Recipe: Whiskey Sours for a Crowd

Some people spend a lot of time over the weekend, thinking and planning what they will eat during the week, prepping ingredients and preparing food. I'm one of those people. It makes it so much easier to come home in the evening and deal with things around the house when you already know what is going to be on the table. Likewise on having lunch on hand, a little preparation can go a long way in making your week...better.

So, I'm here to tell you about another trick to make your week better: preparing cocktails for the week! That's right, wouldn't it be a lot easier to come home and relax in the evening if you have a pitcher of something already in the fridge? All you need is a glass, some ice and a garnish.

How did I discover this amazing, life-altering cocktail philosophy? Saturday we went to dinner at the home of some friends and the cocktail recipe I devised wouldn't fit in one pitcher. So, I had some leftover. Likewise on the garnish. Imagine my delight on returning home after an especially long and strenuous Monday, only to find half a pitcher of whiskey sours chilled and ready to serve in my refrigerator! So, think about that next time you are prepping ingredients for a week's worth of lunch...

Recipe: Whiskey Sours for a Crowd (Or enough for you for one week)

This is not the sickly sweet whiskey sour that is served in bars the world over, this one is made with fruit juices and is a refreshing cocktail for the spring. Or anytime!

5 cups orange juice
1 1/2 cups freshly squeezed lemon juice
1 1/2 cups triple sec or Cointreau
1 750 ml bottle of whiskey

In a large pitched or container, combine the juices and liquors. Stir well and chill. Serve over ice with a orange wedge and a cocktail cherry.

Cheers!

Recipe: Pecan Lace Cookies

Recipe: Pecan Lace Cookies
A friend brought some delicious Pecan Lace Cookies to an event at the Museum a few weeks ago and I decided I had to try my hand at them. They have the amazing caramel flavor of my favorite Pecan Crispies, but the with a slightly fancier feel to them--a little bit of orange zest cuts the sweetness and makes them unique. My friend attributed them to Lee Bailey, one of my favorite Southern cookbook authors, but I found the recipe at Martha Stewart.com.

It really couldn't be easier: melt together butter, sugar and corn syrup in a sauce pan; add flour, pecans and the orange zest; then chill until firm and bake. The fact that there is no creaming of butter and sugar makes it snap. No eggs either, so a true breeze to whip out.

Ingredients:

2/3 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
Pinch of salt
1 teaspoon grated orange zest
1 cup pecans, finely chopped
2/3 cup cake flour (spooned and leveled)

Directions:

In a medium saucepan, over medium heat cook sugar, butter, corn syrup, and salt, stirring until sugar has dissolved and butter has melted, about 7 minutes. Remove from heat and fold in zest, pecans, and flour. Transfer to a medium bowl, cover with plastic and refrigerate until firm, about 2 hours. Stir once or twice why the dough is chilling, to make sure the pecans are fully incorporated throughout the batter.

Preheat the oven to 350 degrees. Line baking sheet with parchment or a silpat. Using a teaspoon measure, roll dough into small balls (each 1/4 ounce). Place on a large baking sheet, about 2 inches apart (you can fit 6). Bake one sheet at a time, until cookies are golden brown, about 9 to 10 minutes. Let rest on the sheet for one to two minutes, then transfer cookies to a wire rack to cool completely.

Makes about 55 cookies.

Not exactly food...

...but I am totally addicted to the new Orbit flavor Citrus Mint. It is reminiscent of orange flavored Tic Tacs, but with just a hint of mint. I love it and have been chewing it all day, every day and passing it out to unsuspecting coworkers, friends and strangers on the street. That's right, I'm an Orbit Citrus Mint pusher!