Recipes

It’s 5 o’clock somewhere…

I had my little rant and I thank you for bearing with me. Oooo…that stuff just gets me crazy!

So, to switch gears since I promised that we would leave the week on a good note, here are a few recipes to fuel your Friday night. Or at least, mellow it out a whole lot and let you slide effortlessly into your weekend….

It’s cocktail time, people! In the many days since I started this blog, many recipes have been presented, but none yet for any liquid delights. It’s high-time, wouldn’t you say? I have two to offer you…one is for a little fancier dinner and one is for a casual night. And both are ridiculously delicious, in my opinion.

The first…the more casual of the two…perfect for warm, summer nights. They are coming! In fact, along with the almighty G & T, this is my go-to-gal from June to August. The Dark and Stormy. My husband is already rolling his eyes, because I corner everyone about this drink and he absolutely hates it. Pish to him. In my polling, he seems to be in the minority and in fact, I can point to our most recent Halloween Bash as exhibit A. I futzed with the name, called it a Dark and Spooky and we can safely say that Captain Morgan’s ship sailed that evening. You would have thought we were a bunch of pirates, the way that rum flowed.  Arrg.

Dark and Stormy-from The Ace Hotel and Swim Club, Palm Spring, CA

1/4 cup Appleton Special Jamaica Rum
2 Tb. Gosling’s Black Seal Rum
2 Tb. lime juice (fresh squeezed, people!)
2 tsp. brown sugar
1  (1 inch) piece of fresh ginger, thinly sliced
ice cubes
1/2 cup Bundaberg ginger beer, chilled (I also use Gosling’s)

Add first 4 ingredients to cocktail shaker. Squeeze ginger over to extract juice, fill with ice. Cover, shake vigorously. Strain into 2 glasses. Top with chilled ginger beer.

*Note: This is the fancy-schmancy version of a Dark and Stormy. It IS perfection in a glass, so I would recommend doing it this way if you have time. If you are serving a crowd, though, you can just use the rums, the ginger beer and a generous spritz of lime and it’s still perfectly delish.

And the other drink…a little more hoity-toity…is a French 75.  A classic that I fell in love with when I first had it at a french bistro in NYC. It’s simple and elegant. Can’t beat that. Funny about that though…it’s named after one of the field guns used during World War I. So much for elegant.

1 oz. gin
juice of one lemon, strained of seeds (duh)
1 tsp. confectioners’ sugar
Champagne

Combine gin, lemon juice and sugar in a mixing glass. Pour into tall glass with cracked ice and top with Champagne. Tres magnifique.

AND, if you are more of a wine -o-phile…here’s a little something to serve with a glass, some fruit and crackers…Walnut-Blue Cheese Spread-Martha Stewart. Oh baby. Simple and yum.

4-ounce bar of cream cheese, room temperature
1/2 cup walnuts, chopped
Coarse salt and ground pepper
4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
Crackers or crostini, for serving

In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl. Can be refrigerated up to one week.

Happy Friday and Weekend, everyone! See you on Monday~

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