We began experimenting with homemade liqueurs and infusions several years ago. Our first adventure was the Italian classic limoncello, which we made with both lemons and oranges (arancello), and since then we’ve made Polish krupnik and other concoctions that are now traditions for us. This year we decided to experiment with cranberries, because we look forward to cranberry season and make so many other things with cranberries. So why not a cranberry liqueur?…
In the summertime, I like my coffee cold and my tea iced. There’s just nothing better on a hot day than a cold java or tea in my hand. When I make my every day iced coffees, I generally keep it simple with just some cold milk added, no extra flavors, but once in a while it’s nice to liven things up a bit and add some extra zing. Chocolate and caramel are some of my favorite additions, and when I make this frozen mocha cappuccino, it feels like I treated myself to a visit to my local barista….
We started growing culinary lavender in our garden two summers ago, then last summer had to move the plants to pots to make room for more vegetables. One of my lavenders didn’t fare well, but the other two were doing splendidly until the uber snow storms of 2010. They look rather spindly now, a mere shell of their glory last spring when the bees played among the purple flowers. So I’m starting over with a few new plants in the garden and hopefully a better location for them, and maybe we will once again harvest some beautiful lavender flowers next summer. At least I had a few buds leftover from last summer….
Yesterday was one of those days when trying to fix myself anything to eat or drink was an exercise in futility. I set out lavender buds to make myself some lavender mint tea, only it didn’t get made until this morning. I put bulgur wheat in a bowl to soak and planned to chop parsley so that I could have tabbouleh for lunch. The bulgur wheat soaked for longer than the usual 30 minutes before I got back to it, and my beloved tabbouleh turned into a midnight snack as I didn’t even get to chop the parsley until 11:30 pm.
Yes, the boys keep me busy, especially with making the commute to take them to preschool in the afternoons. I spend over two hours on the road every day driving them back and forth to school, most of the time with music playing and my oldest singing with great enthusiasm at the top of his lungs. Tackling anything other than cleaning up dishes after meals happens after everyone goes to bed at night, and I’m often up very late, which isn’t so fun since I’m not a night person. My mother used to do the same thing when I was growing up, and I seem to be traveling the same path. …
There’s no escaping bugs when you have two little boys in preschool. They bring home an amazing assortment of bacteria and viruses, some of which leave them feeling awful for days or even weeks on end. I usually manage to avoid catching their miseries, but this week it’s my turn. We’ve been working overtime prepping the house to sell, as well as researching towns, schools, and homes in the DC area. Plus the baby still wakes up to be fed once or twice each night, and sometimes he just wants to party instead of going back to sleep. So when I woke up Thursday a week ago with a sore throat and a headache, I wasn’t the least bit surprised. It did make our house hunting trip last weekend a bit tougher, though.
This is not my typical cooking post, but it’s cold and flu season and I got to thinking about it over the last few days, wondering about other possible remedies for the common cold. Stores stock their shelves with a huge assortment of cold medicines, many designed to cover a range of symptoms,…
Similar to eggnog, the Tom and Jerry cocktail is a long-standing Christmas Day tradition for Michael’s family, although you can certainly enjoy them anytime during the holiday season. Egg yolks and whites are whipped until they are stiff and mixed with spices, sugar, and rum, and then the batter is poured into mugs along with more rum, whiskey, and hot water. The family recipe is a slight departure from the traditional, with the addition of allspice, cinnamon, and ground cloves. Michael’s dad is in charge of making these for everyone, and he does an excellent job.
The recipe makes about 8 servings, but if you really beat the eggs it will whip up a large batch for a party. The last time I made it the eggs were very fluffy and I had enough for a big punch bowl.
RAW EGG WARNING: You should take care to use the freshest available eggs and make sure that they are stored properly.
[Updated January 2017.]
- 6 eggs, whites separated from the yolks
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 ounce gold rum
- 1-1/2 pounds powdered sugar
- PER GLASS
- 1/2 ounce gold rum
- 1/2 ounce bourbon or whiskey
- hot water
- ground nutmeg
- Beat the egg yolks in the large mixing bowl until smooth and opaque. Blend spices with the yolks. Beat the egg whites in the medium bowl until stiff. Blend the egg whites into the yolks. Add the sugar in two parts, mixing well each time. Blend in 1 ounce of rum.
- To serve, put 2 ounces of batter into a mug and add 1/2 oz of rum and 1/2 oz of whiskey. Top off with hot water. Stir and top with nutmeg.
large mixing bowl
medium mixing bowl