Friday Night Dates : Week 32

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

I have to make a confession...
normally Roger makes the food
for our Friday Night Dates
while I put Griffin to bed.

It's really nice to have my man
cook for me
but this weekend, I made our treat.
It was my first time baking anything French
and it went smashingly well.

The film was so much fun and romantic.
We felt very French as we sipped our martinis
and nibbled on the Chouquettes.

It was a great night!

Here are the recipes...

French Martini

• 2 ounces vodka
• 1 ounce pineapple juice
• ¼ ounce Chambord raspberry liquor
• ice

Directions

1. Mix all ingreidents in shaker.
2. Shake well.
3. Strain and pour into a Martini glass.

Chocolate Chip Chouquettes

Bring 1/2 cup of water, 1/2 of whole milk, 1 teaspoon salt, 3 tablespoons of sugar, and 7 tablespoons of butter (cut into 7 pieces) to a gentle boil over medium heat.

Once the mixture starts bubbling, add all at once 1 1/2 cups all-purpose flour to the milk mixture and stir briskly with a wooden spoon. You want to "cook" the flour mixture for 30-40 seconds. The mixture is ready when the flour is fully incorporated and forms thin crusty film on the bottom of the pot.

At this point, immediately take the pot off the heat and start adding eggs to the dough, one by one. (You should have 6 large eggs on hand, though you may only need 5 depending on the humidity in the air or the type of flour you use, etc.) Stir very briskly with a wooden spoon after each egg is added. The first 2 additions will require quite a bit of muscle work, but after that the dough will slowly become a batter, making it easier to stir. After the 5th egg has been fully incorporated, stop to check the status of your batter. Scoop up some batter with the wooden spoon and see if the batter in the bowl detaches itself from the batter on the spoon and slowly folds over itself. If it does, you don't need the 6th egg. If the batter forms a stiff peak instead of folding, you need to add one more egg.

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

With two small spoons, drop the batter onto the prepared sheets by teaspoonfuls, leaving 1 1/2 inches of space between each round. You want to have about 18 rounds. At this point, don't worry about symmetry yet. We'll fix that later.

Bury 2-3 chocolate chips inside each round and top them with the remaining batter. You should end up with 36 one-inch rounds (which will almost double in size in the oven).

With wet fingertips, beautify your asymmetrical and spiky choux as well as your level of dexterity allows. After the touch-up, your choux should be round and smooth and the chocolate chips should be completely enclosed (enshrouded, encapsulated, buried, hidden, embedded, etc.).

Sprinkle the pearl sugar on top; lightly press it with your fingertips into the choux to keep the sugar crystals in place. Bake for 15-20 minutes or until the chouquettes are brown on the outside and feel light and hollow when touched. Transfer the chouquettes to a cooling rack.

Chouquettes are best served warm right out of the oven.

Did you do anything sweet with your sweetie over the weekend?

Friday Night Dates: Week 31

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date # 31

Stardust is such a dreamy film...
watching Claire Danes glow when
the two dance made me glow for my man.

It was a sweet and delectable evening.

Here are the recipes...

Stardust Cocktail

INGREDIENTS

• 4 parts Vodka
• 1 part Crème de Cacao
• 1 Bottle of Goldshlager
• Cocktail shaker and cracked ice

METHOD
Pour first two ingredients into a cocktail shaker have full of cracked ice. Shake and strain into a glass. Slowly pour in a small amount of Goldschlager and watch as a snowstorm of golden stars drifts down.

Chocolate Fig Bundles

Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2/3 cup dried figs, snipped
2/3 cup chopped pitted dates
1/3 cup pine nuts
1/4 cup raisins
1 teaspoon finely shredded orange peel or lemon peel
3 tablespoons orange juice
1/2 teaspoon ground cinnamon
1 egg
1 tablespoon water
Coarse sugar

Directions

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in milk, 1 egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough into fourths. Cover and chill for 30 minutes.

2. For filling: In a food processor, combine figs, dates, pine nuts, raisins, orange peel, orange juice, and cinnamon. Cover and process with several on/off pulses until chopped.

3. Preheat oven to 350 degrees F. Lightly grease a large cookie sheet; set aside.

4. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch-thick rectangle. Using a fluted pastry wheel, trim dough to a 10x8-inch rectangle. Cut with the fluted pastry wheel into 2-inch squares. Place half of the dough squares on prepared cookie sheet. Spread 1 slightly rounded teaspoon of the filling onto the center of each square on cookie sheet. Using a small sharp knife, cut an "X" on top of each remaining dough square. In a small bowl, combine 1 egg and the water. Brush some of the egg mixture on edges of squares with filling. Place cut squares on top; press edges together to seal. Brush tops with egg mixture and sprinkle with coarse sugar.

5. Bake in the preheated oven for 12 to 15 minutes or until golden brown. Transfer cookies to a wire rack; let cool. Repeat Step 4 with the remaining dough portions and bake as directed. Makes about 40 cookies.

Did you snuggle up to your sweetie over the weekend?

Friday Night Dates :: Week 29

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date # 29

We had a great date last weekend
so I just had to include it on the ol' bliggidy blog.
First of all, a true test
of knowing if a man loves you
is to make him a pink cocktail and see if he drinks it.

My man has no problem slurping down
a pink cocktail in a fancy martini glass
because he is secure in his manhood
and he loves me.

The movie was intense and romantic.
Although, I found myself feeling like
Robert Pattison was cheating on Bella with Reese.

It was still a beautiful film.

Here are the recipes...

Truffle Oil and Parmesan Popcorn

2 tbsp. melted butter
1 1/2 tsp. truffle oil
grated parmesan cheese
your favorite popcorn kernels
Instructions

Pop the popcorn as you normally do. While it is popping, coat the bowl with truffle oil. Then pour the popcorn into the bowl (the warm kernels will start to soak up the truffle oil). Start mixing in the melted butter and graded parmesan cheese mixing thoroughly as you go along. Try it first and then salt to taste.

Ameretto-Cranberry Kiss Cocktail

* 2 cups cranberry juice cocktail

* 1 cup vodka
* 1/2 cup amaretto
* 3 tablespoons fresh orange juice
* Ice cubes

Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD: Can be prepared 1 day ahead. Keep refrigerated.

To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes and remaining vodka mixture.

Friday Night Dates :: Week 27

I love the movie Love Actually.
We watch it every holiday
and it gets us into the holiday spirit.

It's filled with romance and well, love.

We didn't puree the dip in this recipe
because we didn't want the food processor
to wake up the children.
Date night hinges on the fact
that they are sound asleep in their beds.

It was yummy, they slept,
and we feasted and snuggled.

It was a great date on the couch!

Here's the recipe...

Roasted Red Pepper Dip

* 2 (7 ounce) jars roasted red peppers , drained and patted dry (or you can roast your own)
* 8 sun-dried tomatoes , halves soaked in hot water for 5 minutes,drained,and patted dry
* 2 cloves garlic , minced
* 1 tablespoon fresh lemon juice
* 2 tablespoons fresh parsley , chopped
* 4 ounces cream cheese , softened
* 1/2 cup sour cream
* salt and pepper
* toasted pita bread, triangles or tortilla chips , to serve

Directions:

1. In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
2 Add cream cheese, sour cream, and salt and pepper.
3 Puree until smooth.
4 Serve with pita or tortilla chips, or fresh veggie dippers.

Do romance find you over the weekend?

Friday Night Dates :: 26

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #26

This was such a tasty night of
flavors and sweets.
The film was adorable
and the night was so fun.

The smooches were sweet too.
Here are the recipes...

Easy Strawberry Empanadas recipe

1/4 cup cream cheese, room temperature
2 tablespoons light brown sugar

confectioner's sugar

2/3 cup coarsely chopped fresh strawberries
1 (8-count) package refrigerated crescent rolls
2 tablespoons unsalted butter, melted

Preheat oven to 375 degrees. Blend cream cheese and 2 tablespoons of brown sugar in bowl. Fold in strawberries. Unfold crescent roll dough into 4 rectangles, smoothing the dough together along the diagonal dotted line. Divide the strawberry mixture among the 4 pieces, spooning onto the bottom half of the rectangle. Fold dough over and crimp edges with your fingers or the tines of a fork. Bake rolls for 10-12 minutes or until golden brown. Brush cooked empanadas with melted butter and dust with confectioner's sugar. Drizzle with chocolate, if desired.

Morning Glory Cocktail

* 1 1/2 oz Vodka
* 1/2 oz Dark Creme de Cacao
* 2 oz Light Cream
* 1/4 tsp Grated Nutmeg

* Combine the vodka, creme de cacao and cream in a cocktail shaker half-filled with ice cubes
* Shake well, and strain into a cocktail glass
* Garnish with a dusting of nutmeg, and serve

Did you find romance over the weekend?

Friday Night Dates :: 25

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #25

We were going to watch
a more romantic movie
but this one popped up on Netflix when
we were looking for the other.

We both had wanted to see it s
so we watched Limitless instead.
See, spontaneity lives on after marriage!

The movie was suspencful
and you know that I love
to pretend to be scared
so that Roger can pretend to comfort me.

It was a great night
until I got some ancho sauce in my eye.
OUCH!

Here is the recipe for the crostini
Oh the chocolate and the basil...SO GOOD!

Chocolate Crostini with Roasted Tomato and Basil

{By Jamie Oliver}

Ingredients
16 plum tomatoes, each cut into 4 slices
3 T• olive oil
Freshly cracked black pepper
1 French baguette, cut into about 30 ½ inch slices
4 oz Scharffen Berger 62% cacao semisweet dark chocolate, or other dark chocolate of your choice
4 t sauce from canned chipotle chiles in adobo, or more/less to taste
1 bunch fresh garden basil, washed, leaves patted dry and picked from stems
Maldon salt, to garnish

Method
For roasted tomatoes:
Preheat oven to 275 F. Spread olive oil onto a foil lined baking sheet. Place tomato slices in a single layer on baking sheet and season with black pepper. Roast for 3 hours until very soft, golden and caramelized around the edges. Allow to cool slightly before removing from the baking sheet. (Can be prepared 1-2 days in advance. Store the tomatoes in an airtight container in the refrigerator. Bring to room temperature before assembling the crostini.)

For the bread:
Put the baguette slices on a baking sheet in a single layer. Bake at 400 F for about 5 minutes until lightly toasted.

For chocolate sauce:
Break chocolate into squares and place in a microwave proof glass bowl. Melt in 30 second intervals until creamy when stirred. Add 2-3 teaspoons of adobo sauce, mix gently, taste, and adjust to your liking.

To assemble the crostini:
Place a slice of baguette on work surface. Spread about 1 t of the chocolate sauce on top. A basil leaf goes next, followed by 1 or 2 tomato slices (depending on how big they are). Sprinkle with a few grains of Maldon salt. Repeat with remaining baguette slices. Serve immediately.

Any romance for you over the weekend?

Friday Night Dates :: 24

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #24

When I watch the film Big Night
it makes me want to
cook yummy food,
dance the night away,
drink fine wine,
and enjoy the best things in life.

So we did just that,
without the dancing.

It was a fantastic night!

Here are the recipes...

Pear, Gorgonzola, and Walnut Crescent Pizza

* I package crescent rolls

* 4 ounces sliced provolone cheese
* 1 Bosc pear, thinly sliced
* 2 ounces chopped walnuts
* 2 1/2 ounces Gorgonzola cheese, crumbled
* 2 tablespoons chopped fresh chives

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place crescent roll dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

I found the cheapest bottle of Sauvignon Blanc at Walmart.
It was $2.97 to be exact.
Sometimes the cheapest bottles are the best.

Did you find romance over the weekend?

Friday Night Dates :: 23

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #23

This was such a heartwarming date night.
The pancakes were small sweet bites of comfort
while the champagne cocktail's
tiny little bubbles tickled our noses.

I just love the family dynamic that unfolds in this film,
makes me thankful for my own wonderful family.

The snuggles were sweet too.

Here are the recipes...

Pomegranate-Ginger Champagne Cocktail

* 1 cup pomegranate juice
* 1 tablespoon sugar
* 1 1/4-inch-thick slice fresh ginger

* 4 tablespoons fresh orange juice
* 1 teaspoon Cointreau or other orange liqueur
* 1 750-ml bottle brut Champagne, well chilled

Boil first 3 ingredients in heavy small saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.

Pour 4 teaspoons pomegranate syrup, 1 tablespoon orange juice, and 1/4 teaspoon Cointreau into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

Lavender-cardamom pancakes with rose-infused strawberries
{Adapted from Tigers and Strawberries}

Ingredients

1 quart strawberries, hulled and sliced1 tbsp raw sugar1/2 tbsp rosewater1/8 cup all purpose flour1/8 cup white whole wheat flour1/4 tsp cardamom1/8 tsp ground ginger1/2 tsp dried lavender buds, ground into a powder1/4 tsp salt4 tsp baking powder2 eggs1 cup milk1 tsp vanilla extract5 tbsp butter, melted and allowed to cool slightlycanola oil spray

Instructions

Mix together sliced strawberries, raw sugar and rosewater in a bowl; allow to sit undisturbed while making the batter and pancakes.

Heat oven to 170 degrees and warm plates as well as a serving platter therein.

In a large bowl, mix together all dry ingredients well.
In a measuring cup or smaller bowl, mix together the milk, eggs and vanilla until well combined.
Mix the two together with a rubber spatula until a smooth batter forms.
Whisk in butter until the batter is thick and very smooth.

Heat skillet over medium heat and spray with canola oil spray.

Pour batter onto skillet in equal amounts (about a 1/4 cup of batter per cake) and cook until bubbles come to the surface of the batter, break and stay open around the edges.
Flip pancakes with a spatula and cook for a few seconds more on the second side, at least until the hissing of steam escaping stops.
Check underneath for a golden brown colour – if it is too pale keep cooking a bit longer.

When done, remove from pan and put on serving platter in oven to keep warm and continue until all the batter is used.

Makes about a dozen 4-6" diameter pancakes.

Top with a generous amount of macerated berries.

Did you snuggle up to your sweetie?

Friday Night Dates :: 22

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #22

Darkness surrounded us
as the fire in the fireplace cracked and popped.
The suspense added to the romance.
It was a deliciously scary night.

It was just perfect for Halloween weekend.

Here are the recipes...

Vanilla Shrimp Crostini

1 baguette French bread
2 ounces Gruyere or Manchego cheese
1 pound large uncooked shrimp, peeled and deveined
4 tablespoons butter, divided
1/2 cup dry white wine
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Basil Leaves
1/4 teaspoon McCormick® Ground Red Pepper
roasted red bell peppers, chopped (optional)
fresh chives, snipped (optional)


1. Cut baguette into 1/4-inch slices, on the diagonal. Broil until lightly toasted. Using a vegetable peeler, shave cheese into very thin slices. Set aside.

2. Sauté shrimp in 2 tablespoons butter in large skillet over medium-high heat, one minute per side. Add wine, vanilla, basil, and red pepper. Cook 2-4 minutes or until shrimp are pink. Remove shrimp from pan. Boil sauce one minute more; remove pan from heat and whisk in remaining butter, one tablespoon at a time. The butter must melt gradually to form a creamy sauce.

3. To assemble appetizers, brush toasted baguette slices with warm sauce from skillet. Top baguette slices with 1-2 thin slices of cheese, then 1-2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red bell pepper and chives, if desired.

Liquified Ghost Cocktail

* 2 oz. vodka
* 1 oz. vanilla simple syrup
* 1 oz. cream
* 2 oz. club soda

Mix all ingredients in an ice-filled shaker and stir just to blend. Strain into a chilled cocktail glass.

Did you snuggle up to your sweetie over the weekend?

Friday Night Dates :: 21

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #21

We easily found ourselves swept away
into the strange world of Oscar Wilde.

The Hock and Seltzer was a drink
that Mr. Wilde enjoyed often in Paris.
He had good taste
because it really added
to the romance of the evening.

Here are the recipes...

Roasted Red Pepper and Beef Crostini

1 bottle roasted red peppers, drained and chopped
1/2 cup finely chopped basil
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
48 slices baguette
olive oil cooking spray
1 container light Alouette
1/2 pound shaved deli roast beef

Directions
1. Preheat broiler
2. Combine first 5 ingredients in a bowl; stir well
3.Coat both sides of bread slices with cooking spray. Place half of the bread slices in a a single layer on a large baking sheet. Broil 1 1/2 minutes on each side. Repeat with remaining bread.
4. Spread 1 tablespoon cheese over 1 side of each bread slice. Divide beef evenly , top each with 1 teaspoon bell pepper mixture.

Hock and Seltzer

Fill tall glass half way with Reisling
Top other half with seltzer
Enjoy!

Did you find romance over the weekend?

Friday Night Dates :: 20

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #20

This date almost didn't happen.
The kids resisted bedtime,
we couldn't find the DVD in our collection,
and it was getting pretty late.

We pushed through
and it ended up being one
of the best dates yet.

As we watched the tumultuous
relationship of two lovers unfold,
Roger looked over and said
"I'm so glad that you're not crazy."

I'll take that as a huge compliment.

Here are the recipes...

Seared Sea Scallops with Spicy Clementine Dipping Sauce

{From Oprah.com}

Ingredients

* 4 cups fresh-squeezed clementine juice or orange juice
* 2 teaspoons ancho chile powder
* Finely grated zest and juice of 1 lime
* 6 tablespoons (3/4 stick) butter , cut into 8 pieces
* 1/2 cup extra-virgin olive oil
* 40 large sea scallops , patted dry
* Salt and freshly ground pepper

Directions
In a medium saucepan over high heat, bring clementine juice, chile powder, and lime zest and juice to a boil. Reduce heat and simmer 1 hour; mixture should be thickened and syrupy.

Remove from heat and whisk in butter, one piece at a time, until incorporated.

In a large skillet over a high flame, heat 2 tablespoons of olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.

Clementine Cosmos

Ingredients

* 3 clementines, plus 1 very thinly sliced, for garnish
* 1 cup sugar
* 1 cup water
* 2/3 cup cranberry juice
* 1/3 cup lime juice
* 1 1/2 cups vanilla flavored vodka (recommend: Grey Goose

Directions

Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer.

To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into the chilled martini glasses and garnish each with a clementine slice. Drink up and enjoy!

What about you? Did you find romance?

Friday Night Dates :: 19

The suspense took over
as we cuddled up.

The smell of lavender
and caramelized onions
lingered all around us.

It was such a delicious night.
Here are the recipes...

Sage and Goat Cheese Crostini With Caramelized Onions
{Adapted from Food.com}

Ingredients:
* 6 ounces goat cheese * 2 tablespoons fresh sage, finely chopped * 2 medium onions, sliced thin * 1/4 cup Grand Marnier * 1 tablespoon butter * 1 tablespoon olive oil * salt & pepper
Directions:
1.Melt butter and olive oil in skillet over med heat.2.Add onions stir occasionally, until browned.3.Add salt and pepper and Grand Marnier, cook until alcohol evaporates. 4.Remove from heat; set aside. 5.Mix sage and goat cheese, reserve some sage to sprinkle over crostini later. 6.Toast sliced baguettes. 7.Spread goat cheese mixture onto sliced crostini. 8.Top with onions. 9.Sprinkle with sage. 10.Serve at room temperature. 11.Enjoy!

Undercover Mink

{From Chambord Online}

1 ½ oz CHAMBORD Flavored Vodka
½ oz Honey
½ oz Lemon Juice
5 Sage Leaves
Top Perrier®
Lavender

Muddle sage and lavender and add ingredients. Shake and strain into a rocks glass, garnish with a sage leaf and a lavender sprig.

Did you find romance with your sweetie?

Friday Night Dates : 18

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #18

I love watching spooky movies in the dark.
We snuggled up and took sips
of our martinis as the plot unfolded.

Our arms intertwined,
I buried my face in his arm
and pretended to be afraid,
even when I wasn't

His hand squeezed my arm
as he pretended to comfort me.

Here are the recipes...

Apple Walnut Crostini

2 cup walnuts chopped
3/4 cup honey
3/4 cup chopped dried apples
2 Tablespoons orange zest
1 tablespoon orange juice
2 teaspoons herbes de Provence
1 teaspoon ground corriander
1 teaspoon lemon juice
salt and pepper
8 ounces room temperature cream cheese
1 loaf of baguette

start with the softened cream cheese and get the herbs and liquids mixed in first
Add the walnuts
Mix it all together. Taste to make sure that it is seasoned properly.
lice the bread and spread some of the mixture on each piece. Put the crostini under the broiler for about 2 minutes. You just want to warm the bread and cheese.

The Poison Apple

Makes 1 drink

2 oz. apple cider or apple juice

1 oz. pomegranate juice

2 oz. tequila

1 tsp honey (optional)

crab apple or other very small apple for garnish

Combine all ingredients in a cocktail shaker with ice. Shake for at least 30 seconds until freezing cold. Poke a few holes in the apple and add it, with the mini bamboo fork, in the cocktail glass. Pour the liquid over the apple and serve immediately.
Share18

Did you find romance over the weekend?

Friday Night Dates :: 17

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #17

The champagne bubbled
and tickled our lips
as we watched love and betrayal unfold.

It was a seductive evening.

Here are the recipes...

Alouette Crème de Brie Mango-Cranberry Crostini Recipe

{Recipe from Alouette}

20 thin (¼ inch) slices French baguette
2 tbsp. olive oil
1 pkg. (5 oz.) Alouette Crème de Brie, Original
¼ cup purchased mango chutney
2 tbsp. sweetened dried cranberries
1 tbsp. snipped fresh mint leaves, if desired

Directions

Heat oven to 375° F.

Arrange baguette slices on large ungreased cookie sheet. Brush with olive oil. Bake 5 to 7 minutes or until lightly toasted and crisp.

Place on 2 serving plates and cool 1 minute. Spread each with about ½ tablespoon Alouette Crème de Brie.

In small bowl, combine chutney, and cranberries. Spoon small dollops over cheese. Garnish sparingly with mint.

Cranberry Kir Royale

{Adapted from Epicurious}

* 8 tablespoons frozen cranberry juice cocktail concentrate, thawed
* 1 1/3 cups chilled Champagne

Pour 2 tablespoons cranberry concentrate into each of 4 chilled Champagne glasses. Add 1/3 cup Champagne to each glass and serve.

Did you find romance over the weekend?

Friday Night Dates :: 16

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #16

So, my husband pinched a nerve in his back
and I had terrible allergies all weekend.
Our date night consisted of
the couch,
a heating pad,
ibuprofen,
a blanket,
and The Office
on Netflix.

It wasn't terribly romantic
but we took care of each other
and that is what true love is really about.

Also, something exciting is going on
over at Leigh vs Laundry Reviews...




click here to check it out!

Friday Night Dates :: 15

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #15

The Manchego cheese may look like
a plate of slop but it was so decadent.
The film dazzled both of us
as we sipped on Spanish wine and drank up the culture.

The movie was sultry and thought provoking.
I was wooed by the seductive plot.

Here are the recipes...

Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette and Slivered Almonds

{Adapted from Food Network}

Ingredients

* 1/4 cup all-purpose flour
* Salt and freshly ground pepper
* 1 large egg
* 1 tablespoon water
* 1/4 cup panko bread crumbs
* 2 tablespoons ground almonds
* 1 (8-ounce) slice manchego cheese, about 1-inch thick
* 2 tablespoons olive oil
* Hot Garlic Vinaigrette, recipe follows
* 1/4 cup slivered almonds, lightly toasted
* 2 tablespoons coarsely chopped flat-leaf parsley

Directions

Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with salt and pepper, and 1 with the bread crumbs and ground almonds.

Preheat oven to 450 degrees F.

Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then in the egg wash, and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread.

Hot Garlic Vinaigrette:

1/4 cup olive oil

3 cloves garlic, finely chopped

2 tablespoons aged sherry vinegar

Salt and freshly ground black pepper

Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.

Did you find time for romance this weekend?

Friday Night Dates :: 14

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #14

Romance was in the air
as the scent of blackberries
filled our senses.

The film was dreamy
with deep red hues
and mysterious moments.

Kinda like Twilight but set
in a medieval village.
Nothing like watching teenagers
deal with unrequited love
and the possibility of immortality
to make you feel pretty good
about your own life.

The champagne helped too.
It was a great night.

Here are the recipes...

Blackberry Champagne Cocktail

{Taken Food and Wine}

1. 1 tablespoon Chambord liqueur
2. Chilled Champagne
3. 1/2 rounded teaspoon blackberry or passion fruit sorbet

1. Pour the Chambord into a Champagne flute and top with Champagne. Add the sorbet and serve at once.

Blackberry Prosciutto Appetizer

{Driscolls}

INGREDIENTS

* 1 loaf French baguette (12 ounces)
* 3/4 cup balsamic vinegar
* 2 Tbsp. sugar
* 2 pkg. Driscoll's Blackberries (6 ounces each)
* 8 oz. chevre (goat) cheese
* 2 tsp. chopped garlic
* 1/4 tsp. dry Italian seasoning
* 1/4 tsp. coarsely ground black pepper
* 1 Tbsp. milk
* 4 oz. thinly sliced prosciutto

Instructions

1. Preheat broiler. Slice baguette into 32 diagonal slices. Place bread on broiler pan and broil 4 minutes or until golden brown, turning once; set aside.

Bring balsamic vinegar and sugar to a boil in a saucepan over medium heat. Boil 10 minutes or until reduced to ½ cup. Remove from heat and stir in blackberries. Cool completely.

Combine chevre, garlic, Italian seasoning, pepper and milk in a blender or food processor and blend until smooth. Cut prosciutto slices crosswise into 3 pieces.

To assemble, brush balsamic reduction on each slice of baguette and spread with about 1 1/2 teaspoons cheese mixture. Top with 1 piece prosciutto and 1 blackberry from the balsamic reduction. Repeat with remaining ingredients.

Did you find romance over the weekend?

Friday Night Dates : 13

I'm inviting romance into my life
one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #13

This was such a fun date.
Years ago, when Roger and I were
first married, we came home late one night
from being out with friends
and turned the television on to AMC.

An amazing classic movie was on
that sucked us in.
I remember snuggling on the couch
watching Cary Grant torture Grace Kelly.
I fell asleep before it was over
and never found out who the jewel thief was.

It was romantic to watch the same film again...
years into our marriage and snuggled up,
just as we were so many years ago.

Here are the recipes...

Rosemary Gin Fizz

{Adapted from Food & Wine, December 2002}

Ingredients:
1/4 cup gin (I recommend either Bombay Sapphire or Tanqueray to highlight the woodsy features of the gin. I don’t recommend Hendricks, which is my favorite gin, as it’s flavored with cucumbers and rose petals and will thus change the tasting notes of the drink.)
2 tablespoons fresh lemon juice
1 tablespoon Rosemary Syrup (see below)
Ice cubes
Cold club soda
1 rosemary sprig and fresh red currants, for garnish

Preparation:
1. In a tall glass, stir the gin, lemon juice and Rosemary Syrup.
2. Fill the glass halfway with ice; top with club soda. Garnish with the rosemary and currants and serve.

Rosemary Syrup:
Ingredients:
2 cups water
1/2 cup sugar
4 rosemary sprigs, rinsed

Preparation:
Combine all of the ingredients in a saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill. (The syrup can be prepared and chilled for up to 1 week.)

Rosemary Cheese and Fig Preserves
{From Southern Living November 2002}

Ingredients

* 1 (8-ounce) package cream cheese, softened
* 1 (3-ounce) log goat cheese, softened
* 1 tablespoon chopped fresh rosemary
* 2 teaspoons honey
* 1 teaspoon coarsely ground pepper
* 3/4 cup fig preserves
* Garnish: fresh rosemary sprigs
* Crackers, toasted French bread slices, or bagel chips

Preparation

* Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides.
* Spoon cheese mixture into a lightly greased 1 1/2-cup mold lined with plastic wrap. Cover and chill 2 hours.
* Invert chilled cheese mixture onto a serving dish; discard plastic wrap. Spoon fig preserves over cheese. Garnish, if desired. Serve with crackers, toasted French bread slices, or bagel chips.

What sort of fun did you have
with your sweetie over the weekend?

Friday Night Dates : 12

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #12

Oh my stars...I just have to say that
the Lemon-honey spritzer was
one of the most fantastic drinks I've ever sipped on.
It's the perfect combination,
the lemonade is tart,
the champagne bubbles in your mouth,
and then the honey coats your tongue.
Perfection!
The feta was so yummy while
When In Rome was silly and sweet.
Just like our love!

Here are the recipes...

Lemon Honey Spritzer

1/2 (6 ounce can) frozen concentrate, thawed
2 tablespoons Grand Marnier
2 tablespoons honey, warmed
strawberries

Combine the lemonade and Grand Marnier in a pitcher. Add the honey, stirring until dissolved. Stir in champagne. Pour into glasses, garnish with strawberries.

Baked Feta with Lemon and Herbs

2 blocks of feta cheese
1/4 cup of oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 lemon sliced and divided
1 orange sliced and divided
fresh rosemary, oregano, and parsley
pita chips

1. Preheat oven to 350 degrees. In a small oven proof dish, place blocks of feta, and drizzle with olive oil. Sprinkle with salt and pepper. Top evenly with half of lemon and orange slices. Arrange rosemary, oregano, and parsley around cheese.

2. Bake for 25-30 minutes. Top with remaining half of lemon and orange slices, and garnish with rosemary, oregano, and parsley. Serve with pita chips.

Did you find romance this weekend?

Friday Night Dates :: 11

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #11

This date was intense on many levels.
For one, I had never tried Chambord
and it so divine that I just wanted
to sip drink after drink.

The Pear and Raspberry Crostini was
dreamy and I enjoyed nibbling on each bite
followed by another sip of my cocktail.

By the time I realized I was a bit drunk,
Nicholas Cage had become a fallen angel
and he and Meg Ryan were smoochin' it up.

It was a very dizzy and romantic night.

Here are the recipes...

Angel's Poison Cocktail

1 oz. Chambord
0.25 oz. Triple Sec
1 dash Lime Juice
2 oz. Lemon Lime soda

how to make a Angel's Poison
Pour over ice in a lowball glass, garnish with a lime wedge.

Parmesan Pear & Raspberry Crostini

{From Stonemill Kitchens}

– 1 baguette, sliced 1/4 inch thick (about 30 slices)
- 3/4 Cup oilve oil
- coarse salt and ground pepper
- 2 Tbsp granulated sugar
- 1 Tbsp water
- 1 medium pear, peeled, quartered and seeded and sliced crosswise into 1 inch by 1/8 inch slices
- 30 raspberries, rinsed and patted dry
- 1 10-oz package Stonemill Kitchens Artichoke & Parmesan Dip

Preheat oven to 350 degrees F. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.

Bake until golden, 15-20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.

Add sugar and water to a small (8 or 9″) saute pan and cook over medium high heat until the water evaporates and the sugar is a nice caramel color.

Add the prepared pear slices and remove from the heat. Cover the pan and set aside for 3-4 minutes to allow the pears to cook slightly; stir to coat the pears with caramel sauce.

Spread each crostini with an even layer of dip then top with pears and raspberries.