Raspberry Brut Ice Cream Float

Hello…it’s midweek my fine folks, and it’s better than just a good day. Here comes an assault on your senses. It’s berry season and I’m punching you up with a sweet treat. This is a fabulous dessert…or I mean…it’s fantastic for brunch as well…this Sunday we’re celebrating my bro’s b’day, and I’ve already placed the special order, Booyah!

1/2 cup raspberries, plus more for garnish
2 Tbs sugar
4 large scoops vanilla ice cream, softened a few minutes
1/4 cup raspberry liqueur
Rose brut champagne

In blender, purée raspberries and sugar.
Pour in glass.
Rinse blender.
Add ice cream to blender.
Purée until smooth.
Place ice cream in 2 short glasses.
Pour liqueur over ice cream.
Pour raspberry purée over ice cream.
Top up with champagne.
Serve with a straw.

Home Made Dark and Stormy

It may have been dark and stormy drizzly here in Kennebunkport yesterday, but our spirits were anything but damp. Notnerb, Zus, and I made gnocchi with White Barn Inn Chef, played Farkle (rolling straights), and dined at the lively Old Vines Wine Bar with the Don. Thanks babe for treating us to all of this fun!

But I ran off subject a bit…the Dark and Stormy Cocktail…The story began in Bermuda in 1806, when John Gosling managed to come ashore after three months at sea fighting the Bermuda Triangle. He settled on the island and later began producing rum. He paired his dark rum with ginger beer and the Dark ‘n’ Stormy was born! Visiting ships carried the recipe home with them, spreading it world wide, and right into my kitchen as well. So, here’s how you create this cocktail at home! Simple and Delicious!

5 oz Ginger Beer (I prefer Reeds)
2 oz Dark Rum
2 Lime wedges
Fresh mint

Fill cocktail glass with ice (I prefer crushed).
Squeeze one lime wedge in glass.
Pour in ginger beer.
Top up with rum, so that it floats on top.
Garnish with lime wedge and mint.

Every Day/Evening Sangria

Our family has always enjoyed the properties of a single, simple glass of Sangria, especially following a L.O.N.G. day of walking streets, touring museums, scouring markets, and absorbing culture in a distant city…or simply picking up the 5 year olds for the week right here in ENC (Eastern North Carolina)! The top pics below are from a treasured Thanksgiving holiday in London, on a quiet little street in Brenton’s neighborhood, when she was there and studying at Sotheby’s. Dare I say a magical adventure. The London version is a white wine Sangria, and my recipe is for a delightful red wine Sangria. Cheers!

2 oranges, sliced
2 lemons, sliced
2 Tbs superfine sugar
2 (1/5th size ) bottles red wine
2/3 cup Grand Marnier
1 red apple, cored and sliced into thin wedges
Club soda to top up

Place half orange and lemon slices in large pitcher.
Sprinkle with sugar.
Leave to commingle flavors 15 minutes.
Add wine and Grand Marnier.
Refrigerate 1 hour or more.
When ready to serve, add apple slices, remaining orange and lemon slices.
Add ice to tall glasses and pour over.
Top up with small bit of club soda.

Rosemary Cashews, revisited

©PEGhardee

Monday is here; so let’s think about this! I try to begin each week and each day with a bucket full of patience and energy. But by 4 pm my bucket is running a bit low! To back up a moment, actually 7 years…TheDon and I found ourselves at the Ritz, Amelia Island; and each night the bartenders rotated the one in charge of taking care of the nuts…I know, I know…you’re thinking the human nuts, but this time it was literally nuts. These were a fav and we snagged the recipe. Like they say, “If it’s worth doing, it’s worth doing right”! Bucket empty? Grab a glass of cold iced tea and a palmful of nuts to refill. Try It; You May Just Like It! Have a Happy, Nutty Week!

1 lb unsalted roasted cashews
2 Tbs minced fresh rosemary
1/2 t cayenne pepper
2 t light brown sugar
1 Tbs salted butter, melted

Preheat oven to 350º.
Spread cashews on baking pan.
Toast 5 minutes, until warm.
In large bowl, combine all other ingredients.
Stir in cashews and toss to coat.
Return nuts to pan and heat 5 minutes.
Transfer to wax paper to cool until the rosemary mixture dries on the cashews.

Vegetarian Mini Enchilada

Stomp.jpg

I “Stomp”ed around Chicago with td (my husband of 41+ years!) and some friends for a few days just before the 2017 New Year. We happily played the usual suspects tourists…

beanposed with The Bean (formal name “Cloud Gate”) created and installed in 2006 by the amazing Anish Kapoor,

peg-heather-buddy

hung out with blues great, Buddy Guy, 2012 Kennedy Center Honor Recipient (please watch this video with Morgan Freeman presenting Mr. Guy with the Honor), seized this magical photo op with him at his club, Buddy Guy’s Legends), bavettesand hopped from one fantastic restaurant and hotel bar to the next. No lack there, my friends! BONUS, we enjoyed dinner one night with James Beard Award winning chef Rick Bayless at Frontera Grill. I mean, we just couldn’t even decide what to order; it all was so tempting…so we began with hand crafted margaritas. I was so inspired with our dinner, that I flew home and waked up my own kitchen, and prepared this concoction. So…take this little jewel to the bank and thank Rick B. and Peg all the way! And PtotheS…

Be Sociable, Share This! Everyone has been sharing a LOT lately, so let’s unite and share something yummy, just a nice little recipe-no politics ever on this blog-just joy and fun!

southwestern-mini-black-bean-enchiladas10 miniature 4” flour tortillas
15 oz can black beans, drained and rinsed
15 oz can refried beans
8 oz can red enchilada sauce
4 oz can chopped green chiles
4 oz shredded Monterey jack cheese
1 cup shredded iceberg lettuce
1/2 cup sour cream
3 Tbs thinly sliced green onions
4 Tbs chopped avocado
4 Tbs chopped cilantro
1 fresh lime, cut into wedges

Preheat oven to 350°.
Grease 12 cup muffin pan with olive oil or melted butter.
Tuck tortillas gently into cups.
Bake 12 to 14 minutes until crisp and browned.
Stir together black beans, refried beans, enchilada sauce, and green chiles in medium bowl.
Divide mixture evenly among baked tortilla cups.
Sprinkle with cheese.
Back at 350° until cheese melts, about 10 minutes.
Transfer enchiladas to serving platter.
Top evenly with lettuce.
Drizzle with sour cream.
Sprinkle with green onions, avocado, and cilantro.
Squeeze fresh lime juice over top.
Garnish with fresh lime.

The Kentucky 95

Happy Sunday! We rolled with a Kentucky 95 and Animal Crackers over this icy weekend. This just seems right for brunch, lunch, or five o’clock anywhere, or any time, really! We first tried this last summer with Bobby Flay at Bar Amercain. But in this cold and flu season, we felt a wee bit healthy drinking the oj! These ingredients are in most fridges, so no need to risk the icy driving if you’re still inside like we.

adult-beverage-kentucky-95

3/4 oz Makers Mark or other good quality bourbon
1/2 oz fresh lemon juice
3/4 oz fresh orange juice
1/2 oz simple syrup
Ice cubes
Champagne, chilled
Lemon or orange twist for serving

Combine bourbon, lemon juice, orange juice, and simple syrup in tall glass over ice.
Stir well.
Strain into wine glass filled with crushed ice.
Top up with champagne.
Garnish with a twist.

Gotta Love an Ice Bar

From Phone 046Happy F.R.I.D.A.Y! I know you remember how much I adore, love am obsessed with an Ice Bar, right? My most recent adventure was at Frost in Boston, celebrating Gray’s birthday. At a chilly 21°F, 30 minutes was about the right amount of wrong for us. From Phone 032From Phone 031

Acting all childlike, we then traipsed across to the Rose Kennedy Greenway, and hopped on the Carousel for a ride on the artfully handmade animals. Prezza was the next stop for a divine Italian dinner. There’s no substitute for experience, and that night we enjoyed more than our fair share. Then…back to the real world!From Phone 052From Phone 059

I LOVE a photo in a mirror...This comes as BO surprise to my family!!

I LOVE a photo in a mirror…This comes as NO surprise to my family!!

Thaw in the Straw

"Thaw in the Straw"    ©PEGhardee

Thaw in the Straw                 ©PEGhardee

Don’t sit under the apple tree; sit under the honeycomb, like Judy and Matt do…notice their Beelicious honey on my breakfast table! Our most recent excursion to Boston found us enjoying a delicious, low key brunch at Puritan & Company in Cambridge. How we navigated there beats the heck outa me…Gray and Marc drive the streets of that city as if it’s a one stoplight town in southern Georgia! Since it was Sunday Funday, we ordered adult beverages; Marc enjoyed what they call Thaw in the Straw. Upon returning home I called and kindly asked to speak with the bartender. I inquired about this concoction and he was friendly and forthcoming. You may be asking yourself how I even knew that I wanted to re-create it. We are a bourbon loving family; but here’s a confession. Marc stepped away from the table with Liam for a split second, and TD, Gray, and I all tasted it! Oopsie!! Thanks Marc. Here ’tis!

1 1/2 oz bourbon
3/4 oz lemon juice
3/4 oz honey
2 oz ginger beer

Mix bourbon, lemon juice, and honey together in glass.
Fill with ice.
Top up with ginger beer.
Stir.

Puritan & Company, Cambridge

Puritan & Company, Cambridge

Liam and Puritan's Boston Cream Donut, Yummy!

Liam enjoying Puritan’s famous Boston Cream Donut, Yummy!

Winter Mojito

©Kennedy Center for Performing Arts

©Kennedy Center for Performing Arts

The evening began with Patti LuPone and Mandy Patinkin at The Kennedy Center. ‘Nough said! Then we made our way to Kafe Leopold where I tried, and fell in love with this Winter Mojito (along with their warm tomato mozzarella tea sandwich). The groundhog insists that we have a few more weeks of winter remaining, so give this a whirl. It is after all M.O.N.D.A.Y…Get your cocktail on!

PtotheS. I think this would be excellent any time of the year, snowy outside or not.

Sorry, not a great pic. Taken with phone in dimly lit wonderful Kafe Leopold!

Sorry, not a great pic. Taken with phone in dimly lit wonderful Kafe Leopold!

Drunken Cranberry Syrup:
1 cup water
1 cup sugar
1 cup cranberries
2 cinnamon sticks
Zest of 1 orange, in large pieces
Combine all in sauce pan.
Bring to boil, stirring, until berries open, about 1 minute.
Drain liquid in to a container.
Discard orange and cinnamon, reserving berries.
Add 1 cup light rum.
Stir and allow to cool.

The Cocktail:
2 t drunken berries
2 t drunken berry liquid
2 lime wedges
8 mint leaves
3 oz dark Rum
2 oz club soda

In cocktail shaker, muddle together berries, berry juice, limes, and mint leaves.
Fill with ice.
Add rum.
Shake vigorously.
Strain into Manhattan glass.
Top with club soda.

Alternatively, fill a cocktail glass with ice.
Strain mixed cocktail into iced glass.
Top with club soda and stir.