Compiled Recipe – Holiday Bourbon Whiskey Meatballs

Holiday Bourbon Whiskey Meatballs

* 1 pound frozen meatballs
* ½ cup ketchup
* ½ cup brown sugar (packed)
* ¼ cup bourbon whiskey
* 1 tsp fresh lemon juice
* 1 tsp Worcestershire sauce

1) NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get two bags of meatballs, and in that case, you would then DOUBLE the above recipe.

2) In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

3) Place your frozen meatballs into your crockpot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

4) Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

5) Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.


Compiled Recipe – Lemon Blondies with Lemon Glaze

Lemon Blondies with Lemon Glaze

* 1 ½ cup flour
* 1 tsp. salt
* 1 cup unsalted butter
* 1 ½ cup granulated sugar
* 1 tbsp. lemon zest
* 4 eggs
* 2 tbsp. fresh lemon juice
* 1 cup powdered sugar
* 2 tbsp. fresh lemon juice
* 2 tsp. lemon zest

1) Preheat oven to 350 degrees. Spray an 8 or 9-inch square pan with nonstick cooking spray. In a medium bowl, stir together flour and salt. Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice. Reduce speed to low and add flour mixture, mixing until incorporated. Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.

2) Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.




Compiled Recipe – Aviation Cocktail

Aviation Cocktail

* 1 ½ oz. gin (use g’vine floraison gin)
* ¾ oz. maraschino liquor
* ½ oz. fresh lemon juice (or Limoncello)
* ¼ oz. crème de violette
* maraschino cherry for garnish (optional)

* Fill a cocktail shaker with ice. Add gin, maraschino liqueur, lemon juice and creme de violette. Shake until chilled. Strain into cocktail glass and garnish with cherry. Enjoy!



Compiled Recipe – Plum Ginger Whiskey Sour

Plum Ginger Whiskey Sour

* 1.5 oz. Bourbon
* 0.75 oz. plum syrup
* 0.75 oz. fresh lemon juice
* 0.25 oz. fresh ginger juice
* one egg white
* fresh plum slices
* candied ginger

1) Shake all ingredients together without ice, in order to emulsify the egg white.

2) Add ice to the shaking tin and shake again to chill the drink. Strain over a large ice cube in a rocks glass. Garnish with candied ginger and plum.




Compiled Recipe – Earl Grey French 75

Earl Grey French 75


(Earl-Grey infused gin)
* ½ cup gin (use Hendrick’s)
* 2 tea bags Earl Grey tea

(Honey simple syrup)
* 3 tbsp. honey
* 3 tbsp. water

(Per cocktail)
* 1 ounce Earl Grey infused gin
* ¾ ounce fresh lemon juice
* ½ ounce honey simple syrup
* Dry Champagne or Prosecco, for topping off the drink (a few ounces per drink)
* twist of lemon (as garnish)

1) To make the infused gin: Measure out the gin and submerge tea bags in the liquid. Cover the gin and let it seep for 1 hour. Then remove the tea bags, squeezing absorbed gin into the mixture before discarding the bags.

2) To make the honey simple syrup: In a tiny saucepan on the stove, combine honey and water. Warm over medium heat, whisking occasionally, just until the honey has melted into the water. Remove from heat.

3) To make a cocktail (you can make multiple drinks at once): Fill a cocktail shaker with ice. Pour in Earl Grey-infused gin, lemon juice and simple syrup in the proportions listed above. Securely fasten the cap on the shaker and shake until well chilled, about 20 seconds. Strain the liquid into Champagne glasses and top with Champagne. Garnish with a twist of lemon.

Note: Recipe inspired by Cafe Flora in Seattle.






Compiled Recipe – Tapas Style French fries

Tapas Style French Fries

* 1/3 cup mayonnaise
* 1 tbsp fresh lemon juice
* 1 tsp hot paprika
* ¼ tsp salt
* 1 clove garlic, pressed
* ½ kilo French fries, prepared

1) Mix mayonnaise, fresh lemon juice, hot paprika, salt and garlic in a small bowl.

2) Serve with prepared frozen French fries, dusted with more paprika.