Friday’s  Homemade Meatballs and Sauce

The rain and cold fronts are still blustering through at full force here in the northwest and the wind has been whipping with no sign up let up. Spring ahead is days away. So, something hearty sounded yummy to close the week before lighter weather is to come. What better than meatballs and some delicious fresh tasting sauce? 

  
Meatballs 

1 lb. organic ground beef

1/2 lb. ground pork

3/4 Cup sheeps milk pecorino grated

1 1/2 tablespoons of fresh chopped parsley 

Salt and pepper to taste

2 cups bread crumbs ( I used my Daves bread heals) 

1/4 cup warm water

2 cloves of garlic 

2 eggs 

Drizzle of olive oil 
Preheat oven to 400*
Mix all ingredients drizzle in a bit of the water and mix again. Form into meatballs and bake for 10-15 minutes. 

  
Sauce

1 Can canned tomatoes blended

1/4 Grated Sheeps Milk Pecorino 

Olive oil 

2 cloves garlic 

1/4 onion

1/4 cup red wine

Salt and pepper to taste 

1 tablespoon Rosemary 

Dash lemon

Dash Vineger

Chile flakes to taste 

  

I started by heating some olive oil in a large pan. I sautéed the garlic and onions for about 5 minutes to translucent on medium heat. In the meantime blend those tomatoes then add it too your pan. Add your salt and pepper and your herbs, wine and lemon. Simmer for 10 minutes. Add cheese and stir in.  Add in meatballs and simmer for a few minutes more. 

  

Eat alone with sauce or with pasta of your choice…

  
It turned out easy, delicious and with leftovers for a lunch or two tomorrow. Yum! 

1 1/2 tablespoons chopped Italian flat leaf parsley salt and ground black pepper to taste 2 cups stale Italian bread, crumbled 1 1/2 cups lukewarm water 1 cup olive oil

IT’S TIME TO CELEBRATE! WHAT ARE WE DRINKING?

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Are you ready for delicious, warm libations for this holiday season? It’s always fun to have something special in mind, for friends to try or just something as a new tradition. Here are some fun classic cocktails but, maybe new to you, that are guaranteed to warm the body and spirit. And, make for easy and memorable entertaining. Cheers!

CIDER OLD FASHIONED

1/2 teaspoon brown sugar
1/2 orange slice
1/2 teaspoon grenadine syrup
5 dashes Angostura bitters
1 1/2 ounces brandy
1 1/2 ounces apple cider
Ginger ale
Apple slices, brandied cherries, and crystallized ginger, for garnish

1.) Combine brown sugar, orange slice, grenadine, and bitters in an Old Fashioned (or similarly sized) glass. Muddle until brown sugar is mostly dissolved.

2.) Add a handful of ice cubes, then add the brandy and apple cider. Top off with ginger ale. Garnish with an apple slice and/or a skewer of brandied cherries and crystallized ginger if desired.

 

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MAPLE WHISKEY CIDER

5 cups apple cider

2 shots maple flavored whiskey

2 shots apple liqueur

4 cinnamon sticks

1/2 an apple (sliced)

1/2 cup orange juice

Serves 2.

BLACK VELVET

Guinness and Champagne

1 bottle Brut Champange

1 can of Guinness

Fill the bottom of the champagne glass with Guinness slowly with no foam, about half way.

Use a large spoon facing down and slowly fill the rest with a slightly yeasty, sweeter Champagne.

Serves 2-4

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IRISH COFFEE

Heat a stemmed whiskey goblet

Pour in one jigger of Irish Whiskey

3 cubes of sugar

Fill goblet to within 1 inch of brim with instant coffee.

Stir to dissolve sugar

Top with slightly aerated whipped cream, so that the cream floats on top.

IRISH CREAM COFFEE
1 12-oz. wine glass

Preheated Instant Coffee

1-1/2 shot Bailey’s Original Irish Cream

1/4 c. heavy cream  (whipped until stiff peaks form)

Ground cinnamon (optional)
Pour hot coffee into the heated glass

Add the Bailey’s and stir well to blend

Top with a mound of whipped cream

Sprinkle with cinnamon if desired.

One more time, and let’s stop seeing each other for awhile…Rose’.

Rose cocktail

The weather is changing. It’s getting colder by the day. Which narrows the margin on me feeling like a delicious and refreshing, pretty, little Rose’. Now, my Sommelier friends and a few others, will all argue with me that any time is a good time for a tasty Rose’. What’s not to love about a bouquet of berries and aroma of flowers. But, I have an opinion too. It taste far better in some gorgeous, sunny weather on a deck or by the pool then any other time of year. So, no, you won’t catch me personally, cracking a bottle as the rain starts in and hair-do’s are pointless. Not on purpose anyway. There are a few lovely days still in contention here in the PNW. That leaves time for a couple more trysts and time with that amazing little pink drink. Unless, I take that winter dream trip to France. Universe, are you listening? No wasting time, make these as soon as possible as a final farewell to sunny weather. Here are some fun little recipes before you have to button up…getting cracking!

Rose cocktail


ROSE’ GIN COCKTAIL

12 ounces Rose’

12 ounces Ruby Red Grapefruit juice

6 ounces Gin

6 edible flowers (givingplants.com- Edible Flower Kit- Pansy. Purple and Pink are the prettiest in this)

  1. Combine 6 ounces of Rose’, 6 ounces of Grapefruit juice, 3 ounces of Gin, and ice in a shaker. Shake well, until chilled. Strain and divide cocktail among 3 stemmed cocktail coupe cocktail glasses or Champagne flutes. Repeat.
  2. Garnish with those gorgeous flowers or berries and serve immediately.

Rose cocktail 2

Rose’ Gin Cherry Bomb

3/4 cup Sugar

3/4 cup Water

1 cup Fresh, thawed frozen sour cherries or canned brandied Italian or Bing Cherries

16 ounces Dry Gin

1/2 cup Fresh Lemon Juice ( about 4 medium lemons)

1 bottle (750 ml) cold Dry Rose’

Ice

Lemon Slices and cherries for garnish

  1. Make a simple syrup by bringing sugar and water to a boil and simmer in a small pot, stirring, until the sugar is dissolved. Remove from heat and let cool. You can refrigerate this for up to two weeks and make ahead for a party.
  2. Combine syrup, cherries, and gin in a pitcher and refrigerate until chilled at least 2 hours and up to 6 ahead of time. Stir in lemon juice and Rose’, then lemon and Ice just before serving. Garnish with lemon slices and Cherries (pitted).

Serves roughly 8-10 people. Serve in a stem less wine glasses or cocktail glasses.

Then enjoy, it’s only a couple of more months until we all see each other again!