Horchata

In honor of Cinco de Mayo, and because I grew up near Mexico,

I thought I would share a Mexican favorite.

_____________________________

Since we have a lot of Mexican friends, and have learned to appreciate the authentic preparation of their traditional foods, we have developed a quick test to determine how good a "Mexican" restaurant will be. The test is this, if the server looks at us quizzically upon asking if they have Horchata, we know that the restaurant isn't going to be very authentic. It might have good food but it won't be "real" Mexican.

Another drink to ask for would be Tamarind.

Horchata (the "h" is silent) is originally from Spain, and different variations can be found all over Latin America. The preparation process is lengthy, but the taste is very refeshing and definitely worth the wait.

To keep things simple the following recipe is what would be typical for Northern Mexico.

Horchata

Soak overnight: 1 C long grain white rice + 4 C cold water. 

The next day: puree in batches in a blender and strain through 3-4 layers of cheesecloth, reserving liquid.

To reserved liquid add:

1 can evaporated milk

1/2 C sugar

1 tsp vanilla

1/2 tsp ground cinnamon

More recipe variations can be found at Allrecipes.com

Blackberry-Sage Sparkling Lemonade

I attended a going away party for a friend that was held at our local Melting Pot.

Whenever I go to a new restaurant I always like to try any specialty non-alcoholic drink that might

be on the menu. Imagine my excitement when I saw Blackberry Sage Lemonade as an option.

The verdict: for $6 it was a complete waste of money.

First of all there wasn't even a hint of sage flavor...major disappointment.

Secondly, I couldn't really taste a distinct blackberry flavor either.

Thirdly, the lemonade tasted like it was from a mix.

Ugh, Ugh, and Ugh.

Instead, take that $6 and go buy the ingredients to make your own using a recipe that I came up with.

It will take about 1/2 an hour, and a little tweaking to get it to your liking, but it will be worth it.

Blackberry-Sage Sparkling Lemonade

Combine together and steep for 5 minutes:

1 1/2 cups boiling water

8-10 large sage leaves, fresh and lightly crushed

After steeping, remove leaves and add ice to bring amount to 2 cups.

Allow to chill while preparing remaining ingredients.

___________

Mash together in a flat bottomed container, using a potato masher:

1 cup blackberries

1/3 cup sugar

2 sliced lemons

*I use a sauce pan for mashing. Mashing brings out the oils from the lemon and adds a really nice flavor.*

Next: add the chilled sage infused water, stirring to combine.

Pour mixture through a mesh strainer.

To serve:

Combine 3/4 cup Pellegrino (chilled) or club soda

3/4 cup strained fruit syrup

Ice

garnish with lemon slice and berries, if desired.

You may need to adjust amounts to reach your desired flavor.
The sage in this is strong, but that's what I like about it. My kids even enjoyed it and found it to be very refreshing. I also don't like my drinks overly sweet, so this combination is just how I like it.
I hope you do too.



Mojito or "Nojito"

Living in a place where the temperature stays below freezing for months at a time can really do a number on body and soul. When the opportunity came to throw a party for a friend a tropical theme came to mind and naturally so did Mojitos. Since the Mojito is a popular Cuban drink, I figured what better way to forget my life in Arctic like temps, if but for an hour or two, by sipping a drink that would remind me of some place warmer. With traditional ingredients including rum, sugar, lime, and mint, I knew I would have to find a replacement for the rum. My choice: lemon-lime soda. Since it has the sweet citrus flavors needed for the job, it worked well.

Here is my version of a Mojito, or No-jito (the non-alcoholic version).
Serves 10-12
5 limes, sliced
1/4 C granulated sugar, or more to taste
30-40 mint leaves, or more if desired
1 bottle Club Soda
2 liter bottle lemon-lime soda
ex-large pitcher or drink dispenser
ice, amount desired

Start with a shallow stock pot, or vessel with a flat bottom which will allow you to mash, or as bartenders would say - muddle, the lime slices and sugar together with a potato masher. This will allow the juice and essential oils to be released from the skin of the lime adding a more intense flavor. The sugar will also start to desolve nicely. Add the mint leaves and mash lightly to again release the essential oils, but be gentle. The goal is to bruise the leaves, not tear to pieces; they should remain whole. Pour all the ingredients into serving container and add the sodas, adjusting sugar for desired sweetness. Add ice once you have it how you want it, but remember that the ice will dilute the mixture as it melts. I prefer this drink less sweet, as I do most drinks, since it feels more refreshing that way and less syrupy-sweet.

I'm happy to report the Nojito received glowing reviews! Yay!

*Note* If you prefer an individual serving size use one lime, 2 T sugar, 5-10 mint leaves, 1/2 c of each soda, adjusting to desired taste.