Mocha White Russian

Several years ago we traveled to Telluride for a family ski trip. In spite of the fact that I was the only non-skier in the group, I was looking forward to spending time taking in views of the beautiful snow capped mountains against the deep blue Colorado sky. While everyone else went skiing on the slopes, I went on a snowshoe hike for the experience and to take photos. Unbeknownst to me the hike turned out to be more physically rigorous than skiing. The wind cutting into your face gondola ride should have been my first clue that this was going to be an adventure.

Having never hiked in snowshoes before as well as having spent less than 24 hours acclimating to the elevation, I thanked my lucky stars I was in a hiking group of one. I genuinely felt sorry for my guide as I made the hike longer (and probably more challenging) by stopping every few minutes to pull out my camera to capture the views. In actuality photographing the mesmerizing mountain images was just the excuse to enable me to catch my breath (I am certain my guide figured this out pretty quickly as this  was probably not the first time he had someone like me in his group) and keep the whining from becoming audible. Why I didn't just stay back, sit by a warm fire and enjoy a beverage or two instead of having what felt like a near death experience is anyone's guess. Every now and then I take a pretty good landscape photo but I am no Ansel Adams.

The White Russian and Blind Russian cocktails are all variations of the Black Russian. While not a Russian in origin cocktail, all versions of the Russian cocktail are made with vodka. If you believe everything you read on Wikipedia (the not written by scholars only internet version of the Encyclopedia Britannica) Vodka either originated in Poland or in Russia. While being primarily of Polish descent, I am happy someone had the wisdom to defer the name of this cocktail to the Russians. Even the Dude in The Big Lebowski may not have been so obsessed with a cocktail by any other name.

A White Russian is made with Vodka, Kahlua and either cream or half and half. It can be hard to resist the taste of cream and this may not be the time to cut out a few calories. Simply by adding a frozen coffee ice cube to the mixture, the White Russian is transformed into a Mocha White Russian.

What better way to use any leftover coffee than to make coffee ice cubes. And hey what better way to use coffee ice cubes than to make a Mocha White Russian. Any ice cube tray will do but these two inch square silicone ice cube trays (I found these at Williams-Sonoma) make the most prefect two-inch square ice cubes.

In an old-fashioned glass, add one coffee ice cube. Pour in 2 ounces of vodka followed by 2 ounces of Kahlua. Top the cocktail with 2 ounces of the cream or half and half. Before stirring this cocktail just take in how beautiful this cocktail looks. It sort of resembles a snowcapped mountain. Once stirred the black and white cocktail becomes one resembling fifty shades of brown.

So whether you are watching the Winter Olympics, sitting by a warm fire, or looking for that great after-dinner or end of the day cocktail, one sip of a Mocha White Russian will have you temporarily forgetting what seems like the most wicked, coldest, snowiest winter ever. And if you happen to be someone enjoying and living in a much warmer, sunnier climate (lucky you), this cocktail will remind you how wise you were for making the decision to live somewhere other than the frozen tundra.

Just the resist the urge to drink this quickly. It is definitely one of those sip slowly and savor cocktails.

Recipe
Mocha White Russian (inspired by Giada De Laurentiis's Black and White Italian Cocktail)

Ingredients
1 coffee ice cube
2 ounces Vodka
2 ounces Kahlua
2 ounces cream or half and half

Directions
1. Place a coffee ice cube in an old fashioned cocktail glass.
2. Add Vodka and Kahlua
3. Pour cream or half and half over. Enjoy the black/white visual before stirring.

French Margarita

What better temporary relief to the Siberian like weather here than a cocktail. Hot Toddies and Mulled Wine may be cold weather beverages, but margaritas are definitely all-weather ones. Many of us think of margaritas as a Mexican in origin cocktail, particularly since the tequila in them comes from, where else, but Mexico. But what if two thirds of the alcohol in a margarita were French in origin (Grand Marnier and Chambord)? Well maybe we could call it a French Margarita and simultaneously pay homage to both cultures for their contributions to the world of spirits.

I can't believe I am sharing this but I just recently became aware of the ounce to tablespoon conversion. Specifically one fluid ounce equals two tablespoons. Just knowing this conversion suddenly makes mixing cocktails including this French Margarita so much easier. This frame of reference now gives me a way to visualize what an ounce looks like.

If you have a well stocked bar, you have everything you need to make this. Just don't forget to pick up a few fresh limes and some orange juice at the grocery store (I have an aversion to the bottled lime juice they sell). All of the ingredients are poured into a cocktail shaker filled with ice. After shaking, pour into a glass (with or without ice). A garnish of raspberries and/or blackberries is optional. 

Just one sip of the French Margarita and suddenly the weather is the furthest thing from my mind. This cocktail is definitely a most welcome reprieve from the arctic temperatures (although I think it might actually be warmer in the arctic this year).

Recipe
French Margarita

Ingredients
2 ounces tequila (silver)
1 ounce Grand Marnier
1 ounce Chambord
1/2 ounce freshly squeezed lime juice
1/2 ounce orange juice
1/2 ounce sweet and sour mix
Ice
Optional: raspberries and/or blackberries as garnish

Directions
1. Fill a shaker with ice.
2. Add all ingredients and shake vigorously.
3. Pour into a glass filled with ice.
4. Garnish with raspberries and/or blackberries.

A Rich Hot Chocolate

Starbucks once served a rich thick hot chocolate drink they called Chantico, described as a 'drinkable dessert'. The first time I drank this wickedly delicious, rather decadent concoction was on a warm day in San Antonio (where warm is really warm). We were walking along the Riverwalk and decided to stop at the Starbucks to get something to drink. A cup of hot chocolate wasn't what we were going in for but the idea of drinking a hot liquid chocolate was too much to pass up. Seriously, in just one sip I thought I had time traveled back to the time of the Mayans and Aztecs where chocolate (in a hot liquid form) was considered food for the Gods. Taking this temporary fantasy a little further, I thought maybe my love for this rich hot chocolate was connecting me to an inner Mayan Princess.

Thank goodness the serving size was small (I think it was only 6 ounces) as had it been any larger it would not be an indulgence but an over the top, almost too much extravagance. Yet ever since having that hot chocolate (it has since been discontinued by Starbucks) nothing I tasted seemed to compare or at least come close to putting me into such a chocolate intoxication, fantasy inducing state. Then one day I came across a recipe for a classic hot chocolate created by Mindy Segal, former pastry chef at MK (one of my most favorite restaurants in Chicago), and now owner of Mindy's Hot Chocolate (an award winning restaurant, dessert bar). Like the Starbuck's Chantico, it is rich, thick and served in small portions. Sometimes a little goes a long way to satisfy a craving, to create a sense of euphoria, or to make you want to scream with pure childlike delight.  Suggesting just a little of something is a good thing might seem a little out of character for me as I have been known be a proponent of the mantra 'more is a good thing'. However, one can't be predictable all of the time.

Milk chocolate, bittersweet chocolate, whipping cream and whole milk are combined to make a hot chocolate to die for (in the figurative sense, although one sip and you might literally feel you have died and gone to heaven). This hot chocolate is so delicious it would be insane to wait for a cold day or night to enjoy it. If you have rules about when you drink hot chocolate, after you taste this, I have a feeling you will break them.

The quality of chocolate matters when making the base for the hot chocolate. (Doesn't quality almost always matter, particularly when making something with chocolate?) I like using Callebaut chocolate for the base (usually available at Whole Foods), however, Scharfenberger, Guittard, Valrhona and even Ghiradelli all make great quality milk and bittersweet chocolates. The milk and bittersweet chocolates are finely chopped, placed on a baking sheet and placed in the freezer for approximately one hour.

Working in two batches, the frozen chopped chocolate is placed in a large food processor and pulsed until fine, even as possible granules. (During one of the batches add a pinch of Kosher salt.) Be careful not to over process as the chocolate could begin to melt from the heat of the food processor. Transfer the chocolate granules to a covered jar or container.

To make a cup of rich hot chocolate, heat 1/3 cup of whipping cream and 1/3 cup of whole milk in a small saucepan to just a boil (you will see a few bubbles). Remove from heat and add 1/2 cup of the chocolate granules. Allow to sit without stirring for 5 minutes.

Whisk the chocolate into the cream/milk mixture until smooth. Return to a low heat to rewarm the hot chocolate, stirring often. I have found that after the chocolate melts in the heated cream/milk mixture and is then whisked, it becomes a little lukewarm.

Pour the reheated hot chocolate into a mug, add an oh so slight pinch of sea salt and top with a homemade marshmallow. Then sit back, enjoy and savor this incredibly decadent, almost dessert like, hot chocolate. 

Recipe
A Rich Hot Chocolate (an oh so slight adaptation to Mindy Segal's Hot Chocolate recipe)

Ingredients
Hot Chocolate Master Blend
1 1/4 pounds high quality milk chocolate finely chopped
6 ounces high quality bittersweet chocolate finely chopped
pinch of Kosher salt

One cup of Rich Hot Chocolate
1/2 cup of the hot chocolate master blend
1/2 cup whipping cream 
1/2 cup whole milk
an oh so slight pinch of sea salt
1 marshmallow (homemade if you can find them or make them)

Directions
Hot Chocolate Master Blend
1. Place finely chopped chocolates on a baking sheet and freeze for approximately one hour.
2. In a large food processor, process half of the mixture to fine, even granules. Transfer to a bowl. Repeat with remaining mixture. (Do not process too long or chocolate may begin to melt from the heat.)
3. Store Hot Chocolate Master Blend in a tightly covered jar. Use as needed.

One cup of Rich Hot Chocolate
1. Bring 1/3 cup whole milk and 1/3 up whipping cream to just a boil over medium-high heat in a small saucepan. Remove from heat.
2. Add 1/2 cup hot chocolate master blend to hot milk mixture. Let stand for 5 minutes (do not stir).
3. Whisk until smooth. Return to heat on low to rewarm (mixture will cool slightly when taken off the heat). 
4. Pour hot chocolate into mug and add an oh so slight pinch of sea salt. Top with a homemade marshmallow. Sip slowly and enjoy.

The other day I spent almost an entire afternoon wrapping presents. When I shared how I spent part of my day with one of my friends she said 'What the hell did you buy?' It was a rather fair question, but for once there was no relationship between the number of gifts bought and the time spent wrapping them. I tend to fuss over the wrapping of gifts as much as I fuss over picking them out. Like food presented beautifully on a plate or the table, even the simplest of gifts seem to be transformed when beautifully wrapped. It's that little attention to detail that for me says 'you matter' just as much as the gift itself matters.

One year I remember making wrapping paper where everyone's package had their initials stamped on them (those Martha Stewart days are over or on hiatus for awhile). Another year I had found some beautiful antique blue velvet ribbon to use for the packages of gifts of friends (I have become a little more selective over the years over my ribbon choices for gifts after I saw the antique ribbon bunched up in the paper and thrown in the garbage). And then I once found the most beautiful three inch wide thick ivory satin ribbon. It was almost too beautiful to cut (but then why does one buy ribbon if not to cut it?)  So one Christmas I decided to wrap the gifts for my childhood best friend with it. The next Christmas that same piece of ribbon reappeared as it was used to wrap the gifts she had given to me. And for more than ten years, this single piece of ivory satin ribbon went back and forth on our gifts to one another each Christmas. (I may be the one responsible for misplacing that piece of ribbon thus bringing an end to what became a tradition for awhile). But for all of those years that single piece of ribbon made ordinary gifts seem extraordinary. And isn't that how we all want our friends and family to feel when we give them a present? Even a box of coal might go from being thought of as not such a great thing to receive as a gift to a fun, good, maybe even memorable one (or least you would hope so), especially if it is wrapped in pretty paper.

A Wicked Cranberry Margarita

One cannot thrive on food alone, especially during the Thanksgiving holidays. And cranberries were not just meant to be eaten. Whether we are rewarding ourselves for being on our feet for hours of cooking, bracing for the family dinner (even the best of families have their moments), spending it without loved ones or helping everyone relax just a bit, serving a beverage (one containing alcohol of course) is mandatory. And I am not talking about the wine served before or during dinner. No, this holiday calls for something a little more memorable and with a bit of a kick. And what better way to honor the holiday or add to the holiday cheer than to make Cranberry Margaritas. Okay for those scotch, bourbon or martini only lovers out there, you might think there is a better way to enjoy the holidays (really?), but for those of you who love a great margarita, this is a cocktail for you.

I have shared before that I hold one of my dearest friends responsible for my affection for both martinis and margaritas. And of the many things I am thankful for this holiday is my friend's influence on me, in more ways than just appreciating a great margarita (yes, it might be a little shallow to say I am thankful only for margaritas at the Thanksgiving table, but it wouldn't be the most shallow thought that has ever crossed my mind).

The only decisions you have to make when serving this margarita are deciding salt or no salt and ice or no ice. For me, salt is a necessity and with regard to ice, well let's just say I wouldn't send a margarita back if it had ice it. I am not that high maintenance (when it comes to margaritas that is).

The making of the Cranberry Margarita all begins with making a simple syrup. Cranberries, water and sugar are simmered until the cranberries burst. After the mixture is poured into a strainer, a wooden spoon is used to crush the cranberries to further release all of their incredible flavor. Three cups of cranberries, one half cup of water and one half cup of sugar yielded a little more than one half cup of a cranberry syrup (a rather thick syrup). The strained syrup is cooled and set aside.  Note: The recipe yields only 4 six ounce margaritas, so consider making more than one batch of the cranberry syrup if you are serving more than 4 people as I am certain at least one of them will ask for another.

Freshly squeezed lime juice are a must in a margarita. Two medium sized limes should yield about 1/3 cup of lime juice.

Cointreau and tequilla are the only other ingredients you need. Use your favorite tequila as this is a margarita that deserves nothing less.

The cranberry syrup, lime juice, Cointreau and tequilla are all mixed together in a pitcher. At this point you can either chill in the refrigerator or serve over ice. But you might not want to wait.

After one sip you will definitely want to be stocking up on cranberries as well as maintaining a supply of your favorite tequilla. This isn't just a margarita to be made during the holidays as a way of making them memorable (or forgettable), although it just might do that. No, this seriously wicked Cranberry Margarita should be made and served from the moment cranberries are first harvested until they are no longer available at the market. I am just glad I could share it with you while cranberries were still in season.

Recipe 
A Wicked Cranberry Margarita (inspired by a recipe shared by the Sweet Life)

Ingredients
3 cups of fresh cranberries
1/2 cup granulated sugar
1/2 cup water
1/3 cup freshly squeezed lime juice (2 to 3 limes)
1/2 cup Cointreau
1 cup tequilla (recommend Avion Silver)
Ice
Margarita salt

Directions
1. Combine cranberries, water and sugar in a medium sized saucepan. Simmer until cranberries burst.
2. Pour mixture into a strainer set over a bowl. Mash cranberries with the back of a wooden spoon to further release their flavor. Allow cranberry syrup to cool. Yield should be at least one half cup.
3. Mix together freshly squeezed lime juice, Cointreau, tequilla and cranberry syrup in a pitcher. Either chill for at least an hour or serve over ice in glasses rimmed in salt.
Note: Makes four six ounce margaritas.

Apple Pie Cream Martini, A Special Halloween Treat

Who says Halloween is just for kids? And as much as I love to indulge myself in my favorite Halloween treats (Oreo cookies and M&M's), this year's holiday called for a martini. Of course, not in replacement for the treats, but in addition to them. I am thinking that the martini might slightly moderate my desire for the Halloween sweets.

This was a martini that almost wasn't. When a friend shared she had a great new martini recipe she inadvertently shared one wrong ingredient. And this one wrong ingredient made for one wrong martini.    Actually I wondered if this recipe was intended to be a trick rather than a treat. When she asked how I liked it, I said 'well, you are two for three on the martini recipe recommendations'. While it was receiving rave reviews from everyone she had made it for, she couldn't believe I wasn't a fan. As we talked about the taste of the martini, she realized she had inadvertently given me the wrong recipe.

After making this martini the first time, I have to be honest and say I wasn't sure I wanted to make 'another' one, even with knowing what the correct ingredients were. But since I believe in second chances, I thought what the heck. What's the worse thing that could happen if I didn't like it? Well I could never try another martini recipe shared by this friend or I could throw it down the drain. Either way, the risk factor really wasn't too high. So this time rather than tasting a trick, I tasted a treat. I finally understood why she was so excited to share the recipe in the first place and why it was one worthy of rave reviews.

This could not be a more simple martini to make as it only has two ingredients. For those of you who are martini purists, it might have one ingredient too many. It is one of those martinis you might only be able to enjoy in the fall as the Apple Pie Cream Liqueur would be considered a seasonal item. I understand this liqueur is hard to find on the east coast, but here in the midwest it was front and center in Binny's, one of my favorite spirit stores.

In a shaker filled with ice, you add 2 parts of the Apple Pie Cream Liqueur and 1 part McGillicuddy's Raw Vanilla vodka. To ensure the creaminess of the martini, shake the martini vigorously for as long as it takes you to shake it fifty times. Pour into the martini glass of your choice and enjoy before, during or long after Halloween. Or for as long as your bottle of the Apple Cream Liqueur lasts.

Recipe 
Apple Pie Cream Martini

Ingredients
2 parts Fulton's Harvest Apple Pie Cream Liqueur
1 part Dr. McGillicuddy's Raw Vanilla vodka or the Vanilla Vodka of your choice
Ice

Directions
1. Pour the apple pie cream liquor and vodka into a cocktail shaker filled with ice.
2. Shake vigorously (up to 50 shakes to ensure it is well blended).
3. Pour into the martini glass of your choice.

Pineapple Infused Vodka

In traveling back to the midwest for the Memorial Day weekend I have not cooked anything for more than a week (microwave popcorn would be the closest thing to cooking that I made). Even though I haven't experimented with a new recipe or made a favorite one, I was still thinking about food, cooking, and creating. I managed to pack into my suitcases (came with one, left with two) some cookbooks and cooking utensils I did not have in the east coast house. Slowly my cookbook collection here is growing.  After this week long hiatus, I will definitely be cooking this weekend as it should be sunny and warm, perfect weather for having people over.  It seems that summer is returning early this year. But I am not complaining, yet.

In anticipation of the arrival of summer, I began the process of making pineapple infused vodka two weeks ago so that I would have it to serve for late afternoon and evening gatherings. I think it was walking through the produce aisle one day seeing a large display of fresh pineapples that had me thinking about 'thinking ahead'. Before I go any further, I almost feel as if I should have to explain myself for posting two consecutive recipes for cocktails as I don't want you to get the impression that I have become (or worse yet already am) alcohol obsessed. I would prefer to think of myself as someone who is entertaining obsessed. Doesn't that sound better?

I will begin with a warning. Drinking pineapple infused vodka is lethal.  Why?  Because you will think you are drinking pineapple juice or better yet some version of a kiddie cocktail and misjudge its affect until you are into the second glass.  Because you can't stop at just one. This is definitely one of those 'drink at your own risk' recipes.

The first time I had pineapple infused vodka was when a neighbor brought over a bottle as a housewarming present.  It was one of the best, most memorable housewarming gifts ever. Nowadays there are so many flavored vodkas available for purchase but nothing compares to the taste of your very own homemade fruit infused flavored vodka.

In order to get the maximum pineapple flavor into the vodka, the fruit and vodka are macerated for 12-14 days. Some recipes will tell you only 1 to 2 days, but the vodka won't take on the depth of pineapple flavor it does when allowing it to sit for almost two weeks.  It is the waiting part that is the most difficult aspect of this recipe.  If patience is not one of your virtues, well this could be just the recipe to change that.

Sometimes called a Stoli Doli, pineapple infused vodka has been attributed to the Capital Grill as its creator.  Obviously they used Stolichnaya Vodka, thus explaining the name, when creating this incredibly delicious fruit infused vodka, but I prefer using Tito's vodka for this recipe.  So I guess my version of the Stoli Doli would be called a Tito Doto?

With fresh, ripe pineapples now in abundance at the grocery stores, this is the perfect time of the year to make pineapple infused vodka.  I like to make a double batch so that I have plenty on hand or have one to give as a hostess gift. The pineapple is simply peeled, sliced and then cut into chunks.  This is a one pineapple to one bottle of vodka ratio recipe.  Other than a covered jar and a cool, dark place to let this vodka mascerate, you need nothing else.

Once the 12-14 days have passed, you are now ready to strain the vodka. Because the pineapple is cut into chunks it is easy to strain.  I like using a stainer placed over a large measuring cup for easier pouring into a funnel.

The strained vodka is then poured back into the original bottles and stored in the refrigerator.  Because the vodka has absorbed the juice of the pineapple, it will freeze if you put it in the freezer.  Served chilled in a glass, served with additional fresh pineapple juice and/or topped with some champagne are just some of the pineapple infused vodka serving options.

Recipe
Pineapple Infused Vodka

Ingredients (recipe can be doubled!)
1 bottle of Vodka (recommend using either Tito's or Stolichnaya)
1 fresh pineapple

Directions
1. Cut pineapple into chunks and layer into a large jar (one with a lid or cover).
2. Pour vodka into the jar, seal and place in a cool, dark place for 12-14 days.
3. Strain vodka back into Vodka bottles and chill (I store mine in the refrigerator).
4. Pour 4 ounces into a cocktail shaker filled with ice, shake, strain and pour into a martini glass.
5. Optional:  Add 2 ounces of fresh pineapple juice to the cocktail shaker.  Once shaken, strained and poured, top with champagne.

In college I took a lifesaving class that I would rate as one of the most (physically) brutal classes I had ever experienced. It was a co-ed class and I viewed the instructor as someone who had masochistic tendencies. There were moments I thought I would drown trying to save the 'male drowner' in our practice exercises. In spite of the physical workouts and fear of drowning experienced, I was able to earn my lifeguard certificate.  Considering I had a near drowning incident when I was ten, earning the lifeguard certificate was quite an accomplishment for me.  So every summer when I am at the beach and see a lifeguard, I remain thankful there was one paying attention when I underestimated the depth of the pool. Whether the lifeguards that come into our life save us from drowning either literally or figuratively, it is always good to know that we fortunate to have people come into our lives that are paying attention.