Nibbles & Sips

Fun with food and beverages: recipes and opinions about what, how, and why we eat.

Cosmic Cocktails | Virgo | Downtime

Sips

Virgos are the worker-bees of the zodiac, they have a need to be constantly busy, constantly doing, and often doing things for others. They are well-suited to the task-master positions of a Personal Assistant (the power behind the power, so to speak) and their perfectionist tendencies make them great managers, though they do have to watch for being overly critical of others while trying to get everyone under them up to their standards.

Downtime, Virgo Cocktail

Teacher’s pets in school, they’re just the sort to wreck the curve and be slightly less well-liked by their peers. The Virgo will very likely pass this off as jealousy, though, as the compliments of the teachers will bolster their spirits.

Got a problem? Go to a Virgo–they love to give advice and, unlike others, are actually pretty good at pin-pointing what, where, and how you went wrong and helping you fix it. They do it with candor and wit, though, so even the bad news goes down gently.

Unless, of course, you’ve found your way onto their bad side, in which case there is no preparing for the snark that will roll from their lips. And not just that, Virgos bring the guilt trip to new heights and you will feel it acutely when you’ve wronged them.

Of course, they’re also very self-critical and are constantly trying to improve themselves, not just others. Too much of this self-analysis can lead to hypochondria and have them dying of some trendy or obscure (extra points if it’s somehow both) disease every other week. Their natural predilection to stomach aches–when stressed or otherwise hyper-focused–gives them ample opportunity for worrying over medical maladies, so stress reduction and getting things out into the open (not their strong suit) is something every Virgo could use.

Downtime

2 oz Ginger Beer
3/4 oz Frangelico
1/2 oz Cointreau

Combine ingredients over ice in a mixing glass and stir until thoroughly mixed and cool–no shaking, that would be far too disruptive, think chill thoughts. Strain into a fresh glass with a few cubes of fresh ice and garnish with some crystallized ginger.

Usually I base these drinks around the direct personality traits of a person, sign, or theme. Today’s cocktail is a slight departure, in that this is more a Virgoan antidote for their everyday life.

Ginger is a natural stomach-soother in it’s various forms. On our last cruise I brought along ginger pills as well as ginger candies with us just in case of seasickness (I don’t usually get it, but it never hurts to be safe). The ginger beer in this recipe isn’t alcoholic and it isn’t the same as ginger ale–it’s 100 times better than even our favorite, Vernor’s, ginger ale and the brand I buy (Bundaberg) has bits of the crushed ginger floating about in it, still.

The hazelnut liqueur represents the various nut-bearing trees this sign is associated with and the orange is just a nice complement to them both. The liqueurs also tone down the bite of the ginger beer which some people find objectionable (not me, of course, but some).

If You Have to Spike Your PB&J, You Might Have a Problem

Nibbles

No, make that you definitely have a problem.

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But before I get into that, first we have a giveaway winner to announce! Drumroll, please…

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The winner of the OXO Good Grips Salad Dressing Shaker is Sara P. who left a comment on the Circle of Food post.

Congratulations, Sara, I’ll be emailing you for your mailing address (please respond within 24 hours or I’ll have to send the shaker to someone else).

Now, on with our post!

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A while back I requested a review copy of a new, fun-sounding cookbook: Never Cook Sober by Stacy Laabs & Sherri Field. I enjoy using alcohol in my recipes when the situation calls for it, and thought this book would give me some good ideas in that department.

I think I got a hangover just reading through the recipes. And I hate hangovers.

While I recognize the tried-and-true hangover remedy of “hair of the dog,” and I’ve had a mimosa to start a holiday morning more than once, I’m not sure dipping your morning fruit plate in 6 different spirits (Three Sheets to the Wind Vodka and Run Fruit Plate, the first recipe of the book) is a great way to start the day. Nor is it all that inventive, really. And Jell-O shots (Jiggling Vodka Shots, p. 25) for breakfast? Apparently I’m just not this book’s target audience.

Moving on to lunch and, yes, truly, there is a “recipe” for Peanut Butter and Vodka Jelly Sandwich which has all the finesse of mixing flavored vodka into your jelly before spreading it on bread. At least in this recipe the peanut butter will create a little balance to the booze, but if that’s too much for you, you can go back to the breakfast chapter and have Caribbean Cocktail Run Jelly and Toast.

Still, I was determined to make something out of this book for dinner one night, to give it a fair shot (ba dum bum!). The first thing that sounded almost appetizing was the Wobbly Chicken Tequila Fettuccine (page 34, still in the Lunch chapter), though wobbly and chicken doesn’t make the latter sound all that appetizing.

Wobbly Chicken Tequila Fettuccine from Never Drink Sober

I quibbled with wasting almost 2 quarts of chicken stock to boil my fettuccine in, so used about a cup diluted with tap water for the rest. The flavor was just fine without the wasting of $6 worth of stock. I also took issue with creating a sauce in one pan and letting it sit while you started the veggies in another, only to add the sauce in when you add the chicken–it would make much more sense to saute all the veggies, add the chicken and brown, then make the sauce in the same pan at that time, finishing with the heavy cream instead of adding the cream with the raw chicken and boiling until the chicken is done. I dislike inefficiency in recipes, and this is a prime example of it.

Nonetheless, the end result was tasty. The tequila was understated enough that I didn’t have to worry about bringing leftovers to work for lunch the next day, and the use of whole-wheat fettuccine assuaged my guilt over the heavy cream.

Though why they suggest pairing a Chardonnay with this meal instead of sticking with a classic tequila-based cocktail escapes me.

Recipes aside, the other thing that bugged me, was they completely ignored the myth that so many people have of when you cook with alcohol it all burns off. The introduction would have been a great place to discuss this, but they completely ignored it. And, for the record, it takes quite a bit of cooking to eliminate the alcohol from a dish and anything that’s not cooked (PB&J, I’m looking at you) isn’t losing one drop of alcohol between the plate and your lips.

That said, there are reasons to buy this book that have nothing to do with cooking with alcohol. On each recipe page are quotes from famous folk about alcohol. There are also bits of booze trivia, cocktail recipes as “pairings” and enough classic toasts to get you through a summer of weddings without coming close to repeating one.

While I doubt I’ll use this as any sort of go-to cookbook going forward, the “extras” make it worth a flipping though from time to time. I’d definitely shelve it with Humor rather than Cooking.

To see what I have to say about an alcohol-infused cookbook I did enjoy, make sure to check out my review of Slushed! on Sips & Shots.

FTC Disclaimer: I was provided a copy of Never Cook Sober by the publisher for purpose of review. All opinions expressed in this review are my own.

Review | Get Slushed! and Get Happy!

Sips

It’s summer, and summer means the colder the treat the better to combat the heat. Ice cream and popsicles and smoothies to the rescue and, if you can punch them up with a little bit of finely-crafted spirits, so be it!

Back at the Plantation, our Executive Chef wanted to try a dessert he’d read about that paired tropical fruits with 3 sorbets, each sorbet made with a liqueur. Now, the thing about booze is, it doesn’t freeze. The higher the sugar content of something, the less likely it is to freeze, and since alcohol is a sugar, items with alcohol in them wont’ freeze unless you keep the non-sugary bits in the right ratio.

We got our Chambord and Grand Marnier sorbets to freeze okay, but the Godiva chocolate? Just wouldn’t gel. It probably didn’t help that the ice cream maker we had was one of those that you needed ice and rock salt to surround the tub and was on its last legs anyway, but it took all day to get anything remotely solid out of the mixture. The dessert was a success and we had enough of each sorbet to last the 2 weeks it was on the menu, but I think we were all in agreement that Godiva sorbet would not be making a reappearance.

That was my first, strongest thought when I got the chance to review Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever by Jessie Cross.

Last year or so I purchases a Cuisinart ice cream maker, the one with the freezable canister that only takes 20 minutes to make just about anything, used it a few times, then got caught up with other things. Trying out some of the recipes from Slushed! was a great excuse to brush the perma-frost off of my ice cream maker and give it a spin.

Remembering my earlier incident with alcohol-laden sorbet, I was happy to see this very topic covered in the introduction along with guidelines of how much alcohol of a given strength could safely be added to a quart of ice cream. That, right there, was worth the price of admission, folks.

We made 2 ice creams and 2 frozen yogurts and 2 frozen pop recipes, though the book also covers smoothies, novelties, gelato and so much more.

Tonic Water with Mojito Ice Pop Cubes

Tonic Water with Mojito Ice Pop Cubes

First, of course, I had to try the Chocolate Martini Pudding Pops (page 25). Instant pudding and Godiva liqueur, opposite ends of the chocolate spectrum, and man were they great together! I couldn’t get these suckers out of the molds, but they ate just fine with a spoon, let me assure you!

The other ice pops I made were the Mojito Pops with Fresh Mint (page 26). Each pop recipe made 8-10 servings so I cut mine in half (to regulate the damage to my waistline), but still had extra mix to use. Into little leaf-shaped ice cube trays the extra went and, let me tell you, as good as they are on their own, a couple of the mini cubes in a glass of tonic water or club soda and you’ve got a nice, light, refreshing drink with a very low alcohol content.

As for ice creams, we tried both the Spice Trader’s Vanilla Vodka Ice Cream (page 37) and the Bananas Foster Ice Cream (page 48). The vanilla was a typical custard-style ice cream with vanilla beans and it was oh-so-rich and good. That one lasted maybe a week (though, in our defense, it was my birthday week and we had an awful lot of cake to eat up). The Bananas Foster used no eggs, though we did have to first cook the bananas in brown sugar and butter to get that amazing caramelized flavor going. Both boozy ice creams were scoopable straight out of the freezer–a definite benefit to a little liquor in the recipe.

The frozen yogurts, on the other hand, benefit from sitting out a little bit or 20 seconds in the microwave before trying to chip away at them. The Limoncello Swirl Frozen Yogurt is light, refreshing and just tart enough to get the job done, though I wish I’d added even more lemon curd swirl to this batch. The Sex on the Bean Frozen Yogurt was, unfortunately, the only one I wasn’t truly crazy about. Something about the combination of orange and dairy just didn’t want to work for me (though I know I used to love Dreamsicles as a child, so go figure). Still, it’s not a bad fro-yo at all.

Limoncello Swirl, Sex on the Beach, and Bananas Foster

(left to right) Limoncello Swirl Frozen Yogurt, Sex on the Beach Frozen Yogurt, and Bananas Foster Ice Cream

We stopped there, but I have at least 3 more recipes I want to try out in the near future (especially the St Germaine & Earl Grey Tea Gelato, page 61) and more after that.

Compared to the other alcohol-related book I reviewed this month, this one wins hands down!

Now, if I can just figure out how to get the frozen pops out of their molds. (Definitely a first world problem.)

FTC Disclaimer: I was provided a copy of Slushed! by the publisher for purpose of review. All opinions expressed in this review are my own.

 

Cosmic Cocktails | Leo | The Mane Event

Sips

Who just walked into the room–regal, grand, with a gravitational pull second only to the sun?

The Mane Event cocktail

It’s your friendly neighborhood Leo, most likely.

I’ve known many Leos over the years and, as shallow as it may seem, most of them can be easily spotted by their attention to their hair. It doesn’t always resemble the mane of a lion (though it can), but their hair will be one of the first things you notice about them.

The second fire sign, they have a bright, outgoing personality that exudes confidence, even if they don’t always feel it. Definitely great at the bluff or the fake-it-til-you-make-it when necessary. Generally friendly, the lion can be aloof until you pass their tests, but when you do they will be a generous friend, willing to give you the shirt off their back–or at least one like it–if they think you need it. In fact, like a lioness caring for her cubs, she might smother you with her generosity.

Of course, a cat can be fickle, as many a feline caretaker can attest, and wants attention when he wants it and not a moment before or after. Leos have the ability to want everyone’s full attention while simultaneously unable to keep their focus on any one thing, themselves. They are fabulous at organizing and can easily keep everyone in line with their charm.

The Mane Event

2 oz Mango Nectar
1 oz Cointreau
.5 oz Peach Schnapps
.5 oz Grenadine

Combine mango, Cointreau and Schnapps in a shaker over ice and shake, throwing in some fancy spins and shakes to entertain your guests, then strain into a fancy cocktail glass. Pour the grenadine over the back of a bar spoon and let it settle in the bottom of the glass. Admire your handy-work and sip proudly.

The two-tone look of this drink pairs the hue of fire with the rays of the sun. It’s a somewhat tropical drink, nice for cooling off in the summer heat of Leo’s July to August reign.  You can stir the very center just a little to get the grenadine to mix in a bit before drinking or drink the layers as settled, either way it’s a very tasty drink.

Summer-Ready Redskin Potato Salad & Giveaway!

Nibbles

Redskin Potato Salad from What to Feed Your Raiding PartyThe temperature is rising and the sunny days of Summer are just bursting with cookouts, pot-lucks and pool parties. A creamy potato salad is great for these get-togethers because it can be made up to 2 days ahead and the flavor actually improves as it sits!

Frequently, a potato salad either features an oil-and-vinegar dressing or a mayonnaise-based dressing. My recipe actually uses both: the lighter dressing goes onto the warm potatoes, infusing them with flavor as they cool, and then follows with the mayonnaise dressing enriched with eggs and chives. We cut our mayo with sour cream for a lighter, tarter finish but you can also use Greek-style yogurt if you prefer.

Incidentally, this recipe is from my comic book cookbook, What to Feed Your Raiding Party, which is currently available for pre-order.

Redskin Potato Salad

Ingredients:

2 lb red potatoes, diced, skin-on

Dressing:
2 Tbsp olive oil
2 Tbsp white wine vinegar
2 tsp lemon juice
2 tsp prepared mustard
1 1/3 Tbsp sugar
2 tsp salt

 2 hard-boiled eggs, chopped
2 stalks celery, finely chopped
2/3 cup diced onions
2/3 cup diced bell pepper
2 Tbsp chopped chives
1/4 cup mayonnaise
1/4 cup sour cream
salt & pepper to taste

Method:

1. Place the diced potatoes (about 1″ cubes) in a large pot with enough water to cover by about an inch. Bring to a boil and cook for 10 minutes or until potatoes pierce easily with a fork.

2. Meanwhile, combine the dressing ingredients in a bowl and whisk together.

3. Drain the cooked potatoes, place in a large bowl and pour the prepared dressing over the cooked potato pieces. Toss or stir together the two bits so that each piece of potato has a chance to be covered in dressing, being careful not to mash the potatoes too much, and place, covered, in the fridge until cool.

4. Add the eggs, celery, onion, peppers and chives to the cooled, dressed potatoes.

5. Combine the mayonnaise and sour cream in a small bowl and then add to the rest of the ingredients, stirring to mix everything together.

6. Add salt and pepper, if needed, and chill until it’s time to eat (both you and the potato salad).

Serves 8

Calories per serving: 203 | Carbohydrates: 27 g | Protein 5 g | Fats 9 g

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To dress the warm potatoes, most people would just whisk the ingredients together. For the longest time, though, I’ve used a shaker bottle from Tupperware that has graduated sides (measure-markings) and a little wheel towards the top that helps aerate whatever you’re shaking. It worked fine, but the pop-on plastic (both for the top and the pour-spout cover) aren’t always the easiest to manage if you don’t get them lined up just right.

So when OXO gave me the opportunity to try out their new Good Grips Salad Dressing Shaker, I was thrilled to see how it compared.

The top half screws onto the bottom half and creates a great seal–no worries of flinging the dressing around with this one–and the pour spout is easily worked with a single finger; no prying! Plus, it’s pretty to look at, and a well-designed gadget always wins my heart.

OXO Salad Dressing Shaker OXO Salad Dressing Shaker dressing the potatoes

With sides marked with cup measurements as well as ounces and milliliters, I’m tempted to use this for mixing cocktails, too!

oxo giveawayOXO was kind enough to send me two of these little gems, one for me and one to share! So if you’d like to win your own Salad Dressing Shaker, leave a comment below! You’ve got until Sunday, May 20, 2012, at 5pm EST to enter the giveaway. Since this is part of my usual post-share with Circle of Food, comments left on this post in either location will be included. The winner will be announced on Monday, May 21, 2012.

This giveaway is open to residents of the Unites States.

FTC Disclaimer: I was provided product from OXO to review and share. All opinions expressed are my own.