V-Day Cocktail

I love holidays. I’m an anticipator, a gal who likes to look forward to things. Knowing there’s an approaching red-letter day on the calendar keeps a spring in my step and distracts me from the day-to-day grind: think crowded subways, freezing soggy weather, and never-ending potty training. Yes, holidays are a good thing.

Most of all I love holidays because they’re an excuse to make something special for dinner. I’m a pretty equal opportunity holiday cook. Birthdays, Father's Day, Halloween, Cinco de Mayo, Mardi Gras (pancakes!), Columbus Day (Italian), and my family’s “big four”: Thanksgiving, Christmas Eve/Day, New Year’s, and Easter. On this year's list to celebrate in a culinary fashion: Hanukkah, Ramadan, Chinese New Year... why not??

Two holidays I sit out: Independence Day since it’s my birthday and St. Patrick’s Day. Irish food doesn’t really inspire me… although now that I think about it I really should try to perfect a version of shepherd’s pie.

And, of course, there is Valentine’s Day. Truth be told I’ve never been super-excited about eating out on Valentine’s Day. The restaurants seem like romance factories: churn the couples in, feed ‘em, and spit ‘em out. So, instead I cook. This year I prepared Cornish hens which I knew would make my husband happy. And they did.

But the part of the meal that made me the happiest was the sexy champagne cocktail that kicked everything off. I saw a recipe for Blood-Orange Mimosas on the Gourmet website and was instantly seduced.

Blood-Orange Mimosas
Yield: Makes 8 Drinks

3 cups fresh blood-orange juice (from about 10 oranges)
1/3 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon plus 1 teaspoon sugar
1 (750-ml) bottle Prosecco, chilled well

Stir together juice, liqueur, and sugar in a 2-quart pitcher until sugar is dissolved. Chill until cold, about 1 hour. Slowly pour in Prosecco, stirring to combine. Serve immediately.



The cocktails were sophisticated, refreshing, and GORGEOUS. I would have been almost as happy just looking at them as drinking them. An added perk: the mimosas will go into my Thanksgiving and Christmas repertoires.

So another holiday down. Next is St. Patrick’s… and shepherd’s pie! Now, if only I had thought of something clever for President’s Day. Next year.

Holiday Baking Results - Pumpkin Bread

For baking novices it’s hard to believe that a gently sweet, tender bread studded with plump, chewy raisins can be simple to make. But, it is! Basically you just mix a bunch of ingredients in a bowl, pour it into loaf pans, and then bake it. The bread is delicious spread with peanut butter for breakfast and makes a great hostess gift. (I’ve decided that this is my new hostess gift strategy – bringing them something to eat for breakfast the next day.)

Here’s the recipe, and I highly recommend it:

Pumpkin Bread

2 1/2 cups flour
1 1/2 cups sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2 tsp. baking soda
1 1/2 cups or 1 can pumpkin
1 cup raisins (or cranberries or a mix of the two)
1/2 cup chopped nuts (I like pecans but walnuts would also work)
1/2 cup coconut
1 egg
1/2 cup vegetable oil

1. Preheat the oven to 350º. Grease four small loaf pans.
2. In a large bowl stir together the dry ingredients (flour through baking soda).
3. Add the remaining ingredients and stir until the dry ingredients are just incorporated.
4. Divide the batter evenly between the four loaf pans and place in the preheated oven. Bake for approximately 50 minutes or until the tops of the bread are firm and golden and a toothpick inserted into the breads comes out relatively clean.
5. Cool for 10 minutes in the pans. Then remove the loaves from the pans and cool them completely on a wire rack.

P.S. These loaves freeze extremely well. Once they’re completely cool, wrap them in aluminum foil and then place them in a zip-top plastic bag. Thaw on the counter.

P.P.S. Check out the great four-loaf pan above -- they're all connected! From New York Cake and Baking.