Fava Bean Pesto

I realize this is a glamor shot of pesto in a tupperware but I ate my dinner too fast and couldn't get a decent picture of this amazing pesto.  This should be a good sign if you think about it, a pesto so delicious and versatile (hello turkey sandwich!) that I instantly forgot about you.  This could also be used as a dip for veggies, on pita bread sandwiches or tossed with pasta.  It's just simply that awesome.

Ingredients

1 lb fava beans
8 basil leaves
1 small clove garlic
1/4 cup almonds
1/4 cup olive oil
pinch of salt

1. To prepare the fava beans, you have to get the pods out of the larger bean.  Use a knife and carefully cut a slit in the larger bean and use your fingers to dig out the pods.  Think of it as a very large snap pea.
2. Heat a small pot of boiling water.  When boiling dump the fava beans into the water and cook five minutes.
3. Remove from the heat and let cool.
4. Now you have to remove the green fava from the outer white "shell".  Pinching one corning of the bean while squeezing from the other side seems to work best.  By the end of the pound, you will have found your method.
5. Combine all remaining ingredients with the fava beans in a small food puree system.  Blend until well combined, about 2-3 minutes.
6. Serve immediately.

Tarragon Potato Crisps

Calling these potato "chips" seemed like such a shame because they are so fantastic and really more classy than something you would get out of a bag, the bonus is that you know exactly how these are prepared so you don't have to second guess the quality or the ingredients.  Serve with mussels or burgers or anywhere else you would have delicious frites!  

Serves 2

3 medium(ish) yukon gold potatoes
1/4 cup olive oil
3 sprigs tarragon, removed from stems and chopped
salt/pepper

1. Preheat broiler on oven.  Peel potatoes.
2. Thinly slice potatoes and place in a bowl.
3. Pour olive oil over the potatoes and use tongs to evenly coat the potato slices
4. Line two cookie sheets with parchment paper.
5. Evenly place potato slices on the parchment; they can overlap slightly but it is best if they are alone.
6. Place in the oven and cook until browned, this can take about 10 minutes, but check every few minutes to make sure nothing is burning.
7. Remove from oven and place in a bowl lined with a paper towel.
8. Top with tarragon and sprinkle with salt (plus pepper if you are so inclined).  Eat immediately!

Pomegranate and Gin Martini

I know that pomegranate is super trendy, but this cocktail is a perfect example of why this juice is so popular.  Additionally, pomegranate juice is surprisingly tasty mixed with gin!  This recipe also calls for Domaine de Canton Ginger Liqueur and I promise it is worth the investment.  This drink is perfect for a cold winter night when you want to dream about a far away tropical beach

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Makes 2 drinks

2 oz gin
2 oz ginger liquor
2 oz pomegranate juice
juice 1 one lime

1. Combine all ingredients in a cocktail shaker and shake very well over ice.  Pour into a chilled martini glass and enjoy immediately (with a slice of lime if you have it!).

Sesame Seed Kale Chips

I've been making kale chips all summer, but I finally decided to brighten up the dish with some of my favorite flavors...tahini and lemon!  These chips are irresistible so be prepared to add this to your weekly grocery list.  You will never look at kale the same way again (and that is a good thing!)

Ingredients

1 lb kale, leaves torn from stems
2 tablespoons olive oil
1 tablespoon tahini
1 small lemon, juiced
1 tablespoon sesame seeds
1 teaspoon salt

1. Preheat oven to 300 degrees.  Pull out two cookie sheets.  You do not need to pre-grease these.
2. Whisk olive oil, tahini, lemon juice and salt together in the bottom of a large bowl.
3. Add kale and use tongs to evenly toss the dressing over the leaves
4. Lay out on cookie sheets so the leaves are not overlapping each other
5. Sprinkle with sesame seeds
6. Cook 20-25 minutes until leaves are dry and crispy.
7. Devour!

Bleu Cheese Greek Yogurt Dip

This is the most guilt free dip I have ever created.  I love bleu cheese and really wanted a way to make this a protein packed snack to eat with fresh veggies like carrot sticks and cucumber.  This comes together quickly and can be spiced according to your preference.  This would even be good served with spicy chicken wings!

6 oz nonfat plain greek yogurt
1/2 cup bleu cheese crumbles
1 green onion or scallion thinly sliced
1 tablespoon olive oil
salt/pepper to taste
dash of cayenne pepper

1. Combine all ingredients in a bowl and mix well.  You could add garlic salt if you are a fan.
2. Serve with fresh veggies and enjoy your healthy snack!

Gazpacho Blanco + Cantaloupe Prosciutto Bruschetta

The first time I heard of white gazpacho was at a recent dinner at one of my favorite restaurants "Hitchcock".  This was part of a chef's choice order and I could not have been more pleased to discover it.  This gazpacho is the perfect dish for someone who doesn't like tomatoes but is still looking for a similar option.  A cool soup is also ideal for really hot night when you don't want to stand over a hot stove.  These two dishes can be served separately but are delicious served together!  My suggestion here is to buy a loaf of delicious artisanal bread, a light sourdough is perfect, you will use the whole thing I promise!

Gazpacho Blanco

2 slices of the bread, crusts removed
1/3 cup red wine vinegar
1 glove fresh garlic
1/2 cup blanched almonds
2 cups cold water
2 tablespoons olive oil
salt/pepper to taste

1. In a shallow pan soak bread in vinegar + 1/2 cup of water
2. After 10 minutes, add bread, garlic, almonds, 2 cups water and olive oil.  Use an immersion blender to blend all ingredients together.
3. Salt and pepper to taste and then let sit in the fridge for an hour or so.  We didn't find it necessary to strain this but that is also an option.

Cantaloupe and Prosciutto Bruschetta

2 cups cantaloupe diced into small pieces
1/5 pound prosciutto end torn into pieces or diced finely
4-5 slices of your favorite bread
olive oil
salt

1. Combine cantaloupe and prosciutto in a small bowl.  Drizzle with olive oil and lightly salt.
2. Meanwhile toast slices of bread.
3. When bread is finished toasting, lightly brush with olive oil and then top with bruschetta mixture.
4. Serve immediately.

NOTE - Prosciutto ends are something new I'm seeing and it really worked well here.  Ask your local deli if they have the ends and you might even get it for free!

Goat Cheese and Basil Stuffed Mushrooms

I've never made a stuffed mushroom recipe before and it was surprisingly easy.  I don't know what I was so worried about (maybe removing the stem from the cap?).  These are a great meat free alternative in a tapas style dinner.  Served with cheese, good bread and olives you have a really special dinner that isn't too heavy on a summer night.  I can imagine endless possibilities with different fillings, so if you don't have exactly what is in this recipe, use whatever you have on hand.

Ingredients

16 cremini mushroom caps, stems removed
1/2 cup bread crumbs
1/2 cup goat cheese
1 teaspoon salt
1 teaspoon black pepper
16 basil leaves thinly sliced
2-3 cloves garlic
1/4 cup sun dried tomatoes
3 tablespoons olive oil

1. Preheat oven to 400 degrees.  Lightly oil a cookie sheet.
2. Place mushroom caps on the cookie sheet with the stem side facing up.
3. Combine bread crumbs, goat cheese, salt, pepper, basil, garlic and sun dried tomatoes in a bowl and mix until goat cheese is well incorporated
4. Drizzle 2 tablespoons of olive oil over the mixture and stir to combine again
5. Using clean hands, stuff each mushroom cap with an equal amount mixture.  Don't be afraid to overstuff as it will look nice to have the filling browned on top in the oven.
6. Place in the oven and cook about 18 minutes until tops are golden brown and mixture is heated through.
7. Serve (devour!) immediately

Fava Bean and Ricotta Bruschetta

I really love simple and delicious food (clearly that isn't obvious from the fact I talk about it all the time).  But really, there is nothing more satisfying than experimenting with fresh, wholesome ingredients in the kitchen and discovering delights such as fava bean and ricotta bruschetta (you know, brusketta!)  The best way to take this recipe to the next level is to use this homemade ricotta cheese recipe from Smitten Kitchen.  The rest comes together quite easily.

Ingredients for 24 bruschetta


1 lb fava beans
1 baguetta
2 cups ricotta cheese
olive oil
salt/pepper


1. Heat a large pot of salted water on medium high heat, when boiling add fava beans and set timer for 3 1/2 minutes.
2.  Immediately remove from heat and using a slotted spoon, put veggies into a colander in the sink and run cold water over them for 2 minutes3. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife4. Remove the beans from the pod and set aside and discard the pods5. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!6. Set the beans in a dish and discard the husks
7. Everything up until this point can be made and stored until you are ready to serve.
8. Thinly slice your favorite baguette into bite size (or 2 bite size) rounds.
9. Spoon a tiny bit of ricotta on each baguette and then sprinkle with fava beans
10. Drizzle the plate with olive oil and then top with a bit of salt and pepper

11. Serve with a delicious and crisp Sauvignon blanc!

Ginger Cilantro Meatballs

The best thing about meatballs is how versatile and easily modified they can be for any occasion.  A true favorite in our household is Swedish Meatballs and recently we posted about Mozzarella Stuffed Meatballs.  Here I took some Asian inspired ingredients to create a meatball perfect to serve with rice.  Probably the most unique flavor in here is the use of pickled ginger instead of fresh ginger, but if can't find it, then regular ginger will do.  These can also be served as individual appetizers for a football game or other group get together.  Enjoy!

Ingredients for 24 medium meatballs

3 tablespoons pickled ginger, chopped
2 cloves fresh garlic, chopped
1 small onion, finely chopped
1 bunch cilantro
1 egg
1 cup panko bread crumbs
1 lb ground beef or pork (or even chicken!)
2 tablespoons soy sauce
1 teaspoon sesame oil
pepper/salt

1. Prepare the inclusions first.  Chop ginger, garlic, onion and set in a bowl.
2. Remove cilantro from stems and finely chop and add to mixture.
3. Crack egg into bowl and add panko, meat, soy sauce and sesame oil.
4. Finally salt/pepper ingredients to your normal "taste".
5. Set a cookie sheet lined with parchment paper out before you start forming the balls
6. Use clean hands to mix all the ingredients together, really incorporating it all.
7. Shape meatballs to desired shape, but I go for about 2 inches diameter
8. Place on cookie sheet
9. You can either bake them in the oven at 425 until they are browned and cooked through (about 30 minutes) or pan fry them (about 20 minutes).  The choice is up to you, I think it really depends on what kind of dishes you want to do that night.
10. Serve with rice and simple salad.

Sauerkraut

I resisted this for so long and I'm so happy I finally gave in.  I thought for sure this would smell up the house or cause some crazy bacteria growth, but actually, homemade sauerkraut is officially a winner in my book.  Insanely easy and delicious on hot dogs (think upcoming BBQ holiday), sandwiches, salads, etc. you definitely have to give this a try.  The biggest thing here is to get a container that can hold all the ingredients. We used a large plastic container and draped a clean dish cloth over it to keep dust, etc. out.

Ingredients for 1 lb sauerkraut

1/2 head of cabbage, thinly sliced
2 carrots, peeled and thinly sliced
1 jalopeno, seeded and thinly sliced
1 tablespoon oregano
1 tablespoon red pepper flakes
3 tablespoons salt

1. Thinly slice all the veggies and add to the plastic or ceramnic container you will store the kraut.  A 2 gallon container is plenty big enough.
2. Add oregano, red pepper flakes and salt to the veggies and stir very well to coat
3. Place a smaller tupperware filled with water on an extra cabbage leaf to create a barrier.  Once the salt starts to extra the liquid from the veggies, it will eventually cover this and protect the kraut from bacteria.  If you don't have it covered by about 1 day, you can add water to cover the veggies.
4. Let sit at least four days to marinate
5. As you want to eat it, remove it from the container and serve.

Gambas al Ajillo - Prawns with Garlic Sauce

One of my favorite tapas of all times is gambas al ajillo - prawns/shrimp in a garlic sauce made with olive oil and garlic.  This dish is simple, impressive and can be either a dinner for two people or tapas for 4-6.  Once again, we were lucky to find these fresh caught spotted prawns from our favorite HamaHama Oyster co .  If you are in the Olympic Peninsula area and want a place to visit, it would be totally worth the visit!

Serve this dish with a side of arroz con frijole negro "rice with black bean" or pan "bread".

Ingredients

1/2 pound uncooked fresh prawn tails
4-6 cloves garlic minced
1 jalopeno seeded and finely chopped
1/3 cup olive oil

1. Heat deep pot or cast iron over medium high heat.
2. When hot, add garlic, jalopeno and olive oil.  Stir for about a minute or so, don't let the garlic brown too much.
3. Drop the prawns in and stir to coat.  Allow to cook about 3 minutes until the meat turns white.  It is important not to overcook these because then they will get tough.
4. Remove from heat and stir a few more times to coat the shrimp in the delicious oil.
5. Serve with black beans, rice or crusty bread to soak up the garlic oil.  You will have to peel these and be careful, they are hot!

Toast met Champignons (Toast with Mushrooms)

Here is another classic recipe from my mother in law.  This meal is really filling and delicious and definitely made for a busy weeknight.  You could also serve this as an appetizer or at a brunch with an egg on top.  The point is this dish has bacon, mushrooms (yes I put bacon first), shallot and parsley.  How simple and easy can that be?

Ingredients


3-4 strips thick cut bacon
2 small shallots finely chopped
1 lb mushrooms (we used shiitake) chopped into bite size pieces
2 tablespoons fresh chopped parsley
olive oil
salt
pepper

1. Heat a large skillet over medium high heat.  Cook bacon until mostly crisp, about 5-7 minutes.
2. Remove bacon to a plate lined with a paper towel
3. Add shallots to bacon grease and allow to cook about 2-3 minutes
4. Add chopped mushrooms and allow to cook another 3-4 minutes
5. If you dish looks dry you can add a tablespoon or so of olive oil
6. Add parsley, salt and pepper to taste. Set aside and cover.
7. Prepare toast from your favorite loaf of bread.  Brush with olive oil if you like.
8. Place toast on a plate and cover generously with mushrooms.  Serve with an egg on top or a salad on the side.

Pizza Puff Gougeres!

I really should rename this blog "I love pizza" for the recent amount of pizza posts.  This recipe is a game changer people...if you bring this to a party you will be invited back for the rest of your life.  Here we combine pizza and my favorite appetizer ever, the gougere (read CHEESE PUFF).  Simply swap in some tomato sauce and oregano into Alain Ducasse's recipe for regular gougeres and you will change the world!

Ingredients


1/2 cup water
1/3 cup tomato sauce
2 tablespoons milk
1 stick unsalted butter
1 teaspoon salt
1 cup flour
4 eggs
1 cup gruyere
2 tablespoons oregano
ground pepper


1. Preheat the oven to 400 degrees and line a cookie sheet with parchment paper
2. In medium saucepan add water, milk, tomato sauce butter and salt and bring to boil.
3. Add the flour slowly and stir with a wooden spoon to incorporate into a dough type mixture.  Stir about 2 minutes. Remove from heat and put in a mixing bowl and let cool 5 minutes.
4. Beat the eggs into the dough one at a time until fully incorporated
5. Add cheese and oregano a bit at a time until incorporated
6. Use two spoons to make 1 1/2 inch size diameter puffs on the parchment paper.  Try and not crowd the puffs on the paper
7. Sprinkle with pepper and cook about 20 minutes until golden brown/red
8. Serve immediately!

Hummus - With several variations

I've been holding off on buying tahini for quite a long time, but I finally found a good deal at Safeway and decided I would try making my own hummus.  I have to say it was totally worth it and I can't believe I waited this long.  The basic recipe is pretty easy (especially using canned chickpeas) and the variations you can add are endless.  Here are some of my suggestions plus a pretty picture of the hummus on some homemade pita bread stuffed with cucumber, tomato and pepprocinis.  Delish!

Ingredients for basic hummus

1 can drained chickpea or garbanzo beans
1/4 cup tahini paste
2 tablespoons lemon juice
1/3 cup olive oil
2 garlic cloves
salt/pepper

1. Combine all ingredients in a food processor and blend until smooth.  If still chunky, add a bit more olive oil at a time to get a nice puree.
2. Serve as you wish!
3. Keep in the fridge in an airtight container up to one week.

Variations

Jalapenos                               Roasted Red Pepper                      Eggplant
Cilantro                                  Feta                                                Roasted Garlic
Cayenne Pepper

Mozzarella Stuffed Meatballs

It turns out that you can make a lot of dinners with one pound of ground meat.  I made meatball subs one night and then had enough left over for this savory dish.  It seems simple, but it is too good and easy not to share with you all for your next weeknight dinner.

Ingredients

1/2 cup minced shallot

1 cup panko bread crumbs

1 lb ground beef (best quality you can find)

1 egg, whisked

1 teaspoon ground pepper

1 teaspoon salt

1/2 teaspoon pepper

5 small fresh mozzarella ciliegine, drained + more for topping if you desire

1 box of large pasta shells

1.  Preheat oven to 400 degrees.  Heat 1 tablespoon butter in a large saute pan.  When hot add the minced shallot and let cook about two minutes.  Remove from heat.

2.  In a small bowl combine bread crumbs and egg.  Let sit at least five minutes.

3.  In a food processor add meat, egg, breadcrumb mixture, onions, salt and pepper.  Pulse to combine (about 30 seconds).

4.  From into 1 inch round balls and set aside on a plate

5.  With clean hands use a paper towel to press water out of the mozzarella

6.  Cut each mozzarella into 4 pieces

7.  For each meatball press your thumb into the middle and place the mozzarella piece in the meatball.  Pull the meatball over the mozzarella until the cheese is covered

8.  Repeat and place on a cookie sheet

9.  Cook in preheated oven about 35-40 minutes until the meatballs are nice and browned and cooked inside

10. Meanwhile boil water and cook pasta shells according to package

11. Prep tomato sauce or favorite spaghetti sauce and heat in a pan

12. When meatballs are ready combine pasta, meatballs, sauce in a baking dish and top with extra mozzarella if you have it

13. Place under the broiler for 3-4 minutes until the cheese is nice and brown

Smoked Salmon Dip

This recipe is all David all the way.  He definitely knows how to make a delicious smoked salmon dip! This is something my grandmother used to make all the time, and he got the proportions perfectly!

5 oz smoked salmon
8 oz cream cheese
1 celery stalk finely chopped (and I mean it)
1 shallot finely chopped (ditto)
1 teaspoon garlic salt powder
pepper to taste
1 tablespoon dill
2 tablespoons mayo

1. Remove cream cheese from wrapper and place in a bowl so it can soften.
2. Finely chop celery, shallot and salmon.
3. Combine everything in the bowl with cream cheese and use a fork to stir and stir and stir until it is all mixed together.
4. Serve on baguette slices, crackers, toast points, bagels, etc.

Super Stuffed Pizza Bread

Holy Cow WOW this is the best appetizer I have made in years (okay besides gougeres and pretzels).  Anyway this is essentially a pizza stuffed and wrapped like a baguette and it is downright tasty and impressive to look at.  Fill with whatever you would normally put on a pizza, here we have made some adjustments to make it vegetarian.

Toppings

1 cup tomato sauce
3-4 sundried tomatoes finely chopped
1 cup pesto sauce
1 cup feta cheese
1/2 cup shaved parmesan cheese
1 tablespoon chopped capers
1 egg white

Pizza Dough (prepare at least two hours before you are ready to make pizza)

3 cups flour

1 teaspoon salt

2 teaspoons rapid rise yeast

1 teaspoon sugar

about 2 cups luke warm water

Mix yeast and sugar in 1 cup measuring cup.  Add room temp water and let sit for five minutes.  Meanwhile add flour and salt to the food processor and process for 10 seconds to mix together.  When yeast mixture is ready, add to the flour while the processor is running.  If dough is still not combined add another 1/4 of water at a time until dough forms a ball.

Place dough in an oiled bowl and cover with kitchen towel.  Allow to rest for at least two hours (you can even let this sit for 24 hours!).

Making the stuffed pizza

1. Preheat the oven to 375 degrees.

2. Place a cookie sheet length of parchment on a standard size cookie sheet.

3. Carefully roll out dough to cover most of the parchment

4. Use a pastry brush or back of a spoon to evenly distribute tomato sauce on the dough, repeat with pesto sauce.

5. Evenly sprinkle feta cheese, capers, sundried tomatoes and parmesan on top. 

6. If you have someone who can help you roll up the dough it will be easier.  Fold one side of the dough hot dog style until it covers slightly more than half the distance to the other side.  Then fold over the other sides and pinch the seams together, being sure to tuck in the ends of the loaf so the sauce doesn't fall out.

7. Brush egg white mixture over the dough.

8. Place the bread into the oven and cook about 25-30 minutes until golden brown and crust is cooked through (you can tell by seeing the bottom of the loaf that it is not white and soft).

9. Allow to cool for an hour before cutting into slices and serving to friends and family.

Butternut Squash "Winter" Rolls

Winter Roll here does not refer to your body...it's actually my version of a Spring Roll made with Winter veggies.  You can use any of your favorite squash here.  I had some left over pulled pork so I put that in but you could add any type of meat like roasted chicken (or even leave meat out!).  The intention here is to use leftovers so don't go too crazy looking for these items.  However the squash is essential!

Ingredients

2 cups peeled and bite size diced squash
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon olive oil
1/2 cup garbanzo beans (drained)
1 cup pork or chicken leftovers
1 small head of cabbage peeled and chopped finely
1 small salad onion thinly sliced
Spring roll wrappers (available on the Asian foods aisle)
rice noodles (optional - need to be prepped during step 1 per package direction)

1. Preheat oven to 375.  Toss squash with soy sauce, sesame oil and olive oil.  While oven is heating let these marinade.
2. Put squash on a cookie sheet and roast about 20 minutes
3. Meanwhile prep other items (cabbage, onion, etc.)
4. Combine beans and meat, set aside
5. Remove squash and add to bean and meat mixture
6. On the table, set up a plate where you can soak the wrapper in hot water for 30 seconds.  These will need to be done one at a time when everything else is ready.
7. Serve family style, fill to your liking and top with hoisin sauce!

Sushi: How to make + 2 recipes

I am so excited about this post and I really hope you try this recipe at least once!  Despite having NEVER made or seen someone make sushi, it was actually really easy to do.  With the help of my friend Hillary we had dinner together in no time flat and it tasted and looked like the real thing (without the price tag).  If you serve this at your next party or game night, your friends and family will not believe you made it but it is super easy to do!  We did salmon, cucumber, shrimp and avocado but you could do any filling you can imagine!

Special note:  It is essential to follow the recipe for preparing the rice (i.e. no short cuts).  I got a lot of great tips from How to make Sushi and I definitely recommend you check out their website for great ideas.

Ingredients for 4 rolls

2 cups short grain rice, also called sushi rice (very important it is NOT long grain!)
3 tablespoons rice vinegar
2 tablespoons white granulated sugar
2 teaspoons salt
1 package of Nori seaweed rolls for sushi (usually sold in packages of 10 sheets)
1/4 pound smoked salmon or lox salmon
1/4 pound precooked shrimp
1 avocado thinly sliced
1 cucumber, peeled and sliced into long thing strips

1. Start be preparing the rice.  Place rice in a mesh colander and let water run over the rice for about 5 minutes to clear out the starches.
2. Put rice in medium pot on the stove.  Cover with water until 1 cm above rice and let sit for 30 minutes.
3. Turn on heat to high and stir rice every few minutes until water is boiling.
4. Put lid on the rice and turn heat to low.  Let cook until all water is absorbed, about 8-10 minutes
5. Meanwhile prepare seasoning for rice.  Combine rice vinegar, sugar and salt in another pan and cook over medium low heat until the sugar and salt are disintegrated.  Remove from heat.
6. When rice is done, gently transfer to a plastic bowl (very important it is NOT metal) with a wooden spoon.
7. Pour seasoning over the rice and carefully stir in.  Allow to sit until cool (very important to let it cool).
8. Prepare your fillings, cut veggies, etc.  You could even make some edamame to snack on while you wait.
9. When rice is cool you are ready to fill the roll.
10. Lay a piece of parchment paper for each person helping.  Remove a sheet of nori and put on the parchment paper.
11. Place a bowl of water in the center of the table so people can wet their hands to make the rice easy to handle.
12. Spread rice evenly across the nori.  Don't worry it doesn't have to be too dense, but make sure you cover most of the area.
13. Along the left hand edge of the rice and nori, add a vertical line of your toppings.
14. With dry hands start to roll the nori to the other side of the sheet until you have a sushi roll.
15. Carefully cut with a serrated knife and serve with ginger, wasabi and soy sauce.  If you have extra chopsticks, feel free to use those too!

Nectar of the Gods - Prosecco and Vodka Cocktails

I promise that prosecco paired with vodka is a delicious idea.  Add any of the below "nectar of the gods" and you have a perfect and easy signature cocktail for kicking off your next dinner party.  In your supermarket there are two places for nectar; you can find it on the Mexican food aisle where there is a product called "Jumex" juice and you can also find it on the juice aisle and use any Kearn's juice nectar.

Serves 2

Ingredients


1 shot vodka
3 shots fruit nectar of your choice (apricot, pear, guava, banana pineapple, etc)
1 bottle prosecco or sparkling white wine

1. Fill a cocktail shaker halfway with ice.  Add vodka and nectar.  Shake well.
2. Evenly distribute into two chilled martini glasses
3. Top each glass of with prosecco
4.  Repeat if you have more guests
5. Cheers!