Dozens of cream liqueurs have debuted since, from the familiar (chocolate, coffee, maple) to the exotic (amarula, the fruit of the African marula tree).

A new contender is SomruS, which tastes like vanilla liqueur with exotic notes. It is made from “pure Wisconsin dairy cream and hand-crafted Caribbean rum mixed with the flavors of cardamom, saffron, almonds, pistachios and rose.”

SomruS is called “The Original Indian Cream Liqueur” by its producer, bringing “the flavors, history and culture of the Indian sub-continent.”

It is manufactured in the U.S. by SomPriya Fine Spirits of Chicago.

Introduced last October, SomruS quickly racked up some prestigious citations, including Cream Liqueur of the Year from New York International Spirits Competition and a place on the Top 50 Spirits List of the Wine Enthusiast.

The bottle is fashioned after an ancient Indian decanter. Photo courtesy SomruS.

The one problem we have is with the marketing. Calling it the “Nectar of the Gods” is a bad call of the over-enthusiastic and under-informed.

The nectar of the gods, as most of us learned in grade school, is mead—an alcoholic beverage created by fermenting honey with water. In ancient times, it was consumed throughout Europe, Africa and Asia (and by all the Greek gods).

We would also argue that “the original Indian cream liquer” is Voyant Chai, introduced ten years ago and also made in the USA. What’s more Indian than chai?

Are we too nitpicky, or simply focused on accuracy?

That doesn’t take away from the fact that SomruS is delicious, rich and nuanced. It’s a versatile liqueur for:

 
It’s a handsome gift option, too.

Check out the SomruS website. If you can’t find it locally, SomruS is available for online orders from PassionSpirits.com, which ships to 46 states and overseas. The suggested retail price is $24.99 for a 750ml bottle.

The recipe is courtesy Gina of Running to the Kitchen, via Safest Choice pasteurized eggs. Gina used pasteurized eggs for the blender hollandaise sauce, which is not cooked. Pasteurized eggs ensure that there are no dangerous pathogens in the raw eggs.

Gina serves the recipe open face; but we toasted both halves of the English muffins and served the top on the side. Alternatively, you can use the muffin tops for another meal.

Prep and cook time is 20 minutes.

Here’s the history of Eggs Benedict.

Here’s a Surf & Turf Eggs Benedict Recipe with filet mignon and lobster.

Here are substitutes for the English muffin.
 
 
RECIPE: BURGER EGGS BENEDICT

Ingredients For 4 Burgers

 
Ingredients For The Hollandaise Sauce

 
Plus

 
Preparation

1. HEAT a large skillet over medium-high heat. Add the olive oil, spinach, garlic and lemon juice; cook until wilted. Transfer the spinach to a small dish and set aside.

[1] This Eggs Benedict variation substitutes a burger for the Canadian bacon (photo © Safe EggsSafe Eggs.

[2] Add a layer of baby spinach (photo © Good Eggs).

[3] Unless you have great knife skills, it’s easier to snip chives with a kitchen scissors than chop them (photo © A Way To Garden).

Are you hungry yet? Photo courtesy SafeEggs.com.

3. TOAST the English muffins.

4. MAKE the hollandaise sauce: Combine the egg yolks, lemon juice, butter and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.

5. ASSEMBLE: Place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the hollandaise sauce over the top, sprinkle on the optional chives and serve while warm.

While Mother’s Day became an official holiday in 1914, Father’s Day wasn’t declared an official holiday until 1972. President Richard Nixon signed a proclamation making Father’s Day a federal holiday that falls on the third Sunday in June.

At the state level, though, the tradition began much earlier. In Washington State, Sondra Smart Dodd, inspired by a Mother’s Day sermon she attended in 1909, believed there should be a corresponding holiday to celebrate fathers. She gained support for her idea, and the first Father’s Day was celebrated by Washington State in 1910 in June, the month of her father’s birthday.

Some people wonder why Father’s Day has an apostrophe before the “s.” The quick answer is that Mother’s Day set a precedent. The apostrophe before the “s,” a singular plural, means that Father’s Day (and Mother’s Day) “belongs” to each individual father (and mother).

If the apostrophe fell after the “s,” the possessive plural, it would be a holiday “belonging” to all fathers as a collective.

So why does April Fools’ Day take the possessive plural rather than the singular plural? Perhaps because the individual fool doesn’t matter in the same way that each individual parent matters to his/her children.

If you like the herring that comes in jars, in wine or cream sauce, we’ve got something so much better for you: nieuwe maatjes herring.

Through Friday, July 3rd, New York City’s Grand Central Oyster Bar and Restaurant is celebrating the Holland Herring Festival.

For 35 years, this has been the first American tasting of the season of nieuwe maatjes haring, the wonderful Dutch herring.

Herring lovers wait all year for the delivery of the cream of the catch to the Oyster Bar. The herring arrives air-expressed from Scheveningen, The Netherlands, a town on the North Sea where the herring fleet makes its home.

This year, fans had to wait an extra week for the catch, due to stormy North Sea waters that made fishing difficult, and herring with very low fat content. An absence of adequate sunlight meant that there was not enough plankton for the herring feed on, so fishermen waited for conditions to change.

A dish of nieuwe maatjes herring fillets. Photo courtesy Takeaway | Wikipedia.

But arrive they finally did; the Oyster Bar began serving them yesterday. We were invited to taste them, and we’ll be going back this weekend for more! The catch is limited: Even in The Netherlands, the fish are only available for a month.

Succulent and toothsome delicacy known as nieuwe maatjes herring. At the Oyster Bar, Chef Sandy Ingber serves the herring filets with hard-boiled egg, chopped sweet onion and chives.

The herring filets are priced at $7.00; the herring with garnishes is $7.95 per order. You can walk in and enjoy yours in the bar area, or reserve a table at 212.490.6650.
 
WHAT IS MAATJES HERRING?

Nieuwe, pronounced NEE-wuh, means new in Dutch. Maatje, MAH-tyeh, means fermented or brined. The Dutch word for herring is haring.

After the herring is caught, it is brined* for up to two days, typically in oak barrels. Then, for delivery to the Oyster Bar, it is gutted and the head is removed, The result is a fillet, about five inches long, consisting of both sides of the fish, attached on the non-slit side.

 
*It is brined in salt water. Raw herring pickled in vinegar is called a rollmop.

Today is National Dry Martini Day (some say it’s World Martini Day—perhaps the international celebration).

We’re having a very dry Martini—just a splash of vermouth—with Pinnacle’s cucumber vodka. If you like cucumber, this article explores other ways to enjoy it. But first:

 
Pinnacle Vodka makes not only Cucumber Vodka* and Cucumber Watermelon Vodka, but 40+ other flavors from traditional (Berry, Cherry, Citrus, Mango, Pomegranate) to fanciful (Caramel Apple, Cinnabon, Rainbow Sherbet, Strawberry Shortcake, Whipped Cream). You can find all of the flavors at PinnacleVodka.com.
 
*Cucumber vodka is also made by Crop, Effen, Prairie, Rain, Square One and other brands.

Vodka infused with fresh cucumber flavor. Photo courtesy Pinnacle.

Cucumber & Cocktails

Cucumber is mild enough to pair with both sweet and savory cocktails. If you traditionally use a lemon or lime wedge and people don’t squeeze the juice into their drinks (that’s the purpose of the wedge), try a a cucumber wheel on the rim. It provides a crunchy snack on the glass!

Ideally, use a Kirby or other seedless cucumber.

A cucumber garnish also works well with club soda, lemon-lime sodas (Seven-Up, Sprite) and lemonade; not to mention vegetable juices and some fruit juices.

By the same token, these beverages are good cocktail mixers with cucumber vodka.

 
Cucumber & Water

Hint sells an unsweetened cucumber water, but it’s easy to make your own.

The addition of a slice of cucumber and an herb sprig turns a plain glass of water into a special drink. You can layer on flavors as you like: a slice of apple, lemon, lime, orange or a strawberry, for example.

In fact, a great pitcher of water idea is to load up the pitcher with lots of berries; apple, citrus and cucumber slices—anything that suits your fancy: Kiwi? Mango? Melon? Peach? Pineapple? (NOTE: bananas didn’t work for us).

Interspersed with ice cubes, the pieces of fruit turn the pitcher of water into a work of art.

Here’s how to infuse water.

Want some fizz? Look for Dry Sparkling’s Cucumber, a sophisticated, lightly sweetened carbonated drink.

A Related Snack

Cucumbers and watermelons are first cousins. Both are from the binomial order Cucurbitales and family Cucurbitaceae, differing only at the genus level: Cucumis for cucumber (the common cucumber genus/species is C. sativus) and Citrullus for watermelon (C. lanatus).

That’s why you can eat the white portion of watermelon rind—it tastes just like cucumber—or turn it into pickled watermelon rind, a.k.a. watermelon pickles (here’s the recipe).

And that’s why watermelon and cucumber skewers are a tasty snack with any cucumber-enhanced beverage.

June 18th is International Sushi Day, and that gives us an idea for a Father’s Day gift (as well as for lunch).

If Dad likes sushi, how about a set of sushi knives for Father’s Day…and a copy of Sushi: The Beginner’s Guide?

Sushi chefs use different knives, and some are quite specialized:

 
There are also specialty knives for soba (soba kiri), udon (udon kiri), vegetables (nakiri bocho and usuba bocho) and perhaps the best-known to Westerners, the all-purpose Western-style knife, the santoku, used for fish, meat and vegetables (santoko means “three virtues”).

Sushi knives. Photo courtesy Good Cooking.

HOW TO START MAKING SUSHI AT HOME

The easiest sushi to make at home is chirashi sushi. Simply arrange the sliced ingredients on top of a bed of sushi rice.

The next step up the ladder to making sushi is to make rolls. The hardest is nigiri sushi, strips of fish on pads of rice. It takes a practice to form the pads of rice.

If you want to roll your own, here are tips from Chef Steven Ferdinand, Executive Chef of Culinary Operations at Haru Sushi Tips for perfectly rolling your own sushi include:

 
10 NON-TRADITIONAL INGREDIENTS TO COMBINE WITH RAW FISH

Sushi means “vinegar rice,” not “raw fish.” So as long as you use sushi rice, you can combine any ingredients, cooked or raw. The classic salmon skin roll is grilled, for example.

You can combine raw fish with cooked items like beef, chicken, fish, lamb, pork or tofu. Consider adding:

 
Last night we went fusion. For a first course we created a melon, prosciutto and salmon roll. Not conventional, but delicious. And fun!