The official blog for Taste This
Love. Love. Love.
How can you not remember your first love, your first crush, your first adult obsession, or your first slow kiss? There is something so indescribably powerful about that emotion packed chemical reaction. The closest thing I can equate it to is a craving for chocolate. I’ll be the first to confess that I am obsessed with chocolate. Not just any chocolate, I like a standout. Continue reading ‘Chocolate Reckless Love Cocktail’
The holidays have arrived. Seasonal music floods retail stores and becomes all too common on radio stations; while on TV there is a seemingly unending stream of commercials touting the Christmas theme. As we check Thanksgiving off of our culinary and social list my mind instantly turns towards gift giving. Making a homemade gift is always nice and while cookies are a delicious way to go, I wanted to find that perfect gift to give that is a bit unusual. This concept takes hardly any time to make and will certainly be memorable.
Continue reading ‘Fire Sugar Cubes – Not Your Granny’s Sugar Cubes’
There is some sort of strange energy that prevails once the end of the year hits. It’s as if we think we have to somehow squeeze everything into those remaining months. It feels like a continuous time crunch with no apparent end in sight. Yet, somehow I am happy to have this experience this year. I’ll take every last bit of it. I don’t want to miss a beat. Last year I could only wish to be going to parties and seeing family and friends, so I am reminded to manage the swells of activity that exist and to find the fun in the little moments. Continue reading ‘Warm Chai Coconut Koloa Coffee Rum Mylk’
I have breast cancer.
Those four words you never hope to say. I was going to blog about taking a forest bath, but that will be another day, today it seems less important. I realize a food blog hardly seems like the place to make this sort of announcement to some, to others they will fully understand that this is exactly what a blog is about. It is about relevance and transparency. It is a window into my world. So here it is. Continue reading ‘Watermelon Refresher & A Dose of Reality’
Right now I can’t cook to save my life. It is just not possible. There are those moments in life when the wheels just come off and you free fall Don Draper style off the high rise. That’s where I am. That’s what my life feels like right now. I’ve tried to ‘pretty it up’ and put lip stick on a pig, but at the end of the day, it is still lip stick on a pig. Nothing more. Continue reading ‘Watermelon Basil Sweet Tea’
Blackberries make summer memories
Summer simmers along, with hot days and warm still nights. This is the sign of a good blackberry summer. The berries hang heavy and ripe on their briers, waiting for eager hands to gather them. Heaving buckets heaped with berries comprise the Mt. Shasta Blackberry Festival’s iconic food – blackberry pie. As the summer days melt away, this end-of-summer staple, sweet tangy blackberries, ease us into the next season.
For our family, the Mt. Shasta Blackberry Festival has been a staple. There is nothing quite like a good ole’ fashioned summer party to push away the back to school blues. The potato sack races, watermelon eating contest and balloon toss contests are often picturesque images seen only in a Martha Stewart magazine but here, Continue reading ‘Blackberry & Proscuitto Goat Cheese Herbed Pizza’
If you’ve got love and romance on your noggin and are looking for a quiet night in, a special dinner should be the prelude to the evening ahead. (What? No love in your life well then, love the one(s) you are with. Why not spoil a friend or family member?) Keeping things delicious and simple is the way to go. Besides so many restaurants are so terribly overbooked on February 14th that I’ve been a long time fan of staying home and enjoying the evening in.
Valentine’s Day Menu D’Amore
* Cocktail – Mandarin Beastie
* Appetizers – Hot Mess Spiced Bar Nuts & Pesto Parmesan Chips
* Main Course – Orange Marinaded Pork Tenderloin, Carrot Dijon Salad & Potato and Onion Au Gratin
* Dessert – Passion Fruit Cake or Chunky Krispie Chocolate Cherry Treats
Aside from the adult beverage, a lot of this meal can be done ahead of time. Valentine’s Day falls on a Friday this year so if you are like me and running in a few too many directions it’s important to be prepared. Here’s my Valentine’s Day Meal Count Down to prepare this Menu D’Amore.
February 11 (Tuesday) organize the shopping list.
February 12 (Wednesday) prepare hot messed spiced nuts and store in an airtight container.
February 13 (Thursday) marinade the meat, prepare the carrot salad and dessert (if making the cake it can be frosted on Friday). Then set the table before heading off to bed.
February 14 (Friday) bring the meat to room temperature while preparing the au gratin potatoes and frosting the cake. Prepare the Pesto Parmesan Crackers and while they are in the oven start to mix up a batch of Mandarin Beasties.
Note: All of these recipes appear throughout the Bowl Licker blog but to help you get your grocery list organized I’ve also listed the ingredients on this page. For the full instructions click on the names of each recipe in the list above.
Mandarin Beastie
Cocktail Ingredients
Ice
3 oz Mandarin orange vodka
1 oz lemonade or fresh lime juice
1 oz club soda
Hot Messed Spiced Nuts
Nut Ingredients
2 3/4 cups assorted nuts (whole almonds, Brazilian nuts, cashews, hazelnuts, pecans)
2 TBS rosemary, coarsely chopped
1/2 tsp cayenne pepper
2 TBS dark brown sugar
2 tsps sea salt (if using salted nuts then reduce salt by 1 tsp)
1 TBS unsalted butter, melted
Pesto Parmesan Chips
Chip Ingredients
12-16 wonton wrappers (3-inch squares)
1 TBS olive oil
1 TBS Parmesan cheese
Paprika, dash
2-3 TBS pesto
Orange Marinaded Pork Tenderloin
Tenderloin Ingredients
1 cup orange juice
1/3 cup soy sauce
2 TBS fresh rosemary, chopped
3 tsps, garlic, minced
2 (3/4 pound) whole pork tenderloins
salt and freshly ground pepper to taste
Carrot Salad Dressing with Dijon Dressing
Salad & Dressing Ingredients
1 TBS lemon juice
2 tsps Dijon mustard
3 TBS olive oil
1 lb carrots, peeled and shredded
1 tsp salt
1/2 tsp ground black pepper
1 TBS fresh parsley, chopped
1 tsp fresh chives, chopped
2 TBS pine nuts, toasted
Potato and Onion Au Gratin
Potato Ingredients
2 tsps garlic, minced
2 lbs russet potatoes (approximately 4), peeled
dash Nutmeg, ground
salt and pepper, to taste
1/4 cup Emmentaler, grated
1 white onion, sliced
1 cup milk
1 cup heavy (double) cream
Passion Fruit Chiffon Cake
Passion Fruit Filling Ingredients
3/4 cup sugar
1/4 cup cornstarch
1 cup passion fruit nectar or puree
4 egg yolks
1 vanilla bean—split, seeds scraped
1 stick unsalted butter, cut into TBS
Cream Cheese Frosting Ingredients
1/2 cup of butter (1 stick), room temperature
8 oz cream cheese (I like whipped), room temperature
2 – 3 cups powdered sugar
2 tsps passion fruit nectar or puree (often found in frozen fruit section of Latin markets)
food coloring (optional)
Chunky Krispie Chocolate Cherry Treats
Krispie Ingredients
3 TBS salted butter
1 (10 oz) bag of large marshmallows
1/2 cup white chocolate chips
1/2 tsp vanilla extract
5 cups Rice Krispies cereal
1 cup dried cherries, chopped
1/2 cup semi-sweet or dark chocolate chips
Summer is nearly here and it seems I am turning nearly everything I cook, bake or blend into the color green. So many lovely green veggies and herbs are in bloom to play around with – the hours seem to melt away as I pine over fresh ingredients to meld into new creations. The recipes need not be overly complicated; the goal is just to taste the freshness in every bite, or in this case, gulp. This drink recipe is 100% kid friendly, but with the flick of a wrist (and your favorite white alcohol) it can quickly turn into an adult beverage. No one needs to know that you are not all drinking the same exact drink!
I tend to gravitate towards a tart palate so when making this recipe for myself I will often cut the simple syrup recipe in half. My family tends to like things on the sweeter side, so I have provided that recipe as the base recipe. Tweak it as you like. I think it is a wonderful summer drink that will refresh even the hottest of guest.
Green Lemonade
Simple Syrup
6 TBS sugar
6 TBS water
Green Lemonade Ingredients
1 cup lemon juice, fresh squeezed (approximately 4-5 lemons)
2 cups fresh mint leaves, stems removed
5 cups water, cold or room temperature
2 cups large ice cubes
simple syrup (recipe below)
Garnish
6 mint sprigs, small or
peeled lemon rind
Directions
In a small pot, combine sugar and water. Bring to a boil, stirring often. Once sugar is dissolved remove pot from heat and set aside.
In a blender combine lemon juice, mint leaves, water, and ice. Blend until well combined. If desired, the small bits of mint can be strained out of the juice. Lastly, add simple syrup and stir.
To garnish, serve with a sprig of mint or a little lemon rind.
It’s difficult to imagine that as a native Californian I have NEVER been to Yosemite….until this past weekend. I think it is safe to say that I was enamored with everything I saw. A truly spectacular location that was made all the more memorable when shared with family and good friends.
We stayed at the Evergreen Lodge which was about 40 minutes outside of the park. The accommodations were adorable rustic private cabins. The restaurant and tavern on the property served wonderfully fresh and progressive California cuisine. I was further excited to discover what I think will be deemed my birthday drink from here on forward. >drum roll please< I am happy to share with you the soon to be famous Humido! Its inventor, Douglas Salles, the beverage service manager for the Evergreen Lodge. This drink is brilliant- fresh, rich in spices and not too sweet.
What’s so great about the ingredients in this drink? It’s the rum and the Hum. What is Hum? Hum is a liquor inspired by the French Caribbean and modeled after the great Amaros of Italy. It is made by infusing a pot still rhum (a type of rum made from distilled sugar cane juice) with fair trade hibiscus, ginger root, cardamom and kaffir lime to create the beautifully balanced American Botanical Spirit called HUM. Hum is technically a “liqueur,” however, it cannot be compared to traditional liqueurs at a bold 70 proof.
Humido Cocktail
Ingredients
3 blackberries, 5 blueberries and 2 large wedges of limes
1 1/2 oz of Hum
1/2 oz of Rum (or Vodka)
1 tsp agave nectar
ginger beer
Garnish: 2 blackberries, 1 slight wedge of lime
Directions
In a bucket glass with some ice muddle the blackberries, blueberries and with limes. Pour into a cocktail shaker and add agave nectar, Hum and rum. Shake well and strain back into a bucket glass filled with ice. Top it off with ginger beer. Garnish with blackberries and lime.
Cute Bar Bling:
There is nothing more regal than impressing your New Year’s Eve guests with an elegantly named beverage featuring champagne. Two words: Kir Royale. This beautiful rose-colored cocktail is a favorite pre-dinner drink among Parisiennes. I first discovered the classic sparkler when I was in college on a trip to Brittany France with our good family friends, who insisted that I move on from drinking Coke and experience this drink with a bit of fresh bread and cheese. Long story short, I’ve been hooked ever since.
With New Year’s Eve lurking, let’s be honest, the lingering question of what to sip at midnight leaves many of us notoriously reaching for the finest of French bubbly simply for the fact that it’s “tradition.” But enjoying the holiday hoopla in style doesn’t mean having to break the bank (I mean, aren’t many of our resolutions to “save” in the new year?). Check out some fun, flirty and frugal suggestions from Stacy De Fino at WinoBee, along with her suggested recipe pairings. And if you don’t know about WinoBee yet, be sure to book mark their url (http://www.winobee.com), as it is an up and coming blog which underscores the premise that good wine is often the sign of an even better evening. So happy that WinoBee could kick off this new year with such a relevant guest post! Oh, and if you think you want to Kir Royale it up as we wink at 2011, I’ll give you the secret recipe too, but picking your bubbles is your first step to a successful cocktailing experience.
New Year’s Bubblies That Won’t Kill Your Budget
– Verdi Spumante
Best value wine offering a delicious sparkle and zest accompanied by a soft, fruit-forward flavor.
Cost: $4.99 bottle / Where to Buy: BevMo
– Mionetto “Il” Prosecco
Combines notes of citrus, pear and floral with a light effervescence that doesn’t overpower the palate. Simply sip as-is or whip up a cocktail using vodka, triple sec and pineapple juice. You’ll love the versatility!
Cost: $9 bottle / Where To Buy: Wine.com
– Pommery POP
Unravel the bubbles of this uncomplicated champagne in a perfect, party-portable size. These 187mL bottles are great for individual consumption (who wants to share anyway?) Simply pack a few in your cooler, grab a straw and bypass the flutes!
Cost: $9.99 bottle / Where to Buy: 67Wine
– Banfi Rosa Regale
Softer than champagne, this light wine is made of brachetto and blends rose and raspberry aroma notes with a sweet, appealing touch of berry on the palate. It’s a perfect option to bypass dessert for at your dinner party or to toast with at midnight!
Cost: $19.99 bottle / Where To Buy: BevMo
-Segura Viudas Reserva Heredad Brut Cava
This brut cava adds elegance to any soiree. It’s thick Absinthe-green glass and emblazoned solid pewter crest is enough to catch the eye, but the blend of Macabeo, Parellada and Zarello grapes within offer a satisfying fruit intensity and perfumed bouquet.
Cost: $23 bottle / Where to Buy: Wine.com
Kir Royale
What is Kir? Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur). Add a splash of Cassis to a glass of champagne and you have made a Kir Royal. Fun historical fact- this drink was invented circa 1876. >gasp< That's about 1, 742 years ago! A drink that stands the test of time. Ingredients
1-2 TBS Cassis
6 oz champagne
Directions
It is recommended to chill your bubbly well — either in a refrigerator for 2 to 3 hours or in an ice bucket for about 30 minutes. For a quick fix you can cool it in the freezer for 30 minutes.
Pour Cassis into a champagne flute, then add in the chilled champagne to ensure an even mixture.
SPECIAL THANKS TO WINOBEE
Be sure to check them out at www.WinoBee.com or on Twitter at @WinoBee
Their aim is to make wine enlightening rather than intimidating by providing a fun, flirty approach to winos of all levels. Their work has been featured on Redbook, TheSecondGlass.com and Examiner.com.
