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Category Archives: Cocktails

FRESH PINEAPPLE

28 Friday Apr 2017

Posted by Ceri Wilkin in bars and cookies, Cocktails, Recipes

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best, cocktail hour, Dessert, drinks, easy, fruit, gin, lime juice, simple syrup, snack

I brought a container of fresh pineapple home from the supermarket – already peeled, cored and cut – thinking to provide a convenient snack, needing no preparation.

What I imagined would be gone in mere hours, was still languishing in the refrigerator days later – so I promptly looked for recipes to transform this tropical fruit.

After chopping, measuring, mixing, patting, pouring and placing the Fresh Pineapple Bars into the oven, I received a call from the school nurse, informing me my daughter wasn’t feeling well and would need to be picked up. Torn between motherly duty and bakers responsibility, I turned the temperature down on the oven and made the drive across town – with the bars being no worse for my neglect during their cooking time.

By comparison, using up the rest of the fruit was simple – I blended it with lime and simple syrup, poured it into three glasses, topped two of them with gin and a sprig of fresh mint and enjoyed a happy hour with my husband and daughter.

FRESH PINEAPPLE BARS

1/2 cup unsalted butter, softened

1 1/4 cups flour, divided

1 cup sugar, divided

pinch of salt

1 egg

1/3 cup sour cream

1 1/2 teaspoons vanilla extract

1 cup fresh pineapple, chopped

Heat oven to 350F. Line an 8-by-8-inch pan with foil, spray with cooking spray, set aside.

In a large bowl, add the butter, 1 cup flour, 1/2 cup sugar and salt. Using your fingers, rub the butter into the dry ingredients until it resembles breadcrumbs.

Reserve 3/4 cup of this mixture, set aside.

Transfer remaining mixture into prepared pan and lightly press crumbs until even to form a crust.

Bake for 10 minutes.

While crust bakes, make the filling. In a large bowl, add the egg, remaining 1/2 cup sugar, sour cream, vanilla extract, and remaining 1/4 cup flour and whisk until smooth.

Remove the crust from the oven and top evenly with pineapple. Pour the sour cream mixture over the pineapple.

Sprinkle the reserved crust mixture over the top to create the crumble topping.

Bake for 35 minutes, or until edges and top are set. Place pan on wire rack and allow to cool for at least an hour before slicing and serving.

Enjoy!

PINEAPPLE AND GIN COCKTAIL

Blend 3 cups fresh pineapple pieces with 1 cup ice and 1 ounce of pineapple juice. Mix in 2 ounces simple syrup and 2 ounces fresh lime juice. Pour into glasses and top with gin, stir gently to mix. Garnish with mint.

Enjoy!

 

THE CREOLE SAZERAC

10 Friday Mar 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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absinthe, delicious, easy, old-fashioned bitters, Peychauds bitters, rum, rye whiskey, Three Many Cooks

I have discovered the only thing I love more than a great book, is a great book with recipes. “Three Many Cooks” was a delightful and delicious read, filled with fabulous stories and wonderful recipes.

THE CREOLE SAZERAC

the creole sazerac

1 1/2 ounces dark rum

1/2 ounce rye whiskey

1/2 ounce simple syrup

1/4 teaspoon absinthe

3 dashes Peychaud’s bitters

1 dash old-fashioned bitters

lemon peel for garnish

Combine the rum, rye, simple syrup, absinthe, and bitters in a mixing glass, add a handful of ice, and stir vigorously. Strain into a cocktail glass and serve with a lemon peel.

Enjoy!

Recipe adapted from Three Many Cooks; Pam Anderson, Maggy Keet and Sharon Demelio, 2015

threemanycooks.com/

HIGHLIGHTING OUR HOMEGROWN INGREDIENTS

09 Thursday Mar 2017

Posted by Ceri Wilkin in Cocktails, Dessert, Recipes, Salad

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backyard chickens, dinner party, easy, eggs, entertaining, home grown, lemons, local

At our most recent dinner parties, we have endeavored to feature and highlight our own home grown and local ingredients. Lemons from our glassed in front porch (or what I facetiously refer to as our orangerie), eggs from our back yard chickens, the newly emerging mint from our herb garden, and the venison, pheasant and heritage pork my husband harvested over the Fall.

eggs from our back yard chickens

lemons from our front porch

MAPLE BOURBON CIDER

Fill four glasses and a cocktail shaker with ice. To shaker, add 6 ounces bourbon, 4 teaspoons fresh lemon juice, 2 teaspoons maple syrup and 1 cup apple cider, shake vigorously. Strain into glasses.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

SALADE LYONNAISE

5 slices bacon, cut into 1/2 inch strips

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 shallot, finely chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

fresh salad greens

4 eggs

Cook bacon in skillet until crisp, transfer to a paper towel. Transfer 3 tablespoons bacon fat to a large bowl, add lemon juice, mustard, shallot, salt and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add bacon and salad greens, toss and divide among plates.

Poach eggs, divide among plates, garnish with more black pepper.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

SALTED BUTTERSCOTCH POTS DE CREME

 

1 1/2 cups cream

1 cup half-and-half

1/2 cup light brown sugar

2 tablespoons Scotch

1 teaspoon vanilla extract

1 teaspoon salt

1 (12.25 ounce) jar butterscotch topping

8 egg yolks

Heat oven to 325F. Place 8 ramekins in a roasting pan, set aside.

In a large saucepan over medium-high heat, combine cream, half-and-half, brown sugar, Scotch, vanilla extract and salt. Cook, whisking constantly, until mixture boils. Remove from heat. Add butterscotch topping, whisking to combine.

In a medium bowl, whisk butterscotch mixture and egg yolks to combine. Pour 1 cup hot cream mixture into yolk mixture, whisking constantly.

Pour tempered egg mixture into cream mixture, whisking to combine. Return pan to heat, and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Remove from heat.

Divide mixture among serving cups. Fill roasting pan with enough water to come halfway up sides of cups. Cover pan with foil. Bake until set, approximately 1 hour and 15 minutes.

Remove roasting pan from oven, remove foil. Let cool in pan for 30 minutes. Remove pots de creme from pan, cover, refrigerate for at least 4 hours or overnight. Garnish with sea salt if desired.

Enjoy!

SPARKLING CELEBRATORY COCKTAILS

03 Friday Mar 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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aperol, blood orange, celebration, champagne, dinner party, easy, entertaining, friends, gin, ginger, guests, lemon, quick, sparkling wine

When hosting a dinner party I always like to greet our guests with a fun and delicious cocktail – to start the evening with a festive flair and set the mood.

These two libations are both topped with champagne – so our guests immediately feel sparkly and celebrated.

APEROL, BLOOD ORANGE AND MINT

aperol blood orange

Stir together 1/4 cup Aperol and 1/2 cup fresh blood orange juice. Pour into a glass, top with sparkling wine and garnish with mint.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

GINGER FRENCH 75

ginger french 75

1/4 cup sugar

1-inch piece fresh ginger, peeled and thinly sliced

1/2 cup gin

1/4 cup fresh lemon juice

sparkling wine

In a saucepan, boil sugar, ginger and 1/4 cup water, stirring until sugar dissolves, about 3 minutes. Strain.

In a shaker, vigorously shake ginger syrup, gin, lemon juice and ice until chilled. Strain into flutes, top with sparkling wine.

Enjoy!

Recipe adapted from Rachael Ray, January/February, 2015

www.rachaelray.com/

SCOTCH FIZZ

17 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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Burns Night, pear nectar, Robert Burns, scotch whiskey, sparkling wine

Burns night is celebrated at the end of January every year, and my husband and I secured tickets to one hosted at our church, that we had long been curious about.

The evening, held in honor of Scotlands most famous poet Robert Burns, included music, drawing for door prizes, a buffet dinner, and prominently featured a rather fine Haggis.

Father Lowell addressing the Haggis

Father Lowell addressing the Haggis

SCOTCH FIZZ

the cocktail I enjoyed before Burns Night

the cocktail I enjoyed before Burns Night

15 ml scotch whiskey

15 ml pear nectar

dash angostura bitters

top with sparkling wine

Add scotch, pear nectar and bitters to a shaker. Shake well with ice then strain into a glass. Top with sparkling wine.

Enjoy!

VALENTINES COCKTAIL

10 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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celebration, champagne, easy, elderflower liqueur, entertaining, Ginger Liqueur, quick, Uncategorized

Champagne is always fun for a celebration, making a special occasion even more exceptional. I love this spicy sweet combination, but champagne is wonderful because you can add any liqueur or juice to it for a quick and easy cocktail.

GINGER SPARKLER

1 ounce elderflower liqueur
1 ounce ginger liqueur
champagne to top

Pour the liqueurs into a champagne glass and top with champagne.
Enjoy!

SUPER BOWL 2017

05 Sunday Feb 2017

Posted by Ceri Wilkin in Cocktails

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celebration, easy, entertaining, fresh, friends, gin, juice, lime, Lulu, martini, quick, St Germain, Super Bowl

our sweet pup watching the Super Bowl (even though she's not supposed to be on the couch)

our sweet pup watching the Super Bowl (even though she’s not supposed to be on the couch)

 

Not only did the Patriots overcome the largest deficit in Super Bowl history, they played in the first overtime game in Super Bowl history, and their quarterback set a Super Bowl record for passing yards (CBS Sports).

DARLING CLEMENTINE

game night cocktail

game night cocktail

ice

1 ounce gin

3/4 ounce St. Germain liqueur

2 ounces freshly squeezed clementine juice

1 ounce fresh lime juice

Combine ice, gin, St.Germaine liqueur, clementine juice and lime juice in a cocktail shaker. Shake well.

Pour into a martini glass and garnish with a slice of clementine.

Enjoy!

Recipe adapted from Do South Magazine

dosouthmagazine.com/

SOUTHERN 75

03 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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beer, bourbon, celebration, football, friends, lemon juice, Super Bowl

Judging by the frequency of the commercials that advertise it during televised sporting events, beer is an extremely popular beverage to have on hand when tuning in – whether straight from the can, bottle, glass, or mixed into a cocktail.

SOUTHERN 75

southern 75

6 ounces Pale Ale

2 ounces bourbon

3/4 ounce fresh squeezed lemon juice

1/2 ounce simple syrup

Pour the beer into a chilled glass. In a cocktail shaker, combine the bourbon, lemon juice, and simple syrup with ice, and shake vigorously. Strain the bourbon mixture into the beer.

Enjoy!

Recipe adapted from Garden and Gun, December/January 2014/2015

gardenandgun.com/tag/recipes-0

GRAPEFRUIT SIDECAR and PALOMA and KINGSTON NEGRONI

20 Friday Jan 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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campari, cognac, Donald Trump, easy, grapefruit, inauguration, lime, President of the United States, rum, tequila, vermouth

Whether the inauguration of the 45th President of the United States causes you to Celebrate or Commiserate!!

GRAPEFRUIT SIDECAR

grapefruit sidecar

1 cup fresh grapefruit juice

4 halved grapefruit slices

4 ounces cognac

3 ounces orange liqueur

ice

In a large shaker, combine grapefruit juice, cognac, orange liqueur and ice. Shake, strain into glasses.

Garnish with grapefruit slices.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

PALOMA

paloma

2 tablespoons sugar

1 lime, cut into wedges

1/4 cup fresh grapefruit juice

1/4 cup tequila

1 tablespoon fresh lime juice

1/2 cup grapefruit soda

lime wedges to serve

Pour sugar in a shallow plate. Rub rim of glass with lime wedge, dip rim of glass in sugar to coat.

In a cocktail shaker, combine grapefruit juice, tequila and lime juice. Cover, and shake to combine.

Add ice to glass and pour grapefruit mixture over it. Add grapefruit soda. Garnish with lime.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate

www.celebratemag.com/

KINGSTON NEGRONI

kingston negroni

1 ounce campari

1 ounce sweet vermouth

1 ounce Jamaican rum

Combine ingredients in a cocktail shaker filled with ice cubes and stir. Strain into a glass with ice.

Enjoy!

Recipe adapted from Better Homes and Gardens

www.bhg.com/

CIDER WHISKEY SOUR and CIDER CINNAMON BRUSSELS SPROUTS

13 Friday Jan 2017

Posted by Ceri Wilkin in Cocktails, Recipes, Vegetables

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cider, easy, holiday party, leftovers

For a fun, festive alternative to beer and wine, I had purchased bottles of hard cider to serve at a Holiday Party. However, few guests deigned to try the fermented apple beverage so I found myself conceiving and devising interesting ways to dispense of the surplus left in the downstairs refrigerator.

CIDER WHISKEY SOUR

cider whiskey sour

1 cup hard cider

bourbon (to taste)

juice from 1/2 lemon

ice cubes

maraschino cherries

lemon slices

In a pot, boil cider over high heat until reduced by half. Cool. In a cocktail shaker mix cider syrup, bourbon and lemon juice.

Pour into ice-filled glass, garnish with cherries and lemon slices.

Enjoy!

Recipe adapted from Rachael Ray, October 2016

www.rachaelray.com/

CIDER CINNAMON BRUSSELS SPROUTS

cider cinnamon brussels sprouts

1 tablespoon olive oil

1 pound brussels sprouts, halved

1 apple, cored, peeled and diced

1 pear, cored, peeled and diced

2/3 cup apple cider

1/4 teaspoon cinnamon

In a large pan over medium heat, heat olive oil. Place brussels sprouts in a single layer and cook until browned, stirring frequently, 8 to 10 minutes. Add apple and pear, cook until soft, 5 minutes. Add cider and cinnamon, simmer, stirring, until all liquid cooks away.

Enjoy!

Recipe adapted from Self, November 2011

www.self.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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