Flor de Mayo

I was in Cali two weekends ago, and picked up a few bottles of liquor to bring home with me. One of those was a bottle of Qi White Tea Liqueur from (I believe) St. George Spirits (I also grabbed a bottle of the Black Tea Liqueur, but that's for another post).

So, Tuesday evening rolls around. Another day of work is over. What better way to celebrate than a cocktail?

I'm between getting the mail at the post office and heading to Lovely Hula Hands with BC and DJ. Looking over the liquor shelf, it occurs to me that I haven't made a drink with the Qi liqueurs yet. A quick check of the Qi web site provides a number of ideas. Having recently tackled the old school Daiquiri, their Flor de Mayo looks like it might be up my alley. Here's the breakdown:

• 2 oz dark rum (they suggest Pampero Anniversario, which I happen to have on the shelf)
• 1 oz Qi White Liqueur
• 1 oz lime juice
• .5 tbsp simple syrup (they suggest 1 tsp)
• Combine, shake, strain, drink

The drink itself is pretty good. Unfortunately, the orange flavor in the Qi really outshines white tea.

Rangpur Gimlet

[Ed. note - I wrote this weeks ago, just never posted...] This past Saturday was the first PSU farmer's market of the season. C, D, B, and I made plans weeks ago to attend the market together, and then make a "First Market" dinner. Weather was dim and rainy, but that wasn't going to hold us back.

My contribution was a plate of baby carrots and French breakfast radishes with coarse French grey salt and hand churned butter (unfortunately, Noris dairy wasn't at the market so I settled on Strauss cream). Pleasant and simply, ultimately fresh and tasty.

I also offered to handle the cocktails for dinner. I bought a number of ingredients at the markets, but the most interested were Rangpur limes (also called lemanderins). I bought 6 of them, which wasn't quite enough for 4 small cocktails.

I spent part of the afternoon making syrups. For this drink, I made a simple syrup with Temple de l'Aube tea (a green tea with bergamot and lemon) and unrefined organic cane sugar.

• 1 c water
• 1 c unrefined organic cane sugar
• 2 teaspoons Temple de l'Aube green tea
• Bring water to a near boil, steep tea for a few minutes, strain, add sugar, dissolve sugar, pass through cheesecloth, cool.

I also made rhubarb syrup and ginger/black pepper syrup, but those are for another story.

Anyway, I dragged all kinds of bar tools to CC's place, and prepped this cocktail, which I'm calling the Rangpur gimlet (and yes, I know there is no Rose's in this recipe, but I don't care, I prefer fresh juice and a little sugar).

• 1.5 oz Junipero gin
• 1 oz rangpur lime juice (although I was a little short)
  
• .5 oz Temple de l'Aube simple syrup
• Shake with ice and serve up on a cocktail glass
• I didn't add a garnish

And that's it. The flavors were actually more subtle than I had expected. The citrus really shined in the finish, and the tea syrup added a lovely note to the nose.

I'd certainly make these again (and if fact, I probably will next weekend). Oh, and if you want to buy these limes at the market, see the honey and egg folks at the far South end of the market. They'll cost 2 for $1 for the medium size (3 for $1 for the small ones).

Photo courtesy of CC.

The Lady Panther

Hello peeps.

It's been a while. No good reason. Most likely, no one even checks for updates here anymore. That's OK. It's understandable.

I've gotten into cocktails since my last post. In a big (read unhealthy [?]) way.

One ingredient I've really been digging is St. Germain. Not heard of it? Again, understandable. It's fairly new to our Portland, OR market. It's a liqueur made from the elderflower, a blossom of the Elder tree. If you buy into their story (and I'm not sure I entirely do), the blossoms are hand harvested (during a several day window in spring) in the French Alps and delivered, by bicycle no less, to the distillery.

My belle like St. Germain too. I've mixed it into a drink that she likes. Originally it was an impromptu vodka collins...

sort of via Ben Reed's The Art of the Cocktail

• 1.75 oz vodka [I've been using Lovejoy from Integrity Spirits]
• .75 oz lemon juice [because I can't conform to the rules, I use meyer lemons]
• .5 oz simple syrup
• club soda
• a splash of grapefruit juice (texas red)
  
• more than a splash of St. Germain.

I've been trying to refine that into an actual recipe, but I can't seem to recreate the magic (although I've enjoyed the experimentation).

Unfortunately, meyer lemon season is nearly over, and the quest for the perfect "Lady Panther" (the name I am giving the as-of-yet unperfected drink) will have to wait until next year.

Congratulations, Lady Panther, you have won this round. But I will be back.

Best Beers of 08 - 2004 Cantillon Iris

I meant to make some notes on this beer when drinking it with my friend DS. Didn't happen. Just let it be know that this beer was pretty damn amazing. Sour, tart, complex. This bottling was finished with a cork, then a cap, in a 375 ml bottle. Totally worth tracking down. I got my bottle at John's Market. Clearly the image above (from the Brewery's site) has a different vintage than the bottle I consumed.

Feliz Navidad - Mole pt. 3

The day of reckoning. I've got a lot to do, and not a lot of time to do it. Honestly, it wouldn't have gotten done without a lot of help from LP and DS. Many thanks...

First, blend up the chocolate, nut, seed, and bread mixture with a little turkey stock into one sauce. Then, blend the dried and fried chiles and a bit of stock into a second sauce.


Second, brown the turkey in lard.


Third, in reserved lard, warm, darken, and thicken chile sauce before adding chocolate mixture. Finally, add 5 cups stock, and simmer for about an hour.

Fourth, bake the turkey, covered in the finished sauce, in a roasting pan. Then, after baked, pull meat out of sauce, cool, remove skin and debone.


Finally, place the deboned turkey in serving dish, pour sauce over, sprinkle with sesame seeds, garnish with a little cilantro, and serve with rice and tortillas.


CC (from The Devouring Woman) and her father made a tortilla soup, and BC made a tres leches cake. We had Negro Modello and Tequilla Rickeys to drink.


All in all, a fantastic Christmas meal with good friends...

Feliz Navidad - Mole pt. 2

My plan is to combine days 2 and 3 together, leaving day 4 on it's own so that Christmas day isn't too crazy. To make a long story short, it doesn't happen...

Day 2 calls for cutting up the turkey and making the stock. Seems simple enough... While the stock is simmering, I can complete day 3's tasks (finish the sauce, brown the turkey in lard and bake it, etc). Except that the I need the stock to make the sauce. What was I thinking? Why didn't I read the recipe in full?

So, this morning, Christmas morning, I am starting early. The dried, lard fried peppers are reconstituting, the stock is ready, and I'm prepared to cook the meat.

Wish me luck.

Here's a few pics of the bird and stock (thanks, CG, for the new cleaver!!)

Feliz Navidad - Mole pt. 1

I'm making mole for Christmas dinner this year. I'm using Rick Bayless' Authentic Mexican for the recipe, which is WAY too long and involved to copy here. I'll try to paraphrase for you, offering figures and illustrations where necessary...

Rick says you can complete the whole task in 7 hours from start to finish in one day, but that if you spread it over 4 days, the flavors are allowed to develop more fully, and it is less stress on the home cook. I'm tweaking his days a little, but it will be spread from Saturday, December 22 to Tuesday, December 25.

Bayless says "Day 1 - Assemble the ingredients and compete the toasting/frying" portiong of the recipe. I spend day 1 assmebling the ingredients and day 2 on the toasting and frying...

Saturday, the 22nd: I hit New Seasons first, and find most of what I need. I know I want to buy the lard from Viande. In addition, NS dosen't have the chiles mulatos I need. On my way downtown, I check Jesusito Market on N Interstate, Whole Foods in the Pearl, and Fred Meyer NW for the missing peppers. No dice. I arrive at City Market in the NW for the lard, and I hope they might have the peppers, but they don't.

I meet CC for lunch at Russell St BBQ, and she suggests checking for the peppers at Don Pancho carniceria on Alberta. Sure enough, they have what I am looking for.

Task 1 - Assemble the Ingredients - Check!

Sunday the 23rd: I start by measuring out all the ingredients, cuting, slicing, and chopping where necessary...


Next come the peppers. I have to stem, seed, and devein the dried chiles. That's 28 peppers. Takes a while, but I finally get them done.


Next, I toast the seeds (sesame, chile, and coriander).

Then the frying starts. I plop a generous portion of lard into my great grandmother's cast iron skillet and get to work. Peppers, almonds, raisins, onions, garlic, one by one, all adding amazing aromas to my house...


Then, I fry up a corn tortilla and some stale bread, and add all of the above (expect for the peppers) to a can of drained whole tomates and broken up Mexican chocolate.

Tomorrow? Deconstruct a turkey, turkey stock, soaking peppers, finishing sauce, and cooking turkey. Stay tuned...