Triple Berry Trifle
My Triple Berry Trifle is a Hart family favorite and oh-so-easy to prep. Layers of fresh berries brightened with the zest of lemons, luscious cream, and either pound cake or angel food cake (depending on how decadent you want to be) bring the party (and the pop) to your dessert table.
photo credit:dontrey britt-Hart
Instructions:
1 cup raspberry jam
3 cups strawberries, sliced
3 cups blueberries
2 cups heavy whipping cream
16 ounces cream cheese, room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest, freshly grated
1 (8 oz) Angel food or pound cake
Fresh mint sprigs, optional garnish
1. Place the washed and prepped strawberries and blueberries into separate bowls.
2. Heat the raspberry jam in a small saucepan over low heat until warm and thinned, about 3 minutes. Add one teaspoon of lemon zest and stir.
3. Divide the warm jam between the two bowls of berries and stir lightly until coated. Set aside.
4. Whip the heavy cream in a large bowl or mixer with the whisk attachment until stiff peaks form. Set aside.
5. In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth. Add one teaspoon of lemon zest and the vanilla extract and mix until blended. Whisk in a third of the whipped cream, then fold in the remaining whipped cream until well combined using a spatula.
6. Using one 14-cup capacity trifle dish or eight goblet glasses, cover the bottom of the dish or glasses with slices of cake. Follow with the strawberry mixture and the cream. Repeat the layering, alternating the blueberries with the strawberries and ending with the cream mixture.
7. Garnish with berries and a sprig of mint.
8. Chill for a few hours before indulging.
My Two Cents:
· My Triple Berry Trifle is a Hart family favorite and oh-so-easy to prep. For the cake base, you can choose either pound cake or angel food cake (depending on how decadent you want to be).
· For an extra punch of flavor, zest a bit of fresh lemon zest over the top before serving — and pow! Fireworks at your dessert table.
Triple Berry Trifle
Ingredients
Instructions
- Place the washed and prepped strawberries and blueberries into separate bowls.
- Heat the raspberry jam in a small saucepan over low heat until warm and thinned, about 3 minutes. Add one teaspoon of lemon zest and stir.
- Divide the warm jam between the two bowls of berries and stir lightly until coated. Set aside.
- Whip the heavy cream in a large bowl or mixer with the whisk attachment until stiff peaks form. Set aside.
- In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth. Add one teaspoon of lemon zest and the vanilla extract and mix until blended. Whisk in a third of the whipped cream, then fold in the remaining whipped cream until well combined using a spatula.
- Using one 14-cup capacity trifle dish or eight goblet glasses, cover the bottom of the dish or glasses with slices of cake. Follow with the strawberry mixture and the cream. Repeat the layering, alternating the blueberries with the strawberries and ending with the cream mixture.
- Garnish with berries and a sprig of mint.
- Chill for a few hours before indulging.
Notes
My Two Cents:
For an extra punch of flavor, zest a bit of fresh lemon zest over the top before serving — and pow! Fireworks at your dessert table.
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Miraval Sweet-n-Savory Snack Mix
This crunchy, slightly sweet snack mix is uber-easy and sure to become one of your next not-so-guilty pleasures. Warning: This snack mix won’t last long.
photo credit:dontrey britt-Hart
Instructions:
2 cups hazelnuts
2 cups shelled pistachios
½ cup sunflower seeds
1/3 cup crispy shallots
1/3 cup fresh tarragon, chopped
1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
2 cups golden raisins
½ cup agave syrup
Flaked sea salt, optional
1. Mix all the above ingredients in a mixing bowl.
2. Add a pinch or two of flaked sea salt, if you’d like.
3. Pour onto a prepared baking sheet, ideally a nonstick baking mat or lightly oiled parchment paper.
4. Bake for 5 – 7 minutes in a 350° F oven.
5. Cool slightly and serve crumbled handfuls in small bowls. Warning: This snack mix will not last long.
My Two Cents:
- Miraval’s Cocktail in the Kitchen experience pairs refreshing cocktails and mocktails with tasty light bites prepared by its resident mixologists and chefs. My last class featured this crunchy, slightly sweet snack mix that is uber-easy and sure to become one of your next not-so-guilty pleasures.
Backstory:
Though I’m not a total teetotaler, I can often be found sipping alcohol-free bevs around town simply for the flavor. More nutrients, no hangovers, maximum hydration… They’re a feel-good way to celebrate and the entire family can partake.
During my recent stay at Miraval Arizona, the programming was all about leading a “Life in Balance” — in the spa, at the equine experiences, and even at the bar. In fact, the resort’s current Cocktails in the Kitchen experience is an immersive course on how to create a harmonious blend of sweet, sour, bitter and herbaceous sips guided by a proven ratio (and your creative choices). Let’s just say that the results were delicious — and copious notes were taken.
The short of it is this: 2 oz. spirit, 1 oz. acid, 1 oz. sweet and ½ oz. bitter. Muddle, smash, stir and sip (and always add a pretty garnish). It’s that simple.
Spirits are self-explanatory. For acids, think assorted citrus fruits, vinegar and shrubs. Sweets include agave, honey, simple syrup and natural sugar cubes. Lastly, your bitters range from orange liqueurs and amarettos to chartreuses and bitters. Grab a handful of fresh herbs and berries and go wild.
Miraval Sweet-n-Savory Snack Mix
Ingredients
Instructions
- Mix all the above ingredients in a mixing bowl.
- Add a pinch or two of flaked sea salt, if you’d like.
- Pour onto a prepared baking sheet, ideally a nonstick baking mat or lightly oiled parchment paper.
- Bake for 5 – 7 minutes in a 350° F oven.
- Cool slightly and serve crumbled handfuls in small bowls. Warning: This snack mix won’t last long.
Notes
Miraval’s Cocktail in the Kitchen experience pairs refreshing cocktails and mocktails with tasty light bites prepared by its resident mixologists and chefs. My last class featured this crunchy, slightly sweet snack mix that is uber-easy and sure to become one of your next not-so-guilty pleasures.
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Pop ‘Em Pickled Jalapeños
Crunchy, slightly sweet, and spicy, these Pop 'Em Pickled Jalapeños are perfect for adding a little kick to rice bowls, huevos rancheros, summer sandwiches, and salads (really anywhere you want to introduce some crave-worthy heat).
photo credit:dontrey britt-Hart
Instructions:
15 jalapeños
6 whole garlic cloves, peeled and lightly smashed
2 cups white distilled vinegar
2 cups water
2/3 cup cane sugar
2 tablespoons sea salt
1. Thinly slice the jalapeños and divide them into two (16-ounce) lidded jars. Place three lightly smashed garlic cloves in each jar.
2. Simmer the vinegar, water, sugar, and salt in a small saucepan over low heat until the sugar is dissolved, about 5 minutes, stirring occasionally.
3. Pour the brine over the jalapeños and cool to room temperature.
4. Cover and chill for at least an hour before enjoying, though chilling overnight is ideal.
5. Pop ‘em one crunchy slice at a time.
*Makes two 16-ounce jars.
My Two Cents:
- Mason jars make perfect containers for pickling and even lovelier gifts wrapped with a bow.
- Crunchy, slightly sweet, and spicy, they’re perfect for adding a little kick to rice bowls, huevos rancheros, summer sandwiches, and salads (really anywhere you want to introduce some crave-worthy heat).
- Your pickled jalapeños can be stored in the refrigerator for up to 2 weeks.
Pop ‘Em Pickled Jalapeños
Ingredients
Instructions
- Thinly slice the jalapeños and divide them into two (16-ounce) lidded jars. Place three lightly smashed garlic cloves in each jar.
- Simmer the vinegar, water, sugar, and salt in a small saucepan over low heat until the sugar is dissolved, about 5 minutes, stirring occasionally.
- Pour the brine over the jalapeños and cool to room temperature.
- Cover and chill for at least an hour before enjoying, though chilling overnight is ideal.
- Pop ‘em one crunchy slice at a time.
Notes
- Mason jars make perfect containers for pickling and even lovelier gifts wrapped with a bow.
- Crunchy, slightly sweet, and spicy, they’re perfect for adding a little kick to rice bowls, huevos rancheros, summer sandwiches, and salads (really anywhere you want to introduce some crave-worthy heat).
- Your pickled jalapeños can be stored in the refrigerator for up to 2 weeks.
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Sonoran Sunset
Warning: Proceed with caution. These coups may look all sweet and innocent, but they pack quite a punch!
photo credit:dontrey britt-Hart
Instructions:
2 cups Seedlip Grove 42 (mocktail) or orange-infused vodka (cocktail)
1 cup freshly squeezed lemon juice
1 cup cranberry juice
1 cup hibiscus simple syrup*
Ice
16 fresh jalapeño rings
Optional garnishes: Dehydrated citrus slices (oranges, limes, or lemons), edible flowers
1. To make the hibiscus simple syrup, mix two cups of sugar with two cups of water in a small saucepan over a medium flame. Heat and stir until the sugar is fully dissolved, but do not boil. Steep six hibiscus tea bags in simple syrup for 5 – 7 minutes. Allow the syrup to cool to room temperature before using or storing. Transfer the simple syrup to a glass container. You’ll have extra to store in the refrigerator for your next pitcher.
2. Combine the cranberry, fresh lemon juice, and hibiscus simple syrup in a pourable container. Stir well and keep chilled until ready to serve.
3. For mocktails, add the Seedlip Grove 42 to the juice mixture, stir gently, and set aside. You can adjust the sweetness by increasing or decreasing the simple syrup to taste.
4. For cocktails, add the orange-infused vodka to the juice mixture. Refrigerate the Sonoran Sunset cocktail until you’re ready to pour.
5. When you’re ready to serve, muddle four jalapeño rings in a pitcher, add ice, followed by the mocktail/cocktail mixture, and stir well. Using a Hawthorne cocktail strainer, fill coupe cocktail or martini glasses and garnish with a fresh jalapeño ring in each glass.
*Makes 8 refreshing servings.
Sit back & take in the sunset!
My Two Cents:
- Warning: Proceed with caution. These coups may look all sweet and innocent, but they pack quite a punch!
- Ruby red hibiscus tea blossoms add a boost of flower power and hints of berry and citrus to this refreshing glass of deliciousness.
- Did you know that hibiscus flowers are not only aesthetically exquisite but also packed with antioxidants and several other health benefits? Mmmmm. Even tastier.
Sonoran Sunrise
Ingredients
Instructions
- To make the hibiscus simple syrup, mix two cups of sugar with two cups of water in a small saucepan over a medium flame. Heat and stir until the sugar is fully dissolved, but do not boil. Steep six hibiscus tea bags in simple syrup for 5 – 7 minutes. Allow the syrup to cool to room temperature before using or storing. Transfer the simple syrup to a glass container. You’ll have extra to store in the refrigerator for your next pitcher.
- Combine the cranberry, fresh lemon juice, and hibiscus simple syrup in a pourable container. Stir well and keep chilled until ready to serve.
- For mocktails, add the Seedlip Grove 42 to the juice mixture, stir gently, and set aside. You can adjust the sweetness by increasing or decreasing the simple syrup to taste.
- For cocktails, add the orange-infused vodka to the juice mixture. Refrigerate the Sonoran Sunset cocktail until you’re ready to pour.
- When you’re ready to serve, muddle four jalapeño rings in a pitcher, add ice, followed by the mocktail/cocktail mixture, and stir well. Using a Hawthorne cocktail strainer, fill coupe cocktail or martini glasses and garnish with a fresh jalapeño ring in each glass.
Notes
My Two Cents:
- Warning: Proceed with caution. These coups may look all sweet and innocent, but they pack quite a punch!
- Ruby red hibiscus tea blossoms add a boost of flower power and hints of berry and citrus to this refreshing glass of deliciousness.
- Did you know that hibiscus flowers are not only aesthetically exquisite but also packed with antioxidants and several other health benefits? Mmmmm. Even tastier.
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Welcome to Our Newest Home Away From Home
What started as a handwritten entry of ‘bed and breakfast’ on my “Dream List” during my mid-twenties has blossomed into a passion project that exceeded what I thought possible.
Three years ago, I invited you to visit, travel, cook, and grow with me online; today, I am overjoyed to open the physical doors of Denim & Damask personified and welcome you to Hyde Park Villa in Montego Bay, Jamaica.
What started as a handwritten entry of ‘bed and breakfast’ on my “Dream List” during my mid-twenties has blossomed into a passion project that exceeded what I thought possible. Candidly, there was a moment when it ceased even to be a thought, rather a forgotten possibility tucked behind responsibilities, to-dos, and day-to-day life.
The blessing: the desire had been concealed but not discarded.
The lesson: your visions are worth holding onto.
While I love trekking across the globe and tapping my feet at a great party, home is my happiest place. I’ve long been the girlfriend who hosts movie nights for the ladies, the mom spreading blankets and prepping snacks for a sleepover, and the hostess with the “mostest” cueing up a playlist, lighting candles, and delighting my family and friends with themed dinners, and game nights. At the risk of using a few overused words, my home is a vibe, a sanctuary, and a safe space all at once.
And all that I’ve poured into my private residence, I have lavished upon Hyde Park Villa. Every detail, from the embroidered robes and hand towels to the personalized placards outside of each bedroom suite, was conceived and executed with love.
There’s so much to share about the breathtaking property, the phenomenal staff, and the longstanding love story with Jamaica, but I must save something for later.
Today, let’s simply celebrate this dream made real and toast to the ones waiting for you to revisit them.
xo,
Dontrey
Potato & Pepper Frittata
Frittatas and omelets are kissing cousins. One is cooked slowly over low heat and, in this instance, finished in the oven; it can be served hot or at room temperature, making it a great brunch item. The other is cooked quickly over high heat and typically served immediately. I’ll let you guess which is which.
Photo credit: Dontrey Britt-Hart
Instructions:
1. Preheat your oven to 350°F.
2. Prepare all of the vegetables according to the ingredients section.
3. In a large bowl, whisk together the eggs, half and half, red pepper flakes*, black pepper, and 1 teaspoon of paprika. (Hold off on the salt for now.)
4. Heat olive oil in a medium-sized, nonstick, oven-safe skillet over medium heat. When the oil is hot, carefully add the potatoes in a single layer, sprinkle with salt and pepper to taste, and add the remaining teaspoon of paprika. Brown the potatoes on one side.
5. Once you flip the potatoes over, add the onions, spreading them evenly around the skillet. Stirring occasionally, cook until the potatoes and onions are tender, about 7 – 10 minutes.
6. Smooth the potato and onion mixture out to create a base for your frittata.
7. Add the salt to the eggs in your bowl, then pour the whisked egg mixture evenly around the skillet.
8. Reduce the heat to medium-low and gently swirl your skillet until the egg mixture spreads evenly over the potatoes and onions. Arrange the red bell peppers across the top of the eggs and sprinkle with cheese. Cook for one minute on the stovetop.
9. Place the skillet into the oven until the eggs are set, about 10 – 12 minutes.
10. Run a spatula along the frittata's perimeter to lightly lift the edges, then slide it onto a platter. Sprinkle parsley over the top. Cut into wedges and serve.
2 tablespoons olive oil
1 large potato, red, russet or Yukon gold, peeled, thinly sliced
1 small onion, thinly sliced
1 red bell pepper, seeded and sliced
8 large eggs
¼ cup half and half or whole milk
¾ cup grated or shredded cheese (try Manchego, Parmesan or Muenster)
½ teaspoon red pepper flakes*
2 teaspoons smoked paprika
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
2 tablespoons chopped parsley for garnish (optional)
My Two Cents:
Red pepper flakes – Let’s be clear: my family likes spicy food. That said, in many of the recipes on this blog you’ll likely see an asterisk or side note about the level of spice mentioned in the ingredient’s section versus what we actually use in our kitchen. More than one friend has either asked that we make a “visitor-friendly” batch of whatever’s on the stove or they grab a large cup of an iced beverage to enjoy with their meal. The dishes we cook are honestly not hot by most spice standards; we just seem to love people with mild palates.
Frittatas and omelets are kissing cousins. One is cooked slowly over low heat and, in this instance, finished in the oven; it can be served hot or at room temperature, making it a great brunch item. The other is cooked quickly over high heat and typically served immediately. I’ll let you guess which is which.
The beauty of frittatas is their ease and endless varieties: swap in your favorite cheese, throw in your preferred veggies. The options are endless: feta, swiss, cheddar, gouda, spinach, broccoli, artichokes, mushrooms, zucchini . . . the list goes on. Go crazy and savor every tasty bite.
Potato & Pepper Frittata
Ingredients
Instructions
- Preheat your oven to 350°F.
- Prepare all of the vegetables according to the ingredients section.
- In a large bowl, whisk together the eggs, half and half, red pepper flakes*, black pepper, and 1 teaspoon of paprika. (Hold off on the salt for now.)
- Heat olive oil in a medium-sized, nonstick, oven-safe skillet over medium heat. When the oil is hot, carefully add the potatoes in a single layer, sprinkle with salt and pepper to taste, and add the remaining teaspoon of paprika. Brown the potatoes on one side.
- Once you flip the potatoes over, add the onions, spreading them evenly around the skillet. Stirring occasionally, cook until the potatoes and onions are tender, about 7 – 10 minutes.
- Smooth the potato and onion mixture out to create a base for your frittata.
- Add the salt to the eggs in your bowl, then pour the whisked egg mixture evenly around the skillet.
- Reduce the heat to medium-low and gently swirl your skillet until the egg mixture spreads evenly over the potatoes and onions. Arrange the red bell peppers across the top of the eggs and sprinkle with cheese. Cook for one minute on the stovetop.
- Place the skillet into the oven until the eggs are set, about 10 – 12 minutes.
- Run a spatula along the frittata's perimeter to lightly lift the edges, then slide it onto a platter. Sprinkle parsley over the top. Cut into wedges and serve.
Galentine’s Day 2024
Galentine’s Day is just that opportunity to shine some light on your girls, slow down for a few laughs, and spread some love.
Photo credit: Jakob Owens|@jakobowens1
Girlfriends are your sounding board, your shoulder to cry on, your tough love, and your love when it’s tough. Lord knows I’d be lost without my ride-or-die besties (for real), which is why I celebrate ‘us’ every chance I get.
Between careers, kids, way too many meetings, deadlines and demands, it’s critical that we pause to pour into ourselves and reconnect with the “us” that existed long before everything else. Can you remember those people? If you can’t, it’s time to reintroduce yourselves, unwind together, and have a little fun.
Galentine’s Day is just that opportunity to shine some light on your girls, slow down for a few laughs, and spread some love.
If you’re getting the ladies together at home for dinner, my Broiled Lobster Tails with Garlic Dijon Butter is simple to prepare, delicious, and sure to earn you points for presentation. Add an easy-peasy green salad dressed with my Red Wine Lemon Vinaigrette, and voilà, dinner is served.
Pucker up and pair it with a Sparkling Raspberry Kiss — prosecco and raspberry sorbet garnished with fresh raspberries — followed by my decadent Molten Lava Chocolate Cakes (because calories don’t count on Galentine’s Day).
Recipes and work aside, let’s get on the phone, make the calls, send the texts, and gather our tribes. House slippers or stilettos, Netflix or a night out, get ready to CELEBRATE US!
Happy Galentine’s Day!
XOXO,
DBH
photo credit: Kelsey Chance | @kchance8
South Beach Sweet Heat Wings
Some like it spicy & some like it sweet. Well, here’s a 2-for-1. This recipe calls for baked chicken, which is just as tasty (and healthier), and does not have Yardbird’s signature sauce, but this simple, two-ingredient condiment will change the way you look at chicken wings. Be sure to grab plenty of napkins; it’s about to get messy in the best of ways.
photo credit: Dontrey Britt-Hart
Instructions:
4 pounds of split chicken wings
Olive oil
Smoked paprika
Coarse Kosher salt
Coarsely ground black pepper
Granulated garlic powder
½ cup hot sauce
½ cup honey
1. Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
2. Pat the wings dry with paper towels, spread them evenly on the prepared baking sheet and drizzle olive oil over them. Season to taste with salt, pepper, garlic powder and paprika.
3. Bake until cooked through and golden brown, about 30 – 45 minutes, turning halfway through.
4. In a small saucepan, combine the hot sauce and honey over low heat, stirring occasionally. Warm until the sauce lightly bubbles, then remove from heat. The sauce will appear thin and watery but will thicken as it cools.
5. Remove the wings from the oven and place them in a large mixing bowl. Pour the sauce over the wings and toss lightly with tongs until they are fully coated.
6. Enjoy the sweet heat.
My Two Cents:
Looking to make your party platter picture perfect? Garnish with a light sprinkle of scallions for a pop of color.
A simple, healthy side dish: crudités and dip. That’s just a fancy French way of saying a vegetable tray with dipping sauces. I warned you that we’re rugged & refined. Consider an array of fresh veggies – celery, carrot sticks, cucumber sticks, bell peppers, broccoli or tomatoes with a vinaigrette, pesto or ranch-style dip.
South Beach Sweet Heat Wings
Ingredients
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Pat the wings dry with paper towels, spread them evenly on the prepared baking sheet and drizzle olive oil over them. Season to taste with salt, pepper, garlic powder and paprika.
- Bake until cooked through and golden brown, about 30 – 45 minutes, turning halfway through.
- In a small saucepan, combine the hot sauce and honey over low heat, stirring occasionally. Warm until the sauce lightly bubbles, then remove from heat. The sauce will appear thin and watery but will thicken as it cools.
- Remove the wings from the oven and place them in a large mixing bowl. Pour the sauce over the wings and toss lightly with tongs until they are fully coated.
- Enjoy the sweet heat.
Back Story:
It was a hot, humid, but very memorable Saturday in Miami Beach, FL, in August 2014 – August 23rd to be exact – and with the help of Yelp and some legwork on my girlfriend Geri’s part, she, another friend Shonda and I secured a reservation for dinner at Yardbird Southern Table & Bar. We were drawn in by the Yelp reviews and the cheeky, down-home self-description as “a house of worship to farm-fresh ingredients, classic Southern cooking, hailed bourbon selection, and top-notch hospitality.” While I know little about bourbon, as the granddaughter of a Grenada, Mississippi native who knew her way around the kitchen, I understand a little something about Southern cuisine. This is not a restaurant review, so I’ll stop there, but I did leave with an inspiration to bring a taste of the spicy-sweet sauce Yardbird served with its fried chicken back home to Chicago.
This recipe calls for baked chicken, which is just as tasty (and healthier), and does not have Yardbird’s signature sauce, but this simple, two-ingredient condiment will change the way you look at chicken wings. Be sure to grab plenty of napkins; it’s about to get messy in the best of ways.
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Broiled Lobster Tails with Garlic Dijon Butter
These Broiled Lobster Tails with Garlic Dijon Butter will surely wow your family, friends, and guests with their restaurant-quality presentation in a fraction of the time, 10 minutes to be precise. They’ll call you chef de cuisine and vie for their next reservation after one buttery bite.
photo credit: Dontrey Britt-Hart
4 lobster tails (about 6 oz each)
4 small cloves of garlic, minced
2 heaping teaspoons parsley, chopped
1 ½ tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon sweet smoked paprika
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon black pepper
6 tablespoons unsalted butter
Dash cayenne pepper (optional)
Grated Parmesan cheese
Instructions:
1. Preheat the broiler to high.
2. Mix the dry spices in a small bowl and set aside.
3. Rinse the lobster tails in cold water and place them on a cutting board. With kitchen scissors or a sharp knife, carefully cut the top of the lobster shell down the middle from the tip to the tail on the curved side, avoiding the meat.
4. Carefully pry the shells apart to expose the meat and sit on top of the shell.
5. Place the lobster tails on a baking sheet or in an oven-safe dish.
6. Using a small pinch, sprinkle each tail with the spices. Save the remaining dry spices for the butter sauce.
7. Cut two tablespoons of butter into small pats and divide among the four lobster tails.
8. Place in the oven on an upper middle rack.
9. Broil until meat is opaque in the center, about 8-10 minutes. Remove from oven.
10. Dust each lobster tail with a light layer of grated Parmesan and serve immediately with the Garlic Dijon Butter* and a sprinkle of fresh, chopped parsley (*see next steps).
11. While the lobster is cooking, prepare the Garlic Dijon Butter. Melt 4 tablespoons of butter with ½ tablespoon olive oil in a saucepan over medium to low heat. Add the minced garlic, stirring for approximately two minutes, until soft.
12. In a small bowl, mix one heaping teaspoon of parsley, Dijon mustard, dry spices, lemon juice, one tablespoon of olive oil, and melted garlic butter. Stir well.
Kudos to the Chef!
My Two Cents:
These Broiled Lobster Tails with Garlic Dijon Butter will surely wow your family, friends, and guests with their restaurant-quality presentation in a fraction of the time, 10 minutes to be precise. They’ll call you chef de cuisine and vie for their next reservation after one buttery bite.
Wedges of extra lemon are always a perfect accompaniment to seafood.
Fully cooked lobster will have an internal temperature of 135 to 140 degrees F.
Broiled Lobster Tails with Garlic Dijon Butter
Ingredients
Instructions
- Preheat the broiler to high.
- Mix the dry spices in a small bowl and set aside.
- Rinse the lobster tails in cold water and place them on a cutting board. With kitchen scissors or a sharp knife, carefully cut the top of the lobster shell down the middle from the tip to the tail on the curved side, avoiding the meat.
- Carefully pry the shells apart to expose the meat and sit on top of the shell.
- Place the lobster tails on a baking sheet or in an oven-safe dish.
- Using a small pinch, sprinkle each tail with the spices. Save the remaining dry spices for the butter sauce.
- Cut two tablespoons of butter into small pats and divide among the four lobster tails.
- Place in oven on an upper middle rack.
- Broil until meat is opaque in the center, about 8-10 minutes.
- Dust each lobster tail with a light layer of grated Parmesan and serve immediately with the Garlic Dijon Butter* and a sprinkle of fresh, chopped parsley (*see next steps).
- While the lobster is cooking, prepare the Garlic Dijon Butter. Melt 4 tablespoons of butter with ½ tablespoon olive oil in a saucepan over medium to low heat. Add the minced garlic, stirring for approximately two minutes, until soft.
- In a small bowl, mix one heaping teaspoon of parsley, Dijon mustard, dry spices, lemon juice, one tablespoon of olive oil, and melted garlic butter. Stir well.
Notes
My Two Cents:
- These Broiled Lobster Tails with Garlic Dijon Butter will surely wow your family, friends, and guests with their restaurant-quality presentation in a fraction of the time, 10 minutes to be precise. They’ll call you chef de cuisine and vie for their next reservation after one buttery bite.
- Wedges of extra lemon are always a perfect accompaniment to seafood.
- Fully cooked lobster will have an internal temperature of 135 to 140 degrees F.
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Sparkling Raspberry Kiss
This bubbly libation is as sweet and simple as a first kiss. With a few simple ingredients and beautiful stemware, you can make any moment feel like a special occasion.
photo credit:dontrey britt-Hart
Instructions:
Raspberry sorbet
8 fresh raspberries
1 bottle of prosecco or sparkling grape juice
Toothpicks
1. Skewer two fresh raspberries on a toothpick. Repeat for the number of cocktails/mocktails being served. Place in a freezer-safe container and freeze for at least one hour.
2. In your prettiest champagne flute, add a scoop of raspberry sorbet (two, if you’re feeling fancy) and top with your favorite bubbles – prosecco or sparkling grape juice.
3. Garnish with your frozen, fresh raspberries and pucker up.
Serves 4.
My Two Cents:
My Two Cents:
This bubbly libation is as sweet and simple as a first kiss. With a few simple ingredients and beautiful stemware, you can make any moment feel like a special occasion.
Have some fun and switch up the sorbet flavors and berries to suit your palate. Strawberries, mangoes, and lemons are tasty options.
XOXO
Muah!
Sparkling Raspberry Kiss
Ingredients
Instructions
- Skewer two fresh raspberries on a toothpick. Repeat for the number of cocktails/mocktails being served. Place in a freezer-safe container and freeze for at least one hour.
- In your prettiest champagne flute, add a scoop of raspberry sorbet (two, if you’re feeling fancy) and top with your favorite bubbles – prosecco or sparkling grape juice
- Garnish with your frozen, fresh raspberries and pucker up.
Notes
XOXO
Muah!
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Cozy Broccoli Cheddar Soup
Trust me when I tell you that this Cozy Broccoli Cheddar Soup will win over even your most finicky of eaters (lactose intolerant and vegan friends aside). On a cold, dreary day, it’s a warm hug in a pretty bowl.
You’re welcome.
Photo credit: Dontrey Britt-Hart
Instructions:
1. Melt the butter in a Dutch oven and sauté the onions until soft. Add garlic. Sprinkle the flour over the mixture, stir well, and cook over medium heat for 1-2 minutes. *I highly recommend silicone or wooden utensils to avoid scratching your cookware.
2. Whisk in the chicken stock and half & half.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until tender.
4. Add salt and pepper. Return to low heat and add the cheese, stirring often. Beware of overheating the soup, as it can get grainy.
Stir in the nutmeg and cayenne pepper, if desired.
¼ cup melted butter
½ medium chopped onion
1 clove minced garlic
¼ cup flour
2 cups half-and-half cream
2 cups low-sodium chicken stock or broth
3 cups broccoli (approximately ½ pound), chopped into bite-size pieces
1 cup carrots, julienned
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper, optional
2 cups grated sharp cheddar cheese (8 ounces)
salt and pepper, to taste
My Two Cents:
For a smoother consistency, blend about 1 cup of the soup and return to Dutch Oven, mixing well.
For texture and presentation, roast additional broccoli drizzled with olive oil on a sheet pan in the oven at 400°F for 15 to 20 minutes. Season with salt, pepper, red pepper flakes, and a squeeze of lemon juice. It adds a tasty pop and crunch to this creamy bowl of comfort.
One of our favorite pairings is a side of warm Garlic Parmesan Toasted Baguettes.
Back Story:
While we love our veggies over here in the Hart household, broccoli is a dirty word for one of my sons, who shall go unnamed. That is, until it was paired with one of his greatest loves: cheese.
Trust me when I tell you that this Cozy Broccoli Cheddar Soup will win over even your most finicky of eaters (lactose intolerant and vegan friends aside). On a cold, dreary day, it’s a warm hug in a pretty bowl.
You’re welcome.
Cozy Broccoli Cheddar Soup
Ingredients
Instructions
- Melt the butter in a Dutch oven and sauté the onions until soft. Add garlic. Sprinkle the flour over the mixture, stir well, and cook over medium heat for 1-2 minutes. *I highly recommend silicone or wooden utensils to avoid scratching your cookware.
- Whisk in the chicken stock and half & half.
- Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until tender.
- Add salt and pepper. Return to low heat and add the cheese, stirring often. Beware of overheating the soup, as it can get grainy.
- Stir in the nutmeg and cayenne pepper, if desired.
Notes
My Two Cents:
- For a smoother consistency, blend about 1 cup of the soup and return to Dutch Oven, mixing well.
- For texture and presentation, roast additional broccoli drizzled with olive oil on a sheet pan in the oven at 400°F for 15 to 20 minutes. Season with salt, pepper, red pepper flakes, and a squeeze of lemon juice. It adds a tasty pop and crunch to this creamy bowl of comfort.
- One of our favorite pairings is a side of warm Garlic Parmesan Toasted Baguettes.
Over the Rainbow Refresher
This refreshing burst of berries and citrus muddled with herbaceous notes of basil is a balanced mocktail that reminds us just how festive libations sans alcohol can be. Of course, you can easily convert this mocktail into a cocktail with a simple ingredient swap.
photo credit:dontrey britt-Hart
Instructions:
½ fresh orange
½ fresh lime
½ fresh lemon
2 fresh strawberries
4 fresh blueberries
2 fresh basil leaves
1 ½ teaspoons honey or agave syrup
2 ounces Seedlip Grove 42 non-alcoholic spirit
2 ounces ginger beer
Ice
In a Boston Shaker, add strawberries, blueberries, and basil leaves.
Squeeze juice from citrus fruits using a citrus squeezer or juicer and add to the Boston Shaker.
With a muddle stick, firmly mash the ingredients until well-mixed.
Add honey or agave, as well as the Seedlip Grove 42 and 1 cup of ice.
Cover the Boston Shaker and shake, shake, shake for the count of 8.
Fill an 8-oz. glass with ice and, using the strainer top, pour the drink from the Boston Shaker into the glass.
Top with the ginger beer, lightly swirl, then sip & savor your spritzer.
Makes one thirst-quenching glass.
Cheers!
*Music makes everything tastier and more festive, so I’ve shared a link below for some Over the Rainbow Refresher mood music. It will transport you to paradise.
My Two Cents:
My Two Cents:
This refreshing burst of berries and citrus muddled with herbaceous notes of basil is a balanced mocktail that reminds us just how festive libations sans alcohol can be.
Get creative with your garnishes, especially since you’ve added every color of the rainbow. Halve strawberries; plop a blueberry or two into your drink; add a slice of lemon, lime or orange to the rim of your glass; tuck a leaf of basil between cubes of ice. There’s no limit to the pretty.
If cocktails are more your speed, substitute 2 ounces of Seedlip Grove 42 and replace it with 2 ounces of tequila, gin or vodka.
OVER THE RAINBOW REFRESHER
Ingredients
Instructions
- In a Boston Shaker, add strawberries, blueberries, and basil leaves.
- Squeeze juice from citrus fruits using a citrus squeezer or juicer and add to the Boston Shaker.
- With a muddle stick, firmly mash the ingredients until well mixed.
- Add honey or agave, as well as the Seedlip Grove 42 and 1 cup of ice.
- Cover the Boston Shaker and shake, shake, shake for the count of 8.
- Fill an 8-oz. glass with ice and, using the strainer top, pour the drink from the Boston Shaker into the glass.
- Top with the ginger beer, lightly swirl, then sip & savor your spritzer.
Notes
My Two Cents:
- This refreshing burst of berries and citrus muddled with herbaceous notes of basil is a balanced mocktail that reminds us just how festive libations sans alcohol can be.
- Get creative with your garnishes, especially since you’ve added every color of the rainbow. Halve strawberries; plop a blueberry or two into your drink; add a slice of lemon, lime or orange to the rim of your glass; tuck a leaf of basil between cubes of ice. There’s no limit to the pretty.
- If cocktails are more your speed, substitute 2 ounces of Seedlip Grove 42 and replace it with 2 ounces of tequila, gin or vodka.
Cheers!
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Denim & Damask 2024 New Year Reads
This is but a snapshot of the many books on my 2024 Denim & Damask New Year reading list in fiction, travel, and cookbooks. Be sure to share some of your favorites with me on IG.
By Dontrey Britt-Hart
PHOTO CREDIT: DONTREY BRITT-HART
Ah, I remember the days of lounging with a few good books in rotation, a hot cup of English Breakfast tea and plenty of hours to enjoy both. Life isn’t that simple anymore with running a business, raising three kids, keeping the “happy” in happily married, and still trying to squeeze in the occasional me-time.
As much as I love the written word, reading slipped to the bottom of my to-do list in 2023. But 2024, I’m committed to begin anew. In the spirit of repurposing and slowing down, I decided to shop my bookshelves at home and carve out moments to read “new” oldies that have been patiently waiting for me to pick them up and revisit some favorites that were calling my name.
This is but a snapshot of the many books on my 2024 Denim & Damask New Year reading list in fiction, travel, and cookbooks:
⁃ The Catch Me if You Can by Jessica Nabongo
⁃ Jubilee by Toni Tipton-Martin
⁃ The Mothers by Brit Bennett
⁃ Pachinko by Min Jin Lee
⁃ Set Boundaries, Find Peace: A Guide to Reclaiming Yourself
by Nedra Glover Tawwab
⁃ Simple Cake by Odette Williams
⁃ Such a Fun Age by Kiley Reid
⁃ The Valley of Amazement by Amy Tan
Reading takes us on journeys around this world and beyond, into the past, present, and future – and you know how much I love to travel. So, let’s go on this trip together. And don’t forget to share some of your favorite books with me on IG.
Celebrating Another Year of Goodness
Each season holds its magic and customs, but none seem to come close to the splendor of the holidays. It is a season of faith, family and traditions, and together these three are the most treasured presents we could ever hope to receive.
PHOTO CREDIT: DONTREY BRITT-HART
So many of our traditions are marked with the seasons — manifesting quiet dreams in prayer at Watch Night service at the dawn of a new year; clearing out clutter and filling the house with the scent of lemons, pine and bleach in spring; road trips to reconnect with second cousins, great aunts and grandparents at family reunions in summer; and friendly football rivalries and apple picking in the fall.
Each season holds its magic and customs, but none seem to come close to the splendor of the holidays. Before the final autumnal leaves drop and leave bare the branches of trees, most of us have already started planning our Thanksgiving menus, flipped coins on who’s hosting Christmas dinner and made secret calls about who cannot make the greens or potato salad for any of the holiday dinners. (Listen. We love everybody and celebrate the inclusiveness of the season, but some things just cannot be fooled with. And you know Thanksgiving, Christmas and New Year’s Eve meals are on that list.)
But I digress: Let’s return to the holidays and traditions. Ours is a culture of abiding faith, devotion to family, communing through shared meals, preserving our past through oral history and art, and, to the contrary of mainstream stereotypes, it is one that values togetherness.
For generations, we have squeezed luggage and children and excitement into station wagons, Amtraks, Greyhounds and planes bound for “home” to be with the ones we love – the farmhouse where our Nanas and Grandpas brown apples with cinnamon and sugar in cast iron skillets; the high rise where our mothers and fathers still hang our childhood stockings; the cabin where our aunts and uncles taught us to bait a hook and cast a line. We gather in matching PJs to watch A Charlie Brown Thanksgiving, This Christmas, and The Best Man Holiday, as if it were our first time. And somehow – even decades removed from childhood – we feel like a kid again.
A legacy of gratitude
On stovetops, pots rattle and hiss in tempo with Donny Hathaway reminding us “how much fun it’s gonna be together” and Stevie Wonder promising “such happiness in the comin’ year,” while those of us deemed cooks chop onions, peppers and celery; tap, tap, tap our feet; and laugh in sync. Music and food and generations of oral history stirred together, sipped slowly like still-too-warm hot chocolate. Sweet potato pies and cobblers pulled from the oven welcome loved ones long gone to revisit us through their recipes – heirlooms more precious than Sunday pearls passed down from great-great-grandmothers. We speak their names, tell their stories and punctuate each account with praise and Thank you, Lord. It is in the remembering that our ancestors are never forgotten.
Their lessons of struggle, resilience, never-a lot-but-always-enough, and making-a-way-out-of-no-way gifted us with a legacy of perseverance, gratitude and a healthy reminder to always give back. “To whom much is given, much is required.” We replay that mantra and utter it to our children as we fill carts with mittens and warm coats for families in need during the cold winters. We give because someone gave to us, always mindful of the dignity that lies on both sides.
Doorbells ring and cousins uninvited, but always welcome, pile into front doors and line shoes on the mat. Coats that won’t fit into the closets find rest in bedrooms upstairs. Tables are extended and stretched to bring everyone closer; and even when it’s tight, there is always room for family. Because that is the holidays.
It is opening our hearts to give a little more. It is calling that friend with whom you’ve not spoken to in months over . . . who-can-remember? It is looking the other way when Cousin So-and-So packs up the last corner of macaroni and cheese. It is the one time of the year where very little can break our promises to be together.
“Turn down that music and join hands around the table.” The universal call from the matriarch that it’s time to wash our hands, gather and pray. We give praise and honor to God, thanking Him for another year of grace, mercy, protection and provision. Again, we call the names of those no longer with us, leaning in and hugging and squeezing tighter the hands of those most in need. Grandpa nudges one of the youngest in the room to close us out in prayer with, “God is great. God is good,” and the older women smile at one another through half-opened eyes, nodding with approval that home training is not lost, knowing their legacy of faith and family will live on. Amen.
*This article first appeared in the Winter 2022 issue of WayMaker Journal.
Mingle, Jingle & Rock the Bells
Brighten up your winter with this festive mix of holiday hits and R&B classics. From Denim & Damask to you, Happiest Holidays!
By Dontrey Britt-Hart
Here’s a little holiday gift to move you through your workday, liven up your home, help “sleigh” your commute and add some sparkle ✨ to your weekend.
Happy December D&D Fam! ❤️💚
Lifestyle Legend: Barbara Elaine Smith
Barbara Elaine Smith, affectionately known to most of us as B. Smith, shattered ceilings and stereotypes on her journey to becoming a lifestyle brand and culinary megastar. We celebrate her resilience, brilliance and creativity.
By Dontrey Britt-Hart
As we kick off Black History Month on this 1st day of February, we at Denim & Damask found it only fitting to shine a spotlight and sprinkle confetti on a true pioneer, tastemaker and entrepreneur, Barbara Elaine Smith, affectionately known to most of us as B. Smith. As an author, TV host on B. Smith with Style, restauranteur, founder of a successful home collection line, and first Black woman to don the cover of Mademoiselle in the mid-70s, B. Smith charted a path for the growing number of multidimensional food and lifestyle professionals we see today. Thank you, B. Smith, for every door you opened, every stereotype you shattered and every space you left warmer by your presence. Though you are no longer physically with us, your light shines on and we bask in your glow.
PHOTO CREDIT: GOOGLE
Photo credit: casey kelbaugh
“I have stood on a mountain of No’s for one Yes.”
— B. Smith
PHOTO CREDIT: UNSPLASH
Warm Spiced Cider
If you could bottle up the scent of cinnamon, apples and oranges with the coziness of a fall sweater and ladle it into a mug, you’d get the best of this Warm Spiced Cider. Close your eyes, inhale and savor every sip.
photo credit:dontrey britt-Hart
8 cups fresh apple cider
2 cinnamon sticks
2 oranges, peels and juice
4 whole cloves
4 star anise
Instructions:
1. Slice one orange into rounds for garnish and set aside. With the second orange, slice the peels into large strips before juicing both halves.
2. In a large saucepan over low heat, combine cider, spices, fresh orange juice and orange peels. Heat until warm.
3. Ladle into mugs, garnish with fresh orange slices and savor every spiced sip.
My Two Cents:·
This recipe makes six servings.
Get creative with your garnishes, including additional cinnamon sticks or apple rounds.
Autumn at the Hart house, especially Halloween, has become synonymous with Warm Spiced Cider. Every year our scarecrows go up in the front yard, our clear beverage bins are filled with candy near the front door and a batch of cider is simmering on the stove. Long after the scarecrows are replaced with Thanksgiving pumpkins and Christmas evergreen, the cider remains. Enjoy the aromas and flavors of fall all year long.
Warm & Spicy!
Warm Spiced Cider
Ingredients
Instructions
- Slice one orange into rounds for garnish and set aside. With the second orange, slice the peels into large strips before juicing both halves.
- In a large saucepan over low heat, combine cider, spices, fresh orange juice and orange peels. Heat until warm.
- Ladle into mugs, garnish with fresh orange slices and savor every spiced sip.
Notes:
· This recipe makes six servings.
· Get creative with your garnishes, including additional cinnamon sticks or apple rounds.
Autumn at the Hart house, especially Halloween, has become synonymous with Warm Spiced Cider. Every year our scarecrows go up in the front yard, our clear beverage bins are filled with candy near the front door and a batch of cider is simmering on the stove. Long after the scarecrows are replaced with Thanksgiving pumpkins and Christmas evergreen, the cider remains. Enjoy the aromas and flavors of fall all year long.
Warm & spicy!
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Entertaining with Abundance
The concept of “Entertaining with Abundance” has been popping up in my thoughts time and time again . . . I see people gathering and sharing love; expressions of gratitude for time together; unabashed laughter; long-overdue apologies; sweatpants and sequins and stilettos and slippers all at the same table; it’s a season to be you, unapologetically; and a time to accept your loved ones as they are.
By Dontrey Britt-Hart
Thanksgiving is only days away, and this year promises the chance to spend time with a handful more loved ones than last year. The concept of “Entertaining with Abundance” has been popping up in my thoughts time and time again, but I’m not envisioning a holiday with lots of stuff or too much food or extravagant décor. When I picture abundance, I see people gathering and sharing love; expressions of gratitude for time together; unabashed laughter; long-overdue apologies; sweatpants and sequins and stilettos and slippers all at the same table; it’s a season to be you, unapologetically; and a time to accept your loved ones as they are.
If this past year and a half has taught us anything at all, I hope gratitude is high on the list. That, and the importance of some fun, some friends, some family and a table of some delectable food. (I’ve got your back on the gratitude and the food.)
Want to elevate your Thanksgiving weekend? Greet your guests with this simple, refreshing Cranberry Noël cocktail (or mocktail). With only a few ingredients and festive garnishes, this cranberry elderflower blend will have you looking like a mixology pro.
Tart cranberries meld beautifully with the floral notes of elderflower liqueur in this simple, tasty holiday cocktail you can enjoy all year long. Add a dash of pretty with dehydrated orange slices, fresh rosemary sprigs and frozen cranberries.
Turkey might be the star of the show, but our Cajun Peppered Shrimp appetizer is the perfect opening act. And if you have any pescatarians joining you for dinner, keep a few shrimp on reserve for the main course. (Don’t forget the baguette. You’ll need a few toasted slices to soak up the peppery butter sauce.)
Give this bright, citrusy Triple-the-Taste Cranberry Sauce a try. I know. I know. There’s a serious debate about the old school, classic canned cranberry sauce that you pop open, slide onto a saucer and slice with a knife into perfect rounds of tartness versus this new school concept of making your own that’s never quite as solid in form as its competitor. In full candor, I’ve enjoyed both over the years and offer no judgment either way. There’s nothing wrong with trying something new and serving both versions at your Thanksgiving table. It’s been a staple in our home for over 15 years.
Lastly, there are a few new features on the blog, including the ability to print recipes; pin your favorite images, articles and recipes on Pinterest; and a side bar of featured posts on each page to keep you in the know of what’s new.
I’D LOVE YOUR HELP.
The downside of all of these “improvements” is the loss of all of your encouraging, fabulous, helpful comments in the Food & Festivities section, specifically individual recipes. I would be ever so grateful if you would take a few moments to drop a line, a comment, feedback on recipe or your desire to try one in the comments section.
Please share Denim & Damask with everyone you know who needs a little inspiration in their lives.
Wishing you blessings of health, joy and peace this Thanksgiving.
Hugs,
Dontrey
Cajun Peppered Shrimp
Garlic and butter and pepper, oh my! This Cajun Peppered Shrimp will have you waving your napkin in the air as if you’re marching down the streets of New Orleans in a second line parade to the sounds of a brass band. (I suggest you keep the napkin close by. You’ll need it.)
photo credit: Dontrey Britt-Hart
3 cups unsalted butter
1 (8-ounce) bottle clam juice
10 garlic cloves, minced
4 bay leaves, minced
4 teaspoons dried rosemary, minced or 1 tablespoon fresh rosemary, minced
1 teaspoon dried basil or 4 teaspoons chopped fresh basil
1 teaspoon dried oregano or 4 teaspoons chopped fresh oregano
1 ½ teaspoon salt
1 teaspoon red (cayenne) pepper
1 teaspoon nutmeg
1 tablespoon Hungarian paprika
¼ cup finely ground black pepper
¼ cup fresh lemon juice
6 pounds uncooked, unpeeled shrimp
Instructions:
1. In a Dutch oven, melt butter over medium heat.
2. Add garlic and soften slightly, then add clam juice, all spices, salt, pepper and lemon juice.
3. Cook, uncovered, until butter is a rich brown color, approximately 15 – 20 minutes. Stir occasionally.
4. Add shrimp to butter sauce and stir gently to coat well. Cook over medium heat until all of the shrimp are pink, about 10 minutes.
5. Ladle shrimp and the buttery sauce onto small plates. Enjoy with slices of French bread to soak up the rich, peppered goodness.
Grab extra napkins!
My Two Cents:
Garlic and butter and pepper, oh my! This Cajun Peppered Shrimp will have you waving your napkin in the air as if you’re marching down the streets of New Orleans in a second line parade to the sounds of a brass band. (I suggest you keep the napkins close by. You’ll need them.) Prepare your taste buds for an explosion of flavor.
This recipe makes about six servings.
Chopped fresh parsley adds the perfect finishing touch.
street musicians in new orleans
a closer look at a bowl of yum!
family fun in new orleans(2019)
Cajun Peppered Shrimp
Ingredients
Instructions
- In a Dutch oven, melt butter over medium heat.
- Add garlic and soften slightly, then add clam juice, all spices, salt, pepper and lemon juice.
- Cook, uncovered, until butter is a rich brown color, approximately 15 – 20 minutes. Stir occasionally.
- Add shrimp to butter sauce and stir gently to coat well. Cook over medium heat until all of the shrimp are pink, about 10 minutes.
- Ladle shrimp and the buttery sauce onto small plates. Enjoy with slices of French bread to soak up the rich, peppered goodness.
Notes:
- This recipe makes about six servings.
- You’d be wise to keep several napkins on hand and prepare your taste buds for an explosion of flavor.
- Chopped fresh parsley adds the perfect finishing touch.
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Cranberry Noël Cocktail
Tart cranberries meld beautifully with the floral notes of elderflower liqueur in this simple, tasty holiday cocktail you can enjoy all year long. Add a dash of pretty with dehydrated orange slices, fresh rosemary sprigs and frozen cranberries.
photo credit:dontrey britt-Hart
4 limes (zest of one and 4 ounces of juice)
8 ounces vodka
4 ounces St. Germain (elderflower liqueur)
8 ounces cranberry juice
4 - 6 teaspoons simple syrup (optional)
Ice cubes
*Garnish options: frozen cranberries, dehydrated orange slices, lime wedges & fresh rosemary sprigs
Instructions:
1. On a small plate, zest one lime over four tablespoons of sugar. Mix lightly to combine.
2. Moisten the rims of four glasses with lime wedges, then dip the rims in the citrus sugar blend.
3. Combine cranberry juice, lime juice, vodka and St. Germain in a shaker with ice. Feel free to add simple syrup, to taste, if using.
4. Shake, shake, shake and serve, but not before adding a dash of pretty (enter frozen cranberries, rosemary sprigs and citrus).
Bells will be Ringing!
My Two Cents:·
This recipe makes four servings, but it can be easily scaled to serve a party of one or 50+.
To enjoy this festive drink as a mocktail, replace vodka and St. Germain with sparkling water.
To make simple syrup, combine 1 cup of sugar with 1 cup of water and bring to boil in small saucepan until sugar dissolves. Set aside and cool.
For a simple, self-serve bar, set up a tray with your favorite cocktail glasses, a pitcher of the cranberry-lime juice mix; a small container of simple syrup; spirits, sparkling water; lowball glasses filled with rosemary sprigs, dehydrated orange slices, lime wedges and frozen cranberries. A decorative recipe card is a bonus.
Cranberry Noël Cocktail
Ingredients
Instructions
- On a small plate, zest one lime over four tablespoons of sugar. Mix lightly to combine.
- Moisten the rims of four glasses with lime wedges, then dip the rims in the citrus sugar blend.
- Combine cranberry juice, lime juice, vodka and St. Germain in a shaker with ice. Feel free to add simple syrup, to taste, if using.
- Shake, shake, shake and serve, but not before adding a dash of pretty (enter frozen cranberries, rosemary sprigs and citrus).
Notes
· This recipe makes four servings, but it can be easily scaled to serve a party of one or 50+.
· To enjoy this festive drink as a mocktail, replace vodka and St. Germain with sparkling water.
· To make simple syrup, combine 1 cup of sugar with 1 cup of water and bring to boil in small saucepan until sugar dissolves. Set aside and cool.
· For a simple, self-serve bar, set up a tray with your favorite cocktail glasses, a pitcher of the cranberry-lime juice mix; a small container of simple syrup; spirits, sparkling water; lowball glasses filled with rosemary sprigs, dehydrated orange slices, lime wedges and frozen cranberries. A decorative recipe card is a bonus.
Ooh La La!
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