Friday, February 27, 2015
Celebrating National Ice Cream Sandwich Day With a Giveaway of the I Scream Sandwich! Cookbook
Its August, which means that The Weekend Gourmet is celebrating its third anniversary all this month...and Im planning all sorts of fun things to commemorate this milestone!! Im starting the fun off with a fabulous cookbook giveaway to celebrate National Ice Cream Sandwich Day today. Jennie Schachts I Scream Sandwich! is a new cookbook that contains fantastic variations on the ice cream sandwich theme. Some of the recipes that immediately caught my eye include the Key Lime Pie (key lime ice cream and sugar cookies), Blueberry Muffin (blueberry sorbet on blueberry muffin top cookies), and Hawaiian Holiday (pina colada sorbet on macadamia cookies)! Each recipe provides a recipe for an ice cream, sorbet or frozen yogurt filling...and the corresponding "holder." This includes cookies, brownies...and a few unexpected surprises. The book is neatly organized into themed chapters that include Classics, World View, and Holidays and Special Occasions. The recipes are creative and FUN, and the photographs are positively mouth-watering.
I especially love that Ms. Schacht provides a Take It Easy option for all of the recipes. These tips tell you how to use store-bought cookies and/or ice cream options to save time, but still stay true to the recipes flavor profile...because sometimes youve got to have an ice cream sandwich NOW! Im going to be sharing my experience making the Key Lime Pie sandwiches later this month, just in time for your Labor Day celebrations. But, I wanted to whet your appetite just a bit and celebrate National Ice Cream Sandwich Day today. If you love PB&J, youre going to flip for the PB&J Sandwich, which features peanut butter ice cream on toasted brioche...with a homemade quick berry "jam." This isnt the ice cream sandwich you grew up with...its better!
PB&J SANDWICH: Peanut Butter Ice Cream on Toast with Berry “Jam”
from I SREAM SANDWICH!
Makes (up to) 12 sandwiches
Per Author Jennie Schacht:
This is my go-to sandwich when I am jonesing for one and there are none stashed away in the freezer. Sometimes I hope not to find a sandwich there, just so I can make this one, which delights with warm toast, cool ice cream, and the reassuring flavors of childhood. With ice cream awaiting in your freezer, a sandwich need never be more than a toaster away. I make these up one at a time when the mood strikes. If you’re hosting a child’s sleep-over party or have family in town for the holidays, make all twelve at once for an easy and memorable breakfast or midnight snack. Peanut butter is personal: Choose creamy for a smooth ice cream or chunky for more texture. In either case, look for a natural-style peanut butter made from only peanuts (salt optional), with no sweeteners or gums. I prefer a mild honey such as clover or orange blossom for this ice cream.
Peanut Butter Ice Cream | gluten free
- 2 cups whole milk
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (84 grams) mild-flavored honey
- 2 tablespoons tapioca starch or cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup (160 grams) natural peanut butter
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
1. Whisk 1/2 cup of the milk with the sugar, honey, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1 1/2 cups milk.
2. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, 2 to 3 minutes longer; do not fully boil.
3. Off the heat, add the peanut butter, give it a minute or two to soften, then stir until smooth and well blended. Stir in the cream and vanilla.
4. Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
5. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is ready, transfer the ice cream to a chilled container, cover, and freeze until firm, at least 4 hours or overnight.
Toast and Berry “Jam”
- 1 to 12 slices good-quality sandwich bread, such as challah, bakery white or honey whole wheat
- Unsalted butter, for spreading on the toast (optional)
- 1 to 12 tablespoons Berry Ribbon (below) OR berry jam OR fruit spread
SANDWICH!
For each sandwich, toast 1 slice of bread until it is medium dark. Trim the crusts and butter the bread if you wish. Cut the slice in half, either crosswise or diagonally, as you would a sandwich. Spread 1 tablespoon of jam on one toast half. Scoop and spread 1/4 cup slightly softened ice cream across the other half. Sandwich the two together and enjoy while the toast is warm.
Option 1, TAKE IT EASY: For each sandwich, mix 2 teaspoons of peanut butter with 1 teaspoon of honey and swirl into a scoop of softened vanilla ice cream. Use your favorite jam, jelly or fruit spread in place of the Berry Ribbon.
Option 2, DRESS IT UP: For extra peanut punch, press the sides of the sandwiches in Honey-Roasted Peanut Brittle (see book for recipe).
BERRY RIBBON TWO WAYS | gluten free, dairy free
Sweetening berries, then evaporating and thickening some of their liquid, produces a colorful ribbon that remains soft when frozen. Blueberries won’t need to be strained, as their seeds are not as prominent.
Makes about 2/3 cup, depending on the type of berries
- 2 cups (about 300 g) raspberries, blackberries, blueberries, or other berries
- 6 tablespoons (75 g) granulated sugar
- 1 teaspoon fresh lemon juice
1. Stir the berries with the sugar in a saucepan over medium heat until they soften and become very juicy, about 5 minutes.
2. Puree the mixture with an immersion blender in the pot (beware of splatters—they stain!), or transfer to a blender or food processor and puree.
3. Pass the berries through a standard- or fine-mesh strainer into a bowl, stirring and pressing until only the seeds remain; discard the seeds. Return the syrup to the saucepan and simmer until syrupy and reduced to about 2/3 cup, 5 to 8 minutes. Stir in the lemon juice. Cool completely, then refrigerate in an airtight container until cold.
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So...who wants to win a copy of this amazing cookbook so you can whip up a batch of creative ice cream sandwiches in your own kitchen! To enter, simply leave me a comment below. Tell me you idea for the perfect creative ice cream sandwich combo, and make sure to leave your e-mail. Ill accept entries until 1159 pm on Monday 8/5. Ill notify the winner via e-mail the following day. Good luck!
Disclosure: The publisher provided me with a review copy of this cookbook to facilitate this feature. All opinions expressed are my own, and all photographs are provided by Sara Remington.
Tuesday, February 24, 2015
The Secret to Spanish Rice
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| Spanish Rice |
My sweet friend Lisa Loughran shared with me the secret to her delicious spanish rice. Her hispanic grandmother used to make this for her all the time when she was growing up, so theres a great deal of tradition in this method.
The secret is in NOT STIRRING. It kind of goes against what feels natural, but it makes all the difference. Not stirring allows the rice to cook without getting mushy. Sauteing the dry rice in oil prior to adding the liquid also makes all the difference. So, I guess thats 2 secrets revealed.
So when I was at her house this last weekend, she instructed while I prepared the rice. Heres how it went..
Lisa: Pour the oil and rice in the pan and saute until its brown. You can stir some right now.
Me: Is this brown enough?
Lisa: No, not yet.
Me: Now?
Lisa: No.
Me: Now??
Lisa: Okay, I usually like it a little browner, but go ahead and add everything else. Dont stir, though.
Me: Dont I need to mix everything up?
Lisa: Nope, just put the lid on and let it go.
Me: Are you sure? I really want to give it a quick stir.
Lisa: Do not stir!
Me: Okay. How about now?
Lisa: Just leave it alone.
Me: But dont you need to be sure it..
Lisa: Nope!
Finally, it looks like all the liquids been absorbed and its ready, so I think now, NOW I can stir. I pick up the spoon and lift the lid and Lisa stops me.
Lisa: Dont stir.
Me: What? Why not? Its done!
Lisa: Doesnt matter. Dont stir. Just scoop some out without stirring.
Me: Seriously?
Lisa: Yep. Even if there are leftovers, were still not going to stir. Just scoop it into the container, snap the lid on, and put it in the refrigerator.
Me: Okay, so youre telling me I shouldnt stir this. Fine, I get it.
So when I was at her house this last weekend, she instructed while I prepared the rice. Heres how it went..
Lisa: Pour the oil and rice in the pan and saute until its brown. You can stir some right now.
Me: Is this brown enough?
Lisa: No, not yet.
Me: Now?
Lisa: No.
Me: Now??
Lisa: Okay, I usually like it a little browner, but go ahead and add everything else. Dont stir, though.
Me: Dont I need to mix everything up?
Lisa: Nope, just put the lid on and let it go.
Me: Are you sure? I really want to give it a quick stir.
Lisa: Do not stir!
Me: Okay. How about now?
Lisa: Just leave it alone.
Me: But dont you need to be sure it..
Lisa: Nope!
Finally, it looks like all the liquids been absorbed and its ready, so I think now, NOW I can stir. I pick up the spoon and lift the lid and Lisa stops me.
Lisa: Dont stir.
Me: What? Why not? Its done!
Lisa: Doesnt matter. Dont stir. Just scoop some out without stirring.
Me: Seriously?
Lisa: Yep. Even if there are leftovers, were still not going to stir. Just scoop it into the container, snap the lid on, and put it in the refrigerator.
Me: Okay, so youre telling me I shouldnt stir this. Fine, I get it.
Spanish Rice
Adapted from Lisa Loughran
Serves 4-6
Ingredients:
2 Tablespoons canola or vegetable oil
1 cup dry long grain white rice
1/4 cup chopped onion, white or yellow
1 large clove garlic, minced
1 chicken bouillon cube, crushed
1 8-ounce can tomato sauce
2 cups chicken broth or stock (Lisa makes her own stock)
kosher salt to taste
chopped fresh cilantro to garnish (optional)
shredded cheddar cheese to garnish (optional)
Heat a large non-stick skillet to medium and add oil. Then add rice and stir to coat. Saute rice stirring occasionally until rice is lightly browned, about 5-10 minutes. Be sure to keep a close eye on it so it doesnt burn.
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| rice and oil |
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| almost brown enough |
When rice is lightly browned, add onion, garlic, and bouillon cube. Give it one quick stir and then.. Put. Down. The. Spoon. Do not pick it up again until youre ready to serve. Even then DO NOT STIR.
Then pour in the tomato sauce and the chicken stock and bring to a boil. Reduce heat to low and bring to a simmer. Cover skillet and simmer for approximately 20-30 minutes, or until all the liquid has been absorbed and the grains are beginning to burst.
Then pour in the tomato sauce and the chicken stock and bring to a boil. Reduce heat to low and bring to a simmer. Cover skillet and simmer for approximately 20-30 minutes, or until all the liquid has been absorbed and the grains are beginning to burst.
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| rice has absorbed liquid and grains are beginning to burst |
Taste and add a sprinkle of salt if needed, but Do Not Stir. Just scoop and serve. Garnish with chopped cilantro and shredded cheddar cheese, if desired.
Did I mention not to stir?
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| Spanish Rice |
Saturday, February 21, 2015
Preview San Antonios Culinaria Restaurant Week August 16 23rd!
The week of August 16-23, San Antonio area foodies will celebrate one of our favorite food-related events! Every August, Culinarias San Antonio Restaurant Week spotlights the best restaurants in San Antonio. Our city is quickly developing a vibrant restaurant scene -- and this is the week the best restaurants in the city have a chance to show off their signature menu items! This week-long event is the perfect opportunity to try popular new restaurants, restaurants you’ve always wanted to try out...or even a restaurant thats a familiar favorite. Theres literally something to suit every palate and every price range! Restaurants all over the city will offer three-course prix-fixe lunch and dinner menus in three different pricing tiers:- $15 lunch and $35 dinner
- $10 lunch and $25 dinner
- Restaurant Week on The Move: $8 lunch and $15 dinner
Restaurants run the gamut from casual eateries to upscale fine-dining...and everything in between. For me, San Antonio Restaurant Week is the perfect time to try out a new-to-me restaurant and try three menu items for a great price. Most menus include an appetizer, entree, and dessert. Michael and I will be visiting at least one restaurant next week, and well be sharing the experience for this months The Weekend Gourmet Dines Out feature. You can visit the Restaurant Week website ahead of time to scope out each restaurants special menu to see which one grabs your attention. The menu from Two Step Restaurant & Cantina especially caught my eye!
1st Course:
Advance reservations arent required, but theyre a good idea since the most popular restaurants tend to fill up quickly. Simply call any participating restaurant directly to make reservations. Continuing this year is the popular Restaurant Week on The Move event, which features the best food trucks in the city. Its fun event is casual and family-friendly. It will take place this year on August 19th at Travis Park from 11oo a.m. - 200 p.m. Some of the participating food trucks include Chef Jason Dadys popular DUK Truck, Cheesy Janes, and Saweet Cupcakes.
San Antonio Restaurant Week benefits Culinaria, so your dining experience will also be a charitable one. For each meal ordered specifically for Restaurant Week, restaurants will donate $1 for lunch and $2 for dinner to Culinaria and the programs it supports. Culinaria is a not-for-profit organization dedicated to benefiting the San Antonio community and promoting San Antonio as an ideal wine and food destination.
Two Step Restaurant & Cantina Restaurant Week Dinner Menu
1st Course:- Tomato & English Cucumber Salad with Avocado, Cotija Cheese, and Cilantro-Lime Vinaigrette
- Watermelon and Pineapple Salad with Feta Cheese, Cucumber, and Balsamic Pomegranate Vinaigrette
- BBQ Beef Ribs Spice Rubbed, Slowly Smoked and Glazed with Spicy BBQ Sauce
- Shiner Bock Shrimp Scampi with Jalapeño Bread Crumbs
- 14 oz NY Strip with Habanero Butter
- Choice of one side: Brussel Sprouts Sautéed in Butter with Bacon & Sweet Peppers; Yukon Gold Mashed Potatoes, Roasted Corn Mashed Potatoes; or Roasted Corn Dressed with Cotija Cheese, Chile and Mayo
- Cobbler of the Day with Amy’s Mexican Vanilla Cream
- Banana Pudding with Nilla Wafers, Slices of Fresh Banana, Whipped Cream and Ice Cream
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| Photo courtesy of Duk Truk |
San Antonio Restaurant Week benefits Culinaria, so your dining experience will also be a charitable one. For each meal ordered specifically for Restaurant Week, restaurants will donate $1 for lunch and $2 for dinner to Culinaria and the programs it supports. Culinaria is a not-for-profit organization dedicated to benefiting the San Antonio community and promoting San Antonio as an ideal wine and food destination.
Wednesday, February 18, 2015
Welcome to The Weekend Gourmets New Look!
(1) One Pin It button per post, instead of the plug-in I had previously installed that had a Pin It next to every single picture. This change will make posts streamlined. All social media, print properties, and Pin It are now located at the bottom of every post.
(2) New easy-to-use social media icons located at the top of the right banner of the page. This will allow you to easily follow me via Facebook, Twitter, and Pinterest. Also at the top are ways for you to subscribe to The Weekend Gourmet via e-mail and search for recipes. Again, this was to make things streamlined and efficient.
(3) I have switched to the Disqus comments system. I like the way that it allows for interaction between readers and the author. Im hoping that this comments system will allow for increased, simpler communication between me and my readers.
(4) I have added an enhanced Recipe Index. Under each category, you will find direct links to recipes that have been labeled for that category. Hopefully this will help streamline the search process if youre looking for a specific type of recipe. I love that readers can now see the name of each recipe and click a simple link to go directly to the original post.
My main goal for this blog is to provide great content and make it easy for readers to get what they need. Were all busy, so if I can make the reader experience as efficient as possible? Its a win-win for both of us! I hope you like the changes that you see. Give them a try, and let me know what you think! If you want to spruce up your websites look? Definitely get in touch with Jenn. Shes easy to work with, does great work, and has very reasonable prices!
Sunday, February 15, 2015
Rustic Plumcot Crostata
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| Rustic Plumcot Crostata |
The August/September 2010 issue of Fine Cooking magazine was the inspiration for this rustic dessert. That and a chance meeting at Bristol Farms with a farmer from the Family Tree Farms who had the most beautiful plumcots on display and available for tasting. I selected the Dapple Dandy variety which has green skin speckled with red on the outside and tart pinkish-red flesh on the inside. Plumcots are a cross between plums and apricots and come in a multitude of varieties.
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| Dapple Dandy Plumcot |
In the magazine they used figs and raspberries which would have been lovely, however, I had my heart set on using the Dapple Dandys. You could use whatever fruit mixture you like - apples, peaches, berries etc. Below is how I made the plumcot crostatas.
Makes 4 large crostatas (each serves 1-2)
Oven 400 degrees F
Crust (dough will need 2 hours of refrigerated set time):
1 2/3 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup plus 1/2 Tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
9 ounces cold unsalted butter, cut into small pieces (I keep sticks of butter in the freezer so Ill always have cold butter for dough-making)
2 sheets graham crackers, crumbled
Put flours, sugar, cinnamon and salt in food processor and pulse to blend. Add butter and pulse several times until mixture resembles course sand. Add 3 Tablespoons cold water and pulse. If mixture seems dry, add more cold water 1 Tablespoon at a time just until dough starts to come together but dont over process. I ended up adding 5 more Tablespoons of cold water, making a total of 8 Tablespoons.
Turn the dough out onto your work surface and divide into 4 equal parts. Flatten each part into small round disks, wrap individually in plastic wrap and place in refrigerator for 2 hours or up to 3 days. Reserve the graham crackers to be used later.
Filling:
2 large plumcots, thinly sliced
5 Tablespoons sugar
1/4 teaspoon lemon zest
4 thin slices of unsalted butter
1 Tablespoon heavy cream
Sugar for sprinkling on crust
Mix plumcots, sugar, and lemon zest together in bowl and set aside for about 30 minutes to macerate.
When ready to assemble and bake, roll each disk of dough into a round that is about 1/4 of inch thick using a lightly floured rolling pin. In the center of the disk spread 1/4 of the crumbled graham crackers (this will keep the bottom of the crostata from getting soggy). Then arrange 1/4 of the plumcot slices in the center of the disk. Begin folding up the edges of the disk working your way around, pleating as you go. Continue until all 4 crostatas are done.
Place on parchment paper lined baking sheet. Brush each crust with heavy cream and sprinkle crust and filling with sugar. Then place one slice of butter in the center of each crostata and bake for 35 minutes or until golden brown.
Hashcapades San Antonio 50Cities50Hashes
I was recently invited to take part in a really fun event by Clark Haass, cookbook author and blogger for Hascapades. Clark loves hash in all its forms, from classic to adventurous...and he wants to spread the love around the globe! Hash is a comfort food classic that features potatoes and a variety of meats and/or veggies to create a fantastic brunch dish. He decided to host the #50Cities50Hashes event, and I was selected to host Hascapades San Antonio! I had a fabulous time hosting the event at Magnolia Pancake Haus last Saturday. My guests and I enjoyed a fabulous trio of hashes, eggs and Magnolias signature pancakes. I did live social media updates all during the event while we enjoyed this great lineup of hashes:
Disclosure: Clark Haass/Hashcapades provided me with a gift card to pay for Hashcapades San Antonio, as well as a Hashcapades cookbook. I received no further compensation, and all opinions expressed are my own.
Mexican TheSaladBar Featuring Chunky Mexican Brown Rice Salad with Cliantro Lime Dressing
Its time for another monthly #TheSaladBar feature! This months theme is Mexican salads, which is a very broad and versatile theme. I challenged members to come up with a main dish salad or a side salad the uses their favorite spicy Mexican flavors. As the weather turns cooler, salads may not be the first thing you think of...but salads are versatile enough that they can be made and enjoyed year-round by using seasonal ingredients and using your creativity. For this months theme, I wanted to make a healthy and creative side salad that can be enjoyed cold or at room temperature. Enter my Chunky Brown Rice Salad with Cilantro-Lime Dressing! It has all of my favorite Mexican food flavors and is combined with healthy brown rice. This dish is veg-friendly and can be made vegan-friendly by removing the cheese and subbing in roasted poblano pepper and/or some beans.
This recipe is ideal if you find yourself with leftover rice...or it can be a plan-ahead by cooking extra rice with dinner one evening. If youre in a pinch...like I was...simply pick up a 2-cup package of shelf-stable cooked brown rice and use that! I added avocado, tomato, green onion, roasted corn and cheese to my rice...then tossed with a super-simple homemade cilantro-lime vinaigrette. If you can get your hands on Mexican queso fresco, use that...but firm, mild feta works well too. Thats what I used since I had some in my fridge. By using pre-cooked rice, this dish was assembled and ready to chill in about 20 minutes!
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Read more »
Chunky Mexican Rice Salad with Cilantro-Lime Dressing
a Weekend Gourmet Creation
Ingredients:
- 2 cups cooked brown rice
- 1 Roma tomato, seeded and chopped
- 1/2 avocado, peeled and chopped
- 3/4 cup diced queso fresco OR firm, mild feta [NOTE: I used Athenos block feta]
- 2-3 green onions, thinly sliced
- 1/2 cup corn kernels
- 1 tbs. olive oil
- Dressing: juice of 2 small limes, 2 tbs. olive oil, 1 tsp. honey or agave, 1 tsp. dry OR 1 tbs. fresh cilantro, salt & pepper to taste.
Directions:
Step 1: Add 1 tbs. olive oil to a non-stick skillet over med-high heat. When the pan is hot, add the corn kernels in an even layer. Cook until they are golden brown and smell nutty...stirring every few minutes. This will take about 10 minutes. While the corn is roasting, make the dressing by combining all ingredients in a small measuring cup and whisking. Set the dressing aside while the corn roasts and you chop the veggies.
Step 2: Add the cooked brown rice to a mixing bowl. Add the cheese, green onion, tomato and avocado. When the corn has roasted, add it to the bowl as well.
Step 3: Whisk the reserved dressing and pour on top. Mix with a sturdy spoon until the ingredients are thoroughly combined and have been coated with the dressing. You can serve immediately, but I think it tastes better when its refrigerated for a few hours and sits at room temperature for 15 minutes before serving.
This healthy salad is filling, yet light...and the dressing ties all the flavors and textures together perfectly! Roasting the corn takes a few minutes, but the nutty flavor it provides works really nicely with the nutty brown rice. I served this salad as a side dish for grilled sausages, but it would also make a really nice light lunch. This ones a keeper, friends! I hope youll click in the links below and check out the Mexican-themed recipes the rest of #TheSaladBar participants are sharing today.
Seasonal Halloween Peeps Featuring Spooky Halloween Cat Cocoa Jars
Halloween is coming up next week…and I have a simple, fun food craft project to share with you today! My friends at Peeps recently sent me a box of their Halloween-themed Peeps to play around with in my kitchen laboratory. My Spooky Halloween Cat Cocoa Jars feature Chocolate Mousse Flavored Cat Peeps. Even if you’re a bit craft-challenged like I am, I promise that you can make this simple layered jar craft! I saw a recipe for Caspers Hot Chocolate in Woman’s World magazine a couple of weeks ago. Their recipe uses Marshmallow Ghost Peeps and regular chocolate chips. I tweaked things a bit to go with the slightly different theme since I was using chocolate cat Peeps. I flavored the cocoa mix layer with cinnamon and powdered sugar for sweetness…and I used a festive Halloween chocolate chip blend with dark chocolate chips and orange white chocolate chips.It only takes a few minutes to assemble everything and layer it in a screw-top jar. Then, the decorating fun begins! The key is to have a good time and let your creativity shine. I printed the cooking instructions that pair with the cocoa using a free online template and printing it on card stock. The décor on top of the lid is cut from a Halloween card and glued on top, and the ribbon around the lid was recycled from a gift basket I received last Halloween! These decorated cocoa jars would make a really fun weekend project for kids to help out with. The finished cocoa jars make great teacher gift or co-worker treats….or simply use them as décor until Halloween. Then you can serve the cocoa as part of your Halloween festivities!
Spooky Halloween Cat Cocoa Jars
adapted from Woman’s World
Ingredients for one jar:
For the cocoa layer:
- 1/4 cup powdered milk
- 2 tbs. vanilla powdered coffee creamer
- 2 tbs. powdered sugar
- 1 tsp. cornstarch
- 1 tsp. cinnamon
- 1/3 cup Halloween sprinkles of your choice
- 4 Chocolate Mousse Flavored Cat Peeps
- 1 cup Halloween mix orange and black chocolate chips
For serving: 1 quart milk
Directions:
Step 1: Combine the dry ingredients for the cocoa layer in a small bowl. Stir well to completely combine. Use a spoon to carefully add the cocoa mix to the bottom of a 16-ounce jar with a screw-top lid. Carefully layer the sprinkles over the cocoa mix.
channels tagging @TheWeekendGourm and @PEEPSBrand so we can admire your creativity!
Disclosure: Peeps provided me with samples of their seasonal items to facilitate recipe development. All opinions expressed are my own.
Frightfully Fun Entertaining with Gallo Family Vineyards Featuring Ghoulishly Good Red Moscato Punch SundaySupper
I opted to make a fun adults-only punch that features Gallo Family Vineyards’ Red Moscato. Moscato is one of my favorite wines, so I wanted to showcase its lovely sweetness. My Ghoulishly Good Red Moscato Punch is fruity...and a bit fizzy! It contains Gallos sweet and refreshing Red Moscato, orange liqueur, a duo of fruit juices, and citrus soda. A ghoulish ice hand floats eerily in the punch bowl. I’ll even show you how easy it is to make the icy hand as part of the recipe!
Ghoulishly Good Red Moscato Punch
a Weekend Gourmet Original
Ingredients for 8 servings:• 1 bottle Gallo Family Vineyards Red Moscato, well chilled
• 1/2 cup orange liqueur
• 2 cups chilled cranberry juice
• 2 cups orange juice
• 32 ounces citrus-flavored soda [NOTE: I used diet soda, but feel free to substitute one with sugar if you prefer]
For the ice hand:
• 1 latex glove -- try to find ones that aren’t powdered. If not, make sure to clean it VERY THOROUGHLY with hot water before using!
• Water
Directions:
Step 1: Make the ice hand. Use a measuring cup to fill a clean latex glove with water nearly to the top -- make sure the water gets into every finger. Twist the top of the glove and secure tightly with a rubber band. Place the filled glove in the freezer until frozen solid -- I like to make it a day ahead.
The Gallo website also features a handy Store Locator and a $1 off digital coupon. You can also follow Gallo Family Vineyards via Facebook, Twitter, Instagram, and YouTube for lots of great wine tips! While you’re at it, be sure to go check out all of the spooktacular Halloween recipes that this week’s #SundaySupper participants are sharing...don’t be scared! Whether you’re looking for a themed Halloween dinner idea or a creepy-good beverage, we’ve got you covered.
- Beef Stew with Ghost Dumplings by Mommas Meals
- Blackened Chicken Legs with Red Beets and Potatoes by Jelly Toast
- Brain Cupcakes with Red Moscato Wine Shooters by Hezzi-Ds Books and Cooks
- Dracula Wine Jelly by Basic N Delicious
- Gallo Family Red Moscato Cocktail by Flour On My Face
- Halloween Buffalo Ranch Pork Bites by Family Foodie
- Meringue Bones with Raspberry Sauce by That Skinny Chick Can Bake
- Mummy Calzone by The Wimpy Vegetarian
- Poison Apple Pomegranate Sangria by The Girl In The Little Red Kitchen
- Pumpkin Chili by The Foodie Army Wife
- Red Moscato Candied Apples by The Messy Baker
- Red Moscato Spider Sangria by Run DMT
- Red Velvet Cake Eye Balls by Take A Bite Out of Boca
- Red Wine Caramel and Chocolate Apples by Ruffles & Truffles
- Roasted Garlic Hummus by Alidas Kitchen
- Smoked Trout Pate Spider Bites by Shockingly Delicious
- Steak Bites with Bloody Maria Dipping Sauce by Cupcakes & Kale Chips
- Witches Blood Risotto by Bobbis Kozy Kitchen
- Zombie Bite Wine Slushies by Feed Me, Seymour
Be sure to join the #SundaySupper conversation on Twitter later today! We tweet throughout the day and share recipes from all over the world. Our weekly live chat starts at 6:00 pm CST this evening. Simply follow the #SundaySupper hashtag -- and remember to include it in your tweets to join in on the lively chat. To get more great Sunday Supper Recipes, be sure to visit our website or check out our #SundaySupper Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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