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Summer of Salads: Grilled Steak With a Pineapple Punch

YumSugar — Mon, 03 Aug 2009 16:15:56 -0700

While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.

The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill. Next time, I'll make the dressing spicier by adding more pepper flakes, or take it to the next heat level with some finely chopped jalapeño. Also, I'd throw the pineapple on the barbecue to caramelize some of the sugar, creating even more complexity. If you're salivating over this salad, get the recipe here!

Happy Hour: Gordon's Cup

YumSugar — Mon, 03 Aug 2009 14:00:00 -0700

I am always tempted by cocktails with cucumber in them but often disappointed. Aside from the classically refreshing Pimm's Cup, the cucumber-based recipes I've tried have either been too sweet, not sweet enough, or way too much trouble.

The Gordon's Cup, however, made me giddy, and it wasn't just the 1/4 cup of gin. This cooling Summer cocktail is easy to make: simply muddle lime and cucumber in a shaker, toss the other goods on top, give it a few shimmies, and dump everything out in your cup - no straining required. Shake up your Summer and get the recipe.

Come Party With Me: Bastille Day Lunch - Drinks

partysugar — Thu, 09 Jul 2009 12:50:53 -0700

Nothing gets the conversation rolling at a party like flowing drinks. For a Bastille Day lunch, serve a refreshingly light apéritif-based cocktail, such as the Lillet-basil concoction seen here. Lillet is a French alcoholic drink made from a blend of wine, brandy, fruits, and herbs.

Traditionally it's served over ice, but this recipe makes it more festive by combining it with fresh orange juice, basil, and cucumber spears. When you sit down to eat the Niçoise salad, pour a crisp classic French white. To check out the Lillet cocktail recipe, please read more.

Lillet-Basil Cocktail
From Martha Stewart

Ingredients

1 cup ice, plus more for serving
1/2 cup Lillet Blanc
1 ounce (2 tablespoons) gin
2 tablespoons fresh orange juice
1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
Splash of tonic water
1 cucumber spear, for garnish
1 cinnamon stick, for garnish

Directions

Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well.
Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.

Makes 1 drink.

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Happy Hour: Fall Fizz

partysugar — Wed, 29 Oct 2008 16:15:08 -0700

Recently I attended a female-only cocktail competition hosted by Nirvino. While I've been to many cocktail competitions, I always look forward to Nirvino's monthly contest because the crowd gets to taste each cocktail and ultimately decides the winning drink. Nirvino is an exciting social networking community where drinking is the common denominator. You can rate drinks, bars, bartenders, wine, beer, and different kinds of liquor.

Its a fun concept that makes for an interesting event. After tasting each cocktail everyone gets on their iPhones or Blackberrys to rate the drink. This competition featured Square One Cucumber vodka and the winning bartender was Brooke Arthur from Range restaurant in San Francisco.

Her Fall Fizz delightfully combined the fresh flavors of cucumber, apple, and pear. Lemon juice adds an acidic balance and a dusting of cinnamon gives this drink a holiday feel. Like the gin fizz, it includes egg whites. I can't promise you won't get salmonella, but your drink will be deliciously frothy! To check out Brooke's recipe and a video of her mixing at the competition, read more.

Fall Fizz
From Brooke Arthur of Range

Ingredients

1 1/2 ounces cucumber vodka (recommended: Square One)
1/4 ounce apple brandy (recommended: Coeur de Lyon Calvados)
1/4 ounce pear liqueur (recommended: Poires Pear Liqueur)
1/2 ounce egg whites
1/2 ounce fresh squeezed lemon juice
grated cinnamon, for garnish

Directions

Combine all ingredients in a cocktail shaker.
Shake without ice for 30 seconds to emulsify the egg whites.
Add ice to the shaker and shake for another 30-45 seconds.
Strain into a martini glass. Garnish by grating cinnamon over the top of the cocktail.

Makes 1 cocktail.

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Happy Hour: Sueño

partysugar — Fri, 05 Sep 2008 16:00:16 -0700

Cucumber haters beware. This tart yet refreshing cocktail might make you rethink your distaste. When muddled with rosemary, lime juice, and simple syrup, the flavor of the cucumber is subdued, and what remains is the essence of the cool vegetable - well, technically a fruit, but you know what I mean.

I usually associate vodka with this sort of herbaceous, earthy concoction, but tequila makes a surprisingly sublime match for the woody herb and crunchy cuke. A tonic float adds a bubbly, carbonated finish. To think outside the bartending box, make this drink and read more.

Sueño
From Food and Wine Cocktails 2008

Ingredients

10 rosemary leaves, plus 1 sprig for garnish
6 thinly sliced unpeeled cucumber wheels
3/4 ounce fresh lime juice
1/2 ounce simple syrup
ice
2 ounces blanco tequila
1 ounce chilled tonic water

Directions

In a cocktail shaker, muddle the rosemary leaves with 3 of the cucumber wheels, the lime juice, and the simple syrup. Add ice and the tequila and shake well.
In a highball glass layer the remaining three cucumber wheels with ice. Strain the drink into the prepared highball glass, gently stir in tonic water and garnish with rosemary sprig.

Makes 1 cocktail.

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Icy, Spicy Cantaloupe and Cucumber Paletas

YumSugar — Tue, 02 Sep 2008 10:15:56 -0700

With the end of Summer fast approaching, I made a Popsicle inspired by Mexican paletas, a mostly pureed frozen fruit dessert that's either ice- or cream-based. After chopping up a cantaloupe last week, I wanted to combine it with a crisp cucumber and spicy jalapeño to create a refreshing yet snappy paleta.Zealous with my jalapeño, I chopped up an entire thing, seeds and all, and threw it in the blender. The result was too spicy for my taste, so I balanced the heat by adding a touch of sugar. Depending on your personal taste, I would recommend removing the seeds and the white flesh, the spiciest part of a jalapeño, before blending. These peppery paletas are perfect for a scorching hot day, so to learn how to make them, read more.

Spicy Cantaloupe and Cucumber Paletas
Original Recipe

Ingredients

1/2 medium cantaloupe, peeled and roughly chopped
1/2 cucumber, peeled and roughly chopped
1 jalapeño, seeded and cleaned, roughly chopped
1/2 cup sugar (optional)
1 lime sliced (optional)

Directions

Puree cantaloupe, cucumber, and jalapeño in a blender. Add sugar to the liquid if it is too spicy or not sweet enough.
Fill up Popsicle molds. Place in freezer and wait patiently for 6 hours to freeze. Serve with a slice of lime.

Makes 6 Popsicles

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Fast & Easy Dinner: Steak Salad-Stuffed Pockets

partysugar — Tue, 05 Aug 2008 06:45:31 -0700

This recipe gives the classic steak sandwich a healthy makeover. Broiled steak is tossed with a crunchy cucumber-romaine salad before being stuffed into a whole wheat pita. A simple dressing made with mustard, lemon juice, and olive oil adds a fresh moistness to the sandwich. For a vegetarian variation, substitute mushroom caps for the steak. A great on-the-go meal, these pitas are perfect for those nights when there isn't time to sit at the table. To learn how to make it, read more.

Steak Salad-Stuffed Pockets
From Eating Well

Ingredients

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound top round steak, 1 1/2 inches thick, trimmed
4 cups romaine lettuce, chopped
1 medium cucumber, diced
1 large tomato, diced
8 4-inch whole-wheat pitas or four 8-inch pitas, split open

Directions

Position rack in upper third of oven; preheat broiler.
Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.
Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Warm pitas on the bottom rack of the oven while the steak is broiling.
Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain.
Mix the meat with the salad and fill each pita. Serve immediately.

Serves 4.

NUTRITION INFORMATION: Per serving: 410 calories; 15 g fat (3 g sat, 8 g mono); 65 mg cholesterol; 37 g carbohydrate; 33 g protein; 6 g fiber; 529 mg sodium. Vitamin A (70% daily value), Selenium (66% dv), Vitamin C (45% dv), Folate (29% dv), Iron (25% dv), Magnesium (20% dv).

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'Wich of the Week: Benedictine Cheese Tea Sandwiches

YumSugar — Wed, 07 May 2008 13:15:02 -0700

I love the tiny sandwiches, scones, and petit fours served at afternoon tea, but rarely do I make dainty crustless sandwiches at home. So for today's 'Wich of the Week, I used the Kentucky Derby as an excuse to make some teatime treats. These ladylike sandwiches are filled with Benedictine cheese, a creamy cucumber-and-scallion spread that's native to Louisville and often served on Derby Day.

The Benedictine is a twist on the usual cucumber and cream cheese sandwich, which is by far one of my favorite teatime combos. These sandwiches benefit from the added kick of scallions; in fact, they were so flavorful that no one even complained about the low-fat cream cheese. The only somewhat odd ingredient is green food coloring, but since that's the tradition, I went with it, and it gave the spread a nice pastel hue. To see how I made them, including a step-by-step photo gallery, read more.

Benedictine Cheese Sandwiches
Adapted From Roadfood Sandwiches

Ingredients

1/2 cucumber, peeled, seeded, grated, and drained of moisture
1 bunch scallions, white parts plus two inches of green parts, finely chopped
8 oz. cream cheese, softened (I used low-fat cream cheese)
1 Tbsp. mayonnaise
1-2 drops green food coloring
8 slices white bread, crusts removed
3 red leaf lettuce leaves

Directions

Peel the cucumber, slice it in half lengthwise, and scrape out the seeds with a spoon. Using a microplane grater, grate the cucumber into a colander and drain the moisture off. Transfer cucumber to a bowl.

Finely chop the scallions and add them to bowl with the cucumber.
In the bowl, combine the cream cheese, mayonnaise, and food coloring and mix thoroughly.

To make each sandwich, spread a thin but significant layer of the cheese spread onto each slice, spreading just almost to the edges of the bread.
Place a single layer of lettuce atop one of the slices, then press the two pieces of bread together so that the lettuce is between the two layers of cheese.
Cut diagonally into four triangles and serve.

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Happy Hour: Cucumber Cocktail

partysugar — Fri, 02 Nov 2007 16:11:33 -0700

Last week, FabSugar and I went to an Elle party at the new Rugby by Ralph Lauren store. The place was packed and the music was bumping, but most importantly the cocktails were flowing freely. Besides your standard white wine by the glass, pitchers of a cool green cocktail were being poured. Served in a stemless martini glass, these cucumber cocktails went down like water. The green color is festive and fun for a Christmas or St. Patrick's Day party. It's easy to mix a big pitcher of these babies, making them perfect for a large event. Take a look at the recipe when you read more

Cucumber Cocktail
Modified from Liquor Snob

6 limes, rinsed
1 cup packed mint leaves, no stems, plus 6 sprigs for garnish
3 unwaxed cucumbers
½ cup sugar
2 cups vodka or gin
Sparkling wine

Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle ingredients. Add vodka or gin. Place in refrigerator to steep 30 minutes or longer.
Cut remaining cucumber into super think rounds.
Fill cocktail shaker with ice and top with mixture. Shake and strain into a martini glass. Top with a splash of sparkling wine, garnish each glass with a cucumber round, and serve.

Serves 6.

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Happy Hour: Cucumber Cocktails

partysugar — Fri, 29 Jun 2007 12:13:39 -0700

If you are in need of a refreshing, summer cooler for your next barbecue, think about a cucumber cocktail. Light, tasty, and unexpectedly delicious, this recipe is similar to that of a mojito. I first came across it when I was a bartendress - I thought cucumbers were for salads not drinks. I was in for a surprise because the cocktail worked perfectly with a delicate fresh balance of tart and cool. Sip these while relaxing on your deck, front porch, or patio. Please give this drink a try; you won't be disappointed. To get the recipe, just read more

Cucumber Cocktail
From The New York Times

6 limes, rinsed
1 cup packed mint leaves, no stems, plus 6 sprigs for garnish
3 unwaxed cucumbers
½ cup sugar
2 cups vodka or gin, preferably Hendrick's gin
Sparkling water.

Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher.
Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle ingredients.
Add vodka or gin.
Place in refrigerator to steep 30 minutes or longer.
Peel remaining cucumber and cut lengthwise into 6 spears.
Fill 6 highball or other large glasses with ice. Strain mixture from pitcher into each.
Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.

Serves 6.

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