I recently styled these Adore Me Eka work out set on the blog here, but they are very versatile from work out gear to hiking. And this H&M vest was last styled here on the blog. I usually opt for lots of layers when hiking because I always start out cold, but I warm up quickly and light layers are easy to take off and carry.
I’m dedicating today’s post to my mom, a food and fashion blogger – it runs in the family. I don’t often get personal on my blog, but I owe much of my strength from the way she has raised me. She’s inspired me and encouraged me to start my blog four years ago. She has taught me that women are strong. We must see our own value for others to see it in us.
Place cranberries in food processor and process for about 2 minutes or until finely chopped. Combine the sugar mixture, cranberries, and vodka in a large bowl. Pour into clean jars with lids and let sit in a cool, dark place for 3 weeks, shaking every other day (or whenever you remember).
Strain through a cheesecloth lined sieve into a bowl and discard solids. Pour into clean jars or bottles, and sit back and admire!
Note: Liqueur can be stored refrigerated or at room temperature for a year.
SERVING SUGGESTION – Cranberry Cosmopolitan – Place crushed ice in a cocktail shaker. Add 1/2 cup cranberry liqueur, 1/4 cup Cointreau, and 2 tablespoons lime juice; strain into martini glasses. Yields 2 cocktails.
1/8 teaspoon cardamom powder (I subbed nutmeg because I was out of cardamom)
1/4 teaspoon cinnamon
2 (12-ounce)bags fresh cranberries
1 1/4 cups sugar
1/2 cup ruby port
1 long sprig rosemary
2 1/2 teaspoons gelatin
Crumble the goat cheese and set it aside. In a wide shallow bowl, sprinkle the gelatin over 1/2 cup of the milk, and let it soften for 5 minutes.
Warm the remaining 1 1/2 cups milk and the sugar in a 2 quart saucepan over medium high heat until small bubbles form on the side of the pan. Whisk in the goat cheese and stir until it melts. Add the milk and the gelatin, and whisk vigorously until the gelatin is dissolved and all of the goat cheese has melted. Turn off the heat and stir in the cardamom, cinnamon, and salt.
Divide this mixture into 6 dessert glasses and put in the fridge to chill while you make the cranberry-port glaze.
Heat the cranberries with the sugar, 1 cup water, the port and the rosemary sprig in a 2 quart saucepan over medium-high heat. After it comes to a simmer, cook for 15 minutes, or until all of the cranberries have burst open. Strain through a fine mesh sieve and then sprinkle the gelatin over the liquid and let it sit for 5 minutes to soften. Pour the cranberry juice back in the pan and heat it up, stirring gently until all of the gelatin has dissolved. Turn off the heat, and let it cook for 15 to 30 minutes.
Evenly divide the cranberry mixture over the prepared goat cheese panna cotta. Chill for at least two hours, but preferably overnight.
I stole this dessert recipe from my mom’s blog to make for Thanksgiving dinner. While it turned out beautiful, it didn’t taste the way I thought I thought it should. The port glaze was very laborious because you have to strain it (and because I doubled the recipe – straining took a long time!). I’m going to try and make a classic panna cotta before I give up on this dessert. I prefer my desserts easy, simple and tasty.