Food & Drink / July 02, 2010
Happy Holiday Weekend!
What better way to celebrate than with a booze cake?
From Piña Colada Cake to Rum and Coke Whoopie Pies, there's a dessert in this book that will satisfy every lush's sweet tooth. ~ Lemondrop.com
- Blue Hawaii Pineapple Upside-Down Cupcakes
- Lone Star Liquor Cake
- Rum and Coke Whoopie Pies
- Piña Colada Cake
- Jelly Cake Shots
Food & Drink / June 24, 2010
Summer has been slow-moving out here in Vancouver. I don't mean "slow-moving" that "languid, lazy days of summer" kind of way. I mean, "Summer, hurry up and get here already. Seriously."
Along with the usual summertime activities -- swimming, hiking, camping, general lazing about in the sunshine -- I cannot wait for BBQs, picnics, drinks on patios...
In that spirit (ie. wishful thinking), here are some summer cookbooks to beckon the beginning of summer (whenever the heck it gets here). Enjoy!
This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more.
- Read an interview with author Jennie Schacht on Grist.org, along with recipes for Strawberries and Cream Cake Roll and Chilled Plum Soup with Sour Cream.
- Summer Hibiscus Cooler and Rhubarb, Blueberry & Cream Parfait on the Chronicle blog.
- Goat Yogurt Panna Cotta with Balsamic Strawberries on the Fete a Fete blog.
- Black & Blue Buckle, Aprium Almond Tart and Berry Sauce for Lemon Verbena Buttermilk Ice Cream as part of NPR's "Top 10 Summer Cookbooks" feature.
Cocktail Recipes and Easy Ideas for Outdoor Entertaining
A charming guide to casual outdoor entertaining, including 50 recipes for everything from punches to cocktails including several nonalcoholic sippers and 10 uncomplicated snacks.
- Pomegranate Pimm's Cup and Minted Raspberry Ice Tea as part of NPR's "Top 10 Summer Cookbooks" feature.
- Michelada on Ladies' Home Journal
Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than 70 recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor!
- Grilled Palomino Burger with Manchego Cheese and Avocado on the Chronicle blog.
Super-Charged Smoothies is packed with all-new recipes for delicious elixirs rich with the nutrient-packed, disease-fighting, life-changing superfoods that promote energy and vitality.
- Video: Authors (and twin sisters!) Mary Corpening Barber and Sara Corpening Whiteford talk about the book -- and smoothies!
- Mary and Sara on Facebook
- View an excerpt from the book on Scribd
Try something new and different on the grill with 50 of Stonewall Kitchen's favorite recipes for grilling everything from steak and chops to lobster, tuna, vegetables, and fruit, including such gastronomic delights as Grilled Prosciutto-Wrapped Figs Stuffed with Blue Cheese and tasty little Lamb-Mint Sliders. Learn how to grill-roast a whole turkey or cook a pizza over a fire!
- “Meatball” Sliders on the Chronicle blog.
This new bible for all things vegetable from Susie Middleton, Fine Cooking's Vegetable Queen. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.
- Author Susie Middleton writes about the book on her blog -- and shares a recipe for Sweet Potato “Mini-Fries” with Limey Dipping Sauce.
- Peas with Lemon and Mint, Squash Linguine, and Tomato and Peach Salad on Fine Cooking.
- Warm Parmesan Fava Beans with Shallots and Mint and Sesame-Ginger Marinated Grilled Shiitakes as part of NPR's "Top 10 Summer Cookbooks" feature.
More than a cocktail book, Rum Drinks is your ultimate rum resource, including recipes for classic and contemporary cocktails and traditional snacks to accompany them, plus salty tales from a history of the sugar trade to the sparkly heydey of the Cuba Libre, an island-by-island listing of Caribbean rums, and a guide to great rum bars all over the world.
I thought I'd post a couple of yummy sake recipes from Kathy Casey's Sips and Apps for your New Years celebration. I hope you like them! Enjoy!
If you do intend to have a few cocktails tomorrow night please do not drive and find an alternative to taking your car.
All the best and here's to 2010!
Makes about 4 cups (6 to 8 servings)
1 (750 ml) bottle sake
6 tablespoons honey
2-inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise, then cut into 3- to 4-inch pieces (use the entire stalk)
1/2 lemon, thinly sliced
1 small tangerine or orange, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges (optional, if not in season)
In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice, and include some of the fruit in each serving.
Sake Teriyaki Sticky Chicken Wings
Old-school teriyaki chicken wings get a big-flavored lacquery glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.
I cup soy sauce
1/4 cup sake, or substitute dry sherry or dry white wine
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
I cup sugar
1 teaspoon red pepper flakes
1/4 cup thinly sliced green onions, white and green parts
3 tablespoons unseasoned rice vinegar
3 tablespoons cornstarch
3 tablespoons water
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds
2 tablespoons toasted sesame seed
Thinly sliced green onion tops
In a small saucepan, whisk together the soy sauce, sake, ginger, garlic, sugar, pepper flakes, green onions, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.
If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.
Preheat an oven to 375 degrees F.
Add the sauce mixture to the bowl with the chicken and mix well to coat the chicken evenly. Spray a 9-by-13-inch baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.
Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chicken pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazy. Total cooking time should be about 1 hour.
Stir the drummettes in the sauce once more, then transfer the chicken to a serving platter. Spoon some of the extra sauce over the chicken, then sprinkle with the sesame seed and green onions for garnish.