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PEACH SCHNAPPS.
No, you didn't misread that.
Peach schnapps has been given a bad name. Perhaps you drank too much of it when you were 14? Perhaps you think of it as a perennial girly drink ingredient? While we've all been guilty of drinking it out of the bottle on a warm summer's day (just me?), peach schnapps is more suitable as a guest star in cocktails. Like its syrupy, intensely flavoured liqueur cousins (lychee and melon, I'm looking at you), all you need is a splash.
Liquid Peach Cobbler
One of many cocktails that taste like food...
1 1/2 oz. dark rum
1/2 oz. peach schnapps
pink lemonade
ginger beer
cinnamon
In a highball, add liquor over ice, fill almost to the top with pink lemonade and finish with a splash of ginger beer. Sprinkle cinnamon on top.
The Brunch Bomb
pairs wonderfully with bacon and eggs
1 1/2 oz. vodka
1/2 oz. peach schnapps
grapefruit juice
grenadine
In a highball, add liquor over ice, fill almost to the top with grapefruit juice, and slowly pour grenadine down the inside of the glass for that "sunrise" effect.
The "Ms. Montana"
all the flavours of the southern states in a glass
1 1/2 oz. Jack Daniels
1/2 oz. peach schnapps
pink lemonade
apple cider
In a highball, add liquor over ice, top up with half lemonade and half cider.
Friday, February 26, 2010
Tuesday, February 23, 2010
Love you, Pumpkin!
Our recent autumn-esque February weather left me feeling nostalgic for the flavours of Thanksgiving. I prepared a yummy turkey dish and pumpkin chocolate chip squares. I will probably post the turkey recipe at some point, but dessert should come first, no?
These squares are rich and moist, similar in texture to a really fudgy brownie. I use spelt flour in my baking, which is very similar to wheat flour, but doesn't absorb water the same way. I've found I can usually substitute spelt into recipes by simply adding more flour than the recipe calls for. Spelt does contain gluten, but many people with wheat sensitivities, including myself, can eat it consequence free. I find it has a slightly nuttier flavour than wheat flour, and has the added bonus of not giving me wrenching stomach cramps!
I must give my parents credit for this recipe, it was arrived at completely by accident. The original recipe only called for a cup of pumpkin. Recipes including canned goods should always require an entire can! Yes, the thriftier of us out there will likely freeze what remains, or just dump the entire can into the bowl and hope for the best. You'll find it was a successful experiment!
1 cup unsalted butter room temp
1 ¼ cups granulated sugar
2 cups spelt flour
1tsp each: cinnamon, baking soda
¾ tsp. salt
½ tsp. each: ground nutmeg, ground cloves , ground ginger
1 large egg
2 tsp vanilla extract
1 cup pure pumpkin
300 gram bag semi-sweet chocolate chips (I "accidentally" put a bag and a half in)
Preheat oven to 350.
In one large mixing bowl, cream together butter and sugar. Add the egg, vanilla and pumpkin. In another bowl, mix dry ingredients (flour, cinnamon, baking soda, salt, nutmeg, cloves and ginger). Add dry ingredient mixture to the pumpkin mixture until combined, then add chocolate chips. Spread evenly in a 9x13" pan and bake for 35-40 minutes. They are meant to be quite moist so don't be alarmed if a toothpick doesn't come out clean.
Cool completely before cutting. Patience is needed here...perhaps I should add it to the ingredients. They smell good, I know, but if you cut them before the chocolate sets they don't look as nice because the melted chocolate gets smeared all over them. If you're not picky about aesthetics then cut away. Try not to burn your tongue.
These squares are rich and moist, similar in texture to a really fudgy brownie. I use spelt flour in my baking, which is very similar to wheat flour, but doesn't absorb water the same way. I've found I can usually substitute spelt into recipes by simply adding more flour than the recipe calls for. Spelt does contain gluten, but many people with wheat sensitivities, including myself, can eat it consequence free. I find it has a slightly nuttier flavour than wheat flour, and has the added bonus of not giving me wrenching stomach cramps!
I must give my parents credit for this recipe, it was arrived at completely by accident. The original recipe only called for a cup of pumpkin. Recipes including canned goods should always require an entire can! Yes, the thriftier of us out there will likely freeze what remains, or just dump the entire can into the bowl and hope for the best. You'll find it was a successful experiment!
1 cup unsalted butter room temp
1 ¼ cups granulated sugar
2 cups spelt flour
1tsp each: cinnamon, baking soda
¾ tsp. salt
½ tsp. each: ground nutmeg, ground cloves , ground ginger
1 large egg
2 tsp vanilla extract
1 cup pure pumpkin
300 gram bag semi-sweet chocolate chips (I "accidentally" put a bag and a half in)
Preheat oven to 350.
In one large mixing bowl, cream together butter and sugar. Add the egg, vanilla and pumpkin. In another bowl, mix dry ingredients (flour, cinnamon, baking soda, salt, nutmeg, cloves and ginger). Add dry ingredient mixture to the pumpkin mixture until combined, then add chocolate chips. Spread evenly in a 9x13" pan and bake for 35-40 minutes. They are meant to be quite moist so don't be alarmed if a toothpick doesn't come out clean.
Cool completely before cutting. Patience is needed here...perhaps I should add it to the ingredients. They smell good, I know, but if you cut them before the chocolate sets they don't look as nice because the melted chocolate gets smeared all over them. If you're not picky about aesthetics then cut away. Try not to burn your tongue.
Sunday, February 21, 2010
The first Saucy Dish...
I figure I should start off my journey into the blogosphere with something simple, my most basic of recipes. The recipe I give to the people I meet who love food but are completely helpless in the kitchen. Sigh. Always disappointing to meet one of those. For me, food is such an integral part of life; not only are you never alone during the greatest moments of your life, but chances are, someone at least brought some dip. If you love food, I think learning how to make it yourself, and taking the time to do so is more of a means of survival than a luxury.
I must digress...
Here it is, the easiest yet most impressive pasta sauce recipe:
1 tablespoon olive oil
1-2 cloves garlic, crushed
1 large pinch dried basil
1 can baby clams
1 can diced tomatoes
In a large skillet over medium-high heat, add oil and basil. Swirl around for a few seconds until you start to really smell the basil. Add can of baby clams and garlic. Simmer for a few minutes until the liquid from the clams reduces about halfway. Add the tomatoes. Turn down to medium-low and simmer until it reaches the desired consistency (about 10-20 minutes). Serve with pasta such as rotini (I use rice pasta).
So easy. So good. Please don't burn it and blame me.
I must digress...
Here it is, the easiest yet most impressive pasta sauce recipe:
1 tablespoon olive oil
1-2 cloves garlic, crushed
1 large pinch dried basil
1 can baby clams
1 can diced tomatoes
In a large skillet over medium-high heat, add oil and basil. Swirl around for a few seconds until you start to really smell the basil. Add can of baby clams and garlic. Simmer for a few minutes until the liquid from the clams reduces about halfway. Add the tomatoes. Turn down to medium-low and simmer until it reaches the desired consistency (about 10-20 minutes). Serve with pasta such as rotini (I use rice pasta).
So easy. So good. Please don't burn it and blame me.
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