hooray for friday! oh wait…it’s thursday. this is a special thursday edition of fridays with oscar. this week we are mixing things up a bit with an early delivery of everyone’s favorite german shepherd, oscar. not to mention, a recipe, a cocktail and a great casual outfit. fall in athens has been beautiful so far with nice mild temps. oscar and pax had a great time chasing and playing today. i know they must appreciate the cooler days. we have a fun and easy appetizer. along with a classic cocktail that is definitely worth revisiting. it’s a fine fall day on this special thursday edition of fridays with oscar!
outfit of the day
today’s outfit is easy and comfortable. this mockneck sweater from Talbots is a cotton blend and has a slight waffle pattern. i love the button detail at the shoulder. the dark olive color is so perfect for fall.
these suede flats are old (similar here), but i could see styling this outfit with a leopard print flat. how about a croc or snake embossed smoking slipper? really, the sky’s the limit because with a neutral sweater and jeans, you can have some fun with your footwear.
sun-dried tomato and goat cheese empanadas
this dish is fun to make! they are baked rather than fried and you can make your own pastry crust, or go for the store bought. i opted for store bought, and that made it all the easier. the filling is tangy from the sun-dried tomatoes and rich thanks to the caramelized onions and goat cheese.
Sun-Dried Tomato Goat Cheese Empanadas
- 1 tbsp olive oil
- 1 medium sweet onion, halved and thinly sliced
- 4 oz goat cheese, crumbled
- 1/4 cup sun-dried tomatoes, drained and diced
- 1 pastry for a single-crust pie (9 inches)
In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes.
Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.
once you’ve placed a tablespoon of filling, wet the bottom edge with a little water. then gently fold one side over and press the dough to close.
use a fork to make indentations and close up the empanada.
classic whiskey sour
the classic whiskey sour calls for a little egg white to create the light foam on top. but this is optional. the egg white does nothing to the flavor, but i do recommend shaking a lot to get the froth right.
- 2 oz bourbon
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup
- 1/2 oz egg white, optional
- Angostura bitters or bourbon cherry for garnish
add all ingredients into a shaker and dry-shake (no ice).
add ice and shake again.
strain into a coupe glass.
garnish with 3 or 4 drops of Angostura bitters or bourbon cherry
with our cocktail made and our empanadas out of the oven, we are ready to enjoy our evening!
fridays with oscar (on a thursday!)
these two had so much fun playing chase with the ball, i want to share their adventure with you.
i was finally able to lure oscar in for his close up with the smell of fresh empanadas.
we are full steam ahead on holiday content, so be sure to stay tuned to the blog all season long! coming up we will have home decorating for the holidays, new holiday recipes, fashion and gift guides. so you don’t want to miss it! oscar, ollie, and i wish all of you a wonderful rest of the week! cheers to a fine fall day!