Al Dente

Sipping Nature's Own Sports Drink

Coconut water exploded as a drink trend a couple of years ago and shows no signs of cooling off. It's supposed to provide hydration on hyper drive. Or, is it all hype? Water's always best, studies prove time and again.

But there's nothing that quite satisfies that feeling you're living on island time like sipping right out of a fresh coconut. During my week-long visit to Oahu, I'm making a point of having a fresh coconut every day. I picked up the first at a roadside fruit stand for $2. I love watching the coconut seller hack a hole through the tough husk and handing over the whole thing with a straw stuck in that hole.

The water inside is lightly sweet and not as coconutty as you might imagine. Depending on the size, there's probably 1.5 cups of liquid. Which is just right for one serving. And it's a heck of a lot more fun to sip out of a coconut than a box of coconut water.

-- Leslie Kelly

Champagne and Fried Chicken? Yes, Please!

Back at the end of October my friend Tawyna, proprietor of Le Grande Courtage, hosted a Champagne and food pairing party for World Champagne Day. And who am I to refuse such an invitation?  Now, when you think of food and champagne pairings you might think of chocolate-dipped strawberries, or caviar and salmon toast points, and well-heeled ladies in long gowns sipping from flutes. But, with a little imagination, you can take the fuss out of sparkling wine and pair it with simpler fare.

Tawyna arranged a nice spread of snacks for us to nibble on as well as a variety of sparkling wines to compare. Most of the options were a bit unconventional, but they complemented the wines beautifully: spicy Asian salad, truffled popcorn, white chocolate fondue, salted caramels, tomato soup, and granny smith apples. 

My favorite pairing, though, was Louisiana fried chicken (think KFC-flavored).  It may seem a bit lowbrow to pair a glass of Champagne with fried chicken, but the acidity in drier sparkling wine cuts right through the fat to cleanse your palette, lending itself to pair well with greasy fried chicken and fried foods in general (duck fat fries, please). 

Click here for some more of Tawnya's fun Champagne and food pairing ideas.

What foods do you pair Champagne with?

*Champagne flutes

*Wine buckets

Photo via deenbros.com

 ---StellaCadente*

Follow me on Twitter @pomodorista

 

 

Cozy Up with Cocoas!

Sipping hot cocoa brings up cozy, winter memories for me: my mom mixing up Hershey’s cocoa powder with warm milk and a dash of cinnamon (or vanilla) in her old copper-bottomed Reverewear pan. Ooh and my favorite part! The big fluffy marshmallow floating on top... yum!

I still love making My Mom’s “Old School” Cocoa when it’s freezing out. Kids of all ages love it when they need something to warm up with or to relax to.

Cocoa is the perfect vehicle for flavor experimenting from fragrant spices like cinnamon and cloves to the totally unexpected profiles like Indian curry and cardamom.

Adventurous sippers will love my Cha Cha Hot Chocolate Mix, combining smoky chipotle chilli powder, cinnamon and a hint of ground coriander. You can mix up a large batch and have it on hand for a quick treat whenever you like!

But if you’re going for just a quick twist to traditional cocoa, make it signature with a tasty topping of decadent Flavored Whipped Cream.  Just combine 2 cups of heavy whipping cream and 1/4 cup of Monin syrup in an iSi Gourmet Whip canister. Give it a blast with1 cream (N₂O) charger, a little shake and and you’ll have a great way to top off any steamy beverage.

From French Vanilla to Spiced Brown Sugar just a little bit of Monin Syrup can go a long way. I’m thinking…
S ’mores Cocoa topped with Marshmallow Whip or a Chocolate Dipped Strawberry Cocoa with Strawberry Whip — yum!

So get out your favorite mug, mix up some cocoas and sip away the winter chills! -Kathy

 

My Mom’s “Old-School” Cocoa
This is the quintessential classic hot chocolate – a warm, delicious, easy-to-make chocolate fix!

Serves 2 

1 1/2 cups milk
2 Tbsps unsweetened cocoa powder
2 Tbsps sugar
1/2 tsp real vanilla extract
2 big marshmallows

Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together cocoa powder and sugar, then whisk into the milk to incorporate. Add vanilla and heat until hot but not overheated. Do not boil. Serve in mugs and top with marshmallows

Recipe by Kathy Casey Liquid Kitchen™

 

Cha Cha Hot Chocolate Mix
This is a fun twist on classic cocoa and the mix can be made and stored so you always have this spicy little treat on hand!

Makes 2 cups, enough for 10 to 12 servings

1 1/2 cups superfine or baker’s sugar
1/4 cup brown sugar
1 tsp real vanilla extract
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp ground cinnamon
3/4 tsp ground chipotle chili powder
3/4 tsp ground coriander

In a medium bowl, combine the sugars and vanilla extract together with a whisk. Then add the remaining ingredients and whisk thoroughly to evenly distribute the cocoa and spices.

Store at room temperature for up to a month in a clean glass jar with a tight lid. Shake thoroughly before using to remix the ingredients.

To make 1 serving of Cha Cha Hot Chocolate:
Place about 3 tablespoons Cha Cha Hot Chocolate Mix, or to taste, in a mug and add three-quarter cups hot milk, mixing well.

Recipe by Kathy Casey Liquid Kitchen™

For Cocktails, I'm Goin' With Hugo

We're gearing up for Sylvester, or New Year's Eve, here in Germany, and I have been busy asking anyone in the vicinity what the traditions are here in Baden-Wurttemberg, the southwest part of the country.

A big Thank You to VB for filling me in on Mitternachtssuppe, the tummy-warming, alcohol-absorbing late-night soups that make for traditional late-night nourishment. I still need a recipe! Anyone?

One of the drinks I'll be serving on New Year's is decidedly not German, though I learned about it in my local grocery store flyer. I think I am the last person to hear about the latest "it" cocktail, the Hugo, which hails from northern Italy, but is making its way up the continent. 

Making a Hugo is as simple as 1, 2, 3, 4. Here's what my grocer suggests:

1. Put a shot of Elderflower syrup in a glass.

2. Fill the rest of the glass with Prosecco.

3. Add a slice or two of lime.

4. Finish with a sprig of mint.

Are you with me? What will you be drinking to welcome the New Year?

--Tracy Schneider

 

 

Holiday Pairings: Purity Punch & Warm Almond-Crusted Brie with Apple Chutney

Looking for a quick and easy holiday sip and app for
your next party?

Well, a punch is the perfect solution. You can make them in advance (like my Purity Punch) and then just serve up over ice or let guests help themselves. (Make sure you have a nice punch bowl to serve it in like this one!) Serve with Warm Almond Crusted Brie Crostini with Apple Chutney (as seen to the right alongside my Purity Punch; Photo by Kathy Casey Food Studios^® - Liquid Kitchen^™) makes for a perfect pairing. Happy Holidays! – Kathy

Purity Punch
“Make ahead” punch is great to serve to a large crowd. Present in a punch bowl over a big chunk of ice, or serve up over cubes in pretty glasses. Check gourmet stores for fun and unique ice molds.

Makes about 11 cups or 15 servings

3 cups water
2 earl gray tea bags
1 1/2 cups sugar
1 cups red vermouth
1 bottle (750 ml) Purity Vodka
1 cup pomegranate juice
1 1/2 cups fresh orange juice
1 cup fresh lemon juice
1 tsp. Angostura bitters
fresh grated nutmeg to taste
Garnish: if in season - sliced Cuties mandarins or oranges, fresh pomegranate seeds

Bring water and tea bags to a boil. Add the sugar, stirring to dissolve. Remove from heat, let steep 10 minutes, then strain and cool.

To the tea, add the red vermouth, Purity Vodka, pomegranate juice, orange juice, lemon juice, and bitters. Stir together and chill until ready to serve. Add sliced Cutie’s mandarins or oranges and pomegranate seeds to punch before serving if desired. Serve in ice-filled glasses grated with fresh nutmeg.

Recipe by Kathy Casey Liquid Kitchen^™

Warm Almond-Crusted Brie with Apple Chutney
The warm spices and tart apple in the chutney counterbalance the creamy brie and are the perfect accompaniment to a glass of Purity Punch. 

Makes 18 pieces

18 1/4-inch slices of rustic French bread
1 (8-ounce) wheel Brie
1/2 cup (2 ounces) sliced almonds, with skin
Spiced Apple–Onion Compote (recipe follows) 

Preheat oven to 425°F.

Make the chutney ahead and store refrigerated for up to 3 days in advance. Re-heat before serving.

Lay bread slices on a baking sheet. Thinly slice the brie so that you have enough pieces to top all the sliced bread. Press the almonds into the top of the cheese, distributing evenly. Bake for about 6 minutes, or until cheese is melted and nuts are toasty.

Top with warm Spiced Apple Chutney. Serve immediately.

Spiced Apple Chutney
Makes 1 - 1 1/2 cups 

1 large green apple, cored and cut into chunks
1/4 small white onion, cut into chunks
1 Tbsp butter
1 tsp very finely minced fresh ginger
1 1/2 tsp cider vinegar
1/3 cup red pepper jam
1/4 tsp ground allspice
2 Tbsp chopped dried cranberries

In a food processor, pulse the apple and onion until they are chopped into 1/3-inch pieces. 

In a medium skillet, melt the butter over medium-high heat. Add the apple, onion, and ginger. Sauté for about 4 - 5 minutes or until the apple and onion are just tender.

Add the vinegar, pepper jam, and dried cranberries and bring to a boil. Let the mixture boil for about 2 minutes, until loose and chutney-like. Remove from the heat and cool.

Recipe © Kathy Casey Food Studios^® - Liquid Kitchen^™

12 Days of Juicing Daily: The Wrap Up

As I sit here typing, I'm enjoying a mug of hot apple cider and a plate bowl of gingersnaps for dinner, but just last Friday I was powering through the twelfth day of a mini-reboot with my roommate, Tawnya. Actually, four days of eating just fruits and vegetables, followed by four days of juicing only, and ending with four days of eating just fruits and vegetables.

The introductory four days went smoothly, and involved daily pilgrimages to Whole Foods so we could fill our dinner plates with wholesome produce. I drank a veggie juice in the morning, hit the salad bar in the at lunch time, and dinner was all about roasting. Our favorites quickly became roasted kale (the new potato chip!), roasted yams, roasted portobello mushrooms (the new meat!), roasted cauliflower (the new mashed potato!), and roasted brussels sprouts (the new way to eat brussels sprouts!). 

The first juicing day started off on an up note. Really up. I felt a sense of euphoria after polishing of my kale-cucumber-celery-apple-lemon juice for breakfast. A true buzz. Here are my notes:

Day One of Juicing

8:00 am--Feel better than normal. Bright, clear-headed.

9:00 am--Feel energized after drinking my breakfast juice.

11:30 am--Heaviness is gone in my legs, feel less tension in my body. Euphoric. I am floating.

3:00 pm--Snack time. Slightly hungry, slightly dreading drinking more juice. Looks like sewer water. Floating chunks of kale.

6:00 pm--Slightly grumpy, light-headed.

Day Two of Juicing went much the same way, but by Day Three if I could have mustered up enough energy to take notes, I would have written:

8 am--Turn alarm off. Pull covers over head.

9 am--Turn alarm off for the tenth time. Remember how I hate everyone. Resolve to stay in bed.

10:30--Am somewhere in a cubicle typing on a computer. Possibly at work? Surrounded by people who look vaguely familiar.

12:00--Drive off site to nearby juice bar to have someone else make me a juice. I am tired of making juice. Also, I hate everyone.

3:00 pm--Approaching comatose state. Not sure of my whereabouts. Also, I still hate everyone. 

5:00 pm--Force down my liquid dinner. 

7:00 pm--Go directly to bed. Cannot keep eyes open. Think about people who I really don't like.

Day Four of Juicing

Same as Day Three.

Needless to say, when I could finally eat fruits and vegetables again, actually chew, I was ecstatic. It was all downhill from there, and in fact, both Tawnya and I agreed we could extend the eating just fruits and vegetables period a bit longer without feeling deprived.

So, was it worth it? I'd say yes. I lost six pounds in 12 days and staved off some unhealthy cravings in the process--at least for now. I haven't had the urge to drink coffee since the reboot ended and sugar is decidedly less appealing (save for the gingersnaps). I also find myself eating a lot less portion-wise this week than I normally would, so that's a good thing, too.

Do I think I could do a 30-day juice-only cleanse like in Fat, Sick and Nearly Dead ? Probably not. But I'd think about doing a juice-only day once a month, or even once a week, just to keep myself in check. 

Now, excuse me while I refill my bowl of gingersnaps, won't you?

*Learn more about juicers: Juicing 101 on Amazon.com

--StellaCadente*

Follow me on Twitter @pomodorista

Lessons in Mezcal: The Maguey Harvest Cocktail

Mezcal is a fantastic spirit, offering a variety of subtle nuances and rich flavor. Often compared to tequila, they are worlds apart! Both are made from agave plants (blue agave specifically for tequila while mezcal can be made from a variety of agaves) and are particular to regions in Mexico.

I invited special guest Tim Master, Director of Specialty Spirits Division and Trade Education at Frederick Wildman & Sons, to the set of Kathy Casey's Liquid Kitchen for this special episode on mezcal. He brought samples of Ilegal Mezcal to try and showed us how to make his Maguey Harvest cocktail, a versatile drink that can be served cold or warm! The Ilegal Mezcal Reposado has a smokiness akin to whiskey and pairs well with the apple cider, lemon juice and cinnamon syrup. Perfect for a holiday party or a great way to warm up during the winter chills!

Salud! -Kathy

I Was Just Thinking Of A Flaming Rum Punch

The Christmas Markets (Weihnachtsmarkts) are now in full swing all over Germany, and I'm trying to hit a few of them every weekend. It's a little like going to a neighborhood street fair, but with beer and wine served at every twist and turn. So far my favorite drink is the Feuerzangenbowle, or flaming rum punch made with spiced wine, sugar and rum. 

It makes me think of a scene in It's A Wonderful Life, shortly after Clarence has saved George's life. They're together at Nick's Place and Clarence is about to order a drink:

Clarence: I was just thinking . . . It's been so long since I . . .

Nick: Look, mister, I'm standing here waiting for you to make up your mind.

Clarence: That's a good man. I was just thinking of a flaming rum punch. No, it's not cold enough for that. Not nearly cold enough . . . Wait a minute . . . wait a minute . . . I got it. Mulled wine, heavy on the cinnamon and light on the cloves. Off with you, me lad, and be lively!

It's certainly true, that flaming rum punch is the perfect antidote for a cold winter night, and this photo shows my favorite spot, so far, to order it. This stand in Frankfurt makes Feuerzangenbowle the traditional way, by pouring rum, ladle by ladle, over a lighted sugar hut. The sugar is suspended over a large bowl of wine spiced with cinnamon and cloves, and the burnt sugar and rum mixture slowly drips down into it.

At the grocery store this evening, I picked up a Feuerzangenbowle Set, (wine, rum, a sugar hut and a suspension rod) for a do-it-yourself evening of flaming rum punch. Have your ever made it yourself? Or do you make some other equally wonderful and warming elixir over the holidays?

--Tracy Schneider

Multi-purpose Lighter

Decadent Italian Hot Chocolate

The first year I lived in Italy, I worked as a volunteer with mentally handicapped adults. On my paltry stipend, I drank boxed wine, spent about $20 a week on groceries, and could barely afford dinner in a restaurant--once or twice a month, maybe. During the winter there is nothing I savored more on a foggy Milanese day than a cup of hot chocolate. Italian hot chocolate is nothing like its American cousin. It's rich and thick. Pudding-like. Best eaten with a spoon. Make some for someone you love. They will thank you.

Italian Hot Chocolate aka Nun's Revenge

Ingredients:

1/2 cup plus 2 tablespoons half-and-half
1 teaspoon arrowroot or cornstarch
1 tablespoon sugar
2 ounces bittersweet chocolate (at least 70 percent cacao), chopped
2 to 4 strips orange zest for garnish

Directions:

1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.

2. Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.

3. Remove from the heat and quickly whisk in the chocolate until smooth.

4. Pour into cups, top each with a piece of orange zest, and serve immediately.

Recipe credit: epicurious.com

*Whisks on Amazon.com

--StellaCadente*

Follow me on Twitter @pomodorista

12 Days of Juicing Daily: Day 4

I'm on day four of my mini-reboot and feeling like I am gaining some energy back. I'm not going to lie. The first couple days were pretty rough. To begin with, I had a false start on Sunday: I cooked a giant pot of lentil soup and ate some for dinner. Then re-read the instructions and realized beans are on the "no" list. So, I started fresh on Monday morning, eating fruits and veggies only.  I felt a bit fatigued on Monday and Tuesday, but surprisingly never really felt hungry. I did feel deprived of all of the holiday treats I enjoyed over Thanksgiving weekend, but not enough to cheat.

Tomorrow I am entering the "just juice" phase for four days, which I am slightly worried about. I've never tried sustaining myself on just liquids. My manager at my day job asked me how I'm going to get enough protein, and I confess I've been wondering the same thing. According to rebootyourlife.com there's a decent amount of protein in vegetable juices, more than I would have thought, actually.

Now that I am this far into my mini-reboot, I have resolved to finish it without fudging. I'm turning down cocktail offers and doing a lot of produce shopping instead. Only eight more days to go. My roommate Tawnya is doing it with me, so I have a built-in support system and someone to keep me honest.

Have you ever done a cleanse? How did you get through it? What did you get out of it?

*Which Juicer is Right for You?

*Juicers on Amazon.com

*BPA-free pitchers

--StellaCadente*

Follow me on Twitter @pomodorista