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Fine Wine & Good Spirits is offering some Valentine’s Day cocktails that you can find on their website HERE.
Red Stag Cherry Fizz
- 1½ oz. Red Stag Black Cherry
- 1 oz. cranberry juice
- 2 oz. sweet and sour mix
- 3 maraschino cherries
- 1 oz. lemon-lime soda and lemon wedge
Combine first four ingredients in a shaker filled with ice. Shake and pour into a tall glass and top with soda. Garnish with lemon wedge and additional cherry, if desired.
We had a nice block of leftover ham from Christmas. We’ve already nibbled at it; made a breakfast hash and a sandwich with mustard. But there was STILL some left. I’m the leftover queen. I don’t like when anything goes to waste. Since it’s been crazy cold around here lately, I decided a nice hot, comforting ham & bean stoup was in order!
What’s a stoup?! Well, if you’ve ever watched Rachael Ray on 30 Minute Meals she’s famous for making stoups. A stoup is thicker than a soup but not quite a stew. It’s the perfect balance of all of the ingredients, in my opinion. I’ve always veered more towards thicker or chunkier soups. Anytime I make soup, they tend to be more on the stoup-y side.
Anyways, let’s get down to the ingredients and pictures! Please forgive me, pictures are poor quality because I’m too lazy to touch them up this time.
- Leftover cooked ham, cubed
- 1 can of Great Northern Beans
- Leftover homemade turkey broth – I made this from leftover Thanksgiving turkey carcass! (about 2 cups)
- 3 medium sized carrots
- 2 large celery stalks
- 1 large parsnip
- 1 large leek
- 1/2 of medium sweet onion
- 1 cup of white wine
- 1 tsp. garlic powder
- 1 tsp. of thyme
- 1 tsp. dried marjoram
- pinch of nutmeg
- haphazard amount of sea salt (*haphazard is whatever looks/feels right)
- haphazard amount of fresh ground black pepper
- 1/3 c. chopped fresh flat leaf parsley
- 1 cup of water
At some point between now and the next picture I added the ham & liquids and let the stoup simmer.
Hot stoup for a cold day. Now that’s what I’m talking about!
Let me know what you’re cooking up on cold days.
We stopped by the new Osteria in Moorestown Mall yesterday for a couple of drinks before we took care of some Christmas errands. Here’s a view from the bar looking right into the kitchen. You can also dine right in front of the kitchen.
I enjoyed a glass of Prosecco and the hubs savored a pint of Victory something or other. Service was prompt and pleasant. The manager (Gabe) was sure to introduce himself. We will be back very soon for dinner and, perhaps, a review to follow shortly after that.
First, the cocktails.
- ½ oz. Cointreau or triple sec
- 3 oz. Cranberry juice
- Martini & Rossi Asti
Chill all of the ingredients. Pour the Cointreau and cranberry juice into a chilled Champagne flute. Stir well. Top with Martini & Rossi Asti.
Happy Elf Martini
- 2 oz. Bastille Whisky
- 1 oz. white crème de menthe
- Splash of seltzer or club soda
- A mini candy cane
Chill martini glass in the freezer. Pour all ingredients into a shaker with ice and shake well. Pour into martini glass and top with soda. Hang the candy cane off the rim and serve.
- 3 oz. Maker’s Mark Bourbon
- 2 oz. orange liqueur
- 3 oz. heavy cream
- 2 tsp. powdered sugar
Stir ingredients together in shaker, then pour over crushed ice into a small brandy snifter. Garnish with nutmeg and orange twist.
Jack Frost Glow
- 2 oz. Jack Daniel’s Whiskey
- 2 oz. orange juice
- 2 oz. cranberry juice
- A dash of peach schnapps
Combine all ingredients over ice in old-fashioned glass. Garnish with maraschino cherry and fresh orange slice.
- 2 oz. Hpnotiq
- 1 splash vodka
- 1 oz. pineapple juice
Shake ingredients in a cocktail shaker with ice. Strain into glass.
Here’s some more! (*hic*)
Last but not least, don’t forget the entertaining tips!
Over the past few years, Philadelphia’s culinary scene has exploded into what has now become a major foodie destination. No longer limited to cheesesteaks, soft pretzels, or hoagies, the range of cuisines in Philly’s different neighborhoods has the power to transport the diner to almost any corner of the world without having to leave the city. Highlighted below are a few of the city’s best neighborhoods and streets for those interested in a cross-cultural culinary adventure.
Washington Avenue- Bella Vista
In Bella Vista, most visitors tend to flock to the storied Italian Market on Ninth Street, famous for its traditional 19th-century Italian roots. The often-overlooked Washington Avenue, however, offers a veritable selection of international offerings from immigrant-run eateries. It is anchored at Washington and 12th Street by Wing Phat Plaza, a Vietnamese shopping center with plenty of authentic restaurants, and the street is intermixed with down-and-dirty taquerias as well as higher-end sit-down restaurants.
Phở & Cafe Viet Huong, located at 1110 Washington Avenue, is a great wallet-friendly option with piping-hot bowls of phở starting at $6 and banh mi starting at $3. Bibou, on 1009 S. 8th Street at Washington Avenue, is a more elegant and upscale French option. Taqueria La Veracruzana is one of the many authentic Mexican eateries on the street, located at 908-18 Washington Avenue, satisfying the Mexican food fix for vegetarians and carnivores alike.
Known as a pedestrian-friendly neighborhood, diners can stroll down Washington Avenue and follow their noses, and will likely find themselves at the door of one of the many authentic dining options.
Second Street- Northern Liberties
In recent years, Northern Liberties has undergone a complete transition from a former manufacturing district into a hip and quirky neighborhood, earning itself the nickname ‘NoLibs.’ It offers some of the city’s most authentic international cuisine and best nightlife spots, and is considered one of the go-to brunch neighborhoods in Philly. Come August, NoLibs hosts the Second Street Festival- a giant block party that promotes the neighborhood by combining local art and live music with food from the area.
For tapas or a great brunch, head to Bar Ferdinand at 1030 N. Second Street for a delicious meal that won’t break the bank. If you’re craving Thai food, check out Circles Contemporary Thai Cuisine at 812 N. Second Street, where you can choose your spice level, ranging from mild to Thai hot. For a nighttime option, consider Standard Tap at 901 N. Second Street, which is considered by many to be America’s first gastropub.
With its more unconventional and adventurous flavors, Northern Liberties has quickly established itself as a foodie neighborhood and Second Street as the place to be.
East Passyunk Avenue- East Passyunk
A neighborhood that attracts tourists and locals alike, East Passyunk is where old-school meets new-school in a collision of culinary offerings. Home to both of Philly’s rival cheesesteak mainstays, Pat’s King of Steaks and Geno’s Steaks, it now also houses more exotic options ranging from gastropub fare to authentic Southeast Asian eateries.
Nick Elmi, a competitor representing Philly on the current season of Top Chef, recently opened his first restaurant, Laurel. Located at 1617 East Passyunk Avenue, it will operate as a BYOB serving French and American- influenced seasonal dishes. A few doors down at 1734 East Passyunk Avenue is Marra’s, a family owned and operated Italian restaurant that has been in business for over eighty years.
Named one of Food & Wine’s Ten Best Foodie Streets in America, it is clear that East Passyunk has solidified its standing among foodies- it will be hosting its second annual Restaurant Week in late February of 2014 and continuing its annual Flavors of the Avenue event in April.
While the Philadelphia food scene is constantly growing and changing, it is clear that one thing remains the same: the quality and diversity of dining options. Whether you’re craving a classic cheesesteak or an upscale dining experience, diners will be faced with a plethora of possibilities. The only problem with all these choices? Figuring out exactly where to eat.
For more to fill up your day (and your stomach) in Philadelphia check out Zerve’s listings: http://www.zerve.com/d/philadelphia/food-wine
Brittany is a member of the Content Team at Zerve. Ironically, she has never had a real Philly cheesesteak before (only a frozen one from Costco at a friend’s house after school). When she is not guest blogging for PhillyGrub, she is usually eating, watching baseball, or looking for bad movies on Netflix.
Basically, you create a board, find a place, write something about it, find or upload a picture and add it to your board. Then it creates a map with pins in the location of those places. Such a brilliant idea; such a handy way of highlighting your favorite places or places on your to-go list.
It made sense for us to start using this new feature by spotlighting various Philadelphia restaurants. A handy pin-guide to good eats in Philly by cuisine, type of restaurant and whatever else we can think of. I see lots of Philly food place boards in our future.
Since this is a new feature it’s very much a work in progress for us, but feel free to follow along and let us know if we’re missing anything.
Are you using Place Pins yet? How do you think you will use them? Show us YOUR Philly food place boards on Pinterest!
Basic 4 Vegetarian Cafe is offering up a delicious Thanksgiving feast for Philadelphia vegetarians. Consider the age-old question of “What do vegetarians eat for Thanksgiving?” answered. Check out their Thanksgiving catering menu below & get your order in ASAP!
Has anybody tried the carrot tuna? Would love to hear what that’s like!