There's nothing better on a hot Summer day than something delightfully refreshing, delicious...and pink! Our latest installment of Cocktail Couture features a Sparkling Strawberry Sangria that will delight your eyes as well as your palate.It also coordinates beautifully with your favorite Lilly Pulitzer outfit! For that reason I love serving it in these colorful Lilly Pulitzer acrylic glasses that are perfect for casual outdoor and poolside entertaining.
While it doesn't quite fit the conventional recipe, this drink does meet certain sangria criteria including the presence of chopped fruit (strawberries and raspberries), a bottle of wine (a delightfully dry rosé), a sweetener (pomegranate juice), and Prosecco rather than seltzer for sparkle.Instead of brandy, I substituted Chambord, a delicious liqueur infused with black raspberry, Madagascar vanilla and Cognac which beautifully enhances the flavor of the berries.
Much like sangria, this drink should be prepared a couple hours in advance to allow the flavors to marry. Also, to prevent your pitcher of pinkness from getting watered down during your Summer soirée, use pomegranate juice ice cubes and more chilled Prosecco to keep your drink cold and flavorful.Feel free to adjust the ingredients to suit your own personal taste and I hope you enjoy this Sparkling Strawberry Sangria as much as we do!Cheers,
Cocktail Couture: Sparkling Strawberry Sangria!
Recipe Type: Cocktail
Author:
Serves: 6-8
This drink can be prepared 1-2 hours in advance which will allow the flavors to meld.
Ingredients
There’s nothing better on a hot Summer day than something delightfully refreshing, delicious and…pink! Our latest installment of Cocktail Couture features a Sparkling Strawberry Sangria that will delight your eyes as well as your palate and coordinate beautifully with your favorite Lilly Pulitzer outfit! For that reason I love serving it in these colorful Lilly Pulitzer acrylic glasses which are... Read More
The post Cocktail Couture: Sparkling Strawberry Sangria! appeared first on The Glamorous Gourmet.
There’s nothing better on a hot Summer day than something delightfully refreshing, delicious and…pink! Our latest installment of Cocktail Couture features a Sparkling Strawberry Sangria that will delight your eyes as well as your palate and coordinate beautifully with your favorite Lilly Pulitzer outfit! For that reason I love serving it in these colorful Lilly Pulitzer acrylic glasses which are perfect for casual outdoor and poolside entertaining.
While it doesn’t quite fit the conventional recipe, this drink does meet certain sangria criteria including the presence of chopped fruit (strawberries and raspberries), a bottle of wine (a delightfully dry rosé, I like these), a sweetener (pomegranate juice), and Prosecco rather than seltzer for sparkle (I like this one). Instead of brandy, I substituted Chambord, a delicious liqueur infused with black raspberry, Madagascar vanilla and Cognac which beautifully enhances the flavor of the berries.
Much like sangria, this drink should be prepared a couple hours in advance to allow the flavors to marry. Also, to prevent your pitcher of pinkness from getting watered down during your Summer soirée, use pomegranate juice ice cubes and more chilled Prosecco to keep your drink cold and flavorful. Feel free to adjust the ingredients to suit your own personal taste and I hope you enjoy this Sparkling Strawberry Sangria as much as we do!
Cheers,
“Sparkling Strawberry Sangria”
Serves 4-6
1 750mL bottle dry rosé wine
3 cups Prosecco or other dry sparkling wine (keep the remainder of the bottle chilling in the fridge)
3 Tablespoons Chambord
3/4 cup pomegranate juice plus a tray of pomegranate juice ice cubes
6 ounces frozen raspberries
8 ounces fresh strawberries trimmed and halved, plus additional for garnish
1/4 cup packed mint leaves
This drink can be prepared 1-2 hours in advance which will allow the flavors to meld. Add frozen raspberries, sliced strawberries and mint leaves to a pitcher. Top with the bottle of rosé wine, Chambord and Pomegranate juice and gently mix to combine. Chill the pitcher in the fridge until your guests arrive then add Prosecco and stir gently. Garnish glasses with strawberries and serve! To keep the pitcher chilled throughout your party, add pomegranate juice ice cubes to the pitcher or individual glasses and top with remaining chilled Prosecco as needed ~ Cheers!
With Summer approaching I've been craving the festive flavor of tacos, and I'm not talking about the kind that comes in a kit like Mom used to make on #TacoTuesday. I've been thinking of something more flavorful and authentic with tons of fabulous flavor!
After experimenting with a few different recipes, I came up with this one for Chipotle Chicken Tinga Tacos. The term "tinga" refers to a Mexican dish with shredded beef or chicken in a smoky sauce. In this recipe, the smokiness is imparted by chipotle peppers in adobo although tomatoes are also sometimes used. Chipotles are smoked jalapeño peppers which are usually sold in a can immersed in a delicious sauce or "adobo" comprised of paprika, oregano, salt, vinegar to preserve and enhance the flavor.
During my taco bootcamp, I discovered a few things that, for me, are essential for the perfect taco: (1) limes - their citrusy deliciousness provides the perfect flavor and balance for the spicy chicken that lemons just can't; (2) sour cream - if you like it spicy (and boy, do we!) you'll need a little something to take the edge off while also providing amazing texture; (3) cilantro - this herb is the embodiment of Summer whether it's used in salsa, guacamole or to garnish tacos; (4) warmed corn tortillas - warm store bought tortillas over the gas flame on your stove and get a little char on the edges for maximum flavor.These Chipotle Chicken Tinga Tacos can be prepared in just under an hour and are worth every ounce and minute of effort - I promise! Feel free to experiment with whichever garnishes you find most delicious - we'd love to hear about it in the comment section below. As for what to drink with them? A cold glass of your favorite beer would be perfect or, if you're feeling the Mexican vibe, opt for our delicious Watermelon Jalapeño Margarita with Smoked Salt.Cheers,"Chipotle Chicken Tinga Tacos"Serves 62.5-3 lbs. boneless, skinless chicken thighs2 tablespoons olive oil1 medium yellow onion1 tablespoon butter1/2 of a 7-ounce can chipotle peppers in adobo sauce3 teaspoons chopped garlic1/4 cup distilled white vinegar (NOT white wine vinegar)1/4 cup canola oil2 ripe avocados, diced1/2 head of Savoy cabbage, thinly sliced4-5 fresh limes, cut in to wedges1/2 cup chopped, fresh cilantroFresh, warm corn tortillasKosher salt and freshly ground black pepper1.) Preheat oven to 375 degrees. Arrange chicken thighs in a single layer on a baking sheet and season with Kosher salt and pepper. Cook chicken until almost done but still a little pink inside, approximately 20-25 minutes. Remove chicken from oven and, when cool enough to handle, shred the meat using 2 forks.2.) In the meantime, cut the onion in half and then slice it thinly into 1/4-inch thick half rounds. Heat the olive oil and butter in a medium sized pan over medium heat. Saute the sliced onion until softened, 5-7 minutes. Add a pinch of Kosher salt to the pan and reduce the heat to medium-low. Continue to cook the onions, stirring occasionally, for approximately 20-25 minutes, until they become golden brown but not burned.3.) For the sauce, add the caramelized onions, chipotles with adobo sauce, garlic, vinegar, and a pinch of Kosher salt and pepper to a blender and process until smooth.4.) Heat the canola oil in a large skillet or frying pan over medium heat. Before the skillet gets too hot, add the sauce to the pan and cook until it darkens to a rusty brown and thickens slightly, 3-4 minutes. Add the shredded chicken thighs to the pan, stir to coat with the sauce and cook until no longer pink at all, 5 minutes. Season to taste with Kosher salt and pepper.5.) Serve the shredded chipotle chicken with warmed tortillas and other accoutrements including cilantro, lime wedges, avocado, sour cream, and shredded cabbage.
With Summer upon us I’ve been craving the festive flavor of tacos, and I’m not talking about the kind that comes in a kit like Mom used to make on Tuesdays. I’ve been thinking of something more flavorful and authentic with tons of fabulous flavor! After experimenting with a few different recipes, I came up with this one for Chipotle... Read More
The post Chipotle Chicken Tinga Tacos! appeared first on The Glamorous Gourmet.
With Summer upon us I’ve been craving the festive flavor of tacos, and I’m not talking about the kind that comes in a kit like Mom used to make on Tuesdays. I’ve been thinking of something more flavorful and authentic with tons of fabulous flavor!
After experimenting with a few different recipes, I came up with this one for Chipotle Chicken Tinga Tacos. The term “tinga” refers to a Mexican dish with shredded beef or chicken in a smoky sauce. In this recipe, the smokiness is imparted by chipotle peppers in adobo although tomatoes are also sometimes used. Chipotles are smoked jalapeño peppers which are usually sold in a can immersed in a delicious sauce or “adobo” comprised of paprika, oregano, salt, vinegar to preserve and enhance the flavor.
Caramelizing the Onions
During my taco bootcamp, I discovered a few things that, for me, are essential for the perfect taco: (1) limes – their citrusy deliciousness provides the perfect flavor and balance for the spicy chicken that lemons just can’t; (2) sour cream – if you like it spicy (and boy, do we!) you’ll need a little something to take the edge off while also providing amazing texture; (3) cilantro – this herb is the embodiment of Summer whether it’s used in salsa, guacamole or to garnish tacos; (4) warmed corn tortillas – warm store bought tortillas over the gas flame on your stove and get a little char on the edges for maximum flavor.
Shredded Chipotle Chicken
These Chipotle Chicken Tinga Tacos can be prepared in just under an hour and are worth every ounce and minute of effort – I promise! Feel free to experiment with whichever garnishes you find most delicious – we’d love to hear about it in the comment section below. As for what to drink with them? A cold glass of your favorite beer would be perfect or, if you’re feeling the Mexican vibe, opt for our delicious Watermelon Jalapeño Margarita with Smoked Salt.
Cheers,
“Chipotle Chicken Tinga Tacos”
Serves 6
2.5-3 lbs. boneless, skinless chicken thighs
2 tablespoons olive oil
1 medium yellow onion
1 tablespoon butter
1/2 of a 7-ounce can chipotle peppers in adobo sauce
3 teaspoons chopped garlic
1/4 cup distilled white vinegar (NOT white wine vinegar)
1/4 cup canola oil
2 ripe avocados, diced
1/2 head of Savoy cabbage, thinly sliced
4-5 fresh limes, cut in to wedges
1/2 cup chopped, fresh cilantro
Fresh, warm corn tortillas
Kosher salt and freshly ground black pepper
1.) Preheat oven to 375 degrees. Arrange chicken thighs in a single layer on a baking sheet and season with Kosher salt and pepper. Cook chicken until almost done but still a little pink inside, approximately 20-25 minutes. Remove chicken from oven and, when cool enough to handle, shred the meat using 2 forks.
2.) In the meantime, cut the onion in half and then slice it thinly into 1/4-inch thick half rounds. Heat the olive oil and butter in a medium sized pan over medium heat. Saute the sliced onion until softened, 5-7 minutes. Add a pinch of Kosher salt to the pan and reduce the heat to medium-low. Continue to cook the onions, stirring occasionally, for approximately 20-25 minutes, until they become golden brown but not burned.
3.) For the sauce, add the caramelized onions, chipotles with adobo sauce, garlic, vinegar, and a pinch of Kosher salt and pepper to a blender and process until smooth.
4.) Heat the canola oil in a large skillet or frying pan over medium heat. Before the skillet gets too hot, add the sauce to the pan and cook until it darkens to a rusty brown and thickens slightly, 3-4 minutes. Add the shredded chicken thighs to the pan, stir to coat with the sauce and cook until no longer pink at all, 5 minutes. Season to taste with Kosher salt and pepper.
5.) Serve the shredded chipotle chicken with warmed tortillas and other accoutrements including cilantro, lime wedges, avocado, sour cream, and shredded cabbage.
Wine has long been a part of Kathie Lee Gifford's life, and perhaps, now more than ever. Since becoming co-host of the über-popular 4th hour of the Today Show eight years ago, Gifford and co-host Hoda Kotb have become legendary for their on-air imbibing ("we really don't drink all that wine!") as they dish about celebrities, fashion, "favorite things" and pop culture. While Gifford has already achieved legendary status for her roles as TV host, actress, spokesperson, author, playwright, singer and songwriter, this always inspiring and ever creative lady has recently added "vintner" to her lengthy list of credentials.The GIFFT wines were created through Gifford's partnership with Scheid Family Wines of Monterey, California. The family's eponymous winery was established in 1972 and presently consists of 4,200 acres of estate vineyards. The GIFFT name is derived from Gifford's last name combined with her steadfast belief that friendship, love and laughter are gifts to be cherished. She freely admits, "I'm not a wine expert but I know what I like!" and her primary goal was to create a line of delicious, quality wines at an affordable price. The proof, my friends, is in the bottle! The GIFFT portfolio currently consists of a 2012 Estate Grown Chardonnay and a Merlot-dominated 2011 Red Blend which includes 10 different grape varieties. A Rosé of Pinot Noir will be released later this Spring and made its debut alongside the rest of the GIFFT wines last weekend at the 2015 Boca Bacchanal, a food and wine extravaganza which benefits the Boca Raton Historical Society.
At Saturday night's Vintner Dinner, held at the home of philanthropists Bobby and Barbara Campbell in Boca Raton, the GIFFT/Scheid wines were expertly paired with the cuisine of featured Chef Darek Tidwell of George's at Alys Beach. Gifford was in attendance along with winery Senior Vice President, Heidi Scheid to promote her wines to lucky revelers. During her stay in Boca, I had the opportunity to speak with Gifford about the inception of her wines as well as her longtime love of Florida:GG: Has wine always been a part of your life?KLG: My father was part of Eisenhower's staff so we lived in Post-WWII Paris and some of my sweetest memories growing up were of family meals in France and then later Germany. Dinner usually involved wine and my father would always say, "You don't drink wine, you sip it!" He really savored his meals and took forever to eat but wine was a big part of the culture there.GG: How did you end up partnering with Scheid Family Winery?KLG: Our longtime friend Andy Cohan said to me, "You need to be in the wine business and I know the perfect partner!" And I said, "Where have you been all my life?" So we met the Scheid family and visited their wonderful boutique winery where they've been making phenomenal wine for over 40 years. They farm 4,200 acres and all their wines are estate grown, estate harvested and estate everything! The quality was excellent which was very important to me because I can't sell something I don't believe in.GG: Did you know what type of wine you wanted to make?KLG: I've always been a fan of Chardonnay, the way it was in the mid-1970's, smooth, crisp and fresh, but I had stopped drinking it because it had gotten too heavy, too oaky and it didn't pair well with food anymore. I had even switched to drinking Pinot Grigio so when it came to our wines, I explained to the Scheids I wanted to make a Chardonnay that was light and delicate without being sweet, as well as a red wine that was smooth, luscious and easy drinking.GG: Were you very involved in the process of making and selecting the wines?KLG: Yes and it's been so much fun - we were just out for harvest in September! Initially, my friend Christine and I went out to sample the wines and [the Scheids] had 5 whites and 5 reds for us to try. She loves red wine and I love white so we agreed that she would pick her favorite red and I would pick my favorite white. As luck would have it, she loved the white I chose and I loved the red she chose which just so happened to be the Scheids' favorites too! These wines are also bicoastal, they're made in Monterey, California and we live in Connecticut on the Long Island sound and our favorite place to entertain is our gazebo which is pictured on the label.GG: Are there any particular dishes you recommend to pair with your wines?KLG: I published a book last year called "Good Gifts: One Year in the Heart of a Home," which is a celebration of love, life, laughter, food and faith. We used our stylists from the show, Andy and Elvia, and it's a beautiful book which features alot of our favorite family recipes and also celebrates God's abundance. With our GIFFT Chardonnay I really love Andy's Frutti de Mare (recipe below) or the Chilean Sea Bass with Orange Marmalade Sauce; and with our Red Blend I like Joanie's Spaghetti or the Grilled Salmon Fillet with Sun Dried Tomato Topping.GG: You and your family spend alot of time in Florida, what is it about our state that drew you and your family here?KLG: When I was a spokesperson for Carnival Cruise Line twenty years ago we were spending alot of time in Miami. While we loved it, we really needed a place to get away from the paparazzi and we eventually discovered the Ocean Reef Club. It was so down to earth, family friendly and not snobby at all and we just fell in love with it. We hang out at places like Alabama Jack's which is so laid back and they even serve the GIFFT wines now! It's so much fun to watch people taste our wines there.
For information on or to purchase the GIFFT wines, please click here. The GIFFT Rosé will be available later this Spring and will be announced in my weekly newsletter. To sign up and stay up to date on all the latest dish, please click here.Many thanks to the gracious Kathie Lee Gifford for taking the time to share her insights on family, friends, food and, of course, wine!Cheers, "Andy's Frutti di Mare "From "Good Gifts: One Year in the Heart of a Home" Makes 4 servingsIngredients1 16 oz. box linguine1 1/4 cup extra virgin olive oil6 whole garlic heads, finely chopped3 Tablespoons unsalted butter1 8 oz. bottle of clam juice1 cup fresh finely chopped parsley, set aside 2 Tablespoons for garnish2 dozen medium size littleneck clamsaluminum foil3/4 lb. rock shrimp or squid cleaned and deveined5 lbs. Manila clams or cockles, thoroughly cleaned4 plum tomatoes, seeded and coarsely chopped1/2 cup white winesalt and pepper to tasteDirections1.) Cook linguine as directed and set aside2.) In a large deep roasting pan (can be cooked on 2 burners of stovetop or on an outdoor grill), heat pan to medium heat and add olive oil. Heat 2-3 minutes.3.) Add garlic, stirring frequently until aroma begins to release (careful not to burn).4.) Add 2 Tablespoons of butter and melt, stirring frequently5.) Add clam juice and salt and pepper to taste, incorporate, and bring to boil.6.) Add 1/3 cup of parsley and stir7.) Add littleneck clams into the pan over the heat and cover with foil. Cook for 3-5 minutes until clams begin to open. These will take longer than the Manila clams and shrimp. Stir them around to give equal cooking time.8.) Add shrimp to center of pan and cook for 2-3 minutes, covered.9.) With a slotted spoon, stir all clams and shrimp, and add remaining Manila clams. Cover and cook for another 8-10 minutes. When all clams have begun to open, add tomatoes and remaining parsley. Stir to incorporate all ingredients, cover and cook for another 2-3 minutes. Then remove from heat.10.) In a separate sauce pan, add 2 cups of broth from clams and bring to a boil. Add remaining butter, wine, salt and pepper to taste. Reduce heat and simmer until mixture has been reduced to half. On larger platter, place linguine first and seafood over the top. Sprinkle with remaining parsley and serve immediately.
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