Tag Archives: Citrus

{ Mulled Red Wine with Amaretto }

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Last week I had the opportunity to visit London, and I was awestruck by the number of street vendors selling mulled wine and hot cider–not mention awestruck by the number of Brits consuming these boozy concoctions irregardless of the time of day! I was determined to try as many different varieties of each during my 9 day stay, and given the dominant role that alcohol plays in English society, there were plenty of opportunities for me to warm up with a cup of spiced and spiked goodness!

At Hyde Park’s Winter Wonderland, I was able to double fist German sausages and mulled wine, in between playing over priced amusement games. I took a fond liking to the sour cherry wine and the amaretto wine, but set out to replicating the latter on this snowy afternoon in the States. I used Jamie Oliver’s mulled wine recipe as the foundation for my technique, but also added the apple cider element of Ina Garten’s recipe. The amaretto was a touch of my own, inspired by the street vendors in London and the result was a fabulous, soul-warming Holiday beverage. I will be making this on the many chilly nights that are yet to come!

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{ What You’ll Need }

  • 1.5 L bottle of red wine (I used Robert Mondavi Merlot, but many prefer a dry red)
  • 2 oranges, peeled and juiced
  • 1 lemon, peeled
  • 1 cup of sugar
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 fresh bay leaves
  • 1 vanilla bean, halved lengthways
  • 3 star anise
  • 4 cups apple cider
  • Amaretto, for garnish (you can also use brandy!)

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{ What You Do }

In a stock pot over medium high heat, combine the sugar, cloves, lemon peels, bay leaves, vanilla bean, cinnamon sticks, and orange peel and juice. Add just enough red wine to cover the sugar and spice mixture and allow to boil for 4-6 minutes, until the sugar mixture is thick and syrup-like (see NOTE #1).

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Add the remaining red wine, apple cider, and star anise and reduce the heat to low. Allow the wine to heat through, but don’t let it get too hot or the alcohol will burn off. Once heated, ladle into mugs and garnish with orange wedge and splash of amaretto! (see NOTE #2)

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*NOTE #1: This step is very important as it develops the flavor of the mulled wine. You want a flavorful rich syrup, so let it reduce down. You don’t want to over-heat the wine mixture once you add the remaining wine or it will burn off all the alcohol content–and who would want that?!?!

*NOTE #2: If you have leftover mulled wine, ladle it into Mason Jars and store in refrigerator for up to 4 days or in freezer for up to 3 months. Just reheat prior to serving.

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Filed under Bars, BYOB, Cocktails, Markets, Recipes

{ Panettone Bread Pudding with Amaretto Sauce }

If I were to make a list for the culinary wonder’s of the world, Panettone bread would certainly be somewhere near the top. A sweet bread, dotted with soft raisins and candied citrus fruit peels, Panettone is best-known for it’s uncanny ability to stay fresh over great lengths of time. I always receive at least one during the Christmas holidays, but usually I don’t around to eating it before anytime before Easter. I often joke that in the event of a nuclear apocalypse, only three things would survive: Twinkies, roaches, and few ribbon-wrapped panettone loaves. Hence, hell on Earth.

Although there is no hope for making Twinkies more palatable, panettone can actually be quite delicious when used in other recipes. It makes a great base for stuffing, a flavorful bread for French toast, and of course, a delicious bread pudding! The fruity flavors of the bread naturally infuse whatever dish you are making, so you don’t have to do as much work seasoning the food. I recently decided to try this bread pudding recipe from Giada de Laurentiis because I saw that it came with a warm Amaretto sauce drizzle. It sounded over the top on Food Network, and it certainly did not disappoint!

I used about 1 1/2 pounds of cubed panettone bread, and made two bread puddings from it. I also doubled the Giada’s recipe for the Amaretto drizzle because it sounded like the best part of the dessert, and I wanted to make sure that there was enough to soak up each bite. I will post the recipe with my modifications below, but you can also view the original by clicking HERE!

Now if only a doctor could put the secret ingredient from Twinkies and panettone into my moisturizer, it might help extend the shelf-life of my face!

{ Ingredients }

For the Bread Pudding:

  • 1 ½  pounds of panettone bread, crusts trimmed, and cubed into 1″ pieces
  • 8 large eggs
  • 1 ½ cups of whipping cream
  • 2 ½  cups of whole milk
  • 1 ¼ cups sugar

For the Amaretto Sauce:

  • 1 cup whipping cream
  • 1 cup whole milk
  • 6 tablespoons sugar
  • 1/2 cup amaretto liqueur
  • 4 teaspoons cornstarch

{ To Make the Amaretto Sauce } Bring the cream, milk, and sugar to a boil in a small saucepan over medium heat, stirring frequently. In a small bowl mix the amaretto and cornstarch to combine and then whisk the into the cream mixture.

Simmer over a medium-low heat until the sauce thickens (stirring constantly), for about 2 minutes. Set aside and keep warm, if serving the same day.

NOTE: The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just warm over low heat before serving.

{ To Make the Bread Pudding } Lightly grease a 13″ x 9″ baking sheet. Arrange the cubed panettone in the dish.

In a large bowl, whisk the eggs, cream, milk, and sugar to combine.

Pour this custard mixture over the panettone cubes, using the back of a wooden spoon to press the cubes into the liquid. It is important that they are very well submerged. Allow the bread to soak for 30 minutes.

Preheat an oven to 350 degrees. Bake until the pudding puffs and it set in the center, about 45 minutes (depending on the size of the dish that you chose to use). Allow to cool slightly.

Spoon the bread pudding onto a plate and drizzle with warm amaretto sauce. Enjoy!

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Filed under Baking, Recipes

{ Dewar’s Birdie – A perfect summer cocktail! }

“The proper drinking of scotch is more than an indulgence: it is a toast to civilization, a tribute to the continuity of culture, a manifesto of man’s determination to use the resources of nature to refresh mind and body and enjoy to the full senses with which he has been endowed…”

-David Daiches,  Scottish Scholar

And to that, I reiterate the wise words of Mr. Ron Burgundy: I love scotch. Scotchy, scotch, scotch!! Here is goes down, down into my belly…

It always comes as a bit of a surprise to people when they see a young 22-year old girl drinking a glass of scotch on the rocks, but it is undoubtably my drink of choice (along with Margaritas–and I can sense your eye roll, but hey, I need to maintain some level of femininity). I’m not really sure how I acquired a taste for the spirit since my father doesn’t drink it, but I like that it doesn’t make me pass out (vodka) or become mean and bitter (gin). Of course, I also love the slight nod of respect that each male bartender gives me when I place my order. They seem to find something sexy about a girl that rejects fruity cocktails and fancy garnishes for a stronger, malted beverage that is decidedly masculine in nature.

And for years, thats exactly what scotch has been: a gentlemen’s drink. A drink closely associated with  men in their 70′s that have humidor cigar collections and wood-panelled “libraries” filled with leather bound books. And nowadays, expensive scotch is the drink choice of younger business men looking to assert their financial success by drinking 20-year-old malts, and telling everyone at the bar about it! But good scotch doesn’t have to be expensive scotch, and it doesn’t have to be a man’s only drink.

This summer, Dewar’s put out a line of innovative cocktail recipes that can help ease anyone into the delicious smoky flavor of scotch….especially women. I’ll admit that I was hesitant to try some of these recipes at first because mixing scotch with other alcohols seemed like a strange concept, but I was really pleased with the taste of this Dewar’s Birdie cocktail, which has hints of raspberry, almond, and citrus. It is defintely a feminine way to drink scotch, but I’ve seen muscle-heads sipping on Mai Tai’s by the pool before so I would’t be surprised if your man steals a couple of sips!

Here’s what you’ll need: 

  • 1 1/2 part Dewar’s White Label Scotch
  • 1/2 part Disaronno Originale Liqueur
  • 1/2 part Chambord Liqueur
  • 3/4 part fresh-squeezed lemon juice
  • 1 part ginger ale
  • Wedge of lemon or lime for garnish
  • Ice

{ To Make } Combine all ingredients, except ginger ale, in a shaker glass filled with ice and shake for 10 seconds.

Pour into a short glass filled with ice.

Top with ginger ale and lemon/lime garnish.

Enjoy immediately!

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{ Spinach Salad with Citrus Dressing and Parmesan Frico }

Spinach Salad with Citrus Dressing, Almonds, Orange Segments, and Parmesan Frico

This week has been mildly depressing for me. Not only did I graduate from the best four years of my life (aka college—my four year paid vacation), but I also turned 22 years old. Twenty-two is a miserable birthday because it is the first birthday that doesn’t come with any special privileges. On your 16th birthday you look forward to driving, on your 18th you look forward to moving out of the house and going off to college, and on your 21st birthday you look forward to drinking…legally (for a female in Miami, this means you can now get into a club without dressing like a prostitute!). But here I am, turning 22 and I find myself regressing in life; I am leaving college, moving back home, and wearing all the alcohol that I legally consumed over the past year on my hips and thighs. The only thing that I have to look forward to this year is beginning the use of anti-aging products. For some reason this just doesn’t feel like something that I want to celebrate…weird.

So instead of going out and making a big fuss at a restaurant, I decided to celebrate with a homemade BBQ here at home with my family. And oddly, it turned out to be my favorite birthday yet. There was no hype, no pressure, and no disappointment. Just good times with the people that I love the most, doing exactly what I love the most—EATNG!

Of course, I had to have my hand in the cooking and tried out a few new recipes that are certainly blog worthy. The first recipe being one of Giadas’ for Spinach Salad with Citrus Dressing and Parmesan Frico. The dressing is very light and the citrus from the orange and lemon is refreshing. It makes for a perfect summer side or appetizer salad (I would add a protein like chicken if you were to serve it as an entrée salad).

The Parmesan frico is something that I have never made before, but it was super easy and added a great salty crunch to the salad. I prefer I over croutons any day, and it looked pretty impressive aesthetically on top of the salad. Giada suggests using almond slivers in the salad, but I like the more pungent flavor of walnuts and would substitute them next time I make this recipe.

Parmesan Frico Before Baking

To make the Parmesan Frico, grate about 1 ½ cups of good Parmesan cheese on a fine grater. Preheat the oven to 375 degrees. Place teaspoon sized mounds of the cheese onto a baking sheet lined with parchment paper, about 3 inches apart from one another. Use the back of the spoon to then gently flatten the mounds into disks that are about 2-3 inches in diameter. Grate freshly ground black pepper over the tops of the cheese disks. Bake in the oven for about 8-10 minutes, or until the cheese is bubbly and golden brown on the edges. Remove from oven, let cool completely, and then peel the crisps off the parchment paper and place on top of salad.

{ Ingredients for the Citrus Vinaigrette }

  • ½ cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 2 tablespoon orange juice
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 ½ teaspoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

{ DirectionsWhisk together all ingredients in a small bowl or shake to combine in an airtight container.

Citrus Dressing

{ Ingredients for the Spinach Salad }

  • 1 package of baby spinach leaves
  • 2 oranges, peeled and cut into segments
  • 1/3 cup sliced almonds (or walnut pieces if you prefer)
  • ½ red onion, thinly sliced

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