Blackberry Margaritas

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Blackberry Margaritas

Happy Friday! I don’t know if it’s just me – or, has it been an especially long week for everyone? I thought nothing would be better to close out the week than a good cocktail! And, what better way to round out this week of blackberry posts than blackberry margarita? You guys know me, I always reach for the tequila first.

Thankfully, so does Shawnda – I don’t know there there is a fruit left under the sun that she hasn’t turned into a delicious margarita. Nothing but goodness in this glass – homemade margarita mix, tequila, triple sec, and blackberry  puree. I went ahead and put it through a fine mesh strainer, but I think they’d be fun to muddle right in the glass too. A blackberry mojito may or may not be in the works already…

Blackberry Margaritas

For the blackberry puree:
6 oz blackberries
1 Tbsp sugar
1 Tbsp water

For the cocktails:
blackberry puree
9 oz lime juice
9 oz water
1/2 cup sugar
3 oz orange liqueur
6 oz tequila
lime wedges, for garnish

To make the puree, add berries, sugar, and water to a blender or food processor and puree for 1 minute.

Combine 1/2 cup sugar and 1 cup water in a small saucepan and heat until sugar is dissolved completely.

Add puree, simple syrup, lime juice, orange liquer, and tequila in a small pitcher or carafe.

Stir well to combine, and serve over ice with a wedge of lime. I usually don’t rim my glass, if I do I usually go with sugar instead of salt.

Source: adapted from Confections of a Foodie Bride

Strawberry Wine Coolers

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Strawberry Wine Coolers

Well, it’s a beautiful Friday morning here in Charleston. To celebrate the first day of the Charleston Wine & Food Festival, I wanted to share something with you guys from 2 of my favorite chefs and cookbook authors, The Lee Brothers, who just so happen to be from Charleston. Their new cookbook is actually being released this weekend at the festival, and I can’t wait to get my hands on a copy – I treasure their other two so much. They are some of my most used cookbooks in my kitchen!

These strawberry wine coolers are from their second cookbook. I remember the days of “scoring” some wine coolers when I was about 15. And, ugh – they were so horrible. These are nothing like them! Fresh fruit, crisp white wine – how could you not win? I used my strawberry vodka that I infused at home, and I loved the additional punch of strawberry that it brought with it. These are perfect for a party, or just to make a carafe of on a weekend and enjoy by yourself! Love them, and I’m looking forward to trying it with other fruits as they come into season as well!

Strawberry Wine Coolers

1 pound fresh strawberries, rinsed and hulled
2 ounces vodka
generous pinch of kosher salt
2 750-mL bottles off-dry white wine, such as a Reisling, chilled

Reserve 6 strawberries for garnish, and combine the rest in a blender with the vodka, salt, and 2 scant cups of the wine.

Puree on the highest setting for about 1 minute, or until the mixture is frothy and smooth.

Strain the puree through a fine-mesh seive  into a pitcher (and eat the pulp!), pressing the solids to extract as much liquid as possible.

Cover with plastic wrap and refrigerate at least 1-2 hours.

To serve, fill wine glasses with ice, and divide the mixture among them, filling each glass about half-full.  Top with remaining white wine, and stir.  Garnish with the reserved strawberries, and serve.

Source: Simple, Fresh, Southern by Matt and Tedd Lee

Pomegranate Martinis

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Pomegranate Martinis

Today I’ve been busy in my kitchen preparing a New Year’s Eve feast for our little family tonight. But, I did want to take a quick minute to share a fun cocktail to celebrate with tonight!

We spend New Year’s Eve at home every year. We used to be big party people, but now in my mind there is nothing better than staying home with my boys, having a few cocktails, and waiting for the ball to drop.

Chances are you have most of what you need in your liquor cabinet already to make these, and they’re perfect for New Year’s Eve. I love the vivid hue, it’s just so festive! I hope that everyone has a happy & safe New Years Eve, full of fun and laughter. Here’s to a fabulous 2013!

Pomegranate Martinis

3 ounces pomegranate juice
2 ounces citrus-infused vodka
1 ounce Grand Marnier or Cointreau
lemon slices, for garnish
ice

Combine ice, as well as other ingredients in cocktail shaker. Shake for 30 seconds. Strain into chilled martini glass and garnish with lemon wedge.

Rum Balls

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Rum Balls

I have it on good authority that while Santa enjoys all cookies left for him on Christmas Eve, rum balls are his definitive favorite. This recipe is from one of my oldest girlfriends, who incidentally is named Noelle. She brought these to a Christmas party we  hosted a few years ago, and everyone just loved them. So, she gave me the recipe and I’ve had them on my “to-bake” cookie list every year since.

They’re super easy to throw together – using only melted chocolate, crushed vanilla wafers, and rum essentially. Make sure you use good brick chocolate – not the chips. I’ve been stocking up on the “Pound Plus” bars from Trader Joe’s when I’m in the big city, and I can’t rave enough about them. Great chocolate for a great price! And, good brown rum is important too. I used Cruzan, but I think spiced rum (Captain, anyone?) might just be my favorite.

I hope everyone is ready for this evening, and Christmas Day tomorrow. I know I’ve had a hard time getting into the Christmas spirit this year, but I think I’m finally coming around. Was baking, candy making, and enjoying Christmas music all weekend long. And the boys, oh – they are so excited! We’re looking forward to a nice dinner, baths & Christmas PJ’s, then putting baby Jesus in the manger and leaving our cookies for Santa before going to bed. I’ve always felt Christmas Eve is such a magical time – full of hope and wonder. I’m so glad that I still feel that way today. I’m pretty sure that having this crew to celebrate with makes it all the more easier.

familypic

I’ll definitely be leaving a couple of these babies out for the big man himself tonight, and carrots for Rudolph of course. Merry Christmas everyone, I hope you all have a wonderful holiday!

Rum Balls

1 box vanilla wafers, crushed in a food processor
6 oz semis sweet chocolate
1/2 cup firmly packed light brown sugar
1/4 light corn syrup
2/3 cup rum
pinch of salt
2 cups pecans lightly toasted
1/2 cup confectioner sugar (for rolling)

Melt the chocolate in a double boiler over barely simmering water. In a large bowl combine brown sugar, corn syrup, bourbon and salt. Add melted chocolate, crushed vanilla wafers and half the pecans. Mix to combine.

Spread the remaining pecans in a shallow container or plate for rolling. Do the same for the confectioner sugar.

shape dough into 1 inch balls and roll into nuts or sugar. refrigerate for 24 hours before serving to blend flavors.

Will keep in the refrigerator for 2 weeks, or they can be frozen.

Source: my family friend Noelle