Classic Champagne Cocktail

Dear Reader, we are moving! After an exhaustive search spanning over a year, Drew and I found our dream home in Sausalito and are preparing for the arrival of our Bernese puppy in May. This calls for some serious celebration!

To toast the new digs, I'll be whipping up this easy cocktail; a spin on the classic celebration drink.

Classic Champagne Cocktail
Epi

• 1 sugar cube
• Angostura bitters
• Champagne (or I like to sub with prosecco)
  
• Lemon or orange twist, for garnish
  

Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.

Classic Champagne Cocktail

Mike's Famous Holiday Eggnog

'Tis the season for all that is gluttonous! Just so happens to be my absolute favorite time of year! Shocking, right? Our house literally looks like the North Pole and I've been working around the clock to Christmas tunes on Pandora. I'm such a dork.

No winter holiday is complete without eggnog. So...back by very popular demand for the 3rd year in a row is (drum roll please...) MIKE'S FAMOUS EGGNOG!!!

Dear Reader, enjoy the holidays but do me a favor and don't drink and drive. Love you.

Eggnog in Quantity

• Be sure to use good fresh eggs. The best eggs have a firm orange yolk and are from hens that have access to free range.
• Use heavy whipping cream. This is not a drink that is successful in a low fat version.
• Use good quality liquor. I use a combination of liquors to spread out the flavors. The saying that "nothing succeeds like excess" is especially true when it comes to adding booze to the eggnog. The Brits say that "Christmas brandy will make you randy", so add an extra splash.
• Use fresh nutmeg kernels and grate onto each serving as desired.

Beat separately until light in color
12 egg yolks
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, or bourbon
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste.

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,
3 cups of liquor (I use a combination and include some Kahlua)
2 quarts whipping cream
1 tsp vanilla (or to taste)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon. I always make a double batch. With all that liquor it keeps very well refrigerated. The egg whites will separate after standing so fold them back in. A jar of this eggnog makes a great holiday present. Have a cup while opening your presents. You'll love them all!

This is a very rich, high-cholesterol, high-octane eggnog. Do not operate heavy equipment after drinking.

Mike's Famous Holiday Eggnog

Pear-Cilantro Margarita

I managed to get a massive sunburn this weekend from hiking the coastal trail in Marin and running around the city in some serious sunshine. While I was out-and-about, I was not too surprised to notice that every patio, bar and restaurant was packed. What is it about nice weather that makes everyone want a cocktail? Next time the weather permits, try this fun spin on a marg.

Pear-Cilantro Margarita
F&W

Ingredients

1. Ice
2. 1 ounce reposado tequila
3. 1 ounce pear nectar or juice
4. 1/2 ounce Simple Syrup
5. 1/2 ounce fresh lime juice
6. 1 1/2 teaspoons fresh lemon juice
7. 1/2 teaspoon chopped cilantro, plus 1 small cilantro sprig for garnish

Directions

1. Fill a cocktail shaker with ice. Add all of the ingredients except the cilantro sprig and shake well. Pour into a chilled margarita glass and garnish with the cilantro sprig.

Pear-Cilantro Margarita

Meyer Lemon Lemonade

Nothing says summer like lemonade so why am I writing about it in March? Hate to inform any of my East Coast or Midwest readers but California has been hot lately and yesterday we dusted off the BBQ and pulled the cover off the pool. Personally, I have NO problem starting my summer early this year. I just need to remind myself to wear sunblock. This sunburn is brutal but worth it.

My mom and Mike have 2 Meyer Lemon trees in our yard and when we arrived I noticed the entire thing was loaded with ripe fruit. I grabbed a basket and plucked them one-by-one off the limp branches. First thing that came to mind on that abnormally hot day was to whip up some lemonade. I searched around for a recipe and played around with it a little. The 1/3 cup of sugar didn't sweeten it enough but I didn't want to add more sugar so I added 2 Splenda packets. I also crushed some mint in the glass which added a nice touch.

Meyer Lemon Lemonade

Ingrediants
16 lemons, enough to make 2 cups of lemon juice
2 cups water
1/3 cup sugar, or to taste
2 packets Splenda (optional)
1 bunch mint

1. Juice the lemons and combine with water.

2. Add sugar and stir well.

3. Chill well and serve over ice.

If you like, top with sparkling water, or crush a few sprigs of mint and steep them in the lemonade as it chills.

Meyer Lemon Lemonade

Build Your Own Bloody Mary Brunch

People are passionate about their Bloody Mary's. Just ask my best friend, Carrie, who likes to use a pickle spear instead of celery and adds olive juice to her mix. Me? I like mine spicy and I mean really spicy. So how do you make everyone happy? Have them make it themselves.

I threw a Build Your Own Bloody Mary brunch and it was a huge hit. Forget the food, these cocktails are a recipe on their own. It took one friend 10 minutes to make theirs. He put lemon juice around the edge of the glass and rolled the rim in celery salt. Next, he smashed up olives and hot peppers over the ice on the bottom before adding any liquid. It was quite fascinating, really. My guests really took their Bloody seriously and that made it even more fun.

If you're ever in Chicago make sure to hit up Stanley's on the border of Old Town and Lincoln Park. They have a DIY Bloody bar on the weekends and they have the best fried chicken on the planet. Oh yeah, karaoke night is not to be missed. Midwest celebrities like Eddie Vedder and Kid Rock like to break it down for locals.

Build Your Own Bloody Mary Brunch

Mike's FAMOUS Eggnog

Back by popular demand...Mike Famous Eggnog. This is a holiday must! My email inbox has already been flooded with requests for a re-post, so here it is!

Below is the genesis of this holiday party starter told by Mike himself...


Christmas Eggnog

I never cook anything. Most of my friends and family are wonderful cooks so I try to be what every chef needs--an enthusiastic eater and kitchen helper. One thing I do prepare each Holiday Season is the eggnog. I first made this eggnog when I was in college and worked occasionally as a bartender for private parties. When a call came in to the student employment office for a bartender to mix large batches of eggnog for a Christmas party in Woodside I was the only one who claimed to have eggnog experience. I had, of course, lied about my experience and had never drunk a cup of eggnog. This extreme confidence in the face of total ignorance got me the job.

The first research I did was to buy a carton of dairy eggnog, pour it into a cup, and add a good dose of whiskey. It was terrible. It ruined the whiskey. I then indulged in some real research in the card catalog of the main library. After noting the Dewey Decimal numbers for the cookbook section (641.5) I plunged into the stacks and fumbled through all the dusty books until I recognized one from my mother's kitchen--the Joy of Cooking. It had a drink recipe for "Eggnog in Quantity" and I was saved. I couldn't check the book out because I had some unpaid delinquent fines so I wrote it all down (I still have that piece of tablet paper).

Two days before the party I called my employer and with all the authority I could muster gave her a specific list of all the required ingredients, stated that there could be no exceptions, and said that I would need to be at work in her kitchen three hours before the party to prepare properly. The eggnog was so well received that I was given a big tip and hired to do it again the following year. I have been making it for friends and family ever since.

Merry Christmas,

Mike

Eggnog in Quantity

• Be sure to use good fresh eggs. The best eggs have a firm orange yolk and are from hens that have access to free range.
• Use heavy whipping cream. This is not a drink that is successful in a low fat version.
• Use good quality liquor. I use a combination of liquors to spread out the flavors. The saying that "nothing succeeds like excess" is especially true when it comes to adding booze to the eggnog. The Brits say that "Christmas brandy will make you randy", so add an extra splash.
• Use fresh nutmeg kernels and grate onto each serving as desired.

Beat separately until light in color
12 egg yolks
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, or bourbon
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste.

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,
3 cups of liquor (I use a combination and include some Kahlua)
2 quarts whipping cream
1 tsp vanilla (or to taste)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon. I always make a double batch. With all that liquor it keeps very well refrigerated. The egg whites will separate after standing so fold them back in. A jar of this eggnog makes a great holiday present. Have a cup while opening your presents. You'll love them all!

This is a very rich, high-cholesterol, high-octane eggnog. Do not operate heavy equipment after drinking.

Mike's FAMOUS Eggnog

Mike's Famous Sangria

My stepdad may not cook much but he can make a mean cocktail. You may remember Mike's Famous Eggnog recipe. It's a holiday staple so don't miss out this year. Trust me.

Well, obviously it's summertime and summertime means cool cocktails in the sunshine. Nothing speaks to that better than sangria especially if you are sitting in Napa Valley and have excess quantities of wine at your fingertips like we do.

What I love about Mike's sangria is that he doesn't chop up fruit and let it sit in there. Rather he squeezes everything by hand and blends it all together. No wonder he is in the wine business. Best part of this recipe is that the ex-Stanford football player has been sneaking this drink into his alma matter games for over 40 years.

The KEY to this is mixing 1/4- 1/2 of each glass with club soda. This gives it a cocktail vibe and makes it a little lighter for daytime and summer boozing.

Mike's Famous Sangria

1 can of frozen orange juice
1 orange, sliced into thin rounds
1/2 cup brown sugar
1/2 cup lime juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
12 oz of brandy
36 oz of red wine (use frozen OJ can 3 times)
1 tablespoon of bitters
Garnish with lime wedge

Squeeze lime, orange and lemon and add to bowl. Add brown sugar and frozen orange juice. Add bitters, brandy and red wine. Mix well. Add orange slices and chill. Sangria keeps well and improves with age.

Mike's Famous Sangria

Mike's FAMOUS Holiday Eggnog

EVERYONE LISTEN UP!!!

This is THE recipe to get your holiday party going. I've been begging my stepfather to send me the recipe and he did along with some history of how it came to be Mike's FAMOUS Eggnog...
P.S. There have been women over the age of 60 doing cartwheels in the Shaw/Beatty living room after a couple rounds of this...

Christmas Eggnog

I never cook anything. Most of my friends and family are wonderful cooks so I try to be what every chef needs--an enthusiastic eater and kitchen helper. One thing I do prepare each Holiday Season is the eggnog. I first made this eggnog when I was in college and worked occasionally as a bartender for private parties. When a call came in to the student employment office for a bartender to mix large batches of eggnog for a Christmas party in Woodside I was the only one who claimed to have eggnog experience. I had, of course, lied about my experience and had never drunk a cup of eggnog. This extreme confidence in the face of total ignorance got me the job.

The first research I did was to buy a carton of dairy eggnog, pour it into a cup, and add a good dose of whiskey. It was terrible. It ruined the whiskey. I then indulged in some real research in the card catalog of the main library. After noting the Dewey Decimal numbers for the cookbook section (641.5) I plunged into the stacks and fumbled through all the dusty books until I recognized one from my mother's kitchen--the Joy of Cooking. It had a drink recipe for "Eggnog in Quantity" and I was saved. I couldn't check the book out because I had some unpaid delinquent fines so I wrote it all down (I still have that piece of tablet paper).

Two days before the party I called my employer and with all the authority I could muster gave her a specific list of all the required ingredients, stated that there could be no exceptions, and said that I would need to be at work in her kitchen three hours before the party to prepare properly. The eggnog was so well received that I was given a big tip and hired to do it again the following year. I have been making it for friends and family ever since.

Merry Christmas,

Mike

Eggnog in Quantity

• Be sure to use good fresh eggs. The best eggs have a firm orange yolk and are from hens that have access to free range.
• Use heavy whipping cream. This is not a drink that is successful in a low fat version.
• Use good quality liquor. I use a combination of liquors to spread out the flavors. The saying that "nothing succeeds like excess" is especially true when it comes to adding booze to the eggnog. The Brits say that "Christmas brandy will make you randy", so add an extra splash.
• Use fresh nutmeg kernels and grate onto each serving as desired.

Beat separately until light in color
12 egg yolks
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, or bourbon
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste.

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,
3 cups of liquor (I use a combination and include some Kahlua)
2 quarts whipping cream
1 tsp vanilla (or to taste)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon. I always make a double batch. With all that liquor it keeps very well refrigerated. The egg whites will separate after standing so fold them back in. A jar of this eggnog makes a great holiday present. Have a cup while opening your presents. You'll love them all!

This is a very rich, high-cholesterol, high-octane eggnog. Do not operate heavy equipment after drinking.

Mike's FAMOUS Holiday Eggnog