Cocktail O’Clock: Prosecco Raspberry Lemonade

prosecco

Don’t know about where ya’ll are, but in NYC this weekend we finally had some serious spring weather — as in break out the bubbly and brunch all day spring weather.

In the spirit of the season, here’s an effervescent spring cocktail that combined beautiful berries, some nice tart homemade lemonade flavor, and of course booze.

 

Prosecco Raspberry Lemonade

Ingredients

  • 1 Bottle Santa Margherita Prosecco Superiore
  • 1/8 Cup Sugar
  • 1/8 Cup Lemon Sugar
  • 1/2 Tablespoon Lemon Rind, Grated
  • 1 Cup Mashed Raspberries

Directions:

  • Combine sugar and juice in a small saucepan, bring to a boil
  • Reduce heat and simmer for 1 minute, stirring until sugar dissolves
  • Remove from heat
  • Stir in lemon rind and ½ cup of mashed raspberries
  • Combine mixture and Santa Margherita Prosecco Superiore in pitcher
  • Sprinkle remaining raspberries among the glasses

 

Every Day is Pie Day

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I know Easter is just around the corner, but I hope it’s not too late to share this recipe that came in earlier in the month for Pi Day — aka the dorkiest holiday since Festivus.

Pi Day, March 14, celebrates the ratio of a circle’s circumference to its diameter, 3.14 – and those of us who love dessert as much as we love diameters tradionally celebrate with pie. Well, in my book it’s never too late to celebrate with pie.

Viki Sater, founder of Viki’s Granola, whipped up this function-over-form crustless pie, perfect for your Easter, Passover, Pi Day or just any-day-of-the-week stuffing your piehole festivities.

Viki’s Granola Mixed Berry Crisp

Topping Ingredients:
•    ¾ cups all-purpose flour
•    ½ cup (packed) light brown sugar
•    1 cup Viki’s blueberry almond granola 
•    1 stick unsalted butter
Filling Ingredients:
•    4 cups frozen mixed berries (don’t thaw)
•    1/3 cup of sugar
•    1 tablespoon all-purpose flour
Directions: 
•    Preheat oven to 375oF.
•    Lightly butter oven safe ceramic bowl.
•    Place topping ingredients into a bowl, working the butter into the granola mixture. Once complete, set aside.
•    Place filling ingredients into a large bowl and mix thoroughly.
•    Pour the berry mixture into the buttered ceramic bowl.
•    Pour granola mixture evenly on top of the berries.
•    Bake for 40 minutes or until the topping is golden brown and the fruit juices are bubbling.
•    Let it rest for 15 minutes before serving.

 

Cocktail O’Clock: Cherry Season, Meet Vermouth

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Haven’t heard any updates from the nation’s capital yet, but here in Brooklyn the cherry blossoms are juuuuust starting to peek out — despite the wintry weather that is probably making them curl back up in their buds this morbid Monday. Snowy start to spring or not, I’m ready for some spring-season drinking, and when I think spring, I think cherries. This cocktail splits the difference between the kind of weather we’re supposed to be having and what we’re actually experiencing — a tart, fruity, but warm and filling spring-meets-winter drink.

The Eastbank

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St. Patrick’s Day Hash

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You know we love providing you with all those St. Patrick’s Day drinking ideas, but we’re gonna need something to soak it all up, aren’t we? Enjoy a St. Patrick’s Day recipe created by Pure Organic founder and author of Pure Food, Veronica Bosgraaf.

 

Saint Patrick’s Day in Michigan is kind of crazy. For example, one year we were all downtown in short enjoying the early, warm spring weather – but the next year we bundled up against a 20?F snowstorm. Luckily, the green beer still flows. St. Paddy’s day is a great reminder that the carefree days of summer are close.

On St. Patrick’s Day, I want festive comfort food. This vegan, gluten-free dish works perfectly, and it is so hearty you won’t miss the corned beef. I could make it for breakfast too, but then I’d have to give up my green beer. So put on your cutest green outfit, and no matter what the weather, enjoy the luck of the Irish! If you like, put an organic, free-range fried egg on top of each serving.

Irish Hash

Serves 4

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Red Curry Coconut Pulled Pork

Coconut Curry Pulled Pork

Spring is in the air and flavorful, fruity recipes are on my mind! This time of year is always pretty busy for me, but spring of 2016 is proving to be especially crazy, mostly because I’m officially six months away from my wedding (yes, shockingly someone has stepped up to the plate to spend the rest of their life with me, who knew).

So I’m knee-deep in all sorts of wedding planning and bridal budgeting, while trying to juggle a day job, all my blogging projects, and SXSW, which completely takes over the city of Austin in both good ways (parties, events, and bands galore!) and bad ways (traffic, omg the traffic).

Basically, this leaves me with zero time to cook. The good news is, I have a slow cooker. And with a slow cooker, you cannot fail. Throw some ingredients in there, set it, forget it, come home from your job or event or meeting and you have a piping-hot meal waiting for you to devour. In this case, that meal is a mouth-watering, sumptuous pulled pork that you will be oh so happy to say aloha to after a long day.

Red Curry Coconut Pulled Pork

Of course, the ingredients you throw into that miracle slow cooker need to be good. And this recipe here is full of good stuff. We’re starting with a boneless netted fresh pork shoulder roast from Smithfield. This pork is the star of the show and it couldn’t be easier to prep. Literally go buy it at the store, take it home, cut it out of its net, and drop it in the crockpot. Done. No trimming, no chopping, no nothing. Love it!

Then you need some flavor to make your pork great. This is where the aforementioned fruit comes in. The pork shoulder is drenched in crushed pineapple and pineapple juice, plus a bunch of bright, island-y flair: ginger, soy, agave, sriracha, and curry paste come together to make a sweet-spicy-tangy sauce that is so perfect with this juicy, tender pulled pork. Oh, and you’re adding in some coconut milk at the very end for a little bit of creamy sweetness that takes this tropical pulled pork to the next level.

Even if springtime means “no time,” I promise this meal will come together in a snap and everyone will love it. Make sure to have plenty of sweet Hawaiian rolls and white rice on hand for serving!

Red Curry Coconut Pulled Pork

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Cocktail O’Clock: Signs of Spring

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After a long winter, it is high time we get ourselves into spring drinking season. I don’t know about you, but by my calendar it is just about time to start thinking about sitting outside with an icy, fruity beverage. Yes, I know it is still snowing outside. No, I don’t care. This cocktail o’clock special comes from the Renaissance Montreal hotel — where I am certain it is still snowing, so if they’re already thinkin’ about spring drinkin’ you can too.

 

The East Cocktail

· 1.5 oz. Hennessy V.S.

· 1.5 oz. Sake

· 1 oz. Lime juice

· 1 oz. Lemongrass syrup

· 1 oz. Pomegranate juice

· 0.5 oz. Egg white

Combine all ingredients and shake vigorously. Filter the drink with a cocktail strainer into an Old Fashioned glass, already filled with ice.

Cocktail O’Clock: Luck of the Irish

Luck o' The Irish

It may still be February, but the warm weather we had this past weekend has me thinking spring. When I think about the start of spring I think about St. Patrick’s Day. When I think about St. Patrick’s Day I think about the genuine, authentic displays of Irish-American heritage that fill pubs throughout New York. I’m just kidding. Let’s talk about booze.

Here’s a new cocktail recipe that let’s you celebrate St. Patrick’s — or any other day — with class. No green beer, please. Instead let’s take actual Irish beer (Guinness) and use its deep, stout-y flavor to liven up a citrusy whiskey cocktail.

Luck of the Irish

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