Party Punch

In February, we celebrated our son's baptism. Such an event brought all sides of my family together (sadly my husband's family lives clear across the country, so it's hard to attend events like this). When planning the menu, I arrived at the beverage category and things quickly got out of hand. You see, there are some polar opposites in my family. When my mom's side gets together to celebrate an event, they bring along certain friends: Caymus, Cakebread, Jameson (why not add a little Irish to your coffee?), Veuve, Van Gogh, Bud, and Coors. My dad's side? They bring out the Martinelli's. Yup - sparking apple cider is about as wild as it gets there!

I created the Mom's side portion of the menu with simply red and white wine, and two types of beer. After running it past her, she thought that mimosas, espresso martinis, and a third beer offering were in order. I had to politely remind her that this was a Sunday afternoon event - no need to run the gamet on alcoholic beverages! We compromised and ended up somewhere in the middle. For the Dad's side of the menu, I found this suggestion for punch on a cooking board that I frequent. I wanted to do something other than just water and soda, and this was a fabulous choice! What are your family gatherings like? Are the offerings more like Mom's side or Dad's side?

This party punch is easy to throw together, fruity with a little zing from the ginger ale. A great treat for all party guests!

Party Punch

Source: Ammie of Adventures in my kitchen
Preparation time: 5 min

Ingredients

• 2 quarts cranberry juice
• 1 can pineapple juice (46 ounces)
• 2 cups orange juice
• 2 liters ginger ale
• 1 orange, sliced

Instructions

1. Add all ingredients except orange slices to a large punch bowl with ice. Stir to combine.
2. Float orange slices in punch for garnish.

Peanut Butter Hot Chocolate with Whipped Coconut Cream

Hot chocolate is one of the most comforting winter indulgences, I think. Warm, creamy, delicious chocolate - perfect for curling up with when it's cold and snowy outside. I look forward to enjoying hot chocolate all winter long, and it's one of the only ways I truly enjoy chocolate. My husband loves it, too, and when I saw this recipe for peanut butter hot chocolate, I knew he'd be excited about it.

 

Chocolate and peanut butter is such a classic combination, and they marry well together in this lovely twist on classic hot chocolate. Growing up, my favorite topping was none other than the classic Fluff. I loved that stuff (well, I still do!) but it's not exactly fitting into the clean eating lifestyle. Enter: the genius happening over at The Gracious Pantry. Tiffany recently introduced her readers to a whipped cream alternative made from coconut milk. Given my recent addiction to all things curry, I had some coconut milk in stock and decided to try it out.



All I can say is coconut cream = awesome. I forgot all about Fluff once I topped my hot chocolate with this heavenly stuff. I'm sure you are wondering if you can taste the coconut. I could when sampling it alone, but I skimped a bit on the honey/vanilla. Once atop the hot chocolate, I couldn't pick out the coconut at all. Just lovely, creamy deliciousness to perfectly complement more lovely, creamy deliciousness.

Peanut Butter Hot Chocolate with Whipped Coconut Cream
Source: Slightly adapted from Dolcetto Confections/Martha Stewart
Generously serves 2

2 cups skim milk
3 ounces bittersweet chocolate, chopped fine
3 tablespoons natural peanut butter
2 tablespoons sucanat
1 tablespoon whipped coconut cream

In a medium saucepan over low heat, warm milk until it just begins to simmer and bubbles form around the edge of the pan. Whisk in chocolates, peanut butter, and sucanat until melted and smooth. Cover and continue warming over low heat until warmed through. For a thicker cup of cocoa, simmer hot chocolate uncovered until desired thickness is achieved. Ladle hot chocolate into individual mugs, top with whipped cream.

Whipped Coconut Cream
Source: Reworded from The Gracious Pantry

1 14 ounce can regular coconut milk (do not use light milk)
1 tablespoon. agave or honey
1 teaspoon vanilla extract
1 tablespoon coconut cream (recipe follows)

1. Identify which end of the can you'll open with the can opener (for some cans that's the bottom) and place it that-end-down in the fridge for at least a day. The longer, the better. Gently turn the can over and open it. The cream should be solid at the (now) bottom of the can, with a layer of clear liquid on top. Pour off the clear liquid (great for use in smoothies or added to juice for a tropical touch).

2. Scoop the cream out of the can and into a medium bowl. Add honey and vanilla extract. Blend or whisk together until well combined.

3. Refrigerate coconut cream for a few hours to set; it will thicken slightly when chilled.

Note: If you find that even after chilling, the cream won’t stiffen up, put it into a blender with 1 package of unflavored gelatin. Let it sit out for about an hour. Once it’s thick as it should be, put it back into the fridge to chill further.

Hot Cocoa Mix

I love hot chocolate, and we have no less than 4 different varieties of hot cocoa mix in our cabinet (even one we got in Costa Rica!).  With my new attitude towards eating clean, those don't fit in my lifestyle anymore.  I was so happy to see a clean alternative in the November/December 2009 issue of Clean Eating magazine.  The original mix calls for peppermint tea leaves, and while mint is one of my favorite flavors, this time around I was drawn to the intoxicating scent of a fresh jar of Penzeys Cinnamon.  This hot cocoa has a rich chocolately flavor that is perfect on a blistery day, and best of all - it's portable! 

Warming Hot Cocoa
Adapted from: Clean Eating Magazine, November/December 2009

• 1/4 cup hot cocoa mix (recipe follows)
  
• 1 cup skim milk  OR 1/4 cup dry nonfat milk powder and 1 cup water
• 1/4 teaspoon ground cinnamon

Steam the milk in a small saucepan (or heat the water til simmering).  Add cocoa mix and cinnamon to a large mug (along with milk powder if using water).  Pour the steamed milk or heated water into the mug and whisk or stir vigorously to dissolve mix and chocolate bits. Enjoy.

Hot Cocoa Mix

• 2 cups dry nonfat milk powder
• 1 cup sucanat
• 1/2 cup cocoa powder
• 1/2 cup dark chocolate, chopped finely

Add to a large container with a tightly fitting lid and shake to mix well.  Makes 16 servings. 

The Green Monster

No, I'm not talking about this one:

I'm talking about this one:

A delicious, healthy breakfast smoothie that sounds and looks weird, but tastes delicious - just like banana and peanut butter. Try it!

The Green Monster
Serves: 1

1/2 cup skim milk
1 banana (frozen works great!)
1-2 tablespoons natural peanut butter
handful of spinach, well rinsed (about 2 ounces)
3-4 ice cubes

Place all ingredients in blender and process until smooth. Pour into tall glass and enjoy.

BB: Mango Banana Daiquiri

Finally! A recipe for Barefoot Bloggers that calls for booze! This is a delicious new option for our summer adult beverage repertoire.


Mango Banana Daiquiris
Source: Ina Garten, Back to Basics on page 47
Chosen by Veronica of Supermarket Serenade
Serves 4

2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)
1 ripe banana, chopped
1/2 cup fresh squeezed lime juice (4 limes)
1/4 cup sugar syrup* (I used 2-3 tablespoons of agave nectar)
1 1/4 cups dark rum, such as Mount Gay

Mango slices, for serving

Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.

A Versatile Frozen Drink

We love frozen drinks. Normally, my husband is great in the role of bartender, but when I noticed he made them with ice, frozen fruit, and alcohol as the only liquid, I decided to take over. I started by adding some juice, then found our secret ingredient: fruit sorbet. Our freezer was full of it, so why not? It turned out fabulous! This is a great summertime drink that is totally customizable... choose your fruit, juice, sorbet, and type of alcohol to make your own creation. Today we used frozen strawberries, cranberry juice, orange sorbet, and tequila!


Versatile Frozen Drinks

1/2 cup frozen fruit
5 ice cubes
1/2 cup fruit sorbet
1/2 cup liquid - make your own combination of juice and alcohol! Vodka, rum and tequila all work well. For tequila, I recommend 1/4 cup tequila, 1/4 cup juice.
Additional (splashes) of juice to make it come together if your blender is as awful as mine is

Toss all ingredients in a blender, and process until smooth. Pour and serve! Makes about 2 cups.

Strawberry Protein Smoothie

I've taken to having these for dinner during the week, since I head straight to the gym after work. I'll sometimes use the whole recipe as a meal replacement, but you can split it into two smaller servings, if you'd like.

Strawberry Protein Smoothie

Serves: 1 or 2

~1/2 of a frozen banana
~120 grams frozen strawberries - 3 large or 4 medium or 5-6 small
~1 scoop protein powder (I've been using chocolate flavor)
~1 cup skim milk
~1/3 cup 2% cottage cheese, small curd

Combine all ingredients in a blender and process until smooth.

Nutritional facts for whole recipe:
Calories: 350

Fat: 4.2g

Sat Fat: 2g
Cholesterol: 34mg
Sodium: 479mg
Potassium: 719g
Carbohydrates: 40g
Fiber: 3.9g
Sugar: 21.4g
Protein: 46g

Pomegranate Mojitos

My husband loves anything pomegranate and anything mojito. We've had pomegranate mojitos in restaurants before, but I decided to surprise him today by having some ready when he got home from work. I knew he would love it!
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Ok, ok, you got me. My mint plant is overgrown and I am tired of looking at it. Mojitos, it is!



Pomegranate Mojitos
Serves:1

1 teaspoon sugar (helps the medicine go... oh nevermind.)
1 tablespoon of fresh mint leaves
juice of 1/2 of a lime
1 shot of clear rum
1 shot of pomegranate juice
1 shot of club or lemon-lime soda

Add sugar, mint, and lime juice to a glass. Muddle with the end of a wooden spoon or any such device. Add 3-4 ice cubes to glass, then add rum, juice and soda. Stir to mix and enjoy!

Pineapple Rum Cocktail

A refreshing drink, great for the start of spring and summer weather. Enjoy!



Pineapple Rum Cocktail
Source: Everyday Food Magazine

46 ounces pineapple juice
2 cups spiced rum
1/2 cup lime juice

Combine in a large pitcher, chill and serve over ice. Garnish with lime slice.

Strawberry Mint Sangria

I was in the mood for a light, summer-y beverage that would use up some of the multitude of wine we have sitting around. I found this recipe in a sangria recipe book that I got as a gift, and thought it would be perfect since I also have an overbearingly large mint plant on my balcony. This summer drink definitely fit the bill for light, fruity, crisp with a little tang. Now, time to go relax!

Strawberry Mint Sangria
Adapted from Sangria: Fun and Festive Recipes by Mittie Hellmich
Serves 4 to 6.

~2 cups strawberries, hulled and sliced (I used some that I'd bought a while ago on sale, and frozen)
~1/2 cup fresh mint leaves, approximately 20 leaves.
~1 1/2 ounces brandy (I omitted)
~750 ml bottle dry white wine, chilled (I used Barefoot Sauvignon Blanc)
~12 ounces club soda, chilled (I used one can of Sprite Zero)
~About 3 cups ice cubes

In a large (at least 2-quart) glass pitcher, combine the strawberries, mint, and brandy. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight. (Remove the mint leaves from the sangria after 2 hours.)

When ready to serve, add the club soda and stir gently with a long-handled wooden spoon. Fill highballs, wine glasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice, allowing strawberry slices to fall into the glasses. Garnish each glass with a mint sprig, if desired.

Sangria for spring!

We are so glad that, in April, Chicago has finally decided to shake off winter. I got a few herbs to start growing, we're firing up the grill for the first time, and I decided that sangria was in order for our grillin' day. We also mixed up some guacamole to munch on while the grill gets going. (I'd give you a recipe for guacamole, but hubby makes it and he doesn't measure things... it's a simple combination of avocado, cilantro, and lime juice.)

Sangria
750 ml red, Spanish, rioja wine
about 1/2 apple (I use macs), sliced 1/4 inch thick
about 1/2 orange, sliced 1/4 inch thick
1 lemon, sliced 1/4 inch thick
2 limes, sliced 1/4 inch thick
6 to 8 strawberries, rinsed, stemmed and chopped
1 can Sprite (or similar)

Combine wine and fruit in a pitcher, refrigerate many hours, overnight if possible. When ready to serve, add sprite and mix thoroughly. Serve over ice.

Easy peasy!

WC Platinum Chef Challenge, Round 2!

So it's time for round 2 of the What's Cooking Platinum Chef Challenge (currently hosted by Bensbabe823 at Cara's Cravings). The ingredients this time around are corn, cheese, pepper, blueberries, and citrus. I had lots of ideas on how to use them spread across two dishes, but ultimately ended up putting them all in one: an appetizer. In the spirit of Aunt Sandy, I also am presenting a cocktail.

So, first things first: Blueberry Martini. This wonderful martini mix is courtesy of Stirrings. Initially, my local liquor store did not carry the blueberry mix, but I asked for it and a week later they had a shelf stocked. :-)

• 2 parts Stirrings Wild Blueberry Martini mix
• 1 part citrus vodka (I used Skyy Limon)
• 3-4 blueberries (frozen ones sink, fresh ones float....I like sinking better)

Combine mix and vodka on ice; shake. Pour over blueberries in chilled martini glass.


Ok, onto the food! I've been wanting to make something with wontons, so I decided to make a mexican style filling and include the blueberries to give a sweetness that would balance the onion and pepper.

Sweet and Spicy Wontons

• one can (11oz) corn
• 2/3 cup blueberries (I used fresh and halved them)
• 2 jalapeno peppers, seeded and diced
• 1/2 cup white onion, diced
• juice of one lemon
• 1 tbsp fresh chopped cilantro
• 1 tbsp fresh chopped parsley
• 1-2 cups 4 cheese mexican blend (I wanted them to be cheesy, so I mixed some in the filling, then added some on top just before closing the wontons.)
• approx 30 wonton wraps

Preheat oven to 400 degrees F. Combine all ingredients (except wonton wraps) in bowl. Drop spoonfuls of mixture in center of wonton wrap. Sprinkle extra cheese if desired. Dot edge of wrap with water, fold up to seal into a pocket. Place on baking sheet lined with non-stick foil (or parchment or cooking spray).

Here are mine, ready for the oven:
Bake wontons at 400 degrees F for approx. 10 -12 minutes, until wontons are crisp.
Here is the finished product! My fiance actually was brave enough to try my creation after I made a small first batch. His response was that I should make more :-)