CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2011
www.arkansasonline.com/news/features/food/‎

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don't let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

TRAVEL TUESDAY - LAKE OUACHITA - MY CLEMENTINE and CHUNKY GUACAMOLE and CRAB TOAST CANAPES and SALMON CAKES WITH GREENS and RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

Every summer we take a lake vacation with dear, wonderful friends from Louisiana.
The first year we borrowed a friends cabin, but as our families grew larger, we started renting houses around Beaver Lake. Once our kids were older and safe on a boat without our constant supervision, and after one unfortunate incident with bed bugs, we decided to try spending our week actually on the lake, and rented a house boat.
The last few years, we have met on an 80 foot boat on Lake Ouachita. It is a beautiful, clear lake, filled with islands, with very minimal build up around the shore. We move the boat to a new cove every day, and it is very peaceful. There is not much else to do but read, relax and be out on the water (we take our ski boat and our friends supply lake toys - a canoe, inflatable trampoline, inner tubes), and the Mamas go into town for a day of flea marketing and antique shopping.
We take turns cooking, and this year we decided to put together a cocktail party, and served these little bites.

MY CLEMENTINE

14 ounces vodka
12 ounces fresh clementine juice
6 ounces fresh lime juice
6 ounces Aperol
4 ounces agave nectar
12 ounces chilled club soda

In a pitcher, combine the vodka, clementine and lime juices, Aperol and agave. Stir well.
Refrigerate until chilled, 1 hour. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake well and strain into 8 ice-filled collins glasses.
Stir 1 1/2 ounces of club soda into each glass.
Enjoy!

Recipe adapted from Food & Wine, July 2013
www.foodandwine.com/‎

 CHUNKY GUACAMOLE

2 medium roma tomatoes, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 to a 1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, halved, seeded, peeled and coarsely mashed
Tortilla chips for serving

In a medium bowl, combine tomatoes, lime juice, olive oil, salt and pepper. Gently stir in mashed avocados. Serve with tortilla chips.
Enjoy!

Recipe adapted from Cooks Secrets, August 2013
www.bhgsip-mediakit.com/r5/showkiosk.asp?listing_id=4521560...‎

CRAB TOAST CANAPES

1 baguette, cut crosswise into 1/2 inch slices

5 tablespoons of olive oil, divided

1 pound lump crab meat

2 tablespoons finely chopped shallots

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons finely chopped dill

salt and freshly ground black pepper to taste

Heat oven to 350F. Arrange baguette slices on a large baking sheet and drizzle with 2 tablespoons of olive oil. Bake until golden, 8 to 10 minutes.

In a medium bowl, fold together crab, 3 tablespoons of olive oil, shallots, lemon zest and juice and dill.

Season to taste with salt and pepper. Spoon onto baguette slices.

Enjoy!

Recipe adapted from Oprah Magazine, April 2013

www.oprah.com/food.html‎

SALMON CAKES WITH GREENS

1/4 cup mayonnaise

1/4 cup plus 1 tablespoon chopped shallots

2 teaspoons Dijon mustard, divided

1/2 cup buttermilk

1 1/2 teaspoons fresh lemon juice

1 pound salmon fillet, skin removed and chopped

2 eggs

5 tablespoons drained capers

1/2 cup breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil

8 cups mixed greens

Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and lemon juice in a bowl, set aside.

Combine salmon, eggs, 1/4 cup shallots, capers, breadcrumbs, 1 teaspoon mustard, salt and pepper in another bowl, mix well. Shape into patties. Heat oil in a large skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes, flip and cook until golden, 5 minutes more. 

Divide salad among plates, top with salmon cakes and drizzle with dressing.

Enjoy!

Recipe adapted from Self, April 2011

www.self.com/fooddiet/recipes‎

RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

2 cups pumpernickel bread cubes
1 tablespoon olive oil
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
3 green onions, chopped
1 cup mayonnaise
1 cup sour cream
salt and freshly ground black pepper
6 heads of endive, leaves separated

Cut the bread into small cubes. In a small skillet, toast the cubes with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In a food processor, pulse the spinach, green onions, mayonnaise and sour cream until almost smooth, season with salt and pepper.
Spoon the spinach mixture onto the endive spears and top with the bread.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

SAGE CRANBERRY PUNCH

Friends hosted "cocktails for a cause", a fun and enjoyable reminder that this time of year is about a joyful time with wonderful people and giving what you are able to.
I love this warm and convivial evening. Everyone brings something for the family being sponsored, a cocktail, and if they remember, the recipe. The cocktails are placed around the room for people to sample, and are paired with delicious food, prepared by our talented hostess.

SAGE CRANBERRY PUNCH

Boil 1 1/2 cups of water and 1 cup of sugar until the sugar is dissolved. Add the zest of 1 orange and 4 sprigs of sage. Steep for 45 minutes to an hour, and let cool.
In a large pitcher, combine 4 cups of cranberry juice, 1 cup of vodka, 1/4 cup Grand Marnier and the juice of the orange. Strain the sugar-sage mixture and add, stirring to mix.
Let chill and serve.
Enjoy!

NOTE: If I was to make this again, I would cut down on the sugar and increase the vodka!

Recipe adapted from Martha Stewart
www.marthastewart.com/cook‎

BOULEVARDIER and RUM SWIZZLE and ADONIS and THE DOGWOOD and GRAPEFRUIT VESPER

I was deeply disappointed to miss cocktails at a friends house, due to a combination of my car not being drivable in the ice and snow, and having a sick child.
In an attempt to stop feeling sorry for myself, I mixed up my own cocktail, a poor substitute for the delicious sounding lavender cocktails she had prepared, but still delicious. I searched a long time to find a cocktail recipe, and almost gave up hope, until I unearthed The Boulevardier. It was interesting to note, while looking through magazines and my pile of recipes, that the older the magazine, the fewer, if any, cocktails were featured.

BOULEVARDIER

Combine 2 ounces of bourbon, 1 ounce of Campari and 1 ounce of sweet vermouth in a cocktail shaker filled with ice. Stir until shaker is very cold, about 1 minute. Strain into a cocktail glass, garnish with a lemon slice.
Enjoy!

Recipe adapted from Bon Appetit, March 2013
www.bonappetit.com/recipes‎

RUM SWIZZLE

ice cubes
2 ounces rum
juice of half a lime
juice of half a lemon
1 teaspoon agave nectar
generous dash of angostura bitters

In a rocks glass filled with ice cubes, combine ingredients. Use a swizzle stick to blend.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

ADONIS

In a cocktail shaker, combine 1 1/2 ounces sherry, 1 ounce sweet vermouth and 2 dashes of orange bitters. Add ice and stir well. Strain into a chilled cocktail glass.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/recipes‎

THE DOGWOOD

Combine 1/4 cup white grapefruit juice, 3 tablespoons vodka and 1 tablespoon elderflower liqueur in a cocktail shaker filled with ice cubes.
Cover with lid and shake vigorously until thoroughly chilled, about 30 seconds.
Strain into a glass filled with ice cubes.
Garnish with a fresh rosemary sprig.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

GRAPEFRUIT VESPER


GRAPEFRUIT VESPER

In a cocktail shaker, combine 1 ounce each of vodka, gin, grapefruit juice and sauvignon blanc. Add 1 1/2 teaspoons of honey and 1 cup of ice. Shake well. Strain into a cocktail glass.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2011

www.rachaelraymag.com/recipes/‎

CREAMY CHOCOLATE MARTINI and CHOCOLATE MARTINI and dark chocolate martini

A friend and I were talking about food and cocktails one day, and she mentioned she used to have a recipe for a fabulous chocolate martini - I tried several chocolate variations before I found one that was similar to what she described.
She came over for cocktails recently, and I served the Creamy Chocolate Martini, delicious!!

CREAMY CHOCOLATE MARTINI

chocolate syrup
2 ounces Godiva chocolate liqueur
2 ounces vodka
1/2 to 1 ounce of cream
ice

Swirl the chocolate syrup around the inside of a martini glass. Mix the chocolate liqueur, vodka and cream in a cocktail shaker, over ice.
Pour into prepared glass.
Enjoy!

CHOCOLATE MARTINI

2 ounces vodka
1/2 ounce creme de cacao

Pour ingredients into a shaker filled with ice, shake well. Pour into a martini glass.
Enjoy!!

DARK CHOCOLATE MARTINI

3 ounces vodka
2 1/4 ounces Creme de Cacao
3/4 ounce Kahlua
1 dash Hersheys Chocolate Syrup

Combine all ingredients in a shaker. Strain and serve in a chilled martini glass.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/dark-chocolate-martini-144945 

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I'm accomplished at adapting a recipe to yield one - and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

Recipe adapted from Bon Appetit, September 2012
www.bonappetit.com/recipes‎

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/‎

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

WINE CAKE and VODKA CAKE

I revel in travel and one of the things I always look forward to on a long journey is having the time to read a great book. I lugged three with me on a recent trip, sadly, none of which were very captivating.
However, I did appreciate "One Good Deed", by Erin McHugh. It was a book that provided much material for contemplation, and I concluded, if we were all a little more conscious of what was going on in the moment, immediately around us, we can make a big difference with small gestures. Even my 8 year old daughter and 65 year old mother enjoyed reading it whenever I put it down.
When there is a recipe featured in a book, I am always intrigued and usually want to try it, I love the stories surrounding food. This Wine cake was baked every year for the authors birthday, originally by her mother, and now by her cousin. I could not wait to try something that celebrated, and it was truly wonderful, and worthy of the tradition.
While looking through recipes after we had returned home, I noticed the similarities between these two cake recipes, and after the deliciousness of the Wine cake, I couldn't resist also trying the Vodka cake.

WINE CAKE

1 package yellow cake mix
1 small package vanilla instant pudding
4 eggs
3 tablespoons butter
1/2 cup vegetable oil
1 cup wine
1/4 cup hot water
1 teaspoon nutmeg

Heat oven to 350F. Combine all ingredients in a bowl and mix with electric mixer on medium for about two minutes. Pour into bundt pan and bake for 40 to 45 minutes.
Enjoy!

Recipe adapted from One Good Deed, 2012
Erin McHugh

VODKA CAKE

1 box yellow cake mix
1 large box of cook and serve chocolate pudding mix
4 eggs, room temperature, beaten
1 cup oil
1/2 cup kahlua
1/2 cup vodka
your favorite chocolate icing

Heat oven to 350F. Grease and flour a bundt pan.
Combine in the bowl of an electric mixer, the cake mix, chocolate pudding mix, eggs, oil, kahlua and vodka. Mix until combined.
Pour into cake pan and bake for 40 to 45 minutes. Let the cake sit in the pan for a minute or two, then flip it onto a serving plate. While still piping hot, spread the icing on the cake. It will melt into the cake.
Enjoy!

Recipe adapted from The Morning News, May 2007

FEIJOA AND APPLE FIX and SAUSAGE ROLLS and ROAST KUMARA AND CASHEW SALAD and PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

I was very excited to gather together and spend time again with the wonderful ladies who lunch. I chose a New Zealand theme - preparing some of the dishes I grew up with and some that were new to me. Everything everyone contributed was fabulous - food and conversation, resulting in yet another joyful occasion for the taste buds and the soul.

FEIJOA AND APPLE FIX

1 ounce of feijoa vodka
apple juice
ice
lemon wedge to garnish

Fill glass with ice. Add vodka and top with apple juice. Stir and garnish with lemon wedge.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/feijoa-vodka-apple-fix-153867

SAUSAGE ROLLS

1 pound of sausage
1/2 onion, finely chopped
1 teaspoon dried thyme leaves
1 to 2 tablespoons finely chopped fresh parsley
1 tablespoon ketchup
1/3 cup stale breadcrumbs
1 to 2 sheets of puff pastry
1 egg, lightly beaten

Lightly grease 1 to 2 oven trays.
Combine sausage, onion, thyme parsley, ketchup and breadcrumbs in a bowl, mix well.
Spread out pastry sheets and using a rolling pin, roll them until they are thin.
Place the sausage mixture down the center of the pastry.
Brush edges of pastry with lightly beaten egg, fold over sides of pastry to enclose mixture.
Trim ends of rolls, and cut into 2 inch long pieces. Repeat as necessary.
Lightly brush rolls with remaining egg, cut a couple of slits into the top of each roll.
Bake in a moderate oven about 20 minutes, or until lightly browned and cooked through.
Enjoy!

Recipe adapted from The Australian Womens Weekly, October 1991
aww.ninemsn.com/recipe-search/‎

ROAST KUMARA AND CASHEW SALAD

2 to 3 kumara, peeled and diced
olive oil for roasting
salt and freshly ground black pepper
fresh rosemary sprigs
1 cup cashew nuts
1/3 cup chopped fresh mint
couple of handfuls of arugula
chopped spring onion for garnish
DRESSING
200 ml olive oil
75 ml balsamic vinegar
50 ml freshly squeezed orange juice
1 tablespoon sugar
4 teaspoon curry powder

Heat oven to 180C.
Toss diced kumara in oil and season with salt and black pepper. Place in a roasting dish and scatter with rosemary sprigs. Roast for 25 to 30 minutes or until tender.
While kumara is cooling, increase temperature of oven to 200C and roast cashew nuts in a separate dish for 8 to 10 minutes. Toss after 5 minutes so nuts become evenly colored.
Add cooled cashews to the kumara, and toss with chopped mint and arugula.
Make dressing by blending all ingredients in a blender.
Add about half the dressing to kumara mixture and stir lightly. Add more dressing to taste.
Garnish with chopped spring onion.
Enjoy!

Recipe adapted from Market Day, 2007
Vicki Winn

PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

BASIL SYRUP
1/3 cup fresh basil leaves
1/2 cup light corn syrup
MERINGUES
4 egg whites, room temperature
1 cup sugar, divided
1 1/2 teaspoons cornstarch
1/2 teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
VANILLA CREAM
3/4 cup chilled whipping cream
1 tablespoon sugar
1 vanilla bean, split lengthwise

BASIL SYRUP
Blanch 1/3 cup basil leaves in a small saucepan of boiling water for 30 seconds. Drain, then transfer basil to a bowl of iced water to cool. Drain, squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop.
Bring basil syrup to room temperature before serving.
MERINGUES
Position rack in the center of the oven and heat to 275F.
Draw six 2 1/2 inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in a large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium firm peaks. Beat remaining 1/4 cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue, beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles, spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door slightly. Let meringues cool in oven until completely dry, about 1 hour.
VANILLA CREAM
Place cream and sugar in a medium bowl. Scrape seeds in from vanilla bean. Using electric mixer, beat cream to soft peaks.

Place a meringue on each plate, top with a generous amount of vanilla cream. Top with strawberries and fresh basil leaves. Drizzle basil syrup on plate.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

PEPPERMINT FROTH

One of our favorite holiday traditions is choosing our Christmas tree. We meet family friends, pack a large thermos of hot chocolate and kids and adults carry cups of the steaming beverage as we search for the perfect tree. The adults usually add a shot of peppermint schnapps to their libation, but this year I mixed up Peppermint Froth to accompany our hot chocolate and tree hunt.

PEPPERMINT FROTH

1 1/2 ounces vodka
1 ounce peppermint schnapps
1/2 ounce agave syrup
1/2 ounce cream

In a cocktail shaker filled with ice, combine ingredients. Shake vigorously and strain into a glass filled with crushed ice.
Enjoy!

Recipe adapted from Holiday Entertaining Essentials

CHOCOLATE CAKE COCKTAIL

After date night, my husband and I decided to indulge in a night cap - I thought this cocktail would be perfect - like dessert but without the calories of a slice of chocolate cake.
The description enchanted me, declaring that "this drink, when consumed in one gulp, followed by sucking the lemon slice, produces the flavor of having just taken a bite of warm chocolate cake" (Arkansas Democrat Gazette, October, 2005).
However, I completely missed any chocolate taste! It may have been because I sipped my drink rather than guzzled, or because there is nothing in the recipe that remotely resembles chocolate.

CHOCOLATE CAKE COCKTAIL

lemon slice
sugar
ice
1 ounce vodka
1 ounce Frangelico

Rub shot glass rim with lemon. Dip rim in sugar to coat. Fill a cocktail shaker with ice. Pour in vodka and Frangelico. Strain into shot glass.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2005
www.arkansas.com/dining/recipes/

BOURBON PEACH COCKTAIL and APPLE SAFFRON GIMLET

It has been fun to mix up different cocktails at happy hour for my Uncle, who is visiting from New Zealand. Here are a couple of the recent libations we have enjoyed. With the warmth of the bourbon and the addition of the apple cider, they are both great for fall!! Perfect for a quiet night at home, or to share with friends!!

BOURBON PEACH COCKTAIL

4 tablespoons bourbon
juice of 1 lemon
1 1/2 tablespoons agave nectar
1 tablespoon peach schnapps
2 tablespoons club soda
3 to 4 dashes of bitters

Combine first 4 ingredients in a cocktail shaker, fill with ice. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain bourbon mixture into a glass filled with ice, top with club soda and bitters.
Enjoy!

Recipe adapted from Southern Living, July 2012
www.southernliving.com › Food › Recipes

APPLE SAFFRON GIMLET

2 limes, cut into eighths

2 tablespoons sugar

4 threads saffron

1 cup vodka

apple cider

In a pitcher, muddle the limes, sugar and saffron. Stir in the vodka. Cover and let sit for 2 hours.

Fill 2 glasses with ice and strain in the mixture, top with apple cider.

Enjoy!

Recipe adapted from Every Day with Rachael Ray, April 2011

www.rachaelraymag.com › Recipes