Browsed by
Category: Beverages

Blood Orange Martini

Blood Orange Martini

Blood Orange Martini

This Friday’s Happy Hour post continues my obsession with blood oranges in the form of a blood orange martini.  Would you believe that I’m really almost at the end of doing all my blood orange recipes after I got the box of oranges from my friend in Arizona?  I have blood oranges preserved in various ways.  I have blood orange bitters infusing through next week.  And I have a bag of frozen blood orange juice, which I’ve been using as ice cubes for cocktails, including for this blood orange martini.

I have a tendency to go way overboard with produce.  I’ve had years where I’ve ended up going to a u-pick farm and coming home with thirty pounds of cucumbers or sixty pounds of tomatoes.  My first year of u-pick, I picked just about every fruit that was available, and we had frozen berries and jams and pickles to last us nearly two years.  I’ve been a bit more moderate this last year.  I canned thirty pounds of tomatoes into spaghetti sauce.  I didn’t bother with pickles, because we still have some.  The good thing about being moderate is that by the time the blood oranges came into my life, I wasn’t overly exhausted from preserving all summer long.

One of the best things I did with the oranges was to make blood orangecello.  I used the same basic technique I used for my limoncello.  I used a veggie peeler to peel five blood oranges.  When you do this, use just the outer peel, not the pith.  I steeped the peels in vodka for four days in a quart jar (peels + enough vodka to fill the jar).  I made a simple syrup of 3 1/2 cups water and 2 1/2 cups sugar.  I strained out the peels from the vodka, combined it with the simple syrup and let that sit overnight.  The infused vodka and simple syrup go in jars and get refrigerated and that’s that.  The blood orangecello did not have an especially red hue to it – it looks like the limoncello.  The taste, however, is akin to a good triple sec.  It’s really lovely and especially lovely in this blood orange martini.

blood orange martini

If you don’t have the time to make the blood orangecello, triple sec or cointreau will also work in this recipe.

blood orange martini

The cubes there in the front are frozen blood orange juice.  I used these when I made the blood orange martini, defrosting about four to get the juice.  I also used these to chill the martini a bit more after I’d made it.  The juice melts and doesn’t water down the cocktail.

blood orange martini

Blood Orange Martini

Ingredients

  • 2 ounces gin
  • 1 ounce blood orangecello or triple sec or cointreau
  • juice from one blood orange

Instructions

  1. Combine all ingredients in a cocktail shaker with ice or with blood orange ice cubes. Shake. Strain into a cocktail glass and enjoy! Serves 1
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/blood-orange-martini/

Limoncello Lemon Drop

Limoncello Lemon Drop

A Limoncello Lemon Drop is sure to cheer on even the gloomiest winter days. After nearly a week with snow and ice on the ground (unheard of in the Portland metro area), we are finally back to normal weather – rain and more rain.  I can handle rain and more rain, though I still have a serious craving for asparagus and strawberries (and first of the season radishes).  January is such an odd time for seasonal foods.  There’s plenty of citrus in the market, and there are definitely all the root veggies still, but there’s not a single fruit or veggie that just screams January to me.

January is, however, a good time to start clearing out the pantry.  I’m down to three jars of limoncello and three of blood orange-cello.  I’ve got some blood orange bitters infusing, which used up a few spices and some of the blood oranges from the now infamous 40 pound box.  I’m thinking I might try some new recipes for the limoncello.  It’s great in cocktails, of course, like the limoncello lemon drop, but I’ve been thinking a bit about what else I can do with it.  Any thoughts?  I’d love to hear them in the comments below.

Meanwhile, I did finish out using all the lemon cubes from the lemons from way back in December when I made the limoncello in the first place.  Lemon cubes (really, any citrus juice that’s been frozen) are so great for cocktails.  Toss one in and if it melts, no problem – it just adds to the flavor of the cocktail instead of watering it down.

limoncello lemon drop

I like my limoncello lemon drop a bit on the sour side.  I’ve always been a big fan of sour cocktails.  You can definitely adjust the amount of limoncello you use in these to make them sweeter.

limoncello lemon drop

Limoncello Lemon Drop

Ingredients

  • 2 ounces gin
  • 1 ounce limoncello
  • Juice from one lemon

Instructions

  1. Combine all ingredients in a cocktail shaker with a few cubes of ice. Shake, strain and enjoy!
  2. Serves one
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/limoncello-lemon-drop/

Blood Orange Whiskey Sour

Blood Orange Whiskey Sour

blood orange whiskey sour

I made it all the way through the 40 pound box of blood oranges my friend from Arizona sent on Monday and made a blood orange whiskey sour to celebrate.  Given that the Portland metro area has been essentially shut down because of a major snow storm, working my way through a box of citrus made me so happy.  I’m getting the spring twitches – the days are getting a little longer and when the sun does come out (which it does, even in the PNW), I suddenly want to go plant a garden.  Now. Immediately.  Right this minute.  Yeah – it’s that bad.  As an alternative, I’ll likely be stopping off at a really lovely plant nursery that’s close to where I work just to go in and smell some dirt.  Seriously – it gets that bad for me in January.

So back to the citrus – the lovely orbs of blood oranges made my heart sing.  I wasn’t about to let a single one go to waste, so the last thirty or so got juiced and frozen in ice cube trays.  I figure I can thaw out what I need to make a few more recipes later this month.  I also love using the cubes in drinks – much better than regular ice!  I also used a bit of that juice to make my Blood Orange Whiskey Sour.  I happened to have a few Meyer lemons left in the fridge, so used two of them to make the sour part of the blood orange whiskey sour more pronounced.

I’ve had a few people ask me what makes a blood orange different than a regular orange.  Mostly, it’s the color in the interior of the orange.  Some of the oranges are a blood red inside, and some have a tinge of orange on the peel.  Taste wise, they are more intensely orange.  If I could figure out how to grow dwarf citrus trees, these would definitely be on my list.

blood orange whiskey sour

Blood Orange Whiskey Sour

Ingredients

  • Juice of one blood orange
  • Juice from one or two Meyer lemons (depending on your taste preference for sourness in your whiskey sour)
  • 2 ounces whiskey

Instructions

  1. Combine all the ingredients in a glass. Stir. Add a few ice cubes and garnish with a slice of blood orange. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/blood-orange-whiskey-sour/

Blood Orange Citrus Sangria

Blood Orange Citrus Sangria

If you follow me on Instagram or Twitter, you may have seen my posts about my recent blood orange windfall, which led to me making blood orange citrus sangria.  A good friend of mine from Phoenix has a blood orange tree in her backyard (yep – I’m envious) that produced enthusiastically this year.  She asked me if I wanted some of the blood oranges.  My answer was an unequivocal yes.  When the actual box showed up, I realized she wasn’t kidding around: some oranges was around 40 pounds of oranges.  It was the best present, ever.

I spent all of New Year’s Eve and New Year’s Day (and the day after New Years), making recipes with blood oranges.  I love to can, preserve, and infuse.  I made several blood orange marmalades (one of which uses blood orange citrus sangria as a key ingredient), multiple pints of blood oranges canned in a light syrup, orange-cello (limoncello, but with blood oranges), and blood oranges preserved in salt.  Our kitchen smells like blood oranges and that’s ok with me.  I’m already literally salivating over the thought of the preserved oranges with strawberries over shortcake (and whip cream and I’ve just gone to foodie heaven).

Blood orange citrus sangria also let me use up some of the other citrus I already had on hand.  It’s still Meyer lemon season, and I’m definitely not done with the sweet fragrance of these lovely lemons.  I also discovered mandarinquats at one of our local organic groceries.  Mandarinquats are a hybrid of mandarin oranges and kumquats.  They look like large kumquats and can be eaten whole – peel and all.  They do have seeds, though, so be forewarned.

Blood Orange Citrus Sangria

blood orange citrus sangria

The fruit in the foreground is the mandarinquat.  I think these are an adorable fruit.

blood orange citrus sangria

I love the many hues of citrus.  The blood oranges are at the top.

blood orange citrus sangria

blood orange citrus sangria

 

Blood Orange Sangria

Ingredients

  • 2 blood oranges
  • 2 mandarinquats or 4 kumquats
  • 1 Meyer lemon
  • 1/4 cup Triple Sec
  • 1/4 cup brandy
  • 1 bottle fruity red wine

Instructions

  1. Slice the fruit and place in a carafe or pitcher. Add the Triple Sec, brandy and wine. Chill for at least two hours. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/blood-orange-citrus-sangria/

Limoncello Kiss

Limoncello Kiss

Limoncello Kiss

Here we are, finally, at the end of 2016 and it’s time for a Limoncello Kiss.  I can’t say that this year has been that bad for us. I am sorry, though, for the general unrest in the rest of the world.  I always face the beginning of a new year with a little anticipation and a bit of trepidation, as well.  With good reason, I suspect that this year will bring about some major changes in our lives.  We are facing a potential move again, so we’ll see.  I’ve used the last few days of 2016 tidying up around the house.  This has included cleaning out the garage and generally evaluating what’s worth moving and what’s not.

I’ve also had a great week cooking.  If there is any constant in the new year, I very much hope it involves cooking and blogging.  I’m also hopeful to be able to continue to be close to fresh and local foods, as these past nearly seven years of living in the PNW have transformed how I’ve cooked – we really do eat very seasonally and I enjoy the ebb and flow of the seasons for that reason.

The Limoncello Kiss is my farewell to 2016 – I thought this year needed a sweet kiss to finish it out.   If you are in the mood to make your own limoncello, Giada de Laurentiis’s recipe on Food Network is both quick and yummy.  Plus, with the leftover lemons, you’ll have a great excuse to make a lemon meringue pie or lemon bars.  The Limoncello Kiss is a nod to one of my favorite cocktails at Pastini’s which is a lovely pasta chain in Portland.

Wishing you all the happiest 2017!

Limoncello Kiss

Limoncello Kiss

limoncello kiss

Limoncello Kiss

Ingredients

  • 1 ounce vodka or gin
  • 1 ounce limoncello
  • Prosecco

Instructions

  1. Combine the vodka or gin and the limoncello in a champagne flute. Top off with chilled Prosecco.
  2. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/limoncello-kiss/

Top Five from 2016 and Five Goals for 2017

Top Five from 2016 and Five Goals for 2017

Like many, I’m glad to see the end of 2016.  I was doing pretty well avoiding whole scale resentment for the year, and then George Michael died.  And my reaction was, really 2016?  Bowie, Prince and George Michael, all in the same year?  And in case you are wondering if my musical tastes are primarily stuck in the 80’s, I’m incredibly sad about Ralph Stanley, Merle Haggard, Leonard Cohen, and Sharon Jones, too.

On the other hand, I’ve cooked a lot of good food this year, including the five most popular recipes here on Fix Me a Little Lunch.

Eggnog Ricotta Pancakes were hands down the most popular recipe this year.  I can see why – who doesn’t love eggnog?  These pancakes were so fluffy and so very, very rich – I’m thinking I’ll be making them again for New Year’s Day brunch.

My Crockpot Posole was also quite popular this year.  It’s such a great slow-cooker recipe, I wasn’t surprised.  We made up a batch of this for Christmas Eve this year and froze several more nights worth.  One of my favorite things about this recipe was that it was the first time I participated in Cook the Books.  I’m really excited about all the inspiration that will come from next year’s book picks.

Greek Spaghetti Squash was a big hit this year, as well.  This was my last office lunch for the year, as we ended up with four snow days and then vacation right around the same time I made this.

Greek Spaghetti Squash

I had a great time this fall going out to Sauvie Island to get winter squash.  As always, I bought a few too many squash, but it wasn’t a problem, since my over indulgence inspired me to make Winter Squash Stuffed Shells with Pesto.  If I had to pick a favorite of my own from this year, it might be this one – mostly because I love cheese, squash and pasta.

And last, but certainly not least, is my Mandarin Orange Mule.  I’m glad I finally got with the times and bought a copper mug for Moscow Mules, as they are now high on my list of favorite cocktails.

Mandarin Orange Mule

So there we are – the top five from 2016.

I’m looking forward to 2017.  I know there are likely to be some major changes on the way (more on that in future blog posts, I’m sure), but I’m hopeful they won’t impact my time working on my blog.  I like to spend a little time reflecting on the year before, as well as looking forward and setting goals moving forward.  So – in no particular order – here are my five goals for Fix Me a Little Lunch for 2017.

  1. Keep improving my photography.  I had one photo accepted by foodgawker this year for my Red Kuri Risotto recipe and would like to keep working on lighting, composition and so on in 2017.
  2. Create and mostly stick to an editorial calendar.  I started working on this in December and realized it wasn’t that hard to plan out December 2017’s blog posts.  Now let’s see if I can fill in all the other months of the year. Some of this is product dependent, of course, as I’m committed to keeping Fix Me a Little Lunch all about seasonal foods and recipes.
  3. Continue to be inspired by blog challenges – Cook the Books and Food n’ Flix were my favorite inspirations this year.  The books and movies kept me inspired, as did the community of other food bloggers who created some really fantastic recipes.
  4. Explore the whole affiliate/sponsored post thing.  I’m a little wary of ads – I’m not a huge fan of navigating them on others sites, so not sure I want to do this on my own blog.  On the other hand, I’d love to share some of the products that I love with my readers.
  5. Grow my email list to at least a 1,000 subscribers.  Right now, I have seven.  I love those seven people who are interested in reading my posts regularly – and would like to find some more.  To this end, I’ll be starting a monthly newsletter in January that will include a round up of my favorite recipes from the month before, a bonus recipe featuring a seasonal veggie or fruit, and a profile of a seasonal veggie or fruit.  Sign up to be on my email list and be on the lookout for my first newsletter.

Happy Near Year everyone!  Let’s hope that 2017 is prosperous and happy, and let’s keep eating good food!

Blood Orange Cosmopolitan

Blood Orange Cosmopolitan

This Blood Orange Cosmopolitan is a festive way to wrap up holiday shopping or enjoy after a stressful afternoon of holiday shopping.  I’m so delighted it’s citrus season again.  I found these lovely blood oranges at Whole Foods and couldn’t resist buying several to eat and to see how blood orange juice would taste in a cosmopolitan variation.  I also happened to have one of those cute tiny bottles of cranberry vodka that I picked up recently with the thought that I’d eventually do something with it.
A cosmopolitan is one of those classic easy drinks that takes just a few ingredients with spectacular results.  The blood orange brightens the drink and complements the orange liqueur.  I used vanilla sugar to coat the rim and then couldn’t resist photographing the finished product with as many glittery things as I could find.  I then sipped on the end product while watching the latest episode of this season’s Top Chef – the best way to spend a Friday evening right before Christmas.
Blood Orange Cosmopolitan
Blood Orange Cosmopolitan
Blood Orange Cosmopolitan

Ingredients

  • 2 Oz vodka
  • 1/2 Oz triple sec or cointreau
  • 1 Oz cranberry juice
  • Juice from half a blood orange
  • Slice of a blood orange and a few cranberries to garnish

Instructions

  1. Combine the vodka, triple sec, cranberry juice, and blood orange juice with a few ice cubes in a cocktail shaker. Shake and then strain into a martini glass. Garnish with a slice of blood orange and a few cranberries. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/blood-orange-cosmopolitan/

This post is linked to the Saucy Saturday #76 Linky Party.  For more wonderful holiday recipes, check out the hosts’ sites:

Take Two Tapas, La Petit Chef, Mid-Life Croissant and The Flavor Bender

Flaming Gingerbread Martini

Flaming Gingerbread Martini

This holiday happy hour is a Flaming Gingerbread Martini, inspired by December’s Food’n Flix movie Krampus (hosted by All Roads Lead to the Kitchen).  As you might know already, Krampus is a holiday/comedy/horror movie from 2015 starring Toni Collette and Adam Scott.  It’s loosely based on European legends of a horned, devil like creature who was jolly old St. Nick’s counterpart, who took care of the naughty children while St. Nick distributed gifts to the nice children.  The movie chronicles the really bad night of a family who have lost the spirit of Christmas and get subjected to Krampus’s minions terrorizing them and eventually dumping them all in a devil ridden pit.  Or at least this was what I was able to get from the movie that I mostly watched through my fingers.  Yes – it’s over-the-top not-that-scary horror, but I’m easily creeped out and really hate anything that looks like a doll come to life.

I do, however, have a certain fondness for the gingerbread men who wreak havoc throughout the movie, particularly as they end up on fire and run around creating mayhem.  I got inspired and started doing research on how to flambe. I kind of thought I might try to make a traditional Christmas pudding and flame it, but then settled on a flambe cocktail.  It took a bit of experimentation to figure out the right combination of liquor for it to actually catch on fire.  If you are going to light this on fire, it’s definitely most effective to have a liquor that’s high proof layered on the top.  I ended up using high proof rum, which catches fire once it’s been heated a bit – which I accomplished with multiple passes of flame over the top.  (Use a long match or an Aim n Flame lighter for this).

I was also baking gingerbread cookies, so couldn’t resist making my own havoc-wreaking gingerbread man to hang off the martini glass.  After I got over my initial fear of flaming alcohol, Clayton egged me on to let the flames attack the gingerbread man and when we turned off the lights, I got this pic:

Definitely Krampus inspired!  I also figured I needed some ornaments strewn around and a few little gingerbread minions to help:

Overall though, I confess that I just liked the color of the flame:

In case you were wondering, the gingerbread man was using gingerbread candy canes as grappling hooks:

As you can probably tell, I had way too much fun with this particular blogging challenge and photo session.

The cocktail itself is perfect for the holidays.  It’s not critical to flambe it, though lighting it on fire does bring out a depth of flavor to the rum that I hadn’t expected.  And it’s quite the showstopper, too.  If you do decide to flambe – be sure to have a fire extinguisher near by, just to be on the safe side.

Flaming Gingerbread Martini

Ingredients

    Flaming Gingerbread Martini
  • 1 ounce Irish Cream liqueur
  • 1 ounce gingerbread vodka
  • 1 ounce brown sugar simple syrup (recipe below)
  • 1/2 ounce rum or spiced rum
  • Sugar Rim
  • 2 tablespoons brown sugar
  • 2 teaspoons gingerbread spice
  • Brown Sugar Simple Syrup
  • 1/2 cup brown sugar
  • 1/2 cup water

Instructions

  1. Wet the rim of a martini glass. Combine the brown sugar and gingerbread spice on a small plate and dip the rim of the glass in the sugar/spice mix to make a sugar rim.
  2. Add the Irish creme liqueur, the ginger bread vodka and the brown sugar simple syrup to your martini glass, being careful not to disturb the sugar rim. Using the back of a spoon, gently add the rum to the martini glass - as much as possible, you'll want the rum as the top layer as it is the most flammable liqueur in the drink.
  3. If you choose to light the drink, carefully wave a flame over the top of the drink - just slightly above the ingredients. The alcohol won't catch on fire until it's slightly heated, so this may take a few seconds. Let the drink flame briefly and then blow out the flame. Make sure it is completely out before you drink. Enjoy!
  4. Brown Sugar Simple Syrup
  5. Combine the brown sugar and water in a small saucepan and heat until the sugar is dissolved. Let cool and then use.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/flaming-gingerbread-martini/

 

Mandarin Orange Mule

Mandarin Orange Mule

Mandarin Orange Mule

I’ve been a little slow to get on the Moscow Mule train, but here I am finally, posting a recipe for a Mandarin Orange Mule.  I’ll confess that I wasn’t sure what all the fuss was about, nor was I convinced that I needed a copper mug just for one particular drink.  Then I had a Moscow Mule at the Old Spaghetti Factory.  I was completely sold, even going so far as to track down a copper mug at World Market.

While I’m sure I’ll be making a traditional Moscow Mule (vodka, ginger beer, and lime juice) at some point soon, I thought I’d start with a variation on the theme.  I’m in full out citrus mode right now – tracking down all manners of citrus-y treats, including seedless mandarin oranges.  I decided a Mandarin Orange Mule would be a festive drink this time of year, to sip while listening to Pink Martini’s holiday album and admiring the Christmas tree.

On a side note, we’ve managed to make it to December 9 without Christmas tree catastrophe, which is amazing given that the cats have been chewing on it (it’s a fake tree – not sure what the appeal is) and Daisy has been wagging her tail every time she gets near it.  Maybe I just need a Mandarin Orange Mule to soothe my nerves this time of year as I wait for Christmas tree catastrophe to occur.

Whatever the reason, this is well worth making.  These would be lovely at a holiday party or maybe served on the side of a date night meal.

Mandarin Orange Mule

Mandarin Orange Mule

Ingredients

  • 2 ounces vodka
  • 4 ounces ginger beer
  • Juice from 3 mandarin oranges
  • Mandarin orange slice to garnish

Instructions

  1. Mix all the ingredients in a copper mug. Add ice and garnish with slices of a mandarin orange. Enjoy!
  2. Serves 1
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/mandarin-orange-mule/

Muddy Russian

Muddy Russian

This Muddy Russian is a rich blend of Kahlua, vodka and eggnog, perfect for the first happy hour of December. Since we are at the beginning of December,  I’m so ready to start baking and cooking for Christmas.  I have the tree and all the lights up already – our tradition is to do all of this the Friday and Saturday after Thanksgiving.  The tree has already had multiple kitty cat incursions – a lot of nudging, rubbing up against, and rattling the jingle bells, just because they can.  The bigger threat, as it turns out, seems to be Daisy’s tail.  If she gets too close to the tree and wags, all the ornaments sway.  It’s a bit unnerving, but pretty funny as well.

I made a Muddy Russian the night we put up the outdoor lights and stood outside after dusk, drink in hand, enjoying the sights and tastes of the season.  I can only imagine that this would be a lovely cocktail to enjoy in front of a fireplace, maybe after a day on the slopes.  For now, I’ll settle on drinking a Muddy Russian with Daisy sitting on my feet, Pink Martini’s Holiday channel on Pandora, and the PNW rain battering the windows.

muddy-russian

Muddy Russian

Ingredients

  • 1 ounce Vodka
  • 1 ounce Kahlua
  • 3 ounces eggnog

Instructions

  1. Combine all ingredients in a cocktail glass. Add ice and garnish with a cinnamon stick. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/muddy-russian/

Show
Hide