From the Dining Section to Your Glass with Some Unexplained Minor Changes

August 10th, 2010

I think I live vicariously through the writers of the New York Times Dining Section. They write about the one thing I have a true passion for with a level of expertise that seems to be unrivaled by other publications. Every time I click on the Dining & Wine link (because I do not actually pay for the New York Times newspaper), I always anticipate clever, sweet tidbits in the world of Cooking with Dexter, joyfully watch Mark Bittman in his quick Minimalist videos or read with fervor Melissa Clark‘s Good Appetite articles (someday I will own an ice cream maker!!). And I always end up wondering ‘How exactly do I get to be where they are?’ But until I figure it out or fate throws me a bone to chew on, I take a simple pleasure in making some of the recipes I see. This one was supposed to be a raspberry vinegar, with what I assume to be the consistency of actual vinegar, but somehow my end product turned out to be a raspberry syrup, which is what I am labeling it since any other name would be confusing. I am sure I must have done something wrong. But it was all good and luckily, still tasty.

Recipe: Raspberry Syrup (adapted from the New York Times)

Yields about 1 1/4 cups

1 pint of raspberries

1/3 cup red wine vinegar

1 1/4 cup of sugar

  • In a glass bowl (or other non-reactive bowl), add raspberries and red wine vinegar.
  • Cover and let macerate for up to 3 days (1 day is okay…at least that is what I read).
  • Mash raspberries in the bowl.
  • Strain juice through a fine mesh sieve into a saucepan.
  • Add sugar to pan (if you are doubling this recipe, the ratio is 1 1/4 cup of sugar to every 1 cup of juice).
  • Bring up to boil.
  • Lower and simmer for 15 minutes.
  • Let cool before bottling.
  • Refrigerate for up to 3 months.
  • To serve, add syrup to a tumbler of glass and top off with raspberry seltzer (my favorite but any seltzer will do), plain water, rum, brandy or prosecco.

Note: There are other ways to serve the syrup. Click here to view other suggestions.

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A Hint of Chili to Soothe the Soul

January 2nd, 2010

It is definitely time to take a breather from the frantic pace that was the holiday season. I like to sit and vegetate for a day just to remember what it is like to be in a completely calm state with absolutely nothing to think about and nothing to dwell on. Wrap yourself in your newly acquired Snuggie and grab a mug of this spicy hot chocolate. Then take a nap. You deserve it.

Recipe: Mexican Hot Chocolate

Serves 2

1 cup milk

1/4 cup heavy cream

1/2 teaspoon vanilla extract

2 tablespoons of sugar

1/2 tablespoon unsweetened cocoa

1/2 teaspoon ground cinnamon

Pinch of chili powder

1 1/4 oz. bittersweet chocolate

1 cinnamon stick

Whipped cream for topping, optional

  • In saucepan, whisk together milk, cream, vanilla, sugar, cocoa, cinnamon, and chili powder.
  • Add cinnamon stick and cook gently over medium-low heat until warm.
  • Add chocolate and combine until melted.
  • Bring to simmer and continue to heat through until liquid thickens, about 10 minutes.
  • Remove cinnamon stick.
  • Pour into mugs and top with whipped cream.

Note: To make whipped cream, add a 1/4 cup of heavy cream to a cold mixing bowl. Add a bit of sugar and cinnamon. Beat until soft peaks form. Or you can go the easy route and use Reddi-Whip.

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Cin Cin!

January 1st, 2010

Here’s to 2010! For all you social drinkers, I finally added an alcoholic beverage to my repertoire. Grab a bottle of Prosecco and add any pureed fruit you like. It’s easy, peasy; almost like a smoothie for adults. Enjoy your fair share of drinks and all the best in the New Year!

Recipe: Strawberry Bellini

Serves about 16

One bag of defrosted frozen strawberries

4 tablespoons of sugar

Bottle of Prosecco

  • Blend strawberries and sugar in a blender or food processor. (The sugar amount is according to personal taste.)
  • Fill a 1/4 of champagne flute with strawberry puree.
  • Top off with Prosecco. Stir to combine.

Note: Every time I think of bellinis, I always imagine Nigella Lawson with the drink in her hand. I don’t know why.

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A Vietnamese Favorite

December 31st, 2009

My mom used to make this drink all the time when I was much younger. (I am, sadly enough, much older now.) I think the name for it is Soda Chanh or Nuoc Chanh. I am not sure because my Vietnamese is disgracefully non-existent. This is my version. If you want a more authentic rendition, go to a Vietnamese restaurant and see if it is on the menu. Otherwise, follow the recipe below. Enjoy.

Recipe: Limeade Soda

Serves 1

1/4 cup freshly squeezed lime juice

1 tablespoon sugar

Lime seltzer water

  • Pour lime juice into juice glass.
  • Add sugar and stir until fully dissolved.
  • Add seltzer water and stir to combine.

Note: I like to add a rim of sugar along the glass. Rub a lime wedge around the rim and dip the glass into sugar. Let it sit for a few minutes to harden. You can also add the lime wedge to the drink for added decoration. How lovely…

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A Tart Duet

December 30th, 2009

This drink springs from another concoction I used to gulp down obsessively. I switched cranberry juice for cherry and added pomegranate as well. I think of it as a newer model; still the same but better.

Recipe: Cherry-Pomegranate Fizz

1 part tart cherry juice

1 part pomegranate juice

Squeeze of lime

Lime seltzer water

  • Add cherry and pomegranate juice in a glass.
  • Squeeze a bit of lime.
  • Top off with seltzer water.

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Don't Wait for Summer

December 29th, 2009

Remember those Country Time Lemonade commercials during the summer months? Kids are running around the lake, playing on tire swings, and sitting around the porch. What bliss to live such a carefree life. But then again, who in their right mind is waiting for summer just to have lemonade? Let’s break the notion that this refreshing drink can only be consumed when June and July comes rolling around. I say drink it when you crave it. You are less likely to go mad that way.

Recipe: Ginger Lemonade

Makes about 1 liter

1 cup freshly squeezed lemon juice

3 – 4 cups water

Seltzer water

Ginger Simple Syrup (recipe follows)

  • In a saucepan, add 1/2 cup sugar, 1/2 cup water, and 5 thin slices of ginger.
  • Bring to boil. Turn off heat and let ginger steep until simple syrup cools.
  • In a pitcher, add water, lemon juice, and simple syrup. Stir to combine.
  • Pour over ice and top with a bit of seltzer water.

Note: I like my lemonade on the verge of pure lemon juice, almost to the point where it will start to wear down the enamel of your teeth. I suggest you give the recipe a try and change it according to your taste. Adding a bit more water is just the easiest way, I think.

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Mini Tropical Holiday

December 28th, 2009

I always try to find a way to add pineapple into things, whether it is drinks, salads, or dressings. It puts a smile on my face when I imagine myself enjoying this lovely fruit in a tropical climate while my real self is living in the cold, dreary days of January.

Recipe: Pineapple Orange Slush

Serves 2

1/2 cup orange juice

1/2 cup pineapple juice

3 slices of pineapple

Handful of ice

Sugar to taste

  • In a blender add fruit juice, slices of pineapple, and ice.
  • Blend until frothy.
  • Taste to see if it needs any added sugar.

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A Spot of Tea with Milk

December 27th, 2009

It is well known by friends, family and co-workers alike that I am not a drinker. But I do consider myself a rather diligent person who learns very quickly. So if I were challenged, I would be an extraordinarily efficient drunk. I, therefore, rarely travel down that path. It is mainly water, tea, and occasional fruit juice for me and my liver thanks me for it.

Recipe: Black Tea Frappuccino

Serves 1

1 cup milk

1/2 tablespoon loose black tea

1 1/2 tablespoon honey

Handful of ice

  • In a saucepan, bring milk to boil. Turn off heat.
  • Add loose tea and steep for 20 minutes.
  • Strain tea and add milk to blender with a handful of ice and honey.
  • Blend until frothy.

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Where Bananas Go to Rot and Die

August 3rd, 2009

BananaShake3BananaShake

I have a friend who has an aunt who had no idea what to do with overly ripe bananas. In lieu of throwing them away and to save any guilt of buying them in the first place, she began freezing the poor, uneaten things. When I discovered this while visiting one day, I was, nonetheless, disturbed at the sight of almost black bananas lying in waste, frozen in their own demise. At that point, I had never witnessed such a betrayal of this much beloved fruit. Bananas are never in abundance in my house. They are sometimes eaten before they get a chance to really sweeten and turn a speckled brown. But I said nothing that day. I just closed the freezer door and scratched my head. Certainly this particular aunt had never tried to peel a frozen banana before. If she had, she would know that, like many confounding things in life, it can’t be done or at least it shouldn’t be.

Recipe: Aunt Linda’s Frozen Banana Milkshake

Serves 1

  • Peel and slice overly ripe bananas. Place in portioned freezer bags and remove as much air as possible. Freeze for at least 24 hours.
  • Place frozen, sliced bananas in blender (about 12 – 13 slices for one banana). Add about 3/4 cup of milk or soy milk. Blend until smooth. Milkshake should be thick.
  • Enjoy and serve with festive, colorful straw.

Note: You can even make banana ice cream this way by adding only a few tablespoons of milk to the blender. Whirl until completely smooth.

Note 1.5: Food will continue to rot in the freezer but at a slower pace. Do not freeze your bananas and then think you can neglect them because they will eventually haunt you in your dreams.

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'I'm in AA'

July 13th, 2009

Watermelon2copy

I don’t have a high tolerance for alcohol. I’ve never developed a taste for it. Whenever I am invited for drinks, I say ‘Oh, I don’t drink’, which automatically makes me the odd man out. People tend to ask why and I really don’t know how to answer without sounding like some kind of snob. I just don’t know how to drink. It’s a skill that I cannot manage to master. I figure if I meet someone who just doesn’t understand my aversion to alcohol, I can always say ‘I’m a recovering alcoholic’ and the subject will probably be dropped or I will have to create a long-winded back story. I do sometimes wish that I were sophisticated enough to know the different brands of vodka in the market or be a connoisseur of fine wines. But life has only dealt me a few cards and I have to wander this vast world using what was given to me. It just so happens that being able to drink a lowball of Ketel One will never be one of them.

Recipe:
Watermelon Limeade with Mint

  • Blend 2 cups of seedless watermelon with freshly squeezed juice of 1 lime, mint simple syrup to taste, and ice. Serve with festive straw.
  • Do not strain because it’s too much work!
  • Simple syrup is equal parts water and sugar. I tear in a few mint leaves after the sugar has dissolved and let it steep until it cools. No need to remove the mint. I like to blend it in with the watermelon.

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