August 4, 2010
Sparkling blackberry limeade (spiked if you like!)
I can count on one hand the number of times Brian and I have gone out to dinner alone since Jonathan was born almost two years ago (where has my baby gone?). I know, I know, everyone says you need to be sure to get out alone with your spouse after having a child, and really, they’re right.
But here’s the thing. Aside from our traveling propensities, we’re really homebodies. Brian gardens (the sunflowers are blooming, the hops vines are over six feet now, and there is a freshly delivered pile of wood in my side yard destined for some new venture) in his free time, and I cook. Most of the time, we just enjoy doing our thing.
It’s not that we don’t like going out. We do. It’s just that we happen to live in an area that is sparse on unique, fun, non-chain restaurants. So, whenever we talk about going out, it usually ends up with us ordering sushi to-go from the decent spot not too far away (since we didn’t plan ahead and get a babysitter), or more usually, we stay home altogether and make homemade pizza that beats anything we could get eating out anyhow (I am so modest, no?).
Well, a couple of weeks ago we broke the norm. We happened to be up in the Washington D.C. area alone, together, with the rare opportunity to revisit one of our old haunts. Brian and I met in D.C. some seven plus(!) years ago now, and during our rather short courtship, we both gained at least five pounds eating out since we both had roommates, and the only way to be “alone”, was to go out. Funny how the table has turned!
Needless to say it was wonderful having a night to ourselves, eating great food someone else prepared, and revisiting sentimental memories. As it so happened as I was looking over the menu, I got fixated on a certain mixed drink. I actually do not remember the name, but no matter, the concept was simple: lightly sweetened lemonade mixed with fresh blackberries and blackberry stoli vodka.
I am not a mixed drink person. My drink of choice is red wine and usually when I try a mixed drink I am put off by the sweetness. But something about this blackberry lemonade concoction was calling my name – the waiter said he was “sure” I would love it, and if I didn’t, he vowed to bring me something different – how could I refuse?
Oh, I am so glad I didn’t – and I hope you will be too, since I haven’t been able to get it off my mind since, and have concocted this homemade version with just a couple of adjustments – I decided to use limes instead of lemons, and to make it sparkle. I love sparkle! (you can make your own carbonated anything – I’ve just discovered this – exciting!)
I made the alcohol optional so it could be an anytime drink, and finally, I tried it with muddled lavender (surprise, surprise), basil, mint, and fresh ginger (all testing completed sans vodka!). They were all interesting and alluring in their own way, but my favorites were the ginger, then plain, then the mint. I can’t believe I didn’t like the lavender best, but I have to say – the addition of fresh ginger added an aromatic spicy heat that was really quite extraordinary.
I added ice at first to try to pretty up these pictures, but I really don’t like ice in my drinks – especially in this kind of a drink where the potency of flavors is so important and I don’t want them watered down. So I took it out, on second thought.
All in all, the whole thing is pretty special, and I find it very satisfying to have made my own sparkling soda. I guess it’s good to break out of routine occasionally and experience a new thing or two!
Sparkling blackberry limeade
7 1/2 cups water
1 cup superfine sugar
6 medium juicy limes, juiced
1/8 teaspoon of active dry yeast
1 quart blackberries (4 cups)
2-3 tablespoons sugar (less for sweet berries, more for tart berries)
fresh ginger or mint (optional)
Stoli blakberi vodka (optional)
1-2 limes for serving, sliced thin
Begin this recipe at least 48 hours before planning to serve. Combine the juice from the limes, water, 1 cup superfine sugar, and 1/8 teaspoon yeast in a large plastic (not glass, as you may need to release gases as it carbonates) jug. Close container and swirl to begin dissolving the sugar. Any undissolved sugar will dissolve on its own through the carbonation process. Set the container/jug out at room temperature for 48 hours and then place in the fridge to cool before drinking.
Crush the blackberries with the 2-3 tablespoons of sugar, leaving some berry pieces still intact. Grate a couple of grates of fresh ginger into a glass or muddle 3-4 mint leaves (if using) into 1 1/2 ounces of blakberi vodka (if using) and place a slice or two of lime in each glass. Serve chilled with or without ice (I prefer without) using one part blackberry syrup to two parts sparkling limeade. If serving as a cocktail, begin with 1/3 cup limeade to 1/4 cup crushed berry syrup, and adjust to taste.
Tags: blackberry, blakberi, ginger, homemade, limeade, sparkling limeade, sparkling soda, stoli, vodka
Posted in drinks | 7 Comments »
July 24, 2010
Lemon lavender blueberry yogurt muffins
I’ve had a serious lavender crush for some time now – lavender infused truffles, lavender whipped cream, lavender butter, rosemary lavender shortbread - like I said, it’s a pretty serious crush.
It all started at a wedding and with my dear friend, Amy, who was the mastermind behind a layer of lavender infused wedding cake. I had been dating Brian for just three months at the time, and we danced the night away, not quite knowing yet that it would be us walking down the aisle just three short months later (no, your math is not incorrect, we quite apparently followed this path).
I do not remember any of the other cake layers, or the cake icing, but I remember that layer of lavender cake…
moist, softly sweet, and deliciously infused with just a hint of beautiful, floral lavender.
Amy, being often more daring in her culinary endeavors than myself, and likely simply altogether more sophisticated, has long been infusing lavender into foods, and her list of lavender creations has only grown over time.
It was two winters ago when Amy was visiting that I first tasted these muffins. As former college roommates, Amy and I have always loved cooking together.
Let’s see – on that particular visit we made double chocolate scones (twice), apricot couscous (note to self – must post this recipe!), Romanian chicken and rice (this one too – so simple and comforting), homemade pasta (didn’t we, Amy? – or should I say, didn’t you?), strawberry lavender jam, lavender brownies, and these lemon lavender blueberry muffins.
These are very special little muffins. The base blueberry muffin recipe is courtesy of Alton Brown. It uses cake flour to create a perfectly light texture and fine crumb, and both baking soda and baking powder for a soft interior and lightly crisp crust. Yogurt adds both delicate flavor as well as acidity to leaven and lighten. There are no lack of blueberries within, and each muffin is dotted with additional blueberries, just for flair.
Alone this is a pretty awesome blueberry muffin.
But add the zest of three lemons and three teaspoons of crushed lavender, and what have you? Amazing, succulent, tangy floral berry wonderfulness – that’s what you’ve got. Flavors meant for each other – lemon, lavender and blueberry.
I think this could also easily be made into a loaf or sheet cake… drizzled with a concentrated lemon glaze? Ah, I think that would make Amy proud.
Nevertheless, it is quite amazing as little muffins, just like this, and little Jonathan can’t get enough of them – lucky him for falling for lavender well before his twenties – to think of all the lavender adventures that lie ahead!
Lemon lavender blueberry yogurt muffins
base blueberry muffin recipe found here
12 1/2 ounces cake flour (just under 2 3/4 cup)
1 teaspoon baking soda
2 teaspoons aluminum free baking powder
heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
zest of 3 lemons
3 teaspoons lavender buds
2 tablespoons ground pecans mixed with 1 teaspoon sugar (optional)
Preheat oven to 380 degrees F. Sift flour, baking soda, baking powder, and salt, and set aside.
In a food processor or mini chopper, pulse sugar and lavender buds together until buds are crushed and dispersed throughout the sugar.
In a separate bowl, whisk together lavender infused sugar, oil, egg, and yogurt and lemon zest. Add the dry ingredients, reserving one T of dry ingredients to toss with the blueberries. Stir just until dry ingredients are incorporated, add 1 cup of blueberries, and stir 3 more times. Reserve 1/2 cup of blueberries.
Fill muffin cups 3/4 full and then dot reserved blueberries on top, pressing down lightly. Sprinkle ground pecan mixture on top if desired.
Place muffins in the oven to bake and increase oven temperature to 400 degrees. Bake for 15-18 minutes for mini muffins and 20 to 25 minutes for larger muffins, rotating pan halfway through.
Remove from heat and turn over and out, to cool completely. Serve immediately or store in an airtight container.
Tags: Alton Brown, blueberry muffin, lavender, lemon, yogurt
Posted in Dessert | 20 Comments »
(hope you enjoyed it)
July 15, 2010
Home
“Look Jonathan! Look! The mountains. We are driving into the mountains. My mountains!”
It was good to be home again.
After my parents’ divorce and my father’s death, I could hardly go back.
But time and perspective have extended their gracious arms, and support me.
And all those I have always loved.
And those I have come to love.
Home has always been about them, really.
Yet I can’t help but feel these are my mountains.
Ease. Peace.
Posted in Life | 12 Comments »
(hope you enjoyed it)
July 13, 2010
A summer quinoa salad with tomato, basil and toasted pine nuts
While I am not gluten intolerant, I do love experimenting with different grains from around the globe that have been used for centuries to create many traditional ethnic foods, and which oftentimes are also incredibly high in nutritive value.
Quinoa is no exception in this category. Used for thousands of years in South America, it is high in protein, essential amino acids, dietary fiber, and multiple vitamins and minerals (not a quinoa ad, just wiki info I like to research when working with new ingredients).
So, for me at least, gluten free cooking is often about discovery, nutrition, and curiosity as much as anything else.
I’ve been tinkering with quinoa flour for some time now, but have only recently begun experimenting with the whole quinoa grain. At first I was surprised by it’s petite size and nutty flavor and can imagine it easily substituted in many couscous and bulgar based recipes.
I am often searching for quick, tasty meals to make myself for lunch as I work from home, and I pulled this “salad” together on a whim last week in the middle of the day, and was pleased with the result.
I tossed the quinoa with a bit of olive oil, fresh grates of parmesan, torn basil leaves, slices of roma tomatoes (from our garden – finally!), toasted pine nuts, and finished it with a squeeze of lemon juice and cracks of sea salt and black pepper. It was lovely just like this, but I also think some lumps of fresh mozzarella would be at home here.
I ate it at room temperature, but found the leftovers even better the next day, cold, straight out of the fridge.
Summer quinoa salad with tomato, basil and toasted pine nuts
1/2 cup quinoa
1/2 cup loosely packed freshly grated parmesan (and/or fresh mozzarella, cubed)
10 basil leaves, torn
2 roma/plum tomatoes cut into 1/4 inch rounds
1 squeeze of fresh lemon juice (1 teaspoon)
1 tablespoon olive oil
1 tablespoon toasted pine nuts
sea salt and freshly ground pepper
Cook quinoa according to package directions (1/2 cup took 1 1/4 cup water for cooking for me). Toss with the olive oil and cool to room temperature (may place in fridge or freezer for a few minutes to achieve this quickly). Toss quinoa with the rest of the ingredients, adding salt and pepper to taste. Makes one meal serving, or 2-3 side servings. Scale as desired. Serve at room temperature or cold.
Tags: basil, gluten free, parmesan, pine nuts, quinoa, salad, Tomato
Posted in Side dishes | 13 Comments »
(hope you enjoyed it)
(hope you enjoyed it)