Peach Green Iced Tea

The thermometer has been over 100 degrees for the past week. Although relief is on the horizon, it still seems miles away. Even then, we will merely move into the high 90s. 

Fortunately, the season of peaches is upon us. And just mentioning those sweet orbs of juiciness, makes me feel a bit cooler. If that doesn't do it for you, this drink certainly will.

This iced tea is a perfect thirst quencher with a tad pick me up (slightly caffeinated). You may want to fill one of those 5-gallon jugs with this to keep on hand in the heat.

Peach Green Iced Tea

2 tablespoons of green tea (or two bags)

1 quart of boiling water

1 lemon, sliced

3-4 white peaches, sliced

1/3 c. sugar

1/2 c. ginger beer or ale (depending on how strong you like the ginger flavor -- beer is stronger)

a handful of fresh mint leaves

8 c. of ice

Pour boiling water over tea leaves in a heat-resistant container. Let steep 2-3 minutes. (Green tea should be steeped a shorter time than black tea, otherwise the taste becomes bitter.) 

Place peaches and sugar in a blender or food processor. Blend until liquified and mixed. 

Place lemons with half the ice in a pitcher. Pour tea over lemons and ice. Mix in peaches and sugar. Add ginger beer. Pour in the remainder of ice. Sprinkle mint leaves on top. Stir with a spoon. 

Serve with slices of peach, if desired.

Ethnic Libations

Often times we get stuck in a rut, sticking with only what we know. But one of the greatest pleasures in life is the variety available to us. The ability to try new things, encounter new experiences, is part of the great adventure of life.

Steve and I really try to adhere to this call to adventure, especially when it comes to food. We'll often search out certain ethnic foods in our area that we've never tried before, to get a better sense of their flavors and culture.

from Paajaka Recipes

Our biggest adventures usually come in the form of a libation. I recently had my first taste of a mango lassi. Made with yogurt, milk, mango, sugar, and cardamom, it is the Indian form of a smoothie. They are sweet treats, perfectly complementary with Indian curry dishes.

Accompanying our Ethiopian cuisine one evening, we enjoyed a bottle of mead. Mead is a rather syrupy wine, a bit too sweet for my taste. Flavored with honey, it dominates, but will certainly satisfy those who like the flavor. The alcohol content in mead is often in the 18% range, so it is not for the faint of heart.

Greek gyros find a friend in Retsina wine. From the fine island of Greece, this white wine gives off a pine scent and flavor. A bit striking on first sip, one accustoms well to its woodsy demeanor. Also good with a bite of baklava.


Please share some of your fun drink finds in the comments! 

Gathering of the Clans

This, my friends, is 'The Gathering of the Clans.' Simply one-third shot of each whiskey, combined with one shot of Bailey's. Think of it as an enhanced shot of Bailiey's.

It is a great means of getting in touch with your Celtic side.

Irish Latte

With a somewhat well-rounded liquor and other miscellaneous beverages collection, we are slowly making our way into the world of mixed drinks. I, for one, find the land of 'mixology' a bit foreign. My familiarity with it involves Sprite and orange juice (an essential hot-summer-day, poolside concoction). When it comes to the other brand, namely that involving alcohol, I am quite the novice. But I do enjoy creativity and experimentation, which, I find, will serve me well in the venture into the land of mixology.

Gathering a little assistance from our online resources, Steve ran across cocktail builder, an amateur drink-builder's dream. You simply enter in all of the available liquids you have at your disposal - alcoholic and non-alcoholic alike - and the cocktail builder will provide you with a nifty little list of possible drinks you can make with them. It is a great resource to expand your horizons for your next cocktail party.

However, with all that said, I am proud to say I followed none of it and branched out on my own. (I was always loathe to play by the rules.) Although, my creation is eerily reminiscent of another 'Irish' drink I have had....

Irish Latte

1/3 c. milk, heated and frothed

1 shot of espresso

1 shot of Bailey's Irish Creme

If you prefer mochas, add 2 tablespoons of your favorite hot chocolate mix. I prefer Ghiradelli's Chocolate Mocha.

Stay tuned for another creative concoction.....

Top Recipes of 2011 ~

Just in case you missed them the first time....enjoy!

Mendocino Pumpkin Muffins

 Glühwein

Vibrant Eggs

 Slow Cooked Lamb in Red Wine

Candy Cane Cookies

Irish Coffee

Eggnog

Eggnog is such a funny drink. I mean, really, who thought of putting raw eggs into milk and drinking them?? I'm guessing it was originally some sort of macho thing, a quick way to ingest some protein...perhaps the original protein shake?

The origins of eggnog are highly debated. It began its birth in England. Milk and eggs at the time of the 17th century, when it first appears, were a commodity and to be had only by those of the upper class. It was sign of superiority to drink such a concoction. A draught of strong beer was often referred to as nog, so it is thought that a combination of the two eventually became 'eggnog.' (For any of you etymological word junkies out there, take a look here.)

When it came to America during the colonization, a touch of rum was added, as it could be cheaply purchased from the Caribbean. The South gave it that touch of class when, eventually, bourbon became the typical additive.

Today, the base recipe remains the same -- eggs, milk/cream, and sugar -- but the variety of spices and liquors is constantly revolving.

I made mine with nutmeg, a touch of cinnamon, vanilla, and good ol' Jim Bean bourbon.

Cheers!

Eggnog

1 c. milk

2 whole cloves

1/8 t. cinnamon

2 egg yolks

1/2 c. half-and-half or heavy whipping cream

1/2 t. nutmeg

1/2 t. vanilla extract

1 shot of bourbon (or another type of whiskey)

Place milk, cloves and cinnamon in a saucepot on the stove over medium heat. Allow to heat until steaming but do not allow it to boil.

In a bowl, whisk together 2 egg yolks until light in color. (This can be done with an electric mixer or by hand with a whisk -- I did it by hand.) Beat in sugar, mixing until creamy and fluffy.

Pour  just a little of the warm milk mixture into eggs, beating as you do so. This is to temper the eggs so that they do not cook on contact with the hot milk. Slowly pour the rest of the milk into the eggs, stirring constantly.

Pour milk and egg mixture back into saucepan and keep over medium heat. Stir with wooden spoon or flat spatula continuously until it begins to coat the back of the spoon.

Remove from heat. Add half-and-half/whipping cream. Allow to cool for about an hour.

Mix in nutmeg, vanilla and bourbon. Chill until ready to serve.

This makes enough for about two people/cups. You can easily double, triple, or even quadruple this recipe for a large party.

Irish Coffee

Here, at the site of the world's first Irish coffee, The Buena Vista Cafe, in San Francisco, is where I learned to make this warm, delightful beverage. There's no better place to go than the source, right?

Our waitress took our order as she threw--no, I'm not making this up--napkins down onto the table in front of us. With a flip of her wrist and careful notice of any breeze, she managed to land them on our spots with barely any effort. She was rather cheeky, obviously well-seasoned at this waitressing business, and boldly shouted our order to the bar. 

We observed as we waited, the man in the white coat (perhaps a doctor during the week?) make a pour of this and a swirl of that, mixing in just the right order with just the right amount of all the ingredients, all that was necessary for an Irish Coffee.

Irish Coffee

8 oz. hot coffee

1 shot of whiskey (I prefer Jameson's or Tullamore Dew)

2-3 T. sugar or 3 sugar cubes

1/8 c. heavy cream

Place sugar into bottom of glass. Pour coffee over sugar and mix with a spoon until dissolved.

Place shot of whiskey in glass. Stir into coffee.

In a small bowl, pour cream and beat with a fork or small whisk to create a head of foam. Using a spoon to catch foam, slowly pour cream into coffee and scoop out foam to place on top.

Another great addition is a shot of Bailey's Irish Creme if you prefer your Irish coffee on the creamier side.

Ol' Fashioned Hot Chocolate

There are fewer things more delightful this time of year than to curl up with a hot beverage, warm, freshly baked cookies and watch holiday films.

It is comforting and altogether joyous.

The difficulty lies in choosing which one to view.

While you're deliberating, whip up some tasty hot chocolate to sip while you watch. :)

(Yes, this overflowing mug of chocolate-goodness did accompany a viewing of 'Elf.')



Hot Chocolate

3 c. milk

1/8 c. unsweetend cocoa powder

1/4 c. sugar

1/2 t. vanilla extract

Begin warming milk in a saucepan over medium heat on the stovetop.

Add cocoa powder, sugar and vanilla. With a wire whisk, mix until all ingredients are dissolved in milk.

Cook until hot, stirring frequently to prevent milk from scalding.

Makes approximately two mugs.
Don't forget the whipped cream!

Glühwein (Mulled Wine)

Fall semester of my junior year of college was spent studying abroad in Europe. Our home base was Rome, but we were often given long weekends of four or five days to go off and explore other regions of western Europe.

One such weekend, my friends and I chose at the last minute to travel to Germany. As I recall, we were about to embark on Finals week. The debate raged as to whether it was responsible of us to traipse off to Germany since we should have been in the thick of it, heads planted in our notes, studying. But in an effort to follow Henry Rutgers' advice -- 'Don't let your studies get in the way of your education.' -- we took what for many, if not all of us, was a once-in-a-lifetime opportunity to explore Heidelberg, Germany.

I've never regretted it.

(We did spend some time studying -- and I received my highest GPA that semester.)

Landing in Germany the very beginning of December, we arrived just in time for the opening of the Christmas market. This was certainly the highlight of our visit. The cobblestone square of Heidelberg was transformed into an illuminated series of medieval-style market stalls all containing within exquisite, handmade Christmas decorations for sale or warm treats to ward off both the chill and hunger.

One such offering was glühwein or 'glow wine,' as it is aptly named due to the way it makes your cheeks glow after consuming a generous libation. After vigorously skating one chilly evening the outdoor rink beneath the majestically lit castle on the hillside, I grabbed a mug of this warm drink to reheat and relax.

I had not experienced it since that night, until Stephen offered to make it one evening. It was the perfect accompaniment to a meat pasty during our outdoor picnic, before meandering a Cornish Christmas festival.

 He generously agreed to share his recipe. :)

 Glühwein

one 750 ml bottle of any red wine

one orange

1/3 - 3/4 c. sugar (to your taste)

10 whole cloves

1 t. allspice

1 t. nutmeg

1 - 2 cinnamon sticks

Place saucepan over medium heat. (Do not allow it to boil at any point; steaming is okay. Boiling evaporates the alcohol.) Pour quarter of the bottle of wine into the pan. 

Cut orange in half. Squeeze juice into wine on stove, retaining the rind. With a sharp knife, cut five small 'X's into outer rind of each orange half. Place whole cloves into each 'X.' Place oranges with cloves, face down into the wine so that cloves are fully immersed in the liquid.

Add all remaining spices and sugar, mixing until dissolved.

Next, add remaining wine and allow it to cook approximately 10 - 15 minutes, until warm. Again, keep an eye on it and do not let it boil.

Use ladle to pour into mugs. It looks pretty in glass, but don't use one without a handle!

Serves 4.

Irish Through and Through

Who says St. Patrick's Day can be celebrated only on the 17th of March?

Irish car bombs, Irish whiskey, Bailey's Irish Cream, Guinness Stout. Irish Soda Bread, Colcannon, Corned Beef, Irish Stew. These things are too good to be enjoyed only once a year.

Here's to a long life and a happy one. A quick death and an easy one.
A pretty girl and an honest one. A cold beer -- and another one!

This quaint little pub in Auburn, California serves it up all year round. The food, drinks and atmosphere make you believe you are sipping a pint in Belfast. In addition to an impressive pub menu, including their famous sliders to munch while viewing the current football game on the big screens, they brew their own beer.

I wasn't in the mood for beer the other night, but when Stephen suggested Irish coffees, I couldn't -- no, wouldn't -- turn that down. Made with freshly brewed coffee, Jameson's Whiskey, Bailey's Irish Creme, and a large dollop of whipped cream atop, dyed green with a bit of Creme de Menthe, they sated an Irish soul and aided in a lively discussion on the nature of Truth.



A Smashing Success

I've been eager to try out this particular smoothie ever since a friend, knowing my love for all things pumpkin, texted me about its existence.

If there is anything better than pumpkin pie and a creamy smoothie, it is the two combined into ONE. That's right...liquified pumpkin pie. The Pumpkin Smash smoothie from Jamba Juice contains all the warm, spicy flavors of Fall, yet you can enjoy it even when it is 80 degrees and sunny. Ah, the beauty of living in California.... ;-)

Starbucks Salted Caramel Signature Hot Chocolate

A bit tired after two VERY late nights, coming in after 1 am, which for those of you who know me is practically unheard of, I'm staring bleary-eyed at the screen trying to decide whether I can write something coherent. Anyways, you've been duly warned.... ;-)

Starbucks has a series of specialty hot chocolate drinks this year, one of which is garnished with salt. Yes, you read that correctly: SALT. (A friend of mine thinks this is a new fad with chocolate drinks.) I have to admit, I was not repulsed when I read it on the menu; I was intrigued. Not in the mood for chocolate the first day I read about it, I was eager to return some other evening and test it out. I finally got my chance last night. After strolling around downtown for a few hours in the evening, checking out the 2nd Saturday art galleries, we were both thirsty and chilled so we stopped into a Starbucks to recharge our batteries. I decided to go for gold and try out the Salted Caramel Signature Hot Chocolate. (Don't look at the nutrition value like I just did. It's depressing.) The flavor was rather shocking. Salty and sweet together always invoke a funny sensation on the taste buds. But if you've ever had the Chex Mix with M&Ms or a trail mix with chocolate, this really isn't that different.

What first came to mind upon tasting it was a sweet pastry with chocolate filling, like a Pain au Chocolat. I mean, when we bake cookies, cakes, etc. we use salt in the recipe, don't we? Sweet with salt isn't unheard of.

Several people had remarked to me that they thought the salt brought out the other flavors. It certainly doesn't stand out in this drink and scream 'SEA (CHOCOLATE) WATER!' or anything. Although, apparently, it is sea salt on top and sugar produced from Hawaiian cane....

I know that salt affects the baking process when cooking pastries and such. But, more importantly, studies show it does enhance the flavor of foods. And better still, it supresses undesirable flavors! Scientists say it is one of the reasons that people have a hard time going on low-sodium diets. You are then forced to put up with all the undesirables in the gastronomic world. Bummer. (Here is an experiment you can do testing out the effect of salt combined with sweet and bitter tastes on your taste buds.)

Thus, really, it is ingenious to top a delicious drink with salt if it causes the taste buds to further rejoice in the flavor!

On the other hand, it just occurred to me that one of the reasons pre-packaged/canned foods are so high in sodium is probably because they are trying to capitalize on the little good there is while masking the preservatives. That is not a happy thought.

Back to the hot chocolate...
We passed the drink around (probably spreading a bajillion germs). Many noticed the buttery taste of the caramel. One of my friends said that it reminded her of Popcorn Jelly Bellys. (Yuck. Those things are nasty!)
All in all, I thought it tasted okay. I don't know that I would go for it again but it isn't so much the salt that turns me off, rather the buttery, caramel taste. Shame on you, salt, for bringing out that flavor. Too bad we can't pick and choose which flavors to accent....

Pumpkin Smoothies

My Fall afternoon study sessions at the Daily Grind coffee house back in college were usually accompanied by a delicious pumpkin spice smoothie. I would settle into one of the chairs with a book in one hand and my drink in the other. I have this strange need to multi-task while I am reading or writing. If I don't have a drink, I will either eat hordes of food (no good) or become distracted by the other things taking place around me. Sipping on tea, lattes, or smoothies while I work focuses my attention on the task at hand (pun intended, maybe).

I'm lucky I didn't drown in tea while I was writing my thesis....

I've been attempting to find a replacement for the pumpkin smoothies here on the West coast. The ones I have tried at Starbucks are a sorry replacement. They are like drinking a cup of high fructose corn syrup with a hint of pumpkin flavoring hidden somewhere in the background. Most places like to add espresso to their blended drinks, tainting the spicy, autumnal flavors. Others use a smoothie base heavily laden with artificial additives, again masking the essence of the pumpkin. Not having much luck here.

Well, why not make my own? I did a Google search for recipes the other day, most of which I wasn't too impressed with. Many of them called for adding bananas or other fruit. Dangnabit, I want to taste the PUMPKIN! So I figured, why not simply add milk to a bit of pumpkin puree with the spices one would use for pumpkin pie? In the end, what I was looking for was a smoothie that tasted like a liquefied form of pumpkin pie, right? Here is the result of my creation:


Pumpkin Smoothie
1/2 c. pumpkin
1 c. milk
1/4 t. cinnamon
1/8 t. nutmeg
2 T. brown sugar
4 ice cubes
opt. 1/4 c. vanilla ice cream
Place all ingredients in a blender and blend until smooth (approximately 1-2 minutes). Adjust sugar to taste. (I prefer it not too sweet so you may want to add a little extra sugar.) The ice cream also will add to the sweetness, and the vanilla rounds out the flavor nicely. Add a bit of whip cream and garnish with cinnamon, if you like.

I am going to experiment further with spices (such as allspice, cloves and ginger) and perhaps add the banana next time. It never hurts to try. :-) I would love to hear other ideas for intensifying the flavor.