Kentucky Derby Juleps

This weekend marks not only Cinco de Mayo off the calendar but what is considered the most exciting 2 minutes in sports...or more commonly known as the Kentucky Derby. Tradition dictates that the derby is always held on the first Saturday in May. Also part of the tradition, is a special sneeky. The race is best enjoyed with a mint julep nearby. (And, if you are a lady, a lavish hat won't hurt, either.) According to the Kentucky Derby Museum, the mint julep has been the signature drink of the Kentucky Derby for nearly a century. It's really a simple cocktail; a little bourbon, some simple syrup, and mint. Garnish with some powdered sugar and a some more mint. Though easy to make, when done well, it's oh so refreshing!

Here are four variations to the classic drink:

Cucumber Limeade

Find fresh cucumber juice at juice bars or health food stores. A juicer is a smart investment for preparing healthful fresh juices at home; one of the best is the Hamilton Beach Big Mouth Juice extractor. • 1 (12-ounce) can frozen limeade concentrate  • 3-1/4 cups fresh cucumber juice (from two large, peeled and chopped cucumbers)  • 3-1/4 cups club soda  • Ice  • Cucumber slices  • Vodka (optional)

In pitcher combine limeade concentrate with fresh cucumber juice and club soda. Fill shaker with ice; add 1 cup limeade mixture. Shake; serve over ice in tall glass; garnish with cucumber slice.

For one adult cocktail, add 3/4 cup limeade mixture and 1 to 2 tablespoons vodka to shaker. Shake; serve in a martini glass. Makes 10 cocktails.

Read full story here in Traditional Home

Butterfinger Ice Cream with Chocolate Sauce

This recipe is so simple—stir crushed candy bars into softened ice cream—but it’s a real crowd pleaser. Dress it up with homemade chocolate sauce and wafer-thin chocolate cookies.

• 1 pint vanilla bean ice cream • 3 original-size Butterfinger candy bars, crushed (reserve one bar for garnish) • 1 Cadbury caramel-milk chocolate candy bar • 1/2 cup whipping cream • 1/2 teaspoon salt • Chocolate cookie wafers • Fresh mint leaves

Let vanilla bean ice cream soften in refrigerator. Transfer ice cream to bowl. Mix in two crushed Butterfinger bars. Transfer ice cream mixture to freezer-safe container; freeze.

For sauce, heat caramel-milk chocolate bar and whipping cream together in double boiler, stirring until candy bar melts. Remove from heat. Stir in salt. Let cool; store in refrigerator. To warm sauce, microwave for 30 seconds.

To serve, spoon sauce into bottom of bowls. Top with ice cream mixture. Garnish each serving with remaining crushed Butterfinger bar, chocolate cookie wafer, and mint leaf. Makes 6 servings.

Read full story here in Traditional Home

Don't Fret Your Morning Frittata

This is my own rendition of a frittata, inspired by the ones I used to sell at Que Sera Sarah, the best gourmet shop Nantucket ever had. Three cheers for my dear friend Sarah Leah Chase!

Serves 10 to 12

• 1 large red onion, finely chopped
• 2 scallions, thinly sliced, white and green parts
• 4 cloves garlic, minced
• 1 yellow squash, cut lengthwise and cut into 1⁄4” slices 1 zucchini, cut lengthwise and cut into 1⁄4” slices
• 1 red bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 12 large eggs
• 1/2 cup heavy cream
• 1 teaspoon sugar
• 1 tablespoon Lawry’s seasoned salt
• 2 teaspoons white ground pepper
• 2 cups stale French sourdough bread, cubed into small pieces
• 1 cup thinly sliced potatoes
• 8 ounces cream cheese, cut into small pieces
• 11⁄2 cups grated Gruyere or Asiago cheese (or one 12-ounce bag grated 4-cheese blend) 1⁄2 cup crumbled goat’s cheese
• 1 cup julienned raw spinach
• 1/8 cup julienned fresh basil
• 1/8 cup fresh dill, chopped
• 1/8 cup fresh cilantro, chopped
• 1⁄2 teaspoon Tabasco

1. Preheat the oven to 350oF. Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
2. In a large bowl combine all of the vegetables, cubed bread, and potato slices. In a medium bowl whisk together the eggs, cream, sugar, salt, pepper, cheeses, spinach and herbs and spices. Pour the egg mixture into the vegetable mixture and stir to combine.

3. Pour the mixture into the pan and place the pan on a foil-covered baking sheet (this will keep the oven clean). Bake for about 1 hour. Cover the top with foil and bake for an additional 30 minutes. When done, the frittata should puff up like a cake.
4. Let the frittata cool for a few minutes before slicing.
5. The frittata can be served hot, at room temperature, or it is even good cold. 

National Oatmeal Cookie Day

Happy National Oatmeal Cookie Day! 

I love to keep this dough in the freezer and treat myself to a bite of cookie dough every once in a while.

Makes 6 dozen

4 cups old-fashioned rolled oats

2 cups all-purpose flour

½ cup toasted wheat germ

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

2 cups packed light brown sugar

2 sticks butter, softened

1 stick margarine, softened

2 large eggs

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

1 cup dried cranberries

1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat. 2. Stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt and in a large mixing bowl and set aside. 3. Place sugar, butter, and margarine in the bowl of an electric mixer and mix on medium speed until fluffy. 4. Reduce speed to low and slowly add oat-flour mixture until just combined. Add chocolate chips and cranberries and mix gently with a spatula. 5. Scoop the dough into rounds and place them 1-inch apart on the baking sheet.  6. Bake for 12 to 14 minutes until golden and just set. Let the cookies cool on the baking sheet for 5 minutes.

St. Patrick's Day Libation

Happy St. Patrick's Day! A day dedicated to sneaking a few sneekys is my kind of day. This is my favorite green libation for March 17th. Remember, it's 5 o'clock somewhere. Enjoy the day friends!

Fill the blender halfway with ice and add one 12-ounce can limeade. Using the now empty 12-ounce can, fill 1 can worth of gin or vodka into the blender along with 3 baby persian cucumbers and 1 can fresh mint leaves and blend until slushy. Add 1 can soda or ginger ale if you need to stretch it. Serve it in any glass you want!

2013 Oscar Inspired Sneekys

For those of you who are always looking to try a new sneeky, the Oscars are the perfect excuse. Attendees may not be able to drink during the show but you sure can while watching from the comfort of your own home! I LOVE these cocktails that are inspired by this year's Best Picture Nominees. I don't know about you guys but the Grey Goose Le Blanc inspired by Les Miserables is right up my alley! Sit back, relax, and enjoy the show! (Photos and recipes courtesy of Hello Magazine)

True Story Cocktail inspired by Argo

Mixing Hollywood and politics, a seriously sophisticated cocktail with fresh citrus, cherry notes and a splash of glamour.

Ingredients: 2 parts Grey Goose L'Orange 1 part Maraschino liqueur 2½ parts Freshly squeezed pink grapefruit juice 1 dash Dale DeGroff’s Pimento Bitters™

Method: Combine ingredients in a shaker filled with ice. Shake and double strain into a coupe glass. Garnish with pink grapefruit peel.

Coco Django inspired by Django Unchained

The Oscar-nominated film's snow-covered mountains and a lead character's love of a quirky coconut drink are the inspiration for an exotic Grey Goose cocktail with a hint of spice and a fresh mint garnish.

Ingredients: 2 parts Grey Goose Le Citron 2 parts Coconut purée 1 part Falernum liqueur ½ part Freshly squeezed lime juice Splash of tonic water

Method: Build in a highball filled with crushed ice. Swizzle and top with a splash of tonic water. Garnish with a sprig of mint, clapping it first between your hands to release flavour.

Grey Goose Le Blanc inspired by Les Miserables

A fizzy aperitif cocktail with two French classics at its heart: Grey Goose vodka and Noilly Prat vermouth, which this year celebrates its 200th anniversary.

Ingredients: Two parts Grey Goose vodka One part Noilly Prat Dry vermouth One wedge of freshly squeezed lemon juice Splash of ginger ale

Method: Measure two parts of Grey Goose vodka and pour over ice in a wine glass Add one part Noilly Prat which adds a touch of spice Pour in a splash of Ginger Ale Squeeze the juice of a wedge of lemon directly into the drink, using a pick Stir and serve

Monsieur Le President inspired by Lincoln 

To celebrate an iconic American with a love of apples, a long, tall cocktail mixing Grey Goose with two American favourites: apple and cinnamon.

Ingredients: 1½ parts Grey Goose vodka ½ part Applejack ½ part Freshly squeezed lime juice ½ part Cinnamon syrup 3 parts Cloudy apple juice

Method: Build in a highball filled with cubed ice. Garnish with a long, elegant cinnamon stick.