Pineapple Caipirinha

When my mom and I were on a Girls Weekend Getaway, we met a lovely Brazilian couple who told us all about Caipirinhas.  My mom had tasted the cocktail previously, but I never had.  When I came across this recipe, I was inspired to make a Brazilian meal featuring the drink!  It's refreshing, tasty, and perfect for the hottest of summer days. And, since it's been 100 degrees in DC for the last week or so, I had an excuse to whip up a bunch. These are an amazing signature drink, or the foundation for a themed dinner party, which is certainly my favorite kind! Saúde!

1 1/2 cups pureed fresh pineapple (2 cups diced)

1 cup cachaca (you can use light rum or vodka in a pinch)

1/2 cup fresh lime juice

1/2 cup sugar

crushed ice

lime slices

pineapple wedges

Whisk together pureed pineapple, cachaca, lime juice, and sugar, stirring until sugar dissolves.  Divide among 4 glasses filled with crushed ice.  Garnish with lime slices and pineapple wedges.

Sunset Sangria

Several years ago, before we had kids, my husband and I went to Key West on vacation.  One of my favorite memories from the trip was the Sunset Shrimp Spectacular festival we attended.  $5 got you a shrimp dinner, and $5 more got a margarita to wash it down.  The ambiance was made complete by playful dolphins in the bay, a local band at the end of the pier, and festival performers dancing in Mallory Square.  It was a perfect evening, and this is the perfect summer cocktail.  Mix up a pitcher and to enjoy in the evening, just as the fireflies are coming out!  Feel free to change up the ingredients to suit your tastes, keeping in mind that the colors of the original recipe are meant to mimic a gorgeous summer sunset in the Keys...

3 cups tequila

1 750 mL bottle pinot grigio

3 cups ruby red grapefruit juice

1 1/2 cups simple syrup

1 1/2 cups lime juice (fresh is best!)

3 cups ice

3 cups club soda

large slices of citrus (orange, lemon, pink grapefruit)

Add all ingredients to large pitcher or drink dispenser, with the exception of the ice, club soda, and fruit.  Stir to combine.  Gently stir in ice.  Pour club soda over the top just before serving, and garnish with fruit.  Pour over ice!

Recipe adapted from Pottery Barn catalog.

Cinnamon Hot Cocoa Mix

I've been itching to publish this post for a while now, but these are my boys' Christmas gifts for their teachers this year, and, since a couple of the teachers are Facebook friends of mine and my blog publishes to my Facebook page, I had to wait.  Well, the class Christmas parties were Friday, so now I'm safe!  My grandmother made a version of this cocoa mix and sent it to my mom in college care packages.  And then my mom did the same for me.  She and her friends would also put together packages of cocoa mix for various Wives Club craft fairs during my dad's Marine Corps career.  It's the best hot cocoa you can imagine, and this recipe makes a ton, so you don't need to worry about running out!

1 25-ounce box non-fat dry milk (like Carnation)

1 18-ounce jar coffee creamer (Coffee Mate)

1 16-ounce box powdered chocolate drink mix (Nestles Quick)

1 heaping cup powdered sugar

1/3 cup ground cinnamon

1/3 - 1/2 cup unsweetened cocoa powder

Combine all ingredients in a huge mixing bowl.  Ensure thoroughly combined and all ingredients equally distributed.  

To make a cup of hot cocoa, boil 1 cup of water and stir in 1/3 cup of dry mix.  Stir well.  Add a splash of vanilla and a dollop of whipped cream to make it extra special!

Giving your cocoa mix as a gift?  Here are some ideas for packaging:

-Zip-lock bag of cocoa mix placed inside a decorated brown paper lunch bag

-Mason jar with pretty ribbon

-Like I did it below:  I placed a single serving (1/3 cup) of the mix into a clear cello bag.  Place a few of the single serve bags into a larger gingham sack, along with instructions on how to make hot chocolate.  Tie up the sack with a Christmas tag or jingle bells, and place the sack into a mug!

Ruby Red Grapefruit Margaritas

It's Cinco de Mayo, and that means it's margarita time!!  I'm a big fan.  Especially of the variety my dad used to make.  But his recipe is a closely-guarded family secret, so I can't divulge.  However, I cam across this recipe and had to try it.  It didn't disappoint, and that is coming from the gal who normally doesn't like a 'rita on the rocks!  This drink is refreshing, pretty, and strong!  It'll knock your socks off (literally!) and I just know you'll love it as much as I do.  Mix up a pitcher for your next fiesta!

2 limes, cut into wedges

salt, in a shallow bowl or plate

1 cup ruby red grapefruit juice

1 tablespoon sugar

2 cups triple sec

2 cups tequila

crushed ice

Rub the lime wedge around the rim of a margarita glass to moisten.  Dip and roll the glass in the dish of salt so that the rim is completely covered.

Mix juice, sugar, triple sec, and tequila in a large pitcher.  Stir to combine well and ensure the sugar is dissolved.

Place crushed ice in each glass.  Pour margarita over ice and  garnish with additional lime wedges.

Strawberry Sparkler

Easter Brunch is just one of those meals that requires a special cocktail.  I wanted something fun and refreshing, but also something colorful, like an Easter Egg this year.  I'm not a huge fan of champagne, but the sparkly stuff does lend itself well to brunch beverages.  So, I went rooting around in my fridge, did a little internet searching for inspiration, and came up with this lovely drink!  It reminded me of a pink tulip and tasted just like Springtime!  This is the perfect signature cocktail for a bridal shower, spring luncheon, or for no reason at all!  Enjoy...and Happy Easter!

2 cups hulled strawberries

1/4 cup orange juice

1 bottle chilled Prosecco or other dry sparkling wine

Mint sprigs, whole strawberries, and orange slices for garnish

In a blender, puree strawberries and orange juice until smooth. In a pitcher, combine strawberry puree and prosecco.  Stir gently. Serve garnished with sprigs of mint and additional whole strawberries and orange slices.

Rudolph's Tipsy Spritzer

While I've hosted Christmas Dinner at my house before, last year was the first year I hosted my mom's birthday (Christmas Eve) and both Christmas morning (brunch and gifts) and Christmas Dinner all on my own.  I had an incredible amount of help in the kitchen (thanks, Mama!) and it was a ton of fun to plan a meal and have both sides of our family here to witness the magic of Christmas through our toddler and baby!  The joke is that I'll never want to play hostess again, and while it was definitely a ton of work, never say never, right?!  While I was researching recipes to pull together as my menu, I came across this cocktail that is the perfect signature drink for your next holiday party.  Make up a big pitcher, and I promise your guests will be asking for seconds!

5 cups orange juice

1 20-ounce bottle Sprite 

1 1/2 cups vodka

1/2 cup maraschino cherry juice

1/4 cup fresh lemon juice 

Maraschino cherries

Fresh rosemary sprigs

Stir together all ingredients; serve over ice. Garnish with cherries and rosemary.

Recipe adapted from Southern Living, December 2008.

This Month: Holiday Cocktail Party

The holiday season is rife with cocktail parties, open-houses, cookie and ornament exchanges, and celebrations galore!  I love to throw a simple cocktail party as opposed to a sit-down dinner.  When you're from a military family, you typical mix with many circles, so this setting is perfect to let your guests mingle and get to know each other.  Also, you don't need to worry if you have enough chairs or matching place settings.  You can set up stations throughout your party space, having areas dedicated to the drinks, sweet, and savory dishes.  My version was simply the appetizers leading up to Christmas dinner, but these can easily be incorporated into a wonderfully sophisticated cocktail party!  Enjoy!

Rudolph's Tipsy Spritzers

Warm Marinated Olives

 Spicy Almonds

Hot Mama Bloody Marys

Nothing says brunch like a Bloody Mary.  I'm not sure why; they just seem to go together.  I'm not a huge fan of them, but my husband and father-in-law are, and they're a festive drink with Christmas colors.  Oh, and they also scream Southern so for my Southern Coastal Christmas Brunch, they were a perfect fit!  I should have made a double pitcher of these; they were gone in a hurry! 

1 46-ounce bottle spicy tomato juice (like V8)

1 1/2 cups vodka

juice of 1 lemon

2 teaspoons horseradish

1 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco, to taste

celery stalks, to garnish

Combine all ingredients, except celery stalks in a large pitcher.  Stir and adjust to taste.

Pour over ice (or not), garnish with a celery stalk, and serve.

Recipe adapted from The Comfort Table, by Katie Lee.

This Month: Holiday Brunch

Last year I was in charge of Christmas.  Totally in charge.  My mom and my in-laws were in town.  Both my brothers were here.  We had a 6-month old and a 2 ½  year old.  It was a crazy few days of cooking.  Since Mama's birthday is Christmas Eve, in addition to hosting Christmas Brunch and Dinner, I also prepared a birthday breakfast and dinner at our house.  It was hectic.  My kitchen was a mess.  My dishwasher didn't stop running for three days.  But I wouldn't complain.  Ever.  Because my whole family was here, and having spent a Christmas in California without any extended family just two years before, my husband and I decided that we had little desire to be "alone" during the holidays ever again.  Anyway, here's my version of Christmas Brunch, which was served after we opened stockings but before we tore into the wrapped gifts under the tree.

Hot Mama Bloody Marys

Vanilla-Pear Muffins

Grapefruit Brulee

Shrimp & Grits

The whole menu:

Bloody Marys

Peach Bellinis

Fruit Salad 

(Honeydew, blackberries, raspberries, star fruit, 

and a sprig of rosemary drizzled with Grand Marnier)

Sweet Potato Biscuits with 

Raspberry-Peach Champagne Jam

Vanilla-Pear Muffins

Shrimp & Grits

Tomato Tart

Bourbon Slush

This summer, my husband and I made a pact that we'd spend more time out back enjoying the patio we had installed last summer.  And what better way to enjoy the fireflies lighting up the night and the crickets singing their summer lullaby than by enjoying a refreshing drink out by the fire pit?  I've seen recipes similar to this floating around the internet lately, and needed to try my hand at this Southern cocktail.  I did a little research, found a few different versions, but none worked really well for a sour-of-the-moment happy hour on the deck.  I came up with this version that doesn't require squeezing fresh fruit or overnight freezing before it's ready.  Not only would this drink be fabulous served as a signature cocktail at your next cookout, but it's a great tailgate drink too.  Make it to go by serving in a Mason jar!  Cheers!

2 1/2 cups water

2 tea bags (black tea works best)

1 12-ounce can frozen orange juice concentrate

1 12-ounce can frozen lemonade concentrate

2 cups bourbon

crushed ice

fresh mint

cherries

Bring water to a boil and steep tea bags about 5 minutes.  Combine brewed tea, frozen juice concentrates, and bourbon in a large pitcher.  Stir until concentrates are thawed and ingredients are combined.

Fill glasses completely with crushed ice.  Garnish with mint and cherries.

Makes nearly half a gallon.

Sangria

Nothing says fiesta like a pitcher of refreshingly fruity sangria!  In fact, we just relaxed on the back patio (after spending my husband's birthday in the ER with two toddlers with pink eye and then no pharmacies open at 8:00 on a Saturday night, and after driving all over to no less than 15 pharmacies finding one that was sold out at the medication we needed, and then finding another a few towns over that was open, had the drug, but didn't take our insurance so we just bit the bullet and paid out of pocket and will deal with insurance later).  Anyway, I digress!  When I was in Spain, I bought a cookbook with nothing but paella and sangria recipes.  I had no idea there are so many variations!  This is a traditional recipe, but feel free to mix things up, altering the wine  and fruits used, adding mixers like brandy or vodka or even fruit juices.  Bring out a pitcher of this potent concoction with a plate of your favorite tapas and you're sure to have a fabulous time!

1 750 mL bottle dry red wine

1 tablespoon sugar

Juice of 1 orange

Juice of 1 lemon

1 large orange, thinly sliced

1 large lemon, thinly sliced

2 medium peaches, peeled, pitted, and cut into chunks

1 cup club soda

Combine all except club soda into a large pitcher, mixing well.  Refrigerate overnight.  Immediately before serving, mix in the club soda for added fizz.  Serve over ice.

Fresh-Squeezed Southern Lemonade

You can't get much more Southern than freshly squeezed lemonade.  And no Southern summer is complete without consuming gallons of the stuff!  Adding club soda takes this classic to the next level.  This refreshing drink will be a hit with the kids and adults alike, and pairs wonderfully with just about anything you grill!  Bonus points if you serve in mason jars like true Southerners!!

1 cup sugar

1 cup water

1 cup freshly-squeezed lemon juice (6-8 lemons)

2 quarts (2 large bottles) club soda

fresh mint and lemon slices, for garnish

Combine sugar and water in a small sauce pan and bring to a boil to form simple syrup.  Chill in refrigerator until cool.

Once chilled, combine simple syrup, lemon juice, and club soda in a large pitcher.  Pour over ice and garnish with lemon slices and fresh mint.

Add vodka to make this an adult beverage perfect for sharing at your next neighborhood cookout!

Rum Runners

At my cocktail party-esque wedding reception, we served two "signature" drinks to our guests during a cocktail hour while my husband and I were having some pictures taken.  Since my husband is from Kentucky and one of our first dates was a trip to the Kentucky Derby, a mint julep was a must.  But, since our wedding colors were pink and green, I wanted to offer a pink and fruity option to contrast with the strong flavors of the julep.  We were headed to Jamaica for our honeymoon, so a Rum Runner seemed like an obvious choice!  Apparently they were divine, because one guest bragged to my mom that she had four or five during that first hour of libations!  Here's my version of this refreshing drink....it would also be fabulous blended with a handful of ice!  Enjoy!

1 oz pineapple juice

1 oz orange juice

1 oz blackberry liqueur

1 oz banana liqueur

2 oz rum

Splash grenadine

Orange  and pineapple slices for garnish

Pour all over ice and serve with fruit slices perched on the side of the glass.  Paper umbrella optional!

Mardi Gras Hurricanes

Let the good times roll with this awesome Hurricane recipe just in time for Mardi Gras!

1 oz white rum

1 oz Jamaican dark rum

1 oz Bacardi 141 rum

3 oz orange juice

2 oz unsweetened pineapple juice

1/2 oz grenadine

crushed ice

Combine all ingredients, mix well (shake or stir). Pour over crushed ice in a hurricane glass. Garnish with a fruit wedge if desired.

To make this drink "virgin" substitute ginger ale for the rum.

Rather than making single serving recipes, I measure the ingredients in cups rather than ounces, making a pitcher large enough for a party!

Mint Juleps

Mint Juleps are the official drink of the Kentucky Derby.  And, as my husband is a native of Louisville, we pull out all the stops for Derby Day!  As part of our wedding registry five years ago, we received eight pewter julep cups, and every year they grace our table perfectly frosted and totally in keeping with the spirit of the Run for the Roses!  Mint Juleps are sweetly Southern, wonderfully refreshing, and delicious no matter how you like your bourbon.  Enjoy!

Minty Simple Syrup

2 cups sugar

2 cups hot water

6-8 large sprigs fresh mint

Mason jar with lid (or other airtight container)

Boil sugar and water together for five minutes.  Remove from heat and pour over mint sprigs until just wilted (this goes quickly, so don't walk away!).  Pour mint-infused syrup into a Mason jar and let cool.  Once at room temperature, put the lid on and chill the syrup overnight.

For the Juleps:

Mint-infused simple syrup

Bourbon

Torn mint leaves

Crushed ice

Fill julep cup with crushed ice and allow to frost.  Place a tablespoon or two of torn mint leaves over the ice.  Pour bourbon over the mint and top of with a splash of simple syrup (I started with 2 shots bourbon and 3 tablespoons syrup).  Stir to combine, adjust ingredient ratios to taste, and garnish with a sprig of mint!  Serve ice cold.

Spicy Pumpkin Seeds & Spiked Apple Cider

Growing up, we always carved our jack-o-lanterns the day before Halloween, and lit them up, just once, to see how they looked. This year, I added something new, something we never did as kids but I always wanted to...I roasted my pumpkin seeds!! And then I experimented with Hot Spiked Apple Cider to toast the season!  Oh by the way, you can also substitute pumpkin seeds for any type of squash seeds you might have on hand...butternut squash seeds work as a great garnish to this yummy soup...  Trick or treat!!!

Spicy Pumpkin Seeds:

1 cup raw green pumpkin seeds 

1 teaspoon chili powder 

1/8 to 1/4 teaspoon cayenne pepper 

1/2 teaspoon coarse salt

2 teaspoons fresh lime juice 

Preheat the oven to 350 degrees. In a medium bowl, combine all ingredients and toss to coat. Spread on a rimmed baking sheet and bake until puffed and browned, about 10 minutes.

Spiked Hot Apple Cider:

1 quart water

3 orange spice tea bags

1/2 cup brown sugar

2 cups apple cider

1 1/2 cups rum

8 cinnamon sticks

Boil water. Remove from heat and steep tea bags for 5 minutes, covered. Remove tea bags, and stir in sugar, cider, rum, and two cinnamon sticks. Heat to steaming, but do not boil. Serve in mugs, garnishing with a cinnamon "swizzle" stick.

Festive Egg Nog

Guess what?!  This is my 100th post!  And to celebrate the occasion I'm sharing the most famous holiday beverage ever...with a fabulously tasty twist!  Who doesn't love egg nog?  Isn't it just perfect to snuggle up with your sweetie and a roaring fire and watch classic Christmas movies, like Miracle on 34th Street?!  I'll admit, egg nog on its own can have an interesting taste, so try it this way and you'll be pleasantly pleased!

2 quarts good quality egg nog (generally, if it comes in a glass jar/bottle, that is what I'll buy. This year none of that was available, so I chose Bud's of San Francisco)

1.5 quarts vanilla bean ice cream (or a full 1/2 gallon, if that is the size of your favored brand)

2 cups brandy

nutmeg

In a large pitcher or punch bowl, dump the entire container of ice cream.  Pour egg nog and brandy over the ice cream.  Allow ice cream to melt, stirring occasionally to mix the flavors and richness!

Pour (ladle) into mugs and sprinkle nutmeg over top!

Enjoy with a Santa Hat!

Million Dollar Legs Martini

In honor of my recent trip to Canada, I found the recipe for the martini I had at Chateau Frontenac...

Combine the following ingredients in a shaker:

1 1/2 oz Malibu Rum

1/2 oz Chambord

1 oz pineapple juice

Shake for 15-20 seconds and strain into a frozen martini glass. Garnish with a raspberry and blackberry skewer. Cheers!

Fizzy Lemonade

OK, you're probably going to tell me this is cheating, because it isn't really cooking, but it's been a crazy week learning the ropes in the Women's Center at the hospital and trying to get everything tidied up and packed before our big trip this week.... So without further ado, here's my "recipe" for a favorite summer-time drink!

Mix one large can frozen lemonade concentrate (I like pink lemonade, but you can use whatever kind you'd like, or even try another type of juice) with 4 1/2 cans of club soda. In other words, simply make the lemonade according to the directions on the side of the can, but substitute club soda for water. Pour over ice and garnish with fresh fruit and mint. For an adult version, mix one part vodka with three parts fizzy lemonade. Perfect for hot summer evenings!

Spa Water

Perfect for a Girls Night In, Spa Day, or even as a refresher during a wine-tasting party!  Relax and enjoy!


To a gallon of filtered tap or mineral water, add:

1 medium-sized cucumber, peeled and sliced (I did 1/4-inch slices)

2 lemons, sliced

2 or 3 sprigs fresh rosemary

3 or 4 sprigs fresh mint.

I "bruised" the herbs before adding them to the water in order to release their natural oils a little better. The goodies tend to float at the top of the pitcher, so I gave them a good stir with a wooden spoon to force them down into the water and not clump up. Refrigerate for at least 30 minutes prior to serving so the flavors can render themselves into the water.