3.14159265359

We are going to party like it's 3.14.15.

Happy Pi Day!

Spiced Rum Pecan Pie with Rum Whipped Cream

(adapted from Bon Appetit)

1 disk pie crust dough (for single-crust pie, unbaked)

6 tablespoons unsalted butter

1 cup corn syrup

1 cup sugar

4 eggs

2 tablespoons Spiced Rum

2 teaspoons vanilla extract

pinch of salt

2 cups pecans

Rum Whipped Cream

1 1/2 cups heavy cream

3 tablespoons brown sugar

1 tablespoon Spiced Rum

Preheat oven to 350F.
Roll out pie crust dough into a 12 to 13 inch round.
Transfer to a 9-inch pie plate.
Trim, fold over, and crimp the edge; set aside.
Melt butter in a heavy skillet (my cast iron works well for this) and cook until golden brown and fragrant.
Whisk in the corn syrup and the sugar.
Cook stirring until sugar is dissolved and mixture is smooth.
Remove from heat and transfer a bowl to cool to room temperature (about 15-20 minutes).
Beat eggs, rum, vanilla, and salt in a large bowl to combine.
Gradually add the sugar mixture and stir to combine.
Fold in the nuts.
Pour into prepared pie crust.
Bake for 45 minutes, or until golden. Cool completely before serving.

Rum Whipped Cream
Beat whipping cream, brown sugar, and remaining rum until peaks form. Chill until serving with pies.

Mother Nature Has Been Drinking

I think it is safe to say that Mother Nature has been tipping the bottle.

Gray clouds. Snow. Wind. Ice. Sun. 80 degrees. Rain. Sleet. Wintery mix. Thunder. Rainbows. Snow. Sun.

She can't decide what she wants and thinks we should have it all...with a shot of tequila on the side for good measure.

I don't know...maybe we should invite her out to the patio for a nice civilized cocktail.

We could light a fire in the fire pit to take off the chill.

We could blend her tequila with the freshness of lemonade and the earthiness of thyme to ground her.

We could chat, and relax, and hopefully, calm her nerves and let Spring get underway in a proper manner.

Thyme Tequila Lemonade

(adapted from Martha Stewart)

 Muddle 3 thyme springs with 1 teaspoon sugar and 2 lemon wedges in a glass.  Add 3 ounces silver tequila, 2 ounces cold water, and ice. Stir.

Wat.er.mel.on.

Today, I discovered 2 watermelons nestled among the pumpkins on my front porch.

The watermelon fairy was here.

And, what do you do when life gives you watermelons?

Make Watermelon Margaritas.

Luckily, the weather man isn't paying any attention to the fact that it is almost October. 80-degree days are perfect for sipping a cocktail on the patio.

Watermelon Margaritas

(adapted from Cooking Light)

3 1/2 cups watermelon, cubed and seeded

1/4 - 1/2 cup tequila

2-4 tablespoons sugar

1/4 cup fresh lime juice

1 tablespoon Triple Sec

crushed ice

lime wedges

sugar

Combine watermelon, tequila, sugar, lime juice, and Triple Sec in a blender; process until smooth.
Rub the rim of glasses with a lime wedge and invert onto a saucer filled with sugar to coat.
Fill the glasses with crushed ice, add margarita mixture.
Garnish with additional lime wedges. (Serves 6)

Thirsty Thursday

The days (and nights...42F for a low tonight??) are getting cooler. The sun is setting sooner. The leaves are changing colors.

However, I refuse to accept these signs of approaching autumn. I am stubbornly holding on to summer.

Let's have a Mango Margarita.

This recipe kicks things up by adding chile powder to the salted rim of the glass. If that isn't your thing, stick with the traditional salt, or sweeten your drink with a sugared rim.

No matter what, hold on to summer while you can. The snow will be flying far too soon.

Mango Margarita

(adapted from Food and Wine)

1 tablespoon chile powder (I used Ancho Chile Powder.)

1 tablespoon kosher salt

1 lime wedge

1 small mango, peeled, pitted, and coarsely chopped

3 ounces grapefruit soda (Fresca worked for me.)

1 1/2 ounces fresh lime juice

2 ounces orange liqueur

1 1/2 ounces agave nectar

3 ounces tequila

1 cup ice

Combine the chile powder and kosher salt in a shallow saucer.
Moisten the rim of a glass with the lime wedge.
Dip the rim into the chile powder mixture to coat.
In a blender, puree the mango.
Add the remaining ingredients and blend until smooth.
Pour into the glass and serve. 

Life is Gran(d)

Twinkly Christmas lights make me happy. Very happy. Giddy, even. It feels like anything is possible and all the troubles melt away when the Christmas lights are sparkling. Life is Grand.

Life is also gran(d) when I have Gran Marnier Truffles to share. Creamy, melt-in-your-mouth chocolate with just a hint of a bright, citrusy, orange flavor. Grand little bites that make my taste buds sparkle.

Gran Marnier Truffles

(adapted from Barefoot Contessa)

1 pound semisweet chocolate (choose a good brand, chocolate chips work, but aren't the best option)

1 cup heavy cream

3 tablespoons Gran Marnier (alternatively, you could use orange extract)

1 tablespoon prepared coffee (not a coffee drinker? pick up a cup to go, or skip it. the coffee does enhance the chocolate flavor, though)

1 teaspoon vanilla extract (I shouldn't have to remind you to use REAL vanilla, right?)

cocoa powder, powdered sugar, and/or finely chopped nuts (pecans are nice)

Finely chop the chocolate.
In a double boiler with simmering water, combine the chopped chocolate and heavy cream.
Stir frequently until the chocolate is fully melted and combined with the cream.
Add the Gran Marnier, coffee, and vanilla.
Stir to combine thoroughly.
Set aside for about 2 hours at room temperature for chocolate to firm up (or pop into the fridge for a shorter period of time).
(At this point, I have been known to get distracted and forget about the truffles. The chocolate can set in the fridge for a day or so and be brought to room temperature (softened, but still holding it's shape...kind like fudge consistency) when you have time to roll the truffles.)
Prepare the coatings by pouring cocoa (I really like Ghirardelli Sweet Ground Chocolate for this.), powdered sugar, and ground nuts (use one or all) into individual shallow bowls.
Spoon small mounds of chocolate from the mix and using your hands roll into balls. (I prefer slightly smaller than walnut, but go big, if you like.)
Roll the chocolate balls into the coating of your choice to cover completely.
Store in refrigerator (will keep for weeks), but serve at room temperature for the full chocolatey-orange flavor. (makes at least 60 truffles)

Bubbles!

Did you have a little leftover champagne after ringing in the New Year? Hopefully, you made mimosas for January's first brunch, but if you were at a loss, I have an option for your next partial bottle of bubbly.

I must admit that I have never had real champagne. You know, sparkling wine from that special little region of France that is Champagne. I have had sparkling wine (of undetermined origin...in other words, I didn't pay attention to where it came from other than a green bottle). At one time, I had a lot of sparkling wine and when the headache cleared, I decided that a glass now and then to celebrate, or a mimosa with a special (or not-so-special) breakfast or brunch is enough for me. But, Champagne Chicken is another story. I find myself dipping into the light, creamy sauce again and again. Smother the chicken? Yes, please. Spoon some sauce over the rice? Of course! Dip forkfuls of broccoli (or whatever veggie) into the gilded melange? For sure! Swirl a crusty chunky of bread around my plate and lick my fingers to get every last drop? Oh.My.Gawd.YES.YES.YES.

Needless to say, I like Champagne Chicken, and every time I have a few extra bubbles hanging around, I celebrate it On My Plate.

Champagne Chicken

2 boneless, skinless chicken breasts

1/3 cup flour

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/4 cup unsalted butter

2 teaspoons olive oil

1 1/2 cups champagne/sparkling wine...or, if you don't do alcohol, chicken stock and a little splash of white wine vinegar for the tartness might work (I haven't tried it)

1 teaspoon fresh rosemary, chopped very finely

1 cup heavy cream

Butterfly the chicken breasts to cut each breast into 2 thin(ner) slabs. (Yielding 4 portions.)
Using a meat mallet, flatten the breast portions.
Combine flour with salt and pepper in a shallow dish; dredge the chicken in the mixture.
Meanwhile, in a large, heavy skillet melt butter and olive oil.
Add chicken and saute 2-3 minutes on each side; turning to brown both sides.
Add the champagne and finely chopped rosemary; simmer for 12-15 minutes.
Remove the chicken to a plate; tent with foil to keep warm.
Whisk a little of the remaining dredging flour into the simmering liquid, maybe a tablespoon at most.
Add the cream; stir well to combine. 
Bring sauce to a simmer to combine flavors. 
At this point, you can return the chicken to the sauce and heat through, or just serve the chicken with sauce spooned over the top. (More champagne sauce is always better.) (4 servings)

Sunshine on My Shoulders Makes Me Happy

The sun is shining today...for the second day in a row...after 5 days of constant rain and drizzle and wet and gray and cold and YUCK.  Sunshine on my shoulders makes me happy. 'Nuff said.

Something crisp and refreshing to sip as I enjoy this sunny day? Of course. How about a Pomegranate-Honey Cooler? This is basically a wine cooler, but not your syrupy sweet Bartels and Jaymes (rest assured, I had to Google to know how to spell Jaymes properly). Blending dry and slightly lemony Pinot Grigio with the mild and fruity pomegranate juice creates a brisk, fresh drink that is thirst-quenching on a sunny summer's day. Add just enough honey to balance the tartness, but don't go overboard.

Now, please excuse me. I have some sunshine to enjoy with the Pomegranate-Honey Cooler On My Plate (or rather, In My Glass...but that might be another blog).

Pomegranate-Honey Cooler

1 botttle dry white wine (I used Santa Margherita Pinot Grigio)

1 1/2 cups pomegranate juice

2-4 tablespoons honey

slices of lemon

Combine wine and juice in a pitcher.
Add honey and stir until dissolved.
Divided among 6 ice-filled glasses.
Garnish with slices of lemon. (Serves 6)

Curling My Hair

Several years ago, I was sick of my hair style. I decided in my ultimate wisdom that I needed a perm. Why? I Have no idea. Maybe, I had nostalgia for the spiral curls that I wore in the 80s. Maybe, I was just insane.

My hair was not quite shoulder length when I went in for the hair appointment. My stylist, a long-time friend, tried to talk me out of putting my hair through that torture, but I was adamant. I wanted a perm. She relented. We rolled, and processed, and rinsed, and trimmed, and styled, and I was horrified. I didn't have the wavy bouncy cuteness that had been in my mind's eye. I was a freaking poodle. Shirley Temple was reincarnated. I hated it.

After a week and a half of fussing, fretting, crying, screaming, and even a professional blow out at another salon during a spa trip with the girls, I was back in my stylist's chair to have my hair straightened. No, it wasn't healthy for my hair. Yes, it was more torture than the original perm. And, yes, my friend and stylist did say, "I told you so." I deserved it. I was an idiot. She swears that she will never, ever, ever again perm my hair, even if I throw a screaming hissy fit. I don't blame her; in fact, I thank her for that.

These days, Shirley Temple is just a sweet drink, and not a description of my style. I am just not a sweet drink kind of girl. However, I have become partial to a rocked out Saucy Shirley now and then. Usually, I like my Absolut with just a little club soda and a twist of lemon. Silly girly drinks are for other girls, not me. Maybe it's the part of my psyche buried deep inside that wanted those bouncy curls and now craves the sweetness of this kicked up fruity drink. I don't know. I just know it is good. Let's just hope that I don't drink enough of them to curl my hair.

Saucy Shirley

1 (12 ounce) can 7-up soda
2 ounces Cherry Pomegranate Juice
2 ounces Absolut vodka
sugar
lemon slices
ice

Wet rim of glasses and press into sugar.
Fill glasses with ice and pour in 7-up until ¾ full.
Add 1 ounce Cherry Pomegranate juice and 1 ounce vodka to each glass. Stir.
Garnish rim of glass with lemon slices.