wine braised short ribs with truffle mashed potatoes

recipe for wine braised short ribs wine braised short ribs with truffle mashed potatoes



The holiday season is all about entertaining—which, let’s face it, can get stressful. You want to pull out all the stops when company swings by, but often that comes at the cost of your sanity. Wouldn’t it be great to find a recipe that was both impressive and delicious while also being a piece of cake to make? Well well well, ask and you shall receive. Allow me to introduce: wine braised short ribs.


At first glance, these babies look like the product of a whole day spent slaving in the kitchen. The reality? Practically everything can cook together in one pan while you focus on keeping the conversation—and the drinks—flowing with your guests. Add some truffled mashed potatoes and roasted gray (yes, gray!) squash and you have holiday dinner party magic. Let’s do this.


short ribs wine braised short ribs with truffle mashed potatoes


You’ll need:

  • Short ribs, bone in
  • 25 (ish) pearl onions
  • 2 tablespoons chopped garlic
  • 3 cups red wine (I used Merlot)
  • 2-3 tablespoons of olive oil
  • Salt and Pepper
  • Rosemary sprigs


Short ribs are the perfect roasting meat for winter—hearty, flavorful and readily available. Buy them with the bone in (which is typically the most available cut anyways) and coat them thinly with olive oil, salt and pepper.


braised short ribs wine braised short ribs with truffle mashed potatoes



Put a stovetop-safe roasting pan over high heat and coat the base with olive oil. Braise the short ribs on all sides until they’ve formed a crispy, browned crust. Add the garlic and onions, turning down the heat slightly and allow them to “sweat” a bit.


pearl onions wine braised short ribs with truffle mashed potatoes wine braised short ribs wine braised short ribs with truffle mashed potatoes


Add three cups of wine, two sprigs of rosemary and top off your cooker. Put it in the oven at 325 degrees for 2-2.5 hours, until the meat is extremely tender and falling off the bone.


gray squash wine braised short ribs with truffle mashed potatoes oven roasted gray squash wine braised short ribs with truffle mashed potatoes oven roasted grey squash recipe wine braised short ribs with truffle mashed potatoes


For the gray zucchini, simply cut them in half, coat with olive oil and sprinkle with salt and pepper. Roast in a pan, flipping halfway through, at 325 for about an hour (or until browned on both sides).


potatoes wine braised short ribs with truffle mashed potatoes white truffle salt wine braised short ribs with truffle mashed potatoes


To make truffle mashed potatoes (aka the best thing you’ll ever eat), first boil one bag of gold mini potatoes (about 25-30 potatoes) until softened. Drain, then add to a bowl with a half a stick butter, 1/4 cup milk and 1/2 tablespoon truffle salt (I got mine from The Filling Station in Chelsea Market) and a pinch of pepper. Whip until smooth, then taste test (the best part!) to make sure you don’t need to add more salt.


wine braised short ribs with truffle mashed potatoes wine braised short ribs with truffle mashed potatoes


Plate the short ribs atop a helping of potatoes, then finish with some of the cooking liquid and onions from the baking dish. One cozy winter meal, coming up!


wine and cheese party with le creuset

wine and cheese party with le crueset 2 wine and cheese party with le creuset



Hi guys—long time no see! I wish I could say I’ve been missing from these parts because I’ve been traveling or doing something especially awesome, but I’ve just been working. A lot. I apologize for slacking, but I promise I will try to show up more around here!


However, I did recently find a little time to sneak in some fun with the girls. This past Saturday, before heading out for a fun painting night in the city (where I think we all learned our artistic abilities haven’t progressed much since elementary school) I pulled together a little wine and cheese spread with the help of Le Creuset.


le creuset cheese platter wine and cheese party with le creuset wine and cheese party with le crueset wine and cheese party with le creuset wine and cheese party with le creuset wine and cheese party with le creuset



As an avid cook (and food obsessive), I was thrilled to hear that Le Creuset was launching a line of wine and cheese products perfect for any holiday party. They were generous enough to send over a few of the new pieces for me to try out—the round cutting board platter, the carafe (perfect for holding your favorite wine) and the compact lever wine opener—and even a little something for you guys (more on that later!). All the dish ware is made in their signature stoneware in bright, colorful options (I love the red I got!) perfect for taking center stage on your table.


wine and cheese party wine and cheese party with le creuset wine and cheese party menu wine and cheese party with le creuset wine and cheese party with le crueset 1 wine and cheese party with le creuset



I picked up a few cheeses from a favorite local shop, Astoria Bier and Cheese. They helped me pick a delicious mix and I have to say we truly loved each of them. One of them, Cacio di bosco Tartufo, was literally one of the best cheeses any of us have ever had—a bit sharp, a bit creamy, and filled with amazing truffle flavor (my favorite!).


crispy brussels sprouts wine and cheese party with le creuset crispy brussels sprouts recipe wine and cheese party with le creuset bacon wrapped dates wine and cheese party with le creuset bacon wrapped date recipe wine and cheese party with le creuset


I also whipped up two crazy easy appetizers for us to snack on in addition to the bread and cheese—ricotta toasts with crispy brussels sprouts (simply shred and fry the brussels sprouts, then put atop toasts topped with ricotta) and cheese stuffed dates wrapped in bacon (the perfect salty/sweet combo…stuff dates with a piece of manchego cheese, then wrap in bacon and cook at 375 until browned and crispy). They were both definite crowd pleasers, and so easy that I can’t wait to make them for a larger get-together we have coming up next month.


wine and cheese party 11 wine and cheese party with le creuset



And now, the especially exciting part! Le Creuset is offering one lucky ready the chance to win some of the amazing products you see above from their wine and cheese line—the round platter, a wine lever and foil cutter, Le Creuset corks, place mats and pairing chart! Simply enter through the Rafflecopter widget below any time between now and Tuesday, November 25. Good luck!






a Rafflecopter giveaway

french onion soup grilled cheese

french onion soup grilled cheese recipe french onion soup grilled cheese



I’m about to blow your mind with five words, guys: french. onion. soup. grilled. cheese. I wish it was like, three words, because that seems more dramatic, but five was the most I could narrow it down to.


This grilled cheese though. I mean—there are hardly words to describe it, but I turned to my roommates (and expert taste-testers) to try and get a few descriptors for you—”Insane”, “Holy sh*t” and “This is the best thing you’ve ever made” are just a few of the phrases that popped up. I know I’m setting the bar high here, but this grilled cheese is maybe the best idea I’ve ever had.


onions french onion soup grilled cheese


French onion soup is a fall main-stay (check out my soup recipe here), and grilled cheese goes with soup better than pretty much anything else. I actually think it would be a brilliant idea to open just a soup and grilled cheese bar—like all the grilled cheeses would be different and compliment the soup pairings…hm…

OK, back on track. This grilled cheese is basically made of up bread (duh) and the beginnings of my french onion soup recipe. Fear not—I don’t expect you to go searching through the archives for it. Check out the (slightly modified) recipe, below:


French Onion Soup Grilled Cheese

You’ll need (makes about 4 sandwiches):

  • One white or spanish onion, sliced thin
  • 2 tablespoons flour
  • 4 tablespoons beef stock
  • 4 tablespoons red wine (can be any kind!)
  • 2 tablespoons butter
  • Salt, pepper and thyme to taste
  • One medium block of gruyere cheese, shredded
  • Slices of bread


onions for french onion soup french onion soup grilled cheese caramelized onions french onion soup grilled cheese


To start, cook your onions on low in your pot with the butter. You want to cook them “low and slow” until they’ve reduced in size, have wilted and become caramelized and browned. The bottom of your pan will get a bit gunky in the process—no worries, this is good! We’re going to deal with that later.


gruyere cheese french onion soup grilled cheese


While your onions are cooking down, you should shred the cheese for the grilled cheese. Gruyere cheese is typically the type of cheese that is melted atop french onion soup, so that’s what I went with for these grilled cheese sandwiches. As is typical with other cheeses, gruyere melts fastest and most evenly when shredded, so take yours to a cheese shredder for the most gooey grilled cheese possible. Set aside once you’re done.


With your pan still over the heat, add the flour over the onions and toss to coat. Add the wine to “deglaze” the pan, scrapping all the browned goodness off the bottom as you stir to coat evenly. Season with salt, pepper and a bit of thyme. Allow to simmer over low heat for a few minutes longer, until the flour has pulled a thick, burgundy-tinted “sauce” together to coat the onions. Keep over lowest heat setting to warm.


recipe for french onion soup grilled cheese french onion soup grilled cheese


Coat the bottom sides of bread with butter, then lay atop a hot skillet. Add a layer of cheese to the bread and allow it to melt a bit, putting a cover over top to speed up the process if necessary (a fun trick I learned from the Food Network). Once the cheese has melted a bit, add the onions on top, a bit more cheese and a final slice of bread, coated on the outside with butter.


french onion soup grilled cheese recipe 1 french onion soup grilled cheese


Continue to flip the grilled cheese until it’s browned evenly on both sides and the cheese inside is melted. Eat hot off the skillet and enjoy your grilled cheese nirvana.





salt baked branzino

branzino with lemon and rosemary salt baked branzino



Can you remember the best thing you ever ate? I can—a few of the “best things”, actually. I have a list of about five meals that I know I will never forget, and one of them took place on our trip to Italy this past summer.


On our final night in Sorrento, we ate at Ristorante Bagni Delfino, situated right on the water overlooking Mount Vesuvius. The location alone was amazing, but what really made it memorable was the branzino both my Dad and I ordered for dinner. It was killed when we ordered it (I know—insane) and it was so incredibly moist and flavorful, I think I almost cried. I knew that once I came home, I needed to recreate it.


fresh caught branzino salt baked branzino salt for salt baked branzino salt baked branzino

The secret to a crazy-flavorful branzino? Salt baking it! It sounds crazy, but crusting the fish in a ton of salt leaves it so juicy and flavorful—it’s a method that makes it look like you spent hours perfecting the branzino, when really it’s the easiest method ever.


You’ll need:

  • One large carton of salt (3 lbs)
  • 6 egg whites
  • Two whole branzino fish, scales removed and sliced down the belly
  • 2 lemons
  • 2 sprigs of rosemary


salt mixture for baked branzino salt baked branzino



Preheat your oven to 425 degrees. In a bowl, whisk the egg whites until light and fluffy. Fold in the salt until it forms a thick mixture, similar to wet sand.


salt baked branzino salt baked branzino salt baked branzino before cooking salt baked branzino



Lay the branzino, stuffed with lemon and rosemary, onto a layer of the salt on a baking sheet lined with parchment paper. Cover the filets with the remaining salt, ensuring that each fish is covered with a thick layer around all sides of the branzino.


salt baked branzino recipe salt baked branzino recipe for salt baked branzino salt baked branzino



Bake the branzino in the oven for 25-30 minutes, or until the salt has hardened completely and has browned. Allow the fish to sit for around 10 minutes, then start cracking the salt shell with the blunt end of a spoon, being careful not to bruise the fish.


salt baked branzino dinner salt baked branzino



Brush off excess salt and serve on a separate dish, removing the bones and sprinkling with a dash of lemon and your best olive oil. Hint: it tastes even more delicious if you close your eyes and pretend you’re on the Italian coast!



caramel apple dutch baby

caramel apple dutch baby caramel apple dutch baby


Ahhh, fall—’tis the season for apples, am I right? And after copious amounts of apple pie, apple chips, apple cobbler, apple cider donuts and warm apple cider, I was jonesing for a little different kind of apple fix.


Luckily for me, this craving coincided perfectly with picking up the latest Bon Appetit issue. I pretty much worship Bon App, and am constantly trying out recipes or ingredients I spot in their pages. When I came across the apple dutch baby recipe in their r.s.v.p section (where readers write in asking for the recipes to their favorite dishes from restaurants), I knew I’d found my Sunday baking project. 


recipe for apple dutch baby caramel apple dutch baby



If you’ve never had a dutch baby before, let me fill you in: it’s some sort of hybrid child of a pancake, custard and cake. It’s sweet and quick and comes out looking far more impressive than the time you actually spent on it. You can all thank Bon App for the delicious recipe that’s to follow—I can take credit for nothing besides eating the whole thing with my roommates once I was done photographing it. That, I’m owning.


You’ll need:

Apple Cider Syrup

  • 4 cups apple cider
  • 2 tbsp. unsalted butter
  • 1 tbsp light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Dutch Baby

  • 3 large eggs, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 3/4 cup all-purpose flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 4 tbsp unsalted butter
  • 1 large apple, peeled and sliced into 1/4 inch thick slices
  • 1 tbsp. brown sugar


caramelized apples caramel apple dutch baby


For the apple cider syrup: Bring ingredients to boil over medium heat in a saucepan. Reduce and boil gently, whisking occasionally, until thick and syrupy, about 30-45 minutes.


For the dutch baby: Preheat your oven to 425 degrees. Whisk eggs, milk, flour, vanilla, salt and 1/2 tsp cinnamon in a medium bowl until smooth. Melt 2 tbsp. butter in a skillet—add apples, brown sugar and remaining 1/2 tsp cinnamon. Stir to coat, then cook until apples are coated and softened, about 4 minutes. Set aside.


Heat an empty cast iron skillet (should be able 10 inches in diameter) in the oven for 10 minutes. Take out using an oven mitten, then add the remaining two tablespoons of butter to it, tilting to ensure you coat the bottom and sides of the pan. Add the cooked apple to the center and pour the batter over top. Quickly transfer the skillet to the oven, cooking for 12-15 minutes, or until the edges are brown and the center is set, but still a bit custardy.


caramel apple dutch baby recipe 1 caramel apple dutch baby


The dutch baby will sink into itself once you take it out of the oven—don’t freak out, this is supposed to happen!


Finish yours with a generous sweeping of that yummy caramel apple cider syrup and a dollop of whip cream if you have it. Enjoy as dessert—or as breakfast, because there’s fruit and fall is beautiful and fleeting. Reason enough, yes?


recipe for caramel apple dutch baby1 caramel apple dutch baby


slow-cooker pulled pork with honey corn cakes

pulled pork sandwich recipe slow cooker pulled pork with honey corn cakes



I debated endlessly as to whether or not I should post this recipe. You see, slow-cooker pulled pork is my secret weapon—my Hail Mary, my trump card. Any time I want to make people happy (make their stomachs happy, really), I make this pulled pork recipe. So naturally, I like to keep it close to the chest. Because it really (really really) is that good.


Slow-cooker pulled pork is at almost every family function we have. It’s my Auntie Lina’s specialty and we all beg for it any time there’s a celebration or get together on the calendar. Now that I live on my own and do my own entertaining, pulled pork has become my own party go-to. The guys love it, the ladies love it and—perhaps most importantly sometimes—it lays a solid base for a night of drinking. Hey, just being honest.


pork shoulder slow cooker pulled pork with honey corn cakes



Obviously, after all that internal debating, I’ve chosen to share the recipe. And I implore you: make it wisely. It can cause, in not-so-rare occasions, cases of mild obsession, over-eating out of deliciousness and even impromptu marriage proposals. Don’t say I didn’t warn you.


These pulled pork sandwiches are best served on toasty potato rolls (MUST be potato rolls) with a decent helping of corn cakes and honey butter on the side (more on that later). This will make about 15 pulled pork sandwiches, which makes it great for a crowd.


You’ll need: 

  • One pork shoulder or pork butt between 3 and 4 pounds (you should be able to find this at the meat counter of your grocer).
  • 1 cup water
  • 18 oz (one bottle) Sweet Baby Ray’s BBQ sauce
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons hot sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup brown sugar

toasted buns for pulled pork sandwiches slow cooker pulled pork with honey corn cakes


Place the pork and water into a crockpot or slow cooker. Cook through the day (3.5-4 hours if you have it set to “high”, between 5.5 and 7 hours if you have it set to “low”). You’ll know it’s done when the meat is fragrant, a light brown color (as seen above) and literally falls apart at the touch of a fork.


Remove it from the crock pot, place on a cutting board and begin to shred the meat with two forks. Drain the crock pot, the add the shredded meat back into the pot, along with the BBQ sauce, hot sauce, brown sugar, worcestershire sauce, salt and pepper.

slow cooker pulled pork recipe slow cooker pulled pork with honey corn cakes


Stir to coat then allow to cook for another hour. You can keep it on “warm” throughout your party if you have guests serving themselves.


mini cornbread slow cooker pulled pork with honey corn cakes honey slow cooker pulled pork with honey corn cakes



For the mini corn cakes (which taste better than regular corn muffins, because they’re mini), I use a Jiffy cornbread mix—keep it basic, because the real magic here is in the butter. I first had the corn cake/honey cinnamon butter combo at one of my favorite restaurants here in Astoria, Butcher Bar, and knew I needed to try making it at home someday. It’s so easy!


You’ll need:

  • 1/2 cup stick butter
  • 1/4 cup honey
  • 1/4 cup powdered sugar
  • 1 tablespoon cinnamon
  • 1 tsp vanilla extract


Whip ingredients in the bowl of a stand mixer until they’re combined and the butter is light and fluffy. Serve on everything from corn cakes and pulled pork (duh) to waffles, french toast and sweet potatoes!


cornbread with honey cinnamon butter slow cooker pulled pork with honey corn cakes





butternut squash and sage pasta

butternut squash butternut squash and sage pasta



Butternut squash is probably the Pumpkin Spice Latte of the food world. Call it “basic”, call it over-used from September to December—but even you can admit: it’s so delicious.


I try to cook it as much as possible during the fall months but there’s only so much roasted butternut squash a girl can handle. This week, I decided to mix it up by combining it with one of my other favorite things: pasta.

butternut squash for sauce butternut squash and sage pasta fresh sage butternut squash and sage pasta


Butternut squash and sage is a fool-proof combo, and for good reason—the duo team up to create a sauce that’s rich, layered and just a bit indulgent (ahem, given the heavy cream and all). It’s a yummy twist for those fall nights when you’re just not feeling marinara sauce again. You’ll need:


  • 1 medium butternut squash, cubed and and skinned
  • 6-8 sage leaves
  • 1/4 cup heavy cream
  • 3/4 cup whole milk
  • 1/2 cup grated parmesan  cheese
  • 1/2 teaspoon nutmeg
  • 1 tablespoon garlic
  • olive oil
  • salt and pepper to taste


roasted butternut squash butternut squash and sage pasta


Cube your butternut squash, then toss on a baking sheet with olive oil, salt and pepper, adding 4-5 sage leaves to the pan. Roast in the over at 375 degrees for 40 minutes, or until the squash is mush but still holding it’s cube shape. Set aside.


fresh butternut squash pasta butternut squash and sage pasta


While your butternut squash is roasting, set a pan of heavily salted water over high heat to boil. This sauce is best with fresh pasta—we have an amazing factory on our street that sells theirs out of a storefront—but if you go with dried, that works too! Once the water is boiling, set the pasta in and allow it to cook.


butternut squash sauce butternut squash and sage pasta


While the pasta is cooking, place the roasted butternut squash in a food processor, removing the sage leaves first. Add the garlic, then drizzle in a little olive oil, salt and pepper then blend on high until the butternut squash has turned the consistency of mashed potatoes and is free of chunks.


Add the pureed butternut squash to a large skillet with the heavy cream, milk, nutmeg, parmesan and 2 sage leaves. Stir to combine and allow to simmer on low for five-ish minutes. It will be really thick—that’s the nature of the butternut squash and it holds really well to the pasta, but if the consistency isn’t right for you, feel free to add a bit more milk. Add salt and pepper to taste.


butternut squash pasta butternut squash and sage pasta


Add your cooked pasta to the pan with two tablespoons pasta water, then toss to coat. Plate, then top with a bit more parmesan cheese and serve with an Olivia Pope-worthy glass of vino. Buon Appetito!!




2 adult lunchables perfect for work this week

adult lunchables 2 adult lunchables perfect for work this week


I’m notoriously–almost comically–bad at eating lunch at work. I’ll get so engrossed in what I’m doing that suddenly 3:30 pm will roll around and I’ll wonder why I’m crazy grumpy and have a raging headache.


In an attempt to try and improve this unhealthy habit, I’ve been making an effort to pull together little “lunchables” for myself, packed with a light meal and snacks that I can pick at throughout the day. They’re not huge, because I rarely have time to each much, but they definitely keep me from A) Wasting money on more food, B) Getting too hungry and C) Spending all my money in a low blood sugar-induced raid at the Chipotle across the street. Here are two of my favorites:


turkey veggie rolls 2 adult lunchables perfect for work this week

Turkey Veggie “Burritos”

Easy as can be: simply roll up lots of veggies (I use cucumbers, peppers and carrots) in slices of turkey or another deli meat of your choice. I typically pack a stick of cheese, a GoGo Applesauce (which I’m pretty sure are for toddlers but whatever) and a few (ok…maybe more than two…) of Trader Joe’s AMAZING peanut butter cups to go along with the turkey rolls.


greek lunch 2 adult lunchables perfect for work this week greek weekday lunch 2 adult lunchables perfect for work this week


Another standby? A trusty Greek lunchable, made by combining my go-to Greek salad recipe, homemade tzatziki dip and a bit of bread or pita chips. Sometimes I’ll swap the bread out for a batch of falafel if I’ve had the time to make it Sunday night. The best thing about this combo is that everything gets better after sitting around in the fridge for a few days. The flavor in both the salad and the dip is stronger, meaning you can make big batches and be set for the week–that is, if you don’t mind a little lunchtime repetition!



sauce poached eggs with ranch home fries

sauce poached eggs brunch recipe sauce poached eggs with ranch home fries


You may have gotten a little sneak peak of this dish during my bacon bloody mary post yesterday–I’m sorry for the tease, but trust me this is worth the wait. Eggs are above and beyond my favorite brunch dish–I have to be in a special sort of mood for french toast or waffles, and I don’t really like pancakes, so if we’re out to brunch, there’s a 99% chance I’m ordering eggs. Usually it’s eggs benedict–until, that is, I discovered the sauce-poached egg dish at The Penrose on the Upper East Side. It changed my brunch life, and this recipe might just change yours.


goat cheese sauce poached eggs with ranch home fries



sauce poached eggs recipe sauce poached eggs with ranch home fries


The best thing about this dish is the simplicity. You can forgo making your own sauce–it’s too time consuming when it’s late Sunday morning and you’re starving and football is on in an hour. Instead, you kick jarred sauce up a notch with an extra dose of onion and garlic, and then let it go to work on poaching the eggs. Sound confusing? It’s not. Here ya go:


You’ll need (makes enough for two small skillets, or four eggs):

  • 1 jar pre-made marinara sauce
  • 1/2 sweet onion, chopped
  • 1 1/2 tablespoons minced garlic
  •  4 eggs
  • herbed goat cheese
  • salt and pepper


Pre-heat your oven to 400 degrees. Saute the onions and garlic in a tablespoon of olive oil in a pan, until soft and fragrant. Add the jar of sauce and simmer on low until it’s bubbly and heated all the way through. Pour the sauce into a cast iron skillet, then create small holes in the sauce where you’ll crack your eggs. Crack them gently into the spaces, then sprinkle the whole dish with salt, pepper and crumbles of goat cheese.


recipe for sauce poached eggs sauce poached eggs with ranch home fries

Pop it into the oven and cook until the egg whites have solidified, but the yolks are still runny (about 10 minutes, but keep an eye on it). Serve with warmed bread to use as the vehicle for the eggy saucy goodness to get to your mouth.


ranch home fries sauce poached eggs with ranch home fries


Oh, and I bet you spotted those extra-delicious looking home fries yesterday too, huh? The key to these is a packet of ranch dressing mix–yes, you heard me right. Head to the salad dressing aisle, grab a packed of powdered Hidden Valley Ranch dressing mix and toss it over cubed potatoes that have been coated in olive oil. Bake in a glass dish in the oven, mixing occasionally, until crunchy and cooked through. Skip the ketchup, because you totally don’t need it with the extra kick of ranch in there.


bloody marys and brunch1 sauce poached eggs with ranch home fries





bacon bloodies and brunch with pinnacle vodka

bloody mary recipe with pinnacle vodka copy bacon bloodies and brunch with pinnacle vodka



I have to admit–I’m a bit late to the art of the bloody mary. I just tried my first one earlier this year and I have to say, I wasn’t bowled over. Upon first impression, it was sort of like drinking cold tomato soup–not the most unpleasant thing ever, but not my traditional cup of OJ and champy. However, I’ve since gotten them at a few different restaurants around NYC and I’m finally starting to understand the buzz. When done right, bloody marys are gooooooddddd–plus I love that they always come piled high with extras, because more food.


bloody mary ingredients bacon bloodies and brunch with pinnacle vodka


For my latest post in partnership with Pinnacle Vodka, I decided to whip up my own version of the infamous bloody mary, and serve it up alongside a hearty, saucy brunch. There were so many Pinnacle flavors that would have gone amazing with this recipe (especially Atomic Hot), but I decided to stay classic and just go with their traditional unflavored version. Here’s what you’ll need for each bloody mary:


  • 1 shot Pinnacle vodka (or, if two shots is more your style, get at it)
  • 4 parts tomato juice
  • 1/2 part lemon or lime juice
  • 1/2 part cracked black pepper
  • 1/2 part juice from the pickle jar
  • 1 part Worcestershire sauce
  • 1 part finely chopped parsley
  • 1/2 part hot sauce or sriracha
  • 1 pickle and 1 slice of bacon, for garnish


bloody mary cocktails bacon bloodies and brunch with pinnacle vodka


Shake up the ingredients in a cocktail tumbler, then serve chilled with an extra sprig of parsley, a speared pickle and a strip of bacon (pro tip: this will make your guests very happy). The hot sauce and pepper gives these the perfect hit of heat, the pickle is a nod to tradition and the bacon is here to party. Game on.


bloody marys and brunch bacon bloodies and brunch with pinnacle vodka


Serve along a few hearty brunch dishes (I’ll be sharing the recipes for these ones tomorrow!) and you have the formula for a perfect fall Sunday. Cheers!



AuthorLogo Pinnacle bacon bloodies and brunch with pinnacle vodka

Pinnacle Vodka shakes things up with unexpected experiences and delightful discoveries. Explore with other fun flavors at Also, check us out on Facebook and Twitter, or find more fun entertaining and drink ideas on our Pinterest page.


Pinnacle® is a registered trademark of Jim Beam Brands Co. and is used with permission.  This is a sponsored partnership, with Pinnacle® Vodka, via Mode Media.  The information, comments, and ideas expressed on this website are those of the author and do not necessarily reflect the opinions or positions of Jim Beam Brands Co., its affiliated companies, or any of their directors or employees.