Cinco de Mayo drink: Margarita Spritzer

Happy Cinco de Mayo!

Most people will be celebrating early since the 5th of May is a Monday, so I figured I'd post this early as well. 

As with most holidays, I always wonder how they started and what they really mean. As I dug into the history of this one, I was surprised and learned quite a bit. 

Most people tend to think this holiday commemorates Mexico's Independence Day, but that is not true. Mexico's independence day is actually September 16th, not May 5th. The 5th of May is the day a Mexican city won a huge battle with the French. For a great 2-minute video, check out the History Channel. 

In 1861, Mexico was so far in debt to so many countries that the president Benito Juarez declared that they could not pay back any countries they owed. This made the French super mad, and they invaded. Good cheese isn't cheap, you know.

So the French rampaged across Mexico, winning battle after battle. Then on May 5, 1862, in the state of Puebla, the Mexicans finally defeated the French, despite being less prepared, not well trained or equipped, and outnumbered 2:1 on the battlefield!

The French quickly regrouped and eventually took Mexico City, but that euphoria of an unlikely victory tasted sweet. Just like a cold margarita. The victory was so inspiring, American generals began using it as "inspiration for the Union struggle in the Civil War". (*All quotes from the History Channel video mentioned above)

Mexican-Americans, and Americans of all kind, took to remembering that battle every May 5th with food, drinks, parades, dancing, game, and bullfights (from About.com "Cinco de Mayo - the Basics"). Over time, the holiday died down in most of Mexico, except in Puebla where the battle was originally won. However, north of the border we never got out of the habit, and Cinco de Mayo is still celebrated every year with margaritas, Meixcan food, and other festivities. And now you know the "surprisingly American history behind this Mexican holiday".

So to celebrate these brave Mexican fighters who didn't want their tacos replaced with baguettes, make yourself a big ol' pitcher of these Margarita Spritzers! With less "extras" and sugar, this version of the lime classic is lower on calories but big on taste, and how hard it hits is up to how much tequila you pour!

Ingredients:

1 oz gold tequila

1 oz simple syrup*

1 oz lime juice

1 cup soda water (lemon-lime flavor is best)

Salt for rimming if you like

Fresh lime slices for garnish

Step 1: *Simple syrup - add 1 cup sugar, 1/2 cup brown sugar, and 2 cups water to a pot. Bring to a gentle boil, or at least heat until all sugar is dissolved. Chill.

Step 2: On two flat plates, pour onto one a tbsp lime juice and on the other some sea salt. Take a glass, and rub the rim in the juice. Then swirl it around in the salt so it sticks.

Step 3: In a shaker, combine (per drink) 1 oz tequila, 1 oz simple syrup, and 1 oz lime juice. Shake with ice until cold.

 Step 4: Pour over ice in rimmed glass, and top with soda water. Stir and garnish as desired.

This margarita requires NO triple sec, the source of most margarita's zing and pucker, but it's also a sugar bomb with calories galore. This is a super simple recipe, with endless customization choices. Try any juice you like in place of lime; cherry, pomegranate, strawberries. I'm a total purist and prefer simply lime over ice, but you can blend it if you must. Check out CookingChannel's list of top 20 Margarita Recipes for inspiration.

This 5th of May, raise a glass to those brave Mexicans who kept the French in France and enabled this long tradition of May festivity. ¡Que viva México!

What do you do on May 5th?

Twice the wine for half the calories!

Just in time for Thirsty Thursday, a smart trick to let yourself enjoy two glasses of wine for the caloric price of one! Whether at home with your girls or sweetie, or out on the prowl at happy hour, this is a sneaky trick to help manage your weight without putting a damper on your social life. 

Disclaimer

Now, before I tell you the trick, let me say this is in no way an endorsement for drinking. I am not giving anyone permission to over-indulge or anything like that. There is much mixed information in the news about how red wine contains antioxidants and resveretrol, so it has to be healthy; or alcohol causes lowered inhibition, weight gain, and loose morals, so it's the devil. There is some truth to both sides, and my life motto is all things in moderation.  Women are recommended to drink no more than one beverage per day, and men two. An alcoholic beverage means:

• 5 ounces of wine
• 12 ounces of beer
• 1.5 ounces of 80-proof distilled spirits, such as vodka (a shot)

While it is true that some studies show various mental and physical health benefits of moderate amounts of alcohol (specifically wine), alcohol also contains "empty" calories. This means that you are getting calories from the drink, but no health benefits from vitamins or nutrients. So you need to take into account the calories that you will be adding on top of all your food calories for the day, or you will gain weight over time. This also goes for other "empty" beverages like soda pop or sugary coffee drinks. 

Calories in Wine

Depending on the type of wine, one 5 ounce glass can contain between 100 and 300 calories. That is the typical size of a midday snack or breakfast. The range is large because it depends upon the type of wine and the sugar content. Sweeter wines tend to have more sugar, and thus more calories, than dry wines. Which is unfortunate, because I can kill a whole bottle of moscato in one sitting, but take two hours to force down a dry red. I guess that's the idea...

The website GetDrunkNotFat is aptly named, and specializes in exactly the type of information you would think. They have a great chart here that summarizes many types of beverages (including things other than wine) broken down by calories per serving, serving size, even grams of carbohydrates per serving. You should also check out this amazing infographic on "Wine for Beginners" by Madeline Puckette from WineFolly.com: 

The part you've been waiting for!

Anyways, there is a way you can have you wine and drink it too. (Nonsensical metaphor, check). Simply ask the bartender or yourself to mix half wine with half soda water. Carbonated water or seltzer water have as many calories as regular water: Zero. Therefore, you can have 2.5 oz of wine plus 2.5 oz of sparkling water, twice! That's nicer than having one glass of wine, and one glass of water, don't you think? 

Carbonated water gets its fizzy property from dissolved carbon dioxide. Many names are basically synonymous, including: soda water, seltzer, carbonated water, club soda, sparkling water, and mineral water, with small distinctions. The exception, which is not synonymous, is tonic water. This is definitely not water-flavored; if ever you have tried it you are aware of its bitter taste. This bitter property comes from the organic compound quinine.  

What quinine looks like. In case you ever need to
organic chemistry your way out of a situation at a bar.

While bitter compounds are typically rejected by your taste buds (from an evolutionary mechanism which protected early people from ingesting poisons, see the comic below), quinine has been used in medicine for centuries. In fact, quinine has been and is still used occasionally to treat malaria. Interestingly, it is also naturally fluorescent. So if you're at a club with black lights, you could always order a gin & tonic and amaze your friends with your glowing beverage. 

The same logic applies to foods and drinks. If it was bitter, it might be poison. At least nowadays we know better.

So now that you know, choose your fizzy calorie-free mixer, and your wine of choice. May I recommend not diluting a very expensive fine wine, but going for something like (now) three-buck-chuck? Simply because, if you can afford a $200-bottle of wine, I assume you want to enjoy the wine for itself. In that case, please proceed, and maybe email me so we can be friends?

You can even use flavored soda water so that you don't notice a taste difference, or improve the taste of a wine you aren't terribly fond of, but are tired of that 1/3 full bottle in the fridge.

It makes a bubbly beverage that feels even more special. And good news, there is no scientific evidence that carbonated water harms bone health, in case that was a concern.
Enjoy responsibly!


For more health effects of alcohol, check out:

• Interactive website DrinkAware from the UK
• Alcohol Health & Research World article "Alcohol and Neurotransmitter Interactions" by C. Fernando Valenzuela, M.D., Ph.D.
• The fantastically amusing and educational website WineFolly

Do you have any healthy or frugal drinking tips?

Quick & Easy Blueberry-tini

This simple cocktail is super fast to whip up, for a house party or to relax in the evening after a long week. Sugary enough to mask the alcohol, be careful to count how many you make! Dangerously delicious.

Ingredients:
1 oz vodka (can use flavored if you prefer)
1 oz blueberry martini mixer (can use juice & club soda instead)
Handful frozen berries
Rimming sugar (cute if it's colored but you can use plain)

Step 1: On a flat plate, squeeze a lemon or lime. Or drizzle a tbsp of juice. Rub the rim of a martini glass in the juice to get the rim wet.

Step 2: On a separate flat plate, spread a circle of sugar. Take the wet-rimmed glass and rub it in the sugar so that it sticks.

Step 3: If you have a mixer, add ice, 1 oz vodka and 1 oz mixer and shake well. If not, just mix in a normal cup. Pour into the rimmed glass, and add a few frozen berries. You can get fancy and put more berries on toothpicks as a garnish. 

Step 4: Relax & enjoy!

What is your favorite drink?

Dark Chocolate Cherry Truffles

This is a recipe I tried in preparation for a Valentine's Day baking contest. Everybody loves truffles, I know I do. And my boyfriend loves anything cherry. Therefore I decided to try making some chocolate cherry truffles to share. They were very simple to make, and I'm sure could be customize to whatever dried fruit or flavor you desire. Have fun, and make sure to make enough to share and to keep for yourself!

Ingredients:
1/2 cup dried cherries
1/2 cup vanilla vodka
12 oz dark chocolate (mixed kinds)
Powdered sugar
Cinnamon sugar

Step 1: Soak the cherries in the vodka for at least 30 minutes. They will absorb the flavor and the alcohol.

Step 2: In 30-second bursts, slowly melt the chocolate until smooth. Mix in the soaked cherries.

 Step 3: Form into 1 inch balls and refrigerate until solid. Roll in topping of your choice.

These would also be delicious and adorable if covered in milk chocolate or drizzled with colored white chocolate. In fact, truffles are great anytime, not just for a holiday. Share the love.

What is your favorite chocolate treat?

 

Grapefruitcello

History of Limoncello

Limoncello is a traditional liquor of Italy, with competing areas laying claim to its origin, including Sorrentini, Amalfitani, and Capresi. Production began sometime in the 1900s, but the businessman Massimo Canale first trademarked the name "Limoncello" in 1988 (source: Taste of Sorrento). There are many other competing stories, such as limoncello being used in coastal towns to fight the morning chill, or its use among monks in monasteries to keep them cheerful between prayers. 

Limoncello has been growing in popularity as people begin trying their hands at home-brewing all types of alcohols, from wine and beer to whiskey and kahlua. The beauty of this type is that there are only four ingredients: citrus peels, alcohol, sugar, and water. It does not depend on a specific type of alcohol, rum will work just as well as vodka. It also can vary between which type of citrus peel you use. The steeping time is typically at minimum one month, but I've read up to a year. 

By soaking the peels in the alcohol, you are sucking out all the depth of flavor and aroma from the peel's essential oils into the liquid. This infusion is what can then bring flavor to other beverages. It is claimed that limoncello as an aperitif before or after a meal is a great digestive aid, and it is also sometimes enjoyed when mixed with champagne.

Typical Recipes

Limoncello is made by soaking the peel only of citrus fruits, most often lemons, in liquor for an amount of time. It is then strained and to it is added sugar dissolved in water. The liquid is then cured a little longer. It is ready to be drunk as an aperitif or added to cocktails. According to Discover Italian Foods, the traditional recipe calls for: 13 Sorrento or Amalfi lemons, 2 L good quality alcohol (type not specified), 650 g sugar (2 & 3/4 cups), and 1 L pure water. Soak the peels in the alcohol in a cool, dark place for one month. Filter, then make the syrup by boiling the sugar and water. Mix and store in the freezer.

Keep in mind that all of these recipes calling for limoncello can also use any steeped liquor using citrus peels. You can make this with oranges, lemons, limes, tangelos, or grapefruit. As long as you make sure to only take the peel and not the pithy white inside, you're good to go! I decided to start small, and as I only had one gigantic grapefruit, that is what I started with. I scaled back the average recipe and made just one bottle of grapefruitcello.

My Grapefruitcello Ingredients:

1 large grapefruit
1 cup plain vodka
1 cup sugar
1 cup water
~time~

Step 1: Peel 1 large grapefruit and place in a glass jar. Pour the vodka over it and cover. Let sit in a cool, dark place. Mine only sat for 2 weeks rather than the traditional month or longer.

Step 2: Prepare the simple syrup by mixing the sugar and water and bring to a boil. Let cool, then add to the filtered infusion.

Step 3: I'm storing this is the refrigerator for now. It probably won't last too long!

This made about 150 mL of grapefruitcello. The taster shots were darn good, I can't wait to mix up some tangy cocktails using this!

Limoncello cocktails

Limoncello can be drunk cold by itself between courses or after meals, you can use it in baking, or it can be added into cocktails for depth of flavor. This post from The Vintage Mixer is right up my alley in determining how to mix a cocktail. Simply take 1 ounce limoncello, add 2-3 oz any complimentary liquid (juices, club soda, tea), add an additional liquor if you desire (1 oz gin, whiskey, rum), and garnish with something pretty! The website Limoncello Quest also has a massive list of creative drinks which use limoncello. 

I'm going to try a variation on a vodka cranberry and a lemon drop martini. Since I used grapefruit, I don't need grapefruit juice. 

Ingredients:
1 oz grapefruitcello
1 oz vanilla vodka
2 tbsp lime juice
1/2 cup cran-cherry juice (or whatever kind you like & have)
Top off with sparkling water

Step 1: I had frozen lime juice cubes so I threw one of those in, as well as some re-freezable ice cubes so it didn't get watered down. Add 1 shot (1 oz) of the grapefruitcello and 1 shot of vanilla vodka (bought pre-flavored or make your own by adding vanilla beans to plain vodka). Add in about 1/2 cup juice, and top it off with sparkling water.

I added a slice of lime wedge and a pretty stir stick, and my new signature cocktail is complete! Pretty and delicious. And with under 200 calories, about 15 g of sugar, and no fat, you can justify another one!
  

Have you made any homemade liquors? 

Easy Halloween Themed Treats (no tricks!)

Halloween is easily one of my favorite holidays. I love to dress up, I love cooking and eating, I love candy (who doesn't?!?) and I love throwing parties. And I have a confession: I'm in my mid-twenties, and I went trick-or-treating last year. Don't judge just because you're jealous. Never say no to free candy (unless given to you by a creepy stranger. Wait a minute...)

This year I decided to throw a Halloween party for some friends, and began planning far in advance. I love cute themed dishes, and picked some of the simplest sounding ones. I made a big list of what I thought was the best ideas, and didn't really keep any recipes, I just made it like I thought it should be made. But if you're the type who wants a list and steps to follow, then continue reading below and enjoy! If you have a favorite Halloween or fall-themed dish, please share in the comments! (Or email me with "Halloween treat" in the subject heading). The one I think sounds tastiest may appear on a future post!

 Mystery Shots
These were test tubes filled with all sorts of delicious and terrifying ingredients! I had coffee, soy sauce, sriracha, dish soap, eggnog, orange juice, apple juice, grape juice, cranberry juice, water, rum, vodka, juiced carrot, cabbage or bell pepper. Obviously if the party involves kids don't use alcohol and maybe not as many gross ones. But get creative, you can put in whatever you want! And use food coloring to hide the natural color of things, it keep them guessing.

 Blood & Guts Potato Skins
Wash as many potatoes as you'll have guests and cut potatoes in half. Spray a baking pan and bake cut-side down at 350 for about an hour. Scoop out the cooked insides and place in a bowl. Add a can of tomato sauce and salsa until stuffing is reddish and goopy. The salsa is supposed to make it look like chunks of gore. Re-fill the skins and bake another 10-15 minutes, serve. I added some refried beans to some, thinking it looked kind of like mud.

 String Cheese Severed Fingers
Cut string cheese in half, use a knife to carve knuckles about halfway down. Make a slice half an inch from the edge, and insert a slivered almond as the 'nail'.

 Mummy Dogs
By far the most adorable thing, and likely the only way I'll ever make pigs in a blanket from now on. Cut hot dogs in half. Unroll a tube of crescent dough and make half inch slices. Wrap a small piece around the top, and a larger piece around the bottom 2/3. Bake at 350 for 10-15 minutes, until golden brown. Use mustard or ketchup to draw eyes.

 Monster Wedges
Cut unpeeled, washed apples into quarters such that they can still stand alone. Remove the seeds and stem. Cut another small wedge halfway down, insert slivered almonds randomly for teeth. Use whatever candy and either syrup or cream cheese or peanut butter to stick on eyes.

 Severed Hand ice cubes
For these, you need some gloves and some time. Fill gloves with water and tie well, put in freezer for several hours. When it's floating in your beverage, they look like severed hands. I used cranberry juice to make a red, 'bloody' one, you can use food coloring in the water for any color.

 On the topic of beverages, dry ice is definitely worth investing in! It was only $1.29 per pound at my local grocery store, and 5 pounds was plenty to last the whole night, throwing in small pieces as they evaporated. It bubbles and smokes, and causes real 'cauldron' noises! People of all ages are guaranteed to be fascinated by this.

Orange and Black Fruit Kebabs with Toffee Dip
Alternate chopped cantaloupe with blackberries and blueberries to create colorful skewers. The dip is 1 package cream cheese, softened at room temperature, 1 tsp cinnamon and nutmeg, 1/4 cup coffee creamer in some holiday flavor (caramel, apple, toffee, pumpkin, etc) and 3/4 cup brown sugar. Mix well, and sprinkle toffee bits over top. You could also drizzle on caramel, mix in a tub of whipped cream, or mix toffee or chocolate into the dip. Party-goers said this should be eaten with a spoon!

Dirt Cake
Make a package or 2 of chocolate pudding and refrigerate. Crush up a handful of Oreos in a plastic bag with a rolling pin or your fist and sprinkle on top as the 'dirt'. Add gummy worms and viola! A dessert no kid (or grown-up) can resist. You can get creative and add mini tombstones, trees, ghosts etc to look like a real graveyard too.


Doritos Pumpkin Cheese Ball
Unfortunately I didn't get a picture of this, but trust me when I say it is adorable! Mix 2 packs cream cheese, softened, with onion soup mix or dried onion, 1/4 cup sour cream and 2 tbsp ranch dressing. Make it into a ball, roll it in mashed-up doritos chips, wrap in plastic and refrigerate at least an hour before serving. Use the stem of a green bell pepper as the pumpkin top.

 Have a spook-tacular Halloween!

August's new food: Young Thai coconut pina cooladas

I have a friend who is Asian, and as such eats some foods I, as an American, have not yet tried. I was over her family's house, and I was offered coconut milk. I said sure, not realizing they meant a real coconut, which her aunt promptly chopped open with a giant butcher knife, stuck in a straw and handed to me. Fresh, raw coconut water is strange at first, but very refreshing. It has a hint of sweetness, and is supposed to be helpful in reducing inflammation and fever because of its cooling properties.

So now my friend and I had two young coconuts to take home, and I had to make something out of them. I considered coconut cream pie (not the kinda cheater version I made earlier) but it usually uses a more mature coconut because the flavor gets stronger with age. So the other thing that naturally comes to mind (for those of age) was pina cooladas. I'd never liked them much, but hey, it's probably better when I make it, most things are. =)

 Ingredients:
Meat of 2 young coconuts
1 can pineapple chunks with juice
~1/4 cup lemon/lime juice
~1/3 cup cherry rum
Lots of ice

 Step 1: Cut at an angle around the top of the coconut. Then stick a knife point into the hull, and cut a circle out of the top. Pop the top off with the knife and enjoy the tasty juice, or use it in the drink or other smoothies.

 Step 2: Scoop out all the meat with a spoon and put it into a bowl or right into the blender.

 It might be difficult, so use the spoon to pry the meat from the edges first.

 Step 2: Add the coconut meat, pineapple, lemon or lime juice and rum. (To taste)

Step 3: Add ice and blend well. Pour into a beverage container and enjoy!

This would be adorable for a party with some pineapple wedges or maraschino cherries. I read some recipes that used cherry juice or cherries too, hence the cherry rum. The coconut is smooth and cool, the pineapple acidic and bright, the cherry sweet and tart and the lemon juice adds that citrus zing. A great summertime beverage, and quite healthy for you too (minus the booze part).