Looking for a refreshing twist on the typical St. Patty’s Day cocktails? Try this relatively healthy Irish Tea recipe, which you can make by the glass or the pitcher!
What You Need:
4 Parts Sweetened Green Tea, Chilled
1 Part Jameson Irish Whiskey
½ Part Pernod Absinthe
Lime Slice for garnish
What You Do:
Combine liquid ingredients, serve over ice in a rocks glass, garnish with lime & enjoy!
International Fetish Model, performer, event producer, and Texas Pin-Up Model of the Year 2011 (Hot Rods and Heels), Courtney Crave is amazing both to look at, and in the kitchen. She is kind enough to share her favorite seasonal baking & cocktail recipes with Pin Curl Magazine monthly. For more on Miss Crave, please visit her at GermanDreamGirl.com.
Carrot Cake (courtesy of Paula Deen)
March is here, which means it’s time to celebrate… wait… what all could we celebrate in March? St. Patrick’s Day? First Day of Spring? Daylight Savings Time? Dr. Suess’s Birthday? My birthday! Now typically every year on my birthday I have a “death by chocolate” like espresso cake, but I’ve given you that recipe before. Lately, I’ve been on a carrot cake kick. And carrots sort of welcome spring because of bunnies and Easter, right? What? Easter is in April this year? Oh well.
- Butter (for cake pans)
- 2 cups all-purpose flour (plus a little more for the cake pans)
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs (I use egg substitute)
- 1 1/2 cups olive oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans, optional
- 2 (8-ounce) packages cream cheese (room temperature)
- 1 stick salted butter (room temperature)
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Preheat your oven to 350 degrees. Take three 9-inch round cake pans and grease and flour them. Line the bottom of the pans with parchment paper. In a large bowl, combine together the flour, sugar, baking soda, cinnamon, and salt. Then add the olive oil and eggs (or egg substitute) and blend until well combined with a hand mixer. Lastly, add the grated carrots and pecans. Pour the mixture into the 3 pans and bake for about 40 minutes. Remove the cakes from the oven and let them cool for 5 minutes before removing from the pans. Place the cakes on wax paper and let them cool completely before frosting. While the cakes are cooling, take a medium bowl and all the frosting ingredients (except pecans) and beat with a hand mixer until fluffy. Stir in the pecans. Spread the frosting on each layer and stack on top of each other on a serving plate, and then frost the sides. Now who’s making me this for my birthday?
Another one of my favorite cocktails, the lavender martini is perfect for celebrating my birthday. Or the first day of spring with its refreshing floral taste. Or Dr. Suess’s birthday with its quirky purple color. Or St. Patrick’s Day if you’re color blind and think purple looks like green.
- 1 ½ ounces vanilla flavored vodka
- 1/2 ounce fresh lemon juice
- 1/4 ounce lavender syrup (sometimes I add a little more, to boost the flavor a bit)
- Lavender sugar
- Use some of the lemon rind from your fresh squeezed lemon juice to moisten the rim of your martini glass, and then dip the rim of the glass in lavender sugar. Fill your cocktail shaker with ice and add the vodka, lemon juice, and syrup. Pretend you’re a mixologist at some super swanky cocktail bar in Paris or New York and shake, shake, shake! Strain the mixture into the martini glass and garnish with a swirl of lemon rind. I’ll take 5 please.
1 oz Plymouth Gin
1 oz cranberry juice
1 tsp lemon juice
fresh or dried cranberries for garnish
Pour the gin and juices into a Collins glass filled with ice. Stir. Top with club soda. Garnish with cranberries and mint.
Too drunk, lazy, or busy to make drinks one at a time for guests? Try this fabulous Christmas punch!
2 cups chilled unsweetened pomegranate juice
1 cup chilled cranberry juice
1/2 cup fresh lemon juice (2-3 lemons)
1 cup Cointreau or other orange flavored liquor
1 cup chilled club soda
1/2 cup simple syrup
Fresh Cranberries frozen in ice cubes for garnish. (Stick 3-5 berries per cube mold in tray, top with water, freeze.)
Dump everything in but ice and stir. Add ice. Viola!
With September being the month that brings Fall, and The New York Burlesque Festival an apple cocktail & dessert seemed the obvious choice!
The Big Apple Manhattan
- 1/2 oz Wild Turkey bourbon
- 1/4 oz Amaretto Di Saronno
- 1/4 oz Apple Pucker liqueur
- 1 oz cranberry juice
- cherry garnish
- Combine all ingredients in a cocktail shaker. Add ice.
- Shake vigorously for 30 seconds, then strain into a chilled martini glass.
- Garnish with a cherry.
- 6 large apples (Try: Granny Smith, Winesap, or Rome Beauty) peeled, cored and medium diced
- 6 tablespoons sugar, divided
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, cut into pieces
- 1 lemon, juiced
- 1/3 cup brown sugar
- Vanilla ice cream, for serving
Preheat oven to 400 degrees F.
Place the apples and just 1/2 of the sugar (3 tablespoons) into a saucepan and cook over medium heat for approximately 10 minutes or until apples begin to soften. Drain them and set aside.
For the crumb topping: Combine the remaining 3 tablespoons sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
Coat the apples with the lemon juice and spoon into a deep baking dish. Top with the crumble mix and sprinkle with the brown sugar, and bake until done, about 30 minutes. To minimize oven clean-up, you may want to place foil under the baking dish to catch any spills. The fruit will bubble and will be very hot, so exercise extra care in removing from the oven.
Serve topped with ice cream.
DIY: Saving the Taste of Summer (for Cocktails!)
Though it may not seem like it now, considering the record heat wave, soon summer will be over and with it goes all of the fabulous flavors of the season: fruits, berries, peppers, and herbs. Here are a few simple and clever ways to enjoy your favorite summer flavors, long after the sunshine is gone!
You can have great mojitos in the winter, by simply preserving your mint in ice cube trays.
Process: Strips leaves of of fresh mint sprigs, and chop leaves evenly. Portion so that each pile is one teaspoon of herb. Place each portion in separate compartment of ice cube tray, cover with water and freeze.
To use: Thaw and strain.
(This method also works well with just about any fresh herb.)
Herbed Simple Syrups
Lemon Verbena Simple Syrup
1/2 cup sugar
1/4 cup fresh lemon verbena leaves
1/2 cup water
Chop and bruise the lemon verbena. Put sugar in a small saucepan with 1/2 cup water and stir to dissolve as it comes to a simmer over low heat. Let it simmer for just a couple minutes.
Stir in the lemon verbena and take off the heat. Let steep for fifteen minutes, and then put in the refrigerator to cool completely.
You will need:
A generous handful of washed & bruised fruit such as lemons, oranges, peaches, or berries. You can also use summer peppers for a spicy kick.
750ml Good Quality Vodka
Large Glass Jar
1. Fill your jar halfway with fruit, then add enough vodka to fill to rim and cover with
2. Place jar in cool dark place (like pantry) for three days to a week. How will you
know when it’s ready? Taste it!
3. Once you have the flavor you want, strain it. Keep the fruit- it’s yummy but
4. Store your infused vodka in the freezer to enjoy when summer is gone!
Vegan Crispie Treats
Since it’s July I wanted to come up with some traditionally American recipes that you could create for your 4th of July celebrations. I also haven’t done a vegan recipe in a while, so here’s a vegan friendly recipe that doesn’t require you to track down vegan marshmallows. And depending on how you celebrate Independence Day, you may just end up with more of these to yourself if your friends and family go blowing themselves up with rockets. Just grab a sparkler and crispie treat and enjoy the show.
- 1 cup light corn syrup
- 1 tablespoon vegan margarine like Earth Balance
- 6 cups puffed rice cereal or your favorite cereal
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar
- In a small pot, heat the syrup over medium heat. Add the sugar, stirring continuously until it begins bubbling at the bottom. If it starts to turn frothy just lower the temperature. Once the mixture looks as if it’s boiling add the margarine and stir until well combined. While still stirring add the vanilla. Put 6 cups of your favorite puffed rice cereal (might I suggest Rice Krispies, Fruity Pebbles, or even Crunchy Nut cereal) in a large bowl. Pour the syrup-butter-vanilla mixture over the cereal and mix with a spatula until evenly coated. Scoop the mixture into a 9×13 inch glass baking dish coated with non-stick oil, spread evenly, and cool. Or don’t cool, it’s perfectly good all warm and gooey as well!
St. Germain Tom Collins
Some of you may know about my affinity for St. Germain. While I could do article after article on St. Germain drink recipes alone, I’ve tried to switch it up for you in the past. Well this month I couldn’t resist any longer. I’m giving you my favorite twist on a truly American cocktail. Try this drink and then tell me this isn’t the most refreshing beverage ever created on a steamy summer day, I dare you.
- 2 oz. dry gin
- 2 oz. fresh lemon juice
- 1 oz. St. Germain
- Soda water
- Slice of lemon
- Place the gin, lemon juice and St. Germain in an ice filled cocktail shaker and shake vigorously to combine. Pour into a chilled Collins glass over ice and top with soda water to add some fizz. Garnish with a slice of lemon and enjoy!
White sangria has to be one of my favorite summer drinks. I proved this once by drinking an entire punch bowl of it on my own at a pool party (not recommended, do not drink and swim). It’s really that good, so you want to make a lot, except you should probably share.
- 1 bottle sparkling pear cider
- 1 cup white brandy (or more, to taste)
- 2 bottles white wine, such as Sauvignon Blanc or a Spanish wine
- 2 cups fresh blueberries
- 2 cups green grapes, cut in half
- 2 fresh peaches, cubed (no canned fruit!)
*Note: the amount of fruit you incorporate depends on how much fruit you like to have in your sangria. I prefer a lot, it adds more flavor and you get to eat it.
- Get a giant pitcher or punch bowl. Mix all the ingredients together, minus the sparkling pear juice. Let the fruit soak in the mixture for a few hours to bring out the flavors. Before serving, add the sparkling pear juice, if you add this too early it will go flat.
April happens to hold the ever so confusing holiday of Easter (seriously… a rabbit leaves eggs around your yard?) and my beloved boyfriend’s birthday. To pay homage to my boyfriend and our inner child who once was able to believe in some bunny deftly stuffing candy and toys into plastic eggs and hiding them around our houses I will tell you how to make his favorite cake in every child’s favorite form: the cupcake.
Yellow Cake Cupcakes
- 3 eggs (substitute with plain applesauce for vegan option)
- Boxed yellow cake mix (Yeah, I said it, it’s yummy and it’s easy. I prefer Betty Crocker Super Moist or Duncan Hines Moist Deluxe.)
- Cupcake cups and cupcake pan
- Olive oil
- ½ cup butter, softened
- 1 egg or a couple tablespoons of milk (soy or almond milk can be used as a substitute)
- 1 generous tsp vanilla extract
- 16 oz box powdered sugar
- 6 heaping Tbsp cocoa
- I’m going to make this super easy for you and still super tasty. Just follow the directions on the box with one exception, instead of using vegetable oil as instructed replace it olive oil, measure for measure. For a vegan cake substitute ¼ cup plain applesauce for each egg. Place cupcake cups in cupcake pan, pour batter into cups, and bake according to the almighty cake box instructions. While your cupcakes are baking mix the frosting. In a large bowl cream all the frosting ingredients together until light and fluffy. If it’s too thick add some milk. After removing the cupcakes from the pan and allowing them to cool frost the tops and enjoy!
Giving another nod to the main man in my life I bring you the Caipirinha, which, like my boyfriend, hails from Brazil. Have a few of these with your Easter brunch and you might find yourself willing to believe this whole magic bunny thing. If a magic bunny starts talking to you however, stop drinking.
- 1 lime
- 2 ounces of cachaça
- Ice cubes
- Sugar to taste (regular or raw sugar)
- Wash the lime and roll it on the cutting board to loosen the juices. Cut the lime into pieces and place them in a rocks glass pulp side up. The lime pieces should take up about ½ of the rocks glass. Sprinkle the limes liberally with sugar and, using a muddle, crush the lime pieces. Only push down with the muddle, do not twist as this will cause the drink to be bitter! Add cubed ice to the glass and pour just enough cachaça to cover the ice. Look at your drink! If you have done this correctly the muddled limes and sugar will fill 1/3 of the glass while the ice and cachaça fill the remaining 2/3. Oh, why hello there Mr. Bunny. What’s that? You have chocolate eggs for me?
Cooking with Courtney Crave: March 2011
Car Bomb Cupcakes
Ah March, you bring such wonderful things; my birthday, the ides, and St. Patrick’s Day. That’s right, a day where you can abuse/sexually harass (seriously, what do you think pinching is) people not wearing green and get wasted on green beer all in the name of a saint from country that chances are, you are not really from (apologies to those who are, everyone loves an Irish girl). These delicious adult beverage cupcakes should become part of your St. Patty’s day planning. They are a lot of work, but totally worth it.
*Fair vegans, I fear I’ve let you down this month. In an effort to save space I didn’t include the vegan options for baking these cupcakes. Please send a request to Pin Curl for the vegan friendly recipe and I will be sure to send it to you!
Cupcake Ingredients (makes 20-24 cupcakes)
- 1 1/2 teaspoons baking soda
- 1 cup (2 sticks) unsalted butter
- 1 cup stout (such as Guinness)
- 2 cups all purpose flour
- 2 cups sugar
- 2 large eggs
- 2/3 cup sour cream
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 3/4 teaspoon salt
Ganache Filling Ingredients
- 1 to 2 teaspoons Irish whiskey (optional)
- 2 tablespoons butter, room temperature
- 2/3 cup heavy cream
- 8 ounces bittersweet chocolate
- 3 to 4 cups confections sugar
- 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
- 1-inch round cookie cutter or an apple corer
- Cupcake cups and pan
- Piping bag (a plastic bag with the corner snipped off will also work)
Preheat oven to 350°F (176 ºC). Place cupcake cups in the cupcake pan. In a large saucepan over medium heat bring 1 cup stout and 1 cup butter to simmer. Add the cocoa powder and whisk until mixture is smooth and let it cool slightly. In a large bowl whisk flour, sugar, baking soda, and 3/4 teaspoon salt. Beat eggs and sour cream in another large bowl with an electric mixer until blended. Add the stout-chocolate mixture to the egg mixture and beat until combined. This can all be done by hand but with an electric mixer it’s much easier. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Fill the cupcake cups about 2/3 full with batter. Bake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely. Time to make the frosting! Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys or milk and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar. Don’t frost the cupcakes yet, we still have to fill them with ganache. To make the filling, chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. If this hasn’t melted the chocolate, return it to a double-boiler to gently melt what’s left or pop it in the microwave for 20 seconds. Add the butter and stir until combined. Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Feel free to snack on those. Put the ganache into a piping bag with a wide tip or a large ziplock bag with the corner cut off and fill the holes in each cupcake to the top. You’re so close! Now is the time to ice the cupcakes, then sit back and enjoy, either by taking small sips, er I mean, bites, or by stuffing the whole thing in your mouth like a shot.
If green beer or Guinness isn’t your thing on St. Patrick’s Day why not try an Irish Martini? It’s like a little pot of gold amongst the hordes of drunk, green, leprechauns.
- 2 ounces vodka
- ½ ounce dry vermouth
- ½ ounce Irish whiskey
- Lemon twist garnish
- Pour the Irish whiskey into a chilled cocktail or martini glass and swirl it around to coat the inside. Drain out the excess whiskey. Feel free to drain it right into a shot glass and consume, then continue on with the rest of this recipe. Pour the vodka and dry vermouth into a cocktail shaker half-filled with ice and shake away. Strain this mixture into your cocktail or martini glass, garnish with a lemon twist, and enjoy your St. Patrick’s Day knowing that you aren’t consuming the liquid equivalent to a loaf of bread.
The people of New Orleans sure know how to mix a drink! This recipe was invented in 1938 by Walter Bergeron, who named the drink after the French name of the French Quarter. Recipe taken from Looka
THE VIEUX CARRÉ COCKTAIL
1 ounce rye whiskey.
1 ounce Cognac.
1 ounce sweet vermouth.
1 teaspoon Bénédictine D.O.M.
2 dashes Angostura bitters.
2 dashes Peychaud’s bitters.
Half-fill a double Old Fashioned glass with ice, add ingredients
and stir to mix. Garnish with a stemless cherry.