BOHEMIA CHIPOTLE

Ingredients Per Drink

 
Preparation

1. MAKE chipotle rimming salt: Thoroughly mix 2 tablespoons coarse (kosher) salt and 1 tablespoon ground chipotle chile powder in a small bowl. Pour out onto a small plate to use for rimming beer glasses.

2. WET the rim of a tall glass with lime wedge. Then dip the rim of the glass into the chipotle rimming salt.

3. SQUEEZE the juice from the remaining lime pieces into the glass. Stir in the chipotle hot sauce or chipotles in adobo.

4. FILL the glass with ice. Pour in the Bohemia beer. Mix gently. Garnish glass rim with a cucumber slice. Serve.

FIND MORE OF OUR FAVORITE BEERS IN OUR BEER SECTION.

You could whip up some tortilla soup for Cinco de Mayo. Or, try this Mexican Chicken & Rice Soup.

There are dozens of “Mexican-style” Chicken Soup recipes out there. This one is tasty and easy to make. Don’t omit the lime or the cilantro; both provide authentic (and delicious) Mexican flavors.

MEXICAN CHICKEN & RICE SOUP RECIPE

Ingredients

1. PLACE chicken thighs, carrots, onion, bay leaf and salt in a large stockpot and cover with 8 cups of cold water. Cook over medium-high heat just until the mixture begins to boil. (NOTE: We remove the skin from the thighs to reduce the fat and cholesterol in the soup.)

2. REDUCE heat and simmer for 30 minutes, until chicken is tender. Remove all the ingredients from the stock. Discard the onion and bay leaf. When cool enough to handle, remove the chicken from the bone and chop the chicken and carrots into bite-sized pieces.

3. PLACE 1/4 cup rice in the bottom of each of 4 bowls. Distribute the chicken, carrots, chopped red onion and cilantro evenly among them and top with 1 cup of stock. Squeeze some lime juice on top and serve, garnished with a lime wedge.

Makes: 4 Servings | Prep Time: 10 minutes | Cook Time: 30 minutes.

Meaning: Get the money

Some believe this phrase originated in Dunmow, England where the Dunmow Flitch (flitch is a side of bacon) was given every four years to a couple who impressed the town with their strength of fidelity. However, most believe the term derives from a 1906 boxing bout. Joe Gan’s mother told him before the fight, “Joe, the eyes of the world are on you. Everybody says you ought to win. Peter Jackson will tell me the news and you bring home the bacon.” This quote was published in the New York Times and caught on, creating one of the tastiest expressions ever.
 
2. BANANAS: “Go bananas”

Meaning: Go crazy

When zoologists fed monkeys bananas, the apes went crazy over the tasty treat. This is also where we get the phrase, to “go ape.”

Another origin may come from the drunken, bewildering behavior of Indonesians who got totally blackout drunk from a fermented banana drink called Tonto. But our vote is with the monkeys.

Monkeys are responsible for the phrase, “go bananas.” Photo courtesy Del Monte.

 
3. BEANS: “Spill The Beans”

Meaning: Give away a secret

This expression is believed to have originated in ancient Greece. Votes were held by the casting of beans: White beans meant yes and black beans meant no. If the vote collector dropped the jar and a black bean was seen, the vote was ruined.
 
4. BUTTER: “Butter Someone Up”

Meaning: Flatter someone excessively

The origin of this phrase traces its roots to ancient India. When seeking favor from their higher powers, people would throw little balls of butter (more precisely, it was ghee, clarified butter) at statues of the gods. Butter was costly, so it was a fitting tribute. There’s an even older Tibetan tradition of making sculptures for the New Year out of butter, to bring peace and happiness.

5. CAKE: “Piece Of Cake”

Meaning: Easy, requires little effort

This phrase originated with the “cakewalks” of the 1870s. Cakes were awarded as prizes during competitions where couples would promenade around a cake. The couple who walked with the most grace and style was awarded the prize. Since the effort involved was relatively easy, the terms “cakewalk” and “piece of cake” entered our parlance.
 
6. CHEESE: “The Big Cheese”

Meaning: An important person or the most influential person in a group

Although today “cheesy” indicates something cheap, in the early 19th century, “cheese” was used to describe something top-rate. The phrase evolved from an Anglo-Indian term, “chiz.” Related terms: big enchilada, big gun, big kahuna, big shot, big wheel [of cheese].

Meaning: Bad things happen

There’s no hidden meaning behind this one: Sometimes a cookie crumbles before you can properly eat it, or a glass of milk gets knocked over. You may lose out but don’t despair: There will be another cookie and another glass of milk.
 
8. CUCUMBER: “Cool As A Cucumber”

Meaning: Calm and collected

It’s a fact: The inside of a cucumber is actually 20 degrees cooler than the outside.
 
9. EGGS: “A Bad Egg”

Meaning: A person who’s no good

This phrase originates from the use of “bad egg” to mean something that disappoints (as an actual bad egg certainly does). Today, it’s someone who disappoints through bad character and actions.
 
10. FAT: “Chew The Fat”

Meaning: To chat or gossip

This phrase comes from the practices of the Inuit natives of Alaska, who used to chew whale blubber. It took a long time for the blubber to dissolve, so there was plenty of time for light conversation. Another theory believes that the phrase comes from sailors who were forced to chew salt pork when supplies were low.
 
11. GRAVY: “It’s All Gravy”

Meaning: It’s all good

This phrase originated from an Old English saying that explained, that life is meat and potatoes, and the luxuries are gravy.
 
12. NOODLES: “Use your noodle”

Meaning: Use your brain

Noodles kind of look like brains. Originally “using your noodle” was an insult, implying that someone’s head was filled with wet, floppy noodles. Nowadays, it simply means “to think about it.”
 
 

These classic Mexican cookies are “the perfect cookies to nibble on during Cinco de Mayo,” says Ann. Often served at Christmas and at weddings, biscochitos came to Mexico by way of Spain; the inclusion of anise seed and brandy or wine or wine attests to their European heritage. They are beloved in the southwestern U.S., and are the official state cookie of New Mexico.

Cactus- and chile-shaped cookies are a fun option for Cinco de Mayo. Photo courtesy Ann Clark.

Two other departures from tradition: To help the cookies keep their shape, Ann’s recipe uses less baking powder than is usually called for. And, to reduce the risk of breakage, instead of dipping the baked cookies in cinnamon sugar they get a coating before going into the oven.

This recipe makes about 20 cookies.

Ingredients

Preparation

1. STIR sugar and cinnamon together in a small bowl and set aside.

2. BEAT butter and shortening together in a bowl; add 1/4 cup sugar and beat until fluffy.

3. ADD egg, brandy, vanilla and anise; mix until completely incorporated.

4. WHISK together and add the flour, baking powder and salt. Mix just until all ingredients are well blended; do not overmix. Chill dough for 3-4 hours before rolling.

5. PREHEAT oven to 350ºF. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with cookie cutters. Transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

6. BRUSH each cookie lightly with water, using a pastry brush; sprinkle with the cinnamon sugar mixture. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
 
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It’s a big day for one of the world’s smallest fruits, the raisin. Long before processed foods became the snack of choice in America, people would snack on healthful* raisins, or nut and raisin mixes. Much as we enjoy chocolate-covered raisins, National Raisin Day, April 30th, is the day to return to raisins’ roots.

Raisins are a great grab-and-go snack, but are also so much more. So we’re paying homage to the humble dried grape by sharing 30 ways in which it is elevated to something quite special.

If you don’t like raisins (there are some of you out there, and one of you works at THE NIBBLE), you can use the following recipe concepts with dried blueberries, cherries or strawberries.

BREAKFAST

1. BREAKFAST CEREAL. Just as Skinner’s Raisin Bran first added raisins to its bran flakes back in 1926, you can make Raisin Cheerios, Raisin Chex, Raisin Rice Krispies, Raisin Special K, raisin granola, raisin oatmeal or other mix.

2. PANCAKES. After making a disappointing batch of blueberry pancakes (the berries were way too tart), we fished out the berries and substituted raisins. Delicious!

Mixed raisins. Photo by Katharine Pollak | THE NIBBLE.

4. CARROT RAISIN SLAW. It’s delicious with sandwiches or cottage cheese and yogurt. Here’s an easy recipe: 4 cups shredded carrots, 1-1/2 cups raisins, 1/4 cup mayonnaise, 2 tablespoons sugar, 2 to 3 tablespoons milk. Combine carrots and raisins in a mixing bowl. In a smaller bowl, combine mayonnaise, sugar and enough milk to achieve a dressing consistency. Thoroughly coat carrot-raisin mixture. Yields 8 servings.

5. COTTAGE CHEESE & YOGURT. Whether for breakfast, lunch or snacks, add some raisins to your yogurt and cottage cheese. We love an artistic mixture of black raisins and golden raisins (sultanas), and some sliced almonds.

6. SALADS. Raisins are delicious in a mixed green salad, spinach salad or arugula and endive salad; the sweetness plays well against bitter greens. Toss raisins into cole slaw or even a fresh fruit salad; dried fruits add an interesting counterpoint to the fresh ones. Raisins are de rigeur in curried chicken, tuna and egg salads.

7. WRAPS & SANDWICHES. Sprinkle a few raisins into just about any wrap, from ham and cheese to turkey to grilled vegetables. Raisins add sweetness in the way that chutney (which often includes raisins) and cranberry sauce do. Then there are peanut butter and raisin sandwiches, cream cheese and raisins, grilled cheese and raisins and one of our favorites, goat cheese and raisins on a toasted baguette.

SNACKS

8. ANTS ON A LOG. This retro snack is as much fun today as it originally was in the 1950s. Celery stalks are filled with peanut butter, and raisins placed atop like a line of ants. Our mother preferred cream cheese to peanut butter.

9. ENERGY FIX, HUNGER FIX. Keep boxes of raisins in your desk drawer, glove compartment, gym bag or locker. They’re yummy alone, with a cup of tea, cinnamon-accented coffee or other drink.

10. RAISIN “S’MORES.” Instead of graham crackers, chocolate and marshmallows, grill thin slices of baguette with a piece of chocolate bar and some raisins.

11. TRAIL MIX. Long before the term trail mix was coined (in the 1950s), middle class families would keep a candy dish of mixed nuts and raisins on the coffee table. If you had an especially good grandmother, she would toss M&Ms or chocolate chips into the mix when you were visiting.

12. BEANS & LENTILS. Stir raisins into bean and lentil dishes. For baked beans, cut the sugar in half and add a half cup of golden raisins (a nicer color contrast with the beans).

13. CALVES LIVER, FISH, CHICKEN PAILLARD. Use the rum raisin sauce in #15 below; cut the sugar in half and substitute wine for the rum.

14. CHILI. Do you know the trick of adding chocolate to chili to bring out new dimensions of flavor? It works with raisins, too.

15. CURRY. Raisins accent any curry dish, or any dish seasoned with cinnamon, ginger or turmeric,

16. HAM OR PORK. You can substitute (or add) raisins for prunes in pork/prune recipes. Or, top ham or pork roasts with a rum raisin sauce: In small saucepan, combine 1 cup water and 1 cup raisins (we like to mix black and golden raisins); bring mixture to boil. In a separate bowl, combine 1/2 cup brown sugar and 2 tablespoons flour; add slowly to raisin mixture, stirring constantly until thickened. Add 2 tablespoons butter and 3 tablespoons rum; stir to blend and remove from heat.

17. MEAT DISHES. Pot roast, heavy casseroles and stews of meat and/or poultry get a lift from 1/4 cup of raisins.

18. RICE & GRAINS. Go Middle Eastern and add raisins to your hot rice dishes or rice salads. Do the same with whole grains: barley, brown rice, buckwheat, bulgur, farro, quinoa, etc.

19. STIR FRY. Along with your protein and garlic, add a sweet touch of raisins.

20. STUFFED CABBAGE. One of our favorite ancestral foods, we recently purchased a prepared dish of stuffed cabbage at Zabar’s in New York City. There was so much sugar in the recipe, we couldn’t eat it until we’d fixed a work-around with vinegar. Zabar’s took the cheaper route with sugar, when naturally sweet raisins were the proper ingredient.

21. STUFFING. A packaged bread stuffing comes alive with some raisins and fresh herbs.

22. VEGETABLES. Add raisins and nuts to bitter greens like chard and kale; definitely try them with Brussels sprouts and bacon.
 
DESSERT
23. CAKES & QUICK BREADS. Add raisins to carrot cake and zucchini bread. They’re delicious in pound cake; even more so when they’re pre-soaked in rum. We put those rum-soaked raisins into brownies, too.

24. COOKIES. Make classic oatmeal raisin cookies, with or without chocolate chips. Butter cookies and shortbread with raisins are also delicious.

25. PIE. Add to apple or other fruit pie or pecan pie; make a sour cream raisin pie. Other popular combinations include cranberry-raisin, pumpkin-raisin and rhubarb-raisin.

26. PUDDING. Add raisins to bread pudding, custard, rice pudding, tapioca or any flavored pudding (butterscotch, chocolate, pistachio, vanilla, etc.). They work nicely in applesauce, too.

27. RUM RAISIN ICE CREAM. Marinate raisins in rum and sugar for several hours or overnight. Remove the raisins from the liquid and stir into softened vanilla ice cream; return to the freezer to harden. Or use them as a topping on scoops of ice cream, or interspersed in a parfait.

28. STEWED FRUIT. We love to make our grandmother’s stewed fruit compote: seasonal fresh fruits accented with a scattering of raisins.
 

COCKTAILS & WINE

29. MULLED WINE. Toss raisins into mulled wine, while it’s warming or as a garnish. And supply an espresso spoon or cocktail pick so they can be easily eaten.

30. MARTINI. Garnish a Martini with vermouth-soaked raisins. You can drop them into the glass or serve them skewered.
 
VISIT LOVEYOURRAISINS.COM FOR HUNDREDS OF TASTY RECIPES, HEALTH & NUTRITION INFORMATION.

RAISIN TRIVIA: California is the raisin capital of the world. Almost all California raisins are grown within a 60-mile radius of Fresno, in California’s sun-drenched San Joaquin Valley.