Pomegranate French 75
The French 75 is celebratory cocktail with a punch. My spin on the classic adds pomegranate and elderberry liqueur for a depth of flavor t...
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Pomegranate French 75
The French 75 is celebratory cocktail with a punch. My spin on the classic adds pomegranate and elderberry liqueur for a depth of flavor that will surely get the party started.
The French 75 has become one of my absolute favorite cocktails. It's simplistic but incredibly delicious and refreshing. If you feel like mimosas are overrated give the French 75 a shot.
What You Need For This Recipe
- Congac or Gin
- Elderberry Liqueur
- Pomegranate Juice
- Lemon Juice
- Champagne (or sparkling wine)
- Pomegranate Seeds (optional)
- Rosemary Sprigs (optional)
What Is A French 75?
During World War I, the French utilized the quick firing 75 millimeter field gun. It was said that the cocktail, had a punch like of being shot by the weapon thus the name French 75.
There were many versions of this recipe throughout history but it wasn't officially solidified until 1927. The classic recipe consists of gin, lemon juice, sugar and champagne. There is some debate on whether the French 75 was made originally with gin or cognac. In this recipe you get to choose.
How To Make A Pomegranate French 75?
As always for drink served without ice, place your glasses in the fridge or freezer prior to making the cocktail. Over ice, pour in your gin or cognac, elderberry liqueur, lemon juice and pomegranate juice. Give it a shake till ice cold, about 10 seconds. Then strain into champagne flute and top off with cold champagne or sparkling wine. Garnish with a sprig of rosemary and pomegranate seeds.
Here's a list of some of my favorite brands for making this recipe:
- Cognac - Since this is a French 75 go for a French cognac brand like Courvoisier and Remy Martin.
- Gin - If going to use a gin, my preference is a fruity/floral variety like Hendrick's or Esme.
- Elderberry Liqueur - St. Germain is the best there is. Drillaud, as a less pricey option is pretty good.
- Champagne - Go for a brut/dry Champagne or sparkling wine. For Champagne (meaning from Champagne, France) Moet & Chandon, Veuve Clicquot and of course the famous Dom Perignon. Sparkling wines like Cooks, Korbel and Chandon are easy to find and reasonably priced. My advice is to go for a sparkling wine instead of a champagne if you are serving a crowd on a budget. It hits either way.
Tips For Making This Recipe
- French 75 can be made with cognac or gin. If going to use a gin, a fruity/floral variety like Hendrick's or Esme.
- Champagne (meaning from Champagne, France) is a lot pricier than sparkling wines, use the latter instead if serving a crowd on a budget.
- So the recipe isn't too sweet, go for a brut/dry champagne or sparkling wine.
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This chocolate and raspberry martini recipe includes two types of chocolate alcohol, chocolate liqueur and cream de cacao. Using both of these gives rich and velvety chocolate martini, however they can easily replaced by adding more of one or the other.
Chocolate liquor like Godiva, comes in dark chocolate, milk chocolate and white chocolate. Its has a mild chocolatey, milky flavor and a creamy texture. Cream de cacao also comes in white or dark. The dark version has a rich dark chocolate flavor with hints of vanilla whereas the white has a milk chocolate flavor also with vanilla notes. Either varieties will work for this recipe but the color will yield a light or darker hue based on which you choose.
To give the martini its raspberry flavor, we're adding in raspberry liqueur and raspberry vodka. However regular vodka will also to the trick.
Chocolate Raspberry Martini
Sweet, tart, creamy and boozy are the words to describe this dessert cocktail. Chocolate and raspberry liqueur, raspberry vodka and a touch of cream makes a perfect after dinner treat.
This post may contain affiliate links, please see my affiliate notice for details.
As the story goes, the chocolate martini was invented by Rock Hudson and Elizabeth Taylor when the two combined their love for vodka martinis and chocolate. The recipe has evolved over the years and for this recipe we're adding raspberry into the mix. It's easy to make so don't worry if you're not versed in mixology.
What You Need For This Recipe
- Chocolate Liqueur
- Creme De Cocoa
- Raspberry Vodka or Unflavored Vodka
- Raspberry Liqueur
- Half and Half or Bailey Irish cream
- Ice
- Fresh Raspberries
- Shaved Chocolate
How to Make Chocolate Raspberry Martini
Chocolate liquor like Godiva, comes in dark chocolate, milk chocolate and white chocolate. Its has a mild chocolatey, milky flavor and a creamy texture. Cream de cacao also comes in white or dark. The dark version has a rich dark chocolate flavor with hints of vanilla whereas the white has a milk chocolate flavor also with vanilla notes. Either varieties will work for this recipe but the color will yield a light or darker hue based on which you choose.
To give the martini its raspberry flavor, we're adding in raspberry liqueur and raspberry vodka. However regular vodka will also to the trick.
- Chocolate Liqueur - Godiva is the original brand of the chocolate martini. Another great option is Mozart
- Creme De Cocoa - DeKuyper’s is the easiest to find and the cheapest. A higher end option Tempus Fugi.
- Raspberry Vodka - Stolichnaya is my go to vodka brand. Stirnoff also has a raspberry flavor as a second option
- Raspberry Liqueur - Di Amore is a great inexpensive brand but, Chambord is the best raspberry liqueur there is with the price tag to match.
This recipe is quite strong but if you want it even stronger, replace the half and half with Bailey Irish cream or any other cream liqueur.
To Shake or Stir, That Is the Question
Stirring incorporates the flavors in a less forceful which allows for less dilution of ice. Cocktail of solely liquor are traditionally made this way.
Shaking a cocktail makes it much colder than stiring. It also aerates the drink, changing the texture and making it cloudy in appearance. The general rule is cocktail containing, milk or cream, egg whites or fruit juices should always be shaken.
Quite frankly in my opinion it doesn't really matter for this recipe. I've had them both ways, having it stirred because I didn't fill like breakout equipment. It just depends about who your serving. Because this drink is served without ice you want it to stay cold for as long as it's being sipped.
So if your serving this as an after dinner cocktail to guests, I would shake it. It'll allow them to mingle without their drink getting warm too fast. However, if your making this for yourself feel free have less dishes to wash and have it stirred.
Tips For Making This Recipe
- You can easily the Creme de cocao or chocolate liqueur adding more of one or the other.
- Unlike creme de cocoa, chocolate liquors like Godiva contain milk. So if you don't want as much of a creamy, milky taste reduce or exclude the half and half.
- Shaking this cocktail will give you a colder drink. So if serving to guest, shake not stir.
- The drink is quite strong on it's own but if you can handle it, try using an Irish Creme liquor instead of half and half it's delicious!
breakfast
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fall
recipes
Apple Cheesecake Stuffed French Toast
French Toast gets a fancy makeover. Classic French Toast stuffed with creamy cheesecake and topped with sweet apples, toffee bits and whipped cream.
What You Need For This Recipe
- Sliced Brioche
- Apples
- Milk
- Eggs
- Sugar
- Cream Cheese
- Heavy Cream
- Sour Cream
- Sugar
- Vanilla Extract
- Cinnamon
- Nutmeg
- Cornstarch
- Butter
How To Make The Best French Toast
- Choose a good quality bread. My favorites for french toast are brioche and challah
- Use stale/day old bread. This way the you have the least likelihood of French toast being soggy.
- Slice bread 3/4 inch to 1 inch thick. The best French toast has a crispy and creamy on the inside. Thick slices will help with getting the perfect texture.
- Don't allow the bread to soak for too long. Only dip the bread in the custard for a couple of seconds per side.
Picking the Right Apples
I like choosing a mixture of sweet and tart apples. Fuji and Honeycrip are my go to sweet apples and Pink Lady and Granny Smith for tart. Whichever apples you choose, always chose apples with a firm texture that will hold up to cooking without getting mushy.
How To Make Ahead
All of this recipe can be made ahead except for the French Toast of course. Follow the directions for the apple topping and the cheesecake filling. Allow the apples to cool completely. Cover each with plastic wrap or in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 6 months.
Tips For Making This Recipe
- For the best French toast, use stale bread thats sliced 3/4-1 inch thick and soak in custard for only a few seconds.
- Use a mixture of firm sweet and tart apples like Pinklady, Honeycrisp, Fuji and Granny Smith.
- To make ahead, store apple topping and cheesecake filling in the fridge for 3 days or in the fever for 6 months.
dessert
fall baking
recipes
It's pumpkin season and I'm already over it. The first idea had for this recipe was pumpkin spice bread pudding. I decided to change to sweet potatoes instead. I feel there is enough pumpkin spice in this world and I don't need to add anymore to it. This recipe is a great as dessert to feed a crowd.
What You Need For This Recipe
Sweet Potato Bread Pudding
Traditional bread pudding gets a Fall makeover with the addition of sweet potatoes, toasted pecans, bourbon, warm spices and bourbon butter sauce.
This post may contain affiliate links, please see my affiliate notice for details.
It's pumpkin season and I'm already over it. The first idea had for this recipe was pumpkin spice bread pudding. I decided to change to sweet potatoes instead. I feel there is enough pumpkin spice in this world and I don't need to add anymore to it. This recipe is a great as dessert to feed a crowd.
What You Need For This Recipe
- Sweet Potatoes, fresh or canned
- Brown Sugar
- Evaporated Milk
- Heavy Cream
- Bourbon
- Vanilla Extract
- Nutmeg
- Cinnamon
- Clove
- Salt
- Day Old Bread Challah, Brioche or French Bread
- Butter
- Pecans
- Marshmallows
- Water
How To Make Sweet Potato Bread Pudding
The most import ingredient of bread pudding is obviously bread, which is why its super important use a good quality bread. Challah, Brioche or French bread are the best options. If your bread has a hard crust, trim it off so the bread pudding isn't tough. It's also important for the bread to be stale or dried out in order for the bread to properly absorb the custard and for it to set correctly.
Once you're bread it ready to go, it's time make the custard. First toast the pecans and brown the butter on medium heat then set aside to cool. Grab a mixing bowl whisk together fresh or canned sweet potatoes, eggs, egg yolk, evaporated milk, heavy cream, bourbon, vanilla, nutmeg, cinnamon, clove, salt and cooled pecans and butter.
Add cubed bread about 3/4 inch thick into a buttered 8x8 pan. Pour custard over bread and push the bread down into the custard making sure all of the bread is coated. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard. Sprinkle on marshmallows before baking.
Place into a 350 degree oven for about 1 hour or until a knife inserted into the center comes out clean. Allow to cool slightly and serve warm. with bourbon butter sauce.
Once you're bread it ready to go, it's time make the custard. First toast the pecans and brown the butter on medium heat then set aside to cool. Grab a mixing bowl whisk together fresh or canned sweet potatoes, eggs, egg yolk, evaporated milk, heavy cream, bourbon, vanilla, nutmeg, cinnamon, clove, salt and cooled pecans and butter.
Add cubed bread about 3/4 inch thick into a buttered 8x8 pan. Pour custard over bread and push the bread down into the custard making sure all of the bread is coated. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard. Sprinkle on marshmallows before baking.
Place into a 350 degree oven for about 1 hour or until a knife inserted into the center comes out clean. Allow to cool slightly and serve warm. with bourbon butter sauce.
Make Bourbon Butter Sauce
In a pot add water and brown sugar and cover with a lid. Turn heat to medium. Let it come to boil for 2 minutes then uncover. Give the pot a swirl to make sure the sugar has dissolved. Remove from the heat then whisk in the butter then the vanilla and bourbon. Allow to cool slightly and serve warm over bread pudding.
How To Stale Bread If Your Short On Time
How To Stale Bread If Your Short On Time
There are 2 options to stale bread in a pinch. Option 1: Cut bread into even sized cubes. Place in a 350 degree over for about 15-20 minutes. They should dry and lightly toasted. Option 2: Place sliced bread on a cooling rack for 12 hours. As the air circulates it will dry out the bread.
How To Store Bread Pudding
Bread pudding must be stored in the refrigerator and is best up to 4 days after baking. Alternatively you can freeze pre-made bread pudding without the sauce. Once it has cooled completely, remove it from the baking dish and tightly wrap it plastic wrap a few times and then in foil and place into resealable bag. Store in the freezer for up to 5 months. When ready to eat, unthaw completely in the refrigerator or on the countertop then re-heat in the oven or microwave until heated through.
How To Store Bread Pudding
Bread pudding must be stored in the refrigerator and is best up to 4 days after baking. Alternatively you can freeze pre-made bread pudding without the sauce. Once it has cooled completely, remove it from the baking dish and tightly wrap it plastic wrap a few times and then in foil and place into resealable bag. Store in the freezer for up to 5 months. When ready to eat, unthaw completely in the refrigerator or on the countertop then re-heat in the oven or microwave until heated through.
Tips On How To Make This Recipe
- Use a good quality bread. Brioche, Challah or French bread are all good choices.
- Need to serve more? Double this recipe and bake in a 9x13 casserole dish.
- The bourbon butter sauce will crystalize as it sits. Simply heat the sauce backup and the sugar will melt.
dinner
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tacos
Heat oil in a skillet or heavy bottom pot to 350 degrees. Test if the oil is hot by sprinkling some bread crumbs into oil. If it began to bubble and gradually brown it's ready. But if it starts to brown or burn quickly you're oil is too hot. Cool it down before proceeding.
Fry chicken strips a few at time, cooking until golden brown. Don't over crowd the pan. It will cool down the oil. When done, place chicken on plate with paper towels to drain off excess oil. Set aside and make the poblano slaw.
Crispy Chicken Tacos with Pobalno Broccoli Slaw
These tacos are packed with flavor and texture! Corn tortillas filled with seasoned panko crusted chicken and broccoli slaw in a creamy roasted poblano sauce topped with all best taco fixin's.
I love me some tacos! Growing up in LA, I have a deep appreciation the OG authentic tacos with warm corn tortilla, seasoned meat, fresh diced onions, cilantro and salsa verde. For me the quintessential Mexican taco will also be the best of all time, but I love putting my own twist in the mix.
I've been making this taco recipe for years. I like finding interesting ways to get in more veggies, other than as a side dish or a salad. To me, that gets a little boring. My Crispy Chicken Tacos with Poblano Slaw is the furthest thing from boring. As an added bonus, it's super easy to whip up so it's perfect for a weeknight meal.
What You Need For This Recipe
- Chicken Breast
- Panko Bread Crumbs
- Egg
- Milk
- Flour
- Salt
- Black Pepper
- Onion Powder
- Garlic Powder
- Oregano
- Paprika
- Oil for frying
- Corn or Flour Tortillas
- Poblano Pepper
- Sour Cream
- Lime
- Honey or Agave Nectar
- Cilantro
- Garlic clove
- Broccoli slaw
- Radishes, cilantro, Cotija cheese and limes for serving
How To Make Crispy Chicken Tacos With Poblano Slaw
Make The Crispy Chicken
Cut chicken breast into 3/4 inch -1 inch strips. Make a dredging station. Using three bowls or deep plates, add flour to one, the egg and milk to the other and panko bread crumbs and seasonings to the last. Coat the chicken strips into the flour, then egg/milk mixture and lastly the panko bread crumbs. Heat oil in a skillet or heavy bottom pot to 350 degrees. Test if the oil is hot by sprinkling some bread crumbs into oil. If it began to bubble and gradually brown it's ready. But if it starts to brown or burn quickly you're oil is too hot. Cool it down before proceeding.
Fry chicken strips a few at time, cooking until golden brown. Don't over crowd the pan. It will cool down the oil. When done, place chicken on plate with paper towels to drain off excess oil. Set aside and make the poblano slaw.
Make The Poblano Broccoli Slaw
Slice a poblano pepper in half lengthwise. Place on a baking sheet skin side up. Boil on high for 10-15 minutes or until the skin black and bubbly. Put the roasted pepper into a plastic bag to allow the steam to loosen up the the skin, making it easier to peel.
To assemble the tacos, heat tortillas in microwave or on a gas stove for 5-10 seconds. Fill with chicken and broccoli slaw and garnish with radishes, leftover poblano sauce, cilantro, queso fresco (a Mexican crumbling cheese) and lime wedges.
Slice a poblano pepper in half lengthwise. Place on a baking sheet skin side up. Boil on high for 10-15 minutes or until the skin black and bubbly. Put the roasted pepper into a plastic bag to allow the steam to loosen up the the skin, making it easier to peel.
Once cool, peel of off skin and add into blender along with, sour cream, lime juice, garlic, cilantro and honey or agave nectar. Blend until smooth. Toss broccoli slaw in half of the sauce, reserving the rest for the for topping the tacos.
To assemble the tacos, heat tortillas in microwave or on a gas stove for 5-10 seconds. Fill with chicken and broccoli slaw and garnish with radishes, leftover poblano sauce, cilantro, queso fresco (a Mexican crumbling cheese) and lime wedges.
Tips On How To Make This Recipe
- Easily peel the skin off of poblano peppers by placing them into plastic bag or cover with plastic. Once cool enough to handle remove the skin. The steam will help the skin peel on its own.
- Replace the chicken in this recipe with shrimp to make some delicious shrimp tacos.
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