Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

24 December 2015

Champagne Pop: Candy Cane Champagne Cocktail

candy cane champagne cocktail the supper model holiday champagne cocktail recipe

candy cane champagne cocktail the supper model holiday champagne cocktail recipe

candy cane champagne cocktail the supper model holiday champagne cocktail recipe christmas cocktail recipe

candy cane champagne cocktail the supper model holiday champagne cocktail recipe christmas cocktail recipe

candy cane champagne cocktail the supper model holiday champagne cocktail recipe christmas cocktail recipe

Merry Merry! Today's holiday post is a quick simple yet stunning Candy Cane Champagne Cocktail Recipe you can make to impress a crowd or just to treat your special someone. This holiday I've created this cocktail with One Hope Wine's Limited Edition Gold Glitter California sparkling wine. Every bottle of this champagne you serve provides 15 meals to children in need, and that is certainly something worthy of drinking to.
This season I've partnered with One Hope Wine and the One Hope Foundation to spread the word about their wonderful quality wines that provide so much to children, women, animals and so many others in need. A portion of each bottle purchased is donated to the vintage or grow's designated cause. I encourage you to check them out the next time you are planning a party or stocking your cellar.

" We make a living by what we get; we make a life by what we give "

Wishing you all a truly wonderful, very Merry Christmas.
Thanks so much for reading and following along this year.

Candy Cane Champagne Cocktail
~
Ingredients:
1 bottle (750ml) dry, Brut, champagne
(like this fabulous One Hope Wine Gold Glitter Ltd Edition sparkling wine)
2 candy canes, crushed
2 shots creme de cacoa or 
rim the glass with an orange slice (much like a margaritta) in a pinch
5-6 unwrapped candy canes, for garnish
~
Directions:
Take 5 chilled champagne flutes and rim each glass by either dipping the rim into a shallow dish of creme de cacoa liquor or taking an orange slice and coating the riming much like you would with lime when prepping a margarita for salt.
 Crush 2 candy canes in a zip lock bag using a rolling pin till you have a nice powder with several small chunks of the peppermint. Transfer to a shallow dish or plate.
Then dip each glass rim into the crushed candy cane and let sit on the counter for 1 minute, while you pop the champagne. Pour champagne into each glass about 3/4 of the way and garnish with a candy can right before serving.
Enjoy!

06 November 2015

What to do with Leftover Crudite ... Make Soup of Course!

What to do with leftover crudite soup thanksgiving leftover soup The Supper Model

It's time yet again for 5 Ingredient Friday and today I'm sharing my leftover crudite soup recipe that insures that non of those post-party leftovers go to waste. I love this soup for so many reasons: it's simple, quick, healthy, and clean all without sacrificing great flavor or creamy texture. I have made this soup countless Sundays when the fridge is packed with raw veggies left over from a Friday night cocktail party or Saturday supper. I love serving crudite and a homemade dip whenever we have guests around and even keep a try of cut veggies in the fridge at the start of the week to snack on whenever I get that "crunchy" craving it helps deter me from making a mindless snack dent in the chip bag.

The key to this soup is in the ratio of chopped veggies to broth, but also in understanding the importance of the carrots that are providing the starch, sweetness, and richness to this soup. Secondly your all purpose seasoning blend is of utmost important, as you need a blend that is heavily weighted towards powdered garlic, onion, dry mustard, ground cumin & coriander, and dried herbs like thyme. *Tip: you know the blend is heavier on these ingredients if they are listed first*

So try out this soup over the weekend if you are entertaining or tuck it away for post-Thanksgiving when the fridge is barely able to shut with all the leftovers. Just think of all the excess broth and stock you end up throwing away each year! Well now you don't have to, and you'll be grateful for a detoxifying soup after all the holiday indulgences.

Ingredients
5 cups Leftover Crudite Blend:
(2 cups chopped carrots, 1 cup chopped celery, 1 cup chopped red pepper, 1 cup deseeded grape tomato)
1 diced white onion
1 32 oz container Low Sodium Vegetable or Chicken Stock
1 bunch fresh parsley leaves and stalks
2 tablespoons all purpose salt free organic seasoning blend like this one from Frontier

Method
In a medium pot fitted with a lid (I like to make my soup in this La Creuset Dutch Oven) add two tablespoon olive oil, and warm over medium-high heat. Add your blend of chopped crudite, the chopped white onion, and season with salt and pepper. Cook the veggies until soft and fragrant, stirring every minute until the onions are soft and translucent, but not colored (i.e. getting brown). 

Reduce the heat slightly and add the entire container of stock, the bunch of parsley leaves and stalks, and two generous tablespoons of the seasoning blend. Stir and bring to a rolling simmer before, reducing the heat to a soft simmer and close the lid. Let the soup cook for 15 minutes, checking every few minutes under the lid, and gently stirring. At about 15-20 minutes the flavors should have nicely combined and the veggies gotten nice and soft. Transfer the mixture carefully to a Vitamix or heavy duty blender, and blend in batches until very smooth, be sure to be careful that the blender lid does not shoot off with the heat- you can do this by taking a thick dish towel these are my life long favorites and placing it on top of the lid, holding it down while you blend.

Transfer the pureed soup to the wiped down pot on the stove, and taste. Adjust the seasoning if necessary and determine the texture- if it needs to be thinner, add a little water or extra stock. If it needs to be thicker try cooking it down a little on the stove for 10 minutes, or you can add a 1/2 cup or so of unsweetened almond milk if you are craving a bit of depth. Otherwise, you can always add some of the soup back to the blender and throw in some more chopped carrots and transfer the resulting thick puree to the pot of soup and stir to finish.

What to do with leftover crudite soup healthy soup recipe The Supper Model

What do you do with leftover veggies? Juice them? Bake them? I'd love to know- leave me a comment bellow or tweet me @thesuppermodel !

Shop the Recipe



29 October 2015

Halloween at Home: My Sparkling Cider Bishop Recipe














Happy Halloween! I'm so excited to be launching a new section of the blog today called 5 Ingredient Fridays. Every Friday you'll find a fast and fabulous recipe here on the blog that you can easily make over your weekend or whenever. And today we're kicking it off with a recipe perfect for a crowd of young and old, sweet and scary, trickers and treaters a like. This Halloween I'm spending time at home recovering from minor back surgery: seems I've had enough scary moments and ghoulish delights for one month! Having time to cozy up with my dogs Lady Bird and Dutch, light a fire, and decorate the house with a touch of fresh flowers, pumpkins & gourds makes recovering under house arrest a little bit easier, and definitely a whole lot sweater. To make my convalescing feel more festive, I've made my ~Fall Sparkling Cider Bishop~ that tastes very adult, but is also suitable to everyone since I make it with Martinelli's non-alcoholic Sparkling Cider. Of course you can easily make a "grown-ups only" version using a sweet sparkling wine, but on family holidays I like to have something that everyone can share in and enjoy together. Not that I don't leave a bottle of Bourbon out for adults to top off with...

Time to cuddle up by the fireplace and start watching some of my favorite classic 40s films... and maybe the modern classic that is Hocus Pocus... it's my favorite. Wishing you all a spooky and safe Halloween!

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Sparkling Cider Bishop
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Ingredients
1 750ml bottle Martinelli's sparkling cider
1 bottle pear juice
1 orange
My Fall 5 Spice Blend*: Cinnamon Sticks (2), Grated Fresh Nutmeg (1/2tsp), 
Crystalized Ginger (4 pieces), Crushed Star Anise (3), Whole Cloves (1tsp)
Juice of 1 lemon
~
Method
Over medium heat, fill a small sauce pot on the stove with the sparkling cider, pear juice, and the juice of 1 lemon. Slice the orange in half, leave 1 half to the side and thinly slice the other half. Place orange slices to the side, and pierce the other half of the orange with the cloves. Add the clove-orange  half to the liquid along with the remaining 4 spices. Bring the liquid to a simmer, and then reduce the heat to medium low to let the liquid slowly reduce a bit and the flavors blend (about 15 minutes). When the room starts to smell wonderfully fragrant, remove the orange half with an oven mitt and gently squeeze all the juice out and into the sauce pot. Discard the orange peel. 

You can now strain the cider to remove all the spices, and then add the orange slices to the liquid or choose to simply carefully ladle the liquid, avoiding the spice pieces, into mugs or heat proof glasses and garnish with an orange slice.

Shop how I served, sipped, and styled the post:



Bekka Palmer Photography

26 September 2015

Indian Summer Stone Fruit Celebration












While the scent of fall might already be in the air, now is in fact the best time to snatch up the last of summer's best: stone fruits. At peak ripeness and prime deliciousness as we speak, stone fruits give you the perfect excuse to celebrate what may be the last summer weekend of the season! For my stone fruit soiree, I chose to take wine and pizza night to the next level. Peaches and nectarines become smoky and savory when incorporated in my go-to entertaining recipe for Naan Pizza and the natural sweetness of plums and apricots create an unexpected base for summer's token sip, sangria.  

Now transition cooking is just as challenging as transition dressing, that is of course only if you don't know how to approach it... Try taking some of your favorite summer snacks and sips and put them to the "layering test" The layering test? It's merely the gentle/subtle addition of a fall flavor or two to your tried and true summer staple recipe. Think thyme sprigs instead of fresh basil, or whole wheat naan bread instead of white flour traditional pizza dough, and a splash of balsamic vinegar when sautéing toppings will deepen the flavors and take your dish to a richer level.

For my stone fruit celebration I opted for ease and speed when it came to setting the scene. I moved a long and low table (you can use a coffee table in fact) into the rock, or I should say stone, section of my garden, and covered the table with my favorite over sized beach towel from Tory Burch. I love the pattern and texture and the fact that I can throw it in the washing machine without the added expense of dry cleaning, starching, and ironing after I've entertained, like I do with table cloths, makes throwing this celebration just that more sweet. 

For my sangria, I used Sociologie's sparkling blushing rose. It's is a wonderful choice for sangria as it's naturally quite sweet and bubbly so no need for simple syrup or other sweeteners, and at under $10 a bottle it is the ultimate affordable editorial entertaining secret. I layered the table with an array of natural woods, casually thrown edible flowers, and tea lights to bring in the garden al fresco surroundings. 

Summer Stone-Fruit Naan Pizza DF
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1 Whole Wheat Naan Bread
1/4 c Fire Roasted Crushed Tomatoes
1 ripe peach or nectarine, pitted and thinly sliced
1/4 Red onion, thinly sliced
Splash of balsamic vinegar
1/2 c button mushrooms, thinly sliced
Sprinkle of garlic powder, salt and pepper
1-2 c Go Veggie Dairy Free Mozzarella Shreds 
5 Sprigs Fresh Thyme, leaves and stems
~
Preheat your oven or grill to 450 F. Place your naan bread on a piece of parchment paper on top of a pizza stone or baking tray. Saute the red onion over medium heat on the stove till they have just caramelized and softened. Do the same with the mushrooms and finish with a splash of balsamic vinegar. Layer the tomatoes, stone fruit, onions, and mushrooms on the naan and sprinkle with a scant amount of garlic pepper, salt, and pepper. Top with ample amounts of shredded veggie cheese (or use shredded Fontina or your favorite soft cheese if you don't have a dairy sensitivity) and finish with the thyme leaves. Cook for 10 minutes or until the cheese has melted and perfectly gooey. Slice and serve immediately.

Stone-Fruit Sociologie Sangria
~
1 750ml bottle of Sociologie Blushing Rose Wine
1 peach, 1 plum, 1 pluot, pitted and thinly sliced 
(you can also use nectarines, cherries, or any stone fruit variety)
Juice of 1 lemon
1/4 c Rum, Cointreau, or Brandy
~
Combine all ingredients in a tall pitcher, stir gently and keep cold in the fringe until ready to serve!
Pour and enjoy.
Find Sociologie Wines online at www.sociologiewine.com

Shop my Stone Fruit Celebration style here:


17 June 2015

Ready for Action: Summer Beauty Bag Giveaway with Whole Foods












It's the summer beauty bag event you've all been waiting for! This season I've partnered with Whole Foods Market to bring you the best-of natural environmentally friendly beauty, health, and wellness for the fit and fab girl on the go! This summer is all about going for it and with some of these life-changing products from Whole Foods, you'll have what your body needs to be ready for action! Whether it's walking the boardwalk or running the beach, powering through a bikram yoga session or a boxfit class, taking a low seat at the barre or packing a blender full of vital nutrients and super greens, this bag of whole beauty hand selected products will help you get a move on, protect you from the summer sun, and recover faster, stronger, and healthier. Whatever your personal fitness and health goals this summer, Whole Foods is making it affordable to achieve them successfully: on June 27th this fabulous power-pack of products and goodies will be available to purchase, while supplies last, in stores for just $12 (a discount of more than 70% given it's $50 value)

BUT what's even better? During the next 6 days The Supper Model will be running a FREE GIVEAWAY contest, gifting the winner with a free "Ready for Action" bag before it's available in stores! 

So how do you get this Fit and Fab Giveaway? There are two ways to enter: 

1. Follow @thesuppermodel HERE on Instagram comment on a post with your name and #TSMreadyforaction

2. Subscribe to my newsletter HERE (and you must confirm your subscription via email) leave a comment bellow with your name and #TSMreadyforaction

*Which ever you choose, PLEASE DON'T FORGET to comment either bellow or on my Instagram post with your Name and #TSMreadyforaction ! This way we can track your entry for the contest drawing on June 24th! AND if you do both, you will get 2 entries and double your chances to win.

What you'll get and Why it's awesome:

Toms of Maine Long Lasting Deodorant –Odor protection without aluminum or artificial fragrance
Boiron Arnicare Gel – Homeopathic gel for temporary relief of muscle pain and stiffness, really nice for any chronic post-workout aches 
Goddess Garden Organics Natural Sunscreen SPF 30 – Sheer mineral sunscreen in a travel-size tube, safe for kids too
Aubrey Pure Aloe Vera – Soothing and moisturizing for after-sun skincare
Amazing Grass Amazing Meal – Raw, plant-based shake mix with protein, greens and probiotics
Garden of Life Perfect Food Raw Organic Green Super Food – Delivers nutrition from 34 nutrient-dense greens, sprouts and vegetables (an essential in my morning smoothie that I cannot live without)
Spectrum Essentials Seed Blend Packets – REALLY Tasty seed blends deliver protein, fiber and 2g or more of omega-3s per serving
Nuun Active Natural Electrolyte Enhanced Drink Tabs – Electrolyte enhanced drink tabs without added sugar or artificial flavors
RIJIGreen Jute Bag – Hand-printed by a company committed to ending human trafficking
And... Coupons!  

I can't wait for you all to try some of these products and hope you'll enter to win a free bag! Winner will be chosen on the 24th, so don't miss out!

Good luck.


16 January 2015

Milk Punch Snowdays














A snowed-in freezing weekend calls for some serious snowday-ready recipes. And when I am not making batches of soup to freeze, or savoring my twinkling Christmas tree (which, yes, is still up and surviving... old habits die hard) one of my favorite winter-warmering tradition is making the southern classic Milk Punch. My Rose Mylk Punch varies a tad from the original Louisiana recipes in that it is dairy free and bit luxurious with the addition of Bulgarian Rose Water, but regardless I promise you that it will bring anyone in from the cold and huddled round your kitchen outstaying their welcome. I love combining the fragrant rose water with the Almond and Coconut milks for a very floral ad feminine flavor. Then adding the fresh vanilla bean, extract, cinnamon and nutmeg, brighten and enrich the flavors while the powdered sugar and ice give the drink it's texture and consistency. This pairs so decadently with the rich amber notes of Kentucky Bourbon to create a truly amazing winter cocktail. So after a quick whiz in the blender, you can pour the mylk mixture over ice in a large punch bowl and go to town when it comes to adding the bourbon, but around 1.5 ounces of bourbon per drink is a pretty standard amount. Most importantly make, share, enjoy... and stay warm out there this weekend!

Rose Milk/Mylk Punch
Makes a large amount, fit for a crowd

Ingredients

1 32 oz. container coconut milk (unsweetened)
1 32 oz. container almond milk (vanilla unsweetened if possible)
5 tsp Rose Water
8-10 tsp (or about 1 cup) powdered sugar
1 tablespoon pure vanilla extract
seeds of 2 fresh vanilla beans
3/4 tsp cinnamon
about 10 grates of fresh nutmeg
about 4 cups Kentucky Bourbon (I use Bullet) 

Optional Garnish: 1 fresh grate of nutmeg to serve

Method

Add coconut milk, almond milk, powdered sugar, vanilla extract & seeds, cinnamon & nutmeg to a blender along with a few ice cubes (4-6). Blend to combine and fully crush ice, stop when the mixture becomes frothy.
Pour in a large serving bowl, punch bowl, or pitcher and add the bourbon. You can also hold off and add 1.5-2 oz. bourbon to each glass before serving if you wish. Stir to combine, pour, serve, sip, and savor a delicious moment inside out of the snow...

Wishing you a happy wintery weekend with the ones you love.

Photos by Bekka Palmer

 

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