all things food
This Apple Cider Moscow Mule is about to become your go-to! It’s a cozy … Read more
The post Apple Cider Moscow Mule Recipe appeared first on Sugar and Charm.
This Apple Cider Moscow Mule is about to become your go-to! It’s a cozy ... Read more
The post Apple Cider Moscow Mule Recipe appeared first on Sugar and Charm.
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it…
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!
When it comes to parties, we’re all about pitcher drinks—especially the Mojito pitcher. But what if it’s fall or winter? Enter the pomegranate mojito! I am not lying when I say this is Alex and my favorite mojito variation to date (out of almost 20!).
Take one sip and the sweet tart, minty flavor is unreal. The bright red color makes a huge statement and it’s so perfect for parties. Garnish it with those cute pomegranate arils for a total wow moment! We’re making this for both Thanksgiving and Christmas because we are obsessed.
This pomegranate mojito is a spin on the classic mojito recipe, using pomegranate juice and done up as a pitcher! Pitcher style drinks are so easy for parties, and they’re faster to whip up than shaking the drink in a cocktail shaker. Here’s what you’ll need to keep in mind:
Want to make a single drink instead of a pitcher? You can do that too. Simply make the mint simple syrup in advance, then the recipe below has the quantities for a single drink.
If you’re making a pomegranate mojito for a party, you can make the mint syrup in advance. The flavor is best the fresher it is, but a batch lasts refrigerated for up to 1 month. We suggest making it 24 hours in advance for best flavor. Then mix up the pitcher right before serving.
This pomegranate mojito recipe is perfect as a fall cocktail, winter drink, Thanksgiving cocktail, Christmas cocktail, and more! You can serve it in a low ball glass, Collins glass, or hurricane glass. We hope you love it as much as we do: let us know in the comments.
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!
Try some of our favorite mojito recipes, from our Mojito Pitcher to a Strawberry Mojito, Coconut Mojito, Blueberry Mojito, Pineapple Mojito and more.
This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup,…
This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!
As two cocktail experts who are also obsessed with simple recipes, this recipe is pretty much a perfect fit for our holiday. Try Thanksgiving sangria, a fruity pitcher infused with cozy flavors that’s so simple to whip up for a crowd!
A signature drink can be tough for parties if you’re shaking up individual drinks in a cocktail shaker every time (we know from experience!). So we like to mix up a pitcher of sangria instead! For this recipe, Alex had the idea of infusing simple syrup with whole spices: cinnamon, cloves, and star anise—and it’s a stroke of genius. We’re hosting Thanksgiving this year and will be serving this as a signature drink: I know it will be a family favorite for years to come!
I studied in Madrid and have long loved the traditional Spanish way to make sangria: bold, wine-forward and not too sweet. This Thanksgiving sangria is made in the same style. Here are a few tips to keep in mind (or scroll down to the recipe):
You can make Thanksgiving sangria up to 4 hours in advance. We don’t suggest storing for longer than that, since the fruit becomes soggy and discolored.
You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
This Thanksgiving sangria recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!
For the spiced simple syrup (see Notes)
For the sangria
If you prefer a very sweet sangria, consider making a double batch of the spiced syrup. Add half to the pitcher to start, then taste and add more to taste.
You can make Thanksgiving sangria up to 4 hours in advance, but longer storage makes the fruit become soggy and discolored. You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…
It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!
Pecan Pie with Bourbon and Ginger
What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.
Swoops of billowy marshmallows over a custard-like pumpkin filling. For those vexed by weeping meringues, this stable, silky topping is the answer to your pastry prayers!
S’mores Pie with Salted Butter Chocolate Sauce
Speaking of marshmallows, if you’re looking for the ultimate do-ahead dessert, it’s hard to beat this marshmallow-topped beauty. Even if you’re not planning to make the pie, the Salted Butter Chocolate Sauce makes anything you put it on a thing of beauty.
Manhattans are my go-to cocktail. The foundation is just two ingredients, so they’re hard to screw up, which is easy to do with so many other holiday distractions. Even better, they do the job, coming together in a great, no-nonsense, high-performance cocktail. To dial ’em up for the holidays, add a few dashes of cardamom bitters or pumpkin bitters to the mix.
Cranberry Sauce with Candied Orange
Bits of homemade candied oranges provide a sweet/tart counterpoint to tangy cranberries. I stock up on cranberries for the holidays when I see them in Paris, but those stateside will want to get extra to make this sauce again and again. It’s good with ham, turkey, lamb, and a nice counterpoint to roasted root vegetables. You can also use it when building yourself a hefty turkey sandwich out of leftovers the next day.
Cranberry Sauce with Figs and Red Wine
Use some of that leftover wine to ramp up this holiday sauce, marrying two fall favorites; cranberries and figs. No leftover wine? Pas de problème: open a bottle. (I’m sure you’ll find something else to do with the rest…)
A buttery base holds up a toffee-like topping of cranberries. This cake is oh-so-good on its own, but a dollop of whipped cream (perhaps flavored with cinnamon or with lemon curd folded into it?) takes it to the next level. It’s also good with a scoop of cinnamon or vanilla ice cream, melting on top or alongside.
Pumpkin Cheesecake with Pecan Praline Sauce
I’ve been making it for well over a decade and can’t resist the praline sauce that accompanies it. It’s spiked with – yup – a belt of bourbon, and loaded with toasted pecans. Cheers!
One of my favorite people, Ina Garten, provided the inspiration for this flan, a layer of creamy pumpkin custard bathed in a slick layer of dark caramel.
Start the holidays off right with this tangy shrub, a vinegar-berry elixir that’s great mixed with sparkling water for a non-boozy libation, or as a base for a bourbon-fueled cocktail. I’ve given options for both, which should please everybody at your holiday fête.
If the idea of pumpkin jam sounds funny to you, it helps to remember that pumpkins are actually fruits. And if that doesn’t do it, take a taste of this jam with just a hint of vanilla. It won over my Frenchman, who is my toughest critic. (And boy, do I have stories!)
If you’re the kind of person who sets out a plate of cheese (and those are the only kinds of people that I want to dine with), guests will love a swipe of this over a cracker smeared with chèvre (goat cheese) or cream cheese, or paired with slabs of nutty Jarlsberg, Comté or Gruyère as part of a cheese board. Don’t forget the nuts and dried fruit, too.
This cake got its name because it launches chocolate-lovers into orbit. But it’s also an amazing do-ahead dessert, and keeps for quite a while in the refrigerator, which gives harried hosts and hostesses some time to enjoy an extra Manhattan, or two… ; )
It’s that time of year when you may want to keep your ice cream maker handy at all times, so you can churn and scoop up your favorite flavors. (If you’re a fan of The Perfect Scoop, this year marks the ten-year anniversary of the book, and there’s an updated edition with all-new photos and a bunch of new ice cream recipes.)
To reimagine the classic profiteroles for the holidays, swap out the vanilla ice cream with pumpkin ice cream, and replacing the chocolate sauce with the pecan praline sauce I noted above (that goes with the pumpkin cheesecake), or another favorite creamy caramel. Top them off with the French almonds from The Perfect Scoop; Heat 2 tablespoons of water with 2 tablespoons of sugar in a skillet, stirring until dissolved. Remove from heat and mix in 2 cups (160g) sliced almonds. Spread the coated nuts on a nonstick baking sheet, or one covered with a silicone mat, sprinkle with flaky sea salt, and bake in a 350ºF/175ºC oven, stirring once or twice while baking, until golden brown and crisp, about 20 minutes.
What to do with all those persimmons? This loaf cake is moist and packed with flavor, with a hint of spices. It’s a favorite from James Beard, considered the dean of American cooking, and I think it’s time to upgrade his status to include baking.
This light cake comes from my friend Alice Medrich, and is low fat, but if you’d like, you can take it in another direction and top it with cream cheese frosting. Either way, this is a great cake.
I’m always amazed when I turn out this tart. The glistening, ruby-colored pears are so pretty I almost hate to cut it. But moments later, I’m glad that I did. Along with a spoonful of nutty crème fraîche, this riff of the classic tarte Tatin will get no arguments from traditionalists. And if it does, find less judgmental dining companions.
For the love of Dorie Greenspan comes this French apple cake, which relies on a mèlange of apples for its fruit-forward flavor.
Our friends in Germany are mighty fine bakers as well and this cake from Luisa Weiss provides a generous wallop of apple flavor to any dessert buffet in each moist wedge. Almond paste is the secret to this cake and it’s worth stocking up on a tube or tin of it now – or several – so you’ll have them handy later.
Circling back to pecan pie, this is another favorite recipe on mine, loaded with big chunks of bittersweet chocolate, who hold their own in a crowd of pecans.
I reached deep into my past to find this pie, which was a favorite of the late Marion Cunningham. If you don’t have time to peel a bushel of apples, simply mix up a sack of cranberries and raisins, and voilà…you’ve got a fruit pie that will be just as memorable as Marion.
Traditional mincemeat has a dubious reputation, but this one will change your mind. I promise. Bits of candied orange, dried fruits, and festive spices meld together into a tasty mixture that can be added to apple pie or pear crisp, making it go from ho-hum…to oh boy!
Israeli Couscous with Butternut Squash and Preserved Lemons
Hitting the savory side, this side dish is one of the most popular in my repertoire. The squash is a no-brainer for the winter, but swap out dried cranberries for the raisins and you’ve got a holiday-friendly side dish that’s a break from the usual mash-up of carbs. Another bonus: This can be made in advance and rewarmed before serving.
Proving it’s not too late to get on the ball, I tackled this cheese ball made with several kinds of cheeses, along with chives, dates, and a dash of hot sauce, rolled in buttered and salted pecans. If you’re too high up on your horse to consider a cheese ball, Fromage forte is the way the French use up all those scraps of cheese, whipped up with plenty of garlic. It’s great to spread on slices of baguette, or even crisp apples.
The French do have their version of cheese “balls.” These puffs are lighter-than-air and baked to a crisp. No one can resist nibbling on these, especially if you serve them warm.
I cast a skeptical eye over recipe titles that promise something to be “the best,” but in this case, I’m going there. This is The Best Cocktail Snack Ever. A crunchy mix of salty pretzels and lots of nuts, baked in a maple syrup, brown sugar, and butter mixture until crisp. You’ll want to print this recipe out and put it at the top of your appetizer recipe roster.
In a hurry? Don’t worry, who isn’t? I don’t mind opening a can of artichoke hearts and putting my food processor into service, for this Provençal-inspired spread. Do-ahead types will appreciate that it holds well in the refrigerator (ditto with the next tapenade recipe), and guests will appreciate how good it tastes spread on croutons or crackers, along with a glass of sparkling wine or Chablis.
This olive-based tapenade isn’t the pits. In fact, it’s even better than the usual tapenade because there’s less pitting involved, getting an extra boost from dried figs, whose natural sweetness compliments the salty olives and capers. I was inspired by this one from Carrie Brown of the famous Jimtown Store in Northern California.
Looking for the perfect hostess gift? Instead of tying a bow around a bottle, make a batch of these candied peanuts and give them instead. I keep a stack of cellophane bags and raffia ready, to tie ’em up and give them out. Someone once told me that anyone can buy a gift; it’s the homemade ones that really show that you care. If that’s the case, feel free to make a batch for yourself as well. Sharing may be caring, but being selfish has its rewards, too.
Champagne Grapes
Add sparkle to any celebration with Sugared Champagne Grapes! Just soak the grapes in bubbly, roll them in sugar crystals, and pop them in the freezer for a fun, frosty burst of flavor in every boozy bite! Sugared Champagne Grapes Our …
Add sparkle to any celebration with Sugared Champagne Grapes! Just soak the grapes in bubbly, roll them in sugar crystals, and pop them in the freezer for a fun, frosty burst of flavor in every boozy bite! Sugared Champagne Grapes Our sugar Champagne Grapes recipe is all the rage, and it’s no wonder why they’re…
READ: Champagne Grapes
Tequila and orange juice combine to create a refreshing, simple cocktail perfect … Read more
The post Tequila and Orange Juice appeared first on Sugar and Charm.
Tequila and orange juice combine to create a refreshing, simple cocktail perfect ... Read more
The post Tequila and Orange Juice appeared first on Sugar and Charm.
Salted Caramel White Russian
Celebrate the holiday season in style with this Salted Caramel White Russian recipe, made with rich, heavy cream, caramel vodka, and a splash of Kahlua. Turn a classic creamy cocktail into a boozy beverage with a sweet and …
Celebrate the holiday season in style with this Salted Caramel White Russian recipe, made with rich, heavy cream, caramel vodka, and a splash of Kahlua. Turn a classic creamy cocktail into a boozy beverage with a sweet and salty surprise. Perfect for those who enjoy a twist on traditional flavors! Our Salted Caramel White Russian…
Here’s how to make the B 52 cocktail, aka a B52 shot! Layered Kahlua, Irish cream, and Grand Marnier make…
Here’s how to make the B 52 cocktail, aka a B52 shot! Layered Kahlua, Irish cream, and Grand Marnier make the perfect drink.
Here’s a layered cocktail that’s mighty tasty: the B 52 cocktail! The B52 shot might be a little pedestrian, some might say. But as two cocktail experts, we think Kahlua coffee liqueur, sweet Irish cream, and zesty orange liqueur make a pretty great trio.
The combination is so classy, we’ve recreated it here as an after dinner drink in a stemmed cocktail glass. You can drink it either way, but we prefer slow sipping rather than downing it as a shot!
The B 52 cocktail is a layered shot of coffee liqueur (Kahlua), Irish cream (Baileys) and orange liqueur (Grand Marnier). The most popular origin story for the drink is that it was invented in 1977 by Peter Fich at the Banff Springs Hotel in Alberta, Canada, who named it after the band The B-52s. There are several other competing stories, like many other classic cocktails: everyone wants a claim!
This classic pairing of coffee, cream and orange became an instant hit, and it’s spawned all sorts of variations (including a flaming B52 shot). The B52 shot layers equal parts of these ingredients, which each float in separate layers due to their density:
How do you get those beautiful layers of separation in a B52 shot? Pour the liquor over the back of spoon! Here’s how it works:
Our favorite way to make a B 52 cocktail is in a cocktail glass. As cocktail connoisseurs and certified mixologists, we’re not really B52 shot people. Shots are designed to drink lots of alcohol in seconds, but we’re all about slow sipping and enjoying the art of craft cocktails. So, we like to make a B 52 cocktail in a cocktail glass! Here’s what to do:
You can use any type of coffee liqueur for a B 52 cocktail, but the most popular type you might already have on hand is Kahlua.
There are lots of different types of orange liqueur, and the differences can be a little confusing. Here’s what’s best to use in a B52 shot:
A B52 shot has a sweet and creamy flavor with hints of coffee and orange. The layering of the ingredients creates a unique taste experience.
Yes, there are many variations of the B52 shot. Some popular options include the B53 (with Sambuca instead of Grand Marnier), the B54 (with Amaretto instead of Baileys), and the Flaming B52 (with a lit top layer).
Flaming cocktails should always be handled with caution. Make sure the shot glass is heat-resistant, and never leave a flaming drink unattended. If you’re unsure, it’s perfectly fine to enjoy a B-52 without flaming it: it tastes the same either way!
Here’s how to make the B 52 cocktail, aka B52 shot! Layered Kahlua, Irish cream, and Grand Marnier make the perfect sip.
*1 ounce = 2 tablespoons
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and…
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.
Here’s a drink that’s creamy, cool, refreshing and an absolute must for any margarita lover. Alex and I have tasted over 30 fruity and margarita recipes, and this coconut margarita to the top. It’s not like any other margarita spin you’ve tried!
Coconut pairs perfectly with the zing of lime and bite of tequila. The best part? The toasted coconut drink rim gives you a crunchy, tropical infusion to each sip. We love all our margarita recipes, but this one—this one is special.
The margarita was invented in Mexico in the 1930’s, and today remains one of the most popular classic cocktails of all time. The Classic Margarita has just 3 ingredients: tequila, triple sec and lime juice. For the coconut spin, add cream of coconut for a creamy, tropical flair. It’s truly magnificent! Here are the ingredients you’ll need for a coconut margarita:
The most important thing about this coconut margarita is getting the right coconut product. Buy cream of coconut, not coconut cream! A rule of thumb: opt for the squeeze bottle, not the can. What’s the difference?
Tip: To use up the bottle, try popular coconut cocktails like the Piña Colada, Painkiller, Chi Chi, Coconut Martini, or Bushwacker!
The best part of this coconut margarita recipe is the toasted coconut rim! Drink rims are more than just visual: they add a crunch and pop of toasty flavor to each sip. Here’s what to know about making this tropical drink rim:
Serving a crowd? Mix up a coconut margarita pitcher instead! A pitcher is more efficient because it makes 8 servings in just 5 minutes! You’ll mix 8 times the ingredients with 3 large handfuls of ice in a pitcher. The ice is important because it dilutes the drink and simulates shaking in a cocktail shaker.
You can save your coconut margarita if you buy the wrong one. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
A good quality blanco tequila works best. Blanco tequila has a clean, crisp flavor that lets the other ingredients shine.
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.
*You can save your coconut margarita if you accidentally buy coconut cream. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for…
The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for brunch or happy hour!
Want a citrus cocktail with a salted rim that’s not a margarita? Enter, the Salty Dog! This cocktail’s got a unique name and a beautiful pale pink color. It’s tangy and refreshing, perfect as a brunch drink or for happy hour.
As cocktail experts, we find the Salty Dog is a true winner: it’s unique, simple, and it’s always fun to say the name (ha!). It’s got a light summery vibe, but it works in winter when citrus abounds. Really, it works anytime!
The Salty Dog cocktail is believed to originate in the 1920’s. It’s similar to a Greyhound cocktail, which is essentially the same ingredients, without the salty rim! Here are the ingredients you need to make a Salty Dog (for exact quantities see the recipe below):
Why the salt? According to some sources, during and after Prohibition, cocktails were often served with a sugar or salt rim to make up for the fact the liquor was sub-par. So, the crappy gin was covered up with a salty rim!
What’s the point of serving with salt today? Salt intensifies the sweet and sour flavors in the drink. It makes the sour seem brighter, which makes the overall drink experience more pleasurable.
After making the salt rim, the Salty Dog is shaken in a cocktail shaker until cold, then served over ice! Here’s what to do:
For salt rims on cocktails, we like to use flaky sea salt. You can also use kosher salt if you have it, which has large grains. Avoid iodized salt: it is too concentrated of a flavor and can add a metallic taste! Here are a few tips to making a salt rim:
For this Salty Dog, you’ll want to use the high quality gin! The better the gin, the better the drink. Try to invest in a mid-price range gin: the drink will only taste as good as the gin you invest in! Also, be on the lookout for local gin, if you have distilleries in your area.
Officially the Salty Dog cocktail does not include sugar. However, it’s so tart without it that bartenders often add a dash of simple syrup. Here are two ways to sweeten this drink:
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes 
Yield: 1 drink The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for brunch or happy hour!
Category: Drinks
Method: Shaken
Cuisine: CocktailsThere are a few drinks that are similar to the Salty Dog, mainly because they use grapefruit juice as well:
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