Green Smoothie

Today, I'm sharing another beverage, non-alcoholic this time and one full of green, healthy goodness!  I've seen lots of smoothie recipes before but when I saw a photo of this one on Tastespotting with a claim to potentially help in weight loss, I was intrigued!  Summer has been tough on the waist line with BBQs, parties and entertaining.  This recipe was shared via Marcus Samuelsson originally from Linda Wagner. There are a multitude of Green Smoothie variations online but this one finally inspired me. 

All you need is fruit, such as mango, bananas, some fresh spinach leaves, a little water and blend - that's it! I thought I'd try replacing my usual lunch with a healthy serving of this smoothie for one-two weeks, along with an exercise program and see what happens.

I knew if I had to hand-cut fresh fruit everyday in order to make this, I would probably give up after one or two days, or when the fruit started to go bad, but I found a wonderful bag of frozen fruit at Sam's that has mango, pineapple, peaches and strawberries. 

Instead of adding ice, the frozen fruit adds all the chill you'll need. You will never know you are drinking spinach - I promise! The flavor of the fruit is very prominent and it surprising how filling it is.. I also bought a big box of organic baby spinach at Sam's that will get me through smoothie-making for at least a week. It has been two days since I started making these and I am hooked. They taste delicious and fill my midday appetite.

Green Smoothie
Recipe Adapted from Linda Wagner
Printable Recipe

1 ripe banana
1 cup frozen mixed fruit with mangoes, pineapple, peaches and strawberries, partially defrosted for about 5-10 minutes.
1 cup fresh organic spinach leaves
1 cup cold, fresh water

Add ingredients to a blender and blend to desired consistency..  Drink and enjoy all the healthy goodness!

Note:  The smoothie color darkens after blending.

Cheddar-Herb Biscuits, Colcannon Soup and Gaelic Coffee

Shall we start with dessert first?  Or perhaps sip on it while we're making dinner? :)  

Happy St. Patrick’s Day, everyone! Whether you are Irish or not, no one cares because everyone loves to get in the Irish mood this time of year.

To get my Irish feast started, I chose Colcannon soup from Kevin Dundon, author of Full On Irish, along with some freshly baked Cheddar-Herb biscuits from Margaret Johnson, the author of five Irish cookbooks.  (You will find all of these recipes at the end).

Both the soup and the biscuits were wonderful! I decided to leave out the called-for cream and butter in the soup and I'm glad I did.  The soup needed neither and was delicious on its own.

The biscuits were flaky and flavorful and I could have eaten several. They are best right out of the oven. I found the following day they had already dried out. Rather than fresh herbs, which I did not have on hand, I used chopped scallions and they were perfect with the cheddar cheese.

For 'dessert' I chose Trish Archer's Gaelic Coffee. This was so good!  A perfect end to the meal and made with decaf coffee it didn't keep us awake all night.  

The hot whiskey-flavored coffee sipped through the cold, whipped cream is one of the best Irish traditions I can think of, warm and soothing like a fisherman's knit sweater.

Sláinte agus saol agaib!  Health and long life to you all!  And remember, half a loaf is better than no bread at all! 

Cheddar-Herb Biscuits

Adapted from Margaret Johnson, Irish Cookbook Author
Printable Recipe

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces, plus extra for serving
4 ounces Kerrygold Vintage Cheddar (1 cup), grated
2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon
1 large egg
1 1/4 cups buttermilk

Preheat the oven to 400°F. Butter the wells of a 12-cup (1/3-cup capacity) muffin pan.

Combine the dry ingredients in a food processor fitted with a metal blade. Pulse 2 to 3 times to blend. Add the butter and process for 10 to 15 seconds, or until the mixture resembles coarse crumbs. Add the cheese and herbs and pulse 2 to 3 times to blend. Add the egg and buttermilk, and process for 10 to 20 seconds, or until a soft dough forms. Spoon the batter into the muffin cups and bake for 20 to 23 minutes, or until the biscuits are lightly browned and a skewer inserted in the center comes out clean. Serve warm with butter. Makes 1 dozen

Colcannon Soup 

Adapted from Full On Irish by Kevin Dundon
Printable Recipe

Serves: 4 - 6
2 oz rindless streaky bacon, diced
1 onion, finely chopped
8 oz potatoes, diced
1 leek, trimmed and thinly sliced
5 oz Savoy cabbage, thick stalks removed and shredded
1 1/4 pints vegetable stock (I used chicken stock)
1/4 pint cream (I did not use)
1 oz butter, diced and room temperature (I did not use)

Heat a large pan and sauté the bacon over a medium to high heat for a couple minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not browned, stirring occasionally.

Pour the stock into the cabbage mixture and bring to a boil, then season to taste. Stir in the cream (if desired) and simmer for a few minutes until the soup has a creamy texture.

I omitted this next step:

To Serve, remove the soup from the heat and whisk in the butter. It is important not to reboil the soup once the butter has been added or you’ll find it will curdle. Ladle the colcannon soup into serving bowls.

Trish Archer's Gaelic Coffee 

Adapted from Irish Traditional Cooking by Darina Allen
Printable Recipe

Serves 1

1 measure of Irish whiskey
2 teaspoons soft brown sugar
Strong black coffee
Softly whipped cream

Warm a medium sized wine glass with hot water. Pour out the water and put the sugar and whiskey into the glass. Add the coffee and stir well. Pour the softly whipped cream out of a pitcher over the back of a spoon on to the top of the coffee. The cream should float on top of the coffee so don't attempt to stir.

Citrus Salad with Pom Vinaigrette and a Pom Cosmo~

This salad was the highlight of one of our gourmet group dinners early last winter.  I hadn't had the inspiration to recreate it at home until now...pomegranate season has begun again! This is a delicious winter season salad with fresh citrus.

The generous people at Pom Wonderful offered me a case of Pom Wonderful pomegranate juice recently. I eagerly accepted. I have loved pomegranates since I was a child when my mother would bring one home as an special treat.  Pomegranates are far from being local produce in the Midwest but they are being offered in our local grocery stores very reasonably this week.

There is something so exotic about cutting into a pomegranate and finding those plump, ruby arils.The original salad dressing from our gourmet group dinner called for lemon juice in the vinaigrette. I substituted pomegranate juice.  Pom Wonderful has a very similar vinaigrette recipe on their website.

This salad would make a delicious holiday salad recipe for Thanksgiving, Christmas or any fall or winter gathering! The savory combination of rosemary with the tang of the jalepeno pepper is wonderful with the sweet-tart flavor of the citrus and avocado and crunch of the toasted nuts and pomegranate seeds.

There is something so delicious about the combination of ingredients that makes this salad and dressing memorable! Please don't alter anything, including the jalapeno pepper.  If you don't like them, just add less but they are intrinsic to the recipe, in my opinion. I didn't have pine nuts, which the original recipe called for, so I substituted toasted, slivered almonds today.

Before dinner began tonight, I started with a cocktail. It is Saturday night, after all! I'm not normally a cocktail person but I do like a good Cosmopolitan or Scotch cocktail on occasion, wine being my preferred beverage with dinner. I tried the Pom Cosmo recipe on the Pom Wonderful website.  At first taste, I knew it was too bitter for me so I made some simple syrup which sweetened it perfectly. Simple syrup is so easy to make. You will find the recipe below.

Citrus Salad with Pomegranate Vinaigrette
Printable Recipe

6-8 servings

1/2 cup pomegranate juice (original recipe called for 2 T fresh lemon juice)
1 teaspoon  Dijon mustard
7 tablespoons olive oil
1 fresh jalapeño pepper, cored, seeded, and minced
2 teaspoons chopped, fresh rosemary
Salt and freshly ground pepper to taste
4 navel oranges
2 pink grapefruit
1 medium head red leaf lettuce, rinsed and torn into bite-sized pieces
3 avocados
¼ cup pine nuts, toasted (I substituted toasted, slivered almonds)
¼ cup pomegranate seeds
1 small red onion, peeled, thinly sliced and rings separated.

In a small bowl, combine pomegranate juice (or lemon juice) and mustard. Whisk in olive oil, minced jalapeño, and rosemary. Season with salt and pepper to taste. Cover and let stand at room temp for at least 30 minutes. Peel and remove pith from oranges and grapefruit. Slice oranges in half and then into rounds. Cut grapefruit in half lengthwise and slice crosswise into half rounds. Slice avocado in half and remove pit. Scoop flesh from rind with a large spoon and slice.

In a salad bowl, combine greens and add a small amount of dressing and toss. Divide greens among serving plates. Arrange oranges, grapefruit and avocado on each serving. Sprinkle pomegranate seeds and pine nuts (or almonds) on each plate. Top with red onion slices, drizzle with additional dressing and serve.

Pom Cosmopolitan
Printable Recipe

1 oz POM Wonderful 100% Pomegranate Juice
1 oz good quality vodka
1/2 oz. Cointreau or Triple Sec
1/2 oz freshly squeezed lime juice
1/4 oz simple syrup (Made by boiling equal parts sugar and water for 3 minutes and allow to cool. I use 1/4 cup sugar and 1/4 cup water. Refrigerate after cooling.
Twist of lime for garnish

Pour ingredients into a cocktail shaker filled with ice. Shake vigorously and strain into glass. Garnish with lime twist.

Cranberry Liqueur - Update

I finally strained and decanted the Cranberry Liqueur that I had made in November and had planned to use to toast the New Year. A little more than a week late but what a difference a week makes!
I first spotted the recipe at Inn Cuisine in November and since I am a big fan of cranberries knew I would have to try the recipe. FYI, Wisconsin is one of several Midwest states where cranberries are a major commercial crop.  

I started my batch of cranberry liqueur on November 18. The strained liqueur was a beautiful, rich red.

I made a spritzer for myself adding a splash of club soda to the liqueur.

My husband tried it full-strength in a cordial glass. I much preferred the unadulterated taste of the liqueur on its own. It was delicious!

 
You can find the original recipe for the Cranberry Liqueur at here at Bill Mill Bread and Breakfast. I have added my adapted version of recipe below.

Cranberry Liqueur

Recipe adapted from Big Mill Bread and Breakfast's Festive Cranberry Liqueur
Printable Recipe

1 cup water
2 cups granulated sugar
2 cups fresh cranberries, washed & bad berries sorted out, discarding any bad berries*
1 tablespoon grated orange zest
Rind of one lemon, cut into strips - being careful not to include white pith which can turn the liqueur bitter
2 cups quality orange-infused vodka

Combine water and sugar in a heavy saucepan and bring to a boil. Lower heat and simmer sugar syrup for five minutes, making sure the sugar is completely dissolved.

Add the cranberries, grated orange zest and lemon rind strips. Remove syrup from heat and cool. Pour the mixture into a food processor and pulse until the berries are just slightly chopped. Add orange-infused vodka and stir.

Pour into a large glass jar (I found mine at Target), cover and store in a cool, dark place for three weeks, stirring every few days. I stored mine in the refrigerator.

At the end of three weeks (longer if you can stand it), strain the mixture several times using a mesh strainer or cheesecloth until you see no berry residue. The vodka-soaked cranberries can be reserved for another use.

Pour liqueur into glass jars. Cover and store both the liqueur and the reserved pulp in the refrigerator.

Yield: 2 ½ to 3 cups liqueur.

This recipe can be doubled or tripled.

*If you can't buy fresh cranberries, frozen cranberries can be substituted. Just reduce the amount of water.

To your health!

Cranberry Liqueur for the Holidays

I love cranberries! It's not just the beautiful shades of my favorite color, it's the delicious sweet-tart flavor of them in relishes, sauces, juices, and cocktails that I enjoy. When I saw the recipe for Cranberry Liqueur at Inn Cuisine I knew I would be making it for the holidays - either to enjoy with the family or to give as hostess gifts. Both good ideas~

You start with fresh, whole cranberries, zested orange rind, simple syrup and vodka and you're just about ready to start your own liqueur. You could use frozen cranberries but, at this time of year when fresh cranberries are so readily available, why not use fresh berries?

My freshly-made batch of cranberry liqueur:

Today is day three, and the red color of the cranberries is already turning the liqueur a beautiful, ruby color:

By the way, I found this big, beautiful glass jar at Target for about $5.00. It holds a double recipe of the liqueur which I made.

I decided to add some long strips of lemon rind to my batch. The original recipe also calls for adding orange juice concentrate which I omitted as I had bought orange-infused vodka rather than plain vodka. I can't wait to taste the final result in about 3 more weeks!

If you also love cranberries and would like to try making your own Cranberry Liqueur, please visit Inn Cuisine to see the original recipe and there's still time to make your own Cranberry Liqueur for the holidays!

My adaptations:

~I doubled the recipe
~In addition to the grated orange zest, I also added the zest of one lemon (in long strips, making sure there is no white pith that could make it bitter)
~I used orange-infused vodka and omitted the orange juice concentrate
~I'm keeping my jar in the refrigerator while it's 'brewing'

Romantic Cocktails for Two....April Fool!

April Fool!

My 'cocktail' above was made by peeling large radishes, leaving some of the red 'skin' for the veins. Scoop out a hole at the root end with a very small melon ball cutter and insert a pimento-stuffed olive. Freeze the 'eyeballs' in an ice cube tray or, like me, use a mini tart pan filled with water around the radishes. When frozen, float in a 'cocktail' of tomato or V8 juice, vodka optional ;) I found the idea here. These would be fun to make for a Halloween party also!

More interesting facts on the history of April Fools' Day can be found by clicking here.

I hope you enjoyed our April Fools' food fun!

Limoncello

You won't be able to drink this with your New Year's toast tonight or tomorrow but if you start it soon it should be ready to give to your favorite person by the time Valentine's Day rolls around.


Limoncello is a yellowish liquor made out of lemon peel soaking in water and pure alcohol, particularly famous in Southern Italy and Sicily. Since pure alcohol can't be purchased in the US you can use 100-proof vodka - the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Choose thick-skinned lemons because they are easier to zest. This is the same recipe I use. 




Alora’s Limoncello
Makes 6 cups (1.5 L)

8 lemons
1 bottle (750 mL) 100-proof vodka (Smirnoff makes one)
2 cups (500 mL) sugar
2 cups (500 mL) water

Scrub lemons well with a vegetable brush and hot water to remove any residue of pesticides or carnauba wax. Pat the lemons dry.

Carefully zest the lemons so there is no white pith on the peel. (The pith, the white part underneath the rind, is bitter and could ruin your limoncello.)

Pour half a bottle of vodka into a large, two-litre glass container, reserving the other half for later. Add the lemon zest. Cover the jar and let sit at room temperature for two weeks in a cool dark place. It can sit longer - the longer it rests, the better it tastes.

On Day 15, combine sugar and water in a large pan. Cook about five minutes. Let the syrup cool before adding it to the limoncello mixture. Add the remaining vodka. Give it a good swirl and leave it alone for another two weeks. Finally, strain the liqueur, discarding the lemon zest. Bottle and store in the freezer until ready to serve. It's good with soda or tonic, or just sipped by itself