I hoped to have a party tonight, just as you asked in your nice PR pitch. You sent me coupons and recipes and a cookbook from Rick Rodgers and asked me to invite people over to join your virtual party.
I’m trying not to take it personally, but everyone I asked was busy. No one could come to this festive gathering. So I’m going to be partying all by myself. It’s a very sad version of a Pity Party.
I was so sad, I tried the Holiday Berry Bellini recipe you sent. In fact, I may have tried several of them. Really good, so I’ll definitely make myself a couple of those tonight to get in the mood. But I might be wearing my pajamas, so there won’t be any pictures uploaded. Sorry.
Holiday Berry Bellini
Recipe from Driscoll’s Moments
1 oz St. Germaine
0.5 oz lemon juice
0.5 oz simple syrup
2 Raspberries for garnish
Combine the St. Germaine, lemon juice, simple syrup
and berries in a cocktail shaker.
Top with ice and shake vigorously.
Add 3 ounces sparkling Brut in a champagne coupe.
Strain shaken contents into champagne coupe.
Garnish with raspberry & blackberry.
But I just couldn’t make myself cook all those other recipes for just me. I want to fit into that cute new outfit for Thanksgiving. There was no question in my mind – I would eat the entire eggnog panna cotta with balsamic raspberries. And the warm brie with honeyed raspberries and almonds? I’ll make that, but not just for me. Too dangerous.
So, instead, I created a tasty conserve that easily takes the place of cranberry sauce on the Thanksgiving table. It was also amazing spread on my favorite Butternut Squash Scones – a divine recipe from Food52, by the Pound Ridge Scone Lady, Liz Larkin.
So, please forgive me, dear Driscoll. And maybe next year, you’ll decide to include my recipe on your site?
Raspberry Cranberry Pecan Conserve
will make 6-7 half pints
2 lbs. raspberries
1 bag (1 lb.) cranberries
4 c sugar
Minced zest from one orange
Juice of two lemons
8 oz. pecans, toasted and chopped
In a heavy 5 quart pot or a preserving pan, bring the raspberries, cranberries, sugar, orange zest and lemon juice to a boil.
Place this mixture in a ceramic or glass bowl, cover with parchment, and allow it to macerate overnight.
The next day, strain the mixture into the preserving pan and bring up to 220°, stirring all the while.
Add back the fruit and then add the toasted nuts. Stir well and bring to a rolling boil that cannot be stirred down.
Pack in half pint jars and process in a boiling water bath for 15 minutes.
Please wish all the best to the folks partying tonight at #DriscollsMoments get togethers.
Friendless in DC,
To my dear readers, Won’t you please leave a comment and tell Driscoll’s not to be annoyed with me? Monday, November 7th, 12noon, I’ll randomly select one commenter to receive the Rick Rodger’s book, Thanksgiving 101. Remember to check back to see if you’ve won. (I’ll also announce it on Twitter.)