Posts for September 23rd 2011
Batida
Pan America's Round the World Cookbook BatidaIngredients6 jiggers of rum
1 cup of grapefruit juice
1 cup pineapple juice
1 ripe banana, cut into small pieces
1 teaspoon grenadine
1 tablespoon lemon or lime juice
1 tablespoon honey
1 tablespoon dried coconut
1 teaspoon almond extract
1 cup finely cracked ice
Directions
Place the rum, grapefruit, and pineapple juice, banana, grenadine, lemon juice, honey, coconut, almond extract and cracked ice in an electric blender.
Pan America's Round the World Cookbook
Batida
Ingredients
6 jiggers of rum
1 cup of grapefruit juice
1 cup pineapple juice
1 ripe banana, cut into small pieces
1 teaspoon grenadine
1 tablespoon lemon or lime juice
1 tablespoon honey
1 tablespoon dried coconut
1 teaspoon almond extract
1 cup finely cracked ice
Directions
- Place the rum, grapefruit, and pineapple juice, banana, grenadine, lemon juice, honey, coconut, almond extract and cracked ice in an electric blender. Mix for at least one minute. Stain into chilled glasses. Decorate with a maraschino cherry or fresh mint.
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East Indies Cocktail
Pan America's Complete Round the World Cookbook East Indies CocktailIngredients1 cup brandy
1 tablespoon curacao
1 tablespoon pineapple juice
2 teaspoons maraschino or cherry brandy
1 teaspoon bitters
6 slices of lemon peel
Directions
Combine the brandy, curacao, pineapple juice, maraschino or cherry brandy, and bitters in a cocktail shaker.
Pan America's Complete Round the World Cookbook
East Indies Cocktail
Ingredients
1 cup brandy
1 tablespoon curacao
1 tablespoon pineapple juice
2 teaspoons maraschino or cherry brandy
1 teaspoon bitters
6 slices of lemon peel
Directions
- Combine the brandy, curacao, pineapple juice, maraschino or cherry brandy, and bitters in a cocktail shaker. Add cracked ice and stir well. Pour into chilled cocktail or champagne glass and place a lemon peel or maraschino cherry.
Gin and It
From Pan American's Complete Round-The-World Cookbook Gin and ItIngredients4-1/2 ounces Italian (sweet) vermouth
9 ounces gin
Directions
Gently pour the vermouth and gin into a glass pitcher or receptacle.
From Pan American's Complete Round-The-World Cookbook
Gin and It
Ingredients
4-1/2 ounces Italian (sweet) vermouth
9 ounces gin
Directions
- Gently pour the vermouth and gin into a glass pitcher or receptacle. Stir but do no shake. Do not add any ice. Pour into cocktail glasses and serve at room temperature. If desired, before pouring the liquor into a glass a piece of lemon peel may be rubbed around the edges.
Makes 3 cocktails.
Irish Whiskey Highball
From Pan American's Complete Round-The-World Cookbook Irish Whiskey HighballIngredients9 ounces Irish whiskey
Ginger ale
6 thin pieces of lemon peel
Directions
Place 2 ice cubes, 1-1/2 ounces Irish whiskey and 1 piece of lemon peel in each glass.
From Pan American's Complete Round-The-World Cookbook
Irish Whiskey Highball
Ingredients
9 ounces Irish whiskey
Ginger ale
6 thin pieces of lemon peel
Directions
- Place 2 ice cubes, 1-1/2 ounces Irish whiskey and 1 piece of lemon peel in each glass. Top them off with ginger ale.
Makes 6 drinks.
Fall Back Into Fall With Karine Ceyhan
Warm up your soul this season with food blogger Karine Ceyhan.
Warm up your soul this season with food blogger Karine Ceyhan. Inspired by her mother’s delicious cooking and love of Fall’s fresh and hearty ingredients, Karine’s connection to her work will encourage you to build upon your personal connections, appreciate quality time with friends and family, and fall back into fall’s savory foods one meal at a time.
What Would You Make With a Giant Zucchetta Squash?
YumSugar pal and longtime PopSugarTV makeup artist Desirae Cherman came to me with a recent dilemma: she'd just paid a visit to Jillian Dempsey's home farm and walked away with an enormous, multi-foot-long zucchetta rampicante, and had no idea how to make the best use of zucchini-like squash.
YumSugar pal and longtime PopSugarTV makeup artist Desirae Cherman came to me with a recent dilemma: she'd just paid a visit to Jillian Dempsey's home farm and walked away with an enormous, multi-foot-long zucchetta rampicante, and had no idea how to make the best use of zucchini-like squash.
As much as I love zucchini carpaccio and fried zucchini, there's only so much of that you can make and eat in one day. I suggested she use the oversized squash to make a hefty batch of zucchini quick bread to eat right away, give away to friends, and freeze for breakfast later.
Readers: have you ever been in a similar situation? What would you make with this giant zucchetta?
Link Time: From Coffeehouse Pickup Lines to Geophagy
- How to pick up someone at a coffee shop.
- How to pick up someone at a coffee shop. — The Daily Meal
- Gordon Ramsay would totally win Iron Chef America. — Eater
- The cherry maple leaf sounds like the perfect sip for Fall. — Saveur
- Death row inmates in Texas will no longer get a last meal of choice. — Eatocracy
- What will Sam Sifton's last restaurant review be? — Grub Street NY
- How far in advance of a dinner party can you make a dessert? — MyRecipes
- Taste-tested: extra-virgin olive oils. — KitchenDaily
- Geophagy, the practice of eating dirt, is making a haute comeback. — Food Republic
The Wahlberg Brothers Discuss Their New Eatery, Wahlburgers
Donnie and Mark Wahlberg, along with their brother Paul, will soon be the new kids on the burger block with their forthcoming eatery, appropriately named Wahlburgers.
Donnie and Mark Wahlberg, along with their brother Paul, will soon be the new kids on the burger block with their forthcoming eatery, appropriately named Wahlburgers. On Wednesday, Donnie — who told Rachael Ray his idea of cooking was "cooking toast, cereal, and microwave popcorn" — learned to cook porcini steaks with Ray on her daytime TV show, only to find his surprise taste tester was none other than his chef brother, Paul! Keep watching to learn more about the Hingham, MA burger joint.
5 Spice Oven-Broiled Chicken
What's the best way to keep chicken flavorful and healthy?
What's the best way to keep chicken flavorful and healthy? Cooking in Pajamas recommends making five-spice oven broiled chicken.
I hate being on a diet. I know, I know...diets don't work, you need to change your lifestyle. Yeah, right! Let's face it, I don't know many people who can maintain their ideal weight for any long term period, without some effort. We all gain and lose weight throughout the year.
So this summer, I found myself up a couple of pounds. Not enough to need a new size of clothing, but enough that my favorite jeans were hard to button. Ugh. . .if I don't nip this in the bud right away, the scale is going to keep creeping up!
Everyone loses weight differently, but for me the easiest and quickest way to lose weight is to reduce my consumption of carbs. Not the healthy ones, like fruit and veggies. I eliminate breads, rice, and pasta. Unfortunately, that eliminates most of my favorite foods. My favorite "go-to" dinner is some kind of breaded chicken cutlet. Chicken can be so bland, and I can really spice up a yummy breading mixture.
I needed to find a different way to make my chicken. Of course, I could roast a whole chicken, but that gets boring after a while. I came upon a recipe for a "16 Spice Dry Rub" by Bobby Flay. It looked delicious, but I never want to take the time to blend 16 ingredients! I gave that recipe to Phil, because he loves preparing complex dishes that are labor intensive and I decided to come up with an easy to make seasoning for chicken, with ingredients that were already in my pantry.
See her recipe when you keep reading.
