Bevies of Beverages

The weekend is almost here, hooray!

So today I decided to give you a great and very simple spring inspired recipe for all your Sunday Brunchday needs:

The Bubbly Spring Shower Flower

First you need some St. Germain, a sweet, yummy, fruity, almost lychee like liquor made out of crushed Elderflowers from the Alps. It's the best. You'll love it!

Next, pick up your preferred plain seltzer, tonic, or soda water.

Now it's time to get pouring. If your doing a tumbler glass, like here, I recommend two shots topped off with seltzer to the top, but do what you like. Mix to your liking and preferred strength.

That's it.

Maybe add a fancy straw but mostly just enjoy the very simple bubbly lightness. Incidentally,St. Germain pairs fabulously well in mimosas too...

Maybe next brunch day?

Kisses,

K

(All images and recipes created and owned by Krista Carson.)

Posted with love, please credit when re-posting.

Oyster and Brie Soup

Remember this post where I told you about the amazing Oyster and Brie soup finished with Champagne, Chives, and Lemon Aïoli?

Well I tracked down the recipe online! I haven't tried it yet but I can't wait to give it a go for a future special occasion! Maybe Valentines Day?

Any rate...

Here's the recipe I found via Cook Eat Share:

6 ounce brie

48 ounce half-and-half

6 ounce roux cool

2 ounce fish base

1 c. Champagne

8 ounce oysters

8 ounce oyster juice

  Salt to taste

  Freshly-grnd white pepper to taste

Directions

Put half-and-half in a thick-bottom pot. Heat nearly to boil. Add in roux to thicken, simmer 10 to 15 min. Add in brie, stirring constantly to heat. Add in fish base, strain and return to pot.

In a separate pot, cook oysters in their own juice. Strain mix into first pot, then add in cooked oysters, juice and Champagne to mix. Add in salt and white pepper to taste.

This recipe yields 6 to 8 servings.

I'll let you know when I do eventually try it out!

Kisses,

K

(Photo created and owned by Krista Carson. Recipe via Cook Eat Share.)

Posted with love, please credit when re-posting.

Sweet Potato Pancakes with a Browned Honey Butter Nut Sryup

When I posted this pic of the Sweet Potato Pancakes my Mom, sister Jen, and I made the other day on Instagram it was a big hit. People were curious for the recipe so I thought I'd share it here with you today as well.

Take a gander and if it's up your alley maybe you'll want to make it for Sunday Brunch tomorrow?

The recipe we used is actually from a Disney World Resort but we made a few simple changes. We used leftover baked sweet potatoes instead of canned. I browned the butter first before adding the rest of the syrup ingredients and used a cinnamon spiced cashew/ pecan mix for the nuts, since that's what we had on hand. The last change I recommend is adding a smidge of maple directly into the syrup. While it's good on its own, we all agreed that a touch of maple made it yummiest!

"Sweet Potato Pancakes

Boatwright's

Port Orleans-Riverside

Yield: 12-15 pancakes

Pancakes:

1 1/4 cups brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 1/4 cups all-purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups milk

3 each eggs

6 tablespoons vegetable oil

1 teaspoon vanilla extract

12-ounce can sweet potato, mashed

Pecan honey butter:

1 stick butter (at room temperature)

1/4 cup honey

1/4 cup toasted pecans

To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture). In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes). Serve pancakes warm with pecan honey butter."

Lastly, I recommend keeping your syrup warm till the table and making it last. It is mostly butter after all. And butter can set. Keeping it warm makes sure it's all melty and happy.

Also, I'm totally aware that the calorie count for this must be ridiculous... That's why it's such a special rare occasion treat!

Kisses,

K

(All photos created and owned by Krista Carson. Recipe found via Allears.net)

Posted with love, please credit when re-posting.

Food Fun; Cooking with Heritage

Ready the buns and break out the cheese cause this kitchen's gone Polish with a German flair!

 

(The beer I used to drink cook.)

Remember when I said we were staying at my parents right now? (No? The husband and I are staying at my parents right now. With: my Parents, my Grandmother, my Youngest Brother, and his Wife.) So that means lots of people... Which means lots of food... Which means I need to get off my dupa (Polish word for a**) and help out.

Get ready for a great game day recipe! Football season is nearly upon us my dears.

Tonight I'm making kielbasa (and hotdogs for the kielbasa haters) my way:

 

I like to cook it low and slow all day in sauerkraut (I like the Boars head brand) and whatever good beer is in season. Today I chose Sam Adam's Latitude and basic Budweiser to round out the Latitude's "hoppiness.*"Then I add one red apple slice to cut the "intense-ness" of the sauerkraut, just like my Mom does and her Mom and Baba (Polish nickname for Grandma) before her. My sister-in-law also requested a few potatoes be added, so in they went, quartered. It cooks almost like a Polish version of a seafood boil. Just throw it all in the pot!

 

Next, bring it all to a boil: if cooking on the stove top, for about 20 minutes,

or high heat around 400 in an oven for a few hours,

or high on your slow cooker for a few hours (this is the option I chose today.)

(Use what's easiest for you, use what you have.)

 

Then once properly heated through switch everything over to low heat. Gently simmer, stirring occasionally throughout for a few more hours. Low and slow my friends, low and slow.

 

(My giant slow cooker brimming with tasty goodness in the making.)

I generally simmer mine for 6 hours total: 2 on high and the rest on low.

Lastly, serve it up on a potato roll with cheese if desired (I like to use provolone) and a squirt of your favorite spicy mustard. So good!

If you like German eats, you'll love this too!

It's a simple and delicious meal that is not labor intensive despite its low and slow-ness. Perfect for a game day now that football is so nye**!

Also, because sometimes it's really all just about the meat n' pataytas.

Kisses,

K

*Auto correct kept wanting to change this to "happiness." Coincidence? When it comes to beer, I think not...

**Old timer speak for near, gotta keep the vocab up peeps!

(Photos and recipe by Krista Carson.)

 

Posted with love, please credit when re-posting.

Martha Stewart Living March 2013

I finally got a chance to peruse the March issue of Martha Stewart Living and there were several things I really loved in it:

The above embroidery pattern is so lovely, it manages to be both nautical and feminine. I'll have to give my best imitation of it a go sometime... (Adding it to giant list of projects I'd like to do...)

And how great are these travel boxes? Cute and functional for those of us paraphernalia collectors that never quite get around to our intentioned scrapbook projects.

I lurve the gorgeous natural tones and blues in this place setting. Definitely a home inspiration. It's just colorful enough to intrigue your eye but not overwhelming either. I adore bright colors but like to keep a few neutral zones in my house so my eyes and brain can get a rest from all the patterns and colors I work with daily. It's like brain fuel, it lets me recharge.

Did you know if you swap tequila for vodka it's a Bloody Maria not a Bloody Mary. I'm not much of a drinker but I'm down with tequila and I'm intrigued by the blood orange twist.

These raviolis just make my mouth water... Mmm... I love to cook but don't really get down and dirty in the kitchen very often so I'm filing this recipe away for a special occasion.

What projects and recipes have caught your eye lately? Happy Sunday!

Kisses,

K

(All images via Martha Stewart Living)

 

Posted with love, please credit when re-posting.