Dreamsicle Cocktail

After my creme brulee cocktail post  last year I have plenty of Vanilla flavored vodka on the shelf.  Any suggestions on what to bake with it? 

My husband's favorite ice cream bar as he was growing up was what he called a 50-50 bar.  That's the vanilla ice cream on the inside with an orange Popsicle coating.    We called it a dreamsicle.  When the Good Humor man sounded his tunes as his truck rounded the corner I knew I'd either get the "rocket" which was a tall mixture of raspberry and orange sherbet with a cylinder shape  or a thick dark chocolate coated chocolate ice cream bar.  But, then there was the peanut and chocolate coated drumstick cone!  Decisions, decisions!

My decision to create a cocktail with the taste of a dreamsicle was quite easy.  I would probably change a few ingredients or technique but it was fun experimenting.  In a martini glass,  place crushed ice,  a shot of the vanilla vodka,  fill with orange soda almost to the rim and splash with milk or cream.  There you have it.  You can even impress your Superbowl party friends and mix these up instead of beer!

Note:  Next time I may use a blender and orange juice instead of soda.  You can be the judge! 

Are you Ready for some Football?

Maybe, I've finally gone mad or maybe it's my way of "yielding" to what's on most people's mind this time of year.  Superbowl!   I just don't get it.  Never have, and probably never will.  But, since food plays a huge part of this celebration I will submit only for this reason.

In my high school years I was the one who went to the games for the "social" aspect, only.  I went for my girlfriends, but truthfully, to be "on the prowl" for great guys.  How shallow, right?  Not to mention the parties after the game!

So, this year I decided to make the best of it.  I won't be watching the game but I'll do what I do best, cook for it.  In order to do so, research had to be done.   I know zero  about football teams!  I needed some incentive.  After studying the facts about the cities of Pittsburgh and Green Bay I came to the conclusion I would root for the Packers.  Why?  Because the city in Wisconsin has a French beginning to it.  I learned that a French explorer from Quebec area sailed down the Ottawa River and  through the waterway systems and ended up in the Green Bay area.  At the time the Winnebago (Indian tribe) people welcomed this explorer and subsequently "paved " the way for more French to settle there.  Yes, as some of you know, I am part French.

Another reason I found which  would hopefully catapult my excitement for the game is that Vince Lombardi in the 1960's coached this team to greatness.  He was quite the leader as I've read several books about his inspirational ways.  And besides, he was Italian, and I do love most things Italian.

So, forgive me you Steelers fans, but my team will be the Packers, for all the wrong reasons!


1)  Isn't Wisconsin know for its cheese?  Cheese is a staple during Superbowl!

2)  The French connection (my ancestors)

3)  Vince Lombardi (He's Italian)

So, during this week I'll prepare food you can make for the big game, starting tomorrow with a Dreamsicle Cocktail!

Fish Fridays - Dinner for One

Again, if it's Friday we must have fish!  If anyone can tell me why growing up Catholic we had to have so much  fish, please let me know.  I'm still trying to figure that one out.  Sometimes, I think it was a plot to help the fishermen who were primarily and devoutly Catholic.  Maybe it was the beginning of the "buying local" movement which I try to support.

So, on Fridays the menu was either tuna on toast, a direct descendant of chipped beef only with tuna, or fried fish.  Once in a while we would poach  have shellfish fresh from the tide pools.  That was decades  ago and now you'd  probably get a jail term plus a hefty fine!  Shameful!  Now that I'm landlocked those trips to the beach are few and far between.   But wait!  There's always trout!   Now I buy my fish from the local fish market.   Even though I ate plenty of fish growing up I still prefer it over any kind of meat.   I've also made tuna on toast for my family.  Doesn't everyone eat that?!

Since hubby is not as fond of salmon as I am I made him a pizza and this was "dinner for one".

Ingredients:

fillet of salmon
1 tsp minced garlic
sprinkle of ginger
1 T of sliced scallions
1-2 T maple syrup

Preheat oven to 400 degrees.  On a piece of foil place the fillet and top with all the ingredients, reserving a drizzle of maple syrup for the end.  Fold the ends up making a loose packet so the salmon will steam.  Bake for about  15  minutes.  Open the foil packet and turn on the broiler (low) and broil until slightly golden and done. (3-5 mins)  Transfer to a plate and enjoy.  No dishes to do with this...I love it!  Don't forget to drizzle with the remainder of the maple syrup.   So good and ridiculously simple!

Moroccan Meatballs

I don't know about you, but if I don't have variety in the foods I eat, I feel like I might as well be a dog!   The same kibble over and over, again!   No offense to those dog lovers out there.  Actually, these days there are animal refrigerator sections  in the grocery stores with gourmet meats, etc.   What?! 

Anyway, I try to add variety by using spices or combinations of them in dishes that would otherwise be bland.  I got a good deal on some ground lamb the other day.  (More about this in another post.  I just hope it wasn't from the "dog gourmet refrigerator!  Just kidding but, something to think about.)   Now, what to do with this find.   Lamb is a favorite in Morocco although rare because of its cost.  I know if  I travelled  to Morocco I would savor  the cuisine with its lamb, eggplant, couscous and heavily spiced foods.    But, until then I created a meatball with Moroccan and Greek influence.

Ingredients:

1 lb. ground lamb
1/8 c feta or goat cheese
3/4 c french type bread (soaked in water and squeezed out and crumbled)
1 egg
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cinnamon
1/8 tsp red pepper (not flakes)
1 clove garlic, minced
1/4 tsp allspice
2 T fresh chopped basil
1 T fresh mint (optional)

Preheat oven to 350 degrees.  Place all ingredients in a mixing bowl and mix well.  Make meatballs the size of a walnut and place them on a baking sheet.  Bake for a total of about 25 minutes, turning once halfway through the cooking time.  Serve with couscous or orzo or by themselves.  These would be great as appetizers with a spiced yogurt sauce.  Yum!

Friday Night Bruschetta

To get into the "relaxation mode" for the weekend we sometimes just have appetizer night with a great glass of wine!  Who says you have to have a big production of a meal every night?  Certainly not me.  It's okay to have finger food and with Valentine's Day right around the corner, this would be a great meal or first course.   Just add that piece of chocolate, tiramisu, chocolate covered strawberries, etc.  You get the idea!

Finger food is easy and fun and I read somewhere that it can be romantic as well!  Here's some help in the kitchen.

As most of you know by now I really don't use recipes.  I throw ingredients together as I see fit.  So, every recipe on this blog has been recreated and measured as I went along for your use.  With that disclaimer said, let's start!

First, I made a tomato garnish from tomatoes, basil, garlic, olive oil and pomegranate infused balsamic vinegar.  Set aside.  Then brush some slices of french bread or baguette place on a cookie sheet with olive oil and broil on low until slightly browned.  Watch them closely as they will burn quickly.

In a large skillet saute in olive oil some sliced mushrooms, spinach,  a little onion, garlic and at the last minute add cut up precooked (and cleaned) shrimp.   The addition of shrimp was my husband's idea.   So good!   Mix well.  Set the bread on a platter and spoon the mushroom mixture onto the bread and then the tomato garnish.  You can sprinkle with cheese, Romano is good and of course, serve this by candlelight and with a great glass of vino.  Enjoy!

(If you need the measurements, please comment below and I'd be happy to furnish them.)