Margarita

I am one spoiled margarita drinker.  Ask any of my family or friends who I have made margaritas for- they love them.  I am not saying this because I am boasting.  I say this because with the right ingredients, anyone can make a stellar margarita.  It takes some time and dedication to do it right.  Here are the keys to your margarita-licious success: limes (real limes), simple syrup, good tequila and Grand Marnier or Cointreau, salt on the rim and lots of ice. 

I can no longer order a Margarita from a restaurant anymore without first asking some questions about its origins.  If its sweet and sour mix- made-margarita, ick, yuck! I would rather have a beer.  Sweet and sour mix givens me a wicked sore throat.  Am I alone in this?  Does anyone else get a sore throat from sweet and sour mix?

Whenever you have extra limes and dont want to use them for whatever reason, juice them and freeze them in ice cube trays, this will make a very handy Margarita starter.

Margarita

1 cup lime juice, freshly squeezed, not bottled
3 ounces tequila
1 ounce Grand Marnier
1 cup simple syrup
Ice
Kosher salt

Rub a lime around the rim of a Margarita glass.  Place a couple tablespoons of Kosher salt on a plate.  Dab the rim in the salt, circling the glass so that you coat the entire rim with salt.  Alternately, if you have frozen lime juice, like I did here- use a dab of simple syrup around the perimeter of the glass.  Set glasses aside.

In a blender, mix the remainder of the ingredients together. Add the ice as desired. If you don't want it frozen just do it the usual way, shaking it up. Pour into prepared glasses.

Under The Palms

 

Oh, baby.  Have it anyway you like, this is delicious.  Choice A non alcoholic, choice B alcoholic.  This drink is delicious.  My daughter and I were totally wowed.

Yeah, here it is, 3:30 in the afternoon and I just enjoyed one of these.  It all started this morning when I was coming up with ways to get my daughter to drink the remainder of the mango juice.  Straight up, it just wasn't happening.  So I threw it in a blender and added some pineapple juice.  My intention was to copy Mc Donalds new smoothie.  Yuck, didn't like what I had come up with.  I added some cream- doesn't that make everything taste delicious anyhow.  After that I thought it needed something to round it out.  Oh yes, I have a stash of frozen bananas in my freezer for my soft ice cream I usually make with it.  Threw some of those in there.  We inhaled the drink. Then in the afternoon I asked her if she would like another one of those smoothies.  Yup.  After lunch there was a little left and I saw the Veev laying on the counter.  Hmmm, I wonder how that would be.  Mixed it in, chilled it.  Returned from my doctors appointment and wow was that ever good.  Had to share it with you.


Under The Palms

Choice A:  non alcoholic
8 ounce mango juice
6 ounce pineapple juice
1/4 cup heavy cream
1/2 cup frozen banana

Choice B: alcoholic
4 ounces mango juice
3 ounces pineapple juice
2 tablespoons heavy cream
2- inch chunks frozen banana
5 ounces Veev (acai 'ah-sigh-ee' liquor)

Whiz all the ingredients in a blender and pour into chilled glasses. Sit back and enjoy!
Dah-licious!

Acai Berry Fruit Drink with Veev

A little while ago I was contacted by a PR firm in regards to this new fruit alcohol made from acai. I have always pronounced it with a hard c sound. Wrong. Correct pronunciation is "ah-sigh-ee".  The liquor is called Veev.  You may have heard of the health benefits associated with acai... increased energy, weight loss, improved sexual function, healthier skin, stronger heart...  (see this site for acai health benefits).  So while you are drinking that lovely little drink you can  lie to tell yourself it is all for the benefit of my health.  Yeah, tha'ts it... Yeah.  But seriously, it is delicious.  Great flavor.  One drink, once in a while is beneficial, especially if you are pretty strung out.  R-E-L-A-X-A-T-I-O-N.  Of course you could receive the same benefits and more by meditating.... Okay, you can see here clearly how I argue with myself. 

I tasted it by the teaspoon full.  It has great flavor- very berry- ish.  I thought I would pair it with blueberries.  I thought about adding vodka in there as well but I thought the drink had some nice flavors going on and I wanted to leave it as such.  I may try adding a bit of vodka the next time just to try it.

I hope to put together another drink for you all... stay tuned.

Acai Berry Fruit Drink

2 cups blueberries
1.4 cup rasperry jam

2 ounces Veev- acai berry liquor

1/2 cup water
1 teaspoon lemon zest
a handfull of ice cubes.  If you are using frozen blueberries, skip the ice.

In a blender, whir the ingredients together until most of the ice cubes dissolve and the berries are mashed. Serve in chilled glasses with a straw.

Disclaimer:  I was contacted by The Baddish Group and asked if I would like to sample Veev.  I was offered the above bottles to use in a recipe.  I received no monetary compensation.

Kirsch aka Cherry Liquor

Stories of my Mom's life pop out of my Mom out of the blue.  My Mom and I have talked about kirsch many times yet this story is new to me.  Apparently my grandparents use to make kirsch which is no surprise to me because back in the day they made moonshine as well.  Shhhh, don't tell anyone (it was prohibition time).  Apparently one time my Grandmother, Babka, fed the cherries that had been soaking in the alcohol to the pigs.  The pigs started acting rather strangely (what the heck were you thinking my lovely Babka?).  She told my Grandfather, Dziadzia, about it and he told her that they all should start chasing the pigs around and keep them moving. Apparently, it helped because none of the pigs died.  But I bet they shied away from eating cherries after that.  But then again, maybe not, they were pigs after all.

Interestingly enough, I found this in an article on the NY Times website. " Pigs, however, don’t come across much alcohol in the wild. But what about the tame variety? The propensity of a variety of domesticated animals to drink is well documented. Clearly, it’s cruel to force alcohol on them — tantamount to poisoning them: Mad Jack Mytton killed one of his horses when he made it bumper a bottle of port after it had won a race. However, some, including dogs, goats, cows, and pigs, develop a taste for it on their own. Aristotle noted that Greek swine became inebriated “when they were filled with the husks of pressed grapes.” A similar phenomenon was common in colonial-era New England, where cider production and consumption, in per capita terms, were colossal, and where hogs were fed on windfalls and pomace (the pulp from the bottom of the cider press) both of which ferment. Their subsequent inebriation was often a matter of comment, and may have been the inspiration for the term “hog-whimpering drunk.” (NY Times, January 24, 2009, Opinion Page; Proof).  So those pigs may or may have not wanted more alcohol loaded cherries after that incident.

Kirsch

3 to 4 cups of sour cherries, pitted, yes it's a pain but its always worth it
3 to 4 cups vodka or Everclear (I am never bale to find a 100 percent grain alcohol)
1 teaspoon + of almond flavoring (your disgression- a little goes a long way)
1/2 cup + simple syrup (sugar and water boiled 1:1 ratio)

Clean and pit cherries.  Place them in a quart jar.  Pour vodka over the cherries, enough vodka so that they are covered.  Add almond extract.  Place in the refrigerator and let sit for about 4 to six weeks.  Remove cherries from vodka and discard.  Unless of course you would want to eat them.  Remember they are loaded with alcohol so don't be a pig (see story above).... ha ha.  Add simple syrup to your liking.  You can have it without any sugar if you like.  It's great to add to desserts for baking and such. Its also great with the sugar as a little after dinner treat.

White Sangria with Raspberries and Strawberries

I love a nice glass of pinot noir or reisling from time to time.  I like a glass of red wine too once in a while.  Nothing dry though.  I certainly would not call myself a wine snob and I am by no means well versed in the wine department.  Or really in the liquor department at all. Except maybe a REAL margarita occasionally or a strawberry daiquiri.  So what I am about to say about sangria, keep in mind, I am hardly an expert.  What I am an expert of is what taste good to me. This here sangria that I made last May and one other time since has got to be the best sangria I have ever tasted.  I have made it a few times since then.  I have been wanting to try a white sangria for quite a while now.  Something about it just didn't catch me like a good merlot mixed with some pleasing tastes though.  I did it anyway.  It was pretty good.  It wasn't slammin' but it was pleasant and went down pretty easily. Would I make it again?  Eh, I think I probably would- the right bottle of wine- the right fruits laying around... it could happen.  But really if you want a slammin' sangria, click here for the winner.

White Sangria

8 cups chardonnay*, if I had it I would have went with zinfandel
2 cups sliced strawberries
2 cups simple syrup
1/2 cup raspberry puree

Combine all and chill overnight so it has time for the flavors to develop.

*The chardonnay I used was not particularly oak-ey.  I would defintely go with a zinfandel or some light, fruity wine.

I would have liked to put some brandy in this... next time.

Recipes to Rival: Limoncello and Bruschetta

This Recipes to Rival challenge finally gave me the boost I needed to make the limoncello. Thank you to our lovely hostess, Lauren of Fried Pickles and Ice Cream for choosing an easy peasy recipe for a busy, hot July. It was perfect. I have been wanting to make Limoncello for quite some time. Yeah! I have not tasted it yet as it is not ready but I am looking forward to doing that real soon.
The bruschetta is light and scrumptious. I changed things up just a bit. I made some bruschetta canned tomatoes (recipe below)last season and I wanted to use it on the bread. Then I placed a bit of Fontina on top because I am in love with Fontina (shhhh, don't tell my husband).

Bruschetta
(4 servings)

4 slices Rustic Bread
2 cups chopped Roma Tomatoes
1 clove Garlic
4 to 8 leaves Basil
Extra Virgin Olive Oil
Sea salt

-Heat grill or grill pan to medium high heat
-Slice THICK pieces of bread
-Place bread on grill until each side has a nice golden color

-Rub garlic on top side of each bread piece
-Pile tomatoes on
-sprinkle one big pinch of salt per piece on top of the tomatoes
-generously drizzle oilve oil on top of tomatoes (about 2 to 3 tablespoons per piece)
-add basil to the top

Limoncello

1 liter grain alcohol (I used Vodka)
5 1/2 cups water
5 large lemons (or 10 small lemons)
2 1/2 cups sugar

-Gently wash lemons in cool water to remove any dirt
-Peel away zest from lemon leaving the pith (the white stuff) behind.
-Put peels in a large sealed jar or container.
-Pour alcohol over peels and place container in a cool place.
-Leave the mixture for 7 days ( or longer as I will do).
-Every day give the container a little swirl (this is not totally necessary but go ahead if you can help yourself).
-After 7 days (or later), strain the alcohol by using a coffee filter.
-Prepare the simple syrup. Bring the water to a boil and add the sugar to dissolve.
-Mix the syrup with the alcohol. DO NOT DO THIS NEAR A FLAME.
-Pour the limoncello into bottles or containers. Let cool completely. Store in the freezer until ready to serve!

* I will be leaving my vodka with the rinds for a bit longer. I think the flavors will come out a bit more if I leave them.

Bruschetta in a Jar
Ball Complete Book of Home Preserving (have I mentioned that this book has become my right hand?)

5 cloves of garlic
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp balsamic vinegar
9 cups chopped cored peeled plum tomatoes (about 4 lb or 12 medium)

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

MIX SHAKE STIR

The following article I wrote for Daring Bakers. Click here to see the Daring Bakers site and article.

Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants is the perfect book for me. I have been wanting to try different drinks instead of the usual Margarita or Gin 'n' Tonic. Not that I would ever give those drinks up.

I guess because I am a foodie who is always curious about new foods, then it would only follow that I would be curious about new cocktails. I'm not a big drinker but a tasty little treat of a drink is just the thing I want to help me relax on a Saturday night. Mix Shake Stir has just the types of drinks I want to try.

The bartenders that whirl the drinks together in Mix Shake Stir use fresh ingredients that are in season and encourage local produce as well. “Our menus are seasonal so we use plenty of fresh fruits and herbs, like lavender, in our cocktails during the spring and summer. In the fall and winter we might incorporate pumpkin, quince, pear, and apple flavors.” Eleven Madison Park bartender. They combine flavors so that when you sip a drink you get layers of flavor, rather than just the taste of alcohol.

The first drink I tried was the Cucumber Caipiroska (see pic above). It's made with cucumbers, lemon and vodka. I would have never thought to put that in my drink or even think to order it at a bar. The flavor was amazingly refreshing. I can so see a tall one in my hand this summer.

The next drink I tried was a Jack Rose. A mixture of Applejack, grenadine and lime juice. A little strong for me but I did like the flavor quite a bit. I added a splash of club soda to lighten it up a bit. It will definitely warm you up on a cool autumn night.

For a large party I made Sangria. I doubled the recipe believing that it would be amazingly delicious and would disappear real fast. Indeed it did. Very tasty. I used fresh pineapple in mine as it calls for 3 1/2 cups of fresh fruit.

While the book had many good features to it, there was only one downfall for me. The book recommends different brands of liquors for different drinks. While I do not have that type of money to have three different types of gin or vodka, it is interesting to know that they lend themselves better to certain flavors.

The nice thing about having a lot of alcohol available for different drinks is that it can often be used in many food recipes: Vodka for Vodka Penne Sauce, Sweet liquors such as Grand Marnier for a whole host of desserts and Rum for Rum Cake, just to name a few.

If cocktails are calling you like they have been calling me then I highly recommend this book. It suggests unique flavors to make classic, casual and fancy drinks. There is also a section for bar snacks. This book is sure to please the typical foodie who is interested in venturing out into the mixed drinks arena.

Summer Sangria
Adapted from Mix Shake Stir, Little, Brown and Company

6 cups Merlot
2 cups simple syrup
1 cup fresh orange juice
1 cup unsweetened pineapple juice
3 oz rum
3 oz gin
1 oz triple sec
1 oz brandy
3 1/2 cups chopped pineapple
1 orange segmented

Mix and use lots of ice.

Now, excuse me while I go try a strawberry ginger mojito...