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FOOD HOLIDAY: National Mojito Day & A Coconut Mojito Recipe

July 11, 2013 at 7:34 am · Filed under Cocktails & Spirits, Food Holidays


A coconut Mojito. Photo courtesy
FirewaterBars.com.		   July 11th is National Mojito Day, a time to relax with a tall glass of rum, ice, sugar and mint.

While we’re great fans of the original Mojito recipe, here‘s a variation from Cruzan rum, a distiller that makes both conventional and flavored rums on the Caribbean island of St. Croix:
 
COCONUT MOJITO RECIPE

Ingredients Per Drink

  • 2 parts light rum or Cruzan Aged Light Rum
  • 1 part coconut rum
  • 8-10 mint leaves
  • 2 lime wedges
  • 1 teaspoon sugar
  • Coconut water or coconut soda (check at Latin American markets)
  • Ice cubes
  • Mint sprigs wrapped for garnish
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    Preparation

    1. Muddle mint, lime and sugar in a cocktail shaker; top with rums and ice. Shake 2 times to mix.

    2. POUR into glass. Top with coconut water/soda.

    Variations

    You can add cranberry juice to make a Cranberry Mojito, or muddle raspberries for a Raspberry Mojito.

    For more intense coconut flavor, check out the Coquito Mojito, a recent winner in a Florida cocktail competition.

    And if you love beets, try this Beet Mojito.

     
    MOJITO HISTORY

    The mojito (moe-HEE-toe) is a quintessential Cuban cocktail. The name derives from the African voodoo term mojo, to cast a small spell.

    The drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate,* Richard Drake (a possible distant relative), was said to have invented a mojito-like cocktail known as El Draque, “The Drake.” It was made with aguardiente, a crude forerunner of rum, sugar, lime and mint.

    Around the mid-1800s, rum was substituted and the cocktail became known as a Mojito.
     
    FIND MORE OF OUR FAVORITE COCKTAIL RECIPES.
    *His position was “factor and prize agent.”
      

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    FOOD 101: Everyday Nutritious Foods

    July 11, 2013 at 7:16 am · Filed under NutriNibbles-Organic-Health

    Here’s great advice about what you should be eating: what nutritionists eat. The original article, from Redbook magazine, was published on Yahoo.

  • Dark berries, especially blueberries (high in antioxidants, low in calories)
  • Almond milk (high in the antioxidant vitamin E and omega-3 fatty acids, which can help lower “bad” LDL cholesterol)
  • Cinnamon (a “superspice,” 1/s teaspoon of cassia cinnamon daily can help regulate blood sugar [a drop in blood sugar creates feelings of hunger] and may lower blood sugar, which causes diabetes)
  • Avocados (an anti-inflammatory; the high calories are from heart-healthy avocado oil)
  • Greek yogurt (straining removes much of the whey and lactose [milk sugar], providing double the protein and half the sugar content for roughly the same calories))
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    Quinoa salad withkale, dried cherries, snap peas and radishes. Photo courtesy Chef Scott Conant.
  • Eggs (inexpensive protein with 13 vitamins and minerals and the anti-inflammatory nutrient choline; the cholesterol scare of the past is now being modified)
  • Extra virgin olive oil (heart healthy monounsaturated fat, packed with antioxidants)
  • Hummus (portable, high in fiber, protein and healthy fat from the olive oil)
  • Nuts, especially almonds and walnuts (fiber-rich, the fat is monounsaturated (heart healthy), protein, antioxidants, and a variety of vitamins and minerals (see the health benefits of nuts)
  • Kale (the “queen of greens” packed with calcium and the antioxidant vitamins A, C and K—snack on kale chips made by tearing kale into pieces, coating with a little olive oil and baking at 375°F for 10 to 15 minutes)
  • Water with lemon (hydration with the antioxidant vitamin C—a good way to start the day)
  • Quinoa (the supergrain that’s a complete protein [more protein than milk] plus fiber and omega 3s)

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    TIP OF THE DAY: Pavlova, An Easy Dessert Recipe

    July 10, 2013 at 8:32 am · Filed under Desserts, Recipes


    An easy Pavlova. Photo by Irina Kupenska |
    IST.

    		   A quick-assembly dessert that’s impressive and low-calorie? Count us in!

    The Pavlova consists of a meringue base topped with fresh fruits. Most people buy the meringue shells at bakeries, but ambitious bakers can make their own.

    In addition to individual meringue shells, the meringue can be shaped into cake layers that are alternated with fruit, for a spectacular effect (just check out “Pavlova meringue” in Google Images).

  • Then, all you have to do is cut up your favorite fruits and add them to the shell.
  • If you want to exert more effort, you can marinate the fruits in wine or liqueur.
  • Add an optional topping: crème fraîche, mascarpone, raspberry purée, whipped cream.
  • Garnish with chocolate curls or candied orange peel, or something as simple as a mint leaf.
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    The Pavlova is one of the most popular desserts in Australia, where it’s commonly known as a Pav. The dessert is named after the legendary Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 and 1929. Both countries claim to have invented this dessert, and have made it their national dessert. New Zealand may have the edge: Published recipes of fruit-filled meringue shells existed there without the name Pavlova.

    According to chef Herbert Sachse of the Hotel Esplanade in Perth, Australia, the “Pavlova” was born at the Hotel 1935. According to Hotel legend, it was named at a meeting at which Sachse presented the cake: either the licensee, the manager, or Sachse remarked, “It is as light as Pavlova,” who had been a guest of the hotel during her 1929 tour. Years later, Sachse stated in an interview that he sought to improve the Meringue Cake recipe that he found in the Women’s Mirror Magazine, which was contributed by a New Zealand resident. (Source: Linda Stradley, What’s Cooking America.)
    While the desert is light and airy for summer, it can be tailored to every season:

  • Fall: Assorted nuts (raw or candied), dried fruits garnish on the plate
  • Christmas: Brandied fruits, candied fruits, crushed peppermint plate garnish
  • Valentine’s Day: Strawberries and cream, candied rose petals plate garnish
  • Spring: Apricots, nectarines, figs; edible flowers to garnish
  • Summer: Seasonal fruits garnished with shaved coconut, lemon mint, lemon verbena or spearmint

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    FIND MORE OF OUR FAVORITE DESSERT RECIPES.

      

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