Monthly Archives: December 2015

  • Grapefruit and Sage Champagne Cocktails

Grapefruit and Sage Champagne Cocktails

Posted on December 28, 2015
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Hi Friends! How are you? How was your Christmas? Did you eat ALL the cookies?

We had some crazy warm weather here in New England. I wore flip flops and a tank top. Sat outside in my beach chair. Grilled lamb chops. And even debated going for a swim in the ocean. Which I decided against doing in the end, opting instead to send this cake into the crashing waves in place of myself. It was all very bizarre.

Anyways, now I’m busy trying to avoid consuming any more cookies and thinking about New Year’s Eve plans. What do you traditionally make or eat on New Year’s Eve? Do you slurp noodles? Sauté fish? Or just skip straight to the champagne?

I hope you answered “skip straight to the champagne”. Because if so, then I have the perfect drink recipe for you today.

Grapefruit and Sage Champagne Cocktails | www.floatingkitchen.net

The history of this blog tells me that I apparently have a thing for grapefruit juice + champagne on New Year’s Eve. Last year, I posted these Pink Grapefruit-Champagne Sorbet Floats. And this year, I’m sharing these easy Grapefruit and Sage Champagne Cocktails. I suppose the brightness of grapefruit juice is what makes it such an appealing way to celebrate the start of something new. And grapefruits are at their peak right now, so I just can’t help buying up armfuls of them at the grocery store. And of course, bubbles are a must-have for any New Year’s Eve party!

Given the seasonal abundance of grapefruits, squeezing your own juice is ideal. But if you’re going to be making these Grapefruit and Sage Champagne Cocktails for a big crowd, then store bought grapefruit juice would do just fine.

Cheers,

Liz

Grapefruit and Sage Champagne Cocktails

Grapefruit and Sage Champagne Cocktails

Ingredients

  • For the Simple Syrup
  • 1 cup sugar
  • 1 cup water
  • 2 bunches of fresh sage leaves

  • For the Cocktails
  • Pink grapefruit juice
  • Sage simple syrup
  • Angostura bitters
  • Ice cubes
  • Champagne or other sparkling white wine
  • Fresh sage leaves

Instructions

  1. Make the simple syrup. Combine the sugar and water over medium-high heat, stirring occasionally, until the mixture starts to simmer and the sugar is completely dissolved. Stir in the sage and cook for 30 seconds more. Then remove the saucepan from the heat and set it aside to cool. Once the simple syrup has cooled to room temperature, remove and discard the sage. Transfer the simple syrup to a clean re-sealable container and store it in your refrigerator until you are ready to use it.
  2. Make the cocktails. For a single cocktail, vigorously shake 3 ounces (6 tablespoons) grapefruit juice, 1 1/2 ounces (3 tablespoons) of the sage simple syrup and 2-3 dashes of bitters in a shaker with ice. Strain into a glass with fresh ice. Top with about 1/2 cup of champagne. Garnish with fresh sage leaves, if desired. Serve immediately.

Notes

1. If you don’t have a cocktail shaker, you can use a mason jar and strain the mixture using a fine mesh strainer.

https://www.floatingkitchen.net/grapefruit-and-sage-champagne-cocktails/
  • Cranberry, Caramelized Onion and Fresh Herb Focaccia

Cranberry, Caramelized Onion and Fresh Herb Focaccia

Posted on December 21, 2015

We are seriously getting down to the wire now with respect to Christmas. As usual, I’m highly unprepared in all areas of my life except for the food.

But this year, I’m trying to embrace my unpreparedness. Instead of having a minor freak-out over the fact that I haven’t bought any presents or hung up any decorations, I’m just going to chill out and enjoy some time with my family and friends.

And if that doesn’t work, I’m going to shove copious amount of carbohydrates in my face until I feel better.

Cranberry, Caramelized Onion and Fresh Herb Focaccia | www.floatingkitchen.net

Whether your Christmas tradition involves brunch, a formal sit-down dinner or an all day grazing fest, you should plan on adding this Cranberry, Caramelized Onion and Fresh Herb Focaccia to the menu. It can be enjoyed at any time of day. And it goes with just about everything else that you might be dishing up. The focaccia itself is thick and chewy. And the topping is irresistibly savory and tart. Which to be honest, is a nice little break from all the sugar that’s be happening lately.

And hello, it’s hella festive looking. Yeah, I just said “hella”.

{insert brilliant segue}

Just so you know, things might be quiet around here for the next few days. I’ll probably stop in once at some point between Christmas and New Years Eve. But I’m going to try and take a little break from work (gasp!). I hope you all have a wonderful Holiday!

Cheers,

Liz

Recipe adapted from my Grape and Caramelized Onion Herbed Focaccia

Cranberry, Caramelized Onion and Fresh Herb Focaccia

Yield: Makes 20-24 pieces

Cranberry, Caramelized Onion and Fresh Herb Focaccia

Ingredients

  • 1 package (2 1/4 tsp.) active dry yeast
  • 1 cup warm water, 90-105 degrees Fahrenheit
  • 1 cup whole milk, at room temperature
  • About 1/2 cup extra-virgin olive oil, divided
  • 1 tablespoon plus 1 tsp. kosher salt, divided
  • 1 tablespoon finely grated orange zest
  • 3 tsp. fresh thyme leaves, chopped and divided
  • 3 tsp. fresh rosemary, chopped and divided
  • 6 cups all-purpose flour
  • 1 tablespoon butter
  • 1 large onion, peeled and thinly sliced
  • 2 medium shallots, peeled thinly sliced (about 1 cup)
  • 1 tablespoon balsamic vinegar
  • 2 cups fresh cranberries (thawed if frozen)
  • 1 tablespoon sugar

Instructions

  1. Add the yeast to the bowl of your stand mixer and pour the warm water over top. Let it sit for 5-8 minutes. Then add the milk, 1/4 cup of the olive oil, 1 tablespoon of the kosher salt, the orange zest and 2 tsp. each of the thyme and rosemary. With the dough hook attachment, start mixing on low speed. Gradually add in the 6 cups of flour. Once the flour is incorporated, beat the dough on medium speed for about 10 minutes. Alternatively, you can knead the dough by hand on a lightly floured counter top. The dough should be smooth and elastic.
  2. Cover the dough loosely with a towel and let it rise for 1 1/4 – 1 1/2 hours in a large bowl placed in a warm spot. The dough should approximately double in size during this time.
  3. Grease a large rimmed baking sheet with about 1 tablespoon of the olive oil. I recommend a 10 X 15-inch pan if you want a thicker focaccia. Or a 12 X 17-inch pan for a thinner focaccia.
  4. Punch down the dough and transfer it to your greased baking pan. Using your hands, push the dough out into an even layer, stretching it all the way out to the rim. If the dough is especially elastic, let it rest for about 10 minutes before continuing to stretch it out. Cover the dough loosely with a towel and let it rise in a warm place for another 45-60 minutes.
  5. Meanwhile, pre-heat your oven to 425 degrees. Caramelize the onions. Heat a large skillet over low-medium heat. Warm 2 tablespoons of the olive oil and melt the butter. Add the sliced onions and shallots, stirring to coat them in the fat, then sprinkle with 1 tsp. of salt. Cook for about 15-20 minutes, stirring occasionally, until softened and browned. If they start to cook too quickly, turn the heat down to low and/or add a little more olive oil. Stir in the balsamic vinegar and cook for 1 minute more. Then remove from the heat and set aside.
  6. With your fingers, poke holes on the surface of the risen dough. Spread the caramelized onions evenly over the top of the dough and then drizzle with about 2 tablespoons of olive oil. Toss the cranberries, sugar and the remaining 1 tsp. each of the thyme and rosemary in a bowl. Then scatter them over top of the dough.
  7. Transfer the focaccia to your pre-heat oven and bake about 25-30 minutes. The bread should be golden and some of the cranberries will have blackened in a few places. Remove from the oven and set aside to cool for about 15 minutes. Then using a large, wide spatula, loosen and slide the focaccia out onto a cutting board. Slice and serve warm or at room temperature.
  8. Leftovers can be stored in an airtight container at room temperature for up to 2 days.
https://www.floatingkitchen.net/cranberry-caramelized-onion-and-fresh-herb-focaccia/

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