Drinks

Blood Orange Margaritas

March 22, 2013March 23, 2013 The Culinary Chronicles6 Comments

TEE…GEE…EYE…EFF!!!!!

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

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

Boozy Mint Chip Shakes — Happy St. Patrick’s Day!

March 17, 2013July 2, 2015 The Culinary Chronicles4 Comments

Need something green to help you celebrate St. Patrick’s Day? Well you’re in luck because I’ve got a super green, super delish and super boozy shake for you.

Tons of mint chocolate chip ice cream blended with Baileys Mint Chocolate Irish Cream and topped with swirls of mint flavored whipped cream. Green, minty deliciousness!

HAPPY ST.PATRICK’S DAY!!!

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Boozy Mint Chip Shakes
Serves 2

Ingredients

Mint Flavored Whipped Cream
½ cup chilled heavy cream
½ tablespoon sugar
2 drops mint extract

Shake
2 heaping cups mint chocolate chip ice cream
1 cup milk
1 tablespoon malt powder
2½ ounces Baileys Mint Chocolate Irish Cream
1-2 drops green food color (optional)
Sprinkles

Prepare the whipped cream. Using a standing mixer fitted with the balloon whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the mint extract and whip until combined.

In a blender, combine ice cream, milk, malt powder, Irish cream and food color (optional). Blend until the mixture is smooth and combined.

Pour the shake into two chilled glasses and top with swirls of whipped cream. Add sprinkles and enjoy!

Drinks

Toasting the Oscars with a “Sparkling Tangerine Tiger”

February 24, 2013 The Culinary Chronicles1 Comment

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.

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:

Parisian Macarons for Les Miserables
Cajun Andouille Sausage Dip for Beasts of the Southern Wild
Free Range Chicken Sliders for Lincoln
Southern Corn Cakes for Django Unchained
Roasted Garlic Hummus for Zero Dark Thirty

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.

Drinks

Green Smoothies & Eggs-ellent News

January 7, 2013 The Culinary Chronicles6 Comments

Well Friends, with all of the festivities and celebrations from the holidays it’s high time for me to return to my regular workout schedule and pump up the less indulgent meals. Sometimes that can be easier said than done but I find that instead of trying to completely overhaul one’s diet, you can take small steps towards healthier eating.

You may recall my obsession with juicing. It really is delicious and is a great way to supplement your veggies intake. But often times the challenge with juicing is that you need a large bulk of produce to get a small glass of goodness. That can be kind of pricey this time of year so instead of my Green Juices I switch over to Green Smoothies. I’m still able to use spinach which is quite cost effective in my area year round and add frozen berries, Greek Yogurt and other goodies. I love making these quick Green Smoothies for breakfast or prior to a run.

And now I’m happy to share my EGGS-ellent news….

Beginning this month I’ll be blogging for our friends over at Safest Choice® Eggs!

Safest Choice® Eggs are all natural and are pasteurized “in-shell” through a water bath method. Since this process helps to eliminate the risk of Salmonella, I use them in my recipes where eggs are purposely undercooked or raw. And the great news for my fellow Southern California peeps is that Safest Choice® Eggs are now carried in Albertsons stores.

So keep an eye out as I’ll be contributing monthly eggs-ellent recipes and posts over at Safest Choice® Eggs!

And with that Friends, Eat well!

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Green Smoothies
Serves 2

Ingredients:

4 cups spinach leaves
1 cup frozen berries
1 ripe banana
1 cup Greek Yogurt
1/2 cup crushed ice
2 tablespoons chia seeds

Add all ingredients to a blender. Pulse several times to break down the frozen berries and continue blending until smooth.

Drinks

Watermelon Basil Aguas Frescas

August 10, 2012August 29, 2013 The Culinary Chronicles7 Comments

Living in California, I have the great privilege of having delicious and authentic Mexican food at my fingertips. Dishes that celebrate the complex flavors of spices, chilies, bright herbs and sauces. L-O-V-E it!

To wash all the goodness down, I usually gravitate towards a well crafted margarita or cerveza. However, when I’m looking for something non-alcoholic to go along with my fav Mexican dishes, I opt for Aguas Frescas. Light, refreshing and a perfect compliment to the spices and heat.

My favorite type of Aguas Frescas is Tamarindo (tamarind) but with all the beautiful watermelon in season, I thought it would make a great alternative. I also threw in some fresh basil leaves to add a layer of herbaceous flavor and it was wonderful!

Super Easy. Super Refreshing. And Super Delicioso!

And with that—Have a Great Weekend, Friends!

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Watermelon Basil Aguas Frescas

Ingredients:

8 Cups Fresh Watermelon, roughly chopped
6-8 Large Basil Leaves
1 Cup Chilled Water
1/4 Lime Juice
Simple Syrup (optional)

In a blender, add watermelon, basil, water and lime juice. Blend until smooth. If additional sweetness is needed, add simple syrup 1 tablespoon at a time. Pour liquid through a sieve to strain. Serve chilled.

Drinks · Reviews

My brief stint as a Hobbit…..and Green Juice

June 20, 2012March 5, 2013 The Culinary Chronicles8 Comments

So here’s the thing….

A few weeks ago I went to NYC and well— went full blown Hobbit. Eating style that is.

In an effort to try and retry all the good eats the city has to offer, I had several meals a day including multiple snacks in between. 1st Breakfast, 2nd Breakfast, Elevenses, Luncheon, Tea, Dinner, Supper…….

Such goodness included…

Dungeness Crab in Sticky Rice in Flushing………..

A full blown traditional robatayaki style dinner at Robataya……

Antipasti at Eataly, Crif Dog, Luke’s Lobster, Halal Cart goodness, Ippudo, Momofuku, Motorino, il laboratorio del gelato, smoked meat sammies, poutine, fried anchovies, organic-local popsicles, cannolis, Doughnut Plant..…..and the list goes on, and on. Did I mention I was there for barely 4 days?

It was glorious dear friends, truly GLORIOUS! And I’m sure the folks from The Shire would have been proud.

But the truth is, somewhere towards the end of my trip I realized I needed to give my body a reprieve when I got home. More greens, less booze, and lighter eating. So, I kidnapped my sister’s juicer, stocked my fridge with tons of produce and got to juicing.

And let me tell you— it’s been delicious! Since I’ve been home I have knocked back a Green Juice everyday. Not too shabby considering I’ve been back for over 3 weeks.

Almost anything goes when it comes to my juices and the ingredients are usually dictated by what is on hand at my farmers market or what’s on sale at the grocery store. The recipe below happens to be one of my favorite combinations of late. They’re rough measurements but you can adjust and add depending on your preference.

I’m not sure how long I’ll stay on my juicing kick but one thing is certain…. my Hobbit-alter-ego will make a reappearance when I go back to NYC this fall. 🙂

Salut!

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Nam’s Fav Green Juice (for now)
Serves 2

Ingredients:

1 (Large) Bunch Kale
4 Cups Spinach
1 Cup Parsley
3 Apples (I like a mix of Fuji and Granny Smith)
4 Carrots with their tops on
1 Inch Fresh Ginger Root
Juice of 1 Lemon

Throw all the produce into your juicer and enjoy!

Desserts/Pastries · Drinks

Show Stoppin’ Jell-O Shooters

May 5, 2012May 12, 2012 The Culinary Chronicles16 Comments

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!

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!

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.

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!

DIY · Drinks

When Life Gives You Lemons, Make Limoncello!

January 18, 2012July 17, 2014 The Culinary Chronicles7 Comments

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.

Last month, my sister equipped me with a bag of Meyer 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 Meyer 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 14-15 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 30 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.

Drinks

Ring in 2012 with Red Wine Sangria!

December 30, 2011 The Culinary Chronicles3 Comments

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 🙂

Drinks

Spiced Mulled Wine…..and our GIVEAWAY Winner!

December 7, 2011 The Culinary Chronicles3 Comments

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!