Friends Food Family

Zen Sangria - Just like Sweet Tea

 

A few weeks ago, I noticed that Food and Wine had posted a number of fun summer sangria recipes. I think different flavors of white and red sangria can be refreshing on a hot day because sangria is served over ice with lots of fresh, seasonal fruit. I was looking for something that would be crisp and fruity. I read the ingredients to the Zen Sangria and thought this would be a great drink to sip by the pool with some salsa and a few chips. 

Some of the ingredients were foreign to me. I hadn't used pear nectar and/or apricot nectar before but I found them in the organic section of the supermarket, I used POM for the pomegranate juice. When I stopped over at Pop's Fine Wine & Liquors to get the green tea vodka, the closest they had was Wildberry Tea Vodka. So, Wildberry Tea Vodka it was and I headed back to the house.

I called my sister on the way in and said, "Zen Sangria will be served at 5 PM.". I mixed the ingredients and put them in the refrigerator to chill. I grabbed some fruit and mixed together my favorite Pineapple Peach Mango Salsa.

As I was getting everything ready, my sister arrive and my daughter, Danielle, followed right after. The Zen Sangria was delicious. It tasted like sweet tea. The Wildberry Tea flavor of the vodka really took the forefront for taste. It was smooth and refreshingly fruity. The blue corn chips and Pineapple Peach Mango Salsa were the perfect complement. 

If you are looking for a refreshing sangria with a twist on sweet tea, you'll love this! 

Zen Sangria is adapted from Food and Wine.

Ingredients:

One 750-milliliter bottle dry white wine, such as Sauvignon Blanc

2 1/2 cups pomegranate juice, chilled

2 1/2 cups pear nectar, chilled

2 1/2 cups apricot nectar, chilled

1 cup of green tea flavored vodka - we used Wildberry Tea Vodka

1 Anjou or Bartlett pear, thinly sliced, for garnish

Preparation:

1. In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars and vodka; refrigerate until chilled, 20 minutes.

2. Pour into glasses over ice, garnish with the pear slices and serve. 

Triple Hot Chocolate with Bitter, Dark and Milk Chocolate

 

It's snowing out! Think back to your childhood. You've been outside playing for a few hours and are heading into the house to get warm and have some hot chocolate. My memories are of my mom warming milk and placing large spoonfuls of Nestle's QUIK into the pan. Presto, hot chocolate. If you were good, you got a scoop of marshmallow FLUFF on top. No whipped cream here! As the years went by, we graduated to the packaged mix with the mini marshmallows. It could be classified as a step up.

When I had children, my mother passed this amazing recipe (do I call milk and Quik a recipe?) on to me. I did a very good job of re-creating the same types of hot chocolate. Sometimes, I even used Hershey's syrup, other times, I just heated pre-made chocolate milk. I know, that deserves Mother of the Year.

Today, you can purchase decent hot chocolate mixes. My kids bought me a container of Godiva Hot Chocolate Mix for Christmas and it is very good!

I think the problem with hot chocolate...how do you really make it?

It's actually pretty easy - milk and chocolate. If you want to take it to another level you can add a few different ingredients to create your favorites based on the original.

Let's start -

I began with

3 cups of milk

1 cup of half and half

I placed them in a sauce pan over medium low heat. As it began to get close to a simmer, I took it off the heat and started adding -

2-3 ounces of dark chocolate

2-3 ounces of milk chocolate

2-3 ounces of bittersweet chocolate

Coarsely chopped

NOTE- Buy for good quality chocolate for this...the better the quality of chocolate the more rich and intense the flavor.

I stirred continuously until the chocolate was melted. I added a pinch of salt and a 1/4 teaspoon of vanilla. Done.

I happened to have some heavy cream, so I mixed 

1 cup of heavy cream

1/2 teaspoon of sugar

and made my own whipped cream.

This makes 4 servings.

IT WAS AMAZING! Sing it with me! MY GAWD, this is HOT CHOCOLATE!

Very rich, very delicious and I wish I had made hot chocolate like this on a regular basis. 

So, here are a few suggestions, if the original seems bland ;)

1. You can add a bit of fresh brewed or instant coffee to enhance the chocolate flavor. 

2. Add chili powder and cinnamon - hot and spicy!

3. Substitute white chocolate for one of the dark chocolates.

4. Add peppermint flavoring or chopped York Peppermint Patties.

5. A few tablespoons of orange juice and a bit of orange rind.

6. Shots of Liqueur - Your choice - Grand Marnier, Kahlua, Baileys, Amaretto, Chambord...the flavors and combinations are endless. (This is my favorite! Kahlua Mocha Peppermint)

7. Substitute a Symphony Bar with Toffee and Almonds for the milk chocolate. Think caramel.

So, it's Valentine's Weekend, have fun and create memories of drinking real hot chocolate.

It's Fall - Time to break out the Pumpkin Martinis!

I'll admit, I'm not impressed with the picture. I took it on Halloween (like the gummy worm?) and the lighting wasn't great. It seems like the last time we made these pumpkin martinis was at night and the lighting was bad, so...out comes the flash. Think of this martini lurking in a champagne glass shadow.

My daughter, Danielle, was telling me about these pumpkin martinis a co-worker had tried. It was Halloween and Danielle wanted to bake some cupcakes and enjoy a martini. (Like mother, like daughter.) She picked up the vanilla vodka and tried to find some pumpkin liquor. She ended up getting a Pumpkin Pie Creme Liquor, instead. So, it was off to the kitchen (or on Halloween, the laboratory) with our bar supplies.

Her list started with Kahlua, vanilla vodka, pumpkin liquor and cream. We decided that since the liquor was already creamy, we would eliminate the cream. Even though the mix called for Kahlua, I had some chocolate liquor (Godiva, to be exact) and decided we would try a different variation. We mixed our martinis with one having Kahlua, the other using the Godiva chocolate liquor.

I grabbed a small plate and mixed sugar and some pumpkin pie spice, dampened the glass rim and added the sugary mix. The first martini was Kahlua, vanilla vodka and pumpkin liquor. The second was chocolate liquor, vanilla vodka and pumpkin liquor. As much as I am a coffee and Kahlua fan, I liked the chocolate flavored martini better than the Kahlua martini. The martini was smooth and had a wonderful spicy vanilla finish.

Since I'm really not a big martini fan, this has definitely piqued my interest as a great winter cocktail. With holiday parties coming up quickly, try something surprisingly different at your next gathering!

Pumpkin Martinis

Ingredients:

1 measured shot of vanilla vodka (like Stoli Vanilla Vodka)

1 measured shot of chocolate liquor (like Godiva)

1 measured shot of Pumpkin Pie Creme Liquor

Ice

1/4 cup of sugar

1/4 teaspoon of pumpkin pie spice

Preparation:

Mix sugar and pumpkin pie spice on a small plate. Dampen a martini glass rim and dip in the sugar mixture. (This will trim more than one glass.)

Place ice into a shaker and add the three measured shots, shake for 30 seconds and strain the martini into the glass.

Serve chilled...sip and enjoy!

 

Hurricane Irene's Cucumber Raspberry Mint Martini

 

Last week while I was in Chicago, I had an amazing Cucumber Mint Martini. I had promised my Facebook fans that I would have a post for the martini by Friday. With all the excitement of Hurrican Irene, I finally got to put something together and enjoyed it (last night) before the big hurricane. I'm hoping that if you have some vodka and fresh herbs and vegetables from your garden, you can still create this interestingly tasty drink either for the hurricane or maybe even Labor Day Weekend.

I started by infusing the vodka with cucmbers and raspberries, fresh from my garden. I took

3 cups of vodka (the better the grade, the smoother the martini)

1/4 cup of cucmber slices, quartered

5-6 fresh raspberries

I mixed all of these ingredients in a pitcher and allowed it to incorporate (about 2-3 hours). You don't have to do this but it definitely gives amazing taste and flavor. Before you use the vodka mix, mash the ingredients lightly and then strain the mixture. It should be a light pink color.

While the mixture was infusing, I started making a simple syrup which is one part water to one part sugar.

1/4 cup of water

1/4 cup of sugar

Place into a small sauce pan and cook until the sugar is dissolved and the mixture bubbles. Take off burner and allow to cool.

Now you will need:

5-6 mint leaves, loosely chopped

1 lemon cut into quarters

To mix the martini:

Place loosely chopped mint into a cocktail shaker. For every measured shot of vodka, add 1 tablespoon of simple syrup and a squirt of lemon. I made 6 parts of the mixture and squeezed about 1/2  lemon. Add ice to the shaker. Shake and let rest for a minute. Strain into martini glasses and garnish with a cucumber and raspberry.

I'm not and overall martini drinker but I love the smoothness of this drink. (Note: I normally describe martinis like rocket fuel, they are strong, but if made right, very, very good!) I also liked the fresh smell of the cucumbers. The raspberry flavor is not strong as it provides more color than flavor. If you would like more raspberry flavor, add more fresh raspberries.

If you are looking for an interesting martini to end the summer, try this incredible drink, which mixes up the flavors of a great summer.

Overall Prep List

3 cups of vodka (use a good grade)

1 cucumber

1/2 cup of raspberries

1/4 cup of water

1/4 cup of sugar

1 lemon

5-6 mint leaves

Ice

 

Beat the Heat with Pineapple Sangria

 
 

It's going to be HOT, HOT, HOT today so why not try something really cool. I'm posting this early so you can go out and get the ingredients you need and be ready for cocktails when it is 5 o'clock somewhere.

Last weekend, we started the evening with this pineapple sangria when our friends, Jim and Maria, came for dinner. I found this recipe on Epicurious and decided to tweak it a little bit because I couldn't find all the ingredients it called for. The original 1 cup of pear brandy was split into 1/2 cup of peach brandy and Patron Citronge (or Triple Sec/Grand Marnier). I added a bit of sweetness (2 tablespoons of sugar) and used soda water instead of pineapple soda. I'm not sure how the original should taste but this adaptation was incredible. It was very refreshing and light and the pineapple chunks were delicious as we sipped the sangria.

If you are looking for a refreshing cocktail for a few or even a gathering, this is worth serving all summer long.

Ingredients:

3 cups of pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1/2 cup of peach brandy
1/2 cup of Patron Citronge or any orange liquor (triple sec)
1 ripe pineapple, cut into 1-inch chunks
2 tablespoons of sugar
1 cup of pineapple-mango soda water (or use orange soda water)
1 bunch of fresh mint, roughly chopped
1 orange, sliced

Preparation:

In a pitcher, combine the juice, wine, brandy, citronge, pineapple, sugar and stir. I let it sit for a few hours in the refrigerator before we served it. Add the soda water right before you get ready to serve. Pour into large wine glasses, with ice, and garnish with the mint and orange slice.

Yes, 5 o'clock somewhere!

A Great Summer Drink - Strawberry Limonada

Strawberry picking is a yearly ritual at our house, along with pick your own blueberries, raspberries and apples. Last week, I read an article on strawberry picking and posted a link on the Friends Food Family Facebook Fanpage for the Boston Globe's Pick Your Own Strawberries.

On Saturday, we headed to Bridgewater and picked almost 10 pounds of strawberries at C.N. Smith Farms. Between giving a few pounds away, and making a number of delicious strawberry drinks and dishes, we only have a small bowl of strawberries to nibble on.

Before we had left, I searched through strawberry recipes so that I could enjoy the deliciousness of freshly picked strawberries and it started with this, a Strawberry Limonada. This recipe was adapted from a recipe called Limonada Blanca from Viva Margarita: Fabulous Fiestas in a Glass, Munchies, and More. I knew I wanted to make a strawberry lemonade style of margarita and this was perfect.

It starts with simple syrup -

1/2 cup of white sugar

1/2 cup of water

Place the two ingredients in a small pan and heat until the mixture boils, take off the stove and allow to cool for an hour. This simple syrup is great to have for margaritas or mojitos.

Now for the Limonada -

1/2 cup of strawberries, chopped

1/2 cup (8 ounces) of silver tequila

1/4 cup (4 ounces) of limoncello liquor

3/4 cup (6 ounces) of lemon juice, freshly squeezed

1/8 cup of simple syrup

1/4 cup chopped mint

Club soda (I used Market Pantry Strawberry Lemondade Sparkling Water)

In a pitcher, mix together the tequila, limoncello, lemon juice and simple syrup. Once incorporated, add the strawberries and mint. Place ice in four glasses and divide the mixture among the four glasses. Top off the mixture with the club soda/sparkling water. I used about 1/2 cup in each glass.

These drinks were like sipping fresh lemonade and I loved getting a piece of fresh strawberry with each sip.

I will make two suggestions:

1. For those who like their lemonade sweeter, I added an additional tablespoon of simple syrup to my glass.

2. If you don't like things floating in your drink, mix all the ingredients, except the club soda/sparkling water and refrigerate for 1 hour or more. This will allow the strawberries and mint to become incorporated in the mixture. Strain before serving and add club soda.

Either way, this drink is refreshingly delicious.

Bourbon Annie - When it's 5 O'Clock Somewhere!

 
Last year, we took a trip to South Carolina and had dinner at Carolina's in Charleston. Speaking with the waiter, he offered us a drink that had just won a big award in Las Vegas. He told us what was in the drink, but not in any detail. When we came back home, I decided to mix a few of the ingredients and see if I could repeat what we enjoyed. After perfecting (or almost perfecting) our Charleston drink, we spent the summer calling it, "that bourbon and pineapple drink".

At the beginning of June, we had some friends for dinner and my girlfriend, Anne, said we needed to name the drink. As the evening progressed the name "Bourbon Annie" seemed to stick. It had the right ring, sounded fun and so, we christened the drink Bourbon Annie. This drink is smooth and fruity, almost reminds you of something you would sip on a cruise or the islands.

Fourth of July is around the corner and I figured I would start loading you up with some fun food, desserts and drinks that will make any summer party a hit. Sit back, relax and enjoy a Bourbon Annie...'cause it's 5 o'clock somewhere!

First, you will need a tall glass filled with ice.

Add:

1 measured shot of bourbon (we use Jim Beam)

1/2 shot of Triple Sec

1 tablespoon of lemon juice

3 - 4 ounces of pineapple juice

6-7 drops of aromatic bitters

Stir or shake slightly, add a slice of lemon and enjoy!

 
You can add a straw, too! 

Bacardi Limon Mojito - Nice on Ice!

 

For the past few years we have been growing mint. Being an invasive herb, we always grow it in a container or pot because we grow so much we don't know what to do with it! One of my favorite uses for the mint is an ice cold mojito. Not knowing what the combination of ingredients were, I asked Rob Hamalian of Pop's Fine Wine and Liquors. He has always been our go-to for wine selections, beers and different types of liquor for our mixed drinks. He grabbed me a bottle of Bacardi Limon, told me to make my own simple syrup and ended by handing me a bottle of tonic water. "It's much better than club soda."

Out the door I went and home to experiment with mint mojitos. I grabbed some limes from the refrigerator with a fresh bunch of mint and I was almost ready to go. I mixed the equal parts of sugar with water, placed it on the stove and waited for it to come to a boil.

Here is what I came up with:

Simply Syrup:

1/2 cup sugar with 1/2 cup water (equal parts of sugar and water). Cook on the stove until it comes to a boil. Remove and cool. This will make enough for about 6-8 mojitos.

Mint Mojito:

In an 8 ounce glass, place:

10 mint leaves, cut into thirds

2 tablespoons of simple syrup

Juice of 1/2 a lime

Mix ingredients together and crush the mint with the back of a spoon.

Add ice to fill the glass.

Pour 1 measured shot of Bacardi Limon over the ice.

Fill the remainder of the glass with tonic water.

Shake drink once or twice to mix.

Cut 1/2 of used lime in quarters and add a quarter to the drink with one mint leave.

Now, sit back, relax and enjoy the smooth, clean taste of this mojito. The mint is not over powering and the simple syrup is just sweet enough to balance the lemon and lime. I have made these mojitos for numerous gatherings and they are always a big hit. With Memorial Day cook-outs this weekend, add this to your bar choices. This could easily become your favorite drink of the summer!

Thanks, Rob, a drink well done! Add a few lime tortilla chips and some Killer Guacamole...PERFECT!