July 12th Is National Michelada Day.

There are several variations of this beer-based Mexican cocktail. Our version of a Michelada calls for a rich tomato passata (puree).

That’s what DeLallo used in this recipe. Instead of hot sauce, they heat things up with an oil from spicy Calabrian chili peppers.

Top with an ice-cold beer and you have the perfect drink for any hot day.

Food Trivia: A beer cocktail is called a beertail, for short.
 
 
RECIPE: SUPER-RICH MICHELADA

Ingredients

[1] A special Michelada for National Michelada Day (photo © DeLallo).

 
Preparation

1. PREP the glass: Place the chili powder and salt in a small shallow dish. Rub the rim of a tall (12-ounce) glass with a wedge of lime. Coat the wet rim with the chili salt mixture. Add ice.

2. CREATE the tomato mixture by combining Passata, Worcestershire sauce, chili pepper oil, and lime juice in a large measuring cup or small pitcher. Pour the tomato mixture into the prepared glass.

3. TOP with beer until the glass is full. Stir gently.

4. NOTCH the lime wedge on the rim of the glass, or serve it on the side.
 
 
HERE’S THE HISTORY OF THE MICHELADA

[1] Make tartines with lush summer tomatoes (recipes and photographs © Alexandra Shytsman courtesy Goat Cheeses Of France).

[2] Sainte-Maure Caprifeuille goat cheese. Read more about it below.

[3] Miche, a term for a round country loaf (pain de campagne—photo © King Arthur Flour).

Yesterday we presented three goat cheese and wine pairings, an idea to celebrate Bastille Day, July 14th.

Here’s a recipe for tartines, the French term for open-face sandwiches, to continue the taste-fest.

This recipe serves:

 
It was created by Alexandra Shytsman of The New Baguette, a healthy food blog that features vegan and vegetarian recipes for beginner cooks.

Enjoy them with a glass of white wine. We prefer a crisp sauvignon blanc.

The recipe follows, but first:

> The history of sandwiches.

> The different types of bread: a photo glossary.

> The year’s 20+ bread holidays.

> The year’s 27+ sandwich holidays.
 
 
RECIPE: TOMATO-PESTO TARTINES WITH
SAINTE-MAURE CAPRIFEUILLE GOAT CHEESE

Ingredients For The Pesto

This pesto recipe makes more pesto than you’ll need for two tartines. Toss the rest with pasta or roasted potatoes, use it on other sandwiches, serve it with eggs—or make more tartines.

You can purchase the pesto instead of making it.

 
For the Tartines

If you can’t find Sainte-Maure Caprifeuille, select another goat cheese log, preferably aged.

1. PREHEAT the oven to 375ºF.

2. MAKE the pesto: In a food processor, combine the basil, walnuts and garlic. Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil, and purée until smooth. Season with salt and pepper.

3. SPREAD about 2 tablespoons of the pesto on each bread slice and top with the tomatoes and cheese. Sprinkle with extra pepper, if desired.

4. PLACE the tartines on a baking sheet and bake until the tomatoes soften and the cheese is melted, 10 to 15 minutes. Serve immediately. If you have fresh herbs, snip some and sprinkle on the tartines when they come out of the oven.
 
 
ABOUT SAINT-MAURE CAPRIFEUILLE GOAT CHEESE

Sainte-Maure Caprifeuille is a raw milk, semi-soft goat’s milk cheese from Poitou-Charentes, a region in the midpoint of France’s Atlantic coast, now part of Nouvelle Aquitaine.

It has a thin, wrinkled rind with superficial grey-white mould and soft paste (interior). The rind is edible and a favorite of connoisseurs.

The goats graze on fragrant plants in the rolling hills. The vegetation contributes to the flavor of the milk.

The name of the cheese is based on:

 
 
________________

*Miche is a French term for a large, round loaf of country bread, pain de campagne. It is pronounced MIH-shuh or mish. We particularly like this rustic, country-style with its crunchy crust (photo #3). If you can’t find a good country loaf, elect the best round loaf available. If you want to bake your own, here’s a recipe.
 
 

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July 11th is National Mojito Day (following on the heels of National Piña Colada Day, July 10th).

Plus, July is National Blueberry Month.

Although fresh blueberries are at their sweetest in July, here’s a recipe you can use all year round, with frozen blueberries.

The official name of the recipe below is is “Bleauberry Mojito, created by Hector Acevedo corporate mixologist at the Fontainebleau Hotel.

Here’s the original Mojito recipe and the history of the Mojito.

Thanks to The Blueberry Council for the recipe. There are many more food and drink recipes on the organization’s website.
 
 
RECIPE: BLUEBERRY MOJITO COCKTAIL

This recipe uses both fresh and frozen blueberries.

Ingredients Per Drink

 
For The Blueberry Compote (About 2 Cups)

Consider doubling the recipe and using the compote to top ice cream, sorbet, pound cake and other desserts.

 
Preparation

1. MAKE the compote. In a medium saucepan, stir the sugar and cornstarch together until blended. Add the frozen berries and toss until uniformly coated. Cover and cook over very low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5 to 7 minutes. Remove the lid and cook, stirring constantly, until thickened, 1 to 2 minutes.

2. PLACE 8 of the mint leaves in a Tom Collins glass. With a muddler or a wooden spoon, crush the mint leaves until fragrant; set aside.

3. COMBINE in a cocktail shaker the blueberry compote, lime juice, simple syrup, remaining mint leaves and rum. Add ice, cover and shake to mix.

4. ADD the club soda to the collins. Fill the glass with fresh blueberries and ice (you can use frozen berries in the off season). Strain the shaker mixture into the glass. Garnish with mint and serve.

[1] A blueberry Mojito for National Mojito Day (photo © Blueberry Council).

[2] Fresh blueberries, at their sweetest over the summer (photo © Balducci’s).

[3] A classic Mojito (photo © Seviche Restaurant | Louisville).