rosemary ginger bourbon sparklers

I remember the first time I had a Moscow mule like it was yesterday...

Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous

I had just flown in to Houston, Texas for Thanksgiving vacation circa 2012. My mom, sister, and I went to McCormick & Schmick’s for some “just because we missed you” cocktails lol. I think I ordered a beer (who knows… that part isn’t what I remember about this day), my mom ordered a vodka club soda with lime (always), and my sister ordered a Moscow mule. Her drink came in this fabulous copper mug garnished with a lime and crystallized ginger. Obviously right then I was like “whaaaaaaaaaa are you drinking?! And can I have a sip?!”  Thankfully... she shared. I took a sip and then the heavens opened up and all the ginger beer angels started singing. Okay, that didn’t actually happen but the bubbles and fresh ginger flavor made my taste buds go crazy! Clearly, I promptly ordered one, slurped it down like it was my job then ordered another... or 3 more but who’s counting?

Rosemary Ginger Bourbon Sparklers - Appetites Anonymous

Needless to say, I loooove Moscow mules. Why? I'm like 99.999% sure it's because of the ginger beer since I wouldn't consider myself a vodka person. To some people vodka is their jam. I'm like ehh it's okay. It just lacks flavor in my opinion, which is great when you want only your mixers to shine but sometimes I want my liquor to have its moment in the sun. Enter: rosemary ginger bourbon sparklers! They are similar to bourbon mules (aka Moscow mule with bourbon instead of vodka) but we swap limes for lemons and add the most flavorful homemade rosemary ginger simple syrup!

Rosemary Ginger Bourbon Sparklers - Appetites Anonymous

Now this homemade simple syrup is my jam. We boil together water and sugar (it is simple syrup after all) along with chunks of fresh (and peeled) ginger plus a few sprigs of fresh rosemary. Let them boil and release all their goodness then strain to get sweet nectar from the ginger gods. To complete this cocktail, we add bourbon (Maker's Mark... my fave), thinly sliced lemons, lemon juice, rosemary ginger simple syrup, and you guessed it... ginger beer! Acid from the lemons helps to balance out the sweetness from the bourbon and simple syrup. 

I'm going to be honest here for second (I mean I'm always honest, you know what I mean)... I originally named these rosemary bourbon mules but I didn't photograph these in mule mugs because the crystal glasses looked way prettier in my photographs...

So yeah... rosemary ginger bourbon sparklers or rosemary bourbon mules... choose your weapon and call it what you like, either way it's delicious!!!!!!!!

Rosemary Ginger Bourbon Sparklers - Appetites Anonymous

rosemary ginger bourbon sparklers

yield: 2 cocktails + lots of extra simple syrup for additional cocktails

total time: 5 minutes to make cocktail (add one hour if making syrup)


Ingredients:

ice

4 oz bourbon

1 oz freshly squeezed lemon juice

1 oz rosemary ginger syrup (see below)

6-8 oz ginger beer, to taste

2 small rosemary sprigs (garnish)

1 lemon, thinly sliced (garnish)

 

rosemary ginger syrup

1 cup water

1 cup sugar

4 oz fresh ginger, peeled and sliced (1/3 inch thick)

2 large rosemary sprigs

 

Directions:

1. Make the syrup: In a small saucepan, combine water and sugar then bring to a boil. Add in ginger and rosemary and return the mixture to a boil, stirring to fully dissolve sugar. Remove from heat then let the syrup cool completely (30-45 minutes). Strain the syrup through a fine mesh strainer into a jar or small bowl. Discard the solids then refrigerate until needed! Syrup can be refrigerated for up to one month in an airtight container.

2. Make the cocktail: In a cocktail shaker (or measuring cup), shake (or mix) together bourbon, rosemary ginger syrup and lemon juice. Fill  two rocks glasses or mule mugs with lots of ice or one big ice cube (I love these huge square ice cubes). Place lemon slices in the glass between the ice and wall of the glass. Split contents of the shaker between the two glasses then top each cocktail with ginger beer plus a small rosemary sprig. Enjoy!

Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous

I ended up watching Moonlight last night and it was such a beautiful story but also very sad. Overall, it was a wonderful movie! I definitely recommend it. Now I only have two Oscar noms left... I can do it! Speaking of the Oscars, if champagne isn't your thing: 1) who are you?! 2) make this cocktail to enjoy during the Oscars instead of champs! And if the Oscars aren't your thing... just make this cocktail over weekend :)

Happy Friday friends and foodies!

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I'd love to see your cocktails in action. Peace, friends!

- a

P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.

Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous
Rosemary Ginger Bourbon Sparklers - Appetites Anonymous

sweet potato rice bowls with peanut sauce

Are you guys ready for the Oscars?!?! Because they are like...

Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous

THIS SUNDAY.

We watched Hacksaw Ridge Tuesday night and OMG it deserves best picture. Seriously amazing movie. I still have three movies to see... Hidden Figures, Lion, and Moonlight. I'm going to really try to see Hidden Figures on Saturday but it looks like I won't have time to see the other two. Boooooo.

Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous

Ready for sweet potato rice bowls?! Of course you are, but first let's talk about the star of this recipe... the peanut sauce! Why, you ask? It has PEANUT BUTTER in it plus soy sauce, apple cider vinegar, agave, fresh ginger, garlic, and red pepper flakes. So many powerful ingredients that create the most delicious sweet and tangy sauce. Like I say with most of my sauces, I would drink this straight out of the bottle lol. It was also delicious to dip baby carrots in as a snack :)

Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous

Roasted sweet potatoes are just that... roasted to perfection and oh so sweet! Roasting the potatoes makes them nice and soft plus it really brings out the sweetness. We balance the sweetness of the potatoes out with red bell pepper and cumin. Rice makes for the perfect bed for these delicious veggies and tangy sauce.

Recap: sweet + spicy + tangy + veggies + rice + vegan + gluten free = yes please! This recipe serves four but honestly you could split it between two because it's soooooo gooooooooood. Recipe time!

Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous

sweet potato rice bowls with peanut sauce

serves: 4 (or 2 really hungry people)

total time: less than one hour

specialty diets: dairy-free, egg-free, gluten-free, vegan, vegetarian


Ingredients:

2 sweet potatoes, peeled and cut into 1/2-1 inch cubes

1/2 white onion, diced

1 red bell pepper, julienned then sliced in half

2 tablespoons avocado oil

1 teaspoon ground cumin

1/4 teaspoon sea salt

1 1/4 cup long-grain white rice

2 green onions (white and green sections), thinly sliced into little rounds

1/4 cup chopped cilantro

1/4 cup crushed cashews

 

peanut sauce

1/2 cup (heaping) creamy peanut butter 

1/3 cup gluten-free soy sauce

2 tablespoons agave

3 tablespoons apple cider vinegar

2 teaspoons peeled and grated fresh ginger

4 garlic cloves, minced

1 teaspoon red pepper flakes, to taste

 

Directions:

1. Preheat oven to 425F.

2. Add sweet potatoes, onions, red bell pepper, avocado oil, cumin, and sea salt to a large bowl. Toss to coat then arrange veggies on a baking sheet. Roast for 30-35 minutes or until the sweet potatoes are tender (tossing half way through).

3. While veggies are roasting, cook rice according to package instructions.

4. While rice is cooking and veggies are roasting... make the sauce! In a jar with a lid, combine all sauce ingredients then shake 5-6 times until all mixed up! You can also whisk the ingredients together it a small bowl.

5. Once veggies and rice are cooked, prep your bowls! First layer rice, then veggies, then drizzle sauce on top. Garnish with sliced green onions, chopped cilantro, and crushed cashews!

Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous

Hope y'all enjoy these bowls!!!!! I know we have many many many times! Free feel to throw in some protein as well like ground turkey or crispy tofu :) 

Also, make sure to stop by here tomorrow. I'll have a fun cocktail perfect for your weekend on the blog! 

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I'd love to see your bowls in action. Peace, friends!

- a

P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.

Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous
Sweet Potato Rice Bowls with Thai Peanut Sauce – Appetites Anonymous

rosemary truffle fries

I've pondered over how to start this post for about an hour now...

Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous

Do I start with truffles? Or Jolly Pumpkin? For those you who are not familiar with JP, it's a restaurant/brewery in Ann Arbor, MI that has THE BEST TRUFFLE FRIES EVER. No ifs, ands, or buts about it. They also have locations in Detroit and Traverse City, so if you ever get the chance to go to Jolly Pumpkin... DO IT. And order the truffle fries plus a sour beer. Seriously... JP, in my opinion, is best known for two things: sour beer and truffle fries. You must order BOTH these things or you're doing it wrong.

Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous

Soooo what's the deal with this truffle stuff? I know at least half of you are probably thinking that. Black truffles are a species of truffles which are essentially really awesome and expensive mushrooms plus... they taste like heaven. These rosemary truffle fries use both black truffle sea salt and black truffle oil. DOUBLE THE TRUFFLE. Double the fun.

1. According to my spice guy... "Black truffle sea salt utilizes the unique power of sea salt to intensify the aroma and complex flavors of the exquisite mushroom."

2. Truffle oil is top-quality olive oil that has been infused with either white or black truffles. TIP: Make sure you're buying the real stuff... If the label says “truffle essence” or “truffle aroma” or something like that, it is synthetic yo.

All in all, some describe black truffle smell as musky, earthy, pungent, or even sexy. I'm going to go with sexy. THEY SMELL SEXY GUYS. I could seriously sit and sniff my bottle of black truffle sea salt for hours. Is that weird? Nahhh.

Side note: try truffle salt on egg dishes, pasta, mashed potatoes, red meat...even on popcorn!

Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous

rosemary truffle fries

servings: 2 as a hearty snack | 4 as a side

total time: about 1.5 hours (including 1 hour soak time)

specialty diet(s): dairy-free, egg-free, gluten-free, vegan, vegetarian

equipment: deep fryer or oil/candy thermometer with a cast iron pot + mandoline or fry slicer


Ingredients:

2 lbs russet potatoes, peeled

canola oil for frying (I used about 48oz in my deep fryer up to the max fill line... Just fill to your max fill line. 48 oz should be enough with cast iron pot and oil thermometer too)

1-2 tablespoons black truffle oil, to taste

1-2 teaspoons black truffle sea salt, to taste

1-2 teaspoons garlic powder, to taste (personally I found that garlic powder worked better on the fries, minced garlic turned the fries mushy)

1-2 teaspoons dried rosemary, to taste

 

Directions:

1. Slice potatoes into fries using your mandoline on the julienne setting or using this handy dandy fry slicer (we received this as a wedding gift lol). You can also just slice the potatoes into fries using a knife. Obviously, this will take much longer. Just try your hardest to cut evenly shaped fries. Otherwise they will cook differently.

2. Soak potatoes in cold water for 1 hour. Drain then pat until VERY VERY (VERY) DRY. Wet fries into hot oil = BAD. Why soak? Soaking will get rid of excess starch and result in crispier fries. SCORE.

3. Using a deep fryer or cast iron pot with an oil thermometer, heat canola oil to 325F. Fry the fries in small batches (like 3-4) for about 2 minutes - fries will be partially cooked but not browned. Remove from oil and drain. I found the best way to "drain" the fries was to place then on a cooling rack with a cook sheet lined with paper towel below. Continue until all the fries have been fried once. Though, you'll likely have to wait between batches to allow the oil to come back up to temperature.

4. Heat canola oil to 375F. Fry fries for a second time, in small batches for about 2-3 minutes. Basically until the fries are crispy enough for your liking. Remove and drain like in step 3. Continue until all the fries have been fried twice. Again, you'll likely have to wait between batches to allow the oil to come back up to temperature.

5. Place all the fried fries in a large bowl, mix in truffle oil, truffle salt, garlic powder, and rosemary until fries are completely coated. I recommend starting with a little of each ingredient, mixing to coat the fries then tasting a fry to see what more (if anything) should be added.

6. Devour by yourself or share with friends whom will now love you FOREVER.

Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous

Guys... I turned 28 today. I remember when I turned 26... I said I was in my late twenties, which wasn't true but it made me feel cool. Now I actually am in my late twenties. Am I an adult yet?! Pshhhh no. MAKE FRIES.

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I'd love to see your truffle-ious fries in action. Peace, friends!

- a

P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.

Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous
Rosemary Truffle Fries - Appetites Anonymous