Month: February 2021

Cherry Thistle

Cherry Thistle

Scotch adds a beautiful smokiness to this lovely twist on a traditional whiskey sour.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Drinks
Servings 1

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Coupe Glass

Ingredients
  

  • 1½ oz Scotch
  • 1 oz Fresh Squeezed Lemon Juice
  • ¾ oz Cherry Heering
  • ¼ oz Simple Syrup
  • 1 Egg White
  • 1 Garnish: Cherry

Instructions
 

  • Dry shake all ingredients, the shake again with ice.
  • Double strain into chilled Coupe Glass.
  • Garnish with Cherry.
Keyword cherry heering, scotch, whiskey sour
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment
Blood Orange Rosemary Cocktail

Friday Night Cocktails: Blood Oranges

Blood oranges are in season! This slightly sweet orange with tangy red grapefruit and hints of tart cherries and raspberries is great for cooking and cocktails.

Scallops with Blood Orange Gastrique
Fresh Provincetown Scallops with Gastrique, which is a sweet-sour sauce made from caramelized sugar and vinegar. Served with puree of butternut squash.
Check out this recipe
Blood Orange and Rosemary Cocktail
Sweet and Refreshing.
Check out this recipe
Blood Orange Rosemary Cocktail
Blood Orange Cocktail
This tangy and bitter cocktail really highlights the unique flavors of fresh blood oranges.
Check out this recipe

Shannon FreiseLeave a comment

Scallops with Blood Orange Gastrique

Scallops with Blood Orange Gastrique

Fresh Provincetown Scallops with Gastrique, which is a sweet-sour sauce made from caramelized sugar and vinegar. Served with puree of butternut squash.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Course Main Course
Servings 4

Equipment

  • Large Skillet
  • Measuring cups
  • Measuring spoons

Ingredients
  

Scallops and brussels sprouts:

  • 2 Peeled Blood oranges, separated into segments
  • 1/4 Cup EACH FRESH: Mint, parsley and tarragon leaves. Lightly packed.
  • 4 TBSP Olive oil, divided
  • Coarse Kosher salt
  • 8 OZ Brussel Sprouts, outer leaves removed, cored I'm buying split BS from Trader Joes.
  • 1 LB Sea Scallops Side muscles removed if not already done.

Blood orange gastrique:

  • 3 TBSP Sugar
  • 1 Cup Fresh squeezed blood orange juice About 6 oranges of medium size
  • 1 1/2 Cups Chicken Broth/stock–low or no sodium

Instructions
 

For blood orange gastrique:

  • Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. 
  • Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1-2 minutes.
    Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. If you don't get this right, don't worry. It will still taste good.  
  • DO AHEAD: This can be made about 3 days ahead. Cover; chill. Rewarm over medium heat.

For scallops and brussels sprouts:

  • Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 4 to 6 minutes. Cook until done but not mushy/soft. A little crunch is good.  
  • Transfer brussels sprouts to bowl. 
  • Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. 
  • Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.

Notes

These are some helpful sites to refer to when you’re cooking and possibly have questions on substitutions or trying to determine what a spice taste like.
https://www.spiceography.com/list-of-herbs-and-spices/
https://www.allrecipes.com/article/common-ingredient-substitutions/
 
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment

Blood Orange Cocktail

Blood Orange Cocktail

This tangy and bitter cocktail really highlights the unique flavors of fresh blood oranges.
No ratings yet
Print Recipe Pin Recipe
Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Coupe Glass

Ingredients
  

  • 1½ oz Gin
  • ½ oz Tempu Fugit Bitter Liqueur may substitute Campari
  • ½ oz Blanc Vermouth
  • 1 oz Freshly Squeezed Blood Orange Juice
  • 1 Garnish: Blood Orange Swath

Instructions
 

  • Add all ingredients to a shaker and shake.
  • Double strain into a chilled Coupe Glass.
  • Garnish with Blood Orange Swath.
Keyword blood orange, gin
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment
Blood Orange Rosemary Cocktail

Blood Orange and Rosemary Cocktail

Blood Orange Rosemary Cocktail

Blood Orange and Rosemary Cocktail

Sweet and Refreshing.
No ratings yet
Print Recipe Pin Recipe
Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Coupe Glass

Ingredients
  

  • 2 oz Tequila may substitute Vodka
  • 2 oz Freshly Squeezed Blood Orange Juice
  • ½ oz Rosemary Simple Syrup recipe link below
  • 1 Garnish: Blood Orange Swath and Rosemary Sprig

Instructions
 

  • Add all ingredients to a shaker and shake.
  • Double strain into a chilled Coupe Glass.
  • Garnish with Blood Orange Swath and Rosemary Sprig.

Notes

Rosemary Simple Syrup
Keyword blood orange
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment

Rosemary Simple Syrup

Rosemary Simple Syrup

Rosemary Simple Syrup
No ratings yet
Print Recipe
Course Drinks

Equipment

  • Small Sauce Pan

Ingredients
  

  • ½ Cup Water
  • ½ Cup Sugar
  • 2 Tbsp Fresh Rosemary Leaves

Instructions
 

  • Add all ingredients into a small sauce pan.
  • Heat on a low heat until sugar is dissolved.
  • Simmer for 1 minute.
  • Remove from heat and let steep for 30 minutes.
  • Strain to remove rosemary leaves.
  • Store in refrigerator for up to two weeks.
Tried this recipe?Let us know how it was!

Shannon Freise1 Comment