Tag Archives: summer

May3

Spice up your Cinco: Two twists on classic tipples to celebrate the 5th of May

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Spice up your Cinco: Two twists on classic tipples to celebrate the 5th of May

Ginger Beergarita 1_logo

Due to the simple fact that we Americans have to make just about every holiday an excuse to drink, I’m sure that most of you are well aware that Cinco de Mayo is this weekend. That means parties, sombreros, and tequila drinks galore. And no, for the last time, it does not mark Mexico’s Independence Day (that’s September 16th); it’s a celebration and remembrance of Mexican fighters taking down the French forces at The Battle of Puebla in 1862. Use that one to impress friends and potential one-night-stands on Sunday.

I digress. On to the drinks!

Tired of celebrating with the standard margarita, I decided to concoct a new tequila-based libation. I borrowed the idea of the “Beergarita” — a mixture of Mexican lager beer, limeade or sour mix, and tequila — and gave it a sweet and spicy twist by replacing the lager with ginger beer, and adding fresh ginger and jalapeno. Ginger and reposado (slightly aged, amber-colored) tequila are a great flavor pairing in this Ginger Beergarita and the addition of the jalapeno enhances the spiciness of the ginger — which can easily be omitted from the recipe if you’re not a fan of heat.

Not that this would be the first thing on your mind when mixing a drink on Cinco, but the Ginger Beergarita also has some great health benefits. Ginger has natural immune system-boosting properties and helps to fight of certain types of cancer cells with its antioxidant, anti-inflammatory and anti-tumor effects. Bonus: ginger has been a natural remedy for migraines and nausea, so this drink may actually reduce your hangover on May 6th.

So while celebrating the rich culture and heritage of Mexico (and the time they kicked some French ass) by guzzling far too much cerveza and tequila, try out the following exotic tipples this weekend.
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Aug15

Anything But Rabbit Food: Refreshing, lettuce-less summer salads

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Anything But Rabbit Food: Refreshing, lettuce-less summer salads

No lettuce required: Summer Vegetable Salad with Green Goddess Dressing

Salads are a staple of summer and they come in many forms. What pops into most folks’ heads when the word “salad” is uttered is most likely a plate full of leafy greens. While lettuce based salads are well and good, there are other forms of “salad” to consider this time of year, like ones consisting entirely of veggies and/or fruit. They’re a great way to utilize the best produce that this season has to offer and can be a great way to boost the nutritional content of your meal (barring they’re not swimming in mayo or sour cream because that kind of negates the “healthy” aspect).

This first recipe utilizes fresh, raw veggies that are tossed in (my take on) creamy Green Goddess dressing and it makes for a great side for a summer gathering. Instead of smothering this dish in a mayo and/or sour cream based dressing, it gets its creaminess from avocados and buttermilk — the latter being much healthier than you might think (one cup contains less than 100 calories and only 2.2 grams of fat). Make the dressing a few hours before serving to allow the flavors to marry and feel free to toss the veggies together with the dressing up to an hour before serving.

Summer Vegetable Salad with Green Goddess Dressing
Makes 4 servings

2 ears of sweet corn (raw)
1 medium-sized zucchini, diced
1 bell red or orange pepper, diced
1/2 medium red onion, diced

1 medium ripe avocado, pitted and diced
1/2 cup buttermilk
2 tablespoons fresh cilantro, chopped, plus extra for garnish
2 tablespoons fresh flat leaf parsley, chopped, plus extra for garnish
2 tablespoons sliced fresh chives, chopped
2 cloves garlic, minced
1 jalapeno or serrano pepper, ribs and seeds removed and minced
2 tablespoons white wine vinegar
Salt and pepper, to taste
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Aug6

DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

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DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

USE A CONDIMENT: Make your own ketchup, mustard and Ranch dressing to gussy up those summer spreads.

With summer officially in full swing, many minds conjure up ideas for outdoor parties which then turns to the thought of food. The fare at these warm weather parties often include grilled items, cold salads and various other spreads. But while most folks are envisioning burgers, brats and deciding what to include on the crudité platter, I’m ruminating over what accompanies said items.

To me, the stars of the show are the condiments — able to mask any overcooked hunk of meat or bland sandwich — and Heinz just doesn’t cut it for me anymore, so I choose to make my own condiments. The ingredients are inexpensive, plus they’re easy to make and customizable to suit any taste. Check out the following recipes to impress your cookout guests (and never get caught buying boring condiments again).

‘Better than 57′ Ketchup

Before making my own ketchup, I assumed Heinz 57 was the end all, be all because that’s what the commercials tell us, right? Try this simple recipe on for size and you’ll won’t have to battle with that infamous glass bottle again.

Makes a little over 1 cup

14 ounces of crushed tomatoes or plain tomato sauce (1 small can or 1/2 large can)
1/3 cup cider vinegar
1/4 cup brown sugar, light or dark
1/2 teaspoon dry mustard
1/4 teaspoon kosher or sea salt (or more to taste)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne (or more to taste)
A dash of freshly ground black pepper

Combine all ingredients in a medium sauce pan, whisk together and put on medium-high heat. Bring the mixture to a heavy simmer, then lower heat and simmer gently for about 20 minutes, whisking occasionally. Partially cover the pot as the mixture will splatter as it cooks. The mixture will thicken as it simmers. Let cool to room temperature, then either serve it or put it in a covered container and refrigerate for up to 3 weeks.
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Jul30

The white wine spritzer gets a classy, 21st century makeover (recipes)

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The white wine spritzer gets a classy, 21st century makeover (recipes)

Credit: Voga Italia

While many consider the wine spritzer to be a throwback drink (made popular in the ’70s and ’80s), it seems that lately the spritzer has been making its way back onto the trendy cocktail scene.

The spritzer of days gone by was typically two parts white wine to one part club soda. (Can you say “boring”?) But today’s mixologists are giving them modern, grown-up twists by mixing them with top-shelf sparkling wine, Champagne, fresh fruits and exotic liqueurs.

So, the next time you have guests over or throw a cocktail party, mix up some of these nouveau spritzers for refreshing alternatives to the typical liquor-mixer cocktails and throwback white wine spritzers.

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