Chambord Vampire Kiss Martini

This drink is perfect to entertain your ghoulish guests this Halloween!

1 1/2 oz. Vodka

1 1/2 oz. Champagne

3/4 oz. Chambord Black Raspberry Liqueur

Rim a martini glass with red sugar or a sticky red candy gel. Pour vodka in bottom of glass and top with champagne. Then pour chambord over the back of a spoon slowly into the glass to float liqueur on top. This will give you a unique layering effect in the glass. If you want you can also drop gummy vampire teeth into the bottom of the glass before you start layering or hang them off the side of the glass. Enjoy and Happy Halloween!

Hearty Beef Stew

2 lbs. Beef Stew Meet Cut Into Bite Size Pieces
3 Cups Beef Stock
Extra Virgin Olive Oil
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1/8 Teaspoon All Spice
1 Tablespoon Cocoa Powder
3 Tablespoons Unsalted Butter
1/2 lb. Button Mushrooms, Sliced Thinly
1 lb. Potatoes Cut Into Bite Sized Pieces
1 Cup Diced Carrots
1 Cup Chopped Celery
3 Tablespoons Flour

Heat large stock pot over medium heat and coat with 1 tablespoon olive oil. Place stew meat in a large mixing bowl and add salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, oregano, rosemary, and all spice. Toss until all the meat is evenly coated. Put seasoned meat in single layer in stock pot and sear all sides of beef. Remove once browned and continue in batches until all stew meat is browned. In the same stock pot add butter and heat until melted then add flour and whisk until a smooth and golden brown paste forms. Then add beef stock and cocoa powder slowly while continuing to whisk in order to avoid lumps. Add browned stew meat back into stock pot with liquid, cover, and cook for 45 minutes.

After 45 minutes of cooking add vegetables and continue cooking over medium high heat for 1 hour or until all vegetables are tender. If consistency appears too thick then add 1 cup water. Remove from heat and serve hot.

I like serving this along side a warm and buttery croissant however feel free to serve your favorite bread because I can guarantee you will want to mop every bit of rich goodness out of your bowl. A perfect remedy for a cool autumn night.

Rustic Roasted Tomato Soup with Homemade Garlic Butter Croutons

The weather is changing and nothing warms the body and soul like a homemade pot of soup. My favorite is a smooth and velvety roasted tomato soup served with warm garlic butter croutons. This recipe is a definite pleaser on a cold night.


5 Tomatoes Rough Chopped
1 Red Bell Pepper Rough Chopped
1 Large Yellow Onion Peeled and Rough Chopped
Extra Virgin Olive Oil
6 Cloves of Garlic Peeled
1/2 teaspoon Cayenne Pepper
1 teaspoon garlic powder
1 Tablespoon Sea Salt
2 Cups Vegetable Stock
4 Slices Day Old Bread
3 Tablespoons melted butter

Preheat oven to 400 degrees. Place tomatoes, bell pepper, onion, and garlic on foil lined baking sheet. Drizzle olive oil and sprinkle salt over top and toss to evenly coat. Place in oven and bake 20-30 minutes or until the skin on the bell pepper starts to pull away.

Take slices of bread and cut into 1 1/2 inch cubes. Place in medium bowl and pour melted butter over top. Add garlic powder and 1 teaspoon salt and toss to evenly coat. Place bread on foil lined baking sheet in one layer. Bake in oven for 20 minutes or until lightly browned and crunchy. Set aside.

Place roasted vegetables into blender and begin to puree. As vegetables begin to breakdown slowly add vegetable stock while blending until desired consistency is reached (I prefer a smooth and velvety texture). Add cayenne pepper and more salt if needed and blend 10 more seconds.

Serve in favorite soup bowls and sprinkle garlic croutons over top. Enjoy!!!