake Bars from Hezzi-D's Books and Cooks 

Margarita Cupcakes from The Foodie Army Wife  

Margarita Donuts from Big Flavors from a Tiny Kitchen 

Margarita Mousse from Cindy's Recipes and Writings

Margarita Shrimp from That Skinny Chick Can Bake 

Margarita Shrimp Tacos from Supper for a Steal 

Strawberry Margarita Sweet Rolls from The Dutch Baker's Daughter 

Top Shelf (Margarita) Truffles from Culinary Adventures with Camilla 

Ginger Peach Tea Sangria and a WINNER!

Let me start off by congratulating Mary from Midnite Baker for winning the Tate's Bake Shop Gift Basket Giveaway...WOOO HOOO!!! Congrats Mary! I hope you enjoy it :)

Just so you know, I love their first cookbook, Tate's Bake Shop Cookbook so much that I personally ordered the Baking with Friends Cookbook, using the 20% discount code: mom13 which is good through 5/12/13

Don't hesitate to use the discount code yourself, on any purchases made between now and 5/12/13. Mother's day is coming up fast.

You know what else is coming up fast? Summer. Its just around the corner. Gardens are happening. Which leads us to food. Some of you may not know, but I plant a small city garden just about every spring. I'd love to have a winter garden too but when I leave for work, it's dark. When I get home from work, it's dark. We don't get much rain in Los Angeles. Do you know how hard it is to water a garden in the dark? Me neither. Cuz I've never done it. Which is why I've never had a winter garden. I'd have to water the damn thing in the dark.

Which brings me to my other issue. During the winter, I get a lot of weeds in my garden area. It's a lot of work pulling those weeds and getting the dirt ready for precious little baby plants that will feed us throughout the summer season and often times into the fall (and early winter).

Not long ago, it was time to tackle those weeds. It's hard work. Back breaking. Neck sweating. Arm fatiguing. Thirst inducing. Hard work.

Ice tea is a great thirst quencher.

If you happen to have a really good, special ice tea waiting for you...it could be very motivating.

Or it could be very distracting....

On this particularly warm day, I had big plans.

But silly me threw together a nice batch of Ginger Peach Tea Sangria with some very soothing, cooling, enticing flavors. As I sat in my little corner of the backyard, sipping this refreshing drink....I contemplated those weeds....and figured...well, whether the glass is half empty or half full...the weeds are still there.

And can wait as I plan my attack for another day.

Eventually I got to those weeds pulled. But not that day.

I was too busy enjoying my drink.

Ginger Peach Tea Sangria

5 cups strong tea (I used Ginger Peach Tea, 6 cups of water to 12 tea bags...heated and steeped)
1 750ml bottle dry Riesling (save the bottle)
1 750ml bottle Pinot Grigio (save the bottle)
1 cup simple syrup (heat 1 cup water with 1 cup sugar until sugar dissolves)
1/2 cup orange liquor
1/2 cup brandy
2 cups club soda
Lime size chunk of fresh, peeled ginger

Combine all of the ingredients and allow to sit, refrigerated, over night. Spoon out the ginger and pour the sangria into the saved bottles (plus one or 2 more) using a funnel.

If you really like ginger....take that chunk of sangria soaked ginger and squeeze the liquid right into the bottles...and see what happens.....

Shall I say.....

This Sangria is Wicked Good!

Raspberries and Cream Cocktail

I've been a bit busy (there's a Pillsbury thing goin' on you know). So...while I race around (in my head) figuring out recipes, here's a little something to relax with.

Raspberries and Cream Cocktail
1/2  - 1 oz spiced rum (depending on your personal tolerance)
3/4 oz Chambord
3 oz Raspberry mix (2/3 cup pureed frozen raspberries mixed with 1 cup simple syrup)
2 oz heavy cream
Fresh raspberries to garnish

Combine and serve

Its a dessert drink that is so smooth you won't expect the kick in the ass it'll give you. 

CHEERS!!

Prickly Pear Margarita

As I was thumbing through the recipes and reading the stories in Muy Bueno, I just happened to notice that 'Drinks' had a pretty thick chapter (A huge plus in my book) and when I saw this vibrant fuchsia margarita...I knew it was meant to be. I mean...look at that color! AND its a margarita. How perfect is that?!

The Muy Bueno Cookbook is a complication of old-world northern Mexican recipes that span 3 generations. The stories and memories that are shared are touching and heart felt. They bring the recipes to life as the importance of family and tradition are expressed. The team that make up Muy Bueno include Evangilina and her daughters, Yvette and Veronica.  The three of them pay an incredible tribute to the grandmother in such a way that makes you wish you could've spent time in her kitchen, in her presence. Learning the old-world ways. But since that's not going to happen...lucky for us, Muy Bueno can bring those ways to your kitchen.

This week I have chosen a recipe to review based on my love of margaritas and my intrigue of making such a beautiful drink. In the cookbook, this drink was dedicated to the Grandma (Jesusita) because of her love of her tunas (prickly pears) and color de rosa (the color pink). I'd like to raise my glass and propose a toast.
'Here's to holding tradition and family values close to your heart. Honor those that came before us and guide those who come behind us.'

Prickly Pear Margarita
Printable Version

4 prickly pears, peeled and sliced
1/4 cup water
3 1/2 cups crushed ice
3 oz fresh squeezed lime juice
3 oz frozen limeade
6 oz silver tequila
4 1/2 oz triple sec (I used Citronge)
3 TB simple syrup
lime wedges and coarse salt to garnish

Until yesterday, I had NO idea that the insides of these prickly pears are pink. Brilliant dark pink. My neighbor, Ruth grows them. Not because she eats the fruit (or the cactus "paddles") but because she likes cactus plants in general.

When I cut into the prickly pear...I was instantly reminded of beets.

But was happy to discover, they don't stain like beats (only a little). The fruit is almost slimy inside...and squishy. It reminds me of kiwi. Now the flavor...I don't even know how or what to compare that to. It's mild, slightly sweet...almost berry-ish. I drank a whole margarita just trying to pinpoint the flavor.  I finally gave up and accepted the fact that it is it's own fruit with it's own highly enjoyable flavor. And proceeded to pour myself a 2nd glass.

Once you have your prickly pears peeled and sliced, put them in your blender along with the 1/4 cup of water....and blend.

Strain into a bowl. You don't really want to "drink" the little seeds that are found inside

You might need to get a spoon and help smoosh the fruit through the strainer. The only thing you want to leave behind are the seeds.

Place crushed ice in the blender. Add the prickly pear puree, lime juice, limeade, tequila, triple sec and simple syrup. Cover and pulse ingredients.

Garnish the rim of your glass with salt. Pour in the margarita. Add a lime wedge and serve

If the color itself doesn't make you fall in love with this drink...then the flavor will. It's not too sweet. It's not tart. It goes down smoothly. I can't describe the flavor. If you've eaten prickly pears, then you know what I'm talking about. If you haven't....then you'll have to find out for yourself. Don't let the fact that you can barely taste the alcohol fool you. It's there. You'll know soon enough.

This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef 

Pom Wonderful and Hot Sex

See those luscious little red nuggets on top of my ice cream? Those are called Pom Poms. Pom Wonderful has these cups of fresh arils that they call Pom Poms and they sent me two of them back in December. I was suppose to write about them before the New Year but with the holidays and 3 birthdays all within 3 weeks....something had to give. Then, my girls chowed on the Pom Poms and I had nothing left. Off to the store to purchase more, I went.

 
And to purchase some Pom Wonderful pomegranate juice. I had big plans for the stuff.

I do apologize to Pom Wonderful for being late.

So, which would you like first...Hot Sex or ice cream?

That's what I thought...let's start off with Hot Sex. But we must make sure we're prepared.

With grenadine.

Really? Yes....really. You can't have Hot Sex without grenadine. You'll thank me afterward,

I promise.

Grenadine:
Equal amounts of pomegranate juice and sugar. Pour into a saucepan. Bring to a boil while stirring. Reduce heat and simmer for 10 - 15 minutes, stirring frequently. Allow to cool. Store in a cute little bottle in the refrigerator. Or whatever you happen to have on hand.

That's it. See? Simple. Prep work for Hot Sex isn't as much work as you'd think...and the results are way better. Seriously...once you've tried this...you'll never go back.

Nooooow...let's get down to business.

Hot Sex
2 1/2 oz orange liqueur
4 oz orange juice
Dash of grenadine

Mix well, server on the rocks, garnished with a....cherry (of course)

And there you have a delicious little cocktail, known as Hot Sex. Cherry and all.  I found this recipe at DrinkMixer. They suggest triplesec. I personally don't like triplesec and used Citron. Cointreau would also work beautifully. This is a delicious little drink full of sunshine and promises...that will wipe you out if you're not careful. Enjoy it in a leisurely fashion. Unless of course your goal is to end up under the table instead on top. (did I really say that?!)

Now that we're done with that. Or maybe we're in between....drinks....lets enjoy a little ice cream. Which also requires some prep work. That's not so quick but an amazing addition to your pantry. Pomegranate Molasses. Amazingly sweet and tart all in one bite. It's used in middle eastern cooking. I personally like it for dessert. You can find the recipe on a post I did about a year ago ----->Pomegranate Molasses<------ You'll end up with something like this

Get out your ice cream and your Pom Poms

Drizzle the molasses over your ice cream

And top with a handful of Pom Poms

The molasses mixed with that vanilla ice cream is fantastic. Add the Pom Poms and you get that texture added in there....pure delight. Almost as good as Hot Sex...

Now...If you'll take a minute to watch a little video. Some friends of mine, Ed and Jodie whom I met last year in a class we all took together, are producing a web series called Pairings:

"The show centers around a group of friends who are foodies. Alan Wallace is a food geek who is awkward with women. His family and friends convince him that cooking is sexy and that he shouldn't hide it from the women he dates. Along the way he discovers that the way to woman's heart is through her stomach."

Take a quick peek at the video and get to know Ed and Jodie a little. They need some help getting the production going. You might also enjoy their food blog, 5ivedollarfeasts.com which is about eating like royalty, on a budget. Who doesn't want that?! Great recipes...fantastic photos. These two really know what they're doing.

Good luck Ed and Jodie! I can't wait to watch Pairings!

Godiva Chocolate Truffle Coffee Float

A couple of weeks ago, I told ya'll about the coffee I had received from Godiva  through the Tastemaker Program and the Double Nut Godiva Iced Coffee I made with their Hazelnut Creme Coffee. Well, I hadn't done anything with the Chocolate Truffle coffee yet. Then one morning I made myself a little pot of it and sat in my backyard to enjoy it.

(yes, I know. I put a lot of cream and sugar in my coffee. I've tried not to....but I just can't do it any other way.)

Well, let me tell you...this little cup (read: big mug) of coffee was amazing. The chocolate flavor was bold and silky and smooth. I've tasted chocolate coffees before but none as perfect as this. It was like chocolate heaven in my mouth but it wasn't too much chocolate. What I mean is....don't think "chocolate milk" or "chocolate flavoring".....those coffee beans must've been bred with cocoa beans or something because the two flavors meshed as one and it was obvious to my taste buds that they were made for each other.

That's when I decided....Yes, I need to do something special with this bag of coffee as well. So I quickly saved and chilled the rest of the coffee in the coffee pot. You see...I'm a 'one cup of coffee a day' kinda gal and I had made half a pot. And even though I knew I wouldn't have enough time to play with the coffee that day....I did not want to waste even a drop. So in the fridge it went while I pondered the possibilities for a few days.

I wish I could remember what lead me to the idea of a coffee float. (I wish I could remember a lot of things but that's a different story). I looked up some recipes but none of them were what I was imagining in my head. Part of the fun of a root beer float (the ideal model for my coffee float) is the foaming ice cream. And that comes from the fizz.

My coffee needed fizz.

Chocolate Truffle Coffee Float
(makes 2 floats)
Printable Version

1 1/2 cups strong Godiva Chocolate Truffle coffee
1/2 cup simple syrup
1/2 cup club soda
6 scoops vanilla ice cream (divided)

In a small saucepan combine the coffee and simple syrup. Over medium to low heat, reduce by half being careful not let it boil (nothing worse than burned coffee flavor).

Allow to cool a bit then chill in the fridge.

When ready to serve, put 3 scoops of ice cream in a tall glass. Add the club soda to the reduced coffee and pour 1/2 of the coffee mixture over the ice cream and there you have it.

What you'll experience is the creaminess of the vanilla ice cream followed by the wonderfully fizzy chocolaty flavor of this amazing coffee. Truly a delightful experience.

I just can't decide if this should be for dessert or breakfast....

Double Nut Godiva Iced Coffee

You know that old commercial...."Sometimes you feel like a nut, sometimes you don't". Well...even though this drink is called "Double Nut" ...one is a nut and one's not.

Let's start at the beginning. Not so long ago...in the rather recent past, through the Foodbuzz Tastemaker program I received 2 bags of Godiva coffee.

Chocolate Truffle and Hazelnut Creme. My mission? To create an iced coffee beverage. Being in a nutty mood, I chose to play with the nuts first. I made a nice big pot of Hazelnut Creme coffee....drank a wonderful cupful and enjoyed it immensely. It was rich without being too sharp or bitter. Flavorful without tasting overly much or imitation. I love hazelnuts but I refuse to add flavored cremes to my coffee because it doesn't taste 'right' to me. This coffee blend has the perfect combination.

Right then and there I knew this was the coffee I'd use for my iced coffee beverage. And being the lush alcohol connoisseur  that I am, of course this iced coffee is for adult consumption only.

And that's where the second....non-nut, comes into play.....Coconut Rum.

Double Nut Godiva Iced Coffee
makes 2 servings

6 oz cold, strong Godive Hazelnut Creme Coffee
6 oz Coconut Rum
4 oz creme, half n half or milk
1 tray of ice cubes
Whipped Cream and Chocolate Syrup to garnish

Combine the coffee, rum, milk and ice cubes in a blender. Blend until smooth. Pour into an 8oz chilled glass. Top with whipped cream and chocolate syrup.

This is a wonderful little drink to enjoy after a hot day as you sit in the backyard enjoying the sunset and cooling breeze. Once you get to the bottom of the glass....who knows, maybe you'll even be relaxed enough to act like the hidden child within...and slurp up that last little bit with a straw and make that extremely annoying sound that's only funny when you're a kid or when you're 'fuzzy' enough to think so.

Apple Craisin Turnover and a Margarita

Have you ever read a book just because it was associated with cooking in some form, even though the plot was horrible?

I don't advise it. It can tend to be mentally painful.

My neighbor gave me a book to read. She thought I'd enjoy it because after each chapter there's a recipe. Sounds like fun. I've read books like that before that were enjoyable.

I'm really having a hard time getting through 'Apple Turnover Murder'. But I'm enjoying some of the recipes. (looking forward to trying watermelon cookies in the near future....just because it sounds so .... odd).

At least the book has some fun, interesting and rather tasty recipes. These apple turnovers were simple, easy and very good!

And just because I like you so much, I'm going to share the recipe with you so you are not forced to suffer through the book just so you can enjoy a good turnover.

Apple Craisin Turnover
Printable Version

1 - 17.5 oz package of frozen puff pastry sheets
4 1/2 cups apples (about 4, I used Gala and Fuji),  peeled, cored and chopped
1/2 cup craisins (dried cranberries)
1 TB lemon juice
1/3 cup sugar
1/4 cup flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp cardamon (if you don't have cardamon, don't stress...you can leave it out.)
1/4 tsp salt
1 egg
1 TB water
Sugar

Preheat your oven to 400' F. Line a cookie sheet with parchment paper.

Thaw the puff pastry sheets according to the instructions on the box.

Meanwhile, prepare your apples. In a mixing bowl, combine the apples, craisins and drizzle the lemon juice over them. Toss to thoroughly coat.

In a small bowl, combine the 1/3 cup sugar, flour, spices and salt. Add to the apple mixture and toss to coat.

When your pastry is ready, on a lightly floured surface, roll one of the pastry sheets into a 12" x 12" square (you can put the other sheet in the fridge for now). Cut vertically and horizontally to create 4 equal squares (6"x6")

Now to prep the assembly line. In a small bowl or cup, beat the egg and water to make your egg wash. Have a slotted spoon, fork and sharp knife handy as well as a small bowl of sugar for sprinkling.

With a pastry brush, dampen the edges of a square with the egg wash.
With a slotted spoon, scoop about 1/4 cup of filling onto the center of the square.
Pull one corner over the filling to the opposite corner to create a triangle.
Press the edges together to seal. Using the fork, press along the edges to make it pretty (and to make a better seal).
Make 2 slits in the top with your knife to ventilate
Transfer to your prepared cookie sheet and repeat with the remaining 3 squares.

When all four squares are ready and on the cookie sheet, brush the tops with some egg wash. Sprinkle with some sugar.

(every time I see this photo, stingray comes to mind)

Bake for 25 minutes or until golden brown.

While those are baking, prepare the second pastry sheet into 4 more apple turnovers.

Allow the turnovers to cool for 5 minutes and enjoy while warm

And there you have your own little miniature personal take along pie. I think I'd like to make a blueberry-lemon version. Or cream cheese and strawberry. What kind would you try?

Speaking of strawberry. Let's get a little more adult here. Have you tried strawberry and pink lemonade together?

As a margarita?

I'm one of the co-contributors for Cocktail Puppy. If you'd like to try this wonderfully refreshing margarita (my latest adult beverage contribution) then head on over for the Strawberry Pink Lemonade Margarita recipe. If margs aren't your thing, I'm sure you'll find something there that is.

Unless of course all you want is plain beer.

This is my entry into Hearth and Soul this week....make it from your hearth and feed your soul

Cocktail Puppy and Creamsicles

 

Not long ago, I was asked to contribute to a really fun blog.....Cocktail Puppy.  Of course I agreed. I mean....it's all about cocktails....alcohol.....adult drinks! We're talking no-brainer here, right? Btw...if you're familiar with Natashya from Living in the Kitchen with Puppies, then you're probably already familiar with Coctail Puppy. If not, you really should be. There's a cocktail for everyone. If not, I'm sure there will be soon. If you're looking for something new and exciting...check it out.

If you're looking for this dreamy, creamy cocktail recipe...you'll have to head on over there: Creamsicles for the Adult in You.

Browse around....stay awhile....and whatever you do....enjoy!

Cheers!!!

Raspberry White Sangria

What do you mean it's not white?!

I know...I know. In my defense, the wines I used were white. It was the fruit juice that made it not so white. Ya...let's blame the juice! It was the juices fault.

We're on the last leg of our Sangria experience over at BakeSpace.com where the unpretentious Community Wine Tasting beeps (thats short for BakeSpace Peeps...ya, it's a fun lovin, corny bunch. I fit right in) have been playing with Sangria since mid June. You're more than welcome to join us!

Warning: This recipe makes quite a bit...perfect for pool parties and bbq's. Or if you must, just halve the recipe and keep it for yourself.

Typically, when I've made a sangria that is focusing on a particular fruit flavor, I've incorporated some sort of fruit flavored alcohol to enhance the fresh fruit of choice. But not with this batch. No siiiiireeeeee. I really like raspberries. But I have an aversion to raspberry flavored alcohol. It ends up tasting like cough syrup. (shivers).

What I have here, as you can see in the photo are some frozen fruits. I have a lot of fresh strawberries that I recently froze, and fresh raspberries were kind of expensive so I bought a bag of frozen. Plus...when you use frozen fruit....no ice is needed :). Also....if you can chill all the ingredients before hand, you'll already be ahead of the game. If you are making this ahead of time, don't prepare or add the fruit until you're ready to serve. Or, prepare the fruit and store it in the freezer in a freezer bag.

Raspberry White Sangria
Printable Version

1 orange, peeled and chopped into chunks
1 pear, peeled and chopped into chunks
1/2 lb raspberries
1/2 lb strawberries
1 bottle Moscato
1 bottle White Zinfandel
3 cups cran-raspberry juice
3 cups gingerale
1 cup white rum
1/2 cup simple syrup

Combine fruit and set aside

In a large stock pot, combine all the liquid. Save the wine bottles!

Put the fruit into a large pitcher. Pour in as much of the sangria as will fit.

Get out a funnel and fill up the empty wine bottles with the remaining sangria for easy keeping

Stick a stopper in them and put them in the fridge. As the sangria pitcher empties, replenish with more. Repeat as necessary.

Now...put on your bathing suit. Turn on the radio or whatever method of music entertainment you use. Pour yourself a nice glass, and enjoy your sangria while you float around the pool.

Be careful though. This stuff likes to sneak up on ya. Because of it's unassuming alcohol content...you tend to suck it down like juice and next thing you know, you're dancing on the table. In your bathing suit. In your backyard. With a lamp shade on your head. Using your bottle of sunscreen as a mic.

Just don't do that move where the singer throws his head back and the mic is in the air as he holds onto that last note for emphasis. You might end up with a mouthful of Banana Boat SPF 30.