The Wonders of Keto Cocktails

Woman (and) man cannot live on low carb food alone!  This woman needs, what my daddy used to call, a 5 O’Clocker when the stressful day is through.  Be it a lovely glass of red wine, a bubbly glass of Champagne, or a down and dirty cocktail, there is just something comforting about that time when I finally get to sit and pet my labs while I throw off the stresses and worries of the day.

vanillaoldfashioned

Thankfully, there’s no reason I have to ruin my diet while doing so.  There are no carbs in a 1+1/2 ounce pour of straight spirits like whiskey, rum, and vodka; a 5 ounce glass of red wine has 2.5 grams of carbs, and the drinks below, adapted from Lowcarb-ology, have 0-3 grams of carbs, so those of us who actively participate in the #KetoLifestyle can imbibe guiltlessly, as long as we also remember that frequent consumption of alcohol while dieting can stall weight loss (if that is our goal).

Vanilla Old Fashioned

  • 1″ piece of orange peel
  • 1″ vanilla bean, split in half
  • 2 ounces good quality bourbon (I prefer Maker’s Mark/Maker’s 46)
  • 1 tsp sugar free vanilla syrup (I use Torani)
  • Club Soda or Zevia sparkling water mandarin orange (I get it at Whole Foods) – optional

Rub the inner part of the orange peel around the inside and rim of the glass, then muddle the peel and vanilla bean at the bottom of the glass.

Add the bourbon and vanilla syrup.  Stir, add a single globe or block cube of ice (for slow melting) & top with an ounce of club soda (give a quick stir) if desired.  130 Calories / 0 Carbs

Arctic Mulearcticmule

  • 1 ounce Pineapple Vodka (I like Skyy Infusions Pineapple)
  • 2 ounces Vodka (Grey Goose is my preference)
  • 1 drop peppermint oil (it needs to be for ingestion) or 1 ounce sugar free Torani peppermint syrup (optional but for the minty taste, you need one or the other)
  • 1-2 drops blue food color or, if you have it, you can use blue zero calorie water enhancing drops like Zio blue
  • 1 tsp lime juice
  • 6 ounces sugar free ginger beer (I like 0 carb/0 calorie Zevia – I found it on Amazon)

Add all ingredients, except the ginger beer) to a shaker with ice and shake until well chilled.  Strain into a rocks glass filled with ice, top with ginger beer and garnish with a wedge of lime & sprig of peppermint.  194 Calories / 0 Carbs

And, as always, my #MomReminder, anyone who drinks alcoholic beverages please do so responsibly.  Always designate a sober driver, pre-schedule the very inexpensive option of Uber or take a taxi. #DontDrinkAndDrive.

Pomegranate Cosmopolitan

1985domwboxWhile we all love a bottle of something bubbly on New Year’s Eve, I’m a girl who likes to start the evening’s festivities off with something fun.

It’s even better when I can make that something fun by the pitcher to share with my like minded girlfriends, so I don’t have to pause during the fun of the evening to play bartender!

The fun of this big batch Cosmopolitan / Martini is that it gets made in the blender (my Vitamix) and strained into the pitcher.  No messy cocktail shaker to deal with and no sticky counter from prying the shaker lid on and off for each individual drink!

Pomegranate Cosmopolitanpomegranatemartini

  • 1 Cup Vodka (I prefer Grey Goose L’Orange)
  • 1/2 Cup Orange Liqueur (Grand Marnier / Cointreau / Triple Sec)
  • 1/2 Cup Pomegranate Juice
  • 2 limes, peel removed in strips and retained.  Fruit cut into quarters, seeds (if any) discarded.
  • 1/2 Cup Ice Cubes

Peeled lime, close-upScrape the lengths of lime peel so that no bitter white pith remains.  Slice into 1/2″ wide lengths and wrap around a straw to shape in a curl and put into the refrigerator for 10 – 15 minutes.

Put everything, except the lime peels, into the blender (or Vitamix) container, and blend on High (10) for about 30 seconds.

Pour through a fine sieve into chilled martini glasses or into a chilled pitcher to serve later.  Recipe makes 3 large drinks and can easily be doubled to make a pitcher.

pomfruitsUse the lime strips to garnish the glasses and drop a few pomegranate arils, coated in sugar, into the bottom of the glass if desired.

**TIPTo coat the pomegranate arils, in sugar, put a tablespoon or two in a zip bag with a tablespoon of pomegranate juice and a couple of tablespoons of granulated sugar.  Close the zipper on the bag and shake vigorously until the arils are well coated.

**TIPIf you like your martini sweeter, add a tablespoon of simple syrup (a tablespoon of sugar dissolved in a tablespoon of hot water – I make a cup at a time in the microwave to keep on hand).

**TIP If you like your martini with no evidence of the muddled lime in it, pour it through the sieve again when you pour it from the pitcher to the chilled glass.  #ThisGirlLovesHerCocktails

Adapted from the Vitamix Cookbook

Treat Week: Truffle Tuesday

redwinetruffles

Due to the death of a close friend, this week’s postings got delayed, so, as you can see, Truffle Tuesday turned into Truffle Sunday

Day 2 of #TreatWeek is one of my favorites: #TruffleTuesday.  Or, as my family (& hairdresser) calls it, the day I start making make #BoozeBalls!

The first, and quickest to prepare are my soft centered Red Wine Truffles.  These truffles are only as good as the wine you use to make them, so I always use the last glass of whatever great blend I have open.  This year that meant that the truffles were made with #2013MountVeederReserve.  A blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec.  This blend worked beautifully with the dark chocolate and made for a decadent treat!  A few important words of advice about these truffles:

  • Make sure you chill your truffle filling for AT LEAST 3 hours so it’s easy to scoop.
  • Freeze your scooped portions for at least 30 minutes & try to make them as close to balls as possible.  These can’t really be rolled.  Mine never look #CandyShopPretty, but they taste good. 😉
  • If your truffle filling is not holding it’s shape; i.e. it’s too thin, don’t worry, HERE IS THE FIX: Return your truffle filling to your pan. Warm it over low heat so that it is easy to stir but not completely liquified. Turn off burner and stir in unsweetened cocoa powder, 1 TBLS at a time, until your filling reaches desired consistency.  You don’t want it too thick, remember it will thicken when it chills in the refrigerator.
  • Melt your coating chocolate while your scoops are in the freezer so your coating has time to cool a bit.
  • If you intend to use the candy melts to decorate the outer/hard layer get it prepared in advance.
  • If you are sprinkling any type of decoration that will stick to the outer coating do it as soon as you coat the individual truffle.  The coating hardens very quickly on the cold truffles.
  • Because of their soft centers, these truffles must be kept refrigerated for best presentation and taste.

Red Wine Truffles

  • 2 – 12 oz bag dark chocolate chips (I like Ghirardelli)
  • 3/4 Cup heavy cream
  • 5 TBLS Good Red Wine – Anything with Malbec, Cab Franc, or that’s BIG and BOLD
  • 2 tsp solid Crisco shortening

Heat heavy cream in a saucepan to a simmer over medium heat. Remove from stove and add 1 bag of the chocolate chips and red wine. Let sit for about 5 minutes. Stir until everything is fully incorporated and smooth. Remove to a smaller bowl, cover and chill for at least 3 hours.

Once the truffle filling has chilled, using a cookie scoop or small spoon, scoop out chocolate and form into truffle balls. Place on a parchment-lined baking sheet and freeze for about 30 minutes

While truffles are in the freezer, in a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted.

Take 6 truffles out of the freezer at a time and pinch them slightly to make sure they form a “truffle like dome” for the top side.  If, when you start working with the chilled truffles, they aren’t holding their shape, or seem to be getting runny really fast, STOP! and see the note in RED above.  If all is well, continue to the next step.

Working quickly, coat bottom of truffles first and place on a plate lined with waxed paper, then, using a spoon, coat the top of each truffle and decorate with red & gold sprinkles if desired.

They dry/harden on top quickly.  Move on to the next 6 and then move the plate to the refrigerator until it’s time to serve.  #ThisGirlLovesToEat

Kicking Off Cookies & Cocktails Season

Molasses_Spice__Lemon_CookiesThanksgiving is over, #BlackFriday and #CyberMonday have come and gone and it’s time to dive into the annual baking of the holiday cookies.  The parade of visits, people visiting, and parties where you’ll need to bring something has arrived, but who want to bring the expected holiday cookies? Not me. #ThisGirlLovesToEat

Last year Wine Enthusiast published a recipe for molasses cookies that paired perfectly with a cocktail that isn’t my usual glass of red wine, bourbon on the rocks, or old fashioned, the Palmetto.  Not hard to make, no fancy ingredients, and something different. Perfect!

Molasses Cookies With Lemon and Spice

  • 2 cups (10 ounces) all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¾ tsp salt
  • ¼ tsp ground cloves
  • 12 TBLS unsalted butter, melted and cooled
  • ½ cup granulated sugar
  • ½ cup Sugar in the Raw
  • ¼ cup bootstrap molasses
  • 1 large egg

For Filling

  • 3 TBLS unsalted butter, softened
  • 2 cups (8 ounces) confectioners’ sugar
  • 3 TBLS lemon juice

Whisk flour, baking soda, cinnamon, ground ginger, salt and ground cloves together in bowl. In second bowl, melt and cool ¾ cup butter, and mix with ½ cup sugar, molasses and egg, until combined. Stir flour mixture into molasses mixture. Cover bowl tightly with plastic wrap. Refrigerate 1 hour.

Spread ½ cup granulated Sugar in the Raw in shallow dish.

Heat oven to 375˚F. Roll dough into ¾-inch balls, then roll in Sugar in the Raw. Place on parchment-lined baking sheets, and press flat. Bake until tops just begin to crack, 8–10 minutes, switching and rotating sheets halfway through. Let cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely.

Make filling and assemble sandwiches

Whisk butter, powdered sugar and lemon juice in bowl until smooth. Spread 1 heaping teaspoon filling over half of cookies, then top with remaining cookies, pressing lightly to adhere. Let filling set for 1 hour before serving. Makes about 42 sandwich cookies.

Palmetto Cocktailpalmetto

In a mixing glass, combine:

  • 1½ ounces aged rum
  • 1½ ounces sweet vermouth
  • 1 dash orange bitters
  • ice

Stir until chilled and strain into a coupe (saucer champagne) glass. Garnish with an orange twist.

Boozy Dole Whips

delish-boozy-dole-whip-still002-1533300992

As much as I love bourbon and wine, sometimes it is just too hot to consider anything except something cool, fruity & boozy from the blender.  This timely little find from the team at Delish fits the bill perfectly!

Boozy Dole Whip

  • 5 Cups frozen pineapple
  • 3/4 Cup coconut milk
  • 1/2 Cup coconut rum (Mailbu)
  • 1/4 Cup sweetened condensed milk
  • Pineapple slices & Maraschino cherries for garnish

  1. Blend frozen pineapple, coconut milk, rum, and sweetened condensed milk in a blender.
  2. Pour into glasses and garnish each with pineapple and a maraschino cherry.

Homemade Amaretto

amarettoI have a recipe on my all things wine website, californiagirlsgonewine.com that calls for Amaretto in it.  I know that you can make homemade Coffee and Irish Creme liqueur, and a little internet sleuthing led to the discovery that you can easily make homemade Amaretto too!

Amaretto

  • 1 Cup Distilled Water
  • 1 Cup Superfine (I use C & H Baker’s) Sugar
  • 1 Cup Dark Brown Sugar (packed)
  • 2 Cups Vodka (Any Vodka is fine)
  • 2 TBLS Almond Extract
  • 2 tsp Vanilla Extract
  1. Combine water and sugars in a saucepan over medium heat.
  2. Heat until the mixture is boiling, and all of the sugar is dissolved.
  3. Cook at a low boil for 2 minutes, stirring constantly.
  4. Remove the pan from the heat and let the mixture cool for 10 minutes.
  5. Stir vodka, almond extract and vanilla extract into the mixture.
  6. Store in a well sealed bottle.

Perfect for mixing or sipping straight as an apéritif.  #ThisGirlLovesToEat

Banana Pudding with Vanilla Wafer Crumble

This isn’t your grandma’s banana pudding and it certainly isn’t the “off the back of the Nilla Wafer box” banana pudding recipe either!  Thumbing through the pages of the October 2009 Food & Wine Magazine, I found this different, may I even say elegant, spin on a truly classic Southern comfort food!

vanillapudding

Banana Pudding with Vanilla Wafer Crumble

  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup plus 2 teaspoons sugar
  • Salt
  • 2 cups whole milk
  • 3 tablespoons banana liqueur (optional)
  • 2 tablespoons cold unsalted butter plus 1 tablespoon melted butter
  • 2 teaspoons pure vanilla extract
  • 1 cup vanilla wafer cookies (about 15), coarsely ground
  • 1/4 teaspoon cinnamon
  • 2 bananas, coarsely chopped
  1. Line a baking sheet with parchment paper.  Preheat the oven to 325°.
  2. In a bowl, combine the wafers, cinnamon, 2 teaspoons of sugar and a pinch of salt.
  3. Stir in the melted butter.
  4. Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.
  5. In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar and 1/4 teaspoon of salt.
  6. In a medium saucepan, bring the milk to a boil.
  7. Gradually whisk the milk into the egg yolks until smooth.
  8. Transfer the pudding mixture to the saucepan and add the banana liqueur.
  9. Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes.
  10. Scrape the pudding into a bowl and whisk in the cold butter and vanilla.
  11. Cover with plastic and refrigerate until chilled, about 4 hours.
  12. Spoon the chopped bananas into bowls.
  13. Top with the pudding, sprinkle with the crumble and serve right away.

Yum! #ThisGirlLovesToEat