Holiday Aperol Spritz • Perfect for any Celebration! | Club Foody

 

Here we are… just about to say goodbye to 2023 and welcome the New Year. All around the globe 🌎, there are parties and gatherings going on. Places are decorated with candles, poppers, confetti, and balloons 🎈, plus hors d’oeuvres and cocktails are served.
 
For years, I was a bartender. I loved that job for many reasons; meeting new people, fun atmosphere, very good money 💰, plus, once in a while, creating new cocktails. Although, I made hundreds of different drinks for patrons, there’s one that I never heard of…
 
Back in February, we were invited over to our friends’ place. Maria, our hostess, served us something I never had before. As I was the designated driver 🚗, I only enjoyed one but it was incredible. When we got back home, I told David that the drink was good but I knew I could make it better…
 
Here’s my Holiday Aperol Spritz! Refreshing and so delicious, this colorful cocktail really reflects the Holiday celebrations 🥳! Using a specific ingredient that really enhances this drink, my version is very tasty and “holiday-ish”! It’s also very quick to make!
 
There’s not too much variance from the regular cocktail except, I add some Cranberry Simple Syrup as well as garnishing it with an orange slice 🍊 and a couple of fresh cranberries… that’s all! These little add-ons give another dimension to the drink.
 
Besides this amazing Holiday Aperol Spritz, here are other mixed cocktails 🍾 that are perfect for this time of year. I think of Chocolate Martini, Holiday Punch, Homemade Holiday Eggnog (David likes adding rum to his… I prefer not!), Slow Cooker Mulled Cider, Mistletoe Kiss, and Blood Orange Martini… just to name a few.
 
This Holiday Aperol Spritz is another delicious way to toast the New Year! This refreshing cocktail is a tasty way to bring in 2024! From Club Foody, we wish you a healthy 💚, prosperous, and happy New Year!
Cheers!🥂
 
Check out these other amazing cocktail recipes… 😀
– White Russian
– Peach Bellini
– Dirty Dry Martini
– Spanish Coffee
– Homemade Holiday Eggnog
– Vodka Yummmosa
– Golden Sunset
and for even more cocktail recipes 🍹🥃🍸, click on this link… Recipe Category • Beverage & Cocktail

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/holiday-aperol-spritz/

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Blood Orange Miso Scallops Recipe • Tasty & Elegant! | Club Foody

 

I enjoy seafood and there’s a kind that I really love 💖 and it’s scallops! They have a fruity note and a slight buttery flavor along with a clean, soft briny saltiness. They don’t really have that overly “fishy” taste to them either like oysters. Their texture is fatty and creamy but when cooked, they turn opaque.
 
Don’t get me wrong, I still love lobster 🦞, crab, oysters and so on but being my top favorite seafood, I do have a few recipes on the website. There’s Sautéed Scallops with Beurre Blanc, Scallop Pineapple Ceviche, Bay Scallop Chowder, Maple Ginger Scallops, Scallops and Roasted Chestnut Soup.
 
There’s another one that we enjoy a lot and it’s my Blood Orange Miso Scallops! Incredibly delicious, this elegant recipe is perfect for any occasion. The sauce has a nice flavorful profile that really compliments the scallops. Another plus about it is it takes less than 30 minutes to make 👩‍🍳👨‍🍳!
 
This is a pretty straightforward recipe. The only thing that might make some of you hesitant to try it is being unfamiliar with the ingredients. Decades ago, we started seeing exotic seasonings, produce, and ingredients on our grocery shelves. These days, many supermarkets have an “International” aisle but for many, these are still foreign ingredients 😕.
 
Let’s talk about them…
Blood Orange – Native to Italy, from inside out, these little guys are different from others. First, their skins look like they’ve been in a fight and are a bit bruised. Second, their flesh is a deep “purply” red color like… well blood 🩸! Third, the flavor is slightly tart, something like a cross between citrus and raspberry. Blood oranges are not available all year round and can be found from December to May.
 
Red Miso Paste – Is simply fermented soybean reduced to a paste along with salt 🧂 and kōji which is a fungus cultivated on barley, rice or other grains. It has a lot of vitamins and minerals plus it’s also high in protein. This condiment is used for many different applications and has a bold savory taste to it.
 
Mirin – It’s a type of Japanese sweet rice wine that has been fermented. Although similar to sake, it has lower alcohol content and has more sugar than its counterpart. It’s commonly used in cooking. It’s a great condiment for seafood and teriyaki and used as a seasoning and glazing agent.
 
There are 4 types of mirin. The one I use for this Blood Orange Miso Scallops recipe is “kotteri” referred to as “mirin-type condiment”. It has next to no alcohol content – 0 to 1% – with only 1% salt to it. After it’s opened, it needs to be refrigerated.
 
Another popular one often found in our North American grocery stores is “aji mirin”. It’s labeled as “mirin-like condiment”. The difference between these two is the alcohol content; aji has between 8 to 14% with 2% salt. Both are very affordable.
 
Mirin also known as “takara mirin” has sake in it along with glucose and corn syrup. The difference between this one and the “hon mirin” also called “true mirin” use shōchū instead which is a Japanese liquor. Both are registered at 14% alcohol but “hon mirin” is aged longer.
 
Another ingredient that many might not be familiar with is nira chives also called garlic 🧄 chives because of their strong garlic flavor. They come in a buddle and can be easily found at most Asian supermarkets. It’s a great substitute for green onions or… chives.
 
As a foody, I enjoy experimenting with different ingredients to bring interesting flavor profiles to a dish. This Blood Orange Miso Scallops recipe is the perfect example. If you like taste adventures then you’ll really appreciate this one…
Bon Appétit!🍽
 
Here are several more delicious seafood recipes for you to enjoy… 😀
– Oysters Bienville
– Arroz con Gambas
– Country Boil
– Escargots à la Bourguignonne
– Lobster Newberg
– Moules Marinière
– Crab Louie Salad
and for even more seafood recipes 🦞🍤, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/blood-orange-miso-scallops/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Chocolate Beet Cake Recipe • Dark & Decadent! | Club Foody

The Holidays 🎄 are a great reason to indulge! There are different kinds of cookies like Gingerbread, Palmiers, Thumbprints, Sugar, as well as pies – I think of Sugar Pie, Eggnog Pie, Chocolate Bourbon Pecan Pie, Mincemeat Pie… just to name a few -, candies such as Chocolate Bark, Brittle, Snowballs, Fudge, and more.
 
There are also cakes 🍰! This delicious list is quite long as well with Bûche de Noël • Yule Log, Fruitcake, Spice Cake, Red Velvet, Battenberg, Cranberry Orange Bundt Cake, Tres Leches, and so on. There’s another one that I like making during the Holidays and it’s my Chocolate Beet Cake!
 
Velvety, moist and so tasty, this dessert is so scrumptious 😍! It’s dense with a strong chocolate flavor to it. Beets and chocolate might sound like an odd combination but the delicious results will definitely surprise you! Each time I serve this cake, no one knows that there’s beets in it!
 
Every fall, I like buying a big bag of beets so I can make my Pickled Beets, make a delicious Beet Hummus, enjoy a healthy Quinoa Beet Salad, pair my Orange Glazed Beets with a protein, or sip a glass or two of my Red Velvet Boost! I also make this rich cake! Using this vegetable brings color, moisture and texture plus extra nutrients.
 
It normally requires about 3 large beets. The beets have to be cooked and then puréed. The majority of the time, I roast them but there are other cooking methods to use. Here’s the link to learn more… Beets ~ Prep & 4 Ways to Cook
 
When puréeing the vegetable, it’s important to clean the sides and the bottom of the bowl of the food processor. It has to be perfectly puréed with no little beet chunks in it. When this is done, it gives roughly a cup. If it’s slightly less or more, that’s okay. It’s one of the rare measurements in baking that doesn’t need to be accurate.
 
After the batter is made, it’s poured into a 9-inch round cake pan 4-inch deep. The pan is lined with a parchment paper round that has been greased and floured. If you’re not familiar with it, click on this link to find out more… Parchment Paper Rounds for Cakes
 
While the Chocolate Beet Cake is cooling off on a wire rack after being inverted and the parchment paper round discarded, I make 👩‍🍳 the ganache. It’s so easy to make. The heavy cream along with some corn syrup is warmed up and poured over semi-sweet chocolate although bittersweet can be used instead.
 
I prefer shaving the chocolate 🍫 in lieu of chopping it because when the very warm heavy cream mixture is poured over, the chocolate melts faster. From there, I stir until the ganache is smooth and the mixture is shiny. I let it cool slightly for 5 to 8 minutes before pouring it over the cake.
 
I don’t cover the sides of the cake with the ganache as I like seeing drips of it instead of a solid coating. I find it prettier plus it suits the dessert better. I chill the cake for about an hour 🕐 before decorating. Depending on the event, I either use gold dust or leaves, fruits or nuts.
 
With its deep chocolate flavor and a nuance of red to it, this Chocolate Beet Cake is perfect for any occasion! Incredibly moist, nobody can guess there’s beets in it! This is a decadent dessert to make especially during the winter months…
Bon Appétit!🍽
Check out these other scrumptious dessert recipes… 😀
– Chocolate Lava Cake with Caramel
– Coconut Cream Pie
– Tropical Pineapple Upside Down Cake
– Mille-Feuille
– Lemon Meringue Pie
– Chocolate Éclairs
and for even more dessert recipes 🍰🍩🍨, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/chocolate-beet-cake/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

 

Chicken Divan Recipe • Creamy & Tasty Casserole! | Club Foody

 

I miss going to New York 🗽. I love the city, its people, its culture, its history (there’s so much to do there), its shopping, and its restaurants. David has never been there and I want us to go just before Christmas because it’s MAGICAL!
 
The Big Apple has a lot going on in December; walking on Fifth Avenue and admiring the lights and decorations from Saks or the ones from Radio City, the gorgeous Rockefeller Center Christmas tree 🎄, going to Christmas markets, skating at Wollman rink ⛸, snuggling under a nice warm blanket while taking a ride on a private horse drawn carriage, etc.
 
As I’m dreaming to experience this fairytalelike trip with my husband during the Holidays, I couldn’t resist posting a recipe that originated at the Chatham Hotel in New York. It’s called Chicken Divan!
 
This mid-century casserole is simply mouthwatering! With chicken cubes 🐓 and broccoli florets along with other ingredients and seasonings in a lovely creamy cheese sauce plus topped with a mixture of breadcrumbs and cheese, this recipe is so comforting!
 
Casseroles are always nice to make and with the frantic pace of the Holidays, it’s sure to be a nice comfort food everyone will enjoy! Although there are a few steps to achieve this tasty dish, this Chicken Divan is easy to make 👩‍🍳👨‍🍳.
 
Blanching broccoli is one of the steps. This cooking process which takes only 3 minutes stops the enzymes, removes the bitter taste from the broccoli, brightens the color and helps keep the vitamins as well as the texture. The final results are bright green broccoli florets 🥦 that are not mushy, and not undercooked or overcooked!
 
As David and I are slowly switching from nonstick pans to stainless steel ones, I highly recommend you use a nonstick skillet for this recipe. For the sauce to have a nice thick consistency, flour is added and it can really stick to the bottom.
 
The topping for this recipe is not optional! It has to be made to complete the dish! It’s simply a mixture of Panko breadcrumbs, cheese 🧀and melted butter. It’s important that the breadcrumbs are all coated with butter 🧈 which helps them to brown and crisp the top.
 
Easy and incredibly delightful, this Chicken Divan recipe is so satisfying and perfect to make during the colder months of the year. This is another casserole that you and your family will love 💖. With a note of nostalgia, enjoy this old-time classic!
Bon Appétit! 🍽
 
Check out these other amazing casserole recipes… 😀
– Baked Ziti
– Lancashire Hotpot
– Ricotta Spinach & Sausage Pasta
– Breakfast Casserole
– Shepherd’s Pie
– Mediterranean Eggplant Casserole
– Frankie’s Macaroni Casserole
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/chicken-divan/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Cranberry Simple Syrup Recipe - Tips & Tricks | Club Foody

 

There are a few produce staples during the Holidays 🎄. Sweet Potatoes, Chestnuts, Brussels Sprouts, Pomelo, Pearl Onions, Pomegranate, and many more. Another one that we enjoy using in many recipes during this time of year is Cranberries!
 
These tangy little guys are a superfood loaded with antioxidants! Without pinpointing all their health benefits 💚, they should certainly be a regular in your diet. I love using them either dried, frozen or fresh. I also buy already juiced.
 
I love baking or cooking 👩‍🍳 with these berries especially when I make my Cranberry Cream Cheese Crisp, Cranberry Orange Bundt Cake or even for savory dishes like Pork Loin Chops with Cranberry & Pistachio Chutney, Citrus Cranberry Sauce, Cranberry Butter, etc., as well as in beverages.
 
A condiment I like to have on hand during the Holidays is my Cranberry Simple Syrup! Like any other simple syrup recipe, it’s super easy to make and a nice way to flavor many dishes, sweet or savory, including beverages and cocktails.
 
It’s very versatile and can be used for many different applications. Brush some of it on when making sugar cookies, pour it over vanilla ice cream, enhance savory sauces or glazes, marinate meat, or use it when making cocktails like my Holiday Aperol Spritz coming up at the end of this month.
 
Stored in the fridge for up to a month 📆, this Cranberry Simple Syrup is certainly a great condiment during this festive time of year.
Bon Appétit! 🍽
 
Cranberry Simple Syrup ingredients…
1/2 cup cranberries
1/2 cup granulated sugar
1/2 cup water
 
– In a medium saucepan over medium-high heat, bring the ingredients to a soft boil, stirring until the sugar dissolves.
– Reduce the heat to medium-low and simmer gently for 15 minutes.
– Pour the mixture into a sieve sitting over a large measuring cup and press the fruits with the back of a wooden spoon to extract as much liquid as possible; discard the pulp.
– Transfer to a glass jar and let it cool completely before storing it in the fridge. Yields 2/3 cup.
 
Here are more tips & tricks for you to check… 😀
– Vanilla Sugar – How to Make It
– Secret to Better Freezer Meat Storage
– Perfect Whipped Cream Every Time – How to
– Leftover Gravy Solution
– Homemade Sour Mix
– Beurre Manié
– Buttermilk from Scratch
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Veal Milanese Recipe • Tasty, Quick & Easy! | Club Foody

 

I’m a carnivore… plain and simple! How many times have I told David that when I met him, if he was a vegetarian or vegan, that would’ve been as far as it goes! Being a foody, I enjoy cooking with a variety of meats.
 
I don’t really have any preference because it all depends on how I feel, what I want to eat and what I have on hand. I do like to make a rotation… one day it’s chicken, the next it can be beef or pork followed by a meal with just salad 🥗 then back to meat again.
 
We both enjoy beef 🐂. I use all cuts from it like brisket, flank, round, shank, etc. When I want to take it up a notch, I either go for tenderloin or veal! Although both are tender, veal is a tad more so and it’s also milder in taste. Light pink in color, veal is low in cholesterol, faster to cook and easier to digest.
 
There are so many recipes that use this protein like Veal Ossobuco, Veal Orloff, Veal Piccata, Veal Oscar, Veal Florentine, Veal Saltimbocca, Blanquette de Veau, Braciolone, Veal Marsala, Carpaccio, Vitello Tonnato, and many others. Now, here’s another one… Veal Milanese!
 
One of the most famous dishes in Italian cuisine, this recipe is simply amazing! Also known as Cotoletta alla Milanese, these tasty cutlets are tender inside and crispy outside. Besides being incredibly delicious 😋, these can be ready in under 20 minutes… bonus!!!
 
Quickly pan fried, Veal Milanese has a beautiful well-seasoned crust on it due to the breading. In my flour mixture, there’s garlic powder, onion powder, salt and pepper. In the second shallow dish, eggs and lemon zest 🍋 are blended. In the last one, breadcrumbs are combined with Parmesan cheese and parsley.
 
I use Panko breadcrumbs but I grind them in a spice grinder to achieve a finer texture. It adheres better on the meat plus it blends nicely with the cheese 🧀 and parsley.
 
Recently, a friend of mine was asking if she should buy scallopini or cutlets. I giggled a little and told her that they’re the same cut and that also includes “schnitzel”. They are thinly sliced meat (chicken, pork, turkey, lamb, etc.) that are pounded down or run through a meat press forming machine.
 
Why 3 different terminologies?
It depends on where you’re from around the globe 🌎. In French, we call them “escalope” which translates into “scaloppini” in Italian. Schnitzel is a thin slice of meat, usually veal, pounded, then breaded and fried. In English speaking countries, the term cutlet is used.
 
Here’s some culinary trivia…
Did you know that Veal Milanese is also called Veal Sinatra. The reason is it was one of Frank Sinatra’s favorite dishes. Patsy’s Italian Restaurant located on 56th Street in New York 🗽 was his beloved dining spot and as he liked his cutlets very thin, thinner than regular scaloppini, they didn’t have a problem to meet his request.
 
Thin slices of tender meat breaded in a well-seasoned breadcrumb, this mouthwatering Veal Milanese recipe is exactly what you need when time is in short supply. With its delicate taste and served along with a nice green salad, this is a meal everyone will love 😍!
Bon Appétit! 🍽
 
Check out these incredible quick & easy recipes… 😀
– Asian Pork Tenderloin
– Penne alla Vodka
– Sweet Chili Chicken Bites
– Maple Ginger Scallops
– Hamburger Helper Copycat
– Grilled Brie, Ham & Pear Sandwich
– Baked Salmon with Dill Sauce
and for even more quick recipes ⏳, click on this link… Recipe Category • Quick & Easy

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/veal-milanese/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube