Cranberry Bourbon Refresher

This bright cranberry cocktail is a perfect refresher:

Cranberry Bourbon Lime Cocktail

Cranberries may be associated with the holiday season – as well they should – but these plump tart berries are delightful year-round when added to salads, salsas, relishes, and, in this case, cocktails. It’s almost summer, and I think a cocktail is most appropriate these days. The cranberries perfectly balance the honeyed spice of bourbon, acting as a natural bitter, if you will. In this drink, the berries are added in three ways – in a simple syrup, as the base for a muddle, and also as an edible garnish – yep, that’s right, you can eat these berries straight up. They’re that good.

Cranberry Bourbon Refresher
让一个鸡尾酒

Cranberry Simple Syrup:
2 cups frozen cranberries
1杯水
1 cup sugar
1 2-inch cinnamon stick

鸡尾酒:
3 to 4 frozen cranberries
3 to 4 mint leaves
2 lime quarters
1 1/2盎司波旁
1/2 ounce Cointreau
1 ounce Cranberry Simple Syrup
1盎司新鲜石灰汁
Ice cubes

Make the simple syrup:
将糖浆成分结合在中等平底锅中。煮沸沸腾。将热量减少到中低,煮沸直到蔓越莓突破,大约15分钟。188bet真人菌株通过细网筛,向下推蔓越桔纸浆。丢弃固体。将糖浆冷却至室温。(简单的糖浆可以存储在冰箱中的玻璃容器中长达1个月。)

Make the cocktail:
结合the cranberries, mint, and lime quarters in a cocktail shaker and muddle. Add the bourbon and Cointreau, and then add the remaining ingredients. Shake vigorously and pour into a tall glass or strain into a rocks glass. Serve with whole cranberries, lime wedges, and mint sprigs.

披露:I was supplied with cranberries from Cape Cod Select for this challenge.
For more recipes and Cape Cod Select information follow their links:
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与折腾葡萄酒的自隔离

There’s no better time than now to check out these wines.

The Paring Wine Review

The Paring wines have an extraordinary pedigree at an affordable price. This claim is difficult to challenge considering thatThe Paring wines由葡萄园块制成,它们太年轻或不适合高度好评的复古风格jonata.andThe Hiltwines. And while The Paring wines can be rightly referred to as a “chip off the old block,” they also reflect the untethered philosophy and mindset that comes with the freedom of their own label.

At the core of these wines, you will find a wide-ranging exploration of style, vineyards and blending, all thanks to winemaker Matt Dees, who, when he’s not working with The Paring, can be found making wines for its big sister wineries- Jonata and The Hilt.

The grapes are sourced primarily from three Santa Barbara regions: Ballard Canyon, Sta. Rita Hills, and Santa Maria Valley. If you are not familiar with Santa Barbara wines, it’s time to get to know them. The region is renowned for its diverse topography, unique soil types, and mild Mediterranean climate which produce complex, high acid, spicy, powerful wines.

My Favorite: 2016 The Pairing Red Blend ($25)

This Cabernet-inspired blend displays classic notes of cassis, tobacco and chocolate. It fills the palate with bright red fruit and black plum, and is a constant play between sweet and savory. Gentle and dusty tannins lead the way into an incredibly long and precise finish, this wine is a wonderful tension between tannic structure and bright acidity. Varietal Composition: 50% Cabernet Sauvignon, 20% Merlot, 20% Cabernet Franc, 10% Petit Verdot.

2017 The Pairing Pinot Noir, Sta. Rita Hills ($25)

这个Pinot Noir在不牺牲这种葡萄如此引人注目的复杂性和细微差别的情况下立即饮酒乐趣。它充满了诱人的水果,诱人的香气和柔软的单宁。咸味笔记和嘴涂层单宁围绕这种和谐,完整的黑色黑色。

2017 The Pairing Chardonnay, Santa Barbara County ($25)

The Chardonnay is an invigorating combination of ripe and silky fruit alongside a refreshing backbone of vibrant acidity. It’s inviting and delectable and offers something for everyone. Low yields and cool days created a blend that is both bold and rich as well as chiseled and steely. It finishes off with citrus and green melon and hints of baking spice.

免责声明:这些葡萄酒被提供给我进行审查。我没有为这篇文章支付。

Glogg: Hot Spiced Wine, Nordic-style

glogg wine TasteFood

Steamy, fragrant, and boosted with spirits, gløgg is an elixir that will warm the hardiest viking. Throughout the month of December, this libation is a Nordic staple, served in cafes, doled out from street carts, and ladled at social gatherings. It’s the season’s response to the cold and dark and as ubiquitous as herring and snaps. Most home cooks will make their own brew, either enabled by a mix or from scratch. This recipe is my version of gløgg from scratch, and I encourage you to try this method. It avoids the cloying sweetness often found with mixes and is remarkably easy to prepare. You don’t have to splurge on a nice bottle of wine for this recipe, but be sure it has heft.

Gløgg(也被称为莫尔德葡萄酒和Glüwein)
Serves 8 to 10

For the garnish:
1杯葡萄干
1/3 cup Cointreau or Gran Marnier
1/2 cup whole almonds (optional)

对于gløgg:
1 1/2杯葡萄酒
1杯新鲜挤压橙汁
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
2个未经处理的或有机橙子的热情,用蔬菜削皮器剃光
10丁香
2 cinnamon sticks
2瓶全身的红酒

新鲜的橙色切片作为装饰

准备装饰:
将葡萄干和辛格勒结合在一个小碗中。Let stand at room temperature for at least 2 hours. (The raisins may be prepared up to one week in advance. Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from the heat and coarsely chop into large pieces.

Prepare the gløgg:
结合all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Bring to a boil, the reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, about 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low. Heat the gløgg without letting it come to a boil (lest the spirits will evaporate!)

To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Strain the gløgg into the glass. Garnish with fresh orange slices and serve with a spoon for scooping up the raisins and almonds.

Summer Berry Spritzers and a Mojito



~ Blackberry, Lime and Mint Spritzers~

It’s summertime and the living is easy. And what better way to enjoy the sultry season than with a refreshing, thirst-quenching drink? During this window of time when berries are prolific, I like to make a syrup which I add to drinks. Depending on the mood or time of day, I’ll stir a few spoonfuls of the vibrant, tangy syrup into icy glasses of Prosecco or sparkling water. If we’re feeling extra festive, I’ll muddle a jigger-full with mint, lime and rum and call it a mojito. The following recipes call for blackberries, but raspberries are a great substitute. And if you’re lucky enough to have a bunch of black currants growing in your garden, then go for it.

Blackberry Syrup
Makes about 1 cup.

12 ounces blackberries
1/2杯新鲜挤压石灰汁
1/2杯砂糖

结合all of the ingredients in a saucepan. Bring to a boil. Reduce heat and simmer until blackberries soften and release their juices, about 10 minutes. Cool. Purée in a food processor, then strain through a fine-meshed sieve. Discard the seeds.

BlackBerry Spritzers.
Makes 1

Ice cubes
1 part blackberry syrup
2 parts sparkling water, white wine or Proscecco
石灰楔形和薄荷叶为装饰

用冰填充葡萄酒或鸡尾酒杯。添加糖浆和苏打水。搅拌。用石灰和薄荷装饰。

Blackberry Mojito
Makes 1

1/2 lime, cut in 4 wedges
2 sprigs mint, plus extra leaves for garnish
2 tablespoons (1 ounce) blackberry syrup
Crushed ice
1.5 ounces white rum
Sparkling water
1-2为装饰的黑莓

在一个坚固的高球玻璃中混乱2石灰楔子,薄荷枝和糖浆。用碎冰填充玻璃。在冰上倒朗姆酒。顶部有苏打水的味道。用整个黑莓装饰,剩下的石灰楔形和薄荷。

Cranberry Tequila Toddy

Marin Toddy Lynda Balslev TF

Finally –the weather has turned cooler. Most of the year I hear from folks about how much they envy our Northern California climate, but I have to admit that as a New England native, I miss the distinct change of seasons – especially in the fall. At this time of year we’re supposed to be pulling on our fleece and socks, not slipping into sandals and t-shirts. It might still be a too warm for wool right now, but I can at least make this drink. And you should too, especially if you are lucky enough to be enjoying a nippy November.

This Cranberry Tequila Toddy is my latest recipe in the November issue ofMarin Magazine。它从玛格丽塔中获取灵感,并用曲折的成分温暖它,如蔓越莓和苹果酒。部分鸡尾酒,零件Toddy,都很好。

Cranberry Tequila Toddy
Makes about 6 cups.

1/4 cup dried cranberries
1/4 cup Cointreau
4 cups apple cider
1 cup cranberry juice cocktail
1/4杯鲜榨橙汁
1/2 cup gold tequila
Lime wedges
蔓越莓干
Orange slices
6 cinnamon sticks

结合the cranberries and cointreau in a small bowl. Let stand at room temperature for at least 30 minutes.
在平底锅中加热苹果酒,蔓越莓汁和橙汁,直到非常热,而不会让它沸腾。从热量中取出,搅拌龙舌兰酒,蔓越莓和铸造。用石灰挤压暖和。装饰用橙色切片和肉桂棒进行搅拌。

血腥玛丽伽扎班虾用虾

bloody mary gazpacho tastefood

Posted by Lynda Balslev

This chilled and refreshing summer soup is spiced with all of the necessary accoutrements for a great Bloody Mary, minus the vodka. (Of course, who says you can’t add a splash of spirits for an adult appetizer?) So, depending on your mood, the time of day – and your age – you might call this a spicy gazpacho, an inspired shrimp cocktail, or even a substantial bloody mary, heavy on the garnishes. Serve for brunch or lunch, or in small glasses as a party starter.

血腥玛丽伽扎班虾用虾
Serves 4 to 6

4 cups tomato juice
3 medium vine-ripened tomatoes, seeded, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1 English cucumber, seeded, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
1 small red onion, chopped
1 garlic clove, minced
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons prepared horseradish
1 teaspoon Tabasco
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped celery leaves

可选装饰:
芹菜茎
意大利欧芹茎
1 pound large (15/20) shrimp, deveined and shelled with tails intact, cooked and chilled
Splash(es) of vodka

结合all of the gazpacho ingredients in a bowl and stir to combine. Taste for seasoning and adjust to taste. Cover and refrigerate for at least one hour and up to 4 hours to let the flavors develop. Serve in bowls or cups. Garnish with celery, parsley and shrimp if using. For an adult version, stir in a splash of vodka.

Glogg,Aeblekiers和Christmas在哥本哈根

denmark xmas 〜Tivoli Gardens,哥本哈根〜

It’s that time of year again, and like all good traditions that bear repeating, I will share my recipes for gløgg and aæbleskivers with you. This year I will experience these Danish Christmas delights first hand – I leave today for Copenhagen and one week of touring, writing and eating my way around this beautiful city and its environs, while I indulge my love for all things Nordic and my desire to share the magic of Christmas in Denmark with all of you.

Julestemning, København

You might think that Denmark is cold and dark at this time of year (it is!) but it’s also the coziest and most festive place to be during the holiday season with圣诞markets,Tivoli Gardens., and gleaming shopping streets lined with旗舰店displaying impeccable Danish design and half-timbered boutiques glowing in the dusky light. Open fires line the pedestrian walkways, warming hands and roasting chestnuts, while street carts and storefronts dole out steaming cups of gløgg and sugared æbleskivers to keep the energy up and spirits warm. You can be sure I’ll be drinking all of this in, and while I do that, I’ll share these recipes with you, so you, too, can join in the Scandinavian holiday spirit.AEBLESKIVER TF011

Danish Æbleskivers

作为煎饼,饺子甚至英语甜甜圈孔,丹麦卡尔斯基斯担任12月份整个月的待遇。虽然您可以在商店预先冻结的Aebleskives,但没有任何东西可以击败自制的自制蛋爆杆菌和柔软的纹理。为了使它们能够需要一个特殊的蛋糕泛,这是一个有6到8个圆形缩进的煎锅。铸铁是最好的。

Makes about 20.

1 1/2 cups whole milk
1 envelope dry yeast or .6 ounce fresh yeast (1 cake)
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2个大鸡蛋,分离不堪的欧式黄油
Strawberry or raspberry preserves
糖粉

Heat milk in a small saucepan until lukewarm. Remove from heat and pour into a medium bowl. Add yeast and let it dissolve.

将面粉、糖、盐和小豆蔻medium bowl. Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk. Add the wet ingredients to the flour and mix well. Beat egg whites in bowl of electric mixer until stiff. Fold into batter. Let stand one hour at room temperature.

在一次性热量的每个凹陷中融化1/2茶匙黄油。将面糊倒入每个凹口,大约2/3完全。188bet真人煮至金棕色下面,3到4分钟。使用木串,转过来,继续煮,直到金色,煮熟,3到4分钟。将æ在纸巾衬有纸巾的盘子,并用剩余的击球手重复。用糖糖和蜜饯服务æbleskivers。伴随着Gløgg。

glogg wine TasteFood

Gløgg
Serves 8 to 10
For the garnish:
1杯葡萄干
1/3 cup Cointreau or Gran Marnier
1/2 cup whole almonds (optional)
对于gløgg:
1 1/2杯葡萄酒
1杯新鲜挤压橙汁
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
2个未经处理的或有机橙子的热情,用蔬菜削皮器剃光
10丁香
2 cinnamon sticks
2瓶全身的红酒新鲜的橙色切片作为装饰
准备装饰:
将葡萄干和辛格勒结合在一个小碗中。让坐在室温下至少2小时。(葡萄干可以提前一周准备。覆盖和冷藏直到使用)。在炉子上的干锅中烤杏仁。从热量中取出热量并在大块中粗斩。
Prepare the gløgg:
结合all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Strain gløgg into glass. Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.
*Tivoli and storefront image courtesy ofVistiDenmark

Sizzling Fourth of July Grill Menu

We are wilting under the shroud of a spectacular heat wave here in the Bay area. Stifled by the temperature, nothing is moving – even the leaves are too warm to rustle. It’s so hot right now, it’s impossible to cook. In fact it’s so hot right now, it’s impossible to even write about cooking. So, let me treat you to a photo round up of a sensational summer grill menu in preparation for the fourth of July. Keep cool.

Blackberry Spritzer tf BlackBerry Spritzer和Mojitos

gazpach Beat the Heat Chunky Gazpacho

fattoush salad tastefood Fattoush沙拉

肋骨 Summer Solstice BBQ Baby Back Ribs

marinated chicken skewers tf 烤鸡串与sriracha腌料

quinoa kale slaw tf Red Quinoa and Kale Slaw

apricot brulee Caramelized Apricots on the Grill with Yogurt and Honey

Gløgg - 仔细考虑的五香葡萄酒

glogg wine TasteFood
Gløgg (Mulled Wine)

热,五香,推动葡萄酒及烈酒,gløgg is an elixir capable of warming the hardiest Viking. Throughout the month of December, this libation is a Scandinavian staple, served in cafés, doled out from street carts, and ladled into mugs at social gatherings. It’s the fortified response to the season’s cold and seemingly endless darkness, and it’s as ubiquitous as pickled herring. Most home cooks will make their own brew, either enabled by a mix or from scratch. This recipe is my version of gløgg from scratch. It avoids the cloying sweetness often found in pre-mixes, and it’s remarkably easy to prepare. You don’t have to splurge on a nice bottle of wine for this recipe, but be sure it’s something you wouldn’t mind drinking, and that it has body and heft–we’re talking Viking sustenance here, folks.

Serves 8 to 10 friends.

For the garnish:
1杯葡萄干
1/3 cup Cointreau or Gran Marnier
1/2 cup whole almonds (optional)

对于gløgg:
1 1/2杯葡萄酒
1杯新鲜挤压橙汁
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
2个未经处理的或有机橙子的热情,用蔬菜削皮器剃光, white pith removed
10丁香
2 cinnamon sticks
2瓶全身的红酒
新鲜的橙色切片作为装饰

准备装饰:
1. Combine the raisins and Cointreau in a small bowl. Let stand at room temperature for at least 2 hours.
2.在炉子上的干锅中烤面包杏仁(如果使用)。从热量中取出热量并在大块中粗斩。

Prepare the gløgg:
1. Combine all of the ingredients except the 2 bottles of red wine in a large heavy pot with a lid. Bring to a boil and then reduce the heat to medium-low and simmer, uncovered, until reduced to about 2 cups, 12 to 15 minutes.
2. Reduce the heat to low, add the red wine, and cover the pot. From this point on, do not let the gløgg come to a boil–or the alcohol will evaporate!
3. To serve, add a spoonful each of raisins and almonds (if using) to a heat-proof glass or mug. Strain the gløgg into the glass (a tea strainer works well for this). Garnish with fresh orange slices and/or a cinnamon stick and serve with a spoon for scooping up the raisins and almonds.

Masala Chai with Dates and Honey

〜Masala Chai(五香茶),约会和蜂蜜〜

The holiday season is approaching, which of course means that our lives will become more, ahem, spirited. It’s around this time of year that I usually post my gløgg recipe here at TasteFood. But before I let that genie out of the bottle, I will first offer this recipe for Masala Chai. Like gløgg, it’s warm and spiced, but instead of wine, it consists of milk and tea. As you brew it your kitchen will smell like cookies, cake and a holiday all at once. Unlike gløgg, chai has no alcohol, so you are free to imbibe as much as you wish at any time of day. So go ahead and make a pot for a late morning or afternoon pick-me-up. And don’t worry – the glogg recipe is coming.

Masala Chai with Dates and Honey

The dates impart sweetness in the tea as it steeps. If desired, add honey for added sweetness. Cows milk or a combination of almond and cows milk may be used in the tea. Serves 2 to 3.

1 1/2杯水
4 cardamon pods, crushed
6 cloves
2个Medjool日期
1肉桂棒
1寸姜根,切片
1茶匙黑胡椒
2 cups milk
1汤匙assam茶
蜜糖

结合the water, cardamom, cloves, dates, cinnamon, ginger and peppercorns in a medium sauce pan. Bring to a boil, then reduce heat. Simmer, partially covered, 10 minutes. Add milk and tea. Simmer 5 minutes. Add honey to taste if desired. Strain into warm mugs.