Tag Archives: fruit

Thirsty Thursdays | Kentucky Saint |La Petite Grocery

18 Sep

Happy Thursday again, friends! I hope the upcoming weekend holds promise for being fun and relaxing for you. I am here to tell you about another ingredient that may fit right in to said weekend.

 

IMG_2924

 

This beverage is called the Kentucky Saint and the recipe is courtesy of La Petite Grocery, a James Beard award-winning restaurant on Magazine St. in New Orleans. Mr. Homemaker and I took a day trip to NOLA earlier this summer (for fabric shopping and eating), and this is where we chose to have a late lunch. Thank goodness we did because the service was friendly, the drinks were refreshing, and the food was delicious.

That afternoon, I went and purchased the ingredients that were listed on the menu. But no matter what ratio I tested, it didn’t taste quite right. So I sent an email to their bar manager, Julia (who happens to be from my hometown), and she graciously provided me with the official recipe. And the missing ingredient? A splash of orange juice.

As I mentioned last week in the Thirsty Thursday post, this is the recipe I originally purchased the St. Germain liqueur for. So now you have two excuses to buy some :)

This cocktail makes bourbon taste good even to the bourbon-averse among us. It has just the right amount of sweetness and citrus to compliment the bourbon. I didn’t think I would like this one but surprisingly, it is now a favorite.

Give it a try and let me know if you find it as much of a palate-pleaser as I do.

 

Looking for a few other refreshing cocktails? Try one of these:

La Recolte

Meyer Lemon Drop Martini

Cuba Libre

Absolut Stress

Blood Orange Martini

 

IMG_2928

 

Kentucky Saint

  • 1 ounce Noah’s Mill bourbon (or other bourbon of your choice)
  • 1/2 ounce St. Germain liqueur
  • 1/2 ounce Aperol
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce orange juice (original recipe called for 1/4 ounce)
  • 1/4 ounce simple syrup

Combine all of the ingredients in a cocktail shaker and fill with ice. Shake vigorously until the outside surface of the shaker is frosty.

Strain into a martini glass straight up or pour over ice in a rocks glass.

Garnish as desired and enjoy!

 

Courtesy of La Petite Grocery.

Thirsty Thursdays | La Recolte | Pear and St. Germain Martini

11 Sep

From what I hear, some parts of the world are starting to show signs of fall — autumnal leaves, crisp evenings, and don’t forget all the Christmas decorations in the stores (ugh!).

Here in the Deep South, Fall hasn’t even scheduled his airfare to our area. Highs are still in the 90s and humidity is always 100% (or close to it). We have rain showers most days.

Although I have not dusted off my boots or pulled out my sweaters, I would like to keep the spirit of the changing seasons and bring you an appropriately flavored cocktail that is still palatable and refreshing when your backyard is a sauna.

 

IMG_2883

 

Enter La Recolte (The Harvest en anglais). This is a cocktail that evokes thoughts of golden leaves, holiday gatherings, and cuddling up by the fire. It is also a cocktail that isn’t too sweet or too tart and has a refreshing effervescence that you can enjoy after swimming in from the mailbox or melting while carrying in your groceries.

 

546098_10150655751248071_1884135310_n_0

I love the styling of this bottle!

 

I found this recipe while searching for things to do with St. Germain liqueur — a French libation flavored from elderflowers. I had purchased a bottle for another recipe I will share with you later, but I like for things in my pantry to do double or triple duty if possible. Enter the Pear and St. Germain Martini.

This cocktail is a nice clear drink that is great made 1 or 2 at a time but would also work well mixed up as a punch for a cocktail party or bridal shower (consider adding a bottle of ginger ale to the mix to bring down the potency). The lemon juice and champagne help balance the sweetness of the St. Germain and pear vodka.

So if you find yourself with this random assortment of ingredients in your pantry, or if you just fancy a new, refreshing cocktail, give La Recolte a try and let me know what you think!

 

IMG_2880

 

La Recolte

  • 1 ounce pear vodka
  • 1/2 ounce St. Germain liqueur
  • 3/4 ounce freshly squeezed lemon juice
  • Champagne or sparking wine
  • Thin pear slices

Combine the first three ingredients in a cocktail shaker and fill with ice. Shake vigorously until the outside of the shaker is frosty.

Strain into a martini glass and top with enough sparkling wine to fill.

Garnish with a pear slice and enjoy!

 

Adapted from St. Germain website.

Thirsty Thursdays — Blood Orange Martini

13 Feb

IMG_2088

Howdy, friends! I hope this post finds you well and warm. It sure has been chilly here in South Alabama! That means we have been spending a lot of time indoors and I have been doing a lot of baking, cooking, knitting, and sewing. I promise I will show you more of the fruits of that labor, but first I think you need to quench your thirst with one of these tasty and in-season cocktails (and wouldn’t it be perfect for a Valentine’s dinner in?).

My husband and I recently returned from a much-needed week in the Caribbean and I have spent all week longing for that warmth and sunshine! Luckily, this drink helps to quench that desire just a little bit.

If you aren’t familiar with blood oranges, don’t feel bad. I didn’t know they existed until about 2 winters ago. They are similar to a regular orange in taste and outward appearance, but the fun part is that the flesh and juice varies from pink to red, hence the “blood” descriptor. Funny thought, in medicine we have a tendency to name things (even gross ones) after food. For example, a flat brown birthmark is called a cafe-au-lait spot. In the case of blood oranges, we have a food item named after a part of the body…

I hope everyone enjoys their Valentine’s Day!

IMG_2094

Blood Orange Martini
Serves 2

4 ounces good-quality vodka (I used this one made from sweet potatoes)
1 ounce orange liqueur (I used a blood orange liqueur, Solerno)
5 ounces blood orange juice (from 2-3 oranges)
1/2 ounce simple syrup
Blood orange twists for garnish

Combine all liquid ingredients in a cocktail shaker filled with ice. Shake to combine. Strain into two chilled martini glasses and garnish with orange twists. Enjoy!

Inspired by The Hungry Mouse.

IMG_2095

Thirsty Thursdays — Mimosa Punch

24 Nov


Howdy, friends! I hope everyone is getting geared up for this holiday season. Here in the US, we are celebrating Thanksgiving on Thursday so we will get our season of indulgence started soon!

 

IMG_2150

 

I am posting this Thirsty Thursday a few days early so you can add it to your Thanksgiving menu. I have been making this Mimosa Punch for a year or so now — it is an excellent addition to a holiday brunch, baby/bridal shower, or any other occasion where a few people are gathered. I recently served it the morning of my sister’s wedding for the pre-wedding breakfast and while everyone was getting ready. It received rave reviews and there were only a few drops left when all was said and done.

This recipe is simple to make and requires minimal prep. Chill all your ingredients in advance and/or serve the punch over ice. Either way it is delicious. I think the addition of orange liqueur, such as Grand Marnier, makes this punch better than your standard Mimosa. I would love to hear what you think after you try it!

And if you are looking for more drink recipes to serve a crowd, check out my Coffee Punch, Apple Pie Moonshine, or Eggnog. Cheers!

 

Mimosa Punch

  • 2 quarts orange juice (I prefer pulp-free, not-from-concentrate juice — freshly squeezed would also be delicious)
  • 1/2 cup orange liqueur (such as Grand Marnier)
  • 1-750 mL bottle champagne or sparkling wine (I usually buy the cheap stuff such as Cook’s)
  • 2 liters ginger ale
  • Sliced fruit for garnish, optional (I usually use strawberries and oranges)

Chill all ingredients in advance. Immediately before serving, combine orange juice and liqueur in punch bowl or beverage container. Slowly pour in ginger ale and champagne. Stir to combine. If desired, garnish with sliced fruit.

Adapted from this recipe.

 

Perfectly Easy Pavlova and a Blogiversary!

23 Jan

IMG_1222

 

How many of you sewers out there were thinking I had gotten my hands on a copy of Cake Pattern’s newest release, the Pavlova wrap top and skirt, before it officially hits the market?  Sorry, no such luck.  But I did make you this tasty edible version of the Australian dessert that starts with a light meringue shell, gets filled with airy, sweetened whipped cream, and then topped with your choice of seasonal fresh fruits.

It’s also a celebratory dessert to commemorate my 1 year blogging anniversary!  In one year’s time, I have written 45 posts, gathered 98 (wordpress + google reader) followers, received 176 comments, and gotten 8458 hits.  That’s not too bad!  I’ll be announcing a giveaway tomorrow in honor of the special event, so stay tuned!  But until then, feast your eyes on this lovely and refreshing dessert :)

 

IMG_1232

 

I even made some mini ones to share.  Do you think they look like funny little faces?  This recipe looks complicated but it is as simple as can be.  My sister first introduced me to it several years ago and we have been making it regularly since.  If you have a few basic ingredients and an electric mixer, you can wow your friends and loved ones with this sure-to-please confection.

I have used strawberries, kiwi, and blueberries here because they happened to come in my produce box for the week, but you can use your favorite complimenting fruits — peaches, nectarines, raspberries, blackberries, etc.

 

IMG_1204

 

So, first you are going to beat your room temperature egg whites until they are stiff and glossy like so.  Can you see my reflection in these?

 

 

IMG_1208

The bottom row has been smoothed.

 

 

If you choose to make the cupcakes, one batch makes about 2 dozen regular size cupcakes.  This time around I just used a spoon to fill the paper cups then smoothed the tops with a wet metal tablespoon (this is a great kitchen trick for meringue).  If I am being fancy, I will use my piping tools to make mini meringue nests on parchment and forego the cupcake papers and tin.

 

IMG_1206

 

For the large pie, trace a 9″ circle onto parchment paper, flip the paper over and place it on a baking tray, then spread the meringue on top.  Use the spoon to spread it into the circle and smooth the top with the wet spoon.

 

IMG_1237

 

I spooned the whipped cream on top for the full-size Pavlova, but for the mini ones I piped the whipped cream on with a pastry bag and large closed star tip.  As for the fruit, you can make it as decorative (or not) as you would like.  It will taste great either way!

 

Pavlova

Serves 8 as pie or 24 cupcakes (you can’t eat just 1!)

1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla extract
1 1/4 cups heavy whipping cream
2 tablespoons light brown sugar, packed
2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

Preheat oven to 350 degrees.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk (use a wet spoon for best results). Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the Pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled Pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

 

Recipe by Gale Gand, courtesy of the Food Network.

 

IMG_1234

Follow

Get every new post delivered to your Inbox.

Join 316 other followers