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Sara

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Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope: Marta’s Legacy Series Book 1 (A Gripping Historical Christian Fiction Family Saga from the 1900s to the 1950s) (Marta’s Legacy) by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

One of my book clubs had us read Louise Penny’s novel, A Rule Against Murder (Chief Inspector Gamache Novel). The book takes place at a lovely inn in Canada and Chief Inspector Gamache (he is quite a character – along with his wife – are vacationing there) when a murder occurs.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s.  Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

The Last Letter from Your Lover: A Novel by JoJo Moyes.

Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) by Francine Rivers.

Flight of the Sparrow: A Novel of Early America

Answer As a Man

Celeste Ng Little Fires Everywhere.

The Rent Collector by Camron Wright.

C.J. Box’s book The Disappeared (A Joe Pickett Novel).

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde.

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes.

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Beverages, on December 24th, 2014.

pear_bellini

Want something festive to serve on Christmas morning, perhaps? Or for a Sunday brunch? Or for a nice summer dinner? And so very easy!

This came from the cooking class with Diane Phillips, and I think I’ve made this before, years ago before I wrote a blog – it’s so easy – I just needed to be nudged or reminded about it – that it makes a lovely, light drink.

Diane served this with Prosecco, the very popular Italian sparkling wine (more lightly sparkled than Champagne). It’s nothing but canned or carton pear nectar, Prosecco and some fresh raspberries to make it look extra pretty.

Have everything chilled ahead of time, mix half pear nectar and half Prosecco, drop in the raspberries and you’re done. If you or your guests would prefer a bit more alcohol punch, then use a bit less pear nectar.

What’s GOOD: how easy it is – it’s very pretty, and light. It isn’t all that sweet – it could be if you used a sweeter Prosecco. This one was just right – Diane used Rustico brand Prosecco – she says she finds it all over, for about $12 a bottle, I believe she said.
What’s NOT: nothing that I can think of.

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Pear Bellini

Recipe By: Diane Phillips, author and cooking instructor
Serving Size: 6

1 quart pear nectar — (Kern’s) chilled
1500 milliliters Prosecco — or sparkling wine (chilled) [that’s 2 bottles] Rustico brand if you can find it
1/2 cup fresh raspberries — for garnish

1. Gather 6 champagne flutes on a tray. Drop two raspberries into each glass.
2. Pour pear nectar half way up the glass, then add the Prosecco. Serve.
Per Serving: 275 Calories; trace Fat (0.5% calories from fat); trace Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.

Posted in Beverages, on December 4th, 2014.

cranberry_shrub

Know what a “shrub” is? No, not that kind of shrub! The drink, silly!

A shrub: [according to wikipedia] popular during America’s colonial era, was made by mixing a vinegary syrup with spirits, water, or carbonated water. The term “shrub” can also be applied to the sweetened vinegar-based syrup, from which the cocktail is made; the syrup is also known as “drinking vinegar.” Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks.

Since I like sparkling wine (or Champagne) in almost anything, I knew I’d like this drink. And it was so very festive for Thanksgiving. Everyone who tried it, liked it. I liked it so much I had a second one (but then I didn’t have any wine with dinner).

When I went to wikipedia to look up the origin of the shrub, I read through it all. Very interesting. Here I’ve copied some of it, in case you’re interested in the history (underlining inserted by me):

The early English version of the shrub arose from the medicinal cordials of the 15th century. The drink gained popularity among smugglers in the 1680s trying to avoid paying import taxes for goods shipped from mainland Europe: To avoid detection, smugglers would sometimes sink barrels of spirits off-shore to be retrieved later; the addition of fruit flavors aided in masking the taste of alcohol fouled by sea water. As a mixture of fruit and alcohol, the shrub is related to the punch, however punches were normally served immediately after mixing the ingredients, whereas shrubs tended to have a higher concentration of flavor and sugar and could be stored for later use, much like a pre-made drink mixer. The shrub was itself a common ingredient in punches, either on its own or as a simple mix with brandy or rum. It was also served during the Christmas season mixed with raisins, honey, lemon, sherry, rum and other spirits. The shrub was sold in most public houses throughout England in the 17th and 18th centuries, although the drink fell out of fashion by the late 1800s.

The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season. Fruit preserves made in this fashion were themselves known as shrubs and the practice carried over to colonial America. By the 19th century, typical American recipes for shrubs used vinegar poured over fruit—traditionally berries—which was left to infuse anywhere from overnight up to several days; afterward the fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and then reduced to make a syrup. The sweet-and-sour syrup could be mixed with either water or soda water and served as a soft drink, or it could be used as a mixer in alcoholic cocktails. Shrubs eventually fell out of popularity with the advent of home refrigeration.

The serving of vinegar-based shrub drinks became popular again in 2011 and 2012 in American restaurants and bars. The trend has also been noted in bars in Canada as well as London. The acidity of the shrub makes it well suited as an apéritif or used as an alternative to bitters in cocktails. Unlike cocktails acidulated with citrus, vinegar-based drinks will remain clear when shaken.

Recently I visited a cute little shop in my area called The Mixing Glass. It’s a tiny footprint of a shrub_and_co_cranberry_shrub_mixstore that carries a variety of more unusual alcohol types, drinking paraphernalia (nice gifts) and some mixes. I paused in the store to look around and I spotted this bottle (along with several other flavors, see above photo from their website) of a shrub mix. This one is a cranberry, but the small Berkeley-based company, Shrub & Co. makes a variety of flavors. Just click on the link and you can read all about them, and peruse their recipes. And read about where you can buy this in your area.

There were 12 people at our Thanksgiving dinner, and I think about 8 of them had at least one glass of this. Because the cranberry shrub mix is almost like bitters, but not as concentrated, you must add sugar, so the drink recipe below (provided to me by the shop owner) uses simple syrup. I bought Gloria Ferrer sparkling wine, which is a bit on the tart side anyway, so the drink wasn’t all that sweet. It was sweet, but not so much that people would be turned off by it. This recipe below isn’t on the company’s website, so I can’t give credit unless the store owner at The Mixing Glass came up with it herself. In any case, it’s really lovely.

The cranberry elixir also has Douglas fir in it. None of us could taste the fir or find the scent of it at all. But then, the drink recipe adds a sprig of rosemary to each glass, so perhaps it overwhelmed the Douglas fir. In any case, the drink was a success.

What’s GOOD: if you have the simple syrup made up ahead, chilled, and the bottle of shrub mix chilled, the drink will be nice and cold when you serve pour in the chilled sparkling wine. It’s a lovely, refreshing drink. Not too sweet, and not too tart. Perfect, we all thought. My daughter-in-law, Karen, asked me if I’d bring it to Christmas Eve at their house. So, I will, by all means! The drink uses very little of the cranberry mix (1/2 ounce per glass) so I have a LOT of it left. The mix would make a nice gift.

What’s NOT: only that you’ll likely have the bottle around for a long while – you don’t use much of it in each drink – and it must be kept refrigerated after opening. Fortunately I have a refrigerator in the garage, and that’s where it will stay until Christmas. I don’t know how long the shrub mix will keep – it doesn’t say – maybe forever. Don’t know. Oh, and I forgot to mention – the mix was $22.99.

printer-friendly CutePDF
Files: MasterCook 5+ and Master Cook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Cranberry Shrub with Sparkling Wine

Recipe By: From the owner of The Mixing Glass, Costa Mesa, CA
Serving Size: 1

1/2 ounce Shrub & Co. cranberry shrub mix
1/4 ounce simple syrup
5 ounces sparkling wine — on the dry side, rather than sweet
a sprig of fresh rosemary

1. Prepare simple syrup based on how many servings you’ll want to have available. Chill. [Simple Syrup: 1 cup sugar to 1 cup water – pour into jar with a good tight screw-top, shake vigorously and chill. It is not necessary to boil the simple syrup.]
2. Chill the sparkling wine and the Shrub & Co. cranberry elixir.
3. Into a champagne flute pour the cranberry mixture, then the simple syrup. Add sparkling wine, and a sprig of rosemary. Serve immediately.
Notes: The sweetness of this drink will depend on how sweet the sparkling wine is. The rosemary seems to create some kind of crazy foaming action with the sparkling wine, so add the wine very slowly – much slower than you would usually do with any sparkling wine to a champagne flute. If you add the sparkling wine first, then submerge the rosemary sprig, it will foam up immediately. Don’t say I didn’t warn you!

Posted in Beverages, on August 29th, 2013.

All this summer I’ve been making 2 quarts of iced tea about every 4-5 days using the recipe below. A home décor shop near us carries some of the products from Takeya, a Japanese housewares manufacturer. And since I had a discount card from this particular store, I decided I do make enough iced tea that it would be worth buying.

What I purchased was a set (shown below)  – the Takeya 2 Qt. Flash Chill Tea Maker Set  that includes the tall pitcher and lid, also the insert inside that has an extender on it so you can push the tea or mint or fruit down into the tea. Mine also came with a cute little cover (like a spandex sweater) that you can put around the pitcher to keep iced tea cold – to take it on a picnic, or to keep cold at the table. And it comes with a little cup/holder that you set the expended tea infuser when you remove it (it’s hot), then you can remove the contents later when it’s cooled off.

The Takeya brewing systems (you can buy any variation of the kits – with or without the sweater, or their specialty boxed teas made just for the system) aren’t cheap – I think I paid $39.99 (less the discount at the store). I thought a bit about spending that kind of money for something I could do with my tea kettle and any number of glass or plastic pitchers at home. But oh, do I ever love this thing.

Why? Well, it’s just so EASY to make the tea. Into the plastic and fine-mesh infuser I put the decaf tea bags (by using decaf tea I can drink this with my dinner and not worry about being awake at 2 am), and then I tear off a big bunch of mint from my kitchen garden and stuff that down into the infuser too. You screw the infuser into the lid and place it down into the container after you’ve filled it with just-below-boiling water (you know that we’re not supposed to pour truly roiling-boiling water on or over tea – it’s supposed to be a few degrees cooler – the boiling water burns the tea leaves). I just let it sit there on my counter for several hours until the water has reached room temp, then I remove the infuser (if using black tea, you might want to remove the infuser earlier as black tea releases tannins when it’s been sitting in hot water more than 5-7 minutes). The infuser is unscrewed and the contents discarded. I rinse out the infuser and set it into its own little drainer (that also comes with the set). Then the tea pitcher just goes right into the door of my refrigerator. I sweeten my tea with Splenda, so I add about a rounded 1/3 cup of Splenda into the 2-quart pitcher. I’m the only one who drinks tea in our household.

The tea – well, it’s just so flavorful and refreshing. I love-love the fresh mint (spearmint) taste. I’m not a fan of peppermint, but spearmint yes. And the green tea gives the tea some character, some soul and color too. This is just so easy – you can remember this, can’t you? 2 quarts water, 4 Trader Joe’s decaf green tea and a bunch of fresh mint still on the stems. It seems kind of silly to do my usual “recipe” thing when there isn’t much to this tea, but maybe this will help remind you to try it, huh?

printer-friendly CutePDF

MasterCook 5 file and MasterCook 14 file

* Exported from MasterCook *

Green Tea with Fresh Mint (Iced Tea)

Recipe By: My own concoction
Serving Size: 8

2 quarts water
4 whole teabags — green tea, decaf or regular (I use Trader Joe’s)
1 bunch fresh mint
Optional: 1/3 cup Splenda if you like sweetened tea

Note: I use Trader Joe’s decaf green tea, but any green tea or decaf green tea will work just fine.
1. Bring water to a boil and remove from heat.
2. In a glass or plastic container place the tea bags and mint. Pour the just-below boiling water over the tea/mint. Allow to sit for 1-2 hours until it’s cooled to room temp.
3. Remove the tea bags and mint and pour tea into a pitcher, cover and chill. Add sugar or Splenda, if desired.
Per Serving: trace Calories; trace Fat (12.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

Posted in Beverages, Brunch, on August 5th, 2013.

kale_mango_peach_smoothie

A month or so ago I know I mentioned that I’d acquired a Vitamix blender. A workhorse of a machine that could mix cement, I think, if the quantities would fit in the container. (I’m joking, you’d never want to do that to a blender.)  A couple of weeks later, with me having not used the blender for anything except salad dressings, I saw a class listed at our favorite cooking school in San Diego (Great News, in Pacific Beach) on the Vitamix. I suggested my DH and I both go – he hardly does any cooking, but he was game. It was very inexpensive – although it didn’t include a meal – just a few samples of what the blender would do and we learned a bunch of techniques too. We had a strawberry agua fresca, a peanut and almond butter (wonderful), an orange vanilla vinaigrette (fabulous), kale and basil pesto (also fabulous) and a hot soup.

The very first thing the instructors did was a green smoothie. I was intrigued about that, because I’ve heard people say they’re really good and good for you. I watched The Chew one day a year or so ago when Daphne Oz  prepared green smoothies for all the other show cast. A few would just barely take a sip or two. Others loved it. Hers contains spinach, celery, kale, cucumbers, mint, parsley, apples, fresh ginger and lime juice.

In our class there was a recipe included in the handout for a “Spring Green Smoothie,” but this one we had in the class (below) was so good, I’ve barely ventured any further.  I’ve made this 3 times, so not every day – I have to have kale on hand, or baby spinach and I don’t always. Kale keeps for at least 10 days or so – spinach only a few days, so kale is my green of choice when I make this.

judy_jerry_green_smoothiesPlease don’t make a frownie face about this – you should try it before you decide you really don’t like it. Our friends, Judy & Jerry say they liked it (at right)! Jerry even asked for the recipe, so does that tell you how much? These are our friends from Newtown Square, a village outside of Philadelphia. My DH, Dave, and Jerry have been friends since high school, bonding early-on at sailing. These friends have a home in Florida also and they SAIL their boat from Annapolis to Naples, FL (it takes a month of sailing each way) in the fall and return in the late spring.

The fruit balances out the greens – it really does. The couple-instructors were vegetarians mostly, but they said they start every morning with one of these drinks. There’s all kinds of good nutrients contained in kale and other dark leafy greens that are so very good for us, and particularly if you have them as your first meal, or part of your first meal.

Providing you have a blender that will chop ice (a requirement here), this smoothie is very simple to make. You want to include some very fruit-forward fruit – meaning fruit that has lots of flavor like mango, pineapple or apple. You can use grapes, blueberries, strawberries, peeled oranges, or other stone fruit, but stonefruit, doesn’t have as much flavor as you might hope. It’s good, but not exceptional. I’d use an apple before I’d use peaches, nectarines or apricots.

About the only trick to making these things is to put the heaviest items in first (i.e. the kale goes in last). So ice, fruit, water, greens and sweetener, if using. Start the motor on low, then increase as it continues to blend. Stop and push any greens down into the liquid. Add more water if needed, more fruit, more sweetener . . . whatever suits your taste buds. The greens are the star of the drink, but you actually don’t TASTE the greens.

The next day after making the first version you see below, I made another one (the 2nd recipe below). A bit of a sweeter one, and everyone liked it better. Me too. I added just a little bit of apple juice, an apple and a small knob of fresh ginger. No other fruit, just the kale, parsley. Oh gosh was it GOOD! And we all really liked the little hint of heat from the ginger. Next time I’m going to add fresh mint leaves – just a few.

What’s GOOD: Well, what can I tell you – not only do these taste good, but they’re good for you. I like these a lot – the 2nd one maybe a bit better, but probably because I’m a novice at green smoothies and I prefer a bit more sweeter flavor.
What’s NOT: nothing – it takes a few minutes to make, that’s all. And really not all that many.

Green Morning Smoothie printer-friendly PDF – created with CutePDF Writer
Green Morning Smoothie MasterCook 5 file and MasterCook 14 file

SCROLL DOWN BELOW FOR SECOND RECIPE AND FILES

* Exported from MasterCook *

Green Morning Smoothie

Recipe By: From a Vitamix cooking class, 2013
Serving Size: 4

PLACE IN BLENDER CONTAINER IN ORDER:
2 cups ice
3 cups kale — or spinach or watercress (discard kale ribs)
1 cup parsley
1 cup fruit — your choice: mango, pineapple (or berries)
2 cups water
2 tablespoons honey — or sweetener

Notes: If desired you can add protein powder to this to make a complete breakfast.
1. In blender container add ingredients in order shown. Attach lid and hold it, then gently increase blender speed, stopping at least once to push greens down into the liquid. Continue to puree until the mixture is smooth. Taste for sweetness (add more fruit) or honey. (I prefer to use a little less water as I don’t like it watery – use just enough to get the mixture to blend completely.)
2. Pour into glasses and serve. Will keep for 24 hours in the refrigerator – reblend before serving as it will separate some.
Per Serving: 63 Calories; trace Fat (5.8% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 37mg Sodium.

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Green Morning Smoothie with Apple & Ginger

Recipe By: Adapted from a Vitamix cooking class, 2013
Serving Size: 4

ADD TO BLENDER CONTAINER IN ORDER:
1 1/2 cups ice
2 1/2 cups kale — (ribs removed & discarded) coarsely chopped
1 cup fresh parsley
1 small Granny Smith apple
1 1/2 cups water
One small knob of fresh ginger (about a 1″ x 1″ piece)
1 cup apple juice

Notes: If desired you can add protein powder to this to make a complete breakfast.
1. Add ingredients to blender as shown, in order. Turn on blender (low) and gradually increase speed until the mixture is smooth, stopping once or twice to push kale down into the liquid. Continue to blend until it’s very, very smooth.
2. Taste for flavor – more fruit? more kale? more ginger? Pour into glasses and serve. This will keep for 24 hours in the refrigerator – reblend and serve.
Per Serving: 71 Calories; 1g Fat (5.8% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 34mg Sodium.

Posted in Beverages, Brunch, Desserts, on May 25th, 2013.

horchata_lua_2

Horchata is a refreshing rice-based drink from Latin America. It’s very easy to make, and if you’re so inclined, you can add some Kahlua to it as we did. Not traditional, but oh-so good.

Recently our four-couple gourmet group got together for a brunch. What fun we had, even though it wasn’t a nice day – one of those cloudy, overcast days that we, here in Southern California, don’t understand much, except in June, when we usually  have that kind of weather for the entire month, hence we call it “June Gloom.” But it was on Cinco de Mayo (the 5th). Early May!

One of the gals brought my Tuscan Sangria with Tuaca. We had 4 different salsas with chips (2 of them you’ll see here in a few days), then our main food included a egg/chile/cheese baked dish, caramelized carnitas tacos served with hot flour tortillas, guacamole and slivers of radishes. We also had a no-bake vegetarian enchilada dish that was surprisingly good. I’ll post that too. This, our dessert, was a horchata milk shake. I’d seen the recipe in Food and Wine, and since I like horchata, this one, with ice cream, sounded more like a dessert than a beverage to serve with a meal. So that’s what I did. And most of us ended up adding some Kahlua to the drink – making it a boozy drink, but not much. Just enough to taste it.

Horchata (hor-chaatah) is an agua fresca (meaning fresh water). All agua frescas are non-alcoholic and are common refreshing drinks served all over Latin America. In many Mexican restaurants here in California anyway, they serve some type of agua frescas – either horchata or tamarindo (tamarind) or hibiscus (also a favorite of mine – have never made it, I just buy it when I see it). We visit a Saturday morning farmer’s market some miles from us, and one of the food trucks there almost always has the hibiscus agua fresca, or the tamarind one. They’re all sweet, including horchata.

Anyway, horchata is easy enough to do, but since I’d never made it before, it was all new to me, other than I knew it was rice based. First I measured out rice, added water and whole cinnamon sticks (horchata typically is a cinnamon flavored drink). That sat overnight (out on the kitchen counter, not refrigerated). You remove the cinnamon sticks (see ERRATA below), then pour the entire mixture into the blender. The rice was not cooked at all, but after it sat in liquid all night, it was softened somewhat. Nothing is heated up during the making of horchata. I turned on the blender and let it go a bit, then added in some toasted sliced almonds, sugar and cinnamon. And here’s the most difficult thing you’ll do – pour the mixture through a fine-mesh strainer. Do NOT try to push the mixture through – you want the sieve to catch whatever rice it can, although it is ground up, you understand! I poured in about a cup and just let it sit until it had drained through. I rinsed the sieve and did it again, and again. It will take a few minutes for that, but truly that’s the most time consuming thing you’ll do making horchata.

Kahlua Tip:

If you do add Kahlua to this drink, don’t use much – you still want to taste the cinnamon, banana and almond flavors.

At that point in the making I poured it into a pitcher and refrigerated it (several hours before our get-together). When I was ready to serve it I put it back in the blender, added sweetened condensed milk, the banana, vanilla ice cream and ice. I tasted it and put in a tiny bit more horchata_lua_1of the sweetened condensed milk. Truth to tell, in our drive to the hosts’ home, my pitcher, with lid, slid and some of the horchata ended up on the carpet in my car’s trunk. Ooph! I wasn’t sure how much quantity I really had left, so needed to guesstimate how much to add in. Pour into glasses, add a straw and sprinkle the top with the cinnamon sugar mixture.

OPTIONAL: I served the horchata milk shakes in silver tumblers – they’re actually mint julep cups. Some people were drinking coffee with whipped cream on top and Kahlua was on the table. One person added a little jot of Kahlua to their horchata and he made very noisy mmmmmm’s, so someone else added Kahlua, and in short order nearly everyone had added Kahlua. Knowing that horchata is really a non-alcoholic drink, I wasn’t so sure it would be a good thing! Oh, was I wrong. It was fabulous. My only caveat: don’t add too much Kahlua or it does overpower the delicacy of the cinnamon, almond and banana flavors.

ERRATA: I have to confess, I forgot to take out the cinnamon sticks after the rice had soaked overnight. I glanced at the recipe and didn’t see the instructions. I just missed it. So our horchata was a bit grainy from the ground-up cinnamon – but you know what? Everyone seemed to love it that way. They said they liked it grainy and would definitely do it that way if they made it. Well, okay then!

What’s GOOD: every little sip of it was fantastic. I’d definitely make this again, with or without the Kahlua. I didn’t mind the grainy texture from the cinnamon sticks, but that’s up to you. Traditionally, remove the cinnamon sticks! You could lighten up the recipe some by using sugar-free ice cream, or light ice cream. There’s also low-fat sweetened condensed milk in grocery stores too. This one’s a keeper.
What’s NOT: nothing. Absolutely nothing wrong with this at all!

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Horchata Milk Shake

Recipe By: Food & Wine, May 2013
Serving Size: 4 (maybe 5)

1 cup long-grain white rice — rinsed well
3 cups water
4 medium cinnamon sticks — cracked
1/4 cup sliced almonds
1 tablespoon ground cinnamon — plus 1/4 teaspoon
1 tablespoon sugar
1/4 cup sweetened condensed milk — plus 2 tablespoons
1/2 banana — (2 ounces)
1 pint vanilla ice cream
1/2 cup ice
OPTIONAL: Kahlua to taste, about 2 tsp per serving

1. In a bowl, cover the rice with the water. Add the cinnamon sticks and let stand at room temperature for at least 3 hours or overnight; discard the cinnamon sticks.
2. Meanwhile, in a skillet, toast the almonds over moderate heat, tossing, until fragrant, 3 minutes. In a small bowl, stir 1 tablespoon of the ground cinnamon with the sugar.
3. Transfer the rice and its liquid to a blender. Add the almonds and puree for 2 minutes. Strain the horchata through a fine sieve into a bowl. Rinse out the blender.
4. Return the horchata to the blender and add the condensed milk, banana and the remaining 1/4 teaspoon of ground cinnamon and puree. Add the ice cream and ice and blend. Pour the shake into glasses, sprinkle the cinnamon sugar on top and serve.
5. OPTIONAL: Add Kahlua to each glass (about 2 tsp). Don’t overdo the Kahlua as it will overpower the delicate cinnamony flavor of the horchata.
Per Serving (this is off some because you don’t consume all the rice – some yes, all? no): 482 Calories; 15g Fat (26.0% calories from fat); 10g Protein; 83g Carbohydrate; 10g Dietary Fiber; 36mg Cholesterol; 91mg Sodium.

Posted in Beverages, on November 30th, 2012.

alton_browns_grape_juice_cocktail

Last week, before Thanksgiving, I turned on the Food Network and watched a little of  the 3-hour Thanksgiving show, whatever it was called, with about 7-8 of the Network show’s stars. Pioneer Woman mentioned it on her blog, so I recorded it and watched about 15 minutes of it. I actually wasn’t all that intrigued. Not necessarily because of the stars themselves, but with the silliness of the way they were not acting in the beginning. It was too ad lib, and it says to me that the Food Network chefs/stars don’t know how to do that. Seemed to me like it was mostly the stars teasing one another, with a few suggestions thrown in now and then about turkey hints or side dishes, etc.

I did stick with it long enough, though, to watch Alton Brown make this cocktail. I went online to find it – nothing there that day anyway – so I had to go back on my recorded show to scribble down notes about it. Alton didn’t even give it a name, so I’ve made one up. He explained that in his house he needs to serve a “cocktail” that can do double duty – for adults and children, so he came up with this drink that can be mixed with sparkling wine (I used Prosecco) or with club soda. The young ‘uns in our household weren’t all that excited about it – I think it was the color (kind of brown) rather than the taste, but that’s just my take.

You start with a quart of grape juice. A disclaimer here – I bought light grape juice – and I’m sure it was a mistake. To make a syrup you need the sugar. So buy the real sugar-loaded type. He said to add an 8-inch sprig of fresh rosemary and a 3-inch piece of crystallized ginger. I didn’t have the right kind of ginger, so I used fresh ginger – about 4 inches worth. I cut it up into large chunks (don’t do small as it needs to be strained out later). You bring that mixture to a boil and reduce it by half. It might help if you did this in the microwave, actually, in a big glass measuring cup so you could see how much it’s reduced. I did it on the stovetop and had a hard time measuring the darned thing – it almost burned at the end! Strain out the herbs and ginger. Then add a tablespoon of balsamic vinegar, and continue reducing it again by half. Cool and chill. You should end up with about 1 cup of syrup. That would make about 16 servings if you used a tablespoon per person.

To make the cocktail, pour about a tablespoon of the syrup into a glass and add either sparkling wine or prosecco. Or the club soda for a non-alcoholic version. You may want to test the proportions. We started with using less than a tablespoon and found that adding more provided a much better flavor.

Just be sure to not boil down the juice too low – because then it will begin to taste like raisins, not grapes. It was different. Almost unusual. I liked it, but only if it was mixed in the right proportion. And I didn’t measure it, otherwise I would tell you exactly. It’s definitely grape juice – so if you’re not a grape juice fan, you might want to give this a pass. Will I make it again? Uhm. Maybe. Maybe not. It wasn’t a wow, but then it was supposed to be something we could use for both the kids and adults. It did fit that bill.

Posted in Beverages, on November 16th, 2012.

clove_scented_sidecar_cocktail

Once in a blue moon I’ll make a cocktail when we’re having dinner guests. Usually it’s just wine we offer, but the other day I was flipping through an old magazine, saw this recipe and decided it sounded interesting. Indeed it is – I liked it a lot. Of our 8 guests, only 4 opted to try it. I did. I tried. I liked. I’ll make it again, maybe real soon. But it’s one of those that could sneak up on you, so be careful and don’t guzzle.

All the ingredients I got out, at-the-ready, and just before guests arrived my friend Cherrie’s hubby, Bud, made these drinks. Now if you are a traditionalist with cocktails – the “give me the straight stuff” kind of person, you probably won’t like this. Maybe too frou-frou. There’s nothing in it, though, other than whiskey (Jack Daniels was what we had), orange and lemon juices, sugar, and then the cloves_sugar_mixtureglasses or tumblers are coated in sugar that’s mixed with ground cloves. A lot of folks, I suppose, wouldn’t want to sully a good shot of Jack Daniels whiskey with sugar! Well, I did, and I liked it.

A sidecar, from its origins in London over 100 years ago was equal parts cognac, Cointreau, and lemon juice, now known as “the French school”. Later, an “English school” of Sidecars emerged, as found in the Savoy Cocktail Book (1930), which calls for two parts cognac and one part each of Cointreau and lemon juice. So, whiskey was never part of a sidecar. Who knew? Certainly not me!

Maybe I’ve mentioned it here before, but the first alcoholic drink I ever tried (I was 20) was Jim Beam bourbon and 7-up. My former father-in-law thought it would be a nice introduction for me to try it – he made a very mild one. I actually didn’t mind it, and even recently when Dave and I were in Las Vegas and went to one of the bars in a casino, I ordered one. I’m not much of a drinker in any case. My parents didn’t drink at all, and when I went to college, drinking just wasn’t “done.” It wasn’t until I was in my late 30’s, when I was single again, my friends Kathy & Peter and I took a 2-3 month course at a local college in wine appreciation, and I began drinking wine now and then. After Dave and I married, I would have a glass of wine (just one) most evenings, usually while I was cooking dinner, but as I’ve gotten older I only drink wine (or anything alcoholic) occasionally. Part of it is because I don’t need the calories. And I’m not very fond of tannic wines anymore, at any time. My DH really likes sharp, tannic wines, and to open a bottle of wine for me alone (a lighter, smoother type) would be silly. It wouldn’t get drunk in a month. But if the sharp part is tempered some – like in Sangria (I do love Sangria, and Trader Joe’s has a great one, called Sangria Ole if you haven’t tried it), well,  I could be more often tempted.

sugared_rimsSo, with this drink – where the sharpness of the alcohol is blunted with something citrusy or sweet, well, I could probably drink one of these sidecars a couple times a week if someone would make them for me! Bud did have to read and re-read the directions a couple of times to make sure he was chunking the lemons and slicing the oranges, muddling some, adding sugar here, not there. Sugar-ing and clove-ing the tumbler rims, etc. He did a great job – if there had been enough for seconds I might have succumbed. But considering the amount of whiskey, well maybe it’s a good thing I didn’t as I might not have gotten dinner on the table! I’m such a lightweight when it comes to alcohol. One drink and I’m a goner almost!

So anyway, these little numbers are fun. The recipe is from Sunset Magazine, in 2010. Tasty. Worth the trouble – but it would be nice if you’re the hostess – if you can get somebody else to do the prep and serve them for you. I’m always a one-armed paperhanger during the last 10 minutes before guests arrive. I used these silver mugs (they’re actually mint julep tumblers) to serve them in. And don’t forget to drop the one clove into each glass or mug before serving. And sip it all around the rim so you can enjoy the ground cloves which enhance the flavor a lot.

What’s good: the citrusy, sweet flavor – a very nice way to cut the sharpness of whiskey. A fun drink all around.
What’s not: probably the time to make it – not all that bad, but you do have to cut, squeeze, slice, mix, muddle, measure, and use a shaker too before you can finally pour out the drink.

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Clove Scented Sidecar

Recipe By: Sunset Magazine, 12/2010
Serving Size: 2

5 tablespoons sugar — divided (you probably won’t use it all)
1/4 teaspoon ground cloves
1 whole lemon — cut into chunks
1 whole orange
Ice
1/2 cup whiskey
2 whole cloves — for garnish

1. Mix 2 tbsp. sugar and ground cloves on a small plate. Rub one lemon chunk around the rims of two cocktail glasses. Turn rims in the clove sugar.
2. Cut orange into two slices about 1/4 in. thick; cut slices in half. Put lemon chunks, orange slices, and 3 tbsp. sugar in a cocktail shaker. Using a wooden spoon, muddle together the fruit and sugar until fruit is broken up.
3. Add about 1 cup ice and whiskey to cocktail shaker. With lid securely fastened, shake vigorously to blend, then strain into the sugared glasses. Garnish each with a whole clove.
Per Serving (not accurate – it assumes you eat all the sugar plus the orange and lemon, which you don’t): 308 Calories; 2g Fat (6.8% calories from fat); 1g Protein; 46g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 18mg Sodium.

Posted in Beverages, on August 27th, 2012.

agave_meyer_lemonade

Some weeks ago we attended a very special dinner. Reading Cheryl Sternman Rule’s blog, 5 second rule, I saw that Cheryl was going to visit our neck of the woods here in Southern California and would be cooking a dinner for up to 20 lucky people with help from a charming couple, Kim and Barry, who opened their home to host the dinner. Cheryl’s blog is a favorite of mine, and I’ve featured a couple of her recipes here in the past. She’s a professional food writer and developer; she’s also a wife and mother of two sons. And, she’s just published a cookbook (with an amazing photographer, Pauline Phlipot – and no, that’s not a typo – her name is spelled that way) called  Ripe: A Fresh, Colorful Approach to Fruits and Vegetables.

When I clicked on the link to enquire about the dinner, I discovered that the hostess lived very near us. Wow, that made it even more enticing. Quick-like, I signed up (and paid for the dinner, obviously) so my DH and I could go. Included in the price was a cookbook for each person! Yea! I will use the 2nd one as a gift, and I had it signed by Cheryl. When we arrived at Kim and Brian’s house, Cheryl and Kim were busy at work in the kitchen putting the finishing touches on a wonderful multi-course meal. Eighteen more people arrived and appetizers were served (a Radish and Olive Crostini) along with this very nice, refreshing lemonade enhanced with agave nectar. And Kim added in some vodka.

RIPE_cover, Photography © 2012 by Paulette PhlipotPhoto from: http://www.eastwest.com/september-2012-events-east-westIsn’t that cookbook cover just stunning? The book is so chock-block full of gorgeous photographs, it’s almost worthy of being a coffee table book, if you get my drift. Cheryl made a fabulous match with the photographer in creating this book. Cheryl did give a short talk to all of the dinner guests about how the book came about and shared some of the story about how any writer works with a publisher. That was interesting to me since I’d never heard much about the actual publishing part. I’ve heard and read that today, with the gigantic flush of cookbooks out there, and new ones every single day of the year, you have to have some kind of a hook, a niche, to be a successful cookbook author. Cheryl cleverly decided to write her book based on color. Yes, you read that right. Color. The book is divided into chapters for Red, Orange, Yellow, Green, Purple & Blue, and White. Just imagine what fruits and veggies you’d find in each of those chapters. The theme, of course, is to cook or prepare foods at their prime, when they’re RIPE, and with some fairly simple additions or preparation, the fruit and veggies will do all the work. All the recipes are contained on one page, so that makes most of them relatively easy.

I’ll be sharing three of the recipes here on my blog (the publisher won’t permit more than that), so I had to choose – oh, that was hard because everything we had was delicious. Today I’m giving you the beverage. Another day you’ll read about the vegetarian main course, a delicious red pepper chili with grilled corn, and lastly the oh-so delicious dessert, a blueberry nutmeg cake.  Other bloggers and/or newspapers have featured all of the other menu items from the dinner we went to – click the links if you’re interested in any of these: Cucumber Halloumi Salad with Licorice Notes (it was the cheese that made that one special), Carrot Soup with Garam Masala Cream (I love garam masala, so it was a given that I’d like that one too), and a salad called Red Leaf Lettuce with Grapes and Table Flowers (this one wasn’t my favorite, but perhaps my salad didn’t have enough dressing on it – I liked the nice touch of the edible flowers, though).

lemonade_and_cookbookNow, back to this refreshing beverage . . . if you happen to have Meyer lemons, you’ll enjoy using the juice for this. If you have regular lemons . . . no worries . . . just add a bit more agave since regular lemons are a bit more sour.

meyer_lemon_540In the cookbook, on the page for lemons, Cheryl wrote a short blurb about lemons, about her dwarf Meyer lemon tree that thrives in her front yard. She swears that if she ever moves, the tree is going with her. Hmmm. Good luck with that! But just below (as she does with every fruit and veggie in the book) she gives a few simple ideas/uses. For lemons she suggests a risotto (butter, shallots, Arborio rice, white wine, stock, lemon zest, juice and pecorino); another suggestion is avgolemono (a Greek lemony soup) of stock, rice, egg yolks, lemon juice and parsley; and lastly lemon curd (egg yolks, sugar, lemon juice zest and butter). Then on the facing page is the recipe for the lemonade. And a photo of the food.

Cookbook cover photo:  © 2012 by Paulette Phlipot; Cheryl’s photo: www.eastwest.com. All other photos are my own. Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.

What I liked: well, I’m not much of a drinker, but I loved the vodka-enhanced lemonade. Loved the sweet-sour taste (more sweet than sour). Just so very refreshing. Great for a summer evening.

What I didn’t like: nothing whatsoever!

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Agave Meyer Lemonade

Recipe By: Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
Serving Size: 6
Yield: 1 1/4 quarts
NOTES: Cheryl Sternman Rule says: I can think of no better way to honor the bright, uplifting flavor of sunny lemons than with this fresh, agave-sweetened lemonade. If you can’t find Meyer lemons, swap the more acidic (and more common) Eureka variety. In either case, adjust the agave to taste.

1 1/4 cups Meyer lemon juice
1/2 cup agave nectar — (170-340g) or to taste (1/2 to 2/3)
4 cups cold water — (0.95l) preferably refrigerated
Ice
[Add vodka, if you’d like – our hostess prepared it that way]

1. Squeeze enough lemons (6 to 7) into a 2-cup (500-ml) glass measure to yield 11/4 cups (300 ml) of juice. Strain into a large pitcher.
2. Whisk in the agave nectar, beginning with 1/2 cup (118 ml) and adding more to taste. Pour in the water. Whisk to combine. [Add vodka if you’d like to zip it up a little bit.]
3. Chill, covered, until ready to serve. Distribute the lemonade among ice-filled glasses. Slice the remaining lemon (you may even have one left over), and float 1 slice in each glass. Serve immediately.
Per Serving: 13 Calories; 0g Fat (0.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Posted in Beverages, on June 28th, 2012.

moroccan_mint_tea

Over the years we’ve gone to Marakesh (the restaurant) and always at the end of the meal they serve mint tea. Hot, sweetened mint tea. And I always love to watch the servers pour it from long narrow-spouted decorated metal teapots into delicate glasses from 2-3 feet above.

Until the other day I’d never made mint tea. In Moroccan tea culture, the tea is made with gunpowder green tea – and mint added. Checking info over at wikipedia, I discovered the Moroccans are concerned now about all the pesticides used in commercial mint production, so some Moroccans are foregoing the mint. How sad, I say!

Fortunately I had a copious amount of mint (without pesticides!) from my friend Joan’s garden. She made the mistake of planting it somewhere in her back yard some years ago and now it wants to take over, as mint likes to do. I used a LOT of mint in my Moroccan dinner I made the other night. And making the mint tea was so easy – I bought some green tea at Trader Joe’s (green tea isn’t a tea variety I turn to, nor did I have any in my tea arsenal). You can vary the amount to suit your taste – I made about 12 cups, I think, and used 5 green tea bags (which were so easy to remove once the tea had steeped) and about 3-4 long mint stems (about 5-7 inches long) and attached leaves. It steeped for 5 minutes, then I strained it, let it cool and chilled it. I also sweetened the tea, but I didn’t add as much sweetener as the recipe called for, and I liked it that way. You might want to taste it before you add too much.

Interestingly, when I was reading info at wikipedia, in Morocco, actually boiling the tea with sugar is an important step because it allows the sugar to undergo hydrolysis, giving the tea a distinctive taste. Photo at right came from wikipedia, showing the pouring of hot mint tea into glasses. They pour it from a distance in order to create foam.

In Morocco, tea serving is generally the bailiwick of men, believe it or not! And it’s an important sign of hospitality. Some years ago Dave and I did visit Morocco (only for a day), and were served Moroccan mint tea several times – at a spice merchant’s shop, at a Moroccan carpet store, then again after lunch. I have no recollection if it was served by men or women, though.

So anyway, I made the tea, cooled it, chilled it, then served it with a mint sprig in the top and set a pitcher of tea on the dinner table, with a bowl of ice and more mint. Everyone enjoyed it. I had left over tea, so I enjoyed it for many days afterwards. Green tea has less caffeine than black tea, and less caffeine than coffee (a lot less, actually). I’m very careful about caffeine. I get “the jitters” quickly from drinking regular coffee, so on rare occasions do I drink any beverage with much caffeine.

What I liked: the refreshing taste – I like spearmint (but not peppermint at all) – and I like the very mild sweetness added to it. The mint shines through.

What I didn’t like: nothing.

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Moroccan Mint Tea

Recipe By: Phillis Carey’s version.
Serving Size: 6
NOTES: If you buy Moroccan tea, it likely is a combination of green tea AND mint, so you may not need the fresh mint except for a garnish.

4 teaspoons green tea — or Moroccan tea (traditionally Moroccans use gunpowder green)
24 whole mint leaves — plus more for garnish
4 tablespoons sugar — or more to taste [or use agave, or Splenda]
4 cups boiling water — plus more to warm the teapot

1. Rinse teapot in boiling water (to heat the pot). Pour out water. Quickly add tea, mint leaves and sugar to the pot, then add boiling water and swirl the pot gently a few times to dissolve the sugar. Replace lid (cover pot with a towel or a tea cozy if you’re serving hot tea) and allow to steep for 5 minutes.
2. Pour tea through a strainer into serving cups. Or, cool to room temp and chill if you’re serving it as iced tea. Serve with a mint sprig in or on top.
Per Serving: 34 Calories; 0g Fat (0.0% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

Posted in Beverages, on February 29th, 2012.

orange_sparkler

Everybody’s had a mimosa, right? That lovely brunch-time drink that’s a mixture of orange juice and champagne? Well, this recipe has a similar  ancestry, but it’s so much better. With so much more flavor (from the brandy, and the addition of a simple syrup mixture).

This drink is sweeter (obviously since there is the simple syrup added), although you could alter the ratio of the brandy syrup to champagne. That’s completely up to you.

imageThe recipe came from a special class I attended recently, complements of Sunkist. And this recipe was developed specifically for the Cara Cara orange.

What’s a Cara Cara Orange? Well, it’s a Navel orange. Not a hybrid with red grapefruit or blood oranges, as you might think since it has the prettiest rosy color. The orange was discovered in Venezuela in 1976. It’s a cross between the Washington navel and the Brazilian Bahia navel, and growers discovered it thrives here in California.  Oddly, they’re not all that easy to find, and there doesn’t seem to be any reason why that I can find. Probably because we’re just primed for regular Navels. But I liked the deeper flavor – and the color. If you can’t find cara cara oranges, just use Navel oranges instead.

In this recipe, you combine juice, zest, sugar, water and brandy (or cognac if you’re willing to use the good stuff) and simmer it until it’s reduced about half. The mixture is cooled, strained of any pulp and zest, and chilled. When you’re ready to serve this, just spoon in 1 1/2 ounces of the brandy syrup into a champagne flute, pour in a bit of champagne and garnish with a nice Cara Cara orange segment. Done. Easy. Delicious.

What I liked: the pretty color. The lovely taste – the brandy adds a depth of flavor – you can’t really pick out the brandy – you just know it has something else in it!

What I didn’t like: nothing at all. Do make it for your next brunch!

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Orange Sparkler

Recipe By: Altered slightly from a Sunkist Growers recipe by Robert Danhi.
Serving Size: 2-4

FOR BRANDY SYRUP:
1/2 cup orange juice — from Cara Cara oranges, or Navels
1/2 tablespoon orange zest
1/3 cup granulated sugar
1/4 cup water
1/4 cup brandy — or cognac
FOR EACH DRINK:
1 1/2 ounces brandy syrup
5 ounces sparkling wine — Champagne, or other type of white sparkling wine
1 piece orange section

1. In a medium-sized, heavy saucepan (taller rather than wider if possible) add the orange zest, orange juice, sugar, water and brandy and bring to a boil. Reduce heat and simmer for about 10 minutes until mixture has reduced about 40-50%, stirring frequently with a wire whisk (be careful it doesn’t boil over). Allow to cool, then strain mixture into a small jar and chill. The mixture will keep for several days.
2. In each tall champagne flute add the brandy syrup, sparkling wine, then the fresh orange segment. Serve.

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