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Archive for the ‘Drinks’ Category

White Wine Sangria

White Wine Sangria With A Twist

Even though Fall is officially here we still have some wonderful warm days left here in Virginia and a White Wine Sangria is still a refreshing choice for a Saturday evening with good company. Here is my favorite Sangria! Instead of a regular glass of white wine, which can sometimes be a little strong, this Sangria is light and refreshing with a citrous touch. The White Wine Sangria is the perfect alternative, if you like me, prefer to avoid red wine and I’m confident that you’ll really enjoy it 🙂

White Wine Sangria With A Twist (makes 8 serving)

Ingredients:

1 bottle Chardoney

1/4 cup super fine sugar (50 gram)

1 lime, sliced thin

1 lemon, sliced thin

1/2 Granny Smith apple, cored and sliced thin

1 cup apple juice

pinch of salt

12 oz seltzer water

ice cubes

Directions:

In a large pitcher combine wine and sugar, stir until sugar is completely dissolved. Add lime, lemon, apple, apple juice and salt, mix well. Refrigerate pitcher and at least 1 hour or up to 4 hours. Just before serving add seltzer and ice cubes. Enjoy!

Source: adapted from Brian Boitano

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White Gløgg

Hvid Gløgg

It is the time of year, my most favorite, when you cozy up with a warm glass of Gløgg and munch on some delicious Danish Æbleskiver. Gløgg made with red wine is traditional in Denmark and taste wonderful but this Gløgg made with white wine and elderflower concentrate is fantastic. So if you can get your hands on some elderflower concentrate, which is sold by IKEA and a couple of online stores, you simply must try this white wine Gløgg. I used 100 grams of sugar in the recipe but it can probably be cut back to 50 grams, taste as you go along and see how much sugar you like. Enjoy and Merry Christmas to everyone.

Hvid Gløgg

Ingredients:

1 bottle white wine (Chardonnay)

2 deciliter rum(Bacardi) (200 ml or 6.7 fl oz)

2 deciliter Elderflower concentrate (200 ml or 6.7 fl oz)

4 whole cinnamon sticks

8 cardamon pods

50-100 gram sugar (1.8-3.5 oz)

1 organic lemon, sliced

Directions:

Combine all ingredients into a saucepan and warm over low heat. Do not boil or simmer. Serve warm and Enjoy!

Hvid Gløgg

Hvid Gløgg

Source: adapted from politiken.dk

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Peachy White Wine Sangria

Peachy White Wine Sangria

Although summer has not officially arrived yet, it sure feels like it. And for those hot days it’s nice to lounge with a glass of cold Sangria. I prefer white wine and here is a Sangria with a little peach schnapps and elderflower concentrate. I made this with a single glass serving in mind, since it can be difficult to scale down from a pitcher size recipe. The type of wine of course will alter the taste. Use the type of wine you like but keep in mind that you may have to use less elderflower concentrate, the sweeter the wine is. I hope you enjoy your lazy summer days to its fullest.

Ingredients: makes 1 glass

3/4 cup Chardonnay, chilled (180 ml)

2 teaspoons peach schnapps

3 teaspoons elderflower concentrate

orange slice

lime slice

ice cubes

a splash of seltzer water, optional

Directions:

Toss all ingredients into a glass, plant yourself in a comfortable lounge chair and enjoy. Cheers

Source: My Danish Kitchen

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Varm Chokolade Med Amaretto

Varm Chokolade Med Amaretto

When the weather turns cold there is nothing like a nice cup of hot chocolate to keep you warm. These days I like mine with a shot of Amaretto, just to warm my bones a little more. Adding Amaretto is of course completely optional, but chocolate and Amaretto is a pair made in heaven.

Homemade hot chocolate is not overly sweet, as the store-bought kind, and I love a dollop of whipped cream on top for extra creaminess. Or if you are serving it for children, marshmallows would be a lot more fun. 🙂 Stay warm out there.

Hot Chocolate With Amaretto (Makes 2 large servings)

Ingredients:

5 deciliter (or 16.9 fluid oz) milk

75 gram (or 2.6 oz) dark chocolate 60 %

2 shots Amaretto

whipping cream, optional, for topping

Directions:

If you want a dollop of whipped cream on top of your hot chocolate, whip then cream and set aside.

Chop chocolate finely. Heat milk to 85 degrees C (185 degrees F) which is hot, but not simmering. Remove from heat and add chopped chocolate. Stir until chocolate is dissolved. Add Amaretto and stir. Pour into serving glass and top with a dollop of whipped cream if desired, serve immediately or store hot chocolate in a thermos for later. Enjoy

Hot Chocolate With Amaretto

Hot Chocolate With Amaretto

Source: My Danish Kitchen

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Rhubarb juice

Rhubarb Juice

Rhubarb Juice

As summer is finally winding down I wanted to make just one more recipe with Rhubarbs. This is a wonderful Rhubarb juice which I have been enjoying with my “bubble water” (Perrier water) and I also mixed it with some champagne or you could use your favorite sparkling wine, all very delicious. This late in the season it gets more challenging finding good Rhubarbs so when you shop for it, make sure the stalks are bright in color and crisp (no bending stalks here).

Fun Rhubarb fact: did you know that back in the 1940’s a New York court decided that Rhubarbs should be referred to as a fruit rather than a vegetable, due to fact that it’s usually paired with other fruits when cooking (guilty by association) 🙂

Rhubarb juice (makes 2 3/4 cups)

Ingredients:

5 rhubarb stalks (580 grams or 20.5 oz)

200 grams sugar (7 oz or 1 cup)

4.5 deciliter water (or 2 cups)

Directions:

Wash bottle or other glass container in hot soapy water, rinse well. Bring a kettle of water to a boil and poor into cleaned class container, allow to sit until rhubarb juice is ready.

Rinse and chop rhubarbs into 2 cm (3/4 inch) pieces. Place rhubarb into a cooking pot, add sugar and water. Bring up to a slow boil and simmer uncovered for 15 minutes.  Strain through a fine mesh sieve into a bowl. Return juice back into cleaned cooking pot, bring back to a simmer and poor into sterilized glass container. Store in refrigerator for up to 1 month. Enjoy!

Source: inspired by Downton Abbey Cooks

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Carrabba's Razzamatini

Carrabba’s Razzamatini

One of our favorite place to eat is Carrabba’s Italian Grill. Since it’s just the two of us we always sit by the grill and watch the staff prepare the food, it makes for great entertainment. We don’t usually buy alcoholic drinks with our meal but when we were dinning there with my In-laws I went outside our normal routine. I ordered the Carrabba’s Raspberry Martini (Razzamatini) and it was so delicious I could have sucked the entire drink down in one mouthful…but I behaved myself 🙂

Razzamatini

Razzamatini

After our visit there I started searching for a recipe for the Razzamatini and I actually found one. When I first tested the Razzamatini it was a little bitter and so I did just a slight adjustment and I think it’s pretty much right on, at least the way it was served for me that night. I tried it first using Smirnoff Raspberry Vodka and it was very good and then I tried it with Stolichnaya Raspberry Vodka (Stoli Razberi) and it was even better, so if you can get Stoli Razberi Vodka I would recommend that particular brand. I hope you enjoy this delicious drink, SkĂĄl and Cheers!

Razzamatini, makes 1 drink

Ingredients:

2 oz Raspberry Vodka

1 oz Chambord

1 oz Sour Mix

1 oz Cran-Raspberry juice

Directions:

Pour all ingredients into a cocktail mixer with a handful of ice. Shake and pour into your glass.  Garnish with fresh raspberries or blackberries if you like. Cheers and enjoy!

Source: adapted from Cincinnati Mom

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Making Rumtopf

Rumtopf is a very popular drink in Denmark and Germany. I recall my father making this when I was a girl and that it was a huge hit in the house. Of course my parents let me taste it and I liked the fruit 🙂 although very strong, but I didn’t care for the rum liquid. It was much too strong for my young taste buds, however, that is not the case today. Today it is delicious, but don’t forget that this is straight flavored rum you are consuming and the wonderful fruit is loaded with alcohol. So beware when your enjoying this delicious Rumtopf.

I choose to pit my cherries, however, the pits can be left in place for added flavor.

Traditionally the Rumtopf is started in late spring and fruit is added during the summer as they come into season. However, since fruit is now available pretty much year-round you could start it at any time but ideally you want to follow the season for the best flavors. When you choose your fruit make sure they are not over-ripe. Small fruit that contain pits (like cherries) can either be pitted or the pits can be left in place for added flavor. Larger fruit need to be pitted and cut into bite size pieces.

Rumtopf

The Rumtopf is typically made in a large stoneware pot that has a lid. I don’t have a Rumtopf pot so I used a large glass jar which worked out well except for the fact that I was not able to add very much fruit. My Rumtopf only had two kinds of fruit, cherries and mangoes and hindsight being 20/20 I would not choose mango again with other dark colored fruit because the darker fruit (cherries) give off color and ended up discoloring my beautiful yellow mango. Not esthetically pleasing, but delicious nonetheless. The other dilemma I had was that you want to store the Rumtopf in a cool, dry place away from direct sunlight. Well it’s been such an extremely hot summer here in Virginia and our house has been comfortable, but not cool per se, so I choose to store it in the refrigerator to avoid too much fermentation.

Rumtopf fruit and liquid mixed with a little strawberry jam over vanilla ice cream…
ĂĽber delicious.

Suitable fruit: Cherries, Mangoes, Plums, Pears, Peaches, Apricots, Nectarines, Pineapple, Raspberries, Strawberries, Gooseberries, Red Currants, Grapes

Fruit not suitable:

Banana (too soft)

Watermelon and Cantaloupe (too watery)

Citrus (too much acid)

Apple (takes on an odd texture)

Blackberries and Blueberries (may discolor other fruit)

Rhubarb (too sour)

Mix half and half Rumtopf and Champagne for a cool delicious drink

Rumtopf

Ingredients:

1 pound fresh fruit

1/2 pound sugar

good quality rum, unflavored, enough to cover fruit

Directions:

Add fruit to jar. If fruit is large, cut into bite-size pieces. If fruit has pits they may either be left in place for added flavor or removed if you desire. If you choose to leave the pits in place don’t forget to tell your guests that pits are present, to avoid accidents.

Pour sugar over fruit and add rum to cover fruit by 1 inch. Give a quick stir and seal with a tight-fitting lid. Store in a cool dry location away from direct sunlight. Allow fruit to sit for at least 4 to 6 weeks, tasting periodically. Serve Rumtopf fruit and liquid over Ice Cream, cakes, cheese cakes and waffles or inside rolled-up crepes. Serve strained Rumtopf liquid as an after dinner cordial or mix with other drinks of your choice. Enjoy!

Source: My Danish Kitchen

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Hyldeblomst Saft

Hyldeblomster (Elderflowers) has played a big role in Nordic mythology. It was believed that the goddess Freja lived by the Elderflowers and that the bushes provided protection from evil. The flowers were also thought to give relief from ailments such as toothaches, fevers, depression and insomnia. In today’s modern Denmark Elderflowers are still very popular but for different reasons. Today the mature flowers are used to make a wonderful tasty juice concentrate. The Elderflower bushes can be found growing wild in the woods, fields or parks and the time to harvest the fragrant flowers is in early June. I have never come across Elderflowers here where we live, then again, I haven’t really gone scavenger hunting for them either. In any case, I did come across some delicious Elderflower concentrate at my all-time favorite store IKEA and wanted to share with you this refreshing drink which is perfect for the hot summer days here in Virginia.

Hyldeblomst Saft – Elderflower Concentrate

Ingredients:

Makes 1 glass

Hyldeblomst (Elderflower) with Water

1/4 cup Elderflower concentrate

3/4 cup ice-cold water

ice cubes

lemon slice

Hyldeblomst (Elderflower) with Carbonated Water (and Rum)

1/4 cup Elderflower concentrate

3/4 cup carbonated water (such as Perrier)

ice cubes

1 shot Captain Morgan’s Spiced Rum (optional)

Directions:

Making sure the water or carbonated water is ice-cold, mix with concentrate. Add ice cubes and remaining ingredients such as lemon slice and rum if desired. Enjoy!

Hyldeblomst Saft mixed in blender with ice.

Source: My Danish Kitchen

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Pumpkin Smoothie

Pumpkin Smoothie

Fall is filled with beautiful colors, cool air, baked goods and lots of pumpkins. And so here is another pumpkin recipe that I wanted to share with you. It’s a wonderful Pumpkin Smoothie and it can be made with either vanilla yogurt or milk for a thinner version, either way it’s super delicious. If your making it with yogurt I would recommend using a regular yogurt instead of a greek yogurt to avoid that sometimes “dry after-taste” you notice with greek yogurt.

I hope you are enjoying this beautiful season as much as I am. 🙂

Pumpkin Smoothie

Ingredients:

1/2 cup canned pumpkin

6 oz vanilla yogurt or 3/4 cup milk

1/4 tsp cinnamon

2 tsp light brown sugar

4 ice cubes

Directions:

Combine all ingredients in a blender and puree until smooth. Pour smoothie into a tall glass and decorate with a dollop of vanilla yogurt or chipped cream and a sprinkle of cinnamon. Enjoy!

Source: slightly adapted from familyfun.go.com

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Rhubarb Granita

Melting Rhubarb Granita

Rhubarb Granita – what a brilliant idea! I came across this recipe in a Danish magazine and being a big rhubarb fan and all, I immediately ran to the store to get rhubarb. And I was in luck, because fresh firm rhubarb (not limp please) are not that easy to find around here for some odd reason. So needless to say I was very pleased with my find. Thank you Harris Teeter.

The Rhubarb Granita turned out even better than I had imagined and I was really impressed with it. The combination of rhubarb and vanilla sugar makes for an amazing aroma when cooking it. It will perfume your entire house. Now, I did use the European style vanilla sugar but if you don’t have that you can use 1/2 of a vanilla bean instead. Or you can easily make your own vanilla sugar by tossing some empty vanilla pods into some sugar and store in a closed container and you’ll have flavorful and fragrant vanilla sugar in no time.

The Granita is super easy to make and take a look at that beautiful, brilliant, pink color, not to mention how delicious it taste. Oh and if you decide to enjoy it as a slushy drink, it taste fantastic with a splash of Tequila 🙂 Perfect for these hot summer days.

Ingredients:

2 medium Rhubarb (250 g)

2 cups water (5 dl)

1/2 cup + 3 tbsp sugar (125 g)

1 tsp vanilla sugar or seeds from 1/2 vanilla bean

a splash of Tequila – optional

Directions:

Clean and cut rhubarb into 1 inch pieces. Drop into cooking pot and add water, sugar and vanilla sugar. If using the seeds from 1/2 vanilla bean instead of vanilla sugar, toss in the empty vanilla pod into the pot while cooking for extra flavor. Cover with a lid and simmer until tender, about 15 minutes. Place a sieve over a small bowl and pour cooked rhubarb into the sieve and allow to drip off. Set aside Rhubarb liquid and let cool. After the liquid has cooled off, you can either poor it into a shallow dish, place in freezer for 3-4 hours and break up semi-frozen liquid with a fork every hour. Or if you have an ice cream maker, you can freeze the liquid in there according to the manufactures instructions. It took about 25-30 minutes in my ice cream maker. Serve immediately or store in an airtight container. Note – if serving as a slushy drink, a splash of Tequila works really well with the Rhubarb. Enjoy.

Rhubarb Granita

Vaniljesukker (Vanilla sugar)

Source: adapted from Familie Journal

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