Caramello Martini With Salted Double Dark Chocolate Cookies

Carmelo Martini With Salted Double Dark Chocolate Cookies

Make it a grown-up milk-and-cookies moment and pair the creamy drink with a dark chocolate treat like these Salted Double Dark Chocolate Cookies.
Ingredients:
1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche
2 caramel squares for garnish

Directions:
Chill a coupe glass in the freezer for 15 minutes.

In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.

Pour into chilled coupe glass and garnish with two caramel squares on a skewer.   Makes 1 cocktail

                                     

                                          Salted Double Chocolate Cookies


Ingredients:

1½ cups (375 mL) all-purpose flour
1/2 cup (125 mL) Dutch-processed cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) flaked sea salt, divided
1 cup (250 mL) dark brown sugar, lightly packed
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla
1 bar (100 g) 78% cacao chocolate, finely chopped

Directions:                                                                     Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.

Sift flour with cocoa powder, baking powder and soda in a small bowl. Using your fingertips, lightly crush 1 tsp (5 mL) flaked sea salt, then add to the same bowl and set aside.

Using a stand mixer fitted with the paddle, beat sugars with butter on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add chocolate until combined.

Using a small cookie scoop that’s 1 tbsp (15 mL) in size, scoop the dough on prepared sheets, 2 inches (5 cm) apart. Sprinkle with remaining 1 tsp (5 mL) salt.

Bake in the top and bottom thirds of oven, switching sheets halfway through until edges are beginning to set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.  Makes 38 cookies

1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche  
2 caramel squares for garnish

1. Chill a coupe glass in the freezer for 15 minutes. 

2. In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.
 
3. Pour into chilled coupe glass and garnish with two caramel squares on a skewer.

Makes 1 cocktail

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The Transfusion

      

The Transfusion

A beloved refresher at many a great American golf courses.  This cocktail was apparently invented by U.S. President Dwight D. Eisenhower during or after a round at the Augusta National Golf Club in Georgia.  Definitely a hole in one.  

Ingredients:

2 oz vodka
1 oz Concord grape juice
1/8 oz freshly squeezed lime juice
Ginger ale
Lime wheel for garnish
Directions:
Add vodka, grape juice and lime juice to a highball glass and stir briefly. Fill with ice cubes. Top up with ginger ale. Garnish with a lime wheel.  Makes 1 drink.

Pasta Vodka Sauce

Pasta Vodka Sauce 

Vodka may seem like a strange ingredient in pasta sauce, but it helps amplify the heat of chili flakes and balance out the sweetness of tomatoes. Feel free to skip the alcohol; you’ll still end up with a tasty rosé sauce. For a richer sauce, swap the table cream for 1 cup (250 mL) 35% cream plus 1/4 cup (60 mL) water. Do not use half-and-half, as it has a tendency to curdle.
Ingredients:
1/4 cup (60 mL) unsalted butter
1 medium onion, finely chopped
4 garlic cloves, minced, about 2 tbsp (30 mL)
Fine sea salt to taste
1/2 tsp (2 mL) chili flakes
1 tube (156 mL) Italian double-concentrated tomato paste
1/3 cup (80 mL) vodka
1 1/4 cups (310 mL) 18% table cream
1/2 cup (125 mL) finely grated Grana Padano cheese
Freshly ground black pepper to taste

Directions:
Melt butter in a large Dutch oven set over medium heat. Add onions, garlic and salt. Cook until very soft and just starting to brown around edges, 12 to 14 minutes. Stir in chili flakes and cook 30 seconds more. 

Stir in tomato paste and continue to cook, stirring often, until colour deepens and paste begins to stick to bottom of pot, 3 to 5 minutes. 

Pour in vodka and stir until absorbed, about 1 minute. 

Stir in cream. Bring to a gentle simmer over medium heat then reduce to low. Cook, stirring often, until flavors meld and sauce is very thick, about 10 minutes. 

Stir in cheese until melted, 1 to 2 minutes. Season with salt and pepper. Remove from heat. For a smoother sauce, use an immersion blender to reach your desired consistency.

Cool for 45 minutes then pour into a 2-cup (500-mL) glass jar.   Cool completely.   Cover and refrigerate for up to 4 days.

Makes 2 cups (500 mL), enough for 500 g or 2 pounds of dried pasta.

Big Batch Long Island Ice Tea

Big Batch Long Island Ice Tea

Thought to be created by Robert Butt at the Oak Beach Inn in Babylon, N.Y., in the early ’70s, Long Island Iced Tea became a staple at bars all over North America well into the ’90s. Frowned upon by cocktail enthusiasts, it was usually slapped together with low-end spirits and sour mix. Our balanced version, batched for a crowd, reveals the drink’s delicious potential.

Ingredients
3 oz vodka
3 oz gin
3 oz white rum
3 oz 100 per cent agave blanco tequila
3 oz Cointreau
4 1/2 oz strained fresh lemon juice
3 oz Simple Syrup (recipe follows)
12 oz Coke, chilled
Small or half lemon wheels to garnish

Directions:
Combine vodka, gin, rum, tequila, Cointreau, lemon juice and simple syrup in a 4-cup (1-L) glass jar or bottle. Cover and refrigerate for up to 1 day.

To make 2 drinks at a time, pour 5 1/2 oz of mix into a cocktail shaker. Fill 3/4 full with ice. Shake until ice-cold, about 12 seconds. Strain into 2 chilled 8-oz glasses filled with ice, dividing evenly. Top each with 1 1/2 oz Coke. Lightly stir and garnish with lemon wheels. Serve immediately. Makes 8 drinks

Beans And Greens Alla Vodka

Beans and Greens Alla Vodka 

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.Time 20 minutes / 4 Servings

Ingredients:
3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern 

   Beans or Chickpeas, drained and rinsed
1/4 cup heavy cream
1 bunch of Kale with ribs removed and torn into smaller pieces.

1/4 cup Parmesan cheese

Crusty Bread

Directions:
In a large pot or Dutch oven, heat the olive oil over
medium-high. Add the onion and garlic, season with salt,
and cook, stirring occasionally, until softened, 3 to 5
minutes. Add the tomato paste, vodka and red-pepper
flakes. Cook, stirring, until the tomato paste is a shade
darker and starts to stick to the bottom of the pot, 2 to 3
minutes.

Add 2 cups water, the beans and the kale, season with
salt and bring to a simmer. Reduce heat to maintain a
simmer, cover, and cook until the liquid is flavorful and
the kale is tender, 7 to 10 minutes.

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days refrigerated.

Better Than A Greyhound

                                              

Better Than A Greyhound

Grapefruit and vodka is classic and safe, but rosemary infused in the juice for 15 minutes makes an exciting addition.  Known for remembrance, rosemary is also associated with celebrations.
Ingredients:
Juice of 1 grapefruit
2 tablespoons rosemary needles
½ teaspoon honey
1 ounce vodka
Ice
Sparkling water
Sprig of rosemary for garnish
Directions:
Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary.    Makes 1 cocktail.

Rum Chata Salted Caramel Martini

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Rum Chata  Salted Caramel Martini

Ingredients:
2 parts Rum Chata 
1 part Caramel Vodka
Sea Salt/Table Salt (Do Not Use Margarita Salt)

Directions:
Rim martini glass with salt (use water, NOT lime juice). Shake ingredients with ice and strain into salted martini glass. Optional: Drizzle a teaspoon of caramel sauce into bottom of glass.

Drunken Grasshopper

Drunken Grasshopper

Ingredients:

1/2 oz. creme de menthe, chilled

2 oz. white chocolate liqueur, chilled
1 oz. vodka, chilled
cool whip, for garish
Chocolate shavings, for garnish

Directions: 
Combine creme de menthe, white chocolate liqueur, and vodka in a coupe. Stir to combine. Top with a dollop of whipped cream and a sprinkling of chocolate shavings. Serve.

The Harmione Granger Cocktail

The Harmione Granger Cocktail

Prep Time 5 minutes 
Servings: 1 drink
Calories Per Serving: 255 kcal

Ingredients:
2 tablespoons fresh or frozen raspberries
1-2 teaspoons fresh chopped rosemary
Juice from half of a lemon
1 tablespoon apple cider vinegar
2 tablespoons raspberry jam
2 ounces vodka
sparkling water for topping
2 fresh or frozen cherries, for topping(optional)
Lemon Rose Sugar (optional)

Directions:
To make the lemon sugar. Combine the lemon zest, sugar, and rose petals on a shallow plate. Rim your glasses in the sugar mix, then fill with ice.

In a cocktail shaker or glass jar, muddle the raspberries, rosemary, and lemon juice, squashing everything to release the juices. Add the apple cider vinegar, jam, and vodka. Fill with ice and shake until combined.

Strain into your prepared glass. Top off with sparkling water, then gently stir to combine. Finish with a cherry on top. Enjoy.

Notes
If You Don't Have Jam: use an additional 2 tablespoons raspberries and add 1-2 tablespoons sugar to sweeten to your taste. 

If You Don't like Vodka: use tequila! 

To Make a Mocktail: omit the the vodka and add 1 additional tablespoon lemon juice and 1 additional teaspoon apple cider vinegar.

Kahlua Salted Carmel Espresso Martini

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Ingredients:
1 Part Kahlua Salted Caramel
1 Part Absolute Vodka
1 Part Espresso

Savor the flavor.  

Who says cocktails are meant to be sweet?  Don't worry, you're sweet enough.  This delicious and refreshing cocktail sheds some new light on the definition of what a cocktail is meant to be.  If you have any doubt about the taste, just remember, you're sweet enough. 

Directions:

How To Mix:
Ok, you’ll need an espresso machine and a shaker for this one. It sounds complicated but it’s just a matter of mixing booze with coffee. Shake the Kahlúa, Absolut Vodka and espresso together with plenty of ice. Strain into a cocktail glass to get rid of all the small ice chips. Tip: Shake for like 10 seconds for optimal frothiness.

Limoncello

Limoncello

Ingredients:
5 lemons
2 cups + 1 tablespoon vodka
1 1/2 cup sugar
2 cups water

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Peel the lemons without the pith, and place peels into a large glass bottle or jar.  Cover loosely with vodka and let infuse for one to six weeks at room temperature.

After infusing, combine sugar and water in a saucepan.  Bring to a boil, DO NOT STIR.  Boil for 15 minutes.  Allow the syrup to cool to room temperature.

Stir vodka mixture into syrup.  Strain into glass bottles, and seal each bottle with a cork.  Let mixture
age at room temp for two weeks.

Place bottles liqueur into the freezer.  When icy cold, serve in chilled vodka glasses or shot glasses.

Spiced Pear Liqueur

Spiced Pear Liqueur

This liqueur turned out to be one of the, "you made this?" recipes.  I allowed mine recipe to steep 4 weeks.  Will make often!

A note about this recipe: homemade infusions are something of an inexact science. Your spices may be fresher; a higher proof spirit will lead to more flavor extraction. All of which to say is, check the progression of your pear project every day or two. Think you’ve got enough spice flavor? Take them out. Are you at peak pear intensity for your taste? Skip ahead to the straining step.

Homemade Spiced Pear Liqueur

Ingredients:
2 Bosc or Bartlett pears, skin on, sliced into 
    wedges, core and seeds removed
2 ½ cups vodka (we used 80 proof vodka)
Peeled zest of 1/2 lemon (remove any of the 
   white pith, which will lead to bitter flavors.
2 whole cardamom pods
2 whole cloves
½ cup sugar
½ cup water

*

Directions:
In a clean quart jar, add the pear wedges, lemon zest and whole spices, and top with vodka (add more to cover the pears if you need). Seal the jar and keep in a cool, dark place.

After 3 days, check the progression of the infusion and make any adjustments (see recipe note) and if it needs more time, reseal the jar and check again in a day or two.

When your infusion is almost ready (probably around 7 days), combine the sugar and water in a small saucepot and heat until the sugar dissolves, stirring occasionally. Let the sugar mixture cool, then add to the pear infusion. Reseal the jar and let the mixture rest for another day.  

Line a fine-grain strainer with two layers of cheesecloth and place it over a clean quart jar, then strain the pear infusion into the clean jar. Seal the jar with the strained infusion and let sit in a cool dark place until ready for use (either at home or to be re-bottled in clean jars as gifts.) 

The liqueur should conservatively last for around a month when stored in a cool, dark place. To make it last for up to three months, store it in the refrigerator.

Homemade Limoncello Recipe

Homemade Limoncello Recipe

I took a cooking class recently with Limoncello used as a flavoring in a trifle.  I found the flavor very pleasant.  I posted the Trifle recipe Lemon Curd Limoncello Trifle With Blackberrys.  Since Limoncello is a liqueur it also can be served over ice as a refreshing drink.  This recipe is quite easy but does take time to mellow.  I plan to try my hand at making a recipe for the fun of it!

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Use Meyer Lemons for this recipe.  They’re smaller and more sour than a regular lemon and will impart a lighter, more floral flavor to your Limoncello.  Don’t worry, though, if they’re not available a regular lemon will also make a delicious Limoncello.

To prepare simple syrup, mix together equal amounts of sugar and water and bring to a boil just until the liquid bubbles and the sugar has dissolved.  Cool the mixture and store, refrigerated in an airtight container, for up to 1 week.

Ingredients:

5 to 6 medium lemons
2 tablespoons white vinegar
3 cups vodka, whichever brand you prefer
1 to 1-1/2 cups simple syrup

Directions:

Place the lemons in a large mixing bowl or two-handled pot and cover with water (about 2 quarts).  Stir in the white vinegar and soak at room temperature for 30 minutes.

Remove the lemons from the water solution and wipe dry.  Using a vegetable peeler, cut the zest off from the outside of each piece of fruit and transfer to a 1 quart resealable container (you should have about 2 cups of lemon peels).  Note: when taking the zest off the fruit, be careful to only get the colorful yellow skin.  The white layer beneath that – known as the pith – is bitter and will impart an off flavor into your limoncello.

Pour the vodka over the lemon peels, seal the container tightly, and give it a shake.  Place the container in the refrigerator and let it marinate, shaking once a week, for 1 month.  After 1 month, check the color of the vodka; it should be a pale yellow color.  If it’s not, or to get a more potent lemon flavor, continue marinating the mixture in the refrigerator, checking on it once a week, for up to 1 month more.

Carefully strain the infused vodka into a resealable container, discarding the lemon peels.  Stir in the simple syrup, starting with 1 cup and adding more a splash at a time, until the limoncello is as sweet as you’d like.  The limoncello can now be served or sealed and stored in the freezer for up to 3 months.  Makes 3 cups

Spiked Blueberry Lemonade

A beverage suitable for your fourth of July gatherings.

Ingredients:

2 cups blueberries

1/2 to 3/4 cup sugar

1 cup fresh lemon juice

2 cups water (for a fizzy twist, add sparkling water)

Alcohol (optional): some to try include vodka, gin or fruit-based liquers Yields: 1 quart

Directions:

Taste one of the blueberries to determine its sweetness. In a blender or food processor, combine the blueberries and the sugar (either 1/2 or 3/4 cup depending on your taste-test). Puree fruit with the sugar. Strain the puree into a medium bowl, stirring and pushing on the puree to maximize the juice. Pour into a 32-ounce container, then add the lemon juice and the water. Stir to combine. Check for sweetness adding superfine-sugar if needed. Serve in ice-filled glasses.

Orangecello

Orangecello

While touring the Amalfi Coast of Italy, we saw bottles of Lemoncello for sale everywhere. Lemon trees are growing in yards, landscaping, literally any space available where the soil could support a tree. The sights were beautiful. Since the airlines has a ban on carry-on liquids, I restrained myself from making a purchase. Yesterday I saw Giada make this recipe on her show. We have such an abundance of oranges in California. This may replace the traditionally served mimosa by my family.  Lemoncello is made with the same process replacing the orange peel with lemon peel.

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Ingredients:

7 medium oranges, preferably organic
1 bottle vodka
2 1/2 cups water
1 1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Redhead In Bed

Redhead In Bed

My new Food & Wine Magazine arrived and I found a recipe for a drink which I thought would be fun to serve guests before a dinner party or just to socialize,   In California strawberries are available year around.  The cocktail was the signature drink of a restaurant whose owner shared following its closing.

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Ingredients:

3 pounds strawberries, hulled and coarsely chopped. (1 1/2 quarts)

2/3 cup sugar

1/2 cup plus 2 tablespoons citrus vodka

1/4 cup fresh lime juice

Ice

1/3 cup chilled Riesling

***

In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.

In a blender, combine half each of the strawberries and their juices, the vodka, and the lime juice with one cup ice and puree. Pour into a pitcher. Repeat with remaining strawberries and juices, vodka and lime juice and 1 more cup of ice. Fill 10 Collins glasses half way with ice. Pour the cocktail into the glasses, top each with about 1/2 tablespoon or more of Riesling and serve. Makes 10 drinks.