Tag Archives: beverages

Summertime Is Sangriatime … Try These Fun Sangria Recipes!

Fresh Strawberry Blackberry Sangria

This fresh berry sangria is very sweet and refreshing…perfect to sip on a summer evening.

Prepare sangria the day before serving. Place sangria glasses in freezer the day of service to chill glasses.

1 pound fresh strawberries, stemmed and cut in fourths

6 ounces fresh blackberries

10 ounces Bacardi frozen Strawberry Daiquiri mix

Fill empty Daiquiri mix can 1/2 full with Blackberry Flavored Brandy

1 bottle Broadbent Rosé Vinho Verde

1 tablespoon plus 2 teaspoons simple syrup

1 33.8 ounce bottle Lime Perrier Sparkling Water

Make a day ahead to allow the fruit to macerate. Place the strawberries, blackberries, strawberry daiquiri mix, blackberry flavored brandy, Rosé Vinho Verde and simple syrup together in a large glass pitcher.  Mix lightly to combine all ingredients.  Place in refrigerator for 24 hours.  When ready to serve, stir lightly before pouring into chilled glasses.

Pour Lime Perrier Sparkling Water into chilled glass until 1/3 full and then fill the rest of the glass with Strawberry Blackberry Sangria. (More or less water can be used to taste.) Stir very lightly. Dip a few of the berries out of the pitcher and into each glass of sangria.

Note: Traditional sangria pitchers have a pinched lip so that the fruit and other solids do not plop into the glass and splash.

Peachy Rosé Sangria

This recipe was originally published in the South Roanoke Living Magazine, July 2016 issue.

This Peachy Rosé Sangria is a lighter, fruity version of classic Sangria. The Grand Marnier Raspberry Peach is a blend of the natural flavors of succulent European raspberries and rare red peaches from Ardèche in the south of France, combined with the world-renowned Grand Marnier…makes any get together a FIESTA!

1 bottle Rosé

5 ounces Grand Marnier Raspberry Peach

6 ounces fresh raspberries

12 fresh strawberries, capped and sliced

2 tablespoons sugar

3 small fresh peaches, pitted and chopped

1 cup seltzer water

Ice for service

Place strawberries in a small bowl, sprinkle with sugar, stir to combine. Set aside.

Place Rosé in sangria pitcher.  Add Grand Marnier Raspberry Peach, raspberries, sugared strawberries and peaches. Stir to combine. Place in refrigerator overnight.  When ready to serve, add seltzer water and stir lightly to combine with other ingredients.  Serve in glasses over ice.

Authentic Sangria Recipe from my Bubbly Friend who is a native of Spain.  Traditional Sangria tends to have more “perfume” from the fruit and red wine and can be an aquired taste.  It is enjoyable on a very hot summer day. I especially enjoy it with Tortas De Aceite – pictured below ( a light, crisp,  flaky and slightly sweet biscuit in the shape of a torta – available on-line or locally at the Roanoke Natural Foods Co-op), Spanish cheeses and Chorizo Salame.

Sangria

1 orange

1 lemon

1 Lime

1 medium apple (I used an Ambrosia apple), pared, cored and sliced

18 pitted fresh cherries cut in half or frozen sweet red cherries

3/4 cup brandy. (I used blackberry brandy.  Do not use an expensive brandy for this recipe.)

1 (750 milliliter) bottle dry red wine.  Use Rioja to get the authentic Spanish flavor, but definitely choose a wine you like.

1 (12 ounce) can lemon-lime soda to taste. Some people use orange  soda, it depends on how you like it.

1 cup orange juice to taste

Directions

  1. Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples and cherries. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
  2. Gently crush the fruits with a spoon, and then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

You can leave it in the refrigerator until you need it  or you can add ice. The problem with the ice is that it waters down the mixture.

Sandy’s Peach Mango Sangria

In the south of Spain Sangria is often called Zurracapote or abbreviated as Zurra. This version of sangria is created with peach or nectarine.

In a large pitcher mix together:

10 oz. Bacardi frozen peach daiquiri mix

2 cups sparkling water (I like S.Pellegrino sparkling mineral water for this recipe)

1/2 cup triple sec

1 ripe mango, pitted and chopped into small pieces

1 large ripe peach, pitted and chopped into small pieces

After all ingredients are mixed together, add:

1 bottle chilled (750 ml) rosé Korbel sparkling wine or cava

Garnish with fresh raspberries.

 Serve well chilled.

I enjoy Korbel Sweet Rosé “California Champagne” for this recipe.

Refreshing Sangria From Paso Robles, California
Glunz Family Winery And Cellars

Delicious served over ice with a garnish of fresh white or red fruits…

de la costa SANGRIA ~ White

Made with Sauvignon Blanc grapes.  Bursting with ripe citrus flavors and a bit of sweetness to balance it out. Available on-line or locally at Mr. Bill’s Wine Cellar.  $12 range.

de la costa SANGRIA ~ Red

Made with a blend of Zinfandel and Merlot grapes.  Intensely flavored with cherry and berry flavors finishing with a dash of citrus and sweetness.  Available on-line or locally at Mr. Bill’s Wine Cellar.  $12 range.

“A smile starts on the lips, A grin spreads to the eyes, A chuckle comes from the belly; But a good laugh bursts forth from the soul, Overflows, and bubbles all around.”

~ Carolyn Birmingham

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Lovin’ Sippin’ Cider!

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Both of these ciders are luscious sippin’ ciders.

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I love tasting ciders that are new to me during Cider Week!  Bold Rock Blood Orange Cider is such a treat! Blood orange juice blended with the juice of Blue Ridge apples. Crisp tart apple flavor paired with tangy citrus. Bright reddish-orange color. This is a fall and winter seasonal cider.

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Kelly’s ciders are imported from Ireland and the UK and bottled in the United States. Nice raspberry pop to it. Aroma of fresh raspberries. Tiny bit of effervescence and sweetness.

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Several local restaurants (River and Rail, Lucky, Fortunato and Local Roots) are having a friendly competition to see which bar creates the best cider cocktail during Virginia Cider Week (November 11 – 20, 2016).  Lucky Restaurant created the SCOTCHY Pippen- Foggy Ridge Pippen Gold, Rye, Drambuie, Lucky Artichoke Bitters #vaciderweek #foggyridgecider. Our Scotchy Pippen was prepared by Hunter Johnson, one of the owners of Lucky and local celebrity bartender.  He explained that this cocktail is “boozy” or “Spirit forward”.  I found it to be rich and deliciously sippable, perfect for Fall.

The ingredients for this cocktail:

1/2 ounce Drambuie
1 1/2 ounce Rye whiskey
3/4 ounce Foggy ridge pippin gold cider
Add a little squeeze of lemon if you’d like
1 drop Artichoke bitters
Orange twist

Combine all ingredients in a cocktail shaker. Add ice and stir (stirring the ice gives the cocktail some “ice melt” which helps to diffuse the spirits since this is such a “spirit forward” cocktail). Strain and serve over large ice cubes in a cocktail glass. Garnish with orange peel.

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We enjoyed our cocktail with a Lucky cheese plate…freshly baked crusty bread with olive oil, olive tapenade, olive mix and camembert cheese.

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Francisco and the Giant Peach cocktail River and Rail Restaurant. (not a cider drink…just a little cocktail I enjoyed recently…)

Peach infused Lunazul Tequila, St. Germain, Yellow Chartreuse, House Dry Vermouth, Floral Peach, Herbs & Bitter Notes. Stirred. Served on a Large Ice Cube. Lemon Twist Garnish.  Crisp peach flavors, refreshing!

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Texas Honey Cider ~ A New Favorite!

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Celebrating Cider Week

with a new favorite…Texas Honey Hard Cider!

12 ounce can of light honeyed sweetness ~ not sugary sweet.  5% ABV. Austin Eastciders Texas Honey Cider made in Austin, Texas.

How do you like them apples?

Hard apple cider, honey, sugar and brown sugar. Light, appley and delicious!

Available locally in Roanoke, Virginia at the Natural Foods Co-Op on  Grandin Road:  http://roanokenaturalfoods.com

http://austineastciders.com/cider

Special Announcements in River and Rail Restaurant’s Newsletter:

River and Rail Restaurant, Roanoke, Virginia:  http://riverandrailrestaurant.com

Thanksgiving Cocktail & Cider Week 

Cider Competition: 

From November 11 – 20, River and Rail will be participating in a friendly competition with Lucky and Local Roots in the Annual Foggy Ridge Cocktail Competition. 

Our Foggy Ridge Cocktail, crafted by Shane, is also perfect for your Thanksgiving Celebration.

Come in and order one, or two – and make it at home for friends and family to celebrate together this month.

Recipe: 

Equal parts Eagle Rare Bourbon, Foggy Ridge Pippin Gold, and Cardamaro, with two dashes of each apple & angostura bitters.

The cocktail is stirred, shared, and enjoyed.

CHAMPAGNE AND SPARKLING WINE TASTING WITH MR. BILLS

Dec. 5th, 7:30 PM – 9 PM

$30 per person

Champagne & Sparkling Wine Tasting

Food Pairings

Holiday By the Bottle Discounts

If you haven’t attended our Wine Tastings, this will be one not to miss. Call 400-6830 to reserve your table.

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Grilled Romaine With Bacon, Fresh Corn Aioli And Ricotta Salata + Cider!

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The perfect entrée salad recipe for autumn…grilled romaine and charred fresh corn… yummy smokey taste…like a happy little picnic in your mouth.

For an entree size portion:

1 head romaine lettuce. Wash and trim off any brown spots on the romaine lettuce. Leave the end of the romaine intact.

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4 pieces black pepper thick cut bacon, fried crisp and crumbled, reserve the bacon fat.

1 ear fresh corn, grill until tender and lightly charred.  Take the ear of corn off the grill and remove kernels of corn from the cob with a sharp knife.

Roasted corn aioli  for garnish.

Heat the grill.  Brush romaine lettuce with bacon fat on both sides.

Place romaine on hot grill and grill until it is slightly wilted and charred (approximately 5 minutes over medium heat).  Turn romaine over and char on the opposite side.  Remove from heat and place on a serving plate.  Cut off the stem end of the romaine and discard.

Heat the corn kernels in the remaining bacon fat. Heat over high heat so that the corn browns just a bit. Pile the corn on either end of the grilled romaine on the serving plate.  Sprinkle the grilled romaine with crumbled bacon and finely grate Ricotta Salata cheese over the bacon. Dollop a small spoonful of corn aoili on top of the salad. (I used Private Selection brand Roasted Corn Aioli but you can make your own…here’s a link to a recipe: http://www.foodnetwork.com/recipes/aioli-recipe.html)   Serve immediately.

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Virginia Cider Week is right around the corner!  November 11 – 20, 2016.

On Saturday we visited Mr. Bill’s Wine Cellar for a  Foggy Ridge Cider Tasting.

http://mrbillswinecellar.com

The lovely Devon Steiner, representing Foggy Ridge Cider provided tastings of their cider…here’s the lineup:

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Devon explained that their cider contains apple juice, yeast and Co2 and no other additives.  I enjoy the light effervesce of this cider that tickles my nose and I love the rich apple flavors that are so unique in each cider.

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If you want a cider that’s fruit forward and has a tang of fresh apples this is the cider for you. Although it is perfectly lovely on its own, I prefer a tiny bit of sweetness to my “sippin’ cider” so I would tend to pair this cider with food. Foggy Ridge suggests pairing their Stayman Winesap with spicy foods.

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The First Fruit Foggy Ridge cider was sweeter than the Stayman Winesap.  I declare it just fine for sippin’! Foggy Ridge website suggests browning a pork roast in bacon then roast in First Fruit cider and stock, with apples and onions…yum!

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The Foggy Ridge Handmade Cider is bottled in baby champagne bottles…adorable! Devon explained that this cider is dry like champagne…crisp with a smooth finish.

Here’s a link to a lovely article including an interview with Diane Flynt, the orchardist (as well as picker, presser, and cidermaker) at Foggy Ridge:

http://drinks.seriouseats.com/2011/03/the-cider-press-foggy-ridge-cider-in-dugspur-virginia.html

And a link to  the Foggy Ridge newsletter sign-up:

http://foggyridgecider.com/category/inspiration/

Devon shared with us that there is a lot to look forward to during Virginia Cider Week including:

Annual Roanoke Foggy Ridge Cider Cocktail Competition
The gloves are off as local restaurants and bars vie to see who can make the best cocktail using Foggy Ridge Cider brands. Joining the competition once again is Local Roots, Lucky, Fortunato,  River and Rail, and the newest competitor added this year Blue Apron.  The public votes by purchasing cider cocktails from any or all of the Cider Cocktail locations. At the end of Cider Week, we see who sold the most cocktails and they are named the winner. Many of these cocktails have gone on to further fame in other competitions across the state and country. It’s a great way to see how versatile cider really is in the masterful hands of our participants. Come out and “vote” for your favorite.

Foggy Ridge’s website…http://foggyridgecider.com/events

And for dessert? Here’s a recipe for Apple Cider Doughnuts from Food and Wine Magazine:

http://www.foodandwine.com/recipes/apple-cider-doughnuts?xid=NL_DAILY103116

And Foggy Ridge Pippin Gold Cider… made with apple brandy…a dessert style cider with a higher alcohol content (18%). Delicious and perfectly fabulous with dessert.  Foggy Ridge recommends  peaches soaked in Pippin Gold served with homemade pound cake.

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Celebrating Hard Cider~ Apple and Pear

 

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And pluck till time and times are done
The silver apples of the moon,
The golden apples of the sun.

— W. B. Yeats, The Wind Among the Reeds

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One of my favorite hard ciders is a cider my bubbly friend introduced me to…Bold Rock Granny Smith Apple Hard Cider.  Available most anywhere this cider is sold in 330 ml bottles. Made with apples picked in the Blue Ridge Mountains of Virginia and North Carolina. Crisp, nice effervescence, just the tiniest touch of sweetness to take the edge off of the tart apple.

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A west-coast style dry-hopped cider featuring Ahranum, Citra, and Centennial hops to compliment the bite of local Granny Smith apples.

I tend to enjoy the Hard Rock Granny Smith Apple Cider with creamier mild cheeses such as Havarti, but a mild Gouda may be more to your liking.  Country ham biscuits a perfect pairing with this cider.

Here’s a link to cheese and cider pairings to enjoy with your cider:

https://www.specialtyfood.com/news/article/easy-pairings-hard-cider-and-cheese

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Best way to greet Autumn?  Sip hard cider!  This week we attended a dandy cider tasting at River and Rail Restaurant in Roanoke, Virginia.  I tend to like a fuller, rounder taste to my cider (maybe just a light touch of sweetness) so my favorites were: Daufresne Pear Cider and Foggy Ridge Stayman Winesap cider. Each of the ciders we tasted are available 750 mL bottles.

http://riverandrailrestaurant.com

The lovely Kristen from Mr. Bill’s Wine Cellar greeted us with a chilled glass of Castel Hill Terrestrial cider. The Castle Hill Terrestrial  ($19 range) Crisp, crystal clear, semi-tart, green apple notes, very dry.

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Our next sip was Potters Oak Barrel Aged Reserved Cider ($17 range).  Love the label on this one…it reminds me of Halloween! Aged in oak barrels, notes of caramel, vanilla and toasted oak. Very dry with a quick finish, crisp apple, pear and brandied cherry notes add the complexity of the flavor of this cider.

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Our next sip was Foggy Ridge Stayman Winesap. ($17 range)  Traditional hard cider (apple) taste. Considered “off-dry”. Full apple flavor with green apple skin notes and smooth finish.

Foggy Ridge Cider was highlighted in the “Best American Hard Cider” article in Bon Appetit magazine:

http://www.bonappetit.com/drinks/article/best-american-hard-cider

Stayman Winesap, Foggy Ridge Cider
Dugspur, VA

Somehow, sweetness is considered a bad thing in today’s dry-leaning cider world, but subtle sweetness and fruit are just as satisfying as the crispness of a dry cider. Here the Stayman Winesap apple has notes of cherry and ripe apple, dropping you somewhere in the Blue Ridge Mountains, without actually having to hike there.

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Our next sip was Le Brun Organic Cider. ($11 range).  Nice aroma of Fall spices and apples…like “drinking apple pie”.  Just a touch of sweetness. This was the perfect pairing with the appetizers that River and Rail served that evening, especially the grilled pork belly and coleslaw petite sandwich and the Gruyère cheese puff.

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Pictured above, left to right:  Grilled Chicken Sausage Biscuit, Flat Bread with Pear, Blue Cheese and Caramelized Onion, Grilled Pork Belly and Coleslaw Petite Sandwich and Gruyère Cheese Puff.

During our discussion of cider and food pairings we noted that cider (with it’s hint of sweetness) is a very good pairing with Thai food.

Our next sip was Daufresne Pear Cider.  ($14 range) My favorite cider of the evening!  I commented “The pear cider is a very good pairing with the Pear, blue cheese and caramelized onion hors’ d oeurve!” …and thought I was very clever.

Located in the lower part of Normandy, France, is the cidery Daufresne.  Made from small ripe pears it has sweetness that is balanced with acidity. I would enjoy this cider as an Apéritif or with a light creamy dessert or just to sip on on.

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We completed the evening with a Pippin Gold Cider made with apple brandy that was a dessert style cider with a higher alcohol content (18%). Delicious and the perfect way to end a fabulous cider tasting.

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It’s Time To Celebrate Cider!

“Will Garden For Cake” is a wonderful place to visit…this blog will take you on a fun frolic from garden to kitchen with fabulous stories and tons of delectable recipes. My fellow Virginian and  blogger friend Alisa Huntsman is the author of this spectacular blog:

https://willgardenforcake.com

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Alisa is a graduate of the Culinary Institute of America who has been baking professionally for over 30 years She is the author of Sky High Irresistible Triple Layer Cakes and Desserts from the Famous Loveless Cafe. Photos of her lovely cookbooks are pictured above.  It would be worth taking up sky diving just to dive into her Sky High cakes! I urge you to delve into her Loveless Cafe cookbook to find treasures including blue-ribbon pies, country cakes, crisps, cobblers, short cakes and tea cakes…oh my!  Besides baking, Alisa is a Master Gardener, Beekeeper and a Chicken Herder and can be found at willgardenforcake.com and @janeofmanytrades(Instagram).

Please visit and follow her blog…you’ll be glad you did!

Her cookbooks are available on Amazon.com and here’s their review of Desserts From The Famous Loveless Cafe:

Delicious Southern sweets and treats from a Nashville favorite. Renowned for its Southern charm and superb comfort food, the Loveless Cafe in Nashville, Tennessee, serves some of the best desserts below the Mason-Dixon line. Aficionados of country cooking travel from near and far to sample the restaurant s extraordinary sweets. In “Desserts from the Famous Loveless Cafe,” pastry chef Alisa Huntsman takes the most beloved Southern ingredients and flavors from sorghum to buttermilk, persimmons to pecans and masterfully combines them to create desserts with a modern appeal. Big Momma s Blackberry Jam Cake, Honey Chess Pie, Bourbon Peach Shortcake, Blueberry Skillet Cobbler, Coconut Chews, and Lady Lemon Bars are just a handful of the more than 100 irresistible recipes included in this ultimate guide to Southern desserts. Easy to make and even easier to eat, all of the favorite Loveless dessert recipes are included. With a foreword by bestselling author Lee Smith, essays extolling the virtues of the Southern palate, and full-color photos showing the delicious confections, this book will help anyone who can t travel to Nashville or wait two hours for a table at this popular restaurant enjoy a taste of the Loveless at home.”

This long-awaited cookbook offers recipes for all of the famous cakes, pies, puddings, and crisps that the Loveless Cafe serves daily to throngs of hungry diners. The recipes highlight traditional Southern flavors such as peaches, pecans, bourbon, buttermilk, and sorghum. Including fruit, nut, and custard pies, layer and pound cakes, cheesecakes, pudding, bars, and cookies, the recipes are easy to follow, but the updated flavor combinations make them suitable for even more experienced bakers. Derived from Southern traditions, the recipes come with interesting stories, which are conveyed in chapter introductions and recipe head notes. Essays extolling the virtues of Southern ingredients and food customs are scattered throughout the book. The down-to-earth charm of the Loveless Cafe is reflected in the full-color photos and the design of the book.

Now Let’s Celebrate Cider With Alisa Huntsman!

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Celestial Merret is a locally produced sparkling apple cider

Fermented cider has a long history in Virginia that can be traced back to the colonial era and Thomas Jefferson is said to have favored a cider made from crabapples.  A quick search on cideries in Virginia will show that there are nearly a dozen around the state.  We happened upon Castle Hill Cider in Keswick, just outside of Charlottesville, and were hooked at the first sip.

Cider is made from apple juice and it is fermented, either in tanks or the bottles and depending on which variety of apple used, it can vary greatly in sweetness and flavor.  At Castle Hill, they use a variety of methods to ferment the cider and if you visit the tasting room, not only can you taste them, you will learn all about the methods and the apples used to make the cider.

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Freshly picked apples sit in the event space waiting to be pressed.

Ranging from dry to sweet, each one is unique.  Personally, I preferred the dry varieties, specifically Terrestrial, but Levity, another dry variety, is a bit more unique.  While both are made with Albermarle apples, Levity is 100% Albermarle while Terrestrial is a blend that also uses Winesap, Levity is the only commercially produced cider in the world that is fermented in a clay amphorae known as a kvevri.

Levity is actually a sparkling cider and is one of two sparkling varieties available, the other being Celestial Merret.  These two ciders are considered dry but are probably a little sweeter than you might expect and while they are “hard,” neither has the alcohol content that a more formal sparkling wine and both come in around 8.5% ABV.  This lower alcohol content still packs a bit of a punch, so drink responsibly.

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The large event space with its stunning view is a popular wedding venue.

Visit the tasting room and ask to sample the ciders, they do charge for the tasting but if you sign up for the cider club, you will get the tasting for free and a generous discount on every bottle you purchase.  Be sure to try the Black Twig and the 1764;   Black Twig gets its name from the variety of apples used and is aged in whiskey barrels from Tennessee, while 1764 is made from a blend of apples and crabapples and is aged in French oak barrels to give it a flavor and alcohol content that is similar to a fine Port.

Whichever you prefer, do go and visit, sit and sip a glass indoors by the fireplace or outdoors, either way, the view is beautiful.  Be sure to grab a couple bottles to take with you!  To learn more about cider in Virginia, visit the Cider Week Festival website.

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Celestial Cranberry Kir Royale

Kir Royales are traditionally made layering cassis and sparkling wine in a fluted glass.  Since cider is made from apples, using cranberries seemed like the obvious choice for this drink.

1 bottle Celestial Merret or Levity cider, chilled

Cranberry coulis, recipe follows

Frozen whole cranberries, for garnish

Place 1 tablespoon at the bottom of a fluted glass.  Carefully pour in 5 ounces of cider taking care to pour it slowly down the side of the glass so that the coulis does not get stirred up.  Drop 2-3 frozen cranberries into the drink to float on top.

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Cranberry Coulis

makes ¾ cup and is also wonderful over ice cream.

6 ounces, half of a bag, fresh cranberries-can be frozen

½ cup ruby port (water or juice may be substituted)

1/3 cup sugar

¼ of a vanilla bean, split and scraped-seeds added to the mixture along with the pod

1 cinnamon stick

1 star anise pod

1 green cardamom pod

Place all of the ingredients in a pot and place over medium high heat.  Bring to a boil, stirring to prevent the sugar from scorching, reduce heat to medium-low and allow it to simmer for 5-8 minutes.  Dump the contents of the pot into a mesh strainer which is set over a heat proof bowl.  Using a spoon, scrape as much of the mixture through the mesh as possible.  You are doing this to remove as many of the seeds ,as well as the skin, as possible so be sure to leave them in the strainer!  Whisk the mixture to combine it and allow it to cool to room temperature.

https://castlehillcider.com/

http://ciderweekva.com/

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Love, Love, Love This Sparkling Limoncello Cocktail! Snap!

Fabulously bubbly time celebrating Autumn wine and citrus with Natalie and Brittany on Daytime Blue Ridge this week. Enjoy this recipe for Sparkling Ginger Limoncello Cocktails and enjoy the show: http://wsls.com/category/daytime/

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Sparkling Ginger Limoncello Cocktail

A fun spritzy cocktail with lots of citrus flavor…perfect cocktail to welcome Autumn with a hint of ginger and a light aroma of woodsy rosemary.

For each cocktail:

Place champagne flute in freezer for about 15 minutes to get the flute icy cold. The key to this refreshing cocktail is to make sure it is served very cold.

Place a sugar cube in a champagne flute. Pour 1 tablespoon Snap liqueur over the sugar cube and stir gently.  Snap is a ginger liqueur: http://www.artintheage.com/our-spirits/snap

Pour 1/2 jigger limoncello liqueur over the sugar cube.

Fill champagne flute with sparkling wine. Stir very gently just to combine ingredients. Garnish with lemon wheel and fresh rosemary sprig.

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Fun appetizers to pair with your Sparkling Limoncello Cocktail:

Pan-fried Prosciutto

Pre-heat a skillet over medium-high heat with 1 tablespoon olive oil.

Cut thinly sliced prosciutto into 1/2-inch wide strips.

Brown the prosciutto in the skillet for three to four minutes, until it becomes crispy.

Serve fried prosciutto pieces as an appetizer or crumble fried prosciutto to use as a topping for your favorite pasta dish.

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Crabmeat Cocktail With Fried Udon Noodle Garnish ~ Thank you to my bubbly neighbor and one of the best culinarians I know…for sharing the Udon noodle garnish idea with me!

Udon noodles are thick wheat flour Japanese noodles available in Asian food markets or on-line.

Fry udon noodles in the same oil (with a little extra vegetable oil added to the pan just to cover the udon noodles) as you fried the prosciutto.  These noodles fry very quickly…remove them from the pan just as quickly as they begin to brown.  Bend the noodles a little as they are cooking to make a fanciful garnish. Place noodles on plate lined with paper towels to drain and sprinkle noodles lightly with sea salt immediately after frying.

Place jumbo lump crabmeat (picked over to remove any bits of shell) in appetizer size cocktail glasses. (Place glasses in freezer with cocktail spoons to chill before service.) Top with your favorite seafood sauce – I topped my cocktail with Thomas Fish Camp Crab Cake Sauce (available at Fresh Market or on-line) and a little spritz of fresh lime juice…enjoy!

 champagne-towel

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