Autumn Apple Cider Gin Cocktail

Seasonal and fabulous! Buy the freshest apple cider possible at your local apple orchard!

1 part Beefeater or Hendricks Gin
3 parts Fresh apple cider
1 dash Angostura bitters per glass
Slices of Apples for garnish
Ice

Fill a rocks glass with ice. Stir in all ingredients and add an apple slice for garnish!

posted from Bloggeroid

Apple Cranberry Conserve

My absolute favorite preserving recipes are small batch, quick prep, simple ingredients, great flavor and versatile. Am I asking too much?
Last month at my Preserving Class we hit all the above listed points with the Apple Cranberry Conserve! I served the conserve with a double creme cheese, but since have loved it with grilled chicken, added it as a layer to a pumpkin quick bread and served it as an ice cream topper....

Something to keep in mind; because of the short cooking and processing times, I thought the flavor was better after sitting for a week or so. I just did a rough chop so the cranberries were not chopped and the apples were chopped the same size as cranberries. You could chop a bit smaller for a softer texture in a shorter amount of time.

APPLE CRANBERRY CONSERVE

2 ¼ cups diced apples (I used a combination of Ginger Gold and Paula Red)
¼ cup water
½ cup dried cranberries
2 Tbs lemon juice
1 package pectin (Powdered for a firmer texture, liquid pectin for a softer set)
2 ¾ cups sugar
¼ cup chopped walnuts

Combine apples, water and dried cranberries in a saucepan. Bring to a boil and add sugar. Return to a full boil and add liquid pectin and boil 1 minute without stirring. Remove from heat and stir in nuts. Fill jars, wipe rims, attach lids and rings and process in hot water bath for 5 minutes. Allow to sit at room temp for 24 hours undisturbed.

Making Shrub

As an "alcoholic beverage retailer" I get tons of publications with all the newest trends in cocktails, which is fun and frustrating. Fun because I always have new ideas from folks at the top of the industry, frustrating because we live in a small rural town in the midwest and "trends" are not the easiest to come by. Occasionally I concoct my own spin on cocktails if I can't find exactly what I need....hence the "shrub" recipe.

In all honesty I wasn't exactly sure what to expect, but if it's made with vinegar, I'm usually game. The shrub is an old non-alcoholic beverage and you can read it's history all over the internet with a simple search. (I'm sorry, I hate to just repeat what someone else has said better before me :))

I had a quart of fresh strawberries needing to be used and lemons galore, so that's how I ended up with this recipe. I was a bit hesitant about strawberries as I don't usually care for strawberry flavored anything as it's SO sweet, but the shrub can really use the sweet to counter balance it's tartness. The recipe filled a wine bottle about 3/4 full so maybe yield is about 3 cups-ish.

Strawberry Lemon Shrub
2 fresh lemons, juiced
1 quart strawberries, hulled and cut in half
1 cup Champagne Vinegar (Champagne vinegar is a MUST or any delicate wine or rice vinegar. Do not use apple cider or white vinegar)
1 cup sugar

Combine strawberries, vinegar and lemon juice in a glass container. Stir and leave at room temperature for 48 hours. Add sugar, stir and allow to sit stirring or shaking occasionally up to 4 days.
Strain berries from juice using a jelly bag or cheesecloth and refrigerate before serving.

(This was the only photo I took and it's super tacky, but you'll get the point of what it should look like and the color is stunning!)



I served the shrub at my Preserving Class with Prosecco wine, a fruity, dry sparkling wine from Italy. You could also use and "Brut" sparkling wine. I would be hesitant to use any sweet sparkling wine. While the shrub is tart from the vinegar, it's still sooooo sweet in the layers of flavors. I also thought club soda was fantastic for a refreshing brunch drink! There are many cocktail recipes online, using shrubs in them. This keeps about a month in the fridge.

I think I'd like to try a pear/ginger shrub for the fall! Let me know what you try out and what your thoughts were on flavor combinations!!

Chicken Liver Pate for the freezer

Chicken Liver Pate

1 lb chicken livers
4 slices bacon
2 cloves garlic, minced
½ tsp each fresh thyme, rosemary
2 Tbs butter
1 tsp salt
1 tsp French spice blend (quatre epices)
5 Tbs bourbon

Saute bacon until crispy, drain on paper towel. Fry chicken livers until cooked through about 8 minutes adding garlic halfway through cooking. Combine spices, bacon, livers and remainder of ingredients in food processor and process until smooth. Add an additional tablespoon or so of butter if the mixture seems too dry.

I use the Quatre Epices quite often in pates, meatloaf and other savory meat dishes that need a little interesting flavor. Here is a basic recipe, but I did add a 1/8 teaspoon of allspice to mine as well.


1 tablespoon white pepper
Rounded 1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon grated nutmeg

If freezing, I always put a thin layer of olive oil to protect the top from freezer burn. Enjoy!

"Bon Voyage" Party Ideas and Menu

So, I know it's been a little while.....I thought you might enjoy seeing some photos from a recent "Bon Voyage" party I hosted for our 2 oldest daughters. The eldest is moving to Shanghai China and the middle daughter is moving to St Augustine Florida. I gathered some fun ideas from Pinterest and created a few of our own. I went with a "vintage world map" décor theme of pale blues, yellows and accents of green.

THE DECOR

I kept with the theme and cut and hand lettered a banner to hand across our dining room.



I simply cut the map into several equal triangle, wrote a letter on each and left 1 plain and punched 2 holes into the top of each. I then threaded jute through the hole and hung. I hung another full map above the dessert table and filled a huge blue glass vase with fresh sunflowers.



We placed small velum paper flags with "Bon Voyage" written in white ink and glued onto a wooden skewer. I used an assortment of tiny dishes and paper cups to be lively and fun as well as make sure I had enough small plates for everyone!

I also picked up some adorable "Airmail" style note cards and tied them in pairs of 2 with jute. (The idea WAS that each card would each have the girls new addresses on them and be ready mail, but hey...who knows their new addresses? Not my girls. So guests were able to take a packet home and I agreed to forward said addresses asap.)





THE DRINKS

Since this was mainly an outdoor party, I used my potting bench for outside drinks in buckets and set up a classic cocktail bar inside the dining room. A copper preserving pot and galvanized tub surrounded by wicker did the trick for the assorted craft beers and sodas and I included fun blue swirled straws!



We also had a cocktail bar set up for 2 drinks. The "Saint Augustine" and "Shanghai Tea". I found some super cute 6X8 inch chalkboards and wrote a recipe on each. I then included an ice bucket, lemon wedges, and assorted components for each drink. LOTS of fun!! Everyone got into the spirit and tried something new! I save several types of jars and wine bottles I like so I had fun putting the components into different bottles instead of just the same old thing! We didn't get straight on photos, but here I am making a (well deserved I might add) Saint Augustine!







THE TABLE

We had 28 guests, all family to wish the girls well. It's a bit of a challenge finding room for that many to sit together, so we set up 3 8 foot buffet tables in the yard. I covered the tables in 2 pale yellow curtain panels and 1 pale blue, flat, bed sheet instead of purchasing anything.



I used paper plates in a square style and wrapped the silverware in napkins and a piece of jute. We found some lovely bottles of Italian Barbera (Fuso is the brand) wine that paired well with our food and décor with a map label.



I tucked a few sprigs of statice flowers into Fentiman's Tonic Water bottles to brighten up the table and placed large world maps to cap off each end. The food was the main attraction however!


THE MENU

Appetizers;
Cheese Board
Baguette slices with pesto, tomatoes and feta
Fresh Radish Spread

Lemon Herbed Chicken
Seasoned Pork Tenderloin with Horseradish Sauce (on the side)
Wild Rice with Grilled Vegetables
Redskin Potatoes with fresh herbs and butter
Baguettes & butter
Fresh Cantaloupe
Sliced Sweet & Sour Cucumbers
Asian Coleslaw
Kale Salad with Peaches and Parmigiano Reggiano
Traditional Caprese Salad

Desserts;
Peach & Blueberry Cobbler
Pots de crème; Chocolate or Vanilla Bean
Victoria Sponge Cakes with Jumbleberry Jam
Old Fashioned "Dirt" Cakes

I am happy to post the recipes late this week, or feel free to message me for something in particular! Michigan is so full of fresh fruits and vegetables that this menu was easy to prepare and delightful to eat even for a large group! Most of the recipes were prepared in advance to keep me sane :) We did all of the grilling while guests arrived and had pleny of time to visit and have a drink before the meal.








And to finish up the great party, we did family photos. It will be the last time we are all together for at least 11 months.....so we seized the day. And the little dogs.

Mothers Day Brunch Menu

Spring is such a great time to entertain and Mother's Day Brunch is one of my personal favorites. It's a time to honor (or be honored) the woman who not only gave you life, but puts up with your nonsense and still loves you! ;)

I put together this lovely little table arrangement of dishes/linens I already own;



Plaid tablecloth and Napkins- Vintage; My Mom actually bought these for me at an estate sale. We share an unreasonable love of dishes and lovely fabric.

Plates-William-Sonoma; Last year's design of yellow crackle melamine plates (I know, plastic right?! they are beautiful) as the charger and the smaller plates are their Mushroom collection.

Glasses-Duralex from France

I purchased the outdoor statue in green somewhere or another for very little and picked fresh white lilacs and put them in Weck brand canning jars.


I shared this menu with my cooking class last month and it's easy, unique and satisfying without being too sweet as many brunch menus tend to be! Here is a small collection of recipes that I will be making for Mother's Day his year!


LEMON RICOTTA MUFFINS

2 cups flour
1 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick butter
1 Tablespoon lemon zest
1 cup ricotta cheese
1 egg
1 Tablespoon lemon juice
½ teaspoon almond extract
1/3 cup sliced almonds

Preheat oven to 350 degrees.
Beat butter and sugar together until fluffy. Add lemon zest and ricotta then the remainder of wet ingredients. In a large bowl, combine dry ingredients (except almonds) and add to wet, stirring until just combined.
Fill paper muffin cups and top each with a few almonds and a sprinkle of sugar. Bake 20 until barely golden brown.

GRUYERE OVEN BAKE

8 eggs
1 cup milk
¼ teaspoon salt
¼ teaspoon grated nutmeg
2 ounces prosciutto, cut into strips
2 cups gruyere cheese, grated
½ cup baguette bread, cut into ½ inch chunks
2 Tablespoon olive oil

Preheat oven to 350 degrees. Butter a shallow baking dish 9-10 inch.
In a large bowl, beat eggs until blended, stir in milk, nutmeg, salt, prosciutto and cheese. Pour into prepared dish.

In a small bowl combine bread cubes and olive oil and stir to coat evenly.
Spread bread evenly over egg mixture.
Bake 35-40 minutes until top is golden brown and slightly risen.




ROASTED ASPARAGUS WITH LEMON SAUCE

1 ½ lbs asparagus
1 lemon, cut into quarters
3 Tablespoons olive oil
3 Tablespoons lemon juice

Preheat oven to 450°F. Mix lemon juice, oil and lemon quarters in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.

SMASHED POTATOES WITH MUSTARD

10 small potatoes
1 Tablespoon white wine vinegar
1 Tablespoon onion, finely chopped
½ teaspoon Dijon or whole grain mustard
3-4 Tablespoon olive oil

Boil potatoes whole until cooked through, about 15 minutes for small potatoes. Drain and allow to cool a few minutes. Using a large fork or potato masher, gently smash each potato down by about ½.
In a small bowl, combine remainder of ingredients until well blended.
In a large skillet over high heat, heat a tablespoon of olive oil and add potatoes. When bottom has turned golden, flip and drizzle with a spoonful of vinaigrette. Remove when bottom has turned golden brown, serve immediately. Drizzle with any remaining vinaigrette while hot.

FENNEL ORANGE ONION SALAD

1 orange, skin and pith removed, slice
1 small onion, sliced thinly
1 fennel bulb, trimmed and bottom sliced thinly
Extra Virgin Olive Oil
Balsamic Vinegar
Salt & Pepper

Layer vegetables in a shallow dish and gently arrange until beautiful! Drizzle with oil and vinegar, salt and pepper to taste and allow to rest about 10 minutes for flavors to mingle.

Appreciating.....

It's been a bit of a week or 3. Here are just a few things I am appreciating today.

Experienced well drillers (yes, water from the ground) that can get lovely flowing water at 63 feet.




Gin....made in Deee-troit that helps immensely when you have no water.




Lipstick and pearls, helping women accept birthdays that feel somewhat less than celebratory. That Coco was brilliant.




Bugs and flower bulbs, maybe spring is really here after an extremely challenging winter.






Little dogs....Making life better everyday.

posted from Bloggeroid