#SundaySupper: Simple Mixed Drinks for a Refreshing Summer

Before my husband discovered the Moscow Mule last year, a Pimm’s Cup was his drink of choice for about two years.

While he’s currently in a “dry season” due to training for World’s Toughest Mudder, I think he’d like to celebrate his race, not with the customary beer, but with something a bit more refreshing.  (Not immediately, mind you, it’ll be a miracle just making it back home after the 24 hours of conquering the WTM course!)  Given that our house is currently void of vodka, I think I’ll remind him of this beauty.

The Pimm’s Cup is perfect for sharing with today’s #SundaySupper Simple Mixed Drinks for a Refreshing Summer! Thank you to Christie of A Kitchen Hoor’s Adventure for hosting this event.

The Pimm’s Cup has been a popular English summer drink for the past 46 years. It is the official drink of the Wimbledon Tennis Tournament. Fun fact, the finals are next weekend, so you might as well gather all the ingredients and pretend you’re in London watching the match, but from the comfort of your much-less-expensive couch.

This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Pimm’s Cup

Ingredients:

  • 1 part Pimm’s No. 1
  • 2 parts lemonade
  • 1 part gingerale
  • cucumber slices

Steps:

  1. Combine all ingredients and serve over ice.

Pimms Cup

Classics with a Twist

Make Mine a Mocktail

Simply Different

Tasty and Tropical

Very Vino

For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#FreshTastyValentines: Roshambo

LogoWelcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).

When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).

Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.

This recipe makes two servings.

Roshambo

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 cinnamon stick
  • 1/2 C apple juice
  • 1/2 C cranberry juice
  • prosecco or champagne

Steps:

  1. Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
  2. In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
  3. Pour juice mixture into glasses and top with prosecco.

*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*

Roshambo for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

This blog post also comes with a bonus recipe for pancakes!

Cinnamon Sour Cream Pancakes

Ingredients:

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 8 oz sour cream
  • 1 C milk
  • 1/2 stick butter, melted

Steps:

  1. In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
  2. In another bowl whisk together the eggs, sour cream, milk, and melted butter.
  3. Add the wet ingredients to the dry.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*

 

Homemade Irish Cream Liqueur

Happy St. Patrick’s Day!

Yesterday I shared an alcohol free beverage option in my Pot ‘O Gold Punch. Today, it’s all about the adults.

Making Irish Cream Liquor at home is simple, quick, and easy. And better yet, actually tastes like the real thing. Although my mom thought it was a tad weaker than the stuff in the bottle.

You can enjoy this liquor straight out of a glass with ice, over ice cream, or use it in a new favorite dessert. The latter is a teaser for a recipe coming at you next week, so stay tuned!

This recipe makes 3 C and will keep up to 2 weeks in the refrigerator.

Homemade Irish Cream Liquor

Ingredients:

  • 1 C heavy cream
  • 1 tsp instant espresso powder
  • 1/2 tsp cocoa powder
  • 3/4 C whiskey
  • 1 tsp vanilla extract
  • 1 can (14oz) sweetened condensed milk

Steps:

  1. Whisk together 1 tbsp heavy cream with the espresso and cocoa powders until smooth. Whisk in remaining ingredients. Store in an air tight container up to two weeks in the fridge.

*This recipe is adapted from Cory at http://www.saveur.com/article/recipes/homemade-irish-cream*

Homemade Baileys | Sew You Think You Can Cook

To get your creative juices flowing, I’ve assembled a round-up of some fun ways to use your homemade liquor:

Bailey’s Bundt Cake

Bailey’s Chocolate Chunk Ice Cream

Bailey’s Chocolate Mousse

Bailey’s Chocolate Pudding

Bailey’s Cocktail Poptails

Bailey’s Irish Coffee Caramels

Spiced Bailey’s Ice Cream Floats

#SundaySupper: Red Carpet Party

Today #SundaySupper is having a party perfect for any red carpet event! There’s an awards show on tonight. I think it’s the “big one.” I wouldn’t really know because I’m not all up to snuff on my Hollywood trivia. I do like Neil Patrick Harris though, so I will be watching. Or rather, I’ll have it playing on the TV screen. I don’t know how much I’ll be paying attention. (I’ll be participating in a Twitter chat after all! – See end of post for details.) I haven’t seen any of the movies up for nomination and I don’t know the who’s-who of actors.

Katie of Ruffles and Truffles is hosting this star-studded gathering so be sure to scroll past my recipe for a list of party worthy drinks and eats!

Thank You Peary Much | Sew You Think You Can Cook

I decided to create a very simple signature cocktail for the event. Because what party for the stars wouldn’t be complete with an original concoction involving champagne? I wanted to go with something gold in honor of The Oscar. It’s a gold award! Hey, at least I knew that!

This cocktail would be welcome at any brunch table.

An Original Recipe

Thank You Peary Much

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 2″ piece ginger root
  • pear nectar
  • champagne
  • crystalized ginger (optional)

Steps:

  1. Make ginger simple syrup: In a small saucepan over medium-low heat combine sugar, water, and ginger until sugar completely disolves. Remove from heat and allow to cool.
  2. Assemble cocktails: Put a little ginger simple syrup in the bottom of a champagne glass. Top it with pear nectar and champagne. (The ratios are completely up to you – do you like it mostly bubbly with a touch of juice or are you a juice fan with a hint of bubbly?) Drop some crystalized ginger into the glass and watch it fizz!

Thank You Peary Much | Sew You Think You Can Cook

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

Nominees for Best Dressed Table:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#BundtBakers: Booze

4ae7b-bundtbakerspostThis month #BundtBakers is getting ready or the party season by using alcohol in our cakes and/or icings! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Booze and our happy host is Lauren of From Gate to Plate.

When it comes to alcohol, I like to hide my booze behind sugar and fruit. I am the stereotypical girl who likes her fruity drinks. And I do not drink beer. I’m pretty sensitive and definitely a lightweight so I don’t often find myself with a cocktail in hand. There are few drinks that I find worth it. But what I do love is Kahlua. In hot chocolate, over ice cream, in rootbeer, as a float. And now, in cake!

It was a no-brainier for me to select Kahlua as my booze choice. And this cake is strong! I was going to use Kahlua instead of milk in my buttercream but after tasting the crumbs of the cake the extra booze simply wasn’t necessary. What I love about this cake, other than the flavor, is the texture. When I picked it up I thought it was going to be too heavy and dense, but it’s not, it actually reminded me of brownies! Brownies with Kahlua! Topping the cake with vanilla buttercream is the perfect compliment and balances the booze well.

Chocolate Kahlua Bundt Cake

Ingredients:

  • 2 eggs
  • 1/2 C vegetable oil
  • 1 1/2 tsp vanilla extract
  • 3/4 C Kahlua
  • 3/4 C milk
  • 2 C sugar
  • 2 C flour
  • 1/2 C cocoa powder
  • 1 tsp salt
  • 1 1/4 tsp baking powder

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer combine the eggs, oil, vanilla, Kahlua, milk, and sugar.
  3. In a bowl whisk together the flour, cocoa powder, salt, and baking powder.
  4. Add dry ingredients to the stand mixer in two batches, mixing until combined after each addition.
  5. Pour cake batter into a greased bundt pan.
  6. Bake 60 – 70 minutes, until a knife comes out cleanly.
  7. Allow cake to cool completely before topping with vanilla buttercream frosting.

*This recipe is adapted from Elizabeth at http://www.thecollegiatebaker.com/2012/12/chocolate-kahlua-cake-with-white.html?m=1*

Chocolate Kahlua Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro

Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

Limoncello Bundt Cake by Natalia at Principiando en la Cocina

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Rum Raisin Apple Bundt by Maleka at La Luna en Dulce

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Boo-tini

To finish off ghost week I present to you a cocktail. If you’re throwing a party tomorrow add this martini to your bar menu. Or, maybe you want something with a little kick to sip on while you’re handing out candy to the little ghosts and goblins knocking on your door.

Do kids really dress up as ghosts and goblins anymore? These days it’s all about wanting to be their favorite movie character – I challenge you to count the number of Elsas and Olafs. (Hey, this cocktail could easily be redone in the winter as a melted snowman!)

Boo-tini

Ingredients:

  • 2 parts vodka
  • 1 part vanilla simple syrup
  • 1 part cream
  • 2 parts seltzer

Steps:

  1. Combine martini ingredients in a large pitcher and gently stir. Pour into martini glasses. If only making one, 1 part = 1 ounce.

*This recipe is adapted from Janelle at http://www.hgtv.com/entertaining/liquefied-ghost-cocktail-recipe/index.html *

Boo-tini

CIC: Coconut & Tomato

CIC-header

I interrupt my recount of Hawaiian food to bring you this month’s Crazy Ingredient Challenge! This month the task was to combine Coconut and Tomato. Upon seeing the ingredient list I thought I was going to sit this one out as I am allergic to coconut. But then I got an idea and decided, why not! Just because I can’t eat it doesn’t mean my friends can’t be my taste buds.

My original idea was to do a play on the Bloody Mary – either make a virgin version substituting vodka for coconut water, or simply adding coconut water to the cocktail, or even making a “creamy” version with coconut milk, garnished of course with toasted coconut.

This idea was altered slightly when I searched Food Network’s website for Bloody Mary recipes. I’d never had one before! I found Rachael Ray’s recipe for Bloody Mary Shrimp Cocktail and thought, that’s a better idea! And I can serve it with coconut shrimp instead of typical shrimp cocktail. This way also prevents my husband from trying multiple Bloody Marys before I came up with the right recipe. I also bought cocktail shrimp so I could dip in too!

I served this appetizer during last weekend’s football game. We had some friends over and I was given the “this is addicting” nod of approval. I hope this boozy dip makes it to your next tailgate!

Coconut Shrimp with Bloody Mary Dip

Ingredients for Shrimp:

  • Canola oil, for frying
  • 1 lb peeled, deveined shrimp
  • 1 C flour
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 4 eggs
  • 1 C panko breadcrumbs
  • 1 C shredded sweetened coconut

Ingredients for Dip:

  • 28 oz can crushed tomatoes
  • 2 tbsp horseradish
  • 2 tbsp Worcestershire
  • 2 tsp hot sauce
  • 2-3 shots of vodka, to taste

Steps:

  1. Bring oil to 350 degrees.
  2. In a large bowl combine flour, garlic powder, and onion powder. In another bowl beat eggs and season with S+P. In a third bowl combine coconut and panko. Season shrimp with S+P and dredge in flour, egg, and panko. Fry shrimp 2 minutes on each side. It’s best to do this in batches so as not to decrease the oil temperature too much.
  3. Combine dip ingredients. Serve with celery sticks!

*The shrimp is adapted from The Neelys and the dip is modified from Rachael Ray*

Coconut Shrimp and Bloody Mary Dip 2Coconut Shrimp and Bloody Mary Dip 1

Click the link below to see other blogs that participated in this month’s Crazy Ingredient Challenge!

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