Birthday Cake Shots

 Who says you can't have your cake and drink it too?  Not me.  Birthday Cake Shots.  Yes, I said cake and shots.  I've been up to my elbows in cake for the past year, creating recipes for Duncan Hines.  So cake is sort of my life right now.

I'm sure you've heard of all the flavored vodkas out there but now you can find cake flavored vodka and whipped cream flavored vodka as well.  I first spotted some of these recipes on the Pinnacle Vodka website as well as on Sweetapolita.  Now while you probably wouldn't want a whole martini glass of one of these, the shots do make a festive way to celebrate with your friends. 

I don't like cocktails that are super strong so I have altered the alcohol amounts to make it a little smoother.  A final note: I do not recommend testing this recipe right before you go pick up your children from school.  It's only one shot but still...people may talk.

Bottoms up!

Birthday Cake Shots
Adapted from Pinnacle Vodka Website & Sweetapolita
Yield: 1 shot

1/2 ounce Cake Flavored Vodka (I used Three Olives brand)
1/2 ounce Whipped Creme Flavored Vodka (I used Pinnacle)
1 ounce half-n-half
1 teaspoon dry cake mix (I used yellow)
2-3 ice cubes
whipped creme
sprinkles or nonpareils

1. Combine vodkas, half-n-half, cake mix and ice cubes in cocktail shaker and shake until well mixed.
2. Strain into a shot glass and top with whipped creme, sprinkles and straw.

Culinary Resolutions

 

It's time for New Year's resolutions!  Ugh.  They're just no fun.  For the 15th year in a row I will resolve to floss more often.  And for the 16th year in a row, that probably won't happen.  We all resolve to exercise more, lose weight, be more organized, etc.  BLAH, BLAH, BLAH.

Let's have a little fun.  Let's make some culinary resolutions.  As Ina Garten says "How bad could that be?"  Here are mine:

1.  Meatless Mondays-Restaurants all over New York are doing it and I will too.  It may not always be on Mondays but I will serve at least one vegetarian dinner to my family per week.  It's good for the planet, good for our health and good for our palates and to broaden our culinary horizons.

2.  Pare Down-I resolve to make better use of my pantry ingredients.  Instead of running to the store for ingredients as new recipes pop into my head, instead I'll use up what's in my pantry.  Those dried beans, sheets of Nori, exotic jams, every variety of rice, vinegars and mustards...I'm coming for you!  In the meantime, in case of the next apocalypse you're all welcome to my house.  I can feed the world from my pantry.

Perhaps I need to pare down my utensil collection?

3.  Get Cozy with My Camera-I have a poorly lit kitchen which means it's difficult to get great shots of food as I cook.  If I'm cooking at night, I'm really doomed.  I resolve to get to know my camera better so I can improve my photography skills and my blogging.  Hey, we both win!

4.  Get Organized-I have so many recipes in various sources and files.  I keep them on my computer and in notebooks.  I live in fear of losing them.  I've just bought the MacGourmet software and can't wait to put everything in one spot and back it up on a hard drive.  This software will let me keep my business organized as well as at home.  It also has a weekly menu planner function and the ability to generate a shopping list from recipes.  I'm totally geeked about this! 

5.  Start a Cookbook Club-I have many wonderful cookbooks that I'm dying to make my way through.  But where is the time?  I resolve to invite a group who is also interested in cooking new things to a Cookbook Club.  I will choose a cookbook, invite everyone over for tea or wine and let them each flag a recipe or two that looks interesting to them.  I'll run upstairs and copy their chosen page and hand it off.  The next time we meet, we'll all bring our cooked dishes to sample and discuss. 

Yeah, I've got a few cookbooks.

What are your culinary resolutions?  New techniques or recipes you want to try?  Order more exotically when you eat out?  New cuisines to explore?  I'd love to hear what you'll be trying.  In the meantime, I'm toasting you with a New Year's Eve punch that is light, festive and won't leave you starting the new year in a world of hurt.

"For last year's words belong to last year's language
And next year's words await another voice.
And to make an end is to make a beginning. "
-T.S. Eliot

Prosecco Pomegranate Punch
From Food and Wine
Serves 12
 
1 quart pomegranate juice
2 cups fresh orange juice, strained
2 cups chilled limeade
One 750-milliliter bottle Prosecco
Lime and orange slices, for garnish
Ice
1 cup pomegranate seeds (optional)

In a punch bowl, combine the pomegranate juice, orange juice and limeade. Pour in the Prosecco; float lime and orange slices on top. Ladle into 12 ice-filled glasses, sprinkle with pomegranate seeds and serve.

Elderflower Fruit Salad

I'm a girl who likes a good bargain.  If I'm going to buy a new exotic-ish ingredient I want a few ways to use it.  Remember when I posted about this cocktail?  And I told you to go buy this...

Rather than have this lovely citrusy, floral syrup languish in your refrigerator after you've made your cocktails, here are a few other uses for this Ikea Elderflower syrup.

Drizzle a teaspoon or two over the freshest, most beautiful berries you can find right now.  Throw in some mint and gently toss with your fingers.  The Elderflower syrup adds a mysterious floral sweetness to the mix that takes the fruit to a new level.

If you're not in a cocktail mood, mix some of the syrup with seltzer or club soda for a bubbly fruity soda.

I have one more use for this syrup coming your way this week that I'm excited to try.  Stay tuned...

Pimm's Cup...My Way

Hello, anyone there?  Anyone?  Didn't mean to leave you hanging.  It's just that it's summer.  Time to vacation, swim, grill a beef tenderloin, read, be lazy.  I have done all of the above.  I hope you understand and I hope you've done the same. 

Rest assured, you've been on my mind.  I have selflessly volunteered my summer to finding the perfect Pimm's Cup recipe.  Pimm's No. 1 Liqueur is a gin based, mystery-spiced liqueur.  It's popular in England where they mix it with their version of "lemonade" ( a carbonated lemon beverage).  Then they throw in some cucumber, lemon slices and plenty of ice.  It is so light and refreshing, the perfect summer drink. 

Since we don't have the same "lemonade" that the Brits do, I have been experimenting with different mixers.  I have tried ginger beer (too much spice), gingerale (again, too many spices), 7-UP (ok, but didn't enhance anything.)  I have made it with cucumber and mint, with cucumber and lemon.  I've even thrown in strawberries. C'mon England, you know we Americans do things our own way.  (See July 4, 1776 for examples.)

After selflessly sacrificing myself to this cause...Eureka!!!  I discovered San Pellegrino's Limonata (lemon soda).  I'm guessing this may be close to English "lemonade".  This made the perfect Pimm's Cup for me. 

Here is my ultimate Pimm's Cup recipe.  Cheers!

Pimm's Cup
Serves 1
  
1 1/2 ounces of Pimm's No. 1
6 ounces of San Pelligrino Limonata soda**
2 strawberries, sliced
a generous sprig of mint
lots of ice

Fill a tall glass with ice.  Add Pimm's, limonata, mint and strawberries.  Stir and enjoy!

**Note: San Pellegrino also makes an orange flavor.  I buy both flavors for my kids so that they can feel like they're drinking soda but these contain no caffeine and no high fructose corn syrup. I love these!

Gin and Tonic Sorbet

Nothing says summer like a Gin & Tonic.  Well, sunburn, mosquito bites, humidity, those say summer too.  But a G & T says summer in a better way.

I've done sorbets with white wine, red wine, with limoncello, so why not gin and tonic?  This could not be simpler but is such an unusual surprise to any one who tries it.   This sorbet can be a dessert, a slushy cocktail or a refreshing palate cleanser between courses during a dinner party.

Gin and Tonic Sorbet

1/2 c water
1/2 c sugar
1 lime zested, then juiced
2 1/2 c tonic water
4 ounces Bombay Sapphire gin


1. Combine water and sugar in a small saucepan.  Heat and stir until sugar is completely dissolved into the water.  Set aside to cool.
2.  Once sugar syrup is cooled, add lime zest, lime juice, tonic water and gin.  Taste and see if you want more lime or more tonic, etc.  Refrigerate until cold, about 2 hours.
3.  Use your ice cream maker as directed.  The consistency will still look slushy when it is done mixing. Transfer into a container and freeze until ready to serve.

*Note: If you don't have an ice cream maker, freeze the liquid in a wide, shallow container and every half hour take two forks and scrape them across the frozen top to create a granita-like consistency.

Elderflower Cocktail

Do you have an Ikea near you?  The next time you're there buying bookshelves, pick up some of this elderflower syrup.  Cause we all know that by the time you're done trying to put together those bookshelves with that tiny little Allen wrench and instructions in Swedish, you're going to need a drink.

The syrup is herbal and citrusy and blends really nicely with gin.  Don't confuse this with Elderflower liqueur which is also lovely, but not the same.


Elderflower and Gin Cocktail
Makes 1 cocktail


1 1/2 oz. Elderflower Syrup
1 oz. Gin
6 oz. Club Soda
squeeze of lemon

1. Combine and serve over ice.

The Last Drop of Summer Cocktail

Does anyone else feel summer slipping away?

I'm desperate to work in summer produce at every meal, loving all the "no oven" options the season brings. I'm counting the days until school starts...most days sadly. It's bittersweet.

I know there's nothing that says you can't sit on your porch or patio or stoop in the autumn enjoying a twilight cocktail. But it's just not the same. Try this lovely libation as we wring every last drop out of summer. It's light and refreshing with a whisper of herbal mystery and you could try it with a gin or vodka. And here's another thing: you may want to double the Rosemary Lemon Simple Syrup recipe as you can leave out the vodka and serve a wonderful non-alcoholic lemonade fizz to those who prefer that.

VODKA LEMONADE WITH ROSEMARY

1 cup Rosemary Lemon Simple Syrup (recipe below)

1/2 cup lemon vodka (can use gin instead)

1 litre soda water or seltzer

ROSEMARY LEMON SIMPLE SYRUP

1 cup of sugar

1 cup of fresh squeezed lemon juice

4 4-inch sprigs of rosemary

Bring sugar and lemon juice to a simmer in a sauce pan, stirring until sugar is dissolved. Turn off heat, add rosemary and cover. Let steep until syrup is cooled to room temperature. Remove rosemary and discard (strain if you have rosemary leaves in the syrup). Refrigerate.

For cocktail:

Mix 2 parts rosemary lemon syrup with 1 part vodka and top with soda water. (Start by using a tablespoon as measurement.) Serve over ice.