Christmas, Cocktails, Entertaining, Holidays

On the fifth day of Christmas, there was Champagne. There’s nothing like bubbly to toast the holiday season (and keep on toasting ’til the New Year). Last night was our annual gift exchange, hosted by Allison, party thrower extraordinaire. In characteristic fashion, the bubbly was flowing. Champagne is nice, but champagne cocktails are the bomb. For our holiday shindig, Elizabeth brought a grapefruit syrup she made with fruit from her own tree. Paired with bubbly, it was light, refreshing, and the perfect libation to  sip while enjoying friends and laughter.

Elizabeth found the recipe from Epicurious. It’s as easy as peeling a grapefruit, squeezing the juice, and letting it sit overnight with some sugar. The next day, strain it and then top a few tablespoons with some sparkling wine for a lovely Champagne cocktail. Alternatively, too four tablespoons of grapefruit syrup with sparkling water for a refreshing Italian soda.

It’s as easy as peeling a grapefruit, squeezing the juice, and letting it sit overnight with some sugar. The next day, strain it and then top a few tablespoons with some sparkling wine for a lovely Champagne cocktail. Alternatively, top four tablespoons of grapefruit syrup with sparkling water for a refreshing and kid-friendly Italian soda.

Grapefruit Syrup

  • Prep Time: 24h
  • Total Time: 24h
  • Yield: 1 cup

Ingredients

  • 4 Ruby Red or pink grapefruit
  • 1/2 cup granulated sugar

Instructions

  1. Wash grapefruits.
  2. Peel long strips of peel off of two of the grapefruits.
  3. Squeeze the juice from the four grapefruits and place into a lidded container.
  4. Add sugar and stir.
  5. Store in the refrigerator overnight.
  6. Strain into a clean jar and keep chilled for up to 2 weeks.

Did someone send you a box of holiday fruit? Get to squeezing.

Cocktails, Sweet Treats

Can't even.
Can’t even.

Growing up, it was well-known among my friends that I loved to bake. It’s actually in my blood (but I’m saving that story for another post). Two of my best friends in high school, Julie and Vanessa, used to request meringues from me on almost a daily basis. I’ve even shipped them (although I wouldn’t recommend this, given their delicate nature.) Meringue is just egg whites and sugar whipped until desired,  but it has many iterations. It can appear as the fluffy topping on a lemon pie or banana pudding, or baked into a crackly cookie with a chewy, marshmallowy interior, studded with mini chocolate chips (Vanessa and Julie’s favorite). While whipping egg whites can be intimidating, (Firm? Glossy? Stiff? Soft?) it just takes a bit of practice. I’ve got some tips below to help. When I spied some very late-season rhubarb in the store the other day, I knew exactly the dessert I wanted to make. Continue Reading