Apricot Brandy Sparkler

Apricot Brandy Sparkler

by | Dec 30, 2018 | BEVERAGES | 0 comments

Cheers to a new year with Apricot Brandy Sparkler!

Apricot Brandy Sparkler is my way of saying goodbye to 2018 and cheers to the new year ahead. Can you believe another year is already over?  Where has the time gone?  It is the sentiment I have often felt, but with the approaching new year, I have a sense of accomplishment and a strong purpose moving forward.  While 2018 was still a year of routine, plucking forward just trying to keep up with work, household and blogging, it was also a year that a few things got done.

One of my greatest joys this year was the construction of our new deck/outdoor space, and for many, it would not be a big deal.  For me however, it was a project that was put off for a variety of reasons for many, many years.  It was also designed and built by my husband, who did an amazing job. It ’s a beautiful space, complete with furniture and gas fireplace.  I love it and couldn’t be happier to share it with family and friends or simply sit quietly spending quality time with my husband.  

 

The Year Ahead…

The past year was also a year of learning and working hard to create our first video for Mark Bouliane/Overland Explorer, which follows my husband and me on our over-landing adventures.  Creating and editing video is definitely a skill and has its own set of challenges. We are both excited to improve this skill and have fun being creative.  We hope it’s the first of many videos for both of us, which leads me to another goal for 2019.  Video production for Compelled to Cook is set for my 2019 to do list, as is monetizing my food blogging efforts.  Both are substantial goals for myself but definitely in the realm of possibility.  The learning, progress and firsts are what excites me for 2019.  So, even though 2018 must go, the new year looks amazing and I’m ready to get started.  How about you?

Author: Compelled to Cook, from “Cooks Workshop” Cocktails & Party Drinks 1984

Apricot Brandy Sparkler
Print Recipe
    Servings Prep Time
    1 cocktail 10 minutes
    Servings Prep Time
    1 cocktail 10 minutes
    Apricot Brandy Sparkler
    Print Recipe
      Servings Prep Time
      1 cocktail 10 minutes
      Servings Prep Time
      1 cocktail 10 minutes
      Ingredients
      Servings: cocktail
      Instructions
      1. Combine vodka, apricot brandy, lemon juice, and Grenadine in a cocktail shaker. Fill half full with ice. Shake until cold, about 30 seconds. Pour into a champagne glass and top with champagne. Serve immediately.

      Baked Apricot Mustard Ham

      Baked Apricot Mustard Ham

      by | Mar 22, 2018 | PORK | 0 comments

      Looking to feed a crowd of hungry relatives and friends this Easter? Baked Apricot Mustard Ham will not only feed the small army you call family, it will also slice out enough ham for leftovers along with a ham bone for soup. The meal that keeps on giving, in an oooh so tasty and simple way. The herby mustard rub is my standard go to paste to rub on most everything but this time with the addition of apricot jam. The jam helps to glaze the ham and cut the salt with a touch of sweetness. You’ll also love, love, love the fresh herbs, especially the rosemary, which is such a wonderful pairing with ham.

      Aside from the ham, which I could chatter on about, this post also warms my heart for another reason. It’s the kind gesture and thoughtfulness from a wonderful friend who gave me the opportunity to use a family treasure in my post. The silver and stainless steel carving set used in the pictures belonged to my friend’s Grandmother on his father’s side.

      There are actually 3 pieces to the set although I only used two in my pictures. The set includes a fork, knife and sharpening steel, which looks much different from what we see today. All pieces are stamped with WM Rogers and Son, who was a well know silversmith and pioneer in the silver plate industry. They’re tarnished like heck and the knife is uneven from use or sharpening, but this vintage set is prop gold and absolutely beautiful in my photos. Thank you Mike for thinking of me, Happy Easter.

      Recipe source for Baked Apricot Mustard Ham:  Compelled To Cook

      You may also like Braised Lamb Shoulder for your Easter gathering.

      Baked Apricot Mustard Ham
      Print Recipe
        Servings Prep Time
        12-15 people 20 minutes
        Cook Time Passive Time
        3 hours 15 minutes
        Servings Prep Time
        12-15 people 20 minutes
        Cook Time Passive Time
        3 hours 15 minutes
        Baked Apricot Mustard Ham
        Print Recipe
          Servings Prep Time
          12-15 people 20 minutes
          Cook Time Passive Time
          3 hours 15 minutes
          Servings Prep Time
          12-15 people 20 minutes
          Cook Time Passive Time
          3 hours 15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 325℉. Remove ham from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
          2. In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
          3. Lay ham face down in roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over ham. Add 3/4 cup water to the pan and cover tightly with foil.
          4. Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached. Increase oven temperature to 400℉ and strain liquid from pan. Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145℉. Remove from oven and recover with foil and allow to rest 15 minutes. Slice and serve.
          5. While ham is resting, reduce liquid from pan by 1/3. Whisk in 1/4-1/3 cup apricot jam to taste and serve along side the ham.