Joey's 1-2-3-4 Hot Apple Cider

 

  OK, I know I say this a lot, but this is one of my favorite things that I've ever made. 

I was recently planning a little Fall Hang for some of my dearest friends, and I wanted something to have while sitting around the bonfire. The obvious choice would have been s'mores, but then I thought of doing hot apple cider, just to keep everyone warm on a crisp Autumn night. Great idea, right?! But maybe lets zhuzh it up a little, shall we?

 I knew I wanted to add some spice, but I find that all too often people go crazy with the warm spices. Cinnamon, cloves, allspice, ginger, nutmeg... It's too much! I certainly didn't want it to turn into a big pot of potpourri! So I limited it to just a couple cinnamon sticks, and then decided to add a few sliced oranges to the mix, just to brighten it up. No extra spice needed! A little extra sweetness from some brown sugar and it was perfect!! I'm not even kidding when I tell you how delicious it is! It's the perfect blend of sweet and spice! Of course, it was a big hit, and everyone immediately said how perfect it would be for the holidays. I instantly pictured curling up in front of the fireplace with a warm mug. 

 So whether you're entertaining, or just cozying up with a good book, you absolutely MUST give this one a try during this holiday season! I promise you'll love it!!

 

 

 

1 large orange

2 cinnamon sticks

3 quarts apple cider

4 tbs brown sugar

 

 

Using a vegetable peeler, remove just the outer orange zest of the orange peel. Using a sharp knife, carefully cut off the white pith and discard, leaving just the orange. Slice into segments. 

 Place the zest and orange segments into a small crock pot along with remaining ingredients. Taste and adjust sweetness, if needed. Set it to HIGH for an hour or two, then turn to WARM. 

The longer it simmers, the better it is! 

 

Note: This smells absolutely HEAVENLY while it's warming in the crock pot. It would be VERY festive to have a  pot full of cider going throughout your holiday open house. Just sayin!

 

 

 

Tips:

The most important part of this recipe is not what goes in it, but rather what stays out. Yes, you could easily just slice an orange and throw it in, but the orange peel can be very bitter if you don't remove the white pith. Just take 3 extra minutes to peel off the orange zest, then cut off the pith. It makes all the difference in the world. 

Use any kind of apple cider you like. Some are sweeter, some are more tart. If you're favorite cider is very sweet, just cut back (or even omit) the brown sugar. If it's not very tart, just add a little splash of lemon juice.  

For a little extra holiday cheer, add a little splash of bourbon, brandy, or spiced rum! 

 

 

 

Fresh Strawberry Lemonade

 

  When I recently went to a dear friend's house for a lovely summer hang, I was asked if I would mind bringing a dessert. Um, have you met me?? OF COURSE  I wouldn't mind! Obviously, you know I had already planned to bring something, and I decided to make something summery and strawberry. I made some fabulous strawberry cupcakes with homemade strawberry jam in the center, swirls of strawberry Swiss meringue buttercream, and a fresh whole strawberry on top. They turned out BEAUTIFULLY and everyone loved them. Full disclosure, I was actually extremely proud of them, thank you very much!

 Then I woke up the next morning, thinking... I want more strawberries!! So I went back to my local farmers' market, and bought several more pounds! They were just so gorgeous and inexpensive and sweet and perfect, I just couldn't help myself. 

 But, what shall I make? Well, we're in the middle of a brutally scathing heatwave with heat indexes over 100ºF. I think some refreshing strawberry lemonade would be just the thing!!

  So here we are! A very simple recipe that is a snap to throw together. It's perfectly sweet and tart and thirst-quenching and I don't know of a single person who doesn't absolutely LOVE it. 

Btw, the recipe is so easy, you don't even have to write it down. It's just two cups of each ingredient. As Miss Ina would say, how easy is that???

  So, go out and support your local farmers, buy a ton of strawberries, and make a few batches of lemonade. I KNOW you'll absolutely love it!!! 

2 cups water

2 cups sugar

2 cups fresh strawberries, stemmed and hulled

2 cups fresh lemon juice

2 cups ice water

First, make a simple syrup. 

In a medium sauce pot, stir together sugar and water over medium heat, until the sugar is completely dissolved. Remove from heat and place in the fridge to cool/chill. 

Place strawberries in a food processor or blender. Process until completely pureed. This will take several minutes longer than you think it will. You don't want ANY small bits of strawberry. Add your strawberry puree to your now chilled simple syrup. Stir in lemon juice and ice water. 

 Pour into a pitcher through a fine mesh strainer to catch any seeds or errant bits of strawberry. 

Serve in a tall glass over ice and enjoy!

Tips:

I believe this recipe to be the perfect blend of tart and sweet. However, you can absolutely tweak it to suit your own taste. Tweak the tartness by the amount of lemon juice you add, and tweak the sweetness by the amount of ice water you add. Start out with 1 1/2 cups of each, and then adjust as you go. Add more lemon juice for more tartness. Add more ice water for less sweetness. And if you'd like a stronger hit of strawberry flavor, just add more pureed strawberries!

When I say to puree your strawberries, I mean REALLY let them go for a while in the food processor until they are completely smooth. This will mean more strawberries making it into the lemonade instead of being strained out at the end.

Mom's Grape Juice

  People ask me all the time, "where did you learn how to cook?" or "did you go to a culinary school?" And the answer is always the same: I learned from my Mom. Seriously, the only cooking classes I've ever had were watching my Mom work her magic in the kitchen on a daily basis when I was growing up. Not only did she make everything taste AMAZING, (like, seriously, I'm not even kidding), but also she was absolutely brilliant when it came to stretching a meal. With 11 hungry children to feed, she had to find ways to get as much bang for her buck as possible. So believe me when I tell you it was nothing short of sorcery how she could take one small chicken and turn it into enough stew to feed the entire family. Or she'd take one little packet of dried beef, and suddenly there's breakfast for everyone. Crazy right?
 So imagine it's a hot summer day, and we're all outside playing with the neighborhood kids and riding our bikes, etc. Then we'd come home dying of thirst and wanting something to drink. Most times, Mom would give us a tall glass of her home made iced tea, but other times it was this grape juice. But here's the thing.. instead of constantly buying bottles of fruit juice (which can be expensive when it all adds up) she would use this recipe to turn one pitcher of juice into two. Clever, huh? Its brilliance is in its simplicity. And frankly, I think this tastes better than the original. And suddenly our thirsts were quenched and we were all running back outside for the next neighborhood game of kickball. She always told us she did it this way because the flavor of the bottled juice was too concentrated, but really she was just getting as much out of it as she possibly could. I swear someone should have just followed my Mom around and taken notes.
 So give this a try if you have a gang of kids who are constantly asking for more juice, or if you just like to stretch a buck. Add this to the neverending list of amazing things my Mom did for us!


2 qts Welch's grape juice
2 qts cold water
1 cup sugar
1 orange

Stir together the juice and water. Add sugar, and stir until dissolved. Add the juice of the orange, and then slice the orange and float the slices in the pitcher. Chill or serve over ice. It's best when it's served ice cold on a hot summer day! Oh, and one more thing... the best part is when the juice is gone and you eat the orange slices!  OMG SO good!!


Tips:
 My sister, Cathy, remembered that Mom did this with lemons instead of oranges. My Jeanie remembered that she used peaches. I absolutely specifically remember her using oranges, but I have no doubt that she probably also used lemons and peaches at one time or another. She made use out of what she had available! Words to live by! If you decide to use lemons, just be sure to remove the lemon slices from the pitcher after a few hours because they can make the juice too bitter.
Not a fan of Welch's? Use your favorite brand!

White Hot Chocolate

 If you're one of my regular readers, you know that I'm always looking for new versions of old favorites. So, I figured, instead of doing a regular hot chocolate, why not do it with white chocolate instead? It's rich and creamy and festive and sweet enough that you could definitely serve it as a dessert beverage. Or maybe just whip up a batch to warm you up on a snowy night. You'll definitely be thinking "why haven't I done this sooner?"
 Tbh, I kind of like it after all the craziness is over, say on Christmas night, after all the parties and food and wrapping and presents. It's a great way to cap off the holiday with something warm and comforting. If you're a fan of white chocolate, I promise you'll love it!

1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped cream.

Tips:

To lighten it up a bit, just use any milk of choice instead of the heavy cream. You could even use almond milk, if you so choose.

For a little extra holiday touch, sprinkle the top with crushed peppermint sticks!

Nutterfluffer

  Are you hosting a New Year's Eve party? Here's a easy drink idea that will surely get the party going. I saw Allie and Georgia making it on the cooking channel, and immediately thought "oooo that sounds good!" It's the perfect signature drink for your party because it's FUN! And that's exactly what you want your New Year's Eve party to be! You can even make your own marshmallow vodka if you're so inclined. How fun is that?  So, be safe, have a great party, and may you have a happy, healthy, and prosperous new year! Enjoy!


PEANUT BUTTER SIMPLE SYRUP:
1 cup sugar
1/2 cup peanut butter
1 cup water

 NUTTERFLUFFER:
3 ounces marshmallow-flavored vodka, such as Pinnacle or Smirnoff
1 1/2 ounces hazelnut liqueur, such as Frangelico
Ice, for chilling
 2 marshmallows, for garnish
1 teaspoon peanut butter, for garnish

  For the peanut butter simple syrup: Combine the sugar, peanut butter and 1 cup water in a saucepan and simmer over medium heat until the sugar is dissolved and the mixture has thickened, 5 to 10 minutes. Set aside to cool.

Pour the vodka, hazelnut liqueur, and 1 ounce of the peanut butter simple syrup into a shaker filled with ice. Shake well until chilled and frothy. Pour into small up glasses and garnish with a marshmallow that's been injected/stuffed with the peanut butter. Then try not to eat peanut butter from the jar with your hands.


Tips:
 To make your own marshmallow vodka, chop up a couple handfuls of marshmallows and place them in a large mason jar, then pour regular vodka over them. Place the lid on the jar and leave at room temperature overnight. Give the jar a good shake every so often, if you so choose. The vodka will dissolve the marshmallows. That's all there is to it!
Instead of injecting marshmallows with peanut butter, I just rimmed the glass with a little of the simple syrup and then again in crushed salted peanuts.

Grand Marnier Slush

  The first time I ever tasted a Grand Marnier Slush was a couple years ago when I went to Epcot in Disneyworld for New Year's Eve (what a huge party!) I figured we should go to France for the champagne toast at midnight, but when we got there, I discovered this fabulous delicious frozen bit of wonderfulness. (I'm sure I had more than one that night).
  On my most recent trip, we planned to "drink our way around the world", and of course The Grand Marnier Slush was on our list for the France pavilion. (Btw, if you plan to do this, start in the UK and go counterclockwise instead of starting in Mexico and going clockwise. If you start with Tequila in Mexcio, you'll never make it all the way around the world!) For the record, I would much rather EAT my way around the world than DRINK my way around the world, but some of us were very determined to achieve this, so I went with it. And no, I did NOT get completely hammered like some!
  Anyway, when I decided to have a French themed dinner at home with lots of fabulous French food, I knew I wanted to make the slushes as a fun summer blender drink for the gang. I found the recipe on a website called Doctor Disney. I'm not sure if this is that exact recipe from Epcot, but all I know is that as soon as I tried it, I thought YES! That's EXACTLY how it's supposed to taste! So I'd say it's probably pretty close.
  So when you're in Epcot, you should absolutely try it, even if you don't plan on drinking your way around the world. And if you can't make it to Epcot, then definitely make it for your next get together. It's the perfect fun drink to have for a summer party! Love it.


1 part Grey Goose Vodka
1 part Grand Marnier
1 part simple syrup
2 parts sour mix
ice to fill blender
orange food coloring (optional)

 Mix all ingredients in a blender until completely smooth. You can be a little more lenient with some of the alcohol to get it to your liking.


Tips:
If you're not a fan of Grey Goose Vodka, choose whichever kind you like!
I like it a little on the sweeter side, so I usually add a little less alcohol.
To make simple syrup, add equal parts water and sugar to a small pot and heat just until the sugar dissolves. Then pour into a pitcher and keep chilled in the fridge until you're ready to fire up the blender!

Basil Lemonade

  Have you ever used fresh herbs in beverages? I'm a big fan of using fresh mint in iced tea, and I've also recently discovered Lemon Balm (which is also in the mint family and has a nice lemony mint flavor). So fresh! So when my friend Lea found a recipe for Basil Lemonade, I thought "Why not?" Basil is also in the mint family, so it makes perfect sense, right? Why have we never done this before? Sounds perfectly summery, doesn't it? It made me think of the time I was grocery shopping when I ran into my friend Claudia who was about to purchase a fresh basil plant. She said to me "Here, smell this..... doesn't it smell like summer?" It's so true! (which is why I have a huge window box of fresh basil growing on my window sill every summer.) I just love it! So let's pair it with lemons for a deliciously refreshing drink! And even though I'm not much of a drinker, I've read that you can add vodka to it for a deliciously fresh party drink. How awesome is that? I just might have to try it! I found this recipe on Epicurious.com. It isn't the exact same recipe that Lea showed me, but it's basically the same idea. You make a basil lemon syrup, and then you use that as one of the components of your lemonade. So easy and SO refreshing! Try it!  Thanx Lea!


For the syrup:
4 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch) 
4 cups water 
2 cups sugar 
9 (4- by 1-inch) strips lemon zest

 Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup through a sieve into a bowl, pressing hard on and then discarding solids.
 Syrup keeps, covered and chilled, 5 days.

For the lemonade:
2 cups basil lemon syrup
2 cups cold water 
2 cups ice cubes 
1 1/4 cups fresh lemon juice
fresh basil sprigs and lemon zest strips, for garnish

  Stir together all ingredients in a large pitcher, then pour into tall glasses half filled with ice.
Lemonade, without ice, can be made 3 hours ahead and chilled, covered.

Tips:
This syrup also makes a lovely addition to your home made iced tea.
I think I might have to try this syrup recipe with fresh mint or lemon balm. So refreshing!

Perfect Lemonade

I made this for AJ and Kelsie and Matt when they came over not too long ago. I didn't have time to make a pot of Mom's Iced Tea, and I didn't have anything to offer them to drink. So, since I had a bunch of lemons, I figured I'd make some fresh lemonade. It's not my own recipe, but it's definitely a keeper. Actually, come to think f it, I can't even remember where I found this recipe. No idea.. Anyway, It was ready in no time at all, and everyone loved it! AJ and Matt even added a little bit of fresh mint to it. You could even add a few slices of orange to it. YUM.
 So there you have it. Easy. Thirst-quenching. Perfect. Give this one a try the next time you feel like a nice tall ice-cold glass of summer. It's SO refreshing!

1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice (about 6 lemons)
4 cups cold water 

  Make a simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar is dissolved completely. 
 While the sugar is dissolving, use a juicer or reamer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
 Add the juice and simple syrup to a pitcher. Add 4 cups of cold water. Chill. Serve over ice, with a slice of lemon or sprig of mint.

Tips:
The thing that makes this lemonade so perfect is the use of the simple syrup. Since the sugar is already dissolved, you won't have any sinking to the bottom. I like to chill the simple syrup before I add the juice and the cold water to it. Just sayin.
If you like your lemonade a little more tart than sweet, just add a little extra lemon juice.
Like I always say, if you're making something that has ONE flavor, make sure you use REAL  ingredients. You don't want to take any shortcuts! If you're making vanilla cookies, you use PURE vanilla. The same thing applies here. If you're making FRESH lemonade, you must use FRESH lemon juice. Otherwise, you might as well just use a powdered drink mix.

Festive Wine Pairings from the Wine Guy!

 If you're looking for advice about wine pairings, I will be the first to tell you that I am NOT the person for the job. What can I say? I don't drink wine! I LOVE cooking with it, and I love what it does to deepen the flavors of a rich savory recipe, but I'm not the guy who can give you advice on your wine choices.
My brother Jimmy, however, is EXACTLY the guy you should be asking! Why? Because he's The Wine Guy! He's a self taught wine FANATIC who works for Roger Wilco Wine and Spirits. He'll tell you which wines go with which courses and he'll also tell you the best deals and how to get the most bang for your buck. He really knows what he's doing!
 Here is his latest article about wine pairings for Thanksgiving. If you're a wine enthusiast, I'm sure you'll find it to be quite informative. To sign up for his monthly newsletter, email him at Thewineguy.rwilco@gmail.com
 Thanx Jim!

 Also sign up for Roger Wilco Wine Guy text alerts. We'll let you know what we are pouring at the store, what's coming up, giveaways and more! Text "wineguy" to 94637 to sign up. The message is free from me but standard text messaging rates will apply from your cellular provider.

 -Jimmy Quaile
Roger Wilco Wine and Spirits
1001 Rt 73 South
Pennsauken, NJ 08110
856-665-3456





Wine Guy fun fact!!
Sarah Josepha Hale, an American magazine editor, persuaded Abraham Lincoln to declare Thanksgiving a national holiday. She is also the author of the nursery rhyme "Mary Had a Little Lamb".

A Festive Flight for Thanksgiving

Is there a wine that can go the distance from start to finish - from appetizers to turkey, stuffing, cranberries, sweet potatoes, through to pie or cheesecake for dessert?  YES.  A sparkling wine.  But I am looking forward to a "flight", pairing a wine with each part of my festive meal. I know you've read a hundred times that you should drink whatever you like, and you CAN (this is America!) but that doesn't mean there aren't good and bad pairings.

Starters: Chips, Dips & Apps 

LaMarca Prosecco  $11.09
With its bright acidity and palate-cleansing bubbles, you've already taken care of two of the primary purposes of wine: to cut through the fat in dips and appetizers and refresh the palate after each bite. A delightful beginning to your meal.

Main Course: Bring It On   

Red 
Rosenblum Red Zinfandel  $8.98
On such an American holiday I like to recommend this uniquely American wine: Zinfandel. Rich, robust, very ripe and abundantly fruity, exactly matching Thanksgiving dishes which are also rich, robust, and often leaning toward the sweet side of savory.

 Meiomi Pinot Noir $15.03
Pinot Noirs are becoming the go-to choice for Thanksgiving. It's entirely understandable given its explosive flavor, soft tannins and food-friendly acidity. Although I normally prefer the elegance of the Burgundian model, bold side dishes in a traditional turkey dinner need the fruitiness of a new world style, and Meiomi is a perennial favorite.    

 
White
Conundrum $19.98
A blend of Chardonnay, Sauvignon Blanc, Muscat Canelli, Viognier and Semillon sourced from California, Conundrum is slightly sweet and effervescent yet surprisingly complex. Aromas of honeysuckle with hints of peach and vanilla mingle with melon, pineapple and pear. 

Rosé
Coppola Sofia $12.98
Maybe an unusual choice, but a Rosé, and I mean a REAL Rosé, combines the lively freshness of white wine and the medium to full body of red wine. Coppola's Sofia Rosé, with its blend of Grenache and Syrah can also pair with ham and vegetarian fare. It also has a beautifully designed package that will add elegance to your table. Serve chilled, but not too cold!   

 Dessert: Maybe Just a Small Piece!    

Alasia Brachetto $9.09
If you are unfamiliar, think of it as the red version of the Moscato d'Asti wine. It is sweet and frizzante (mildly sparkling) with a hint of tartness. The red bold fruit explodes with flavor: raspberry, sweet and sour cherries and slight note of strawberry, which is a signature of Brachetto D'Acqui sparkling wines. It is stunning when paired with any dessert... or AS dessert!





Final Note   

I always get asked about Beaujolais at this time of year, especially Nouveau and the whole 'drink it before Christmas' thing. Although its popularity seems to be waning of late, a Cru Beaujolais or Beaujolais-Village, with its light and fruity flavor is still one of my guilty pleasures.

Pumpkin Juice

  Looking for something different to serve at your next Halloween party? Take inspiration from Harry Potter's Wizarding World and fill up your punch bowl with some Pumpkin Juice! It's really REALLY delicious! It's SO much better than the usual fruit punch/ginger ale type of punch. Well, not that there's anything wrong with that, but this is more Halloween-esque, wouldn't you say?
 Even if you don't serve it to a party crowd, you should still mix up a batch and enjoy!

5 cups apple juice
1 cup pumpkin puree
1/4 cup sugar
2 tsp pumpkin pie spice


Combine all ingredients in a large pitcher and stir well. Let it sit for an hour in the refrigerator. Chill and serve it iced, or heat it up in your cauldron and ladle it into mugs. Garnish each mug with a cinnamon stick.

Tips:
 -The pumpkin puree makes the juice a little cloudy and a little bit thick. If that doesn't suit you, feel free to go ahead and strain it through a fine sieve. I must say, I prefer it as is, without straining it.
-You can adjust the amount of sugar or omit it completely, depending on how sweet you like it.
-Clearly you would multiply the recipe as many times as you need to in order to serve a crowd.
-This would absolutely be HEAVEN in a mug if you serve it hot on a chilly autumn night while sitting around a bonfire. Wouldn't that be awesome??

Butterbeer

  What is Butterbeer? Well, as Harry Potter fans will tell you, it's a popular wizarding beverage that tastes like butterscotch. It is said to be served cold in bottles or hot in "foaming tankards".  There are apparently many recipes for it, but this one seems to be the closest to the magical brew. It's pretty simple to make, even though there are a couple steps to it.
 I suppose you could just go to the Hogshead Tavern in Hogsmead and buy a pint (if you have 2 silver sickles, that is), but their stock is "very dusty" and has probably been there for a while. It's probably a better idea go to the Three Broomsticks Inn. Then again, you can always have some at the Leaky Cauldron, if you happen to be in Diagon Alley.
 But, like I always say, it's better when YOU make it! So save yourself the time and travel and whip up a batch at home. You'll love it! Btw, if you do make it to the Three Broomsticks, tell Madam Rosmerta I said Hi!

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. (Be careful not to burn it!!)
Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped.
To serve, add a tablespoon or two of the brown sugar mixture in tall glasses or mugs. Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Btw...
As Winky the house elf can attest, the wizarding version of Butterbeer is described as being "slightly alcoholic". If you would like to add alcohol to yours, simply add some Buttershots butterscotch schnapps, as much as you like!

Tip:
This is really more like a dessert than a beverage, as far as I'm concerned.
I think the next time I make it, I may cut the cream soda with a little seltzer water. It's VERY sweet. I even adjusted the recipe to reduce the amount of the butterscotch in each glass just because I think a 1/4 cup in each glass is just a little bit excessive. (which is what the original recipe called for).
To serve it cold, make sure the cream soda is well chilled and ice cold. To serve it hot, just heat the cream soda to a low simmer and serve it the same way. Personally, I prefer the cold version because I like the fizz. Of course, if you have your wand handy, you can add some fizz to the hot version as well. Just don't let any Muggles see you doing it!

Joey's Frozen Tropical Breeze

Once upon a time, not so long ago, I was in the mood for a milkshake. Well, no, not a milkshake, because they can sometimes feel too heavy. A smoothie!!!! Well, no, not a smoothie, because they can sometimes be too thick and not very smooth at all. I was in the mood for a yummy beverage that was as refreshing as a light breeze, but not too much like a dessert, and I wanted it to be frozen, but I didn't want to add ice (because that always seems to water everything down). So I browsed around my fridge to see what might fit the bill. I found a few simple ingredients, whirred everything up with a blender, and suddenly I had found what I was looking for! It was light and refreshing and frozen and delicious and perfect! So the next time you need to cool off on a hot day, give this a try and enjoy the breeze!

Pineapple or mango sherbet
chunks of fresh pineapple
Tropical Blend V8 Splash
Milk

Place 5 or 6 chunks of fresh pineapple in a blender. Add a 2 or 3 scoops of sherbet. Add equal portions of V8 Splash and milk, just until it almost covers the other ingredients. Blend everything until smooth. You want it to be thin enough to pour. If it's not thin enough, add more milk and V8 Splash. Serve in a fancy glass with fresh  pineapple to garnish if you like. And that's all there is to it!

Tips:
Instead of using a regular blender, I used an immersion blender and just mixed everything up in a tall pitcher.
One of the things I like most about this drink is that it has such a fresh clean taste. I tried adding a little heavy cream to it and it just made it heavier, not better. You could, however, try adding a little coconut flavored rum..... I'm just sayin!

Joey's Spicy Mary

 Here's a little cocktail that I've been making since I can't even remember when. I've always liked V-8 juice more than plain tomato juice just because it's so much more flavorful. I guess my body craves vegetables from time to time because I seem to go on V-8 kicks every so often and I'll drink it like it's my job. It's just so satisfying and it always gives me a boost!
 Anyway, one day I poured myself a glass, just as a mid morning pick me up, and decided to add a bunch of things to it. I loved the way it turned out, and I've been drinking it this way ever since. Then one day I thought, "hmm, maybe I should write this down." It was only then that I realized that it's basically a Bloody Mary with my own little twist. (which is why I added vodka to the recipe). If you know me, you probably know that I rarely ever drink and that I'm not really one for "hot & spicy", so I always leave out the vodka and throttle back the spice. But if you want the kick and love the heat, have at it!

12 oz V-8 juice
1/2 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
1 tbs fresh lemon juice (about half a lemon)
Kosher salt and cracked black pepper to taste
Dash or two Tabasco sauce
1 oz  Vodka (optional)

Place all ingredients in a tall glass with ice.
May be shaken vigorously or stirred lazily, as desired.
Garnish with a rib of celery.

Tips:
To make it extra spicy, use Spicy V-8 juice instead of the regular, and add as much Tabasco as you're brave enough to add. You can also add a diced jalapeno, or even a Habanero chili if you're a maniac.
Clearly, all of the ingredients are added to taste. If you like a lot, add a lot!

Pometinis

This is Cathy's favorite martini, Kristin's a big fan as well, and I must say it's way high on my list too. Not only does it have a crisp taste but it looks festive and is perfect for your next cocktail party. Fabulous!

Use the martini shaker lid to measure:

1½ citrus vodka
1 Cointreau or orange liqueur
splash Pom Juice
splash seltzer
garnish with lemon or orange rind


Assemble all ingredients in bar or mixing glass. Shake well with ice and strain into a chilled martini glass. Garnish with spiraled orange or lemon rind.

Tip:
For a festive presentation, instead of garnishing with the orange rind, try rimming your martini glasses with superfine sugar and garnishing with a slice of fresh lime.
Btw, when I made them for TQ's Cocktail Lounge, I didn't have any seltzer, so I gave it a splash of ginger ale. It was great! Oh, and I always go a little heavy on the POM, just because I love it so much. Great then!

Chocolate Martini

There are a million different recipes for chocolate martinis, but in my opinion, this one wins. It was given to me by my friend Jeni P, who is the Queen of All Beverages. Thanx Jeni P! Cheers!


Use the shaker lid to measure:

1½ Chocolate Liqueur
1½ Crème De Cacao
½Vodka
2½ half-n-half

Place everything in your martini shaker, shake well, and strain into martini glasses.

For chocolate chip cookie martini, add 1 vanilla vodka, splash of chocolate syrup, chocolate shavings

Appletinis

This is my favorite martini of all time. Ever since I went out for drinks with Nick before seeing Dolly Parton's Hello Dolly concert, I've loved appletinis. It was the first time I had ever been to Bump, and honestly, I had maybe a little too much, but BOY! was that a fun concert!!! Nick, you're such a bad influence!
Since then, I've found that there are a million different recipes for apple martinis, and the variations range from green apple to sour apple to caramel apple and on and on. My personal favorite is the green appletini. It's sweet and tart and crisp, just like an apple. Good times!

1 oz vodka
1 oz green apple schnapps
1 oz apple juice
crushed ice

Place all ingredients into a shaker, and shake well. Strain into a martini glass. Garnish with a slice of apple or a stemmed maraschino cherry.

Variations:
Caramel Appletini - add 1 part butterscotch schnapps
Sour Appletini - substitute Apple Pucker schnapps for the green apple schnapps

Tip:
I've often seen this martini made with just the schnapps and the vodka, which I think is a little too harsh. I like to include the apple juice to cut the alcohol a bit. Great then.

Hot Cocoa

So, when I say hot cocoa, what words come to mind? Rich, delicious, warm, sweet, creamy, decadent, comforting, relaxing. Did I miss any? Seriously, who doesn't like hot cocoa? It's the perfect thing to have when you want to put your feet up and relax on a cold night. I like to start with the basic recipe and then try different variations. Some are perfect for the little ones, others are just for Mom and Dad. Even if you serve it without any of the variations, it'll always hit the spot!

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. Top each mug with whipped cream and chocolate shavings or a dusting of more cocoa powder, if desired.

For the kids:
-Stir your cocoa with a candy cane or a cinnamon stick.
-Float some miniature marshmallows in each mug or top with a dollop of marshmallow fluff.

For Mom and Dad:
Add a splash your favorite spirits:
-Kahlua
-Bailey's Irish Cream
-Grand Marnier
-Kirsch
-Chambord
-Godiva Chocolate Liqueur
-Amaretto

Tips:
Want something REALLY rich and decadent? Substitute half and half for some (or all) of the milk.
To add a deeper level of flavor, place a whole vanilla bean in a small pot with the milk. GENTLY simmer it until the milk is infused with the vanilla flavor and then add it to your cocoa as directed.
For a spicy twist, add a pinch of cayenne pepper!

Rosemary Mulled Wine and Tea

To borrow a lyric from one of my favorite Christmas songs,

"Greeting cards have all been sent, the Christmas rush is through.."

Now that you're finished running around like a maniac, it's time to put your feet up and enjoy spending the holiday with your family. This is the perfect thing to have on Christmas night while sitting by the fire. The aroma is inviting and it makes the whole house smell wonderful.
Merry Christmas!


1 bottle full-bodied red wine
1 qt black Darjeeling tea
1/4 c honey
1/3 c sugar, or to taste
2 oranges, sliced thin and seeded
2 cinnamon sticks (3-inch)
6 whole cloves
3 rosemary sprigs


Pour the wine and tea into a noncorrodible saucepan. Add the honey, sugar, oranges, spices, and rosemary. Heat over low heat until barely steaming. Stir until the honey is dissolved. Remove the pan from the heat, cover, and let stand for at least 30 minutes. When ready to serve, reheat until just steaming and serve hot.


Tip:
If you have leftovers, remove the oranges and rosemary, let the punch cool to room temperature, then refrigerate. Reheat gently with fresh oranges and rosemary. The punch will be a bit stronger, but still quite enjoyable.

Frozen Cranberry Margaritas

This one was given to me by one of my favorite people on the planet, Jessie. It's actually from the December 2006 issue of Bon Appetit, but since Jessie gave it to me, she gets the credit. Thanx Floss!

1 1/4 cup premium tequila
1 1/4 cups frozen cranberry juice concentrate, thawed
1 cup canned jellied cranberry sauce
1/2 plus 2 tablespoons fresh lime juice (this is 10 tablespoons total)
6 tablespoons Grand Marnier

To make the Margarita base for 12 drinks blend all ingredients in a blender until smooth. Pour out half of Margarita base into a glass measuring bowl. Set aside. To the other half add 3 1/2 cups ice cubes and blend until it's slushy; pour into salt-rimmed Margarita glasses. Garnish with cranberries.

Pour second half of Margarita mixture back into blender and repeat process, adding another 3 1/2 cups ice cubes.

Tips:
Be sure to get Grand Marnier instead of using Triple Sec or some other lower grade of orange liqueur. It really does make a difference. It's the same with the Tequila. You don't have to use top shelf, but try not to get the bottom of the barrel.

Homemade Eggnog

Here's another one of those holiday splurges that's SO delicious but so rich! It's not something you'd drink every night, but BOY do I love it! This is the only time of year to enjoy, so have at it!

9 egg yolks
3 egg whites
1 1/2 c super fine sugar
1 qt whole milk
2 qt heavy cream
vanilla ice cream
nutmeg

Beat egg yolks until thick and pale yellow. Add sugar to yolks and beat while adding milk and 1 quart of heavy cream. Beat the other quart of heavy cream and egg whites separately and fold each into the mixture. Pour into punch bowl and float ice cream in bowl. Sprinkle with nutmeg.

Tip:
If you like, you can stir in 1 pt bourbon, 8 oz cognac and 2 oz dark rum after adding the milk and heavy cream to the egg yolk mixture or you can just set the bottles of alcohol next to the punchbowl for your guests to add their own, if they so choose.
By the way, I seem to remember Sara Moulton saying not to worry about raw eggs because it's only like 1 in 20,000 eggs that isn't good, so the odds are in your favor. If you're still not comfortable adding raw eggs, just use pasteurized eggs and egg whites. Problem solved!