My latest inspiration came from my “inbox”. Sadly, I do click the delete button on a large percentage of what comes in to my inbox without even glancing at the content. Raise your hand if you do that too. Yet, Saveur’s “Sweets and Sparkling Cocktails” caught my eye. The day before, I had been scanning Pinterest looking for some cocktail inspiration for New Year’s Eve. After about 10 minutes, I was bored and left the page. I resigned to making an old favorite until I read this particular article.
With a batch of truffles (this version with Amaretto instead of Bailey’s) left over in the fridge from some homemade holiday gifts, my menu is almost complete. Whipping up a batch of my favorite Madeline’s is a super easy task. No need to reinvent the wheel when I have Shauna’s recipe in my arsenal. Swapping out lemon for the orange zest, browning the butter, and adding a bit more cinnamon, my kids would prefer these for breakfast over a protein any day of the week.
I love the week between Christmas and New Years. No schedules, no activities, nowhere to be. With lots of time on our hands to walk the dog, purge closets, see EVERY movie, and cook with out an agenda is my favorite time of the year. Although I have plotted my weekly meal plan, not so sure I will be sticking to it. Regardless, it is comforting knowing that I have food prepped and ready to go. Yet, should an impromptu night out for Sushi or a Metro ride to our favorite restaurant in Chinatown come into play, this week is all about spontaneity.
Celebrating with friends this New Years, we will toast 2014 with lots of food, good friends, these treats, and this delicious cocktail. Happy New Year to All!
This week my family will be eating some darn good stuff:
Sunday 12/29/13
Brocolli Pakora
Zucchini Ribbon Salad (sans the goat cheese)
Grilled Chicken Skewers w/Satay Sauce
Monday 12/30/31:
Israeli Salad
Hummus
Quinoa Falafels (all three recipes are at this link)
Tuesday 12/31/13: – Happy New Year!
A version of this cocktail (see below)
Potato Gratin
Simple butter lettuce salad with this dressing
Lamb Chops
Madelines
Chocolate Fondue (w/pretzel sticks, strawberries, bananas, homemade marshmallows, dried apricots, potato chips)
Wednesday 1/1/14:
Movies and Chinese Food
Thursday 1/2/14:
Chicken Provencal (recipe to follow)
Pan Roasted Brussel Sprouts w/this dressing
Friday 1/3/14:
Sweet + Spicy Drumettes
Baked Sweet Potatoes
Sauteed Spinach
Saturday 1/4/13:
Make Reservations!
The Antionette
ingredients:
3 ounces Prosecco
6 organic blueberries
1 oz. vodka ( I used my homemade blueberry vodka)
½ oz. fresh lemon juice
½ oz. simple syrup
¼ oz. Cointreau
instructions:
• pour prosecco into a chilled glass.
• muddle 4 blueberries in a cocktail shaker.
• add vodka, lemon juice, syrup, Cointreau, and ice.
• shake vigorously and strain into glass; garnish with remaining blueberries.yield: 1 cocktail
adapted from this original recipe