Ever read that people fall into one of two taste groups: sweet or salty/savory? I fall into the latter. I’m more likely to crave steak than cake, but there are some exceptions. Cheesecake is a big one! It’s hands-down my favorite dessert on the planet, but I’ve never made one. That had to change, so I found an irresistible recipe for Irish cream cheesecake on Pinterest and ordered a springform pan from Amazon. Here we go!
Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with thick layer of chocolate ganache and Oreo crust, will be great St. Patrick’s Day dessert.
Recipe Author: Vera at Oh My Goodness Chocolate Desserts Get the recipe
The Ingredients
There were a lot fewer ingredients for this recipe than I imagined. I’m really not sure what I thought would be involved, but my mind conjured up a very long and complicated list of ingredients. Nothing could have been further from the truth, and the short list of ingredients helped put me at ease (I was really nervous about this project!).
Bailey’s Irish Cream, baking chocolate, eggs, sugar, cream cheese, vanilla extract, crushed Oreo cookies, heavy cream, and butter
The Process
Chocolate ganache covered Irish cream cheesecake is labor-intensive. It took me 1 hour 30 minutes to get the cake made on the first day, and 50 minutes to make the ganache and ice it on the second day. My total time spent on this recipe was 2 hours 20 minutes plus time for the cheesecake to cool overnight in the refrigerator. It was a lot longer than the 1 hour 30 minutes listed on the recipe. I’m sure that was because I’m not an experienced baker, and this was my first time making cheesecake and working with ganache.
Day 1: Irish Cream Cheesecake
Making the cheesecake on day one was very straightforward and went smoothly. I set the cream cheese out to soften when I made breakfast, and I was ready to make my cheesecake after I ate and did the dishes.
The cheesecake after it has baked and cooled on the counter
Day 2: Chocolate Ganache
Day two wasn’t quite as smooth, and neither was my ganache. I did my usual research on YouTube and realized I would need a stand to ice my cheesecake. I improvised and made one using a canister of flour placed in the bottom tray of my broiler pan to catch drips. Additionally, I put the canister in a gallon-size ziplock bag to keep it clean. It doesn’t show in the picture, below, but I folded a paper towel and put it on top of the bagged canister because the bottom of the springform pan was slippery. Behold my lovely cheesecake after the first layer of ganache:
The stand I made to ice the cheesecake. I used a canister of flour in a ziplock bag (to keep it clean) and placed it in the base of my broiler pan to catch drips.
And this is it after the second layer of ganache. A smooth finish it is not. I think some practice and an offset spatula and an icing smoother will improve my results.
After the second layer of chocolate ganache. I didn’t exactly achieve a mirror finish.
The Equipment
There’s a lot involved in this recipe, so I thought it would be helpful to list all the kitchen equipment needed.
I’ve been wanting to try a new fish recipe lately. I like breaded and fried cod in fish and chips, but I’m not sure I’ve ever tried it any other way. This recipe sounded like a delicious way to change that. And healthier since there is no breading or deep frying and a healthy dose of vegetables.
A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!
Recipe Author:Â Ashley at Baker by Nature Get the recipe
The Ingredients
The fish counter at my local Publix grocery store had cod for about $15 per pound. I’m sure I could have found it frozen, but I prefer fresh when it’s available. And yes, it did smell fishy, especially while it cooked. Keep some Febreze on hand, LOL!
The rest of the ingredients were easy to find, although I did have to substitute grape tomatoes for the cherry tomatoes. I’ve read they can be a little more tart than the cherry tomatoes the recipe called for.
The Process
The timing for this recipe was right on, and the directions were very easy to follow. I had it prepped, cooked and plated in exactly 40 minutes. Not bad at all!
The author’s warning about the fish being delicate cannot be overstated (in her original post). I could see it beginning to flake apart before I even turned it! I’m not sure how I managed to keep it from falling apart when I flipped and served the filets, but I think using a non-stick pan and a large spatula helped. I wasn’t too worried, though, since the sauce probably would have hidden any breaks.
I felt like my Thanksgiving dinner wouldn’t be complete without pumpkin or a cocktail. Hello Baileys Pumpkin Spice Espresso Martini Cocktail! Irish Cream, Kahlua, espresso and pumpkin spice. How could this possibly not be a winner? Let’s find out…
This Baileys Pumpkin Spice Espresso Martini is THE fall cocktail to serve this Halloween and Thanksgiving. It’s creamy and delicious, full of fall flavours, so easy to mix up, and the espresso will give you the boost to keep celebrating all day and night! Bonus: it tastes just like a Pumpkin Spice Latte… but with booze! How can you say no to that?!
Recipe Author: Michelle at Giraffes Can Bake Get the recipe
The Ingredients
My local Total Wine had the Baileys Pumpkin Spice™ Irish Cream, so I didn’t have to substitute plain Irish cream with pumpkin spice (although that’s a nice option to have since this flavor is a limited edition).
I had no idea what demerara sugar was, but my local Publix had it in stock. It is raw sugar with a large grain and a hint of molasses. I had the coffee, cinnamon, and Kahlua on hand, and, of course, several martini glasses.
Baileys Pumpkin Spice, Kahlua, Espresso, demerara sugar, and cinnamon
The Process
This martini is super easy to make and looks gorgeous with the cinnamon and sugar-rimmed glasses. I mixed the two in a ramekin then spread it in a small plate. That made it much easier to dip the glasses into the sugar mixture and get the rims thoroughly coated.
Mixing up the liquor was even easier than that. Just be sure to make the espresso ahead of time so it’s nice and cold. I used a French press, poured the coffee into a small container and refrigerated it overnight. Then it was just a matter of pouring everything into a shaker with ice, shaking and pouring.
I did try to garnish with a cinnamon stick, but my glasses were too deep. The cinnamon stick just sank under the liquid, so I skipped it.
I really like pecan pie, but my husband finds it too sweet for his taste (and I’ve heard that from many people over the years). This ice cream version sounded like a great compromise. It has pecans galore (in the crust, filling, and topping), lots of butter and ice-cream. I was really excited to try this new dessert!
A new twist on the classic pecan pie: a nutty pressed pie crust is filled with a buttery, rich pecan-vanilla ice cream.
This is another recipe with fairly simple ingredients that were easy to find. I do have to admit I didn’t churn my own ice cream. Instead, I found Breyers® Homemade Vanilla ice cream. I set it on the counter for about 20 minutes to soften, and it was very easy to mix in the candied pecans. It even set nicely after I made and froze the pie. It was a real time saver!
Pecans, flour, sugar, vanilla ice cream, egg, and butter
The Process
There are a few pieces of equipment you really need for this recipe:
Making the crust was the most challenging part. Well, rolling it out and getting it into the pie pan. I don’t bake much, but I was able to do it in 2 tries. I learned that flour is my friend when it comes to dough, and there is no such thing as too much on your work surface or rolling pin.
This recipe did take some time and effort, and I’m glad it was the second dish I started. I was able to work on it and switch to other things while it was cooking and cooling. Here’s how my time broke down:
12 minutes to prep
1 hour to refrigerate dough
10 minutes to roll dough for crust
20 minutes to bake the crust
13 minutes to prep and cook pecans
9 minutes to mix the ice-cream and garnish
4 hours to freeze (minimum)
6 hours 4 minutes Total
I ended up refrigerating the pie overnight, and we had it the next day. It worked out well for us because we were stuffed after the big Thanksgiving meal. Next time I will make this recipe the day before.
I can’t remember a Thanksgiving without mashed potatoes. They’re such a simple dish, but oh so comforting. I have to admit I don’t have a favorite recipe and usually wing it. I boil a bunch of potatoes and add milk and butter to the mix until I get a texture I like. Then I top them with salt and pepper. But this year I have an actual recipe thanks to Pinterest, and I’m dying to try thyme-infused brown butter!
What makes this The Best Mashed Potatoes Recipe? Several things. These creamy mashed potatoes are easy to prepare, perfectly seasoned and drenched in thyme-infused brown butter!
This unique twist on a favorite holiday side dish is sure to be a hit!
Recipe Author: Nicole at Wonky Wonderful Get the recipe
The Ingredients
This had to be the simplest dish in my Thanksgiving menu. It had 4 easy to find ingredients. I used Yukon Gold potatoes and have to say I loved the flavor! They are better than the red potatoes I usually buy. I also made sure to find fresh thyme because it doesn’t seem like substituting dried thyme would work in this dish. It worked well because I was able to use the thyme in my Slow Cooker Thanksgiving Stuffing too.
Potatoes, butter, milk, and thyme
The Process
I had my mashed potatoes on the table in 47 minutes. Here’s how my time broke down:
14 minutes to prep (peeling, chopping, and measuring)
20 minutes to cook the potatoes
9 minutes to brown the butter
7 minutes to mash the potatoes and garnish
I did use an hand mixer, and I ended up adding the entire 1 1/2 cups of milk. I ended up with very creamy mashed potatoes in just a few minutes.
Stuffing has to be my favorite Thanksgiving food, especially the stuffing that’s cooked inside the turkey. Since I made Cranberry Hazelnut Turkey Wellington instead this year, I decided to give this slow cooker version a try. Yes, the turkey Wellington had stuffing, but, as a friend pointed out, you can never have too much stuffing. I was also quite taken by the fact that it could cook without intervention in my crockpot. No oven time required, and we all know how precious that is when making a big dinner.
I hope you swoon as much as I do each time I scoop lovely, savory stuffing onto my plate, giving great thanks for the deep blessings in my life, which certainly includes the opportunity to feast with those whom I love dearly!
Recipe Author: Kresha Faber at Nourishing Joy Get the recipe
The Ingredients
I was torn between making bread cubes and buying them. I had to go for the convenient option of buying them. My mom always went that route, and her stuffing was the best! She always found them unseasoned, but I was only able to find seasoned. I bought 2 bags and ended up using 1 1/2 bags to get 7 cups of bread cubes.
I was very pleased to see options for using fresh or dried herbs. Fresh is preferable, but they can be pricey. Fortunately, I had some fresh thyme and rosemary on hand, and I used dried sage. I also liked the option of using turkey or chicken stock. Turkey stock would have been most fitting, but I wasn’t able to find it. Good thing chicken is always on the store shelf.
Bread cubes, rosemary, thyme, sage, onion, celery and chicken stock
I love turkey at Thanksgiving, but I wanted to try something a little different this year. Cranberry Hazelnut Turkey Wellington sure fit the bill! I’ve never made a traditional beef Wellington, so I knew this would be a challenge. I love a challenge!
Update 11/8/23: The first time I made this recipe, I was a new food blogger with an old iPhone to take photos and no photography experience. I also didn’t plan the day well, and I was exhausted by the time I finished. The photos were terrible! They didn’t do this recipe justice. I recently decided to give this recipe another try, and I’m posting new tips and tricks under the first review as well as new photos. The original text and review have not been changed.
This golden turkey wellington is a great alternative for Holiday cooking when serving just a few people. So impressive & so easy using frozen puff pastry.
Everything was easy to find at my local grocery store. I couldn’t find fresh cranberries, but fortunately, the recipe said frozen would also work.
See that lovely turkey breast in the picture below? It didn’t come that way. Apparently, most turkey breasts are sold with the skin and bone. I could see the skin, but it wasn’t obvious that it hadn’t been deboned. (No, poking the package doesn’t help to tell if it has bones, trust me.) But Google always has my back, and I found a quick tutorial on how to debone a turkey breast. I had mine skinned and deboned in 5 minutes.
Another thing to note is that the amount of turkey or chicken stock isn’t specified. It says “a few tablespoons”, but I ended up using 12 tablespoons.
I spent a total of 2 hours and 15 minutes on my turkey Wellington. That breaks down as follows:
Prep and assembly: 40 minutes
Refrigerate: 20 minutes
Bake: 65 minutes (20m at 400°F + 45m at 350°F)
Stand: 10 minutes
It looks like the author only included the prep/assembly and baking times since the total time listed on the recipe is 1 hour 30 minutes. That part was pretty accurate, and I spent 1 hour 45 minutes on prep and baking. I’m also assuming he started with a skinned and deboned turkey breast, which I did not.
Assembling the turkey Wellington
The egg wash made the pastry stick together, and turning up the edges and pressing them with a fork sealed the deal, so to speak. I did have a bit of pastry left over, but I opted not to decorate. I’m not that crafty!
My Second Try (11/8/23)
Even though I was re-making this recipe, it felt like the first time since it’s been so many years. I’m happy to say that it’s written well and easy to follow.
Making the Cranberry Hazelnut Stuffing
I started off by thawing the packages of puff pastry overnight in the refrigerator. The package said to thaw them for 2-3 hours in the refrigerator, but there was a good chance I would have forgotten to do that.
The next day I kicked off the cooking with the stuffing. It was a simple recipe that began with browning the bread crumbs in a 5-quart saute pan and then mixing in the rest of the ingredients. I added about 1/2 cup of chicken stock to make the stuffing hold together but not soggy.
Tip: I allowed the stuffing to cool on a sheet pan while I started with the turkey breast. I do remember burning my hands the first time I made this. Spreading out the stuffing on a sheet pan allowed the heat to dissipate quickly, and it was just warm by the time I needed it.
Assembling My Turkey Wellington
Before I assembled my turkey Wellington I lightly rolled out the puff pastry on a floured surface. That made the pastry sheets a little larger and ensured I would have enough left over for the decorations.
Tip: I assembled my turkey Wellington on a heat-proof baking mat so I could easily transfer it to a sheet pan. Once I had the turkey and stuffing covered and the border decorated, I picked up the mat and moved it onto the sheet pan before decorating.
Pressing the stuffing together then placing it on the turkey allowed me to use it all
Assembling the Wellington wasn’t too difficult, but it did require patience. I placed the turkey breast onto the edge of one sheet of puff pastry. The next step was adding the stuffing. I began by spooning on the stuffing, but it kept falling off and I was only able to use about half of it.
Tip: I found that if I picked up some stuffing in my hands and pressed it together it stayed put better once placed on the turkey breast. I added the stuffing like this in about three parts and was able to use all of it. There were some bits that fell off but it was less than 1/4 cup’s worth.
Once the stuffing was safely on the turkey breast I covered everything with the second sheet of puff pastry. I pressed the edges together close to the turkey then used a paring knife to cut a generous outline around the turkey. Finally, I rolled and pinched the edges of the pastry together and used the dull side of my paring knife to add a simple decorative border.
Adding the Decorations
Now it was time to decorate! I was looking forward to this part since I skipped it the first time. The recipe says to add the egg wash before decorating, but I waited until a bit later. I wanted to make sure I applied the egg wash to the decorations too, and I didn’t want it to make the pastry soggy.
Tip: Decoration is optional, but it’s not too difficult. The best part is if you mess up, you can roll the pastry dough out and start again or just use another scrap (I had lots left over to use for decorations).
Decorated Cranberry Hazelnut Turkey Wellington before adding the egg wash and baking
I used my paring knife to cut out a few simple leaf shapes. Then I added a center line and ridges using the dull side of the knife. I used water to dampen the back of the leaves with my fingers and stick them to both sides of the Wellington.
Next, I cut a strip of the pastry and rolled it up. I wet it so it would stick and wove it along the top so it would look like a stem for the leaves. Lastly, I added a small leaf to the curled end of the stem and cut ventilation holes in the pastry.
Side view of the decorated Cranberry Hazelnut Turkey Wellington
My much-improved Cranberry Hazelnut Turkey Wellington wasn’t quite ready to cook yet! I slid the sheet pan into my refrigerator for 20 minutes so it could chill while the oven preheated.
Cooking My Turkey Wellington
Once the oven was preheated and the turkey was chilled it was time to bake. I stuck the meat thermometer probe in an inconspicuous place and slid the sheet pan into the oven to bake.
The turkey baked at 400°F for 15 minutes. Then I reduced the temperature to 350°F and let it finish. I never opened the oven, but I did keep a close eye on it through the glass.
It worried me a little that it took longer than the time listed to reach 170°F, but I ended up with a lovely albeit puffier turkey Wellington 1 hour and 5 minutes later.
Freshly baked Cranberry Hazelnut Turkey Wellington before slicing
I was a little sad that the border I decorated was distorted (erased) by the cooking process, but the smell was too good for me to care for very long! A 10-minute rest and a few photos were all that stood between me and an early Thanksgiving treat.
Timing
There are a lot of steps to making the pastry-wrapped turkey and stuffing, and I made sure to keep track of them.
Prep Work
15 minutes to prep the stuffing
10 minutes to cook the stuffing
13 minutes to assemble (wrap turkey and stuffing in puff pastry)
17 minutes to decorate
20 minutes to chill
1 hour 15 minutes to prep
Cooking
15 minutes to bake at 400°F
1 hour 15 minutes to bake at 350°F and reach an internal temperature of 170°F
1 hour 20 minutes to cook
With an additional 10 minutes for the cooked turkey to stand the total time is 2 hours 45 minutes.
The recipe lists 30 minutes to prep, 1 hour to cook, and a total time of 1 hour 30 minutes. As I mentioned in my first post, I don’t think that includes 20 minutes to chill (step 6) or 10 minutes to rest (step 7). Including them in the time listed would make the total 2 hours.
The slowdown seems to have happened during assembly and decoration as well as during cooking. Although I used a 1 1/4-pound turkey breast, slightly smaller than the suggested size of 1-1 1/2 pounds, it took longer than the listed cooking time to reach the recommended temperature. Plus I was very cautious when I assembled the Wellington, and I took my time with that and decorating it. But the results were worth it!
I’m definitely feeling Southern this week, can you tell? I’m sure the Kentucky Fried Chicken Livers with Gravy gave you a hint. A quick search of my recipe board turned up several recipes that fit that theme, and southern-style green beans was an easy choice. Why? Besides having the word “southern” in the title, it has bacon as the first ingredient. I’m a sucker for anything with bacon!
Southern-Style Green Beans are cooked long and slow until melt in your mouth tender. Flavored with lots of bacon.
Recipe Author:Â Christin at Spicy Southern Kitchen Get the recipe
The Ingredients
I didn’t have any trouble finding the ingredients for this dish, but I managed to forget the seasoned salt. There’s always 1 thing… Instead of making a special trip just for that, I found a recipe and made my own. Gotta love Google <3
And one thing to note: I halved the green beans and bacon since I’m cooking for 2. It cut down on my prep work a little, and I left the rest of the quantities as-written.
Green beans, bacon, butter, chicken broth, seasoned salt, black pepper, garlic powder, and red pepper flakes
The Process
This recipe took 1 hour 10 minutes, and here is how the time broke down:
Prep: 8 minutes
Cook: 1 hour
Drain and Season: 2 minutes
I cooked the bacon (2 slices) while I prepared the beans (1 pound), and the timing on that was perfect. I had my beans ready just as the bacon finished frying.
The recipe lists 1-2 hours of cooking time for the green beans, and I was prepared to go for the whole 2 hours. Fortunately, I checked them after 1 hour! At that point, they were well done (not crisp at all) and just beginning to fall apart when stirred. I would have ended up with mush if I had cooked them for any longer. From there it was just a matter of draining and stirring in the butter.
Of all the yummy things my mom used to cook for me, her Southern-style chicken livers have to be my favorite. She braised them and served them over rice topped with gravy. Yum! I’ve been feeling a bit nostalgic, and chicken livers came to mind when I was planning this week’s menu. This recipe practically jumped right off my Pinterest board and demanded I make it. Thanks, mom 🙂
We love Kentucky fried chicken livers. We like them with gravy or honey mustard sauce.
Recipe Author: Judy at The Southern Lady Cooks Get the recipe
This review was originally posted on October 16, 2017. The photos and text were updated on November 5, 2024. The rating and review were not changed.
The Ingredients
My shopping list for this recipe was only 1 item: chicken livers (and they were only $1.99). I had the milk, flour, and spices on hand. Sometimes I get lucky and can find them in the poultry section of the meat counter, but that’s pretty rare. This time I had to search the frozen aisle to find them. I don’t mind frozen, just the waiting for them to thaw. I can be really impatient.
Chicken livers, milk, sea salt, black pepper, vegetable oil, self-rising flour, cayenne, cumin, and garlic powder
The Process
This recipe was clearly written, and it took me 30 minutes to make my chicken livers and gravy (20 minutes for the livers and 10 minutes for the gravy). The process was pretty much how I have always cooked fried chicken livers, although I rarely made gravy with them.
Some of the livers were still joined, so I used kitchen scissors to snip apart the thin strip of connective tissue that joined the lobes. It’s not mandatory, but I find it makes breading and frying easier and more even.
Breading
Once I dropped them into a bowl of milk, I quickly mixed up the breading in a shallow pasta bowl (it was perfect for this!). I also added the optional cumin and cayenne since I love both flavors. By the way, cayenne is potent, so go easy if you are not used to cooking with it.
Making the seasoned flour for breading
Next, I preheated 1/2 cup of vegetable oil in a 12' nonstick skillet. I gave the oil four minutes to pre-heat on 5/10 (electric stove) and made sure my spatter screen was handy. Frying chicken livers can get messy!
Dredging the milk-soaked chicken livers in seasoned flour
After I drained the milk, I used a pair of tongs to add a few livers at a time to the bowl of seasoned flour. A quick flip, then a gentle tap, and I placed the breaded livers on a plate. The process went quickly, and the tongs kept my fingers from getting caked with flour.
Frying
When it was time to cook, I cooked the livers in two batches and turned them several times. They turned out well-browned and crispy on the outside while staying juicy on the inside. I’m sure I was drooling at the smell!
The gravy was very simple to make and came out nicely. The texture was thick and creamy—everything white gravy should be—and peppery. I recommend removing the gravy from the heat when it’s still just a little thinner than you like. It will thicken as it cools. If you get it too thick, return it to the heat and whisk in hot water or milk until it thins to your liking. It’s an easy fix.
To Serve
This gravy practically begs to be spooned over homemade biscuits or plain white rice. Or just about anything else, for that matter. It’s that good! It’s also nice and peppery, but a squirt or two of hot sauce is nice too. I’m wild about hot sauce, and the smoky flavor of Tabasco is so good with this recipe!
I am most definitely NOT a morning person. I’m on autopilot until my coffee kicks in, so I tend to make quick breakfasts. On the rare occasion I am awake enough to cook, this is one of my favorite breakfasts. It’s my version of the classic Southern breakfast that’s not too complicated, fast, and filling. But I think my favorite thing about it is the leftovers. I can get several breakfasts and I just have to cook once. Beautiful!
The Ingredients
I almost always make this recipe with just 3 ingredients: grits, eggs, and sausage or bacon. It keeps things simple and it tastes good. I don’t need much more in the morning. Except for coffee.
There have been occasions when I have added extra ingredients to my Southern breakfast bowl. I’ve thrown in vegetables (onions, mushrooms, and cherry tomatoes), fresh herbs, diced potatoes, etc. It all depends on what I have laying around and can be a great way to use up leftovers from other recipes.
Yellow grits, breakfast sausage patties, and eggs
Southern Breakfast Bowl
The Hungry Pinner
A good old-fashioned Southern breakfast of grits, eggs, and sausage that's quick and easy to make.
Boil water in a small saucepan. Add 1 teaspoon salt and 1 cups grits. Reduce heat to low, cover, and simmer for 30 minutes. Add 1 tablespoon butter and salt and pepper to taste (optional).
For the sausage:
Cook according to package directions, remove from skillet and set aside. Cut sausage into small pieces and cover with foil to keep warm.
For the eggs:
In the same skillet used for the sausage, add up to 1 tablespoon of butter if there isn't enough leftover grease. Crack the eggs into a small bowl (do not beat) and pour them into the heated skillet. Use a wooden spoon to scramble the eggs until they are cooked to your liking. Set aside in a bowl covered with foil to keep warm.
To serve:
Spoon grits into a bowl then top with eggs and crumbled sausage. Enjoy!
Have you ever tried anything with lemon and blueberry? They are such a perfect pairing! I often see them used together in desserts, especially cakes and cookies. Needless to say, this Lemon Blueberry Vodka Spritzer recipe stood out to me because the first two words in it are “lemon blueberry“. And I do love my cocktails, so the fact that the next word was “vodka” sealed the deal. Off to the liquor store!
This post was originally published on October 13, 2017. The text and photos were updated on July 7, 2021. The review and rating have not been changed.
This lemon blueberry vodka spritzer is perfect for holiday parties, weekend brunches or girl’s nights. If you are searching for a signature drink, your search is over thanks to this easy cocktail recipe!
Recipe Author: Jenny B at Honey and Birch Get the recipe
The Ingredients
There are only 4 required ingredients for this cocktail: blueberry flavored vodka, honey, lemon-flavored sparkling water, and water. The garnishes just make it look pretty—they don’t add any flavor. I’m all for pretty cocktails, though, and this one was super easy to garnish.
I’ve never tried blueberry flavored vodka, but I chose Skyy Pacific Blueberry since their unflavored vodka has a slightly sweet taste. It has always worked well for me in sweeter drinks. I couldn’t find the specified brand of lemon sparkling water (Dasani), so I went with what I had on hand: La Croix.
Lemon seltzer, blueberries, rosemary, honey, lemons, and blueberry flavored vodka
The Process
There are two parts to making this cocktail: the honey simple syrup and the actual cocktail. Simple syrup is so easy to make, and I love finding new ways to flavor it! This honey version took me 5 minutes to make, and I let it cool overnight in my refrigerator.
The cocktail itself was even quicker at 3 minutes, including garnish. First, I added a thin slice of lemon, a few blueberries, and some ice cubes to my glasses. Then I poured the vodka and honey simple syrup and topped it up with the lemon sparkling water. A sprig of rosemary finished off the garnishes. Easy peasy and it made a beautiful drink if I do say so myself!
I had guests this weekend, and we all like to cook. That meant no restaurants and visits to a few grocery stores for ingredients so we could each make something. I mentioned my love for Dirty Oysters, a favorite seafood dish from Tin Fish Restaurants, so one of the dishes I made was this copycat version. Yes, it’s a bit decadent, but the tastes and textures are just amazing!
Originally posted on October 12, 2017, this post, photos, ingredient costs, and recipe were updated on July 3, 2021.
The Ingredients
This Dirty Oysters recipe sounds splurgy, doesn’t it? It kind of is, but it isn’t as expensive as you might think. Here’s what I paid:
I’m no oyster expert, so I can’t guide you as to the best type to use. I just went to a local Fresh Market and bught what they had, which was labeled as “Atlantic Oysters”. They also had a tub of creme fraiche and shallots, leaving me needing the caviar.
When I first made this recipe in 2017, I was able to get black lumpfish caviar at Fresh Market. However, on this trip I was told they only carry (red) salmon roe caviar. I like it, but I felt like I should stick to black caviar since that’s how I originally made this recipe. That mean another trip to a local Publix, but they’re all over the place in my area.
Of course, this is the online era, and you can always order caviar online. The prices range widely, and you can spend anywhere from $10 to over $1,000. I’ve even seen 1-pound packages for over $1,500. Too rich for my blood, but if you can, go for it!
And while you’re at it, order a package of blinis (mini pancakes) to go with your caviar. Even with the tiny 2-ounce jar I get, I have leftover caviar. I also have plenty of leftover creme fraiche, and I have no idea what to do with it. Eating blinis topped with with creme fraiche and caviar is classic and just plain econimical—who wants to waste their extra caviar? LOL!
Oysters, caviar, creme fraiche, and shallot
The Process
The key to this recipe is having your equipment ready and your ingredients prepped before you begin. That really means mincing the shallot and preparing a stable bed for the oysters.
I like to serve them on crushed ice since it’s readily available and essentially free. (I used it in shallow pasta bowls in the main photo.) Serving them on a bed of coarse kosher salt is also popular, and I often see that in a cast-iron skillet. But no matter how you decide to serve your oysters, a stable bed or foundation keeps the cup-like shells balanced and prevents the oysters’ liquor (the natural juice inside the shell) from spilling.
Once you have the prep work done and the serving dish(es) ready, it’s time to get to work on those oysters. Place the oysters in a colander and run cold water over them while giving both sides a good scrub to rinse away any loose debris. After all the oysters are cleaned, you can move onto shucking.
I had never shucked an oyster until I decided to make these Dirty Oysters. Thankfully, one of my guests had, and he gave me lessons. It wasn’t nearly as difficult as I thought it would be, but you will need a few supplies:
Small scrub brush (to clean the shells)
Towel or washcloth (to hold the oyster as you shuck it)
1mediumshallot or 1/4 sweet onion(I like Bermuda or Vidalia when using sweet onion)
3tbspcaviar(I typically use a 2-ounce jar of black lumpfish caviar and have leftovers)
Instructions
Peel and mince shallot or onion.
Prepare a bed of crushed ice in one or more serving dishes.
Rinse and scrub oysters, discarding any that are open. Shuck each oyster and place in the serving dish(es).
Top each oyster with 1/4 teaspoon each of creme fraiche, minced shallot/onion, and caviar. Serve immediately.
Notes
* Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. If unsure of your risk, consult a physician.
