Nibbles & Sips

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

Memory Lane Starts in the Kitchen

Nibbles

Friday night I served a throw-back recipe for supper: Tuna Noodle Casserole. I’m not really sure what made me think to put that on the menu (Todd suggested it might be a bit too much Mad Men), but it was a nice comfort-food meal and it got us talking about childhood food memories.

Mom wrote in my baby book that I would stand up on a chair and steal onions while she was getting supper ready. That one I don’t really remember so much. I do remember an early Thanksgiving, sitting in my high chair next to an uncle who explained the finer points of rolls: their use as “pushers” for the smaller bits of food and that’s why you wait to eat them until the end. I still eat my roll last.

My grandmother’s house had a wonderful walk-in pantry and these stainless steel canisters that were usually full of flour and sugar and stuff, but for holidays were used to store the cookies and candies they made starting the day after Thanksgiving. An enduring favorite were the rum balls and I was allowed one or two at a time for obvious reasons. But, oh, I was so infatuated with them that one day I snuck into the pantry, closed the door behind me and scarfed I don’t know how many rum balls before I was discovered. I regret nothing!

But not all food memories from childhood were holiday-related. Some weren’t even happy–like the times we discovered neither turnips nor Brussels sprouts agreed with my youthful constitution. (Happily, I’ve made peace with both foods and eat plenty of both of them these days.) Others were downright adventurous for the under-6 set–I remember sitting in the garage with my dad as he shucked oysters. 2 for him, 1 for me.

So, what food memories do you have from childhood? The good, the bad, the odd? When was the last time you thought about what you ate as a kid? The comments are ready and waiting!

A Funny Thing Happened on the Way to the Forest

Sips

When contemplating this week’s letter, the first thing to come to mind was Frangelico–the wonderful hazelnut liqueur that comes in a bottle shaped like a Franciscan monk, complete with a rope belt. But a single ingredient a cocktail does not make.

So while supper simmers I have to ponder what else to put with the nutty Friar. Oooh, Friar? As in, perhaps, Friar Tuck? As in Robin Hood? This calls for some serious research via my DVD library. And I’m not talking about the Kevin Costner version, either. My favorite Robin Hood is the animated one from 1973.

But how was this going to turn from cartoon into cocktail?

Sherwood Forest Cocktail

Well, we already had the Friar covered, so I’m leaning sweet. Vanilla Vodka for the lovely Maid Marian gives us a good base for our cocktail, and puts the love-interest front and center. Somewhere along my wandering pondering I decided on blue curacao but I can’t remember for who or why, though the hazelnut-orange combination makes me want to keep it. Let’s just say it’s for Little John, voiced by Phil Harris who also voices Baloo the bear in the Jungle Book. Baloo, B-lue. Close enough for me!

But, oh, we’ve got three great alcohols, here, what ever are we going to combine them with? You know I need a non-hooch mixer to balance these heavy hitters and we still haven’t paired up Robin Hood yet…

I’ve got it!

Sherwood Forest

1 1/4 oz Vanilla Vodka
3/4 oz Frangelico
1/2 oz Blue Curacao
3 oz Ginger Beer

Combine vodka and both liqueurs over ice and shake like the “safety’s on ol’ Betsy.” Strain into a chilled martini glass and top with ginger beer, letting the carbonation stir things up for you.

The finished drink is a bright green/teal color. If that doesn’t appeal to you, feel free to substitute Cointreau for the blue curacao, but not triple sec–it’d be too bossy. (A cherry speared with a little wooden arrow would make a fantastic garnish, don’t you think? Fresh out of both, I went with an classic-style cocktail glass that’s actually from the Walt Disney Signature collection.)

So, how did I get from Robin Hood to ginger beer? Well, in the animated version Robin Hood is a fox, foxes are red and this is an English tale. Across the pond redheads are called gingers, ergo ginger beer! Yes, I suppose you could substitute ginger ale for the ginger beer but the flavor will be weaker unless you’ve got easy access to some artisanal  ginger ale micro”brew” or something. Seriously, go for the real thing or you might have to call it the Sheriff Nottingham (a wolf in fox’s clothing).

Earth, Air, Fire, Water

Sips

Thank you, everyone, for being patient during my August-off. I did get quite a bit done, but now it’s back to the usual blogging schedule and back to the bar!

~~~oOo~~~

Elemental Cosmos Cocktail

Elemental Cosmos

So, this week’s Alphatini asks us to tackle the letter E. Early brainstorming turned up eggplant (not sure how that would work), eggnog (which was a contender, if a little predictable), and Everclear (just say no!). The everything concept, a la the bagel with everything on it, also made a brief appearance on the list but I figured the Long Island Iced Tea has the ‘everything’ vote covered. The wonky weather these last few weeks had me thinking earthy–but what flavor (other than, say, dirt) says earth? Mushrooms and brie, but even I don’t view those as potential cocktail comestibles.

Accompaniments, yes. Ingredients, no.

Earth kept bumping around in my brain (no jokes about having a big head, please) and I was this <-> close to concocting something with the name EarthShake, but I was still stuck on my primary flavor inspiration. Meanwhile, the idea evolved–maybe not just earth but all the rest of the elements too! Not that that helped with the earthy-flavor issue, but it gave me more to play with.

What’s better than over-thinking a cocktail theme on your own? Musing aloud to the Tester Monkey!  He came up with the brilliant idea of carrot juice–or some other liquid from something that was grown in the earth (peanuts, potatoes, grains, etc.). Then he struck gold, quite literally, when he suggestion Goldschlager. I mean, what’s more natural than a mineral straight from the earth?

The Elemental Cosmos

1.5 oz Pepper Vodka (like Absolut Peppar)
1 oz Cranberry Juice
3/4 oz Goldschlager
1 Orange slice (plus one more for garnish)

Combine vodka, juice and liqueur over ice. Squeeze in the orange slice and drop the rind in for good measure. Shake like the creation of a world depends on it and strain it into a chilled cocktail glass. Garnish with the second orange slice and enjoy.

Even if earth took some time to come up with, fire was an easy match: pepper vodka fit the bill nicely. I took a bit of liberty with water and air, though, choosing both for their environment: oranges grow hanging in the air and cranberries are harvested by flooding their bogs.

Of course, when you’ve got citrus, vodka and cranberries staring at you across the bar, the first thing that comes to mind is the classic Cosmopolitan. Using that drink as a guide for the quantities in this version, I was pretty certain some tinkering would be necessary to get a balanced drink. I definitely though we’d need more juice to balance out the 2 very strong alcohols.

Turns out, you should never doubt the classics.

Which is probably a good philosophy to live by in general, doncha think?

~~~oOo~~~

Hope everyone has a fabulous Labor Day weekend. Yes, it’s the unofficial end to summer but I happen to really love fall and everything that comes with it, so I’m looking forward to the next season or two!

Next week we’ll be back with a fabulous f-themed cocktail!

Fighting the Tropics

Sips

While I’m still slaving away on the cookbook, I’ve got the pleasure of bringing you a bit of alcohol history and a fabulous new reference by way of this guest post from my new friend, Woody Robinson. I mean really, how could I say no to a post about one of my favorite spirits?!

~~~oOo~~~

Last weekend I asked for a Gin and Tonic from a weathered bartender at a local pub. A simple request you may think. However, upon delivering my drink, the bartender barked in a raspy voice, “Fighting off the tropics eh?” While some may have ignored this odd comment, I decided to dig a bit deeper. I found out that Gin was mixed with quinine (an anti-malarial compound) and carbonated water during the 17th century in tropical British Colonies. Thus the Gin and Tonic was born!

While simply drinking is great fun, understanding the alcohol we consume makes the experience far more interesting and rewarding. For example, say you’re drinking some gin after a long day of work. Did you know that English soldiers were drinking the same thing while fighting Spanish troops in the Eighty Year War?

Unfortunately, finding a gin that caters to your specific tastes is often a difficult task. From traditional to modern blends with a broad spectrum of flavors, it’s easy to get lost at your local liquor store.

However, alcohol references can make finding your ‘gin of choice’ a snap. For example, FindTheBest teamed up with several gin directories to create a convenient database of the worlds greatest gins. With nearly 200 brands and useful filters to narrow your results, comparing gins has never been easier.

Learning the history of you favorite alcohol is an enlightening and satisfying process. While Gin and Tonics probably aren’t currently recommended by the FDA as an anti-malaria medication, they sure make for a good time after work!

~~~oOo~~~

Woody Robinson is a recent graduate of the University of California Santa Barbara, and is now a gin enthusiast working at FindTheBest and FindTheData. FindTheBest is an objective, socially curated comparison engine that allows you to find a topic, compare your options and decide what’s best for you.

A Little Change of Plans

Sips

So, this week we were supposed to all be surprised with the fabulous E-Alphatini, right?

Yeah, about that, I’ve discovered my deadline for the cookbook project is coming up fast so a lot of my blogging time is taking a backseat for the month of August so I can get some serious, sloggy, un-fun data entry done.

In the mean time, why not make up a batch or two of this drink that was previously posted as part of a Food & Game Pairing over on What to Feed Your Raiding Party.

You sip, I’ll type, and we’ll all meet back here in 4 weeks to solve the mystery of the E-Alphatini!

Summer Monkey

1 oz Pineapple Juice
1 oz Peach Schnapps
1 oz Banana Liqueur
Ginger ale

Combine the juice and liqueurs in a tall glass (highball, pint glass or even a hurricane will do) and stir to combine. Fill the glass 3/4 full with ice and fill will ginger ale. Stir with a straw and serve. Optionally, garnish with pineapple.