Category Archives: Boozy

French Onion Soup

07 Tuesday Oct 2014

Posted by in Boozy, Dinner, Soup

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French Onion Soup

With the fall chill coming a little stronger every day, this hot and savory soup ought to warm you up in no time!

When slicing the onions for this recipe, slice them with the grain.  This means cutting them from pole to pole, as opposed to against the grain which would be parallel to the onion’s “equator”.  Slicing with the grain will allow the slices of onion to retain their shape better after sautéing, giving you the characteristic strips of sautéed onion in the finished soup, instead of mushy bits and pieces of onion floating throughout.  I read recently that cutting onions with the grain produces a more mellow onion flavor, whereas slicing onions against the grain brings out a stronger flavor, but don’t worry–this soup is chock full of savory onion-y flavor!


French Onion Soup
Servings:  8
Time:  2 hours

4 tbsp. butter
4 sweet onions, thinly sliced with the grain (pole to pole)
4 Spanish onions, thinly sliced with the grain (pole to pole)
1 tsp. salt
1½ tbsp. flour
1/3 cup cognac (I use Hennessey)
1/8 oz. (about 1½ tbsp.) chopped fresh thyme
3 whole bay leaves
½ tsp. freshly cracked pepper
1 tbsp. lemon juice
3 cans (each 10½ oz.) Campbell’s beef consommé
3 cans (each 10½ oz.) Campbell’s beef broth
¾ cup chicken broth
3 cups shredded Gruyère cheese
1 baguette, sliced into ½-inch thick slices

1.  Melt the butter in a Dutch oven over low heat.  Add the onions, and sprinkle them with salt.  Gently toss to coat then place a lid on the Dutch oven and allow to cook for 1½ hours over low heat, stirring every 20 or 30 minutes.

2.  (Preheat oven to 375°F.)  Sprinkle flour over the onions and toss to coat.  Add the thyme, bay leaves, fresh pepper, and lemon juice.  Gently stir.  Turn the heat up to medium and cook for another 2 minutes.

3.  Stir in the cognac, beef consommé, beef broth, and chicken broth.  Simmer for 10-15 minutes.  Meanwhile, place the sliced of baguette on a lightly greased cookie sheet.  Spray the tops of the bread with cooking spray and bake at 375°F for 5 minutes, until lightly toasted.

4.  (Set oven to broil.)  Ladle the soup into serving bowls.  Float two or three baguette slices in each bowl of soup (enough to cover the surface) and top with shredded Gruyère.  Place the bowls under the broiler until the cheese is bubbly and begins to turn golden brown, about 2 minutes.  Serve immediately.

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Chicken Saltimbocca Florentine

24 Wednesday Sep 2014

Posted by in Boozy, Dinner

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Chicken Saltimbocca Florentine

One of my favorite parts about cooking with wine is that it forces you to open a bottle that you can then enjoy as dinner is in the oven (…or with your meal if you’re the patient type!)  I love this dish paired with a nice bottle of Italian wine, such as Montepulciano, Sangiovese, or Chianti, and a side of sautéed fresh spinach with roasted garlic.  Yum!

Chicken Saltimbocca
Yield: 4 servings
Time:  15 minutes active, approximately 70 minutes total

4 chicken breasts
1 tsp. dried crushed sage
1 tsp. dried oregano
½ tsp. garlic powder
½ tsp. salt
½ tsp. pepper
8 thin slices of prosciutto (or ham)
8 slices of provolone cheese
2 handfuls of fresh spinach
40 oz. tomato sauce
½ cup red wine
¼ cup extra virgin olive oil (EVOO)
16 toothpicks

1.  Preheat the oven to 375°F.  Spread 4 tbsp. of tomato sauce into the base of a 9×13″ baking dish.  Set aside.

2.  Trim any visible fat off the chicken.  Cut each breast in half crosswise.  Pound to tenderize.*  (See bottom for note.)

3.  Lay the chicken on a flat surface, such as large cutting board.  Sprinkle with sage, oregano, garlic powder, salt, and pepper.  Top each piece of chicken with one slice of prosciutto, followed by one slice of provolone cheese.  Distribute the fresh spinach between all of the pieces of chicken.

Chicken Saltimbocca Florentine

 

 

 

 

 

4.  Next, you’ll need to roll each piece up, lengthwise.  Start at the skinny end (if one end is more narrow then the other) and work your way toward the wider end, rolling in a manner that is fairly tight and containing all of “fillings” (meat, cheese and spinach) within the roll.  Secure with two toothpicks and place in the prepared baking dish.  Repeat with all pieces of chicken.

5.  In a large measuring cup, mix together the remaining tomato sauce, red wine, and EVOO.  Pour over the rolled-up chicken.  Bake at 375°F for 45-55 minutes, until cooked through.

 

*I find the easiest and cleanest way to tenderize the chicken is to line a cutting board with plastic wrap, place the chicken down, and cover with another piece of plastic wrap.  Pound using a meat mallet or the base of an aluminum can, such as a can of black beans.  I know it’s probably not the best idea in the world to literally hammer plastic wrap into raw chicken (my graduate thesis focused on the endocrine-disrupting properties of BPA), but I figure that it’s safer then spewing salmonella all over my kitchen.  Life is full of tough decisions!

PDF to Print Recipe for Chicken Saltimbocca Florentine

Spiked Apple Pear Crisp

18 Thursday Sep 2014

Posted by in Boozy, Dessert, Fruit, Quick and Easy, Vegetarian

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Spiked Apple Pear Crisp

The flavors in this dessert scream autumn, and with crisp autumn nights right around the corner, I wanted to share this recipe with you today.  I recommend enjoying it hot from the oven with a steamy mug of apple cider or a hot toddy and bask in the glory of all the goodies that autumn brings!

I used AppleJack in this recipe, which is a uniquely American spirit similar to apple brandy.  In the spirit of a new school year recently starting, I’ll give you a brief lesson on apple brandy and how it fits into American history.  Here’s the abridged version…

Early colonists were very skeptical of water, swearing that it was the root of most illnesses.  Once apple seeds were brought to America from Europe, the colonists readily pressed the apples, creating apple juice and cider which they much preferred to water since they viewed it as safer to consume.  Soon they began to ferment the pressed apples, creating hard cider in an effort to preserve it.  A Revolutionary War soldier serving under George Washington named William Laird began to distill the hard cider into “cyder spirits” (today’s apple brandy).  Laird gave some of the spirits to Washington, and the first president fell in love with the beverage.  He requested the recipe from the New Jersey-based Laird family so he could bring the spirit to Virginia, where it gained even more popularity.

The Laird family first began making this unique beverage in 1698, and Laird & Company continues to be the only company to produce it, still in New Jersey after all these years.  The company survived Prohibition by selling other apple products such as non-alcoholic cider and applesauce.  They were also granted special permission from the government to distill apple brandy for medicinal purposes.  As soon as Prohibition ended, Laird & Company sold AppleJack commercially and continues to do so today.  It should be available in your local liquor store.

 
Spiked Apple Pear Crisp
Yield:  12 dessert servings
Time:  10 minutes active;  45 minutes total

Filling:
5 Bartlett or Bosc pears
3 Gala apples
3 Granny Smith apples
1 tbsp. brown sugar
1 tbsp. honey
¼ cup AppleJack (or apple brandy)
1 tbsp. lemon juice
1 tbsp. flour

Topping:
1 cup butter, softened to room temperature
2 cups oats
1 cup flour
½ cup sugar
1 tsp. ground ginger
1 cup brown sugar

1.  Preheat the oven to 350°F.  Lightly grease a 9×13-inch glass baking dish.

2.  Peel and core the apples and pears.  Cut into bite-sized chunks.  Place in the prepared baking dish.

3.  Whisk together the brown sugar, honey, AppleJack, and lemon juice.  Drizzle over the fruit and toss to coat.  Sprinkle 1 tbsp. of flour over the fruit mixture, mixing gently to evenly distribute.  (I stuck mine in the fridge at this point for about 2 hours to give the fruit time to soak up the AppleJack.  If you don’t have time to marinate the fruit, just continue straight on to step #4!)

4.  In a medium sized mixing bowl, combine the oats, flour, sugar, ginger and brown sugar.  Using a pastry blender, cut in the softened butter.  (Or you can work it in with your hands if you prefer.)

5.  Crumble the topping over the fruit.  Bake at 350°F for 25-35 minutes, until the top is golden brown and the juices released by the fruit are bubbling.

Serve warm with a scoop of vanilla or dulce de leche ice cream!

PDF to Print Recipe for Spiked Apple Pear Crisp

Fresh Watermelon Margaritas

22 Sunday Jun 2014

Posted by in Beverages, Boozy, Cocktails, Fruit, Vegan, Vegetarian

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Fresh Watermelon Margaritas

This is the perfect summer cocktail!!  So refreshing and light.  It sometimes gets me in trouble because it goes down so easily that I don’t realize how many I’ve had until the pitcher is gone!  Yes…I make them in bulk.  Don’t judge.  Just promise me you’ll enjoy these margaritas on a perfect summer night.

Fresh Watermelon Margaritas
Yield:  one drink
Time:  15 minutes total

¼ of a watermelon
1½ shots of tequila
½ shot of Grand Marnier or Cointreau
1 shot simple syrup (* see note at bottom on how to make it)

1.  Cut a quarter of a watermelon into cubes.  Purée in a blender until liquefied.  Set a fine mesh strainer over a bowl or measuring cup.  Pour through the strainer to filter out the pulp.  Measure out 5 shots of the watermelon juice into a cocktail shaker.  (Save the remaining watermelon juice for future cocktails!)

2.  Pour the tequila, Grand Marnier, and simple syrup into the cocktail shaker.  Pack shaker with ice cubes.  Shake, then strain into a glass.  Enjoy!!

* How to make simple syrup:  Pour two cups of water and two cups of sugar into a medium saucepan.  Bring to a low boil, stirring occasionally.  Allow to boil lightly for 2-3 minutes.  Once all of the sugar has melted, remove pan from heat and allow to cool.  Store covered in a glass container in the refrigerator for up to one month.

Fresh Watermelon Margaritas

<–  Photo proof that I make these Fresh Watermelon Margaritas in bulk!  Although I love this photo because without perspective, this actually looks like a normal sized mason jar, and not the gigantic beast that it really is!

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Mint Julep Cupcakes

30 Wednesday Apr 2014

Posted by in Boozy, Dessert, Holiday

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Mint Julep Cupcake

In honor of the upcoming Kentucky Derby, I bring you this festive recipe for Mint Julep Cupcakes!!  I had never really celebrated the Derby prior to last year when my husband and I attended a party hosted by our friends.  The party was a benefit for Boston Cares, complete with door prizes (a trip to Aruba and tickets to a Red Sox game to name a few), tons of great silent auction items to bid on, and of course placing fast-paced bets on the horses as an auctioneer announced the celebrities of the day!  We had an absolute blast celebrating in our seersucker and huge fancy hats…all the while sipping on mint juleps.  With the event approaching this year, I pulled out my craft supplies and began decorating my oversized, floppy white beach hat with ribbons, bows, feathers, and glitter.  And then I got thirsty for a mint julep…cupcake!  I devised this recipe and boy is it a winner!  The cake is super moist and has a fabulous hint of honey thanks to the Jack Daniels Tennessee Honey.  You may want to make a batch of these to celebrate the Kentucky Derby this weekend.  Enjoy one as you cheer on the winning horse!

Mint Julep Cupcakes
Yield:  about 12 cupcakes (or 40 mini cupcakes)
Time:  40 minutes active;  60 minutes total

Bourbon Cupcakes:
1½ cups flour
2 tsp. baking powder
½ tsp. salt
½ cup (1 stick) butter, softened to room temperature
½ cup sugar
½ cup brown sugar
1½ tsp. vanilla extract
2 eggs, beaten
1/3 cup Jack Daniels Tennessee Honey (or Wild Turkey American Honey)
1½ cups skim milk
1 large sprig of fresh mint (roughly 15-20 leaves), rinsed thoroughly

Mint-Bourbon Frosting:
½ cup (1 stick) butter, softened to room temperature
4 to 4½ cups confectioner’s sugar
½ tsp. vanilla bean paste (or vanilla extract)
2-3 drops of pure mint extract
2 tbsp. Jack Daniels Tennessee Honey (or Wild Turkey American Honey)
¼ cup of mint-infused milk (see step 1 of cupcake recipe)
fresh mint leaves, for garnishing

1.  Place the milk and mint sprig into a medium sized saucepan.  Simmer over medium heat for 20 minutes, stirring occasionally.  This will infuse the milk with the flavor of the mint.  Set aside and allow to cool.  (Note:  This step can be done a day or two in advance.  Store the mint-infused milk in the refrigerator.)  [You will need use 1/3 of a cup of this infused milk for the cupcakes and another ¼ cup for the frosting.  Enjoy any leftovers!  It’s a great base for hot chocolate!]

2.  Preheat the oven to 350ºF.  Line cupcake pans with liners (12 wells for regular sized cupcakes or roughly 40 wells for mini cupcakes).

3.  In a medium mixing bowl, combine the flour, baking powder, and salt.  Set aside.

4.  In a large mixing bowl, cream together the butter and both sugars.  Add the vanilla and eggs.  Slowly drizzle in the bourbon.  Whisk together.  Add 1/3 of a cup of the mint-infused milk.  Mix thoroughly to combine all wet ingredients.

5.  Pour dry ingredients into wet ingredients.  Whisk to break up any lumps.

6.  Fill prepared cupcake wells ¾ full with batter.  Lightly tap the pans to release any trapped air bubbles.  Bake at 350°F for 11-12 minutes for mini cupcakes or 17-18 minutes for regular sized cupcakes, until a toothpick inserted in the center of the cupcake comes out clean.  Cool completely before frosting.

7.  To make the frosting, beat the butter until light and fluffy.  Add 3 cups of confectioner’s sugar, vanilla, mint extract, and bourbon.  Slowly drizzle in mint-infused milk.  Slowly add 1 cup of additional confectioner’s sugar.  Beat together.  Add up to ½ cup more of confectioner’s sugar until desired consistency is achieved.  Frost cupcakes and garnish with fresh mint leaves!

PDF to Print Recipe for Mint Julep Cupcakes

Mint Julep Cupcake

 

 

 

 

 

 

 

 

If this gets you in the mood to drink a classic mint julep, go right ahead!  For your convenience, here’s the recipe for the classic Kentucky Derby cocktail:

Classic Mint Julep
yield:  1 cocktail

6-8 mint leaves (plus a few more for garnish)
½ oz. simple syrup
2½ oz. bourbon
4 ice cubes

Muddle together the mint leaves and simple syrup in a double old-fashioned glass.  (Muddle well to release the oils and aroma from the mint.)  Top with bourbon.  Gently stir.  Drop in ice cubes and garnish with a few fresh mint leaves.