Monthly Archives: December 2014

  • Happy New Year and Five Favorites from 2014
  • Happy New Year and Five Favorites from 2014
  • Happy New Year and Five Favorites from 2014
  • Happy New Year and Five Favorites from 2014

Happy New Year and Five Favorites from 2014

Posted on December 31, 2014
Category:

I hate to sound cliché, but WHERE DID 2014 GO? It’s almost hard to believe we are once again at the end of another year. But also not so hard to believe, because SCIENCE and all that jazz about the Earth orbiting around the sun. That’s good stuff.

I thought it would be fun to share some of my highlights. So here we go:

I quit a job, I got another job, then I quit that job.

I chose myself.

I attended my first ever food blogging conference. Six weeks later I attended my second.

I moved across the country, trading my lake view for an ocean view.

I stayed at the hotel where they filmed Dirty Dancing.

I visited 16 states and 2 provinces.

I got re-acquainted with old friends. I made many new friends.

I met David Lebovitz (whoa!) and Joy the Baker (bonkers awesome!).

This little blog grew and grew and grew. And keeps growing every single day (Thank YOU ALL!).

I took 9,290 photographs (wow!).

And I published 135 recipes (double wow!).

Now lets talk about a few of those recipes. Like last year, I tried to pick out my Five Favorites from the year. Which isn’t an easy task. Because if I don’t love something, I don’t publish it here. So whittling 135 recipes down to five is like trying to pick out your favorite child. Not that I know anything about that. I’m just trying to be relatable. My mom says I should try and be more relatable…

Here are the standouts:

1. Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa. The perfect summertime meal. This dish packs tons of flavor and just the right amount of heat.

2. Flourless Brownie + Espresso-Caramel Buttermilk Ice Cream Sandwiches. Because you can never go wrong with this combination.

3. Crusted Goat Cheese Caprese Stacks. A twist on a classic with a stunning presentation.

4. Squash and Apple Soup with Fried Sage and Halloumi. An uncomplicated fall soup jazzed up with yummy toppings.

5. Braided Cardamom and Chocolate-Hazelnut Bread. So much more than just a pretty face.

montage-2014-1

What were your highlights in 2014, food or otherwise? I’d love to hear them!

Looking forward to spending another delicious year with you. Thanks for making 2014 so great! I appreciate each and everyone of you!

Cheers,

Liz

  • Pink Grapefruit-Champagne Sorbet Floats

Pink Grapefruit-Champagne Sorbet Floats

Posted on December 29, 2014
Category:

I’ve been taking a little time off since Christmas to re-charge and re-group. But I couldn’t resist stopping in quickly today to bring you a festive cocktail. Because this is our last chance to indulge before those gosh darn resolutions kick in and we have to behave ourselves. Or in my case, pretend to behave.

New Year’s Eve is all about the champagne. And this year I’m making it extra special with the addition of some homemade sorbet made with pink grapefruit juice and champagne. In other words, my love for boozy frozen treats has just reached new levels!

Pink Grapefruit-Champagne Sorbet Floats | www.floatingkitchen.net

Just a small scope of this pink grapefruit-champagne sorbet is all you need to add some brightness to your glass of champagne or sparkling wine. And bonus: the sorbet keeps your drink cool without watering down the flavor at all. Now THAT is how you celebrate in style!

The sorbet needs some time of chill, so be sure to plan on making it at least several hours in advance of when you’re going to serve it.

Cheers,

Liz

Pink Grapefruit-Champagne Sorbet Floats

Pink Grapefruit-Champagne Sorbet Floats

Ingredients

  • For the Sorbet
  • 2 1/2 cups pink grapefruit juice, divided
  • 1/2 cup champagne
  • 3/4 cups sugar

  • For the Floats
  • Pink grapefruit-champagne sorbet
  • Champagne
  • Pink grapefruit, thinly sliced for garnish

Instructions

  1. Before starting, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in your freezer for at least 6 hours before you attempt to churn the sorbet.
  2. Make the sorbet. In a saucepan over medium heat, stir together 1 cup of the grapefruit juice, the champagne and the sugar until the sugar is completely dissolved. Remove from the heat and stir in the remaining grapefruit juice. Transfer the mixture to a clean bowl and refrigerate it until well chilled, about 4 hours.
  3. Once chilled, pour the sorbet base into the canister of your ice cream maker. Churn until the mixture is nearly frozen and slush-like, about 20 minutes. Transfer the sorbet to a freezer-safe container and place in your freezer until it becomes firm, about 2-4 hours. The recipe makes enough sorbet for approximately 16-18 floats.
  4. Make the floats. Scoop a small amount of sorbet into your glasses. Top with champagne. Garnish with slices of pink grapefruit, if desired. Serve immediately.

Notes

1. You can use other sparkling white wine (like Prosecco) in place of the champagne, if desired.

https://www.floatingkitchen.net/pink-grapefruit-champagne-sorbet-floats/

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