Tag Archives: strawberries

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!

 

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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.

 

Thirsty Thursdays — Strawberry Mint Lemonade Two Ways

6 Jun

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Happy Thursday, everyone!  One more day until the weekend!!  Since you all seem to like these Thirsty Thursday posts so much, here’s another one.  I found this recipe inspiration from Jessica on How Sweet It Is — she has tons of great drink recipes so hop over there if you get a chance… or get thirsty.

I am providing both an alcoholic and an unleaded version of this beverage because I think it works perfectly both ways.  I could see this being incorporated into your next summer cookout, bridal/baby shower, picnic, day at the beach, etc.  We all know strawberry lemonade is a divine thing but adding mint gives it just a hint of herbal freshness — definitely not over the top, though, so don’t worry!

My only modification from the original recipe was to add a bit more water because I found it to be a little concentrated (but I didn’t strain mine).  Feel free to adjust it according to your own tastes and depending on how sweet your berries are.  Enjoy!

 

Strawberry Mint Lemonade Two Ways

Yield: About 4 cups

 

2/3 cup granulated sugar
1 cup water
1 1/2 cups fresh lemon juice
1 1/2 cups sliced fresh strawberries
1/3 cup fresh mint leaves

Variation:  citrus vodka (optional)

Combine sugar and water in a microwave safe measuring cup and microwave on high at 1 minute intervals until sugar is completely dissolved.  Or be fancy and heat it in a small saucepan over medium heat, whisking until the sugar is dissolved.  Regardless of your method, cool the simple syrup in the fridge for about 10 minutes.

Put the strawberries and mint in a blender and  puree until liquified. Add in the lemon juice and simple syrup and puree until combined. At this point you can choose to keep the mixture thick with the fruit puree, strain half of it to lighten it a bit or strain all of it to remove the strawberry pulp. It’s up to you! Pour the mixture into a pitcher and refrigerate for 20 minutes until cold. Serve over ice.

For variation, add 1-2 shots of citrus vodka to each serving (depending on size of glass and stress level of consumer).  Enjoy!

 

Adapted from How Sweet It Is

Thirsty Thursdays — Strawberry Margarita

11 Apr

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Does all this sewing have you thirsty?  If so, I have just the thing — a delicious Strawberry Margarita, compliments of The Foodie Bride blog.  If you are a margarita lover, you should visit her site for more mouth-watering recipes to satisfy your craving and find your perfect libation for Cinco de Mayo.  I am especially loving the traditional lime margarita.

More sewing to come.  I am currently working on a muslin for a casual button down shirt for my husband.  Photos soon when I have something substantial to show.  I also plan to *finally* finish my Gertie shirtwaist dress this weekend.  Plus I have ideas for several quick and breezy summer dresses.  We will see how all that turns out.  What’s on your sewing table or in your kitchen right now?

Strawberry Margaritas

Serves 2

  • Salt or sugar for rimming glasses (optional)
  • 2 oz tequila
  • 1 oz orange liqueur (like Cointreau)
  • 3 oz fresh orange juice (from about 2 navel oranges)
  • 4 oz strawberry puree*
  • 4 oz homemade margarita mix
  • Ice

If desired, rim glass with water or lime juice then salt or sugar (or mixture).  Combine liquid ingredients in the glass and stir well.  Add ice and serve.

*The strawberry puree is made by tossing 1 teaspoon of sugar with 1.5 pints chopped strawberries and then pureed after letting it sit at room temp for a while. You can adjust accordingly if you don’t have a use for that much puree.

Adapted from The Foodie Bride.

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Perfectly Easy Pavlova and a Blogiversary!

23 Jan

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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 :)

 

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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.

 

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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?

 

 

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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.

 

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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.

 

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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.

 

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Weekend Round Up

18 Feb
 

Don’t you hate it when you finally have a day off and you still wake up at 6:30 AM?  Today is my first day off after 12 days straight of nursery rounds, office hours, and after-hours calls and I was looking forward to snoozing until at least 8!  Oh well.  I got up and ate my usual Nutella toast and decided to let y’all know the things I’ve been working on over the past few weeks.  I have to run out for a new pair of fabric shears today but hopefully after that I will get some of these unfinished projects wrapped up!

From the Sewing Room

Here are some of my current fabrics under construction:

 
This was my first time scanning fabric. I promise there isn’t a stain in the middle.
  This Marc Jacobs stretch cotton will involve this cute peplum — that’s all I’m telling you for now!  It’s ready to be finished now that my wonderful alterations expert, Lisa, helped me finish fitting it.
 
 
 

This stretch Tahari suiting has shades of fuschia, coral, and green on a peachy background.  I am practicing lining and seam finishes with this one.  I hope to wear it to work one day this week so I will show you pics when it is done.  Please notice my lovely fuschia serging thread.  I finally got brave enough to change the thread on my serger all by myself! :)

 
 
 

These dots have been underway the longest.  They are the skirt for my Bombshell Dress from the Sew Retro class on Craftsy.  I am having fitting issues with the bodice so I may go ahead and finish the skirt to wear until I can get some professional help with the bodice.

From the Kitchen 

On the cooking front, I made three really good recipes from the interwebs this week but didn’t have a chance to snap a pic of any of them.  The first one is a regular in my rotation.

 I like Tiny Urban Kitchen‘s method of steak preparation because it eliminates all the guess work.  While my husband is usually in charge of cooking the steaks in our house (he is the steak whisperer, after all), occasions arise where I may be called on to complete the task.  Enter steak prep method for the immensely OCD :O

 To accompany our steaks, I tried Ina Garten’s roasted asparagus.  It was perfect for a weeknight meal (and would also be a great low maintenance side for a big dinner party).  This is super easy and involves tossing trimmed asparagus with olive oil, seasoning with salt and pepper, and roasting on a pan at 400 degrees for 25 minutes.  There.  Now you don’t even need to click the link.

Photo look too good to be taken by me? You're right -- it's from Bo's Bowl.

Finally, I made Bo’s Bowl’s Strawberry Cream Cheese Muffins to use up some waning strawberries from the farmer’s market — delish!  I took the leftovers to the nurses at the hospital and they were gone within minutes.  Be sure to check out Bo’s blog — he also hails from the Heart of Dixie.

So that’s it for this week.  Stay tuned for a fully-loaded Mardi Gras recipe just for you in the next few days, as well as some fun Mardi Gras trivia.  Have a good Saturday!

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