Monday, December 17, 2012


This is the perfect drink after an amazing holiday feast with dessert or for those cold winter evenings by the fire place.

Maple Cider
1.5 oz Crown Royal Maple Finished Whisky
2 oz hot Apple or Peach cider
1 splash(es) hot water]
Cinnamon Stick

How To Mix

  • Mix all ingredients in a coffee mug.
  • Garnish with a half pat of butter & cinnamon stick

Recipe courtesy of
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Friday, December 14, 2012


Now that the holiday season has begun, I want to share with you a few delicious cocktail recipes I have handy for entertaining and family dinners.

Chocolate Marshmallow Martini
1.5 oz Marshmallow Flavored Vodka (I recommend Smirnoff Fluffed Marshmallow)
1 oz Chocolate liqueur
1 dash(es) half & half
Cocoa powder

How To Mix:
  • In an ice filled shaker combine all the ingredients.
  • Shake well. For about 1-2 minutes.
  • Strain into a chilled martini glass.
  • Dust cocoa powder over the top.

Recipe courtesy of
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Saturday, December 8, 2012


Rack of Lamb With Pimentón, Garlic and Olive Oil (serves 4)
1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)

Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces

Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Recipe courtesy of
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