Category: Libations

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Watermelon Mint Goodness

Watermelon and Mint … there’s something about the sweet, soft crunch of the summer fruit, that when combined with the bright flavor of fresh mint, makes me savor life a little more.

I first discovered the flavor combo about 2 years ago. It was our anniversary and there was a chic Indian restaurant in a near-by town that we’d been wanting to try. The watermelon salad came recommended to me by someone with good taste. It had been a hard last month or two and I was ready for a change for the better, even if that merely meant lunch. So despite my skepticism of the sweet and salty combo, I gave it a go.

And when the plate arrived, with miniature pink towers perfectly perched alongside exotic cheese columns and spectacularly spiraled, minty greens…I was afraid to disturb the masterpiece with my fork. Obviously, leaving a plate undisturbed is “bad form” in a restaurant and when my dainty fork disturbed the work of art and found itself in my mouth, the most wonderful flavor combo reached my heart…and I was changed. LOL

I really loved it that much!

You see, a of couple months prior, my family and I had gone to the county fair- a tradition I vaguely remember as a child and one I made a regular habit once I had children. We weren’t into the rides too much-they were too pricey. But the dirt roads, the farm animals, the 4H tents, country bands and the cotton candy, funnel cakes and pit beef brought a certain allure I just couldn’t resist. And this year had been no exception.

But like all good things seem to do…our home grown tradition was eventually tainted with disappointment when contaminated fair food gave me a gravely ill infection that not only had me longing to recover my gut, but quite frankly, hoping I’d pulled through the whole ordeal alive. You see, it would be my luck that my body would launch an auto-immune response to the bacteria it had encountered and instead of attacking the foreign bacteria, it began attacking my own joints and tissues. Ulcers formed in the soft tissues of my mouth, hard nodules began popping up on my legs and my joints swelled and ached like I never thought they could.

While I always loved food and held an appreciation for it, for the first time in my life, I gained a life-altering appreciation for standing and walking…shit, existing without pain. I was 35 years old and I walked like I was 100. I was slow and stiff and in a ton of pain that no over the counter meds could touch. Then again, my gut was too sick to tolerate the meds anyway. I had to wear tennis shoes, unlaced, so that I could get them on, because the soles of my feet couldn’t take the bare floors that I was so accustomed to walking on barefoot. And if my legs weren’t elevated, my ankles swelled and ached even more than they already did. Forget trying to walk on sand! Sleeping was a constant flipping routine as the pain in my dependent joints would wake me from my slumber. And if all of that wasn’t uncomfortable enough…once my intestines stopped bleeding, my diet consisted of nothing but rice, plain pasta, broth and ginger ale-no fiber, no dairy, nothing acidic or spicy, no alcohol or caffeine. I used to be a vegetarian and wine and coffee are my fuel- a month and a half without vegetables, flavor or my favorite beverages…talk about torture! Not to mention the constant monitoring for kidney failure that came along with my condition.

I was out of work for almost two months. Specialists were involved and for the umpteenth time in my crazy health historied life, someone said to me “This is actually very unusual. You are a very interesting case!”….Yeah, I know! I’ve got 1 : 1,000,000 kinda luck that way!

But I do have a one in a million kind of luck! My whole life has been one big fucking miracle…really!

That experience could have made me bitter. It could have led me to plaster social media with inflammatory “Never go to the County Fair” statements. It could have made me feel sorry for myself and my inherit bad luck. (You really wouldn’t believe how many strange and terrible things I have lived through). But instead…perhaps by the grace of God…I turned inward. I recognized this for what it was, a strange fluke, one of life’s unfortunate anomalies. And I thought about my cousin, who has had to learn to walk three times over. And the elderly…who walk that way, because they feel that way. And the people who don’t get to walk at all. I didn’t know at that time, if I would ever recover much less live through this illness. So I appreciated every moment that I was able to rest, every second I wasn’t in searing pain and every opportunity I was given to continue to live. Sunsets held an even higher significance than they did before. Every day was a gift. I used my time at home to complete stationary home projects-like building our US state pin map and creating wall art using our collected corks and old vacation photos.

And when the steroids finally kicked in…I literally jumped up and down like a giddy child. “Look!!!” I told my husband, “Look what I can do. No pain!” I ran around that day and did everything imaginable. I ran laundry up and down the basement steps, cleaned out closets that had been neglected for years, I even cleaned out the car…and I rejoiced doing it! I took every advantage of being able to move freely and I vowed I would never again take that privilege for granted.

And I haven’t.

So here’s to the cocktail that reminds me of the sweetness that came during the trial of harder times. Watermelon and fresh mint does that for me…like an anniversary date lunch after a really tough couple of months. Sometimes life is sweet and other times it holds a snappy bite…but most of the time, it’s both. And we just have to learn how toss in a little vodka, stir that shit up and drink it. Because it, like life, is good!

Watermelon Mint Goodness

  • Chopped watermelon
  • Watermelon vodka
  • Chopped mint
  • Tonic water (could also sub for seltzer or Sprite)

Mixed to taste and served over ice. And Enjoy! Enjoy every sip, every day, every gift.

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Elderflower

From cocktails to royal cake, Elderflower is all the flavor rage these days. The creamy, white-colored blossom of the Elder plant, a tree like shrub of the Sambucus genus, is found in abundance during the summer months in many parts of the Northern Hemisphere. Medicinally, it is rich in bioflavonoids and is known for its anti-septic and anti-inflammatory properties. But its more widespread use, is less as an herbal supplement and more as a sweetened, food/drink additive. Known for the delicate floral flavor that it brings to the pallet; it is commonly used in many British drinks and desserts (ahem…Harry and Meghan, the Duke and Duchess of Sussex’s wedding cake). And it is making its way around the world, especially here in The States.

Elderflower is said to pair well with lemon flavors as well as with certain liquors.

The most common Elderflower cocktail ingredient you will find is St.Germain. St.Germain is an Elderflower liqueur and it’s popping up in many a cocktail recipe these days. It is most often paired with champagne; but as a traditionally British ingredient, I’ve also seen it paired with Pimms. A more recent pairing trend that has me excited, however, is complementing the floral notes of the Elderflower with the earthy notes of the juniper berries that are noted in Gin, (my favorite of course!) Some lovely recipes that I’ve come across recently, combine St.Germain with vodka and lemonade, Prosecco, Pimms and fruit and as a simple additive to the classic Gin and Tonic.

Other Elderflower products you’ll find are Elderflower syrup – a simple syrup infused with the flower, to add the flavor but not alcohol – a great alternative for non-or-light-drinkers (also cheaper than alcohol). And some companies have recently released some Elderflower flavored tonics and sodas which are lovely. Fever Tree is one such company. If you’re not a tonic drinker, Trader Joes has a seasonal elderflower-lemon soda that is light and mildly sweet and lovely when paired with vodka or gin.

Today I made an Elderflower-Gin spritzer. It was cool and light and perfect for these hot July days.

The gin I used came from Watershed Distillery. I discovered Watershed Distillery in Columbus, Ohio during my last road trip. When I heard they made a gin that was getting quite a bit of notoriety, I knew I had to stop. Don’t judge, we took the kids to Jeni’s ice cream first! Watershed Distillery’s Four Peel Gin is a citrus-forward gin made with various citrus peels, cassia, Jamaica pepper, coriander and of course, juniper berries. I chose this gin knowing that Elderflower pairs well with citrus.

I combined the gin with elderflower syrup, seltzer water, a few drops of lemon juice, a twist of orange peel and ice.


But don’t take my word for it! Play around with it! Let your pallet be the judge! Whether you’re a champagne drinker, a vodka loyalist or a gin-lover like myself – Be royal for the day and expand your taste pallet with floral botanicals in your cocktails (or mocktails) this summer!

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The meaning of Memorial Day … and a cocktail

While summer doesn’t officially start this year until June 21st, many people are feeling summer has now begun. Memorial Day weekend has long been considered the ‘unofficial’ start of summer and is often riddled with activities and excitement. The pools open. Work places use it to differentiate summer holiday versus off-peak vacation time. And even the fashion world has made silly rules about wearing certain colors before that date. Businesses close while others use it as an opportunity to advertise big sales. And everybody looks forward to a good cook-out.

And while I love sales, the pool and a good BBQ as much as anybody, it is critical that we remember the purpose of this holiday. For many service members and their families, it is a solemn day of remembrance for their loved ones- those who have fallen while protecting the liberties we so often take for granted-those who have given their life for their country and left their loved ones feeing broken … proud, but broken.

Be it out in the field or as a result of the overwhelming burden combat has on the human mind (and a failing mental health system) the price our military pay is a heavy one. Few of us go to work accepting the idea that we will be willing to die for the cause in which we defend, including the hardworking and selfless profession of nursing. And yet somehow, we’ve become almost immune to the number of lives doing just that.

And of the soldiers who do walk away, rarely will you find one who hasn’t lost a comrade or whose mind, body and soul, aren’t marred by the scars of their battles. Our service members pay life long prices for their commitment. And it shouldn’t just be those closest to the fallen who feel that pang of loss. Every American should feel it! Memorial Day is a day for all of us to recognize the sacrifices that have been made by our soldiers.

The lives lost are many and their work is nothing less than heroic. Remember them this weekend, and every time you catch yourself taking liberty for granted. Because when you are picking up hot dogs, a wife is trying to pick up the pieces. While you stare at the TV, a mother is staring at a perfectly folded flag. And while you laugh and play, a GI silently goes through his list of losses, again. Where you see the start of summer, others see the faces that are now gone.

While this cocktail may not seem very “American” to some, I chose it for this weekend because its components spoke to me … and it’s delicious! The tropical fruit welcomes the upcoming season. The spices embody the cultural inclusion that this country was built from and fights to defend. And the heat and the burn from the pepper and alcohol remind me of the pain and burn that comes with loss. And yet, it’s the sweetness of life that allows us to tolerate the heat.

Tajin is a lime-chili spice blend often found in the international section of many groceries now. You’ll find it nearest the Latin foods. It is customary in many Central American countries to put chili powder on fruits like mango. Many cultures, Latino and Asian especially, love the way sweet and spicy combinations play on the palate. It is crucial to this recipe. So don’t leave it out! And due to our close proximity to Mexico, we have access to good tequila in the U.S too! I just love the exposure to foods and cultures that we have here.

So here’s to culture, a day off and of course to the men and women who paid the ultimate price for our liberties. Those liberties that allow me to vote, to dress the way I choose, to speak my thoughts and share my ideas … right here on this blog in fact. It allows us to worship, to protect, to create and to build in this wonderful country we call “home”. Bless this country and the lives lost to build and defend it.

Mango-jalapeño margaritas

  • 3 oz tequila
  • 1oz triple sec
  • 2 ripe mangos, juiced and pulped
  • 1 jalapeño, roasted
  • 2 Limes, juiced
  • Salt
  • Tajin (a chili lime seasoning found in the international food aisle)

Roast the jalapeño pepper (oven, grill, gas flame…doesn’t matter) until the skin blackens but not so long that it gets super soft). Once roasted, cut it in half and take about 4 slices from the center (with the seeds) and soak the slices in 3oz of tequila for several hours.

Combine the jalapeño infused tequila with the juice and pulp of the two mangos, 1oz of triple sec and the juice of the limes. Blend with an immersion blender until smooth.

Rub one of the juiced limes along the rims of the glasses and then coat the rims with salt and Tajin. Fill the glass. Serve with the top half of the roasted jalapeño and a sprinkle of Tajin as the garnish. Serve over ice. Makes 2-4 margaritas.

This recipe inspired by freutcake.com.

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Strawberry Wine

“I was caught somewhere between a woman and a child   

When one restless summer, we found love growing wild   

On the banks of the river on a well beaten path  

It’s funny how those memories they last 

Like strawberry wine and seventeen …

I still remember when thirty was old … “

Deana Carter’s “Strawberry Wine,” was a country favorite of mine when I was a teenager. Back then, it was the love story attached to it that I enjoyed. I remember belting out the lyrics in my room, in my mother’s home. I remember wondering if Boone’s Farm counted as strawberry wine. And I remember thinking “Well, thirty IS old.”

And then I got caught up in college. My musical tastes changed a bit. I no longer lived with my mother. And my free time for singing in my room, was taken up with four jobs and 18 credits/semester and boyfriends who distracted me. Love was less of ‘a fantasy’ and more ‘real life’ than it had ever been before. And strawberry wine wasn’t even a thought. Beer pong, shots and rum and coke were the tastes of my college days.

But before I could graduate, before I could even make-up my mind about life and love, I found myself, quite surprisingly, a “Momma” at twenty-one. Love was complicated and so was life. Walking the stage with a one-year-old, working nights, I was too exhausted to drink or sing or even think about how old I was or what music I liked, or what anything I liked. I liked sleep-something I never got enough of.

By my mid-twenties, life and love were starting to make a little more sense and we added number two to the brood. Within two months of becoming a family of four, we bought a house and got married. And then we got a puppy. I was chasing two tots now, plus a pup and still working nights. I was painting the new house and signing up for preschool. The only music that played back then was nursery rhymes and Nickelodeon tunes and the screams of my two small children. Every night I flopped into bed, again exhausted. And wine and age still didn’t matter.

At twenty nine, I started to find myself again. My husband and I had our first getaway, eight years after becoming parents, to Chile, to meet his family. Everyone told me how “young” I was, surprised I guess, at how settled I was for my age. And in the country where wine is cheaper than water, I fell in love with the fermented fruit beverage. We even found a winery in our home state that made wonderfully sweet fruit wine. Our favorite, was of course, Strawberry.

And now, in the later half of my thirties, somewhere amongst the busyness of career and family building, I passed that mile marker that I so often sang about. I passed thirty. And I know I’m not old. Yet, somehow I’m the mother of a high-schooler and a middle-schooler. And gray hair is beginning to replace my mousey brown. I’m back to four jobs again; but this time, each one addresses a talent or identifies a component of myself, instead of just serving monetary means-though that certainly matters as well! My body is slightly less tired than when my children were tots but my mind is overwhelmingly so. I like many genres of music. I have a few close friends. My family means the world to me. I don’t have time for bull shit and I don’t apologize for who I am. Fighting for the greater good is always important to me. And my vacations are just as fulfilling as my careers.

Love and life, I’ve learned is never mastered, ’cause it changes as we age; but I’m thankful that I have both lived and loved well.

I love wine, but I’m more of a Cabernet girl now-dark and bold and just dry enough to make you smack your mouth without tasting oaky. But sometimes my husband sweetens it up by adding diced strawberries and a sprinkle of sugar and turning it into Chilean Borgoñia (recipe post below).

A lot has changed in the last 20+ years, since I first sang those words. Life, love and motherhood have taken many twists and turns. Most of which, I could have never predicted. No longer a child in my mother’s home, but a mother myself in a home that is my own, with a husband that sustains me, the meaning of the words hold a different weight now. And the love story is less significant than the theme of loss and remembrance.

My husband will hear the tune come on and say “Go ahead babe, take it away….” He’ll turn up the volume and the kids will roll their eyes. And I will once again belt out the lyrics of “Strawberry Wine.” For those few minutes, I’ll remember what it was like when I was seventeen, “caught between a woman and a child.” I’ll remember those “restless summers” and the ‘bittersweet taste’ of life and love and the ‘loss of innocence’. And I can never decide if I feel closer to seventeen or thirty or eighty.

Whatever your stage of life, love, or motherhood, I hope you find yourself on your journey. I hope you take time to belt out lyrics. And I hope, just once, you taste the sweetness of Strawberry Wine.

Happy Mother’s Day!

Strawberry Wine Fizz

  • 2 cups strawberries
  • 2 cups lemonade
  • 1 TBS sugar
  • white wine, chilled
  • sprite, seltzer or tonic water for fizz

Blend strawberries, lemonade and sugar in a blender and pour the mixture into ice-cube trays. Freeze. Once frozen add a few ice cubes to a glass, top with wine and a splash of your choice of sprite/seltzer/tonic for fizz. Drink as is, or blend. I used tonic and I blended it.

This is light and easy for anyone to drink. What’s even better, is that ice cubes are non-alcoholic, so kids and non-drinkers can easily make the virgin version by simply leaving out the wine.

And as referenced above, a Chilean version of borgoñia using fresh strawberries and wine:

It’s Strawberry Season! Let’s drink!

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Amanda’s Ruby Slipper

Ever wanted to click your heels three times and just go away for a little bit? Maybe not run away forever … but just a little break – A little rendezvous with a tin man, a dance with a scarecrow or a little adventure with a lion? Ever wished your cracked driveway was paved in gold instead sprouting weeds? Or that you lived in a land with some wonderfully royal name like “The Emerald City” that was ruled by a wizard instead of a royal buffoon. Sorry, I couldn’t help it! That’s the liberty portion of the blog LOL!

Maybe the kids screamed just one too many times today. Maybe your spouse came home from work grumpy, again! Maybe work sucks and the electric bill doubled. Maybe the dog took a shit in the living room, the fridge is leaking or the car won’t start.

Well in lieu of taking a nap in a field of poppies, here’s another little break. This is my version of Ruby Slippers. You don’t have to click three times, you just pour and then shake or stir … same difference … no weird Oz to fight with and the only wicked witch is you if you don’t intervene.

A google search yielded another recipe for a “Ruby Slipper;” but the name was too perfect for this cocktail as it contains Ruby Red Grapefruit vodka and juice and martinis are my “take me away”. So I created and dubbed this:

“Amanda’s Ruby Slipper”

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  • 1 oz vodka
  • 1 oz Deep Eddy’s Ruby Red Vodka
  • 1/2 oz Ruby Red grapefruit juice
  • 1/2 oz unsweetened cranberry juice
  • 1/2 oz spiced cranberry simple syrup

It is sweet enough without being overly-so. It is strong enough to be enjoyed by drinkers and mild enough that a less-experienced drinker could also enjoy it-or add a little more juice. I love both cranberry and grapefruit and the combination of the two with a hint of cinnamon and other spices in the simple syrup, hits the mark for me. I hope you enjoy it as well!

The grapefruit vodka and juice came from my recent post:  https://lifelibertyandlibations.com/2018/04/15/grapefruit-the-strangely-large-citrus-taking-over-summer-drink-recipes/

The unsweetened cranberry juice and spiced simple syrup are left over from my holiday libations posts :

Keepin it Festive … the historic and brilliant cranberry … in a cocktail!

The Bitterness of the Holidays

Yes, I am that resourceful. Yes, the juice and simple syrups keep that long.

Enjoy! I hope it gives you the “take me away” that you need, even if it lasts just a few sips.

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Grapefruit … the strangely large citrus taking over summer drink recipes

Grapefruit … it’s the big, awkward yellow ball in the fruit isle. Too big really to sit next to its other fruit counterparts; like a 3rd grader, in the Kindergarten classroom. It’s peel is an illusion to the fruit it hides inside – either pale like a lemon or bright pink. And unlike many others, it’s not a grab and go fruit. It takes preparation before consuming. A slightly tedious job, cutting out each individual segment of the separated halves, it’s almost ceremonial. The flavor is sour and bitter at the same time; but add a little sugar and I find it to be amongst my favorite flavors. It’s been a love of mine since I was a child and nowadays, I rarely take the time, but when I do, I always wish I bought them more often.

Famed for a diet named after it in the 80s, its been less thought of in the last 2+ decades. But this summer it’s big again and it’s making its mark in the drink world!

Deep Eddy’s Ruby Red Vodka is on fire right now! A sweetened and deliciously flavored vodka, it pairs well with tonic, sprite, and club soda or quite frankly, could be sipped over ice all alone! Throw some juice at it – like pomegranate or a berry lemonade for a fruity spritzer, use it to flavor a margarita, or even turn it into a mule by combining it with ginger beer. It really is a versatile liquor.

Grapefruit beers and radlers (a beer: juice/soda combo) are also quite the thing right now! I stumbled upon Shock Top’s Ruby Fresh and it reminded me very much of a grapefruit hefeweizen I drank in Epcot’s Germany pavilion. It was delicious and it had me wishing I could buy a 12 pack of just that flavor instead of the variety pack-but the other flavors were good enough too.

Then, I discovered that that German grapefruit hefeweizen I was referring to is made by Schöfferhofer and is now being sold in bottled 6 packs! So, I ran out to buy it as well. I love them and want to stock up in case they pull them after the season!

And while all of these are excellent and easy choices. I decided that I also needed an actual cocktail.img_4568

Here goes my version of :

The Charleston Fizz

  • 3 oz Red Grapefruit Juice (I used Trader Joes)
  • 2 oz of Gin (Tangueray is my go-to)
  • 1/2 oz Elderflower syrup
  • mix and top with ice and seltzer to taste

I enjoyed this cocktail for a few reasons. Mostly, it is my new preferred breakfast drink. As a grapefruit lover, I’d much prefer this over a mimosa. It’s not overly heavy or sweet. The elderflower syrup complements the grapefruit nicely without over-powering it. And for me, Gin is better than Champagne any day! The original recipe calls for fresh tarragon, which I didn’t have – not sure how that would change my opinion of the drink.

And for those who are looking for a simpler-to-make but worthy cocktail:

The Petite Fleur

  • 1 1/2 oz white rum
  • 3/4 oz triple sec
  • 3/4 grapefruit juice

This cocktail has been dubbed “an award-winning pre-dinner cocktail”. I find it lovely; but true to a good martini, it does pack a good punch. If you’re not a drinker … stick with Deep Eddy’s and a mixer.

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Hot Chocolate … a worldly and all season treat!

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Cocoa beans drying in the sun in Grenada. This remains the preferred method of drying there.

With roots across the globe and across centuries, this bitter seed has been enjoyed as both a sweet treat and a medicinal remedy probably since before Christ walked the planet. It has truly stood the test of time and if my taste buds and recent travels serve, it’s not going anywhere any time soon!

As I mentioned in a previous post, my husband and I recently had a 12 day adventure in the Southern Caribbean. And on that trip, one of our favorite islands was Grenada. It is a poor country but their good spirits, focus on health and resourcefulness was incredibly inspiring. They are a people who truly ‘live off the land’, using every resource in its entirety, without waste. They preserve the land that sustains them and they use their plants as medicine.

Of the six islands we visited, Grenada was the only island that we took a bonafide tour in. It was a spice tour. Our tour guide rode through the Grenadian countryside pointing out innumerable plants and citing their countless uses from pain relief to a cure for IBS, treatment for insomnia and natural Viagra. We learned how they use the spices not only for cooking but also for medicine. Every part of the plant and nut is utilized. Even the shells are used as fuel, like charcoal.

Amongst the many plants and spices covered, cacao was one that was focused on. While Grenada has long been dubbed the “The Spice Isle”. It is also quickly gaining popularity as “The Caribbean Capital of Chocolate.” In fact, our tour guide informed us that both Belgium and Sweden are sending chocolatiers to Grenada to talk business. This is likely due to that fact that the fertile soil and simple but dedicated farming techniques yield a high quality cacao (or “cocoa” as they say in Grenada) which is then used to produce a high quality, organic and potent chocolate. The flavors of the neighboring plants, like nutmeg, banana and clove are also said to effect the flavors of the cocoa beans. “We don’t water our chocolate down with milk” our tour guide explained. “We give you only chocolate. And because it doesn’t have milk, it doesn’t melt in your hand. And the antioxidants it carries, promote good health.” Chocolate is known for lowering blood pressure and cholesterol. Thus, promoting good heart health as well as reducing stress hormones and eliminating free radicals in the blood. Chocolate as medicine? Now that’s something I can get down with!

Jouvay is one company that we learned supports both Grenada and the U.S.. American chocolate maker L.A. Burdick created a unique partnership with Grenadian cocoa farmers, making the farmers the majority owners of the company. The cocoa growers are also the manufacturers. They ensure the product is sustainable sourced. By keeping both the farming and the production in the country, the production is more environmentally conscious, economical and creates more jobs for the poorest country of the Caribbean. Because the famers are being paid U.S prices and have U.S marketing on their side, the farmers are compensated appropriately, the product reaches a wider consumer population, and thus, yields, higher success. Thus benefitting Grenada economically. The U.S benefits by gaining access to some of the world’s finest chocolate and its profits. You can buy Jouvay online and on Amazon and learn more about Jouvay here:  https://www.jouvaychocolate.com/partnership

While we were in Grenada, we purchased some of their wonderful spices, cocoa and of course, some Jouvay bars. The cocoa balls we bought were produced specifically for making hot chocolate, we were told. And the Jouvay bars, a mild 60% and 75% cocoa are amongst the strongest chocolate I’ve tasted … but delicious! I’ve always loved dark chocolate. As a kid I always picked the gold wrapped “Special Dark”s out of the Hershey miniature bag. I feel so worldly now! LOL

So on this snowy day in the U.S. Yes, it’s snowing here in March … I decided to put those cocoa balls to good use. I won’t bore you with the process as this form of cocoa is not readily available here. I will however give you some non-alcoholic and libation ideas for your own hot chocolate. And for those who are experiencing proper spring weather, not to worry … frozen hot chocolate is here too!

Suggested Non-Alcoholic additives for your Hot Chocolate

 

  • Peppermint – either a few drops of extract or a hard candy. As a kid I loved to stir my hot chocolate with a candy cane.
  • Chocolate – either milk or dark … stir until it melts. It makes the drink that much richer!
  • Raspberry or Orange extracts- a few drops. These fruits pair beautifully with chocolate.
  • Coconut milk-for the non-dairy consumers or simply the coconut lovers. Give it a little zip in the blender and it gets all frothy and decadent without being overly heavy.

 

Suggested Alcohol additives for your Hot Chocolate

 

  • Peppermint schnapps
  • Whipped Cream vodka
  • Frangelico
  • Kahlua
  • Bailey’s
  • Vanilla vodka
  • Caramel vodka
  • Godiva liquor

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Frozen Hot Chocolate

Prepare any one of these or your favorite hot chocolate recipes and then allow it to cool. Add to a blender with either a scoop of ice cream or just ice and blend til smooth. It’s like a chocolate milkshake of sorts!

 

Because it’s always the right season for Chocolate … Enjoy!

 

 

 

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“Painkilling” remedies from the Caribbean

In my most recent post, “An unexpected love affair,” I alluded to my experiences whilst on vacation, most particularly with the people we came to meet in various islands of the Southern Caribbean. While I admitted in that post that Puerto Rico was our most loved island of the trip, I also admitted that Grenada and Barbados left a very sweet impression on my soul. The joy, the energy and the creative spirits of the people in Grenada and Barbados made us feel welcomed and I was inspired by their lifestyle and simple nature to succeed in life and to find contentment, oftentimes despite a lack of resources and wealth.

I was particularly impressed by the Grenadian people’s ability to “live off the land” and export much of the world’s spices, despite their poverty. During our visit there, we attended a tour of a spice plantation and a nutmeg factory. We were struck by their very simple, yet effective, means of hand-collecting, sorting and packing spices … particularly nutmeg. There were no motors or machinery, just wooden sorting boxes and human hands. And yet they export a large portion of the world’s top spices around the globe.

We learned through our tour guide, that much like the natives in the US, the people of Grenada have learned to make use of every part of a plant and do not waste. In addition to the actual nutmeg seed that we use here in the states, in Grenada, the outer shell of the nutmeg seed is used for coal to build a fire. The red, fibrous wrap around the seed, called “mace” is removed, dried and used for cooking (thus deriving two spices from the same tree). And oil extracted from the leaves and bark is used for homeopathic remedies. The same is done for every plant on the island. What they harvest, they use in its entirety.

Grenadians literally have a plant-cure for everything. In the case of nutmeg, it is used to treat insomnia, promote digestion, relieve pain, and its antibacterial components are said to promote good oral health as well as detoxify the body. ( A quick internet search will explain the chemistry behind each of these uses.) In many Grenadian stands and store fronts, they sell the whole and the ground varieties of spices as well as the oil extracts. They believe very much in their benefits and pride themselves in their overall health as a nation. “We don’t use medicine”, they will tell you, “we don’t have to…” “this is natural, and it works.”

And because they believe in the natural properties of these plants and spices, they include them in many more foods them we traditionally would, here in the states. For instance, I found “Banana ketchup, flavored with nutmeg” and semi-sweet chocolate bars “60% cocoa, flavored with nutmeg”. I bought them both and they’re delicious – not over-powering or awkward tasting…just good!

But my favorite food by which to add nutmeg is a tropical cocktail called,

“The Painkiller”®

We were first introduced to “The Painkiller” in St.Croix, U.S. Virgin Islands and I was struck by its unusual, yet amazingly delicious pairing with coconut and other tropical juices. It is fuller and more complex than the over-used rum runner, lighter than the piña colada and if made correctly, still packs a good punch with that Caribbean-West Indie rum.

Upon returning home, I rushed to look up the recipe.

A google search has taught me that this now infamous cocktail of the Caribbean was first created by the owner of a tiny, waterfront bar in the British Virgin Islands, and then modified and trademarked by the founder of Pusser rum. Therefore legally I have to list Pusser rum as the rum used in this recipe. However, as I am not selling this drink or making money off this blog, I can tell you that I swapped out the rum for the dark rum I bought in Puerto Rico, as you could any dark rum you have in the house and it was just as delicious.

The Painkiller®

  • 4 parts pineapple juice
  • 1 part fresh orange juice
  • 1 part cream of coconut
  • 2 parts Pusser’s dark rum*

Shake and serve over ice with a pineapple wedge. Sprinkle nutmeg over the top (even better if it’s freshly grated).

Perhaps its the nutmeg’s natural pain-relieving qualities or perhaps it’s the rum that gives this drink its signature name. Whatever is paining you, be it physical or spiritual, I suggest you try this tropical cocktail. If the spice and the alcohol don’t take your woes away, the flavor will certainly transport you to a tropical island. Close your eyes, hear the waves, feel the breeze, and bury your worries away.

With a land so full of trees bearing these sweet fruits and powerful spices, century-old rum making techniques and the tenacity to “make-do”,  it’s no wonder the people on these islands are happy 🙂

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Cola de Mono … the tastes of Chile to warm you on frigid days

The thing that I love the most about living in a progressive part of the US is the wide exposure to world cultures. The US is in fact, “The Melting Pot” and the beautiful collection of people and cultures here is certainly one to celebrate. Due to the diversity of immigrants that built this great country, we are exposed to different religions, languages, customs, dress, and food. Along with that exposure, comes dialogue (at least it should). And the favorable side effect of dialogue is increased education and tolerance. Those persons who have lived in these culturally diverse areas, I think, often times take for granted the wide varieties of food and cultural exposure and the benefits that these offer. And those who don’t, don’t know what they’re missing. It’s not until after you visit other parts of the world, or even this country that you realize not every neighborhood has six or seven different types of cuisine at their fingertips. And it’s not until you see the way other groups of people function, that you realize there’s more than one way of doing things.

Where previous generations may have viewed certain foods, practices or languages as “weird”, newer generations are growing up and seeing them as “normal.” In my youth, Mexican, Italian and Chinese were the extent of ethnic cuisine available. My children are so blessed to be exposed to not only these but Indian, Pakistani, Afghani, Japanese, Vietnamese, Tai, Korean, African, El Salvadoran, Peruvian, Brazilian, French, Cuban … and of course… Chilean cuisine. And there’s still more for them to explore! They will grow up not only with a more expanded pallet, but with a greater knowledge of the way other people live and cook and view the world.

Food, I believe, is the greatest uniter, and sometimes just walking into a new restaurant opens the door for tolerance and acceptance. And what better time to try new restaurants and eat new food than in the cold, lonely days of winter? When frigid winds are whipping around you and the days are still short, warm havens of worldly foods are waiting to offer you refuge from the cold. If you’re afraid that you won’t like it, go for lunch, it’s usually cheaper. Talk to coworkers and classmates who come from countries that are different from yours and ask them where they go to eat and for suggestions on what to order. Nine times out of ten, I think you’ll enjoy it … and if you don’t, well even your Mom made things you didn’t like and at least you can still applaud yourself for “trying something new”.

 

So, in the spirit of a new, ethnic food/drink experience that is easy to enjoy and pairs perfectly with the winter months, I share with you “Cola de Mono”… a Chilean beverage that’s name translates to “Monkey Tail”. And I assure you, you won’t be disappointed by trying this one!

Although Cola de Mono is traditionally a holiday drink in Chile, I find it a wonderful option for any winter evening. Made with milk, it is heavy enough to be best appreciated alone or after dinner as a replacement for dessert. Spiked with potent alcohol, it’s not a drink for light-weights, and yet, the sugars and spices that are infused in it make it easy to drink and full of delicious, wintery flavor.

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Cola de Mono
Ingredients for one batch:

  • 1 whole nutmeg
  • 7 whole cloves
  • 3 whole cinnamon sticks
  • 1 gallon of milk
  • 4 TBS instant coffee
  • 1 cup sugar
  • 12 oz of alcohol (ideally Pisco- a Chilean alcohol but because it can be hard to find in the US, you could also substitute vodka, white rum or … if you’re brave, like our family … Everclear works just fine too! 😉 … whatever suites your fancy!

In a small saucepan, bring 1 1/2 cups of water with whole spices to a boil. Reduce heat and let simmer about 15-20 minutes until water has reduced to about 1 cup. Meanwhile, in a large pot, heat the gallon of milk, sugar and coffee in one-fourth segments-adding 1/4 gallon of milk, 1 TBS instant coffee and 1/4 cup sugar at a time, stirring in between each segment. Do not allow the milk mixture to boil! Once all the milk, sugar and coffee has been heated and combined, add the spiced water mixture and simmer an additional 5-10 minutes. Remove from heat. When the warm milk mixture stops steaming, add approximately 12 ounces of alcohol and a few drops of vanilla extract. Stir and chill. Serve cold (no ice). I like to leave the whole spices in the bottom of the chilled mixture for further spice infusion.

 

Like every cultural staple, every house, every person, tweaks the recipe just a bit to suit their tastes. You’ll be hard pressed to find any two recipes of Cola de Mono listed exactly the same. So feel free to add more coffee, less alcohol, more spices, less sugar … whatever makes the recipe work for you. But the one feature that you’ll consistently find, is that the recipe will never be listed as “one serving”. The “must” with Cola de Mono is that it be made in large batches to be shared and enjoyed with loved ones, sipped slow with good conversation.

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The Bitterness of the Holidays

For many people, the holidays hold a bittersweetness about them. The glitter and the lights, the delicious food and brightly wrapped packages, the gathering of friends and family, are all part of what makes the holidays a sweet and wonderful occasion that we look forward to celebrating. But along with that wonder and excitement, for many, the holidays also hold the bitterness of broken promises, missed opportunity, loss and regret. If we’re lucky, we’re able to balance the two. We’re able to see the faces of those that have gone before us in the traditions and the crafts and the baking and we give them a respectful nod or a toast. But for others, the loss they’ve experienced is on such a grand scale and the dulled edges of expected loss are sharpened so painfully with the tragic loss of a loved one gone too soon, that a balance of bitterness and sweetness is a much harder feat.

The last time that I saw my oldest brother’s face was the Christmas of 1996. He was quite ill at the time, with mental illness and substance abuse, but my 14-year-old self didn’t quite grasp the gravity of it. I knew that there wasn’t much he would use or want so I put my creative skills to use and made my first decorated cake. He loved penguins. So I created an arctic scene on a sheet cake with icing, rock candy and gummy penguins. Instead of handing him a brightly wrapped package, I handed him my heart-felt craft and I elicited from him a rare, ear-to-ear grin. That night when he left, my cool teenage self chose not to hug him or say “I love you.” My family wasn’t big on that and my adolescent immaturity made it worse. I can still see him getting out of the car and I can still remember the inner conflict I felt as he walked away and all I said was “Bye Sean”.

My memories from that Christmas couldn’t be a more fitting example of that bittersweetness that I speak of. A few weeks later, at his viewing, I later learned from his friends that he paraded that cake around town. He thought that it was just “the coolest thing” and I got “props” from my big brother’s cool friends. Still, because I chose not to display my love and affection in other ways, I’ve had to learn to live with my own regret, my own missed opportunity, my own loss.

This season, be mindful of those people who find it “hard to get into the Christmas spirit”. Take note of the people who spend their holidays alone and include them. Be patient and understanding if they’re just not jolly. Remember that even the “Grinch” had a reason for his hardened and bitter heart. We’re all on our own journey, but we’re in it together. And we almost never hit the ‘hard parts’ at the same time. Instead of wondering why someone can’t “get it together,” lend them a hand … or an ear, instead of a judgment. Stop for just a second and take a look around … to see the people who may be silently suffering, they are often the ones hurting the most. Look beyond your own circle of festivities and see how you can add a little sweetness to their situation. And instead of saying I’ll do it next year … instead of being too busy to travel, too self-righteous to make a phone call or too cool to say “I love you”, use this season as an opportunity to make memories and to make amends. Life is too fragile to be filled with regrets.

And after you’ve delivered your cookies to the shut-ins and made your phone calls and filled your homes with lonely hearts and empty bellies … find a delicious holiday drink to fill your cups … cook up something delicious and affordable to share … and start telling stories and playing games … continue old traditions and build new memories … and then, let the sweetness of the holidays slowly saturate the bitterness away. It can, if you give it time and you let it in.

 

Here’s a cocktail that I think does just that. Cranberries, alone, are a sour and bitter fruit. And whiskey is a libation known to burn as it goes down and numb what is tender. But sugar and cinnamon and citrus have been the sweeteners and the fruits of the holidays since they first began. This cocktail uses these traditional sweets to balance the bitterness of the whiskey and the cranberry to give a beautiful holiday balance. I hope you enjoy it and the remainder of your holiday season. Blessings to all and wishes for a sweetened holiday this year and the years to come – from Life, Liberty and a little bit of Libations!

 

Whiskey-Cranberry cocktail

 

  • 1 cup whiskey
  • 1/4 cup fresh-squeezed lemon juice
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh squeezed lime juice
  • 4 TBs spiced-cranberry simple syrup (see below)

Combine and stir or shake. Serve over ice. Makes about 4 servings.

Spiced cranberry simple syrup

  • 1 cup pure, unsweetened cranberry juice
  • 1 cup water
  • 1 1/2 cups sugar
  • 3 cinnamon sticks

Heat in a small saucpan until sugar dissolves and liquid reduces by about 1/5. Let cool.