Friday, January 2, 2015

Friday Foodday

Happy first Friday in 2015! Here are my favorite recipes this week.

Blood Orange and Prosecco Cocktail
c/o Leite's Culinaria
For the blood orange nectar
  • 2 cups freshly squeezed blood orange juice 
  •  Juice of 1 lemon
  • 1⁄2 cup granulated sugar
  • 2 cups cold water
  • For the cocktail
  • 2 ounces (1/4 cup) blood orange nectar
  • 1 to 2 ounces (1/8 to 1/4 cup) St. Germain
  • 4 ounces (1/2 cup) Prosecco

  • Directions
    Make the blood orange nectar
    1. Stir together the orange juice, lemon juice, sugar, and water in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
    2. Let the nectar cool slightly, then strain it through a fine-mesh strainer into a 1-quart glass jar or other container with a lid. Let cool. Cover and refrigerate for at least a few hours and up to 2 weeks.
    Make the cocktail
    3. Combine the blood orange nectar, St. Germain, and Prosecco in a cocktail shaker filled with ice. Shake and strain into 2 chilled coupe glasses or flutes.

    Creamy Roasted Mushroom and Brie Soup
    • 1 tablespoon oil
    • 1 1/2 pounds mushrooms, quartered
    • 2 tablespoons butter
    • 1 onion, diced
    • 2 cloves garlic, chopped
    • 1 teaspoon thyme, chopped
    • 2 tablespoons flour
    • 1/2 cup white wine
    • 4 cups vegetable broth or chicken broth
    • 4 ounces brie, cut into 1 inch pieces
    • 1/2 cup milk or heavy cream
    • salt and pepper to taste

    1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
    2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
    3. Add the garlic and thyme and cook until fragrant, about a minute.
    4. Add the flour and cook for 2 minutes.
    5. Add the wine and deglaze the pan.
    6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
    7. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

    Bourbon Caramels
    • 2 c. sugar
    • 1 c. corn syrup
    • 8 oz. unsalted butter, shopped
    • 1½ c. cream
    • ½ tsp. salt, plus more for sprinkling
    • 2 oz. bourbon

    1. Place the sugar, corn syrup, butter, cream, and salt in a large pot. Bring the mixture to a boil over high heat, stirring occasionally. Place a candy thermometer in the pot to monitor the temperature of the caram. Once the mixture comes to a boil, reduce the heat slightly to maintain a boil. Boil until the caramel reaches 255°F, the firm ball stage.
    2. Remove from the heat and stir in the bourbon, standing back (it could splash), stirring vigerously until mixed in.
    3. Pour the caramel into an 8-inch square cake pan lined with parchment paper on the bottom and sides.
    4. Sprinkle with salt and let cool before cutting.

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    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.