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February 12, 2008

Blood Orange Champagne Cocktail

While sitting at the dentist yesterday I picked up their December 2007 copy of Bon Appétit. I must say Bon Appétit is a great magazine. I think I might just get a subscription for Leslie. Anyway, they had a recipe for a blood orange champagne cocktail. I think it will be our drink on Valentines Day. It's basically a mimosa, with the addition of créme de cassis, which is a black-currant liqueur.

Blood Orange Champagne Cocktail Ingredients
1/4 cup créme de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice(from about 6 oranges)
1 750-ml bottle chilled brut Champagne
8 blood orange slices (optional)

Instructions
Spoon 1 1/2 teaspoons of créme de cassis into each of 8 Champagne flutes. Add 3 tablespoons of blood orange juice to each up. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
Posted by gid at 09:07 PM | Comments (0)

January 23, 2008

Pralines Recipe

A fellow coworker, who is also from the New Orleans area, made some really good pralines this past Christmas, and today she passed the recipe on to me. I thought I would post it here, so I don't lose it.

Praline Recipe from Renee Martinez
4 cups sugar
4 cups pecan halves
2 cups evaporated milk
1 stick butter (the real stuff)
2 tablespoons light corn syrup
1.5 teaspoons vanilla

Put everything in a pot except for vanilla, bring to a rolling boil for 15 minutes. I usually keep my stovetop on '6' that usually does it, when it starts boiling I put on the timer. Stir it occasionally. After 15 minutes take off the heat and put in the vanilla and start beating until it looses most of gloss and it thickens. I drop them on wax paper with newspaper underneath to absorb the heat.
Posted by gid at 02:26 PM | Comments (1)