We gain inspiration for cocktails from various sources, but Imbibe Magazine is a tried-and-true source for some pretty amazing cocktails. This is a collection of recipes for Easter and they all sounded fabulous so we wanted to share. ENJOY!
When we posted our first Fish Fry Friday (FFF) we were excited to promote the social aspects and history of FFF’s, but as we launch this latest addition, we were excited to promote the healthy benefits of this delicacy – Smoked Salmon. By now, everyone has heard that smoked salmon is a delicious addition to any meal. But did you know all of the benefits of this fantastic fish? The healthy nutrients inside smoked salmon are priceless to the human body. Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains, so there couldn’t be an easier or more delicious way of getting your Omega-3!
We hope you enjoy this latest hors d’oeuvre. Not only will it look beautiful on your table but with this G+LaR recipe, your friends will leave your party just a little bit healthier.
Healthy and delicious!
TOOLS :: Kitchen Scissors, Flat Platter, Cheese Spreader Knife EXTRAS :: Lemon, Dill for garnishes INGREDIENTS :: 1 – 4oz Smoked Salmon Fillet
½ Tbsp of Capers
1 Tsp of minced fresh Dill
Juice from ½ lemon
*Sliced red onions, optional
Sliced French bread baguette or crackers
HOW TO MAKE IT ::
Place smoked salmon fillet on flat serving platter.
Use kitchen scissors to mince fresh dill and sprinkle on top of fillet.
Add capers and squeeze lemon on top.
Sprinkle sliced red onions on top if desired.
Garnish with extra lemon half (slice if you wish) and a few sprigs of fresh dill.
Serve with baguette slices or your favorite cracker.
Its been a few weeks since we did a HAPPY HOUR so we figured today was as good a day as any and it’s Friday! Today’s Happy Hour cocktail ~the Whiskey Sour~ comes from our vintage collection and has a long, lovely history in the world of cocktails. Some say the Sour evolved from the practice of adding lime juice to rum rations to prevent scurvy among sailors in the 1700s. That’s certainly an interesting way to discover a good cocktail! At G+LaR we love it because it’s an iconic cocktail worth celebrating.
Our recipe lets you continue to take advantage of all those beautiful lemons that are readily available and combines it with Bourbon. If you don’t have Bourbon, you can use your favorite Whiskey and still enjoy every sip. So celebrate your Friday by trying this vintage wonder. In true G+LaR form, it’s simple to make and delish!
Bourbon adds a bit of vanilla sweetness to this Whiskey Sour
TOOLS :: Shaker, bar spoon, strainer and ice GLASS :: Old Fashioned EXTRAS :: Maraschino cherry, lemon wedge SERVINGS :: 1 cocktail
2 oz. Bourbon (We like Bulleit but you can use your favorite Whiskey)
1 oz. fresh Meyer lemon juice
2 barspoons (heaping) of powdered sugar*
2 dashes of Angostura Bitters
smidgen of egg white
HOW TO MAKE IT ::
Add all the ingredients to a shaker filled with ice and shake it like you mean it! Actually, shake it twice as much as usual to ensure you’ve really mixed up those egg whites.
Strain the contents into an Old Fashioned filled with ice.
Garnish with your lemon slice and maraschino cherry.
*If you don’t have powdered sugar you can always use simple syrup, but we love how the powdered sugar adds a better texture and flavor
Not sure about all of you, but we are ready for Spring! The season gets underway tomorrow, March 20th, which is actually a day earlier than previous years. The dates for the seasons are determined by the shifting sunlight, which is determined by how our planet orbits the Sun and the tilt of its axis. In fact, in only 3 years (2016), those living in the Pacific, Mountain and Central time zones will see spring begin even earlier on March 19th. Who knew?!
Regardless, we’re ready to embrace Spring because it brings more daylight and warming temperatures. We’re ready for a season where ladybugs land on screen doors, flowers begin to bloom and the smell of the BBQ floats through the air in your backyard. To kick-start the season, we’re happy to share an appetizer that will get you into the mode of Spring and have you in front your grill by the weekend. Grab your charcoal (or propane) and get ready to entertain. Spring is here!
ROSEMARY CHICKEN SKEWERS
Rosemary + Italian seasonings are sure to please!
TOOLS :: Indoor/Outdoor Grill EXTRAS :: Skewers, Ziplock Bag INGREDIENTS :: 1 Bottle Of Bernsteins Italian Dressing
24 Chicken Tenders (fresh is great, but we used the frozen tenders from Trader Joes)
6-10 Sprigs of Rosemary
HOW TO MAKE IT ::
Combine (defrosted or fresh) chicken with entire bottle of Bersteins Italian Dressing and 3 sprigs of your rosemary in a gallon ziplock bag.
Marinate overnight in the refrigerator.
Cook over indoor/outdoor grill until chicken is done.
Let cooked chicken sit for a few minutes (if your chicken is too hot, it will shred).
Skewer chicken onto each stick, making sure to leave room on the bottom half for your guests to grab the skewer easily.
Add skewers to platter and garnish with extra rosemary.
As you can tell, here at G+LaR we’re pretty into our vintage dips. Most of our recipes have been inspired by traditions carried though our families for many years. Hopefully you remember our Dottie’s Dip, named after a cherished grandma. This week’s recipe comes from Shirley, who’s been entertaining with this dip for over 40 years. You’ve gotta love a classic that works – kind of like the jell-o mold. You’re not sure about it until you dive in, then you can’t get enough. So for our 2nd installment of FISH FRY FRIDAY, enjoy Shirley’s Clam Dip as a new addition to your meatless Friday menu.
SHIRLEY’S CLAM DIP
Shirley’s Clam Dip ~ Don’t knock it until you try it!
TOOLS :: Mixing Bowl and Blender EXTRAS :: Decorative Bowl with a basket for chips INGREDIENTS :: 1 can minced clams
8 oz. cream cheese (softened)
1 tsp. Worcestershire sauce
Juice of ½ lemon
Few drops of hot pepper sauce (we use tabasco)
HOW TO MAKE IT ::
Drain clams, reserving liquid.
Beat together ¼ cup of the reserved liquid, the clams and all remaining ingredients.
Although it’s a rare occasion, have you ever fallen in love with something at first sight – or taste? It’s that moment when you take a sip or a nibble of something and you find yourself pausing for an extra moment or two to close your eyes and simply enjoy the delightfulness of it all. Well, recently G+LaR fell instantly in love with Grey Goose Pear, right from our very first sip. You might notice that in yesterday’s photo, our bottle is already half empty because we’ve been enjoying it so much. Needless to say, here is our first cocktail using this new love of ours. It’s called “Pear-isimo!”, emphasized like a true Italian just for effect.
TOOLS :: Shaker and ice GLASS :: Coupe EXTRAS :: Fresh pear slices SERVINGS :: 2 cocktails
3 oz. Grey Goose La Poire (Pear) Vodka
1 oz. St~Germain Elderflower liqueur
1 oz. Pear Nectar or juice
Prosecco sparkling wine
HOW TO MAKE IT ::
Combine first three ingredients with ice in a shaker and Shake It Like You Mean It!
We’ve heard from several Gidget + LaRue followers that they loved our latest cocktail recipe, so we figured we would follow it up with the perfect Manhattan-pairing…Sweet + Spicy Cocktail Nuts. Our simply delicious (and irresistible) hors d’oeuvre starts with mixed salted nuts, which we season with a special blend of brown sugar, paprika and cayenne pepper. These little wonders have a bit of a kick, which makes them especially tasty paired with our Manhattan, and you can enjoy them with everything from classic cocktails, micro-brewed beers and fine wines.
So whether you serve these up for Happy Hour or take a little bag with you on your next flight, give them a try. After your third handful, you’ll be happy you did.
SWEET + SPICY COCKTAIL NUTS
The perfect addition to any party
TOOLS :: Mixing Bowl and Cookie Sheet EXTRAS :: Parchment Paper OVEN :: 300 degrees
INGREDIENTS :: 1 egg white
¼ cup packed brown sugar
2 tsp paprika
¼ tsp cayenne pepper
2 ½ cups lightly salted mixed nuts
HOW TO MAKE IT ::
In a medium bowl, whisk together egg whites, sugar, paprika, and cayenne.
Add the nuts and toss to coat.
Spread nuts in a single layer on a parchment-lined baking sheet.
Bake at 300 degrees for 18-20 minutes until golden brown, stirring once.
What is it about a Manhattan? Is it that they have a Sinatra-era sexiness to them? Is it the retro feeling? There seems to be something sleek, fashionable and powerful about a Manhattan and ordering one always feels just a little…dangerous. “I’ll have a Man-ha-tan please”. We think you have to say it all smooth and throaty to order it right (channel your inner Marilyn M.). History on the drink claims it was made for Lady Randolph Churchill, Winston Churchill’s mother, then later popularized at the Manhattan Club in New York in the 1870’s.
The Manhattan is still regarded as one of the greatest cocktails created. It’s as strong and enjoyable as a properly made martini, and like a martini, it’s made with 2 simple ingredients. Here at G+LaR we grew up with a slight variation on the original drink: we add just a small splash of the juice from the cherry jar. After consulting numerous talented bartenders, they all agreed that adding the juice (just a small splash!) was key, especially for “Manhattan Rookies” and those looking to expand their drink tasting menu.
So put some old Rat Pack Lounge tunes vinyl on your turntable and try a Manhattan. It’s time.
Classic and smooth ~ The Manhattan
TOOLS :: Mixing glass, bar spoon, strainer and ice GLASS :: Martini EXTRAS :: Maraschino cherries (in their juice) SERVINGS :: 1 cocktail
2 oz. Bourbon (or you can use your favorite Whiskey)
1 oz. Sweet Vermouth
½ teaspoon of Maraschino cherry juice from the jar
2-3 dashes of Angostura Bitters
HOW TO MAKE IT ::
Combine first three ingredients with ice in a mixing glass and stir with bar spoon.
Squirt Bitters into your Martini glass. Swirl the bitters around to coat the inside of the glass. Don’t go all the way to the top of the glass – just hit the bottom 2/3rds.
Using your metal cocktail strainer, strain Manhattan into the Bitters-coated glass.
Let’s face it. Thanks to St. Patrick’s Day, early March is all about the color green. We simply can’t get away from it. So G+LaR decided to embrace it. Introducing another 3-ingredient wonder – PESTO CHEESE DIP! Rev-up your favorite veggie platter with this simple yet delicious soft cheese and pesto-based dip. You might even consider doubling the recipe, because our serving was gone before we knew it! Now you can enjoy March and go green…with some pesto!
PESTO CHEESE DIP
Sure to become a favorite ~Pesto Cheese Dip
TOOLS :: Big mixing bowl or Cuisinart EXTRAS :: Veggie platter INGREDIENTS ::
8 oz. goats cheese, room temperature
4 oz. cream cheese (not whipped)
¼ c. pesto (go with your favorite)
HOW TO MAKE IT :: In your mixing bowl or Cuisinart, combine all ingredients and blend until smooth. Transfer into nice serving bowl and place next to your veggies or favorite crackers.
+ + G+LaR Tip + + Use any leftover spread in place of condiments on your next sandwich. Yum!
It’s true! The author famous for Cat in the Hat, The Grinch and Green Eggs + Ham liked GIN! In fact, during his senior year at Dartmouth College, Ted Geisel (Dr. Seuss) and 9 of his friends were caught drinking gin in his room. This was the spring of 1925, and the dean put them all on probation for violating the laws of Prohibition. To celebrate and honor his birthday yesterday, and to toast his apparent love of gin, we are joining the celebration with a GIN-based cocktail. We’re enjoying every last minute of delicious winter citrus, so grab a grapefruit and have some fun trying this martini, the BLUE CANARY – Seuss-style.
You do not like them.
SO you say.
Try them! Try them!
And you may.
Try them and you may I say. – Sam I Am; Green Eggs and Ham
THE BLUE CANARY
Enjoy the Blue Canary and raise your glass to toast “Happy Birthday, Dr. Seuss!”
TOOLS :: Mixing glass, bar spoon and crushed ice GLASS :: Martini EXTRAS :: Mint sprig is best if you have it SERVINGS :: 1 cocktail
2 oz. Gin
3 tbsp Fresh squeezed Grapefruit juice
1 tbsp Blue Curacao
Combine ingredients with ice in a mixing glass and stir gently with bar spoon. Strain into a chilled cocktail glass filled with crushed ice.