Blood Orange Sidecar

March 1, 2015 CocktailsRecipes  8 comments

bloodorangesidecarThe sidecar is one cocktail that any bar tender should have in their repertoire as it is an absolute classic having been around since the early 1900's and is a cocktail that is easily modified to create a simple delicious variations. This variation uses a combination of rum and brandy as the base spirits, both of which pair well with the tartness of fresh citrus. A beautiful balance of sweet and sour, the side car is a favorite for it simplicity and subtle elegance. Adding blood orange juice gives a deep rich red color to the drink, making it a striking drink to add to any dinner table.

Blood Orange Sidecar

1 oz Aged Rum (we love Cut Spike's barrel aged rum which is smooth with nice hints of the barrel which adds a lot of complexity)
1/2 oz brandy
1/2 oz orange liqueur
1/4 oz lime juice
1/2 oz Fresh Squeezed Blood Orange

Fill a cocktail shaker with ice. Place some ice cubes in a martini glass or a cocktail coupe and allow it to start chilling

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Tom and Chee – A Sneak Peak of Cheesy Goodness

February 27, 2015 News  2 comments

tom+chee-2Disclaimer: We were invited to attend a sneak peek of Omaha's Tom and Chee location where we were provided samples of the fare served. We did not receive payment from Tom and Chee or their agents. Opinions are entirely our own.

Grilled cheese and tomato soup is a classic combination, but when you take the simple sandwich and stuff it full of other delicious ingredients like bacon, pesto and house made sauces and soups you end up getting sandwiches that are decadently delicious. Add in the famous grilled cheese doughnut sandwiches and Tom and Chee is a place that we will likely be visiting often.

Originally started in Cincinnati, Ohio, Tom and Chee got their big break when the founders were featured on the ABC show Shark Tank and they received the backing of Mark Cuban and Barbara Corcoran and soon after launched a successful franchise chain.  Their latest franchise is here in Omaha at 145th and Maple and opens today, Friday, February 26th. We were invited to stop in and take a

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Rosemary’s Blush

February 25, 2015 CocktailsRecipes  No comments

rosemarysblush-2With all the beautiful citrus available right now, we keep having to find new ways to use it.  Luckily the drinks that we end up with have some beautiful rich pink colors, which look as amazing as they taste. Hopefully you will like these pink drinks, too! The Rosemary's Blush uses fresh grapefruit juice and rosemary to pair up with gin.  A dash of salt helps to block the bitter compounds in the grapefruit juice and enhance the complex flavors of the gin. We used Monkey 47, a dry gin from the Black Forest region of Germany, which is a fantastic strong gin with a deep spicy complexity that stood up well to the strong flavors of the grapefruit. The honey syrup provides a rich smoothness and a deep sweetness that makes this drink exceptionally drinkable.  Sweet and bright, with a bit of a briny flavor from the salt, the Rosemary's Blush is like a boozy brûléed grapefruit in a glass.

Rosemary's Blush

2 oz grapefruit juice, freshly squeezed
1 1/2 oz gin (we

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A New Trend in Coffee – The Cafe Tonic

February 22, 2015 Recipes  5 comments

Cafe TonicWhen we first read about this combination on Tasting Table, we thought it sounded so crazy that we just had to try it, especially when we found out it is a trend that is sweeping the coffee houses in San Fransciso. The combination of bubbly tonic and the bitter espresso combine to make a drink that is complex and surprisingly refreshing.  It also makes a cool layered drink that is visually appealing!

http://youtu.be/XPm4Ibr3rtc

The Cafe Tonic

6 oz Tonic Water (We recommend Fever Tree, which is a fantastic tonic that actually tastes good unlike those cheap tonics in a plastic bottle)
Ice
2 oz Espresso (try to use a coffee that isn't overly bitter)
Simple Syrup to taste (if you use a coffee that is overly bitter, you might need this!)

Add ice cubes and tonic water into a glass.  Slowly pour the espresso over the ice and tonic, allowing the fizzy tonic to mix the espresso and make a creamy bitter layer on top.  Gently stir to mix and if needed add a

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Earl Grey No Bake Pots de Creme

February 19, 2015 Meals @ HomeRecipes  No comments

Earl Grey Pot de CremeTraditional Pots de Creme are baked, with a more custard like consistency. We have made no bake chocolate Pots de Creme, but wanted to try something with a new flavor profile. Earl Grey tea is a very distinctive flavor, and we felt it would lend a richness to a custard like pudding. Like the English take their "cuppa" with cream and sugar, the combination of the Earl Grey and cream and sugar makes a fantastic dessert.

 

Earl Grey Pot de Creme

1 cup half and half
1 cup whipping cream
2 Tbsp granulated sugar
2 Tbsp Earl Grey simple syrup (recipe to follow)
1/8 tsp salt
6 egg yolks, whipped

1. Whip the egg yolks in a medium heat proof bowl. Set aside.

2. In a saucepan over medium low heat, combine the half and half, cream, sugar, salt and Earl Grey syrup. Heat, stirring often, until it almost comes to a simmer.

3. Slowly pour the cream mixture into the bowl with the egg yolks, whisking constantly to combine.

4. Return to the saucepan,

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Heritage Food & Wine Omaha Review

February 17, 2015 OmahaReviews  No comments

Heritage Food And WineHeritage Food and Wine is the newest entry into Omaha's dining scene, opening in December 2014 in the former Zin Room space at the Hotel Deco. With a staff made up of vets from mainstays of the Omaha dining scene like Hiro 88, The Boiler Room, Grey Plume, Dante's and V. Mertz, the culinary chops are sure to attract fans of these restaurants. We had the opportunity to attend the soft opening back in December and while we found the experience quite disappointing due to some major service screw ups, we decided to give it another try after they had the opportunity to iron out some of the wrinkles.

A Day with Harriet

Building an Empire

The real star of both of our visits was the beverage program, with the cocktails absolutely fantastic, with interesting creative flavors, sharp presentations and a very nice variety.  There is a menu which will change with seasonal availability, a classics section and a house standards section. We tried a number of the cocktails from each section

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The Bourbon Sweetheart

February 12, 2015 Cocktails  No comments

bourbonsweetheartWith Valentine's Day coming up, this cocktail is sure to be perfect for the bourbon lover in your life.  Combining strawberries and bourbon, this drink has a great balance between the sweet and tart of the fresh strawberries while the bourbon gives it enough of a boozy punch to make this drink perfect for a bourbon lover. Plus it is a great way to use those left over strawberries you didn't happen to dip in chocolate while preparing for your hot date!

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The Red Hound

February 8, 2015 Cocktails  8 comments

The Red HoundThis cocktail is an update on the classic cocktail called the Greyhound, which was reputed to have been concocted by the famous American bartender Harry Craddock in the 1920s and was mentioned in his Savoy Cocktail book that was published in 1930.  The Greyhound was originally a simple mix of grapefruit juice and gin on crushed ice, but as vodka gained popularity, the gin was swapped out for vodka.

In the Red Hound, we add a bit of cranberry infused simple syrup and St. Germain elderflower liqueur to add a sweet and floral component that makes the drink less bitter and adds a bit more color. The added sweetness makes the Red Hound a bit more approachable than the original Greyhound, countering the bitterness of the grapefruit that some drinkers may find hard to drink.  You could also replace the vodka with gin to add a bit more complexity and herbal flavors.

 

The Red Hound

2 oz  Freshly squeezed grapefruit juice
2 oz vodka
.75 oz St. Germain

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Roasted Cauliflower with Hot Parmesan Dip

February 6, 2015 Recipes  No comments

Hot Parmesan DipFor a great, simple side dish in the winter, roasted vegetables are our go-to dish. Simple to prep and very easy to make, we also love that turning on the oven helps heat the house up and beat the winter chill! The roasting brings out the natural sweetness in the veggies and they pick up a nice richness from the olive oil drizzled over them.  The key for roasted vegetables is a high heat, which helps caramelize the exterior while preserving the moist and tender inside, so we usually roast at 425°.  You can roast almost any vegetable and make a delicious dish, and your recipe can vary depending on what seasonal vegetables are available.  An added bonus is that this dish is also very healthy which is always a nice bonus!

In this recipe, we are just going to roast cauliflower and pair it with a great flavorful dip. Hot and bubbly, the cheesy smokey dip picks up the sweetness of the cauliflower making this a great appetizer or side dish.  (You can also dip bread and crackers in this.

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Fresh Squeezed Moscow Mule

January 31, 2015 Cocktails  4 comments

freshsqueezedmoscowmule-2This is a simple variation of that classic and very popular Moscow Mule cocktail that uses some of the fantastic oranges that are in season right now to add a sunny brightness to this refreshing drink.

We started out by squeezing the juice of a whole orange into a mixing glass. Pour the orange juice thru a fine mesh strainer to remove the majority of the pulp to make the drink a bit more smooth.

 

Pour the strained juice, vodka, and lime juice into a rocks glass or copper mug filled with crushed ice. Top with ginger beer and let the bubbles do the mixing.  Garnish with candied ginger and an orange wedge.

Fresh Squeezed Moscow Mule

2 oz Vodka (we used a fantastic award winning local vodka produced by Cut Spike)
1 oz lime (or lemon juice)
2 oz orange juice
4 oz Crabbie's Ginger Beer

 

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