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Happy Mardi Gras! — Cat 4 Hurricane Cocktail

20 Feb

I had hoped to get this post to you yesterday but I was just too busy trying to finish up my current sewing project.  I hope you don’t mind 🙂

Yesterday was Joe Cain Day and I thought this would have been just what the doctor ordered.  At least I still got it to you before Fat Tuesday so you can mix up a batch to enjoy during the festivities tomorrow.

 

And now for the Mardi Gras trivia I promised earlier:

1.  Mardi Gras was started right here in Mobile, Alabama, in 1830 by a bunch of revelers called the Cowbellion de Rakin Society.  They plundered local stores for various implements (rakes, hoes, cowbells), and took to the streets on New Years Eve.  The Cowbellion de Rakin Society traveled to New Orleans in 1857 to establish the the traditon there.  You’re welcome, New Orleans 😉

2.  Joe Cain is the man responsible for reviving the Mardi Gras tradition after the Civil War.  He donned Chicasaw Indian clothing and rode around in a decorated coal wagon pulled by a mule.

3.  Joe Cain Day is celebrated the Sunday before Mardi Gras.

4.  The Polka Dots were the first women’s society in Mobile, first parading in 1949.

5.  Finallly, which two of the Mardi Gras colors originated in Mobile?  Purple and yellow.  Green was added in New Orleans.

Fun trivia facts from:  http://www.funtrivia.com/en/subtopics/Mardi-Gras-29719.html

 

Category 4 Hurricane Cocktails

I made these last month for our supper club and wanted to find a recipe that was similar to Pat O’Brien’s without using a mix.  These were tasty, simple to whip up, and packed a powerful punch!

I scaled the recipe up to make 1 gallon of punch for our supper club but I have given you the original recipe for 1 serving below.  If you are having a hard time finding passion fruit juice, I found mine by the refrigerated orange juice.  It is actually passion fruit cocktail so I don’t think it is the same color as pure passion fruit juice.  I added some extra grenadine to get a nicer red color.  You may find pure passion fruit juice in the ethnic aisle or at the health food store.

If you want to go all out and take these babies to the category 5 level of all-out destruction, add a splash of 151 rum 🙂

  • 2 oz light rum
  • 2 oz dark rum
  • 2 oz passion fruit juice
  • 1 oz orange juice
  • juice of a half a lime
  • 1 Tbsp simple syrup
  • 1 Tbsp grenadine
  • orange slice and cherry for garnish

Combine all ingredients except garnish in shaker full of ice and shake well.  Strain into hurricane glass filled with ice.  Garnish with fruit and serve immediately.

 

Adapted from about.com.

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TGIF! — Meyer Lemon Drop Martini

9 Feb

It's been a long week! You've worked hard! You deserve a Meyer Lemon Drop Martini!!

If you’ve never met a Meyer lemon before, let me introduce you.  Meyer lemons are a cross between regular lemons and mandarin oranges that were imported from China in 1908. See Wiki for more info. Meyer lemons are shorter and rounder than grocery store lemons and have thinner and usually more golden skin and flesh. The best thing about them is their gentler bite. They are less acidic than regular lemons, making them perfect for desserts and cocktails. Some people will even eat them plain.

Looking a little ragged by the end.

This year I went crazy buying plants and trees for my garden but the combination of a hot, dry summer and a husband working lots of overtime meant that my abundance of plants didn’t get the TLC they deserved. Luckily my Meyer lemon tree had quite a few green lemons on it when I bought it so all I had to do was keep it watered to make sure I got to enjoy its fruits. And enjoy them I did. In 6 batches of martinis to be exact 🙂

When my friend Catherine and I were whipping up the last batch of cocktails from the Meyer Lemon Drop Martini Tree (as we have dubbed it), I decided I should snap a few photos and share this delicious recipes with y’all. If you can’t find Meyer lemons at your local grocery, don’t panic, you can still enjoy this recipe by substituting regular lemons without any other modifications. As an added bonus, this recipe utilizes the simple syrup recipe I posted earlier.

I hope you have a fun and relaxing weekend and enjoy a lemon drop for me while I am on call.

 

Meyer Lemon Drop Martini
Yield: 2 martinis, or 1 if you’ve had a bad day

1.5 ounces simple syrup
zest of 1 Meyer lemon
juice of 2 Meyer lemons, reserving one lemon to rub on rim of glasses
3 ounces vodka
Granulated or superfine sugar

In a small microwave safe container, heat simple syrup and zest in 20 second intervals until syrup is hot but not boiling. Cool completely, then chill.  This process will help release the oil from the zest and give your simple syrup more citrusy flavor.  (Alternately, if you are making a fresh batch of simple syrup, you could include the zest when combining the water and sugar before heating.)  Make sure all ingredients and martini glasses are well-chilled before proceeding.

Fill martini shaker with crushed ice. Pour in simple syrup, lemon juice, and vodka. Shake well. Rub outer rim of martini glass(es) with lemon to moisten. Dip into sugar to coat. Strain martini into glasses. Serve immediately, relax, and enjoy!

Recipe inspired by food.com

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Keeping It Simple — Simple Syrup

30 Jan

So I decided to keep my first post “simple.”  I am always amazed to see bottles of simple syrup on the shelf at the grocery store on sale for exorbitant amounts ($5-6 for the one pictured below).

 

Simple syrup is just a supersaturated water and sugar solution.  You combine equal parts of granulated sugar and water together in a heatproof container and heat it until all the sugar is dissolved.  You can do this in the microwave or on the stove.  You could even do it over an open flame if the need arose.  Then let the solution cool and use as desired.  Store it in the fridge where it will keep for at least two weeks but I’ve used it a month later and it still tastes fine — it is just sugar and water after all.

You can create custom flavored simple syrups for different purposes.  I like to make a lime zest-infused one for my homemade margaritas but you could also infuse with basil, lavender, etc.  Alternately, I mix it with a little rum to brush on my cakes before frosting them to keep them extra moist and flavorful.  You could also infuse it with some vanilla beans for cakes or drinks.  Simple syrup is also great for sweetening iced tea since the sugar is already dissolved.  The sky is the limit where this is concerned.

Some of my upcoming posts will feature recipes that make use of this handy kitchen staple, so stay tuned…

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