New years Mulled Wine

The consumption of alcohol on the eve of the new year is a proud, if occasionally disastrous, tradition. Who are we to shun it?
We rang in 2012 with a bottle of some less than stellar white wine purchased at a severely unwelcoming liquor shop moments before it closed, so let's go out with a bit more style this time!
A bit of cross-promotion here, you can take a look at what recipe (or, uh "recipe") we used and the cooking process here, at my Mother's Squidoo article. Doing so might earn her a bit of pocket change, so get to it!

And how does it taste?
Well, neither of the wines that we used were particularly spectacular on their own, but they combine nicely. The dry red cuts the sugar and port well, while the spices round out the flavour and the lemon adds a pleasant kick. The flavours are all very intense and upfront, not a subtle drink in any sense.
That doesn't, surprisingly, extend to its alcoholic qualities. For the sheer amount of liquor in this, I had expected more of a punch and... it's actually pretty mellow in that respect!

Much better warm than when it gets to room-temperature, though. Ech.

A happy new year to you all, and I hope you continue to drink vicariously through us for another one!

Spiced Golden Milk

Not too long ago, someone on my facebook shared a youtube video showing how to make something called Golden Milk.  I'd never heard of it before, but I was quite familiar with the medicinal qualities of turmeric, so it piqued my interest.  It's not something I normally have in my spice cupboard - at least not in quantities for something like this, so I decided to pick some up to give it a try.

Last night, since Spindle was feeling quite ill and I was up late anyhow, I went looking for more information and decided to make some.  This is the recipe I used, except that I made a lot more paste for later use.  Also, I forgot to buy almond oil, so that got skipped completely. 

Spindle was willing to try it and see if it would help settle her stomach.  Or, if not that, prevent dry heaves.  Neither of us knew what to expect when it came to the taste.  We both ended up liking it quite a lot, though I put in more honey then either of us preferred.  To me, it really just tasted like warm milk and honey, except good.  I hate milk as a beverage, so even though I couldn't quite make out the taste of turmeric over the milk and honey, it did make a difference.  Spin felt there was a very mild taste of turmeric, and she really liked it as well.  Sadly, it did not settle her stomach whatsoever, but she enjoyed it enough that she made herself a second cup several hours later, having given up on the idea of sleep entirely.

This morning, I decided to make some more but, as is often the case with me, I immediately had to get funky with the ingredients.  Some of the recipes I'd read included cardamon while others suggested cinnamon.  So I started thinking that a bit of cinnamon would be nice, and I'm sure we have some ground cardamon left, and oh look!  Cloves!

And a new drink was born.

Doesn't that look lovely?

Here's how it was made.

2 cups milk (we use only homogenized milk, but use whatever milk you prefer)
Ground cinnamon, ground cardamon, ground cloves, to taste (I added perhaps 1/4-1/2 tsp of each)
2 tsp honey (or adjust to taste)
1/4 tsp vanilla
3 tsp turmeric paste (or adjust to taste)

Heat the milk to simmer, then stir in the spices and honey.  Just as the milk begins to simmer again, add the vanilla, stir and remove from heat.  Add the turmeric paste and mix well.  Divide into 2 cups and enjoy!

This version has an almost creamy taste to it, and the spices add a nice touch.  Even Spindle, who is still feeling quite sick as I write this, couldn't resist having some and is now (finally!!) getting some sleep.  So maybe it does help settle the stomach a bit after all?  Especially considering that she is mildly lactose intolerant. 

I'm going to have to keep a supply of turmeric paste handy often, as I can see this drink being a regular night cap!

The only down side is that the spices tend to sink to the bottom of the cup, which can be a bit of a shock when you get to the final dregs.  

Health wise, turmeric is well known for its anti-inflammatory properties, so it's often recommended for people with arthritis, joint pain and any other inflammatory pain.  It's also supposed to be good for healthy liver function, lowering cholesterol and regulating blood sugars, as well as being good for the skin and for women's reproductive health.  Cinnamon has its own list of health benefits including helping with the digestion, lowing blood sugars, cholesterol, arthritis and women's reproductive health.  Cardamon is supposed to be good for digestive issues, including treating nausea and cramps, sore throats and some respiratory issues.  It is even supposed to help lower blood pressure.  Cloves, like most "desert" spices, are also good for the digestion.  They have anti-inflammatory properties as well, and as an aromatic, the oil is good for respiratory ailments.  The oil is good for pain as well - I've used it successfully on tooth aches when I couldn't get to a dentist right away. 

So all in all, not only is this a really tasty drink, it's a healthy one as well!

Amaranth Atole

Traditional Atole Amaranth Flour Recipe
(source: versagrain.com)
Ingredients (Thick Hot Drink, Serves 5-6)

· 1/2 cup Amaranth flour

· 5 cups milk or water, according to taste

· 1/4 cup piloncillo (Mexican sugar cones), chopped fine or grated (or dark brown sugar)

· 1 stick cinnamon (or 1/4 teaspoon ground cinnamon)

· 1 vanilla bean (split lengthwise) (or 2 teaspoons vanilla extract)

Directions

In a large saucepan, whisk the milk or water into the flour, little by little, until completely mixed and free of lumps.

Heat over medium heat, stirring constantly, until it just begins to thicken.

Add piloncillo (or brown sugar) and cinnamon stick (or ground cinnamon).

Scrape seeds from vanilla bean into pan (or add vanilla extract). Stir frequently until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.

Remove the cinnamon stick. Serve hot in mugs.

Substitutions and Additions


To turn this Amaranth recipe into a chocolate confection, do the following:

After removing from the heat, stir in approximately 3 ounces of chopped, Mexican chocolate (or any chocolate you desire). Stir until everything is well blended and the chocolate has melted. Then whisk until frothy. YUM!

So, in an effort to tame my loathsome gut, I've been switching up my diet some. Been eating lots of eggplant, learned how to make kale-chips, and I picked up a bag of Amaranth flour. I'm sure some of you know quite a bit about Amaranth, but I didn't, I just wanted to try it out. My attempts at making pasta were.... questionable, but it made good eggplant-breading!

Now onto the next recipe down the list: Atole.

The instructions and ingredients are dead simple, and it took about fifteen minutes from start to serving. The texture turned from grainy to pleasantly creamy as soon as I brought the mixture to a boil and, as pictured, the resulting drink looks frothy and thick.

Now, onto the flavour.

....Do you like Amaranth?

I mean, it's good, but it has a very aggressive flavour. One that I would describe as a cross between hazelnut and corn, with a touch of grassiness. My sister rejected it outright, my mother describes it as "weird", and I, after my initial reaction of what-the-heck-why-does-it-taste-like-corn-no-no-no find it rather pleasant. Odd, but pleasant. The chocolate version sounds interesting.

Overall, I would give it a try. Just don't make a full batch of it unless you're already a fan of Amaranth flour.

Cranberry Punch

To the Canadians out there, I hope you all had a fabulous Thanksgiving weekend.  For those of you in the US, I'd extend the same wishes for Columbus Day, but apparently that's not politically correct anymore.  *scratches head in confusion*

Years ago I discovered a ridiculously easy, delicious and beautiful punch that has regularly graced our table for special dinners.  It only requires three incredients.

cranberry juice

Ginger Ale

frozen berries

The cranberry juice can be from frozen concentrate, if you wish.  Pick the best quality brand of Ginger Ale - something that actually uses ginger in it, rather than relying on "natural flavours."  And forget about diet versions.  They suck.

But that might be just me.

For the punch, just mix equal quantities of cranberry juice and Ginger Ale (adjust ratio to taste), then add a generous amount of frozen berries.  The berries not only add flavour, but double as ice cubes.

The result is an effervescent and refreshing drink.  I don't even like Ginger Ale, but I love this drink.  It goes over well with the entire family, though my younger daughter isn't too keen on the wild berry mix I like to use.  She doesn't like blueberries, so she sneaks them out of her glass and into Spindle's when she's not looking.  Since Spindle like blueberries, that's hardly a problem. 

The bright red, sparkling carbonation and frozen berries makes it an attractive drink, too; perfect for festive occasions.  Or any occasions.  It's just really, really good.  Try it with a splash of orange juice, too.  Very nice.

Cayenne hot chocolate.

I'd been meaning to exhibit this recipe of mine for while. It's simple but versatile and I like to think it hearkens back to chocolate's ubiquity as a savoury ingredient taken with meats and spices. Fiddle with it and come up with your own variations!

I used:

Unsweetened baking chocolate (1 ounce pieces).

Cayenne pepper.

Coarsely ground black pepper.

Homogenised milk. (Get your giggling out of the way.)

Brown sugar.

Whipped cream. (For topping.)

I chopped up the chocolate (about three chunks) and melted it, then slowly and carefully stirred in some milk. How you do this part is really up to you. I handle the melting of chocolate so poorly that it would make the sturdiest of chocolatiers weep.

Once the milk mixture is smooth, I add in the spices (about a teaspoon of Cayenne and just a dash of black pepper) and then add brown sugar to taste, whisking frequently.

Warm it up, pour it, cap it with whipped cream (and a dash of brown sugar for photographic purposes) and you're done!

Now for the interesting part.

I handed the beverage first to my sister, who sniffed it, declared it delicious, and tasted it.

She choked. Then coughed. Then said, with a look of baleful unhappiness: "It's spicy."

It's not! I declared. I used hardly any pepper at all!

As if to prove my point, I passed it on to my mother who... well, let me allow her notes to speak for themselves.

oh, dear. Hit hard by the cayenne. burns. barely taste the chocolate. Cannot drink it.

Hm.

Ah, well. More for me.

In conclusion, let me say that this drink will be no challenge at all for a lover of spice. If you're not, though.... Consider replacing the cayenne with something more to your taste.

The taste of desperation.

"Did you make a drink?"

I pause, wary, hand hovering over my cup. Whhhyyy?

"Should I be writing about it?"

Um, sure. I guess. It's nothing amazing.

"Let me get a document going. You want to take pictures?"

And lo, we get to the real reason I started this blog. A love of beverages that, more often than not, has me rifling through the cupboards and throwing miscellaneous items into a saucepan. In this case, my motivation was little more than a desire for caffeine. A desire as yet unfulfilled since I have been waylaid into writing. I have a love-hate relationship with coffee that, for reasons I won't get into, has left me with my only resource of the moment being, yes...

Instant coffee.

That bane of all that bears only the most coincidental resemblance to anything that could be described as coffee, sitting on the shelf in waiting for various desserts. Ruefully, I grab the bottle and proceed to contemplate what could make it more palatable.

Into the unwholesome brew (using about two cups of lactose free milk as a base) goes a few spoons full of cocoa (Dutch processed), a healthy dash of cayenne pepper, an egg yolk, a sprinkling of smoked salt, something like a tablespoon-and-a-bit of sugar, a pinch of ground ginger, a splash of vanilla, and a bit of cinnamon to top it off. All capped with a fluffy lid of whipped cream that has dwindled to a pathetic foam during the course of this post.

The resulting drink is heavy and a bit bitter with a pleasant bite of spice that was... a bit too much for my poor sister. Most importantly, the taste of instant coffee is almost entirely disguised. Mission accomplished. Excuse me while I replace my ignominiously slain whipped cream.

Summer Garden Bowl

I (Spindle's mother) love Madame Benoit.  I first discovered her when I got her book, Madame Benoit Cooks at Home, as a promotional freebie.  I call it a book, rather than a cookbook, as it was filled with stories.  She wrote of growing up as a child in the early 1900's, of her time doing a cooking show, of her own family and, of course, tidbits of history and anecdotes connected with individual recipes.  It's a gold mind of information.  Over time I picked up The Canadiana Cookbook and all but one volume of her Library of Canadian Cooking, which turned out to be the English translation of the French version my mother-in-law has the original of.  It had been released a section at a time and, once complete, she had it bound into a single volume.

Madame Benoit  Cooks at Home remained my favourite.  Unfortunately, after many moves, my hardcover copy disappeared.  So I was thrilled to find the paperback copy at a recent library book sale.  If you get the opportunity, I recommend picking up a copy.

The following recipe is from this book.  She writes:

Summer Garden Bowl
So called because it was made as needed, with basil or marjoram or mint freshly cut in the garden, and it was served in a punch bowl set on a tray in a bed of herbs or wild flowers.

We decided to go with basil and picked up some fresh organic basil at the grocery store, my not having been able to do any herbs on our balcony this year.  Unfortunately, the next day, they had gone black and slimy.  So back to the grocery store we went.  The other basil didn't look to good, so we went with mint.

Here is the original recipe.

8-10 sprigs of basil, marjoram or mint
2 Tbsp (30 ml) sugar
1 bottle dry white wine
2 bottles rose wine of your choice
1 large bottle of soda water
3 limes or 2 lemons, thinly sliced

We decided to do a half recipe.

We're not big wine drinkers, so we weren't sure what to get.  We decided to go with wines from the same vintner.  They were only $10.99 a bottle.  I wasn't sure if I should consider that a good thing or not. *L*


The first step is to put the herbs and sugar in a punch bowl (we don't have one, so we used a salad bowl) and mash them together with your hands to release the oils.

Then a cup (or for our half recipes, 1/2 cup) of white wine is added and it's set aside for 1 hour.

After sitting for 1 hour, the rest of the wine is added.  We had tasted the white wine on its own (it's all right) and, with the half cup already out, there was little more than half a bottle left, so we used the whole thing.

This made up for the amount of rose we used up to give it a taste (better than the white).

 

At this point, it was getting late, so we were going to let it sit in the fridge overnight. When we found ourselves staying up late anyhow, we did end up trying it after 4 hours.

At which point, the soda water is added, the herbs removed (we used a small sieve to scoop them out) and the limes added.

 
To serve, ice the glasses (not the bowl) and fill with punch.

And there we are!

It is definitely a pretty little drink.  We could both smell the mint strongest, but I could also smell the lime a bit.  The smell of wine was pretty faint, competing with the soda water smell. 

For flavour, it went over well with my daughter.  She found it refreshing, not overly sweet, and it went down easy (as she shakes her glass with nothing but ice left to demonstrate).  None of the flavours overpowered the others, which she liked. 

Me, I'm not so sure.  I don't like soda water, so that didn't help much.  Still, it didn't overpower the other flavours.  The mint and lime went well with the wines, and the two types of wine mixed together worked out just fine. 

We both liked it, but not necessarily enough to make it again.  It's nice, but not really a drink that seems to warrant the length of time needed to make it.  It's just not interesting enough.  We'd order it in a restaurant, though.