PEACH COSMOS
This is my favorite twist on a classic martini! The peach gives the drink the perfect hint of sweetness.
Provided by Lisa
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add peach vodka, cranberry juice, orange liqueur, and a squeeze of lime juice. Cover and shake vigorously until completely chilled, about 1 minute.
- Strain into a chilled wine glass. Garnish with lemon twist.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 9.6 g
PEACH COSMO
I was making a Cosmo for myself and I didn't have any triple sec, so I used peach schnapps and loved it.
Provided by Lori
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour the cranberry juice, vodka, schnapps, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 19.9 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.4 mg, Sugar 17.4 g
PEACH COOKIES
Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!
Provided by Food Network Kitchen
Categories dessert
Time 10h35m
Yield 24 servings
Number Of Ingredients 24
Steps:
- For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
- Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
- For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
- Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
- Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
- For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
- Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
- Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.
PEACH COSMO
This drink is from the Signature Lounge in the John Hancock Center in Chicago. The Signature Lounge on the 96th floor, opened in 1993, and from there you can gaze out over the Windy City. The drink to order, in true Sex and the City fashion: the sugary Peach Cosmo.
Provided by Crafty Lady 13
Categories < 15 Mins
Time 2m
Yield 1 drink
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker halfway with ice. Add the vodka, peach schnapps and cranberry juice cocktail. Shake well, then strain into a cocktail glass. Garnish with lime, if desired.
COSMO
Steps:
- In a shaker with ice, combine the vodka, tropical punch, triple sec and lime juice and shake until chilled. Pour into a martini glass and garnish with a lime wedge.
PEACH COUSCOUS
I just made this one up for my lunch and thought it was worth writing down. It's a sort of Persian-Moroccan fusion, basically a Moroccanized khoresht. I used the Trader Joe's whole wheat couscous, which is very high fiber and made the whole thing marginally healthier. The couscous-cooking process here is adapted from Claudia Roden's method, and yields reliably fluffy, separate grains.
Provided by Sass Smith
Categories Fruit
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Couscous:.
- Preheat oven or toaster oven to 400 degrees.
- Place couscous in oven-proof container.
- Heat chicken broth to boiling in microwave or on stovetop, then stir into couscous; allow to sit for 10-15 minutes.
- Gently fluff couscous with fork and stir in olive oil until all the grains are coated evenly. You can use a fork or your fingers.
- Place couscous in the pre-heated oven to "toast" for another 10-15 minutes.
- Sauce:.
- While the couscous is absorbing the chicken broth, melt butter in medium pan over medium-low heat. Brown shallots or onion.
- Just before you put the couscous in the oven to toast, add preserved lemon and peaches to shallots and butter, allowing the sugars to caramelize slightly.
- Depending on how juicy the peaches are, you may need to add small quantities of water to keep the juices from burning and to keep the sauce appropriately liquid.
- Stir honey into the sauce just before the couscous is done toasting.
- Turn the couscous out onto plates and ladle the sauce over it.
Nutrition Facts : Calories 293.7, Fat 19.1, SaturatedFat 8.4, Cholesterol 30.5, Sodium 355.8, Carbohydrate 30, Fiber 2.3, Sugar 21.4, Protein 4.2
WHITE PEACH COSMO
This recipe comes from a famous downtown bistro in my area. Thanks for sharing! Garnish with a cranberry and a small rosemary frond.
Provided by Olivia Nicole
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Blend peach, lemon juice, and sugar in a blender until smooth; measure 1 ounce of puree. Reserve remaining puree for another use.
- Fill a pint glass with ice; add peach puree, lime juice, vodka, triple sec, cranberry juice, and simple syrup. Cover and shake. Strain drink into a martini glass.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 35.3 g, Fat 0.3 g, Fiber 1.6 g, Protein 1.1 g, Sodium 3.9 mg, Sugar 21.3 g
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