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Almond Cookie

Almond Cookie

April 9 is National Chinese Almond Cookie Day. I would suspect that most people are familiar with the Chinese fortune cookie. The Almond Cookie is a round cookie with an almond on top. While I didn’t have time to make Almond Cookie’s yesterday I did buy some. I also came up with a drink recipe to celebrate the day; The Almond Cookie drink.

Yesterday was one of those days where I was so busy I hadn’t put any real thought into food for the day. I had no idea what I was going to make for dinner. After making a list based on my normal criteria for meal planning and menu’s I hit the grocery store. I needed Sriracha so was in the International Foods aisle. Knowing that it was National Chinese Almond Cookie Day I picked up a box. I also picked up a couple of Noodle Bowls for dinner.

Both of the girls had scheduled events so I didn’t feel compelled to make any dinner. I figured that if the noodle bowl didn’t fill up The Hubs he could find something else.

In addition to being enthusiastic about food themes I am also quite enthusiastic about drinks. I get great enjoyment by researching drinks for regions or themed drinks. I was a bit disheartened that there weren’t any wonderful almond drinks. There were a few recipes that were close, but none were exactly right.

So, I made up my own. Let me be clear, I made up my own in theory. It will be delicious.

As for the box of almond cookies they were a huge hit. They are so much better than I remember and the family all enjoyed them immensely. I guess I need to learn how to make them. They were also key in my making of the drink recipe.

Do you enjoy finding drinks that correspond to theme dinners? Let me know what your favorite themed drink is!

Almond Cookie Drink

  • 1 ⅓ Parts Vodka
  • ⅔ Part Almond Liqueur
  • 2 ⅔ Parts Cream of Coconut
  • 2 Tablespoons Almond Ice Cream
  • Ice
  • 1 Chinese Almond Cookie (for Garnish)
  1. Fill a blender with ice cubes. Add all ingredients. Blend and pour into a chilled cocktail glass. Garnish with Cookie.

Additional Garnish. Crush one Almond Cookie to a fine crumb. Rim a martini glass with Almond Liqueur. Run the rim through the crushed cookie. Now fill your glass with the drink!

 
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Posted by on April 10, 2018 in Drinks

 

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Mother’s Day 2015

Mother’s Day 2015

Mother’s Day 2015

The day after my nephews’ graduation party was Mother’s Day. It was also the first Sunday after my mother retired. I had asked all of my siblings to come together to celebrate Mother’s Day 2015 as well as her retirement.

As long as I can remember my mom’s favorite food has been “hors d’oeuvres”. Her favorite part of going out to a restaurant is the appetizers and small plates and her favorite part of any party is the canapes, dips, finger foods, and the sort. I asked my siblings and daughters to assist me in making appetizers to bring. We all know what mom’s true favorites are, so it was pretty easy to lay out the menu. I asked everyone what they would be bringing and I would create around it.

I assured my mother that she would not need to cook for her party, that I had it under control. Every time she asked if there was going to be one thing or another, I had to tell her that it was covered.

The menu included:

Shrimp Cocktail

Seven Layer Dip

Taco pinwheels

Deviled Eggs

Homemade Pretzels

Vegetable Pizza

Chocolate Peanut Butter Trifle

Brandy Slush

The Shrimp Cocktail recipe came from my mother’s family, as did the Vegetable Pizza recipe and the Brandy Slush. I made up the Chocolate Peanut Butter Trifle at the last minute because I realized no one was bringing a sweet. I will share the Vegetable Pizza and Brandy Slush recipes with you.

Vegetable Pizza

  • 8 ounces refrigerated crescent rolls
  • 8 ounces cream cheese
  • 1 cup mayonnaise
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dill weed
  • 3 raw carrots
  • 1/3 head raw cauliflower
  • 3 spears raw broccoli
  • 2 stalks celery (I omit)
  • 6 radishes (I use less)
  • ½ green pepper

Preheat oven to 350 degrees. Pat crescent rolls flat in ungreased 10X15 jelly roll or baking pan. Bake 5 – 10 minutes, until lightly browned. Remove to a cooling rack. Wash, drain, and chop vegetables to approximately pea size. Toss together. Soften cream cheese and blend in mayonnaise. Add onion powder, garlic powder, and dill weed. Spread mixture over crust and top with vegetables. Pat vegetables lightly into cream cheese mixture. Cover and refrigerate overnight. Cut into squares to serve.

Brandy Slush

  • 7 cups water
  • 2 cups sugar
  • 2 cups boiling water
  • 4 teabags
  • 2 cups brandy
  • 1 12-ounce can frozen orange juice
  • 1 12-ounce can frozen lemonade
  • Sprite or 7-Up

Combine 7 cups water and sugar. Heat until sugar is dissolved; remove from heat to cool. Pour boiling water over teabags and let stand until cool. Combine simple syrup (sugar water), tea, brandy, orange juice and lemonade in a freezable container and place into freezer. When frozen put 2 – 3 Tablespoons of mixture into a glass, then fill with lemon lime soda.

brandy slush

(I like mine a little stronger, so I use more of the frozen mixture. No judgement, people!)

Mother’s Day 2015 and Retirement Celebration was a huge success, and the food was a big hit with my mom. The biggest surprise for my mother came when her sister, who lives 600 miles away, showed up! I had managed to keep that secret for weeks, and it darn near killed me!

If you are a fan of hors d’oeuvres or summery cocktails, these are both musts! The vegetable pizza is a great little morsel or even a light summer dinner!

Enjoy!

 
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Posted by on June 29, 2015 in Recipe

 

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