Harry Potter Halloween week continues with something for the adult witch and wizard!
I found a Buzzfeed article on cocktails inspired by my favorite books and excitedly found one that looked like something I’d enjoy. A champagne based beverage!
For those of you unfamiliar with Harry Potter, Felix Felices is a potion mentioned in The Half Blood Prince. It is commonly referred to as “liquid luck.” The drinker can be expected to have a day in which all his endeavors come easily and successfully. (How was that for zero spoiler alerts!)
After making the cocktail, I ran into a problem. Felix Felices is supposed to be the color of molten gold. Mine was essentially clear. I thought about simply naming it as a different potion, but then my mom had the idea to add a splash of orange juice. The OJ gave it a nice golden hue and didn’t much alter the taste of the drink.
No joke – I think I’ve discovered my new favorite cocktail! My husband has been on a Moscow Mule kick so we always have ginger beer in the house, and with affordable mini bottles of champagne available in the grocery store, I know I’ll be making this time and time again!
- 1/4 oz simple syrup (1/4 C sugar disovled in 1/4 C water over low heat)
- 1/4 oz lemon juice
- 1 1/2 oz ginger beer
- orange juice
- Pour simple syrup, lemon juice, and ginger beer in a champagne flute. Top with champagne. Add just a splash of orange juice to create a light golden color.
After a month of endless desserts and party foods the Blogger CLUE crew and I are on the hunt for healthy foods to bring in the new year.
This month I was tasked with searching through Wendy’s blog, A Day in the Life on the Farm. As her blog name suggests, Wendy lives on a farm where she and her husband are fairly self sufficient. They raise chickens, turkeys, and pigs for meat, have hens for egg laying, and have fruit trees and gardens on their 12 acres of land. I’m exhausted just thinking about it! Isn’t retirement supposed to be relaxing?!
I am very familiar with Wendy’s blog as I have worked with her in many events and blogging clubs. Surprisingly though I’ve not actually cooked anything from her recipe box. (She’s ambitiously tackled my Busia’s recipe for pierogi for a Secret Recipe Club post.)
I really wanted to return the favor of celebrating Polish cuisine and make her recipe for beet soup. I was pretty excited about it, too, and I don’t tend to get excited about soup. I went to the grocery store on a Sunday (something I tend to avoid). Kroger was packed! Post-holiday fridge-restocking was on everyone’s mind that afternoon many items were out of stock (I snagged the last carton of organic whole milk!). The missing ingredient that threw me into a tizzy was beets! How was I to make beet soup without beets!? Granted, there were some golden beets that looked pretty sad. I pushed my cart to a corner of the produce section, trying to be as out of the way as possible, and frantically searched through some of the other recipes I’d book marked from Wendy’s blog: between grilled mahi mahi, cranberry chicken, and spicy citrus shrimp, I decided on the shrimp.
This shopping curveball was a huge blessing in disguise. This shrimp dish is incredible! I served it over rice as dinner. It’s a perfect weeknight meal that I will be returning to. I had to swap the mango for pineapple due to allergies and the pineapple was my favorite part. I liked that the fruit wasn’t cooked with the shrimp, it was simply warmed through from the sauce, a perfect compliment to the flavors.
- 12-14 jumbo shrimp, peeled and deveined
- 1 tbsp flour
- juice of 1 orange
- 1 tbsp lime juice
- 1 tsp Kosher salt
- 1/4 – 1/2 tsp chile paste (I used Gourmet Garden)
- 1/2 C diced pineapple
- 1 scallion, sliced
- Preheat oven to 450 degrees F.
- Pat shrimp dry and toss in the flour. Place in a glass baking dish.
- In a small bowl whisk together the orange juice, lime juice, salt, and chili paste. Pour over the shrimp.
- Bake shrimp for 7 minutes. Flip the shrimp and bake another 7 minutes.
- Add the pineapple and scallions to the shrimp and toss to combine, thickening the sauce.
- Serve over rice.
*This recipe is modified from Wendy at http://adayinthelifeonthefarm.blogspot.com/2015/02/triplesbitesspicy-saucy-sexy-bites-for.html*
Here’s a list of the other players of Blogger CLUE this month:
I saw this one floating around on Pinterest. It’s actually what prompted my candy corn theme for the week. You only need 3 ingredients, yogurt, apple juice, orange juice. Or you can follow the Pinterest version using orange juice and pineapple juice. Because I have Simply Apple apple juice it’s darker than the from-concentrate counterpart.
You can feel comfortable giving these popsicles to your kids before sending them off Trick or Treating for mountains of candy because there is zero added sugar, and depending on the brand of juice and yogurt you buy, you could be tricking them into a sugar-free dessert!
Here’s the How-To for Candy Corn Popsicles:
Using a tiny spoon put some white yogurt (plain, vanilla, Greek or regular) in the bottom of your popsicle mold. Place the mold in the freezer, covered with plastic wrap, until hardened.
Put apple juice on top of the frozen yogurt. Put in the freezer, covered with plastic wrap, to let solidify just enough so that the third layer won’t mix. If you let it harden completely it’ll be near impossible to put the popsicle stick/handle into the mold.
Top off the popsicle with the orange juice. Put the sticks into the mold and freeze.
When you go to remove the popsicles from the mold run it under cold water first. Doing so will loosen them from the sides of the mold. Or you can set the mold in a bowl of cool water.