Tangerine season is in full swing so I spent a day in the kitchen whipping up a few new recipes to take advantage of the season. Today I’m sharing a recipe for my Sparkling Tangerine Whiskey Sours. I’m not usually a fan of whiskey but this twist on a classic has me reconsidering my position. This cocktail is refreshing, light, and perfect for Sunday Brunch. The recipe below serves 4.
1 cup good whiskey
1 cup fresh tangerine juice
1/2 cup fresh lemon juice
1 cup Prosecco
2 tbsp honey
1/3 cup water
Fresh lavender for garnish
Begin by making the simple syrup. Combine the water and honey in a small pan over low heat, simmer until the honey dissolves. Let cool. Juice the tangerines and lemon. In a pitcher or cocktail shaker combine the simple syrup, whiskey and fresh juices. Stir together and pour over glasses filled with ice. Add a splash of Prosecco and garnish with a little bit of fresh lavender. Serve and enjoy!
I’m not one for new year resolutions but I like to start the year off with a month of clean eating. I have a pretty good diet overall but January is my birthday month and the fear of getting older always encourages me to eat extra healthy and exercise. I’m also one of those people that would much rather eat really healthy and workout as little as possible. Below are 3 of my favorite healthy recipes.
I’m not much of a baker but during the holidays I like to try a new dessert recipe to bring to Christmas dinner. This year I perfected this recipe for Double Chocolate Cookie Sandwiches with ganache, adapted from the Tartine cookbook. These bad boys are not for the faint of heart. They are soft, chocolaty, gooey, mouthwateringly delicious, and best of all deceptively easy to make. Give this recipe a try and let me know how it goes.
At the end of this post I linked a couple of my favorite cookbooks with recipes I’m constantly using. They are perfect gifts for any wannabe chef in your life.
8 0z high quality bittersweet chocolate.
1/2 cup unsalted butter
1 cup +1 tbsp all-purpose flour
1/2 cup +2 tbsp cocoa powder
2tsp baking powder
1 cup +2 tbsp sugar
2 large eggs
1/2 tsp salt
1/2 cup whole milk
4 oz high quality bittersweet chocolate
1/2 cup heavy cream
1/2 cup powdered sugar
Preheat the oven to 350°F. Pour about 2 inches of water into a sauce pan and bring to a simmer. Place the chocolate into a stainless steel bowl that can sit over the pan of water. Make sure the bowl remains completely dry. Moisture will cause the chocolate to develop lumps. Melt the chocolate, stirring lightly until the chocolate melts completely. Do not burn. Remove from heat and set aside. In a bowl combine the flour, cocoa powder, and baking powder. Using a standing mixer with a paddle attachment, beat the butter until creamy. Slowly add the sugar and mix until the mixture is smooth. Add in the eggs one a time. Mix in the salt and vanilla extract. Add in the melted chocolate and beat until everything is incorporated. Next add in the milk and beat until combined. Add the flour mixture and beat on low speed until the dough is fully incorporated. It should be smooth, rich, and creamy. Butter a baking sheet. Using a spoon drop large spoonfuls of the mixture into the baking sheet. Space the spoonfuls out about an inch apart. Bake for 7 minutes. The cookies should be soft and just a little firm on top. Transfer the cookies and let them cool. If you’re making these in batches, make sure to give the dough a good mixing before each batch.
Once the cookies are done cooling, make the ganache by bringing the heavy cream to a very light boil and pouring it over the chocolate. Let stand for 2 minutes and combine until the chocolate is melted and incorporated with the cream. Assemble the sandwiches with the ganache as the filling and a sprinkle of powdered sugar on top. Serve and enjoy.
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.
2/3 cup white or yellow peach puree
1/3 cup raspberry puree
1 bottle chilled Prosecco
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.
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
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.