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!

Creamy Polenta, Egg, Arrabiata & Bacon

The first time I ever made polenta was just after Brad and I got married. We lived in an apartment in the Highland Park area of St. Paul, Minnesota that looked out at the Mississippi River. The apartment itself was nothing special, but it did have these wonderful windows that spanned the length of each room. We were on the 16th or 17th floor...or maybe 15th...and from way up there the light coming through windows gave the illusion of living in some kind of penthouse on the top floor of a fancy building. Until you looked at the tiny kitchen and were quickly brought back down to earth. But we did have a lovely view. And it was our first home together.

I was heartbroken when we left that apartment before moving to Tokyo in 2008 and literally sobbed the day we left. We had barely lived there for one year it felt like we were just settling in; like we had only just begun to make our newlywed memories in our first apartment. Of course, the experience of living in Japan quickly made up for leaving, but that apartment will always have a special place in my heart as the first place Brad and I called home. Since then, we've lived in four different apartments in Tokyo and now a small, cozy house in Colorado. In each of the places we have lived, there has been at least one meal that has stayed in my memory so clearly that I can smell and taste everything as though I just ate it yesterday.

Polenta, Thyme, Red Pepper Flakes, Egg

One of the first meals I made in our St. Paul apartment was a pot roast with porcini mushrooms and creamy polenta on the side. That was the first time I had ever made polenta. I remember the way it felt in my mouth and the impossibly creamy taste marrying beautifully with the tender pot roast. Such a perfect combination. I haven't made that exact meal since then, partially out of fear that I'll ruin the memory by realizing that it wasn't as good as I thought it was. I do, however, still make creamy polenta. It is fast and easy to prepare and you can top it with a number of accompaniments. My favorite at the moment is spicy arrabiata sauce, salty bacon, and a runny fried or poached egg.

Heaven. In a bowl. For real.

Creamy Polenta, Egg, Bacon & Arrabiata

I actually got the idea for this dish from a restaurant here in Denver, but of course made a few changes to make it my own. The addition of goat cheese adds a nice tang to the polenta, offering mild relief from the heat of the arrabiata and the salty bite of the bacon. The egg...oh, the egg...it melts into the polenta taking the creamy factor to the next level. I realize this is another egg dish, like last week's open-faced egg sandwich, but can you really have too many easy egg recipes in your arsenal?

Nope. Didn't think so.

I also love that this hearty, satisfying meal can be on the table in only 30 minutes. While the polenta simmers on the stove, the bacon is roasting in the oven (SO much easier, in my opinion, than cooking it on the stove top), the arrabiata sauce is warming over a low flame, and you are free to prepare the eggs. I mean, in all honesty, this meal practically makes itself. Aside from some stirring, timer setting, and generally overseeing the process, your job is quite simple. I promise you that even the most timid cooks out there can pull this off with no problems.

Whether you're a veteran polenta-maker or a newbie in training, this dish is sure to become a family favorite.

Creamy Polenta with Arrabiata, Bacon + Egg

Serves 4

For the polenta:

• 1 cup stone ground polenta (not instant)
• 4 oz. goat cheese
• 2 oz. cream cheese
• salt & black pepper

For the toppings:

• 4 eggs
• 1 tablespoon olive oil
• 8 slices of thick cut bacon

• 1 cup arrabiata sauce (arrabiata is readily available in most grocery stores, but if you cannot find it, you can buy traditional marinara and add red pepper flakes which will release their heat as the sauce heats on the stove)
• Fresh thyme or flat leaf parsley for garnish

Preheat the oven to 425 degrees F.

Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta, whisking continuously until there are no lumps and it begins to thicken slightly. Reduce the heat to medium-low and allow the polenta to simmer for 30 minutes, stirring occasionally to keep it from overcooking.

When the polenta has thickened and become tender, stir in the goat cheese and cream cheese. Stir until the cheese are melted and fully incorporated into the polenta. Add salt and pepper to taste.

Meanwhile, place the bacon on a parchment-lined baking sheet and place in the preheated oven on the middle rack. Roast for 15-18 minutes or until the bacon is golden and crisp. When it is done, remove it from the oven and place the bacon strips on a paper towel-lined plate. Set aside.

In a small saucepan or in the microwave, heat the marinara sauce until just simmering. Keep warm until you are ready to assemble your bowls.

In a large non-stick skillet, heat the 1 T olive oil over medium heat. If your pan is large enough, add the four eggs and allow them to cook until the whites are opaque but still a bit runny on the top. Put a lid over the pan and turn off the heat. Allow the eggs to continue cooking under the lid until the whites are set but the yolk is still runny. If your pan is small, fry the eggs in batches.

To assemble the bowls, spoon even amounts of polenta in each bowl. Top with a spoonful of the arrabiata, 1 egg and 2 slices of bacon. Garnish with chopped thyme or parsley leaves. Serve immediately.

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]

Open-Faced Fried Egg & Avocado Sandwich

One of the first things Brad ever made for me was an egg. I can't remember which came first; was it an omelet or a fried egg? Either way, the first time he fried an egg for me I nearly died. The yolk was runny and perfect for mopping up with my toast. I think that was the moment I fell in love with eggs. Or Brad. Or perhaps both? Since then, a week has rarely gone by without a poached, over-medium, sunny-side up or soft-boiled egg making an appearance in at least one meal. When we moved to Japan, I was elated to find that eggs are more important to the cuisine there than I  could have imagined. I was introduced to eating raw eggs, which is not as scary as you might think, and soft-boiled eggs simmered in soy sauce and plopped over a big bowl of perfect ramen.

These days, especially when I am eating in a rush or trying to save a little money on our weekly food budget, I like to make egg sandwiches. This has to be one of my favorite combinations- egg, avocado smashed with lemon juice, salt & pepper served on top of a piece of hearty wheat toast brushed with olive oil and rubbed with fresh garlic. Sinking my knife and fork into this perfect sandwich never fails to lift my spirits and comfort my soul. And my tummy.

If you have 5 or 10 minutes to make lunch, or even a light dinner, you have more than enough time to throw this together. The bright yellow yolk and green avocado make an impressive plate for such a quick meal. I'm not one to argue with aesthetics like that and neither is my appetite. Here's to a great week with delicious, healthy, easy, and fast meals worth setting the table for!

Open-Faced Egg Sandwich with Avocado

Makes 1 sandwich

1 teaspoon olive oil

1 large egg (I prefer organic & cage-free)

1/4 of an avocado (or 1/2 if you're super hungry)

Juice of 1/2 a large lemon (or to taste- I like lots of lemon)

salt and black pepper to taste (I like kosher or sea salt best)

1 thick slice of whole wheat or multi-grain bread

1 teaspoon olive oil

1/2 clove of fresh garlic

Heat the oven to 350 degrees. Brush both sides of the bread with 1 teaspoon olive oil and place on a baking sheet. Transfer to the oven and back for about 12 minutes or until the bread has been nicely toasted. Remove the toast from the oven and allow it to cool for a minute or two before rubbing it with the garlic. To rub the toast with garlic, take your garlic clove and simply rub it on the surface of the toast. This gives the essence of garlic without being overpowering.

While the toast is in the oven, heat the other 1 teaspoon olive oil in a small, non-stick skillet over medium-low heat for about 2-3 minutes. Add the egg and allow it to cook until the white is opaque but still a bit runny on the top. Put a lid over the pan and turn off the heat. Allow the egg to continue cooking under the lid until the white is set but the yolk is still runny.

Meanwhile, smash the avocado with the lemon juice, salt and pepper in a small bowl. Spread the avocado over the toast and top with the egg. Sprinkle with a tiny pinch of salt and some more black pepper. Serve immediately.

Crested Butte, Colorado

Some of my happiest memories as a child were made during family road trips to Tennessee. My sister and I spent the entire drive being as goofy as possible; we built "forts" with blankets in the backseat of the mini-van, which in hindsight was probably not the safest thing for my dad as he drove; we blasted the air-conditioning so we could bundle up and get a little break from the heavy, humid air and Southern heat; we laughed until our stomachs hurt and tears ran down our cheeks, usually over things no one else would understand. As I head toward 30, I'm happy that my sister and I can still recreate that silly, giggly feeling from our younger years, even if those moments are few and far between now that we live so far apart.

Brad, Riley and I began a similar tradition with our family when we drove to Crested Butte from Denver last week. Riley may not have a sibling to laugh with yet, but he and Decorah the dog entertained each other just fine. Sometimes, Brad and I would peak in the backseat to find Riley smiling like a total goofball at himself in the mirror attached to the headrest of his seat. Other times, we would sit and listen as he babbled on about this or that. We had no idea what he was saying, but he was quite sure of himself and every sound was wonderfully expressive.

Just as my family had places where we had to stop on the way to Tennessee, we have our favorite  as well. Camp 4 Coffee is one of those places. The first time I went to Crested Butte was probably 5 years ago. Brad and I made the trip with his parents and they showed us around the town. Camp 4 was one of those places that, long after leaving the little mountain town, I never forgot. Each time we return to the coffee shop, everything tastes even better than what I remember. The lattés are absolutely perfect when enjoyed outside the shop in the crisp, mountain air and warm sun. A fresh-baked cake donut doesn't hurt either...

One of my favorite memories from this trip has to be taking Riley sledding for the first time. The smile on his face was so infectious. I was reminded of winter days spent sledding in Minnesota on the hills of a nearby golf course. We would sled until our cheeks were pink and slightly numb from the cold and we had screamed in excitement at least a dozen times as we flew down the hill in our plastic sleds. We would then go home to the warm kitchen and sit down to sip some hot chocolate and thaw out. Quintessential winter moments like these should be experienced by every child. I can't wait for next year when we can do it all over again and see how Riley has grown since this first ride.

One of the greatest parts about the trip was being able to take in the view from the patio. Each time I see the massive mountains all around us my breath catches in my chest and I am in total awe of how amazing this earth is. After living in Japan, I had forgotten that the United States has some pretty incredible sights to see. This trip was exactly the reminder I needed.

I think we tend to take short vacations for granted. No matter where you go, a few days away from the stresses that can accumulate at home is often enough to make you appreciate the day to day stuff. When we returned from this trip, I walked into our new house and felt, for the first time since moving here from Japan, like it was a relief to be "home". Between the new memories we made, traditions we started, and the quiet time Brad and I had together, this was the perfect vacation.

Now the question is, when can we go back?

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!