Tag Archives: Home Alone

Holiday/Celebrate: Margaritas Would Be So Nice

When it comes to this holiday season, you can count on two things.

  1. You will be invited to a holiday party.
  2. You will be required to bring something fabulous.

If you haven’t been invited to any parties, then…yiiiikes.

YIKES

But you probably all have been because you’re all very cool with nice teeth and good hair.

Our holiday party at work was a week and a half ago (I know, I know) and my friends Anna, Bailey and I decided to throw a little cocktail party beforehand. We planned really well, and had some delicious foodstuffs.

And by “we planned really well,” I mean “I planned ok yet had one major crisis.”

We had the party at Bailey’s, since it was right near the venue of our holiday party. So I was taking all of my stuff there. And since I was making two apps and a cranberry margarita, I was taking all my materials to her apartment.

As I started assembling my cranberry margarita, I realized: I left my tequila at home. And there was a parade going on downtown. And the party started in 15 minutes.

TEQUILA CRISIS.

Anna’s husband, Kevin, generously offered to go buy more but I remembered we were 3 blocks from my office. And there is always tequila at our office, so I took it. (Calm down, I replaced it Monday.) My work is drunker cooler than yours.

TEQUILA CRISIS AVERTED.

These cranberry margaritas are divine, y’all. They look like Christmas with the bright red margarita and the green lime. They’re sweet, but not overly so. And the tequila is present but not overwhelming, so they go down really smooth. The Chinese five spice on the rim is a revelation. Thank to Mark Fisher for the recommendation! (When Mark Fisher recommends a food or drink, you listen.)

As for food, Bailey was in charge of cheese and charchewterie (that’s what we call charcuterie). Anna made these amazing southern samosas and baked brie, and I brought a nut mix and ceviche. Basically, the two most random things ever. But they were good. Light and nibbly. Good party food. Good pre-party food. Good food for eating with your friends at one of your many holiday parties.

And if you weren’t invited to any parties?

Then just pop in your copy of Angels with Dirty Faces and go to town.

Junk and rubbish.

Cranberry Margarita from Bon Appetit

Ingredients

  • Homemade cranberry jam, recipe to follow
  • Kosher salt
  • Sugar
  • Chinese five-spice powder
  • Fresh squeezed lime juice
  • Lime wedges
  • Fresh squeezed orange juice
  • Tequila

Cranberry Jam

  • ¾ cup fresh cranberries
  • ¼ cup sugar
  • 1 teaspoon finely grated orange zest
  • 2 tablespoons fresh orange juice

Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes. Mix in orange zest; let cool.

Jam can be made 5 days ahead. Cover and chill.

Margarita Assembly

  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1½ teaspoons Chinese five-spice powder
  • 1 lime wedge, plus 2 oz. fresh juice
  • 4 oz. fresh orange juice
  • 6 oz. tequila

Mix salt, sugar, and five-spice powder on a small plate. Rub rims of Old Fashioned glasses with lime wedge; dip in salt mixture and fill glasses with ice.

For each cocktail, combine ½ oz. lime juice, 1 oz. orange juice, 1½ oz. tequila, and 2 Tbsp. cranberry jam in a cocktail shaker; fill with ice. Cover and shake until outside is frosty,  about 30 seconds. Strain into prepared glass.

This recipe can easily be made into a large batch and put in a pitcher. Just make sure final ratio is 1 part fresh lime juice, 2 parts orange juice, 3 parts tequila and as much cranberry jam as you like.

The Union Square Café’s Bar Nuts from Food Network

Ingredients

  • 2 ¼ cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds | I bought nuts at Whole Foods.
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • ½ teaspoon cayenne pepper
  • 2 teaspoons dark brown sugar
  • 2 teaspoons Maldon or other sea salt
  • 1 tablespoon unsalted butter, melted

Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

Blurry Southern Samosas and Nut Mix, y'all

Mahi-Mahi Ceviche with Japanos and Coconut from Epicurious

Note: There was no mahi-mahi available, so I used red snapper and it was a really good substitute. I also added one cubed avocado.

  • 1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips
  • 1 ½ cups fresh lime juice
  • 1 ½ teaspoons dried Mexican oregano
  • ½ red onion, thinly sliced
  • 4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
  • ¼ cup toasted unsweetened shredded coconut
  • 3 tablespoons chopped fresh cilantro
  • Saltine crackers

Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.

Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses, or in a bowl if you’re not a cheesy nerd. Pass crackers separately.

Red Snapper Ceviche

 

 

 

 

 

 

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And on the 15th day, I moved.

A brief respite from my humble bragging about Barcelona and #ham to tell you that in between my trip to Barcelona and my upcoming production, I moved. (Oh, you didn’t know that I went to Barcelona? WELL, I DID)

I didn’t move because I wanted to. Well, I did want to. But I also had to. My landlady decided to sell the condo I’d been renting. So, I had to find a new place. 

My parents came up last week and frankly, I could not have done it without them. Literally. If I’d done it alone, it would’ve gotten done. Like, all the stuff would be at my house. But I would’ve been living in a fort of boxes because I would’ve gotten overwhelmed and instead of unpacking the boxes, I would’ve come up with something new to do with them. Like make a fort. 

I’m living in a house now, which is exciting. And kind of scary. I think I might set up a tar and feather station, a la Home Alone. Just for some extra security. Bless this highly nutritious, microwavable meal and the people who sold it on sale. (Sorry, Sarah. Home Alone sin, quoting it out of season.)

Here are some pics. 

Naturally, the thing I’m most excited about is my new kitchen. And one thing in particular.  

IT. HAS. AN. ACTUAL. OVEN. For the last 5 years, everything I’ve baked was made in THIS monstrosity. 

Although, to be fair, it didn't usually have other racks in it.

Although, to be fair, it didn’t usually have other racks in it.

I know, it’s worse than Portia di Rossi’s new face. But, seriously folks…

This was really hard for someone who loves to bake. To make a batch of chocolate chip cookies, it would take me over 2 hours. I could fit 4 cookies on a sheet tray. I had to buy special sheet trays to fit the oven. It was just dumb. 

My dad, whose passion is model railroading (I know…we’re a really cool family), compared my love of baking to model railroading. And he said “you’re probably just as excited to bake something as I was to get out there and put cracks on the sidewalks on my model railroad!”

Again, VERY cool family. Welcome to the family, fake future husband!!

So, he asked what the first thing I was going to bake was. And I said: coconut tres leeches cake.

Much like the patatas bravas, I haven’t had a chance to make this yet. But it’s from Food 52, so I feel like it’s gonna be delicious. It’s going to be the first thing I bake. I mean, I may throw a piece of salmon in the oven. But this will be the first cake-ular thing that happens. Because man should not live on bread alone. And let them eat cake. And I’m out of phraseology, but now I’m hungry for cake.

Fuck.

Coconut Tres Leches Cake from Food 52

Serves one 9×13 cake

  • 1 1/4 cup all-purpose flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), plus more for the pan
  • 1 tablespoon honey
  • 5 large eggs
  • 3/4 cups sugar, plus 2 tablespoons
  • 1 teaspoon vanilla
  • One 13 1/2 ounce can coconut milk
  • One ounces 14 ounce can sweetened condensed milk
  • 1 1/2 cup whole milk
  • 1 pint heavy whipping cream
  • Zest from 1 lime
  • 1 cup sweetened shredded coconut
Heat the oven to 350. Butter a 9×13 baking dish. Melt the butter and honey together and set aside.
Whisk the flours, salt, and baking powder together in a medium bowl.
Beat the eggs, sugar, and vanilla in a larger bowl until everything lightens in color and is nice and smooth. Now on lower speed or with a gentler arm, beat in the flour in 2 additions until the batter is just smooth. Fold in the butter and mix until it is just fully incorporated. Pour the batter into the pan and bake 25-30 minutes, rotating cake once halfway through, until it is golden and a toothpick comes out clean. This is going to look like a sort of shallow cake. Don’t worry.
While the cake bakes, mix the three milks (tres leches) together and also spread the coconut out on a baking sheet. When the cake comes out, pop the coconut into the oven to toast. Check and stir every 3-4 minutes. It should only take 8-9 minutes to get golden brown.
Use a toothpick to poke little holes all over the warm cake. Now pour the milk over it — slowly. It is going to look like a LOT of milk and you are going to want to panic. Don’t. My cake actually floated up like a raft briefly! But pour it all on and wait — 95% of that milk is going to adsorb into the cake and the rest is that lake you are looking for. Allow the cake to cool completely, and the toasted coconut as well.
Now whip the cream, 2 tablespoons of sugar, and lime zest together until stiff peaks form. Spread the cream over the cake, then sprinkle the coconut over top. You can dig in right now, our keep it in the fridge for 3-4 days, though I doubt it’ll last that long.
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