orange juice

Orange Crush

Leah Short — Fri, 17 Oct 2014 15:00:15 +0000

You may remember that a few weekends back my friend Shannon from Bake. Frost. Repeat. came to visit me in Nashville and we ate in a bunch of new spots around town. When we were planning her trip, I asked her what Tennessee’s signature cocktail was for football games and to my surprise (more like shock and horror), they don’t have one! What?! Alabama has several, most notably being the Yellow Hammer, so I took it on as my mission to find a cocktail for those UT fans. Despite my feelings for their football team, no team should be left without a signature cocktail! My version of the Orange Crush was born and I must admit I did a pretty bang up job. It’s a lovely shade of UT orange, it’s absolutely delicious, and goes down dangerously easy. For UT fans, it’s perfect. It’s orange and you’re crushing it. For non-UT fans is perfect. Think of it as you’re crushing the big orange. Now everyone can enjoy this on game day!

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Ginger Julep

Leah Short — Thu, 31 Jul 2014 13:47:39 +0000

Oh how I love a good cocktail. No matter where I am drinking one, even if it’s on my couch, I feel like I’m somewhere special having a grand time. It could be simple like my go to Jack & Coke, or you can get fancy, like this Ginger Julep! I adore mint juleps and this one takes that classic drink and spices it up with ginger. There’s also a touch of orange juice to round out the flavors. The drink starts by making your own ginger-mint syrup. It’s really quite easy to make simple syrups and the flavor possibilities are endless. This one has mint, ginger, and orange peel. Once your syrup is ready and cooled, pour it in a glass with orange juice and good bourbon. Garnish with crushed ice and more mint and you’ve got one fancy cocktail! (Even if you’re like me and drink it on the couch in your yoga pants.)

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Moroccan Salad with Cilantro Orange Dressing

Leah Short — Thu, 29 May 2014 14:51:18 +0000

I’m a big salad lover, especially ones with different flavors, textures, and unique ingredients. I made this Moroccan Salad with Cilantro Orange Dressing over the holiday weekend and it was fantastic. You can eat it warm or cold, and it makes a great light meal, but fills you up thanks to the bulgur. This recipe comes from the Everyday Healthy ebook, which I’m slowly eating my way through. Healthy can really taste good!

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White Chocolate Cranberry Cheesecake

Leah Short — Mon, 20 Jan 2014 14:04:21 +0000

I really need to make more cheesecakes. I’m not sure how they tend to fall off my radar, but that gets remedied right now with White Chocolate Cranberry Cheesecake! Tender cheesecake marked with sweet white chocolate and topped with tart cranberries. It’s the perfect balance of flavor in a smooth, decadent dessert.

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Blissini

Leah Short — Wed, 01 Jan 2014 16:46:20 +0000

Happy New Year! I hope your 2014 is getting off to a wonderful start. I always look forward to January 1st because it feels like such a fresh start. I don’t really make resolutions (other than getting rid of those holiday pounds), but I do enjoy feeling like I have a clean slate. To kick off 2014, I say cheers to you with a Blissini!

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Upside Down Cake

Leah Short — Fri, 19 Jul 2013 12:45:00 +0000

Oh how I love a good cocktail. You know what else I love? Cake. You know what I really really love? Cocktails that taste like cake! Have you had the Smirnoff Iced Cake flavored vodka yet? No? Stop everything and run to your nearest liquor store. I’ll wait. I know, I know. It’s yet another flavored vodka, but trust me on this one. It even smells like a slice of cake with icing. Seriously, how do they do that…and can I be involved in the testing? I found this recipe on a cute little recipe tag around a bottle of regular vodka. Upside Down Cake. You know, like pineapple upside down cake! With no strategically placed pineapple rings or cherries or that special pan to worry about. Cheers!

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Cranberry & Citrus Sauce

Leah Short — Mon, 26 Nov 2012 19:46:39 +0000

It’s funny that I now have a homemade recipe for Cranberry & Citrus Sauce on my blog. You see I’m a huge fan of the canned stuff. Huge. I just love it. I smother everything on my Thanksgiving plate with it. So it never crossed my mind to make it myself. I have to confess though. I only made it to use in a cocktail!

So, how’s it taste?

Well, the fact I’m blogging about only the sauce should tell you that I really liked it. I may never go back to the canned stuff and that’s a pretty big statement coming from me. I couldn’t believe how easy it was, it practically made itself! All the ingredients, except the grapefruit segments, cook together in a saucepan until thick and delicious. It takes no time. The cranberries are perfectly tart, but I like how the orange juice and zest bring just a touch of sweet. I’m not a big fan of grapefruit as I find it a little bitter, but it works nicely in the sauce. However, the next time I make this I’ll use orange segments instead. I got a few bites of bitter and I think the orange segments would have been more palate-pleasing.

This sauce was fantastic and I didn’t miss the canned stuff. Have I changed my ways for good? We’ll see how it goes for Christmas dinner. Read how this incredible sauce gets turned into a tasty beverage!

Cranberry & Citrus Sauce

by Amy Wisniewski, Chow
makes about 2 cups

Ingredients:

1 (12 oz. bag) frozen or fresh cranberries (about 3 cups)
3/4 cup granulated sugar
1/3 cup freshly squeezed orange juice
2 tsp. finely grated orange zest
1 1/2 tsp. finely grated ruby red grapefruit zest
1/2 cup ruby red grapefruit segments, medium dice

Directions:

1. Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes.

2. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.

3. Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

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