Wednesday, June 22, 2016
The perfect summer dessert – for kids of all ages
Ice cream might be the ultimate summer dessert. You know all about that. But shrub? And why call this an ice cream soda rather than a float?
Patience, grasshopper. All will be revealed. For the moment, just think about cool, refreshing ice cream mixed with sweet but tangy shrub.
It’s great for the 4th of July. Especially since shrubs were extremely popular in colonial America. So this drink offers a taste of America’s culinary history.
Let the fireworks begin.
Wednesday, June 15, 2016
Perfect for Father’s Day. Because Dad is, well, the bee’s knees.
In the US, Father’s Day is this Sunday, the 19th. If you’re searching for an appropriate celebratory drink, look no further.
This cocktail is a charmer. Not to mention a terrific thirst quencher for the hot weather we’re having now in much of the country.
“Bee’s knees” was 1920s flapper slang for “the best.” And this drink – like Dad – is.
Wednesday, June 8, 2016
Use almost any berry or fruit to make this refreshing beverage
Shrubs were all the rage during colonial times, both here in the US and in Britain.
Shrub syrup is usually made from fruit preserved with vinegar and sugar. Berries are a popular choice of fruit – and they’re our favorite.
Shrub syrups tend to be used in drinks (with or without booze). Today we’re making a nonalcoholic shrub drink, so you can serve this one to the whole family. It’s easy to make too. Just add shrub syrup to soda water and you’ll have an old-timey beverage that’s better than commercial sodas.
So mix one up and quaff like Alexander Hamilton. No wig required.
Wednesday, June 1, 2016
Perfect for toasting brides – past, present, and future
Wedding season is here. So you need a drink, right?
Fortunately, we have just the thing. The White Lady has a crisp, lively flavor that’s perfect for warm weather. It features a hint of sweetness, but not too much.
So it will whet your appetite for that overpriced reception dinner. And help you endure Uncle Harry. That’s our kind of white wedding.
Wednesday, May 25, 2016
Fresh OJ adds brightness to this chilled starter
Soup is cool. And in this case, chilled. Which is perfect for the warm weather we’re having in our part of the world.
We particularly like this dish because it allows us to use some of the fresh, ripe strawberries that are showing up in our market. Fruit is inherently sweet, of course. But add a bit of sourness (balsamic vinegar) and spicy heat (chipotle), and you have a savory starter.
Best of all, you can make this dish a day ahead. So any time you’re ready, soup is on.
Wednesday, May 18, 2016
Traditional flavor and savor without all the calories
Memorial Day is coming up soon here in the US. And that means the start of picnic and cookout season. Potato salad is a staple at these events. It’s easy to make, you can prepare it ahead of time, and most everyone loves it.
At least until they step on the scale the following morning. Because potatoes pack some calories.
So why not replace those potatoes with cauliflower? When steamed or blanched, cauliflower’s texture mimics that of boiled potatoes. Plus it combines well with onions, mayo, and the other ingredients in traditional potato salad. And cauliflower contains only about a third the calories of potatoes.
Best of all, cauliflower “potato” salad tastes really good. Who says there’s no (calorie) free lunch?
Wednesday, May 11, 2016
Terrific as a dip, even better as a sauce
Fresh, ripe strawberries? We can’t resist. But what to do with all those cartons of luscious berries?
Sweets and desserts are a natural, of course. But strawberries like to go savory once in a while. Especially when they can flaunt a bit of heat, as they do here.
Serve this salsa with tortilla chips as an appetizer. Better yet, pair it with roasted or grilled meat, fish, or fowl. We particularly like to serve it with pork or duck, but it also works well with chicken or salmon.
We always knew strawberries could be saucy. But now they’re really hot.