Category: Drinks

A Bit of Comfort: The Princess Bride & Hot Cocoa

When things are tough, I usually curl up and lose myself in a book. I burrow under a blanket with tea, hot chocolate, or wine by my side. I let the characters take my problems away. The Princess Bride is one of my favorite books to curl up with. I can read it over and over again. As the weather turns chillier and the blanket comes out (along with this book!), I heat up a glass of hot chocolate and get ready to spend a long afternoon on the couch. The hot chocolate recipe is a new favorite recipe of mine. I’ve given it as a gift, but not going to lie, I kept lots for myself.

One of my favorite food blogs is Everyday Annie (previously Annie’s Eats). It’s the first blog I check in the morning; it’s the first blog I check for recipe ideas. Annie is a full-time doctor, wife and mother. Every time I read her blog, I’m amazed at how much she has accomplished.

Last week, on Thanksgiving day, Annie’s father passed away unexpectedly. As I was blessed with a wonderful day with my parents, in-laws, and siblings, Annie was grieving. Tears come to my eyes as I try to imagine what she must be going through. Annie, I’ve never met you, and you probably don’t follow my blog. But this post is dedicated to you and your family. My thoughts and prayers are with you.

The Princess Bride

By William Goldman

The Princess Bride is a classic. You know the movie? Well, the book is even better.

A father reads aloud to his his sick 10-year old son a story by S. Morgenstern. The story that has everything in it: “Fencing. Fighting. Torture, Poison. True love. Hate. Revenge. Giants. Hunters. Bad men. Good men. Beasts of all natures and descriptions. Pain. Death. Brave men. Coward men. Strongest men. Chases. Escapes. Lies. Truths. Passions. Miracles.” (p 9-10) Years later, Goldman gives the book to his own son for his tenth birthday and goes on to discover that S. Morgenstern’s story is not what he thought it was. Goldman discovers that his father only read him the “good parts.” This book is Goldman’s 1973 adaption of S. Morgenstern’s tale, leaving out the boring family genealogies and pages upon pages of descriptions where nothing happens.

Buttercup was a milkmaid and the prettiest girl alive. She falls in love with her “farm boy” Westley, who leaves to make his fortune in America. Not long after he sets sail, Buttercup receives a letter saying that his ship was taken by the Dread Pirate Roberts, who never leaves prisoners alive. That was the last Buttercup heard of her one true love.

Buttercup’s beauty wins her a an engagement to Prince Humperdinck of Florin. Just before their wedding, Buttercup is kidnapped. Twice. The next two hundred pages is packed with fighting, plotting, deceiving, and revenge as Westley struggles to rejoin his one true love.

If this story rings a bell, it’s because the movie was pretty true to the plot as well as the dialog. However, like all movies, it’s impossible to fit everything into two hours. Read the book. You’ll learn the stories behind Fezzik and Inigo – how they ended up with Vizzini the Sicilian, what Fezzik’s childhood was like, and how Inigo’s father died at the hands of the 6-figured man. These are the pieces that make me like the characters even more.

Recommendation: Read it. Please.

Grade: A+

And to go with The Princess Bride…. make some of this hot chocolate mix. Give some as gifts or hoard it all. But if you give it as a gift, you should at least hoard a little bit. You’d be sad if you didn’t. And then make it every night with a generous dollop of whipped cream. It’s rich, it’s decadent. It’s grown-up hot chocolate. It’s amazing.

Homemade Hot Chocolate Mix

This recipe was adapted from Gourmet (2005) via Everyday Annie

Ingredients:

  • 2 c. vanilla sugar
  • 3/4 lb. good quality semi-sweet chocolate, coarsely chopped
  • 4.5 oz. good quality bittersweet chocolate, coarsely chopped
  • 1 c. Dutch process cocoa powder (I used Ghirardelli unsweetened cocoa since I’m unable to find Dutch process cocoa powder)

Place all ingredients in a food processor fitted with the metal blade. Pulse until chocolate is finely ground (mixture should be completely combined).

Makes 38 servings (2 Tbs. mix or 1 c. hot chocolate).

Serve: Mix 2 Tbs. mix with 1 c. warm/hot milk or water, stirring until all chocolate is melted.

Storage: Store in an airtight container for up to 6 months.

Blackberry-Mint Water

I’m loving that spring is finally here. I’ve been outside in the sun as much as possible after rain almost every day in April (or at least it felt like almost every day!). While I’m not training for the Susan G Komen walk this year, I’ve still kept up my good habits, walking 2-3 times a week outside instead of being cooped up in the gym. I love that there are more fresh fruits and veggies available, particularly the recent arrival of summer berries. When this month’s issue of Fine Cooking arrived featuring a Blackberry-Sage water, I knew that I would be making it for the weekend’s BBQ with friends.

The water is not what one would expect. The color was vibrant purple, instead of just slightly colored. The water isn’t super-sweet, more minty than anything, but incredibly refreshing. This drink is a staple that I’ll be keeping around the house and adapting throughout the summer.

Blackberry-Mint Water

Adapted from Ellie Krieger in Fine Cooking No. 111 (p. 37)

Yields 1 pitcher

Ingredients:

  • 6 oz. blackberries
  • 2 Tbs. granulated sugar
  • 15+ mint leaves*
  • 1 c. boiling water
  • 7 c. cold water, divided

* May substitute sage leaves in place of mint

With a mortar and pestle, crush mint and sugar to release juices and flavor in mint leaves. Pour boiling water over mint and sugar. Stir until sugar has dissolved.

In a food processor or blender, puree blackberries with 2 c. cold water.

With a strainer set over a large bowl or serving pitcher, strain sugar-mint water and blackberry water into pitcher, stirring and pressing solids to release remaining juices. Top with 5 c. water.

Chill & serve.

Amaretto Sour with Prosecco

I haven’t had much amaretto – none in drinks, only in the buttercream frosting of an almond-raspberry cake (recipe next week!). I was pleasantly surprised by this cocktail. With the Prosecco, it isn’t as I imagine a straight-up Amaretto Sour to be.

The original recipe reflects enough for one drink. The quantities in parentheses reflect enough for 4-5 servings, which would use up the whole bottle of Prosecco.

Amaretto Sour with Prosecco

Adapted from Giada de Laurentiis

Ingredients:

  • 2 Tbs. simple syrup (or 1/2 c.)
  • 3/4 c. Prosecco (or 1 whole bottle, 750 ml)
  • 2 Tbs. amaretto (or 1/2 c.)
  • 1 lemon (2)
  • 1 lime (for rimming)
  • Ice cubes
  • 1/4 c. sugar (for rimming)

Simple syrup is made by combining 1 part water and 1 part sugar and boiling until sugar is dissolved. To make enough for 1/2 c. simple syrup, use 3/4 c. of each water and sugar. Set aside to cool.

Prepare the Glasses: Zest lemon and lime. Combine with sugar in a flat dish. In another small bowl, juice the lemon and set aside. Cut the lemon into wedges and rub around the rims of the glasses. Lightly press rim into sugar, fill with ice, and set aside.

Make the Drink: In a pitcher, combine Prosecco, amaretto, splash of lemon juice (use all of it if making the 4 servings), and simple syrup. Stir & serve.

Garnish with a slice of lemon and/or lime, if desired.

Pomegranate Cosmos

A twist on a classic cocktail, this Pomegranate Cosmo recipe makes a pitcher for easy entertaining.

One of my favorite things about visiting my parents is how Mom and I always end up with a drink in hand. Lately it’s been French Martinis, but this weekend, we tried a new recipe from the cookbook I gave her earlier this month (a thank you for hours of painting and yard work at our house). These cosmos were wonderfully sweet. Make sure you throw them in the shaker before serving – we didn’t and they were seriously strong. Enjoy!

Print

Pomegranate Cosmos

Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 Drinks
Author Liz

Ingredients

  • 2 c. good quality vodka I like Grey Goose
  • 1 c. Grand Marnier Contreau or other orange liquor
  • 1 c. cranberry juice
  • 1/2 c. pomegranate juice
  • 1/2 c. fresh lime juice from about 3 limes
  • lime peels for garnish

Instructions

  1. Combine all ingredients except lime peals in a pitcher and refrigerate until ready to serve.
  2. To serve, fill a shaker with ice and add cosmo mixture. Shake until chilled and serve, garnished with a lime peel.

 

This recipe was adapted from Barefoot Contessa Back to Basics

Product Review: Boxed Wines

A couple years ago, I had read an article in Fine Cooking on boxed wines. Back then, I wasn’t a big wine drinker, but I knew that boxed wine didn’t have a great reputation. I decided to try it anyway – Fine Cooking had never steered me wrong; I didn’t drink or cook with wine often enough so wanted something that would keep for a while; and you can’t beat the price (most are under $20 for the equivalent of 4 regular 750 ml bottles).

I’ve only tried one of boxed wines recommended in FC and in a later issue of Food Network Magazine, not because I don’t want to, but because I haven’t been able to find all the brands or I forgot which ones were recommended. However, I wanted to share this list with you anyway.

If you’ve tried any of these, please leave a comment – both myself and future readers will thank you for your input! =)

Recommended White Wines:

Banrock Station Chardonnay, from Australia

Black Box Chardonnay, from Napa Valley

I have tried the chardonnay, pinot grigio, and shiraz and have enjoyed them all, although the pinot grigio is my favorite, with a nice light flavor.

DTour Chardonnay

Wine Block Chardonnay

Angel Juice Pinot Grigio

Also tried Bota Box Pinot Grigio (Dec. 2009) – it’s a sweeter pinot but still very good.

Recommended Red Wines:

Hardys Stamp of Australia Merlot

Delicator Shiraz, from California

Black Box Cabernet Sauvignon, from Paso Robles

I have tried the chardonnay, pinot grigio, and shiraz and have enjoyed them all, so I would recommend giving the cabernet sauvigon a shot (sadly shiraz is the only red wine I drink!)

Wine Block Cabernet Sauvignon

Banrock Station Merlot, from Australia

Boho Vineyards Cabernet Sauvignon

Pinot Evil

Oct. 2010 Update: Since wring this, I have also tried various wines from Bota Box and Fish Eye Wine. Would recommend both.

Sources: Fine Cooking No. 79 (July 2006, p. 34-35)

Food Network Magazine (Nov/Dec 2008)

Photos compliments of Black Box and the Block Wines.