Category Archives: Sunday Bites

Every winter I  create a signature cocktail to serve throughout the holidays. This year I’m making Pink Bellinis made with fresh peaches and raspberries. This cocktail is perfect for serving at a holiday brunch or as a welcome drink at a dinner party.

Ingredients:

2/3 cup white or yellow peach puree
1/3 cup raspberry puree
1 bottle chilled Prosecco

Directions: 

Start by peeling the peaches and removing the pits. Puree in a blender until smooth. Next puree the raspberries. Strain both purees, combine in a bowl and chill. When you’re ready to serve simply spoon 2 teaspoons of puree into each glass and top with Prosecco.

Today I’m sharing my mom’s fool proof turkey recipe. I’ve watched her make this recipe every year for over 15 years. Roasting a giant turkey can seem intimidating but with the right recipe it’s actually easier than it seems. This is a French take on roasted turkey with Herbs de Provence, citrus, and fresh herbs providing the aromatic flavor. This was actually my very first time making this recipe without my mom. It turned out moist and full of flavor. If any of you decide to try out this recipe I’d love to hear how it goes.  Hope you enjoy your time with your family this coming week and be sure to check back for my best of Black Friday deals.

Ingredients:

1 turkey 13 to 15 pounds

2 oranges quartered

1 onion quartered

1 lemon quartered

6 sprigs Rosemary, divided

6 sprig sage, divided

6 sprigs oregano, divided

8 tablespoons (1 stick) unsalted butter at room temperature, divided

2 tablespoons herbs to Provence

1 tablespoon olive oil

1 1/2 teaspoons salt 1 1/2 teaspoons pepper

4 cups low-sodium chicken broth

Directions:

Heat oven to 400°F. Insert the orange, onion, lemon, and two sprigs each rosemary, sage and oregano into the cavity of your turkey.  Tie the legs together with kitchen string. In small bowl combine 1 stick of butter, herbs de Provence, olive oil, salt and pepper. Spread half the mixture under the turkey skin and the remainder over the breast, thighs, and wings. Place in roasting pan and cover with foil. Roast for 20 minutes. Add 3 cups of broth and the remaining herb sprigs and orange quarters.  Roast 40 minutes. Reduce oven to 350°F, remove foil. Add 1 cup of broth and return to oven for another 2 1/2 to 3 hours or until instant-read thermometer reads 175°F.  Baste the turkey with your broth every 30 minutes or so. Remove from pan.  Let’s stand 30 minutes before carving.  Serve and enjoy.

I’m super excited for today’s post because it’s Halloween themed! This is the perfect drink to serve for a party or while passing out candy to trick or treaters. It’s wickedly tasty and appropriately playful. The only tricky part of this is the dry ice. I was worried it would be difficult to find but in fact I found it at the second liquor store I called. PLEASE be advised that you cannot use bare hands to touch the dry ice and you cannot drink it until it melts. Use tongs to drop in small chunks for the smokey effect. Wait for the dry ice to melt completely before drinking. It will chill the cocktail and give it a gentle fizz.

Ingredients:

8oz. Gin

 2oz Simple syrup

 4oz.Pomegranate juice

Dry Ice

Sugar for the rim

Serves 4

Directions:

Start by creating the sugar rims. Dip each glass into water and then into sugar spread on a plate. Combine the gin, pomegranate juice, and simple syrup in a tumbler filled with ice. Shake well and strain into glasses. Using tongs or a spoon drop small bit of dry ice into the glasses.

Enjoy the effect and serve.

As I’ve gotten older entertaining in the fall and winter has become one of my favorite pastimes. Since it doesn’t rain too much in the golden state, whenever there is even a drizzle the entire city shuts down. Nobody knows what to do with themselves, and getting dressed to go out in the rain is not in an Angeleno’s skill set. Because of all this my friends and I have developed a tradition of taking turns hosting wine night. We sit around catching up while delighting in small bites and perhaps a touch too much wine. One of my favorite new recipes that will surely be featured in an upcoming wine night is this sweet and savory take on bruschetta. It’s made with goat cheese (you can use ricotta if you don’t like goat cheese), roasted grapes, and candied walnuts. I adapted the recipe from a Venetian cookbook I purchased after our time in Italy this summer. You can find the recipe below. Happy Sunday.

Ingredients :

Baguette

Red seedless grapes

Candied walnuts

Fresh thyme

Goat Cheese

Directions :

Preheat the oven to 350F. Place grapes and a handful of fresh thyme leaves on a baking sheet, sprinkle with salt and pepper, drizzle with olive oil, mix together and roast in the oven for 10-15 minutes. Slice the walnuts in half, arrange on another oven tray, pop into the oven along side the grapes for 5-8 minutes. Drizzle slices of baguette with olive oil and toast in the oven or broiler. Once all of the components are cooked and ready, let everything cool off. To assemble, crumble the goat cheese onto the toast, top with grapes, walnuts, and the crispy roasted thyme leaves. Serve warm or at room temp. Tip: If your grapes are too big, cut them in half.

Give the recipe a try and let me know what you think. xo

Last Sunday I shared a fall inspired table scape I created and mentioned my tried and true tricks for pulling off dinner parties in a pinch. Today I’m sharing my two favorite side dish recipes,  blistered fingerling potatoes and honey roasted carrots. Give them a try and let me know what you think.

Have a great Sunday. xo

Ingredients : For Potatoes

Fingerling Potatoes

Fresh Sage

Olive Oil

Directions 

Heat oven to 400F. In a cast iron skillet (a metal baking sheet can work too) combine potatoes, a large handful of fresh sage leaves, and a generous drizzle of olive oil. Salt and pepper. Cook for 20-25 minutes or until the potatoes are starting to blister on the outside and are cooked through all the way. The sage should be light crispy little chips. Serve hot.

 

Ingredients : For Carrots

Carrots

Honey

Olive Oil

Directions

Preheat oven to 350F. Generously coat the carrots in honey and olive oil. Salt and pepper. Roast for 15-20 minutes or until carrots are soft.