dying to make this!

lemon blackberry cheesecake via pinterest

cocktail hour {thanksgiving}

Before I disappear for the holiday weekend I wanted to share a quick and easy cocktail for Thanksgiving. I'm definitely going to be trying these!

ginger, apple & bourbon cocktail

Fresh apple cider, ginger ale and kentucky bourbon in a 2:2:1 ratio via the tampopo post. Couldn't be any easier!

yummy pasta salad

i just made this recipe last night because i was in the mood for something light and it is delicious. i changed things up just a tiny bit by adding sliced kalamata olives.

roasted shrimp and orzo

kosher salt

good olive oil

3/4 lb orzo pasta

1/2 cup freshly squeezed lemon juice

freshly ground black pepper

2 lbs shrimp, peeled and deveined

1 cup minced scallions, white and green parts

1 cup chopped fresh dill

1 cup chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded, and medium-diced

1/2 cup small-diced red onion

3/4 lb good feta cheese, large diced

3/4 cup kalamata olives, pitted

preheat the oven to 400 degrees f.

fill a large pot with water, add 1 tbl of salt and a splash of olive oil, and bring the water to a boil. add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. drain and pour into a large bowl. whisk together the lemon juice, 1/2 cup olive oil, 2 tsp salt and 1 tsp of pepper. pour over the hot pasta and stir well.

meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. toss to combine and spread out in a single layer. roast for 5 to 6 minutes, until the shrimp are cooked through.

add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, olives, 2 tsp salt, and 1 tsp pepper. toss well. add the feta and stir carefully. set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. if refrigerated, taste again for seasonings and bring back to room temperature before serving.

photo credit: food network

cocktail hour {the blizzard}

As someone who loves coffee I'm always game to try a cocktail with a little java in it. Espresso martini's are one of my favorites, but I had a "white chocolate truffle" recently at Nebo and it was pretty darn good. This recipe via Martha isn't spot on, but it's similar. SO perfect on a frigid day like today.

the blizzard cocktail

- 1 1/2 ounces irish whiskey or rum

- 1/2 ounce hazelnut liqueur

- 1/2 ounce Bailey's

- hot coffee

- Grand Marnier whipped cream for garnish

In a glass mug stir together whiskey, hazelnut liqueur and Bailey's - top with hot coffee.

cocktail hour {pumpkin martini}

My fabulous boss, Erin, has been hard at work designing a tablescape for a benefit at Shreve, Crump & Low, and tonight I'm attending the preview with her. Her design is gorgeous - very feminine and modern (hint: orange zebra and pearls!) and has me dreaming about Thanksgiving dinner and all things pumpkin and delicious.

pumpkin martini

- 1 oz pumpkin liqueur or pumpkin syrup, plus extra for dipping

- 2 oz vanilla vodka

- 1 oz Sylk cream liqueur

- cinnamon for rimming the glass

Dip a chilled martini glass in the pumpkin liqueur (or syrup) then place the glass rim down into the cinnamon to coat. In a cocktail shaker filled with ice, combine the vanilla vodka, cream liqueur and pumpkin liqueur (or syrup) and shake 15-20 seconds. Strain into rimmed glass and serve.

recipe via Real Simple

cocktail hour {peach julep}

I know I said I'm ready for fall, but I totally lied. It's 80 degrees outside today so I'm celebrating the nice weather with one more summer inspired cocktail.

peach julep

- 1/3 cup fresh mint leaves

- 2 tsp sugar

- 1 1/2 cups store bought peach juice/nectar

- 12 oz club soda (or peach fresca????)

- 1/2 cup bourbon

- crushed ice

In a medium bowl or pitcher combine sugar and mint leaves. With a spoon, mash mint leaves until bruised. Stir in peach juice, club soda and bourbon. Serve over crushed ice.

image and recipe :: Martha Stewart

raspberry s'mores

We had a fire pit going at my house last night and I've been thinking about making s'mores ever since. This recipe for one with fresh raspberries will be a must for next weekend.

image + recipe from Real Simple

cocktail hour {michelada}

The plan for this weekend's Labor Day party is Mex-Fest (grilled quesadillas, fajitas, homemade salsas and ridiculously good margaritas - YUM) so in that spirit, here is a Mexican inspired bevy. Adding hot sauce to beer is definitely not for the faint of heart, but I'll try anything at least once!

michelada

- 1 Mexican beer (ie; a 12 ounce Corona)

- 1 lime, cut into wedges

- 2 dashes bottled hot sauce

- 1 dash worcestershire sauce

- fresh ground black pepper

Fill a tall beer glass with ice cubes. Squeeze the lime wedges into the glass and stir in the worcestershire sauce, hot sauce and a pinch of black pepper. Pour in the beer, stir and serve.

via. {thanks again CF!}

cocktail hour {spiked sweet tea}

I've been watching the Food Network a lot again lately and have been thinking about making homemade iced tea since watching Giada make a peach version the other day. With summer winding down this seems like the perfect end of season treat.

lemony spiked sweet tea

- 7 cups water

- 6 tea bags

- 1 1/2 cups sugar

- 1 1/3 cup fresh squeezed lemon juice

- 1 cup gold rum

- mint leaves for garnish

Bring 4 cups of the water to a boil in a saucepan. Add the tea bags then remove from the heat and allow the tea bags to steep for 5 minutes. Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add remaining water and stir to combine. Transfer the mixture to a large pitcher and add lemon juice and rum. Chill well. Pour over ice and garnish with mint leaves.

recipe and image via Martha Stewart

blue cheese + honey bruschetta

Simple, chic and delicious - my favorite kind of recipe.

blue cheese and honey bruschetta

- 1/2 baguette

- 3 ounces good blue cheese

- 2 tbsp honey

Thinly slice the baguette and broil on a baking sheet until golden brown (1-2 minutes per side). Divide the blue cheese among the toasted bread slices and drizzle lightly with honey.

image and recipe from Real Simple

cocktail hour {mojitonico}

My good friend C.F. was traveling in Chicago last week and was gracious enough to pass on this drink idea from the Chicago Tribune for this week's cocktail hour. I know that not everyone is a fan of mojitos, but fresh mint is on of my absolute favorite things so I love them. I don't have the exact recipe (just a little blurb below) but it's pretty self explanatory and sounds about perfect. C.F. - I think these should be your "plan A" for labor day weekend.

mojitonico

"The Mojitonico is 'a menage a trois of a great G&T, a mojito and an herb salad,' Seger says. It combines dry gin, mint, lime and tonic water, along with cucumber, my favorite garnish for a G&T. The mint and lime are muddled, mojito-style, but the drink is finished with tonic water — arguably more refreshing than soda. The finishing touch is a sugar cane swizzle stick to stir the cucumber and mint with the rest." - Laura Viera, Chicago Tribune

image :: labor of love

butternut squash pizza

I was introduced to the idea of butternut squash lasagna yesterday and with fall not far around the corner decided to google recipes with butternut squash when I got home. I love the combo of sweet and savory and think this pizza would make a delicious early fall appetizer.

butternut squash pizza

- 1 butternut squash (2 lbs,) peeled

- 1 small yellow onion, cut into 1/4" thick rings

- 3 tbsp olive oil

- 1 lb package pizza dough

- 1 tbsp cornmeal

- 1 tbsp fresh thyme leaves

- 1/2 cup fresh ricotta

- 1 1/2 tsp kosher salt

- 1/4 tsp black pepper

Heat oven to 400 degrees. Cut the squash into 1/2" thick slices, then cut each slice into 1" chunks. Place the squash and onion onto a baking sheet. Drizzle with olive oil, season with salt and pepper and toss. Roast until tender (about 20 minutes) and transfer to a plate.

Increase oven temp to 450. Roll out dough to 1/4" thick. Clean the baking sheet and sprinkle it with cornmeal. Place the dough on top* and distribute the squash, onions, thyme and dollops of the ricotta evenly. Bake until golden (about 25 minutes) and slice into small wedges.

*This is where I would bake the crust off a little bit first (5-7 minutes) so that it gets really crispy.

image and recipe from Real Simple

cocktail hour {real simple's white sangria}

I'm so sad that I haven't made any sangria yet this summer. I've posted about white sangria before, but there are so many different recipes to try and I'll never tire of it. This one, from Real Simple, is light and super quick.

white sangria

- 6 cups Sauvignon Blanc

- 1/4 cup superfine sugar (I'd probably use a little less..)

- 1 cup white grape juice

- 1 ripe nectarine, pitted and cut into wedges

- 1 tangerine, thinly sliced

- 1 cup seedless white grapes, halved

- 1 cup club soda

In a large pitcher combine the wine and sugar, stir until sugar is dissolved. Add all other ingredients (except for the club soda) and stir well. Refrigerate 1-4 hours. When ready to serve, stir in club soda and ice cubes.

*I'd probably fill glasses with ice, add sangria mixture 3/4 of the way, then top off with club soda. Less chance of your soda going flat!

strawberry-basil iced tea

We're heading to a family pool party this afternoon, but I wanted to share a recipe for yummy strawberry-basil iced tea with you first. Happy Sunday.

image and recipe: Martha Stewart

cocktail hour {g + t's}

My boyfriend is a big fan of gin and tonics (or g and t's as he likes to call them). I'm more of a vodka-soda girl, but there is something so refreshing about a g and t with fresh lime in the summertime. I love this simple recipe from the food network made with tonic ice cubes.

the perfect gin + tonic

- 4 to 5 tonic water ice cubes

- 3 oz gin

- 4 oz tonic water

- 1 tbsp fresh lime juice

- lime wedge for garnish

Place ice cubes* in a tall, narrow glass. Add the gin, tonic water and lime juice, stir well. Garnish with a lime wedge and serve immediately.

*To make the tonic ice cubes: fill an empty ice cube tray with tonic water and let cubes freeze for several hours. Covered well, the cubes will stay fresh in the freezer for a few weeks. Sidenote: I think limeade ice cubes would be perfect in this as well.

image :: Kate Spade's fabulous NYC apartment (Domino)

cocktail hour {martha's mimosas}

C and I have a breakfast club with two of our good friends and this weekend I'm hosting at my apartment. I absolutely love mimosas with breakfast/brunch and this recipe looks amazing. We may just have to officially test it out on Sunday...

martha's mimosas

- 6 tablespoons freshly squeezed orange juice

- 2 tablespoons freshly squeezed lemon juice

- 2 tablespoons orange flavored liqueur, such as Grand Marnier

- Prosecco, chilled

- fresh mint leaf

In a Champagne flute, mix together orange juice, lemon juice, and liqueur. Fill with Prosecco. Garnish with mint leaf and serve immediately.

Recipe and image from Martha's Stewart via Eat Drink Pretty

cocktail hour {watermelon sake popsicles}

This Boston heat wave is getting SO old. I've probably consumed 25 popsicles over the last 10 days and the idea of one that is booze-infused sounds amazing. Click here for the full recipe (sorry - it's even too hot to type!).

photo by Stephen Jackson via Imbibe

cocktail hour {blood orange champagne cocktail}

These 90 degree days have me reaching for things cold and fruity (especially citrus) so a champagne cocktail sounds perfect right about now. I think it would be delicious with grapefruit too.

blood orange champagne cocktail

- 1/4 cup creme de cassis (black currant liqueur)

- 1 1/2 cups fresh, strained blood orange juice (about 6 oranges)

- 1 750 ml bottle of chilled dry Champagne or sparkling wine

- blood orange slices (optional)

Spoon 1 1/2 tsp of creme de cassis into each of 8 flutes. Add 3 tablespoons juice to each glass. Top with Champagne and stir gently. Garnish with blood orange slices.

recipe and image via Bon Appetit

cocktail hour {hawaiian inspired}

I know I did tropical drinks last week, but we went to the UMass Club tonight for an open house and the theme was Hawaii. It reminded me of the booze cruise we used to go on when I lived in Oahu so I had to share a drink similar to what they served (and a picture too - Waikiki beach and Diamondhead in the background). The U Club called it the "Tiki Tiki Cocktail" and since I love bubbles I had them top mine off to create a "sparkling" version.

sparkling tiki tiki cocktail

- 1 oz coconut rum

- 1 oz vodka

- 1 oz pineapple juice

- 1/2 oz cranberry juice

- soda water and ice

Combine all in a cocktail shaker with ice. Strain into a large glass over ice and top with soda water. Serve with a pretty little umbrella and pineapple slice.

Oh how I miss Hawaii...

cocktail hour {the tropics}

cucumber and chili margarita

red sangria

pina colada

mojito

yes, please.

all via Real Simple