Pom Ginger Martini

A friend recently recommended this beautiful and very tasty cocktail. I served them for Thanksgiving and I have enjoyed them several times since. My friend Gina sent me a recipe which included careful measures of juice, ginger beer, vodka, a bit of lemon zest and grated ginger, with pom seeds to top it off (or sink to the bottom), but I quickly decided that the Pom juice, the ginger beer (or ginger ale in a pinch) and vodka are really the crucial parts. You absolutely can't forget the pom seeds, though -- after soaking in the alcohol for a bit, they are delightful!

This martini must be stirred, not shaken because of the carbonation in the ginger beer (ale), so just add a few cubes to your glass or shaker and then either spoon them out of strain the martini into your glass.

I use equal measures of all components, but you can make it stronger or weaker to your taste. And for a delightful variation ,try vanilla vodka. Oh Yum!

Pom Ginger Martini

1 serving 

1.5 oz pom juice

1.5 oz. ginger beer (or ale in a pinch) -- non-alcoholic

1.5 oz. quality vodka

1 T. Pomegranate seeds

Pour liquid over ice, stir, and then strain into a glass with a tablespoon or so of Pomegranate seeds.

The Easiest Margarita Ever

This could be a dangerous thing...this margarita. Dangerously easy.

It could be a before-dinner drink...or dessert. Hey, it could be lunch.

 I have blogged before about Margaritas...how they are the quintessential summer drink. I never want a Margarita in the winter. The taste...the cold..it's so summery.

 I saw this "recipe" (method) at Pinterest. It originated with Real Simple magazine. I stopped at the store over the weekend to get lime sorbet and wouldn't you know...not a pint to be had at the grocer. I think it is probably because Kroger doesn't have their own brand of lime sorbet. I decided that one scoop of blood orange and one scoop of lemon (Private Selection brand -- and not sherbet) would be pretty good, and I was right. Don't think I'll look for lime sorbet again.

I skipped the sugared rim, and I didn't miss it a bit -- used a spoon until the very last bit had turned liquid.

So, to review this very complicated "recipe"

...place two scoops of sorbet in a margarita glass (or an old fashioned... or a wine glass...or a paper cup...whatever). I highly recommend the blood orange and lemon, but I believe almost any good sorbet would be delicious...mango, strawberry, raspberry...

Pour one (or two) tablespoons of good tequila over the top (truly I didn't measure, and I used silver tequila) and stir. Yummmmmmm...enjoy.

Brandy Slushy

I made a batch of these yummy adult beverages at Christmas time, and I am thinking they would be a fun drink for the big football weekend coming up. I am not a fan of pro football (I enjoy college football) but my husband and sons will be watching and they have already created the menu (how kind of them). I will be happy to hang out alone or with my mom in the living room, away from the television, and knit quietly. Maybe sipping on a brandy slush. These are simple to put together, but you do need to allow time for them to freeze, so start at least one day in advance. They are not very strong (in alcohol) so feel free to enjoy as many as you like. {wink}

Brandy Slushes

4 cups water, boiling

1 cup sugar

4 tea bags (I prefer black, but really pick what you like. I would avoid any complex blends.)

2 cups brandy (I use apricot or blackberry)

1 can frozen lemonade concentrate, thawed

1 can frozen orange juice concentrate, thawed (I use low acid)

1 bottle (2 liter) lemon-lime soda, like Sierra Mist or 7-up, chilled

Place tea bags in a large bowl and pour bowling water over them. Let sit for 5 minutes. Remove tea bags and stir in sugar until dissolved. Add brandy, and concentrates. Stir until all combined. Place in freezer containers and place in freezer for at least 24 hours.

When ready to serve, scoop out slush with an ice cream scoop or heavy duty spoon. Place in glass, filling about halfway. Fill the rest of the way with cold soda. Enjoy with a spoon or a straw.

My Superbowl Menu (as set by the menfolk)

Loaded Potato Skins

Kansas City Chicken Wings

Layered Taco Dip with tortilla chips

Roasted Garlic Bean Dip and homemade pita chips

Iced fruity green tea

How odd that I should blog about iced tea in the middle of winter. I normally keep my cold hands wrapped around a mug of something super hot and toasty all day long. A few weeks ago, however, I drank my first iced green tea at Panera, with my lunch (it was my first iced green tea ever, not just first one at panera) and I can't get it out of my head. I have since tried two other brands and was disappointed with both -- too acidic for me.

I did a little online research and found out that Panera makes their tea from a mix produced by Republic of Teas and it's not available to purchase. Pft. Republic of Teas sells black tea with papaya and passion fruit, but not green. I like having green, if for no other reason than reduced caffeine.

I found and ordered some Tea Nation Green Tea with Papaya and Passion Fruit and it arrived today. I brewed a double strong cup, added 2 tablespoons of sugar, and poured it over a full glass of ice. It's pretty good. Not quite as good as Panera's but at $2.79 a pop (and NO refills), I think I'll find a way to make it good. It might need some honey, and maybe just a tiny bit of lemon.

Tell me, do you have a favorite item that you'd love to be able to make at home?

NOTE: After trying the Tea Nation a few times, I have decided I don't like it. It has an off taste. I am still on the hunt.

Red and Green...Margaritas

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I don't know what it is about a Margarita that makes it such a quintessential summer drink. I guess the frostiness and the fruitiness -- I almost never want one in the winter. This summer my husband and I have been enjoying red and green -- he goes for the tartness of the lime margarita and I enjoy a strawberry -- with just a hint of tang. They are so easy to prepare -- it just takes a minute and you have a cool fresh drink in your glass. The basic ingredients are Rose's lime juice, silver tequila, and triple sec or orange liqueur.  Add five strawberries for the strawberry version. Just keep the ingredients on-hand and you'll always have the makings of a frozen summer beverage.

The key to the quick fixings and quick clean-up for me is the use of an immersion blender. You can certainly use a standard blender, but the immersion blender and the cup that comes with it is really all you need. It makes it super fast to make (less than 15 seconds of blending) and super fast clean up -- just drop the blade end and the blender cup in soapy dishwater.

One Minute Frozen Margarita (Optional Strawberry)

serves one

2 ounces Silver Tequila

1.5 ounces triple sec or orange liqueur

2 ounces Rose's lime juice

Fill the immersion blender cup (or standard blender) with 1 cup crushed ice. Add alcohol and lime juice. Using the immersion blender (or standard blender) blend for about 15 seconds until ice is completely blended (may take longer in a standard blender).

For strawberry version, reduce lime juice to1/2 ounce and add 5 whole large strawberries (washed and leaves removed) and 2 T. simple syrup.

Pour into margarita glass. If salt or sugar (for strawberry variety) is desired, rub edge of glass with a juicy lime slice, and dip glass upside down in a dish of coarse salt or sugar.

Simple Syrup: 1cup sugar, 1 cup water: In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, a couple minutes. Remove from the heat and let cool completely. Store int he fridge for up to a month and use in other cold beverages like iced tea.

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Tea

The ladies at Snapshots Around the World are enjoying tea (or at least photographs) this week, and so, I'm posting my picture here, again.

My tea is Barry's Gold with a bit of sugar and 1% milk. Enjoyed with a chocolate, chocolate chip, cherry biscotti.

Tea for me, is much more than a beverage. Tea, is an event, whether enjoyed alone or with family, or with a friend. To me, tea is a process, and a moment to be enjoyed. I know some people make tea with a cup of water in the microwave. For me, heating one's water in the microwave defeats the purpose. The point is to have a moment of two during the day (and by moment I mean more than a minute) to slow down, to relax and divert one's attention from work. The process of brewing the tea is important to the total experience.

Fill the kettle with cool, fresh water and put it on the stove. Heat until boiling (the water must be very hot in order to brew the tea properly). When the water boils, turn it off and let it sit for just a moment. The decision to use a tea bag or loose leaves is personal. Loose leaves are not always superior over tea bags, as long as quality tea is used -- with either method. Quality tea does not have to be exorbitantly expensive -- just choose a good, reliable brand, or visit a tea shop and ask for advice. Place loose leaves in a strainer (or chose a bag) and place in cup or tea pot. Add hot water and let steep for at least three to five minutes -- taste to determine your preference. Do not dunk twice and discard -- you are completely missing the point, and the taste. After steeping, remove bag or strainer (do not squeeze). Add sugar, lemon or cream (or leave plain). Serve with a treat. Keep a box or tin of cookies in the pantry just for tea, or bake some scones and pop them in the freezer -- pull one out and heat in the oven or toaster oven for 20 minutes before tea time. Sit and enjoy with a book, a friend, or just quiet moments looking out the window.

A good cup of tea should recharge you, and not just because it's caffeinated.

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Carpe Diem -- Hot Pumpkin Pie Milk

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Seasonal eating does not just mean eating fruits and vegetables that are available locally and seasonally. That's healthy seasonal eating.

Seasonal eating in a broader sense means eating those yummy foods that are only available at certain times of the year, like Trader Joe's Joe Joes, and Peeps, and Pumpkin Pie ice cream.

We created a treat this year with Pumpkin Pie ice cream based on a recipe I saw for Pumpkin Pie lattes made with Pumpkin Pie ice cream. My kids loved them made with just milk and so we are drinking our way through the grocer's ice cream freezer of Velvet Pumpkin Pie Ice Cream. Yum!

Hot Pumpkin Pie Milk

1/2 mug filled with milk

a large scoop pumpkin pie ice cream

whipping cream

cinnamon or nutmeg

Place ice cream in mug with milk. Heat in microwave for 90 seconds or until as hot as desired (alternately you can place milk and ice cream in a saucepan and heat on the stove until steaming). Top with whipped cream and a sprinkling of cinnamon or nutmeg.

To enjoy the Pumpkin Pie Latte, fill the mug halfway with coffee and proceed with ice cream the same as with the milk.

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Wordless Wednesday -- to drink with your Sloppy Joe

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Frozen Fruit Smoothie

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I mentioned on my other blog yesterday that I recently developed the bad habit of stopping at McDonald's for a Caramel Frappe whenever I was out and happened to pass by the golden arches. They are very yummy, and as I was standing inside a McDonald's once (before I ever tasted one) watching the staff make them, it looked like they had authentic ingredients. The frappes are very addictive, and I decided if I was going to continue to indulge I was going to first research the ingredients. Click away now if you don't want to know: "water, cream, sugar, milk, high fructose corn syrup, coffee extract, natural (botanical source) and artificial flavors, mono- and diglycerides, guar gum, potassium phosphate, disodium phosphate, carrageenan, carob bean gum." I was apparently fooled by the "authentic" whipped cream from a can that goes on top -- not so authentic after all. And a small size has 14 grams of fat! No wonder I was starting to feel a little bloated after running errands in the afternoon. A couple of those a week and you have seriously increased your fat intake.

Because I try to limit my food to real food, I decided I was going to have to substitute something nutritious for my frappes. I know myself well enough to know I can't just "forget about it," and so I started making myself and the kids a fruit smoothie a couple times a week. They are so tasty, and so healthy, not to mention so much less expensive, it's really not hard to stop the frappe habit and start a smoothie habit.

During the summer we eat fruit salad a couple times a week for dinner, but we rarely finish the bowl. I use the ice cube tray trick and fill ice cube trays with leftover fruit salad, juice and all. Leftover tidbits of fruit in the fruit drawer, not enough for mess with? They go in the ice cube trays, too. I use strawberries, cherries, red grapes, blueberries, peaches -- almost anything seasonal except watermelon which does not freeze well. Bananas make a great natural sweetener so those go in too.




When the fruit is frozen, I pop it out into a ziploc bag and keep adding more each time I have a frozen tray. Unless you have a really juicy salad the fruit pretty much freezes individually.



For each fruit smoothie I use about 1/2 cup plain low-fat yogurt, about 1/2 cup frozen fruit and a little bit of milk -- just enough to get it blending. You can use juice instead of milk, but I use milk to keep the acid low. Blend until smooth. If your fruit is on the tart side, add a tablespoon of honey.

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Summer Refreshment

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In the summer especially I enjoy having a "house" beverage -- an adult cocktail for which I always have the ingredients on hand -- for happy hour with my husband, or with a friendly visitor. Last summer it was this fun girlie drink, but now cranberry juice is out of my diet, probably for good, so my friend Scarlet has taken her leave.

Gin is one alcoholic beverage that doesn't seem to give me problems, and I recently came upon this yummy beverage which also does not bother me. I combined the Pama and the gin, with cold tonic and a squeeze of lime for a yummy Pom and Tonic that is fruity and fresh and fun. You can make yours whatever size you like -- I use an old fashioned glass -- just use the measurement that suits you. You could also make a pitcher for a crowd -- just add the tonic right before you serve so you don't lose the fizz. Serve over ice and add a lime wedge, squeezing before you toss it in.

Pom and Tonic

1 part gin
1 part pomegranate liqueur
2 parts tonic
wedge lime


Combine over ice and enjoy.

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Autumn Sangria

When I have a large crowd over, I like to have a House cocktail. It saves having a stocked bar, which I don't like to have with lots of teens around -- and almost all of the children in our family are teens now. (You never know when one of them will get a stupid idea.) So I create a House adult beverage (and we always have beer) that, usually, the women enjoy before the meal. In the summer I often make Sangria, either white or red, or another fruity drink.

For Thanksgiving, I wanted to create a Sangria that had a more autumnal or winter taste. I saw a recipe in a magazine recently, but when I went looking for it I could find nothing more than a memory. But that's o.k. Sangria isn't rocket science. I used dried fruits instead of fresh peaches and berries as I would in the summer, because I wanted a heavier taste. And I use a decent bottle of wine (one I would drink), but not something expensive, because it won't taste like it did straight out of the bottle.

Autumn Sangria

1 bottle merlot
1 c. orange juice (a quality orange juice)
1/4 c. honey
6 prunes
1/4 c. raisins and dried cherries -- or another favorite dried fruit
4 cinnamon sticks
1 apple, sliced
apples, oranges, sliced (optional decoration)
ginger ale

Combine wine with juice, honey, fruit and cinnamon sticks. Refrigerate, covered, at least 8 hours, as long as a few days. Strain liquid into a pitcher and add more apple and orange slices if desired -- it's really just decoration. Serve over ice (or straight up if you like) with a splash of ice cold ginger ale.

Printer version

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Wild Berry Tea

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For health reasons I've been trying to cut back on the amount of coffee I drink. There are two problems: I drink a lot of coffee; and most other beverages are on my forbidden list as well -- tea, milk, anything with citrus or chocolate, and soda. Those two issues make it very hard to cut back.

I decided that I just can't go cold turkey. So, I've been drinking one cup of coffee in the morning, lots of water, and an occasional cup of tea. I spotted a new tea at Giant Eagle when I was looking for something with berries in it. Berries are on the o.k. list -- in fact they are on the good list -- so I figured the little bit of black tea in this tea mix would be partially negated by the berries (probably not true in actuality, but I can wish).

I am very surprised by how much I like this tea. I'm not usually one to enjoy flavored hot teas, especially fruity ones, but this tea is so good. It's not the slightest bit bitter, and the fruits make it naturally sweet. My mom recently received a gift of premium tea and an infuser from Teavona, a gourmet tea shop, and while it was very good, I think this tea from Lipton is just as good.

I was surprised by the technology of this tea's bag. It is shaped like a pyramid and the material is more like fabric than the standard tea bag paper. Very cool.

There are several flavors besides the Bavarian Berry, so I look forward to trying them all. The cost was a little high at Giant Eagle -- $3.50, but I saw it at my discount grocer for $2.50 a box.

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Sweet Peach Tea

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My Louisiana girlfriend Cheryl recently turned me on to her version of iced tea. If there's anything a Southern girl can do well, it's iced tea, so when she shared her recipe, I paid attention (Cheryl, however, does a lot of things well).

Right after she told me her secret (which isn't a secret any longer), I spotted the Celestial Seasons summer tea display in my grocery. I picked up a box of peach to try, and I am hooked for the summer. Though the box says its cold brew, I threw the bags right into the pot of just-boiled water with my other bags. It has a great fruity flavor, but not too fruity. Cheryl used the Country Peach herbal tea, but my store only had the new summer flavors. The Cold Brew is black tea, so if you want decaffeinated, look for the herbal.

I sweetened with sugar (though Cheryl used stevia powder), however, you could use honey to sweeten if you want just a hint of sweet.

Sweet Peach Tea

2 Peach tea bags
2 black tea bags
4 cups water
1/3 c. sugar
1 quart ice cubes
lemon wedges or mint leaves to garnish

Bring 4 cups water to boil. Turn off heat and add tea bags and sugar. Steep for 4 minutes. Remove tea bags and stir. Place ice cubes in a two-quart pitcher and pour tea over the ice. Serve with lemon wedges or mint leaves.


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Margarrrita

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I love a good Margarita, don't you? I'm not too terribly picky -- I like frozen, or not, strawberry, lime, or just about any other fruit flavor (maybe not banana). I don't however, like Margarita mixes. They leave that sticky, sour taste in my throat. Blech. It's so easy to make a good Margarita without mix, why sacrifice the taste?

My mom requested a Margarrrita on her birthday, which we celebrated over the weekend. A frozen Margarita on the deck, on a gorgeous May evening -- not much better in my book. I really like this recipe -- it's pretty perfect, if you ask me. It's tart, but not too, and sweet, but not too. It's easy (no such thing as too easy).

Frozen Lime Margarrrita
2 to 3 large drinks

1 can frozen limeade
1 1/2 cups Tequila (I use gold, but white is fine)
1/2 c. Triple Sec
2 cups crushed ice (if your blender can handle whole cubes, use 3 cups)
kosher salt
lime slices

Put frozen limeade, tequila, triple sec and ice
in blender and blend on high until smooth.
Rub lime slice around edge of glasses and
dip rim in kosher salt all around.
Fill glasses with Margarita and garnish with lime.

Source: Paula Deen

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Cup o' Tea?

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I have a bunch of yummy foodie posts in my head, or in the recipe box, as the case may be, honest I do. But there are just not enough hours in the day to get them posted here (or maybe I just cherish a long winter's nap too much). I'll (hopefully) get to them this weekend. I always (like in the last 18 months that this blog has existed) swore this blog would not just become a dumping ground for my menus, but, alas, it has become just that.

I promise. I promise.

In the mean time, I'd like to turn you on to a lovely cup o' tea. My friend Deborah sent me a box of this gold last year. I treasured every single one of those tea bags and have thought of them longingly since the last one disappeared. What I didn't know is that I can actually buy this lovely Irish tea in my own hometown, thanks to World Market. I don't shop there much, since it's not a made in the USA kind of place, but they do have California wines, and occasionally there is something that I really like that I can't buy anywhere else (this soap for one -- I like Lavender -- which for some reason is not available online-- but I only use it on my face so a whole bar lasts six months).

Anyway, I was shopping for soap and happened over by the teas where I spotted Barry's. I was so excited, the kids thought I was nuts. And, I have been enjoying a cup every afternoon since. What a treasure! (Get it? Gold? Treasure? Ah, forget about it.)



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Marshmallows or Whipped Cream?

Is that the juvenile version of the age-old question, "shaken or stirred?"

In our house cocoa is most definitely topped with whipped cream, usually from a can. With a sprinkle of cocoa on top. How do you take yours, marshmallows or whipped cream?



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Recipe Review -- Pumpkin Spice Latte

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On both Saturday and Sunday I enjoyed Mary Ellen's Pumpkin Spice Latte. Unlike a cup of black coffee (my usual hot beverage), this is a beverage that forces you to stop what you are doing to enjoy it. No gulping, sip slowly, it says. Yesterday college boy and high school boy both enjoyed one with me. They both gave it a thumbs up. College boy and I debated (college kids will do that, you know) about whether or not Starbuck's actually uses real pumpkin in their latte. I say "no way" and he says "I think so." I say black, he says white. Heavy sigh.

I made mine in a medium saucepan -- no fancy machine. And though Mary Ellen says whipped cream is optional, whipped cream is not optional.

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Spiced Cider

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You know it's autumn when you see apple cider in the grocery store. I love cider, but not cold from the refrigerator. I like it warmed, and spicy. But, I'm the only one in my house who likes hot cider, so it would be a huge waste to mull a big gallon. Instead I heat it and spice it by the cup. If you're a traditionalist with your spiced cider, you will be appalled at how I make mine, but it works for me. A couple years ago I bought some mulling spice at a Tastefully Simple party and enjoyed it to the very last teaspoon. When I bought my first gallon of cider this year I wasn't certain I could find the mulling spice, so I manufactured my own. Pretty easy stuff. Just add a heaping teaspoon to your cup o' cider and heat in the microwave or in a saucepan until hot enough for you. If you don't like it so tangy (no pun intended) substitute 1/2 cup white sugar for the 1/2 cup Tang.

Muffin recipe found here.

Instant Mulling Spice

1/2 c. granulate sugar
1/2 c. Tang orange-flavored powdered drink mix
2 t. cinnamon
1/2 t. cloves

Mix and store in an airtight container.
Add a heaping teaspoon to your cup of cider and heat.

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Southern Comfort

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This weekend I rediscovered a really refreshing grown-up cocktail. This drink used to be one of my favorites, and then I must have somehow forgotten about it. But while I was shopping on Saturday morning, I spotted a bottle of Southern Comfort in the store and remembered my old favorite, Scarlett O'Hara.

This is a drink that if ordered in a bar in Ohio, the bartender will say, "Huh?" But when Doug and I were on our honeymoon in Williamsburg, Virginia, I asked for it by its contents (Southern Comfort, cranberry juice and a squeeze of lime on ice) and the old southern gentleman waiting on us said, "Yes ma'am, that's a Scarlett O'Hara ma'am." Gotta love it.

A Scarlett O'Hara is light and sweet, but not at all syrupy. It has a tiny kick -- just enough to keep you coming back for more. I believe this will be the house drink for football season.

Scarlett O'Hara

2 oz. Southern Comfort
100% cranberry juice
lime wedge
ice

Fill a highball glass with ice.
Pour Southern Comfort over ice and fill glass with
cranberry juice. Squeeze the lime into the glass and put lime on top of ice. Stir.

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A Glass of Iced Tea?

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I realize that you may be looking at this picture of iced tea and this post with its recipe for iced tea and think I have lost my mind. Really? A recipe for iced tea?

Well, I happen to know for certain that some people don't know how to make iced tea. Maybe you are one of them. There's no shame in it. But, a good glass of iced tea is so easy to come by, I just had to share here. I make a pitcher every day and it is one of life's greatest cheap pleasures. A sprig of mint, or a slice of lemon and you have a little glass of heaven.



The recipe for simple syrup is below as well. It's a great alternative to sugar because sugar rarely dissolves completely in iced tea. It takes only a minute and I just keep it in a cream pitcher or salad dressing carafe.

Brewed Iced Tea

1 qt. water
4 to 5 tea bags (depends on how strong you like your tea)
1 qt. ice cubes

simple syrup* or sweetener
lemon slices or mint sprigs

Place 1 quart of water in a saucepan.
Bring to a boil. Turn off heat.
Place tea bags in water and steep for 3 minutes
(color does not indicate flavor,
so leave the bags in for three minutes even if the tea is already colored).
Remove bags and place ice in a 2-quart pitcher.
Pour tea over ice and enjoy.

*Simple syrup

1 cup sugar
1/2 c water

Place sugar in bottom of small saucepan.
Pour water on top and stir.
Place over medium heat and heat just until sugar dissolves.
Cool.

Mixture is cloudy when you first combine sugar and water.

When mixture becomes clear it is ready --
you don't need to boil it, just heat until it's clear.

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