Foodie Fave: Champagne Jello Shots

Ok, guys. We’re about to get next level with jello shots – champagne jello shots! The minute I saw this post from Sugar and Cloth I knew I had to share it with you all. Especially with New Years’ Eve right around the corner, these are the perfect compliment to that champagne glass in your hand. Cheers, darlings!

  • 8 oz Champagne or Cava
  • 4 oz Gin
  • 2 oz fresh squeezed lemon juice
  • 2 oz simple syrup (quick recipe below)*
  • 2 packages Knox gelatin
  • Edible gold leaf for garnishing (optional)

Combine the simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well, then pour into a medium saucepan and sprinkle with gelatin. Allow the gelatin to soak for two minutes, then heat over very low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).

Remove from heat and add the gin and Champagne, stirring well to blend. Pour into a very lightly greased loaf pan and chill until fully set, several hours or overnight.

Turn out the set gelatin onto parchment paper, then slice carefully (a thin knife works best) into rectangles or squares.

Garnish with edible gold leaf using a paintbrush (use one you can reserve for food only — you don’t want paint chemicals in your food!). Gold leaf crumbles and sticks to things (like fingers!) easily, so be gentle — just pull off tiny corners with the brush (they will stick), then place them gently on top of the gelée squares.

*If you don’t have simple syrup here is a simple easy recipe. In a small sauce pan over medium high heat, add 1 cup of sugar and 1 cup water. Bring it to a simmer. Watch it closely for roughly 5 minutes until it has a syrupy consistency.

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*Photo: Sugar and Cloth

Happy Eating (and Happy New Years’!), XO.

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Guac season

It’s officially summer, meaning it’s officially margarita and guac season. I mean, come on guys. Who doesn’t loooove fresh guac? So why not whip up a batch yourself to make with these spicy margaritas? Perfect for (every) Friday night, or get togethers, or movie night, or…you get the point.

  • 1 avocado
  • 1/4 cup cilantro
  • 1 lime for juice
  • 1/2 mango, cubed
  • 1/4 cup red onion, finely chopped
  • Dash of salt and pepper

Guac_damndelish

Happy eating,

XO.

Party Food in a Pinch

So recently I was helping host a bridal shower and we worried that our appetizers and dessert options wouldn’t be enough. The MOH pulled out this recipe she found on Pinterest and it was such a hit! So easy it’s not even fair. It’s also the best thing to make in bulk since it’s a crockpot dish. It comes out so succulent and has the crowd-pleasing sweet and savory element that works well for hosting others.

Bonus: no cooking skills needed whatsoever, just dump and serve.

  • 1 bottle of sweet baby rays bbq sauce
  • 1 jar of grape jelly
  • 1 bag of frozen meatballsIMG_9667

(Optional, a tbsp. of sriracha for an extra kick)

Happy Eating, XO

Asparagus Tart

I wanted to pay homage to this amazing caramelized onion tartlet I had at a French restaurant (shout out to Benoit on the West side of Manhattan) with my boyfriend’s parents. Having said that I wanted something a tad quicker than having to sauté onions in wads of butter before hand. This is the perfect balance of that French decadence with the American need for quickness. I paired it with a seared sirloin and it just amped up the fancyness of the meal. Lovely side if you are ever looking for inspiration, hope you enjoy it as much as we did!

  • 1 sheet of frozen puff pastry
  • 2 cups of shredded Gruyere (I did a blend of caramelized onion cheddar from Trader Joe’s and Gruyere)
  • 1 tbsp olive oil
  • Salt & pepper to taste (I used truffle salt, again to amp up the bougie but also because Jess got me some for Christmas and what a better way to use it!)
  • 1.5 lbs. of thick or medium asparagus (the skinny stuff will just wilt)

The oven is at 400 degrees, bake the pastry on its own for 15 min. Remove from oven and then add shredded cheese. Trim the bottoms of the asparagus spears so they fit cross wise inside the tart shell. Arrange in a single layer over the Gruyere, alternating ends and tips. Brush with the olive oil & sprinkle the s&p. Bake for about 20-25 min until the spears are tender.

Happy Eating, XO.

#TBT Crab Dip

Jess and I got to celebrate new years together, it was such a blast-check out some of our photos on @Damndelish‘s Instagram page. Anyway, my boyfriend had requested I make crab dip as one of the appetizers. First of all, I was appalled he requested something (ok I know I should be touched that he loves my cooking enough to be more excited for my dip than the platter of shrimp cocktail I picked up from DiBruno Brothers, however getting back to my true emotion of initial annoyance-how dare he not request something from our amazing apps section on the blog?!) We have a plethora of yummy party foods and he choses something I have never even attempted making before? What’s so wrong with my crab stuffed mushroom caps that you need a crab dip? (ha I know what you are all thinking, BBC-bitches be cray!) and perhaps I was being cray, but I went hunting for ideas to please the man nonetheless and it came out fab! Below are the deets on the Dip-aliciousness. (that’s right I’m no longer mad at him and am creating words because it was so yummy)

  • 1/2 lb. of jumbo lump crab meat (free of shells, also I have said this before, perhaps in the crab cake post, but PLEASE do not use imitation crab or claw meat or any other BULLSHIT. Great recipes start with quality ingredients, k thanks rant over.)
  • 1 (8 oz) package of cream cheese (feel free to do a savory flavored one to amp this recipe up, but plain works as well)
  • 1/2 cup mayo
  • 1/4 cup grated parmesan
  • 3 tbsp. minced green onions (use both green & white, don’t discriminate)
  • 2 large cloves of garlic, minced
  • 2 tablespoons of lemon juice
  • 2 tsp. Worcestershire sauce
  • salt, pepper, and hot sauce to taste
  • 1/2 teaspoon of old bay seasoning (PS I did 1 tsp.)
  • Optional: I sprinkled some shredded Mexican cheese as a layer on top

Preheat oven to 325 degrees, bake the dip after combining all ingredients (gently, by hand, you don’t want to break up crab to un-tasteable pieces) for 35-40 minutes until golden on top. Serve hot with brioche toast, crackers, or veggies.

Oh also cool your jets kids, OUR BIRTHDAYS ARE TOMORROWWW!!! Best. Day. Ever.

Happy Eating, XO.