RECIPE: STRAWBERRY PEAR SANGRIA

Are you entertaining a crowd this weekend? Here's a recipe that is not only delicious, it is inexpensive to serve for a large party. And it tastes as good as it looks! I had this as a cocktail at Ray's Boathouse in Seattle; a wonderful waterfront seafood restaurant. I've tweaked the original to make it for a crowd and included a some pomegranate and a little club soda. Scroll down to get a seasonal variation for holiday sangria. Perfect for a holiday open house or large gathering.

While traditionally made with red wine Sangria can be made with any variation of fruit and wine including sparkling white wine, Prosecco, or Cava. Change the fruit and the wine choice to the season. 

STRAWBERRY PEAR SANGRIA

Serves 6-8

1 pint strawberries, hulled and sliced

1 teaspoon sugar

1 each lemon, lime, and orange, cut into thin slices

1 pear, sliced

2 cups Pear Vodka (Absolut or Grey Goose)

1 bottle White Wine (use something crisp)

1/2 cup Pomegranate juice (I often use Pama Liqueur instead if I have it)

Club Soda

Muddle the strawberry and the citrus fruit with the sugar in a large pitcher to release the juices. Add the remaining ingredients. You can serve this immediately but it's even better if it has a chance to sit for 4 hours or more. I like to chill it for at least 2 hours before serving but you can serve it over ice. Top with club soda to taste at serving.   

SEASONAL VARIATION: HOLIDAY SANGRIA

Add some cranberries in place of the lemon and white cranberry juice cocktail in place of the pomegranate juice. A splash of Grand Marnier or other orange liqueur is a nice touch but not required. I often add a sprig of rosemary and let that infuse for a few minutes only because the taste is strong. Garnish with cranberries on a skewer.

RECIPE: ROASTED WHOLE CAULIFLOWER

I don’t like cauliflower. That is- until I tasted it roasted. Even kids will eat it. I serve it for Halloween with a large knife in the center of it and tell the kids it is a brain. It’s a big hit. You can also puree it after cooking with some veggie or chicken broth and heavy cream to make a beautiful Cream of Cauliflower soup or with butter and heavy cream to make a Cauliflower mash-a great substitute for potatoes.

ROASTED WHOLE CAULIFLOWER

Skill level: Easy

Prep Time: 5 minutes

Cook Time: 1 hour to 1 hour 15 minutes based on size of the head of cauliflower

INGREDIENTS

1 head cauliflower

1 teaspoon canola oil or olive oil

6 tablespoons butter

2 teaspoons kosher salt

 DIRECTIONS:

Preheat oven to 425 degrees.

Cut the stem of the cauliflower down to the base as far as possible so that it sits flat on the skillet.

Put the whole cauliflower head in a cast iron skillet. Rub oil over the cauliflower. Roast for 45 minutes. Remove from the oven and smear butter over the surface. Sprinkle with salt. Roast for 20-30 more minutes, occasionally brushing with the butter in the pan using a pastry brush. It is done when you can easily insert a knife into the center and it meets no resistance.

RECIPE: CHOCOLATE BOURBON PECAN PIE

My mom made a pecan pie for every occasion- and I mean she made the crust, too. This is the one time I always opt for a store bought pie crust, however. For a spin on a traditional pecan pie recipe, I added two ingredients I can’t live without: Kentucky bourbon and chocolate. Exchange this for your Thanksgiving Pecan Pie and you will make it every year. Melt some extra chocolate for plating!

My Food Network Star friend Emily Ellyn's sister Molly sent me this photo of my Chocolate Bourbon Pecan Pie after she made the recipe. Molly raved about it... and this family knows food and knows how to cook! Yay!

Try my Chocolate Bourbon Pecan Pie for a twist on the traditional Southern Pecan Pie recipe. Leave out the bourbon if you must but the chocolate is a sweet surprise and always a big hit for Thanksgiving dessert!

CHOCOLATE BOURBON PECAN PIE

Prep Time: 20 minutes  Cook Time: 55 minutes

INGREDIENTS

1 store bought refrigerated pie crust

1 ½ cups pecans, chopped

1 cup semi-sweet chocolate chips

1 cup dark corn syrup

½ cup granulated sugar

½ cup brown sugar, firmly packed

¼ cup Kentucky bourbon

4 large eggs

¼ cup unsalted butter, melted

2 teaspoons all purpose flour; divided

2 teaspoons vanilla

½ teaspoon kosher salt

Directions:

Preheat the oven to 325° F.

Lightly dust the top and bottom of the crust and your rolling pin. Lightly roll to remove any creases. Drape over your rolling pin and transfer to your pie pan.

Fit the crust into a 9-inch pie pan and fold the edges under. Using a fork, crimp the edge of the crust. Spread the pecans and chocolate chips evenly onto the bottom of the crust; set aside.

For the filling: In a large saucepan over medium heat, add the corn syrup and both sugars. Cook for 3 minutes, stirring constantly until mixture comes to a boil. Remove from heat. Add the bourbon.

In a bowl, whisk together the eggs and add the butter, flour, vanilla, and salt. Temper the egg mixture by whisking 1 cup of the hot mixture into the egg mixture, ½ cup at a time. Once tempered, add the remaining hot mixture into the eggs, whisking constantly. Pour the filling over the chocolate and pecans.  

Sit the pie pan on a baking sheet to catch any spills. Bake at 325°F for 55 minutes or until set; cool on a wire rack. 

Over a double boiler, melt additional chocolate chips with a little heavy cream to make chocolate drizzle for serving.