Happy Hour on a Thursday

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We’ve also had it on Mondays. Who says you can’t have fun and be fancy the comfort of your own home?

Last night I made my favorite Cheese Sticks (cheddar sticks wrapped in spring roll wrappers and flash-fried) . Dan made our current favorite drink: Bejeweled Cranberry Vodka.

The cheese sticks are quick to make after you learn the techniques, and they’re oh so good. The cranberry cubes are a nice, cute touch to your drinks. I used it when we invited friends over to celebrate their engagement–perfect!

To start off your happy hour, make yourself a nice smooth drink:

Jeweled Cranberry Vodka

Optional Special Equipment: Cool Jewels Ice Cube Tray [I got mine from Borders, but you can also get them at Sur La Table, Amazon, and many other stores.] You can use a regular ice cube tray, or other shapes. It’s up to you.

Ingredients

• 1 part Level Vodka
• 1.5 parts Cold light cranberry juice cocktail
• Light cranberry cocktail ice cubes

How-To

1) Make your ice cubes way ahead of the party and make sure they’re nice and solid when you use them. Since you’re not using plain water for the ice, it takes much longer to freeze completely. I’d say about 1-2 hours longer than water to get it out of the mushy state.

2) Mix vodka and liquid cranberry juice in a mixing glass for a few seconds. Add ice and stir for a few more.

3) Strain into a chilled martini glass, don’t fill it up too much.

4) Add 2 cranberry ice cubes into the mix for that pimped out drink. You will be rewarded with this:

NOTES:

I love Level vodka. Even our friends had to ask what vodka we used because it was smooth and it blends well with the cranberry flavor. You wouldn’t notice too much that you’re having alcohol but don’t be fooled. Keep your driving sensibilities intact and drink responsibly. In our case, we were just having homemade dinner after our “Happy Hour” so no worries!

Proceed to making cheese sticks while enjoying your drink.

Cheese Sticks

Ingredients

• cheddar cheese (and mozza, if you like) cut into french fry size strip
• lumpia/chinese spring roll wrapper
• 1 tbsp cornstarch (you can substitute flour)
• vegetable oil for frying

How-To

1) Thaw your wrapper. It takes a while depending on how warm the ambient temperature is, but when you work with it, it should be soft and pliable enough, and not breaking into pieces.

2) Slice your cheese into strips. If you’re using a regular-sized block of cheese, just cut cross-wise and that should be the length. Or you know, you can always make it to your desire length.

3) Measure one cheese slice lengthwise against the wrapper. Cut the wrapper so that there is an inch to each side.

4) Make a cornstarch wash by mixing the cornstarch with 1.5 tbsp water. Mix well and use a brush to apply on the wrapper. This will ensure that your wrapper will roll and seal.

5) Brush the wrapper end closest to you with the cornstarch wash. Make sure to mix it a bit before doing so because the cornstarch tends to settle at the bottom.

6) Place the cheese about an inch from the end of the wrapper and start rolling the wrapper around the cheese. Roll that until you passed the beginning end, then brush some cornstarch long the sides and fold them to seal the cheese in.

7) After rolling about 1.5″ from the end, seal the wrapper with egg wash and put aside, with the end at the bottom to keep the roll closed. Roll the rest of your cheddar strips in the wrapper.

8) Heat up some oil (at least a half-inch deep) in a frying pan. Use medium-high heat to get the temperature up. Once you see the oil starting to smoke, you can lower it back to medium. The oil needs to be very hot or you will need to much cooking time, the cheese will melt too much and escape out from the wrapper.

9) Carefully drop your rolls one by one into the oil. If you oil’s temperature is high enough, you really just need 10 seconds to fry one side. Roll it over then count 10 seconds. Gently take it out with tongs or skimmer and place on paper towels. And voila! Super crunchy cheese sticks!

10) Serve immediately and enjoy.