Wednesday, June 21, 2017

Coffee Bourbon Milk Punch #DairyMonth


Our week long celebration of #DairyMonth continues. This event is co-hosted by From Gate to Plate and Cooking With Carlee. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Day 4 #DairyMonth Recipes

Milk Punch
Someone mentioned that it's been a really long week. It has, hasn't it?!? So, I decided it was time for a cocktail. I've long been intrigued by milk punch. Though I'm not a huge milk drinker, I love creamy cocktails. White Russians were my drink of choice in college! Did I really just admit that? I also drank lots of red wine and we splurged on expensive Scotch when we were celebrating. But I definitely consumed my fair share of White Russians.


Since bourbon is my booze of choice these days, I decided to make a coffee milk punch, thinking it would be a kind of creamy Irish coffee. What I did the day before was to brew a strong pot of coffee and make coffee ice cubes!


Ingredients makes 1 cocktail

  • 3 T milk
  • 1 T heavy cream
  • 1 T coffee syrup (you can use 1 t coffee and 2 t simple syrup)
  • 2 T bourbon
  • Also needed: coffee ice cubes, ice, cocktail shaker



Procedure
Place coffee ice cubes in your serving glass. Fill the cocktail shaker halfway with ice. Pour in milk, cream, coffee syrup, and bourbon. Shake for approximately 30 seconds. Strain into serving glass. Cheers!

Peaches and Cream Cocktail #FantasticalFoodFight


I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. I haven't been very good at participating, but this month, I couldn't resist. We were given the challenge of making a recipe with peaches and cream. So. Many. Possibilities.


It is peach season, after all. Try as I might, I couldn't come up with a savory peaches and cream recipe. Savory peach recipes, yes; but nothing with peaches and cream! Jake suggested peach cobbler with whipped cream. Fantastic idea...I'll need you to swap out that oven for me first. Hmmm...



Peaches and Cream Cocktail

Ingredients makes 1 cocktail

  • 3 parts bourbon
  • 1 part heavy whipping cream
  • 1 part peach puree
  • 1 part maple syrup
  • pinch of ground cinnamon
  • thin peach slices for garnish
  • Also needed: ice, cocktail shaker

Procedure
Fill cocktail shaker halfway with ice. Pour in the bourbon, cream, peach puree, and maple syrup. Add in a dash of cinnamon. Shake for at least 30  seconds. Strain into a serving glass. Garnish with fresh peach slices. Cheers!

Cochinita Pibil with Homemade Tortillas


I've been dreaming about Ruth Riechl's Cochinita Pibil since I went to The Foodie Edition last month. You can read about that here. So, I decided to just do it...and I invited over some of our friends to join the fun. Thankfully I found my tortilla press and spice grinder in the same box. Phew.


First, we took the boys to the park. Then we came back to the house and I put them to work, making tortillas. This crew spans ages 3 to 15 and I have to say that I love watching these boys grow up and play together. And they are pretty darn handy in the kitchen, too.


Cochinita Pibil
Banana-Roasted Pork

Cochinita Pibil, Ruth explained, was something that she learned in the Yucatan. It's a spice-rubbed pork cooked in banana leaves. This recipe was inspired by her story and watching her prep the dish on a stage; so there may be some spices that I missed. But I think this is close. One thing that struck me about her recipe: She toasted her banana leaves. I've used banana leaves in many dishes from - Filipino Suman to Honduran Nacatamales and from Ugandan Chicken Luwombo to Steamed Fish from Tuvalu - but I have always just used them as is. Frozen and defrosted. But watching her run the leaves over a flame was a new technique for me. And, I'm not joking, you could smell the aroma from the center of the theatre!


Prepping Your Banana Leaves
As I said, I've always gotten the leaves frozen at the Filipino market. I found large, fresh banana leaves at the Mexican market last weekend. Wow! They were beautiful. Since I don't currently have a gas stove, I pulled out a culinary torch, sliced off the thick spine from the center, spread the leaves on a laundry rack, and put my Precise Kitchen Elf to work.


I loved watching the color change and the leaves turn shiny as he ran the flame across the leaves.


Ingredients

  • 1 package of fresh banana leaves, trimmed and prepped
  • two 2 to 3 pound bone-in pork shoulders
  • 2 T annatto seeds (these might also be called achiote seeds in your store)
  • 2 t mixed peppercorns
  • 2 t dried oregano
  • 2 t coriander seeds
  • 1 t cumin seeds
  • 1 whole cinnamon stick
  • 1/2 t red pepper chile flakes
  • 1/4 t cloves
  • 3 whole shallots, peeled
  • 6 to 8 whole garlic, peeled and pressed
  • 1/4 C vinegar (I used a banana vinegar from Mexico, but feel free to use whatever vinegar you have on-hand)
  • juice and zest from 2 organic limes
  • 2 t salt
  • 2 whole onions, peeled and quartered
  • 2 C stock (I used a homemade pork stock)
  • olive oil
  • For serving: picked red onions, picked carrots, homemade tortillas
  • Accompaniments: rice and beans


Procedure
Put the spices - from the annatto seeds to the cloves - into a spice grinder; whirl to a powder. Place the garlic, shallots, vinegar, lime zest, lime juice, and salt in a food processor. Add in the spice blend and whirl until you have a thick paste.

Massage the spice paste into the pork, cover, and refrigerate overnight.

When you're getting ready to torch the banana leaves, remove the meat from the fridge. It should be room temperature.


Line two Dutch ovens or other heavy lidded pans with banana leaves. Place 1 quartered onion in each pan. Place the pork in the center and drizzle with olive oil. Pour the stock over the top and fold the banana leaves around the pork, tucking the loose ends into the pan.

Place the pan over medium to high heat and bring to a boil. You will have to listen as you want to keep it covered and not release the steam. Once you heat it boiling, reduce the heat to a simmer. Let the meat braise for 5 to 6 hours.

To serve, place the entire banana leaf-wrapped packet on a platter. Let diners shred off as much meat as they want. Serve with picked red onions, picked carrots, homemade tortillas, rice, and beans.

Homemade Corn Tortillas
click for the recipe post: here

Tuesday, June 20, 2017

Gluten-Free Penne with Cabot Cheddar, Chorizo and Saffron #DairyMonth #Sponsored

This is a sponsored post written by me on behalf of Cabot Cheese in conjunction with #DairyMonth.* 
All opinions are my own.

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Day 3 #DairyMonth Recipes

Gluten-Free Penne with Cabot Cheddar, 
Chorizo and Saffron

The saffron and the chorizo lend the pasta that bright orange color of some blue-box pasta we all know and either love or love to hate. If you want to add a little bit of heat to the dish, you can use a spicy chorizo or choose a spicy cheese such as Cabot's Pepper Jack or Hot Habenerno.

Ingredients
  • 1 package gluten-free penne
  • 4 T butter
  • 1/4 C all-purpose gluten-free flour
  • 1/2 C diced organic onion
  • 1/2 C thinly sliced Spanish chorizo (I used a dulce)
  • 2 pinches saffron
  • 2 C milk
  • 2 C cheddar, shredded (I used Cabot's Adirondack's New York Cheddar)
  • freshly ground sea salt
  • freshly ground pepper

Procedure
In a large stockpot, cook pasta according to package directions. Drain well.

While the pasta cooks, melt the butter in a large, flat-bottom pan over medium heat. When the butter has melted and has started to bubble, add in the onions, chorizo, and saffron. Cook until the onions are softened. Whisk in the flour. Cook for 1-2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, approximately 8 minutes.


Remove pan from the heat and, by the handful, stir in the cheese. Once all of the cheese is melted, season with salt and pepper to taste.


Return the sauce pan to the heat and stir in the cooked pasta. Cook for 1-2 minutes over medium-low heat until heated through. To serve, spoon into individual bowls. 

The Giveaway
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop

Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.


a Rafflecopter giveaway *Disclosure: Cabot Cheese has donated a prize package for the raffle and some bloggers received complimentary product for recipe development. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Garden Pasta Salad with Lemon-Oregano Dressing #InspiredbyNature #Sponsored

This is a sponsored post written by me on behalf of  Charles Viancin.* All opinions are my own.

Here we are on day three of our Summer Equinox Progressive Picnic. Read more about the event and enter the giveaway:  here or below. Today I am sharing two recipes for a salad course - one sweet and one savory. This is the savory course and I found inspiration at one of our weekly farmers' markets.

  

The boys picked golden beets, dandelion leaves, carrots, and summer squash; I was inspired by some organic lemons for an easy summer dressing.


You can read my thoughts about the air-tight lids by Charles Viancin in my Summer Fruits with a Black Currant-Rosemary Drizzle post. They are such a great alternative to using disposable plastic wrap to get your salad from the kitchen to the potluck table.

The Giveaway
The giveaway runs from June 19th and ends on June 26th, 2017
and is open to US residents only. No purchase necessary.
Individual bloggers are not responsible for prize fulfillment.



Garden Pasta Salad with Lemon-Oregano Dressing

Ingredients
Pasta Salad
  • 1 pound gluten-free pasta (I used penne), cooked and drained
  • 1 C cooked golden beets, peeled and cubed
  • 1/2 C thinly sliced carrots (I used purple carrots)
  • 1/2 C thinly sliced summer squash
  • 1/4 C thinly sliced dandelion leaves

Lemon-Oregano Dressing
  • 1/4 C olive oil
  • 1 lemon, zested and juice
  • 1 t oregano
  • 1/2 t salt
  • 1/4 t freshly ground pepper


Procedure
Place all of the pasta ingredients in a large mixing bowl. In a lidded jar, place all of the dressing ingredients. Shake to emulsify. Pour the dressing over the pasta and toss to coat well. Serve chilled.


Grateful to the Sponsors*... 
and how you can find them around the internet
Charles Viancin
on the web, on Twitter, on Facebook, on Instagram, on Pinterest


*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. 
Although this post is sponsored, all opinions are our own.*

Summer Fruits with a Black Currant-Rosemary Drizzle #InspiredbyNature #Sponsored

This is a sponsored post written by me on behalf of 
Charles Viancin and The Republic of Tea.* All opinions are my own.

Here we are on day three of our Summer Equinox Progressive Picnic. Read more about the event and enter the giveaway: here or below. On Monday Café Terra started us off with a cocktail, her Black Currant Rosemary Chiller; on Tuesday, Amy's Cooking Adventures made Pico de Gallo. And today I am sharing two recipes for a salad course - one sweet and one savory. This is the sweet course. But, first, I must tell you about a few products from one of our sponsors, Charles Viancin.

#InspiredbyNature Items
I try to minimize waste in our household as much as possible, embracing the greenie tenets of reducing, reusing, and recycling. So, buying disposable plastic wrap is low on my list. I have used waxed cloths instead of plastic wrap and was excited to try the air-tight lids by Charles Viancin. 


These silicone lids are a blend of fun and function; they work effectively on a wide variety of sizes, shapes, and materials including: stainless steel, ceramic, glass, and even wood. Basically, the silicone lid acts as a large suction cup creating an airtight seal that keeps out pests and keeps in freshness. I received the new Crystal silicone lids in 8", 9", and 11". The seal created was surprisingly strong. I was impressed.


I also tested the new Watermelon drink covers. These, like the silicone lids, are intended to create a seal on smaller diameter containers. I used these to create a seal on small mason jars. One thing to note: air-tight is not spill-proof. Yes, I figured that out the hard way. But - to keep out gnats or other flying pests - these are great.


The Giveaway
The giveaway runs from June 19th and ends on June 26th, 2017
and is open to US residents only. No purchase necessary.
Individual bloggers are not responsible for prize fulfillment.


Summer Fruits with a Black Currant-Rosemary Drizzle

Ingredients
This recipe is less of a recipe and more of a method. Feel free to use whatever fruits you have in season. The second time I made this, I included organic raspberries; the third time I had some luscious stone fruit from the farmers' market. Also, you may use any tea that you have on-hand or really any simple syrup. And, with whatever syrup you have leftover, you can make homemade sodas or cocktails. Just have fun!

Summer Fruits
  • 2 C organic strawberries, hulled and sliced
  • 2 C organic blueberries
  • 2 C organic blackberries
  • 1/4 C organic mint leaves, thinly sliced + more for garnish
Black Currant-Rosemary Drizzle
  • 1 C brewed tea (I used Black Currant-Rosemary ice tea bags from The Republic of Tea)
  • 1 C organic granulated sugar

Procedure

Black Currant-Rosemary Drizzle
Place the tea and sugar in a small sauce pan. Heat and swirl gently until the sugar is completely dissolved. Set aside.

Summer Fruits
Place all the fruits in a large serving bowl, and gently toss together. Drizzle 1/2 C of the simple syrup over the top and sprinkle with the mint. Toss to coat everything with the syrup and incorporate the herbs.

In a separate bowl or mason jar, whisk together honey, mint and lime juice. Drizzle the salad with the dressing, to taste. Serve chilled. You can garnish individual servings with more mint leaves.


Grateful to the Sponsors*... 
and how you can find them around the internet
Charles Viancin
on the web, on Twitter, on Facebook, on Instagram, on Pinterest


The Republic of Tea
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. 
Although this post is sponsored, all opinions are our own.*

Monday, June 19, 2017

Iced Matcha Green Tea Latte #DairyMonth


Our week long celebration of #DairyMonth continues! This event is co-hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk, butter, cream, and cheeses.  We can't wait to share them with you!

Day 2 Recipes...


My Offering...
This iced matcha green tea latte is one of my favorite sweet treats. Okay, admittedly, I don't have much of a sweet tooth. But I love making this for an easy "dessert" on a busy weeknight.


Just a quick note about Matcha. Matcha is "powdered tea." Unlike drinking other tea when you infuse the tea leaves in water and, then, strain out the leaves, with matcha, you are drinking the finely powdered leaves whisked into hot water. So, spring for the best quality of matcha that you can. There's culinary grade and ceremonial grade. I use ceremonial grade if I'm whisking and drinking; I use culinary grade for baking and cooking.

Ingredients makes 1 latte

  • 1 t matcha green tea powder
  • 1 C milk
  • 1 t honey
  • Also needed: a lidded mason jar, whisk



Procedure 
In a glass jar, place the matcha and the honey. Pour in the milk and stir with a spoon to break up the clumps as best you can. Place the lid on the jar and shake. The more you shake, the more froth will be developed.  Open the lid and give another stir to completely dissolve the matcha. You can pour the latte into another glass if you like...I prefer to have fewer glasses to wash! Enjoy.

Homemade Corn Tortillas

After a fun afternoon at the park, I put the boys to work for our Cochinita Pibil dinner. They made the tortillas while I finished setting the table and plating our food. They did a great job!! And there's not much better than homemade tortillas.


Ingredients
  • 6 C masa harina
  • 4-1/2 C warm water
  • 2 t freshly ground salt
  • 2 T olive oil
  • corn meal for rolling
  • oil for cooking
  • Also needed: parchment paper, tortilla press


Procedure
Put masa flour in a large mixing bowl. Add water, salt, and olive oil. Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Knead the dough for several minutes. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough. Let stand for, at least, 30 minutes. This batch rested for over two hours while the boys played.


Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball.

Take two pieces of wax paper or parchment paper and lay one on the bottom of the tortilla press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 4-6 inches.


Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.

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