Depending on what part of the world you live in temperatures are definitely on the rise this week. Here in Southern California we are seeing 80’s and 90’s! In honor of all these high temps I thought I would bring you a round up of some really great ways to cool down! Not to mention that with all the work we put in getting our store off the ground we are in desperate need of a cocktail! (if you haven’t visit our store yet click by! The link is in the side bar!) In the mean time look into whippin up and freezing out one of these great beverages! Continue reading
Nothing could be simpler or easier than infusing vodka & nothing says Spring in my opinion, more than cool cocktails made with fresh ingredients. Well, maybe fresh flowers or green grass and bunnies express Spring more. For me personally I like fruity cocktails. Then again, fruity cocktails say Spring, Summer, Winter and Fall since I live in Sunny Southern California, but, I digress. Continue reading
I was planning on doing a DIY round-up for St Patrick’s Day. I searched and I searched but I didn’t like anything I found. The more I looked the worse things got. Maybe it’s just because I’m not a big fan of green. But, then I realized there is one thing that comes in green that I love. Cocktails!! Continue reading
I love to take a classic and just mix it up a bit. How do you take a classic comfort food and make it just a bit more elegant? Truffle Oil. Just a dash, makes this rich creamy soup a little more decadent. Measurements are approximate, because I think soups happen kind of naturally. Not enough liquid add more, want more potatoes then add a few. Who am I to rain on your parade.
4 Large potatoes thinly sliced
3 Leeks thinly sliced
2 Cloves of garlic minced
1 shallot finely chopped
1/2 of a medium onion finely chopped
2 cups chicken broth
4 cups milk
1/4 cup butter
1 tablespoon flour
1 tablespoon truffle Oil
1 teaspoon course salt
Cracked pepper to your taste
In a large pot melt your butter then add leeks, onion, shallots and garlic. Sautee all this till leeks are bright green and tender (approximately 3 min).
Add a tablespoon of flour to make a roux and cook till bubbly (approximately 1 min). Wisk in chicken broth and add potatoes and truffle oil and I usually add about ten turns of my pepper grinder and ten of my salt grinder.
Cook for 30 min. or until potatoes are soft. Remove from heat, add in milk and place mixture in the pitcher of your blender or food processor and blend until creamy and smooth.
At this point I think we all know of my OBSESSION with Limoncello (click the link to see the recipe we use to make our own). For todays issue of Cocktails and frock-tails we found a perfect cocktail to make with our favorite liquor and paired it with a sunny dress from Shabby Apple.
Limoncello Sparkle from Imbibe
1 oz. limoncello (see our limoncello how-to)
1/2 oz. Cointreau
Champagne or other sparkling wine
Tools: shaker, strainer
Garnish: lemon twist
Combine limoncello and Cointreau in a shaker with ice cubes. Shake moderately and strain into a chilled glass. Top with Champagne and garnish.