  We cannot think of a better time to give a really special gift, than during the holidays. Maggie, over at Eat Boutique has gorgeous holiday gift boxes, and there is something for everyone on your list. We are huge fans! How about a marshmallow gift box for that sweet niece or nephew. Or a New…  The other day I stumbled upon fresh bergamot. I am a sucker for these gems, mainly because their scent is intoxicating! They really are not like any other citrus; tangy, and tart, with warm hits of spice. As soon as you slice one open, the aroma wraps around you, like an old friend. I… 5 comments [...] Bergamot Marmalade Posted in Baking|Breakfast and [...] [...] my hands, gently wrapped, and still slightly warm, are fresh baked scones and a jar of tangy bergamot vanilla bean marmalade. The warm, sweet aroma is enticing, and I can tell by the smile that is beginning to take over, [...] “I love slowly simmered pots of citrus, and sugar, taking over the kitchen. Warms the space, and puts me at ease” I’ve been picking berries down here (it’s the start of our summer) and I’ve been making a few jams over the past week…..your sentence resonated so well. It makes me feel happy to know I’ve caught spring and summer in a jar, like a kid catching tadpoles in a creek. That’s not a bad idea actually…….the tadpoles will grow into frogs…..frogs are tasty….hmmmm I might be onto something Wish I could taste your marmalade! I love the combination, it sounds so good! Oh, Denise, this sounds wonderful. I’ve never seen fresh bergamot down here, but it must be available somewhere. I would like to slather this on toast with ricotta. (Actually, I like to slather everything on toast with ricotta, but this would be especially good.)  We are sitting out here in sunny California, trying to get into the holiday spirit. It hard when the skies are blue, and temperatures are in the 70′s. I know I shouldn’t be complaining. This time of the year, I want to see flakes of snow outside my office window, and a big cup of… 6 comments [...] Adapted from Chez Us [...] This cardamon cranberry Bread recipe looks delicious. I agree with you in that a gift should be well thought out… it becomes more precious that way. Great list, Denise! Thanks so much for including us, and happy holidays to you and Lenny! Hope to see you soon looks absolutely amazing. Featuring this on my Facebook page A delicious bread! Wonderfully flavored. Chers, Rosa There must be Cranberry fever in Oakland right now, pity I’m too far South to get a whiff of it. I haven’t baked with cranberries in ages, heck I haven’t baked just for fun in a long long time. Maybe there will be time in France. Hopefully. Happy holidays to you and Mr Chez Us. Don’t mourn the absence of snow too much, I have a feeling a ton of it is headed your way this Christmas  I am not sure about you, but the holidays seem to leave me in a whirlwind. They always sneak up on me, and just run right through our household. I never feel like we have enough time to really enjoy them. And every year, on January 1, I say the same thing, “this year will… 3 comments Hi!!! Can I ask where you got your pot!!???!!! I love it!! omg this might be dinner tonight! Yum! And I love that crockpot/casserole dish. Gotta get me one of those…J  WOW! Thanksgiving is lurking around the corner, and I am not even close to being ready. In fact, this morning as I was laying in bed, thinking about the next month, I pondered on where did the time go?! I know! I know! For the past 4 years you have listened to me bitch… 11 comments [...] Brussels Sprouts Gratin [...] [...] Brussel Sprout Gratin [...] Mmm! I heat brussel sprouts and I am always in search of new brussel sprout recipes. This one sounds perfect! Congratulations on your new home. I agree, with each passing year time goes by more quickly. Thanks for sharing this recipe too. I never know what to do with brussel sprouts. Mmm I adore Brussels sprouts and am 110% positive I would love this dish! Can’t wait to give it a try. Hope you guys had a wonderful T-Gives Unlike most kids I grew up loving brussel sprouts and this recipe looks fabulous and I’m sure it was a hit for Thanksgiving. Happy Thanksgiving! I have to put this on things to make ASAP because it looks so darn good! Happy Thanksgiving! I’ll be trying this one! Happy holidays! Randy tolerates brussels sprouts but I bet he would love them prepared this way. Love this side dish! Happy Thanksgiving! I also have a love/hate relationship with brussels sprouts. More on the hate side, but add bacon and cream and I’m there. Happy Thanksgiving! I hope you get a chance to have your family around your new table.  When I see the first pumpkin at the market, I know fall is just a twinkle away. Short days and crisp nights are just around the corner, which is also a sign to start making comfort food. Food to nourish our souls, and keep us warm during the long winter months. Most people think of… 12 comments [...] Pumpkin Pot de Creme [...] [...] AUTUMN CREME POTS – adapted from Chez Us [...] Best recipe ever. I’m making this for Thanksgiving, lady! These are the picture of autumn. And they sure beat the usual chocolate pots de cremes. Your photography is beautiful! Love these most of all with the pots de creme. I have finally taken my own food photography more seriously. Just got my first real camera and here goes. Maybe I should look into course? Is it open to public? Yummm… I love pot de creme! I’ve never thought of making a pumpkin one. Thanks for sharing! (btw, this is my first time on your blog – gorgeous!) Wait – am I being really dumb… I cant see a recipe!! And I desperately want to make them! Do you think they woul dwork with tinned pumpkin (whatever the recipe may be…. omg love these! Just put on pinterest and twitter This is going to my shorted list for thanksgiving. Thanks for sharing this wonderful recipe. 20 years! So amazing, Denise…thinking of you and know that you’re going to have an amazing time in Austin. Can’t wait to hear more about it!xox. Oh these look amazing!! I’m bookmarking this for Thanksgiving. YUM Just found your website. Beautiful photos, and all of these recipes look amazing. I’m been doing so many pumpkin dishes lately, but this sounds like a must make.  This weeks’ meat heavy recipe over at The Back Burner, had to have chocolate involved. Now before you click off, hear me out. I made a mole sauce, that will have you begging for “mole”. It is rich, dense, and full of smokey and sultry bittersweet chocolate, and spicy chilies. Then throw in the caramelized… 5 comments [...] Roasted Sweet Potato and Black Bean Salad [...] [...] ROASTED SWEET POTATO AND BLACK BEAN SALAD <<Looks delicious, cumin and lime is a wonderful combination (though I would leave out the fructose-laden agave nectar). (Chez Us) [...] Such a fantastic (and filling) looking salad! Love the combination of flavors! I absolutely love the combination of sweet potatoes & black beans! Off to check out the chicken + mole sauce recipe =). This looks amazing! I think I might have to make this with a roasted chicken breast or some halibut. I’ve been looking for a way to use up the rest of my homegrown sweet potatoes. This will definitely have to be my fourth use of sweet potatoes! thanks! http://thecollegecuisiner.blogspot.com/2011/10/philly-sweet-potato-and-spinach-orzo.html http://thecollegecuisiner.blogspot.com/2011/10/philly-chicken-broccoli-and-sweet.html http://thecollegecuisiner.blogspot.com/2011/10/philly-healthy-burgers-fries-and.html  Hello Old Friend! You may have noticed that we have been in and out for the past couple months. We have been going through some pretty big changes the past couple months. Changes filled with mixed emotions; bittersweet, and new growth. We have always said, change is good. It is good to shake things… 16 comments [...] Chez Us. A bit more of a romantic concept than the other blogs, Chez Us is the blog that details how they “live small but still eat big.” This blog has enough stories and ambiance that it makes us readers feel like we’re there with them. [...] [...] seems time flew by the past couple months with buying the house, moving, going to Austin (I still have so much to share about that), and some last minute projects that fell [...] Just started looking at your site and got seduced by your story, and then this recipe! Dang, this looks amazing. Brown butter bechamel! I’ve gotta find me some giant gluten-free pasta shells and get to making this. Would love to see some urban photos of your new neighborhood too. The new locale could provide a feast for your camera. Congrats on your new place! [...] Couple weeks ago, I made these pot de cremes with some roasted pumpkin puree. We were in the middle of a big move, somewhat homeless and found ourselves house-sitting for friends. Our lives felt a bit out of [...] This looks delicious! My husband likes having pasta about once a week so I’m always looking for new recipes to try. omg looks wonderful and congrats on your move and new changes! That’s a very interesting recipe. Bookmarking this. Beautiful pictures! aw, love this post, denise. i know i personally don’t do well with change even though it happens every 3 years for me & the fam. i love your attitude. cheers and congrats on your new home! (and the dish looks scrumptious. i can never turn down pasta!) just looking at those stuffings… i’m drooling! How exciting, to be starting somewhere new! That’s the beauty of life – new beginnings; fresh starts. Congrats on the new space – it does sound lovely, as does this pasta dish. Brown butter bechamel – yes, please! I would love to try the recipe, thank you for sharing that. You got great photos, very enticing! Congrats on your new home Huge congratulations on your new home! I hope you’re settling in nicely. Congratulations, i am sure that it´s the beginning of another great adventure! Congratulations on getting a space to call your own. I can imagine how hard it was to leave, but it sounds like the benefits will outweigh the pain of the move. So happy for you about the new place. Can’t wait to see photos. These shells look amazing and I’m definitely making them! This looks AMAZING! Must make tonight |
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32 comments
Hot apple cider
Mulling spices
Dark Spiced Rum
Together=the best chilly day mixed drink to warm up to.
Happy Holidays!
i’ll be making Springtime in Paris cocktails this Xmas – something I first had this year at The Driftwood Room in Portland, Oregon. So simple but really special – 3 or 4 drops of rhubarb bitters, 1 ounce of St. Germain and then top off with champagne. Sooo good!
I am MISSING cocktails this year, but all that stuff can be used for awesome mocktails (in fact, I bought the Scrappy’s gift set for a cousin for Christmas). In boozier years, this is one of my favorites:
http://savour-fare.com/2010/12/31/2011-foodie-resolutions-and-hot-milk-punch/
Same goes for liking Maggie’s Facebook page too.
You know I like you on Facebook!
Does a Hot Chocolate made with Peppermint Schnapps count as a cocktail? How about bourbon with peppermint schnapps and a dash of sweet vermouth? Pepperminthattan! Oh I should be in serious trouble for that.
My favorite drink is either a pina colada or a mudslide.
I just liked Eat Boutique on Facebook.
I just liked Chez Us on Facebook.
I am following @chezus and just tweeted the following: I just entered to win a Homemade Cocktail Gift Box from @eatboutique and @chezus!
This is a new one for our 2011 holidays:
1 1/2 oz Vodka
1/2 oz Mulled Spice Simple Syrup (make simple syrup, infuse with mulling spices, strain, and chill until ready for use)
2 dashes Scrappy’s cardamom bitters
Burnt Orange Peel (Slice of orange peel held under a lighter for 5 seconds to release some of the oils)
Shake Vodka, syrup, and bitters with ice. Serve up in a martini glass along with the orange peel.
Happy Holidays!
I liked Chez Us and Eat Boutique on facebook.
We love warm drinks over Christmas, such as mulled wine or spiked cider because of they way they make the whole house smell like Christmas. Recently we were having a gold themed party and used goldschlager and apple cider and it was a hit.
simple really – 2 oz x-rated, 2 oz vodka (home-infused berry, if possible), and 4 oz lemonade.
I’m not sure if gin and tonics count as a christmas drink, but I do love them.
Tweeted at @LisaSaysLook2
Eggnog and hot buttered rum are my two favorite get-in-the-holiday-spirit cocktails. Cheers!
Have to be a Sazerac ’round these parts. Here’s my recipe:
Sazerac Cocktail
Always use a nice big rocks or Old-Fashioned glass for this drink.
½ tsp ABSINTHE or HERBSAINT
1 tsp SIMPLE SYRUP
4 dashes PEYCHAUD’S BITTERS
1 dash ANGOSTURA BITTERS
2 oz RYE WHISKEY
1 oz COGNAC
STRIP LEMON PEEL
Add the absinthe to the glass, then swirl it around to coat the entire sides and bottom of the glass. Discard the excess, although if you enjoy a bit more of the flavor of the absinthe or Herbsaint you may wish to leave a small amount of it in the bottom. Remember that the flavor of the absinthe should be there, but in the background — it should not dominate.
In a cocktail shaker, add the sugar syrup, whiskey and bitters. Add ice and stir gently for about 30 seconds (and for God’s sake don’t shake it — you don’t want a frothy Sazerac) or until the drink is cold, then strain into the Herbsaint-coated glass. Twist lemon peel over the drink, and try to watch carefully to make sure a cascade of tiny lemon oil droplets actually strike the surface of the drink; this is one of my favorite parts of the preparation ritual. Rub the twist over the rim of the glass, then add as garnish. Sit back, relax and enjoy one of the greatest cocktails in the world.
I am really a novice when it comes to making cocktails at home. One of my goals for the new year is to learn how to make all of my favorites. My favorite drink as of late is mulled wine. It is one of my favorite drinks this time of year.
I follow you and liked Chez us on Facebook. Thanks again!
What a great giveaway, thanks! I would love to win this. I become the family mixologist during the holidays. This would be such a great addition for our faimly Christmas Party.
For Thanksgiving I made Fresh cranberry maritinis. I got the idea from House beautiful but I changed it alot by making my own cranberry orange juice for the cocktails.
http://thecollegecuisiner.blogspot.com/2011/11/thanksgiving-2011-part-1.html
Thanks again!
Glogg!
I also liked Eat Boutique. Thanks!
I also liked Chez Us on Facebook. Reminded me that it’s been far too long since I’ve been to the bay!
I had my first Manhattan with my grandma earlier this month and I must say that I’m in love!
Also, spiked ‘nog
I am currently enjoying my adaptation of a drink at Taste in Seattle.
Marit
Fig Infused Old Fashioned
Makes 2 drinks – share with a friend.
1 1/2 oz Fig Infused Makers Mark
1 oz Brandy (I like apple)
1/2 oz fresh squeezed orange juice
2 dashes orange bitters (I like Regan’s)
Orange peel
Ice
Filter the Makers Mark through a fine strainer.
Combine Makers Mark, brandy and orange juice over ice in two high ball glasses. Stir. Top with bitters and orange peel. Enjoy!
Fig Infused Makers Mark
Blend 3 oz Makers Mark with 3 T fig preserves
(I use my own Vanilla Fig Preserves)
Macerate for 24 hours or more
This sounds fun. I love making my own cocktails at home and I would love to kick it up a notch. I am this month’s book club host this month and I’m making chocolate peppermint martinis for the first time but generally I love entertaining my friend’s with peppermint schnapps’s and frothy homemade hot chocolate. Yum!
Thanks for hosting this delicious giveaway.
I shared it to FB.
We got engaged in Peru and fell in love with Pisco sours. So delish. Blend the heck out of the following ingredients:
3 oz. Pisco
1 oz. lime juice (zest the lime first if desired)
1 oz. simple syrup
1/2 oz. egg white
ice
Garnish with 3 drops of Angostura bitters. Drink immediately!
I like eat boutique on facebook
I like Chez Us on facebook
I follow you and tweeted the giveaway
I make a pretty mean gingerbread martini.