Champagne may not be your thing. that’s ok. The following are his three drink recipes that are perfectly acceptable for New Year’s Eve or any time. They are from living.com which is foolproof.
1 tablespoon coarse salt
For Pineapple Margarita on the Rocks
1/2 ounce triple sec or orange liquor
4 oz.Powell & Mahoney Margarita Mix
4 oz.binapple juice
For Frozen Pineapple Margarita
1 cup frozen cut pineapple
4 oz.margarita mix
1/2 ounce triple sec or orange liquor
as a garnish
wedge of lime
To make a Pineapple Margarita on the Rocks: Combine salt and chili powder on a small flat plate. Wet the sides of a margarita glass with a wedge of lime. Rim the glass with the salt mixture. Place in freezer while cocktail is being made.
Fill a mason jar or shaker with ice. Pour in the tequila, orange liquor and margarita mix. shake it
Pour into a cold glass with ice.
How to Make Frozen Pineapple Margarita: Place all ingredients into a blend. Blend until smooth. Pour into a chilled margarita glass. Garnish with lime and pineapple wedges.
1 1/2 ounces bourbon or whiskey
3 oz Powell & Mahoney Ginger Beer
2 tablespoons freshly squeezed lime juice
Optional a few fresh mint leaves
Pour bourbon, ginger beer, and lime juice into a copper mug or rocks glass with crushed ice. Stir mixture, garnish with lime wedges and mint (optional), and serve.
raspberry lemon drop martini
¼ cup honey
1 tablespoon cane sugar
1 lemon wedge to wet the rim
¼ cup fresh raspberries
2 oz.freshly squeezed lemon juice
3-4 fresh mint leaves
1 oz. Honey simple syrup recipe above.
3-4 ice cubes
0.5 oz.triple sec
1.5 oz.Finlandia vodka
1 slice of lemon for garnish.
To make a simple honey syrup: Mix honey and water in a small saucepan. Boil until honey is completely dissolved. Let cool while you prepare the rest of the ingredients.
For the rim: In a small flat plate mix the pimple sugar and lemon zest. Wet the rim of the coupe glass with a lemon wedge. Dip the glass into the sugar mixture, making sure the rim is completely covered. Place the glass in the freezer.
To make the cocktail: Combine raspberries, lemon juice, fresh mint leaves and honey simple syrup in a large glass. Mix until the raspberries are completely pureed.
Add ice to the shaker. Pour in triple sec and vodka. Strain the raspberry mixture. Cover and shake for about 40 seconds.
Remove the coupe glass from the freezer and pour the drink into the glass. Garnish with lemon slices and serve.
You should prepare some delicious appetizers to accompany your sake.
Chili crab dip with shrimp chips
2 medium shallots (quartered)
1 lemongrass stalk, bottom third only, remove tough outer layer and cut into pieces
Ginger 1 3-4 inch piece, peeled and coarsely chopped
1 serrano chile, preferably when it starts to turn orange, cut in half and deseeded if desired
4 medium cloves of garlic
2 tbsp. 2x concentrated tomato paste
1 teaspoon sugar
1 tsp. diamond crystal or ½ tsp.Morton Kosher Salt, Others
1 tablespoon vegetable oil
4 oz.cream cheese, room temperature
8 oz.Freshly picked nail crab
3 medium green onions, finely chopped
1/2 bunch cilantro, discarding tough stems, finely chopping leaves and soft stems
2 tbsp. store-bought fried shallots or garlic (optional)
Shrimp chips (such as Dundies or Shrimp Snacks) or Ritz crackers (for serving)
Pulse or blend shallots, lemongrass, ginger, chili, garlic, tomato paste, sugar, 1 tsp. diamond crystals or ½ tsp. Place Morton Kosher Salt and 1/2 cup water in food processor or blender until coarse puree forms.
Heat the oil in a medium skillet over medium high. Scrape the puree into the skillet and, stirring often, cook until the mixture is dark and has the consistency of tomato paste, 12 to 15 minutes. If it sticks and turns brown, add a little water (about 1 tablespoon), stir, and scrape off any charred bits with a wooden spoon. (You will need about 2/3 cup.)
Transfer mixture to a small bowl and vigorously beat in cream cheese and mayonnaise. Stir in crab meat, half the scallions, and half the cilantro. Taste the dip and add salt to taste if desired.
Transfer dip to serving bowl. Top with remaining green onions and cilantro and top with fried him shallots (if using). Serve with shrimp chips.
peanut drink snack
1/2 finely chopped red onion
2 serrano chiles, seeded and finely chopped
1/2 lime peel and juice
1.5 cups salted, dry-roasted, unpeeled Spanish peanuts
1/2 cup finely chopped coriander
1/4 tsp.Chili powder
Place onion, chili, lime zest, lime juice, and a pinch of salt in a medium bowl. Let it sit for about 1 minute to allow the flavors to blend and soften the onion.
Add peanuts, coriander, and chili powder to the onion mixture and mix well. Taste and add salt if necessary.
Serve the peanut mixture in a small bowl with a spoon.
grilled ham and cheese sliders
3/4 cup melted butter
1½ tbsp Dijon mustard
1½ tsp Worcestershire sauce
1½ tbsp poppy seeds
1 tablespoon chopped dry onion
24 mini sandwich rolls
1 pound sliced cooked Deri ham
1 pound thinly sliced Swiss cheese
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch baking dish.
In a bowl, combine butter, Dijon mustard, Worcestershire sauce, poppy seeds and dried onions. Separate the top and bottom of the roll and place the bottom part in the prepared baking dish. Layer the ham about halfway over the roll. Place the Swiss cheese on top of the ham and layer the rest of the ham. Place top of roll over sandwich. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are browned and the cheese is melted, about 20 minutes. Slice into individual rolls and serve through layers of ham and cheese.
Appetizing stuffed mushrooms
12 fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 oz) package of cream cheese, softened
¼ cup grated parmesan cheese
1/4 teaspoon black pepper
Onion powder ¼ tsp
¼ teaspoon cayenne pepper
Preheat oven to 350 degrees. Spray the baking sheet with cooking spray. Clean the mushrooms with a damp paper towel. Carefully fold the stem. Chop the stems very finely and discard the hard ends of the stems.
Heat the oil in a large frying pan over medium heat. Add minced garlic and mushrooms. Fry until the water evaporates, being careful not to burn the garlic. Set aside to cool.
Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will become very thick. Use 1 teaspoon to generously stuff each mushroom cap with the filling. Line the mushroom caps on the prepared parchment paper.
Bake in preheated oven for about 20 minutes until mushrooms are hot.