Alcoholic

Amaretto Spiced Apple Cider #10DaysofTailgate

Welcome to ‪#‎10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.

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Here’s what everyone brought to the table today…

Starters
Cheesy Maple Leaf Farm Duck Bacon Oven Chips by Making Miracles
Mango-Mustard Crock Pot Wings by Curious Cuisiniere
Cheesy Pulled Pork Egg Rolls by From Gate to Plate
Herbed Deviled Eggs by Culinary Adventures with Camilla

Sips
Amaretto Spiced Apple Cider by The Spiffy Cookie

Dips
Roasted Red Pepper Hummus by Debbi Does Dinner Healthy

Mains
Green and Gold Grilled Chicken (Green Curry and Pineapple) by Cheese Curd In Paradise
Turducken Meatballs by Miss Laura’s Kitchen
Meaty “Beast Mode” Baked Beans by OnTheMove-In the Galley
Chicken Apple Bratwurst Burgers by A Kitchen Hoor’s Adventures

Sides
Grilled Green Beans, Mushrooms, and Duck Bacon by The Pajama Chef

Amaretto Spiced Apple Cider

When tailgating for a night game sometimes a cold beer does not appeal. It’s getting cooler at night which means a warm beverage would be most appreciated. Spiced cider to the rescue! But instead of being spiked with rum I used amaretto. The almond flavor pairs exceptionally well with apples. It’ll warm you up from the inside.

One year ago: Stuffed Red Velvet Truffles

Two years ago: Homemade Yellow Cake Mix
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Watermelon Mojito

Watermelon, mint, lime juice and rum come together in this refreshing watermelon mojito. It is the perfect cocktail for the end of summer. 

Watermelon Mojito 1

The last day of summer is nearly upon us. Let us toast this second to last day with a cocktail that is nothing but summer – watermelon mojito! Watermelon and mint pair exceptionally well together, which I hadn’t discovered until my first sip of this beverage. This cocktail was the perfect way to use up some watermelon that was starting to get a bit mushy and was most appreciated while watching some Saturday college football.

Watermelon Mojito 2

Speaking of which, what a great day for the Big Ten Conference yesterday especially Indiana. Unranked and beat #18 Mizzou! There were a few other exciting games that ended in upsets yesterday too and most of the other Big Ten Teams pulled off wins as well – 12 wins and only one loss (Michigan). Ohio State had a bye week but I still had a great time watching all the other games.

Watermelon Mojito 3

One year ago: Healthier Buckeyes

Two years ago: Fall Recipe Roundup

Three years ago: Sausage Stuffed Pretzel Bites
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Blackberry Basil Sparkler

Rum never tasted so good than in this sparkling cocktail made with fresh blackberries, basil, and honey. Perch for summer months on the porch.

Blackberry Basil Sparkler

The final World Cup match is today between Germany and Argentina. I cannot believe this is it for another 4 years, but maybe that’s what makes it even more exciting. Although I’m not sure what I am going to do for the next month and a half between now and the start of college football! Which brings me to today’s recipe. It may not be futbol or football inspired, but it does celebrate the summer berries which are in season right now. Zainab originally made this cocktail with strawberries but since we have moved on to other berries in TN I used blackberries. I even decided to sweeten it with some key lime honey.

Three years ago: Banana Ice Cream Nutella Sandwiches
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Red, White & Blue Sangria

Let the patriotic celebrations begin with this red, white and blue white wine sangria. Complete with star-shaped apple slices.

Red White and Blue Sangria 2

The USA takes on Belgium today for the final game in the round of sixteen. With the 4th of July this week I decided to mix up a white wine sangria with red (strawberries), white (apples) and blue (blueberries) fruit floating around in it. But that’s not all folks, the apples are cut into star shapes to make it even more patriotic. It appeals to taste buds and patriots! I unfortunately will be working (without a glass of this sangria in hand) but thankfully the location at which I am today has a TV within view from the front desk, so you better know what channel I will have it set on.

Red White and Blue Sangria 1

One year ago: Taco Bar with Carnitas: Mexican Pulled Pork
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Fruity Sangria

Warm weather means it’s time for sangria. This red wine based sangria has oranges, lemons, strawberries, and nectarines. Drink up and then enjoy the fruit!

Fruity Sangria 1

You know that 1 hour and 45 minute phone interview I had last week? I just got an e-mail saying I am one of their top 10 candidates, but the earliest they can arrange the in-person interview is sometime in July so I won’t know more for a little while. I will keep you posted (btw it’s in Des Moines, Iowa). In the meantime I have reached my farthest destination on my journey, Rochester, NY. Time to enjoy not driving for a couple days and see my friend Adrienne get married!

Since I had all of these fun things to share with you today and it’s Friday, I decided it was a good day to post a cocktail recipe. I made this with Trader Joe’s Charles Schwab cabernet sauvignon. Cheap wine is always great for sangria because you don’t have to feel guilty about “ruining” it. Feel free to serve this with a splash of lemon-lime soda or another bubbly additive if you prefer such a thing in your sangria but I like mine without carbonation. Go ahead and eat the fruit floating in your drink too. You better believe I did, except for the lemons.

Fruity Sangria 2

One year ago: Coconut Pecan Cookies

Two years ago: Spicy Avocado Chicken Enchiladas
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Homemade Strawberry (Vodka) Lemonade

Homemade lemonade with fresh strawberries is a perfect spring or summer-time beverage. Throw in some vodka and you’ll be ready for a Sunday Funday!

Homemade Strawberry Vodka Lemonade

If you are hosting brunch for Mother’s Day, hand the mother(s) in your life a tall glass of homemade strawberry lemonade to enjoy while you’re busy cooking. And if she’s the boozing type throw in a shot of vodka! I personally came to appreciate vodka lemonade after trying it out at The Slider Inn while living in Memphis. This concept may not be novel to some people but I was extra excited when I realized all the fun flavor combinations that could be created with their well stocked supply of flavored vodkas (they even had one called loopy which tasted like fruit loops). I took it one step further by adding both real strawberries and vodka to homemade lemonade, resulting in one deliciously dangerous cocktail. Happy Mother’s Day!

Two years ago: Peanut Butter Chocolate Chip Granola

Three years ago: Raspberry Mango Margarita Pie
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Raspberry Tequila Sunrise #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

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Check out all the amazing recipes today:

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

Raspberry Tequila Sunrise 1

I am so excited to be a part of this year’s Brunch Week! There are so many great recipes this week which would be perfect for Mother’s Day brunch or any brunch throughout the year. In case that isn’t incentive enough to stick around all week, how about all the amazing giveaways that are up for grabs? Check out all the details and enter the giveaways HERE.

Today is not only the beginning of Brunch Week but also Cinco de Mayo! This combination lead to the decision to make an alcoholic beverage with orange juice to cover breakfast and tequila for the Mexican flair. Obviously I am talking about a tequila sunrise, but instead of using grenadine I mashed up some fresh raspberries using my OXO muddler which created red portion of the sunrise. Brunch just got a whole lot sweeter! And although this recipe is written for one drink, I trust that even when tipsy you will be able to do the math to mix up multiples if necessary.

Raspberry Tequila Sunrise 2

Two years ago: Dulce de Leche Brownies

Three years ago: Homemade Salsa
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Review: OXO Mini Measuring Beakers & Funfetti Cake Shots

Until now, all the liquid measuring cups I owned were larger and the smallest volume they could measure was a 1/4 cup. But with the new 4 Piece Mini Measuring Beaker Set from OXO, I can now measure out more than one tablespoon at a time. The best part for my nerd-self is that they are shaped like little beakers and are designed specifically for measuring and pouring smaller amounts of ingredients such as food coloring, extracts, lemon juice and more. No more food coloring stained fingers – let’s rejoice!

The beakers stand on their own, with fill lines below the very top, making it easy to set out ingredients before you start cooking or baking.  The funnel shape and spout on the top of the beakers make filling and pouring simple. They are also brightly colored, top-rack dishwasher safe, and nest together for compact storage – an extra bonus for my crammed micro-apartment kitchen. The set includes 2 oz, 1 oz, 1 T and 1 tsp beakers. And just a little knowledge for you: 1 oz = 2 Tbsp

OXO Mini Measuring Beakers

Now let’s talk about what I decided to make with these, and speculate on why the first thing I thought of was alcohol. Have you ever taken a shot by yourself? I would assume not as I had not either until I made this Funfetti cake shot. I didn’t think it through prior to it’s preparation, and mixed it up around 2pm… well now what am I supposed to do with it? So I shot one and dumped the other down the drain after feeling like an alcoholic drinking by myself. Although I felt a little guilty tossing a perfectly good cake-flavored shot down the drain. Somehow pineapple juice and vanilla vodka creates a yellow cake batter flavor, who am I to judge?

Funfetti Cake Shot

One year ago: Stromboli

Two years ago: Grilled Three Cheese Sandwich
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Review: Campo Viejo’s 2010 Tempranillo

If someone asks me to review a wine it’s probably going to be answered in the affirmative, especially if it is a red wine. When told I would be sent a sample of Campo Viejo’s 2010 Tempranillo I thought surely it would be a small, single-serving bottle. Turns out I was provided with a full-sized bottle which ended up going to Nashville with me two weekends ago for a visit to one of my best friends from back home (who is currently living in that area).

Most of the time when I drink wine, it is not with a meal. So Becky and I decided to take the light cheese pairing suggestion on the bottle quite literally and drank this up with a platter full of crackers and mild white cheeses while watching a movie (and yes this was our dinner). Pairing with these mild cheeses was definitely the right choice because the wine itself does not have a particularly strong flavor, and may have been lost behind the flavors of a sharp cheese. That doesn’t mean it didn’t have good flavor, but for me I like having a wine that can stand alone (again going with my typical fashion of drinking wine by itself and not with a meal). In my limited experience with wine varieties, I tend to prefer Cabernet Sauvignons.

The makers of Campo Viejo also have created a three-course tasting menu which is designed to be enjoyed with the 2010 Tempranillo. The menu was inspired by survey results showing that cheeses, meats and pies were the most preferred winter foods. I actually wish I had made any one of these menu items to go along with the wine, since I may have cut it short by only sampling it with a platter-full of cheese. One of these days I will learn the art of wine-and-food pairings.

Overall I wasn’t blown away by this wine, but I did enjoy trying a different red for a change.

A versatile table choice. The deep cherry hues and intense red fruit notes make this young wine incredibly approachable, while hints of vanilla, cocoa and spice make this bottle an ideal choice for the indoor months”

THREE-COURSE TASTING MENU

First Course: Truffle Mac and Cheese

The truffles reflect the earthy undertones in the Tempranillo, and the richness of the cheese is balanced by the wine’s modest acidity.

Ingredients:

1-16 oz. box elbow macaroni

1/2 tsp salt

Olive oil

1 quart whole milk

4 Tbsp unsalted butter

4 Tbsp all-purpose flour

1 tsp rosemary, finely chopped

2 Tbsp white truffle oil, divided

12 oz. Comté cheese, grated

8 oz. white cheddar cheese, grated

3/4 cup Panko bread crumbs

Salt and pepper

Shaved truffles for garnish, optional

Directions:
  1. Preheat the oven to 400 degrees. Grease a 10×13 baking pan.
  2. Bring 6 quarts of water to a boil in a large pot. Add salt and a drizzle of olive oil to boiling water. Add pasta and cook al dente (slightly underdone is better than overdone). Drain, rinse briefly under cold water and set aside.
  3. While the pasta is cooking, heat the milk over low heat until hot, but not boiling.
  4. Meanwhile, heat 4 tablespoons butter in a large heavy-bottomed pot over medium heat until melted. Reduce heat and add the flour, whisking constantly to form a smooth paste, about 2 minutes. Add in rosemary, continuing to mix.
  5. Gradually whisk in the hot milk and cook, stirring constantly, until the sauce thickens. Remove from heat and add 1 tablespoon of the truffle oil, then mix the Comté and cheddar until melted. Season with salt and pepper (to taste).
  6. Add the pasta to the sauce, stirring to coat, and pour into baking pan.
  7. Top with the Panko bread crumbs and bake for 30-35 minutes, until the sauce is bubbly and the crumbs are golden brown.
  8. Before serving, drizzle with remaining truffle oil and shaved truffles (if desired). Serve hot.

Second Course: Moroccan Lamb Meatballs in Spicy Tomato Sauce

Tempranillo and lamb are a classic pairing, and the spices found here share the spotlight with those of the Tempranillo.

Ingredients:

1-1/2 lbs. ground lamb

1 egg, lightly beaten

1 small onion, diced

1/4 tsp cinnamon

1/4 cup raisins, soaked in hot water and drained (optional)

1/2 tsp ground cumin

1 tsp paprika, divided

Salt

Olive oil

1-28 oz. can diced tomatoes

2 garlic cloves, minced

1/4 tsp cayenne pepper

Directions:

  1. Preheat oven to 200 degrees.
  2. Sauté onion in a tablespoon of olive oil in a large skillet until soft. Set aside.
  3. In a large mixing bowl, thoroughly combine ground lamb, egg, onion, raisins (if using), cumin, cinnamon, 1/2 teaspoon paprika and 1/2 teaspoon salt. Form mixture into one ounce balls, about the size of ping pong balls.
  4. Heat a tablespoon of olive oil in the skillet over medium heat. Add meatballs (in several batches if necessary) and sauté for about 8 minutes, until golden brown. Transfer to a baking sheet and place in oven to keep warm.
  5. In the meantime, heat a tablespoon of olive oil in a saucepan over medium-low heat. Add garlic, cayenne and remaining paprika and sauté for about a minute until fragrant, making sure not to burn. Add crushed tomatoes and bring to a simmer. Cook for 5-7 minutes, until slightly thickened. Season with salt to taste.
  6. Remove meatballs from oven and add to sauce. Cook for another five minutes until meatballs are cooked through. Serve with couscous or rice.

Third Course: Apple Turnovers with Maple-Mascarpone Glaze

Maple and cinnamon inspire homeward bound thinking, while the apple embraces the Tempranillo’s fruit-forward notes.

Ingredients:

PASTRY AND FILLING

4 cups Granny Smith apples (about 4 medium apples), peeled, cored and chopped

2 Tbsp lemon juice

1/2 cup sugar

2 Tbsp butter

1 Tbsp cornstarch

1 Tbsp water

1 tsp ground cinnamon

1-17.3 oz. package frozen puff pastry sheets – thawed

1-2 egg whites, lightly beaten

GLAZE

1/2 cup mascarpone, at room temperature

2 Tbsp maple syrup

Directions:

  1. Preheat oven to 400 degrees.
  2. Place apples in a bowl and drizzle lemon juice over them, tossing gently to coat.
  3. Melt butter in a large skillet over medium heat. Add apples to skillet and cook, stirring, for about 2 minutes. Add sugar and cinnamon and continue to cook, stirring occasionally, for 2-3 minutes.
  4. Mix together cornstarch and 1 tablespoon water in a bowl. Pour into the skillet and mix well. Cook for another minute or until sauce thickens. Remove from heat to cool.
  5. Unfold puff pastry sheets and trim each sheet into a square. Cut each one into 4 smaller squares. Spread apples onto the middle of each square, then fold each square in half to form a triangle. Press ends together to seal. Place the triangles 1-2 inches apart, on a slightly greased baking sheet, lined with parchment paper. Lightly brush the top of each turnover with beaten egg whites.
  6. Bake for 20-25 minutes or until turnovers are puffed and lightly browned. Remove from oven and cool completely.
  7. To make the glaze, mix together the mascarpone and maple syrup in a small bowl. Drizzle glaze over the cooled turnovers and sprinkle with cinnamon to taste.

Source: Recipes and recipe photos provided to me by Nicole from The Thomas Collective via e-mail.

Disclaimer: I received one bottle of Campo Viejo’s 2010 Tempranillo to sample. I was not compensated for this review, and the thoughts and opinions expressed are my own.

Strawberry Mojito

In the past, you would never catch me drinking a mojito. Just like mint ice cream, it fells very wrong to swallow something that is minty. Think about it, throughout out childhood we are forbidden from swallowing anything minty: gum, toothpaste, mouth wash. So why on earth did I go for not only a mojito, but one made with mint infused simple syrup? For some strange reason it sounded delicious to me – maybe it was the strawberries.

After the club soda exploded all over me (it had been sitting there undisturbed for two days – it was possessed), the mojito was successfully made and enjoyed. It was a bit sweeter than the mojitos I have tried in the past, and the mint flavor was not as strong. And I liked that. Give me another round, please and thank you.

STRAWBERRY MOJITO

Makes 1 drink

Ingredients:

6-8 fresh mint leaves, plus more for garnish

2-1/2 oz mint simple syrup, divided (recipe below)

2 oz rum

1-1/2 oz club soda

1/2 cup fresh strawberries

Juice of one lime

Directions:

  1. Combine strawberries, rum, 1.5 oz simple syrup and lime juice into a blender and puree until smooth. Gently mix in the club soda, set aside.
  2. In the bottom of a glass, add 1 oz simple syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt. Add ice to the glass, and pour in the blended mixture. Mix with a long spoon or knife and serve with an additional sprig of mint.

MINT SIMPLE SYRUP

Ingredients:

1 cup water

1 cup sugar

10 fresh mint leaves

Directions:

  1. Add all ingredients to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes.

Source: Adapted from How Sweet It Is and My Life as a Mrs.

 

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