Cranberry Citrus Sangria

Sangria is the drink that both winos and not so winos love.  A party pleaser that can satisfy everyone's drink tastes without having to come up with a bunch of other beverage ideas!  And it's so much fun to make because the ways to mix it up are endless.  This time around was super simple but very effective in more ways than one.  :P  Because the wine is more acidic tasting, I wanted to break that up with a lot of citrus and tang by adding Squirt and cranberry juice.  And the best part of it all... the fruit!  Lots and lots of fruit.  Because after you take that last sip on Sangria, you have a wine soaked snack at the bottom of your would-be-sad-empty-glass on any other regular day.  Not only did I stuff the pitcher with diced up crispy anjou pears, granny smith apples, limes and oranges but also froze small slices of limes and oranges in hexagonal shaped ice cubes to keep the drink chilled in a fun way.   

What you'll need: Serves 4

1 bottle less expensive red wine

16 ounces Squirt

16 ounces cranberry juice

1 anjou pear (diced)

1 granny smith apple (diced)

2 limes (1/4 inch sliced) + additional for garnish and ice cubes

1 orange (1/4 inch sliced) + additional for garnish and ice cubes

Nothing to it, just throw all the prepared fruits and fluids in a pitcher, cover and chill over night or four hours before serving.  This amount of time allows the fruit to soak up all the flavors of the Sangria.    Serve over the fruit filled ice cubes, garnish and drink up!

Brie and Pear Grilled Cheese Sandwich

Well, we are now waist deep into National Grilled Cheese Month and I have to say it's been a heck of an awesome April so far - grilled cheeses are a good omen in my book.  I mean, life can't be THAT bad when you have a plate of creamy flavorful cheese in between two pieces of buttery toast, right?  I've mentioned before that when I was a wee thing, I had a grilled cheese sandwich and a sliced up pear everyday during the summer while I sat in front of the TV "wondering" if Kevin Arnold was ever going to end up with Winnie Cooper.  And all that was maybe slightly sad going on in my life like misplacing my favorite blanket or breaking my favorite sky blue crayon all went away when my mom put that simple yet wonderful grilled cheese sandwich in front of me. 

Of course, back then I would have never thought in a zillion years to put the pear inside my sandwich, but today it's an absolute must.  It gives the classic grilled cheese a sweet and savory twist that excites your pallet.  And pair it with some thyme and pecans and you've got yourself a delicious combo of nutty and herby flavors that complement the creamy brie and sweet pear beautifully.  

And the best part, you can still reminisce about your childhood grilled cheese days without having to feel like a kid when eating this one.

What you'll need: serves 2

1 Anjou pear (thinly sliced) crispier pears work better for this recipe
1 tbsp butter (plus extra for toasting the bread)
1/8 cup raw pecans chopped
3 sprigs thyme (roughly chopped)
4 slices White Bread (GF Udi's White Sandwich Bread)
Double Cream Brie Light (1/4 in. slices)

In a small sauce pan over medium heat, melt the 1 tbsp of butter, throw in the slices of pear, chopped pecans and thyme.  Let cook for about 15 mins, until the pears have softened, stir every couple of mins.  Remove from heat.

Butter your bread for a golden crust and start layering in a pan over low-medium heat - bread, brie, pear mixture (get all those pecan and thyme morsels in!), more brie and bread.  Let each side cook for about 5 mins to allow the brie enough time to melt, but don't burn the bread!  Lower the heat if the crust is getting too brown too quickly.  Slice in half, plate and enjoy!

Cucumber Margarita

Spring is officially here and I'm ready for a cool and refreshing drink.  I'm all for the typical fruity margaritas but they can often be over sweet and mask the yummy flavor of tequila. Cucumbers, on the other hand, are light, healthy and complement tequila and lime very well - the perfect drink for these sunny late afternoons.  All this margarita is missing is a set of maracas!  Trust me, you'll wish you had some after a couple glasses of these.  Aye yai yai!

What you'll need: serves about 4

1/2 cup water

1/2 cup sugar

1/2 cucumber (skin removed, finely diced)

4 jiggers El Jimador Tequila Blanco

4 jiggers Jose Cuervo Light Margarita Mix Classic Lime

juice from 2 limes

1/2 cucumber (skin removed, quartered for garnish)

cherry tomatoes for garnish
kosher salt for glass rim

In a small sauce pan over medium heat, bring the water and sugar to a bowl, to make the simple syrup.  Once the sugar has dissolved (about 5 mins), remove from heat and let completely cool.  In a blender, puree the diced cucumber until completely smooth.  Add 1/2 cup of the cooled simple syrup and mix until well incorporated.

Rub some lime juice around the rim of four margarita glasses and dip in kosher salt.  Fill each glass with a couple handfuls of ice.  Divide the cucumber mixture and add to each glass along with one jigger of tequila, one jigger of margarita mix and a tablespoon of lime juice.  Mix and drink up!

Jalapeño Bacon Wrapped Dates

Ever since I discovered Bacon Wrapped Dates from local tapas bars and restaurants, I've been wanting to create them myself at home.  But I didn't know how to make them a bit more intriguing than just bacon wrapped around a date... until I saw Jalapeño Flavored Bacon by Farmer John at my local grocery store (how did I not know this existed?!).  And I knew immediately that this was the kicker to create the perfect appetizer.  Not only does the jalapeño bacon still give these sweet dates that same smoky and salty flavor we all love from the average everyday bacon, but it also adds just the right amount of kick to spice up the bite.  And if that doesn't excite you enough, I've paired them with three different citrus yogurt dipping sauces to make them all that more tasty and fun to eat.  The tartness from the yogurt is a great complement to the savory dates and the citrus juices/zest and spices make for a new flavor combo that will perk up your foodie pleasures!
 

What you'll need: serves about 4

1 small pkg dates (about 2 dozen)

1 pkg Farmer John mild jalapeño flavored bacon (patted dry and cut in half for 4 inch strips)

Yogurt Dipping Sauces: 

Lime:

1/2 cup plain yogurt

1 tsp fresh lime juice

1 tsp lime zest

1 tsp smoked steak seasoning (I used South African Smoke Seasoning Blend - sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika & chili pepper)

 

Orange:

1/2 cup plain yogurt

1 tsp fresh orange juice

1 tsp orange zest

1/2 tsp ground cardamon

Lemon: 

1/2 cup plain yogurt

1 tsp fresh lemon juice

1 tsp lemon zest

1 tsp agave syrup

1/2 tsp ground cinnamon

pinch ground nutmeg

If your dates have pits, cut them longways, remove the pit and close up.  Wrap each date a 4 inch strip of bacon.  Place 1 inch apart on a cookie cooling rack (seam side down) placed on top of a foil lined baking sheet.  This allows the fat from the bacon to drain through the rack and onto the foil (for easy clean up, too!).  Bake at 450 degrees on the top rack for 15-20 mins, depending on how crispy you like your bacon.  As you can tell, I like my really really crispy.  Let slightly cool for 5 mins.

While the dates are cooking, make the yogurt dips.  Combine all ingredients (per flavor) and serve along side the slightly cooled dates.

Homemade Tea

When I think of it, Valentine's Day oddly has never been about a boy.  In, fact, my fondest memories about the holiday have always been nonromantic but loving jesters made by my parents - the little treats and note secretly stuffed in my lunch bag from my mom or the handmade construction paper cards from my dad.  For me, it's not about the dozen roses or fancy jewelry, but the smaller thoughtful things made with love from the people I love.  There is just something about receiving a gift made from the heart that just seems to melt my own.  So instead of cards or candy, I'm making homemade tea for my Valentines this year.  It's personal but also a fun pick-me-up for this long winter season.

With all the colds and flus spreading like crazy this winter, tea has been my saving grace.  So in thoughts of perking up others' winter blues for this Day of Love, this sweet flavor of homemade tea is reminiscent of the Fall that I already desperately miss but a glimpse into the Spring up ahead.  With a mild white tea base, dried orange peel, apples and spices, this particular concoction is comforting, soothing, healthy and tasty!

 

What you'll need: Serves 4

1 orange

4 tsp loose white tea

4 dried apple rings (cut in small pieces)

8 cinnamon sticks (broken in half)

1 pkg whole allspice (slightly smashed)
Fillable tea bags (found mine at Sur La Table)
Thick white string cut 4 inches long
Card stock paper (two colors)
Heart hole punch
Small hole punch
Double sided tape

Unless you can find already made dried orange peels, it's really easy to make your own.  Using a paring knife, peel off strips from the orange rind (cutting as close to the surface as possible).  The more white pith you leave, the longer it will take to dry out.  For quick results aline the peels on a parchment lined baking sheet and bake at 150 degrees until the peels have completely dried out.  Check the peels every 10 - 15 mins.  Timing depends on how thick the strip are, but mine took about an hour to completely dry out.

Once the orange peels are done, start assembling each tea bag with 1 tsp of white tea, dried apple pieces, a couple of orange peels, 4 cinnamon stick halves, and a handful of smashed allspice.

Create the tea hang tags by cutting a small piece of rectangular card stock, fold it in half, punch a heart shape hole on one half and tape a piece of contrast paper behind the cutout.  Using a tiny hole punch, make a hole for the thick string in the corner of the tag and tie a knot with one end of the string.  Punch another hole in the fillable tea bag and tie a knot with the other end of the string around that hole.

Once completely assembled, let the tea bags steep in boiling water for about 5 mins.  Remove and enjoy.

Sun Dried Tomato Mac and Cheese

One of the things I miss most about being gluten free is having to give up the fun game of comparing restaurant's gourmet Mac and Cheese with one another, and then finally finding that perfect one and never being able to go anywhere else for it but there because that particular restaurant figured it out.  Does anyone else do this?

So I thought I would do my own comparison at home instead.  And the one that fit the bill was this creamy and rich Sun Dried Tomato Mac and Cheese served in a three cheese blend.  Despite all the yummy cheeses, Mac and Cheese can often turn bland.  But adding sun dried tomatoes give this classic dish some Italian flare, a punch of tang and decadence.  The choice of cheese is also important.  And because I was looking for a richer taste, using mostly extra sharp cheddar did just that (but also added gruyere and fontina for a creamier texture and flavor balance).  But you can't just stop there. In my book, it isn't really gourmet Mac unless there is a buttery, crunchy breadcrumb topping to finish it off.   

What you'll need: Serves 4-6

1 12oz bag Gluten Free elbow pasta

4 tbsp unsalted butter

1 clove garlic (roughly chopped)

4 tbsp brown rice flour

2 cups milk (any is fine, I used almond milk)

1/4 tsp dried basil

1/4 tsp dried oregano

pepper (to taste)

2 cups grated extra sharp cheddar cheese

1 cup grated gruyere cheese

1 cup grated fontina cheese
1/2 cup sun dried tomatoes (drained, thoroughly blotted from olive oil and roughly chopped)

Breadcrumb Topping: 

1/4 cup GF Italian breadcrumbs

3 tbsp grated parmesan cheese

pinch dried basil

pinch dried oregano

1 tbsp unsalted butter (cut in small cubes)

Cook and drain the pasta.  Boil about 1 - 2 minutes less than the packages says.  It will continue to cook in the oven.   Set aside.

In a medium size pot over medium heat, melt the butter and add the garlic, let the garlic cook for a couple minutes.  Then create a roux (or rue) by adding the flour to the butter mixture.  Whisk until combined.  Slowly add in the milk (a couple tbsp at a time), continually whisking until lumps are dissolved. Toss in the basil, oregano and pepper.  Reduce the heat to low and let the sauce slightly thicken over the next 15 mins or so, whisking often.  Once thickened, remove from heat and add in the three grated cheeses and sun dried tomatoes (taking off the heat prevents congealed sauce).  Stir until mostly melted.  Gently fold in the pasta until completely incorporated. Transfer to a greased baking pan.

Topping:

Combine the breadcrumbs, parmesan and herbs.  Distribute evenly over the top of the pasta.  Dot the topping with the cubes of butter (about an inch apart from each other).

Bake in a 375 degree oven for 35-45 mins or until the topping is golden brown and the sauce is bubbling!  Serve hot!

Gluten Free Rum Balls

I had a feeling that 2012 was going to be the year of big changes.  Little did I know that last year's goals of dating and traveling would turn into purchasing my very first home, instead, which in itself created a whole new set of challenges that have been fun yet more difficult than I'd ever thought I'd have to face so quickly.  In the end, it has been worth the new struggles of bills, cooking for less and missing the family.  And as much as I adore my family and can't stand being apart from them, this year I had to find my own independence, conquer my fear of loss and change, separate myself from trying to live the lives of others and do what was right for me.  It's been hard but also liberating and rewarding.  So, I apologize for the lack of posts these past few months, as I am still settling down from all the commotion and craze!

So, to celebrate another year of accomplishments and healthy change, I'm rewarding myself with my Grandma Jo's famous and potent Rum Ball Cookies (with a twist).  As soon as you open a can of these unbaked sweets, you immediately know what you're getting yourself into.  No, you will not get drunk off of these unless you eat the entire batch, which I don't recommend because it makes about 3-4 dozen, and you don't want to have to roll in bed in the middle of a fun party (like I did after eating just 10 in a couple hours)!  So, note to self, control yourself when eating these.  But you will get a big hint of that tingling rum which pairs perfectly with its pecan and chocolatey flavor.  A great way to get any holiday party or event started!

What you'll need: Makes 3-4 dozen

1 6 oz pkg semi-sweet chocolate chips

2 1/2 cups finely crushed gluten free pecan flavored cookies (I use Mi-Del)

1 cup finely ground pecans

3 tbsp agave syrup (better than using wht corn syrup)

1/2 cup rum (I use Bacardi)

 1/2 cup sifted powered sugar (plus extra for rolling)

red sugar sprinkles for rolling

Melt the chocolate chips (double boiler method) by placing in a small glass bowl over a small pot of boiling water.  Don't let the bowl touch the water.  Stir occasionally until completely melted, remove from heat.  In a large bowl, combined the crushed cookies, pecans, agave, rum, powdered sugar and melted chocolate.  Mix well until evenly incorporated.  Cover with plastic wrap and let sit for 1/2 hour.  Form into 1 inch balls then roll in powdered sugar or colored sugar sprinkles.  Place in air-tight container (to prevent from drying out) and let sit for at least 24 hours.  The longer they sit the stronger they taste!