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Food

in Entertaining, Food

Bloody Mary “Shooters”

I love Bloody Marys.

Love them with an intense burning passion, to be exact.

This wasn’t always the case. In my early twenties, I favored sweet mixers to the briny, spicy tomato juice mixture found in my now favorite drink. Luckily, it didn’t take me that long to realize that sweet drinks cause hangovers, and tomato juice is super nourishing. Quickly the Bloody Mary has become my go to drink at brunches, lunches and really anytime a bartender has tomato juice on hand.

These Bloody Mary “Shooters” aren’t actually intended to be shotgunned, but they are the right size if that’s your thing. Rather, these are intended to be served at a brunch alongside other small sized appetizers. I substitute the usual Worcestershire Sauce (which I’m not keen on) with a bevy of other delicious ingredients. The best part? The Old Bay rim.

Bloody Mary Shooters

Per two 2-2.5 oz shooters

1 oz Vodka

2 oz Tomato Juice

1 tsp Olive Juice

1/2 tsp Lemon Juice

1/4 tsp Prepared Horseradish

1/4 tsp Hot Sauce

1/8 tsp Onion Powder

Lemon Wedge

Old Bay Seasoning

Pour a bit of old bay seasoning on a plate (you can mix in a little salt if you would like). Take your lemon wedge and pass it alongside the rim of your glass. Carefully dip the glass into the seasoning and with a twisting motion, coat the rim. I went a little heavy-handed on mine, you may want to do a lighter rim.

Mix all of your ingredients in a shaker with ice. Do your best Cocktail impression. Pour into your glass. Enjoy!

in Entertaining, Food

Fresh Fruit Champagne Cocktails

Brunch Cocktails remixed.


I love the idea of a brunch cocktail bar, but a champagne cocktail bar is even better.  Fresh fruit pureed and served in mason jars – the perfect mix-in for your favorite sparkling wine on a hot summer day. These don’t taste like your average Bellini or Mimosa- they’re much lighter and still slightly tart. The champagne is the star of the show, flecked with the fruit.

I served these this past weekend, and everyone had a lot of fun mixing up their own drinks and watching the champagne foam turn strawberry and raspberry colored. This isn’t really a “recipe” per se, but here’s what I did.

Fresh Fruit Champagne Cocktails

I pureed a package of strawberries, a package of raspberries and juiced two oranges. I didn’t strain the berries, but I did slightly strain the orange juice. Each yielded about 1/3 – 1/2 of a small mason jar. With about one – two teaspoons per drink, this was just about enough to cover two bottles of champagne. I set the mason jars out with a teaspoon in each and my champagne bar was ready for my guests to mix up their own delicious fresh fruit champagne cocktails.

Happy Entertaining (& Drinking!)

in Food

Triple Potato Baked Home Fries

Yum.

The only word coming out of your mouth will be yum (or some sound that resembles that) when you taste these potatoes. They come out crispy on the outside and soft and creamy on the inside. Since they’re baked, they’re a little healthier than fried potatoes and you don’t have to stand there watching them the whole time.

I introduced these on Saturday for brunch and they were so amazing. Served with a chipotle crab dip quiche (coming soon!) and a side of mixed greens, it made for an easy and delicious brunch party. Make these for your next party (or a smaller portion just for yourself!) and you’ll be getting some serious compliments.

Triple Potato Baked Home Fries

Serves 6

1 Large Sweet Potato

2 Large Red Potatoes

2 Large White Potatoes

1/2 Large Onion

1 & 1/2 cup Diced Pepper ( I used red and yellow)

Salt, Pepper, Garlic Powder, Oil

Preheat your oven to 425°F

Cut your potatoes into even sized cubes, right into a large pot of water. Bring the potatoes to a boil, and let boil for about a minute or two. Remove the potatoes from the pot and drop them into a large bowl of cold water. After a minute, drain the potatoes into a large bowl and toss with a couple tablespoons oil, sprinkling with salt, freshly ground pepper and garlic powder. Spray a baking sheet with pam/olive oil, and move your potatoes to the baking sheet. Bake for 30 – 45 minutes, until crispy.

While your potatoes are baking, heat a tablespoon of olive or grape seed oil in pan on medium low heat. Dice your pepper, and cut your onion into thin, medium sized strips. Add the onion to the pan, and stirring occasionly, cook for about 25- 30 minutes, or until just browned. At that time, add the pepper, season with salt and pepper and cook for about another 10 minutes until browning and tender.

Once your potatoes are done, transfer to a serving dish and toss with your onions and peppers.

Serve warm.

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