Tom & Jerry

It has come to my attention recently that some of you only know this pair of names as a cartoon duo.

As soon as there is a chill in the air, I start craving this drink.  Think of it as a warm, boozy milkshake. Doesn't that sound amazing?! It's even better than you think...

I won't lie, it isn't one of those "Oh, I'll just pull a bottle down and shake" kind of drinks.  It takes a little planning and effort, but the end result is worth the 10 minutes of energy it requires.

This drink has such a loyal fan base that there are special "Tom & Jerry" punchbowl sets with matching mugs.  I kid you not...  Here's a pic to prove it:

In all its retro glory!

 

 

Everyone knows eggnog.  It's predictable and commonplace at holiday parties, but make a batch of this and people will stand up (although not for long...) and pay attention.  You may be inundated with recipe requests, so be prepared!  

 

I may not have been legal drinking age the first time I had one, which may have bolstered its appeal to me at the time, however in an effort to keep my parental units out of the clink, let's just say for arguments sake that I was 21. 
 

The point of this divulgence of info is not to horrify my lovely mother, although I can say with certainty that I have more than likely succeeded in spades, was to show my long standing loyalty to this holiday libation...  and with that said, I'm off to partake!


Tom & Jerry
-makes 4

3 eggs, separated
1/4 cup powdered sugar
pinch baking soda
1 cup + 1 tbsp Jamaican rum
2 oz. brandy
3 cups milk
1/2 tsp cinnamon
1/4 tsp nutmeg + extra for garnish

(because this recipe calls for raw egg, I recommend using the best quality eggs you can find)

Beat egg yolks until light in color. Add powdered sugar, baking soda, 1 tbsp rum, cinnamon and nutmeg to yolks and beat again to combine. If needed, add another tbsp of powdered sugar.  The batter needs to be thick.  Set aside.

In a separate bowl, beat egg whites until stiff and slightly frothy.  If you own an immersion (stick) blender, break it out.  Those egg whites will be fluffy in 30 seconds.
Fold whites into yolk mixture and set aside.

In a medium saucepan, heat milk over low heat until it begins to simmer.  Remove from heat and set aside.

Warm mugs (I usually pour in hot water from a kettle, then dump it out) and add 1 1/2 tbsps of batter to each mug, top with a few tbsps of hot milk.  While stirring constantly, add 2 ozs rum then top with more milk to 1/4" below rim of mug.  Stir to combine.  Top with brandy and sprinkle nutmeg for garnish.


(Re) Union

A few days ago I had the good fortune to spend time with family members I haven't seen in awhile and met some new ones for the first time.  Those of us that live far away from the rest of our clans aren't able to be a part of each others daily life, so the chance to gather in one place for a few hours is extra special.

We had a lovely afternoon sharing food and stories, laughing and catching up with each other.  At times we are all so busy in the day-to-day that we fail to take a few minutes to just say "hi" to people we care about.
It was a chance for all of us to do just that and make a few more connections on Facebook, of course!

Connecting over food is a common experience for everyone on every continent, of every color and every religion.  It is good for us to acknowledge the commonality that ties us all together instead of focusing on the differences that fracture us.   Food is definitely one of those common denominators   It is an integral part of almost every celebration from birthdays to weddings, holidays, family gatherings, get-togethers with friends, etc.

And if you happen to be like most of us, where there's food, there's drink!  One thing I leaned about the guys in my family this weekend is their shared feelings toward bourbon.  They like it.  So, combining fall flavors with a little bourbon was the goal and I think I may have become a convert.


Hard-Pressed

• 1 1/2 ozs bourbon (I used Bulleit)
• 3 ozs fresh-pressed apple cider (or best quality store bought)
• dash fresh nutmeg
• ice 

• 1 tbsp light brown sugar
• 1 tbsp white sugar
• dash cinnamon
• dash nutmeg

Mix last 4 ingredients together, place on a small saucer and set aside.
Wet the outside rim of a glass and dip into sugar mixture to coat.
Combine the rest of the ingredients in a shaker and shake for 30 seconds, pour into prepared glass. Imbibe.

I'll have what she's having...

I'm not really sure why,  but when I think of strawberry daiquiris, I think of the 80's.   Things like parachute pants and rubber bracelets,  big hair and Duran Duran.  Considering I was barely a "tween" in the mid-80's and not yet the cocktail connoisseur I am today, there really is no basis for this. 

But, here's the thing... no one seems to tip back fruity drinks with little umbrellas anymore, everything is a "skinny" something or another now.  Not that there's anything wrong with watching your caloric intake, but sometimes a girl needs a drink.  A proper drink- made in a blender, served in a pretty glass with a little garnish.

I'm sure most of us can't even remember the last time we had one (unless of course that's because you had MANY), which is a shame because it really is one of those great summer drinks.
Well, I intend on bringing this little libation that could back into the spotlight.

If you've never had a strawberry daiquiri made from actual strawberries, then you are in for a treat.  The drinks made from that bottle of  chemical-laden red stuff can not begin to compare with one made from fresh ingredients.  The sweet fragrance of ripe strawberries filling your kitchen is enough to start your mouth salivating.

There will be no sickly sweet, artificially flavored mixes that are a most unnatural and slightly unnerving shade of red.  Just berries, rum, some sugar & a splash of lime juice blended with some ice & you are well on your way to one of the best things you can put in a glass.

It is summer so get some local berries and throw them in the blender, saunter out to the porch/patio/deck, put your feet up and put on some of your best 80's tunes...

Strawberry Daiquiri

• 4 cups strawberries, hulled & halved
• 1 cup white rum
• 1/4 cup fresh lime juice
• 1/2 cup simple syrup
• 1 cup crushed ice

- Throw everything into the blender & let it rip... 
If you like your drinks a little "slushier" (yes, that's a word now) add in another 1/2 cup or so of ice.


Cheers!

(Lemon) Thyme on my Hands...

Golden Lemon Thyme

Well, the rain finally ceased only to bring unseasonably hot weather for a few days.  Everyone looked like they were wilting, including the little pots of herbs I keep on the windowsill.  Herbs are one of my favorite things to add to nearly anything. 

In cooking their use is obvious, but most people don't utilize them in other ways where they can really bump up the flavor.  Tossing a handful of herbs in with salad greens,  fresh chopped herbs sprinkled over grilled or roasted vegetables, vinaigrettes,  drinks, even ice cream... adding them to both sweet and savory dishes can really make a difference in the flavor of the final dish.

With the sudden heat, I immediately wanted lemonade...  not being able to resist my ever-present need to put herbs into whatever I can, I started snipping.  The fact that I am almost never without lemons was a definite plus.

In my dream world,  there are little mason jars filled with delectable drinks lining the shelves of the refrigerator in my outdoor kitchen... each guest able to saunter over and choose which of the many options tickle their fancy. 

In reality, I have a kitchen that is so small I have seriously considered applying for "Worst Kitchens in America".   My tiny Brooklyn apartment won't be gracing the pages of Architectural Digest anytime soon, but I can still have my mason jars of lemonade lining a shelf in my fridge...  

Lemon Thyme Mint Lemonade

• 3/4 cup sugar +a few tablespoons
• 1 cup fresh lemon juice (don't even think about using bottled)
• 3 cups water
• 8 sprigs lemon thyme
• handful of mint leaves
• lemon slices
• thyme sprigs & mint leaves for garnish

Combine 3/4 cup sugar, 8 sprigs of lemon thyme and 1 cup of water in a small sauce pot and bring to a simmer.  Stir occasionally until sugar is dissolved.  Remove from heat & let cool completely. Strain & set aside.

A word on the lemons...  the lemons I had were the size of my fist.   Literally.  Three gave me a full cup of juice.  If you were to see these lemons at the gym, one would assume they were "juice-heads" (pun fully intended)...  that being said,  you'll need about 5 lemons of normal stature.

In a large pitcher, muddle the mint leaves with a few tablespoons of sugar, add the lemon juice, lemon thyme simple syrup (from above), water and a few slices of lemon.

Garnish with fresh mint leaves & a few sprigs of lemon thyme.