Archive | drinks RSS feed for this section

Tangerine Ice & Champagne Cocktails

14 Feb

In addition to the sweet potato soup, last time I was at Sam’s for dinner with Terry– Sam served us these. Holy moly I could drink 100 of them. So good. And probably dangerous.

For new years eve- Sam and Jared stayed in a cooked  a gorgeous and delicious meal. Sam made these– (pardon the belated posting) here is what she had to say about it :
Above all, the easiest creation that I made and imagine we will repeat to please future guests at our place was the tangerine ice.  So delicious and totally celebratory. We poured champagne over and added maple bitters – a great start to 2012.

1/2 cup sugar
3 cups freshly squeezed tangerine juice (about 3 pounds)
Juice of 2 large limes
2 tablespoons orange liqueur or kirsch. Sam used Creme de framboise
Champagne, optional.
Maple bitters- Sam added and if you have– it really makes a great addition

1. Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice
until thoroughly dissolved. Stir in the rest of the tangerine juice,
the lime juice, and the orange liqueur or kirsch. Mix well.
2. Pour the mixture into a storage container to a depth of 1 inch, or
into a zippered plastic freezer bag (she used a ziploc.) Cover or seal well and freeze for at least 4 hours, or preferably overnight.
3. To serve, chop the frozen mixture roughly with a spatula, then
spoon into glasses. Top with a little chilled Champagne if you wish. And a few drops of Maple Bitters.

Cold-Brewed Iced Coffee & Matzoh Brei

26 Apr

Can I tell you what I sucker I am for this artisan coffee shit? Man oh man.  So I bought some Stumptown beans from union market. What I love is that it has the date roasted- just 4 days ago- and each roast comes w. its own little bio. It is ridiculous- but i buy into it wholeheartedly.  I prefer to buy whole beans and grind myself- I feel like it makes a difference. Coffee grinder- $20- is very useful. Great for spices etc. too.  Cold-brewed is super easy to make– you just mix coffee grinds and water, and then let it sit for 12 hours-no coffee maker required.  And yes, it is so much better than putting your coffee in the fridge- it does have its own particular flavor though.  And of course, as Emeril says, I had to kick it up a notch- or like Ina says, turn up the volume.  I did that by adding a little bit of vanilla powder (like a powdered vanilla extract) to the coffee and then making vanilla simple syrup- so good.  I do want to figure a way to add some chicory to this too- but I’ll let you know when I’ve got that one figured out. Special thanks to Chrissy for reminding me about this, and to Kara- for first making this for Beez and I last summer in Salt Lake City.

Cold-brewed coffee- a nytimes recipe. I quadruple it to have in my fridge for the week.
1 1/2 cups water
1/3 cup ground coffee, medium/coarse grind
Add water and coffee grounds into a jar. Stir, cover and let sit at room temperature for 12 hours.  Strain twice- pouring through coffee filters or a fine mesh sieve lined w. cheese cloth.  To drink, they say add one part this concentrated coffee w. one part water. I say false.  I like my coffee strong, so maybe 2/3 coffee to 1/3 water.  Add milk and serve w. ice, duh. Addendum- this shit is strong, just drank and am literally shaking, so maybe 1 to 1 is not a bad idea. Second addendum- I went to this coffee shop in the ‘hood- and they recommended cold brewing for 24 hours, because it reduces some of the bitterness. So I tried it- and it worked famously- if you have the time- i’d definitely definitely recommend it.

Vanilla simple syrup
Simple syrup is just 1 part water to 1 part sugar (can use more sugar for sweeter).  Simmer, stirring, until sugar dissolves. Will keep for a week.  For vanilla flavoring, can add vanilla extract, or I took half a vanilla bean, split that in half lengthwise.  Put in jar, pour warm simple syrup over. Cover and let that sit for the 12 hours while your coffee is sitting. [Addendum: As I have become too lazy to make simple syrup- just using agave syrup works well]

Maple Whirlpool
Maple syrup flavored milk. Ok, this doesn’t exactly fit in this post- though I am sure it would be delicious in your ice coffee.   I don’t remember how I thought of this- but it is delicious. Take a cup of milk, mix around w. a spoon creating a whirlpool. Slowly pour in some maple syrup- maybe a tablespoon per cup? Mix up and drink.  You won’t believe how good.  Works hot or cold- though I actually prefer cold.  Drink was named by anonymous.  By the by, i tried a vanilla whirlpool- adding the vanilla simple syrup to milk too- so good!

Matzoh Brei. Ok, I know this is a lot of posts in one- but I wanted to get this in before the end of passover and while the matzah is still on the shelf (unless it is too late already?)  Takes about 5 mins to make. This passover dish– need not just be for holidays nor just for breakfast.  In fact, I enjoyed it for dinner a couple times last week. Top with whatever you like. Personally, I like cinnamon sugar, strawberry jam and maple syrup.  Yup, all three together.

3 eggs
3 sheets matzah- i like egg matzah

Break up the matzah into a colander.  Run it under hot water for 10-15 seconds. Press to get out excess water. Crack eggs in a medium bowl, whisk up. Add salt & pepper.  Add matzah into egg bowl. Mix up.  Heat skillet. Add tablespoon of butter.  Add egg/matzoh. Flip after a minute or so. Flip again. Might fall apart but just scramble around until eggs look done- just takes a few minutes.


3 Dec

photo courtesy of jess p.

This recipe dates back to the summer- but it was damn good.  A weekend with all your friends… make friday night- let it sit in the fridge over night- and day drink on saturday.  Ah, summer is feeling particularly far away today…. but stay tuned and perhaps i’ll make a winter mulled wine version.

A Bobby Flay Recipe

3/4 cup simple syrup, equal parts sugar and water
2 bottles red wine [we used a boxed wine- called  From the  Tank]
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 oranges, sliced into thin round
2 green apples, cored and sliced thin
2 lemons, sliced into thin rounds

Boil water + pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.


13 Oct

This recipe is pretty loose- so play around with it- it is a cocktail after all.  If you don’t have something on the list, don’t worry about it.

Sprinkle of nutmeg
Sprinkle of cloves
Pinch of cinnamon
tiny bit of butter
Couple pinches of brown sugar
2 drops of vanilla extra
tiny bit of maple syrup
dark rum (i think burbon would work nicely too)

In a saucepan, heat some milk.  Watch it- be careful not to burn or bubble over. Put butter in mug- soften in microwave- for 10 seconds.  Add spices and sugar, mix in.  Add a generous splash of rum. Add hot milk.  Add vanilla and syrup.  Keep seasoning to taste.  Enjoy.

%d bloggers like this: