I know, I know, I've been away. And no one reads a blog that doesn't have new content. I'm sorry.
Part of the reason I haven't posted is that I really haven't been making much of anything original. I mostly have been tweaking other people's recipes. What I'm giving you here is one of these tweakings. Is tweakings even a word? No matter.
I am an avid reader of the thepioneerwoman.com. This is partly because her recipes are simple, delicious and full of step-by-step photos, and partly because I find her quirky and often hilarious. Point being, I used her pizza dough recipe (tweaked!) when making my pizza.
Anyway, here's a link to a pizza recipe on her site. It includes a whole pizza, soup to nuts. But you can make the dough and put whatever you want on top. I made the dough a little differently though - first, I substituted half of the all-purpose flour with whole wheat flour. I figured I'd try to make the pizza as healthy as possible (right before I smothered it in cheese). Also, I probably ended up baking the pizzas for closer to 15 to 18 minutes. This is possibly because of the wheat flour change - I don't know, I'm not a scientist.
Finally, we get to the recipe (and really, can you even call it a recipe??).
Ingredients
Pizza dough by the Pioneer Woman
Sauce
2 tsp. olive oil
1 can of whole roma tomatoes
1 small can of tomato paste
1 tablespoon of honey
a chiffonade of 4 or 5 basil leaves
Toppings
1 can of artichoke hearts (not the marinated kind, although I'm sure that would be delicious), drained and sliced
20 or so greek olives, pitted and diced
1 or 2 cooked chicken breasts, sliced into thin bite-sized pieces
About 3 cups (I know, I know) of good cheese - I used half mozzarella and half Peccorino Romano, shredded
Follow the PWs instructions for the pizza crust. And while it's rising, you can make the sauce and get your toppings together.
I find that I like pizza sauce that's really thick and super-concentrated. I want it to taste like I bit into a cooked tomato. Also, I don't like tomato seeds in my pizza sauce. So to get them out, simply take each whole tomato out of the can and squeeze it like a stress ball over a large bowl. I suggest poking a whole in it first and wearing an apron - they squirt when you squeeze.
Put each squeezed tomato into a pot in which you've already got the gently heated olive oil (medium heat should do). Then, pour the juice from the can and from the squeezed tomatoes through a sieve into your pot. Finally, use a potato masher to pulverize the tomatoes.
Add about 2 tablespoons of the tomato paste. You may need to add more, depending on how thick you like your sauce. Now just let it concentrate itself, but give it a few stirs here and there. It'll cook down quite a bit. When it's nice and thick, add the honey and the basil. You can season it with salt and pepper, if you want. But I didn't because there's quite a bit of salt in the rest of the ingredients. Now, the honey is important. With all that tomato in there, you've got a lot of acid. The honey really has a job to do here, beyond creating a sweet(ish) sauce. It cuts that acid quite a bit.
The rest is easy - get your pizza dough pressed into a cookie sheet or pizza pan. Get your oven super-hot. Spread about a half-cup to three-quarters of a cup of the sauce on the dough. Sprinkle the cheese on liberally. Sprinkle the rest of your toppings on, liberally. Bake. Enjoy.
PW's recipe makes enough dough for two pizzas. Make yourself an old standby - pepperoni or plain cheese is always a crowd-pleaser.
It's good to be back.
One more thing, please do vote for my brother's essay on Anthony Bourdain's website (see Tuesday's post). Thanks so much!
Thursday, July 15, 2010
Tuesday, July 13, 2010
Guest Post - Sausage Sandwich
During the few months’ hiatus where she travelled the world in search of bigger and better recipes to share with you it seems Catherine-Anne was pinned under a large rock whilst sampling roast grubs in the Himalayas. It has fallen to me, her loyal and not-at-all-money-grubbing brother to keep PFE alive until she gets back from the shaman’s hut with her newly grown arm.
Today’s recipe is classic summer man-food. Sausage and onion sandwiches with provolone cheese (roast beef optional but recommended).
Ingredients
2 Italian Pork Sausages per sandwich
1 crusty but soft Italian or French roll for each sandwich, sliced lengthwise but leave a hinge on one side
1 - 2 large sweet onions (a brown one will do if you can't find sweet), sliced
2 slices provolone per sandwich
Beer, a Bud Bomber to cook with and a 6-pack of something with flavor for drinking
1lb of thin sliced roast beef
1 Tbsp Olive or Peanut Oil
1 Pat (tbsp) of butter
Open the Bomber and pour it into a standard size medium pot.
Open a good beer and pour it into a standard size human mouth.
Bring the beer to a boil and place the sausages in there, add water to cover or more beer if you have another Bomber handy. Cook for 10 minutes, set aside when done.
Drink more beer.
In a pan heat the oil and the butter until it sizzles, throw in the onion and toss it in the fat mixture. Cook on medium low heat, stirring often, until the onions start to soften and brown.
Drink more beer.
Pour a bit of beer into the pan to appease the kitchen gods.
Cut the now boiled sausages in half lengthwise, move the onions to the outer edge of the pan or take them out completely and place the sausage halves flat side down in the pan. Cook over high heat for a minute or so to get them a bit textured on the outside.
Drink.
Lay the sausages on the bread. I find that three halves lay best but...who wants to eat an odd number of sausage pieces? Put the fourth one on.
Place the cooked onions on top of the sausage.
Take a drink.
Top the onions with cheese.
Close the sandwich and wait 45 seconds to let the heat do its thing to the cheese.
Devour with more beer.
Here’s the optional part with the roast beef:
Heat up the roast beef with the sausages in the pan, place the beef on top of the cheese slices. Consume as above.
You’re welcome. Enjoy your summer. I’ll be back with more soon. In the meantime, vote for my essay on Anthony Bourdain's website where I answer the question, "what does it mean to cook food well?"
Today’s recipe is classic summer man-food. Sausage and onion sandwiches with provolone cheese (roast beef optional but recommended).
Ingredients
2 Italian Pork Sausages per sandwich
1 crusty but soft Italian or French roll for each sandwich, sliced lengthwise but leave a hinge on one side
1 - 2 large sweet onions (a brown one will do if you can't find sweet), sliced
2 slices provolone per sandwich
Beer, a Bud Bomber to cook with and a 6-pack of something with flavor for drinking
1lb of thin sliced roast beef
1 Tbsp Olive or Peanut Oil
1 Pat (tbsp) of butter
Open the Bomber and pour it into a standard size medium pot.
Open a good beer and pour it into a standard size human mouth.
Bring the beer to a boil and place the sausages in there, add water to cover or more beer if you have another Bomber handy. Cook for 10 minutes, set aside when done.
Drink more beer.
In a pan heat the oil and the butter until it sizzles, throw in the onion and toss it in the fat mixture. Cook on medium low heat, stirring often, until the onions start to soften and brown.
Drink more beer.
Pour a bit of beer into the pan to appease the kitchen gods.
Cut the now boiled sausages in half lengthwise, move the onions to the outer edge of the pan or take them out completely and place the sausage halves flat side down in the pan. Cook over high heat for a minute or so to get them a bit textured on the outside.
Drink.
Lay the sausages on the bread. I find that three halves lay best but...who wants to eat an odd number of sausage pieces? Put the fourth one on.
Place the cooked onions on top of the sausage.
Take a drink.
Top the onions with cheese.
Close the sandwich and wait 45 seconds to let the heat do its thing to the cheese.
Devour with more beer.
Here’s the optional part with the roast beef:
Heat up the roast beef with the sausages in the pan, place the beef on top of the cheese slices. Consume as above.
You’re welcome. Enjoy your summer. I’ll be back with more soon. In the meantime, vote for my essay on Anthony Bourdain's website where I answer the question, "what does it mean to cook food well?"
Thursday, January 7, 2010
garlic bean paste
Wow, "garlic bean paste" sounds appetizing, huh? Not so much. Regardless, I made some last night, which I then used to thicken a yummy but not blog-worthy potato soup. The paste itself, however, was so good that after I ate the soup I kinda wished I'd just spread the bean paste on some french bread and gone on with my life.
That's a warning to those of you who eat at my house...garlic bean paste on french bread will appear at a party. And it will be amazing.
Ingredients
1 c. canned white beans (I used great northern), rinsed
6 medium to large garlic cloves, peeled
1 - 2 tbs. olive oil
2 - 3 pinches salt
Uh, so put everything but the olive oil in a food processor. While the food processor is running, drizzle in the olive oil. Scrape down the sides of the processor bowl a couple times during the process. When it looks like a paste, it's done.
As I said, spread it on some french bread, or a cracker, or dip some crudite in it. I'd probably sprinkle some chopped parsley or chives over the top of it, too...just for a little color.
That's a warning to those of you who eat at my house...garlic bean paste on french bread will appear at a party. And it will be amazing.
Ingredients
1 c. canned white beans (I used great northern), rinsed
6 medium to large garlic cloves, peeled
1 - 2 tbs. olive oil
2 - 3 pinches salt
Uh, so put everything but the olive oil in a food processor. While the food processor is running, drizzle in the olive oil. Scrape down the sides of the processor bowl a couple times during the process. When it looks like a paste, it's done.
As I said, spread it on some french bread, or a cracker, or dip some crudite in it. I'd probably sprinkle some chopped parsley or chives over the top of it, too...just for a little color.
Wednesday, January 6, 2010
pea soup and leukemia
My dear friend is running a marathon to raise money for the Leukemia and Lymphoma Society. If you're able and willing, please consider donating some money through this fundraising page. It's legit, and tax deductible.
On to the recipe...
I love pea soup because it feels like it's full of cream and butter, but actually contains none (unless your recipe involves cream and butter; mine doesn't). Plus, it reminds me of road trips I took as a kid with my mom and brothers through California, when we invariably would stop at Pea Soup Andersen's. Going back there as an adult I found that their soup wasn't as good as mine. So much the better, since my kitchen is much closer to me than Buellton.
Ingredients
3 cups (approx.) green split peas
2 carrots, diced
1 small onion, diced
4 garlic cloves, minced
1 potato, peeled and cut into 1/2 inch cubes
enough chicken stock or vegetable stock to cover the vegetables (maybe 6 cups)
1 tbs olive oil
salt and white pepper to taste
a large pinch of thyme
optional: diced (cooked!) ham, non-fat plain Greek yogurt, a dash of cream, a tablespoon of butter
Oh easiest of easy recipes! In a heavy pot, sweat the onions and carrots in the olive oil over medium heat. Use a little salt to help it along. You can also put diced celery in there, but as you may know, I don't get along well with celery. It's a long-standing feud. Anyway, cook the onions and carrots until the onions are soft and translucent. Then add the garlic and cook about a minute more. You add the garlic later because it has a tendency to burn.
Add the peas. Cover the whole shebang with stock. Here's how to tell you have enough - stick the handle of a wooden spoon straight down into the pot, until the tip just touches the vegetables (etc.) underneath. When you pull it out you can see the waterline (or stockline, if you will) coming up the handle. For pea soup, you want your waterline to come about three finger widths up the spoon.
Bring to a boil, then lower the heat and simmer for about 30 minutes. Add the potatoes. Add more stock so that your waterline is back up to three fingers. Bring back to a boil, then lower the heat and simmer again for another 30 minutes.
At this point, I take about half the soup out and run it through the food processor. This helps give that nice creamy texture. Then I add that pureed soup back to the rest of it. If you like your soup thinner, don't run it through the processor, and feel free to add more stock. If you like it thicker, run more of it through the processor. Finally, add your seasonings, tasting as you add to make sure you get it how you like it.
Your soup is now ready and delicious. However, should you want to fancy it up, you can add any of the options from above. I personally like to put a tablespoon of non-fat Greek yogurt on top of each serving of the soup. It's heavenly. This makes enough for 4 or so servings. One caveat - refrigerated leftovers of pea soup will thicken - so you may want to keep some extra stock (or water is fine) on hand to thin it out a bit the next day.
On to the recipe...
I love pea soup because it feels like it's full of cream and butter, but actually contains none (unless your recipe involves cream and butter; mine doesn't). Plus, it reminds me of road trips I took as a kid with my mom and brothers through California, when we invariably would stop at Pea Soup Andersen's. Going back there as an adult I found that their soup wasn't as good as mine. So much the better, since my kitchen is much closer to me than Buellton.
Ingredients
3 cups (approx.) green split peas
2 carrots, diced
1 small onion, diced
4 garlic cloves, minced
1 potato, peeled and cut into 1/2 inch cubes
enough chicken stock or vegetable stock to cover the vegetables (maybe 6 cups)
1 tbs olive oil
salt and white pepper to taste
a large pinch of thyme
optional: diced (cooked!) ham, non-fat plain Greek yogurt, a dash of cream, a tablespoon of butter
Oh easiest of easy recipes! In a heavy pot, sweat the onions and carrots in the olive oil over medium heat. Use a little salt to help it along. You can also put diced celery in there, but as you may know, I don't get along well with celery. It's a long-standing feud. Anyway, cook the onions and carrots until the onions are soft and translucent. Then add the garlic and cook about a minute more. You add the garlic later because it has a tendency to burn.
Add the peas. Cover the whole shebang with stock. Here's how to tell you have enough - stick the handle of a wooden spoon straight down into the pot, until the tip just touches the vegetables (etc.) underneath. When you pull it out you can see the waterline (or stockline, if you will) coming up the handle. For pea soup, you want your waterline to come about three finger widths up the spoon.
Bring to a boil, then lower the heat and simmer for about 30 minutes. Add the potatoes. Add more stock so that your waterline is back up to three fingers. Bring back to a boil, then lower the heat and simmer again for another 30 minutes.
At this point, I take about half the soup out and run it through the food processor. This helps give that nice creamy texture. Then I add that pureed soup back to the rest of it. If you like your soup thinner, don't run it through the processor, and feel free to add more stock. If you like it thicker, run more of it through the processor. Finally, add your seasonings, tasting as you add to make sure you get it how you like it.
Your soup is now ready and delicious. However, should you want to fancy it up, you can add any of the options from above. I personally like to put a tablespoon of non-fat Greek yogurt on top of each serving of the soup. It's heavenly. This makes enough for 4 or so servings. One caveat - refrigerated leftovers of pea soup will thicken - so you may want to keep some extra stock (or water is fine) on hand to thin it out a bit the next day.
Monday, November 30, 2009
butternut leek puffs and prosciutto baskets
Most of the dishes we threw together for Thanksgiving this year were not my own recipes. In fact, some of them didn't have recipes at all. Who knew half a Thanksgiving meal would be on-the-fly? Anyway, I did make a couple of delicious appetizers that I can share with you.
Butternut-Leek Puffs
For these little wonders, I combined my love of the butternut squash with my love of puff pastry. Goodness, gracious is that a match made in heaven.
Ingredients
2 cups of the butternut squash ravioli filling - see recipe below (you can make it ahead of time and refrigerate before making this recipe)
3 leeks, cleaned and sliced
2 tbs butter
2 packages of puff pastry shells
a pinch of white pepper
a pinch of red pepper
a pinch of nutmeg
salt to taste
This couldn't be simpler. Preheat the oven to 375*. Thaw the pastry shells about halfway, then slice them in half (so you have two thin discs) very carefully. Place the shells on a prepared baking sheet.
Wash the leeks! Leeks grow in the ground and they have layers like an onion, which trap the dirt. I find the best way to wash them is to cut off and discard most of the dark green top, then slice up the remainder of the lighter green and white of the leek. Place the slices in a bowl full of cold water and agitate them a little. Then let them rest a bit while the dirt sinks to the bottom of the bowl. Fish out your slices, dump the water, rinse the bowl, and repeat the process as many times as necessary to make sure you get all the grit out.
Once the leeks are clean, dry them in a salad spinner. Then, over medium heat, melt the butter. Saute the leeks in the melted butter. As they soften, add the spices. Once the leeks are softened, assemble the puffs.
Place a heaping tablespoon of butternut squash filling in the center of each puff pastry disc. Place a tablespoon of leeks on top of the filling. That's it. Now bake them for about 20 minutes, until the bottoms start to brown and they puff up a bit. I sprinkled a little parmesan cheese on top of them when I took them out of the oven. Yum.
Prosciutto Baskets
These little bites were so good, it was a struggle to keep any around for late-arriving relatives. A real struggle.
Ingredients
sliced prosciutto
chevre
green grapes, halved
Break out the mini muffin pan! I really do love my mini muffin pan. Spray a little cooking oil in each indentation. Preheat the oven to 400*.
Cut your proscuitto into pieces, about 3 inches by 3 inches (or do a 3 inch circle). Push each slice of prosciutto into its own muffin tin to create a basket (or cup, or whatever you'd like to call it). Once all the indentations are filled, put the pan into the oven. Set a timer for 5 minutes - they'll probably take closer to ten, but you definitely don't want them to burn, so keep checking.
Once the proscuitto has curled and crisped up, take the pan out of the oven and set aside to cool.
Once the baskets are cooled, fill each one with a teaspoon of chevre (if you're fancy - and we are - shape the chevre into a quenelle) and top with one or two grape halves. Place on a serving tray. Watch your guests devour them.
Hope everyone had a great Thanksgiving! I know I did.
Butternut-Leek Puffs
For these little wonders, I combined my love of the butternut squash with my love of puff pastry. Goodness, gracious is that a match made in heaven.
Ingredients
2 cups of the butternut squash ravioli filling - see recipe below (you can make it ahead of time and refrigerate before making this recipe)
3 leeks, cleaned and sliced
2 tbs butter
2 packages of puff pastry shells
a pinch of white pepper
a pinch of red pepper
a pinch of nutmeg
salt to taste
This couldn't be simpler. Preheat the oven to 375*. Thaw the pastry shells about halfway, then slice them in half (so you have two thin discs) very carefully. Place the shells on a prepared baking sheet.
Wash the leeks! Leeks grow in the ground and they have layers like an onion, which trap the dirt. I find the best way to wash them is to cut off and discard most of the dark green top, then slice up the remainder of the lighter green and white of the leek. Place the slices in a bowl full of cold water and agitate them a little. Then let them rest a bit while the dirt sinks to the bottom of the bowl. Fish out your slices, dump the water, rinse the bowl, and repeat the process as many times as necessary to make sure you get all the grit out.
Once the leeks are clean, dry them in a salad spinner. Then, over medium heat, melt the butter. Saute the leeks in the melted butter. As they soften, add the spices. Once the leeks are softened, assemble the puffs.
Place a heaping tablespoon of butternut squash filling in the center of each puff pastry disc. Place a tablespoon of leeks on top of the filling. That's it. Now bake them for about 20 minutes, until the bottoms start to brown and they puff up a bit. I sprinkled a little parmesan cheese on top of them when I took them out of the oven. Yum.
Prosciutto Baskets
These little bites were so good, it was a struggle to keep any around for late-arriving relatives. A real struggle.
Ingredients
sliced prosciutto
chevre
green grapes, halved
Break out the mini muffin pan! I really do love my mini muffin pan. Spray a little cooking oil in each indentation. Preheat the oven to 400*.
Cut your proscuitto into pieces, about 3 inches by 3 inches (or do a 3 inch circle). Push each slice of prosciutto into its own muffin tin to create a basket (or cup, or whatever you'd like to call it). Once all the indentations are filled, put the pan into the oven. Set a timer for 5 minutes - they'll probably take closer to ten, but you definitely don't want them to burn, so keep checking.
Once the proscuitto has curled and crisped up, take the pan out of the oven and set aside to cool.
Once the baskets are cooled, fill each one with a teaspoon of chevre (if you're fancy - and we are - shape the chevre into a quenelle) and top with one or two grape halves. Place on a serving tray. Watch your guests devour them.
Hope everyone had a great Thanksgiving! I know I did.
Monday, November 9, 2009
butternut squash x2
I had a butternut squash weekend, folks. Some friends and I got together to try our hands (8 of 'em) at homemade pasta dough. We ended up making butternut squash ravioli, and tagliatelle (or what I'm choosing to call tagliatelle).
Although we used Tyler Florence's ravioli dough recipe, the filling recipe was all mine. And as such, there was way too much of it. So I turned the leftovers into a soup. The two recipes are below.
Ravioli filling
Ingredients
1 (2 lb) butternut squash
1 (16 oz) tub of low fat ricotta cheese
1 tbs butter
olive oil for drizzling
salt
pepper
Preheat the oven to 400*.
Cut the squash in half, length-wise. Scoop out the seeds and seed accoutrement. Place the halves, cut side up, in a roasting pan. Drizzle with olive oil, and sprinkle liberally with salt. Cover the roasting pan with aluminum foil and place in the oven for 1 hour.
After an hour, take it out and uncover it. Jab a fork into it, and if you meet no resistance, the squash is done. Let it cool down a little bit - maybe 5 minutes.
Using a spoon, scoop the squash out of its skin, putting the flesh into a large bowl. Stir it up with a spoon or whisk to give it a smooth and consistent texture.
Add the butter, stirring until it melts in. Then add the ricotta cheese, stirring until combined. Finally, add salt and pepper to taste. Use this filling for the ravioli, about 1 teaspoon of filling for each pocket of pasta. We served the pasta with a marinara sauce and a vodka sauce - but frankly, these little gems would be great with just a little extra butter and some Parmesan cheese.
Butternut Squash Soup
Ingredients
About half the filling from above (about 1.5 to 2 cups)
Chicken broth (about 2 cups) - you can use vegetable
1 tsp cinnamon
1 carrot, diced
half an onion, diced
2 celery stalks, diced
olive oil
salt
Over medium heat, saute your mirepoix (onions, celery, carrots) in olive oil in a saucepan until softened. Add the squash and ricotta mixture and 1 cup of chicken broth. Stir to combine.
Bring to a boil, then lower the heat and simmer, about 5 minutes. Remove from heat.
Pour part of the soup into a food processor or blender (don't overfill, as hot liquid will expand - and if you use a blender, take out the little knob in the top to let the hot air out). Blend until smooth, then pour into a bowl. Blend the rest until smooth.
Pour all of it back into the saucepan. Over low heat, add as much of the remaining chicken broth as you want to get the texture you prefer. Then add the cinnamon. Add salt to taste. Feel free to let this simmer for a while, if you like. I served it immediately, and it was heavenly.
I'm thinking of serving this soup (or a variation) at my Thanksgiving dinner. Maybe without the cheese...but then, I do love cheese. Enjoy!
Although we used Tyler Florence's ravioli dough recipe, the filling recipe was all mine. And as such, there was way too much of it. So I turned the leftovers into a soup. The two recipes are below.
Ravioli filling
Ingredients
1 (2 lb) butternut squash
1 (16 oz) tub of low fat ricotta cheese
1 tbs butter
olive oil for drizzling
salt
pepper
Preheat the oven to 400*.
Cut the squash in half, length-wise. Scoop out the seeds and seed accoutrement. Place the halves, cut side up, in a roasting pan. Drizzle with olive oil, and sprinkle liberally with salt. Cover the roasting pan with aluminum foil and place in the oven for 1 hour.
After an hour, take it out and uncover it. Jab a fork into it, and if you meet no resistance, the squash is done. Let it cool down a little bit - maybe 5 minutes.
Using a spoon, scoop the squash out of its skin, putting the flesh into a large bowl. Stir it up with a spoon or whisk to give it a smooth and consistent texture.
Add the butter, stirring until it melts in. Then add the ricotta cheese, stirring until combined. Finally, add salt and pepper to taste. Use this filling for the ravioli, about 1 teaspoon of filling for each pocket of pasta. We served the pasta with a marinara sauce and a vodka sauce - but frankly, these little gems would be great with just a little extra butter and some Parmesan cheese.
Butternut Squash Soup
Ingredients
About half the filling from above (about 1.5 to 2 cups)
Chicken broth (about 2 cups) - you can use vegetable
1 tsp cinnamon
1 carrot, diced
half an onion, diced
2 celery stalks, diced
olive oil
salt
Over medium heat, saute your mirepoix (onions, celery, carrots) in olive oil in a saucepan until softened. Add the squash and ricotta mixture and 1 cup of chicken broth. Stir to combine.
Bring to a boil, then lower the heat and simmer, about 5 minutes. Remove from heat.
Pour part of the soup into a food processor or blender (don't overfill, as hot liquid will expand - and if you use a blender, take out the little knob in the top to let the hot air out). Blend until smooth, then pour into a bowl. Blend the rest until smooth.
Pour all of it back into the saucepan. Over low heat, add as much of the remaining chicken broth as you want to get the texture you prefer. Then add the cinnamon. Add salt to taste. Feel free to let this simmer for a while, if you like. I served it immediately, and it was heavenly.
I'm thinking of serving this soup (or a variation) at my Thanksgiving dinner. Maybe without the cheese...but then, I do love cheese. Enjoy!
Monday, November 2, 2009
cocktail time
This refreshing cocktail is best suited for consumption while sitting under an umbrella and enjoying some sunshine. However, it is almost equally as delicious when consumed while enjoying the heat from your fireplace. Just pretend you're getting a tan.
Ingredients
1 small bottle of blood orange Italian soda
1 bottle of brut cava (champagne or other dry, sparkling wine will do)
1 small bottle of pomegranate juice
a cup of thawed, frozen raspberries
2 oz. vodka
orange slices
ice
First, puree the raspberries in a blender. Set aside.
Fill a large pitcher about half-way full (between 70-90 oz.) with ice cubes. Pour in the vodka, Italian soda and pomegranate juice. Add in the cava until the pitcher is full. Stir to combine (gently now, there's a lot of carbonation!).
Pour about 1/4 inch of pureed raspberries into a martini glass. Top with your soda/juice/cava concoction. Garnish with an orange slice.
Settle back and let the world go by.
Ingredients
1 small bottle of blood orange Italian soda
1 bottle of brut cava (champagne or other dry, sparkling wine will do)
1 small bottle of pomegranate juice
a cup of thawed, frozen raspberries
2 oz. vodka
orange slices
ice
First, puree the raspberries in a blender. Set aside.
Fill a large pitcher about half-way full (between 70-90 oz.) with ice cubes. Pour in the vodka, Italian soda and pomegranate juice. Add in the cava until the pitcher is full. Stir to combine (gently now, there's a lot of carbonation!).
Pour about 1/4 inch of pureed raspberries into a martini glass. Top with your soda/juice/cava concoction. Garnish with an orange slice.
Settle back and let the world go by.
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