Tag Archives: orange juice

White Sake Sangria

Wow this recipe sounds awesome!  I like sangria, I like sake, I like white sangria…Get the point? I found this recipe in the local newspaper and it’s for one of the great local sushi chains, RA Sushi. I would actually make it right now but I don’t have enough peach schnapps! We used it on our lychee martinis! So once I restock and get a sour mix I will test it out. Sounds like a wonderful spring/summer cocktail. And I sure could use a new cocktail these days. Since I haven’t been able to blog as much as before I am trying to do more on the weekends. RA Sushi has restaurants all over the country but we go to the one here in Florida, in Palm Beach Gardens. Check them out if you have one in your area and love sushi. They have great happy hour deals. Always love a bargain! And the sushi is fresh and delicious! But for now, just whip up a saké cocktail and relax…Monday is almost here.. 😦

INGREDIENTS:

4 ounces Sauvignon blanc

2 ounces sake

1 ounce peach schnapps

2 ounces orange juice

2 ounces pineapple juice

½ ounce Yuzu sour (or other sour mix)

Couple splashes soda

4 lime wedges

2 slices of lemon

2 slices of orange

DIRECTIONS:

1. In a cocktail shaker, squeeze in 2 lime wedges and lemon slices. Add the other ingredients and ice. Shake and pour into a chilled cocktail glass. Garnish with lime and orange slices!

Makes 2 cocktails

Butter Cookies

Christmas cookies wouldn’t be complete without the usual butter cookie. Some cookies are formed using a cookie gun or cookie cutters. This recipe mainly uses cookie cutters but if you want to use your smaller cookie maker go right ahead. These cookies are also frosted! They are easy to cut out and easy to make. Win win! Decorate them with colored sugars, sprinkles or anything you wish to make them festive!

I remember when we were kids there was a wonderful lady on our street who used to make the most incredible butter cookies. We’ve tried to recreate them over the years but they were just never the same. I will always think of her though when I make or eat butter cookies. Why is it when we try and recreate a recipe from childhood it just never quite tastes the same.

I found this recipe from Land O Lakes Butter. They called for “all-natural” eggs in the recipe but just use a regular egg. No big deal. Unless you don’t have to worry about money and can afford those fancy “all-natural” eggs. Also remember to make the dough ahead of time. It should be refrigerated 2-3 hours at least before cutting into cookie shapes.

COOKIE INGREDIENTS:

1 cup butter, softened

1 cup sugar

1 egg

2 tablespoons orange juice

2½ cups all-purpose flour

1 teaspoon baking powder

FROSTING INGREDIENTS:

3 cups powdered sugar

1/3 cup butter softened

1 teaspoon vanilla

1-2 tablespoons milk

food coloring if desired

DIRECTIONS:

1. Combine 1 cup butter, sugar and egg in a large bowl. Beat at medium speed, scraping bowl often, until it is creamy.

2. Add the orange juice and vanilla and mix well. Reduce speed to low. Add flour and baking powder. Beat until well mixed.

3. Divide dough into thirds. Wrap each in plastic food wrap and flatten slightly. Refrigerate until firm, about 2-3 hours.

4. Heat oven to 400º. Roll out dough onto a lightly floured surface, one-third at a time, to 1/8-1/4-inch thickness. Keep remaining dough refrigerated. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookies sheets. Sprinkle with colored sugar if desired.

5. Bake for 6-10 minutes or until edges are lightly browned.

6. If using the frosting combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low-speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as you wish!

– If you use a 4 to 5-inch cookie cutter the recipe will make about 2 dozen cookies

Hurricane Cocktails

Yes I am doing a Hurricane cocktail today. In honor of all the crazy storms out there right now, especially “My Name Is Earl”. As of right now Earl is down to a Category 1 storm with winds only at 85mph. ONLY! Coming from NY we never really knew what hurricanes where for the most part. Sure I remember Gloria. But by the time it got to NY it was nothing like the ones I experienced living here in Florida. I was here 4 years before our first one in 2004. Hurricane Frances. Then 3 weeks later Hurricane Jeanne. Hurricane Wilma in 2005 was another one we got to know up close and personal. Let me just say I am glad I experienced it but don’t need to repeat again, ever. We got hit dead on for these, not just a brushing past us. It was not fun. So now when they talk about these storms and some people just don’t realize how severe they can be. Just ask Louisiana or any other Gulf state. So for all of you up north in the path, even though it’s a Cat.1 please take it seriously and prepare. You never know! If I had a dollar for all the times our weather people said, “Oh this has never happened before! Or This is highly unusual for a storm!” I would be rich. Honestly, you don’t know! So be safe everyone and have a cocktail. Stock up on ice and water! You don’t realize how much you need them both until you can’t get them!

So enjoy the cocktails. This recipe makes enough for 8! It is courtesy of  Rachael Ray. It will NOT be that bright red color that you usually have from a bar hurricane. That is pretty much all sugar and fruit punch. Yuck!! This will be a pretty orange/yellow color.

INGREDIENTS:

½ cup simple syrup

2 cups golden rum

2 cups passion fruit juice

2 cups orange juice (no pulp is better)

2 cups pineapple juice

½ cup orange liqueur, such as Grand Mariner

juice of 4 limes (about ½ cup)

Myers Rum

ice cubes

Bitters, such as Angostura (You can leave this out if you want)

8 fresh pineapple wedges for garnish

DIRECTIONS:

1. Fill a large pitcher or large punch bowl with ice cubes. Add the rum, passionfruit juice, orange juice, lime juice, pineapple juice and simple syrup and stir until chilled.

2. Strain the cocktail into glasses, top with a dash of bitters and garnish with a pineapple wedge. Put a little Myers Rum on top as a floater! Enjoy!

French Margarita

Well we had an Italian margarita and now there is a French margarita. We tried these last weekend and they were quite tasty! Anyone who makes them please leave a comment on the blog letting me know how you liked them! And of course we were enjoying them so much I forgot to take a picture! If you want to see what it looks like go to www.food2.com/recipes/french-margarita and check it out. The picture shown is from that site.  They use raspberries and blackberries for garnish. We didn’t, because we did not have any. Guess we’ll have to make them again so I can take my own pictures this time! The ingredients call for sweet and sour mix. We used our regular margarita mix. Enjoy!

Photo for illustrative purposes only

INGREDIENTS:

2 oz. tequila (any kind, we use Milagro Silver)

1 oz. Grand Mariner

½ oz. each lime juice, orange juice, sweet and sour mix (Margarita mix)

1 oz. Chambord

Garnish: Skewer (toothpick) of raspberries and blackberries


DIRECTIONS:

Pour everything but the Chambord into a cocktail shaker with ice and shake to mix.

Fill margarita glass with ice and pour mixture into glass. Top with Chambord. Garnish with a skewer of blackberries and raspberries.

Makes 1 drink

Spicy Garlic Barbecued Pork Ribs

Who doesn’t love barbecued ribs? Nobody that I know of! But when it comes to barbecuing them everyone tends to shy away because they “take so long”! No they don’t! Not how I do them anyway! For my recipe you do have to think ahead and marinate them overnight for the best results. You can also marinate them a few hours ahead of time, but overnight is best. I’ve searched and searched and watched and watched all the ways to have great barbecued ribs. The one recipe I found to be the best so far was from Ina Garten, The Barefoot Contessa. I tweaked her recipe to make it more Genua! These are also made to be cooked on a grill with charcoal. I’m sure they’ll be fine with a gas grill but we have charcoal. I also use either pork loin ribs or St. Louis Style ribs as we love to have meaty ribs! Don’t be scared by the amount of ingredients either. It’s not so bad. I am the first one to skip making a recipe because of the amount of ingredients! Remember it’s all for the marinade/sauce!

Spicy Garlic Barbecued Pork Ribs

INGREDIENTS:

3 racks of pork loin ribs or St. Louis Style ribs (6-8 lbs)

1/3 cup vegetable or olive oil

1 small red onion, diced (about 1 cup)

6 cloves garlic, minced (you can add less if too much garlic for you)

1 tablespoon chili powder (you can add less if too spicy)

1 teaspoon ground cumin

1 teaspoon red pepper flakes (you can add less if too spicy)

1 teaspoon lime zest

1 tablespoon finely grated fresh ginger (or you can use 1 tsp powder)

1/3 cup cider vinegar

½ cup tomato paste

½ cup honey

2 tablespoons Dijon mustard

1/3 cup low sodium soy sauce

¼ cup orange juice

DIRECTIONS:

1. Heat the vegetable or olive oil in a large saucepan over medium-low heat. Saute the onions and garlic for 5-7 minutes, until the onions are translucent but not browned.

2. Add the chili powder, ground cumin and red pepper flakes and continue to cook for 1 minute. Add the zest and ginger and cook for an extra minute.

3. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick. Stirring occasionally.

4. Marinate the ribs in 2/3 of the sauce for a few hours or overnight in the refrigerator.

5. When you are ready to grill prepare the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25-30 minutes, turning once or twice to cook evenly on both sides. Brush with marinade as needed.

6. Check the ribs after 30 minutes. If they are still not ready (thicker ribs may take longer) just cook for another 5-10 minutes. Check to make sure they are to your liking. EAT!!

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