Cranberry Margaritas (Perfect for your Holiday Parties)

This is the perfect cocktail for all of your Holiday gatherings. Delicious, easy, can be made ahead of time, and so beautiful...I make these margaritas all December. We had some friends over for drinks before attending the Lighting of Ledoux, a Taos tradition. What did I serve? Cranberry Margaritas. We are having a Holiday Christmas Cocktail party. What will be my "signature" cocktail? You know the answer. And Christmas Eve with family? Perfect! (Would Christmas morning brunch be pushing it?)

I use an organic brand of 100% cranberry juice with no added sugar. The ingredients are simply water, cranberry juice and cranberry juice concentrate. I also do not add any sweeteners to the recipe so the margaritas are a bit tart which I (and my guests) love. The hint of sugar from the sugar-rimmed glasses creates a wonderful balance of sweet and tart. If you are making these for a large party, you may want to provide a bowl of sugar cubes in case you have guests who like their drinks a bit sweeter. My suggestion? Make the recipe as is, taste, and then decide.

Cranberry Margaritas (Perfect for your Holiday Parties)
(makes 6)

1 3/4 cups cranberry juice
3/4 cup freshly squeezed lime juice
1 cup good quality tequila
1/2 cup Grand Marnier (orange-flavored cognac liqueur)
1 cup fresh cranberries
1/4 cup coarse sugar, such as Demerara
1 tsp ground allspice powder
1 fresh lime, cut into wedges

In a large pitcher, add the cranberry juice, lime juice, tequila, Grand Marnier, and cranberries. Stir to combine. Refrigerate until very cold. (At least 6 hours or overnight).

Add 1/4 cup water to small bowl. Add coarse sugar and allspice to a small plate and stir to combine. Dip the rims of 6 glasses individually into the water and then the sugar mixture. Set aside

When ready to serve, fill each glass 1/4 full of crushed ice cubes. Pour the margaritas into the sugar-rimmed glasses ensuring some fresh cranberries are added to each glass. Garnish with a lime wedge.

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Other Cocktail Recipes You May Enjoy

• limoncello
• limoncello, part 2
• limoncello, part 3
• the king’s waes hail
• cucumber & sage cocktail

It is "Holiday Cocktails" week at Food Network's Fall Fest roundup. Do you have a favorite cocktail recipe? Share in the comments section and/or link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Daisy at Home: Spiced Up Eggnog Latte
The Lemon Bowl: Mexican Hot Chocolate
The Cultural Dish: Homemade Adult Eggnog
The Mom 100: Caramel Chocolate Frappe
Napa Farmhouse 1885: Cranberry Margaritas (Perfect for your Holiday Parties)
Red or Green: Spiced Eggnog (Egg and Dairy Free)
Weelicious: Double Chocolatey Hot Cocoa in a Jar
Dishing with Divya: Caribbean Carrot Punch
Taste with the Eyes: Exquisite French Martini for the Holidays, Macaron Garnish
Domesticate Me: Grapefruit-Rosemary Mule
FN Dish: Best Sipped Out of a Mug: Warming Holiday Cocktails

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

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Roasted Brussels Sprouts Salad with Tahini Vinaigrette

It is brussels sprouts week at Food Network.  Brussels Sprouts are one of those vegetables that people either love or hate. (I fall in the love category)  Years ago I was hosting one of those "everyone without family nearby come for dinner" Thanksgivings. I planned my traditional menu but friends kept asking for their family favorites to be added. Creamed onions? Pecan pie? and brussels sprouts...steamed brussels sprouts. You may have noticed this particular group did not offer to bring these dishes...I was asked to make them! :)  I love cooking and I love Thanksgiving so this was a labor of love.  I decided creamed onions did not need to be made every year...and I am just OK with pecan pie...but the brussels sprouts? Delicious... I really enjoyed this dish.

I started experimenting with different ways to prepare this brassica...part of the cabbage family. Hands down, my favorite technique is roasting which brings out the natural sweetness and tones down the bitterness some people experience.  I decided to make a salad of the roasted sprouts and added onions, dried cranberries and toasted walnuts.  Tossed with an Asian Tahini Vinaigrette, this is a perfect fall or winter salad.  Might just be added to the Thanksgiving day menu.  Thoughts?

Roasted Brussels Sprouts Salad with Tahini Vinaigrette
(serves 4)
Ingredients
2 lbs small  brussels sprouts, cut in half or quartered depending on size 
1/4 cup plus 2 tbsp extra virgin olive oil
1/2 cup walnut pieces
sea salt
freshly ground black pepper
1 cup white onions, sliced
1/2 cup dried cranberries
1 tbsp fresh Italian parsley, chopped
1/4 cup tahini
1 tbsp sesame oil
2 tbsp water
2 tbsp soy sauce
1 tbsp seasoned rice vinegar
1 tbsp fresh ginger, minced
1/2 tsp dried red pepper flakes

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Add brussels sprouts. Drizzle 2 tbsp olive oil over sprouts and sprinkle with a large pinch each salt and pepper. Roast in oven for 15-20 minutes or until they are fork tender and caramelized. Remove from oven and set aside allowing to cool to room temperature.

While sprouts are roasting, add walnuts to small dry skillet.  Toast over medium heat until just beginning to brown, stirring frequently.  Do not allow to burn. Set aside.

Add sliced onions to small bowl.  Cover with cold water and allow to soak to 15 minutes.  Drain and set aside.  

Make vinaigrette:
Add 1/4 cup olive oil, tahini, sesame oil, water, soy sauce, vinegar ginger and dried red pepper flakes to small bowl.  Whisk until well mixed.

Add brussels sprouts to medium bowl.  Add onions,cranberries and parsley. Stir to combine.  Drizzle 3 tbsp tahini vinaigrette over salad and toss.  Add walnuts and toss again.  Taste and add additional vinaigrette if salad is too dry.  Serve passing additional vinaigrette at the table.

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It is "brussels sprouts" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite brussels sprouts recipe of your own? Please share in the comments section of this post.  

Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette's Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs 
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs' Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving's Finest Brussels Sprouts Sides
Dishin & Dishes: Brussels Sprouts Gratin

best,
diane
napa farmhouse 1885

red or green?
california girl in taos
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Roasted Cauliflower and Broccoli with Cranberries & Garlic Bread Crumbs

I fell in love with roasted cauliflower years ago and it has become a go to dish.  Most often I use this  roasted cauliflower & garlic recipe and roast until the cauliflower is deeply caramelized. Truth be told, sometimes this version never makes it to a serving platter.  My husband I eat the entire batch straight from the roasting pan...it is just that good!  Today I thought I would mix it up a bit...sweetening with dried cranberries, adding some tang with balsamic vinegar and finishing it off with toasted garlic breadcrumbs sauteed in extra virgin olive oil until golden brown and crunchy.  Oh my...what a treat. Delicious.  You gotta try this...soon.

Roasted Cauliflower and Broccoli with Cranberries & Garlic Bread Crumbs
(6 servings)
Ingredients
1 small head cauliflower, stem chopped and florets separated
1 small head broccoli, stem chopped and florets separated
1/2 leek, diced
5 1/2 tbsp extra virgin olive oil, divided
2 tbsp balsamic vinegar
sea salt
freshly cracked black pepper
1/4 cup dried cranberries
3 slices day old whole wheat bread
1 clove garlic, peeled

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside.

Add the cauliflower, broccoli, leeks, 3 tbsp extra virgin olive oil, balsamic vinegar and 1 tsp each salt and pepper to a large bowl.  Using your hands, mix all ingredients together until oil and vinegar coat vegetables. Pour onto prepared baking sheet and spread evenly over pan.  Roast in preheated oven for 45-60 minutes or until vegetables are very tender and edges are browned and caramelized. Remove from oven and set aside.

Add cranberries, 1/2 tsp olive oil and 1/2 tsp water to small skillet.  Saute over medium heat until cranberries are plump. Sprinkle over roasted cauliflower mixture.

Place cauliflower mixture onto large serving platter.  Sprinkle with bread crumbs (recipe follows). Serve hot or warm.

Prepare breadcrumbs
Place bread slices, 1/4 tsp salt and garlic clove in bowl of food processor fitted with steel blade. Pulse until small crumbs have formed. Place in medium sized skillet.  Drizzle with 2 tbsp olive oil and saute over medium high heat for 6-10 minutes, stirring frequently, until crumbs are toasted and golden brown.

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Other cauliflower recipes you may enjoy:

• roasted cauliflower soup with chile & garlic
• painted cauliflower
• roasted cauliflower & garlic

 

It is "cauliflower" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite cauliflower recipe of your own? Please share in the comments section of this post.  
Big Girls, Small Kitchen: Roasted Cauliflower and Bulgur Salad
Jeanette's Healthy Living: Roasted Garlic Cauliflower and Potatoes
Feed Me Phoebe: Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog: Cauliflower "Mac 'n Cheese"
Napa Farmhouse 1885: Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs 
Red or Green: Cauliflower, Leek and Pepper Frittata
Virtually Homemade: Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes: Saffron Cauliflower à la Ottolenghi
Domesticate Me: Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure: Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise: Roasted Cauliflower with Cheese Fondue
FN Dish: Comforting Cauliflower Recipes

best,
diane
napa farmhouse 1885

red or green?
california girl in taos
please follow me on facebook

I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

brussels sprouts with vinegar & cranberries

sadly, it is food network's last food fest of the year.  we started early in july with summerfest...focusing each week on fresh in-season fruit and vegetables (featuring a different item each week) and moved into fall fest late september.  i will miss the weekly recap of recipes from my favorite food network chefs and food bloggers.

we end the year with brussels sprouts...one of my favorite winter vegetables.  this recipe requires searing the sprouts in a hot cast iron pan which caramelizes, sweetens and eliminates any bitterness.  paired with onions, pecans, cranberries and topped with seasoned rice vinegar, this is a perfect side dish for your holiday table.  give it a try...i predict even brussels sprouts haters will eat every bite.

thanks food network...it has been a terrific year.  see you next summer!

brussels sprouts with vinegar & cranberries
1 lb brussels sprouts, halved with stems cut off 
1/4 cup plus 2 tbsp extra virgin olive oil
1/4 cup white onion, coarsely chopped
1/4 cup pecans, coarsely chopped
1/4 cup dried cranberries
3 tbsp seasoned rice vinegar
sea salt
freshly ground black pepper

heat a cast skillet over med-high heat. (cast iron is preferred for this recipe)  when hot add 2 tbsp olive oil and the brussels sprouts, cut side down.  cook without stirring for 5 minutes. the sprouts should be deep brown and caramelized.  season with a pinch each salt and pepper.  add onions and stir.  cook for another 2-3 minutes or until onions begin to soften.  add remaining olive oil, pecans and cranberries and cook for another 2-3 minutes.  add vinegar.  taste and adjust seasonings if needed.  cook an additional minute.  serve.

it is brussels sprouts week at food network's fall fest. check out all the delicious sounding recipes from my blogger friends:
Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette
Cooking With Elise: Perfectly Roasted Brussels Sprouts
Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries
Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes
And Love It Too: Lemon-Infused Brussels
Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan
Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs
Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays
HGTV Gardens: Garden-to-Table: Brussels Sprouts
FN Dish: Simple Brussels Sprouts Recipes

best,
diane

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

kale and rainbow chard salad with peaches, blackberries & pinenuts

i first made this salad a couple of years ago when i was making dinner for some vegan friends.  i wanted a big, hearty, delicious, packed-with-flavor salad that was also full of nutrients.  this fit the bill perfectly.  kale mixed with sweet white peaches, sweet/tart blackberries, green onions, dried cranberries and toasted pine nuts.  how good does that sound?

the best way i can describe the process of making this salad is "ceviche like".  ceviche is the latin american dish where fresh fish is "cooked" in lemon or lime juice. the fish is marinated in the citrus juice and this process turns it firm and opaque...so it looks and tastes like it has been cooked.  the kale salad is a bit like that as it marinates in the vinaigrette for a minimum of 4 hours which wilts it just a bit and softens and sweetens the greens.  this is the perfect potluck salad...the dish you can depend on because you can make it in the morning and let it sit all day.  it travels very well.

it is kale week at foodnetwork's fall fest...the perfect time to finally blog about this recipe.  since it is early fall as i write this post, peaches and blackberries are still in season so that is what i used today but the salad is equally delicious with apricots, nectarines, plums, apples and/or pears.  just ensure you use whatever is in season and looks good at the farmers' market that day. (or from your garden).  and, if you are not serving vegan friends, a lovely goat cheese or parmigiano reggiano is wonderful with this dish.  enjoy!

kale and rainbow chard salad with peaches, blackberries & pine nuts
vinaigrette
1/8 cup organic seasoned rice vinegar*
1/4 cup extra virgin olive oil
pinch sea salt
pinch black pepper

salad
1/2 bunch kale and 1/2 bunch rainbow chard, remove stems below the leaves. reserve stems for another use...like your green smoothies.  chop kale  and chard leaves into large bite sized pieces. (note, you can make this with all kale or all chard)
2 white peaches, chopped into bite sized pieces
6 oz blackberries
4 green onions chopped
1/2 cup dried cranberries
3/4 cup toasted pine nuts
pinch sea salt
pinch black pepper

make vinaigrette:  combine all ingredients in small bowl and whisk until combined.  set aside
make salad:  combine all ingredients in large bowl.  pour vinaigrette over salad and toss to combine.  ensure salad is well mixed.  cover with saran wrap and refrigerate for a minimum of 4 hours.  remove from fridge, toss again and taste.  adjust seasonings if desired.  may be made up to 12 hours in advance.
**i suggest you use organic seasoned rice vinegar.  the regular kind contains high fructose corn syrup.  the organic version contains organic sugar.  or buy plain rice vinegar and sweeten with organic coconut sugar**

other greens recipes you may enjoy:
southern greens, napa farmhouse style
rainbow chard frittata
yellow chard bruschetta

check out the delicious sounding kale recipes from the other participating bloggers:
Jeanette's Healthy Living: Kale Kimchi
Bacon and Souffle: Roasted Carrot Salad With Baby Kale
From My Corner of Saratoga: Pork, Kale and White Bean Soup
Feed My Phoebe: Kale Salad With Bagna Cauda Vinaigrette
Cooking With Elise: Risotto With Tuscan Kale
Thursday Night Dinner: Linguine With Purple Kale and Italian Sausage
FN Dish: The Rise of the Kale Chip

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