We Cannot Tell A Lie…Roasted Breckenridge Cherries

Did the sweeties in your life like the Love You More Cookies  this week? Or maybe you had a romantic dinner with a little Rosa Spritz?  We are continuing our “Roses are Red” February series this week.  However, we couldn’t pass up the  opportunity for a little presidential, patriotic spin with some Roasted Breckenridge Cherries.

This recipe has been in our files since 2016 when we plucked it from Southern Living Magazine.  The sweetness of the bourbon mixed with the roasted cherries creates a rich tasting divine topping to serve on your favorite ice cream or sponge cake.  Another bonus?  It tastes complicated, but is so quick and easy to make.  Would we lie to you?

The bourbon in Roasted Breckenridge Cherries is Breckenridge Bourbon from a small distillery in Colorado.    This award winning bourbon is aged two to three years. It combines a mixture of vanilla, caramel and oak flavors.  Its sweet fruity flavor enhances the flavors of the roasted cherries for a delicious treat.

In a small baking dish stir together frozen cherries, brown sugar, bourbon and salt.

Roast the cherries about 25 minutes.  The cherries will smell very fragrant. Stir in vanilla and cool.  That’s it! Soo easy.

Serve warm over vanilla ice cream, angel food cake or sponge cake.

You can also give the cherries as a gift by storing in a clean jar for up to 2 weeks.  Cherries can be reheated prior to serving.

If you are viewing this post via email, click on the link for  Roasted Breckenridge  Cherries to view the downloadable recipe.

Roasted Breckenridge Cherries

Roasted Breckenridge Cherries

Ingredients

  • 12 ounce bag of frozen pitted tart red or dark sweet cherries
  • 3 Tbsp. packed light brown sugar
  • 3 Tbsp. Breckenridge Bourbon
  • 1/2 tsp. ground ginger
  • pinch of kosher salt
  • 1 tsp. vanilla

Instructions

  1. Preheat oven to 400 degrees.
  2. Stir together cherries, brown sugar, bourbon, ginger and salt in a small baking pan.
  3. Roast about 25 minutes or until cherries have released liquid and cherries smell fragrant.
  4. Stir cherries occasionally.
  5. Remove from oven and stir in vanilla.
  6. Let cool.
  7. Serve over ice cream, sponge cake or angel food cake.
  8. Can be refrigerated for up to 2 weeks.

Tell us the truth. Will you try Roasted Breckenridge Cherries this weekend?  If you do, we’d love to hear about it!

    

Posts you may have missed.

Roses Are Red February Series:

Mateo’s Bloody Mary

Rosa Spritz

Love You More Cookies

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100th Post! Rosa Spritz

Rosa Spritz picThis week’s post is TBPBlog’s 100th Post!  We are celebrating our special post with a continuation of our February series “Roses are Red…”, and a toast of a little bubbly with a delicious rosa twist.

The Rosa Spritz is the perfect cocktail for February.  We’ve had this idea for quite some time, but we wanted to save this cocktail for a special post. With “love in the air” and reaching our 100th post, we thought this was the ideal moment. Want to surprise your sweetheart with a unique cocktail that shows just how much you value her love?  The Rosa Spritz is just what you need.

rosa spritz1

The main ingredient in the Rosa Spritz is Malfy Gin Rosa.  We’ve shared Rosa’s sisters with you in past posts like, A Spritz of Spring, and Jingle Gin Punch.  The Malfy Rosa: Sicilian Pink Grapefruit Gin has a hint of grapefruit flavor with a beautiful blush rose’ color.  The combination of the Malfy Rosa and some bubbling prosecco makes for a beautiful romantic cocktail to serve your sweetheart for Valentine’s Day.

rosa spritz2

Making the Rosa Spritz is so easy.  You need only 1.5 ounces of Malfy Rosa.  Top off with chilled prosecco and garnish with a wedge of grapefruit or a rose petal.

Rosa Spritz

Rosa Spritz

Ingredients

  • 1.5 Ounces Malfy Rosa Gin
  • Chilled Prosecco
  • Slice of grapefruit or rose petal for garnish

Instructions

  1. Pour gin in champagne flute.
  2. Top off with chilled prosecco.
  3. Garnish

When we first started The Blind Pig Blog, we wondered if we could find enough ideas to reach out to our readers each week with a new recipe or idea to share.  Now upon reaching the century mark, it is evident that not only do we have enough ideas, but the more ideas we generate, the more that we uncover.  Thank you for taking the time to reach out, comment, share, recruit other readers, and for all of your support of our tiny corner of the internet!  Cheers!

rosa spritz

   

Disclaimer:  The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

 

You Say Tomato… We Say Bloody Mary

bloody mary

Hello friends!  We hope our friends in the North and the Midwest are able to thaw out enough to enjoy today’s post. We would like to take credit for the catchy title, but we borrowed it from Mudpie.  They have the cutest Bloody Mary pitcher! This week is our first post for the month of February and we are kicking off a February series called Roses are Red…  In this series we will be featuring drink and recipe ideas that speak to our “hearts” in some way.

This week we are featuring a drink idea that we have had for awhile, but couldn’t find the right place and time to share it with you.  Now, at first you may think that Bloody Mary’s are not very romantic, but we beg to differ.  Ladies, this is the perfect beverage to make for your honey when you make him breakfast in bread or Valentine’s brunch.  Men, surprise her with breakfast and a nice cocktail to start off her Saturday or Sunday.

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We have been fans of  Mateo’s Salsa for the last few years.  Mateo’s Salsa is made near us in Frisco, Texas. It is authentic and fresh tasting salsa, similar to salsa you would have at an authentic Mexican restaurant.  Once you try their salsa, you will never again go back to Pace.  No way!  So one day as Rhonda was shopping at Kroger, she noticed Mateo’s also had Bloody Mary mix.  Knowing the quality of their salsa, we decided to venture out and see what their Bloody Mary mix was like.  We are happy to report that their mix is very spicy, tasty and fresh.  It is perfect for an instant breakfast, brunch or anytime you feel like a Bloody Mary!  Mateo’s Salsa and Bloody Mary mix can be found at Kroger, Costco, Price Chopper, Hy-Vee, and Schnuck’s and many more fine retailers.

bloody mary 2

Here’s how to make this delicious Bloody Mary.  First rim your glass with some salt and pepper rim mix.

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Next add two ounces of vodka to a glass filled with ice.  Bloody Mary’s are best served cold.

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Fill the glass with Mateo’s Bloody Mary Mix.

bloody mary 4

Now for the fun part!  The best part about Bloody Mary’s is the garnishes.  In the realm of Bloody Mary’s, the crazier the better.  If you are having guests it is fun to set up a Bloody Mary bar where guests can enhance and garnish their own drinks.  You could even have a garnishing contest!

bloody mary 6 (1)

Here are some suggested garnishes to have on hand: celery stalks, stuffed olives, peppers, cherry tomatoes, bacon, chunks of cheese, pickled asparagus, mini dill pickles, pickled baby corns, pickled asparagus, jalapeno peppers, shrimp,sliders, let your imagination run wild!

bloody mary 7

Are Bloody Mary’s your thing?  Would you prep these for you honey as a Valentine’s Day surprise?  Let us know.  We would love to hear about it!

Make sure to join us next week for our 100th post on The Blind Pig Blog!

  

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking, and never drink and drive.

You Asked, We Answered

We love hearing from our readers through Facebook, Instagram and especially in person.  We have so much fun creating our blog posts and hope that you look forward to receiving them in your inbox each week.  This week we are taking a break from sharing more recipes with you to answer some commonly asked questions about The Blind Pig Blog.

  1.  What do you do with all of the drinks and food that you create for the blog?  That’s an easy answer… we drink and eat them.  Many of the drinks and recipes that we make for the blog have made it into our regular rotation.  We love to share the food we make on the blog with friends and family, so what are you doing next Friday?
  2. Does everything you make contain “The Blind Pig” twist?  No.  We make plenty of food and drinks on a daily basis that do not contain extra libations at all.  In fact, when we are not cooking things up for TBPBlog we try to eat fairly healthy.  Actually, Blind Piglet #2 prefers recipes that we make without a twist.
  3. Do all of the recipes and concoctions you make get featured on TBPBlog? No.  We try all of our recipes out at home before posting.  Many of the recipes we try get tweaked and adjusted before making it to the blog.  Some we try and nix altogether.  Some recipes we prepped, took photos, and then never made it into the queue.  We try to bring you relevant recipes with current trends and if we just don’t feel confident with a recipe, we don’t post it.
  4. Do you get paid to feature certain products on your blog?  Not currently.  Everything that we feature on our blog is because we believe in the quality of the product.  We like to feature products from smaller companies when we can.  When our blog grows up and we get the opportunity to be paid for a feature, we will be sure to be transparent about it with our readers.
  5. How do you decide what you want to blog about?  We think about what kind of entertaining our readers may be planning for in the near future.  If there is an upcoming holiday, we want to give you some ideas to serve your guests.  Throughout the year we are on the lookout for ideas to include in the blog.  Rhonda has a huge file of recipes that she has kept throughout the years.  When we need some inspiration we look through Rhonda’s files.  When we find something that interests us, we play with the recipe and tweak it to make it relevant and current.
  6. What is your favorite ingredient to use in TBPBlog posts?  For Rhonda it is Kerrygold Irish Cream.  The chocolate flavor makes it so easy to add to many dessert recipes, and we have been surprised how easy it is to incorporate into other things.
  7. What is your go-to drink when you are out and about?  Craig hands down loves to drink anything with Fernet Branca or Fernet and Coke.  He orders it everywhere we go.  Rhonda’s go-to drinks are usually a Templeton Rye and Ginger Beer (Maryann or Ginger) or a Correlajeo Skinny Agave Margarita.  It’s just easy to order and most bars are able to make it.
  8. Where is your favorite place to go out and have a drink?  Craig’s favorite place is Sable Kitchen and Bar in downtown Chicago at the Kimpton Hotel.  Rhonda’s favorite place is Village Burger Bar.  They have really good Corralejo Margaritas and I love their sweet potato fries.  Really she just loves anywhere with a great patio and fire pit.
  9. What have been your favorite posts?  Choosing a favorite post is a lot like choosing your favorite child. It’s difficult to pick just one. (Don’t tell, but Blind Piglet #3 is our fav.  Shhhh!) We do have a few favorites, though.  Some of the posts that are special to us are because of things that were going on in the background when we were prepping or taking photos.

Rhonda’s Favs:

  • Corralejo Skinny Agave Margarita:  This was our first official post and some of Rhonda’s girlfriends came over to help us kick off the post.
  • The Watermelon Wars:  Both of these drinks are delicious and it truly was a war between us to decide which recipe was better.
  • Mary Ann or Ginger:  To this day, this is still my go-to drink when out and about.
  • Golden Mint Crinkles:  This cookie recipe was a family favorite to begin with, and we were able to make it even better.
  • Salted Whiskey Caramel Corn:  We had a lot of activity in the house the weekend we made this post.  This post always makes me think of warmth, family, and home.  Not to mention all of the caramel corn was gone within two hours of the photo shoot.
  • Tequila Ceviche: We used this recipe all summer long.  It was so easy, tasty and fresh.
  • There are more, but we don’t want to bore you.

Craig’s favs:

Still have more questions?  Bring it on.  We would love to answer them!

Are you following us on Facebook, Pinterest and Instagram?  If not, use the links below! Have an awesome week.  Next week we will be back with more yummy recipes for your taste buds and tummy with a February flair.  Love is in the air!

  

Disclaimer:  All beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Brrrr It’s Cold Outside….Have a Hot Toddy

When you think of winter you may think of snow, hot chocolate, and cold weather. Last week we shared our Snowed In cocktail with you as an ode to winter.  (How are you doing, friends in the Midwest?)  Sometimes winter isn’t so great.  It also brings with it cold and flu season, so this week want to share with you our Fernet Hot Toddy recipe.

fernet hot toddy

Have you tried a hot toddy before?  If not, this drink is a great drink to have when you feel like you are coming down with a cold or have a sore throat.  It is referred to as a popular home remedy for cold symptoms.  The hot liquid is very soothing to sore throats and honey is believed to have anti-bacterial properties.  We have shared Fernet Branca with you in our post Fernet About It.  Fernet Branca is an amaro that is made with 40 different herbs and spices.  Fernet was originally marketed as an herbal remedy, and when you sip our Fernet Hot Toddy you will understand why.  When we feel a cold coming on, we typically have a hot toddy before bed.  It is especially helpful when we get that weird tickle in the back of our throat.  The Fernet Hot Toddy creates a warm sensation on your insides that is comforting and relaxing.  However, you don’t have to be feeling ill to enjoy a Fernet Hot Toddy.  It is a wonderful beverage to enjoy on any cold dark winter night.

hot toddy1

There are many hot toddy recipes out there, but we prefer the Fernet Hot Toddy.  It has a wonderful herbal aroma and is a mix of interesting flavors.  To make the Fernet Hot Toddy you will need, rye whiskey (We used Templeton Rye.), Fernet Branca, tea, Angostura bitters, maple syrup, lemon, maple syrup and an orange slice and rosemary sprig for garnish. Brew your choice of tea, add the other ingredients and garnish.  Sip steaming warm wrapped up in your favorite blanket by a warm fire.

hot toddy3

You can substitute the maple syrup with honey or agave nectar.  We made ours with both maple syrup and honey.  Honey has properties that help soothe sore throats and may even fight bacteria. You may need to decide which flavor you like better.

If you are viewing this post via email, you can find a complete printable recipe of the Fernet Hot Toddy at our website at www.theblindpig.blog.

Fernet Hot Toddy

Fernet Hot Toddy

You don't have to wait until you are feeling ill to have a Fernet Hot Toddy. It's a delicious cocktail all winter long.

Ingredients

  • 1 cup hot tea
  • Squeeze of lemon
  • 1.5 ounces of rye whiskey
  • .5 ounce of Fernet Branca
  • 2 dashes of Angostura bitters
  • Drizzle of honey, maple syrup or agave nectar
  • Garnish with orange slices and a sprig of rosemary

Instructions

  1. Brew a cup of hot tea.
  2. Add lemon, whiskey, Fernet Branca, and bitters.
  3. Drizzle honey or maple syrup over the top.
  4. Garnish with orange slice and sprig of fresh rosemary.
  5. Enjoy

Try out the Fernet Hot Toddy this weekend, and let us know what you think!

New to our blog?  Thanks for stopping by and make sure to subscribe so you don’t miss a post.

Look for our January bonus post coming sometime this week.

   

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking, and never drink and drive.

Snowed In?

snowed in 001

Let us just start by saying that we planned this post a few weeks ago.  At that time we had noooo idea that the Midwest would be under a winter storm warning.  Currently there is close to a foot of snow on the ground for many of our Midwest followers.  When we created this recipe and came up with the name, we did not realize that the universe was listening so closely.  We apologize.  However, we are sharing a delicious, chocolaty drink with you that we aptly named  Snowed In.  We felt that reflected the weather in much of the country for this time of year. (Yes, parts of Texas did receive some snow two weeks ago.) It has a little chocolaty goodness, a little bit of coffee and a lot of yum!

snowed in 006

There are three main ingredients in Snowed In: Crystal Head Vodka, Cafe Borghetti, and Kerrygold Irish Cream.  Put them together and shake with a little ice, and presto you have a fabulous cocktail to drink next to the warm fire.

snowed in 002

We used chocolate syrup, semi-sweet chocolate shavings and a few espresso beans for garnish.  We showed you our trick for garnishing with chocolate syrup last year when we made Who Needs Half Price Shakes Before 8?

snowed in 003

We’ve made this tasty little drink a couple of times now, and we think we like it more and more every time we make it.  It would be perfect to serve to guests as a dessert drink.  We would love to hear what you think!

snowed in 005

If you  are viewing this post via email, visit us at www.theblindpig.blog for a full printable recipe.

Snowed In

Ingredients

  • 1.5 ounces of Crystal Head Vodka
  • .5 ounces of Cafe Borghetti
  • 2 ounces of Kerrygold Irish Cream
  • Chocolate syrup, shaved semi-sweet chocolate, and espresso beans for garnish

Instructions

  1. Add vodka, Cafe Borghetti, and Kerrygold Irish Cream to a shaker over ice.
  2. Shake for 30 seconds.
  3. Drizzle the inside of a martini glass with chocolate syrup.
  4. Pour contents of shaker into martini glass.
  5. Garnish with shaved chocolate and a few espresso beans.

snowed in

The next time you are snowed in or not, shake up this cocktail to keep you warm on the inside as you cuddle up next to the fire with your honey.

  

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

 

Top Posts for 2018

Happy 2019!  We hope that you had a wonderful evening of ringing in the New Year.  Early January is always a great time to take stock of where we are headed and where we have been.  We took some time to look over our blog posts from 2018 and wanted to share with you the top ten most popular posts from The Blind Pig for the past year.  We hope that you enjoy looking back and maybe will try out a few of these top recipes in 2019.

Kerrygold Cinnamon Rolls

10.  Kerrygold Cinnamon Rolls

Our mouths start to water just looking at these photos and reflecting on the yummy goodness of these rolls.  This post holds a special place in out hearts, because Rhonda’s mom, Ruth, assisted us in this post.

tower of london guard

9.  London in 4 Days

What a wonderful blessing to visit Blind Piglet #1 while she was studying abroad in London.  It was a whirlwind trip, but well worth it!

grapefruit spritz

8.  Grapefruit Spritz

You have great taste!  We were pleased to see that the Grapefruit Spritz made it into the top ten.  It is such a yummy and refreshing cocktail, and writing this post was so much fun.

caramel rye pie

7.  Rye Rye Miss American Pie

Yes!  This dessert was a fabulous find.  It is definitely going to make it into our summertime dessert rotation.  It is delicious down to the last bite.

fondue 3 ways

 

6.  Do You Fondue?

This post was so much fun because of all of the activity in the background with the Piglets’ friends. As you can tell from the post, there wasn’t a drop left as soon as the photo shoot was over.

tickle me pink

5. Tickle Me Pink

This fun strawberry garnished rose’ sangria is the perfect cocktail for a ladies’ brunch or a bridal shower.  It’s as tasty as it is pretty.

golden mint crinkles

4. Golden Mint Crinkles

Our Golden Mint Crinkles kicked off the holiday baking season, which we could tell that many of you were ready to get started.  Thanks for all of the love and comments about this post.  We feel like we hit a “gold mine” with this recipe and post!

Christmas Morning Bread

3. Christmas Morning Bread

Wow!  The reception from this post was so much fun.  Thank you to all of you who reached out to let us know how much you liked it.  We made it again for our Christmas morning and it was just as delicious the second time.  If you follow Craig on facebook or instagram, you probably saw the pics.

Espresso Fudge

2. Espresso Your Love

This post was a lot of fun to make and shoot, because of this post we started adding in the month bonus posts.  Espresso Fudge is a very easy little treat to make anytime of year.  You don’t have to wait until Feb. 14.

holiday cheese spread

1.  Holiday Cheese Spread

Who knew?  We are glad you enjoyed this post about this quick holiday spread.  It is perfect for an easy take along appetizer or treat for any social gathering.

We look forward to sharing many great recipes and posts with you throughout 2019.  It brings us a great deal of joy to share our home, family and ideas with you.  We love to hear from our readers, and if you have a post idea for 2019, send it our way!

Make sure to share our posts with family and friends on facebook and twitter.  We always welcome more followers to our little tiny corner of the internet!

Best wishes for a healthy and prosperous new year!

signature2 theblindpigblog

Disclaimer:  The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

New Year’s Eve Treat: Holiday Cheese Spread

holiday cheese spread

Our Christmas was filled with laughter, cheer and lots of good drinks and food.  In fact, we probably partook in a little too much good food, but we just couldn’t help ourselves!  Rhonda made Merry Margaritas and Jingle Gin Punch on Christmas Eve, and Christmas Morning Bread to kick off the day.  We loved hearing from many of you through Facebook and texts that tried out Golden Mint Crinkles and Yum Rum Balls.  Now we are getting back into our exercise routines and regular life.  However, there is another great food and beverage holiday lurking around the corner — NYE!  What are your plans for the big evening?  In the past we have hosted a fun  casino party and served our Pineapple Infused Vodka, but this year we are ringing in 2019 quietly at home.

Whether you are hosting a rocking evening or headed out to ring in the new year with friends, we have a quick and easy holiday appetizer that you can serve:  Holiday Cheese Spread. This spread only looks complicated and tastes even better.  Your friends and family will be very surprised that you whipped this up in a matter of ten minutes.

We adapted this recipe from a recipe we found on www.foodnetwork.com.   You will need a pound of cheddar cheese cut into chunks, softened cream cheese, prosecco (oh bummer!), parsley, nutmeg, red pepper, pecans and dried cranberries.

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Place the cheeses, prosecco, parsley, nutmeg and red pepper in a food processor.  Process until smooth.  Spoon into a bowl.  Mix in cranberries and pecans.  Cover and chill.  We refrigerated ours for a couple of hours so the flavors could blend.

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Place in a serving bowl and voila!  Now you have an easy tasty fresh appetizer for your holiday party.  We served ours with French bread slices for our photos.  Later we ate the remaining spread with crackers.  We preferred it with crackers, but you can also serve it with fresh veggies.

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The cranberries and pecans give the spread a more decadent and festive look, and you can drink the rest of the prosecco as you wish! (wink)

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If you are viewing this post in your email, visit us at www.theblindpig.blog for a printable version of the recipe for Holiday Cheese Spread.

Holiday Cheese Spread

Holiday Cheese Spread

Ingredients

  • 1 pound of cheddar cheese, cut into small cubes
  • 4 ounces of cream cheese
  • 1/2 cup Prosecco
  • 1 tsp. parsley flakes
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground red pepper
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans

Instructions

  1. Place first six ingredients in a food processor. Process until smooth.
  2. Place in a bowl and stir in dried cranberries and pecans.
  3. Cover and chill for about 2 hours.
  4. Serve with slices of french bread, crackers or fresh vegetables.

If you are planning your NYE, here are some other great ideas for New Year’s Drinks:

Midnight Spice

Merry Margarita

Aperol Spritz

Boulevardier

Cranberry Rum Slush

French 75

Gin and Tonic

Jingle Gin Punch

Pineapple Infused Vodka

Rojo

Zaya Manhattan

Have a safe and happy New Year’s Eve!  We will see you in 2019!

   

Disclaimer:  The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking and never drink and drive.

Add Some Punch to Your Holidays

‘Twas two days before Christmas and all through The Blind Pig home base,

every creature was stirring amid the holiday chase.

The stockings were hung by the chimney in a row,

In hopes that soon everything would be ready to go.

Is it just us or has Christmas come upon us quickly?  Today we were still scurrying around buying and wrapping last minute presents, delivering our goody baskets, and sending off one last Christmas card.  We hope that your holidays are festive, relaxing and fun.  To make your holidays extra delicious, we have one final holiday recipe to share with you: Jingle Gin Punch.

Jingle Gin Punch

 

We were a little hesitant about sharing a punch recipe with you.  Punches tend to be overly sweet and sipping one cup is all that we can usually take.  However, we think that you and your guests will be pleasantly surprised with the citrus blend of blood oranges, navel oranges, lemons and limes in this gin based punch topped off with a little sparkling wine.

jingle gin punch3

To make this punch we used Malfy Sicilian Blood Orange Gin. Yummo! Open this bottle up and take a sniff of that citrusy goodness.  This is the  sister to Malfy Limone that we shared with you in our Gin and Tonic recipe.  The Malfy Sicilian Blood Orange gives this punch a beautiful color and is very inviting when garnished with slices of oranges, limes and lemons. You might be thinking, “Wait, Rhonda and Craig, I’m not a gin drinker.”  Hey, we get it, but after trying this recipe, you just might become one!

jingle gin punch1

So here’s what you need to rush out and buy for the Jingle Gin Punch, which was named by Blind Piglet #2 by the way.  You will need sugar, fresh mint sprigs, vanilla beans, Malfy Sicilian Blood Orange Gin, fresh lemon juice, dry sparkling wine, and water.  Hint:  The vanilla beans were a bit difficult for us (Rhonda) to find.  We finally tracked some down at Sprouts.  However, if you don’t have a Sprouts or a Whole Foods in your area, add a teaspoon of vanilla to the recipe.

jingle gin punch5

Start by making some simple syrup.  We’ve made this before for other recipes like our Zaya Mojito recipe.  Place two cups of water in a saucepan with 2 cups of granulated sugar on medium heat and stir until sugar is dissolved.  Add mint and a vanilla bean sliced length wise, so the flavor can blend with the simple syrup.  Remember:  If you don’t have vanilla beans, you can use vanilla flavor.  Set the simple syrup aside to cool.

 

Combine gin, lemon juice, water, and mint-vanilla syrup.  Chill for 4 hours.

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Add gin mixture to punch bowl and top off with sparkling wine.  Garnish with mint leaves and citrus slices. Serve up!

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If you are reading this post via email.  Visit us at www.theblindpig.blog for the full printable recipe for Jingle Gin Punch.

Jingle Gin Punch

Yield: 12 servings

Jingle Gin Punch

Ingredients

  • 2 cups of sugar
  • 4 cups of water
  • 4 fresh mint sprigs
  • 1 vanilla bean split
  • 1 750 ml. bottle of Malfy Sicilian Blood Orange Gin
  • 1 3/4 cups of fresh lemon juice
  • 1 750 ml. bottle of dry sparkling wine
  • Garnish: Fresh mint leaves and citrus slices

Instructions

  1. Make vanilla-mint simple syrup.
  2. Combine 2 cups of water and 2 cups of granulated sugar in a small saucepan over medium heat. Stir until sugar is dissolved. Add 4 mint sprigs and a vanilla bean sliced lengthwise in half. Cool. Remove mint and vanilla bean
  3. Stir together gin, lemon juice, 2 cups of water, and 2 1/2 cups of vanilla-mint syrup. Cover and chill for 4 hours.
  4. Place gin mixture in punch bowl. Add sparkling wine and garnish with mint sprigs and citrus slices.

Will you be merry and bright with Jingle Gin Punch this Christmas Eve?  We are prepping our Christmas Holiday Bread for Christmas morning.  We hope that you have a safe and wonderful Christmas with lots of good drinks, good food, and good friends!

From our Blind Pig Family to yours Merry Christmas!

Other great holiday recipes you may have missed…

Midnight Spice

The Thin Mint

Cranberry Rum Slush

Menta Truffles

Yum Rum Balls

Christmas Morning Bread

Kerrygold Cinnamon Rolls

Kerrygold French Toast

    

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Christmas Morning Bread

Christmas Morning Bread

One of the best things about Christmas is jumping out of bed early in the morning in anticipation of unwrapping presents under the tree.  Since our family usually has a big meal planned for Christmas, we don’t tend to eat a huge breakfast.  If you have guests staying with you, it’s nice to put your best foot forward at breakfast — especially on Christmas morning.  We are sharing an easy, tasty and fresh recipe with you that will delight all of the members of your family on that joyous holiday morning.  Your house guests will think that you went all out just for them.  You can smile graciously.  No need to tell them how easy this delectable breakfast was to make.

This recipe was a combination of a few recipes that we had found over the years.  One recipe was from Taste of Home December 2017 issue and the other was from Southern Living December 2009, and then we added in a little twist of our own. This great recipe can be prepped a day ahead and baked fresh in the morning or warmed in the oven.  To make Christmas Morning Bread you will need, sugar, cinnamon, frozen bread roll dough, Kerrygold butter, chopped pecans, brown sugar, Templeton Rye whiskey and semisweet baking chocolate bar.

First we started to thaw out our frozen rolls.  They were not completely thawed by the time we started to work with the dough, but we think it helped to have the dough slightly thawed.  You can make your bread from scratch like Grandma Ruth likes to do, but we opted for the frozen dough which was easier.

Next we combined the sugar and cinnamon.  We melted our Kerrygold butter in the microwave.  We sprinkled a few of our chopped pecans in the bottom of a sprayed bunt pan.  Next we made our whiskey caramel sauce.  We placed brown sugar, butter, and whiskey in a small saucepan; brought it to a boil;  cooked and stirred for 3 minutes. Then removed from heat to cool.

After about 5 minutes,  we poured about 1/3 of caramel in the bottom of the bundt pan with the pecans.  This gave the top of our bread a nice sweet glaze.

We prepped our area by having the rolls handy, along with the butter, sugar cinnamon mixture and bundt pan.  Next we took a roll.  Dipped it in the butter, and then rolled the top 1/2 of the roll in the sugar-cinnamon mixture.  We placed the roll in the bottom of the pan.  We continued until we had a fairly even layer of rolls on the bottom of the pan.  We drizzled caramel mixture and pecans over the first layer of rolls.  Then we continued layering the rolls and adding pecans and caramel drizzle over each layer until we had 3-4 layers. Our package of rolls was 3 lbs.  We thought, “What the heck.  The more the merrier, right?”  Wrong.  It was too much dough and our rolls overflowed in the oven.  Stop at about 2 pounds of dough. (wink)

Next we covered with plastic wrap and placed in a warm toasty spot in our kitchen to rise for about 45 minutes.  If you want to bake these Christmas morning, you can cover and chill them in the fridge.  We would suggest taking them out and letting them rise slightly before placing in the oven.

When you are ready to bake, place them in an oven that has been preheated to 350 degrees.  Make sure to place a baking sheet covered in foil on the bottom oven rack. (Believe us, you do not want to skip this part.  We saved ourselves from cleaning up a huge mess by doing this!) Bake bread for 50-55 minutes or until golden brown.  Remove from oven. Cool in pan for about 10 minutes, and then invert on a serving plate.

To make the chocolate whiskey glaze you will need to melt the chocolate in a small microwave safe bowl.  We melted ours in small bursts of 30 seconds, so we didn’t over cook.  When chocolate is melted, stir in 1/4 cup of whiskey and stir until smooth.  Drizzle the chocolate whiskey glaze over the top of the bread.

Christmas Morning Bread

Yield: 12 servings

Christmas  Morning  Bread

Ingredients

  • 1/2 cup granulated sugar
  • 3 tsp. ground cinnamon
  • 1 2lb package of frozen bread rolls
  • 1/2 cup Kerrygold butter, melted
  • 1 cup chopped pecans
  • 2/3 cup packed brown sugar
  • 1/4 cup Kerrygold butter cubed
  • 1/4 cup Templeton Rye whiskey for caramel sauce
  • 1 semisweet baking chocolate bar
  • 1/4 cup Templeton Rye whiskey for chocolate glaze

Instructions

  1. Thaw bread rolls slightly.
  2. Stir together granulated sugar and cinnamon. Set aside.
  3. Melt 1/2 cup of butter.
  4. Make whiskey caramel. Bring brown sugar, 1/4 cup of Kerrygold butter, and 1/4 cup of Templeton Rye whiskey to a boil in a small saucepan. Cook and stir 3 minutes. Remove from heat and cool for about 5 minutes.
  5. Place 1/3 cup of chopped pecans in the bottom of a sprayed bundt pan.
  6. Drizzle 1/3 of whiskey caramel sauce in bottom of bundt pan.
  7. Dip rolls in melted butter and then roll in cinnamon-sugar mixture. Place in a layer in the bottom of the bundt pan.
  8. Sprinkle 1/3 of pecans and drizzle 1/3 of caramel sauce over the bottom layer.
  9. Continue layering rolls dipped in butter and coated in cinnamon-sugar topped off with pecans and caramel for about 3 layers.
  10. Cover with plastic wrap and let rise for about 45 minutes, or place in a refrigerator over night.
  11. Place a cookie pan covered with foil on the bottom oven rack. This will protect your oven from possible overflow.
  12. Preheat oven to 350 degrees and bake for about 50-55 minutes.
  13. Remove from oven and cool on a wire rack for 10 minutes.
  14. Invert onto a serving plate.
  15. Make the chocolate glaze by melting semisweet chocolate in a microwave in short bursts.
  16. Add 1/4 cup whiskey to chocolate and stir until smooth.
  17. Drizzle chocolate glaze over rolls.
  18. Serve warm.

If you are viewing this post in your email, visit us at www.theblindpig.blog for a full printable recipe of Christmas Morning Bread.

When we made our bread in our test kitchen, it did not last long.  Blind Piglets #2 and #3 and their friends finished it off pretty quickly.  We had a few left overs for the next day, and we think it tasted better on day 2.

Are you going to treat your family Christmas morning?  Do you need to impress your mother-in-law?  Whether you are staying in or headed out, Christmas Morning Bread will be sure to become one of your family’s holiday favs.  Let us know if you try it out.  We love hearing what you think!