Hurricane Cocktail Not In Honor of Irene

Hope everyone who was in the path of Irene is safe and well -- thoughts and prayers are with you all.

The weekend was full of the usual wind and rain expected with a hurricane which left us without power. That was fine with me -- I did a lot more reading than I normally do and it was quite relaxing. There wasn't much of anything else to do.

I tried to plan ahead and cooked a little on Saturday so we didn't have to rely on eating junk food. I'm glad I cooked in advance so that I didn't have to make a mess in the kitchen which was my favorite part of the weekend.

While I was going through a stack of magazines I came across some cocktail recipes one being the famous Hurricane Cocktail.    How timely, yes?    I thought I would post it, even though there may be many who already know how to make this cocktail.

To be honest I did not know the history of the "Hurricane Cocktail" until I saw the recipe. What I found interesting is that the cocktail was named after the hurricane lamp shaped glasses that the drinks were served in at the 1939 World's Fair. The hurricane cocktail's popularity began in the 1940's at Pat O'Brien's bar in New Orleans.

Here is the original recipe from Pat O'Brien's bar in New Orleans.

Hurricane Cocktail
Ingredients

• 2 oz. light rum
• 2 oz. dark rum
• 2 oz. passion fruit juice
• 1 oz. orange juice
• juice of a half a lime
• 1 TBL. simple syrup
• 1 TBL. grenadine
• orange slice and cherry for garnish

Preparation:

1. Squeeze juice from half a lime into shaker over ice.
2. Pour the remaining ingredients into the cocktail shaker.
3. Shake well.
4. Strain into a hurricane glass (or a tall 8 oz. glass)
5. Garnish with orange slice and cherry 

Salute!
Winelady Cooks

Tabbouleh and Memories

Last week Ina (the Barefoot Contessa) was making a tabbouleh salad and it immediately stirred up memories of an old friend and the foods we shared during our summer vacations.

It's so funny how music and food stirs up emotions and brings back memories.

Hopefully, most of them are wonderful as Ina's tabbouleh recipe brought back the wonderful memories of summer vacations I spent with my young family and friends way back in the '80's.

My friend, Karen, was of Syrian decent and both she and I loved making favorite comfort foods from our childhood. We would then share them during our weekly dinners together. Oh the fun we had sharing our stories and enjoying the food.

One of my favorite dishes Karen made was tabbouleh. I liked it immediately as I've always enjoyed fresh salads. The mint added to the salad was a new combination for me back then but I loved it with the tomatoes and cucumbers.

I haven't had tabbouleh in recent years so when I saw Ina making it I thought this would be a perfect summer salad to introduce to my burger and hot dog crowd :).

Why do I luv this recipe? -- it's easy -- uses our fresh garden ingredients -- and it's definitely flexible. I'm sharing Karen's tabbouleh recipe as I remember it with strong flavors of parsley and mint and the bulger wheat as a side-kick with the cucumbers. But you can substitute more or less of any of the ingredients you and your family will enjoy.

Oh, and it's definitely for all your vegan and vegetarian family and friends. Bulger wheat is NOT gluten free, but I've used quinoa for this salad and it's just as good.

Karen's Tabbouleh Salad

Ingredients

• 1/2 cup cooked bulger wheat
• 4 large fresh tomatoes, chopped
• 1 cup seeded & cubed English cucumber
• 3 scallions, sliced thin
• 1 1/2 cups chopped fresh flat leaf parsley
• 2-3 TBLS. chopped fresh mint
• Juice from 1 lemon
• 3 TBLS. olive oil
• salt and pepper to taste

Directions:

1. Prepare the bulger wheat according to the directions on the package and set aside 1/2 cup for the salad.
2. Cut up the vegetables and chop the parsley and mint and add to a medium sized bowl.
3. Stir in the chilled bulger wheat and then add the lemon juice, olive oil and salt and pepper. Taste as you stir in the lemon and oil so that it's suited to your tastes.
4. Serve chilled. Makes 3-4 1 cup servings.

Of course this recipe can be doubled just by increasing the ingredients. Taste as you go when adding the lemon and olive oil so that you have the perfect blend of flavors.

We've been enjoying this cold salad along side our bbq'd burgers and hot dogs. It's lighter than a pasta or potato salad especially when its 90 degrees in the shade.

Mangia!
Winelady Cooks


I've shared this with:

Hearth and Soul Hop
Turning the Table Thursday
It's A Keeper Thursday

Why Are You Swirling?

Why do you swirl wine was the question asked this weekend.

At our BBQ gathering we opened a few new bottles of wine. Everyone was swirling away and then someone popped the question, "why are you swirling"?

To simply answer the question with a little scientific technical information, swirling releases the esters, ethers and aldehydes that are in wine and when combined with the oxygen the wine's aromas are released.

Simple, yes, but oxygen is not really wine friendly. Wine is bottled and sealed to keep if from being exposed to oxygen. If a wine is over exposed to oxygen it will oxidize which changes the color of the wine, the flavors change and the wine spoils.

BUT oxygen can be selectively important. Swirling wine in a glass immediately after the bottle has been uncorked exposes it to oxygen which, at this time, is a good thing for wines that have been in the bottle for a few years. It gives the wine a chance to awaken, or open up.

The fruit aromas and the bouquet come alive. The oxygen also mellows out the tannins in some wines. This heightens our senses and allows us to enjoy and appreciate the wine, and it's also part of the wine tasting experience.

Swirling wine in the glass is not always necessary but many so-called 'experts' say that they find themselves swirling their glasses without realizing they are doing it.

It doesn't hurt the wine, but some wines will not benefit from being "dizzied" with extra oxygen. So swirl responsibly and taste wine and enjoy the aromas and flavors of the wine.

Salute!
Winelady Cooks

Chocolate Ice Cream

It's summer and ice cream is the star of the season. There have been so many great ice cream recipes in blogsphere that I've been inspired.

I've been working on making ice cream all summer -- what a chore :) -- and haven't been successful with my recipe testing, except for the strawberry frozen yogurt I made. It was delicious and more healthy than ice cream but I was really wanting something more creamy.

I just saw the two ingredient ice cream recipe that Michelle at Brown Eyed Baker posted. It was very similar to the recipe I made last week.

My sister the cook sent me this recipe last week. She knew that I've been looking for easy ice cream recipes that don't require an ice cream machine and she thought this recipe was one I would like.

The recipe was so easy that I couldn't wait to try it. I made it the same day she sent it to me since I had all the ingredients. It would be setting up in the freezer all day while I was doing may chores and babysitting.

I couldn't wait to get home to see how the ice cream set up.   It was ready for tasting after about 6 1/2 hours and when I scooped it into the dish and tasted it I was so pleasantly surprised that the recipe actually worked.

Easy Chocolate Ice Cream
(Adapted from America's Test Kitchen)
Ingredients

• 1 tsp. instant coffee granules
• 1 TBLS. hot water
• 1/2 cup bittersweet chocolate chips (60% cacao or higher)
• 1/2 cup sweetened condensed milk
• 1/2 tsp. vanilla extract
• pinch salt

• 1 1/4 cups heavy cream - whipped

Preparation:

1. For the Base: Combine the coffee granules with hot water in small bowl and let sit until coffee granules dissolve. Add to a medium bowl the chopped chocolate, sweetened condensed milk and coffee mixture and microwave for 10 second intervals, stirring the mixture after each interval. This should take approximately 1 minute, depending on your microwave. When chocolate is melted next stir in the vanilla. Set this aside for about 15 minutes until it cools.
2. Pour the heavy cream into a chilled bowl and whip to soft peaks.
3. When the chocolate is cool fold in 1/3 of the whipped cream gently then fold in the remaining whipped cream to the chocolate mixture until all is well blended.
4. Pour into an air tight freezer container until firm - approximately 6 hours. 

I followed this recipe exactly as written and it came out perfect.  It was creamy and very much an ice cream texture and it didn't have an ice crystal crunch.

Here are a few of my ice cream tips.
 
I'm still on the hunt for a lower calorie ice cream so today I made a peach ice cream.  I replaced the whipped heavy cream with low fat half and half.  I just stirred it into the peach base and then put it in the freezer.  It took a little longer than 6 hours to freeze, but it too is creamy and very much an ice cream.

One thing I have been doing is using my fresh summer fruits in the ice cream base but I found that the chunky fruit pieces became frozen chunks in the ice cream.  The fruits should be put into a blender or chopped very fine so you are not crunching on iced fruit.

I think I'm going to be happy making home-made ice cream without a custard base that will be a little lower in calories.  I can save those calories for when I'm out and have no other choice but to order a rich, creamy and delicious gourmet ice cream treat.


Mangia!
Winelady Cooks


I've shared this with:

Summer Ales

Our summer drinks on ice always include a brew or two. We are lucky to be in an area where we can pick up hand crafted beer from local breweries.

Hand crafted beer is very popular these days and there just might be a brewery or two in your area where you can pick up summer brews that you will enjoy in this endless heat wave we've been having.

Here are a few selections from the local breweries I found.

Lighthouse Ale from the Fire Island Beer Company is an American style ale that has a soft carbonation with a light caramel finish. It is low in alcohol which makes it easy drinking yet still has the toasty body of an American ale.

Blonde Ambition is a German pilsner malt, Hallertau and Saaz hops, flavored with apricots from the Great South Bay Brewery. Great moniker for a summer drink.

Southampton Keller Pils is a German-style pilsner that is slightly filtered giving it a cloudy appearance. This pilsner is a summer favorite.

Even though there are still a few weeks of summer, I have a feeling the warm weather will continue on well past the "official" end of summer Labor Day weekend.

Salute!
Winelady Cooks

Quinoa With Roasted Tomatoes and Grapes

Only recently have I started making quinoa (pronounced 'keen-wah').

I really didn't know too much about it except that I heard about it in the '80's from a cook on the Food Network (wow! that was a long time ago). I never did try it and just kind of forgot about it.

My sister the cook read about it and tried it and then my daughter told me to try it as a substitute for rice or pasta.

O.K., I'm in for a healthy choice. As a 100% whole grain that is said to be a perfect food source for the balance of nutrition it provides, it contains 12-18% protein, and is a "gluten free" grain. 

For those who must eat foods that are gluten free quinoa is a great choice and it is chock-full of protein, vitamins and minerals.

I used the abundance of tomatoes from our garden and the few seedless grapes that were left in the near empty fruit bowl. Roasting the tomatoes sweetens them as they carmelized in the oven and they were a good match with the grapes.

Quinoa With Roasted Tomatoes and Grapes
Ingredients:

• 1/2 cup quinoa
• 1 cup vegetable broth (or water)
• 1 chopped shallot
• 1 TBLS. olive oil
• 2 TBLS. chopped fresh parsley
• 1 cup grape tomatoes, halved
• 1 cup seedless grapes, halved
• salt and pepper to taste

Preparation:

1. Place the tomatoes and grapes on a cookie sheet in a 425 degree oven and roast until they have carmelized - about 20-30 minutes.
2. While the tomatoes and grapes are in the oven heat a small sauce pan with the olive oil and add the chopped shallots. Saute for just a minute or so. Add the 1 cup of stock (or water) and quinoa, stir to blend and bring to a boil.
3. When the quinoa starts to boil turn off the heat, cover and let sit for 15-20 minutes until the liquid is absorbed.
4. Add seasoning to taste and gently stir in the tomatoes and grapes.

What is great about this healthy food is that it doesn't require any special equipment and you can make it with all the same seasonings and dressings you use for your rice or couscous dishes.

Mangia!
Winelady Cooks


I've shared this with:
Hearth and Soul
Turning the Table Thursday
Prairie Story Recipe Swap

Summer Sparklers

Summer's not over yet. There are still lots of beautiful sunsets to enjoy after a relaxing day celebrating with friends on the deck.

With all the hot weather we've been experiencing a cold refreshing drink is what we reach for. Sparkling wines can be the "it" wine for August. They are food friendly and go with all the summer foods we enjoy -- chips, salads, seafood, and even dessert.

There are many affordable sparkling wines from France, Spain, Italy, Germany, and also from the U.S. Napa Valley in California, just to name a few. This week I'm sharing a few tips for choosing sparkling wines from Italy which are very affordable.

Prosecco sparkling wine is made from the prosecco grape grown in the Veneto region in Italy. It is a crisp sparkling wine with refreshing citrus flavors as well as hints of melon, almonds and honey. Serve light summer dishes with the Prosecco such as shrimp, grilled chicken, salads, and light pasta dishes.

Moscato d'Asti is a dessert wine that is low in alcohol and has a light fizziness to it with flavors of peach and orange zest. Traditionally in Italy it is served with the biscotti, but it will also go well with garden salads and also can be served with fruit based desserts.

A surprise sparkler from Italy is the Brachetto sparkling wine made from the brachetto grape grown in the Piedmont region of Italy. Brachetto is a red sparkling wine that is light and sweet and also low in alcohol with hints of strawberry and cherry flavors. It is best when served with fruit and cheese platters or light desserts. However, it is surprisingly good with pizza.

These wines can be found in most wine shops and range in prices from $10 to $15 - maybe even less in some areas. Pick up one of these "it" wines and enjoy the lazy days of summer for the next 3 weeks.

Salute!
Winelady Cooks

Peach Melba Bread Pudding

The peaches have been so delicious this summer. Every time I'm in the supermarket I buy them for our snack and sometimes I add them to a tossed salad.

Even though we enjoy them fresh and cold I wanted to use them in some type of dessert. Peach melba came to mind so I began searching for an easy recipe and then I thought why not add them to a bread pudding.

I've been inspired recently by several bread puddings that have been popping up on a few of the blog hops I visited this summer. It just so happens that bread pudding is one of our favorite desserts -- now is as good a time as any to treat ourselves to a delicious dessert.

Bread pudding can be very rich and high in calories - the main reason we don't have it too often - so I hunted for a 'low'er calorie recipe. Actually I was surprised to find there were quite a lot of so-called low fat or lower calorie bread pudding recipes.

I chose one from EatingWell magazine -- how bad could this recipe be? I made a few tweaks since I was adding the peaches and wanted to enhance the flavors with complimentary spices. Nutmeg and cloves can be a little overpowering for my palate so I used very little of each. You can use more if you wish.

Peach Bread Pudding Topped With Peach Melba
Ingredients

• 3 large or 4 medium peaches, cut in chunks
• 4 cups stale bread cut in cubes
• 2 cups fat-free milk
• 2 eggs lightly beaten
• 1/2 cup packed brown sugar
• 1/2 tsp. ground cinnamon
• pinch of cloves
• 1/8 tsp. nutmeg
• pinch of salt
• 1 cup of  fresh raspberries or frozen raspberries
• 1-2 TBLS. sugar in the raw
• 1 oz. sweet dessert wine, or rum (optional)
• vanilla ice cream OR whipped cream for topping

Directions

1. Preheat oven to 350 degrees. Spray 8"x8" baking dish with non-stick cooking spray.
2. In a medium bowl whisk together the eggs, milk, sugar and spices. Add the bread cubes with half of the cubed peaches and stir well. Let the bread soak for about 5 minutes then pour the entire mixture in the baking dish.
3. Bake the pudding for about 1 hour. Test by inserting a sharp knife in the center to be sure it comes out clean. If not, continue to bake until set
4. While the pudding is baking prepare the raspberries by adding 1-2 TBLS. of sugar and, if using, the sweet wine or rum to the raspberries and let macerate for 20 minutes.  Add the remaining peaches and stir well to combine.
5. To serve, scoop out the pudding into individual dishes.  Top the pudding with the raspberry and peach mixture.  Add a scoop of vanilla ice cream for the total peach melba experience.

This recipe was very easy to prepare. It didn't take more than 15 minutes of prep and clean-up was a breeze since everything went into the dishwasher. It was well worth it for a scrumptious dessert!


Mangia!
Winelady Cooks

I've shared this with:
Hearth and Soul
Turning the Table Thursday