Brandy Brandied Fruit for a Party! - 52 Drinks for the Home

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Here's a quicky little recipe perfect for Holiday parties.

The fruit soaks up a sweetener (simple Syrup), plus the hint of Brandy.

Sweet fruit, a little booze... Sounds like a party to me!  Makes a great little appetizer, doubles as a drink and can even be served as a dessert.

Enjoy indeed!


Keep scrolling down for this easy to follow recipe...

 OK... here's what I did...

Brandy Brandied
Fruit for a Party!

Ingredients

• 1 Cups Sugar
• 1 Cups Water
• 1 Cups Cherry Brandy
• 2 Cups Sliced Strawberries
• 1 Cup Blueberries
• 1 Cup Blackberries
• 2 Thai Chili Peppers (can substitute Jalapeno for less spicy version)

Cooking Directions

1. First, make a simple syrup, combine the water and sugar over medium heat. Stir continuously until the water becomes clear and the sugar has been absorbed. Allow to cool to room temperature.
2. In a large bowl, combine the simple sugar and all other ingredients. Stir to mix.
3. Cover and Refrigerate overnight for the flavors to mix and mingle.
4. Serve chilled and ENJOY!

Overnight Limoncello (REALLY, OVERNIGHT!!!) 52 Grilling Time Secret Extras

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Oh MY!!!

Limoncello is one of those legendary drinks, served on the Italian coast at sunset as you ponder your day, anticipate your evening meal or just relax... Italian style.

In my home, a jar of Limoncello just may pop out of my freezer as an aperitif while I am "resting" a brisket just before slicing to set the mode for a great fun backyard BBQ.  Just  a little bit of Tuscany in my back yard!

In the past, it would take 6-8 weeks to make a jar of moonshine Limoncello.  Using this overnight method I can make a jar in about as much time as it takes to slow smoke that brisket!  And best of all, the difference in taste is very minimal.

On a basic level, Limoncello is a sweet infused lemon vodka.  Beautiful light lemon color, sweet with just a smidgen of liqueur flavoring.  This is deceiving in it's alcohol content, meant to be sipped and savored.  Serve a shot at a time... An 8 ounce glass will leave your guests a bit too over served.

This recipe came from a new book I was asked to review... Infuse: Oil, Spirit, Water by Eric Prum and Josh Williams.  If you follow the link (click the blue letters) you will be able to see a few pages of the book in Amazon.com.  BEAUTIFUL photos, very easy to follow instructions and truely inspirational ideas.

I also infused a couple of the oils as suggested... Chili oil to make a white pizza POP, Basil oil to accent the Earthy natural flavors of a tomato and mozzarella Caprese Salad and a Garlic Thyme infused oil to flavor a thick juicy Tri-Tip steak/roast.  Everything was just as easy as could be to make and added a lot to the meal!

The book and the Limoncello get 5 star review from me.  Easy, beautiful presentation and a valued asset to my growing library of inspirational cookbooks... SO many ideas, so little time!

OK... Here's what I did...

Overnight Limoncello

Ingredients

• 2 Cups Vodka (I used Lemon Vodka)
• 2 Cups Simple Syrup (see recipe for instructions to make your own... You need 2 Cups Water and 2 Cups Sugar)
• 4 Medium Lemons, scrubbed and cut into 1/4 inch slices
• 2 Pint Size Mason Jars

Cooking Directions

1. First, make the simple syrup, in a medium size sauce pan warm over low heat 2 cups water with 2 cups sugar. Stir every minute or two. Do not allow the pan to simmer, simply heat until the liquid is clear and the sugar has been absorbed into the sugar, about 5 minutes. Remove from heat and allow to cool for an hour.
2. Add the vodka to the syrup and stir to mix.
3. In sterilized Mason jars, add the slices of lemon, leaving an inch clearance from the top.
4. Seal the jars and shake. Let infuse at room temperature for 12 hours (I actually waited 24 hours).
5. If serving within a day or two, keep the lemons in the jars for a dramatic presentation, store in the freezer for a few hours for chilled serving (highly recommended on a warm summer evening). If storing for more than a few days, strain through cheesecloth and discard the lemons. Keep a jar in the freezer for several months, the alcohol in the vodka will prevent the liquid from freezing.
6. Serve over ice in a rocks glass and enjoy!

"I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!"

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Florida Hurricane - New Orleans Mardi Gras Cocktail - 52 Grilling Time Secret Extras

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Alright, let's address the pink elephant in the room... This is a wimpy version of the classic New Orleans drink.  I am old as dirt, and about as opinionated about things as an old as dirt guy deserves to be.  In my youth I could slam down a Hurricane made with 151 Rum, Grand Marnier, More rum, and more and more.  I have seen recipes (and drank 'em) with up to 7 ounces of booze in a glass.  If you are headed to New Orleans and want to experience that... Do it.  Just for me and my guests, I prefer not to end up puking in the bushes.  A real authentic New Orleans Hurricane has a reputation... and it deserves it.

Now, these on the other hand are refreshing.  Just enough booze to make a party festive.

So instead of 7 ounces of booze... only 2.  And even that can be cut in half if you like or simply left out and make virgin versions.

Yeap, it's a wimpy drink.  But certainly tasty and festive.  And I LIKE 'EM!

Life in the Cul-de-Sac.

One other change, I prefer Orange Juice instead of the more traditional Passion Fruit juice.  Easier and cheaper to find, and for me, just makes a tastier drink.  So the "Florida" in the name Florida Hurricane could either mean Florida Orange Juice... Or it could mean the other well known Florida tradition of Florida Seniors and their feisty attitude about knowing and liking what they like.

I make these a lot and I LIKE 'EM!

OK... Here's what I did...

Florida Hurricane

Ingredients

• 1 OZ Coconut Rum
• 1 OZ Dark Rum
• 1 Cup Orange Juice (can substitute Passion Fruit Juice)
• 1 OZ Lime Juice
• 1 OZ Grenadine
• Splash Maraschino Cherry Juice (Can substitute 1 OZ Honey)
• Be creative with Garnishes... Maraschino Cherries, Pineapple Chunks, Orange Slices, even Mangoes and Papayas

Cooking Directions

1. I like to make pitchers of these, simply multiply the ingredients by 8 and stir to mix.
2. For a single cocktail, combine all liquid ingredients in a shaker glass with a generous amount of ice.
3. Shake like heck.
4. Pour into a Hurricane or Tulip glass with ice.
5. Garnish with a long skewer with plenty of Fruit... Especially the Cherries. Love the Cherries.
6. If serving a pitcher, have several skewers of fruit ready, along with glasses filled with ice.
7. And ENJOY

Fat Tuesday is coming, followed by Ash Wednesday... Better enjoy a Florida Hurricane now!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Honey Saz... Sazerac Cocktail - Official Drink of New Orleans for Mardi Gras

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Mardi Gras is upon us!

But you better hurry... Fat Tuesday, beginning of lent and the end of the party (for awhile anyways) is less than 2 weeks away.

Time to start a New Orleans themed dinner party with the official drink of New orleans (by law, in 2008 the Louisiana Legislature named the Sazerac the official Cocktail of New Orleans)!

 ABSINTHE, the secret ingredient!

I will leave tales of the Green Fairy (Absinthe) for fans of Baltimore to tell (just cause I predict Baltimore to win, I will be rooting for New Orleans). But the quick version...

The legendary drink potentially caused hallucinations (Ernest Hemingway once described, "walking on legs of tulips" after a night of drinking Absinthe). Baltimore's second most famous resident (Babe Ruth would be the most famous), Edgar Allen Poe drank himself to death on this drink. Unfortunately (or fortunately), the formula for making true Absinthe (from the 1800's) is no longer available in the United States. But, the Absinthe that is sold in the states does make a terrific ingredient in the Sazerac Cocktail. if you have been reading my blog for a few weeks, I make no secret of my love of ALL things Cajun and for the city of New Orleans! The Sazerac was first created in New Orleans in the 1830's. Some argue (they would be wrong, but they do argue) that the sazerac was the very first cocktail ever created (it was among the first). No trip to New Orleans, no Super Bowl (with the Saints playing) party, nor even Mardi Gras party would be complete without a sazerac cocktail.

"Hurricanes are for tourists.
Sazeracs are for natives."

Here's the current version of the historically correct recipe...

1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
1 teaspoon of simple syrup (or 1 sugar cube)
4 dashes Peychaud's bitters
1 small dash, a scant drop, of Angostura bitters
2 ounces rye whiskey.
Strip of lemon peel

Combine all ingredients in a shaker glass with ice.  Shake like heck and drain into a highball glass.  Straight up, no ice.

I have been known to drink one or two of these in my day. In fact, during a recent trip to New Orleans, I did my best to single-handily rebuild New Orleans, one sazerac at a time. (click HERE to read of my 8 sazeracs during that trip). While I very much enjoy the classic recipe above, I have made just a couple of small changes to make an all new version which I find a bit smoother (especially if you are trying to get non whiskey drinkers to give this a shot).


..........

So, here's my slightly altered version of the drink... For me, I prefer one of these..

The Honey Saz....

1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
1 teaspoon Honey
4 dashes Peychaud's bitters 
1 small dash, a scant drop, of Angostura bitters
2 ounces rye whiskey. 
Strip of lemon peel

Combine all ingredients in a shaker glass with ice.  Shake like heck and drain with the ice into a highball glass. 

In place of the simple syrup, I add a teaspoon of honey. This needs to be mixed very well (Shaken like heck) so that it is all absorbed into the whiskey.

The drink is also meant to be served chilled and up (no ice). I enjoy the romance of clinking ice cubes, so I do serve it on the rocks. I am fortunate enough to have an ice maker that makes larger ice cubes. If you are using crushed ice (don't, but if you do), store your rocks size glasses in the freezer prior to serving, and shake and strain the liquor quickly in a cocktail shaker. the longer you shake, the more the ice will melt and water down the drink. Strain into the fresh from the freezer glass and the drink will stay cold for about 15 minutes. If you take more than fifteen minutes to drink this, do not serve over ice (no matter how big and cold the cubes). Better to have a warm sazerac than a watered down sazerac.

Fat Tuesday is coming, followed by Ash Wednesday... Better enjoy a Honey Saz now!