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Tuesday, April 30, 2013

Cinco De Mayo Recipes !!!




Strawberry Champaign

Blanco Sparkler
3/4 oz Campo Azul Blanco

2 1/2 oz Champagne or sparkling wine

Sliced strawberries
Ready Rabbit Simple syrup
Pour ingredients into champagne flute and garnish with strawberries

Tequila Sunrise - See more photos:

Tequila Sunrise
A sweet and picture perfect cocktail, the tequila sunrise may not be overly fancy, but there is no denying; it sure is delicious!
2 oz Campo Azul Blanco  Tequila
4 ozLangers  Orange juice
2 dashes of Ready Rabbit Grenadine syrup
-Pour tequila and juice into highball glass
- Tilting the glass sideways, slowly pour in the Grenadine to the side of the glass, letting the syrup flow slowly down to the bottom
Pomegranate Margarita  1 1/2 ounces Tequila Don Julio Blanco  2 1/2 ounces pomegranate juice  2 teaspoons fine sugar  1/2 ounce lime juice  Sugar (to rim glass)  1 lime wedge  Combine Don Julio Blanco, pomegranate juice, fine sugar and lime juice in a cocktail shaker with ice. Shake well. Rim margarita glass with sugar. Strain ingredients into margarita glass. Garnish with lime.
Pomegranate Margarita 1 1/2 ounces Campo Azul Blanco Tequila 2 1/2 ounces Langers pomegranate juice 2 teaspoons fine sugar 1/2 ounce lime juice Sugar (to rim glass) 1 lime wedge Combine Campo Azul Blanco, pomegranate juice, fine sugar and lime juice in a cocktail shaker with ice. Shake well. Rim margarita glass with sugar. Strain ingredients into margarita glass. Garnish with lime.

We Have Lots Of Cinco De Mayo Recipes For Your Next Party

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Ginger-Plum Sangria

 1 Bottle of  Domaine De Cabasse Le Rose de Marie -Antoninette ( rosé wine)
  • 1 1/2 cups ginger ale
  • 1 plum, puréed in blender
  • bunch of fresh mint
  • 3 plums, sliced (any color works!)
  • 1 apple, sliced
  • 1 lime, sliced
  • crystallized ginger, for garnish

    1. In a large pitcher, combine rosé, puréed plum and a few sprigs of mint. Muddle the mint, then add 2 of the sliced plums, apple and 4 slices lime. Top off with ginger ale.
    2. Distribute remaining plum and lime slices among 4 glasses. Add ice, if desired. Fill glasses with sangria, then skewer a piece of crystallized ginger onto a wooden pick for garnish. Salud!

    Thursday, April 18, 2013

    CREATE YOUR OWN CHEESE BOARD! Here are some fun and simple ways to create your own cheeseboards. Specs has a wonderful selection of cheeses, crackers and accompaniments to help. Have fun and Bon Apetit! Vanessa


    Prepare a board of Wellington Cracked Black Pepper crackers, sliced Tillamook 3 year vintage extra sharp white cheddar, Ghirardelli white chocolate, sliced strawberries, chopped fresh basil and a small bowl of Alessi Balsamic Glaze.

    Honey Pecan Nectarine Cheddar Appetizers |

    Start with a nice buttery cracker, like Dare Cabaret.  Top with a slice of Cabot chddar, a toasted walnut, a slice of apple or peach and drizzle with honey.

    Monday, April 15, 2013


    Peach Jello Shot Recipe

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    • Peach or Orange Jello-O (big pack)
    • Plenty of boiling water as schnaps is a strong stuff :) approx. 16 ounces (~400g)
    • 6 ounces (~ 180g) of Peach Schnaps
    • Peach or Orange Jello-O (big pack)
       2OZ Peach Schnaps
       4 OZ  IVANABITCH Peach Vodka
    Cold water and Schnaps should be added together after Jell-O is completely dissolved in boiling water. Stir then mixture with Schnaps, , let it cool and fill in Jello shot cups.
                                        Watermelon Lime Jello Shots
    10 limes, pulp removed
    1 box watermelon flavored Jello
    1 cup boiling water
    1 cup cold  Troubador vodka
    Mini chocolate chips

    Halve limes and use a paring knife around the edges of the halves to loosen the pulp from the rind . Set lime halves aside, empty side up.
    Add 1 cup of boiling water to the Jello powder, and stir for 2 minutes until fully dissolved.
    Stir in cup of cold Troubador vodka.
    Pour mixture into lime halves, filling all the way to the top.
    Chill Jello-limes in the fridge for at least 2 hours.
    Using a sharp knife, carefully cut each lime half in half again, making wedges.
    Stick in chocolate chips.


    Thursday, April 11, 2013


      In the latter part of the 18th century, England and France fell into a deep and bitter war that would not truly end until the Battle of Waterloo in June, 1815.  Remember that England has given birh to some of the world's greatest ales, including (but not limited to) porter, stout, imperial stout, scotch ale, red ale, and pale ale (Bass is the world's first pale ale).  Recall that France has long been revered as a mecca of the wine world.  As two nations at war do not have commercial relations, the British wine enthusiasts of the time decided they would rather go without than drink the elixir of their traditional enemy.  And, so, the Barleywine was born.  It is truly a beer, titled 'wine' only in reference to the product it was replacing.  Earthy, rich, bitter, and robust, these dark ales have become a favorite in the western world, where bitter is often better.  Please enjoy barleywine much the same as you would a good table red wine--conservatively, 6-8oz per serving, and don't be afraid to savor it.  Most barleywine is around 12% abv, so sipping gingerly will not detract from the more customary session beer experienence.  This will pair well with steaks, sausages, gumbo, chili--local favorites.  May I recommend Avery Brewing's Hog Heaven?  Other exemplorary barleywines would include Sierra Nevada Brewing's Bigfoot and Stone Brewing's current seasonal, Old Guardian.

    Monday, April 8, 2013

    Cool Down With some Mojito's

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                                                              Prickly Pear Mojito 
    1/2 ounce
    1/2 ounce Ready Rabbit  prickly pear syrup
    2 ounces Tropic Isle Palms rum
    8 fresh mint leaves
    4 fresh lime wedges
    2 medium slices of fresh prickly pear
    Splash of ginger ale

    Friday, April 5, 2013

    Spring time is here ,Ready for some spring recipes


                                        Easter Basket Cocktail
    Rim martini glass with thick Ready Rabbit simple syrup,then dip marshmallow
    Peep. Put on tray decorate with jellybeans 
    1 1/2 ounces  Alpine Blue Rasberry Vodka
    * 1/2 ounce Ready Rabbit Triple Sec
    * 3 ounces Half and Half or Milk
    * Dash  Ready Rabbit Grenadine


    Wednesday, April 3, 2013


    Fig and Gorgonzola Crostini with Honey

    Fig and Gorgonzola Crostini with Honey

    Sweet and juicy fresh figs on toast with creamy melting gorgonzola cheese, a touch of honey and thyme.

    Servings: makes 4-8

    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Printable Recipe
    • 8 slices bread or baguette
    • 1/2 cup gorgonzola, crumbled, room temperature
    • 8 figs, cut in half
    • 1 teaspoon thyme
    • 4 tablespoon walnuts, coarsely chopped
    • pepper to taste
    • 4 tablespoons honey
    1. Sprinkle the gorgonzola on the bread, top with the figs, thyme, walnuts and pepper.
    2. Broil in the oven until the cheese just starts to melt.
    3. Drizzle with honey and enjoy!
    cheese toasts
    Goat Cheese and Gruyere Artichoke Toasts
    Serves: about 1 cup spread

    • Baguette, Italian bread, French bread, or Sourdough bread, sliced for toasts
    • olive oil
    • 4 oz goat cheese
    • 2 oz (1/2 cup) grated gruyere cheese
    • 3 Tb chopped marinated artichokes
    • 2 Tb fresh parsley, chopped
    • pinch of salt and pepper
    • squeeze of lemon juice, optional

    1. Preheat broiler. Lightly brush both sides of toasts with olive oil and place on non-greased sheet tray. Place in oven and broil until golden brown, 1 to 2 minutes. Turn slices over and repeat with remaining side. Remove from oven.
    2. Meanwhile, mix together remaining ingredients in medium bowl.
    3. Spread desired amount on each toast and return to oven. Broil until cheese is golden brown and bubbly, 2 to 3 minutes. Remove from oven and serve warm.

    How much spread you put on toasts is dependent on the size of the slices. If you want a creamier spread, add about 1 Tb of mayonnaise to the mixture
    PROUD PEPPER JELLY (made in Flower Mound, Texas and available at Specs!)

    Raspberry-Brie Tartlets

    • 20 slices white bread
    • ¼ c. melted butter
    • 1 (8 oz.) wedge Brie, cut up
    • 1 jar Raspbanero jelly
    Remove crust from bread. Roll and flatten each bread slice with rolling pin. Cut 3 circles out of each bread slice with a 1 ¾ inch round cookie cutter.
    Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter. Bake at 350° for 7 minutes or until lightly toasted. Remove bread cups from muffin pans, and place on ungreased baking sheets. Fill cups evenly with cheese pieces; top each with ¼ teaspoon Raspbanero jelly. Bake at 300° for 10 minutes of until cheese is melted. Makes 5 dozen.
    Note: To make ahead, freeze toasted bread shells up to 1 month. Thaw at room temperature about 30 minutes. Assemble tartlets and bake as directed.

    Stuffed Mushrooms with Pecorino and Herbs

    Stuffed Mushrooms with Pecorino and Herbs



      Preheat the oven to 400 degrees F.

      Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

      Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.