Showing posts with label drink cocktails. Show all posts
Showing posts with label drink cocktails. Show all posts

Saturday, February 6, 2010

Gifts For The Coffee Lover

We all drink coffee, well most of us do, so at Christmas or on a birthday, a coffee gift can be an excellent way to show you care. However, beyond buying, well, more coffee, what can we do to make a special coffee gift to a special coffee lover?We will ignore buying specialty coffee here, because that is simply too easy to do, instead we will focus on various other types of coffee gifts there are to give.Customized mugs, which say something along the lines of World's Best Husband, are a good way to give a coffee lover a unique gift. You can usually find a place that will put anything you want on a coffee mug, including a special picture, saying or a goofy graphic. Another option is to make a coffee mug yourself through clay pottery. If you don't know how to do that, paint a special design on a coffee mug using paint pens. This will give the cup much more sentimental meaning. Coffee makers are a pretty standard gift for a coffee lover, but you can go the extra mile and get them one with all the bells and whistles. An even better option is to buy them a coffee maker that doubles as an espresso or cappuccino machine. Once the coffee lover has had a taste of cappuccino from their own machine, they won't be going back to regular coffee.
Gifts For The Coffee Lover

cup of coffee
Gifts For The Coffee Lover 1
Specialty creamers are available in every grocery store and, for a relatively cheap price, you can add a Mocha, French Vanilla or Butterscotch flavor to your usually boring coffee. The only problem with this gift is that once you buy it for the coffee lover and they get a taste of it, they are going to want it from then on. Be prepared to foot the bill. Flavored stir sticks are a unique type of way to add a punch to any coffee.
 Gifts
 Coffee Lover
 
coffee Gifts 
coffee ice cream
Recipes can usually be found on the internet and most will dissolve as you stir. If you go healthy, you eliminate the need for sugar in coffee, which as we all know, can be very unhealthy.For the healthy nut, you might look for some of that soybean coffee. Its different than soy milk, and yet it doesn't have the caffeine. Roasted soybeans are used to imitate the flavor of coffee, and the result is often remarkable.The last, and best gift, you can get a coffee lover is a gift card to a coffee shop. This will allow them to buy the coffee they want or the accessories they need. Most coffee shops, especially the larger ones, offer this option.

Thursday, November 12, 2009

Scalloped Potatoes with Caramelized Onions


We were having steak for dinner and I thought some creamy potatoes would be a delicious side dish. I found this recipe on The Food Network for Scalloped Potatoes. I adapted it to work with what ingredients I had on hand. This dish was simple to make and so delicious. I loved the sharp flavor of the Asiago cheese with the soft potatoes and creamy caramelized onions. It paired beautifully with the steak and house salad. My husband and I loved these potatoes but my children requested that I make mashed potatoes and gravy next time.





Scalloped Potatoes with Caramelized Onions:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Food Network


  • 2 tsp olive oil
  • 1 sweet yellow onion, thinly sliced
  • 2 russett potatoes, thinly sliced
  • 1/2 cup shredded Asiago cheese
  • 1 cup skim milk
  • 2 tablespoons butter, cut into small pieces
  • Freshly grated nutmeg


Preheat the oven to 350 degrees. Heat a skillet coated with olive oil over medium heat, add the onions and cook until caramelized, about 25 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper; cook for an additional 60 seconds, stirring constantly. Coat a baking dish with cooking spray. Layer the dish with a portion of the potatoes then cover the potatoes with half of the caramelized onions then sprinkle with some cheese. Repeat a second layer and finish with a final layer of potatoes.

Heat the milk and butter in a small saucepan until the butter is melted. Pour the milk mixture over the potatoes, season the top with freshly grated nutmeg, sea salt and freshly cracked pepper, to taste. Sprinkle with the last of the cheese. Cover and place in the oven.

Bake until the potatoes are tender and the casserole is bubbly, about 45 minutes. Remove the cover and place under the broiler for a few minutes to brown the top. Watch carefully so it doesn't burn. Serve warm. Enjoy.






Monday, May 11, 2009

Kamikaze Bob Hangs On!


At the closing stage of the Second World War, as the American naval juggernaut was charging across the Pacific Ocean towards Japan, everyone accepted the inevitable; Japan had lost the war. The Japanese people knew the end was near but the military junta of General Hideki Tojo was greatly encumbered from doing the right and honourable thing by a suicidal ego of national proportions. Instead of suing for peace, the junta adopted the suicidal and fatal strategy which entailed sending young pilots flying bomb-laden planes with fuel enough to reach the charging American navy and no more. These were the first air-borne suicide bombers, the Kamikaze bombers. The Japanese succeeded in inflicting huge damage but if they had hoped to forestall the impending defeat, they were badly mistaken. The Kamikaze strategy only hardened the resolve of the Americans who adopted the devastating nuclear option to end the war.
It is a mark of desperation that Comrade Mugabe has now adopted the same sorry Kamikaze strategy to keep his grip on power. Everything is crumbling around him. No government trusts him. George W. Bush brushes off Mugabe’s pretensions to power as illegitimate, as do the Tswana, South African and Nigerian governments. Mugabe’s clique, like the tragic Tojo junta, seems too crippled to do anything else but use brute force to try to stop the inevitable. Common sense says he and his henchmen should pack and go but then common sense is a rare commodity in the circle of lunatics that comprises Mugabe’s ardent followers. Nothing but a clear lack of common sense will lead a man to be humiliatingly told not to show up for a meal and not exhibit a scintilla of embarrassment after suffering such an indignity before the eyes of the whole world. When the world begins to think of a man more as a laughingstock than a president, surely it is time to call it quits.
Mugabe now presides over a country that he and his fellow kleptocrats have hollowed out into a shell. For instance, the health care system has collapsed. Hospitals are now closed. People are dying from preventable diseases. It should not surprise anyone. One of the major defining characteristics of ZANU-PF is its criminal ineptitude. It is this uselessness that has driven doctors, nurses and physiologists out of the country. We are talking about the best medical professionals on the entire continent and, based on anecdotal evidence, better than their western-trained fellow professionals. It is a crying shame that doctors who have decided to stick it out in Mugabe’s fiefdom are paid a monthly salary, if it can be called a salary at all, enough to buy only three loaves of bread. I am sorry but this sounds more like an insult than a salary. Perhaps some born-again Bible thumper in Mugabe’s government can bless the three loaves so they can multiply to a quantity that can feed an entire multitude.
This is ridiculous and yet Mugabe says he is in charge and the majority of the Zimbabwean people are on his side. How can a person claim to be in charge and yet doctors are paid a monthly salary not worth more than fifty United States cents?
If it was Mugabe alone running around making these ludicrous claims we could say these are the veritable quarks of a senile octogenarian, but, alas, even young members of the incompetent gang are making similarly silly claims. I am of the thought they have been eating too much of the melamine-laced food supplied by their dog-eating communist overlords in Beijing. Mugabe’s old age has nothing to do with ZANU-PF’s divorce from reality; it must be some mind-altering additives deliberately spiked into the food by the wicked Chinese so that their Zimbabwean puppets are rendered pliable. When you sup with the Mandarin-speaking devil, especially one that does not have qualms feeding its own children toxic milk, even a long spoon will not save you.
Mugabe is not in control of anything other than the means to beat and murder suffering Zimbabweans. He is helplessly watching his beloved ZANU-PF undergo a spontaneous atomization. Dumiso Dabengwa, Mugabe’s erstwhile ardent enforcer of ZANU-PF decrees picked up his wares in a huff and ran for the tall grass. ZANU-PF Trojan horse, Simba Makoni, after doing enough damage and divide the opposition votes and ensure Mugabe and ZANU-PF remained in power after the March elections has yet to return to the ZANU-PF tent. Does Madzibaba Chinotimba not want his share of ministries, too? He may not be alone in that regards. Rex Nhongo, the man who secured Mugabe’s leadership of ZANU-PF when Tongogara and Samora Machel wanted Mugabe thrown overboard, is also demanding ten ministerial posts. I cannot imagine that demand sitting very well with Comrade Mnangagwa and the diabolically cruel JOC crew. Unsubstantiated rumours have it that the blood-drenched Mnangagwa threw a temper tantrum and showered Mugabe with venomous saliva, apparently venting his displeasure at the course of the negotiations for the government of national unity. If true, it is inconceivable that Mugabe would brook this brand of mouth-frothing insolence and insubordination in complete silence like a neutered bull.
Mugabe may not suffer personal insults targeted at him gladly but, outside personal invective, the disrespectful and blatantly insulting behaviour of his ministers and minions clearly shows their disdain for his waning power and inability to keep them restrained. A consignment of illicit maize presumably belonging to Ignatius Chombo, Mugabe’s trusted minion, was impounded by the police. Like Chombo, ZANU-PF minister Flora Bhuka poked a finger into Mugabe eye by ordering local policemen to seize a government-protected sugarcane farm. We hear of someone exporting scarce maize seeds to South Africa at a shockingly low price. It should not come as a surprise if it turns out that it is one of Mugabe’s ministers insulting their benefactor by taking the sparse seeds to South Africa so as to peddle it at an extortionate price to the Zimbabwean diaspora desperate to buy seeds for their kinfolk.
This behaviour of the ZANU-PF parasites is symptomatic of the decay and erosion of Mugabe’s power. It is doubtful they would engage in such manifest criminal activity if they did not know that all is lost as far as ZANU-PF is concerned. Like the Japan of General Tojo, Mugabe’s malfunctioning government, or whatever he thinks as a government, is all but a goner. He can dispense favours to his thoughtless generals but even that cannot last into perpetuity. Lest we forget, these generals have relatives dying of starvation and cholera as well. Sooner or latter, the shelf-life of that patronage tactic will wear thin, fray and snap. It is simply postponing the inevitable and, mark my words, it will make the coming ZANU-PF collapse and emollition much more agonizing for these parties than it would have if they had graciously accepted the clear verdict of the voters in March.
Mugabe and his henchmen are staring down the abyss. Harare, once a beautiful metropolis with streets lined with luxuriant jacaranda trees has now been reduced to a huge swamp choking with raw sewage. It is not just Harare but Bulawayo, Mutare and pretty much every town that depends on water-borne sanitation that has been crippled by the lack of water and a consistent supply of electricity. Harare reeks of sewage and is blanketed in smoke. Mugabe and ZANU-PF have metaphorically and practically stunk up the whole joint and, mysteriously, they still want to be in charge.
It is apparent that the looming disaster will not sway Mugabe. The man seems to have decided that if he is to go down, he will go with the whole country. He is now Kamikaze Bob. If not driven by desperation, why would they want to provoke a fight with Ian Khama’s government? The world is being told that Botswana is training soldiers to destabilize Zimbabwe. That is a very strange charge given that Mugabe has shown an incredible aptitude for destabilizing Zimbabwe on his own. Like the defeated Japan of General Tojo, ZANU-PF is spoiling for a fight.
The people in ZANU-PF should be careful what they yearn for. Mugabe himself threw down the gauntlet when he declared that the power of a cross on a ballot paper would never supersede that of a gun. Someone may very well pick that gauntlet up. As the adage goes, a famished and crippled dog that is foolish enough to fight with a well-fed and sleek leopard will get killed. What guarantee does ZANU-PF have that they would prevail in such a fight? Such a confrontation may actually precipitate an en masse defection of the last soldiers standing on Mugabe’s side. Surely, one has to be blinded by hubris of epic proportions to believe that soldiers subsisting on beans will forever remain loyal to those who eat and drink as they please.
Moreover, insulting neighbouring countries can be very dangerous, especially in Africa. There is an African precedent. When President Nyerere got tired of Ugandan dictator Idi Amin’s incessant belligerence and provocations, the regional bacon-eating Moslem raging bull of the East Africa fled to Saudi Arabia following an abject defeat. Idi Amin looked just as fierce as our own Constantine Chiwenga but that did not stop Amin from cutting and running when all hell broke loose.
With help from the erratic pseudo-professor Mutambara, the hapless Mbeki and the supine sad-confreres, Kamikaze Bob hangs onto power. All the shenanigans notwithstanding, events on the ground are clearly conspiring against that ever-weakening grip; precisely the reason ZANU-PF will not let Jimmy Carter, Koffi Anan and Gracia Machel visit Zimbabwe to witness the catastrophic collapse of a once-great nation. The looming urban collapse into a cholera plague and impending starvation in the rural areas are growing exponentially out of control with each passing day. Does Mugabe have enough troops and willing killers to stop the country from exploding? While the common folk may be forced by desperation to fight to regain lost dignity, Mugabe will have to find someone willing to fight and get killed so that he and his wicked gang can retain power and keep their corruptly procured wealth.
If I were near Kamikaze Bob’s nexus of power I would be scared stiff by the ominous congruencies between the twilight of Nicolae Ceauşescu’s governance of Romania and Robert Mugabe’s Zimbabwe nineteen Christmasses later. History has a way of repeating itself and those who choose not to learn from it will pay a hefty price. What happened to Comrade Ceauşescu is the devastating nuclear option of the oppressed and long-suffering masses. Had I been an advisor to ZANU-PF and Comrade Mugabe, I would warn them of history’s allusion to Comrade Ceauşescu

Sunday, May 10, 2009

Party Themes - Hawaiian Luau Cocktail Recipes


A luau party seems to naturally conjure up images of fruity drinks with cocktail umbrellas. When planning a luau party, don’t forget the flower leis, tropical straws and coconut cups (and cocktail umbrellas, of course!). Get your cocktail shaker and blender out and enjoy some traditional luau cocktails with the following cocktail recipes.
Mai Tai
Ingredients
1 oz (2 tablespoons) dark rum
1 oz (2 tablespoons) amber rum
2 tablespoons fresh orange juice
1/2 oz (1 tablespoon) Cointreau or triple sec
1 tablespoon fresh lime juice
1 teaspoon superfine granulated sugar
Dash of grenadine
Garnish with an orange slice
Preparation
Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes. Makes one drink.
Blue Hawaiian
Ingredients
1 oz light rum
1 cherry
2 oz pineapple juice
1 oz Blue Curacao liqueur
1 oz cream of coconut
1 slice pineapple
Preparation
Blend light rum, blue Curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry. Makes one drink.
Hawaiian Cocktail
Ingredients
2 oz Gin
1 oz Pineapple Juice
1/2 oz Triple Sec
Preparation
Shake all the ingredients in a shaker with ice and strain into a cocktail glass (an old-fashioned glass). Garnish with cherry. Makes one drink.
Hawaiian Fruit Punch (this one is for the kids!)
Ingredients
1 oz. Lemon Juice
Juice of 1/2 Lime
1 oz. Guava Nector
1 oz. Pineapple Juice
1/2 oz. Passion Fruit Juice
Soda
Preparation
Blend with crushed ice and pour into a chimney glass. Fill glasses with soda. Stir and add fruit you like. Makes one drink.
Use these fun and tasty Hawaiian cocktail recipes to create a fun luau party theme!

How To Make A Manhattan Cocktail


Are you looking for an old school cocktail? Is 1870 old enough for you? The Manhattan cocktail is tasty and it is also an important part of cocktail history. Here is it’s interesting origin and some of the best recipes for making a Manhattan cocktail.
In the 1870’s, Winston Churchill’s mother was hosting a party for then presidential candidate Samuel J. Tilden. This cocktail was created especially for the banquet and it was a big hit. Mr. Tilden lost the election wound up losing the election but his party drink became famous. People started asking for the drink by the name of the club where the party was held, The Manhattan Cocktail. Personally, I would have called it the Mother Churchill’s Cocktail but I wasn’t born for another 100 years, so I didn’t have a say in the matter.
Manhattan Recipe
2.5 ounces Canadian Whiskey (Kentucky Bourbon or Rye can also be used)
1 ounce Sweet Vermouth
Dash Angostura Bitters
1 Maraschino Cherry
Add ingredients to a cocktail shaker filled with ice
Strain into a martini glass or an old fashioned glass on the rocks
Add Cherry
Variations:
Dry Manhattan - Make it with dry vermouth instead of sweet vermouth and serve it with a twist.
Perfect Manhattan - Make it with equal parts dry and sweet vermouth.
What other drink can boast a lineage to Winston Churchill’s family and taste great at the same time? There’s a popular saying, what’s old is new again and it’s true of the Manhattan. Why not make a Manhattan cocktail today?

Cocktail - Mixed Drink


Cocktail” is a type of mixed drink which is consumed in almost all countries. It is a type of liquor with flavouring agents. It contains fruit juice, sauces, honey, milk, cream or spices, etc. Cocktails had become popular recently. The disadvantage of buying cocktail is that many bar owners mix both alcoholic and non-alcoholic beverages with the drink. This is very hazardous to consume.
The olden day’s cocktails were made in combination with gin, whiskey or rum and with a small amount of vodka. Many cocktails were made traditionally by mixing it with gin which is called as gimlet or martini. This type of mixed drinks was introduced after 1980’s. The word cocktail was determined by Dr. David Wonderich in October 2005.
A benefit of drinking a sip of cocktail is that it will keep you relieved from head ache. “Cocktail” is liquor composed of sugar, water and bitter agents. It is also called as bittered sling. And it is also supposed to be an electioneering potion, since it keeps the heart stout and bold. A person who swallows one sip of cocktail is ready to swallow anything else.
The quality and quantity of alcohol present in cocktail is very less when compared to the other alcoholic drinks. The cost of cocktails also has a big difference when compared to other drinks. So, nowadays bartenders have started preparing cocktails. Cocktails are mixed with different types of other drink such as gin, whiskey, milk and cream but it is not mixed with water. The mixed ingredients depend upon the region.
Cocktails are served in special cocktail glass. The cocktail glass is of a shape with a wide, shallow bowl, on a stem above a flat base. The cocktail glasses are designed in such a shape that the temperature should not change.

Monday, April 13, 2009

Wine aperitifs


Vermouth is the most popular and well-known wine aperitif. It gets its name from the wormwood herb (artemisia absinthium), whose bitter aroma clearly influences the flavour of Vermouth.
The oldest production site is located south of Turin. Aromatised wines were already being produced there in the 16th century and, today, the region is the centre of Italian vermouth. Well-known brands such as Martini, Cinzano and Carpano are available in different varieties: rosso, bianco, rose or dry.

An excellent aperitif with sweet, fruity notes:
Vermouth Cassis

Ingredients:
5 cl vermouth dry
2 cl crème de cassis
Ice cubes
Chilled soda water
Lemon juice and slices of lemon

Preparation:
Pour the vermouth and crème de cassis into a large tumbler. Stir and fill up with chilled soda water. Add a dash of lemon juice. Hang lemon peel decoratively around the tumbler. Cheers!


Patience required:
Limoncello is an Italian lemon liqueur. Make it yourself for a real treat either as an aperitif or for between courses.

Ingredients (for approx. two litres):
8 large untreated lemons
700 ml clear schnapps
200 ml alcohol (70%) (Available from a pharmacy)
900 g sugar

Preparation:
Wash the lemons in hot water and then dry. Peel a thin layer from the lemon peel. Only peel off the yellow rind, not the white, because the white tastes bitter.
Mix the lemon peelings with the clear schnapps and the alcohol. Cover and leave to infuse for a few days.
Bring 900 ml water to the boil with the sugar, uncover and cook for five minutes. Strain the lemon peel from the alcohol and mix the alcohol with the syrup. Fill the bottles with liqueur, close firmly and store in a cool place. Serve chilled Limoncello in champagne glasses.


Italian wine for crostini, caprese kebabs and insalata gambretti

Montepulciano d’Abruzzo
A mysterious new comer with a ruby red colour.
It’s dry, velvety taste makes Montepulciano an ideal wine for light, Mediterranean cuisine. It’s especially good with pasta dishes, pizzas and breads such as crostinis. What\\\'s more, it also has an excellent price-performance ration.
Serving temperature: 12 – 15 °C


Chianti Classico
The classic Italian red wine is a wine of many contradictions. The grapes are cultivated in the Tuscan growing areas around Florence and Siena. This gives the wine its granite red colour and herby, fruity, berry-like taste. To enjoy the soft and harmonious Chianti at its best, wait until it matures a little before drinking. It should be decanted into a carafe or decanter a while before it’s used, to allow it to breath, absorb oxygen from the air and reveal its full-bodied taste. An particularly good accompaniment to pasta and cheese.
Serving temperature: 15 – 18 °C


Pinot Bianco
A fresh and fruity Italian white wine from the Venice and Trentino regions. Its dry notes make it an especially good with steamed fish and sea foods.
Best served at: 8 – 10 °C


Digestif


Grappa
Grappa alla Ruta is particularly zesty. Each bottle contains a stem from the rue (Ruta Graveolens), giving the grappa it\\\'s special taste.

Ramazotti on Ice (4 glasses)

16 cl Ramazotti
Ice cubes
1 lemon

Preparation:
Fill 4 thick-walled glasses with ice cubes, pour 4 cl of ramazotti over each and decorate with a slice of lemon.

Espresso di Vanilla

Ingredients for 4 portions
1 tbsp espresso powder (instant)
2cl vanilla liqueur
1 tbsp whipped cream

Preparation:
Dissolve the espresso powder in 60 millilitres of boiling water. Put the vanilla liqueur into a thick-walled glass and pour the espresso slowly over the back of a spoon. Cover with cream and serve.

Blue Moonshine

This cocktail is a hit with its „cool“ look and prickling exotic taste. The fruity components of raspberry schnapps and orange peel round out the drink.

Ingredients (1 glass):
2 cl Raspberry schnapps
2 cl Blue Curacao
Sparkling wine or champagne
1 untreated orange

Preparation:
Pour raspberry schnapps and Curacao in a champagne flute. Wash orange in hot water, peel in spiral shape and place peel in the glass. Fill with sparkling wine or champagne and serve.

Pina Colada

This is a classic cocktail, loved by young and old alike. The creamy taste of coconut and the aroma of pineapple conjure up memories of sun, summer, and a hint of things exotic. And this drink is easy and uncomplicated to make.

Ingredients (1 glass):
2 cl Rum (white)
3 cl Batida de Coco
4 cl Coconut milk
10 cl Pineapple juice
Ice cubes

Preparation:
Combine all ingredients together with ice cubes in a shaker and shake vigorously until blended. Pour the cocktail into a parfait-style glass and enjoy.

Mojito

The Mojito is a further variation of the trendy Caipirinha cocktail. Fresh mint leaves impart a special note to this tart cocktail.

Ingredients (1 glass):
Several leaves of fresh mint
1 – 2 Tbsp. cane sugar
1 Lime
Club soda
6 cl White rum
Crushed ice

Preparation:
Place sugar and several mint leaves in a glass and crush with a pestle. Cut the lime in half and squeeze the juice of one half into the glass. Cut the other half into quarters, place in the glass and also crush with the pestle. Add rum and crushed ice and fill to taste with club soda. Stir until the glass fogs up and garnish with a mint branch. Serve with a straw.

Drink ideas for your cocktail party

The more colorful and varied, the better. Besides a diverse assortment of guests, a successful cocktail party also requires a wide selection of sophisticated drinks. Something should be offered for every taste, including non-alcoholic choices!
When preparing drinks and garnishes it’s important to have adequate amounts of all ingredients at hand. Make sure there’s enough ice beforehand, so it won’t run out during the party. Very few cocktails taste good without ice.
Some recipes call for crushed ice. If you don’t have an ice crusher, you can wrap a few ice cubes in a clean dish cloth and break them into small pieces with a hammer. It’s a good idea to prepare enough crushed ice before the party and keep it in the freezer.