Tag Archives: nutmeg

NY Jets & Green Bay Packer Cocktails

January 21, 2011
popcorngirl12
4 comments
cream, football, Green Bay Packers, mango juice, Midori, nutmeg, NY Jets, Super Bowl, vodka, white pepper, Zen Green Tea Liqueur

Yes we are NY Jets fans in this house. Doesn’t matter that we live in Florida. Once a New Yorker, always a New Yorker. It’s been very exciting for the last few weeks to say the least. I predicted weeks ago, before the Jets miraculous win over the Colts, that the Super Bowl would be the Jets vs Packers. My husband is also a Packers fan having lived in Wisconsin many years ago. But Jets come first. So when it’s down to the final game we will be cheering for the Jets.(I am very optimistic aren’t I?) So today’s post, in honor of those two teams, are two cocktails, that are green. Both teams main colors are green. No there won’t be any cheese flavored cocktails for the Packers. Ewww… They are both green and we’ll leave it at that. Try them both this weekend. One for each game! Or make them both for both games! It’ll give everyone up north something to do in this snowy weather, yet again! The first martini is very simple. The second one isn’t really difficult but it’s got more ingredients. They both have Midori in them. Be adventurous! Take a chance!

Go Jets! Go Packers!

GREEN-TINI

INGREDIENTS:

4 ounces vodka (your choice)

3 ounces Midori melon liqueur (or any melon liqueur you wish)

Lime wedges for garnish

DIRECTIONS:

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled martini glass. Garnish with limes.

Makes 2 martinis

ZEN COCKTAIL

INGREDIENTS:

2 ounces Zen Green Tea Liqueur (this is pretty readily available)

1 ounce Midori melon liqueur

6 ounces mango juice

white pepper

4 ounces cream

mint leaves for garnish

grated nutmeg for garnish

DIRECTIONS:

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into chilled champagne flutes or other slender class.

Garnish with mint leaves and a dash of nutmeg.

Makes 2 cocktails

** I just tried to buy the Zen Green Tea Liqueur, it’s pricey!! $30 a bottle! Yikes. I am looking for a smaller bottle now.

Mulled Wine (or Moldy Wine as my husband calls it)

For years I thought my crockpot was used for heating up wine. No joke. When I got my first crockpot back in 1991 I had used it for years, to heat wine! It was perfect for that! Mulled wine that is! Ever since I tried mulled wine at Pindar Vineyards during their December weekends serving Mulled Wine & Cookies, I was hooked! I figured, how hard could it be to do it at home! It wasn’t hard at all. This recipe is simple. You can even cheat and buy mulling spices in the store already prepared, but I like to know what is in my spice mix. So I make it myself. And the crockpot is perfect for warming it up and keeping it warm without boiling it! You do NOT want boiled wine. Yuck! And what is better on a cold fall or winter day than a nice warm cup of spicy delicious wine, with cookies! Pindar Vineyards is in my opinion the best vineyard/winery in the U.S. Maybe I am biased because my BFF and college roomie Rose works there and we’ve gotten to know the winery and all of their wines quite well over the years. Or maybe they just have fantastic wines! Yes, they are on Long Island in New York. Long Island is loaded with wonderful wineries and everyone should go visit, even in the off-season. But stop in Pindar, in Peconic, out on the north fork of LI and say hello to Rose and the crew there! (Hi Rose! Hi Terry!) We always make a stop in when we go back for a visit. Always!

Ok, now on with the recipe. Simple remember. Don’t over think it, just make it. The weather is perfect for a glass right now!

A great red wine from Pindar!

Even Sluggo loves Pindar & Rose!

INGREDIENTS:

1 bottle red wine (any kind you wish but a dry one is best)

2 cinnamon sticks

2 whole cloves

1 whole nutmeg

4 (2-3″) strips orange peel

4 (2-3″) strips lemon peel

3 tablespoons sugar

DIRECTIONS:

In a crockpot or saucepan, combine all ingredients. Bring to a simmer, about 10-15 minutes. Serve warm in mugs or heat-resistant glassware. Garnish with a cinnamon stick or slice of orange!

Pumpkin Pie Spice

October 27, 2010
popcorngirl12
2 comments
cinnamon, cloves, ginger, nutmeg, pumpkin pie spice, salt

As promised here is my recipe for making your own pumpkin pie spice at home. It’s so much cheaper than buying the pre-made stuff in the stores too and at least you will know what is in it! I’ve been making quite a bit of my own seasoning mixes these days. Anyway I can save a little money is a good thing! This recipe will make almost ½ a cup. There are many versions of this recipe around but I found this combination to work well. Some call for ground mace also. Which is actually part of the nutmeg seed before you get to the nutmeg. Some call for sugar. If there is a spice you want to add to it go ahead, experiment!

INGREDIENTS:

¼ cup cinnamon

cinnamon

2 tablespoons ground ginger

ground ginger

2 teaspoons ground cloves

ground cloves

2 teaspoons ground nutmeg

ground nutmeg

½ teaspoon salt

DIRECTIONS:

Combine all ingredients and store in a tightly closed container. Keep in a dark, cool place with the rest of your spices!

Pumpkin Pie Martini

Well according to the calendar Fall is officially here. I’m sure it’s cooler in some part of the country! It’s actually cooler here in Florida too! Ok it’s 83 degrees (it’s after 5pm here), but it was close to 90 not too long ago! It’s cooler! Really! Anyway…Before I get into the recipe, I am wondering if this bothers anyone else besides me. There are some stores who have Christmas decorations out already! No joke! Last Saturday we were in BJ’s Wholesale Club and there they were! Christmas decorations, trees, lights, etc! Now don’t get me wrong, I love Christmas! It’s my favorite holiday but NOT IN SEPTEMBER!!! I can deal with the Halloween decorations in August just before school starts but this is so wrong! Maybe it’s just me. For me, the Christmas season starts with the Macy’s Thanksgiving Day Parade, and not until I see Santa on his sleigh! Then I can begin the madness celebration! Ok, now that I’ve vented here’s the recipe for today.

Pumpkin Pie Martini! There are quite a few recipes and variations on this but I found this one to be very tasty. A few years ago our local paper had a recipe for a pumpkin pie martini and it called for Pumpkin Schnapps. Let me just say this, it was nowhere to be found. And pretty much every local liquor store had people coming in asking for it since they’d seen the recipe! I ended up ordering online from DaVinci Syrups. They have every flavor you can think of in a syrup. So I ordered a bottle and we used that. But since then we’ve found Pumpkin Liqueur. (My husband also has another recipe he uses but I can’t find it right now. )

This recipe today is actually from the Skyline Bar & Grill, atop the Hilton Americas-Houston in Houston, TX. It was in their online edition several years ago.

INGREDIENTS:

1 ounce vanilla vodka

2 ounces pumpkin schnapps/liqueur

1 ounce Frangelico

1 ounce Bailey’s

2 ounces cream

Nutmeg, cinnamon or all-spice for garnish

cinnamon stick for garnish (optional)

crushed graham crackers for rims (optional)

DIRECTIONS:

In a shaker with ice add all ingredients. Shake well and pour into chilled martini glasses. Sprinkle with nutmeg, cinnamon or all-spice.

Makes 2 martinis

**If you use pumpkin flavored syrup instead of the liqueur add a little more of the other ingredients and add 1 ounce of the flavored syrup. Adjust as needed!

***Found my husband’s recipe: Basically the same just leave out the Bailey’s and Frangelico. Less calories this way too! Your decision!

Swedish Meatballs

May 18, 2010
popcorngirl12
2 comments
beef, butter, chopped onion, eggs, flour, light cream, MBT beef broth, meatballs, milk, nutmeg, pork, swedish meatballs

This is definitely a recipe I do not make enough. Swedish meatballs are one of my favorite dishes. This recipe was given to my sister Michele at her bridal shower by Barbara Cavallo, who is her husband’s aunt. She was born an Olson, so yes there is Swedish blood in her. I think the recipe came from another relative, either grandmother or mother. Either way they are delicious. Serve over egg noodles or rice or just eat them by themselves. Remember when making swedish meatballs you need to make them smaller than regular Italian meatballs. They do take some time to make but they are worth it. It’s a nice hearty meal for any time of year.

Swedish Meatballs with Egg Noodles

INGREDIENTS:

2 cups bread crumbs

2/3 cups milk

½ cup chopped onion

2 pounds ground beef of your choice (You can mix ground pork and beef also)

2 eggs, beaten

2 teaspoons salt

1/8 teaspoon pepper

1 teaspoon nutmeg

4 tablespoons butter

4 teaspoons flour

2 cups hot water

1 cup milk

1 cup light cream

2 cubes MBT beef broth

Gravy Master

Fresh Parsley for garnish

DIRECTIONS:

1. In a large bowl soak bread crumbs in the milk. Add the onion, beef/pork, salt, pepper and eggs and mix together with hands. Be careful not to overmix.

2. Roll meat into walnut size meatballs and brown in large skillet in the butter. Cook until brown on all sides. When browned remove meatballs from pan and set aside.

3. In the same skillet put a little hot water with the flour. Stir until smooth. Add rest of hot water, light cream, beef broth, nutmeg and milk. Stir until smooth.

4. Place meatballs back into skillet and mix well. Cover skillet and simmer for 15 minutes. Brown with Gravy Master to color. Garnish with parsley.

Serve with egg noodles, rice or pasta of choice.

Chilled Strawberry Bisque (Carnival Cruise Lines)

This is a refreshing chilled soup/bisque that tastes more like ice cream than a soup! It’s sweet, creamy and delicious! Great for those hot cruise days when you just want something refreshing before dinner. When the staff serves you they put some fresh strawberries in the middle of the soup bowl and pour the soup […]

Escargot Bourgignonne

Full disclosure, this blog post appeared on my other site What’s Cooking at the Genua’s? almost 8 years ago! I’ve updated the copy a bit but it’s still the same delicious recipe. Cruises are a wonderful thing. In the last 27 years I’ve been on 19 (20 this January 2019), so far. Most (12, […]

Alchemy Bar’s Cucumber Sunrise (Carnival Cruise Lines)

Yes, another cocktail. Hey what can I say, I love new and refreshing cocktails on a hot summer day, on a cruise, in the Caribbean…Anywhere really! And anyone who has cruised on Carnival knows all about the Alchemy Bar! It’s a great bar, if you can get a seat or place at the counter! Always […]

Baked Alaska (Carnival Cruise Lines)

Years ago on most of my early cruises they always served Baked Alaska on the Captain’s Night or some other elegant night for dessert. They still serve it BUT with one difference, it is no longer flaming. Yes, flaming. I remember the first time I saw this, the waiters all came dancing into the dining […]

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Tag Archives: nutmeg

NY Jets & Green Bay Packer Cocktails

Mulled Wine (or Moldy Wine as my husband calls it)

Pumpkin Pie Spice

Pumpkin Pie Martini

Swedish Meatballs

Top Posts & Pages

Follow my other blog! : Cruise Ship Recipes at Home

Chilled Strawberry Bisque (Carnival Cruise Lines)

Escargot Bourgignonne

Alchemy Bar’s Cucumber Sunrise (Carnival Cruise Lines)

Baked Alaska (Carnival Cruise Lines)

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