Mulled Wine

Have I talked about mulled wine on this blog before?  It's one of my favorite Christmas traditions.  I first made it for a Christmas party that I co-hosted (during my single years) living in Santa Monica.  My co-host (and foodie friend) Karen, suggested that we make it... and incidentally, it was a huge hit.  I've been hooked ever since.  There's just something about this warm, spicy wine that makes Christmas even more festive.  I've decided that I will make it every year. :)

There are a bunch of different ways to make mulled wine (and I'm sure that most versions are delicious-- it's pretty simple), but I like to make my Christmas mulled wine with brandy.  The brandy just makes it a little more interesting.  So, here's my recipe:

Robson Family Mulled Wine

1 bottle of red wine

1/3 - 1/2 cup of brandy

1 whole orange, zested and sliced

1/2 cup of sugar

7-10 whole cloves

a few cinnamon sticks

allspice, ginger, or nutmeg to taste

Combine all ingredients in a slow cooker or a large pot.  Heat on low until the mixture is steaming (do not boil!  This is bad).  I like to let it simmer for about 30 minutes, if not longer.  The sugar should be dissolved at this point, and all of the ingredients should have enough time to "mull" together.  Ladle into mugs or glasses and garnish with an orange slice and/or a cinnamon stick.  Listen to Christmas Carols, visit with friends and family, and then go back for a second glass! Enjoy Holiday Cheer all evening.

xoxo

Kelly

image from The Cooking Channel

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Thanksgiving Recipes From Sweet Paul!

Are you looking for great Thanksgiving recipes?  Check out the Thanksgiving suggestions from Sweet Paul Magazine:

maple & apricot roasted turkey

mashed potatoes with crispy parmesan (yum!!)

cheddar & chives cupcake

olive bread & mushroom stuffing

chocolate pudding cake

amaretto truffles

Need I say more?  These recipes look completely delicious!

Apparently, this is ISSUE 3 of Sweet Paul Magazine!  And, I've only just discovered it! 

To read more (and get the recipes) visit the Sweet Paul website HERE.

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A Soggy Morning

According to the Associated Press, Philadelphia got 10 inches of rainfall last night.  I am very aware of this figure because I spent the entire night operating the pump in our basement to get the water OUT.  (I took one for the team and let my poor husband sleep...  however, he heard me turn the pump on about every 6 minutes. Sorry, babe).  I battled that water for 6 hours.  It was a valiant effort (mixed with late night tweets complaining about the water, and reading my fascinating book).  In the end, the basement was saved.  Me: 1, Freakish Rainstorm: 0.

I've got to say, for a basement that's about 120 years old, it's holding up pretty well.  The problem was a DRAIN pipe that decided to release gallons of water, ever so steadily into our basement rather than drain it out.  We'll need to figure this one out.  Add it to the list, I guess.  Oh, the joys of home ownership.

While I try to make my way through the day, I leave you with this delish recipe from The Smitten Kitchen.  Sweet Corn Pancakes sound absolutely divine right now.

Get the recipe HERE.

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 *top images from the Associated Press and The Mercury.

Happy Labor Day Weekend!

Happy Weekend, everyone!  I hope you have some wonderful plans for this 3-day weekend, enjoying the last lingering days of summer.  If you decide to grill, here are some delicious and easy grilling recipes (the grilled tuna looks divine!).  There's also a recipe for grilled pizza.  Have you guys tried this on the grill?  I've been thinking about making pizza on the grill all summer long, but I never did it!  Maybe tonight for dinner, we'll have grilled pizza.

Today, I am wrapping up orders from the sale, and then I have a new client meeting this afternoon.  On Sunday, we're off to Ohio to celebrate a friend's wedding!  I love weddings (and wedding cake!) so I am very excited.

Hope you all have a fabulous holiday weekend!  I will see you on Tuesday!

xx
Kelly


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Bake Sale!

I baked a bunch of goodies for the church bake sale this weekend, and I have to say that this mix from Trader Joe's is awesome!  Plus, I love the packaging...  yes, I tend to judge a book by it's cover.  Can you blame me? 

I added walnuts and made a cream cheese glaze (to sweeten them up a bit).  Try it, I bet you'll like it.

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Raspberry Bars

We have the greatest neighbors, who (I think) are happy that we moved into this old house and that we're making efforts to fix it up/restore it... (when we finished trimming the overgrown trees, our nextdoor neighbor brought over a nice bottle of wine to thank us.  How nice!).  Our neighbors also lend us extension ladders (this was especially helpful yesterday), they come over to check out the progress (involving unglamorous exterior projects-- no interior updates yet!), and our one neighbor even helped us pull out a very stubborn stump with his truck.  We always thank them for their support, but this weekend I think I need to step it up. I need to be a good neighbor and bake raspberry bars.  This seems like the obvious plan to me.

I found this delicious recipe on Smitten Kitchen, my new favorite recipe blog.  Have you checked it out?  This is the same gal who gave me the idea to make Dimply Plum Cake. She makes the most delicious and unique recipes.  I can't get enough.

Smitten Kitchen's Raspberry Crumb Breakfast Bars

"These aren’t, as the recipe notes warn, actually 'crumb' bars, with the streuselly topping you might see on crumbles or coffee cakes. Instead, they’re more like a raspberry sandwich cookie, yet less sweet than a typical dessert, and more earnest somehow.  I think you could easily swap the raspberries with blackberries."

For the crust and crumb:

1 1/2 cups all-purpose flour

1 cup firmly packed dark brown sugar

1 1/4 cups rolled oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:

1/4 cup firmly packed dark brown sugar

1 tablespoon grated lemon zest

1/2 teaspoon cinnamon

2 tablespoons all-purpose flour

1 pound raspberries, fresh or frozen

1/4 cup fresh lemon juice

2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling. 

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges. 

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

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Yummy!

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Dimply Plum Cake

all images from Smitten Kitchen

I spotted some fresh plums at the Farmers Market this weekend.  They looked delicious but I didn't buy any.  Now, seeing this fabulous recipe from Smitten Kitchen...  I will definitely pick some up on my next trip.  Dimply Plum Cake?  How yummy...

Dimply Plum Cake recipe HERE.

And, visit Smitten Kitchen for about a million more recipes that look as good as this one.

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Going Retro: A New Year's Eve Party Menu

I saw that Katie Lee Joel was on the Early Show this morning with a retro inspired New Year's Eve menu (derived from the ever-so-stylish show, Mad Men).  First of all, let me say that she was adorable.  I wish she had shown that much personality when she was the host of Top Chef!  Second of all, I loved the menu!  I personally think that the 1960s knew how to throw a party...  so, she immediately had my attention.

The Menu

Oven-fried Chicken Satay

" I love to serve fried food at parties, but when there's a big crowd, I find myself stuck in the kitchen frying while all of my guests are having fun. By coating chicken in cornflakes and baking it, I get the same crunchy effect without all of the labor. I like to serve this with homemade BBQ sauce, but you could also use honey mustard, ranch dressing, or duck sauce. "

*Satay - An Indonesian favorite consisting of small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Satay is usually served with a spicy peanut sauce. It's a favorite snack food but is also often served for an appetizer and sometimes as a main dish.

INGREDIENTS:

1 1/2 pounds boneless, skinless chicken breasts cut into strips

1/3 cup Dijon mustard

4 cups cornflakes

2 teaspoons minced fresh sage

2 teaspoons minced fresh thyme

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

BBQ sauce, for serving

METHOD:

Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Thread chicken pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of chicken with Dijon mustard.  In a food processor, combine the cornflakes, sage, thyme, salt, and pepper. Pulse to a coarse meal and transfer to a shallow dish. Dredge each chicken skewer in the cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8 to 10 minutes.

Serve with BBQ sauce.

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Asparagus with Roasted Garlic Aioli

" This is a great hors d'oeuvre to make ahead of time for a cocktail party. I steam the asparagus and make the aioli the day before and store them in the refrigerator until serving time. "

INGREDIENTS:

1 bunch asparagus, trimmed and peeled

1 head of garlic

1 teaspoon olive oil

1 cup mayonnaise

1 tablespoon fresh lemon juice

METHOD:

Bring a large pot of salted water to a boil. Prepare an ice water bath. Boil the asparagus for 2 minutes and plunge into the ice water. Drain and chill until serving time.

Preheat the oven to 400°F. Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap tightly. Roast for 35 to 50 minutes, depending on the size of the garlic, until the garlic is soft and deep golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.

In a food processor, combine the roasted garlic, mayonnaise, and lemon juice. Pulse until garlic is completely incorporated. Serve alongside the chilled asparagus.

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Meatloaf Sliders

" The most popular recipe from my first cookbook was meatloaf. I called it "manloaf' because if you make it for a man, he's destined to fall in love with you. Everyone loved it, even Oprah! So many people are serving sliders at parties that I decided to miniaturize my meatloaf for a party and turn it into a small sandwich-a meatloaf slider. These mini manloaves were the hit of the party! "

INGREDIENTS:

1 pound extra lean ground beef

1 large egg, lightly beaten

1/2 cup ketchup

1/4 cup grated onion

1/4 cup bread crumbs

1 1/2 teaspoons Worcestershire sauce

1 tablespoon minced flat-leaf parsley

1 teaspoon minced fresh thyme leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

24 slider-size hamburger buns

Mayonnaise

METHOD:

Pre-heat the oven to 350°F. Line a baking sheet with parchment paper and place a cooking rack on top. Spray lightly with nonstick cooking spray.  In a large bowl, combine the beef, egg, 1/4 cup of the ketchup, the onion, bread crumbs, Worcestershire, parsley, thyme, salt, pepper, and garlic powder. Use your hands to mix everything together.

Divide meat by the tablespoonful and shape each into a thin patty. Place on the prepared rack. Brush the patties with the remaining 1/4 cup ketchup. Bake for 20 minutes.  While meatloaf is baking, spread mayonnaise onto one side of each bun. Place each meatloaf slider in a prepared bun and serve.

For other recipes, like Sausage Ball Appetizers and Devils On Horseback, click HERE.



Now, let's talk cocktails.

She made Kiwi-Lillet Gimlets and Old Fashion Manhattans (one of my favorites).  But, she also included recipes for Meyer Lemon Collins, Blood Orange Sidecar, Champagne Cocktail, and Pineapple Strawberry Punch!  I have listed the recipes for the Gimlets and Manhattans here, but if you want the others, visit the Early Show website link HERE.

Cocktails:

Kiwi-Lillet Gimlet

" A couple of years ago, a friend brought me a bottle of Lillet. It quickly became my favorite summer drink, just poured over ice with a splash of soda. I started experimenting and came up with this spin on a gimlet. The frozen kiwi looks so pretty in the glass and the mint and gin make it very refreshing on a hot day. Be careful - it goes down easy! "

INGREDIENTS:

2 kiwis, peeled and sliced

4 cups Lillet blonde

1/2 cup club soda

1/4 cup gin

Fresh mint leaves
2 cups ice

METHOD:

Freeze the kiwi in a single layer on a sheet pan lined with parchment paper.  In a pitcher, combine the Lillet, club soda, gin, and mint. Add frozen kiwi and 2 cups of ice. Serve in highball glasses.

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The "Perfect" Manhattan with Drunken Cherries

INGREDIENTS:

2 ounces bourbon

1/2 ounce good-quality sweet vermouth

Dash of bitters

1 drunken cherry (recipe follows)

METHOD:

In a cocktail shaker filled with ice, combine the bourbon, vermouth, and bitters. Shake for 15 seconds. Strain into a chilled martini glass and garnish with the Drunken Cherry.

Drunken Cherries:

" Fill a one-quart mason jar with fresh, plump cherries (pits removed). Pour your favorite bourbon oven them until they are all covered. Seal the jar and refrigerate at least 24 hours, but the cherries will keep for up to three months. The longer they marinate in the bourbon, the better they taste! These cherries are great in Manhattans, Old Fashioneds, or even over vanilla ice cream for a decadent dessert. "

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I really like her style, and think I might have to buy her book, available HERE. 

Until today, I was less familiar with Katie Lee Joel's cooking and more familiar with her fabulous house featured in Domino and designed by Nate Berkus... 

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Christmas Treats!

I make these pecan bars for every Christmas.  Since, we alternate Christmas between my husbands family in upstate New York and my parent's house in Indianapolis, nobody gets tired of them!  You can dip them in chocolate, or not.  Either way, they are delicious!

The recipe is HERE.

This coconut cake is also a winning Christmas cake.  It's a little rich, but it's amazing.  I highly recommend it!  And, if you make it, double the recipe and you will get three 9" cakes which will create a nice triple layer (the recipe alone makes 2 eight inch cakes).

The recipe is HERE.


I might branch out and try to make these this year.  Maamoul, a middle eastern cookie stuffed with a sugary date and orange mixture.  Yummy!

On a less sophisticated level, I am obsessed with these pocket sized (sugar free!!) Werther's Original!  Now, I can eat as many as I want...  on the go, no less.

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Sweet!

Eddie Ross has an EASY recipe for Summer Sangria in the July issue of Country Living! Must try this cocktail this weekend...








Delightful, no?



*UPDATE: Eddie says to use 1 bottle of wine for every 3 cans of Fresca!

all images from Eddie's website.

Crab Cakes!

Last year, I made these crab cakes for the 4th of July and they were such a hit that I have decided to make them every year. I actually got the recipe from OK Magazine (lame, I know). They were doing a spread on celebrities and The Laundry Restaurant in East Hampton, New York. The Laundry is a favorite of Gwyneth Paltrow, Kim Cattrall, Renee Zellweger, and Mandy Moore (according to OK Magazine, June 2008).

But, enough about the restaurant, let's talk crab cakes! These are so super delicious. Seriously! I surprised myself, they were so yummy. Plus, they are easy to make and make you look like a star chef! Here is the recipe:

Laundry Crab Cakes

serves 8-10, prep time: 45 minutes, cook time: 20 minutes

3 lbs fresh jumbo lump crabmeat (picked clean of shells)
1/4 cup chives, minced
1/4 cup flat-leaf parsley, leaves only, minced
1/4 cup dill, leaves only, minced
2 cups fresh breadcrumbs (no crust)*
1 each red and yellow pepper, diced small
1-1/2 cupes mayo
2 tbsp. Dijon mustard
salt to taste
white pepper to taste**
Tabasco to taste
Panko breadcrumbs

*I bought plain breadcrumbs and they were just fine!
**used black pepper

Keep crabmeat on ice at all times, and pick through for stray shells.

Add herbs, peppers, salt, pepper and Tabasco. Toss gently to combine. Add breadcrumbs and toss thoroughly. Be careful not to break up the lumps of crabmeat! Mix should be able to fall through your fingers.

Combine mayo and Dijon mustard with mixture. Adjust seasoning to taste.

Form small cakes with mixture. Pour a layer of Panko into a shallow flat dish and pat crab cakes into Panko, so that two sides are well coated.

In a nonstick pan, saute until golden brown on top and bottom. Finish cooking in a 425 degree oven for about 6 more minutes.

Crab is expenive, but buying jumbo lump crab will pay off. Trust me.

Here is the scan from my files!

Blog Stalking: Heart of Light

I love this blog: Heart of Light. Not only is it beautiful (I am particularly jealous of her picture-taking-skills!) but there are lots inspiring ideas for entertaining, crafting, etc... Check it out, and don't leave without perusing the recipes. There are some great ones here... Thank you, Rachel, for your awesome blog.

Her recipe for Carrot-Bran Muffins looks delightful. Might have to make a batch of these this weekend... you would consider this recipe "healthy", right?



She says the secret is to add lots of shredded carrot...


Carrot-bran muffins (heavily changed from the Bob's Red Mill package, makes 12)

Ingredients
1 cup wheat bran
1-1/2 cups whole wheat flour
1/4 cup brown sugar
1-1/4 cups skim milk
1 egg
2 tbsp. canola oil
1-1/4 cup carrots, shredded (about 2 large carrots)
1/4 cup raisins
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 tsp ginger

Directions
Have oven pre-heated to 400 degrees. Prepare a muffin tin with liners or baking spray.

Combine all dry ingredients and whisk.

Add raisins and shredded carrots to the dry ingredients and stir well.

In another bowl, whisk together all liquid ingredients.

Mix everything together until the batter is just moist. Don't overmix or the muffins will be tough. The batter will be very thick. Spoon evenly into the muffin cups.

Bake 15 minutes or until muffins rise and a toothpick inserted in the center comes out clean.

"Easy-peasy. You should be able to get these in the oven in under 15 minutes. They are super moist, so they will sort of crumble apart if you eat them when they are hot, but they are so good fresh out of the oven that I can never resist. I highly recommend them as an afternoon snack with a cup of tea. They are 130 calories apiece, if you're interested in that sort of information."

See?! I knew they might be healthy... who cares if I eat five servings at once. Ha!






I know, we love the white china. So pretty.


Thanks, Rachel! I'm your newest, biggest fan.

P.S. She also has a recipe for "Margarita Cupcakes"! Have you ever?