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Archive for Cocktails & Spirits

TIP OF THE DAY: Make A Frosé, A Rosé Cocktail

We were delighted with this summer refreshment idea from Davio’s Northern Italian Steakhouse.

The Frosé combines Davio’s house-made sorbet with rosé wine.

It’s a refreshing winetail, a mixed drink made with wine instead of spirits (also see beertail.)

You can turn a Frosé into dessert by adding more fruit and less wine. You also can mix different flavors of sorbet.

Don’t use a bone-dry rosé, but have the wine store clerk guide you to something with a hint of sweetness*. It will go better with the sorbet and fruit. We used a sparkling rosé and loved it.

Use whatever glassware you have on hand, from tumblers to wine goblets.
 
RECIPE: DAVIO’S FROSÉ

Ingredients Per Drink

  • Sorbet flavor of choice
  • 6 ounces rosé or sparkling rosé, chilled
  • Fresh fruit of choice, preferably chilled
  • Optional garnish: rosemary sprig, mint sprig, citrus slice, etc.
  •  
    Preparation

    1. SCOOP the sorbet into a glass, add the fruit and then top with the rosé.

    2. GARNISH and serve with a spoon and a straw.
     
    WHAT IS ROSÉ WINE?

    Also referred to as blush wine, rosé can be made as a still, semi-still or sparkling wine.

    Still rosé wines can be made from almost any red grape varietal, or from a blend of varietals. Sparkling rosé wines, including rosé Champagne, are exceptions because they also can be made with white grapes.

    The wines get their rosy color from contact with the red grape skins. Depending on the grape, terroir and winemaking techniques, the color can range from the palest pink to deep ruby red to hues of orange or violet.

     

    Rose Cocktail

    Sorbet Cocktail Recipe

    [1] For a drink, add the sorbet and fruit to the glass and top with rosé. Photo courtesy Peabody Johansen, Culinary Concoctions By Peabody. [2] For dessert, use more fruit and less rosé.

     
    Styles range from bone dry Provençal rosé to sweet White Zinfandel and other blush wines from California. Note that rosé wines are not made to age, and should be drunk at 1-3 years old.

    The exception is top-quality rosé Champagne. A 15-year-old Dom Perignon Rosé, for example, is a joy.
     
    WHAT IS TERROIR?

    The same rootstock that is grown in different locations produces different flavors; for example, depending on where it is grown, Sauvignon Blanc can have grassy or grapefruit notes—or neither.

    Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affect a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type and amount of sun.

    These environmental characteristics gives the wine its character. Terroir is the basis of the French A.O.C. (Appellation d’Origine Contrôlée) system.
     
    ALSO SEE WINESHAKES: WINE MILKSHAKES
     
    __________________
    *We first made the drink with a sparkling rosé that was as sweet as a soft drink or sweet iced tea. It was too sweet for us.

      

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    FOOD FUN: Fish Bowl Or Shark Tank Punch

    Fish Bowl Punch

    Gummy Sharks

    [1] Sip the punch, eat the fish (photo and recipe courtesy CocktailsDetails.com). [2] Prefer to swim with the sharks? Use shark gummies instead. Or make a statement by using four fish and one shark (photo courtesy Amazon.com).

     

    Last summer we presented Pool Party Punch, a cocktail as blue as a swimming pool.

    This year, it’s Fishbowl Punch from CocktailDetails.com, with our own variation, Shark Tank Punch.

    You can also make a non-alcoholic punch (recipe below).
     
    RECIPE: FISHBOWL PUNCH OR SHARK TANK PUNCH

    Ingredients For 64 Ounces (1/2 Gallon*)

  • 5 ounces vodka
  • 5 ounces Malibu rum
  • 3 ounces blue Curaçao
  • 6 ounces sweet-and-sour mix (make your own)
  • 16 ounces pineapple juice
  • Half-gallon goldfish bowl
  • 1/2 cup Rainbow Nerds candy or other gravel-like candy
  • Optional: fish tank plant
  • Ice cubes†
  • 16 ounces Sprite
  • 4 Swedish Fish or Gummy Sharks
  • Garnish for the bowl: lime slices
  • Garnish for each glass: a fish or a shark
  •  
    __________________
    *1/2 gallon= 64 ounces = eight 8-ounce servings = ten 6-ounce servings = or sixteen 4-ounce servings. Serving size includes ice.

    †Use large ice cubes, if possible. The larger the ice, the slower it melts, the less dilution of the drink.

    Preparation

    1. COMINE the first five ingredients in a pitcher and stir to blend. Refrigerate for several hours or overnight. When ready to serve…

    2. SPRINKLE the Nerds on the bottom of the fish bowl to create “gravel,” and anchor the optional fish tank plant.

    3. ADD ice to the bowl; then add the the chilled punch and the candy fish/sharks. Top off with lime slices.

    4. LADLE the punch into glasses and garnish with a fish. Alternatively, you can provide the ladle and glasses for self-service.
     
    NON-ALCOHOLIC VERSION

    Ingredients

  • 1 package Blue Raspberry Kool-Aid
  • 1/2 cup sugar
  • 1 quart cold water
  • 12 ounces bottled Piña Colada mix (no alcohol)
  • 1 two-liter bottle of Sprite or other lemon-lime soda, chilled
  • Garnishes per above
  •  
    Preparation

    1. PLACE the Kool-Aid powder and sugar in a large pitcher. Add half the water and whisk thoroughly to dissolve, making sure that the powder and sugar dissolve.

    2. ADD the remaining water and the Piña Colada mix. Stir and chill for several hours or overnight. When ready to serve…

    3. CONTINUE with Step 2 in the alcoholic version.

    4. ADD Sprite to fill the pitcher, stir gently and serve.
     
    PLANNING A WEDDING OR OTHER SPECIAL EVENT?

    Take a look at CocktailsDetails.com.
     
      

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    TIP OF THE DAY: Piña Colada Jell-O Shots

    Jell-O Shots

    Pina Colada

    [1] You can make Piña Colada shots with rum, or with add more pineapple juice for a cocktail (photo courtesy BreadBoozeBacon.com). [2] The inspiration: a Piña Colada (photo courtesy Tommy Bahama).

     

    July 10th is National Piña Colada Day, which reminded us that we’d saved a recipe for Piña Colada Jell-O Shots.

    So today’s tip is: Return to youthful fun with Jell-O Shots. You can find recipes online for everything from Margarita to Whiskey Sour Jell-O Shots.

    We first tried another recipe but preferred this one from by Julie Kotzbach of BreadBoozeBacon.com. We also like that she made them in a pan and sliced them, instead of using paper or plastic cups.

    Note #1: Look at the pans or baking dishes you have. Julie used a 6×9″ pan. We used the 8″ square Pyrex baking dish we have.

    Note #2: While most shot recipes use Jell-O (hence the term Jell-O shots), there is none in this recipe. Unflavored gelatin is used instead.
     
    RECIPE: PIÑA COLADA JELL-O SHOTS

    Ingredients For 15 Shots

  • 1 envelope unflavored gelatin powder
  • ¼ cup cold water
  • ½ cup boiling water
  • ¼ cup sugar
  • ¼ cup pineapple juice
  • 2 tablespoons cream of coconut (Coco Lopez, Coco Reàl*, etc.)
  • ¼ cup white rum or coconut rum (the different types of rum—substitute pineapple juice for a no-alcohol recipe)
  • 15 maraschino cherries, rinsed and dried (we used Tillen Farms’ with stems and just patted them dry)
  •  
    Preparation

    1. PREPARE the maraschino cherries: Pat dry, first rinsing as needed. Set aside on a paper towel.

    2. SPRINKLE the gelatin over the cold water in a small mixing bowl. Let the powder to soak in for 2 minutes.

    3. POUR the boiling water into the bowl and whisk constantly until the gelatin is dissolved. Then add the sugar, and whisk until dissolved.

    4. ADD the pineapple juice, cream of coconut and rum. Whisk to combine. Pour into a small baking pan (you can also use paper or plastic cups or mini jello molds).

    5. REFRIGERATE for 1 hour until the gelatin has thickened. Place the cherries evenly in 3 lines across the top. Refrigerate until completely set, at least 4 more hours or overnight.

     
    6. PLATE: Dip the bottom of the pan into warm water for 10 to 15 seconds. Run a sharp knife through the gelatin, parallel to the cherry lines, creating 3 strips. Cut each strip into squares. Use a small offset spatula to lift from the pan onto a serving dish. Cover and refrigerate until ready to serve.
     
    CUTTING DOWN ON THE SUGAR

  • Coco Reàl makes a version of its cream of coconut using low-glycemic agave instead of sugar.
  • Smirnoff makes a light pineapple-coconut vodka. Drink it straight or mix it with a splash of coconut water or milk. It’s not a Jell-O Shot, but it is lower in calories. You also can experiment with your own “light” shot recipe.
  •  
    WHO INVENTED THE JELL-O SHOT?

    The American singer-songwriter Tom Lehrer wrote about Jell-O shots in the 1950s, making them as a way to consume alcohol undetected on the Army base where he was stationed (no alcohol allowed).

    Jell-O shots seem like a modern concept, but Jell-O itself (flavored, sweetened gelatin) was invented in 1897. Beginning in the 1400s, gelatin (protein produced from collagen extracted from boiled animal bones and connective tissues) had been used to make desserts—a laborious undertaking.

    In 1862, the first modern cocktail recipe book was published in the U.S.: Jerry Thomas’ Bartenders Guide.

    Jerry Thomas advised: “The strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.” That sounds so much more charming than “falling-down drunk.”
     
    DON’T WANT TO MAKE JELL-O SHOTS?

    How about a Piña Colada dessert pizza?

     
      

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    TIP OF THE DAY: Summer Mocktails

    In the heat* of the summer, not every cocktail fan wants alcohol; and not everyone drinks alcohol, preferring a cocktail.

    So mixologists created the most tempting mocktails we’ve seen: just like a creative cocktails served at hot spots.

    By layering complex flavors, you’ll never know the alcohol is missing. We’ve included two recipes below, created by Richard Woos for SushiSamba New York. You may utter words like “Where am I supposed to get these ingredients?”

    But use them as a guideline. Mixologists have many more ingredients to play with than we do. You can substitute, or be inspired to create something entirely different with coconut water, fruit juices, sweet herbs, etc. Think of the flavors you like and mix away!

    For those who want a bit of kick, add a shot of sochu (shochu), half the proof of vodka.

    These cocktails were created by Richard Woods for SUSHISAMBA NYC, so they have an Asian twist.
     
    RECIPE #1: SUU IZURU COCKRAIL

    Ingredients Per Drink

  • 1 ounce aloe water/juice**
  • 1.5 ounces lychee juice
  • .5 ounce yuzu juice
  • 1 ounce pineapple and tarragon simple syrup†
  • 3-4 organic rose petals (no pesticide!)
  • Crushed ice
  • Garnish: dehydrated pineapple ring, large mint sprig, organic rose bud
  •  
    Preparation

    1. COMBINE the ingredients and swizzle through crushed ice. Then swizzle in the rose petals.

    2. GARNISH and serve.

     

    Summer Mocktail

    Summer Mocktail

    [1] Aloe, lychee and yuzu are a glorious combination. [2] Yuzu and elderflower liqueur with a shiso garnish.

     
    RECIPE #2: YUSHI FIZZ

    This drink is a combination of two of our favorite flavors, yuzu and lychee, with a shiso garnish (thus the name, yu + shi). The elderflower liquer tastes very much like lychee liqueur (but better).

    Ingredients Per Drink

  • .75 ounce yuzu juice
  • 1.5 ounces shiso sugar syrup
  • 1 bar spoon†† elderflower cordial (Saint-Germain is heavenly, and also great with Champagne)
  • 2 ounces soda water (club soda)
  • Ice
  • Optional garnishes: shisho leaf (substitute basil) or lychees on a pick
  •  
    Preparation

    1. SHAKE the first three ingredients with ice in a cocktail shaker. Add the soda water and roll the shaker to blend.

    2. DOUBLE strain, garnish and serve.
     
    _____________________
    *Drinking alcohol makes you feel warmer as your blood alcohol level rises, but it does not actually raise your body temperature.

    **Aloe water is a great base for cocktails and cocktails—or for drinking straight. It’s also available in flavors, from the three major melons to strawberry and pineapple. NOTE: If you don’t like orange juice with pulp, you won’t like aloe water: It has pieces of aloe pulp.

    †Heres’s how to make simple syrup. You can infuse whatever you like in it. You can also purchase simple syrup. Sonoma Syrup Co. makes a multitude of flavors, from from ginger to lavender.

    ††A bar spoon is equivalent to a teaspoon, but has a much longer handle so it can mix ingredients in tall glasses. It’s typically stainless steel and the handle is twisted in a decorative way. Here’s a bar spoon photo.

      

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    TIP OF THE DAY: Saké Sangria

    Sake Sangria

    Organic Sake

    Shochu

    [1] Saké, shochu and lychee liqueur combine with fruit to create Saké Sangria from Kabuki restaurants (photo courtesy Flavor & The Menu). [2] Organic saké from SakéOne. [3] Sochu from an article on the best sochu brands from Gear Patrol.

     

    On weekends, we try the cocktail recipes we publish. It’s tough work, but someone has to do it.

    Last weekend’s cocktail was an amped up version of a saké-based sangria from Kabuki restaurant. Saké, Japanese rice wine, is substituted for the red or white wine in a Spanish-style sangria (here’s the history of sangria).

    But that’s not all: This recipe adds sochu, a distilled spirit like vodka, but with a much lower proof.

    We’ve never been to a Kabuki restaurant. They’re located in Southern California, Phoenix, and Las Vegas.

    But after we perused the innovative sushi on their Facebook Page, we put it on our “must go” [when in the area] list.

    Until then, we adapted a sangria recipe from Kabuki’s Master Saké Sommelier, Yuji Matsumoto.

    Matsumoto’s Saké Sangria is a long-time favorite at the restaurant. It started as a limited-time-only drink, but was such a hit that it became a mainstay on the menu.
     
    WHAT IS SAKÉ SANGRIA?

    Made with seasonal fruits, saké, shochu and lychee liqueur, the drink is light and refreshing—just right for summer.

    If you don’t want to buy sochu, use the vodka you have—especially a fruit-flavored or vanilla vodka.

    Kabuki Signature Saké Sangria (fresh fruits, sake, shochu, grapefruit & cranberry juice)

    RECIPE: KABUKI-STYLE SAKÉ SANGRIA

    This recipe is an approximation: We didn’t get the recipe from Kabuki.

    However, sangria recipes are very versatile: You can use different ingredients in different proportions.

    Want pineapple or cantaloupe? Toss it in!

    Want more juiciness? Add cranberry, grapefruit, pomegranate or whatever juice you favor.

    No lychee liqueur or elderflower liqueur like Saint-Germain (which tastes much more lychee-like than the SOHO Lychee Liqueur we tried)? Use Grand Marnier.

    Other additions/substitutions: plum wine, hibiscus syrup, starfruit, fresh lychees in season, and so on.

    Since it’s summer, we used summer fruits. In the fall and winter, we’ll switch to apples, pears and blood oranges.

    Prep time 5 minutes, infusion is 8 hours or longer. Kabuki infuses the fruits for 72 hours!

    Ingredients For 5 Cocktails

  • 1 plum, pitted and sliced
  • 1 nectarine, pitted and sliced
  • 1 pint strawberries
  • 1 bottle 750 milliliters Japanese saké
  • 1/4 cup sochu
  • 1/4 cup lychee liqueur
  • Optional: Ice cubes
  • Optional garnish: starfruit slice, orange slice, fresh blueberries, etc.
  •  
    Preparation

    1.ADD the fruit to a pitcher and top it with the liqueur, saké and shochu. Gently stir, cover and allow the fruit to marinate for 8 hours or longer. (At Kabuki the sangria is infused for 72 hours!)

    2. TASTE and adjust the sochu and liqueur as desired.

    3. GARNISH as desired and serve in a red wine glass.

    WHAT IS SOCHU?

    Sochu, also spelled shochu, is a neutral grain spirt like vodka. But at half the proof of vodka, it’s a great solution to keep a crowd sober, longer.

    Shochu has a 24% alcohol content (double the alcohol content to get the proof), compared to vodka at 40% and saké at 15%.

    If you use vodka often, we highly recommend trying it. Here’s more about sochu.

     
    WHAT IS KABUKI?

    Kabuki is a form of traditional Japanese theater that originated during the 17th century, during Japan’s the Edo Period.

    Theater troupes dressed in extravagant costumes and supernatural makeup, and acted stories of love, moral conflicts and historical events.
     
    _____________________
    *Thanks to Kabuki and Flavor & The Menu for the inspiration.

      

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    JULY 4TH DRINK: Red, White & Blueberry Lemonade & Hard Lemonade

    For cookouts and picnics, our family never had everyday soft drinks. For these special occasions, the beverage menu included lemonade, iced tea and Mom’s favorite fruit punch (recipe: equal parts of grape juice, lemonade and orange juice, all from frozen concentrate).

    For July 4th, we switched to a “patriotic” lemonade: red, white and blue. The ingredients: pink lemonade tinted darker with some food color, white ice cubes and blueberries inside the ice cubes.

    Beyond red food color, there are different ways to tint the lemonade a deep rose:

  • Add some red juice: blood orange, cherry, currant, cranberry, grape, pomegranate or watermelon juice.
  • Hibiscus tea (buy the tea and brew it).
  • Celestial Seasonings Red Zinger, Raspberry Zinger or Watermelon-Lime Zinger tea, all of which are blends that contain hibiscus.
  •  
    The herbal teas are delicious iced, so instead of lemonade, you can make patriotic—and caffeine-free—iced tea!

    For adults, keep bottles of gin, lemon liqueur, tequila or vodka (especially lemon-flavored vodka) next to the pitcher with a shot glass and a mixing spoon, and allow the grown-ups to add what they like.
     
    RECIPE #1: BLUEBERRY ICE CUBES

    First, make the white and blue ice cubes. You may need to start making batches a couple of days in advance, depending on how many ice cube trays you have and how many guests you expect.

    This recipe makes enough cubes for a quart of lemonade, assuming 3 cubes per glass.

    Ingredients For 12 Ice Cubes (One Tray)

  • 36 fresh blueberries (about 1/4 cup)
  • Water
  •  
    Preparation

    1. PLACE 3 berries in each of 12 ice cube compartments.

    2. FILL with water and freeze. Remove the frozen cubes to a freezer storage bag to use the tray for another batch.
     
    RECIPE #2: RED, WHITE & BLUEBERRY LEMONADE

    While you can purchase pink lemonade in a large format, frozen concentrate is less expensive—and lighter to carry! If you want sugar-free lemonade, you can use Crystal Light (we prefer the taste of their regular lemonade to the pink lemonade; or squeeze fresh lemonade and add your sweetener of choice.

    Ingredients For 1 Quart (Four 1-Cup Servings)

  • 1 can pink lemonade concentrate (frozen)
  • Red color of choice (see list above)
  • 1¼ cups fresh blueberries, divided
  • Blueberry ice cubes (recipe below)
  • Optional: gin, limoncello, orange liqueur, tequila, vodka
  • Optional: straws (you can find them in white with red and/or blue stripes)
  •  
    Preparation

    1. ADD water to the lemonade concentrate per package instructions. Then add the coloring agent to get the desired shade. Note that excepting food color, the more juice you add, the less the drink will taste like classic lemonade. But there’s nothing wrong with that! ss measuring cup or other container. Microwave on high until hot, about 1 minute.

    2. STIR until the sugar dissolves. Add the lemon juice and enough water to make 1 quart. If the red color isn’t strong enough for you, add a drop of food color or some juice to create your preferred shade. Chill.

    3. FILL tall glasses with the blueberry ice cubes. Add the lemonade and optional spirits.
     
     
    MORE JULY 4TH LEMONADE RECIPES

  • Spicy Hot Lemonade Recipe
  • Homemade Lemonade With Red & Blue Berries
  • Regular Lemonade With A Blueberry & Raspberry Cocktail Pick
  •  

    red-white-blueberry-lemonade-blueberrycouncil-230

    Hibiscus Iced Tea

    Pint Of Fresh Blueberries

    Minute Maid Pink Lemonade Concentrate

    [1] Red, white and blue lemonade (photo courtesy BlueberryCouncil.org). [2] We added some hibiscus iced tea to make the frozen pink lemonade in the top photo a deeper rose color (photo of hibiscus tea courtesy Republic Of Tea). [3] A pint of blueberries for the ice cubes (photo courtesy Good Eggs). [4] Pink lemonade concentrate (photo courtesy Minute Maid).

     

      

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    TIP OF THE DAY: Make Gazpacho Shooters

    Gazpacho Shooters

    Gazpacho Shooters

    [1] A gazpacho shot at Fabrick | NYC. [2] A blender gazpacho from OuiChefNetwork.com. Here’s their recipe for their beautiful, orange-hued gazpacho.

     

    As the party is getting started, serve guests a gazpacho shot. Gazpacho, a chilled vegetable soup, is so refreshing on a warm day. Why National Gazpacho Day is December 6th, we have no idea.

    You can add a tablespoon of gin, tequila or vodka to each shot; or serve mocktails. A bonus: Even a small amount of gazpacho can add another portion of veggies to your daily intake.

    You can serve the shooter in a shot glass (you can buy decent ones in hard plastic) or four-ounce juice glasses. Or, ditch the concept of shooters and serve as a full-blown drink, in whatever type of glass you like.

    And, you can make them just for the family, with brunch or before dinner.

    Just make your favorite gazpacho recipe (we have some recipes below). You can simply toss the ingredients into a blender. If you don’t like to cook, your food market may sell gazpacho along with the other fresh soups.
    Or, you can make the Gazpachito recipe below, a cross between a Bloody Mary and a Tequila & Lime shot.
     
    RECIPE #1: BLENDER TOMATO GAZPACHO

    This is our lower calorie version, omitting the bread and the olive oil of a conventional recipe. It also works better for a cocktail.

    Simply layer the ingredients in a blender:. You can vary the vegetable proportions to bring out the flavors you like best.
     
    Ingredients

  • 2 pounds tomatoes, cored and quartered
  • 1-2 large cucumbers, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 1/4 red onion or green onions (scallions) to taste
  • 1 large clove garlic, peeled and halved
  • 2 tablespoons red-wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Choice of white spirit
  • Preparation

    1. COMBINE the vegetables and seasonings in a blender and blend to your desired consistency.

    2. TASTE and adjust the proportions and seasoning to taste.

    3. PLACE the blender in the fridge to chill and allow the flavors to meld. Re-taste and adjust seasonings as needed.

    4. SPLIT the batch. Add the alcohol to one portion, leaving a portion alcohol-free. If you know that all the guests will want alcohol, add spirit to the entire batch.

     

    RECIPE #2: GAZPACHITO SHOT

    Ingredients Per Drink

  • 1 ounce blanco (silver) tequila
  • 1-1/2 ounces tomato juice
  • 1/2 ounce sherry
  • Garnish: 2 slices of green or red jalapeño
  • Garnish: cucumber spear for garnish
  •  
    Preparation

    1. SHAKE the ingredients with ice in a shaker and strain into a chilled shot glass. Garnish with one or two cucumber spears.

    2. SLAM the shot and then eat the garnish.
     
    GARNISH OPTIONS

  • Avocado slice.
  • Baby beets or diced whole beets.
  • Celery or fennel stick of celery, broccoli or cauliflower floret.
  • Cheese cube.
  • Cucumber slice.
  • Cooked shrimp or a raw sea scallop, notched onto the rim of the glass.
  • Greek yogurt, plain or herbed (mix in finely chopped fresh herbs); crème fraîche or sour cream.
  • Small boiled parsley potato.
  •  
    You can serve the shooters with a tray of crostini as crunchy counterpoint.
     
    MORE GAZPACHO OPTIONS

  • Don’t like tomatoes? Make gazpacho verde, green gazpacho. There’s also the history of gazpacho.
  • Don’t like tomatoes, onion and bell peppers? Make white gazpacho, which is the original gazpacho recipe. Tomatoes came later.
  • Something Snazzy: Try yellow gazpacho, made from yellow bell peppers.
  • Beer Gazpacho: This recipe, with added beer and salsa, is from Chef Rick Bayless.
  • BLT Gazpacho: Make this recipe, or simply add a slice of crisp bacon and some baby arugula to garnish your favorite tomato gazpacho recipe.
  • Fruit Gazpacho: Try Mango Gazpacho or Pineapple Gazpacho. Both are savory recipes with sweet fruit accents.
  • Chocolate Gazpacho: The recipe is also savory, like mole sauce.
  •  

    Gapachito Shot

    Classic Tomato Gazpacho

    [1] A Gazpachito (photo courtesy Skyy Spirits). [2] A bowl of tomato-based gazpacho (photo courtesy AddSomeLife.com).

      

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    TOP PICK OF THE WEEK: SunGold Kiwi From Zespri

    You may think of kiwifruit as green, but in the wild they are found in red and yellow as well.

    In the late 1970s, New Zealand kiwifruit growers began experimenting with the breeding of a golden kiwifruit (in the U.S., we call it “kiwi” for short).

    In 1992, Zespri—the world leader in premium quality kiwifruit—selected one offspring plant from the breeding stock to create the the golden-fleshed berry* now known as Zespri© SunGold© Kiwifruit. It is available at supermarkets nationwide from May through October.

    SunGold is sweeter than a green kiwi, and tastes like a cross between a mango and a strawberry with just a hint of tanginess. We adore it.

    NOTE that SunGold is a proprietary strain from Zespri. You may find other golden kiwifruit; we can’t vouch for it. Look for the Zespri label.
     
    ENJOY KIWI ANYTIME

    Like regular kiwi, SunGold offers healthy ammounts of vitamins C and E, potassium. Its sunny yellow sweetness boosts the nutrition and color on the plate.

    You can simply scoop it and eat it with a spoon, or peel it for just about any fruit recipe. A few examples:

  • Breakfast: with cereal, cottage cheese, yogurt, smoothies
  • Lunch: green salad, garnish for egg, chicken or tuna salad, salsa, sliced on sandwiches (especially ham or turkey)
  • Dinner: cocktails and mocktails, fruit soup, garnishes, sides
  • Dessert: compote, fruit salad, garnishes, ice cream and sorbet, pies and tarts, pudding
  •  
    HOW TO RIPEN KIWIFRUIT

    Golden kiwi is usually ready to eat when you buy it. It should feel slightly soft to the touch, like a ripe peach. Once ripe, it should be stored in the refrigerator (the same for green kiwi).

    Green kiwi may be a bit firm when you buy it, and will usually ripen at in three to five days at room temperature. The firmer the fruit, the more tart it will taste.

       

    Sungold Kiwi

    SunGold Kiiwi

    [1] SunGold kiwifruit have a smooth skin, not fuzzy like green kiwi. [2] All you need is a spoon (photos courtesy Zespri).

     
    To speed up the ripening process, place kiwis (or any fruit) in a closed paper bag on the counter along with an apple or banana. Fruits like apples and bananas produce natural ethylene gas, which accelerates ripening.

    By the same token, any ripe fruit should be stored away from ethylene-producing fruits—never in the same produce drawer. If you want to store the fruit for longer than a few days, keep it in a plastic bag in the fridge.
     
    _____________________
    *Yes, kiwi is a very large berry. It grows on a vine.

     

    Kiwi Cocktail

    Baked Brie With Kiwi

    [1] Kiwi-banana cocktail. [2] Baked Brie with kiwi compote (photos courtesy Zespri).

     

    COCKTAIL RECIPE: KIWI-BANANA—TINI

    Ingredients For 2 Cups

  • 1 Zespri SunGold kiwi, peeled† and chopped
  • 1 ounce banana rum
  • 1 ounce Bärenjäger or other honey liqueur‡
  • 1-1/2 ounces heavy cream
  • 1/2 ounce Licor 43 or other vanilla liqueur**
  • Ice cubes
  • Garnish: a kiwi wheel, lime wheel or other garnish of choice
  •  
    Preparation

    1. MUDDLE the kiwi and rum in a shaker. Add the Bärenjäger and shake with ice. Strain into a Martini glass.

    2. PLACE the cream and Liquor 43 in a shaker. Shake for 30 seconds until frothy.

    3. PLACE a teaspoon (flatware) against the inside edge of a Martini glass, with the well facing the glass. Slowly pour the cream mixture over back of spoon onto the kiwi mixture, creating a layered effect. Garnish as desired and serve immediately.
     
    _____________________
    †A serrated peeler works best for peeling kiwifruit.

    ‡You can substitute another honey liqueur and can also easily make your own honey liqueur.

    **Licor 43 is made from citrus and other fruit juices, flavored with vanilla, herbs and spices. You can substitute another vanilla liqueur or a citrus liqueur.

     
    RECIPE #2: BAKED BRIE WITH SPICY KIWI COMPOTE

    Ingredients For 16 Servings

    Prep time is 10 minutes, total time is 25 minutes.

  • 1 Brie cheese round, about 13 ounces
  • 2 tablespoons red pepper jelly (or other pepper jelly)
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1 Zespri green kiwi, peeled† and diced
  • 1 Zespri SunGold kiwi, peeled† and diced
  • Assorted crackers or baguette slices
  •  
    Preparation

    1. HEAT the oven to 350F. Unwrap the Brie; trim and discard the top rind. Place the Brie in a baking dish or pie plate. Bake for 15 minutes or until the Brie is softened and beginning to melt. Meanwhile…

    2. STIR together in a microwavable bowl the jelly, mustard and pepper. Fold in the kiwi and microwave on high power for 1-1/2 minutes, stirring halfway through heating, until hot.

    3. TRANSFER the Brie to a serving plate. Top with the kiwi compote and serve with crackers or breads.
     
     
    VISIT ZESPRIKIWI.COM FOR MANY MORE RECIPES

      

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    PRODUCT: Rogue Ale’s American Amber Ale For Independence Day

    Oregon craft brewer Rogue Ales toasts America with the annual release of its American Amber Ale.

    It’s the brew’s 28th year, and has been our beer of choice for July 4th celebrations since we first came across it.

  • Another Independence Day favorite is Liberty Ale (center photo), an IPA from San Francisco’s Anchor Brewing Company.
  • Hell Or High Watermelon, which we haven’t been able to get hold of, shows the Statue of Liberty dipping her toes in the Golden Gate Strait (bottom photo). The brewer: 21st Amendment Brewery in San Francisco. We can’t wait to drink a can of this wheat beer, brewed with fresh watermelon…with a slice of fresh watermelon!
  •  
    AMERICAN AMBER ALES

    American Amber Ales are a beer category known for being balanced and refreshing, with toasted malt characteristics and a light fruitiness. (See the differences between beer and ale below.)

    Rogue’s American Amber Ale is tawny amber in color and medium- to full-bodied. It has a toffee/caramel aroma, a nice malt accent and a pleasantly bitter, smooth finish.

    Celebrating the “ideals of the Revolution,” Rogue brews the beer with “Rebel hops” (they’re actually Kent Golding and Cascade hops) and “Dare and Risk barley,” not to mention what the company calls “free range coastal water.” (Get it?)
     
    Rogue’s American Amber Ale is now available in 22-ounce serigraphed bottles (the image is screened onto the bottle, a nice gift for party hosts or for a party favor) and 12-ounce bottles with the same label design on paper, and can be found draft at establishments that feature Rogue Ale.

    Rogue makes world-class ale, kolsch, lager, mead, porter and stout, along with excellent spirits:

  • Gins: Spruce Gin and Pink Spruce Gin
  • Rums: Dark Rum, Hazelnut Spice Rum
  • Vodkas: Oregon Single Malt Vodka, Voodoo Bacon Maple Vodka
  • Whiskeys: Chipotle Whiskey, Dead Guy Whiskey, Oregon Single Malt Whiskey, Rogue Farms Oregon Rye Whiskey
  •  
    We haven’t had them all, but what we’ve tried, we really liked.

    For more information about Rogue products, visit Rogue.com.
     
    FOR MORE INFORMATION ON THE DIFFERENT TYPES OF BEER, visit THE NIBBLE’s BEER GLOSSARY.
     
    THE DIFFERENCE BETWEEN BEER & ALE

     

    Rogue American Amber Ale

    Liberty Ale Anchor Brewing

    Hell Or High Water Watermelon Beer

    Top: Toast to the U.S.A. with American Amber Ale (photo courtesy Rogue). Center: Liberty Ale from Anchor Brewing Company (photo courtesy HiConsumption.com). Bottom: The Statue Of Liberty graces the cans of Hell Or High Water (photo courtesy 21st Amendment Brewery).

     
    Although most of us use “beer” to refer to all suds, three parts of the brewing process actually define what is a beer—illustrated by the lager style of beer—and what is an ale.

    Ales tend to be fruity-estery in aroma and flavor, while lagers are clean-tasting and crisp. These differences are created by:

  • The Yeast. Ales are brewed with top-fermenting yeast strains, which means exactly that: The yeast ferments at the top of the fermentation tank (they typically rise to the top of the tank near the end of fermentation). Ale yeasts tend to produce esters, chemicals that can affect the flavor of the beer. Lagers use bottom-fermenting yeasts, strains which do not typically add much flavor (the flavor comes from the other ingredients, especially hops and malt).
  • The Temperature and Time. Ale yeasts ferment best at warmer temperatures—room temperature up to about 75°F. They ferment faster than lager yeasts. Lagers ferment at colder temperatures, 46°F to 59°F, and typically ferment over longer periods of time. The combination of colder temperatures and bottom-fermenting yeast is responsible for the mild and crisp taste delivered by most lagers.
  • The Ingredients. Ale recipes often contain a higher amount of hops, malt and roasted malts; hence they typically have a more prominent malty taste and bitterness. Styles like India Pale Ale (IPA) are very hoppy. Ales have more room for recipe experimentation than lagers; thus additional ingredients (called adjuncts) can be added during brewing. Examples: fruits (cherry, pumpkin, raspberry, etc.), sugars (honey, maple syrup, molasses) and spices (allspice, coriander, clove, etc.).
  •   

    Comments

    FOOD FUN: Birthday Shots

    What a nifty idea for birthdays! It’s from Julie Albert and Lisa Gnat, the sisters who authored Bite Me. This recipe is from their second book, Bite Me Too. Their latest book, Lick Your Plate, has recently hit the shelves.

    Combine vodka, chocolate liqueur, cream and white cake mix, and top it with whipped cream and sprinkles. That’s a celebration!

    And you don’t have to wait for the birthdays of friends and relatives. You can find hundreds of famous people any any given month. In June alone, there are:

  • Adam Smith, economist
  • Alan Turing, mathmetician
  • Alanis Morisette, musician
  • Allen Iverson, NBA star
  • Angelina Jolie, actor
  • Anne Frank
  • Anthony Bourdain, chef and television host
  •  
    Here’s the full list.

     

    Birthday Shots

    Celebrate birthdays with these yummy Birthday Shots (photo courtesy McArthur & Co).

     
    And that’s just a small portion with a first name beginning with A.
     
    RECIPE: BIRTHDAY SHOTS

    Ingredients Per Shot

  • 1/2 ounce vodka
  • 1/2 ounce chocolate liqueur
  • 1/2 ounce cream
  • 2 tsp dry white cake mix
  • Garnishes: whipped cream and sprinkles
  •  
    Preparation

    1. MIX the first four ingredients in a shaker with ice; strain into a shot glass. Garnish with whipped cream and top with sprinkles.
     
    Variation

    If there are children in attendance, give them chocolate milk or a shake, garnished with the whipped cream and sprinkles.
     

    DISCOVER MORE AT BITEMEMORE.COM.

      

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