Chili Cherry Bourbon

Chili Cherry Bourbon is the unique cocktail that I promised I would post last week.

Ingredients:

  • 1 3/4 ounces of your favorite bourbon
  • 1/2 ounce Heering Cherry Liqueur
  • 1/2 ounce Ancho Chile Reyes Liqueur
  • Fresh nutmeg to grind on top
  • Ice cubes

Preparation:

  • Use a Rocks glass or Old Fashioned glass. Some people know this as a Low Ball glass.
  • Fill the glass three quarters with ice
  • Add the liquid ingredients
  • Grate a dash of fresh nutmeg on top

My husband created this cocktail because he really enjoys bourbon drinks. He has a friend who really likes tequila, so he created a margarita by substituting tequila for the bourbon. Then he thought of his friend who really likes vodka, so he substituted vodka for the bourbon. The measurements are the same, but the preparation changes.

Chili Cherry Margarita

Tequila Variation

Ingredients:

  • 1 3/4 ounces of 100% agave tequila
  • 1/2 ounce Heering Cherry Liqueur
  • 1/2 ounce Ancho Chile Reyes Liqueur
  • Fresh orange slice for garnish
  • Ice cubes

Preparation:

  • Choose a margarita glass
  • Grab a shaker and fill it half way with ice
  • Add liquid ingredients
  • Shake vigorously
  • Pour contents of shaker into margarita glass
  • Add orange slice as garnish

My husband recommends 100% agave tequila. You will find that the 100% agave will add a nice smoky flavor with the Ancho Chile Reyes liqueur.

Red Hot Russian

Vodka Variation

Ingredients:

  • 1 3/4 ounces of your favorite vodka
  • 1/2 ounce Heering Cherry Liqueur
  • 1/2 ounce Ancho Chile Reyes Liqueur
  • Morello, Marachino or Amarena cherry
  • Ice cubes

Preparation:

  • Use a Small Rocks glass
  • Add liquid ingredients
  • Add ice
  • Stir
  • Add cherry garnish

My husband recommends potato vodka because it is the traditional ingredient for making vodka, and is known to add texture and flavor to a drink. But feel free to use your favorite vodka.

The Red Hot Russian is a play on the Red Russian which is half vodka and half cherry liqueur.

My husband has been having “virtual happy hours” with his friends during this pandemic and social distancing period. He enjoyed creating the drink variations to suit different tastes. I hope you enjoy them too. Cheers! 🍸

Last year I did two cooking class/pop up supper club events in support of The Bastrop County Emergency Food Pantry. The events were very successful, so in September of 2020, we were planning to do a larger event at the Bastrop Convention & Exhibit Center, in honor of Hunger Action Month. Unfortunately, due to the pandemic all events were cancelled. Now that things are improving, we have decided to do a small event on October 30th. I am so excited to be able to contribute to my community again. The menu will be Italian with a Halloween flair. The menu and the event details will be posted two weeks from now, on October 3rd, 2020.

My husband will be serving the Chili Cherry Bourbon, and another surprise Halloween cocktail as part of the aperitivo that precedes the dinner.

Be on the lookout for the event menu and details !!!

Until then Ciao 🖐💕

Indian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry

I am preparing for my second cooking class/pop up supper club to support the Bastrop County Emergency Food Pantry.  The event is being held on September 28th, 2019.  The event name is “CookingWithLoveAndSpices For A Cause.  The feature image shows my new event logo.  The center of the logo is a Lotus Mandala in dedication to my mom.  My mom’s name was Kamal, which means Lotus flower.  The Lotus flower is a symbol of divine beauty, purity, enlightenment and self-regeneration because it raises from the muddy waters unstained.  Its unfolding petals suggest the expansion of the soul.

Let me know in the comment section what you think of my logo.

CWLAS JPEG Version

Here is the menu for the September 28th, 2019 cooking class/pop up supper club.

Cooking Class 2 Menu

This time I am featuring elegant Indian Cuisine paired with Texan wines from Messina Hof.  My husband decided to stick with the Messina Hof wines because they pair well with Indian Food.

I am doing this event on September 28th because September is Hunger Action Month-a month where people all over America stand together with Feeding America and the nationwide network of food banks to fight hunger.  It’s a month to take the problem of hunger personally, and then be moved to take action on being an active part of the solution to end hunger in our own communities.  My goal for this event is to have fun while working to end hunger in Bastrop County.

My first cooking class/pop supper club in July, was a trial event at home.  This event is bigger and will be held at the cooking school house on the ranch.  Tickets will be sold on Eventbrite starting on September 6th.

For a cause event

There will be 20 spots open.  You can chose to come to the cooking class and/or dinner.  Last time, some people only wanted to come to the dinner and that is just fine.

Indian food takes a bit of prep work, so I am doing the event over a two day period.  Friday, September 27th will be prep day.  We will start prep at 3 pm.  Prep is open to cooking class students who would like to help and also learn a few extra cooking tips.  We will also have 2 volunteer staff from the Bastrop County Emergency Food Pantry to help us.  Then on Saturday, September 28th cooking class will be from noon to 4 pm.  Cocktails will be served at 6 pm and dinner will be served at 6:30 pm.

I decided to have a two hour break between cooking and cocktails in case anyone wants to take a rest or wants to have time to freshen up before dinner.  During my first event, some people requested a break so I am making accommodations for that.   In any case, it will give us extra time if we run behind.

Again, the menu is both delicious and gluten free.  The appetizer, Aubergine Kachri, is a dish my mom used to make, especially for parties.  It is one of my dad’s favorite dishes.  The sauce for the dish is made with My Mom’s Yogurt.

There will be a trio of curries to suit different dietary needs.  Or you can sample all three if you like.

I am very fortunate to have a local vendor sponsor me this time.  The Bastrop Cattle Compnay produces grass fed, chemical free beef.  They have been generous enough to donate the oxtail for the oxtail curry.  I have made this for other’s in the past with rave reviews.  Oxtail curry is one of my signature dishes, so I was very excited to be able to get such high quality product for my cooking event.

The pilot event in July was very successful and fun.  This one will be a bit more work, but I have help from Bastrop County Emergency Food Pantry volunteers.  I will let you know how this one goes.

Bye! for now 🙂

 

Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry

I am finally doing my first cooking class/pop up supper club to benefit the Bastrop County Emergency Food Pantry.  This is event is a trial run for a small group at my  home.  I am opening a cooking school on my ranch in September and am planning to do a larger event for Hunger Action Month.

As stated on  feedingamerica.org,  “September is Hunger Action Month-a month where people all over America stand together with Feeding America and the nationwide network of food banks to fight hunger.  It’s a month to spread the word and take action on the hunger crisis, and dedicate ourselves to a solution.”

My trial event is this Saturday, July 27th 2019.  I will be featuring an Italian menu paired with Texan wines from Messina Hof.

BCEFP Event 2

I am happy to say that the event sold out before I even had a chance to send out e-mail invites.  Believe it or not, besides being delicious, the whole menu is gluten free.  The main course is the first recipe that I posted on my blog, Stuffed Dover Sole.

Today is 4 July 2020.  I am updating this post to direct you to the Berries & Fennel Scented Zabaglione recipe from this menu.  I decided to post this very special, red, white and blue, Keto friendly dessert recipe in honor of our Independence Day.

I am in charge of the food and my husband is in charge of the drinks.  In addition to the wine, he will be making cocktails and mocktails.  Some of our guests don’t consume alcohol, so we want to accommodate everybody.

Tresha Silva, the director of the food bank, has kindly offered to help me serve.  I am very excited that I finally managed to make time in my life to do this.  There is a lot of work to do between now and the event.  I will let all of you know how it went.  I have never done a cooking class/pop up supper club before.

WISH ME LUCK !!!