"Caramel Toffee" Apple Cider (alcoholic)

There are just those cold nights when you want something warm, sweet and good for the spirits. Here is a great little recipe to keep close at hand for those nights.

It’s a warm cider drink with some toffee liqueur added. What you end up with is a sweet, candy like drink that is warm for the body and soul!

If the toffee liqueur does not do it for you, applejack brandy is a fine substitute.

Ingredients:

• 1 oz toffee liqueur
• 1/2 ozhot apple cider
• whipped cream (optional)

Process:

1. Combine hot cider with toffee liqueur
   
   
2. Top with whipped cream if desired

Cranberry Sinner

If you think amaretto sours go down easy... meet its cousin cocktail.

Bourbon, amaretto, and ginger ale combine to improve on overly sweet sour mix.

The addition of the cranberry sauce is added for a new twist on flavor and leftovers.

Ingredients

• 2 oz ginger ale
• 1 oz cranberry citrus sauce
• 1 oz bourbon (i.e.: Maker’s Mark)
• 1 oz amaretto
• Lime wedges
• Ice

Process

1. Combine cranberry sauce, bourbon, and amaretto in a cocktail shaker
   
   
2. Muddle until most of the cranberries and citrus are broken up
   
   
3. Fill the shaker with ice, cover, and shake vigorously
   
   
4. Pour contents into a highball glass (do not strain)
   
   
5. Top with ginger ale and squeeze lime wedge over top

Old School Apple Cider - Homemade!!!

One of my favorite childhood memories of autumn was apple cider. There are few things that complete a cool fall day like a nice warm cup of apple cider.

After you consider what it takes to make apple cider you might think twice about purchasing it at the store.

It is super simple to make and is a great activity to do with the kids after an afternoon of picking apples at the local orchard.

Another benefit to making your own cider is that you are in control of how sweet you want your cider. Feel free to adjust the sugar to your tastes and to the sweetness of the apples.

Ingredients

• 10-12 medium apples
• 1/2-1 cup sugar
• 3-4 cinnamon sticks
• 1 whole nutmeg

Process

1. Wash and quarter the apples - don't worry about peeling or removing the seeds from the apples
   
   
2. Toss the apples into a large stock pot
   
   
3. Add the sugar and spices and then enough water to cover
   
   
4. Bring to a boil and boil uncovered for one hour
   
   
5. Turn down the heat, cover and simmer for at least two hours
   
   
6. Using a potato masher, mash the contents of the pot
   
   
7. After mashing allow the apples to cool
   
   
8. Once cooled, strain over a pitcher or pot
   
   
9. If desired, you can put the pulp into cheesecloth and squeeze to remove even more of the juice
   
   
10. Store the cider in the refrigerator and reheat before serving

Lemongrass

Lemongrass is a common ingredient in Thai cooking and curries. Usually the tender white part of the lemongrass stalk is used for adding to dishes, but the blades can be used for stocks or infusions or even dried to use in potpourri and tea. So, don't waste any part of it!

You can grind the stalks and use this for seasoning. Or you can treat it more like bay leaf and leave it in larger pieces that can be removed before serving.


***Boil a handful of lemongrass blades in water for 5 minutes for a Lemongrass Tea. [You can easily freeze the blades (in a ziplock bag) to use whenever you want to make some tea.]

A recent study by the Food and Nutrition Research Institute of the department of Science and technology ( DOST ) claims that every 100g of lemongrass when boiled can contain up to 24.205 micrograms of beta-carotene the anti-oxidant that scientists believe can help prevent cancer. Another DOST study shows that lemon grass oil has the potential as a tropical eye medication against keratomycosis, an inflammation of cornea often associated with burning or blurring of vision.

Homemade Apple Juice

I stumbled upon this page today and thought I would share it. If you find yourself home from the apple orchid with too many apples - here is your solution!

Make apple juice. I doubt anyone would debate how much better fresh homemade is over that sugared mass processed stuff you find the grocery store.

I always think of these types of recipes as a great teaching activity for kids to learn about cooking, nutrition and sustainability. Let me know what you think!

Homemade Cloudy Apple Juice

Peach Julip

I love those summer evenings when it is just cool enough to have dinner on the deck with the kids. It is during these moments that I am always looking for something cool and refreshing of an alcoholic variety.

Not sure if that is subconsciously kid induced - but we can figure that out later.

With peach season upon us, this is a great recipe to capture the flavors of the moment. The peach juice in this recipe can be either store bought or freshly blended. Omit the bourbon and you got a great drink to share with the kiddies.

Ingredients:

• 1 (12 oz) can club soda
• 1 1/2 cups peach juice
• 1/2 cup bourbon
• 1/2 cup fresh mint leaves, plus sprigs for garnish
• 2 tsp sugar or Splenda
• crushed ice

Directions

1. In a medium bowl or pitcher, combine mint and sugar

2. With a wooden spoon, mash leaves until bruised

3. Stir in peach juice, club soda and bourbon

4. Serve over crushed ice; garnish with more mint

Seasons Best Bounty Cocktail

This is a drink best suited for the cooler months when the fresh fruits are less available. However, I cannot help posting this recipe now. So many of the ingredients called for in this recipe are fresh from the farm offering even more superior flavor to the drink.

As presented below, this is a super healthy non-alcoholic beverage. Make it as an on-the-go drink in the morning. It also is a great alternative cocktail drink that presents well in a chilled martini glass with an olive for a garnish.

One note, this is really a juicer recipe. You can make it in the blender with good results but this recipe could persuade you to finally go out and get that juicer.

Ingredients:

• 2 tomatoes
• 3 carrots
• 3 stalks of celery
• 1 cucumber
• 1 handful parsley (with stems)
• 1 red pepper
• Salt to taste (optional)

Process:

1. Juice all ingredients
   
   
2. Add salt if desired
   
   
3. Serve in a chilled glass

Summer Potion # 9 - Herbal Sun Tea

One non-alcoholic beverage that I love in the summer is iced tea. I am a true Northerner in that I like my tea unsweetened....the brisker the better.

Nothing against you Southerners with your sweet tea. I just like to taste my tea without an overwhelming wave of sweet!

This is a very direct recipe calling for a tea source, an aromatic/flavor enhancer and a sweetener. Recipe should yield about two quarts of tea.

All items in this recipe can be purchased at the local grocer. A few notes:

• You will find cheesecloth most likely in the baking or cooking utensils section
  
  
• While agave syrup is not necessary, if you choose to purchase it will most likely be with other sweeteners
  
  
• The Rooibos tea can be purchased where bulk teas are sold or if you need to you can cut open a few Rooibos tea bags from boxed tea - also sold at your local grocer with boxed teas

The recipe that follows is a great sun tea that allows you to harness the power of the sun to help brew the tea. The five minutes of effort will be well worth the hours of enjoyment at the end product!

Ingredients:

• 2 quarts cold water
• 2 tbsp loose Rooibos tea
• 2 tbsp dried mint
  
• Agave syrup, honey, sugar or Splenda

Process:

1. Place tea and on a square piece of cheesecloth
   
   
2. Tie the cheese cloth into a bundle and tie off with kitchen twine
   
   
3. Place tea bundle in a large glass container and add water
   
   
4. Cover and allow tea to steep in direct sunlight for 2 hours or more
   
   
5. When fully steeped, strain tea and discard solids
   
   
6. Stir in sweetener of choice until fully dissolved - sweeten to taste
   
   
7. Serve tea immediately after sweetening or refrigerate up to 3 days

A Non Borscht Beet Drink!

Not sure if this one pushes the envelope... but it's a cool drink recipe using beets that is not borscht.

I would categorize this as a vitamin and mineral packed drink. Tang from the pineapple with the bite of ginger are combined to balance the beets and tomatoes.

This is an exact recipe that I would not attempt to scale. To avoid the beets overpowering the drink, I would suggest making in batches. Please note that this is a recipe intended for a juicer.

Ingredients:

• 1 medium beet (5 ounces)**
• 3 ripe plum tomatoes
• 1.5 cups diced pineapple
• 1 piece of ginger (about 1.5 ozs)
• teaspoon salt

Process:

1. Peel the beets and ginger
   
   
2. Peel and core the pineapple
   
   
3. Rough chop the beets, ginger, tomato and pineapple
   
   
4. In an electric juicer in the following order - juice the beet, tomatoes, pineapple, and ginger,
   
   
5. Mix in the salt and serve immediately.

** Feel free to experiment with other non-red varieties of beets

Aqua Frescas

So you ask... what is Aqua Frescas?

It is the Mexican answer to a beverage that greatly complements spicy cuisine. This is a wonderfully refreshing and unique potion that provides a nice counter to the heat of any spicy meal or as a "pick me up" on a hot summer day.

Non-alcoholic in nature, it is a great concoction that the kiddies along with adults can enjoy.

The recipe below is for a melon combo but feel free to experiment with just watermelon, cantaloupe or honeydew by themselves.

Ingredients:

• 4 cups of cubed seedless melon - combo of watermelon, honeydew and cantaloupe
• 1/4 cup sugar or Splenda

Process:

1) Place ingredients in blender and blend until smooth - scraping down the sides

2) Strain mixture to separate the liquid from the solids with wire mesh - discard solids

3) Add two cups of cold water to melon liquid - chill or serve immediately

Watermelon Gazpacho

When it comes to food, I am always looking for recipes that are familiarly different. This certainly fits into that category.

This recipe cannot be easier - its all made in the blender. A few chops, a little buzz-buzz and serve. Best part, its a make ahead meal... more entertaining and less cooking!

This recipe is particularly impressive served off a tray in small shot glasses with a small garnish of dill and feta. Recipe serves eight but scales easily

Ingrendients:

• 6 large tomatoes, pureed
• 1 Serrano or Jalapeño chili
• 1 cucumber, seeded and minced
• 1/4 cup extra-virgin olive oil
• 1/4 cup crumbled feta cheese
• 8 ozs fresh watermelon
• 2 tbsp red onion, minced
• 2 tbsp fresh dill, minced
• 2 tbsp red wine vinegar
• Salt and freshly ground black pepper

Process:

1. In a blender, pulse the tomatoes, chili, and melon until almost smooth
   
   
2. Add the red wine vinegar and olive oil and pulse until well combined
   
   
3. Fold in the onion, cucumber, and dill
   
   
4. Season to taste with salt and pepper
   
   
5. Chill for two hours - season again before serving
   
   
6. Serve at room temperature
   

Oregano Tea

During the CSA pick up this week, I was asked if you could make tea with oregano.
Any herb is a candidate for tea making but my hunch of oregano being used for medicinal purposes was confirmed with a little internet sleuthing.

Since ancient times, oregano has been used for medicinal or herbal remedy purposes. Oregano contains high levels of thymol which is one of Nature's most powerful natural remedies against bacteria, viruses, yeast and fungi.

Oregano can be used to treat sore throat, coughs and colds as well as loosening phlegm in the bronchial tubes. So if you're feeling a bit under the weather, some oregano tea may do the trick.

Oregano herbal tea recipe:

Infuse 3 tbsp fresh leaves in 8 oz boiling water for 10 minutes

Strain the mixture and sweeten with a little good quality honey

What else to do with the Mint? Make Mojitos!!!

It's almost summer time, Memorial Day Weekend is here and we got all this fresh mint... let's make Mojitos.

A mojito is a traditional Cuban drink normally made with five basic ingredients: white rum, sugar, lime, carbonated water, and mint. The drink is a combination of sweetness, refreshing citrus and mint flavors that all compliment the rum.

General Preparation

1) In a tall narrow glass, crush/muddle part of the mint with a fork to coat the inside of the glass
2) Add the sugar and lime juice and stir thoroughly to incorporate the ingredients
3) Mix in ice and rum (or alcohol)
4) Top off with *chilled* club soda, seltzer or carbonated water
5) Add a lime slice and the remaining mint, and serve

The recipes below are a series of different variations of mojitos- some traditional and some modern.

Classic Cuban Mojito

3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1 1/2 oz light rum
club soda

Classic Mojito - Low Carb Version

2 sprigs fresh mint
3 wedges fresh lime
12 drops Sweet 10 sugar substitute
Crushed ice
2 ounces rum
6 ounces club soda

Blackberry Mojito

1/4 cup blackberries*
3 mint leaves
1 teaspoon raw sugar
1 tablespoon lime juice
3 ounces white rum
Cracked ice

*Blackberries are soon to come into season. Fresh picked blackberries take this drink to a whole other level.

Mango-less Mango Mojito

1 1/2 oz Cruzan® mango rum
3 oz club soda
4 mint leaves
1 lime wedge

Mango "Mojito"

1 1/2 oz silver tequila**
3 fresh mint sprigs
2 tsp sugar
1 tbsp fresh lime juice
2 1/2 oz fresh mango juice***
1 splash club soda

** Rum can be used in place of tequila
***For more tropical flair- replace mango juice with passion fruit juice

Hot Day Rhubarb Quencher

When you've made more than enough rhubarb, apple, strawberry sauce....

On a hot spring or summer day, this drink is really satisfying. Sweet, tart and sharp - your taste buds will be dancing in confusion and excitement. This is a great recipe for outside weekend events and will certainly have your guests talking.

Ingredients

2 pounds tender pink rhubarb
4 1/2 cups boiling water
1 3/4 cups sugar
3 cups grapefruit juice
1/4 cup lemon juice
4 1/2 cups ginger ale
Mint leaves for garnish

Process:

1) Dice rhubarb but leave skin on - do not peel

2) Place rhubarb in boiling water and cook until knife soft.

3) Press cooked rhubarb through a sieve
[ A fine mesh colander or regular colander with cheese cloth will also do the job in a pinch]

4) Measure rhubarb juice and add enough water to yield 6 3/4 cups of combined liquid

5) Add sugar and stir until dissolved - place in refrigerator and chill completely

6) After chilled, add cold grapefruit juice and lemon juice - return to refrigerator until ready to serve

7) Just before serving add ginger ale and garnish with fresh mint leaves.

Black-Eyed Susan - Drink Recipe

Just like going to a Grateful Dead Concert to say you have done it, so too is attending the Preakness.

I had the unique opportunity to work at the Preakness almost 20 years ago and let me just say it was an interesting experience for sure!

This is an important Maryland legacy, so even if you never get to witness the Preakness in person, you can certainly bring part of the Preakness home. The Black-Eyes Susan is the drink of the Preakness and just a great summertime drink on those hot days - Preakness or not!

Recipe is as follows:

1 - 1/4 cup vodka
4 cups orange juice
1 - 1/4 cup light rum
3/4 cup triple sec
1 tbsp fresh lime juice
4 cups pineapple juice
An ice ring

Chill all ingredients.

Just before serving combine in a punch bowl.

Unmold ice ring and float in bowl.

Makes 10 large servings.