For us Canadians, Thanksgiving is a week away and I have just the recipe to start the day, Sweet Pumpkin Martinis.
Mix equal parts and serve over ice:
Pumpkin Spice Whisky
Cotton Candy Vodka
Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is May’s!
Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.
I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!
Check out the story from the original recipe “Patti’s Classic Classy Cosmos.”
“If I had my way, I’d wear jewelry, a great pair of heels and nothing else.” ~ Jada Pinkett Smith
My friend Patti Woods designs beautiful jewelry. Being a professional and classy woman, her jewelry is carefully and passionately created to make you look fabulous. With my mild addiction to silver, I do my best to keep her in business. You might say I am the “Audrey” to her “Tiffany.”
If you love jewelry, you will love Patti’s website “Designs by Patti Lynn.”
Patti does everything with class and style just like these great jello cosmos of hers. Prepare them for your next classy picnic.
1. In a bowl pour the cold water. Evenly sprinkle gelatin over cold water and allow the gelatin to absorb for 2 minutes.
2. In a saucepan, bring cranberry juice and sugar to a boil. Stir into gelatin until the gelatin is completely dissolved.
3. Allow to cool and stir in Sprite, Vodka and lime juice. Refrigerate until thickened.
4. Gently fold in raspberries and blueberries. Spoon into martini glasses and refrigerate until firm. When ready to serve garnish with mint leaves.
Credit: All Cosmo photos taken by Patti Woods.
“Love makes the world go round? Not at all. Whiskey makes it go round twice as fast.” ~ Compton Mackenzie
Note to my non-Canadian visitors: In the Great White North here, we call our whisky “rye” because it has rye grain added to the mash and a “Rye & Ginger” is a popular drink. My hubby keeps his rye in the freezer. See the video at the end of the post.
Written by Chef Janet Craig of The Satisfied Soul
It was as mild, sunny afternoon, after cooking at a client’s house, when I passed a “drive thru” car wash and thought I should go in. After chatting to the cash wash guy about cooking – he noticed the uniform – I drove in. Relaxing and reading my notes, I was suddenly jolted alert. Coming right through the water was the wash guy! He jumped out of the curtains in the actual car wash and banged on my truck, shrieking, “You are in “Drive,” Lady!!!” (instead of Neutral)
“Jeez! It said Drive Thru,” I thought.
Now I know why I was going through so fast!! I just thought I was being very efficient! He probably was worried about the Beemer in front of me!
It’s been a long chilly winter, but the maple syrup will be running soon. Here is a great Canadian recipe.
1. Combine mustard, maple syrup, rye, ginger ale, ginger, cumin and cayenne in a small bowl. Brush over lamb leg. Season with pepper. Marinate in zip lock bag overnight in refrigerator.
2. Preheat oven to 425°F (220°C).
3. Place lamb, fat side up, on rack in a roasting pan and bake for 35 to 45 minutes, basting occasionally or until juices runs slightly pink.
4. Place lamb on a carving board and tent with foil, letting it rest for 10 minutes. Meanwhile make sauce.
5. Discard all fat from roasting pan but 1 tablespoon. Stir in flour, then deglaze the pan with the rye, scraping up meat bits. Stir in ginger ale, maple syrup, mustard and stock. Bring to boil, boil 3 to 5 minutes or until reduced by half. Sauce should be thick enough to coat a spoon. Season with salt and pepper.
6. To serve, carve into thin slices and drizzle sauce over lamb.
Happy Birthday Chef Suman!
Happy Birthday to you!
Chef Suman is an author and CWS contributor who shared his “Golden Apple” Roasted Rabbit recipe. For his birthday today he celebrated with a Rock Lobster Caesar.
Go on and make your own. Here’s to you Chef!
Follow Chef Suman and his culinary adventures on Twitter @Chefsuman
Raise your glass and rock on with memories of the ’80’s and the B52’s “Rock Lobster.”