Tuesday, December 18, 2012

Pomegranate Sangria




We love to entertain and we try to create simple and amazing recipes that will please our guests. Our pomegranate sangria can be made in advance and will only take you minutes to refill.  Your guests will love the combination of fruity flavors and you can enjoy the party.

Ingredients:
2 bottles of red wine
1 cup of triple sec
1 cup of pomegranate juice
1 orange
1 lemon
1 lime
1/2 cup of strawberries
1/2 cup of black berries
1/2 cup of seedless green grapes

Kitchen Essentials:
Punch bowl or large pitcher
Measuring cups
Wooden spoon
Knife
Mandolin
Cutting board
Wine opener

Directions:
Begin by slicing the orange, lemon and lime into 1/4 inch slices. You may use a knife or mandolin. Slice strawberries, blackberries and grapes into halves or quarters. Place all fruit in the bowl. 

Next add the pomegranate juice and triple sec. Lastly add the red wine and give it a stir. 

The wine we used was Rex Goliath's Free Range Red. This wine has the bold flavor of red wine with fruity undertones and subtle sweetness. This combination of richness and flavor makes it perfect for your sangria.

Monday, December 17, 2012

Snowman Cheese Ball




Just because we live in Miami, doesn't mean we can't make a snowman! We had a blast building this edible little guy! It is so cute, that our family didn't want to eat it, but once they dug in, it was hard for them to stop. If you love cheese and bacon (who doesn't?), then this cheese ball recipe is your Christmas gift from us!

Ingredients:
2 8 oz. cream cheese bars
1 package of real bacon bits
1 package of shredded cheddar jack cheese
Freshly grated parmesan cheese
1 slice of bread
1 carrot
2 pretzel sticks
About 12 cloves

Kitchen Essentials:
Bowl
Fork
Spoon
Plastic wrap
Cheese shredder 
Plate
5 toothpicks
2 round cookie cutters, one bigger than the other
Serving dish

Prep:
Take the cream cheese bars out of the refrigerator and allow it to come to room temperature.

Directions:
In a bowl, combine the cream cheese, shredded cheese and bacon bits using a fork until it is all blended together. With a large spoon, scoop up a little more than half of the mixture and place on a sheet of plastic wrap. Carefully, begin to lift the sides of the plastic and form the mixture into a ball.  Use your clean hands if you have to in order to smooth the ball. Place the ball in the refrigerator to harden. Do the same thing for the other half of the mixture. 

In the meantime, begin shredding the parmesan cheese on a plate, making a thin layer. Take out the larger ball, remove the plastic wrap and roll in the cheese. Place the ball on the serving platter. Next, repeat with the smaller ball, leaving the bottom of the ball cheese-less so that it sticks to the bottom ball. Stick 3 toothpicks on the top of the first ball, about half way through. Place the second ball on top on the first one and press down on the toothpicks. 

Now, the fun part! To make the hat, simply get a slice of whatever bread you have in your pantry and cut out two circles, one bigger than the other, using round cookie cutters. With a toothpick, place the small circle on top of the big one and then on top of the snowman. 

Cut the tip of a carrot and stick a toothpick into the cut end. Next, stick the remaining half of the toothpick into the front of the snowman's head. Finally, use the cloves as the eyes, mouth and buttons. As the finishing touch, we added some shredded parmesan cheese around the snowman to resemble snow. Feel free to get creative and have fun with it!

Friday, December 14, 2012

Chocolate Snowball Cookies




These chocolate snowball cookies are Mrs. P's favorite cookie recipe. That's no surprise, because anything covered in powdered sugar is absolutely delicious! This chocolaty recipe is worth making all year, not just during the holidays!

Ingredients:
4 tablespoons of unsalted butter
1/2 cup of milk chocolate chips
1 tablespoon of milk
1/2 cup of flour
1/4 cup of cocoa powder
2/3 cup of brown sugar
1 egg
1 teaspoonful of baking soda
1 tablespoon of espresso powder
1/8 teaspoonful of salt
Powdered Sugar


Kitchen Essentials:
Oven
Stove
Refrigerator
KitchenAid Mixer or hand mixer
Mixing bowl
Cookie sheet
Parchment paper
Saran wrap
Measuring cups
Measuring spoons
Spatula
Cooling rack
Small pan
Small bowl

Prep:
Line your cookie sheet with parchment paper, this will make clean-up much faster.

Directions:

In a small pan add the chocolate chips, butter and the milk. Over medium-low heat, stir continuously until the chocolate has completely melted. Set aside and allow to cool for a few minutes.

In your mixing bowl combine the flour, brown sugar, cocoa powder, espresso powder, baking soda, egg and salt and mix on medium speed for 30 seconds. Then add the cooled melted chocolate mixture to the mixing bowl. Mix on medium speed for about a minute until all the ingredients are incorporated. Cover the bowl with Saran wrap and place in the freezer for 30 minutes. Preheat your oven to 350 degrees at this time.



Add about 1/2 cup of powdered sugar to a small bowl that will be used to coat the cookies before placing them in the oven. Use a teaspoon to measure out the dough. Using your hands roll the dough to form one inch balls and place in the bowl with the powdered sugar. Make sure that the entire cookie is covered in powdered sugar. Try to keep the balls the same size for even cooking.

Place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees for 12 to 15 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used.

Wednesday, December 12, 2012

Cranberry Pistachio and White Chocolate Cookies




You know it's Christmas when these cookies come out of the oven. Not only do they smell like the holidays, but they look like it too with their pop of red and green colors from the cranberries and pistachios. We guarantee that Santa won't be disappointed when he has these cookies with milk by the tree on Christmas Eve!

Ingredients:
1 cup of vegetable shortening
2 1/4 cups of flour
1 cup of brown sugar
1/2 cup of sugar
2 eggs
2 teaspoonfuls of vanilla extract
1 teaspoonful of baking soda
1 teaspoonful of salt
1 cup of chopped cranberries
1/2 cup of white chocolate chips
1/2 cup of shelled pistachios

Kitchen Essentials:
Oven
KitchenAid Mixer or hand mixer
Mixing bowl
Cookie sheet
Parchment paper
Measuring cups
Measuring spoons
Wooden spoon
Spatula
Knife
Cooling rack

Prep:
Start by chopping the fresh or frozen cranberries into small pieces. If you bought pistachios with the shell, remove and discard the shells. Give the pistachios a rough chop and set aside. Pre-heat your oven to 350 degrees. Lastly line you cookie sheet with parchment paper, this will make clean-up much faster.

Directions:
In your mixing bowl combine the vegetable shortening, flour, brown sugar, sugar and mix on medium speed for 30 seconds. Then add the eggs, vanilla extract, baking soda and salt. Mix on medium speed for about a minute until all the ingredients are incorporated. Add the chopped cranberries, chopped pistachios and white chocolate chips. Mix by hand with the wooden spoon and your cookie dough is ready.

Use a teaspoonful to measure out the dough and place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees until golden brown, roughly 10 to 12 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used.

Monday, December 10, 2012

Molasses Sugar Cookies


Every year, we bake cookies for our family and friends during the holidays. This is one cookie recipe that we recycle year after year! Not only do we love these chewy and sweet cookies, our loved ones can't live without them! If you are looking for something different this season, make sure to add this recipe to your collection!

Ingredients:

1 1/2 sticks of unsalted butter
2 cups of flour
1 cup of sugar for the dough
1 egg
1/4 cup of molasses
1 teaspoonful of cinnamon
1/2 teaspoonful of nutmeg
1 1/2 teaspoonfuls of baking soda
1/2 teaspoonful of salt

*You will need an extra 1/2 cup of sugar to coat the cookie dough before baking.

Kitchen Essentials:
Oven
KitchenAid Mixer or hand mixer
Mixing bowl
Cookie sheet
Parchment paper
Measuring cups
Measuring spoons
Spatula
Cooling rack

Prep:
Take the butter out of the refrigerator for about 15 minutes in order to soften. Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper.

Directions:

In your mixing bowl combine the butter, flour, and sugar and mix on medium speed for 30 seconds. Then add the egg, molasses, baking soda, cinnamon, nutmeg and salt. Mix on medium speed for about a minute until all the ingredients are incorporated. 

Add about 1/2 cup of sugar to a small bowl that will be used to coat the cookies before placing them in the oven. Use a teaspoonful to measure out the dough. Using your hands form the dough into a rough circle and place in the bowl with sugar. Make sure that the entire cookie is covered in sugar, this will add a nice little sparkle to the cookie after its done cooking. 


Place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees for 12 to 15 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used. Enjoy!

Wednesday, December 5, 2012

Lobster Pappardelle






We usually try to keep our recipes simple and effortless, but every once in a while, we like to mix it up and make something a little more special. This pasta is perfect for a romantic date night in or when you want to impress your friends. It's the type of food that makes a typical night just a little bit a little fancier. Relax and enjoy!

Ingredients: (serves 2)
2 large or 4 small lobster tails
4 tablespoons of olive oil
1/4 teaspoon of red pepper flakes
2 garlic cloves
1 shallot
1/4 cup of brandy
1/2 cup of white wine
5 tomatoes on the vine  or 15 -20 plum tomatoes
3 tablespoons of basil
1 tablespoon of red wine vinegar
1/2 package of pappardelle or fettuccine
1/4 cup of pasta water
Salt
Pepper
Parmigiano Reggiano
White truffle oil (optional)

Kitchen Essentials:
Stove
Saute Pan
Large Pot
Kitchen tongs
Cutting board
Kitchen shears
Knife
Measuring cups
Measuring spoons
Wine opener
Cheese grater
Serving bowl

Prep:
In a large pot, bring water to a boil. Make sure to salt the water. Finely chop the shallot and garlic and roughly chop the tomatoes.  Grate the Parmigiano Reggiano and reserve for later.

Directions:
Add the olive oil to the sauté pan over medium heat. Then add the finely chopped shallot and cook for two to three minutes. Next, add the garlic and the lobster tails. Cook for a few minutes and then add the red pepper flakes, brandy, white wine, tomatoes  and vinegar. Put a lid on the pan and let all the ingredients simmer slowly for 10 minutes.

Meanwhile cook the pasta according to instructions on the package. Once the lobster tails are cooked, remove from the pan. Using kitchen shears, cut along the top and the bottom of the lobster shell to release the lobster meat. Roughly chop the lobster meat and add it back to the pan. Before straining the pasta, always reserve pasta water because it helps thicken your sauce. Add about 1/4 cup of pasta water to the sauce and stir before adding the pasta. Mix it all well. At this point check your seasonings and add salt or pepper if needed.

Finally you are ready to plate your pasta. Drizzle lightly with white truffle oil, sprinkle with Parmigiano Reggiano and fresh basil. Enjoy!

Related Posts Plugin for WordPress, Blogger...
Blogging tips