Just popping by to let you know about this delicious mocktail that I made for my guest post over on La Fuji Mama! Click here to check out the recipe and more pictures!
Blackberry Vanilla Cocktail
Smokey Cheese Crackers from Scratch
Smokey Homemade Cheese Crackers
Do you remember eating cheese crackers as a kid? Or should I say cheeze crackers? Would that jog your memory? Opening that red cardboard box and tearing through the brown, waxy paper with dots of grease on it was something I enjoyed. Maybe a little too much. Cheese crackers were one of my favorite indulgences and one of the main reasons I put on a few extra pounds in junior high. Plus there were these huge, soft chocolate chip cookies in the cafeteria... These days, I rarely let myself eat things like that. Mostly because once I start, getting me to stop is like standing in front of a raging freight train; nearly impossible unless you’re a super hero. But I also avoid them because of simply not knowing what on earth is in there. What did they do to give them that radioactive orange glow? And why, oh why, are they so addicting?
Dough for Cheese Crackers
This recipe may not solve any cracker-addiction problem you may have, but at least we know exactly what has gone into them. And there is no greasy, waxy brown bag inside a cardboard box to worry with. The color comes from two things: cheese (duh), and smoked paprika. I had the urge to make a sweetly smokey flavored cracker and the paprika- smoked paprika- made that possible while also adding to the lovely color.
Poking Holes
Brad and I were just talking the other day about how, when you visit a charming café on one of the side streets of Rome, it’s so nice when they bring a tiny bowl of salty potato chips. Not a massive, 2 bazillion calorie truck load of fried stuff that you might find here in the States. Just a small sampling to nibble on between sips of your Prosecco is all you need. These crackers would be perfect for just that purpose. They have so much flavor that you really don’t need handful after handful (although if that’s how you eat them I will not judge) and they pair beautifully with a nice, dry rosé, a bright, bubbly champagne, or a deep, dark Shiraz.
Making Cheese Crackers
Cracker Stealer
For the past couple of years I’ve been talking about trying to make these, but without sufficient counter space or a working oven in our teeny tiny Tokyo kitchen, the cheesy crackers were put on the back burner. On the one hand, I’m kicking myself for not trying to make these sooner because they are so incredibly easy (um, 7 ingredients, people), while on the other hand I’m glad I waited. Because 2 years ago this wouldn’t have happened:
Moments like these are well worth the wait.
If you’ve been on the fence about trying to make your own crackers, I recommend taking the plunge. They are not at all difficult and the flavor is so much better- richer, deeper, cheesier- than the store-bought variety. And you don’t have to make them smokey if you don’t want to. Just omit the paprika if you prefer. I also think adding some fresh dill to the dough would make a nice, summery version perfect for parties and at-home happy hours.
Smokey Homemade Cheese Crackers
Recipe adapted from...wait for it... Tidy Mom who adapted it from In the Kitchen with Kath who adapted it from Smitten Kitchen ...Food bloggers UNITE!
- 6 ounces Sharp Cheddar Cheese, shredded
- 1/4 cup butter, room temperature and cut into cubes
- 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 2 tablespoon whole milk milk*
Preheat oven to 350 degrees. In a food processor, combine the shredded cheese, butter, flour, salt and smoked paprika. Pulse about 12 times, 1 second for each pulse, until the mixture resembles wet sand. Add the milk and pulse until the dough sticks together when you press it between your fingers. If it is too dry, add a tiny bit of extra milk until you get a nice consistency.
Turn the dough out onto a floured surface and, using your clean hands, form it into a ball. Flatten the ball just slightly to form an oval. Now, use a rolling pin that has been lightly floured to roll the dough into a rectangle. Using a pizza cutter and a ruler to help with accuracy, cut the dough into 1 inch squares.
With the flat end of a wooden skewer, poke a hole in the center of each square. Using a large spatula, transfer the squares to a parchment lined baking sheet. Bake for 15-18 minutes or until the edges are just beginning to brown.*
Notes:
*The original recipe says to use 1 tablespoon, but I found my dough to be too dry with only 1. Start with 1 and add more if needed.
*I had to bake my crakers a little longer to get them as crispy as I wanted- nearly 20 minutes. Keep an eye on them and remember that as they cool they will become more crisp.
Green Tea Apple Martini
Cocktail Friday: Matcha-Apple Martini
I keep having flashbacks of this time last year. We were waiting to hear whether or not we would be making the overseas move from Japan to Colorado and it was a tense time. Partially because we weren't sure we were ready to say goodbye to Tokyo and also because it was starting to feel like we had finally become comfortable being parents in another country. What would another transition mean? Would we be able to adjust quickly or would it take months, possibly years, like it did after moving to Japan? There seemed to be a number of questions we would not be able to answer without simply taking the plunge by either moving to the U.S. or staying put in Japan.
In the midst of all the uncertainty that surrounded each moment of the day, I also remember being so grateful when the weather became warm so that I didn't have to bundle Riley up like the kid from A Christmas Story just to walk down the street. We started venturing out more often, which was unbelievably life-changing for us both. I needed the fresh air and he needed to be around other people and sites. One of the routines we had was walking to an are called Dogwood Plaza that had just been built. It was scheduled to open during the week after the earthquake on March 11, 2011, but of course that opening was delayed. When it did open, I was amazed at all of the beautiful shops, but was most impressed by the massive market in the basement. Last Spring, Riley and I would walk around, looking at the various food options, and usually I would buy a bento for lunch. Karaage, sweet and soft simmered kabocha, Japanese potato salad- all of the little compartments of my bento were filled with two or three bites of the most delicious food. I would sit outside on a bench, with Riley in his stroller, soaking in the sun and relishing my relative freedom after 3 months of what felt like being tied down to a rocking chair. It was wonderful to get out and made me love Riley even more because I could watch him observe his surroundings in a new way.
Green Tea Apple Martini with Garnish
I miss days like that. Sometimes I miss them so much that my it makes my stomach flip-flop with the desire to go back. There are so many reasons why it is better for us to be here, but I don't think I will ever stop missing Tokyo. The Boston bombing this past week has kept me thinking about the days, weeks, and months following the earthquake in 2011. It was different, of course, because no one person made the earthquake or tsunami happen. There is no one to blame because it was a natural disaster. Still, I know that it takes time to recover from something so traumatic; so unexpected and life-changing. My prayers and thoughts are with everyone who was affected by the explosions in Boston, and with those who deal with similar tragedies in other countries on a daily basis. Yes, there are bad people out there and bad things happen that we have no control over. But there are also good people, and wonderful generosity, and love. Yes. There is always love.
Green Tea Apple Martini Garnish
This cocktail reminds me of Japan and my days walking down the busy sidewalk near the train station in the Spring. The vibrant green color of the matcha paired with the bright flavor of apple vodka and the bite of fresh ginger is a lively combination. Matcha has a strong, unique flavor so go easy if you're not already fond of it. In other words, when you make your tea, use more water and a little less matcha powder. I like the simple, stunning garnish that a slice of crosswise cut apple brings to this dramatic cocktail. But be creative! Do something that reflects your style and mood. That's the fun part about cocktails- decorating them.
Have a wonderful weekend, everyone! Be happy, be thankful, and be loving.
Matcha-Apple Cocktail
Makes 1 cocktail
2 oz. brewed and cooled Matcha (Matcha is a green tea powder, sold at many grocery stores and found in the same aisle as tea and coffee)
1 1/2 oz. apple vodka
1 teaspoon grated fresh ginger
1/2 oz wildflower honey
1/2 oz lemon juice
1 thin slice of apple, cut crosswise or along the "equator" so you get a pretty star shape where the seeds are
Combine the matcha, vodka, ginger, honey and lemon juice in a cocktail shaker filled with ice. Shake it for about 30 seconds and pour through a fine mesh strainer into a glass (you will not be serving it in this glass, so it doesn't matter what kind it is). Pour the strained cocktail into a chilled martini glass and garnish with the apple slice.
Cheer!
Cocktail Friday: The White Thyme
As I write this, I'm listening to melting snow dripping loudly outside. The snow that showered down on us Tuesday is disappearing, revealing tender green grass that is defying the odds and growing quickly despite the cold weather. For some reason, Mother Nature just doesn't want to let us get on with Spring this year. She seems to think this isn't the time. I'm not complaining for two reasons: first, I love a good snow storm, and second, we need precipitation of any kind here Colorado. My husband jokingly called me the "drought expert" the other day because I have been so focused on how much moisture we have (or haven't, as the case may be) been getting. What can I say? I'm a little bit of a worrier. But like everyone else who has been moaning and groaning over the wintery weather, I'm looking forward to when whoever is in charge decides it is, in fact, the right time for spring.
It may not be the right time just yet, but this White Thyme cocktail (I hope you've caught on to the joke here) will be perfect whether Spring decides to come back and stay a while or not. Although, I think it would be best enjoyed outside while wearing sandals and sunglasses rather than in the middle of a snow storm. Wine cocktails, specifically white wine cocktails or spritzers, are not usually something I drink and/or make. However, I had been thinking a lot lately about taking the leap and mixing something up with a vino base. After seeing this Blackberry on Ryecocktail from Honestly YUM, I knew it was a sign that I should go ahead and give it a shot.
I kept things simple this time around, not wanting to turn this into some scary, sugary drink that would surely mask the wonderful flavor of my unoaked Chardonnay. Instead, I kept the ingredients simple and few, using things that made me think of the flavors already present in the wine. Rather than using sugar or simple syrup, I added wildflower honey which gives a subtle, smooth sweetness. To the honey, I added some lemon juice and thyme, then muddled it all together in the bottom of a cocktail shaker. I added the wine and 3 dashes of Angostura bitters and stirred everything together very well until the honey became fully incorporated. Then, I poured it over crushed ice, added a splash of club soda, and a sprig of thyme for garnish.
If it isn't the right time, make the White Thyme. (Sorry, I had to...)
Some additional notes:
I used an unoaked Chardonnay here, but you could easily use a Sauvignon Blanc or even a dry Rosé. If your wine is naturally sweet, hold back on the honey until you've tasted it. You may not need it. The thyme was the perfect pairing, but you could get creative and use whatever fresh herbs you have around. Just try not to overpower your wine. Thyme and rosemary are quite potent, for example, and all you want is the hint of the herb in your cocktail. Other choices that would work nicely might be fennel fronds, tarragon, or lavender.
Have you used Angostura bitters before? I hadn't until recently and I must say that I'm glad I have it around. There are numerous classic cocktails that call for bitters (Old Fashioned or Manhattan, anyone?) and it is fun to use in new concoctions as well. Bitters are an interesting ingredient and it turns out they are not as bitter as you might imagine. That is the case with Angostura bitters, anyway. Instead, it seems that they help all the ingredients in a cocktail come together.
[amd-zlrecipe-recipe:93]
Cocktail Friday: Cucumber-Dill Infused Vodka (Soda + Lemonade)
I decided to wear shorts today. It isn't warm enough for shorts, at least not in my opinion, but I'm doing it anyway. I'm kind of chilly, which reminds of being in high school in Minnesota at this time of year. I remember all the trendy spring clothes already being displayed in the stores and all the "cool kids" are sporting the new fashions in homeroom, algebra, and choir (yep, this girl is big into choir and singing- more on that someday). And the funny thing about this fashion show is that all the girls are freezing their tushies off. But, being tough Minnesota girls, we braved the cold in the name of looking fabulous. Or thinking we look fabulous, anyway.
In a similar way, I'm pushing the envelop a teensy bit with this cocktail. Dill and cucumber are a combination best served in early summer. But guess what? I don't care. It just felt right to share this now, on the cusp of what is sure to be a gorgeous spring weekend for many. And if it isn't, then this will help you pretend that you have warm sun on your face and green grass between your toes.
This post is really more about the infused vodka than about the cocktail itself. I mean, you can't get much more basic than a vodka soda. But with a splash of vodka infused with fresh, clean flavors, you can bring it to the next level. What I love about the dill and cucumber combination here is that you don't have to add any sugar to the infusion. Some infusions really require sugar- like when you make limoncello, for example- but the dill is so fragrant and lovely paired with the cleanness of the cucumber that sugar would surely mask the pure, natural taste. Another reason this infusion is so great is that it doesn't take much time. I let mine sit for only 36 hours and it was perfect! Some infusions can take weeks...too long for this gal!
I didn't feel like I needed to make a huge batch because Brad doesn't really drink vodka and doesn't care for dill, so a small amount was fine for me. I even sent some friends home with a little bit of it the other night. If you want or need to make more, it can be easily doubled or tripled. As with any infusion, make sure to turn and taste it every day! What do I mean by turn? Simply take the jar or whatever container you are using and flip it upside down and right-side up a time or two throughout the day to ensure the flavors are evenly spread throughout the vodka and don't get stuck on the bottom or top.
Ready for some more good news? This post is a three-for-one! You get a recipe for the infused vodka PLUS two perfect cocktails to make with it! Here, I've combined fresh, homemade lemonade with an ounce of the cucumber-dill vodka. Divine and perfect for an adult beverage as the weather heats up.
You're welcome!
One more thing: Don't even think about using the powdered lemonade mix! Just don't! The homemade version is so much better and honestly takes just about the same amount of time. It's worth it. If you aren't going homemade I wouldn't even bother with this cocktail until you're ready for the real thing.
And now, here are your recipes for a 3-for-1 Cocktail Friday!
Cucumber Dill Infused Vodka
1/2 cup loosely packed dill, thick stems removed
1/2 a large cucumber, peeled and sliced
2 cups vodka
Place the dill and cucumber in a mason jar or another airtight glass container. (I prefer to use glass when infusing because it ensures that any leftover residue, which can remain stuck in plastic containers, isn't transferred to the alcohol.) Pour the vodka over the dill and cucumber and seal the container. Allow the flavors to infuse the vodka for 36 hours. Taste it once, maybe twice during the second day to gauge the flavor based on what you're looking for. It shouldn't take more than 48 hours at the longest.
Strain the vodka through a fine mesh strainer and a coffee filter if the vodka is kind of cloudy. Now you're done! Store in the fridge or freezer. This one might freeze because of the water in the cucumber, but if that happens, just set it out for about half an hour or so before you're ready to mix the vodka into a cocktail.
Cucumber Dill Vodka Soda
Fill a glass with ice. Add 1 1/2 ounces cucumber dill vodka. Top with club soda and a squeeze of lime juice. Garnish with a cucumber slice, sprig of dill, and/or lime wedge.
Cucumber Dill Lemonade (for grown-ups!)
Make this lemonade (good for all ages) from Simply Recipes. You won't regret it. Fill a glass with ice. Add 1 1/2 ounces cucumber dill vodka. Top with lemonade. Serve!
Lavender-Honey Sidecar
Cocktail Friday: Lavender Honey Sidecar
I started working in restaurants when I was in college. The first was a café on campus. I made milkshakes, pizzas, burgers, and lattés for masses of sleep-deprived, starving college students. I like to think that I did my part to nurse hangovers and fuel all night study sessions. The next place of employment was at a classy restaurant off campus where they graciously trusted me to work behind the bar. I had had exactly zero experience mixing drinks, but they were very patient with me and helped me to learn the basics of cocktail mixing, stirring, shaking, and everything in between. They never said I did a bad job, which is either because they wanted to spare my young college-girl feelings, or because I wasn't terrible. After a while, I moved on to waiting tables at the same restaurant, which I much preferred. Still, I attribute much of my initial interest in cocktails to La Rana Bistro in Decorah, IA. If you ever find yourself in that area of the U.S., I highly recommend stopping in Decorah. It's a sweet little place and much more beautiful than most people expect for that part of the Midwest.
Lavender-Honey Simple Syrup
Lavender-Honey Sidecar Cocktail
I didn't learn to make this particular cocktail while working at the bistro, but I did think about my time in Iowa the first time I made it. Something about the honey-lavender syrup made me think of, as the sign says when you enter the state of Iowa, "Fields of Opportunities". It's funny how a scent can bring you somewhere totally unexpected. As far as I know, there aren't lavender fields anywhere near Decorah, IA, but with the first whiff of the dried flower I was transported there anyway. That's the thing about food. Or drinks, in this case. Sometimes the smell or taste brings you someplace you didn't know you needed to go. I haven't physically been to Decorah in quite some time, but I welcomed the brief reminder of a place so dear to my heart.
So, a little about this Lavender-Honey Sidecar. The recipe for this lovely cocktail has been calling my name for a couple years. I only just got around to trying it out a little while ago and immediately smacked myself in the forehead for not doing it sooner. The original recipe calls for brandy, but I didn't have any on hand. Then I remembered a whiskey sidecar that I had on a visit to the Brown Palace in Denver a while back and decided it might work well here. Fortunately, I was right. I'm pretty picky about my whiskey cocktails but this one was right up my alley. Softly floral from the whiskey and the lavender, with the gentle sweetness of honey which was cut by fresh lemon juice and a splash of Cointreau. I am sometimes wary of cocktail recipes that incorporate ingredients easily mistaken for a cold remedy, but this was perfectly balanced and clean on the palate. Even my whiskey-loving husband enjoyed it!
My recommendation for this weekend? Sit back, enjoy the smells, sounds, and sights around you, and see where your mind wanders.
Lavender-Honey Sidecar
Adapted from a recipe in The Art of the Bar
Makes 1 cocktail
1 1/2 ounces whiskey (or brandy, as called for in the original recipe)
3/4 of an ounce Lavender-Honey Simple Syrup (recipe follows)
1/2 ounce Cointreau
1/2 ounce fresh lemon juice
A dash of orange bitters
Fine white sugar or granulated sugar for the rim of the glass.
Put your sugar in an even layer on a small plate. Use enough so that when you dip the glass in the sugar, enough will collect on the rim to be visually appealing. I usually use about 1/3 cup, even though not nearly that much ends up on the glass. Using your clean finger, put a dab of honey on the tip and trace the edge of your cocktail glass, making sure the honey is in an even, consistent layer but without clumps. Turn the glass upside down in the sugar to coat the honey and gently turn right side up. Set aside while you make the cocktail.
In a shaker, add the whiskey or brandy, simple syrup, cointreau, lemon juice and bitters. Fill the shaker to the top with ice and shake vigorously for about 30 seconds. Pour through the strainer of the shaker into your cocktail glass and serve immediately.
Lavender-Honey Simple Syrup
1/3 cup Wildflower honey
1/4 cup dried lavender
1/4 cup hot water
Combine the honey, lavender, and water in a small bowl and stir to combine. Let steep for at least 30 minutes and up to an hour. Pour through a fine mesh strainer and use immediately, or store in an airtight container in the refrigerator for up to 1 week.