A new favorite...Pinot Noir

Generally, I love a classic Cabernet. It's just an innate love of mine. Over the years, I could never understand why my mother chose Pinot Noir over Cab. I've tried many of her favorites and I've never been impressed.  So I set out on a quest to try and like at least ONE Pinot Noir. I've finally found it.

I've always seen many Frances Coppola wines on the shelves. They're priced well and have a label that stands out. Don't judge a wine by its label? Come on, you know we always do. It's a hard thing to get away from. Frankly, as you're getting to know wine, it's almost a necessity that you roll the dice on a crazy label once in a while. Bottom line, I won't judge or ridicule you. 

Back to Coppola...I've tried quite a few and I've never been overly impressed. Until now that is!!

This Pinot Noir is simply wonderful. It's super light and pairs easily with anything. Personally, I love that it doesn't have a strong oak bite. Just hints. Perfect amount of everything. I won't ruin it for you...just have a glass! Or bottle. 

Another great detail is the name. "A Votre Sante" is what the French say when they raise a glass. It's the perfect complement to this lesser known wonderment. Just make sure you say it before your first sip!

I've found it at the Wine Academy in Hazlet, as well as, the new liquor store on White Street in Red Bank. It's sooworth the 15 bucks!!  I'd completely pay more. 

Fireball Whiskey

As much as I enjoy trying new things, I tend to not look to whiskey as something I need to explore. I've never been wildly interested in hard alcohol. I am fortunate to know quite a few people who are, and they advised me well...this time.

The beauty of this gem is you can drink it straight, chilled, with no need for a chaser. It actually tastes good. Remember Red Hots? This whiskey will bring you back. The beauty of the cinnamon flavor opens it up for lots of mixing though! So don't get stuck just drinking it straight. Mix it up!

Being that Spring is STILL not here, I will start with a hot drink.

Fireball Hot Toddy

3/4 c hot apple cider (preferably from Delicious Orchards, heated with spice mix)
2 oz Fireball whiskey

Done! Drink and be warm! Throw in a cinnamon stick, if you like being fancy.

Angry Fireball

2 oz Fireball whiskey
1 bottle of Angry Orchard cider

Pour the whiskey in the bottom of a chilled glass. Add the cider and enjoy! It's that easy!

I encourage you to experiment. Anything that might be complemented by cinnamon will probably be a winner.

Irish Cream Cannoli Cups

Despite the fact that this is a blog devoted to finding great drinks, we also use those drinks in lots of food too! In the spirit of the holidays, who doesn't love Bailey's Irish Cream? I found this great recipe and decided to tweak it and add booze...I don't see a problem with this. :)  Hungry yet?

Irish Cream Cannoli Cups

Ingredients:
Crust-
2 Pillsbury refrigerated pie crusts
3 tablespoons cinnamon/sugar mix (I have a grinder, but feel free to just mix it yourself and sprinkle)
Flour for dusting surface
Filling-
1 15oz. container of ricotta cheese (I used part skim)
1/2 cup confectioners sugar
2 tablespoons white sugar
1 1/2 teaspoons vanilla
1 shot of Bailey's Irish Cream
Topping-
1/4 cup mini semisweet chocolate chips
More confectioners sugar for dusting

Directions:
Preheat oven to 425.
Prepare filling by combining all ingredients except chocolate chips in a bowl with a mixer. I use the whisk attachment and make sure to mix on a high speed.
Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a biscuit cutter (or a 1 cup dry measuring cup), cut out circles in the dough.
Lightly press the circles into ungreased cupcake pans to form a pastry cup.
Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.  They should pop right out of the muffin tins to be cooled on a rack.

Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.
Sprinkle chocolate chips on top and dust with powdered sugar!

Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving.

To get cream extra thick, run ricotta through a cheese cloth over night to remove excess water.



Happy Holidays!

-Ashley