Category Archives: Beverage

Not-Your-College-Jello-Shot

Blog_Grapefruit

I’m obsessed with the newest thing in the cocktail industry – homemade “jello shots” !!!!  Yes, similar to those ones you had in college, but not disgusting!  While on vacation, I took the opportunity to whip up a bunch of different versions, including these grapefruit margarita ones – give them a whirl – I can’t wait to hear what you think!

Ingredients:
1 1/3 cup grapefruit soda (I used Izzy’s sparkling juice)
2 tablespoons lime juice
1 tsp sugar
2 envelopes Knox gelatin
2/3 cup tequila
Fresh grapefruit segments for garnish, if desired

Instructions:

Pour soda, lime juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.

Mixture may be foamy initially, but this will disapate. Remove from heat.

Stir in the tequila. Pour mixture into loaf pan.

Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes.  Garnish each jelly shot with a small grapefruit segment, if desired.  CHEERS!

Makes 18 to 24 grapefruit margarita shots!

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Happy St. Patrick’s Day!

Now that’s a novel idea! Thank you Martha Stewart!

Celebrate St. Patrick’s Day with the perfect dessert… An Ice Cream Float. Make it just like your mom used to, just substitute a bottle of Guinness for that root beer. Fill a large glass with 2 scoops of your favorite vanilla ice cream, then slowly pour the stout over the ice cream. Enjoy!

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Ice Pops

I’m a sucker for all things frozen fruit during the summer, especially when the mercury rises to 100, like today, yesterday and tomorrow…  Appropriately, Bakerella did a little tutorial on homemade freezy pops to cool you off.  Read it here

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A Light Refreshment

With the heat of summer upon us, there’s not much better than cool, refreshing cocktail to bring the work day to a close.  I’ve been a fan for a while, but still, every time I bring my lips to the glass for the first sip of this delightful beverage, I am, once again, hooked.  Give it a try – I dare you – and 5:00 might just begin to come earlier…

cucumber-and-hendricks

Simply pour a little Hendrick’s in a glass with ice and sliced cucumbers and enjoy!  Add a little tonic if you prefer and to make it even more delightful, a splash of St. Germain.

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THIS WEEKEND!

There’s just so much going on in food this weekend, I thought I’d sum it all up at once just for you 🙂

International Wine & Food Festival – Taste from over 100 domestic wines and 600 international wines.  Tickets to the Grand Tastings and all events are available online at www.dcwineandfood.com

Stir Crazy – Head to Sou’wester for a mixology class to ensure you are well prepared for the next snowstorm!  Class participants will learn how to make three easy cocktails with ingredients they might have on hand.  Priced at $25 per person (not including tax) the class will be offered from Saturday, February 13, Sunday, February 14 and Monday, February 15 from 4:30 to 5:30 p.m. each day.

A Taste of the Winter Olympics – Beginning Friday, February 12, Neighborhood Restaurant Group (NRG) and its eight restaurants will offer guests bites from around the world.  Collect stamps from all of the restaurants to win a $50 gift certificate! From housemade pretzels and Bavarian beer at Rustico to an all-American burger lineup and American brews, there’s something for everyone.

“Business at BOURBON STEAK over Burgers”
– includes a choice of six different, delicious kinds of burgers, an accompaniment, a non-alcoholic drink and a house made BOURBON STEAK brownie, all for $21 per person.  I think I’ve told you how amazing these burgers are before, but in case I haven’t – they’re AMAZING! For reservations or more information, please call 202.944.2026 or visit the website at www.fourseasons.com/washington

Baked and Wired – Stop by this Georgetown institution (they were here long before G-town Cupcake and are so much better) to pick up your Valentine’s Sweets including heart-shaped brownies, Pink Pink Rice Krispie Treats, raspberry-filled Lizner Heart Cookies, Kahlua Chocolate Heart Cookies filled with pink Kahlua buttercream and Grandma’s Homemade Cinnamon Rolls iced with pink buttercream – Love has never been so sweet!

J. Chocolatier – The Georgetown chocolate boutique uses Manjari chocolate from Valrhona when whipping up delectable truffles in flavors like peppermint mocha and honey hazelnut. Valentine’s Day specialties include pearl drop earrings and 8-piece truffle box ($45). Visit jchocolatier.com for more information.

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In Print: Clips from Food Sections

5. – The Chicago Tribune Beefing Up Milk “Those who’ve grown up on skim milk varieties may cringe at the richness of whole milk. But other skim milk drinkers secretly long for a creamier drink. At least that’s the theory behind a growing niche of the market aimed at providing a thicker skim milk experience.”

4. – The Boston Globe Spoonfuls of Yum “Good chicken broth is the essence of great soup, and most chefs insist on making their own. If they’ve been boning chickens for another dish, there are plenty of meaty bones on hand. Chefs tend to scorn the idea of making soup using commercial broth (though some allow that home cooks shouldn’t shy away from buying broth if they don’t have time to make their own). When it comes to making chicken soup, everyone has opinions – usually very, very strong ones.”

3. – The LA Times Her phyllo rolls were Elektra-fying “Nina Lamb may be partially responsible for some of the greatest rock music ever recorded. Her contribution? Cheese-and-spinach phyllo rolls.”

2. – The NY Times Snack Time Never Ends “The obligations to bring a little something to eat extend to the adult world, too — I’ve baked for PTA meetings and child-rearing seminars that I didn’t even attend. But when it comes to American boys and girls, snacks seem both mandatory and constant. Apparently, we have collectively decided as a culture that it is impossible for children to take part in any activity without simultaneously shoving something into their pie holes.”

1. – The Washington Post DIY Coffee “Why on earth would you roast your own coffee, you say? For the same reason you’d make your own pasta or ice cream, brew your own beer, make your own vinegar or tonic water, or in fact create any edible or potable product from as close to scratch as possible, I say. Maybe you think you can do better than the pros. Maybe it’s cheaper, not as hard as you might think, or somehow therapeutic. Or maybe you just think it would be a hoot to try.”

photo from The Washington Post

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In Print: Clips from Food Sections

5. – The Chicago Tribune Merlot: It’s All in the Micro-Climates “Back in the 1980s when the huge Columbia Valley American Viticultural Area (AVA) was created, some Washington winemakers thought merlot would be their trump card in the wine game. It has been to a degree, but Columbia Valley is home to a number of well-known grape varieties.”

4. – The Boston Globe Merlot for the Masses “It would be wonderful if all the wine we consumed were made by salt-of-the-earth types working 100-year-old vineyards amid picturesque landscapes. But no amount of craft-scale winemaking will ever be sufficient to quench America’s thirst for wine. Corporations have always understood this, and long ago stepped in to fill this gap with heavily marketed brands made on an industrial scale. It’s big business, not art.”

3. – The LA Times The Savory Pie “Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated — and precisely what I want to tuck into once winter has settled in and I’ve found myself safely on the other side of the high-stakes holiday cooking gantlet.

2. – The NY Times A Fallen Star of French Cuisine, Restored to Its Silver Platter “Boneless, skinless ones to be exact, the kind that millions of Americans make for dinner every week. The food snob in me has long rejected them as dry and bland and boring. Why eat chicken breasts, I’ve long thought, when the thigh is more flavorful, the tail more succulent, the wing crisper?”

1. – The Washington Post The Big Chill “Freezing is one of the most convenient and least time-consuming methods of preserving foods. The extreme cold retards the growth of microorganisms and slows down chemical changes that affect quality or cause food to spoil.”

photo from The Chicago Tribune

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