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Corn Dog Bites (Gluten-Free)
Corn dog bites are an easy, fun way to bring certain events home if you can’t get out or if you just want to feel like you’re having fair-food. If you live in Fort Worth you know that the Fort Worth Stock Show and Rodeo started this weekend. It is a much-anticipated, highly-attended event here, not just for the rodeo, but for the food. We weren’t able to make it on opening weekend this year, so I made one of our Stock Show favorites at home. The humble corn dog is one of the easiest snacks to whip up, and it’s also easy to convert to gluten-free.
How to make corn dog bites
Corn dog bites are a fun and easy appetizer. It’s really just a simple cornbread batter with hot dog pieces dipped in and then fried in a mixture of butter and avocado oil. The only trick is evenly coating the pieces with enough batter so that you get a bite of cornbread mixture with each bite of hot dog. I cut up an entire package of grass-fed, uncured hot dogs into four or five pieces each and just dump them into the batter, coating each piece. Then I pull them out with a spoon, coating them evenly with my fingers as I drop them individually onto the hot greased cast-iron pan. They are perfect after cooking on medium heat for only a few minutes (watching closely, they burn easily).
Corn Dog Bites (Gluten-Free)
- 1/2 cup fine ground corn meal
- 1/2 cup gluten-free flour blend (I used King Arthur for this recipe)
- 1 cup buttermilk
- 1 tsp baking soda
- 2 tbsp sugar
- 1 egg
- 2 tbsp melted butter (for the batter)
- 1/2 tsp salt
- 6 regular hot dogs (I used grass-fed)
For the pan
- 4 tbsp butter
- 4-8 tbsp avocado oil
Mix all of the dry ingredients in a bowl, then add the egg, melted butter and buttermilk. Stir until just mixed.
Chop each hot dot into four or five bite-sized pieces.
Put the hot dog pieces into the bowl of batter, then mix it well, coating each piece.
Heat the oil and butter in a heavy-bottomed or cast-iron skillet. Turn down to medium. With a tablespoon, pick up individual hot dog pieces and coat them with the batter. Place them on the hot oil and cook for just a few minutes, watching closely. Turn them with tongs until all sides are golden brown. Remove from pan immediately. Serve with ketchup or mustard.
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Meatball Soup with Asian Flavors and Bok Choy
Meatball soup with asian flavors and bok choy is an easy, customizable winter meal that is filling, healthy and flavorful. If you’ve followed me for long you know I love soups. Chicken soup, soups with Italian flavors, pumpkin soup and several varieties of vegetable soups have populated my Instagram feed.
This one is a family favorite because you can switch it up to include noodles or rice, or even wontons if you want. If you’re in a hurry — no problem, store bought meatballs will work just as well. You can substitute the grass-fed beef for ground chicken or pork. A cook can omit bok choy and swap it for leeks or kale. Not a fan of soy sauce? Switch to a tomato base flavor instead and omit the ginger, and you’ve got something to build an Italian soup on.
This really is a chameleon, so take the “recipe” below with as many grains of salt as you like and make it yours.
How to make this meatball soup
Grab your favorite pot to make soup in. Mine is a dutch oven similar to this one. If you have any homemade broth on hand, use it. If not, boxed broth is fine. First, I make sure the pot is ready to go with oil in it, ready to turn on since my hands will shortly be covered in meat. Sauté one of the onions and the ginger until you can smell them, and then turn the heat down to a simmer.
Then, mix up your meatballs, start forming them and dropping them into the hot pot. After you get them all in the pot, start adding the rest of the broth little by little, keeping the whole thing simmering. Then you add everything else, and let it simmer until you are ready to eat (at least 30 minutes). Taste the broth to make sure it’s to your liking.
Cook the noodles last, drain them, and add a portion to each individual bowl, so they don’t get soggy being stored in the broth. Squeeze the lime on top, add the cilantro and more sriracha if desired. Enjoy!
Meatball Soup with Asian Flavors and Bok Choy
For the meatballs
- 1 lb grass-fed ground beef
- 2-3 tbsp miso paste
- 1 small onion, finely diced
- 2 inches ginger, peeled and diced
- 1/2 cup cilantro, diced finely
- 3 tbsp coconut aminos or soy sauce
- 1 dash salt, to taste (not a lot because the soy sauce covers it)
For the soup
- 32 oz box of chicken or beef broth
- 32 oz water (same box you used for the broth) (if you like the flavor stronger, use another box of broth instead. Homemade broth can also be used here. )
- 2 tbsp avocado oil
- 1 small onion, chopped
- 2 inches ginger, finely chopped
- 1/4 cup coconut aminos or soy sauce
- 3 tbsp fish sauce
- 2 tbsp sriracha or sambal olek (tailor this to your family's desire for spice)
- 1 large head of bok choy, chopped
- 14 oz box of rice noodles (Can be any variety, or can sub with two-three cups cooked rice instead)
- handful cilantro (chopped, for garnish)
- 1 lime cut into sixths (to squeeze on top )
For the meatballs
Combine the miso, one of the small diced onions, the half cup of diced cilantro and one of the portions of diced ginger along with the three tablespoons of coconut aminos or soy sauce in a bowl. Add the ground beef and mix thoroughly. Heat the avocado oil in a large heavy pot. Sauté one of the small onions and the second diced ginger portion until you can smell them nicely. Add about a cup of broth, and let it start to simmer. Fashion the meat mixture into inch to inch and a half-sized balls, and drop them into the pot. Slowly add the rest of the broth and water, keeping the mixture at a boil.
For the rest of the soup
Add the rest of the ingredients once the meatballs are cooked through, adding the chopped bok choy last. Taste for flavor and add more sauces or salt as needed. Simmer for at least 30 minutes on low to let the flavors meld. In a separate pot, cook the noodles. While serving, add the desired amount of noodles to each diner's bowl (placing them in the soup can make them soggy if you are keeping leftovers). Top with whatever spicy sauces you like (Sriracha, gochujang,or a sweet Thai chili sauce all work well. Squeeze a lime on top and enjoy!
For more soup recipes, click here.
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Gluten-free Tuscan Peasant Soup with Sausage
When my sister-in-law first gifted me a copy of Marcella Hazan’s “Essentials of Classic Italian Cooking” for my birthday, I spent a week of reading it cover to cover. It’s an amazing cookbook, especially if you are a cookbook fangirl like I am. One recipe stuck out to me — the Tuscan Peasant Soup With Cabbage and Beans, or, Aquacotta. It’s the perfect post-holiday meal for when you’re tired of the richness of December food and the perfect cold-weather stew. It has in-season January produce, some of which I sometimes have in my garden just ready to harvest.
I altered this recipe pretty heavily to make it a little easier, gluten-free (Marcella’s version is poured over a layer of bread). I also made it a little bigger to go a further as a refrigerator staple for the week. We needed it to be more hearty, and that’s where the sausage comes in. It turned out to be one of our favorite meals and something we make regularly. My husband, who is not a soup person (he says, but that’s not possible in my opinion), loves it and asks for it when it’s cold outside. Whip it up in your favorite pan and have a glass of Beaujolais while you cook. It’s like therapy.
The beauty of soups
I make a lot of soups. They are perfect for keeping on hand for lunches (especially if you work from home like I do), quick dinners, and you can make them buildable and add on to them as the week goes on. For instance, we may add some gluten-free pasta to this dish to make it into an entirely different meal one night, or top it with goat cheese instead of parmesan. The options are endless with soups.
Soups are healthy, cheap (usually), easy, and a crowd pleaser. This one is particularly versatile because you can adjust the broth level to high-soupy or more stew-like, which lends it to being made into other dishes (like a pasta topper) after sitting for a night or two in the fridge.
Here is my version of this classic dish:
Gluten-free Tuscan Peasant Soup with Sausage
A gluten-free version of a classic Italian stew
- 1 onion, diced ( )
- 2 tbsp avocado or olive oil
- salt, to taste
- 3 cups finely chopped kale
- 5 cups finely chopped cabbage (or more) (more cabbage is better in this dish, in my opinion. I used a whole head of Savoy or Napa cabbage.)
- 28 oz can of whole, peeled tomatoes
- 15 oz can of stewed tomatoes (You can play with the quantities and types of canned tomatoes here depending on your preference. )
- 2-3 cups chicken bone broth (Or more, whatever will cover the vegetables and meat and give you the broth level you want)
- 1 lb Italian sausage, ground (you can use turkey or pork, whatever you like)
- 1/2 cup parmesan cheese, grated or shredded
- 15 oz can cannellini beans, drained and rinsed (any white bean will work for this)
- 1 large egg – one for every person you are serving
- 1/3 cup lemon juice
- 1/2 cup chopped, fresh basil (or other garden herbs, to taste)
In a large Dutch oven or stock pot, sauté the onion in the oil until it starts to wilt. Add the turkey sausage and break it up into tiny pieces. Add some salt, then the kale and cabbage. Stir until wilted, then add the, broth, tomatoes and the basil. Simmer for an hour on low, covered.
At the end of the simmering hour, in another saucepan, bring the lemon juice along with an inch to two inches of water to a boil. Add the eggs (poach them) when it comes to a boil. Let them poach for about 2-3 minutes.
Meanwhile, add the beans to the veggie mixture. Stir and correct for salt. Add some cracked pepper, to taste. Sprinkle about half the cheese on top of this, and leave simmering on low.
When the eggs are poached and still runny, scoop them from the sauce pan in a slotted spoon and place them on top of the vegetable and sausage dish. Add the rest of the cheese, and let them simmer another minute or so. Garnish with chopped fresh herbs (parsley and oregano worked well).
Serve each person a helping with an egg on top, preferably with a good glass of red wine.
For more soup recipes, click here.
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Super Simple Baking For Kids: A Review
My seven-year-old, Ellie, was lucky enough to be gifted Super Simple Baking For Kids by Charity Mathews for Christmas (thank you Aunt Ali!). Naturally, we had to try it out this week. First, we skimmed the recipes. She initially wanted to try the “big pretzel.” However, after looking at the rest of the recipes, we settled on our first attempt being the chocolate chip cookie. We made this decision because (direct Ellie quote) “Everyone needs to know how to make a chocolate chip cookie.” I couldn’t agree more. Every kids cookbook should have a chocolate chip cookie recipe!
My personal goal was to really let her do all the work and not take over. I might have a slight propensity towards being a bit … overbearing in the kitchen. As a result, she hasn’t really learned how to do much on her own. I want her to really learn basics like how to measure, mix, set the oven, and clean up with minimal supervision. I almost succeeded, and she did most of the baking from start to finish.
Baking for kids instructions
The instructions in this book are incredibly simple and the recipe itself was perfect and easy to convert to gluten free. Additionally, there are safety instructions at the beginning as well as a whole section for kids to read on how to prepare for cooking. Also, a “baking basics” section goes into detail on equipment, techniques, and ingredients in a way perfectly suited to young minds. If you want your kids to really cook, this book is a great start.
The cookies by the kid cook
The cookies themselves came out fantastic. They were soft and chewy with just the right amount of chocolate and sweetness. Kids and adults alike devoured them. They only needed the minimum time in the oven, 8 minutes, with a little rest time on the pan. After about a minute to cool on the plate they were the perfect “almost too hot to eat but not quite” temperature. She really felt like a “kid cook” when they came out.
For another cookbook review, click here.
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Holiday Cocktails on my top 5 list for New Year’s
New Year’s is coming and we all know that means one more round of holiday cocktails. If you are like me, New Year’s Eve is a favorite holiday. I love this holiday for its simplicity — no gifts, no feasts, no wild traditions, just good snacks, good friends and, most importantly, good booze. Champagne is an old stand-by for this holiday but sometimes you just want to punch it up a bit and have something truly flavorful and fancy.
Holiday cocktails to make on New Year’s Eve
Below is a list of the cocktails I’ve made over the past year that would make your New Year’s Eve something special. Gin appears a lot but can easily be subbed for vodka. Bourbon is another favorite, and you can switch it for Brandy if that’s what you have on hand. Champagne is used mostly as a topper, to add bubbles and flavor, and can be substituted for Topo Chico if you are not a champagne person. Decide your drink, grab your favorite glass and your bar tools, and let’s go!
Have one to add? Tell me in the comments!
The Rosemary Gin Fizz
This drink combines all of my favorite elements — bubbles, gin, and herbs from my garden. Also, if you are out of cranberries from holiday cooking, any other berry will do in the muddling process (I suggest strawberries). To make this one more festive, sub out the Topo Chico for Prosecco.
Empress French 75
This is a classic made with a twist by adding some herbs or some rosemary simple syrup. The Empress gin makes it extra fancy with its beautiful purple color and botanic flavor. Additionally, this one again combines gin and champagne — two of my favorites.
Christmas Sangria
I know it’s not Christmas anymore, but this one really should be called “winter sangria” because it serves wine drinkers all season long. With red wine, bourbon (or brandy), and cinnamon, this one packs a punch. You can lighten it up with as much sparkling water as you need, or make it stronger if that’s what you’re doing this NYE — you do you.
Pomegranate Sidecar
This one is a classic with an interesting twist. Molassity approached me and asked me to use their organic pomegranate molasses, and the results did not disappoint. A sidecar is great on its own, but this one is super special and is perfect for a holiday cocktail. However, If I made it again, I’d add the juice of half a cara cara orange (which is pink!) because they are in season now and add such a lovely flavor and color.
Thyme vodka fizz
There are two versions of this one. I made thyme-infused vodka, which you can find in this recipe, and I highly recommend. It’s easy, and takes a couple of days, so get started now! You can do this recipe with really any fruit or citrus, and top it with champagne or sparkling. This one is special enough for New Year’s Eve, but also easy enough for every day.
I used affiliate links in this post, which means I make a small commission if you buy something through one of them. Thank you for clicking!
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Gluten-free cinnamon scones
It’s rare that I come up with a recipe in the pastry or bread category that comes out perfect the first time. Now, this is a pretty basic gluten-free cinnamon scones recipe, but I altered the ratios of butter, cream and yogurt and played with the spices and extracts for a flavor I knew I’d love. These scones came out perfect… biscuit-y without being too crumbly, the perfect dryness of a scone with enough moisture to hold it together.
Gluten-free cinnamon scones pairing
The cinnamon sugar mixture leaked out and formed crunchy, crispy, chewy little sugar morsels and the tops of the scones had just the right amount of crunch. These were incredibly easy to make and when paired with a slice of bacon and a cup of coffee — total heaven. They also go great for a brunch with a mimosa.
Gluten-free Cinnamon Sugar Scones
- 1/8 tsp cardamom powder
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- 6 tbsp butter (cold)
- 1/2 cup whole milk grass-fed yogurt
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- 2 cups cup for cup gluten free flour blend (make sure it has xantham gum)
- 2 tsp baking soda
- 1/4 cup course granulated sugar
- 1 tsp almond extract
- 2 eggs
- 1/2 tsp butter extract
For the filling
- 4 tbsp butter, melted
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla
- 2 tbsp butter (for drizzling the top )
- 2 tbsp granulated sugar (for dusting the top)
In a medium sized bowl (that will fit in your fridge), mix together the dry ingredients. Chop the butter into tablespoon-sized pieces and cut it in with a pastry cutter or a fork, only until it is partially mixed and you can see large bits of butter. Add the eggs, cream, yogurt, lemon juice and extracts and mix just until it comes together. Cover and refrigerate at least two hours, or overnight.
When you are ready to bake them, mix up the rest of the butter, brown sugar, vanilla and cinnamon.
Dust your countertop with gluten free flour and dump the dough out on top of it. Dust a little bit of flour on top of that, and knead it with the palm of your hands, just a few times, until it stays together. Press it down into a rectangle about an inch thick. Spread the cinnamon-sugar mixture on it, and then fold it in half, making sure the cinnamon filling is in the middle. Press it down to about an inch thickness again. Brush melted butter over the top and sprinkle about two tablespoons of granulated sugar on top. Cut into triangles, however large or small you’d like. I cut mine pretty thin to make about 13 smallish scones. Place them on a baking sheet (lightly greased or sprayed) and bake at 400 degrees for about ten minutes.
Ingredients:
- 2 cups gluten free flour blend (add a teaspoon of xantham gum if yours doesn’t have it). I used this kind and added xantham gum.
- 1/4 cup coarse granulated sugar
- 2 tsp. baking soda
- 1/8 tsp. cardamom powder
- 1/8 tsp. nutmeg
- 1 tsp. cinnamon
- 6 tablespoons butter (cold)
- 1 tsp. almond extract
- 1/2 tsp. butter extract
- 1/2 cup whole milk grass fed yogurt (plain)
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 2 eggs
For the filling:
- 3-4 tablespoons butter
- 1/2-3/4 cup brown sugar
- 2 tsp. cinnamon (more or less, to taste)
- 1 tsp. vanilla
- 2 more tablespoons butter for drizzling the top
- 2 tablespoons granulated sugar for dusting the top
Directions:
In a medium sized bowl (that will fit in your fridge), mix together the dry ingredients. Chop the butter into tablespoon-sized pieces and cut it in with a pastry cutter or a fork, only until it is partially mixed and you can see large bits of butter. Add the eggs, cream, yogurt, lemon juice and extracts and mix just until it comes together. Cover and refrigerate at least two hours, or overnight.
When you are ready to bake them, mix up the rest of the butter, brown sugar, vanilla and cinnamon.
Dust your countertop with gluten free flour and dump the dough out on top of it. Dust a little bit of flour on top of that, and knead it with the palm of your hands, just a few times, until it stays together. Press it down into a rectangle about an inch thick. Spread the cinnamon-sugar mixture on it, and then fold it in half, making sure the cinnamon filling is in the middle. Press it down to about an inch thickness again. Brush melted butter over the top and sprinkle about two tablespoons of granulated sugar on top. Cut into triangles, however large or small you’d like. I cut mine pretty thin to make about 13 smallish scones. Place them on a baking sheet (lightly greased or sprayed) and bake at 400 degrees for about ten minutes.
For more gluten-free baked goods, click here.
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Spirulina smoothie with mango and grassfed whey
This spirulina smoothie is a trick I have for getting back on track after a day of over-indulging. Today, we are craving something extra healthy since we’ve just indulged to the max with holiday treats. Cookies, cakes, salty ham, and all the other rich foods we’ve been eating this week have taken their toll!
Why spirulina?
Smoothies are not something I make a lot, but they really do help get in nutrients and de-bloating agents when you would otherwise just stay uncomfortable. I don’t normally go for trends like detoxing, but there is nothing wrong with adding nutrients when you feel blah. I love spirulina for its immune boosting and anti-inflammatory properties. It also has tons of B vitamins and some protein. Read more about it here.
What else is in this?
This smoothie has full fat Bulgarian yogurt for probiotics, but any full-fat, plain yogurt will do. Additionally, there is also grass-fed vanilla protein powder, bananas, and mangos (though any other frozen fruit will do if you can’t get your hands on mangos). And the ninja did not disappoint … this blended in about 30 seconds!
Any high-speed blender will work for this, or even a handheld immersion blender in a pinch.
If you’d like, you can also switch out the flavors of protein, or drop the protein altogether and add flavorless collagen instead. Additionally, the coconut milk can even be switched out for almond, oat or flax milk. Smoothies are very versatile and can be mixed and matched to your liking. However, in this one, the spirulina is really the star of this show.
Spirulina smoothie
A healthy re-set smoothie
- 2 scoops vanilla whey protein (I prefer grass-fed — product linked in the text)
- 2 scoops spirulina (Product linked in text)
- 2 cups coconut milk ((the kind in the carton))
- 1/2 cup frozen banana slices
- 1 cup frozen mango chunks (other fruit would work well here)
- 3/4 cup whole milk yogurt, plain
Put all ingredients in the Ninja or other high powered blender. Blend to desired texture.
Spirulina Smoothie Recipe (for two 16 oz smoothies)
- 2 scoops vanilla whey protein (we like this kind)
- 2 scoops spirulina (like this one)
- 2 cups coconut milk (the kind in the carton)
- 1/2-3/4 cup frozen banana slices
- 1 cup frozen mango chunks
- 1 tsp vanilla
- 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)
Add all items to the blender and blend until smooth! Enjoy!
For another smoothie recipe, click here.
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Vodka herb-infused cocktail: Thyme n’ Lime
I’ve been wanting to make herb-infused vodka for awhile now and finally tried it with some excess thyme that lives in my garden. Herbs are so fun to use in different ways, and if you have a garden you know you can really have a lot of them! I strained it after three days and it really made a nice, subtle, earthy difference in the flavor of this cocktail, which is kind of a limey, peachy, bubbly concoction. The herbs in the vodka gave it just a little extra bite that made it a really special drink.
For the vodka:
Soak several sprigs of thyme in about 16 oz vodka for about three days in a sealed container (I used a jar). Strain into a clean bottle or airtight jar. This looks gorgeous sitting on the countertop. You can adjust for however much you want to use. I use an empty vodka bottle of my choosing to keep it in, and a little chalk label. You can keep this in a jar if you’d like, or even your favorite pretty decanter.The cocktail, for two:
In a shaker, combine four oz of the vodka, two oz peach liqueur, and the juice of two limes (fresh squeezed). Add a few cubes of ice and shake vigorously for at least 30 seconds. You can also stir this, just make sure to stir very well.Strain into two gorgeous glasses and top with a dry champagne or a sparkling water (not flavored, as it will take away from the taste of the thyme, which really needs to stand out here). Add sprigs of thyme for garnish. I just love how I can smell the fresh herbs while I am drinking! Enjoy!
For more cocktail recipes, click here.
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Green chili and eggs – a frittata recipe
There is almost nothing better than green chili and eggs for breakfast. One way to achieve that is the humble frittata—they are just too easy not to try them with everything. And as you know if you’ve read my blog before, I grew up in Albuquerque and I will put green chili on literally anything.
Green chili and eggs with sweet potatoes
This frittata has green chili and sweet potatoes and is just the thing for a fall breakfast. You could easily switch the Parmesan for goat cheese or even cheddar, and it would be nice with some green onions or herbs on top as well. Happy breakfast!
The sweet potatoes cut the heat of the green chili and the cream balances out the whole thing. The parmesan adds sharpness and crunch.
Green Chile Frittata
- 2 tbsp butter ( )
- 1 small onion, diced finely
- 3/4 cup raw, diced green chili (canned will work)
- 5 eggs
- 3-4 tbsp heavy cream
- salt, pepper and garlic or garlic powder (to taste)
- 1/2 cup parmesan cheese, grated (for the top)
- 1 medium sweet potato, peeled and diced
Sauté the onion and sweet potato for a few minutes in a cast iron or other oven safe skillet over medium heat. Add the green chili, and let cook about 2-3 more minutes, stirring gently. Add the salt, pepper and garlic to the pan.
Whisk the eggs and cream together and slowly pour them over the green chili mixture. Allow it all to cook on medium heat for about a minute, so a crust forms. Sprinkle the Parmesan cheese (or cheese of your choice) on top and place the skillet in the oven, preheated at 350, for ten minutes. And voila, green chili and eggs for breakfast.
This would go well with some salsa but stands nicely on its own! It also keeps well in the fridge for a few days.
Ingredients
Two tablespoons butter
One small onion, diced finely
1 cup chopped and peeled sweet potatoes
3/4 cup raw, diced green chili (canned will work)
Five eggs
3-4 tablespoons heavy cream
Salt, pepper and garlic to taste (measure with your heart)
Parmesan for the top (about 1/2 cup)
Directions:
Sauté the onion and the green chili for a few minutes in a cast iron or other oven safe skillet over medium heat. Add the green chili, and let cook about 2-3 more minutes, stirring gently. Add the salt, pepper and garlic to the pan.
Whisk the eggs and cream together and slowly pour them over the green chili mixture. Allow it all to cook on medium heat for about a minute, so a crust forms. Sprinkle the Parmesan cheese (or cheese of your choice) on top and place the skillet in the oven, preheated at 350, for ten minutes. And voila, green chili and eggs for breakfast.
This would go well with some salsa but stands nicely on its own! It also keeps well in the fridge for a few days.
Frittata fresh out of the oven For another frittata idea click here.
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Sidecar cocktail with pomegranate
Occasionally a brand contacts me with a product so good, I can’t help but to write about it. This is one off those occasions, and this pomegranate sidecar wouldn’t have been as great as it was without Molassity’s pomegranate molasses. The molasses added flavor, tartness, color, and depth to this cocktail. This cocktail is a classic, and adding pomegranate flavor gave it a nice holiday twist. Brandy cocktails always mean the holidays to me — there is just something about it that tastes like Christmas and Winter.
What I used for this Sidecar
This cocktail is a mix of cognac or brandy, lemon juice, and orange liqueur. I used my favorite St. Remy French brandy, Grand Marnier, a fresh lemon and a heaping teaspoon of Molassity Organic Pomegranate Molasses.
For more cocktail recipes, click here.
Pomegranate Sidecar
- 2.5 oz brandy
- 1 oz orange liqueur (I used Grand Marnier)
- 1 oz lemon juice, fresh squeezed
- 1 tsp pomegranate molasses (If you don't have this, try about an oz of pomegranate juice)
Fill a stirring glass with ice and add all ingredients. Stir vigorously until combined thoroughly. Pour into your prettiest cocktail glass. Enjoy!
Sidecar 
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