The Cheesecake Addiction

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Archive for the tag “french 75”

Weekly Cocktail: French 75

This little cocktail packs a sneaky punch, mixing gin and champagne. A perfect little holiday fizzy to keep your friends happy on NYE, or Christmas day, as it did CDR and myself.

A French 75 elegantly garnished with lemon thyme.
A French 75 elegantly garnished with lemon thyme.
Here's your booze: Gin and Champagne
Here’s your booze: Gin and Champagne
For one cocktail: 2 tsp of superfine sugar, mixed with an ounce of gin, and half an ounce of lemon juice, and ice of course.
For one cocktail: 2 tsp of superfine sugar, mixed with an ounce of gin, and half an ounce of lemon juice, and ice of course.
Pour into your champagne flute (or your wine glass if you don't have champagne flutes)
Pour into your champagne flute (or your wine glass if you don’t have champagne flutes)
Top each cocktail off with 4 ounces of champagne.
Top each cocktail off with 4 ounces of champagne.
And garnish with thyme.
And garnish with thyme.
And sip. Happy Holidays!
And sip. Happy Holidays!

The Christmas Roast Post

On the third day of Christmas, my true love gave to me:

Three French hens, two turtle doves, and a blog post full of love from me.

Merry Christmas from The Cheesecake Addiction! I hope it was very merry!

Far too much in the way of food happened to fully detail it all, so I’ll hit the highlights.

First, on the 23rd, I filled my first huge truffle order! I sold twenty two bags, large and small, and spent much time over the weekend slaving in the kitchen with CDR hand rolling the truffles to chocolatey perfection.

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Then on Christmas Eve, CDR and I woke up crazy early so that I could make cheesecake. And I’m telling you guys, this time, it was PERFECT. No cracks at all! Just delicious. I ¬†was mighty proud.

Me, admiring the lack of cracks in my beautiful cake!

Me, admiring the lack of cracks in my beautiful cake!

Don't forget the sour cream topping!

Don’t forget the sour cream topping!

While the cheesecake set up in the fridge, CDR and I joined the rest of my cousins for our annual Christmas Eve trip to confession and then to lunch at Navy Pier. Never a dull moment with my Uncle John, let me tell you. Naturally, St. Peter’s was closed until 4pm, so we had to pile back into our cars and go over to St. Mary of the Angels. But not before we discovered Uncle John had the direct line to one of the priest’s, Father Santiago–an envoy from the Vatican. He called ahead to make sure they would be able to accommodate our large group (15 in total, though only 8 confessors). Upon arriving, we were surprised that we were directed to the rectory, and shown into the priests’ private chapel. Father Hillary took confessions, while Father Santiago told us the story of Christmas.

Then burritos at Navy Pier. Then home to help my mom with dinner. Check out the 17 pound rib roast.

This baby was rubbed with dijon, salt, pepper, and mustard seeds and cooked to a luxurious 130 degrees. Yummy.

This baby was rubbed with dijon, salt, pepper, and mustard seeds and cooked to a luxurious 130 degrees. Yummy.

And then we dug into the cheesecake.

Delicious!

Delicious!

On Christmas afternoon, before driving to Uncle Chris and Aunt Donna’s, we took the left over ribs, and made ourselves a luscious stock.

Left over rib roast

Left over rib roast

Ribs with parsley, carrots, yellow and red onions, garlic, salt, pepper, and bay leaves.

Ribs with parsley, carrots, yellow and red onions, garlic, salt, pepper, and bay leaves.

Add water (10 cups into the crockpot).

Add water (10 cups into the crockpot).

 

Simmer on low for up to 24 hours!

Simmer on low for up to 24 hours!

And a French 75.

Check out the Weekly Cocktail page tomorrow for the recipe!

Check out the Weekly Cocktail page tomorrow for the recipe!

Merry Christmas, kids. Just 363 more days to go. What adventures can we cook up this year?

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