Eating Your Words 2010

When Jennifer, of Savor the Thyme, and Tangled Noodle announced this year's Eating Your Words Challenge, there was no question of which word I'd want to spell. You know I'm a shameless self-promoter. The only dilemma - the medium.

I briefly considered tangling some noodles of my own to write my name ... but that seemed like a lot of work. I did biscotti last year, and flirted with the idea of making some salted caramels at one point ... but that could prove dangerous. I'd likely devour them all before I even began to spell.

Given the impending holiday, I thought I'd let the Easter Bunny do my work for me. And, no, I won't be eating this word. This festive creation is composed of, wait for it, a mix of Cotton Candy and Watermelon flavored jelly beans. I can't think of a more revolting combination!

Diva family, beware ... I'll be pawning these off on you come Sunday. You've been warned.

If you'd like to play along and Eat Your Words, here are the rules:

1. Write, spell or draw using food and create a blog post about it by Wednesday, March 31st. Previous blog posts where you have written with food will be accepted as well.

2. Blog about your creation, including photos, and add a link back to Savor the Thyme and Tangled Noodle. If you like, feel free to grab this badge and place it in your post!

3. Send an email entitled "Eating Your Words 2010" with the following information to: eatingyourwords10@cox.net

• your name
• the name of your blog
• the name of your dish or drink
• the link to your blog entry and a photograph of the dish or drink
• entries much be received by midnight on Wednesday, March 31st

You can still participate even if you don't have a blog. Simply email the above information, minus the blog stuff, and your post will be included in the round-up.

4. Appropriate humor is always welcome, but please keep it clean!

A round of up all the entries will be posted on both Tangled Noodle and Savor the Thyme. Oh, and there's a fabulous prize this year, to be awarded by a famous judge! Click here to learn all about it.

I hope you'll join us!

Thirsty Thursdays: Moonshine Edition, Part One

Gather round, class, because I'm fixing to learn you something today. Or, maybe not. Perhaps you're already on-trend and a confirmed quaffer of white whiskey. Though, odds are, you've never heard of it ... at least not by the name white whiskey.

White Dog, White Lighting, Moonshine, call it what you will - white whiskey is on the rise. Simply put, white whiskey is the unaged version of brown whiskey; its the distilled liquid that usually goes into the barrel to be aged. While brown whiskey gets it color, and notes of other flavors, from its time in the barrel, white whiskey, or white dog, is "raw". Its neither malted, sugared, nor substantially aged. Its whiskey in its most pure and simple form. And, suddenly, its turning up everywhere.

Some of the buzz is likely due to, author Max Watman's latest book, "Chasing the White Dog: An Amateur Outlaw's Adventures in Moonshine" - which was released last month. I have yet to read it but I understand its an enjoyable romp, tracing the history of the moonshine "industry" from past to present.

Never one to let a good boozy trend pass me by, I thought I'd give the white dog a bit of a chase myself. I happened to get my hands on a bottle of Tuthilltown Spirits' Hudson New York Corn Whiskey and it is a most intriguing spirit indeed. Distilled from a mash of 100% New York State corn, one of our state's greatest agricultural resources, this whiskey is double-distilled and bottled at 46% alcohol by volume.

Straight up and out of the bottle, Hudson New York Corn Whiskey is heady stuff. It certainly smells like whiskey but, in terms of flavor, I'd say its more akin to grappa. It has that same, vaguely anesthetic, quality of a good grappa and a similar, almost floral, finish. Certainly I detect notes of the corn from which it was distilled and the final finish is very fresh, almost green, and ever-so-slightly sweet. Its a fine sipping whiskey, indeed, full of the warmth one expects from a good whiskey ... but not for the faint of heart. Its strong. Excellent and flavorful, but strong.

And, of course, its not really "moonshine" at all. In fact, according to the bottle, Hudson New York Corn Whiskey "is among the first legal whiskeys to be distilled in New York in over 70 years." How exciting! Tuthilltown Spirits produces a wide variety of small batch spirits, both aged and unaged, at the historic Tuthilltown Gristmill in Gardiner, New York. I'm thrilled to present a local (to me) distiller to you here as part of my regular cocktail feature and I urge you to take a spin around Tuthilltown's site and see what they're up to.

While this is the first time I've tried the corn whiskey, I've previously enjoyed both their bourbons and their aged whiskeys. I love what they're doing and I'm happy to support a local industry that turns out a great product. And, just so we're clear, I did not receive this whiskey as part of a promotion, nor does Tuthilltown know I'm writing about them. The husband provided me with the bottle, which he found in our local liquor store. (Does that man know me or what?)

Tune in next Thursday for Part Two of my "Moonshine" Series ... in which I'm sure to incur the ire of purists everywhere by mixing this pristine spirit into a cocktail or two. Because, yeah, that's just how I roll.

So, have you been bitten by the white dog? Have you sipped it solo? Or mixed it into a drink?And, if so, what did you think? Thirsty Diva wants to know.

Cheers!

The Best Damn Scones in the Land

It is obvious, both from the size of my ass and the nature of my recent posts, that I am no longer strictly a "South Beach Blogger" ... and I'm ok with that. What started as one thing, morphed into another and there have been some delicious detours along the way.

Every once in a while, though I do like to get back to my roots and "beach-up" a recipe; swapping out an ingredient here, adding some agave nectar there; and just generally trying to make a healthier, yet still very tasty, version of a proven classic.

Only after posting my recipe for basic brown scones during my Irish Foods Week, did I remember that I already have a killer scone recipe! I've had it for years and, of course, its from Gourmet Magazine. First published in the December 1993 issue of Gourmet, these cheddar cornmeal scones are without question the best damn scones I've ever had. Period.

True to form, I've changed a few things over the years, and while my penultimate version is by no means dietetic, it is slightly healthier than the original.

Run, don't walk, to your nearest stove and bake up a batch of these immediately. Actually, double the batch ... they're just that good.

Whole Wheat Cheddar Cornmeal Scones:

original recipe from Gourmet December 1993 found here

• 3/4 cup white whole wheat flour*
• 1/2 cup yellow cornmeal
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon of salt
• 1/8 teaspoon cayenne pepper
• 3 tablespoons cold, unsalted butter, cut into cubes
• 3/4 cup, packed, coarsely grated sharp cheddar cheese
• 1 large egg, separated
• 1/3 cup of milk (I use non-fat)
• 1 teaspoon agave nectar
• some additional grated cheddar for sprinkling on top of scones

Pre-heat your oven to 425 degrees F.

1. In a large bowl, combine the flour, cornmeal, baking powder, salt and cayenne pepper. Whisk well to combine.

2. Add the cubed butter and blend in with a fork, or your fingers, until mixture resembles a coarse meal. Add 3/4 cup of grated sharp cheddar cheese and toss well with your fingers to mix.

3. In a small bowl, whisk together the egg yolk, the milk and the agave nectar to combine well. Pour over the dry ingredients and stir with a fork until a soft dough begins to form. Using your hands, gather the dough together and knead gently - in the bowl - 8 to 10 times, until the dough comes together and begins to feel smooth. Do not over-work the dough.

4. Turn out onto a lightly floured surface and, using your hands, form the dough into an even 6 inch round circle. Using a sharp knife, cut the round into 6 equal wedges. Place the formed scones on a baking sheet lined with a Silpat mat, spaced 2 inches apart. (Alternately, you can lightly grease the cookie sheet if you don't have a Silpat.)

5. Beat the remaining egg white, lightly, and brush the top of each scone with a bit of egg white, then drizzle with some additional grated sharp cheddar. Bake in the middle of a pre-heated 425 degree F oven for 15 to 17 minutes, or until golden brown and cooked throughout. Remove to a wire rack to cool, or serve immediately.

*Alternately, you may use all-purpose flour, whole wheat pastry flour, whole wheat flour, or some combination thereof.

As written this recipe will yield 6 insanely delicious scones.

I don't necessarily suggest you serve them with my cranberry blood orange compound butter ... unless you're an odd duck like me who happens to enjoy unusual flavor combinations. I quite liked the two together, but your mileage may vary.

And, honestly, these scones need no adornment whatsoever. They're moist, tender, and thoroughly delicious all on their own. Use the very best sharp cheddar you can find, I like aged Canadian sharp cheddar, and you'll be rewarded with a richly flavored scone that will blow your mind. Really.

A brief word about the agave nectar ... if you choose to use it, be aware that baked goods made with agave do not store as well as those made with sugar. Keep any leftover scones (though I doubt they'll be many) tightly wrapped and stored in the fridge. If desired, you may use 1 teaspoon of granulated sugar instead of the agave, as per the original recipe.

Bon appetite!

Cranberry Blood Orange Compound Butter

Each Month, 5 Star Foodie Culinary Adventures hosts the popular 5 Star Foodie Culinary Adventures' Make-over Challenge series and its great fun! This month, Natasha challenged us to create a compound butter using, if possible, I Can't Believe Its Not Butter spread in lieu of real butter.

The challenge is open to broad interpretation. While the prize has been sponsored by I Can't Believe Its Not Butter, entries containing real butter, or another butter substitute are welcome. Heaven knows the possibilities, in terms of flavor, are limitless. There are savory butters, spicy butter, sweet butters, fruity butters - the list goes on an on.

I've chosen to create a fruity butter for this month's challenge and my creation was born of necessity. I've had a bag of whole cranberries languishing in my freezer since Thanksgiving and its long past time I did something about it. Every time I open the freezer door, they jump out at me and end up on the floor. I also had a blood orange leftover from last week's Rum Punch that was beginning to get antsy.

Errant frozen cranberries, meet lonesome blood orange. I think you'll be happy together, indeed!

Cranberry Blood Orange Compound Butter:

• one 7.5 ounce container of I Can't Believe Its Not Butter Spread
• 1/2 cup of cranberry blood orange relish (recipe to follow)

1. In a small bowl, combine the entire container of I Can't Believe Its Not Butter spread with 1/2 cup of cranberry blood orange relish. Stir well with a fork, or small spatula, to combine thoroughly. Cover and chill in the fridge until firm. Serve as desired with warm scones, biscuits, atop muffins, breads, waffles or pancakes, etc.

For those who would prefer to use real butter: start with one stick of softened unsalted butter and add 1/4 cup of the cranberry relish. Blend well with a fork, and chill until firm.

Leftover compound butter can be stored, tightly covered, in the freezer until needed.

Cranberry Blood Orange Relish:

• one 12 ounce bag of fresh, whole cranberries (rinsed, dried and picked over)
• scant 1/2 cup of sugar
• 1 whole blood orange, peel and pith removed, segmented*
• 2 teaspoons fresh orange zest (I used a navel orange)
• 1/4 teaspoon pure orange extract
• pinch of ground cinnamon

1. Combine all ingredients in the bowl of your food processor and pulse until finely chopped or ground. The mixture will resemble a somewhat chunky applesauce. Place into a covered container, cover and chill in the fridge for at least 1 to 2 hours to allow the flavors to marry.

If using frozen whole cranberries, be sure to defrost them before proceeding.

*If there's anyone out there who does not know how to supreme an orange, let me know and I'll offer further instruction. Be sure to supreme your orange over a bowl to catch resulting juices then add the juice to the cranberry mixture before pulsing.

Yes, you're going to have some leftover relish ... but is that such a bad thing? This stuff is so good, you could simply eat it with a spoon. Trust me, I know. You could also freeze it and save for later use. You could turn it into some kind of granita, if so inclined. You could use it to top ice cream, or even some lovely grilled chicken. Honestly, the possibilities are endless here too. Use your imagination.

As for the compound butter, its excellent! I love the bright flavor of the orange mixed with the tart cranberries. That combo, paired with the the subtle hint of saltiness from the butter spread, rings all of my bells. Its yummy stuff and sure to find plenty of uses, Chez Diva. And, bonus, its trans fat and cholesterol free!

If you'd like to play along, please pay a visit to 5 Star Foodie Culinary Adventures and read up on the rules. Entries into the Compound Butter Make-over Challenge are due by Sunday, April 4th. Natasha will post a round up of all the entries and announce the winner on Monday, April 5th. I hope you'll join us!

Bon appetite!

Steak Tacos with Bell Pepper Slaw

Hot, spicy steak; cool, crisp veggies; soft whole wheat tortilla - need I say more? I think not.

Steak Tacos with Bell Pepper Slaw

Spice Rubbed Flank Steak:

• 1 1/2 pound flank steak
• 3 teaspoons ancho chili powder (or any kind of chili powder)
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground coriander

1. In a small bowl, combine the chili powder, espresso powder, brown sugar, salt, cayenne pepper, dry mustard and ground coriander. Mix well with your fingers, or a small wire whisk, until thoroughly combined.

2. Rub both sides of the flank steak, to coat well, with the spice mixture and allow the meat to rest at room temperature for 15 to 20 minutes.

3. Slick a grill pan with a thin coat of oil and heat it, over high heat, until smoking hot. Grill the steak, turning once, roughly 5 to 6 minutes per side for medium rare - or until done to your liking. Remove from grill pan, cover loosely with foil and allow the meat to rest for a full 5 minutes before slicing. Then slice thin, against the grain, on the diagonal.

Red and Yellow Bell Pepper Slaw:

• 1/2 of a large red bell pepper, seeded, and sliced into thin strips
• 1/2 of a large orange or yellow bell pepper, seeded, and sliced into thin strips
• 1/2 of a medium red onion, cut into thin slices
• 1/2 of a medium red cabbage, shredded into thin slices
• 1 large carrot, peeled and shredded
• juice of 1/2 lime
• 3 teaspoons red wine vinegar
• 1 teaspoon balsamic vinegar (I used fig balsamic)
• 1/4 teaspoon dark Asian sesame oil
• 1 teaspoon olive oil
• 1 teaspoon agave nectar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon celery seed or celery salt
• 3 tablespoons chopped fresh cilantro, or to taste
• 3 tablespoons chopped fresh mint, or to taste
• 1 teaspoon black sesame seeds

1. Combine the sliced peppers, onions, cabbage and shredded carrots in a large bowl and mix well with a fork.

2. In a small bowl, whisk together the lime juice, red wine vinegar, balsamic vinegar, sesame oil, olive oil, agave nectar, cayenne pepper, salt and celery seed. Whisk until well combined and pour over the sliced/shredded veggies. Toss well with a fork to coat.

3. Add the cilantro, mint and black sesame seeds and toss again to combine well. Cover and reserve in fridge until ready to serve.

For the Tacos:

• Sliced Grilled Flank Steak
• Red Pepper Slaw
• Warm Whole Wheat Tortillas
• Some Guacamole and or Sour Cream
• Some Sriracha or other form of Chili Sauce

Place some sliced steak atop the whole wheat tortilla, add some slaw, a bit of guacamole and some sriracha to taste. Roll up and devour, repeat as necessary!

As written, this recipe will serve 4.

Bon appetite!

Five Minute Marinara Sauce

Now I know what you're thinking ... "Diva, you only just got back in town and already you're looking for a five minute meal?!" Yep, that's just how I roll. And, honestly, this recipe can be many things to many people - its more than just a quickie.

If you're looking for a true quick-fix, this is your go-to sauce. If you've got more than 5 minutes but less than 30, simmer it for 15 and call it dinner. If you want a richer, more slowly cooked sauce, again, this is your baby ... simply put a lid on it, turn the heat as low as it will go and let it do its thing until you're ready to eat.

The key to this sauce is the tomatoes. Use the very best canned tomatoes you can find. I prefer San Marzano, but if they're not available in your area, use your favorite brand. San Marzano tomatoes are so flavorful that they require very little in the way of cooking to turn out a good sauce.

Roughly translated, marinara sauce means "sauce of the sailors." Legend has it that marinara sauce is the meal that was made to welcome sailors home from the sea when they returned to Naples. I can well believe it too, I always crave Italian food upon returning from a trip. It was outstanding!

Diva's Five Minute Marinara Sauce:

• 2 teaspoons of butter
• 1 tablespoon extra virgin olive oil
• 2 large (or 4 small) cloves of garlic, peeled and minced
• 1 tablespoon of minced onion
• pinch of crushed red pepper flakes
• Kosher salt
• 28 ounce can of whole San Marzano tomatoes (with or without Basil)
• 1 teaspoon tomato paste
• 2 tablespoons good quality red wine
• handful of good quality grated Parmesan cheese
• handful of chopped fresh parsley
• some fresh basil or thyme (or both, your choice)
• freshly ground black pepper, to taste

1. Heat a heavy bottomed sauce pan over medium-high heat and to it add the butter and olive oil. When the butter has melted, add the garlic, minced onion, a pinch of crushed red pepper flakes and a pinch of Kosher salt. Stir and saute for one minute. Add the can of whole tomatoes and stir well, breaking up the tomatoes with a wooden spoon. (Alternately, you may use a kitchen scissors to cut the tomatoes into pieces, which works really well.)

2. Add the tomato paste, the red wine, a small handful of grated Parmesan cheese (to taste), some chopped fresh parsley (to taste) and stir well to combine. Allow the sauce to come to the boil and reduce heat to low. Add the leaves from 3 to 4 sprigs of fresh thyme, if using, and stir. Allow the sauce to simmer gently for 5 minutes. Taste and adjust the seasonings, adding some salt and pepper if you wish. Just before serving, add some chopped or shredded fresh basil.

3. Option Two: After 5 minutes, cover the sauce and allow it to simmer for 15 minutes and up to 30 or 40, for a richer, more slowly simmered, taste. If going this route, again, wait until finished before adding the fresh basil.

Serve over your favorite pasta and enjoy!

As written this recipe will serve 4. It can be doubled easily and will freeze well.

Sure, you could just pop open a jar of some store brand sauce, heat it for five minutes and be on your way ... but why? If you make the sauce yourself, you'll know exactly what's in it. Its far healthier and you can vary the ingredients according to your tastes. Or, in my case, according to what's in the refrigerator! The thyme is definitely not traditional, but it tastes great and that's what I had on hand. I used it instead of basil. Do as you see fit.

I'll be submitting this recipe to Hey What's for Dinner Mom?'s Just Another Meatless Monday feature. I hope you'll try it!

Bon appetite!

Thirsty Thursdays: Rum Punch Edition

Physically, I may be back in New York; mentally, I'm still in the Caribbean. In fact, I'm not entirely sure why we thought it was a good idea to come home. It may have had something to do with a husband needing his wife and a job requiring my presence ... but right now it seems like a bad idea. It was all I could do not to put on flip-flops when I woke up this morning and, certainly, I was disappointed at the distinct lack of pool, Chez Diva.

Ah well, a glorious vacation it was - and at least I can recreate the taste of the islands at home. Today, I'm featuring a cocktail sure to remind me of the soft sands, the warm breeze, and the cool, clear, turquoise waters I left behind.

Rum Punch:

• 2 oz. dark rum
• 2 oz. orange juice
• 2 oz. pineapple juice
• 1/2 oz. lime juice - roughly half a lime
• 1 teaspoon Grenadine syrup
• freshly grated nutmeg
• wheel of orange, lime or blood orange for garnish

Fill a martini shaker with ice and over it pour the rum, orange juice, pineapple juice and lime juice. Cover and shake well until the outside of the shaker frosts. Strain into an ice filled highball glass and top with 1 teaspoon of Grenadine syrup. Grate some fresh nutmeg over the top of the drink and garnish with a slice of fruit. Serve and enjoy, repeat as necessary!

I'm certain there are hundreds, if not thousands, of recipes for Rum Punch. Consider this a basic and feel free to experiment. You could substitute some fresh blood orange juice for the regular stuff, or use it in place of the lime. You might also decide to opt for one of those tropical juice blends, in lieu of the pineapple juice. Hell, you could even add another ounce or two of rum if you're feeling frisky. Go ahead, I won't tell. I'll even allow for a festive paper umbrella or two, if it suits your fancy.

Either way, you'll be rewarded with a seductive little drink that's as refreshing as it is classic. Be aware, it goes down smooth and there's a ton of sugar involved ... have a few glasses of water if you're going to indulge. Your head will thank me in the morning ... and, its worth the risk!

Here's where I was when I was sipping my last rum punch:

... Is it any wonder I'm sorry we left? Le sigh.

Oh, and if you're wondering what goes on behind the scenes, Chez Diva ... it goes a little something like this:

Cheers!