Celebrate the end of summer with this delightful cocktail. Combine one part vodka (or citrus vodka) to 1-1/2 parts puréed watermelon. Shake the ingredients with ice and strain into a chilled martini glass. Garnish with a sprig of mint. You also can keep watermelon cubes in the freezer to purée or mix in a blender for a frozen-style drink. If you don’t have fresh watermelon, try a variation with 1 part vodka and 1/2 part DeKuyper Pucker Watermelon Schnapps—handy during the months when there’s no fresh watermelon to be had. When there is, you can use this recipe and add some crushed fresh watermelon.
August 29, 2009 at 7:59 am
· Filed under Sugar-Free
Cherry Chocolate Chunk gelato from Organic
Nectars, a sugar-free trifeca for healthy
eating. It’s organic, kosher and raw! Photo by
Corey Lugg | THE NIBBLE.
Previously, people on sugar-restricted diets were limited in their choice of ice cream. But there are two premium products on the market that provide premium alternatives to artificially-flavored supermarket ice cream. Both are sweetened with agave.
Agave Dream is a premium ice cream developed by two moms who wanted a better choice for their children. Organic Nectars is a vegan product made from cashew “milk”; it’s also raw, kosher and, as the name implies, organic. Both companies make sorbet or granita as well as ice cream. They’re a real find for people who are steering clear of sugar.
Start with an overview of agave: what it is and why it’s good for you. (For starters, it has about half the glycemic index of sugar and honey.)
Here’s a quick checklist: (1) Clean the grill properly. Always scrape the grill and rub it with oil to ensure that food won’t stick. (2) Pat the food dry before placing it on the grill, and don’t use a lot of oil. Food with excess moisture can cause the flames to smoke, and result in a burned taste. Smoke may look picturesque when food is cooking, but it’s not a good thing. (3) Similarly, rid meats of as much marinade as possible before placing them on the grill. (4) Don’t sprinkle fresh herbs on the cooking food—the fire will burn them. Instead, add them as an attractive garnish before serving. You can place herbs inside the cavity of a whole fish, or mix them into ground meat.
August 28, 2009 at 7:59 am
· Filed under Pasta-Pizza
Along with Sauces ‘n Love, this is our favorite brand of fresh pasta and pasta sauces—refrigeration required. We like the sauces better than the sauces at our local restaurants. Retailers and restaurateurs should hasten to taste them and consider if they’re offering the best they can to their customers. We like nothing better than making a great pasta sauce…but we can’t make any this good!
With most marinaras, alas, the main characteristic is “red”—and worse, red with sugar thrown in to provide flavor that the other ingredients aren’t good enough to generate. With Cucina Fresca, lush tomatoes are joined by flavorful onions, fresh basil, garlic and oregano. It is a much-appreciated marinara. But there’s even more excitement with our favorites, the Basil Cream Sauce and the Tomato Vodka Sauce. The Basil Cream Sauce upon the Caramelized Pear And Gorgonzola Ravioli was simply heaven.
If your retailer isn’t carrying this line, ask!
Make restaurant-quality (or better) pasta dishes. Photo courtesy of Cucina Fresca.
If you love lamb and don’t serve lamb chops often enough (too expensive and/or not enough to eat), you can find the same wonderful lamb flavor in rare-cooked ground lamb. We make lamb burgers, which are delicious and can be seasoned in so many ways. We serve them plain with lettuce, tomato and onions, just like a regular burger. But we make them Greek-style, with chopped Kalamata olives, crumbled feta and a bit of dill mixed in. Or Indian-style, with curry, turmeric and ginger (plus optional onions, raisins and almonds). How about Asian-style with scallions, a drop of sesame oil, toasted sesame seeds, with hoisin sauce and pickled ginger on the side instead of pickles and ketchup?
