The Epiphany

I discovered this drink while traveling in Los Angeles and after doing a little research found it is referred to as “The Epiphany” or a French Martini. It is very refreshing and in my opinion anything with Champagne is worth sipping. The St-Germain is an investment in that the bottle only comes in one large size, but its interesting and delicate flavor is worth finding additional uses for. Cheers!

1 Cocktail
1.5 oz. Grey Goose La Poire (pear)
1 oz. St. Germain
Chilled Champagne

4 Cocktails:
6 oz. (3/4 cup) Grey Goose La Poire
4 oz. (1/4 cup) St. Germain
Chilled Champagne

  • First make sure the Champagne and glasses are chilled.
  • Combine the vodka and St. Germain in a cocktail shaker and fill with ice then shake to chill.
  • Strain into a chilled cocktail or martini glass and top with cold Champagne.
  • Garnish with an orchid flower or garden flower (optional)

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Cream Cheese Frosting

 After succumbing to a craving for fudge covered graham crackers yesterday I was inspired to post this recipe. What does cream cheese frosting have to do with fudge covered grahams you ask? Take a look at the variation below for a ridiculously decadent and fun dessert. This frosting can be used on anything from carrot cake to chocolate cupcakes to dessert dip. The possibilities are endless…enjoy!

Cream Cheese Frosting
1 ½ lbs. softened cream cheese (3 blocks at room temp.)
6 oz. unsalted butter, room temp (1 1/2 sticks)
2 teaspoons vanilla or 1 vanilla bean
3 cups powdered sugar
pinch of salt 

  • Cream the cream cheese and butter
  • Add powdered sugar and whip
  • Add extract and whip until fluffy.

Note: This makes enough to frost AND fill a 10 inch cake. If you are frosting a 9×13 pan of bars or cupcakes you may want to ½ the recipe.

Variations:

Add 2-3 tablespoons Baily’s Irish Cream and 1/3 c. mini chocolate chips. Serve with fudge covered graham crackers

Add 1 tablespoon orange zest and 1 tablespoon orange juice for fresh flavor to your next carrot cake or spice cake.

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Lemon Orzo

We’re having a family dinner today and my mom is serving this salad with grilled steak and salmon. I’m not certain of its origin but it is one my mom uses often and everyone loves. You can make it ahead of time and then warm before serving, in which case you may need to add a little more oil. I think it would also be delicious as a cold salad for a casual lunch. This recipe is fresh, easy and inexpensive to make.

Serves 6 as a side dish

1/2 pound Orzo pasta
Kosher salt & pepper to taste
1 Tablespoon extra virgin olive oil
Zest of 2 large lemons
1/4 cup finely chopped flat leaf parsley

  • Cook the orzo in salted water about 12 minutes or al dente
  • Drain the pasta but do not rinse under water
  • Pour the drained pasta into a large bowl
  • Add the olive oil, lemon zest, parsley, salt and pepper to the pasta and mix.
  • Taste for seasoning and add more salt and pepper if needed.

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Summer Sangria

You certainly don’t need an excuse to make this because sipping it in your back yard is reason enough, but it’s also a great drink for parties. This sangria is fun, delicious, and  inexpensive to make. The recipe was given to me by a co-worker and I’m not certain of its origin.

The longer sangria sits before drinking, the smoother it will taste, which is another reason it is a perfect make-ahead cocktail for entertaining. A full day is best, but if that’s not possible  give it an absolute minimum of 2 hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine but you’ll need to switch to a large punch bowl in place of the pitcher.

Sangria

SANGRIA!

Serves 8 – 10

3 oranges (1 orange sliced, 2 oranges juiced)
1 large lemon, sliced
1/2 cup sugar
1/2 cup Triple Sec
2 Bottles of Dry, medium-bodied red wine, chilled

  • In a large pitcher add sliced orange, sliced lemon, sugar, triple sec, and orange juice. Stir gently until fruit releases some juice and sugar dissolves, 1 minute.
  • Add the wine and refrigerate for at least 3-4 hours. I typically I make it the evening before for the best flavor.
  • To serve, fill a glass full of ice along with whatever chopped fruit you have available. Pour the sangria to the top and enjoy.

Cheers!

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Chocolate Chip Cookies

Chocolate Chip Cookies
Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe. This recipe will yield a lot of cookies and most often I roll the dough into logs, double wrap it in plastic wrap and freeze. When you need cookies, remove from the freezer and slice the dough, pan and bake.

Modified from the Neiman Marcus Cook Book
Yield: about 4 dozen

1 cup ( 2 sticks) unsalted butter, softened
2 cups dark brown sugar
6 Tablespoons granulated sugar
2 large eggs
4 teaspoons vanilla extract
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 Tablespoon instant espresso

  • Preheat oven to 300 degrees.
  • Cream the butter and sugars with a hand mixer, 30 seconds or until fluffy.
  • Beat in the egg and vanilla
  • In another bowl sift (or mix with a whisk) the flour, bk soda, bk powder, salt.
  • Add the dry ingredients to the butter mix and mix until just combined and then mix in the chocolate chips and instant coffee.
  • Drop onto a cookie sheet in 2 tablespoon scoops.
  • Bake about 20 min or until just golden around the edges. I typically don’t use convection heat and will rotate the pans 1/2 through to ensure even baking.
Cookie Still Life
Cookie Still Life

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