Blackberry Smash

I go through a Summer cocktail phase every year, and each time it's something different. A few years back it was making homemade Margaritas. After that, I finally put my over-grown garden mint patch {which likes to dominate everything else around it, and is really more like a weed!} to good use and started making mojitos. Then I went through a non-traditional Margarita phase...making them with fruits other than the standard lime. This year - it's the Blackberry Smash.

Whiskey Smash cocktails have been around for ages, but are having a modern day moment in the spotlight with the addition of everything from strawberries and balsamic vinegar to sage and honey. The bourbon or rye whiskey used in the traditional version is also being substituted with vodka, fruity liqueurs, or even a splash of champagne, or sparkling wine. While looking around at all the possible combinations, I picked up a few ideas here and there, pulling what appealed to me most from many different recipes, and made this version.

This cocktail is very adaptable, so if there's something you'd like to try in place of blackberries, try it. Any berry would work well here - you could also add in some lemon slices as well. I opted to top the drink off with some bubbly water because I prefer it carbonated versus straight up booze on ice...that way I can also have more than one!
I've tried making these with and without simple syrup, and while it's certainly optional, I preferred them with a bit of syrup added in. I don't like them super sweet either, but just enough to cut some of the tartness from the limes and berries does the trick.

It's hard to believe that my boys start another school year in just a few short days, or that vacations I anticipated for months with excitement came and went in a breath. Once again, Summer flies by...but before it comes to a complete close, and berries are being swapped out for pumpkins and apples, I highly recommend you go make a batch!
Also try these Summer Beverages - Watermelon Margaritas | Hibiscus Cooler | Fresh Orange Margaritas | Vietnamese Iced Coffee

Blackberry Smash

{printable recipe}
Yields: 2 servings
This version of the old-fashioned Smash cocktail contains blackberries, vodka, and St. Germain {a French liqueur made from Elderberry flowers}. The addition of limes and fresh mint make it a perfect Summer evening cocktail, that tastes somewhat similar to a Mojito, but with a fruity punch.

1 lime, cut into 8 wedges
1/4 cup fresh mint leaves
14 fresh blackberries
a splash of simple syrup, or to taste
1/3 cup vodka
1/4 cup St. Germain liqueur
ice
bubbly water {seltzer or soda water}

special equipment: 2 highball-type glasses, and a muddler {you can substitute the back of a wooden spoon}

Add half of the lime wedges, mint leaves, and blackberries to each glass. Use a muddler {or the back of a wooden spoon} to coarsely crush the fruit and mint.

Pour a splash of simple syrup into each glass, and give it a stir. Divide the vodka and St. Germain liqueur between the two glasses, then fill each to the rim with ice. Top each glass off with bubbly water and serve!
Salut!

Notes: The quantities given for the fruit and mint are rough guidelines. There's no need to actually measure out the mint leaves, or count the limes or berries. After you make a few of these delicious cocktails you'll know what the perfect quantity for you is. If you like more of a citrus punch, add more limes. Not so much? Add less. The simple syrup should be added to taste as well. If the blackberries you use are particularly sweet, you might just skip the sweetener all together. The elderflower liqueur adds sweetness to the drink as well.

Super Simple Syrup

{printable recipe}
Yields: about 1 1/2 cups
Adapted from Bon Appétit, August 2012
This technique for making simple syrup couldn't be any simpler. While making sugar syrup over the stove top isn't necessarily rocket science, boiling the syrup is just one more additional step, and requires turning on your stove...which is something I try to avoid in August heat. This method yields the same results as boiling, yet it's so much faster and requires no heat!

3/4 cup sugar
3/4 cup water

Add the sugar and water to a jar with a screw cap lid. Shake for 1-2 minutes, or until the liquid becomes syrupy and all the sugar has dissolved.

Notes: The syrup will keep, refrigerated, for up to 6 months. Ball mason jars, with plastic screw cap lids work perfectly!

Vietnamese Iced Coffee

Many years ago, while I was living in Brooklyn, I had a ritual of treating myself to an iced coffee on my day off laundromat day. Back then, there were no Starbucks in my neighborhood of Fort Greene. In fact, there wasn't an early morning coffee shop option of any sort. The only two places within a five block radius of my apartment that sold a decent cup of coffee, were the Brooklyn Moon Cafe, and what I considered an unlikely spot for a cup of coffee, a Cambodian restaurant.

Brooklyn Moon was a southern soul food/coffee shop/poetry lounge spot, and couldn't have been more different than a Cambodian restaurant. Yet, ironically, they both sold the most deliciously sweet and creamy iced coffee.

After years of drinking the tasty coffee drinks, I was thrilled when I discovered their secret ingredient - sweetened condensed milk. But in addition to the thick, sweet milk, what makes this iced coffee different than most is the use of a particularly strong, and flavorful coffee...which really is essential in balancing out the sweetness.

I tried making my own at home several times, but somehow mine just didn't taste as good as I had remembered from my Brooklyn days. In recent years, if I really needed a sweet jolt of nostalgia, I could visit a Thai restaurant nearby and order a glass, but I would have preferred to make it myself whenever the urge stuck. As a result, once I happened upon this recipe, I immediately set forth gathering up what I needed to make a cup - including a special Vietnamese single-serving coffee filter {a Phin} and some suitable coffee {Café du Monde with Chicory}, and made what would be the first of many glasses of my favorite iced coffee at home.

As simple as this technique is, I felt it worthy of a post dedicated to it. The flavor transports me back to the 90's and reminds me of a place that still exists, but barely as I once knew it. Cambodian Cuisine is long gone, but Brooklyn Moon is still kickin' it - if you're in Fort Greene go visit Michael and tell him I sent you in for an iced coffee...I hope he's still making them like he used to. 

For more 1990s Fort Greene flair - Thai Chicken & Noodles | 696 | Strawberry Paletas | Baked Macaroni & Cheese | Milky Rice Pudding | Fattoush

Vietnamese Iced Coffee {Café sua dá}

{printable recipe}
Adapted from a recipe by Diane Cu & Todd Porter via LA Times and a recipe by Cora Lambert via Food & Wine magazine
Yields: 1 serving
This strongly flavored, yet sweet iced coffee is my favorite on a hot afternoon. Don't be intimidated by the obscure supplies on the list. If you live in a area where finding them might be difficult, they are readily and inexpensively available online. It's worth the purchase to have the supplies on hand for the next time you make a cup, because there will be a next time!

1 1/2 tablespoons Café Du Monde with Chicory coffee
2 tablespoons sweetened condensed milk
ice

special equipment: {optional} a Vietnamese single-cup coffee brewer (Phin)

Bring a kettle of water to a boil.

Add the ground coffee to the metal base of the filter, tap gently on the counter to settle the coffee, and screw on the metal screen.

Choose a drinking glass with a wide enough rim for the metal coffee filter to sit atop. Add the sweetened condensed milk to the glass, and place the filter on top.

Pour just enough hot water into the filter to moisten the grounds, and allow them to "bloom" for 15 seconds. Fill the filter with hot water.

When the hot water has finished passing through the filter, remove it from the glass, and stir the coffee with the condensed milk to blend. Add ice, stir again to chill the coffee, and drink!

Notes | Substitutions
✻  Adjust the amount of ground coffee to suit your taste, but remember that the strength of the coffee needs to balance the sweetness of the condensed milk. You can adjust the strength in a couple of ways - first, the tighter you screw the metal screen onto the filter, the slower the water will pass through, hence the stronger the coffee will be. Looser, for less strength, tighter for more. You can also play with the quantity of ground coffee you use. I've tried everything from 1 to 2 1/2 tablespoons, and settled on 1 1/2 being the perfect amount for my taste.
✻  Personally, I love Café du Monde with Chicory coffee. I can also find it easily where I live, but you can substitute any strong brew, such as espresso, or French roast coffee. Try using Trung Nguyen Vietnamese coffee for an authentic brew.
✻  You can find both coffees, along with the Vietnamese coffee filter on Amazon. However, a strong pot of brewed coffee, using a traditional coffee maker, or a French press, will work well too. Simply make a pot of coffee the way you normally would, only stronger.
✻  No coffeemaker? Or can't stand the thought of turning the kettle on in August? Want to make a big batch? Then, cold brew! Stir a 1/2 pound ground coffee and 4 1/2 cups water together in a pitcher. Let rest on the counter for 24 hours. Strain through a coffee filter lined colander; use right away, or refrigerate for up to a week.

Fresh Orange Margaritas

Arggh. I can't tell you how crazy it makes me when a whole week passes and I'm unable to post here! I won't start grumbling about how I've been sick all week - because I hate to come here and whine when really, life is good and there are plenty of people out there with much more than a cold to complain about.
I also won't start complaining that I've been so busy. Because the kind of busy I've been is good. Things are happening. The kinds of things that happen when more and more people realize I have this little blog here. I can't tell you how much I appreciate that people actually come here and like what I do. I love hearing that a recipe you found here was the best ever. I love hearing how I've influenced you in some way - to start cooking, to cook more, to try new things. It's the best.
What I will mention is that, while I haven't been here this week - I have been other places, in the form of guest posting. I've done guest posts before, but the month of January has brought more than usual. Honestly, I'm happy to do them and I'm quite flattered that people ask me. So - as a token of my gratitude I thought I'd share them with you here.
Two of the many lovely ladies I met at the Blogshop workshop I did last Fall asked me to guest post for them - both posts are part of a new series each of them have recently begun. First, was Ranu at Sunshine Girl - who's series is called, "Q&A with...". I love reading interview posts and getting turned on to new blog finds, so I'm really enjoying them.
Second, was on a blog called, Running in Heels - written by Emily. Her series is called, "What She Wears" - in which she asks bloggers to share their style. This was a new area for me, but as you know I love making design boards - so I was excited to participate.

Last, but not least, I guest posted this week on a food blog, called Savor the Thyme. I met Jennifer quite awhile back, at the first Fridgidaire/Save the Children event I attended. Her guest series is called "10 Things You Didn't Know About Me" - which features fun interviews and delicious recipes from many of my favorite food bloggers. Needless to say, I was quite happy to participate! The day I met her, I added her blog to my reader feed where I've been enjoying it ever since.
So - I've told you about some of the places I've been this week. Now, I must tell you how you need to make yourself one of these ridiculously tasty margaritas this weekend - or now works too. I know it took awhile for me to get to this important part...especially after the week I've had. But does one really need an entire blog post dedicated to the mixing of a cocktail? I doubt it. But if you do, there should be plenty of info here to help you.

You may remember that I recently posted a link to a gorgeous looking 'Blood Orange Margarita' in one of my Food Blog Love posts. Ever since I saw it, the desire to make one has consumed me. Problem was, I didn't have any blood oranges. Then, when I decided to hunt some down during my next trip to the market - they were pathetically dry and shriveled looking. Defeated, I decided to make another version using Florida juice oranges...which I just so happened to have a massive 25 lb. box of.
I consider myself to be a very good margarita mixer and have made many different types over the years. One thing is always a constant and that is - Patrón tequila. Along with with the good tequila you must also have some sort of orange liqueur. Mostly, I use Cointreau {pricey!}...other times Triple Sec {when money's tight}....and once in a blue moon {usually because it's all I have laying around} I'll use Grand Marnier.

In this particular instance I actually recommend you use Grand Marnier. I find it tends to be sweeter than the other orange liqueur options and I also find the orange flavor to be more intense. For this reason, it's not my favorite option when making a traditional margarita, because it tends to compete with the lime. Here, since the citrus being used is orange, it was the perfect compliment.
However, part of the fun of mixing cocktails is experimentation. Definitely try making one {and that's all I recommend - just one!} with whatever you have on hand.

What makes this margarita special is the fresh squeezed orange juice, which is not what I would have ever thought to make one with - but it is so good.
If you love margaritas as much as I do - be sure to check out this post for Traditional Margaritas...and another one of my favorites - Watermelon Margaritas

Banilla Smoothie

Last week I talked about a way to freeze and store fruit, to have it on hand for making smoothies. Today, I'm sharing one of my favorite ways to use some of that frozen fruit...namely, bananas! I don't know about you...but, in our house, if there's one fruit that goes from ripe to over-ripe faster than any other, it's bananas.
But, ever since discovering this recipe, having over-ripe bananas has been a happy occasion. It means that there will always be a constant supply of frozen banana chunks in the freezer for making this smoothie.
Along with the smoothie bag making discussion...I also talked about how smoothie obsessed my two boys have been in recent months. They've always loved them. But, the obsession took over shortly after our regular blender crapped out and I purchased this system as a replacement. It's a compact blender that comes with four plastic smoothie glasses and lids. You fill the glass with your smoothie ingredients, twist the blade attachment over the glass...then blend away. It's super easy...even for a child to use, and safer than a traditional blender. I've seen them sold in many places, but this online store has them in a bunch of great colors!
The recipe for this smoothie came from a little book I got from my DH for my 30th birthday {which was more years ago than I'd care to think about}. At the time, I had a 2 year old & a newborn and happened to be in the midst of my own smoothie phase. I used the book for a while...but, since the phase ended, it's sat collecting dust. My older son has taken quite a liking to the book nowadays. I love seeing him {every morning} with his little black book of smoothies, deciding what the day's blend will be...then gathering up all the ingredients he can find, measuring them, and whipping himself up some breakfast.
It's bittersweet that my son is now old enough to fix himself breakfast...more so, one that doesn't simply involve pouring some cereal and milk in a bowl! For all of you mother's of babies and toddlers out there...it actually does get easier...and, yes, it does go by in a blink of an eye.

Goop Detox~Day Five

Last night & today have been a real struggle for me. I am hanging on by a thread here.
I am dying for something more filling & satisfying than pureed raw fruits & vegetables. Half the day today was spent traveling to a hockey game nearly 2 hours away. I didn't bring enough food with me & was so hungry & cranky I'm surprised my husband is still living. I was really ready to rip someones head off.

It's amazing to me that just a few short days ago the idea of eating all this healthy food was something I was actually craving. That's how much my body needed it. And, now? Well, I've had enough & I'll take a cheeseburger & a beer, thank you.
One of the three of us doing this detox has had enough & is done. Which, I am so jealous of right now. The other friend is hanging on {by a thread as well} & determined for us to finish this thing out. So, I am here, hanging on. Barely.
I keep on telling myself it's only 2 more days & I will feel so defeated if I cave. And, then I'm like, 2 MORE DAYS?! Hell NO!
This is a very low calorie plan & sticking with it this long has been very hard.

DAY FIVE:
7:00am {or upon rising}: A glass of room temperature lemon water
8:00am: Herbal Tea {still doing black coffee}
10:00am {breakfast}: Peach & Almond Smoothie
11:30am: Coconut water
1:30pm {lunch}: Raw Crudite {carrots, green beans, radishes, cucumbers, zucchini} with Carrot & Ginger Dressing
4:00pm {snack}: Beet, Carrot, Apple & Ginger Juice
6:00pm {dinner}: Cucumber & Avocado Soup

Goop Detox~Day Four

Have I really made it FOUR days?! Can't believe that I am halfway there! The weekend will be a challenge. We have tons of sports going on, which will make it difficult for me to make the time to cook & be home for mealtimes. I have to plan ahead & be prepared.
My friend, Mamalizza, who is doing the cleanse with me, is feeling great. I feel pretty good. But, not fantastic. I have been sleeping better, I definitely feel less bloated & my pants are buttoning with ease. So, that makes me happy.
Yesterday was rough. The oatmeal at breakfast was great & then doing liquids the rest of the day was hard. I really like some of the food on this plan & some of it I really don't like. If I wasn't blogging, I would probably just repeat all the things I enjoy over & over. If you haven't figured it out yet, each day involves ONE meal that's chewable {I know juice gurus suggest you actually chew fresh juices, but come on} & the rest are all liquids. Tuesday was a salad, a soup & a smoothie. Wednesday was chicken, soup & a smoothie, etc. Then, a few chewable snacks here & there.
Well, it looks like the last 2 days of the detox have a bit more real meals. I assume that's intentional & maybe meant to ease your body back into real food? Don't know. But, I sure am looking forward to it!
Today's dinner is Salmon. Which, I do love. But, with hockey for 2 1/2 hours in 2 separate towns tonight, making salmon will be a challenge. So, I might have to switch that meal out for something. Or, get my butt to the fish market & make it ahead.

DAY FOUR:
7:00am {or upon rising}: A glass of room temperature lemon water
8:00am: Herbal Tea {still doing black coffee}
10:00am {breakfast}: Mango & Coconut Milk Smoothie
11:30am: Coconut water
1:30pm {lunch}: Miso Soup with Watercress
4:00pm {snack}: A handful of blueberries
6:00pm {dinner}: Steamed Salmon & Greens

Goop Detox~Day Three

Day Three! And remarkably, I'm not miserable. So far this hasn't been bad at all. Had some solid food for breakfast {oatmeal} & that was a treat. But, now that I've had my solid food for the day, it's all liquids after that. Might be a long afternoon.
Today, I will try for a new miso soup as it's on the menu for dinner tonight.
She doesn't mention portion sizes for anything. So, I am eating what I imagine a normal serving size would be.

DAY THREE:
7:00am {or upon rising}: A glass of room temperature lemon water
8:00am: Herbal Tea {for me, black coffee}
10:00am {breakfast}: Oatmeal {make with rice or almond milk instead of water so it's a bit more substantial}
11:30am: Coconut water
1:30pm {lunch}: Blueberry & Almond Smoothie
4:00pm {snack}: Cucumber, Lime & Basil Juice
6:00pm {dinner}: Super Greens Juice/Miso Soup with Watercress

The Goop Detox~Day Two

I've made it to Day Two. The first day was a success, minus having some black coffee. I got a massive headache from caffeine withdrawal. Doing this plan is hard enough & taking away my coffee is just not going to work. But, I am drinking it black...something I never do. So, I'm proud of that.
I actually liked the food. Most of it, I really liked. Other than the disgusting greens in the smoothie & the tolerable soup {not bad, just tolerable}.
I slept like I was in a coma last night. I awoke very groggy. Feeling like I had slept on a brick. I was so out of it, that I momentarily forgot I was on a cleanse. When I remembered, that bummed me out a bit.
I actually forgot to weigh myself yesterday. Which pisses me off. I would love to see if there was a difference today. I weighed today...so we'll see.
I'm not doing this for weight loss. Although, a girl won't complain about loosing a few. Because I know that it's all water weight & will jump right back on. But, I thought it would be a good jump start into something more livable. Plus, like I mentioned yesterday, my body needs a detox...from everything.

Some things she mentions, that I neglected to yesterday...
* She recommends deep breathing or gentle yoga during the cleanse.
* Take a couple of spoonfuls of extra virgin olive oil at night to help stimulate your liver to eliminate bile & keep its circulation flowing. {haven't done this yet}
* If your bowel movements get sluggish, you can accelerate things by drinking half a cup of castor oil {um, no thanks} or using a mild herbal laxative. Bowel elimination is paramount for correct detoxification.
* The skin gets rid of many toxins so it is important to sweat, either by exercising or taking a sauna.
* Make sure you eat whole organic foods, which have the best chance of having all the nutrients needed for your liver & general detoxification.
* Adjust the times to your schedule & the meals to your taste. Just be sure not to eat any of the foods I mentioned are off limits in yesterdays post.

DAY TWO:
7:00am {or upon rising}: A glass of room temperature lemon water
8:00am: Herbal Tea {for me, black coffee}
10:00am {breakfast}: Raspberry & Rice Milk Smoothie
11:30am: Coconut water
1:30pm {lunch}: Detox Teriyaki Chicken with Steamed Greens
4:00pm {snack}: Miso Soup with Watercress
6:00pm {dinner}: Pea & Basil Soup

The Goop Detox~Day One

Today I began Day One of the Goop Detox plan. So far I am up past lunch & it's going well. I have done cleanses before & I know that the first day is always the easiest. You are full of will power & whatever you may have indulged in the day before starting is still carrying you through. For instance, I never care much for eating anything until lunch time. But, once I begin a diet, I am suddenly ravenous when I wake up. Tomorrow will be harder, I'm sure.

DAY ONE:
7:00am {or upon rising}: A glass of room temperature lemon water
8:00am: Herbal Tea {for me, green tea...I need my caffeine}
10:00am {breakfast}: Blueberry & Almond Smoothie11:30am: Coconut water {brands like Zico, or Vita Coco are good}...I love coconut water!
1:30pm {lunch}: Salad with Carrot Ginger Dressing
4:00pm {snack}: A handful of pumpkin & sunflower seeds {raw}
6:00pm {dinner}: Broccoli & Arugula Soup

Almond Milk

As I mentioned yesterday, I am beginning a 7-day detox today. Many of the smoothie recipes include almond milk.
DH loves the stuff. I drink regular milk in my coffee, or cereal. But, when it comes to making smoothies, I don't like using cow's milk & often use almond, or rice milk.
I knew that making almond milk was simple. So, I thought it would be cool to make some. It came out really tasty {that is, if you like it to begin with} & I think I'll be making it often.

Watermelon Margaritas

The now-closed, Ocean Drive, in SoNo, used to make the most amazing watermelon margaritas in the summertime. Lately, I have been dreaming of one & decided to try to re-create them at home.
These margaritas are very similar to the classic ones I make, in that they are real margaritas...and not some sickeningly sweet frozen concoction. If you are looking for something sweet, by all means, add some simple syrup, or superfine sugar to these & it should suit your taste.

Hibiscus Cooler

Years ago, a friend turned me on to the shaken herbal tea lemonade at Starbucks.
While driving around recently with my two, pregnant (at the time) sisters...we stopped to get one. They had never had them before & loooved it! It seems like a pregnant girl can't drink much. But, this is something anyone can enjoy...even the Bozos love it.
I had replicated their version at home before. So, I made some for my sis while staying with her. I think she drank a couple gallons of it.

It's super simple.
First, you need Tazo Passion tea. This is essential, as it's really the best tasting Hibiscus tea out there.
Fill a pitcher with water & pour it into a pot to boil.

Add 4 teas bags & steep for about 5 minutes.

Remove the tea bags & pour the tea back into the pitcher. Add a 1/3 of a can of frozen lemonade concentrate. Save the rest in the freezer for the next batch...'cuz there will be a next batch.
Stir to dissolve & let cool a bit before refrigerating until completely chilled.

Pour over ice & serve.

The Margarita

In celebration of Cinco de Mayo, I am posting my Margarita recipe.
All you need are 4 ingredients...Some very good quality Tequila, Cointreau, limes, and coarse salt.

First, you should juice some limes. I recently learned that the best way to get the most juice out of a lime is to cut it in thirds first, then juice.
It works.
You can use one of these handy tools, or just your hands.

Put some of the juice in a shallow bowl. Then put some coarse salt on a small plate.

Dip the lip of your glass in the lime juice,

Then dip it in the salt.

Like this.
Then, add to the glass...1 oz. lime juice (about 1 lime), 1/2 oz. Cointreau, and 1 1/2 oz. Tequila.

Add some ice & swirl.

Now, folks. This is the real deal. Not some sweet, frozen concoction. Drinker beware....it will make you very ill if you consume too many! It's also not the drink you want to serve at your next party. It's quite pricey. A special occasion drink, I would say.

But, consumed in a responsible manner, it's damn good.