Tag Archives: Cocktails

Japanese themed Family Dinner and Lychee Saketinis! Kampai!

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April 2013 Family Dinner

I know I should be more humble about this but we really knocked it out of the park for this month’s Family Dinner where we took a gastronomic trip to Japan.

Dinner  was at eldest seester’s house and we literally cooked and ate for 3+ hours straight! Right when we finished one dish, we would only take intermittent pauses to nosh while we worked on the next dish. Quite fun, actually!

My seester has been talking about a fishmonger near her house for ages but we’ve never had a chance to give it try. So with a Japanese themed menu, what better opportunity? We were able to snag a bunch of beautiful product from Dry Dock Fish Co. and lemme tell you—totally rad.

So instead of just describing our menu, how about I show you what we inhaled.

April 2013 Family Dinner

Using the oysters we got from Dry Dock Fish Co., I put together these indulgent beauties. I drizzled each oyster with an Asian inspired mignonette, topped some with uni and tobiko, and fresh chives.

Swoon…..

April 2013 Family Dinner

This gorgeous sashimi platter consists of salmon, hamachi, ahi and ahi poke. We picked up the ahi poke pre-made from Dry Dock Fish Co. but added additional scallions, soy sauce and sesame oil for a bit more depth. And of course, we had some beautiful spot prawns.

Drools….

April 2013 Family Dinner

The spot prawns were so incredibly fresh. How fresh? So fresh that they were still swimming when we brought them home. And for those a bit wary of eating prawns sashimi style–don’t be! These spot prawns were incredibly sweet and had a wonderful crunch to them.

Sorry, I just had to stop myself from licking the screen.

April 2013 Family Dinner

As for the heads—waste not, want not! My sis quickly flashed fried and then lightly salted them.

Crunchy and filled with unctuous goodness…….

April 2013 Family Dinner

There were also pork and shrimp filled gyozas (that I commissioned my niece, Nini to fold) and of course, some yummy maki rolls. The rolls above were my seester’s brainchild–filled with lump crab and avocado, then topped with seared steak, black sesame seeds, and chives (that she commissioned our niece, Nina to roll).

Yea, we put the kids to work that night….

April 2013 Family Dinner

And it would be hard for me to have a Japanese meal without some satisfying spicy tuna rolls.

Nina rolled these for me too :)

April 2013 Family Dinner

We also wolfed down these Honey Pork Belly Lettuce Wraps adapted from a recipe from the rad Nami of Just One Cookbook. Sis par cooked the pork on the stove and then finished them off in the oven which gave them a crunchy texture that was lip-smackingly awesome from the glaze.

April 2013 Family Dinner

And the salmon collar–which we nearly forgot about! Luckily Big Sis remembered them half way through dinner and crisped them under the broiler. Crispy goodness though it stayed quite moist. Not the greatest photo but it was darn oishii!

 

April 2013 Family Dinner

Finally, we finished the savory portion of our meal with my Uni Pasta —because apparently, we didn’t have enough to eat.

At this point, we were feeling a little guilty (okay, just a tad) and rallied for a walk before dessert. Well, the gals + Lucasaurus went for a walk while the big boys opted out—the guys had gone for a mountain bike ride pre-dinner so we gave them a pass.

April 2013 Family Dinner

Dessert was an Icebox Green Tea Cheesecake I made with a chocolate crust. Since it was considered a “no bake” cheesecake, it was actually quite light and fluffy and was the perfect dessert to end our meal. The matcha added a slight bitterness to the filling but not at all overpowering.

Divine!

Lychee Saketinis

Of course it wouldn’t be a Family Dinner if we didn’t mix up a few thirst quenching cocktails. To go with our theme, I shook up these delish Lychee Saketinis that were aromatic and floral. And although they went down smooth, don’t let these little buggahs fool ya. They pack a punch!

Lychee Saketinis

I’ll be sharing several of the recipes we enjoyed in the next few posts but for now, I’ll let you in on how to make these wonderful Lychee Saketinis.

Until next time, Friends – Kampai!

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Lychee Saketinis
Serves 2

Ingredients:

1 20-ounce can of lychee (in light syrup)
1 teaspoon minced fresh ginger
ice
juice of ½ lime
1½ ounces vodka
5 ounces sake

Pour the can of lychee and its syrup into a blender. Add the ginger and puree until smooth. Strain the lychee puree through a fine sieve, using a rubber spatula to push down on the pulp to release the liquid. Discard the pulp and set the lychee liquid aside.

Fill a large shaker with ice. Add the lime juice, vodka, sake and 5 ounces of the lychee liquid. Shake vigorously for 15-20 seconds and strain the contents between 2 glasses. Garnish with additional lychees and lime wedges. Cheers!

Pomegranate Mojitos – A Super Cocktail!

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Pomegranate Mojitos

Is it in poor taste that I’m starting off the week with a post on Cocktails?

Nah!!!!!!!!

Especially when the cocktails are these fab Pomegranate Mojitos! Mint + Pomegranate Juice + a little Booziness —how could that be bad?

Pomegranate Mojitos

And aren’t pomegranates a super food? So as far as cocktails go….you could think of this one as being somewhat “healthier” for you.

Yup. You’re welcome.
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Pomegranate Mojitos
Serves 1

Ingredients:

15-20 Fresh Mint Leave
½ lime, cut into small wedges
½ tablespoons sugar
2 ounces light rum
4 ounces pomegranate juice
2 ounces club soda
1-2 cups crushed ice

In a cocktail shaker, thoroughly muddle the mint leaves, lime wedges and sugar. Add rum, pomegranate juice and fill the shaker with ice. Vigorously shake for 20 seconds and strain the liquids into a tall glass filled with ice. Top off glass with club soda. Garnish with lime slices and mint leaves.

Blood Orange Margaritas

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Blood Orange Margaritas

TEE…GEE…EYE…EFF!!!!!

And what better way to ring in Aloha Friday than with a delish and refreshing cocktail?

Blood Orange Margaritas

Lately, blood oranges have been incredibly abundant in my neck of the woods. These little guys look quite unassuming from the outside but when you cut into them, they reveal an extraordinarily beautiful hue. As for the flavor, I find them to be slightly reminiscent of tangerines which goes so well with a kick of tequila.

And with that—have a wonderful weekend, Friends! Salud!

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Blood Orange Margaritas
Serves 1

Ingredients:

lime wedge
coarse salt
ice
4 ounces blood orange juice
2 ounces premium tequila
1 ounce Cointreau or triple sec
1 1/2 ounces fresh lime juice
2 ounces simple syrup
additional blood orange and lime slices for garnish

Use the lime wedge and rim the edge of a margarita glass. Dip the rim into salt and coat the edge of the glass.

Fill a cocktail shaker with ice and add the blood orange juice, tequila, Cointreau, lime juice, and simple syrup. Cap the shaker and vigorously shake for 15-20 seconds. Pour the contents into the glass and garnish with additional orange and lime slices

Toasting the Oscars with a “Sparkling Tangerine Tiger”

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Sparkling Tangerine Tiger

I adore Oscars Season. The movies, the glitz, the fashion, the glamor, the festivities….

And like the Superbowl, I usually do a spread of my picks for the awards.

Sparkling Tangerine Tiger

At this point, I’ve watched 7 out of the 9 nominees for Best Picture. Not too shabby right?

And since I’m having a little shindig at mi casa to watch the event, my pals and I attempted to create a menu as an homage to some of the films:

Sparkling Tangerine Tiger

To pair with our Oscars bites, I wanted to serve my guests with a cocktail…..or two, or three.

As my nod to Life of Pi, I’ll be shakin’ up a refreshing cocktail using Bombay Sapphire Gin, fresh tangerines, limes, raw sugar, mint and a good dose of sparkling wine. Peppery, bright, refreshing, and just plain lovely. After much consultation from my cocktail lovin’ peeps, I’ve dubbed this concoction, the Sparkling Tangerine Tiger.

Rawwwrrr……

However you choose to cerebrate, hope y’all enjoy the Oscars tomorrow—I know we will!

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Sparkling Tangerine Tiger Cocktail
Serves 2

Ingredients:

1/2 tangerine, cut into small wedges
1/2 lime, cut into small wedges
10 fresh mint leaves
1 tablespoon raw sugar
2 1/2 ounces Bombay Sapphire
ice
6 ounces sparkling wine
*garnish with additional mint leaves, lime wedges and tangerine wedges

In a shaker, muddle the tangerine, lime, mint and sugar. Add the gin and shake well.

Fill two glasses with ice. Strain and divide the liquids amongst the two glasses. Top each glass with 1/2 of the sparkling wine. Garnish with citrus wedges and mint leaves.

Show Stoppin’ Jell-O Shooters

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Jell-O Shooters

I love the month of May. Not just because it’s my birth month (hint: this gal loves chocolates, camera accessories, and flip flops….) but because it usually is the trigger for a flood of celebrations—birthdays, weddings, anniversaries….parties galore!

Jell-O Shooters

And if you’re anything like me, I cannot go to a party without bringing something—a bottle of wine, dessert, flowers, etc. But let me tell you, whenever I show up with these little goodies, they’re an instant HIT!

Jell-O Shooters

Just take citrus of your choice and slice it in half. With a sharp pairing knife, run it along the inside of the fruit but do not cut through all the way. Use your fingers to gingerly and slowly pull out all the segments so that all that remains is the rind of citrus. I will warn you that this does take some time. I also find that lemons or oranges are easier to do but limes add such a pretty color pop!

After you’ve cleaned them out, place the citrus “shells” in a baking dish so that they’re snug against each other. Follow the directions to prepare the gelatin of your choice and carefully pour it into the shells. If you’re looking to make your shooters for adults, replace 1/2 of the cold water with chilled vodka and a few tablespoons of cointreau.

Refrigerate the filled citrus shells overnight and then carefully slice into wedges with a sharp knife when you’re ready to serve.

Jell-O Shooters

Whether you’re bringing them to an event or serving them at your own party, guests will LOVE them! Fact :)

And with that friends, Happy May and have a fantastic weekend!

When Life Gives You Lemons, Make Limoncello!

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Limoncello

When Life gives you lemons……

Make Limoncello!

Though, if that’s the case, it would help if Life threw in a bottle of vodka to help out with the process, too.

Limoncello

Last month, my sister equipped me with a bag of Myer lemons from her mother-in-law’s tree. After using many of the fragrant lemons for baking, I decided to use the rest to make a batch of Limoncello to give away as gifts for the holidays.

Originating from the South of Italy, Limoncello is traditionally made with lemon peels and a very high proof grain alcohol—but vodka can also do the trick.

The floral (and STRONG) boozy goodness can be served straight up over ice or with some tonic water and squeeze of lime. Either way, you’ll be enjoying a bit of summer in a glass.

Salute!

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Limoncello

Ingredients:

1 750ml Bottle Vodka (100 proof or higher)
Peels of 12 Lemons (I used a combination of Myer and Eureka)
3 Cups Simple Syrup

In a very large container with an airtight lid, combine lemon peels and vodka. (I used a 1 gallon glass jar.) Tightly screw on the lid and place the jar in a cool, dark place for 10-12 days. Take off the lid, remove the lemon peels, and stir in the simple syrup. Screw the lid back on and replace to the cool, dark place for an additional 5-7 days. Gently shake the container every day or so if/when the sugar collects at the bottom.

When ready to bottle, strain the limoncello with a fine sieve. Using a funnel, fill airtight bottles. ENJOY!

*I ended up squeezing the 12 “naked” lemons and made a TON of fresh lemonade and froze the remaining juice in ice trays to use at a later time.

Ring in 2012 with Red Wine Sangria!

Red Wine Sangria

It’s hard to believe that 2011 is almost gone.

At initial thought, I would have said “GOOD RIDDANCE!” but a lot of momentous things occurred this past year. I moved to a beautiful new city, welcomed my nephew to the world, reconnected with old friends—made new ones, spent more time with my family, and rediscovered my voice.

All and all, not too shabby really. :)

So to you, my Friends—Here’s to 2012 with all of its potential and unexplored Foodventures!

xoxo,

-N

ps. Your loved ones will pretty much adore you after you make this Sangria. True Story.

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Red Wine Sangria

Ingredients:

2 Bottles (750 ml each) Red Wine, such as a Cabernet Sauvignon
4 Ounces Grand Marnier, or other Orange Liqueur
4 Ounces Brandy, optional*
4 Ounces Orange Juice
4 Ounces Pineapple Juice
4 Ounces Lime Soda or Club Soda
2 Ounces Fresh Lime Juice
2-3 Whole Cinnamon Sticks
1 Orange, sliced thinly
1 Apple, sliced thinly
1 Lime, sliced thinly

In a large container (that can be tightly sealed), add in all the ingredients and stir well. Securely cover the container and store in a cool place overnight (or at least 8 hours). Before serving, mix the sangria. Serve in tall glasses with ice and the fruit that was soaked in the liquids. Cheers!

*I’m told that authentic sangria is served at room temperature but I like mine with ice. I’ve always been a rebel :)

Spiced Mulled Wine…..and our GIVEAWAY Winner!

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Mulled Wine

 

 

It’s been pretty chilly these past few days.

And with the holidays quickly approaching, nothing seems more appropriate to help keep me warm and toasty like a  glass of Spiced Mulled Wine. Mmmm…..Holiday Cocktails.

But enough about that boozy goodness. It’s time to announce the winner of the KitchenAid® 7-Speed Hand Mixer!

Drum Roll Please……..

C O N G R A T U L A T I O N S  to Anna Marie Kreuger who said she will be whipping up some Chocolate Souffles with her new Hand Mixer!  Anna Marie, please check your email with directions on how to claim your prize! Woo Hoo!

THANKS to all who entered and keep your eye out for our next fabulous giveaway at the end of the month!

Cheers! :)

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Spiced Mulled Wine
Serves 4 (If you’re willing to share)

Ingredients:

1 Bottle Cabernet Sauvignon, or red wine of your choice
1 Cup Apple Cider
2-3 Tablespoons Granulated Sugar
5 Whole Cloves
5 Allspice Berries
2  Cinnamon Sticks (plus more for garnish)
2 Inches Fresh Ginger
6-8 Long Strips Orange Peels

Place all the ingredients in a saucepan and bring to a simmer over low heat. Stir to dissolve the sugar. Continue simmering for an additional 20 minutes. Strain the mulled wine and fill glasses. Garnish each with a strip of orange peel and cinnamon stick. Enjoy!

Passion Fruit Caipirinha…..Saúde!

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Passion Fruit Caipirinha

I. Love. Cocktails.

Don’t worry….it’s not in a “better reserve me a spot at Betty Ford” love. But a deep affection, nonetheless.

So you can imagine my delight when my neighbor brought over a bottle of Leblon Cachaça as a thank you gift for dropping her off at the airport the other week. I told her I’d be more than happy to be her shuttle service if she gives me thank-you gift like these.

Huh…maybe I should rethink that Betty Ford thing, after all.

 

 

Passion Fruit Caipirinha

But let’s get back to the Cachaça. I’ve actually only enjoyed Cachaça in the beloved Brazilian Caipirinhas. Caipirinhas are fairly simple….Cachaça, tons of lime, sugar, and ice. What’s not to love, right? And with a splash of different fruit juices, you can modify Caipirinhas a ton of different ways.

Saúde!

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Passion Fruit Caipirinha
Serves 1

Ingredients:

2 Ounces Cachaça (light rum can be substituted)
2 Ounces Passion Fruit Juice
½ Lime, cut into wedges
1 Teaspoon Sugar
Ice

In a glass, muddle sugar and limes together. Fill the glass with ice – add juice and Cachaça. Enjoy!

Mint Margaritas: It’s Happy Hour…..Somewhere.

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Mint Margaritas

 

Because it’s the beginning of the week………

Because I had a ton of fresh mint in my fridge……..

Because cocktails make me happy………..

And because I love y’all…………

I offer you this Mint Margarita.

 

Mint Margaritas

 

You could call it the cousin to the mojito……I just call it delicious. The bright and refreshing mint is a lovely addition to the classic margarita. I do have to admit that I like my cocktails a little on the heavy handed side, so feel free to adjust the measurements accordingly :)

Salut to a Great Week, Friends!

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Mint Margarita
Makes one potent cocktail :)

Ingredients:

2 Ounces Premium Tequila
1 Ounce Grand Marnier
1½ Ounces Fresh Lime Juice
1 – 1½ Ounces Mint Simple Syrup*
Garnish with Fresh Mint Sprigs and Salt

Using a wedge of fresh lime, rim the edge of your margarita glass and dip into salt. Fill the glass with ice.

Fill a cocktail shaker with ice and add the first four ingredients. Cap the shaker and vigorously shake for 15-20 seconds. Strain the contents into the margarita class. Garnish with fresh mint springs.

*To make Mint Simple Syrup, add 1 cup sugar and 1 cup water in a saucepan. Bring to a slow boil, stirring until sugar has completely dissolved. Remove from heat and add 1 entire bunch of fresh mint that has been roughly chopped (about 2 cups). Allow to steep for 15 minutes. Strain the mixture through a sieve, discarding the leaves.  Cool before using. Syrup can be kept for 2-3 weeks in an airtight container for 2-3 weeks.