Bordeaux Cherry Mezcal

October 11, 2024

Bordeaux Cherry Mezcal

Pair smoky mezcal with the sweet fruitiness of real maraschino cherries to get Bordeaux Cherry Mezcal! It's deliciously good with dark cherry flavors. Plus, it only needs a handful of ingredients.

What are Maraschino Cherries?

Old World maraschino cherries are from Croatia and Italy. The cherries steep in a cherry liqueur yielding a luxurious concoction. Italian Luxardo cherries are the gold standard for cocktails and their continuous quality and delicious flavor have stood the test of time. During Prohibition, these European cherries were banned in the U.S. because of their alcohol content.

To compensate, American-made maraschino cherries were made without alcohol to replace the boozy European ones. They became the "cherry on the top" for ice cream sundaes, Shirley Temple drinks, and even Old Fashioned cocktails. Neon red, over the top sweet, and almost waxy in texture, they taste nothing like real cherries, thanks to the calcium chloride, sulfur dioxide, sugar syrup, and red food coloring added to them.

Recently, I found a jar of delicious Oregon-grown Bordeaux cherries. Made by Royal Harvest, they cost less than one-third of the price of Luxardo. No red food coloring here, just deep dark cherry flavor. They are perfect for this smoky cocktail!

Bordeaux cherries, agave syrup, fresh lime, and mezcal.

What is Mezcal?

Many people see mezcal as a smokier version of tequila. They are both agave spirits but that is where the similarity ends. Mezcal production includes any kind of agave but tequila comes from only the blue agave. Because the core of the agave is roasted in the production of mezcal, the final product has a smoky, earthy flavor.

The production of mezcal is all done by hand by workers called mescaleros. The labor intensive methods and small batch production are part of why mezcal is a higher price point than many other agave spirits. Each bottle contains many hours of labor.

Lessons Learned

If you have room in the budget for Luxardo, go for it! You will not regret buying them.
Looking for a less pricey option? There are several good quality maraschino cherries including Royal Harvest, Trader Joe's Amarena Cherries, and Peninsula Premium Cocktail Cherries.
Mezcal range in price from $30-ish up into the $100-ish per bottle. If you are new to drinking mezcal, start with a small, more reasonably priced bottle like Madre Mezcal. Or visit a bar that does a mezcal sampling to determine which one you like best.

Hat Tips

Many thanks to Hip Cooks for the blood-red cherry margarita recipe inspiration.

Bordeaux Cherry Mezcal

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Author: Betty
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving 1x

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Ingredients

Units Scale

1 oz lime juice
1 oz agave or simple syrup
1 oz cherry syrup from the jar of cherries
3 oz mezcal
Bordeaux cherry for garnish

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Instructions

Add lime juice, agave, cherry syrup, and mezcal to a cocktail shaker.
Add 4 ice cubes, put on the top, and shake until cold.
Strain into a class and garnish with a cherry. Enjoy responsibly!

Vegan Curry

October 8, 2024

Vegan Curry

Warm, hearty, and plant-based protein at its best! Vegan Curry is a combination of flavor-filled tofu, cauliflower, carrots, and onion all baked in a creamy coconut curry sauce. Delicious for vegans and non-vegans alike.

The secret: extra-firm tofu.

Extra-Firm Tofu

Tofu comes in several different styles and they are all used in different ways. Block tofu is what we see in most grocery stores today. The blocks come packed in water, so drain the water before adding to recipes.

Cauliflower, cilantro, garlic, onion, carrots, tofu, and spices.

Tofu types include

Silken. Very delicate and falls apart easily. Use it in dressings, smoothies, and desserts.
Soft. Firmer than the silken variety. Spoon-able and easy to add to hot soups.
Medium. A step up in firmness, you can cut this tofu and add it to salads or stir-fries.
Firm. The most popular type of tofu! Use it in a wide variety of dishes: baked, pan-fried, stir-fried, and even boiled.
Extra-Firm. Best in hearty dishes, this tofu can do it all. It has the firmest texture.

Other variations include dry tofu and smoked tofu which come in vacuum sealed pouches.

Because extra-firm tofu has a denser texture, you can play around with it without fear of it disintegrating. A good technique is to tear the extra-firm block with your hands into bite-sized pieces. The first time I made this recipe I couldn’t get over how the pieces looked so much like chicken once baked.

An quick and yummy side with this? Easy 30 Minute Flatbread.

Lessons Learned

Don't have garam masala? Sub in 1 teaspoon cumin mixed with ¼ teaspoon allspice.
This is not a spicy dish but you can turn up the heat by adding a teaspoon of cayenne or serving with a chili sauce garnish.
Be sure to use full-fat coconut milk for the creamiest sauce.

Hat Tips

Many thanks to Minimalist Baker for the coconut curry inspiration.

Vegan Curry

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Author: Betty
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings 1x

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Ingredients

Units Scale

16 oz. extra-firm tofu
1 Tbsp soy sauce or tamari
1 tsp garam masala
1 tsp kosher salt
½ tsp curry powder
1 ½ Tbsp cornstarch
3 cups cauliflower florets
2 cups chopped carrots
1 cup diced onion
2 tsp minced garlic
1 tsp kosher salt
2 tsp curry powder
1 can (14 oz) unsweetened full-fat coconut milk
Chopped cilantro for garnish

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Instructions

Preheat oven to 425F/220C. Move the oven rack to the center position. Line a rimmed baking sheet with parchment paper and set aside.
Tear the tofu with your hands into bite-sized pieces. Tearing instead of cutting gives them the craggy texture you want. Add them to a mixing bowl and sprinkle with the soy sauce, garam masala, salt, and curry. Stir gently to coat the pieces. Sprinkle on the cornstarch and stir again to evenly coat.
Place the pieces on the prepared baking sheet so that none of the pieces are touching each other. They need their space. Bake for 20 minutes.
While the tofu bakes, tip the cauliflower, carrots, onion, and garlic into a 9x13 baking dish. Sprinkle on the salt and curry powder evenly. Pour on the coconut milk.
Remove the tofu from the oven and lower the heat to 400F/200C. Arrange the tofu over the veggies and coconut milk. Cover with foil and bake for 30 minutes or until carrots are tender. Garnish with lots of chopped cilantro. Serve with hot steamed rice or naan.

New York Sour

September 27, 2024

New York Sour

The New York Sour is a layered, lovely cocktail that is easy to shake together, tastes delicious, and looks like a million bucks. It has a deep crimson float of dry red wine on top, but at it's base this drink is a riff on a traditional whiskey sour.

Whiskey Sour

The family of cocktails called sours normally consists of a spirit + citrus + sweetener. Many times egg white is added to smooth out the combo of liquor and citrus juice, plus it adds a velvety mouthfeel to the drink.

Here, the base spirit is whiskey. Combine that with fresh lemon juice (fresh is always best!) and a viscous sweetener. Best options for a sweetener are simple syrup, pure maple syrup, or agave.

And the egg white? Again, fresh is best. Crack a fresh egg and carefully separate the white from the yolk (reserve the yolk for another use). Fresh egg white has proteins that when shaken billow into a white foamy head. Egg whites in a carton are normally pasteurized and might not yield the same result.

Red wine, bitters, whiskey, maple syrup, egg, and lemon.

Shaken, not stirred, and strained into a glass.

Lessons Learned

The red wine float looks fancy but isn't too hard. Pour the wine over the back of a spoon onto the cocktail. The overturned spoon helps it distribute evenly. Even if you mess it up, the drinkie still tastes great.
Use any dry red wine that you like. Traditionally, it's Cabernet Sauvignon but I've seen Merlot and Syrah used as well.
Does using a raw egg white give you the ick? You can leave it out altogether or sub in an equal amount of aquafaba (the liquid from a can of garbanzo beans) instead. Doing this also makes the cocktail vegan.

Hat Tips

Many thanks to Liquor.com for the New York Sour recipe.

The drink from above. See the red wine dribbles?

New York Sour

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Author: Betty
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving 1x

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Ingredients

Units Scale

1 oz lemon juice
2 oz whiskey
2 dashes of bitters
1 egg white
1 oz maple or simple syrup
1 to 2 tablespoon dry red wine

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Instructions

Pour lemon juice, whiskey, bitters, and egg white in a shaker tin. Put the top on and shake for 30 seconds until frothy. This is called a "dry shake," meaning without ice. This allows the egg white to froth up nicely and gives the drink a silky smooth texture.
Plop in 3 or 4 ice cubes. Shake again for 20 seconds or until cold.
Strain into a glass.
Pour the red wine slowly over the back of a spoon and into the glass, trying to cover the entire surface area.
Admire your handiwork and enjoy responsibly!

Lentil Meatballs with Roasted Red Pepper Sauce

September 25, 2024

Lentil Meatballs with Roasted Red Pepper Sauce

Tender, meat-free, dairy-free, and delicious! Lentil Meatballs with Roasted Red Pepper Sauce features plant-protein, thanks to lentils. The easy roasted red pepper sauce is blitzed in a blender and comes together in minutes.

Meatless Meatballs

Yes, meatless meatballs is an oxymoron. But how else do we describe something that we know and love (meatballs) that don't contain the meat? Lentil balls doesn't quite have the same cachet.

The point here is that something shaped like a meatball, served like a meatball, and sometimes tastes like a meatball, might in fact be meat-less!

Garlic, spices, egg, parsley, couscous, red pepper, lentils, and oats.

Plant proteins like vegetables, legumes, nuts, and even grains form the base. Mushrooms, lentils, beans, rice, oats, and walnuts are all common ingredients in meatless meatballs. The secret is to cook ingredients until they are tender, add a binding ingredient, and season with spices.

Once baked, meatless meatballs can be served just like regular ones: alongside a pasta dish, tucked in a hoagie roll, or with veggies. Today's recipe is delicious garnished with plenty of fresh herbs or some Homemade Zhoug.

Lessons Learned

Need this to be vegan? Easy! Swap out the chicken broth and egg and use veggie broth and flax meal instead.
Red lentils are actually orange and lend a warm color to the meatballs. You can use brown or green lentils if you prefer but be aware that the meatballs will take on a different hue.
A fresh, crunchy salad is delicious with this! Try Marinated Zucchini and Yellow Squash or Zucchini Ribbon Salad.

Hat Tips

Many thanks to Dishing Out Health for the Moroccan lentil meatball recipe inspiration!

Lentil Meatballs with Roasted Red Pepper Sauce

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Author: Betty
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x

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Ingredients

Units Scale

Meatballs:

¾ cup dried red lentils
1 can (14.5 oz) chicken or veggie broth
1 cup uncooked old-fashioned rolled oats (not steel cut)
1 shallot, coarsely chopped
2 cloves garlic
1 egg (or 1 Tbsp flax meal with 2 ½ tablespoon water)
¼ cup fresh flat-leaf parsley
2 Tbsp tomato paste
1 tsp dried oregano
1 tsp kosher salt
½ tsp ground black pepper

Sauce:

1 jar (15 oz) roasted red peppers, drained
¼ cup olive or avocado oil
1 tsp smoked paprika
½ tsp kosher salt
½ tsp granulated garlic

Side:

1 ½ cup Israeli (pearl) couscous
1 Tbsp olive oil
2 cups water or broth
Fresh chopped parsley or cilantro for garnish

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Instructions

Make the meatballs by pouring the broth into a medium saucepan. Bring the broth to a boil. Rinse the lentils in a fine mesh strainer, discarding any small stones or wrinkled lentils, and tip them into the broth. Lower the heat and simmer, covered, for 20-ish minutes or until lentils are soft and water is absorbed.
While the lentils cook, add the remaining meatball ingredients (oats, shallot, garlic, egg, parsley, tomato paste, oregano, salt, and pepper) into a blender or food processor. Pulse for a few seconds to combine.
Once the lentils are done, drain off any water, then add them to the blender. Blitz for a few seconds until everything is combined. Allow the mixture to sit for 10 minutes to hydrate the oats. The mixture will be slightly loose but should be cohesive enough to hold together. If it is still too loose after 10 minutes, stir in another ¼ cup of rolled oats and blitz again. At this point, you can transfer the mixture to a bowl, cover with plastic wrap, and refrigerate overnight if you are prepping ahead of time.
Preheat the oven to 425F/220C. Line a rimmed baking sheet with parchment paper.
Use a 1 ½-inch cookie scoop to scoop out the lentil mixture. I got 18 meatballs using this size cookie scoop. If you don’t care how they look, use a large spoon to portion them out. Place scoops on the baking sheet evenly spaced. They will not spread so you can place them fairly close together. Spray or brush the tops with olive oil. Bake for 20 minutes.
Make the sauce by adding all the sauce ingredients (red peppers, oil, paprika, salt, garlic) into a blender or food processor. Blitz until smooth. Pour into a bowl and set aside.
Make the Israeli couscous while the meatballs bake by heating the oil in a medium saucepan over medium-high heat. Add the couscous and stir to coat in the oil. Cook for a few minutes to toast the pearls until they are light brown. Add the water or broth and bring to a boil. Turn down the heat to low, cover, and allow to simmer for 15 minutes or until the water is absorbed and couscous is tender. Remove from the heat.
Serve the lentil meatballs and couscous together, drizzling the sauce over the top. Garnish with fresh herbs.

Homemade Fig Simple Syrup

September 18, 2024

Homemade Fig Simple Syrup

Made with fresh California Black Mission figs, Homemade Fig Simple Syrup is sweet, figgy, and delicious! Pour it into cocktails, salad dressings, marinades, and desserts. And it's incredibly easy to make.

How to Make Simple Syrup

Simple syrups are basically liquid sweeteners. Typically an equal amount of water and sugar are boiled together and slightly reduced. The result is an easy to use sweetener for beverages like coffees, iced teas, lemonades, sparkling water, and your favorite cocktails.

The beautiful thing about homemade simple syrups is that you can play around with the flavors. Infusing the syrup with fruits, herbs, and even flowers yields delicious aromas and tastes, like in this Rose Simple Syrup.

Fig simple syrup is easy to make and is a two-fer. For your efforts, you get a delicious figgy syrup but you also come away with jammy fig pieces that are fantastic over yogurt, ice cream, soft cheeses, and savory appetizers. Tuck some into a chicken dish for something different.

Make an easy appetizer: layer those jammy fig pieces over crumbled feta or goat cheese, drizzle with honey, and serve with crackers. Yum!

Lessons Learned

There are many different types of figs including Adriatic and Brown Turkey. Use whatever is available in your area.
Use a fine mesh strainer to rid the syrup of any stems and seeds.
Need a cocktail idea? This Fig Margarita uses fig simple syrup and is delish!

Hat Tips

Many thanks to Cocktail Contessa for the homemade fig syrup recipe using fresh figs.

Homemade Fig Simple Syrup

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Author: Betty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 1 ½ cups syrup 1x

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Ingredients

Units Scale

2 cups quartered fresh figs
1 cup sugar
1 cup water
1 tsp lemon juice
½ tsp vanilla extract

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Instructions

Dump all ingredients into a medium saucepan and bring to a boil. Lower heat and simmer for 30 minutes.
Strain to separate liquid and solids. Pour the syrup into a jar and store covered in the fridge for up to 4 weeks. Store the cooked figs in a covered container in the fridge for up to 2 weeks.

Fig Margaritas

September 18, 2024

Fig Margaritas

Deliciously autumnal, Fig Margaritas are the perfect drinkie for the fall months. They are so pretty, thanks to fresh fig syrup that you can easily make or purchase. Plus, they are simple to shake together at home, saving you time and money.

Everything has gotten more expensive lately, but have you seen the price of cocktails? Whoo-ee. It’s well into the double-digit range. A margarita at one of my favorite Mexican restaurants in Laguna Beach is anywhere from $15 to $25, depending on the brand of tequila. Ouch. What a damper on date night when the price of drinks is nearly equal to the cost of the entrees.

But! We don’t have to go out for drinks.

Make Cocktails at Home

In another life, I used to be a ghostwriter of other people’s blogs and cookbooks. It was while I was working on a cocktail and home mixology book that the lightbulb went off in my head—I can make these drinks at home!

The caveat, of course, is we won’t enjoy the ambiance and luxury of someone else shaking together our liquid sanity saver. But if it means I don’t have to drive anywhere and can enjoy a cocktail while watching The Great British Baking Show in my jammies, then I am very happy to make my own cocktail, thank you very much.

Cost

For fun, let’s price out how much it is to make a margarita at home. These costs are all approximations based on the price of 750mL bottles at my local BevMo. It may be cheaper or more expensive in your area. And if you get your liquor at Costco, the price per ounce is probably going to be less.

As reference, a 750mL bottle is approximately 25 ounces. If we use 2 ounces per drink, we can make 12-ish drinks per bottle. I chose two tequilas, one considered value-priced and the other top-shelf.

Warning: lots of numbers ahead. And they are all loosey-goosey, not scientific, and rounded to the nearest cent.

Value-priced:

Cazadores Reposado Tequila is $21.99 at BevMo = around 88 cents per ounce
Triple Sec is $10.99 at BevMo = around 44 cents per ounce
Limes are 33 cents and yield around 1 ounce
Cazadores (2 oz) + triple sec (1 oz) + lime juice (½ oz) = $2.36 per cocktail

Top-shelf:

Patron Silver is $39.99 at BevMo = around $1.60 per ounce
Cointreau is $37.99 at BevMo = around $1.52 per ounce
Limes are 33 cents and yield around 1 ounce
Patron (2 oz) + Cointreau (1 oz) + lime juice (½ oz) = $4.88 per cocktail

Compare that to the $25 margarita at the Mexican restaurant. Excited? Me too.

Lessons Learned

Fig simple syrup is easy to make (recipe is here) and is a two-fer. For your efforts, you get a delicious figgy syrup to use in cocktails, salad dressings, marinades, and desserts. You also come away with jammy fig pieces that are fantastic over yogurt, ice cream, and savory appetizers.
If you are saying to yourself “That sounds delicious but I’m never going to make fig syrup in a million years,” then you will be happy to know you can purchase 8 ounces fig syrup on Amazon for $19.75.
Quality ingredients are key to a good cocktail! Buy the best that you can comfortably afford.

Hat Tips

Many thanks to Kasey, my supplier of fresh figs, for giving me the idea for fig margaritas.

Fig Margaritas

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Author: Betty
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving 1x

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Ingredients

Units Scale

2 oz tequila
1 oz fig syrup
1 oz lime juice
1 oz orange juice

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Instructions

Rub the cut half of a lime around the rim of a glass and dip in coarse salt.
Pour the tequila, fig syrup, lime juice, and orange juice into a cocktail shaker.
Plop 4 or 5 ice cubes into the shake, cover, and shake for 20 seconds until cold. Strain into the prepared glass.
Garnish with a slice of fresh fig if you want to feel fancy. Enjoy responsibly.

Pizza on the Grill

September 16, 2024

Pizza on the Grill

Delicious crust with char and melty cheese from your outdoor grill? Yes, yes, and yes with Pizza on the Grill!

I know this can be intimidating. I mean, floppy dough on hot grates, dripping cheese flame-ups, and toppings falling into the abyss. A lot can go wrong.

However, there are some tricks to achieving a crispy on the outside and chewy on the inside crust with melty cheese and savory toppings.

Tips for Grilling Pizza

Plan ahead. Putting together from-scratch dough will require a couple of hours but it is so worth it. But even if you aren’t making dough, plan your toppings and grate the cheese ahead so everything is ready. Once the dough hits the grill things move quickly.
Start with the right dough. Sure you can grill most doughs (including store-bought), but one made with bread flour or Italian 00 flour is sturdier and easier to work with. Plus, a nice chew is achieved with these flours.
The grill needs to be hot. This is the eleventy-eth time we’ve talked about the grill needing to be hot, but the caveat here is it shouldn’t be too hot. 350 to 400F/180 to 200C is just right for grilling pizza.
Oil the grates. A light brush with oil will help to prevent anything from sticking to the grates.
Tools are your friend. If you have a pizza peel, great, use that. But I don’t, so I use a large metal spatula and a pair of tongs to move the pizza off the grill in one piece.
Don’t overload. Keep it simple when it comes to toppings. Too much and the cheese doesn’t completely melt, the dough becomes soggy, and items start falling off.

Next, let’s talk about making the dough.

Homemade Pizza Dough

If you’ve never worked with yeast before you might think this is too hard, but I assure you it is not. There are a few ways to make pizza dough and some require overnight proofing (have you tried my cast iron pizza recipe?). But the one we are making today is an easy peasy, stir it together dough.

Bread flour and 00 flour are both higher in gluten and protein than all-purpose flour. And so what? Because of this, the webby gluten network that forms from them keeps the dough stretchy and helps it to proof up bubbly so that when it hits the heat the crust develops a crispy, crackly exterior and a soft and chewy interior.

Perfectly delicious!

Lessons Learned

Grate all your cheeses and chop all the toppings ahead of time and set up a work station. It makes assembly of the pizzas quick and easy!
The dough recipe makes two 10-inch pizzas, 3 to 4 mini pizzas, or one giant pizza for those who are brave like that.
Leave out the toppings you don't like and replace them with ones you do. Anchovies? Go for it. You're an adult so you can do what you want.

Hat Tips

Many thanks to King Arthur Baking for their grilled pizza recipe.

Pizza on the Grill

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Author: Betty
Prep Time: 45 minutes
Proof Time: 2 hours
Cook Time: 10 minutes
Total Time: 55 minutes plus proofing

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Ingredients

Units Scale

Dough:

2 ½ cups Italian 00 or bread flour
1 cup water
1 ½ tsp instant yeast
1 tsp salt
1 Tbsp olive oil

Toppings:

Olive oil for brushing
1 ½ cups mozzarella cheese
1 ½ cups marinara sauce
1 cup pepperoni, shrimp, or other cooked meat
1 cup thinly sliced mushrooms, olives, or zucchini
Freshly chopped basil or parsley

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Instructions

Tip all the dough ingredients into a large bowl or bowl of a stand mixer. Mix with a large spoon or the paddle attachment until the ingredients come together into a sticky ball of dough. Cover with plastic wrap and let rest for 30 minutes. This allows the flour to hydrate and soak up liquids.
After 30 minutes, use a spatula or a wet hand to scrape the dough from the bowl on one side, lift it up, and then press it down into the middle of the dough ball. Turn the bowl 90 degrees and repeat, working your way around the bowl until the dough has been lifted and pressed into the middle 8-ish times. Cover with plastic wrap and let rest again for 30 minutes (or up to 3 hours if you are preparing this ahead).
Deflate the dough and pull all the edges into the center of the dough. Flip it over and divide it into two equal pieces. Shape both pieces into a ball, cover with plastic and let rest again, last time, I promise, for 20 minutes (or up to 2 hours) so it will stretch nicely when you roll it out.
Preheat the grill to 350F/180C. Scrape any residue from the grill grates and lightly oil the grates with an oily paper towel or rag.
Now is the time to prep all the toppings. You want everything ready and in place once the dough hits the grill. I like to place each topping in a small bowl then place the bowls on a rimmed baking sheet for transport to the outdoor grill.
Dust parchment paper with flour. Place one dough ball on the parchment and sprinkle with flour. Start pressing the dough with your fingertips as you depress it and stretch it into a 10-inch round. Repeat with the second dough ball on a separate sheet of parchment.
Lightly brush the dough rounds with olive oil. Transfer to to the grill, oiled side down. Close the top and cook for 4 minutes or until the bottom is golden brown.
Remove partially cooked dough from the grill to a cutting board or baking sheet and flip it over so that the cooked side is facing up. Add the sauce, cheese, meat, and veggies.
Return pizzas to the grill, close the top, and cook for 4-ish minutes until the bottom is golden brown and cheese is melty.
Brush the outer edges with more olive oil, if desired, then slice and eat!

Cosmopolitan with St Germain

September 13, 2024

Cosmopolitan with St Germain

A sophisticated twist on a popular cocktail: the Cosmopolitan with St Germain. It's somewhat tart, mildly sweet, slightly floral, and 100% delicious!

Do you think Carrie Bradshaw would approve? I'd like to think so.

Cosmo

The Cosmopolitan was invented by a bartender in the late 1980s in New York City. A few years later the cocktail became extremely popular with young 20-something women when the TV show Sex and The City made it the cool drink to order on girls' night out. Even though I have never seen an episode of SATC (strange, but true), I have always associated the show with the pink cocktail.

The original Cosmopolitan cocktail contained Absolut Citron vodka, Cointreau, lime juice, and cranberry juice, a sweet and sour combination that also happened to be pretty and pink. Usually served in a martini glass, it was lovely to look at and lovely to sip while visiting with friends.

The cocktail also just happens to be an easy one to make yourself. My friend Lisa is a Cosmo fan and always orders it when we are out to dinner. But she also knows how to make a fantastic one at home, like we are doing today.

A cocktail is only as good as the ingredients that go into it, so purchase your ingredients wisely. Fresh lemon juice, mid-range (or top shelf) vodka, and quality sweetener makes a difference in the final product. Compared to the cost of ordering a cocktail in a restaurant or bar, you are still getting a bargain by making it at home!

Lemon, St. Germain, vodka, agave, and cranberry juice.

Lessons Learned

No cocktail jigger? No problem. Use measuring spoons. Two Tablespoons equals one ounce.
While St Germain is popular, there are other European elderflower liqueur brands that are equally good including Bols (Netherlands) and Fiorente (Italian).
It's important to use unsweetened cranberry juice, so check the ingredient label! Already sweetened cranberry juice will yield a cocktail that is way too sweet.

Hat Tips

Many thanks to A Couple Cooks for the St Germain & cranberry cocktail recipe.

Cosmopolitan with St Germain

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Author: Betty
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving 1x

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Ingredients

Units Scale

2 oz vodka
1 oz unsweetened 100% cranberry juice
1 oz agave or simple syrup
½ oz St Germain or other elderflower liqueur
½ oz lemon juice
Garnish: lemon slice

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Instructions

Tip all the ingredients (except garnish) into a cocktail shaker.
Add 3 to 4 ice cubes, put the lid on, and shake until chilled.
Strain into a pretty glass, garnish with lemon slice, and enjoy responsibly.

Vodka Sour with Elderflower

September 13, 2024

Vodka Sour with Elderflower

Refreshing, sweet-tart, and botanical! The Vodka Sour with Elderflower is a balanced and sublime cocktail made from just four ingredients, including liqueur made from elderflower.

What is elderflower?

Elderflower

When I first heard of these tiny flowers, I mistakenly thought they were the same thing as edelweiss. You know, the bloom that Christopher Plummer sang about in The Sound of Music. Well, they're not.

Elderflowers are blossoms of the elderberry tree that flower each spring. While these trees grow all over Europe, they also grow in the U.S. My friend who lives in Tennessee sees them on her rural walks and picks some to make into tea and simple syrup.

The fragrant blossoms are also made into cordials and liqueurs.

How to Use Elderflower Liqueur

With it's subtle floral aroma and citrusy, pear, and lychee notes, elderflower liqueur brings an elegant flavor to a variety of foods and drinks. One of the most popular and widely available elderflower liqueurs is St Germain. I find it at my local BevMo but some grocery stores carry it as well.

Tip the liqueur in:

cake, muffin, and pancake batters
jams and jellies
ice creams and sorbets

And, of course, mocktails and cocktails like this one.

Fresh lemon, St. Germain, vodka, and agave syrup.

Lessons Learned

St Germain, like other liqueurs, is quite sweet. Adjust the amount of agave or other sweetener in the cocktail to suit your taste.
Fresh lemon juice is best! If you don't have any lemons on hand, bottled juice is okay in a pinch.
A cocktail is only as good as the ingredients used. Because there are only four ingredients in this one, don't use a cheap vodka if you can avoid it. Mid-range vodkas like Tito's or Kirkland Signature from Costco are perfect. If you can afford Grey Goose, go for it.

Hat Tips

Many thanks to St Germain for the flower drop cocktail recipe and to Corina Rainer on Unsplash for the elderflower photo.

Vodka Sour with Elderflower

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Author: Betty
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving 1x

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Ingredients

Units Scale

1 oz elderflower liqueur, such as St Germain
2 oz vodka
1 oz lemon juice
½ oz agave or simple syrup

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Instructions

Tip all the ingredients into a cocktail shaker.
Add 3 to 4 ice cubes, place the lid on top, and shake until chilled.
Strain into a coupe or other pretty glass and enjoy responsibly.

Green Goddess Chicken Cobb

September 9, 2024

Green Goddess Chicken Cobb

A mashup of two California classics! Green Goddess Chicken Cobb features herby, creamy dressing drizzled over a non-traditional Cobb salad. It's fresh, bright, and delicious.

Two California Classics

In this salad, two California classics get married and have a baby. Green Goddess dressing originated in San Francisco in the 1920s. Cobb Salad appeared a decade later in Los Angeles.

Let’s look at a short history of both.

Green Goddess Dressing

The Palace Hotel was San Francisco’s first grand hotel when it opened its doors in the late 19th century. And it was in the hotel kitchen that Green Goddess dressing was first stirred together.

More than 80 percent of San Francisco, including the Palace Hotel, was destroyed by the 1906 earthquake and the fires resulting from it. Once rebuilt, the hotel resumed its stature as a luxury hotel that hosted dignitaries, opera stars, and international actors like George Arliss.

Cilantro, basil, parsley, mayo, lemon, green onion, and garlic.

Arliss was starring in the play The Green Goddess which was on tour in the U.S. in 1923 after having great success in England. Famous guests of the hotel often had dishes named in their honor, like singer Luisa Tetrazzini who inspired the pasta dish Chicken Tetrazzini. And so it was with George Arliss except the salad dressing wasn’t named for him but for the play. Womp womp.

Regardless, 100 years later the Palace Hotel is still an upscale luxury hotel and the dressing remains on the hotel menu. It is full of fresh herbs, lemon, and garlic resulting in a bright green dressing.

Cobb Salad

Now we head down the coast to Southern California where Cobb Salad originated at The Brown Derby restaurant. Although The Brown Derby was actually a chain of restaurants in Los Angeles with locations in Beverly Hills, Los Feliz, Hollywood, and Wilshire Boulevard, it is the Hollywood branch on North Vine Street that gets the credit for inventing the main dish salad in 1937 that has become an American classic.

Rumors and legends tend to be part of the Hollywood landscape, and stories surrounding The Brown Derby restaurant are no exception. Holding court at the restaurant were movie studio execs, theater owners, and celebrities. It became a place to see and be seen.

Romaine, hard-boiled eggs, cucumber, tomatoes, and avocado.

The creation of the Cobb Salad has two differing legends attached to it. The first one tells of owner Robert Cobb looking through the restaurant kitchen for a midnight snack. Pulling a little of this, a little of that, he pilfered some bacon from a busy line cook, chopped up the whole shebang, and voila! The Cobb Salad was born.

Another rendition involves the head chef concocting the chopped salad as a way to cheer up Mr. Cobb, who came straight to work after a dental appointment, hungry and irritable (as we all are after dental appointments).

Will we ever know the real story? Probably not.

Looking at an old Brown Derby menu dated September 1953, I had to marvel at the prices. Baja California Jumbo Shrimp Cocktail for $1.50. Derby Lamb Stew with Vegetables and Potatoes was $1.85. A pot of coffee for 25 cents. And Cobb Salad? $2.25. Order a Cobb in any restaurant today and you will pay 10 times that price.

It’s so much cheaper to make it at home, so let’s do that now.

Lessons Learned

Because chicken breasts can sometimes dry out when grilled, the mayo-based marinade helps keep them moist. Once the salad is assembled, drizzle the reserved portion of the herby dressing over everything.
Traditionally, Cobbs include bleu cheese and bacon but this one doesn’t. The salad ingredient list is flexible, of course. Leave out what you don’t like or add more of what you do.
And bread? This Ligurian Focaccia would be so delicious alongside the salad!

Hat Tips

Many thanks to Lillie Eats and Tells for the Green Goddess grilled chicken inspiration.

Green Goddess Chicken Cobb

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Author: Betty
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings 1x

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Ingredients

Units Scale

Green Goddess Marinade/Dressing:

2 cups parsley, loosely packed
1 cup cilantro, loosely packed
½ cup basil, loosely packed
2 green onions, trimmed and cut into 2-inch pieces
2 large garlic cloves, peeled
½ cup mayonnaise
¼ cup lemon juice
2 Tbsp olive oil
1 tsp kosher salt

Salad:

4 chicken breasts
1 large head romaine lettuce, rinsed and chopped
4 hard-boiled eggs, sliced
1 ½ cups cucumbers, sliced
1 ½ cups grape or cherry tomatoes, halved
1 or 2 avocadoes, sliced

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Instructions

Make the marinade/dressing by placing all ingredients into a blender or food processor. Blitz for 30 seconds or until completely smooth. There should be about 1 ⅓ to 1 ½ cups of marinade. Measure out ¾ cup of the mixture into a small bowl, cover, and put in the fridge to use later as the salad dressing. The remainder is used as the marinade.
Pat the chicken dry with paper towels. Slice the breasts in half lengthwise to butterfly them into eight thinner filets. Place the chicken in a 9x13 baking dish. Pour the marinade over the chicken and turn to coat each piece. Cover and place in the fridge for 30 minutes to an hour. You can also let this sit overnight if making ahead.
Heat the grill to high and lightly oil the grates. Once the grill is ready, place the chicken on the grates and turn the heat down to medium-high. Cook on one side for 5 minutes. Flip, and cook on the other side for a minute or two. Don’t overcook! If using a probe thermometer, check the temp and pull it off the grill at 160F/70C. Remove the breasts from the grill. Rest the chicken for 5 to 10 minutes before slicing into bite-sized pieces.
It’s time to assemble the salad! Evenly divide the romaine, sliced eggs, cucumbers, tomatoes, and avocado onto four dinner plates. Top with sliced chicken breast, then drizzle on the dressing.

Easy Chicken Liver Pâté

September 4, 2024

Easy Chicken Liver Pâté

Easy chicken liver pate being spread on a cracker.

Deliciously smooth and creamy, Easy Chicken Liver Pâté is a welcome addition to any appetizer plate. Serve it spread on toasted baguette, crackers, or crunchy veggies.

What is Pâté?

Have you wondered what exactly is pâté? It is meat or seafood that is cooked, ground up, and combined with seasonings and herbs along with some fat. Blended together, either coarsely or finely, the mixture is molded into pots or a terrine.

Pâté can even be made with vegetables only. A popular type includes mushrooms, walnuts, and garlic.

Celery, onion, butter, chicken livers, garlic, and seasonings.

It seems that pâté has fallen out of fashion with certain people. You don’t see a lot of social media posts for it. Maybe because it isn't eye-catchingly colorful but is just so…tan. However, a classic smooth chicken liver pâté is a wonderful snack or appetizer with drinkies.

Plus it is so simple to make! After cooking the chicken livers, throw it along with the rest of the ingredients in a blender or food processor and you’re done. Easy peasy.

Serve pâté spread on a baguette or toasted bread. Call me suburban middle-class, but I think it tastes best on saltine crackers. It would also be delicious on these Gourmet Crackers.

Cover and store in the fridge for up to two weeks, but I bet it won't last that long.

Lessons Learned

Chicken livers are in the fresh meat section of the grocery store. Where I live, the price is around $2 per pound.
Don't overcook the chicken livers! Simmering just for 10 minutes leaves them tender and perfect. Any longer makes them turn rubbery and you will regret everything.
Play around with the seasonings and choice of alcohol (can omit if you like) to adjust the pâté to your taste.

Hat Tips

Many thanks to the classic The Silver Palate Cookbook for the recipe inspiration.

Easy Chicken Liver Pâté

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Author: Betty
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Cook Time: 20 minutes
Total Time: 35 minutes plus chilling

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Ingredients

Units Scale

2 celery stalks with leaves
4 whole black peppercorns
6 cups water
1 pound chicken livers
8 oz butter (2 sticks)
¼ cup chopped onion
1 tsp minced garlic
1 tsp salt
½ tsp ground black pepper
½ tsp ground nutmeg
⅛ tsp cayenne
¼ cup brandy

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Instructions

Place 5 or 6 cups of water in a saucepan along with the celery and peppercorns. Bring it to a boil, then reduce the heat and let simmer for 10 minutes. Throw in the chicken livers and continue to simmer for another 10 minutes. Drain the water and discard the celery and peppercorns.
Add the livers to a blender or food processor along with the rest of the ingredients. Blitz until smooth, scraping down the sides a couple of times to ensure everything is blended.
Scrape the pâté into a bowl or two ramekins and level off the top. Cover and place in the fridge to cool for 4 hours or overnight.
To serve, allow the pate to sit at room temp for 15-ish minutes before serving with bread, crackers, or crunchy veggies.

Balsamic Tomato Toast

August 29, 2024

Balsamic Tomato Toast

Tangy, salty, and full of tomato-y flavor, Balsamic Tomato Toast makes for a delicious appetizer, snack, or brunch item! Ripe in-season cherry tomatoes are perfect, but this even works with sad, out-of-season ones thanks to the addition of balsamic vinegar.

Balsamic Vinegar

It's rich, slightly sweet, and sometimes syrupy, but what one notices right away about balsamic vinegar is the color. Dark, dark brown, nearly black. But what makes a vinegar balsamic?

True balsamic vinegar is made in Italy and only in Modena or Reggio Emilia. It is produced using traditional methods that are centuries-old. Whole pressed grapes (called grape must) are cooked down until concentrated, left to ferment for a few weeks, then aged for 12 to 25 years in wooden barrels. Its texture is glossy and viscous while the flavor is complex.

Like other European products made according to certain specifications, balsamic vinegar has a regulating agency. Balsamic from Italy is labeled with a special stamp (DOP or "Denominazione di Origine Protetta") to show its authenticity. True balsamic vinegars can be quite expensive starting at $50 a bottle and going up from there.

These traditional Italian balsamics are not meant for cooking purposes. Heat destroys its aroma so it is instead drizzled over fresh fruit, cooked meats and risottos, and drunk before or after a meal as an apertif or digestif.

Most of the balsamic vinegar produced outside of Italy are imitations of the real thing. They consist of grape must plus other vinegar and coloring. There are good quality imitators and they are more than adequate for salad dressings and marinades. Use them in cooking, reduce them to make syrups, or deglaze a pan.

Garlic, oregano, olives, tomatoes, basil, and capers.

Lessons Learned

Use any kind of tomato you like or have on hand. Little bitty ones like grape or cherry tomatoes look cute when cut in half, but they aren't necessary.
This tastes equally delicious with or without cheese. Sub in vegan cheese, if desired.
Want a delicious and refreshing side dish? This Zucchini Ribbon Salad fits the bill.

Hat Tips

Many thanks to the old school Italian nonnas who know how to use up summer produce in a delicious way! I've seen many iterations of this on social media, but we know it was the grandmas who thought of it first.

Balsamic Tomato Toast

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Author: Betty
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 toasts 1x

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Ingredients

Units Scale

2 cups grape or cherry tomatoes
⅓ cup pitted Kalamata olives
2 garlic cloves
1 Tbsp capers
1 Tbsp olive oil
1 Tbsp balsamic vinegar
4 slices sourdough bread
½ cup shredded Mozzarella or melting cheese (optional)
Garnishes: flaky salt, fresh chopped basil and oregano

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Instructions

Cut tomatoes in half. Cut olives in half. Mince garlic. Pat the capers dry with a paper towel.
Heat olive oil in a medium skillet over medium-high heat. Add tomatoes, olives, garlic, and capers. Cook for 2 or 3 minutes, just until the tomatoes start to soften but still hold their shape. Tip in the balsamic vinegar and cook for another minute or two. Remove pan from the heat.
Toast the bread slices. If you are using cheese, place the cheese on the bread as it toasts in a toaster oven or under the oven broiler. Top each slice with some of the balsamic tomato mixture. Garnish with flaky salt and freshly chopped basil and oregano. Serve immediately.

Quick Cucumber Kimchi

July 1, 2024

Quick Cucumber Kimchi

Crunchy, zingy, and mouthwatering, Quick Cucumber Kimchi is a great side salad to any grilled meat or Asian-inspired meal.

Full disclosure: it's not fermented so technically it's not kimchi. By the way, yes, you can make homemade kimchi. However, this salad brings all the flavors of traditional kimchi onto your plate with less time and effort.

The star ingredient here is cucumber.

Cucumbers

Have you noticed that there are many types of cucumbers? Most common is the garden cucumber which is dark green and contains seeds. They are easy to grow in raised garden beds, as I found out last year.

Along with the common garden variety, seedless English cucumbers are available at most grocery stores. Lately, I've seen more varieties offered at my local supermarket and farmers market. These include Persian cucumbers, which are shorter with thinner skins, and lemon cucumbers, which resemble a tennis ball.

Cucumbers, garlic, carrots, green onions, white onions.

All cucumber varieties provide a cool, refreshing crunch to salads, sandwiches, and fresh veggie platters. For this recipe, I used a combination of garden and Persian cucumbers because that is what I had on hand, but you can use what you like.

The combination of cucumbers with other veggies, namely carrots and onions brings irresistible crunch. Season with Korean red pepper flakes, garlic, sesame oil, sugar, and rice vinegar for a flavorful but not-too-spicy sauce, and now you've got a salad that is tangy and refreshing.

Gochugaru, garlic, sugar, sesame oil, and vinegar.

Lessons Learned

Gochugaru, or Korean red pepper flakes, are at Asian grocery stores or online. Be sure to get the red pepper flakes rather than the powder.
This salad is perfect for vegans! Unlike traditional kimchi, this one has no fish sauce or animal products.
Serve quick cucumber kimchi with Korean BBQ Ribs, Miso-Caramel Salmon, or Asian Pork and Mushroom Burgers. Delish!

Hat Tips

Many thanks to Stella ‘n Spice and Korean Bapsang for the cucumber kimchi recipe inspiration.

Open wide! Cucumber kimchi between chopsticks.

Quick Cucumber Kimchi

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Author: Betty
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

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Ingredients

Units Scale

Salad:

4 cups cucumbers, sliced or cubed
1 cup carrots, shredded (or thinly sliced)
½ cup white onion, sliced
¼ cup green onions, sliced
2 tsp kosher or coarse salt

Sauce:

2 Tbsp gochugaru (Korean red pepper coarse flakes)
2 Tbsp granulated sugar
2 Tbsp unseasoned rice vinegar
1 Tbsp sesame oil
½ Tbsp minced garlic

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Instructions

Place cucumbers, carrots, white onions, and green onions in a colander or salad spinner insert. Sprinkle with salt and toss to combine. Allow to sit for 10 minutes in the sink to let juices drain off.
Spin the veggies in a salad spinner to remove excess water or use paper towels to pat dry. Tip the veggies into a large bowl.
Mix the sauce ingredients until thoroughly combined. Pour the sauce over the cucumber mixture and gently toss to coat.
Serve immediately. Cover leftovers and keep in the fridge for up to one week.

Homemade Zhoug

June 24, 2024

Homemade Zhoug

Green, herby, spicy, and delicious, Homemade Zhoug is a green dynamo condiment! Spoon it over grilled meats, veggies, and dips like homemade hummus. Prepare to be addicted!

What is Zhoug

Yemenite in origin and served in some form all over the Middle East, zhoug is kind of like the chili paste of the East. It has some kick to it but is more herby than anything else. Traditionally, it contains chopped herbs, garlic, chilies, and toasted spices.

How is it pronounced? I've heard zhoug pronounced many ways, but I say the "zh" like a soft "j" sound. Similar to how you pronounce the "s" in the words vision or pleasure. Yes, the English language is weird.

How is it used? It's delicious as a saucy drizzle over falafel, pita sandwiches, and chopped salads. But zhoug also complements dips, soups, and just about any dish that needs a green punch of flavor. Lately I've been spooning it over my morning eggs or stirring it into my plain yogurt for a savory breakfast.

Garlic, spices, jalapeno, parsley, and cilantro await the blender.

While you can certainly hand-chop all the ingredients, a quick and easy way to make zhoug is in the blender or food processor. Just place the ingredients in the blender, pulse a few times, and it's ready.

Allowing the prepared sauce to sit for an hour-ish before serving is a good idea. It lets all the different flavors talk to each other and meld into one.

Lessons Learned

My middle-aged tummy says one jalapeno is enough but you might not think so. The key here is to blend, taste, and make adjustments until you like it.
Don't go crazy with the blender. You don't want a puree, but rather a sauce with some texture and small chunks. Over-blending causes the sauce to be watery.
Once refrigerated, the olive oil in the zhoug will harden. To bring it back to a spoon-able consistency, allow the sauce to sit at room temperature for a few minutes.

Hat Tips

This recipe is adapted from many including the one from New York Times and Simply Recipes.

A spoonful of zhoug makes the medicine go down.

Homemade Zhoug

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Author: Betty
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: ⅔ cup 1x

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Ingredients

Units Scale

1 ½ cup of cilantro, leaves and stems
½ to ⅔ cup flat-leaf parsley, leaves and stems
1 jalapeno, stemmed and seeded
½ tsp ground cumin
¼ tsp ground cardamom
¼ tsp granulated sugar
¼ tsp salt
1 garlic clove
¼ to ⅓ cup olive oil

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Instructions

Dump all the ingredients into a blender or food processor. Blitz for 5 or so pulses. Scrape down the sides and blitz again a couple of times.
Taste and adjust the seasonings. Add more salt, jalapeno, or garlic until it is to your liking. If you like a looser consistency, add a little more oil by the tablespoon.
Serve with any meat dish, as a dipping sauce for bread/pita, or drizzle over soups. Keeps for 1 week in the fridge. Allow to come to room temperature to let olive oil reconstitute.

Homemade Rose Simple Syrup

June 19, 2024

Homemade Rose Simple Syrup

A rose by any other name is…a simple syrup? Yes, you can make Homemade Rose Simple Syrup to flavor cocktails and drinks, hot or cold. It’s easy, economical, and delicious!

Plus, can you say homemade rose latte?

What is Simple Syrup

We’ve talked previously about making homemade vanilla extract and how it takes some pre-planning because extracts take months to steep. But what if you need some instant gratification? While your vanilla extract is watching Netflix and chillaxing, make a simple syrup.

Simple syrups are basically liquid sweeteners made of sugar and water boiled together. Plain or flavored, they sweeten coffee, tea, cocktails, lemonade, iced tea, and sparkling water.

Premade simple syrups are found at grocery stores and liquor stores. Have you seen the Torani syrups used to flavor coffee drinks? Those are simple syrups. What about Rose’s or Monin syrups for cocktails? Those also are simple syrups.

Store bought simple syrups include grenadine and orgeat.

I first learned about simple syrups while ghostwriting a cocktail and mixology book for a client. There is a “golden ratio” that is 2 parts alcohol, 1 part sour, and 1 part sweet, sometimes in the form of a simple syrup. This combo is what makes a cocktail taste good. Any other cocktail ingredients add another layer of complexity while a garnish is nose or eye candy.

A good example of the golden ratio is the cocktail my neighbor Byron makes. It’s a great little drinkie with White Claw, of all things, as the base. Now neither my neighbor nor I are the target market for White Claw (it is 20-something Gen Zers) but he doctors it up and turns it into something delicious.

He uses a non-mathy formula of vodka/tequila (alcohol) + White Claw (sweet) + lime juice (sour) = yummy drink. By employing the golden ratio, my neighbor transforms a mediocre, sweet, grain alcohol drink into a bright, refreshing cocktail that I am happy to imbibe at their Super Bowl and July 4th parties.

How to Use Simple Syrups

Homemade simple syrup can be used in so many creative ways.

Cocktails and mocktails. Bring sweet complexity to mixed drinks.
Desserts. Drizzle syrup between cake layers, over ice cream, or into frosting.
Hot or iced coffee and tea. Add a teaspoon or two to sweeten and flavor your morning cup.
Lemonade and sparkling water. Stirs into cold drinks easily because the sugar is already dissolved.
Whipped cream. Whisk into whipped cream to add a hint of flavor.

I did not calculate the price breakdown for purchased simple syrup versus homemade syrup. But as a reference, Torani syrups cost between $11 to $20 per bottle. Monin syrups are about the same. Their primary ingredients: sugar and water, plus some artificial flavorings. Given that a two-pound bag of sugar can be bought for less than $5, we can safely assume that homemade syrup costs way less than bottled ones.

This project is fast and easy, ready to use immediately. It makes a nice gift, too.

Lessons Learned

Be sure to use food-grade dried rose petals which have not been sprayed with pesticide. I found mine on Amazon. If you grow roses, friend, you have hit the jackpot because you can dry your rose petals for free.
To semi-sterilize a clean jar, add boiling water to it and let sit for 15 minutes. Dump out the hot water and let the jar dry upside down.
Make a rose latte by adding 1 or 2 teaspoons of the simple syrup to hot milk and coffee.

Hat Tips

Many thanks to Liquor.com for their simple syrup recipe.

Homemade Rose Simple Syrup

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Author: Betty
Prep Time: 10 minutes
Steeping Time: 15 minutes
Total Time: 25 minutes

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Ingredients

Units Scale

¾ cup sugar
¾ cup water
¼ cup food-grade dried rose petals

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Instructions

Dump all the ingredients into a small saucepan. Place the pan on the stove and bring to a boil. Then remove the pan from the heat, cover, and steep for 15 minutes.
Pour the syrup through a fine mesh strainer and into a clean jar. Allow to cool to room temperature, then screw on the lid and refrigerate. Syrup keeps for several weeks in the fridge.

Homemade Vanilla Extract

June 17, 2024

Homemade Vanilla Extract

Homemade Vanilla Extract is easy to make, tastes delicious, and is budget-friendly. Yes it's perfect for all your home baking but it has a secret second life as a thoughtful holiday gift.

Not many folks make vanilla extract from scratch but pick it up during a grocery haul because it is easy and convenient. But convenience costs money.

The Cost of Extracts

If you’ve purchased extracts recently, you know they can be expensive (imitation and artificial vanilla are not part of this conversation because I don’t like them). Good quality brand-name genuine vanilla extract costs anywhere from $12 to $20 for a 4-ounce bottle. This is between $3 to $5 per ounce.

Normally vanilla extract is doled out in teaspoons, so there are 24 teaspoons in a 4-ounce bottle, each teaspoon costing between 50 and 83 cents. I know what you are going to say: Costco.

The enemy, I mean, store bought vanilla.

Yes, Kirkland vanilla is definitely more reasonable at $16.99 for a 16-ounce bottle or $1.06 per ounce. And if that’s what you would rather do, no one is going to fault you. I occasionally buy Kirkland vanilla as well because it’s convenient and reliable.

Another option is Mexican vanilla, which is very inexpensive. But don’t be duped like I was. On my last trip to Ensenada, I picked up a very popular brand of Mexican vanilla for what I thought was such a deal.

When I got home, I noticed it didn’t taste quite as strong as McCormick or Kirkland brands. Upon reading the label, I found that it was a “vanilla blend” meaning, yes, it was part extract but it was also a blend of a bunch of other things including artificial flavoring. So disappointing.

The Savings of Homemade Extract

Are there actual savings in making your own vanilla extract? Yes, and here is where it gets math-y.

To make your own vanilla extract, you need to:

Purchase vanilla beans. Amazon is an easy and inexpensive resource for this. Either Grade A or B beans are good. Grade A is typically used fresh for pastry cream and ice cream, something you are going to eat soon. Grade B is most often used for extracts and pastes and has a more concentrated flavor. Really, either type is fine. While Madagascar vanilla beans are the most common for vanilla extract, you can experiment with Tahitian (fruitier notes) or Mexican (warm spice notes like clove) vanilla beans.
Buy vodka. Don’t buy the cheapest but don’t buy the pricey Grey Goose. The 1.75 liter (59-ish ounces) bottle of Kirkland Signature brand at Costco is a good price at $20. You know, the ginormous bottle that once you put in your shopping cart, you pray that you don’t run into anyone you know. You will only use 16 ounces of it, leaving plenty of vodka for making Cosmos later with your besties. If you don’t want a gargantuan bottle hanging around, buy a 750ml bottle (25-ish ounces) which runs around $25 for a brand like Tito’s.

The cost breakdown:

$9.99 vanilla beans (Amazon) + $5.42 for 16 oz of Kirkland Signature = $15.41 or $0.96 per ounce, or 16 cents per teaspoon.

$9.99 vanilla beans + $16 for 16 oz of Tito’s = $25.99 or $1.62 per ounce, or 27 cents per teaspoon.

Something that I have not factored into the cost savings and that may tip the scale in favor of making your own extract is that the bottle is refillable.

What does this mean?

When you are running low on homemade extract, just top off your bottle or jar with more vodka. You can do this two or three times before having to add or replace the vanilla beans. That makes your cost per ounce even cheaper.

Another Benefit of Homemade Extract

Extracts need months before they are ready, so you do need to plan ahead. If you made vanilla extract today (it's currently June), it will be ready for use by December, just in time for holiday baking. Maybe you don’t use a lot of vanilla, or don’t bake like you used to. This project might not be for everybody, and that’s okay.

But! This can also make for a casually genius holiday gift. I know, you’re thinking, “Are you serious right now? It’s summer.” Friend, I’m with you on this. I’m not a holiday prepper at all and I kind of despise people who are.

However, if you had a few bottles of homemade vanilla sitting in the back of your pantry, how awesome would that be in the middle of December when you forgot to buy a gift for the gift exchange? I may or may not be speaking from personal experience.

Think about it. Wouldn’t it be great to reach into your pantry and pull out a homemade gift just when you need it? I think so, too. If you like the homemade gift idea, then take a look at Strawberry Vinegar.

Pouring vodka into mason jars filled with vanilla pods.

Lessons Learned

Choose the size of bottle or jar you want to use. I like 2 half-pint (1 cup) mason jars because they are smaller and easier to store in my pantry, but use the larger pint jar if you prefer.
Can you use rum or bourbon? Absolutely, but they will add their own flavor to the extract, which you may or may not love. Vodka adds no flavor so all you taste is the vanilla.
The bean-to-booze ratio is 5 vanilla beans to 1 cup alcohol.

Hat Tips

Many thanks to Zoe Bakes for the homemade vanilla extract recipe inspiration.

Homemade Vanilla Extract

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Author: Betty
Prep Time: 10 minutes
Steeping Time: 6 months or more
Total Time: 10 minutes plus steeping

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Ingredients

Units Scale

10 vanilla beans
2 cups vodka 80 proof

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Instructions

Clean whatever bottles or jars you are using with hot soapy water. To ensure they are somewhat sterilized, I like to fill the jars with boiling water and let them sit for 10 minutes. Empty the jars and allow them to air dry upside down.
Cut a slit down the length of each vanilla bean. Don’t cut them all the way through, just enough to expose the paste inside. Add the vanilla beans to the jars. If you are using half-pint jars you will need to cut the beans in half to fit.
Tip in the vodka until the beans are fully submerged. Screw on the lid tightly and gently shake.
Place the jars in a cool, dark place like the back of your pantry. Leave them alone for 6 months, or if you are a patience superstar, 12 months, before using. Once you start running low on extract, refill the jar with more vodka and allow it to steep again for several months.

Easy Green Peasy Hummus

May 7, 2024

Easy Green Peasy Hummus

Bright and spring-y, Easy Green Peasy Hummus is a dip for pita and veggies, a schmear inside wraps and sandwiches, or part of an appetizer platter. Plus, plant protein!

Plant Protein

What are plant proteins? They are lean, green, cost-effective machines, and an alternative to traditional protein sources like meat, poultry, and seafood. Plant-based proteins are easy to digest, easy to keep stocked, and easy on the budget.

Plus, they taste good.

I recently watched Live to 100: Secrets of the Blue Zones on Netflix. This documentary looks at five global communities where people routinely live 100 years or longer and maintain active lifestyles. The premise is that these areas share some common elements including family first, natural movement, and a plant-based diet. While some of these communities do eat meat, they get the majority of their protein from plants.

Peas, garbanzo beans, lemon, and cilantro.

This is not surprising if we think about what our parents, grandparents, and great-grandparents ate. Depending on where your roots lie, your ancestors may have eaten beans and quinoa, chickpeas and lentils, or tofu and rice. They were eating these things not because plant-based diets were popular but because that’s what was available. And it just so happens that these foods provided the nutrients they needed.

My mom is from North Korea. She grew up eating tofu, rice, and kimchi. Meat was only eaten on special occasions like New Year’s Day and maybe birthdays. After she escaped to South Korea, it was much of the same. When she lived there, tofu and fish were the main protein sources for meals in her home. Today, my mom lives in New York and her breakfast is surprisingly unchanged: tofu, rice, and kimchi.

It is interesting and reassuring all at the same time that people in the centuries before us knew the right things to eat before Netflix came along to remind us. As an aside, does anyone remember waiting for those red envelopes to arrive in the mail? My husband used to say, “It be great if we could just watch the movies instantly instead of waiting for these things in the mail.” Look at us now.

Sources of Plant Protein

Protein is found in a variety of plants, grains, and seeds. The main categories of non-animal protein include cereals, grains, legumes, nuts, seeds, and soy. Since we are looking at legumes in this recipe, here is a sample of some and the protein they provide.

Beans (black, kidney, pinto, white), 1 cup cooked, 15 grams
Chickpeas (aka garbanzo beans), 1 cup cooked, 14 grams
Green peas, 1 cup cooked, 8 grams
Lentils (black, brown, green, red), 1 cup cooked, 18 grams

I find that plant-based dishes benefit from a hit of acid, which depending on your past or current lifestyle, may mean something different from what I’m talking about. A hit of acid here means lemon juice, vinegar, or a fermented something. The acidic component lightens, brightens, and brings some freshness to what can be a claggy, dense dish.

So, don't be afraid to add extra lemon juice to this hummus!

Lessons Learned

The easiest way to thaw green peas: tip them into a bowl, pour hot water over them, and let them sit for a few minutes.
If you aren't a cilantro fan, sub in parsley instead or do a 50-50 mix.
Not into green peas? You might like this classic hummus or a carrot lentil hummus instead.

Hat Tips

Many thanks to Tending the Table for the green pea hummus recipe.

Easy Green Peasy Hummus

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Author: Betty
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 cups 1x

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Ingredients

Units Scale

1 cup frozen green peas, thawed
1 cup garbanzo beans, drained and rinsed