This Easy Grand Marnier Cranberry Sauce is Not For the Kids

grand marnier cranberry sauce recipeIt will probably not surprise you to learn that at my house, the alcohol flows freely on Thanksgiving. And when I say freely, I mean that shit sometimes runneth over into the food. In this case, it’s my micro-famous Grand Marnier cranberry sauce. (It’s appeared on the Internet a few times. That qualifies as micro-famous, right?)

grand marnier cranberry sauce recipe

For this super-simple recipe, fresh cranberries, sugar, and a touch of lime get a generous shot of Grand Marnier, an orange-flavored cognac liqueur. The sweetness and slight acidity of the Grand Marnier — which is added toward the end so it doesn’t completely cook out — is the perfect complement for tart cranberries.

It doesn’t get more fucking festive than that, now does it?

Grand Marnier Cranberry Sauce

Yield: About 1 Pint

INGREDIENTS

12 ounces fresh cranberries
¼ cup water
½ cup sugar
1 tablespoon lime juice
½ cup Grand Marnier
Lime zest

DIRECTIONS

Add the cranberries, water, and sugar to a saucepan over medium heat, stir, and let it cook until the cranberries are soft, and bright-red foam has formed, about 15 minutes. Mash the cranberries with a wooden spoon (which will be stained red forever, fucking deal with it), reduce the heat to low, then add the lime juice and Grand Marnier. Mix well and let it simmer until it has reduced to a sauce-like texture, about 10 to 15 minutes. Remove from the heat and stir in the lime zest.

grand marnier cranberry sauce recipe

This Grand Marnier cranberry sauce can be made ahead of time, stored in a mason jar with a lid (or similar sized air-tight container), and refrigerated for a week or two, so make that shit well ahead of time so it’s one fucking less thing you have to worry about when you’re rushing around the day before Thanksgiving. Also, you can plop it right out of the jar into a log just like you can with the cans so don’t you worry about that.

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Fell In Love With a Chair: Article’s Matrix Yarrow Gold

posted in: Home Decor, Sponsored | 0

gold velvet chair article matrix yarrowRemember that scene early in Wayne’s World when Wayne saw a guitar he wanted and said, “She will be mine. Oh yes, she will be mine?” And he said it again when he saw Cassandra for the first time? Well, maybe you don’t remember it because you’re not quickly approaching your 20-year high school reunion (and maybe it seems a little icky in 2018 retrospect), but that’s exactly how I felt about this gold velvet chair from Article when I spotted it online a few months ago.

gold velvet chair article matrix yarrowOriginally, I was poking around Article’s site eyeballing their sectionals. I’d been considering tan leather to replace our ancient and “well loved” microfiber workhorse, but when I saw that Article had added a gold velvet fabric option for a few of its pieces, I immediately redesigned the whole setup in my head: dark sectional, gold chair. Boom, boom, BOOM!

I know what you’re thinking. And yes, I agree. Obviously a gold velvet couch would be nice, too. But the Yarrow Gold isn’t currently available on any of Article’s sectionals, and we definitely need a sectional. But the bigger issue was the fact that I have a toddler, two rowdy mutts who shed all over the damn place, and a very sweet but messy husband who likes to eat barbecue on the couch while watching basketball on TV. So no, a gold velvet couch wasn’t in the cards. For now, I’m thrilled to be done with microfiber, but still very realistic about my velvet acquisitions. (And I’m already eyeballing my next one.)

gold velvet chair article matrix yarrowgold velvet chair article matrix yarrowAnyway, in case you couldn’t tell, I’m obsessed with gold velvet anything. Obsessed. Always have been, always will be. Add it to a sleek chair with a deep seat and sexy lines, and I’m done for. Take all my money already! (Somehow, though, I managed to convince the good people at Article to send me one.)

Also, it just so happens to PERFECTLY match the throw pillow covers I had made with this gorgeous vintage barkcloth I found at a flea market a few years ago.

gold velvet chair article matrix yarrow

gold velvet chair article matrix yarrow

gold velvet chair article matrix yarrowAfter living with it for a month, I’m shocked at how well this thing has held up. Everything gets a lot of wear and tear in this house, and the chair still looks just like it was delivered yesterday. Maybe it’s time to rethink that whole velvet couch thing after all…

This post is in partnership with Article, who provided me with the chair. (Though, to be honest with YOU, I totally would have bought it anyway and probably just put it on my credit card and told my husband I had a promo code or something. Because I’m horrible like that and really, really ridiculously obsessed with gold velvet.)

ARTICLE: Matrix Chair in Yarrow Gold

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Caramel Apple Radler

posted in: Cocktails, Crafts + Cocktails | 0

It’s fall y’all! Which just means the weather finally caught up with the calendar and at long last I can open my sunroof (but only at night because while I get that the sun is the source of all life on earth, it’s just too damn bright and I hate it). It also means it’s time to make all the fall drinks — at least until winter rolls in probably a few short days from now. And since spring and fall hardly exist anymore, I really went for excessive seasonality and basically recreated a caramel apple in a cup. But with booze (whiskey) and the most fall beer to ever fall beer. You’re welcome.

I’d say this drink is way outside my comfort zone, but you’ll recognize my go-tos: Old Overholt rye and Angostura bitters. Still, it’s sweeter than most of my recipes and I should probably be embarrassed to tell you it features store-bought syrup — but I know you’re relieved you don’t have to make anything on the stove (this time). Caramel syrups are fairly easy to find, and I picked up a bottle of Torani from the coffee section of my grocery store (and if you really can’t find it, maybe your favorite local coffee shop will give you a pump of theirs). I’m pretty sure too much of it will give you THE BEETUS, so it’s a good thing this cocktail calls for only a tablespoon, which is just enough to give you the essence of caramel. The sweetness is balanced by Boulevard’s delicious new seasonal beer, Tart Apple Radler, and of course, the bitters.

Caramel Apple Radler

INGREDIENTS

1.5 ounces whiskey (I used Old Overholt rye)
1 tablespoon caramel syrup
6 ounces Boulevard Tart Apple Radler
1-2 dashes Angostura bitters

DIRECTIONS

Add all ingredients to a Collins, pint, or other beer glass with a handful of ice. Stir and enjoy!

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Rum, Spice, and Everything Nice

posted in: Cocktails | 0

rum and chai tea cocktailSometimes a bottle of booze just appears on my front porch. I mean, usually I get an email from a publicist, or a text, or whatever, letting me know it’s coming. But a few weeks ago, my friend Brandon left a whole case of assorted bottles for me. And since I’ve been in non-stop house mode lately, I just got around to having a look inside. The first bottle I grabbed was rum, and even though I’m not a rum drinker (thanks, 19-year-old self who overdid the rum and Diet Cokes) I was intrigued.

I’ll tell you this: One way to get a whiskey woman excited about rum is to give me a bottle of the latter that’s been aged in a bourbon cask (or an ex-bourbon cask for three years and an ex-sherry cask for seven, to be nerdy!), like the Premise from Foursquare Rum Distillery I’d been gifted. Another way to get me excited about rum is to make a rum that tastes really damn good — and this is really damn good stuff.

Since it was in the 50s for the first time all season, and I was feeling all cozy and festive, I just kinda did what I’d do if it had been a bottle of bourbon: I went dark and spicy. After experimenting with a few seasonal flavors, I landed on allspice dram, chai tea, and bitters. The result is a four-ingredient, fall-AF lowball that’s cozy AND boozy. It’s basically Pumpkin Spice Latte’s cold, tan, drunk cousin.

And if you don’t have a bottle of allspice dram lying around (or, you know, standing upright on your bar like a goddamn civilized human being) just go ahead and pick up one to get you through the holiday season. In fact, consider it required reading for my classy-ass booze class this year. You’ll thank me later — especially if you’re into pumpkin spice; you know allspice is one of the five spices in pumpkin spice mix, right?

Everything Nice

INGREDIENTS

2 ounces double-strength* chai tea, chilled
2 ounces barrel-aged rum
½ ounce allspice dram
2 dashes Angostura bitters

DIRECTIONS

Add all of the ingredients to a mixing glass with a handful of ice. Stir well and strain into a lowball glass with one large ice cube or a handful of normal-people ice cubes. Enjoy.

*8 ounces of tea brewed with two bags instead of one, or one bag per 4 ounces. Or, math. And a note: I have tried a few different brands of chai tea bags, and at this point, for cocktail mixing, I can only recommend the Bigelow Spiced Chai Tea. You should be able to find it at most grocery stores.

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Yes, I Did Make a Whiskey and Rosé Cocktail

posted in: Cocktails | 0

whiskey and rosé cocktailEarlier this week, I helped throw a little party to celebrate my friend Bev’s second season of her Food Network show, Mom Wins. The party was held at her (and my) favorite Kansas City home store, Golden & Pine, and even though Bev was already planning to show up with an entire case of rosé (because it’s her favorite) as far as I’m concerned, it’s not a party until I also show up with a cocktail. And since rosé is Bev’s fave, I decided I’d make a rosé cocktail. And since whiskey is my fave, I decided I’d make a whiskey and rosé cocktail.

So, yes. Yes I did that. I made a cocktail with whiskey and rosé. And you know what? It was fucking delightful. So delightful, in fact, Bev went home with, well, pretty much a case of rosé (#sorrynotsorry, Bev!).

The good news? It’s really simple! The not-as-good news? You do have to make a syrup on the stove, but you can make it ahead and store it in the fridge for a while. Oh, and use bubbly rosé for this because bubbles are the best.

Okay, so now I’m about to hit you with three recipes, but don’t panic. They’re all getting you to the same place (drunk!). The first actually won’t get you drunk, since it’s just for the strawberry syrup. The second is the cocktail for one, and the third is if you want to just use a whole fucking bottle of rosé and make a big batch of punch.

Strawberry Syrup

This recipe makes a lot of syrup. Six cups to be exact, except it’s probably not exactly six cups. But it will be close. Feel free to cut it in half if you’re not planning to make a few rounds of this in punch form.

INGREDIENTS

6 cups water
6 cups sugar
2-ish pounds fresh strawberries, hulled and quartered

DIRECTIONS

Add the sugar and water to a large saucepan or small stockpot and bring to a boil while stirring. Once the sugar is fully dissolved, add the strawberries and remove from the heat. Let the mixture sit for at least 30 minutes then strain the syrup through a fine mesh sieve (but don’t smush the strawberries to release more syrup — just don’t do it, OKAY?!). Let the syrup cool to room temperature, then transfer to an airtight container to store in the fridge for up to two weeks.

how to make frose

Whiskey and Rosé Cocktail

INGREDIENTS

½ ounce strawberry syrup
½ ruby red grapefruit juice (or that stuff that’s called Ruby Red, but is made from a few different types of juice)
1 ounce whiskey (I used Old Overholt Rye)
2.5 ounces bubbly rosé
3 dashes angostura bitters

DIRECTIONS

Add all ingredients to an old fashioned or stemless wine glass, add a large ice cube or a handful of ice, and if you’re feeling fancy, garnish it with a strawberry.

Whiskey Rosé Punch

If you want to make a big-ass batch of this and serve it like punch like we did at Bev’s party (I mean, you’re already opening a bottle of rosé, so why wouldn’t you want to do that?!) I did some fucking math AND conversions for you. You’re welcome.

INGREDIENTS

150 mL (1 part) strawberry syrup
150 mL (1 part) ruby-red grapefruit juice
300 mL (2 parts) whiskey
750 mL (5 parts / a bottle!) sparkling rosé
A shitton dashes Angostura bitters

DIRECTIONS

Add everything to a punch bowl or drink dispenser, stir and enjoy!

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