Al Dente

4th of July Recipes, Day 2: Martha Washington’s Rum Punch

I can’t think of a better way to celebrate Independence Day than with a liquid salute to the first first lady. It’s especially nice because I found this recipe in the Little Black Book of  Cocktails, by LUPEC Boston. If you don’t know, LUPEC stands for Ladies United for the Preservation of Endangered Cocktails--as it says in this lovely little book, they are “a classic cocktail society dedicated to breeding, raising, and releasing nearly extinct drinks into the world.” I think this is a mission all the founding fathers and mothers (who were fond of their punches, let me assure you) would be proud of. If you have a cocktail-loving bone in your body (or like reading about cocktails, or just like reading entertaining posts written by witty folks, or like a shaken combination of all of the above), you owe it to yourself to make an Independence Day resolution to start reading the LUPEC Boston blog (at http://lupecboston.blogspot.com/) and to picking up the Little Black Book (you’ll find information on how to pick it up on the blog). As a bonus, the proceeds from the book sale go to charity.

Ingredients:
3 lemons, quartered
1 orange, quartered
1/2 teaspoon grated nutmeg
3 cinnamon sticks, broken
6 cloves
4 ounces freshly squeezed lemon juice
4 ounces freshly squeezed orange juice
4 ounces simple syrup
12 ounces boiling water
Light rum
Orange Curaçao

Directions:
1. In a sturdy container, mash together lemons, orange, nutmeg, cinnamon sticks, and cloves. Add the juices and syrup.

2. Pour the boiling water in the container. Let it cool, and then strain out the solids. Heat the juice mixture to a boil, and then simmer for 10 minutes. Let it cool completely, and refrigerate (overnight is good, but in a pinch, I’ll bet you could use it sooner).

3. In a punch bowl, combine 3 parts of the juice mixture with 1 part light rum and 1/2 part orange curaçao.

4. Serve over ice in punch cups or other revolutionary glassware. Top each glass with a bit more grated nutmeg and cinnamon.

--A.J. Rathbun

Happy Hour Drink Recipe: The Orange Buck

One of my favorites year-round, the Orange Buck is especially nice in summer, as its combination of gin, orange juice, ginger ale, and a touch of lime is awfully refreshing.

--A.J. Rathbun

What to Drink this Weekend: The Corpse Reviver

As it’s been one of those weeks (I’m sure you understand what I mean without me having to go into specific details that might get me banned from the Al Dente blog, but one of those weeks where you feel just dead at the end of it), I’m thinking more about the drink I’m having at quitting time then the food I’ll be whipping up over the weekend. If you’ve had a week like that as well, then I think you’ll appreciate the following recipe (from my book Good Spirits) for the classic Corpse Reviver cocktail. It’ll bring you right back to life, and help you leave the job far behind as you prepare for the weekend.

Ingredients:
Ice cubes
1-1/2 ounces brandy
1-1/2 ounces Applejack (or apple brandy)
3/4 ounce sweet vermouth

Directions:
1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.

2. Strain the mix into a cocktail glass. Garnish with nothing but a gesture back towards the office.

--A.J. Rathbun

It’s Cold Beer Season: The New Beertender Lets You Have a Draft at Home

Make no mistake, I love the chilled cocktails, the bubbly highballs, and even many blender’d concoctions on a hot day. But being from a small rural town in the Midwest (Lindsborg, Kansas, specifically), I have a serious soft spot in my heart for taking the edge off a hot summer day with a cold beer. And a cold draft beer when the sweat’s starting? A certain kind of barley heaven. Of course, lugging a whole keg around is a bit of a hassle (without turning the afternoon into a full-on hoe-down), which is why I was excited to try out the new (well, new-ish, as it came out in April) Beertender.

Made by two companies, Krups (who create a wide assortment of small appliances), and Heineken (who, as you probably know, make beer), the Beertender is, as you either know or would expect, a home beer-tap system, designed to work with the Heineken DraughtKegs (the mini kegs). I tested it out a week ago with a few friends, and we found it really easy-to-use (even after the second beer), and amazing at delivering chilly results. We were using the B95 model, which has on its LED control panel a couple of temperature settings (36, 39, and 42 degrees Fahrenheit), and a temperature indicator to show the keg’s actual temperature. In addition, it has a keg volume indicator to show how much is left (which is helpful if your one draft beer turns into a larger party and you need to pick up a backup). Oh, there’s also a “freshness” indicator, that gives you a 30 day countdown, in case you’re a really, really slow drinker.

The B90 version (which I didn’t test, but which I’ve researched) doesn’t have the multiple temperature settings, or the countdown, but does have the volume indicator, which is a good thing, because coming home after a hot day at work (or coming into the garage after a hot day working in the yard) and finding out only through the sad and empty glass that your keg’s dry seems like it would be torture. I’d miss the multiple temperature setting’s though, I believe, on this model, because it was nice to have that kind of control. Also, I hope that they’re going to expand the types of beer you can use in the Beertender. Don’t get my wrong, I like Heineken fine (all Blue Velvet quotes aside), but it’d be terrific to be able to have different brews on occasion.

In general though, the Beertender was nice to have around (if you like draft beer, that is), and could even be set up outside for a summer party. I think you could use it to make Summer Beer’s, too (though I suppose the folks at Heineken might frown on this, as well as any overly tight beer purist). To make a Summer Beer, which is a refreshing warm weather cool-down, start with a 24-ounce “big girl” glass. Then add 10 ounces beer, straight from the Beertender tap (don’t let it get too foamy). Carefully add 9 ounces lemonade, and then (really, it takes the edges off the beer and lemonade) 1-1/2 ounces vodka. Stir briefly and smoothly, add one more ounce lemonade and garnish with a lemon slice. Kick back in a lawn chair, relax, and enjoy the rest of the day.

--A.J. Rathbun

Start Summer in GrandGala Fashion

It seems (out here in Seattle) that summer is having a hard time starting, as the clouds are still thick and low outside my window, and it’s raining (just leave the Seattle rain talk behind by the way, because our summers are usually dreamy). I’ve heard there are parts of the country that have had, and are having, sunny days, but it’s hard to believe. Wherever you are, though, and whether you’re having rain, sun, sleet, snow, or a mixture of all the above that defies convention, let me make a suggestion (a suggestion I’m going to take myself in a few hours): open a bottle of GranGala orange liqueur and jumpstart your summer.

For some reason I’m a little behind in tasting GranGala, which is made in Trieste, Italy, from Mediterranean oranges and Italian VSOP brandy, and have only recently begun experimenting with it. The oranges used to make it are sweeter than some, which might lead you to believe that it would have more of a dessert-y taste, but the brandy gives it a strong sturdy base that keeps the sugar in check in a way that makes it suitable for sipping, and also ideal in a chilled cocktail or highball (the fact that it’s not too sweet means it won’t turn the mix in the wrong direction). All of which is nice, sure, but don't take it to mean that the orange flavor doesn’t rule in glowing fashion. It does, which is why GranGala is such an ideal summer accompaniment (be sure and serve it cold though, to combat rising temperatures). If you’re wondering how to start playing around with GranGala (which, I just found out, won a gold medal at the 2008 San Francisco World Spirits competition), try the following recipe for a Golden Orchard. Straining this drink over crushed ice makes it an extra-chilly summertime treat.

Golden Orchard

Ingredients:
2 large mint leaves
1 ounce freshly squeezed orange juice
1/4 ounce simple syrup
Ice cubes
2 ounces GranGala Triple Orange Liqueur
2 ounces vanilla cognac
Crushed ice
Orange twist, for garnish (optional)
Vanilla bean, for garnish (optional)

Directions:
1. Add the mint, orange juice, and simple syrup to a cocktail shaker. Using a muddler or long wooden spoon, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Add the GranGala and cognac. Shake well.

3. Fill a cocktail glass halfway full with crushed ice. Strain the GranGala mix over the ice. Garnish with the orange twist, vanilla bean, or both.

A Note: Simple syrup, if you don’t already have some, is easy to make. Add 3 cups sugar and 2-1/2 cups water to a medium-sized saucepan. Stirring occasionally, bring the mixture to a boil over a medium-high heat. Lower the heat a bit, keeping the mixture at the low boil for five minutes. Then turn off the heat, and let the syrup completely cool in the pan. It stays good for up to a month in the fridge.

--A.J. Rathbun

Grill Season Kick-Off, Day 3: Grilled Portobellos with Garlic, Pine Nuts, Basil, and Goat Cheese

It’s easy to expand your barbecue menu with these mouth-watering mushrooms from the BBQ Queens (the recipe's from their book The Big Book of Barbecue, which is available from Harvard Common in both paperback and hardback, depending on how you like your books served). The hard part is deciding which cooking method to use, as the Queens disagree in this instance--barbecue style can be a bit divisive even within the tightest cooking teams. You can check out Judith’s way and Karen’s way in the directions below, and then choose your mushrooming option.

Serves 4

Ingredients:
4 large Portobello mushrooms
1/4-cup extra virgin olive oil
4 cloves garlic, minced
8 ounces goat cheese, crumbled or cubed (can also substitute feta cheese, Boursin, Gorgonzola, or Brie)
2 tablespoons toasted pine nuts
8-10 fresh basil leaves, chopped
Kosher or sea salt for seasoning

Directions:
1. Remove the stems from the Portobello mushrooms, then brush both sides of each mushroom with extra virgin olive oil.

2. In a small bowl, combine the minced garlic cloves; the goat cheese (or feta cheese, Boursin, Gorgonzola, or Brie); the toasted pine nuts; and the chopped fresh basil leaves.

3.:
Karen’s version: Place one-fourth of the mixture inside each mushroom cap. Season with kosher or sea salt to taste. Place the mushroom caps directly over the hot fire and grill with the lid down until the mushrooms are soft, 8 to 10 minutes.

Judith’s version: Grill the mushrooms gill side down for about 4 minutes with the grill lid open. Turn the mushrooms, fill them with the goodies, and season with salt. Close the lid and grill for another 4 minutes. Serve hot.

--A.J. Rathbun

Sweet-Toothing at the Candy Expo

It’s the last day of All Candy Expo 2008 in Chicago, “the largest confectionary, cookie & snack show in the Americas.” It’s a bit tough for everyday sweet heads to get in to the Expo, but I’m sure a dedicated candy freak could find a way. For those of us outside of Chicago, or those who are in Chicago but not going to try the sugary spy route, there are articles, like this one on Confectionary News (that mentions a “Chevere, which comprises a dark chocolate bonbon filled with a goat cheese and pear buttercream with a touch of crushed black peppercorns” that's made by Chuao Chocolatier and that sounds delish enough to make it hard for me to concentrate), and the always reliable and delectable Candyblog and Candyaddict are also reporting from the Expo, providing the updated scrumptious news and reviews. It’s not exactly like being there, but reading them with a favorite candy in one hand (for me, today, it’s a classic Kit Kat) is the next best thing.

--A.J. Rathbun

My Plea for Stretching Out World Cocktail Week for an Extra Week

Okay, I realize that World Cocktail Week ended on Tuesday, May 13th, but in my mind (and I hope you agree) I think it’s a dandy idea to stretch out this, the tastiest holiday week, for another week. Or even for the rest of the month, for that matter. World Cocktail Week was created by the fine, fine folks at the Museum of the American Cocktail to “celebrate the rich history of the cocktail and recognize the craftsmanship and skill of the bartenders who have been mixing them for over 200 years,” and that’s the kind of celebration that should go on, and on, and on in my mind. Though, after hearing about the many amazing events that already happened  (you can read about a lot of them on the Museum’s friendly and fun blog), I can understand that a few revelers might need a little catch-up time. Here’s a thought: if you haven’t already raised a few glasses in honor of WCW, then don’t feel bad about having a little late party in honor of those cocktails and cocktailians you love; if you’ve already celebrated, then just think nice thoughts about cocktails until you’re up to consuming again. But either way, if you love cocktails and drinks and hanging out in bars (both licensed and home bars), then the one thing you have to do is get yourself a membership to the Museum, which is a non-profit organization--and the only organization--dedicated the legacy, and the future, of the cocktail. Cheers.

--A.J. Rathbun

Mother's Day Recipes, Day 4: Warm Camembert and Apple Appetizers

Start mom’s day right with these delicious (and easy to prepare) apple-cheese combos, the recipe for which comes from Hallie Harron’s fantastic new book Cheese Hors d'Oeuvres (which would make a lovely Mother’s Day gift if your mom enjoys the cheese and likes to entertain, by the way), published by the Harvard Common Press. Oh, if the Camembert sounds a little strong for a Sunday morning or afternoon, the author says “feel free to substitute a ripe Brie if you prefer.”

Serves 6 to 8

Ingredients:
One 7- to 13-ounce round ripe Camembert cheese, at room temperature
2 tablespoons unsalted butter
2 Golden Delicious or Gala apples, cored and chopped (no need to peel)
1 teaspoon confectioners’ sugar

Directions:
1. Cut the Camembert into 3/4-inch chunks or wedges.
2. Melt the butter over medium heat in a medium-size skillet. Add the apples and cook for about 5 minutes, or until the apples just begin to soften. Sprinkle with the sugar, cook for 1 minute longer, and remove from the heat.
3. Spear an apple slice and a piece of cheese on a toothpick and arrange on a serving platter. Or, assemble a platter with the cheese pieces and a small bowl with the apples, and toothpicks on the side. Serve warm or at room temperature.

--A.J. Rathbun

Mother's Day Recipes, Day 3, Part 2: The Pimm’s Cup

All of these lovely food recipes in honor of mom are delightful (and making me hungry throughout the work day), but we know that what mom wants is a nice, refreshing drink made just for her. I suggest a Pimm’s Cup, especially if the part-of-the-country your mom lives in has started to hit those higher late spring temperatures, because it’s such a swell cool down. I also suggest it because it’s a drink my mom’s really fond of, and one she introduced me to when we were visiting the United Kingdom when I was 14 (which means that it really started me on my love of cocktails and highballs and other beverages in their family).

Ingredients:
Ice cubes
2 ounces Pimm’s No. 1 Cup (“made to James Pimm’s original recipe, a closely guarded secret known only to 6 people”).
Chilled ginger ale
Cucumber slice for garnish

Directions:
1. Fill a large Collins glass three quarters up with ice cubes. Add the Pimm’s No. 1 Cup.

2. Top the glass off with ginger ale. Garnish with the cucumber slice.

A Note: Pimm’s is a gin-based, slight fruity, liqueur that’s readily available in liquor stores and online.

--A.J. Rathbun

What to Cook This Weekend: Salade de Fromage de Chèvre Mariné

Don’t get flustered by the French title, this salad (which can just be called Marinated Goat Cheese Salad, if you don’t want to sound continental. But why wouldn’t you) is from Ann Willan’s absolutely marvelous new book The Country Cooking of France. As we make the turn into spring and summer, salad becomes more and more a dining staple. To make this delish version, you’ll need to plan ahead a bit to marinate the goat cheese. Remember, on that step, a little hint from the author: “small goat cheeses are best for marinating, and they should be quite dry.” The wait, by the way, is completely worth it.

Serves 4

Marinated Goat Cheeses

Ingredients:
4 small round goat cheeses (about 2-1/2 ounces/75 grams each)
3 dried bay leaves
2 teaspoons peppercorns
3 sprigs fresh thyme
3 to 4 tiny dried hot peppers
1-1/2 cups olive oil or nut oil

Directions:
1. Put 4 small round goat cheeses (about 2-1/2 ounces/75 grams each) in a 1 quart/1 liter/1-3/4 pint covered jar with 3 dried bay leaves, 2 teaspoons peppercorns, 3 sprigs of fresh thyme, and 3 to 4 tiny dried hot peppers.

2. Add 1-1/2 cups/375 milliliters/12 fluid ounces olive or walnut oil, or enough to cover them generously. Cover with the lid and leave at least 2 weeks before using. The cheeses are good for 3 to 4 weeks, but will soften if kept too long. As you use them, more cheeses can be added to the oil.

Salade de Fromages de Chèvre Mariné

Salad Ingredients:
6 ounces/175 grams salad greens
4 Marinated Goat Cheeses (above)
8 slices whole-wheat bread
Oil from marinating the cheese, for brushing

Vinaigrette Ingredients:
2 tablespoons red wine vinegar
Salt and pepper
6 tablespoons/90 milliliters/3 fluid ounces oil from marinating the cheese
2- to 3-inch/5- to 7-centimeter round cookie cutter

Directions:

1. Wash and dry the salad greens, discarding any wilted leaves. Slice each cheese in half horizontally. Using a cookie cutter, stamp a round from each slice of bread slightly larger than the rounds of cheese. Brush the bread rounds with oil and set a round of cheese, cut side down, on top.

2. For the vinaigrette, whisk the vinegar with salt and pepper in a small bowl until the salt dissolves. Gradually add the oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste and adjust the seasoning. The greens, cheese, and dressing can be prepared an hour or two ahead.

3. To finish, heat the broiler. Broil the cheeses about 3 inches/7.5 centimeters from the heat until bubbling and browned, 5 to 7 minutes. Meanwhile, toss the greens with the dressing, then taste a leaf and adjust the seasoning. Pile the greens on individual plates. Set two rounds of cheese on each plate and serve while still warm.

--A.J. Rathbun

Get Ready for Limoncello Season with Limoncé

Late spring and summer afternoons and evenings are idyllic moments, with sun slipping down in the blue sky, and the light sticking around long enough that you can almost forget winter was ever a season. And if you’re spending this time with a group of pals, or with that special beau or belle, well, it’s even better. And if you’re drinking limoncello, the king of summer liqueurs, that’s best of all.

If you’re already a limoncello fan, then you know what I mean, and if you haven’t had limoncello, well, you have some nice days and nights ahead of you (it’s an Italian lemon-based liqueur if you’re unsure). It can be had (always chilled) after dinner by itself, or mixed into cocktails and imbibed on the porch accompanied by some salty snacks.

There are a number of limoncello brands available, but I’ve been (hey, even though summer’s isn’t officially here, I’m getting ready) drinking Limoncé limoncello lately. It’s a brand I first had in Italy, which isn’t so surprising since it’s the number one selling brand there, and it has a nice light body that works well in cocktails (but still has the underlying limoncello strength that’s so reassuring).

Since I’ve been consuming Limoncé, I decided to research it a bit (this is what us cocktail-and-liqueur-lovers do), and found out that it’s made in Trieste, Italy, from Mediterranean lemons that have lived their whole lives in that beautiful beach sunshine (Trieste is a port city), leaving a mingling of sweet and tang that you’ll adore. I suggest keeping a bottle in the freezer, both for the straight sipping and for mixing, at least though August. If you do decide to mix it up, the Princess is a nice easy refreshing combo. To make a Princess, fill a Collins glass three quarters full with ice cubes, add 1-1/2 or 2 ounces Limoncé lemoncello, 5 or 6 fresh raspberries, and then fill the glass to about 1 inch from the top with chilled club soda. Stir well, using a long spoon, and working to try and break the raspberries up a little (so you get just a touch of that flavorful raspberry juice socializing with the Limoncé). Just thinking about having one this weekend is making my day better.

--A.J. Rathbun

Having a Drink in Church

At Pennel, in North Wales, a church may soon not only provide religion to its parishioners, but also, at least on occasion, a little liquid pick-me-up. According to an article on the BBC website, the Reverend Geraint ap Iorwerth, from St Peter ad Vincula Church, is going to the courts to apply for a license to sell and serve spirits, as well as beer and wine, in church. Naturally, the first reason is for events such as weddings, but the forward-looking reverend is also thinking about opening a bar in the church café for more regular sipping. The idea is that more people who aren’t coming to church will come to spend time relaxing and socializing and then stay for services. Dr. Barry Morgan, the Archbishop of Wales, says of the plan, "Indeed, sharing bread and wine is an essential part of the Christian ministry." And, "we see alcohol, taken in moderation and used responsibly, as something to enjoy with others." As someone who believes drinking with friends is one of life’s true pleasures, I say "amen" to that.

--A.J. Rathbun

Waiter, Is That a Frog in My Salad?

As reported in an article on News.com.au, a tree frog (now named “Popeye”) was recently discovered in a pre-bagged batch of spinach, after the woman who bought the produce spotted him when unpacking her bags. Though slightly worn down from his travels, Popeye was taken to a wildlife sanctuary and is doing dandy. Which I’m glad about, because I find those little tree frogs pretty cute. What isn’t so gladdening is that the article reports that about 50,000 frogs make it into food packages every year. It doesn’t say (and if anyone out there can clarify this for me, I’ll be grateful, as will all Al Dente readers I’m sure) whether this is just in Australia, or worldwide. If just in Australia, that’s a pretty high number, and makes me wonder what the correlation is in the U.S., or in the world. Not that I’m worried about my salads (though, being a vegetarian, it freaks me out a bit)--I’m worried about the frogs. Not all of them, I’ll bet, are making it to nice cozy animal homes, instead being smothered in Ranch and taken for a chewy crouton. Can’t we find a way to keep the frogs out, and the lettuce in?

--A.J. Rathbun

Call Me Lucky Charms

As recently reported in an article on The Argus, a Brighton (U.K.) man, once called Peter Thomas, has changed his name to Honey Monster, after the mascot for the cereal Sugar Puffs. Turns out that Mr. Monster had eater Sugar Puffs since he was 9, loves them, and consumes lots and lots of them--so much so that his pals said he should change his name to match the cereal mascot’s. And so he did. From what Mr. Monster says (just “Honey” to his friends), “my mum and dad think I'm crazy but I love the name.” Admittedly, it’s a pretty great name. And it made me wonder--what cereal or cereal mascot would I change my name to? Sugar Bear is darn swell (and tasty). Maybe Big Otis, lesser known mascot for Kellogg OKs? Definitely not Count Chocula, cause he sorta freaks me out. I think, at the end, I’d go with Lucky Charms, even though it’s a cereal and not a mascot (I sure don’t want to be Lucky the Leprechaun though). Not just because I think the name is good, but also because I was a fairly big fan of the cereal. What about you? If you have to change your name to a cereal or cereal mascot’s, what’ll it be? And if you have already changed your name to resemble any food or food mascot’s, what is it?

--A.J. Rathbun

Hot Coffee and Doughnuts in the Nude? Seems Dangerous to Me

As most who keep up-to-date with food news know, Dunkin Doughnuts has been working over the last few years at expanding its customer base beyond those just looking for scrumptious fried dough treats, specifically targeting those who head to a café for more than regular coffee. However, I’m not sure they are aiming for the small segment of folks who like to drink their coffee and toss back those doughnuts au natural. Which is what a Marlborough man recently found out, according to this article. Okay, maybe he was taking it a bit farther than looking to have his breakfast while leaving his clothes behind, but I’m guessing there is a contingent of folks out there who are nude eaters-and-drinkers. I’m not opposed, either, if they’re not interfering with my dining. But (and this is what seems wrong to me) if you are a fan of the naked meals, wouldn’t you avoid the hot coffee? Isn’t that a painful scorching waiting to happen? If any readers out there partake in clothing-less meals on a regular basis, let us know if you avoid those hotter dishes, or if you’re just extra careful when sipping or eating them?

--A.J. Rathbun

Happy Hour Drink Special: The Oriental Cocktail

The Oriental Cocktail’s balanced mix of rye, sweet vermouth, orange curaçao, and fresh lime juice is the ideal antidote to April’s cruelty (well, at least the part that involves doing taxes).

--A.J. Rathbun

Curtailing the Barbershop Beer

I can admit it--I used to have a scraggly ponytail kind-of-a-thing going. A really unattractive hairdo (though I feel I’m slagging the word “hairdo” by associating it with what I had at the time) which I wore mostly because I was working at a bar more than going to school, this was during undergrad days, and thought that an extra 5 minutes of sleep was more important than stopping off to get a haircut. I also had a Castro-esque beard for the same reason, but the hair, and that nasty, wanna-be-English-major ponytail, are center stage here. My manager at the bar hated it (it scared customers, too), and told me he’d pay be $10 to go across the street to our neighborhood barber and get a haircut. Finally, to get him off my back as much as to fancy up, I did go over after an afternoon shift to Roy’s Barbershop, which was a traditional one-seat shop, a place where older and younger folks would hang out and talk before getting their hair cut, maybe read a magazine or two, tell jokes, and generally form a community. Of course Roy (who I’d poured a drink for many times) was excited to rid me of the offending hair, and of course my manager followed me over to make sure the pony tail actually went by the wayside. Between us, I hadn’t been to get a haircut in a while, and having someone there watching over the cutting made me a little nervous. But Roy, following the lineage of many great barbers, handed me a Miller High Life when I sat down, handed one to my manager, started off with a “man walks into a bar” joke, and brought the room together. Walking out, I not only looked better, but felt better. I also realized when looking in the mirror that my hair had been an affront to nature, and I’ve had short hair since. Then, today, I read an article on Mlive.com that the attorney general of Michigan recently wrote a five-page ruling to stop Jude’s Barbershop in Grand Rapids from giving a beer to of age customers. I’m sure somewhere the owner of Supercuts is chuckling, but me, it just made me sad. First, doesn’t the attorney general of Michigan have better things to spend his time on? And second, why is it that a PG movie can teach kids 20 ways of bloodletting, but a barbershop can’t hand out a beer? What’s next? Is someone going to bust a doctor for handing out lollipops?

--A.J. Rathbun

A Fortune in Food--Can Asparagus Really Predict the Future?

I like eating vegetables, and asparagus is one of my favorites. But I never suspected that perhaps instead of just eating it, I should be using this tall, green, veggie to help me decide how to plot my future, or find out what life entails for me. Until now, that is, after reading an article in the Telegraph online about Jemima Packington, who may be the world’s only “asparamancer.” Some years ago she randomly dropped a handful of asparagus and read a prediction out of the way they landed--the prediction came true and the rest is history. Or, predestination, depending on how long you let it all steam. So, be careful before eating asparagus next. Maybe there really is a reason it’s in the oldest surviving book of recipes, De re Coquinaria, Book III, and maybe that reason isn’t just because it tastes good and has interesting effects on bodily fluids. This does, though, lead me to wondering--could other vegetables also be useful as fortune-telling devices? Should I be reading my salads and sides before eating them? Have any Al Dente readers ever discovered something pertinent about their life in a floret of broccoli? A slightly wilted leaf of kale? Let us know, so we, also, may take advantage of the prognosticatory powers of vegetables.

--A.J. Rathbun

Don’t Chew That Gum--Turn It Into Art

Or, chew it while you’re admiring Maurizio Savini’s gum art—a lot of which can be seen at the blog Bibi’s Box. I recently came across his work when browsing the Candy Addict blog, and am completely blown away by it. He uses fiberglass to shape a sculpture, then covers it and details it with unchewed pink gum. The results are very realistic while being slightly disturbing (changing the malleable and mouth-centric gum into a completely different and static recognizable form). As a gum lover and an art lover, I’m both attracted and a bit freaked out by Savini’s pieces, and I haven’t been able to stop looking at them all week. Are there any other artists using food in as interesting a way? I can’t think of any off the top of head, but if you know of any, please post about them here.

--A.J. Rathbun

Happy Hour Drink Special: The Bring the House Down

Long work week getting to you? The Bring the House Down (made in a pitcher, so you can commiserate over it with friends, and containing rum, orange juice, cream of coconut, and 7Up) is sure to cure those 9-to-5 ailments. If demonstration of the drink’s power is needed, you’ll be able to see some Al Dente work pals (including Al Dente blogger AndreaLeigh, and pals KatieW and DanielleP) display the drink’s ability to change work doldrums into a party--not to mention its ability to change a drinker's outfit instantly--in the below video.

--A.J. Rathbun

What to Cook This Weekend: Totally Tofu Coconut Kareem Pie

It’s the 29th of February, one of those “out-of-time” days which demand the making of dishes that are a bit outside the ordinary, dishes with really good names, dishes like Totally Tofu Coconut Kareem Pie. I first made this for a pie-off at Amazon.com, and while it didn’t win “Best in Show,” it did win “Most Creative,” and had the judges--all carnivores--marveling at the taste. Since I have a continual craving for coconut cream pie combined with a continual amazement at the mutability of tofu, it was destiny that eventually I’d think: “Why not a tofu-based coconut cream pie?” Note that the pie filling needs to spend the night (or a comparable time) in the fridge, so plan accordingly.

Totally Tofu Coconut Kareem Pie

Ingredients:
16 ounces silken style tofu (silken is key)
1 teaspoon vanilla, divided
1/3 cup brown sugar
1/3 cup sweetened condensed milk
1/2 cup sweet coconut flakes
1 pre-made and baked pie crust for 9-inch pie
Whipped cream (optional)
1/4 cup toasted coconut flakes (optional)
White chocolate flakes (optional)

Directions:
1. Drain the tofu well. Using a pastry brush, brush 1/2 of the vanilla over the blocks of tofu. Let sit for five minutes, then turn the tofu over and brush the other 1/2 of the vanilla over the tofu.

2. Place the tofu in a food processor with the blade attachment in place. Process the tofu until it has reached a very smooth consistency. Add the brown sugar and sweetened condensed milk and blend completely with the tofu.

3. Add the coconut flakes, and pulse the food processor five times.

4. Place the mix into the refrigerator overnight (this may seem excessive, but the flavors need to blend).

5. Either make crust for a 9-inch pie pan, or buy a pre-made 9-inch pie crust. Spoon the coconut “cream” mixture into the pie. Top with whipped cream, toasted coconut flakes, and white chocolate flakes, in that order. Serve.

A Note: To make this a totally vegan dessert, take out the sweetened condensed milk and up the brown sugar to 1/2 cup. Also omit the whipped cream and white chocolate.

Serves 6

--A.J. Rathbun

Happy Hour Drink Special: Her Sarong Slipped

Ideal for a Valentine’s Day signature mix, Her Sarong Slipped is a sweet-tangy-bubbly combination of brandy, lemon juice, grenadine, and Champagne (or sparkling wine), with a slightly coy name and a lovely taste that fits any romantic occasion.

--A.J. Rathbun

Double the Dose: Chocolate and Caffeine in One Handy Candy Bar

As reported on the sugarily reliable Junk Food and Candy blogs, Snickers has recently released a limited edition candy bar, the Snickers Charged, which contains both chocolate and 60 milligrams of caffeine (which is just below the caffeine kick from a regular 8-ounce cup of coffee and above the caffeine of a normal soda--it also has taurine and other B vitamins, which increase the boost in theory. Or make it “healthy”). According to the company, this means that “the post-lunch, pre-dinner hour between two and three p.m. [is] the Snickers Charged Re-Power Hour.” Doesn’t that vaguely sound like an hour of kids cartoons where the superheroes are candy-based (ala the Simpsons’ “Quick Energy Choco Bot Hour”)? The company also asserts that the bar is designed to “meet consumer needs and help millions of Americans take back their energy-zapped afternoons.” I suppose it’s possible that some tired souls need a combination of chocolate and caffeine to make it through the day, but really, isn’t a mid-afternoon Martini enough anymore?

--A.J. Rathbun

What to Mix Up for The Big Game: The Go Team

This sporty drink (featured in my drinking-book Good Spirits, but originally picked up from my bartending pal Joel Meister) will make you the winner no matter what the final score of the actual game. Refreshing, but with that little kick that makes it easier to handle your team losing, and more fun to celebrate your team winning, the Go Team is an ideal accompaniment for all the tasty snacks that have been posted this week.

Ingredients:
Ice cubes
1 ounce Stolichnaya Vanil vodka
1 ounce Stolichnaya Ohranj vodka
1/2 ounce Midori melon liqueur
1/2 ounce simple syrup (see note below)
2 lime wedges
5 – 8 leaves fresh mint
Chilled soda water

Directions:
1. Add the lime wedges, mint, and simple syrup to a Collins glass or similarly-sized glass. Using a muddler or wooden spoon, muddle well.

2. Fill the glass three quarters up with ice cubes. Add the vodkas and the Midori. Stir well with a bar spoon.

3. Top off the glass with chilled club soda. Stir one more time. Serve with a game-winning smile.

A Note: Simple syrup is a snap to make (if you didn’t already know). For 4-1/2 cups worth, add 3 cups sugar and 2-1/2 cups water to a medium-sized saucepan. Stirring occasionally, bring the mixture to a boil over a medium-high heat. Lower the heat a bit, keeping the mixture at the low boil for five minutes. Then turn off the heat, and let the syrup completely cool in the pan. It stays good for up to a month in the fridge.

--A.J. Rathbun

What to Cook This Weekend: Zucchini Stuffed Zucchini

It may seem a little strange to stuff something with itself. It’s already stuffed with itself, right? But when you take some of a zucchini out and introduce it to a few other ingredients, what once was merely a side dish turns into the centerpiece of a meal or at the very least, a spectacular side dish. And if you’re cooking with friends, this dish allows you to tell them to “stuff it” without any repercussions.

Serves two as a main course, or four as a side.

Ingredients:
Four medium sized zucchini (about 6 inches in length and an inch in diameter)
One teaspoon olive oil
One medium yellow onion, chopped small
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon fresh ground black pepper (plus more to taste)
1/4 teaspoon red pepper flakes
1/4 cup bread crumbs
1/4 cup fresh basil
1/2 cup Parmesan cheese, grated

Directions:
1. Trim just the ends off of the zucchini, and slice each in half, lengthwise. Carefully scrape the flesh out of the middle of the zucchini with a spoon (or a pointy ice-cream scoop). You’ll want to leave between 1/4- and 1/2-inch of zucchini around the sides and bottom. Try not to break through on either sides or bottom, to prevent spillage when eating. Put the scraped-out zucchini flesh to the side.

2.  Place the zucchini shells in a good-sized steamer that’s ready to steam. Steam the zucchini for 5 to 7 minutes. You want it just north of tender—a little flimsy but not floppy. If you don’t have a steamer large enough to hold the zucchini, par-boil them for 5 minutes (watching to avoid floppiness) and drain them. Once done, place zucchini shells into a large casserole dish. While the shells steam, chop reserved zucchini flesh. It doesn’t need to be carefully diced, but you don’t want any outstandingly large chunks.

3. Heat up a medium-sized skillet or sauté pan to medium-high and add oil. Now’s a good time to get the oven preheating to 350 degrees.

4. Once the oil is hot, add the onion. Sauté the onion on medium-high for about a minute, and then bring the temperature down to solid medium for 5 to 6 minutes, until the onion is shiny and opaque and a little soft. Add the chopped zucchini flesh to the pan with the onions, along with the 1/4 teaspoons of salt, black pepper, and red pepper flakes. Stir all these new friends together, and then cook them over medium heat for about 5 minutes.

5. In a bowl, mix zucchini-onion combo with bread crumbs, basil, and 1/4 cup of the cheese. Taste. Adjust the seasoning as you feel is needed (I would add a little more hot pepper flakes, but that’s just me). Resist the urge to eat everything in the bowl. Stuff the zucchini shells with the zucchini mixture, and sprinkle the rest of the cheese over the now-stuffed zucchini. Bake uncovered for 15 minutes at 350. You should be able to slip a fork into the zucchini shells with no resistance, but if you can’t, let them bake a few minutes longer.

--A.J. Rathbun

Lose Weight, Get Paid in Cold Inedible Cash

I’m not going to lie to you--I could stand to lose a couple pounds. But it’s hard, even though I exercise, and try to resist the delicious amount of snacks around the Al Dente HQ. I mean, doughnuts taste good. Milkshakes taste good. Doughnuts dunked in a milkshake taste really good. If I was paid to lose those pounds though, would that be enough incentive? In the United Kingdom, some politicians think it will be. According to an article in the Times Online, “obese and overweight adults in England could be paid to lose weight under plans being considered by the Government.” It’s part of a larger 375 million (pounds that is) program to help cut the amount of obese and overweight in the UK (other parts of the program include advertising, classes, and the creation of “healthy towns”). I dunno if, when that scrumptious doughnut’s right there in front of me (or, the scrumptious milkshake, or chocolate truffle, or large hunk of cake, depending of your preference), I would be able to say no, even if I knew I’d get a check down the road. Would you? And how much is enjoying yourself a little less worth?

--A.J. Rathbun

Yet Another Reason We Should Be Able to Drink at Work

A recent article reports that German researchers just announced that drinking beer promotes good health. How could this lovely dream be possible? They say that, “preliminary studies indicate xanthohumol, a compound found in hops, inhibits a family of enzymes which trigger cancer, as well as help the body detoxify carcinogens.” While I can’t pronounce “xanthohumol” even after a number of drinks, I’m happy to hear about this latest news on how healthy consuming a few cold ones is (along with the known benefits of wine, cocktails, and highballs, this means it’s probably pretty unhealthy not to drink). They do also say that the current amount of hops in most beer means you might need to drink about 60 to get the benefits of one of their extra-hoppy xanthohumol-rich beers (they also say they’re working on getting the xanthohumol-levels bumped up in beers). The end result of this study--in my Thursday-morning opinion? If not allowed to have a few beers at the end of a long work day, tell your boss that they’re endangering your health. And then meet me at the bar.

--A.J. Rathbun

Drink the Swan and Enjoy the First Super Premium Irish Cream Liqueur

Recently introduced into the United States (which means you can probably still be the first of your friends to try it), Coole Swan is an Irish cream liqueur that takes the whole “cream liqueur” genre to heights un-reached in the past. As with most things, it’s in the ingredients list. Which, in the case of Coole Swan, starts with a helping of fresh double cream from Ireland’s lovely dairy lands. This is combined with single malt Irish whiskey, smooth chocolate, and infusions of delicate Madagascan vanilla and rich Côte d’Ivoire cocoa. The end result is dreamy, silky without being sickly sweet, and well-deserving of its poetic name, which was taken from the William Butler Yeats poem The Wild Swans at Coole. Much like many premium liqueurs, Coole Swan is imminently enjoyable by itself, especially when chilled, either neat if it’s been in the fridge or over ice. Other ideas are serving it over crushed ice, frappe-style, with a strawberry, or experimenting with it in cocktails. If trying the latter though, I’d stick to simple recipes, so that the liqueur’s fine flavor can be highlighted. An ounce of Coole Swan shaken with two ounces of good gin (gin, interestingly, tastes great with a little bit of chocolate) sounds heavenly to me, for example. However you decided to try it, I suggest trying it soon. That way, you can be the hero that introduces it to your pals, instead of the other way around. And it’s always nice to be the hero.

--A.J. Rathbun

Happy Hour Drink Special: The Bobby Burns

Take the edge off the cold January days with the Bobby Burns--a poetic combination of scotch, sweet vermouth, and Benedictine, with a lemon twist.

--A.J. Rathbun

A New Year’s Resolution: Drink More Armagnac

If you aren’t sure already just from my headline that you should drink more Armagnac, the lesser known cousin to Cognac, this year, be sure and check out a recent article, "Out of the Barn and Into the Snifter," from the New York Times. It details the work of one French family from the Gascon region where Armagnac comes from, the Darrozes, who don’t actually grow grapes, or make wine or spirits, but who are responsible for getting most of the region’s favorite drink to the world, by distributing product from many, many local farmers. If you’re not familiar with Armagnac, this description in the article is a good introduction: “‘If Cognac is feminine,’ Marc said, ‘Armagnac is masculine, dense, powerful, individualistic, reeking of terroir.’ He meant not that it tastes rough or raw, but that its origins are earthier, more present in the glass than in its counterpart.” Though the phrase “labor of love” is thrown around today like so much cheap liquor, the article details how apt it is in this situation, due to the immense care and time given by both the farmers and the Darrozes to ensure that the end result, the Armagnac itself, keeps at a high standard and makes its way to the public. With all this in mind, isn’t it time you tasted this end result? Or, if already a drinker of Armagnac, isn’t it time you introduced it to a friend? These are the kind of resolutions I can really get behind, and you should too.

--A.J. Rathbun

A New Year’s Eve Alternative to the Basic Bubbly: The Black Pearl

Now, I’m okay with straight Champagne and sparkling wine (at least, I don’t know that I’ve ever turned any down), but why not set your New Year’s Eve party above the norm by serving something that’s still bubbly, but a little different from the run-of-the-mill glasses thrown out at most end-of-the-year affairs? I mean, isn’t the idea to have a party that people remember, one that stands out in your guest’s minds long after January 1? I think that serving up the exquisite Black Pearl, which uses Champagne or sparkling wine, but ups the elegance meter with cognac or brandy and Tia Maria (a coffee flavored liqueur created from a cane-based spirit, Jamaican coffee, vanilla, and sugar), allows any December 31 soirée to step away from the crowd of parties and be noticed. As a bonus, it’s really easy to make, and lovely to look at (as the copyrighted photo here by amazing food-and-drink-and-fashion photographer Melissa Punch shows).

Ingredients:
Ice cubes
1 ounce cognac or brandy
1 ounce Tia Maria
Chilled Champagne or sparkling wine
Cherry for garnish

Directions:
1. Fill a cocktail shaker half way with ice cubes. Add the cognac and Tia Maria. Shake well.

2. Strain the mix into a flute or wine glass. Top with the bubbly. Garnish with a cherry.

--A.J. Rathbun

What to Cook This Weekend: White Chocolate Chip Cranberry Oatmeal Cookies

This tasty cookie recipe (which shouldn’t just be regulated to the weekend--especially since Christmas is next Tuesday, and these will make a scrumptious Christmas day snack) comes from Al Dente reader Leslie, who says, “These truly are amazing! I think white chocolate is just OK, I like cranberries and oatmeal, but for some reason the combination is incredible. Hope you enjoy them as much as we did!”

Ingredients:
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour
1-1/2 cups quick cooking oats
3/4 cup dried cranberries
6 ounces white chocolate chips

Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, using an electric hand mixer, combine the sugar, brown sugar, and butter; mix well to cream together.
3. Add the egg and the vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt, and flour and mix well.
5. Fold in oatmeal, cranberries, and white chocolate chips, making sure all ingredients are uniformly distributed.
6. Roll dough into 1 inch balls and place them 3 inches apart on a greased cookie sheet. Bake for 10 to 12 minutes, just until the edges are lightly golden.
7. Remove cookies from oven and let cool 2 to 3 minutes on sheet, then transfer them to a cooling rack.

--A.J. Rathbun

Don’t Have the Holidays Without a Little Punch

This basic recipe for Christmas Punch never steers a party wrong, with its combination of brandy, Cointreau, fresh oranges, and a large helping of Champagne or sparkling wine. It’s easy to modify to personal taste as well. Not fruity enough? Add a little more fresh orange juice, or a touch of pomegranate juice. Want even most festive feeling? Add a cup or two of frozen cranberries. Not quite boozy enough? Try adding a bit of rum to the mix, or some orange-flavored vodka.

--A.J. Rathbun

12 Days of Holiday Eats, Day 9: Gruyère Gourges

These amazingly tasty baked bites are an ideal holiday party snack. Not too hard to make, they have a balance of lightness and substance that will make your guests swoon and ensure they don’t go away hungry. If you can’t get Gruyère (a cheese made in Switzerland, but readily available), then substitute in a French Comté or Beaufort or an Emmental.

Serves 12 (if each eats 4, as this should make 4 dozen)

Ingredients:

4 eggs
1 cup water
1/2 teaspoon salt
8 Tablespoons unsalted butter, cut into pieces
1 cup grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1-1/2 cups flour
1/4 teaspoon freshly ground pepper

Directions:

1. Preheat oven to 400 degrees.
2. Lightly beat the eggs, until the white and yolks have mixed but no further.
3. Lightly grease two cookie sheets. If you’re worried about sticking (due to old or cranky cookie sheets) lightly flour them, too.
4. Add the water, butter, and salt to a medium-sized saucepan. Bring this mixture to a boil, stirring occasionally to make sure the butter melts. Once it reaches a boil, add the flour. Beat well with a spoon, until the mixture pulls away from the pan’s sides. Turn the heat down, and continue cooking for 1 to 2 minutes, until the dough seems partially dry. Remove from the stove.
5. Add the beaten eggs slowly, stirring all the time.
6. Add the cheese and pepper and stir into the mix, until everything is well combined.
7. Put the dough into a large pastry bag, or a large sealable plastic bag. If using the latter, cut one corner off the bag. Pipe the dough into 1-1/2 inch rounds on the cookie sheets.
8. Bake the Gourges for 20-25 minutes. They should be slightly crispy on the outside and slightly doughy on the inside, and should be a glowing gold in color.

Mutilate Your Thirst—Not Just a Dream Anymore

As read on the always sugary Junk Food Blog, fictional culinary (using that term super loosely) product, “Brawndo the Thirst Mutilator” is going to become a real live drink, starting December 15. First appearing in the film “Idiocracy,” this energy drink calls itself a "lemon-lime endurance supplement beverage" and is being brought to the world by Redux Beverages. So, warn your thirst about Brawndo (or, to follow the tagline of this, um, boastful beverage, let your plants know, as "it's got what plants crave"). Are there any other fictional food or drink products that you’d rather see actually brought to life? Maybe the Pan Galactic Gargle Blaster? Crunchy Frogs? Duff Beer?

Happy Hour Drink Special: The Hugo Special

This combination of gin, sweet vermouth, and freshly muddled pineapple and orange slices may seem like it should be a summer drink (with the hints of tropical-ness and all). But I always like my Hugo Specials in winter, when they remind me of summer. Shake up a couple and take your mind off the cold.

--A.J. Rathbun

Happy Hour Drink Special: Two with Pomegranate 7 UP

In an earlier post, I talked about the new limited edition Pomegranate 7 Up, and wondered about trying it in various drinks. Well, the friendly folks at 7 Up and Cadbury Schweppes Americas Beverages (thanks Lisa), were nice enough to send two recipes along: the Triple Scoop Pomegranate 7 Up Soda and the Mistletoe Mojito. Both look delicious, so I suggest you pick up a six-pack of Pomegranate 7 Up and a few other ingredients on your way home tonight.

Mistletoe Mojito

Ingredients
1 ounce fresh lime juice
1 tablespoon superfine sugar
8 fresh mint leaves
2 ounces white rum
2 teaspoons pomegranate seeds
4 ounces Pomegranate 7 Up
1 mint sprig
1 lime wedge

Directions
1. In a highball glass, muddle lime juice, sugar, and mint leaves until sugar is dissolved.

2. Add rum and pomegranate seeds. Fill glass with ice and top with Pomegranate 7 Up.

3. Garnish with mint sprig and lime wedge.

Triple Scoop Pomegranate 7 Up Soda

Ingredients
1/4-cup scoop raspberry sorbet
1/4-cup scoop tropical fruit sorbet
1/4-cup scoop vanilla ice cream
6 to 8 fresh raspberries
6 ounces Pomegranate 7 Up

Directions