I can’t imagine celebrating Cinco de Mayo weekend or enjoying a good Mexican meal without margaritas. My favorite margarita is the classic tequila/Triple Sec/lime juice concoction on the rocks with a bit of salt on the rim, but I’m always up for trying new varieties. This rhubarb margarita from 101 Margaritas by Kim Haasarud intrigued me, especially since we just added three rhubarb plants to our garden and I’m eager to cook with them. Unfortunately they aren’t ready yet, but rhubarb is coming in season and can be found in grocery stores and farmers markets around the country.

The flavor is pleasantly tart and sweet, not overwhelming, and the color will vary depending on the type of rhubarb used. We found it very enjoyable and look forward to making some again with our own homegrown rhubarb.

The original recipe makes one serving and I revised it to make four servings, enough to get a party started.

RHUBARB MARGARITA

Makes 4 servings.

Equipment

1 quart sauce pan
jar with lid
blender

Ingredients

SIMPLE SYRUP
1 cup granulated sugar
1 cup (240 ml) water

DRINK
1 stalk rhubarb, chopped
1/2 cup (120 ml) simple syrup
6 ounces (177 ml) white tequila
4 ounces (118 ml) Grand Marnier
3 cups ice
basil or mint leaves, for garnish (optional)

Preparation

1. SYRUP: Pour the sugar and water into the sauce pan and cook over medium heat until the mixture just starts to boil and the sugar dissolves. Turn off the heat. Allow to cool, then pour into a jar to save for other cocktails.

2. DRINK: Cook the chopped rhubarb and 1/2 cup of the simple syrup in the sauce pan over low heat until softened, about 5 minutes. Cool. Combine the rhubarb mixture with the tequila, Grand Marnier, and ice in the blender and blend until smooth. Pour into glasses and garnish each with a basil or mint leaf.

More Festive Drink Recipes

More Margarita Recipes From Around the Blogs

101 Cookbooks – Hibiscus Flower Margaritas

Use Real Butter – Margarita Jello

White on Rice Couple – Mango Margarita

House of Annie – Li Hing Margarita

References

Wikipedia – Margarita

Wikipedia – Rhubarb

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Source: adapted from 101 Margaritas, by Kim Haasarud

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Our weekday schedule is busy like any other family, and some days I feel like I meet myself coming and going with no opportunity to sit down and have a proper breakfast or lunch. So I try to keep easy healthy foods on hand such as fresh fruit and vegetables, things I can grab quickly and nosh on or turn in smoothies. Smoothies are a standing favorite for our family, an easy way to eat healthy and help us feel like we are treating ourselves. The boys’ favorite smoothie is mango, and avocado is one of my favorites, right up there with strawberry and blueberry.

My smoothie is a variation on the south east Asian avocado shake made with sweetened condensed milk, an addictive concoction. For an everyday smoothie I want something less sweet, so I use vanilla soy milk and skip the sugar, though you could add some during the blending if preferred. The texture is thick and rich and filling, and one smoothie will keep me going all morning.

AVOCADO SHAKE WITH SOY MILK

Makes about 2 to 3 servings.

Equipment

blender

Ingredients

1 medium (about 8 ounces/23 g) ripe avocado (Skin should be dark and feel somewhat soft under pressure.)
1 cup (240 ml) cup soy milk (I use vanilla soy milk.)
1 cup ice
2 tablespoons granulated sugar (optional)

Preparation

Scoop the avocado into the blender and pour in the milk, ice, and sugar (if desired). Blend for about 20 seconds, until the avocado is pureed and thoroughly blended with the ice and milk. Pour into glasses and serve.

More of My Favorite Recipes with Avocado

More Recipes With Avocado From Around the Blogs

Pinch My Salt – Avocado Pie

La Tartine Gourmande – Cold Avocado, Orange and Lime Soup

Kalyn’s Kitchen – Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa

Simply Recipes – Seared Tuna with Avocado

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Last year Michael had a business trip that took him to Naples, Italy for the very first time. Needless to say he was very excited about the trip and sought all sorts of advice on local foods to try, and everyone familiar with the area told him he could not leave Naples without trying the limoncello. He came home from his trip enthused about all the different foods he enjoyed and he was stoked about the limoncello and arancello, but his favorite was the arancello. Listening to him describe the food made me feel a little bit envious, but hopefully someday I’ll have an opportunity to visit the famous city and other parts of Campania.

Arancello/limoncello is a traditional liqueur from Southern Italy, and it’s easy and inexpensive to make, requiring only citrus fruit, vodka or a neutral grain spirit such as Everclear or Gem Clear, sugar, and water. You shave the peel off the oranges and soak them in the alcohol for seven days, strain, then mix with the sugar syrup. The liqueur is usually stored in the freezer but the alcohol content prevents it from freezing solid, so it’s drinkable. The higher alcohol content in neutral grain spirits draws out more of the orange oils than vodka, imparting more flavor to the liqueur; however, neutral grain spirits are not sold in some states and might even be illegal in your state, so check your state’s liquor laws before having a friend run it across the state line for you.

With citrus in season, this is a great time of year to make arancello or limoncello. We keep several bottles on hand in the freezer, and though we enjoy it straight out of a shot glass, our favorite way to sip is with a little half & half poured in, which makes it taste like a very adult Creamsicle. We also tried it with eggnog at Christmas and really enjoyed that combination, and we even made a champagne cocktail with limoncello for New Years Eve.

Tips for Making Arancello or Limoncello

• Use the freshest fruit, which will have more oils in the skin, thus increasing the flavor.
• Use a vegetable peeler to remove the skin, and peel carefully so that none of the bitter white pith is on the pieces.

ARANCELLO (ORANGE LIQUEUR)

Makes 4 (750 ml) bottles.

Equipment

vegetable peeler
1 or 2 large glass or ceramic containers with lids (canning jars work well)
6 quart pot
4 leftover 750 ml wine bottles, cleaned and sterilized, with corks or stoppers

Ingredients

1 bottle (750 ml) neutral grain spirit (95%/190 proof) or vodka (40%/80 proof)
4 pounds (1.81 kg) oranges, organic is best (or other citrus such as lemon or blood orange)
6-1/3 cups (1-1/2 liters) filtered water
6-1/2 cups (3 pounds/1.36 kg) granulated sugar

Preparation

1. SOAK THE ORANGE PEELS: Scrub the oranges with a vegetable brush to remove any dirt and other undesirable elements (i.e. pesticides if you chose not to use organic).

2. Carefully peel the oranges, making sure not to include any of the white pith. (It will make your cello bitter.) Juice the oranges and save for breakfast.

3. Put the peels in the bottom of the container(s). Pour in the alcohol and cover. Allow to rest for seven days in a cool, dark location. I keep mine in the cupboard.

4. SYRUP: Make this in the morning of the eighth day or the night before. In the 6 quart pot, combine the sugar and water. Bring to a fast simmer, not boil, and let it sit for 15 minutes, until all the sugar is dissolved. Remove from heat and cool to room temperature.

5. On the eighth day, strain the orange peels from the alcohol and discard. Pour the alcohol into the pot with the sugar syrup and stir. (If you use Everclear, the mixture will turn cloudy, but this will not negatively affect the flavor.) Pour into the prepared wine bottles, cork, and store in the freezer.

References

Wikipedia – Limoncello

Wikipedia – Neutral grain spirit

Wikipedia – Everclear

Wikipedia – Vodka

Wikipedia – Naples

Wikipedia – Campania

More Beverages From This Blog

Recipes Using Limoncello From Around the Blogs

Ms. Adventures in Italy – Lemon French Macarons with Limoncello White Chocolate Ganache

Vanilla Garlic – Crema de Limoncello

White on Rice Couple – Limoncello, Kumquatcello, Blood Orangecello & So Cal Sunrise

Lucullian Delights – Crema di Limoncello

Chocolate & Zucchini – Lemon Kefir Ice Cream

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Source: adapted from What’s Cooking in America

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Limoncello is an Italian liqueur made with fresh lemon peel and alcohol, usually grain alcohol or vodka. The peels soak in the alcohol for several weeks, adding a notable lemon flavor. After straining, the infused alcohol is mixed with simple syrup and frozen in bottles, to be served ice cold as a digestive. Both imported and domestic versions of limoncello are sold in the United States, so check your local liquor or wine shop if you don’t have a homemade stash on hand.

We made our first batches of limoncello and arancello (orange) this summer and we think they turned out pretty well, but that’s a post for another time. This simple cocktail uses limoncello, Cointreau, and champagne to create a bubbly citrus concoction. Serve with a twist of lemon for garnish. Happy New Year!

More Festive Cocktails

LIMONCELLO SPARKLE

Makes one cocktail.

Equipment

measuring glass
cocktail shaker
champagne flute

Ingredients

1 ounce limoncello
1/2 ounce Cointreau
ice
champagne
lemon peel, for garnish

Preparation

1. In the cocktail shaker, combine the limoncello and Cointreau with ice. Shake a little and strain into the champagne flute.

2. Top off with champagne, garnish, and serve.

References

Wikipedia – Limoncello

Washington Post – Limoncello Recipe

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Source: adapted from 101 Champagne Cocktails, by Kim Haasarud

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This was one of our favorites from the champagne cocktail sampling this weekend. It’s light, fresh, easy to sip and rather festive looking with the bright red cranberry juice, and will make a perfect addition to a New Year’s Eve cocktail list.

Update: Submitted to the CLICK photo competition for January 2009. The theme is red for this month and the competition will be fun. Be sure to visit the CLICK image gallery to see all the delicious red food photos.

More Party Beverages

POINSETTIA COCKTAIL

Makes one cocktail.

Equipment

champagne flute or wine glass

Ingredients

1/2 ounce orange liqueur (Grand Marnier, Cointreau, Triple Sec)
3 ounces cranberry juice, chilled
orange twist
champagne, chilled

Preparation

In the glass, combine the orange liqueur and the chilled cranberry juice. Add the orange juice twist, top with the champagne, and serve.

Variation

No alcohol: 1/2 ounce orange juice, 3 ounces cranberry juice, orange twist, sparkling water or cider

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Source: adapted from 101 Champagne Cocktails, by Kim Haasarud

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

In preparation for the upcoming New Year’s Eve celebrations, we decided to make and sample champagne cocktails over the weekend. A fun job, to be sure, and this week I will feature three cocktails that we enjoyed to help you prepare for your New Year’s Eve party. All of the cocktails are easy to prepare with just a few commonly available ingredients.

This light cocktail uses apple juice, cognac, simple syrup, champagne, and apple chunks. Since it calls for simple syrup, make sure your apple juice isn’t sweetened (most isn’t anymore, but it can’t hurt to check). If you prefer an alcohol free cocktail, I’ve suggested a variation below.

More Tasty Beverages

More Cocktails From Around the Blogs

Cook & Eat – Creme Brulee Cocktail

Cookthink – Champagne Cocktail

The Leftover Queen – Sunshine in a Cup

The Art of Tasting Chocolate – Chocolate Martini

SPARKLING APPLE COCKTAIL

Makes one cocktail.

Equipment

cocktail shaker
measuring glass
swizzle stick

Ingredients

1 ounce apple juice
1/2 ounce cognac
1/2 ounce simple syrup
4-5 apple chunks
ice chunks
3 ounces champagne

Preparation

1.  In the cocktail shaker, add the apple juice, cognac, simply syrup, apple chunks, and ice. Shake vigorously.

2. Pour all into a glass and add the champagne. Stir and serve.

Variations

No Alcohol: 1 ounce apple juice, 1/2 ounce pear juice, 1/4-1/2 ounce simple syrup (depending on how sweet you like it), apple chunks, ice, 3 ounces sparkling cider (If the sparkling cider is sweetened, skip the simple syrup.)

References

Gourmet Sleuth – Alcohol Substitutes

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Source: adapted from 101 Champagne Cocktails, by Kim Haasarud

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Eggnog Pancakes

Peanut Butter Fudge

Minced Fruit Pie

Eggnog Pound Cake

Hot Cranberry Apple Cider

Tom and Jerry

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Getting my red wine-loving husband to drink white wine is like trying to get a kid to eat spinach, so he was not exactly thrilled when I told him I was making white sangria. I talked it up, trying to get him interested in tasting something new, but he’s just not a white wine kind of guy.

I, on the other hand, enjoy white wine and felt excited about the white sangria and the chunks of delicious fruit. This recipe uses fresh plums, cherries, peaches, nectarines, oranges, and orange and lemon juice, then tops it all off with Amaretto and sparkling water, and I knew I had a winner when Michael went back for a second glass commenting on how good it tasted.

This refreshing sangria goes well with seafood or light tapas. You can mix it up 12 hours ahead, and I love how the fruity flavors mingle with the wine when it’s had some resting time, but remember to hold the sparkling water until just before serving to preserve the bubbles.

Reminder: There’s still time to enter the Spain and the World Table cookbook give away! Visit the original post and tell us about your favorite Spanish food or a Spanish food you want to try. The contest ends at 8 pm May 31!

Other Recipes You Might Like

Equipment

small sauce pan
large pitcher

Ingredients

1/4 cup granulated sugar
2 ounces (1/4 cup) water
1 cup diced ripe peaches
3/4 cup diced plums
1 cup pitted cherries
1 cup diced nectarines
8 slices peeled oranges
1 bottle (750 ml) white wine, fruity, not too dry
6 tablespoons fresh orange juice
6 tablespoons fresh lemon juice
1/2 cup Amaretto
16 ounces (480 ml) sparkling water

Preparation

1. In the small sauce pan, add the sugar and water and cook over medium heat until it starts to boil. Stir to dissolve the sugar and remove from heat. Allow to cool completely.

2. Stir together the white wine, orange juice, lemon juice, Amaretto, and the sugar water. Add the fruit and stir gently.

3. Add the sparkling water and serve immediately. Spoon some of the fruit into each glass then pour in the sangria. You can also chill the sangria for up to 12 hours, then add the sparkling water when serving.

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Source: adapted from Spain and the World Table, by The Culinary Institute of America

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The book, recently released by DK Publishing, is a spin off from the “competitive dinners” that Old and Calagione started in 2003 at his brewpub in Rehoboth Beach, Delaware. Each evening offers a five course meal, and each course comes with both a beer and a wine pairing. Using anonymous ballots, the diners vote for the best pairing for each course, and though both Marnie and Sam thought there would be a clear winner, that has never been the case. The margins have been slim, and the number of wins for either side has been pretty even, strong evidence that beer and wine both pair well with a variety of foods.

The book presents information in five sections, including brief primers on both wine and beer, as well as the main section dedicated to pairing food. There is a handful of recipes in the final section, and of course each comes with suggestions for good beers and wines to enjoy with the food. The folks at DK always do a great job with their full-color books, and this effort certainly fits in with their style. There are some lovely, bright photos of wine, beer, and food that compliment the text well, and of course Sam and Marnie keep up their friendly banter about the relative merits of wine and beer throughout.

I found the book enjoyable and informative. I was in my early to mid 30s before I acquired a taste for beer, but I’ve enjoyed wine for a long time, and I’ve tried to pick up some knowledge here and there, especially while Michael and I were on our honeymoon in Germany. (Aside: We chose Germany because we wanted to go to Oktoberfest, and we arranged our whole trip so that we could be there for opening day. Oktoberfest started off as a wedding celebration in 1810, and we had a great time celebrating our honeymoon there! Well, and everywhere else we went in Germany! Good beer, good wine, traveling throughout Germany. What more could you want?)

Yes, that’s me, before children and gray hairs, sipping from that huge mug of beer in Munich! Good times! We don’t have any pictures of us sipping wine, but trust me when I say we sampled plenty! (Just so you know, Marnie looks so much more elegant in her book photos than I do with that big mug in my face!)

Ok, enough of my babbling, now for the give away! This is my first time to host a give away here and I’m excited!

I have two copies of this fun book to share with my readers. If you want to win your own copy of He Said Beer, She Said Wine, leave a comment below telling us your favorite wine and/or beer. Please make sure your email address is correct so I can contact you if you are one of the lucky winners. Apologies to my international readers, but the books can only be shipped within the continental U.S. Contest closes at 6 P.M. EST on April 27, and I’ll have Random.org select the winner. Look for the announcement of the winners in this post soon after.

UPDATE: Congratulations to our winners, Michelle M and waynebretski! A copy of He Said Beer, She Said Wine is on it’s way to you!

And if you want to catch up with Sam and Marnie, check out their websites for details on appearances, book signings, and other events. They are coming to DC in the middle of May and I may have to check out that event!

Marnie Old – Calendar

Dogfish Head – Calendar

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The tax man cometh. It’s been a stressful few weeks trying to figure everything out for taxes, there are piles of paperwork laying around our office, and of course it just couldn’t be easy this year due to moving around and selling and buying homes. I need some serious relaxation time after this is all over!

Since I can’t possibly keep up with posting recipes for the next few days, I’ll offer some of my favorite soothing, easy recipes from the archives…comfort food for a stressed soul.

Lavender Mint Tea (photo above)

Chocolate Hazelnut Biscotti

Slow Cooker Cuban-Style Black Beans and Rice

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