Tag Archives: home cook

Kir Royal

Why mess with a great thing called champagne? There are exceptions, and the Kir Royal is one of them. It combines champagne and blackcurrant liqueur, with a lemon twist as an optional addition. Kir Royal is a classic French cocktail that is a variation of the Kir cocktail. The Kir is made with a dry white wine, usually white Burgundy, and was named after Félix Kir. The Kir Royal came about later, replacing the white wine with champagne. It is a superb and luxurious choice for any drinking occasion. Whether you need a reason to celebrate or simply want to enjoy a refreshing drink before with or after dinner, the Kir Royal is a perfect.

To make the Kir Royal cocktail, you will need the following ingredients:

  • Champagne (brand of choice)
  • Crème de cassis (blackcurrant liqueur or Chambord but traditionally it’s cassis but you can’t go wrong with either)

Cassis is a blackcurrant liqueur and is made by macerating blackcurrants in alcohol, typically brandy or neutral spirits, and then sweetening the mixture with sugar. The result a sweet rich viscous and slightly tart spirit.

Chambord is a premium raspberry liqueur that is made in Loire Valley of France. It is known for its deep red color and rich, sweet flavor. Chambord is made from a blend of raspberries, blackberries, and other fruits, which are infused in a base spirit along with vanilla, honey, and other botanicals. Chambord is thinner consistency than Crème se cassis.

  • Lemon twist (optional, for garnish)

Method

  1. Chill your champagne flutes in the refrigerator beforehand to keep the cocktail cold. A polished glass is best as spots become visible as glass warms.
  2. Pour about 1/2 to 3/4 ounce (15-22 ml) of crème de cassis into each chilled flute. Adjust the amount to your taste preferences – more for a sweeter cocktail, less for a drier one.
  3. Slowly pour the champagne into a flute, filling it up two horizontal fingers from the top. The ratio of champagne to crème de cassis is typically 5 parts champagne to 1 part crème de cassis, but you can adjust it to your liking of course.
  4. Gently stir the cocktail with a bar spoon (or not) to mix the crème de cassis and champagne together.
  5. If desired, garnish the cocktail with a lemon twist. Simply twist a strip of lemon peel over the glass to release the oils, then drop it into the flute. Channel lemon peel looks prettiest of the twists.
  6. Serve the Kir Royal immediately and enjoy! Duh!

Note: It’s important to pour the champagne slowly and carefully to avoid excessive fizzing and overflowing. Sometimes it helps to pour the champagne into the glass first, then the cassis. Also, make sure to use a good quality champagne for the best flavor. I have been known to use a rosé champagne on occasion, fyi. Whatever you got is sometimes the answer.

The little round bottle is Chambord

Where to buy the goods? Glasses ice buckets and stuffs? Blonde Behind the Bucket Storefront

**please know I may receive commissions on all eligible purchases** thank you thank you thank you

My Earth Bowl Smoothie

Earth Bowl Smoothie
Earth Bowl Smoothie
closer look

What should I do when I want rice pudding, an acai smoothie, a magic bar and I want to use my coconut bowl made from an actual coconut? This.

The smoothie bowl has an earthy, tangy, and bright zingy flavor that is both light and filling. Worth the mention, sure is pretty. And most certainly satisfying.

The Earth Bowl

Ingredients you’re going to need:

  • Forbidden black rice
  • Plant milk (unsweetened vanilla almond and low-fat coconut milk, my choice)
  • Water
  • Fine pink Himalayan salt
  • Vanilla extract
  • Vanilla bean (optional usually ok almost always necessary if you ask me)
  • Turmeric (ground)
  • Cayenne pepper
  • Coconut palm sugar
  • Brown sugar
  • Mangos (frozen and fresh, if you can)
  • Original Açaí frozen packet by Sambazon
  • Walnuts (don’t forget to clean them)
  • Roasted toasty coconut flakes
  • Agave syrup
  • Goji berries (optional)
  • Cocoa Nibs (optional)
Earth Bowl Smoothie

Black Rice Pudding:

  1. Rinse 1 cup of black rice at least twice. If desired, soak overnight at room temperature and strain with a fine sieve. (I use Lotus Foods brand)
  2. In a rice cooker, combine the black rice, plant milk (unsweetened vanilla almond milk or low-fat coconut milk), vanilla extract, and water.
  3. Set the rice cooker to the brown rice setting.
  4. Once cooked, add coconut palm sugar, brown sugar, and fine ground Himalayan pink salt to taste. Stir well to combine. Add more milk if a more fluid consistency is desired.
  5. Remove from the rice cooker and let the rice pudding cool. Refrigerate until ready to build the bowl.

Mango Açaí Freeze:

Ingredients:

  1. 1-2 frozen packet of açaí
  2. 1 cup of frozen mangoes
  3. 1 cup of unsweetened almond milk
  4. 2 tablespoons of agave syrup
  5. 1/4 teaspoon of ground turmeric powder + dash of black pepper
  6. Dash to 1/4 teaspoon of ground cayenne pepper
  7. Dash of Himalayan pink salt for good luck
  8. In a blender, Magic Bullet, or Vitamix, combine the frozen packet of açaí, frozen mangoes, unsweetened almond milk, agave syrup, turmeric powder, dash of black pepper and a dash of cayenne pepper.
  9. Blend all the ingredients until well combined and smooth
  10. Pour into a bowl (coconut bowl pictured here)

Toppings:

  1. Toast coconut flakes in the oven or toaster oven on the broil setting until golden brown. Alternatively, toast them on a stovetop or single burner in a pan if an oven is not available. They should be slightly brown.
  2. Chop walnuts
  3. Remove edible flowers from the refrigerator
  4. (Optional) Add goji berries

Method:

  1. In a bowl (I use a bowl made from an actual coconut) add the black rice pudding and the mango açaí smoothie mixture side by side.
  2. Sprinkle roasted coconut flakes and chopped walnuts on top.
  3. Garnish with edible flowers.
  4. (Optional) Add goji berries if desired. Gojis become crunchy. Extra texture and crunch bonus.
  5. Take a picture, or several and enjoy!

Note: Please adjust the quantities and ingredients according to your taste preferences. Black pepper helps with turmeric absorption/activation.

It’s a beauty and tasty..
An afterthought..

Where to buy the goods? You know coconut bowl and Cuisinart, a spoon and maybe goji berries..

Blonde Behind the Bucket Storefront

**I earn from qualifying purchases. Thank you so much.

The Mint Basil Cucumber Drink

Rated the best water. Don’t tell the others? Did you know there are water sommeliers?
Doesn’t it look refreshing?

With the weather being unpredictable these days, I am covering my bases. Yes, but who doesn’t want a refreshing, fancy water, especially if you struggle with meeting your daily recommended water consumption? Besides, I recently purchased a basil and mint plant, which are perched in my golden window box, basking in (seemingly) the only light in this apartment most days. The mint is growing out of control. This, a good thing. I can’t believe these little plants are still alive. I don’t have a green thumb. And now, please allow me to introduce, The Mint Basil Cucumber Drink.

The Mint Basil Cucumber Drink

Ingredients:

  • 4-5 fresh basil leaves or 6
  • 4-5 fresh mint leaves
  • 1/2 lime, cut into wedges
  • 1/4 peeled cucumber
  • 1 small bottle of Topo Chico sparkling water

Method

  1. In a glass or cocktail shaker, add the basil leaves, mint leaves, lime wedges and cucumber
  2. Use a muddler or the back of a spoon to gently muddle the herbs, lime, and cucumber together. This will release their flavors.
  3. Fill the glass with ice
  4. Pour the Topo Chico sparkling water over the muddled herbs and ice
  5. Stir gently to combine all the ingredients. Stirring release the bubbles
  6. Garnish with additional basil leaves, mint leaves, lime wedges, or cucumber slices if desired, I skip the cucumbers.

Glass: Bucket glass

Garnish: herbs lime

Where to buy some of the goods from this post? Blonde Behind the Bucket Storefront of course! Please know I may earn commissions from qualifying purchases. Thank you so much.

Sunday Morning Juice

On a Sunday morning, when the world seems to move at a slower pace, there is a certain charm to indulging in the lazies. I don’t know about you but cravings of something refreshing invigorating and decant all come to mind. What’s a better combo than fresh juice paired with flakey buttery and perhaps chocolate filled pastries with a side of strawberries? Nothing in this morning moment.

Sunday Morning Juice

Ingredients:

  • 4 large carrots
  • 2 medium-sized golden beets
  • 1-inch piece of fresh ginger
  • 1-inch piece of fresh turmeric
  • 2 oranges
  • Honey or agave (optional for additional sweetness)
  • Squeeze of lemon (optional for additional brightness)

Instructions:

  1. Wash and peel the carrots and golden beets. Cut them into smaller pieces to fit into your juicer chute.
  2. Peel the ginger and turmeric using a spoon or a peeler. I like the spoon. Cut them into smaller chunks.
  3. Peel the oranges and separate them into segments.
  4. Set up your cold press juicer according to the manufacturer’s instructions. I use Omega.
  5. Start by juicing the carrots, followed by the golden beets, ginger, turmeric, and finally the oranges.
  6. Once all the ingredients are juiced, give the juice a good stir to combine the flavors. Add optional honey/agave and squeeze of lemon here.
  7. Pour the juice into a glass or a jar and refrigerate for a few minutes to chill.
  8. Serve the cold press juice immediately and enjoy its refreshing and nutritious goodness!
  9. Best served with fresh strawberries and pastries or a pancake, if you feel like cooking. It’s Sunday after all.

Note: Cold press juicers extract juice by slowly crushing and pressing the ingredients, which helps retain more nutrients compared to traditional juicers. If you don’t have a cold press juicer, you can use a regular juicer or a blender. If so, you may need to strain the juice using a cheese cloth to remove any pulp or fiber.

Cheers!

Where to buy the goods? You know glasses, juicer, plates, and stuffs? Blonde Behind the Bucket Storefront of course. Duh! (wink wink)

Please know I may receive commissions from eligible purchases.

Chocolate Chia Seeds Smoothie

This swirl looks like a Magnolia cupcake frosting, doesn’t it? Ok maybe only a little..right?

Someone told me my blog was boring because there are only pictures and recipes. Uh-huh. Perhaps. To that I say, Cheers! To your health. Tequila! And my boring blog that is slowly but surely going to become less boring or not. Happy mixing. Let’s face it, don’t most of us skip to the recipe anyway?

Chocolate Chia Seeds Smoothie

Ingredients

1 scoop of Sprouts Epic Kingdom Protein and Greens powder

1 cup of Whole Foods 365 frozen black cherries

1 cup of Whole Foods 365 frozen passion fruit chunks

1 cup of Costco Kirkland’s unsweetened vanilla almond milk

1 tablespoon of chia seeds

1 tablespoon of dark chocolate chia seeds

Method

Blend all ingredients together in a blending machine except the chocolate chia seeds. The chocolate chia seeds are for the garnish but who and I to say you should add some to the mix. As for blending machines, You know I love a Cuisinart.

Glass: bucket glass

Garnish: chocolate chia seeds

Where to buy the goods? Blonde Behind the Bucket Storefront and may I add, please pardon the appearance of the store. Enhancements are in progress. Need something I don’t have listed in a category, lemme know. I’ll add it. Thank you so much.

*i may receive commissions from eligible purchases

Doogh 2.0

Doogh 2.0

Years ago.. I’m talking twenty plus years I met a friend on a random job in NYC.. we became friends after a few hours and went to shop at Bloomingdale’s for swimming suits after work that day….
When I moved to Los Angeles, she came to visit. We went to a restaurant in Westwood and after my first doogh I was hooked..
I bought mint a few times but it went bad as I was working on something else…today I finally made it. I blended some ice and mint with plain non fat yogurt (this one is cow as I ate the vanilla sheep yogurt the other morning at 4:am). I added dried rose petals sugar and a raspberries rose probiotic drink and of course rose water…

If you want alcohol you can use sparkling Crémant rosé.. it’s excellent without it though..
Yogurt works with the spicy foods from Middle East Africa and India ..
Garnish with mint and sugar. I highly recommend a rose petal sugar rim.
I bought the rose petal sugar at Surfas Culver City, CA location which if you are local to Los Angeles this could be great news. I will put a similar one in my store Blonde Behind the Bucket storefront if you aren’t though.


AND No! No! no..
This drink is not sweet and isn’t meant to be although it translate to mean« treaty »..
Maybe that’s what I will do with my mangoes…

Doogh 2.0

Ingredients

6 oz of plain nonfat yogurt (this Norr organic sure does taste full fat to me)

10 sprigs of mint (and one for the garnish so 11 sprigs of mint)

1 cup of ice

2 oz raspberry rose probiotic drink

2 Tablespoons of agave or honey one for the drink and one for the sugar rim

Pinch of fine salt (think Maldon because it is a fine flakey sea salt and dissolves almost instantly)

Dried edible rose petals to mix with sugar or premade rose petal sugar

Method

Place rose petal sugar on a saucer. Add honey or agave to the rim of a glass. Roll glass in the sugar mixture and set aside or refrigerate. The remainder sugar in saucer can be used to top the drink.

Add all ingredients to a blending machine except sparkling water and one sprig of mint. The sparkling is the topper and that one extra mint sprig is for the garnish. Blend until see a crushed ice consistency. Kinda slushy like. Pour into rose petal sugar rimmed glass. Top with sparkling raspberries rose water. Top with rose petal sugar sugar and mint.

Glass: bucket glass

Garnish: dried rose petals sugar and mint sprig

Cabbage Rosemary Cooler Mocktail

Cabbage Rosemary Cooler Mocktail
Cheers!

This green goodness is inspired by St. Patrick’s Day and leftover produce; definitely worth trying. Juicing cabbage may seem odd, but it’s a great hydrating option after a night out. Packed with vitamins C and K, cabbage eases inflammation. Rosemary simple syrup adds a fresh, sweet touch, balancing the cabbage’s bitterness. Sparkling water, akin to champagne bubbles, is refreshing and hydrating. A pinch of Himalayan pink salt enhances flavors and adds good luck. This drink is a supercharger, boosting all flavors. While I’m no medical expert, personally, this concoction has worked wonders for me. Drink it regularly, and you may start glowing from within.

This juice can be batched if using a cold-pressed juicer and will last for a couple of days in the refrigerator. If using other juicers, I recommend drinking it immediately, ideally on the same day.

Cabbage Cooler

Ingredients

1/2 head of green cabbage

1/4 oz rosemary simple syrup

1 medium knob of ginger

1 dash of Himalayan pink salt

Top with S. Pellegrino Sparkling water

Rosemary stirring sprig (it is a garnish and a stirring stick)

Method

For the Rosemary Simple Syrup

Add equal parts of white granulated sugar and water to a saucepan. Bring the mixture to a boil and add the rosemary. Boil for about 5-7 minutes, then remove from heat. Let the rosemary cool and steep in the sugar water. Strain out the rosemary. Allow the syrup to cool before refrigerating. It’s best to use the syrup when cool in this drink. Store any unused syrup in the refrigerator. The shelf life for the rosemary simple syrup is about a week, if it lasts that long, being a multi-functional syrup and all.

For the cabbage juice

Use your juicer to juice fresh, clean, washed cabbage and ginger. Pour the juice into a wine glass. Add the rosemary syrup. Use a rosemary sprig garnish to stir. Top it off with sparkling water.

Bar Chef Notes: If you don’t have a juicer you can blend in a blender and strain with a clothe milk bag, cheese cloth, or coffee filter.

Glass: wine glass

Garnish: fresh Rosemary sprig/stir stick

Bar Chef Notes: Ice or chilling juice before serving, optional

The first drink spilled and I had to make it again…

Where to but the goods? Blonde Behind the Bucket

I may receive compensation for eligible purchases. Thank you!

Motivation Monday Mean Green Smoothie

Today looked like Monday. The Monday that gets the bad rap Monday. A cold rainy January Monday case of the Mondays Monday. It could be Tuesday or Friday and would still feel like that Monday. To add to the case of the Mondays feeling, I don’t have any more of my usual frozen fruits for the smoothie. I contemplate click and ship within two hours via Amazon Fresh and decide against it. I am glad I did, decide against it. After rummaging through my freezer fridge and cupboards, I figured it out. You’ll thank me. The Motivation Monday Mean Green Smoothie for any day of the week that feels like, you know, is a happy smoothie. It’s fresh bright light and satisfying. After a few sips, you will be asking yourself, case of the Mondays what? Who me? And I don’t know know about you but I feel a teensy bit healthier it being green and all.

Motivation Monday Mean Green Smoothie

1 Cup of Frozen Spinach

1/2 Fresh Cucumber

1/4 Cup of Frozen Black Cherries

8 Fresh Mint Leaves and a sprig for garnish

1 Scoop of SAKARA Protein + Greens Super Powder (contains pea and hemp protein pumpkin seed protein sesame protein coconut milk powder AND Super Greens Blend (spirulina, I’m guessing green and wheatgrass some barley and more..) addition coconut and vanilla for good measure. These are the ingredients listed in the package. Saves the trouble of buying all the seeds and peas and powders. It’s an all in one.

1 Scoop of Agent Nateur Holi (mane) Hair, Skin, Nails Supplement (marine collagen and pearl powder)

2 Tablespoons of Primal Kitchen Collagen Fuel Vanilla Coconut Drink Mix

2-3 Tablespoons of Agave

1 Cup of Unsweetened Vanilla Almond Milk

Method

Add almond milk to the blender. Then add frozen spinach. Continue with remainder ingredients. I recommend adding powders after the agave and almost last if you can; This way the powders don’t sink to the bottom of the blending machine and clump. Please don’t forget to wash your cucumber and your mint. I chopped extra and ate while I was preparing and contemplating what other ingredients I might add. Cinnamon could be nice too? I skip it. Anyways, blend all together and pour into glass.

Glass: Bucket Glass

Garnish: Mint Sprigs

Where to buy the goods? Glasses, blenders, ingredients.. Blonde Behind the Bucket Storefront of course. I may receive commissions from eligible purchases.

Tatooom’s Espresso Martini

« The Thing ».That’s it’s nickname for my Tatooom’s espresso martini. Or « The Thing ».

Tatooom’s Espresso Martini

Ingredients

2 oz of Kettle One Vodka

1 oz of Mr. Black Coffee Liqueur (cold brew coffee liqueur from Australia)

1-2oz of Umbria espresso depending on size of glass (Umbria is from Pacific Northwest of United States and espresso pods papers are made from recycled pineapple pulp)

1-2 bar spoons of simple syrup if your espresso is bitter or you prefer a sweeter drink as the simple softens the sometimes harsh espresso flavor

3 drops Chocolate bitters (add cocoa nibs to rye whiskey and let it sit in a closed jar at room temperature until chocolate desire chcokatebflavornisnacjieved. Longer is better if you ask me.

Coffee beans for the garnish

Method

Add all ingredients to a mixing tin. If your espresso is hot, add this to ice first and let it chill. Then add all ingredients and shake. Strain into a coupe glass.

Glass: Coupe Glass

Garnish: Coffee Beans

Where to buy stuffs related?

Blonde Behind the Bucket Storefront

*** I may earn commissions from eligible purchases

11/14 Smoothie

11/14 Smoothie

Ingredients

1 Cup of Vanilla Oat milk

1Cup of Frozen Strawberries

1/2 Frozen Banana

1 Pitaya Foods Dragon Fruit Frozen Packet

3 Tablespoons Hemp Seeds + some for the glass rim

Manuka honey for the glass

I Scoop of Agent Nateur & Dr. Will Cole Holi Mane CollagenPowder

I Scoop of Sprouts Living Epic Vanilla Lucuma Protein Powder

Method

Add some hemp seeds to a saucer. Using a pastry brush, the back of a spoon or your fingers rim the glass with Manuka Doctor multifloral 80+mgo honey. Dip the honey rimmed glass into the hemp seeds. Set aside. The honey tastes great and is an excellent adhesive for the seeds. Add all other ingredients to the blender and blend until smooth. Pour into prepared glass

Glass: pretty coupe glass (the one photographed is from Crate & Barrel

Garnish: manuka honey with hemp seeds