BOULEVARDIER and RUM SWIZZLE and ADONIS and THE DOGWOOD and GRAPEFRUIT VESPER

I was deeply disappointed to miss cocktails at a friends house, due to a combination of my car not being drivable in the ice and snow, and having a sick child.
In an attempt to stop feeling sorry for myself, I mixed up my own cocktail, a poor substitute for the delicious sounding lavender cocktails she had prepared, but still delicious. I searched a long time to find a cocktail recipe, and almost gave up hope, until I unearthed The Boulevardier. It was interesting to note, while looking through magazines and my pile of recipes, that the older the magazine, the fewer, if any, cocktails were featured.

BOULEVARDIER

Combine 2 ounces of bourbon, 1 ounce of Campari and 1 ounce of sweet vermouth in a cocktail shaker filled with ice. Stir until shaker is very cold, about 1 minute. Strain into a cocktail glass, garnish with a lemon slice.
Enjoy!

Recipe adapted from Bon Appetit, March 2013
www.bonappetit.com/recipes‎

RUM SWIZZLE

ice cubes
2 ounces rum
juice of half a lime
juice of half a lemon
1 teaspoon agave nectar
generous dash of angostura bitters

In a rocks glass filled with ice cubes, combine ingredients. Use a swizzle stick to blend.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

ADONIS

In a cocktail shaker, combine 1 1/2 ounces sherry, 1 ounce sweet vermouth and 2 dashes of orange bitters. Add ice and stir well. Strain into a chilled cocktail glass.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/recipes‎

THE DOGWOOD

Combine 1/4 cup white grapefruit juice, 3 tablespoons vodka and 1 tablespoon elderflower liqueur in a cocktail shaker filled with ice cubes.
Cover with lid and shake vigorously until thoroughly chilled, about 30 seconds.
Strain into a glass filled with ice cubes.
Garnish with a fresh rosemary sprig.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

GRAPEFRUIT VESPER


GRAPEFRUIT VESPER

In a cocktail shaker, combine 1 ounce each of vodka, gin, grapefruit juice and sauvignon blanc. Add 1 1/2 teaspoons of honey and 1 cup of ice. Shake well. Strain into a cocktail glass.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2011

www.rachaelraymag.com/recipes/‎

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

I have been on quite a ginger kick lately - I didn't realize it until I had gathered my recipes from the past week to sit down and write them - sweet to savory, cooking for dinner parties, family, and friends, I pretty much covered everything!

RUM SPIKED GINGER BEER COCKTAILS

In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS

1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps - recipe to follow

Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.

BACON PARMESAN CRISPS

French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste

Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/‎

ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING

1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts

Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

PORK CHOPS WITH PEAR AND GINGER SAUCE

5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water

Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!

Recipe adapted from The Morning News, January 2005

GINGERED GREEN BEANS

2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt

In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!

Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes‎

EASY GINGERBREAD

1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water

Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/‎

GINGER OAT CRUNCH

150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger

Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!

Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz

DARK AND STORMY DEATH PUNCH

Happy Halloween!!

DARK AND STORMY DEATH PUNCH

1 20-ounce can lychees
2 tablespoons fresh ginger, minced
16 maraschino cherries
1/4 cup sugar
1/2 cup lime juice
12 to 14 ounces of dark rum
3 12-ounce bottles of ginger beer
ice cubes

In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
Meanwhile, stuff 16 lychees with maraschino cherries. Set each lychee in the cup of a mini muffin pan, or in an ice cube tray.
Strain the lychee ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice filled glasses.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

CARAMEL APPLE CRISP and GOOEY APPLE CAKE and APPLE PEAR PIE

The First Day of Fall was yesterday, with the season officially changing from Summer at 4:44pm.
With the slight drop in temperature, different produce available at the markets and clear, bright blue skies, this time of year is inspiring and exciting.
I commence drawing my curtains early against the night, as opposed to leaving them open as I do in the summer months, enclosing my family in a safe, cozy space. I change the covers on our bed, and cook heartier, warmer, richer foods.

CARAMEL APPLE CRISP

1/2 cup caramel topping
1/2 teaspoon ground cinnamon
4 to 6 baking apples, peeled, cored and diced
2/3 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cup quick cooking oats

Heat oven to 375F.
In a large bowl, stir together caramel topping and the cinnamon until blended. Add apples, toss until evenly coated. Spread in 8-inch baking dish.
Bake 45 to 50 minutes, or until apples are tender and topping is golden brown. If desired serve with whipped cream and extra caramel topping.
Enjoy!

Recipe adapted from Betty Crocker, Crisps and Cobblers

GOOEY APPLE CAKE

8 tablespoons butter, divided
1 1/2 cups sugar, divided
1 egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large apples, cored and chopped
1 cup coarsely chopped walnuts
2 teaspoons cornstarch
1/4 cup evaporated milk
1 teaspoon lemon juice
1 teaspoon vanilla extract

Heat oven to 350F.
Grease a 9 inch pan.
Cream butter and one cup of sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into pan, bake for 35 minutes.
Combine 3 tablespoons of butter, 1/2 cup sugar, cornstarch and milk in a saucepan. Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat, stir in lemon juice and vanilla.
Pour over hot cake. Serve warm.
Enjoy!

APPLE PEAR PIE

1 1/2 pounds of apples, peeled, cored and sliced
3/4 pound pears, peeled, cored and sliced
1 lemon, zested, then juiced
1/4 cup rum
2 tablespoons finely chopped crystallized ginger
2 teaspoons vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon flour
2 frozen pie crusts, thawed slightly

Heat oven to 350F.
Toss apples, pears, zest, juice, rum, ginger, vanilla, sugar, cinnamon and salt in a bowl. Sprinkle with flour and toss again. Scoop fruit mixture into one crust, top with the other crust.
Cut slits and crimp edges together. Bake until golden, 45 to 50 minutes.
Enjoy!

Recipe adapted from Self, November 2009
www.self.com/

RUM AND RAISIN ICE CREAM

Ice cream is a delicious treat for most people, the making of childhood memories, and the recollection of joyful summer thoughts. Ice cream is a destination, a treat worthy of its own trip, in the car, on foot, cycling, maybe even crawling for some.
However, for the most part, it is no hardship or act of self control for me to pass up a frozen treat. My husband knows if he buys ice cream, it will still be in the freezer in a week or two, or a month later - however long it takes for him and the kids to polish it off. My one exception is home made ice cream.

RUM AND RAISIN ICE CREAM

900ml of cream
1 vanilla bean
3/4 cup fine sugar
1 tablespoon instant coffee
3/4 cup chopped raisins
1 tablespoon light rum

Combine 300ml of cream, vanilla bean, sugar and coffee in pan, stir over heat, without boiling, until sugar and coffee are dissolved.
Remove from heat, discard vanilla bean, stir in remaining cream.
Pour mixture into ice-cream maker, stir in raisins and rum and freeze according to manufacturers instructions.
Enjoy!

Recipe adapted from The Australian Women's Weekly, October 1991
aww.ninemsn.com › Food‎

CREOLE OLD FASHIONED

I recently sorted through and cleaned out my recipe box. I had accumulated so many, that it was taking me a ridiculous amount of time to search through them all when I was looking for something to cook.
Like clothing, food is seasonal, and there are certain items for special occasions - so I separated my collection into winter and summer and then further divided the recipes into categories such as St Valentines day, Halloween and Easter.
Since I was looking at so many fabulous sounding food and beverage combinations, I thought I would mix up a little something fun, and of course, seasonally appropriate.

CREOLE OLD FASHIONED

Fill a glass with ice. In a cocktail shaker, stir together 1 ounce cognac, 1 ounce dark rum, 1 to 2 teaspoons of agave nectar, and a dash each of Angostura bitters and orange bitters.
Pour the mixture into the prepared glass and serve.
Enjoy!

Recipe adapted from Food and Wine, July 2012
www.foodandwine.com/‎