Articles in Drinking w/recipe
A wine gelée, or jello, is one of my favorite desserts any time of year, but especially at the extreme times — a very hot summer day or a cold wintery one. Not that I wouldn’t take pleasure in biting into the translucent, quivering cubes of a jellied wine whenever the opportunity presents itself, but it’s the very hot and very cold days that I appreciate it as a dessert.
In the summer we don’t have much of an appetite for desserts that involve crusts and cream, so a light, glistening jellied wine with fruit is ideal. In winter we may have had an especially hearty meal so to end, again, with no crusts but the amber cubes of a jellied Marsala with a bit of cream poured over (or not) fits the desire to finish on a sweet note, but not a heavy one.
Just about any wine will do in wine gelée
In summer I make wine gelées with white wines, champagnes, Prosecco, Asti Spumante — anything a bit frizzante is good. Even a vino verde, which can seem a little tart on sipping, works well. A rosé makes a beautiful jellied bowl of wine as well.
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Once it has set, I cut the jellied wine crosswise both ways to make sparkling cubes, then spoon them into individual clear glass or crystal cups, interspersed with raspberries, blackberries or grapes or white peaches or nectarines cut into small pieces. Alternatively you can fill glasses with fruit, then pour the still-warm wine around it and refrigerate until it sets. Turn them out or serve them in the glass.
Toward fall, still a warm time of year, I start mixing figs, raspberries and pomegranate seeds with the gelée. Or I serve the gelée with cut-up aromatic melons, such as Galia, Passport or Ogen. You could serve it in the cavity of a small Cavaillon. A late harvest Riesling would be a wonderful wine to use in the fall.
For winter I turn to heavier wines, like sherry and Marsala, or a red, such as a Zinfandel or American Pinot Noir. A glowing amber or plum jewel-like dish is what you end up with. Instead of fruit, you might choose to pour a little cream over the wine. A nut cookie on the side provides a bit of crunch.
Here’s a recipe that will work for any wine, really. It’s not sweetened but a bit, so add more if you like your desserts really sweet.
Prep Time: 10 minutes
Setting Time: 4 hours to 6 hours
Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Yield: Makes 4 to 6 servings, depending on the amount of fruit used.
- 1 package gelatin
- ⅓ to ½ cup sugar
- 2 cups wine, divided
- 2 tablespoons fresh lemon juice
- 1 to 1½ cups fruit, cut or sliced into small pieces
- Sprinkle the gelatin over ¼ cup cold water and set it aside to soften.
- Combine the sugar with ½ cup of wine in a small saucepan. Bring to a boil, then simmer, stirring occasionally, until the sugar is dissolved. Remove from the heat, and then stir in the softened gelatin. Stir until it’s thoroughly dissolved, then pour it into the rest of the wine.
- Mix well, then pour into a bowl or compote dish and refrigerate until set. Wine seems to take longer to set than cream or fruit juices, so plan on at least six hours, or even overnight for a firm set.
- Chop the jelly into cubes then serve in the compote or in wine or champagne glasses interspersed with the fruit.
After the wine has set, chop it into cubes and slivers just before serving so the pieces sparkle and glisten. Then serve the broken gelatin in wine glasses, interspersing the pieces with ripe summer fruits. It can also be served plain.
Main photo: Jellied wine with summer fruit. Credit: Laurie Smith
In the outermost reaches of southwestern India, the soundtrack of summer has a deeper bass and a heavier beat than the rest of the year. The sun shines down with all its might and glory, and we reach for cool summer drinks.
The best thirst quencher is of, course, water; nothing hydrates like water. Growing up in southern India, we drank water stored in unglazed earthen pots, which cooled the water amazingly well. Sometimes, the water was delicately flavored with the fragrance of cleaned roots of raamacham (Chrysopogon zizanioids), a perennial grass native to India.
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When it comes to summer drinks, the top five south Indian favorites are tangy sambharam with a hint of chili, sweet paanakam flavored with ginger and cardamom, homemade lemonade, freshly squeezed sugarcane juice and fresh green coconuts filled with sweet coconut water. Living in Texas, the 100 degree-plus summer temperatures often make me crave these refreshingly cool libations. Luckily, sambharam and paanakam are easy to prepare with a few readily available ingredients.
When the thermometer hits triple digits, do you automatically reach for a soda? The next time you are tempted to drink a soda, read the label. They are loaded with sugars and artificial food colors and flavors. When you are planning a summer gathering, try one of these delicious summer drinks from India.
Summertime conjures up memories of big pots of sambharam, home-churned buttermilk spiced with green chilies, fresh ginger, curry leaves, lemon leaves and coriander leaves, kept in the open veranda of my ancestral home. The sight of this big pot was a welcome sign to those who walked by to stop and get a glass of this cool refreshing summer drink.
Buttermilk is the liquid left behind after churning fermented milk to make butter. Before the widespread industrialization of the dairy industry, most butter in India was made by mixing boiled and cooled milk with yogurt culture and allowing it to sit overnight to ferment. During those unrefrigerated hours, the added yogurt culture caused the microorganisms in the milk to sour slightly, taking on a nutty tanginess. This fermented milk was then churned to separate the butter from the buttermilk. Drinking tangy buttermilk helps to lower the body temperature and keeps the body cool and revitalized. Salty, tangy and spicy, this drink is a sure energy booster.
Back home, sambharam is prepared with slightly sour buttermilk. Homemade yogurt and buttermilk always taste fresher. They do not contain any thickeners or preservatives. Plain yogurt also makes good sambharam.
Prep Time: 10 minutes
Total Time: 12 minutes
Yield: 6 servings
2 cups plain yogurt or 3 cups buttermilk
Salt to taste
4 cups ice-cold water
1 or 2 fresh green chilies (serrano or Thai) (less for a milder taste)
3 tablespoons fresh lemon or lime leaves, thinly sliced (if available)
½ cup fresh curry leaves
1 teaspoon fresh ginger, grated
2 teaspoons very finely chopped fresh coriander leaves
1. Combine the yogurt, salt and water in a blender, and mix well. If using buttermilk, reduce the quantity of water.
2. Pour into a pitcher.
3. Cut the green chilies lengthwise and then into thin strips. (If you prefer the drink mild, reduce or eliminate the green chilies.)
4. Stir in the green chilies, lime or lemon leaves, curry leaves and grated ginger.
5. Garnish with finely chopped cilantro leaves. Usually this drink is not strained; it is served with all the added ingredients. If you prefer, refrigerate it for an hour and strain before serving.
Another cool drink perfect for the scorching heat of August is paanakam. This ginger and cardamom-flavored drink is sweetened with jaggery (Indian unrefined brown sugar), known for its digestive and cooling properties. Paanakam is usually served as an offering to the gods during Hindu religious rituals and festivities. Although considered a celestial favorite, it is also a refreshing, cool drink on a hot summer day anywhere in the world. Some traditional recipes include flavorings such as sandalwood and the fragrant root raamacham. It tastes quite delicious even when these ingredients are substituted with crushed cardamom. It is also very easy to make. Use as much jaggery and spices as your prefer. For me, the perfect Paanakam is one that has a kick of ginger and a hint of cardamom.
Prep Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings
1¼ cups jaggery or brown sugar
1 pitcher cold water
1 teaspoon ground cardamom seeds
1 teaspoon ginger powder
3 tablespoons of fresh lemon juice
1. Heat the jaggery/ brown sugar and one cup of water till the sugar is dissolved.
2. After it has cooled down, pour into the cold water and stir well.
3. If using jaggery, strain the liquid through a fine-meshed strainer.
4. Sprinkle cardamom powder and ginger powder. Add lemon juice and stir well.
5. Chill in the refrigerator. Serve over crushed ice cubes for a cool, refreshing drink.
Main photo: Sambharam and paanakam make for cool summer drinks. Credit: R.V. Ramachandran
The difference between homemade and commercial tonic is startlingly obvious at a glance: The DIY variety looks almost like cola in the glass rather than club soda, and the flavor follows suit, being richer and spicier.
That was our experience with the tonic at James Lee’s craft-cocktail lounge The Bitter Bar in Boulder, Colo., anyway, and it was sufficiently eye-opening for us to get the scoop from bar manager Dustin Johnson. He explained that “the more commercial products use a quinine extract, and that’s why they can be clear. Ours is reddish-brown because we use ground cinchona bark. Some customers are surprised by the color, until they find out that it’s actually more natural for a tonic to look that way.”
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They may or may not be equally surprised that the stuff mixes just as well with brown spirits as clear ones. “We really enjoy it with rye whiskey,” Johnson said, because “the caramel and vanilla flavors of the rye lend themselves well to its own flavors. Bourbon works in a similar fashion — we used to serve a cocktail called the BLT, which stands for bourbon, lemon and tonic. The added citrus made it really crisp and refreshing.”
Johnson’s standard recipe tonic requires a 5-gallon Cornelius keg, which is easy enough to find through home-brewing supply shops. But if you’re not prepared to make that kind of investment, Johnson also has a small-batch stovetop recipe at the ready. Cinchona bark can be purchased online, for instance at Healthy Village, or you may find it at your local apothecary.
Prep Time: 1½ to 2 hours
Cook Time: 45 minutes
Total Time: 8½ to 9 hours
Yield: 5 gallons
16 cups water
12 cups light agave syrup
6 ounces ground cinchona bark
9 ounces citric acid
Juice and zest of 8 lemons
Juice and zest of 8 oranges
Juice and zest of 8 limes
8 stalks lemongrass, roughly chopped
4 large pieces ginger root, roughly chopped
1½ ounces ground cinnamon
1. Put all ingredients into a very large nonreactive pot and bring to a boil, then lower the heat and simmer for 45 minutes, stirring regularly to make sure everything is dissolved.
2. Strain the mixture through a colander, then filter the strained liquid through a cheesecloth into a deep hotel pan with a perforated top for about 6 hours or overnight. This will yield 2 to 2½ gallons of syrup.
3. Mix 1½ gallons of syrup (refrigerating the remainder in plastic or glass for future use) with 3½ gallons water in your Cornelius keg. Force-carbonate for 48 hours.
Prep Time: 1 to 1½ hours
Cook Time: 40 minutes
Total Time: 5 to 6 hours
Yield: About 1 quart
4 cups water
3 cups light agave syrup
3 tablespoons ground cinchona bark
4 tablespoons citric acid
Juice and zest of 2 lemons
Juice and zest of 2 oranges
Juice and zest of 2 limes
2 stalks lemongrass, roughly chopped
1 ginger root, roughly chopped
1 tablespoon ground cinnamon
1. Put all ingredients into a medium-sized nonreactive pot and bring to a boil, then lower the heat and simmer for about 40 minutes, stirring regularly to make sure everything is dissolved.
2. Strain the mixture through a colander, then filter the strained liquid through a cheesecloth into a heatproof container for 3-4 hours.
3. Funnel the resulting syrup into a large glass bottle, cover tightly and store in the refrigerator for up to several weeks. When ready to use, mix 1 ounce of syrup with about 3 ounces of soda water.
Main photo: A cocktail made with homemade tonic. Credit: Dustin Johnson
Travelers who spend more than a few weeks in Italy likely will find themselves around a local family’s dinner table, sipping homemade liqueur.
Initially invented for medicinal purposes by 13th-century Italian monks, liqueurs (liquore in Italian) have become a source of regional pride, with Italians still drinking and customizing those original recipes today.
In Montelupo, a small town located on the lush, hilly outskirts of Florence, a trio of Italian herbalists have spent the past 15 years sorting through the bounty of Tuscan gardens to create fresh, updated versions of this quintessential Italian drink.
The group, improbably called the Gruppo Micologico Naturalistico Empolese (Natural Mycological Group of Empoli), originally formed to go wild mushroom hunting. This being Tuscany, however, they quickly were drawn to the abundant wild herbs, flowers and fruit — lemons, kumquats and apricots – that thrive in their backyard gardens. That soon led the trio to developing liqueurs.
Zanna K. McKay is a multimedia NextGen Reporter for Round Earth Media who divides her time between Italy and New York. Twitter: @bozannza
Limoncello, anise liqueur
Like all good Italians, founding members Pietro Terreni and Nicola Daraio grew up sipping anise liqueur at weddings and limoncello on visits to the Amalfi Coast. Member Andrea Heinisch, originally from Germany, enjoys limoncello and has been crafting variations of it since joining the group 10 years ago. For these three, making a liqueur presents a unique opportunity to be traditional and innovative at the same time.
Liqueur is typically made by infusing near-pure alcohol with natural flavors, then adding ingredients to sweeten the drink and dilute the alcohol content. Nearly every region in Italy produces a distinctive drink that uses local, seasonal fruits and herbs.
The simplicity of this basic liqueur recipe encourages creativity by even the most timid mixologist; and it is wonderfully adaptable to every environment and season.
Terreni sees the use of seasonal fruit as integral to the drink’s lingering aroma. “You have to pick your flavoring materials at the right moment,” he says, “because the summer sun and air all become part of the liqueur in the end.
“When I was little, we used to take fruit to our local pharmacy, where they would prepare it with pure spirits,” Terreni remembers. “Then, during winter when it got really cold, we would have a little glass of this liqueur with a few of the fruits or berries in it.”
The group claims their liqueur blends retain their flavor and color longer than supermarket-made brands, because the group’s artisanal preparation methods call for the use of nonsynthetic flavors and colors. Natural ingredients hold up better once the bottles are opened. (Traditionally, Italians keep their liqueur in the freezer and pull it out when visitors arrive.)
Each member of the group has his or her own favorite recipes. For example, Daraio favors anything made with fennel (“good for digestion”) and a family recipe for orange-coffee liqueur. Heinisch has experimented with fruits as well as herbs that grow on her property. She recommends fresh mint (with about 1½ tablespoons of anise seeds), thyme (combine with 3 whole cloves, use equal measures of white wine and neutral alcohol and let it infuse for two months), rosemary (use white wine with 2 ounces of neutral alcohol, plus 2 teaspoons of lemon zest), and honey with a profusion of herbs (recipe below).
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The three herbalists agree, however, that there is nothing quite like sipping homemade limoncello straight from the freezer after a leisurely lunch on a hot summer day. As the group surveyed the woods near Heinisch’s house, they contemplated ingredients for future concoctions, perhaps using rosehips and lavender. And that illustrates what makes a great liqueur: creativity, experimentation and locally grown ingredients.
Rather than sell what they make, the group exchanges batches — and recipes — with friends.
Tips from the experts
Advice for creating your own liqueur:
- Use fruits, herbs and spices that are free of chemicals. It is best if these items are grown away from roads or grazing pastures, where they could be contaminated by vehicle exhaust, pesticides or animal waste.
- Use ingredients that are in season, for maximum freshness.
- Keep preparation areas and tools, including cutting boards, free of other flavors and chemicals. Jars and bottles should be made of glass and rinsed well. Make sure towels and filtering products (a cheesecloth or metal strainer are best) are cleansed of soap and bleach. (“When I first started,” Heinisch says, “I made the mistake of trying to filter with a regular, clean dish towel. The laundry soap dissolved with the alcohol, and the liqueur tasted like my soap.”)
- Store liqueur in the freezer for best taste and texture.
- In Italy, liqueur are usually made with 190-proof alcohol.
This recipe comes from Nicola Daraio, who brought it to Tuscany from the southern Italian resgion of Basilicata. It tastes like caramel. Substitute water for the dairy and it is more refreshing but a little less indulgent, suitable for the end of a particularly large meal. Total time does not include 3 days to infuse flavor.
- 2 cups 190-proof Everclear or similar
- Whole leaves and a few stalks of wild fennel; the leaves and stalks should just be covered by the alcohol
- 4 cups pasteurized skim milk
- 1 ⅔ cups sugar
- Wash and dry the wild fennel. Place the fennel in a glass jar with a cork or tight-fitting metal lid. Cover the fennel with the alcohol and let sit for three days.
- Put the milk and sugar in a steel pan, bring to a boil for about 5 minutes, then let cool.
- Filter the infused alcohol, mix with the milk-and-sugar mixture, place in a clean bottle, store in the freezer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus 15 days to infuse flavor)
Yield: About two quarts
Andrea Heinisch created her lemon-saffron version of limoncello as a winter counterpart to the traditional lemon-only recipe. The cinnamon and clove are classic holiday flavors, while the saffron balances out the tang of the lemons, creating a complex drink that warms you, even when poured straight from the freezer.
3 organic, in-season lemons
2 cups 190-proof Everclear or similar
1 teaspoon ground cinnamon
1 whole clove
10 threads of saffron
For the simple syrup:
1¼ cup sugar
2½ cups water
- Wash the lemons, then zest them, taking care to get only the yellow rind, as the white pith is bitter.
- Place lemon peels and spices in a glass jar with a cork or tight-fitting metal lid and add the alcohol.
- Infuse for eight days in a dry, dark place, gently shaking the jar once a day.
- Make the simple syrup by boiling the sugar and water until the sugar dissolves.
- After eight days, add the syrup to the alcohol and lemon peels. Let mixture sit for another eight days in a cool, dry, dark place continuing to gently shake the jar once a day.
- Filter, place in a clean bottle, store in the freezer.
Honey Herb Liqueur
Prep Time: 10 minutes
Cook Time: 10 minutes (plus six days to infuse the herbs)
Total Time: 20 minutes (plus six day to infuse the herbs)
Yield: 2 (0.75-liter) bottles
Each Gruppo Micologico Naturalistico Empolese member has a variation of this liqueur, which recalls the drink’s original medicinal purpose. Consider this a boost for the immune system, with a sweet, herbal taste. As much as possible, use fresh herbs.
3½ cups 190-proof Everclear or similar
½ cup honey
6 basil leaves
5 St. John’s Wort leaves
6 culinary sage leaves
Leaves from 3 small stalks of rosemary
6 mint leaves
6 black tea leaves
6 lemon tree leaves
6 bay leaves
6 chamomile leaves
6 juniper berries
2 whole cloves
½ teaspoon saffron
½ teaspoon ground cinnamon
For the simple syrup:
3½ cups water
3 cups sugar
- Wash the herbs carefully, place them in the alcohol for six days, turning the container a few times each day.
- After six days, make a simple syrup by heating the sugar and water until the sugar dissolves, then add the honey as the mixture cools.
- Mix the liqueur mixture and the simple syrup, filter the infused alcohol, place in a fresh bottle, store in the freezer.
Main photo: Cream of fennel, myrtle berry and saffron-lemon liqueurs, with lemon leaves and flowers, sprigs of wild fennel and myrtle leaves. Credit: Zanna McKay
Zanna K. McKay is a multimedia NextGen Reporter for Round Earth Media who divides her time between Italy and New York. Twitter: @bozannza
Sun, Sea & Olives: The feast of St. John the Baptist, is a date laden with folklore and myth, like all those associated with equinoxes and solstices. It’s June 24, and throughout Europe it’s referred to as midsummer, even though summer officially begins only three days earlier. In many cultures it’s a tradition to celebrate with bonfires, almost always an indication of some ritual connection to the sun.
This year, I got up very early, just at dawn on the 24th, and went to check on the great walnut tree. This sturdy specimen planted 40 years ago now lords over the front lawn and spreads over the surrounding grapevines, which annoys the grapevine master to no end, for reasons I’ll get to later. The boughs are low and heavy, so it was easy to reach the round, green fruits, still quite firm to the touch.
Within a few minutes I had 32 of them in my basket, harvested well before the dew had time to dry. That is the beginning of the prescription for nocino – the nuts must be harvested on the 24th of June before the dew is dry. Nocino is a fabled Italian digestif, pride of farmhouse kitchens in Tuscany and many other parts of the country too. Some nocino is available commercially (Padre Peppe is a famous brand from Puglia), but what most people seek out is the straight-from-the-farm, homemade, handmade miracle of bittersweet flavors — the kind, most people will swear, their grandmothers were noted for and no one has been able to duplicate since.
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Actually, making nocino isn’t all that difficult, apart from the requisite early rising. Once the nuts are brought into the kitchen, they are split or cut with a knife or partially crushed in a mortar, my preferred method. The insides are pure white, but you can clearly see the milky embryo of what will become, by October, a full-fledged walnut.
In my kitchen, the lightly crushed fruits go into a glass jug along with pieces of cinnamon stick, whole cloves, crushed nutmegs and a half dozen star anise. Some cooks might add a whole vanilla bean, split down the middle to release its flavor, but I keep it pure. I add 2 liters of alcohol and 3 cups of sugar dissolved in a cup of boiling water and let it cool before adding to the mix. Plus the zest of a lemon and three or four thin slices of the same lemon. The jar gets sealed, set on a sunny shelf and left, according to my instructions, for a philosophical month, during which it is stirred or shaken daily.
What on earth is a philosophical month? After a lot of searching, I figured out a philosophical month is 40 days. The term comes from medieval alchemists, though why it’s called that and why it differs from a normal lunar or solar month I cannot say.
But now the jug sits on my kitchen window ledge, growing steadily darker, to be siphoned off and bottled Aug. 5.
And why is the master of the grapevines annoyed with the walnut tree? Part of the walnut’s mythology has to do with its potent effect on growing things, doubtless owing to the fact that the tree, roots, leaves and fruits are all laden with tannins; the branches that extend over the vines inhibit them from further growth. “The tree of idleness” is what they called the big, old walnut at the kafeneion — the local cafe — in the Cyprus village where we once lived, and the old gents of the village idled their time away under its branches, loath to disturb themselves for another coffee or ouzo, with just enough energy to throw the dice for another game of trictrac.
Years ago, when our walnut tree was much younger, Bruno, the neighboring contadino, warned me never to fall asleep beneath it. “You might never wake up,” he said with a dark look. The tree of witches, I’ve also heard said. The legendary witches’ tree of Benevento in southern Italy, under which they held their Sabbaths, was a walnut.
Walnuts show up in variety of Mediterranean dishes
A week after making nocino, I finally got the last traces of walnut juice out of my fingernails, which were stained first yellow and then dark brown with that tannic juice. The whole process led me to think more about how valuable walnuts are and what an important but all too often unacknowledged ingredient they are in traditional Mediterranean cuisines, from Greece, Turkey and Lebanon, where crushed walnuts add flavor and crunch to sweet, honey-drenched pastries, all the way to the Perigord region of southwest France, where walnut oil is often used in cooking, and sweet vin de noix, an aperitif rather than a digestif, is made from walnuts — also harvested on the morning of St. Jean Baptiste.
It’s not surprising they should be so prevalent. First off, their healthfulness: Walnuts are one of the few plant sources for valuable omega-3 fatty acids, so necessary for human metabolism. Vegetarians and vegans especially are well advised to add walnuts to their diets because the only other good, readily available source of this essential fat is oily fish. Moreover, walnuts, like extra virgin olive oil, have a high percentage of antioxidants, anti-inflammatories and monounsaturated fat — all things that can make us live longer and more healthfully.
But real happiness comes from the good things walnuts do in just about anything they’re added to. Pounded walnut sauces exist in every Mediterranean cuisine: Turkish cooks make tarator, a walnut-based sauce, to go with fried seafood — a great summertime combination for al fresco dining — and in Italian Liguria, the original pesto genovese, that quintessential basil sauce so characteristic of the season, seems to have been made as often with walnuts as with pine nuts. Here are some hints to spur your imagination:
- Add a little walnut oil to a salad dressing for extra richness.
- Toast a handful of chopped walnuts with some breadcrumbs to make a great topping for any sort of baked cheese pasta.
- Add a handful of chopped walnuts to bread or biscuit dough.
- Add walnuts and little knobs of feta or soft goat cheese to a plain green salad, or combine walnuts and goat cheese to make an elegant topping for pre-dinner crostini, served with a glass of chilled rosé.
- Make a simple, seasonal dessert: a handful of walnuts and a bowl of fresh-sliced, tree-ripened peaches.
Or do as cooks in the eastern Mediterranean do and serve a very plain cake, not too sweet, made from olive oil and yogurt, enriched with toasted chopped walnuts; it makes a fine accompaniment to seasonal berries or those same sliced peaches. And here’s a secret: It’s just as good for Sunday breakfast as it is for Saturday night’s dessert.
This is from “The New Mediterranean Diet Cookbook”; the original was made with mastic-flavored olive oil, but because that is not easy to find, I’ve adapted it using vanilla instead.
- Butter and flour for an 8-inch springform pan
- ¾ cup walnut meats
- ¾ cup unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of fine sea salt
- 4 medium eggs, separated
- ¾ cup sugar
- 2 tablespoons plain yogurt (full fat is best)
- ⅓ cup extra virgin olive oil
- 1 teaspoon pure vanilla essence
- Preheat the oven to 300 F. Butter and flour the cake pan.
- When the oven is hot, spread the walnuts on a sheet pan and set in the oven for 15 to 20 minutes, until they are lightly toasted. Let cool, then chop finely or grind to a fine texture in a food processor, but do not let them process into a paste. The walnuts should still be a little gritty.
- Combine the flour, baking soda, baking powder and salt and toss with a fork to mix well. Add the ground nuts and mix again.
- Beat the egg yolks in a separate bowl, gradually beating in about half the sugar. Beat until the yolks are thick and pale. A little at a time, beat in the yogurt, olive oil and vanilla essence, beating well after each addition. Fold the flour mixture into the yolks.
- With clean beaters, beat the egg whites to soft peaks, then sprinkle with the remaining sugar and beat to stiff peaks. Stir about a quarter of the beaten whites into the yolk-flour mixture, then, using a spatula to bring up the batter at the base of the bowl, continue folding the remainder, about a third at a time. When everything is well combined, turn it into the prepared cake pan.
- Transfer to the oven and bake for 50 to 60 minutes, or until the top is golden, the center is firm and the cake pulls away a little from the sides of the pan. Remove and transfer to a cake rack. When cool, remove the cake from the pan.
- Serve the cake plain, or top it with a sprinkling of powdered sugar or serve with a dollop of whipped cream or ice cream (maple walnut perhaps?). You could ice the cake if you wish, but that’s not in the Mediterranean tradition.
Main photo: Walnuts. Credit: iStockphoto
Though I’d been anticipating it for weeks, it was while sitting at a stoplight that the intoxicating aroma of linden flowers (Tilia spp.) first hit my nose. I jerked my head around, craning over my shoulder and peering out the windows in a desperate attempt to locate the tree whose flowers supply my favorite herbal tisane.
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No doubt the people in the surrounding cars thought I was nuts. If only they knew that the tree with the fiercely fragrant flowers could provide them with a divine beverage, they too would be thrilled by the scent.
As my years as a forager roll on, I become clearer about which crops are worth my time to harvest. I try to live on wild edible plants for as much of the year as possible, no easy task in the high altitude, dry climate, and short growing season where I live in Colorado.
This means I have to work hard during the short period of growth, not only to harvest my favorite plants in great enough quantity to get me through the off-season, but also to preserve those plants, whether by drying, freezing, or canning.
As my go-to beverage, linden is high atop my list of desirable wild foods. Last year, I picked and dried enough linden flowers to fill a laundry basket. It wasn’t enough. In late winter, thirsting for my favorite tea, I pillaged the linden stocks of two friends.
Fragrant foraging in the shade
Also known as basswood or lime, linden is a deciduous tree with leaves shaped like slightly crooked hearts. In my area, they are used frequently as ornamental trees, mostly likely for their fragrant flowers and generous shade. The bees are particularly fond of linden, and one can often locate the trees by the sound of buzzing bees.
When the leaves first emerge and are still tender, they can be eaten in salads and sandwiches. The flowers clusters grow along with a long pale green leaf-like structure, known as a bract. When harvesting, pinch off the bract and flower clusters of linden. Since the trees flower abundantly, it is often most efficient to grab several flower clusters, avoiding the leaves, and strip them off all at once.
As with all flowers, to maximize fragrance, and therefore flavor, it is best the harvest linden flowers in full sun. It may sound obvious, but on a hot day, by all means, stand in the shade of the tree while harvesting flowers. It will make a difference when your arms tire.
As always, be sure to forage in the cleanest possible location. Avoid linden trees that grow alongside busy streets or in areas that might have been sprayed with chemicals.
Herbalists know that although it is gentle enough for children and seniors alike, linden is strong medicine, soothing and demulcent. Throughout the scorching growing season, I enjoy cold infusions of linden flowers, which help me to deal with the heat and stay moisturized from the inside out. By winter, the sight of delicate linden flowers floating in my teacup call to mind the long days of summer.
Turn linden into teas and cocktails
With experience as a forager, I’ve given up commercial teas in favor of my wild herbal blends. Not only does this save me money, but I have the reassurance of knowing exactly where my tea came from. I’ve also become quite skilled as a drink-maker, despite initially not knowing much about the subject.
Even though I couldn’t really sniff out a great glass of wine, and don’t know the difference between whisky and whiskey, I make amazing concoctions and cocktails that are hits both in my house and at social events. As a wildcrafter, I have the advantage of bringing truly unique flavors to any party.
If you’ve got a tasty wild edible plant on your hands, I encourage you to experiment with ways to preserve it. Infuse it into vodka, later adding sugar syrup to taste if needed. Try it in vinegar, or in a shrub, which is an aged mix of infused vinegar and sugar. Combine it with whichever fruit is in season. Dabble in making homemade bitters. This year, I’ve got an experimental batch of linden vinegar going, as well as a jar of linden and lemon balm in gin.
Whether you are new to linden or and old pro, you can’t beat classic linden tisane and honey infused with heady linden flowers.
Pick off the freshest linden flowers (leaving behind stems and bracts), enough to loosely fill a jar. Pour fresh honey over the flowers, and leave them for at least three weeks in a warm place. Though there is no need to do so, if you wish to strain out the linden flowers after the honey has infused, set the linden honey in a sunny windowsill for a day, then strain out the flowers. The candied flowers can be enjoyed atop ice cream or cake. The floral-scented honey can be the genesis of myriad recipes. This recipe is so beautiful, you may want to consider making several extra jars of linden honey to use as gifts.
Cold-Infused Linden Tisane
1 cup loosely packed linden flowers (fresh or dried), bracts included
20 small wild rose heads (substitute one green tea bag)
½ gallon lukewarm water
1. Add the linden flowers, roses, and water to a ½ gallon mason jar. Leave the jar on a counter for 8 hours, then refrigerate it until cold.
2. Strain out the flowers, squeezing with your hands. Serve over ice, and with a drizzle of linden honey if you prefer sweet tea.
½ cup cold-infused linden tisane
¼ cup white grape juice
1 teaspoon lemon juice
1 ounce gin
½ cup seltzer water
Stir together all the ingredients, and serve them over ice.
Main photo: Foraged linden flowers in a basket. Credit: Wendy Petty
The view from the deck of the old wooden shack is a sweeping panorama of unspoiled Southern California sand and waves below a low cliff dotted with similarly ramshackle dwellings.
We are accustomed to an Orange County coastline stripped of its humble past. Yet here is a reminder of that lost world.
Founded by squatters in the 1920s, Crystal Cove was favored by Prohibition-era rumrunners who landed their illegal cargo here in the dark of night. Itinerant plein air painters immortalized this hidden beach and claimed it as their home.
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By the 1980s, the state of California was on a mission to “clean up” the dangerously decrepit community. Descendants of the founders fought back. Just when it appeared certain everything would be razed so that a massive hotel development could rise, the Laguna Beach community and other neighbors raised the funds necessary to preserve this tattered love note from California’s past.
We lifted our glasses of rum punch in honor of our friend Jennifer’s grandmother who once owned the cottage where we had gathered for cocktails. The particular privilege of growing up in such an unaffected oceanfront retreat has never been lost on our friend. She loves the fact that it remains exactly as she enjoyed it 50 years ago and now is available to everyone.
Of the 46 cottages in Crystal Cove, so far 29 have been restored. Two- and three-bedroom houses with full kitchens rent for less than $250 a night.
They were built for a nickel, says Harry Helling, president of the nonprofit Crystal Cove Alliance, which manages the California State Parks property. Renovating them without disturbing their original look costs as much as $750,000 each.
It’s “vernacular” architecture, he explains, a fancy term for using whatever is available to build a community. Most of the cottages were cobbled together from flotsam that washed ashore. A fancy teak bathroom sink was discovered in one home, a prize probably stripped from a shipwrecked sailboat.
Earthquake-proofing walls made out of 80-year-old pilfered highway billboards can be a challenge, says Helling.
Crystal Cove guests can skip the cooking and enjoy breakfast, lunch and dinner at the Beachcomber Cafe. An inviting broad, wooden terrace overlooks the ocean for al fresco dining.
View from the tasting cottage at Crystal Cove. Credit: Corie Brown
As the sun sinks low in the sky, families continue to play on the beach. Lovers return from strolling along the more than three miles of state park beach. No one rushes. We savor the moment with a Dark and Stormy made with Gosling’s Black Seal rum.
It is the only rum you can use if you are making a proper Dark and Stormy, Helling insists. In researching the history of the cove, the Prohibition-era cocktail culture has become a centerpiece of the Beachcomber’s bar service. Rum is the favored spirit.
He treats us to four of his concoctions. The cocktail hour ends as the sun sinks below the horizon. We amble over to the Beachcomber for a starlit dinner.
Four rum cocktail recipes, courtesy of Harry Helling.
Paradise Rum Swizzle
With a nod to the Barbados drink whisked with the stem of a native plant, Helling uses Rhum Barbancourt from Haiti. The swizzle sticks are Crystal Cove driftwood.
2 ounce Rhum Barbancourt
1 ounce fresh honeydew juice
1 ounce coconut water
½ ounce fresh lemon juice
½ ounce simple syrup (1 part water to 1 part sugar)
4 dashes of Angostura bitters
Pack a glass with crushed ice, swizzle rum, syrup and juices, top with bitters and sprig of mint.
Helling adapted this recipe from the one served at Campbell Apartment, a 1920s apartment-turned-bar in New York City’s Grand Central Station. It is made by the pitcherful.
12 ounce Pusser’s British Navy Rum
3 ounces Grand Marnier
2 ounces fresh lime juice
20 ounces mango juice and water (1:1)
6 ounces cranberry juice
Shake with ice, strain and float champagne on top with a pineapple garni.
Dark and Stormy
Invented in Bermuda just after World War I, Dark ‘n’ Stormy is a trademark-protected cocktail of rum and ginger beer. Helling adds lime juice — and so changes the spelling of the cocktail.
2 ounce Gosling’s Black Seal Bermuda Black Rum
4 ounce ginger beer
½ ounce fresh lime juice
Pour the ginger beer into a glassful of cracked ice and then add the Gosling’s topped with lime juice. Garnish with a fresh lime wedge.
Barrel Aged Rum Manhattan
It is increasingly popular to age rum in an oak cask to make a sipping drink. Helling served one from Venezuela.
2 ounces Ron Anejo Pampero Aniversario
1 ounce Carpano Antica Formula vermouth
½ ounce homemade bay leaf bitters
Pour the rum over an oversized ice cube in a short glass and stir with vermouth and bitters. Garnish with rum marinated blueberries and a flamed orange peel.
Main photo: Dark and Stormy rum cocktail at Crystal Cove. Credit: Chris Fager
This year, the gloomy, wet, cold winter seemed to last forever. Happily all that is a dim memory now. With heat and humidity back in our lives, it’s time for ice cold beverages, with new concoctions always welcome. Increasingly, mezcal (also spelled mescal) is appearing in trendsetting bars and liquor stores and inventive mixologists are using it to make fun and refreshing cocktails, perfect for summer.
All tequilas are mezcal but not all mezcals are tequilas
The Mexican government controls how and where mezcal and tequila are produced. It is as diligent in protecting the integrity of those appellations as is the French government in its guarantee that a wine labeled Bordeaux comes from that region.
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There is still a lot of confusion about mezcal, beginning with what exactly is it? To get to the heart of the matter, I talked with mixologist Marcos Tello, who consults with El Silencio, a distillery in Oaxaca, Mexico.
Tello explained that both mezcal and tequila are made from the agave or maguey plant. Although there are dozens of agave varieties that are employed to make mezcal, for a distillate to be licensed by the government as tequila, only the blue agave may be used.
Tequila and mezcal are grown and bottled in different, designated regions but there are some overlaps. Tequila is primarily grown and distilled in the Mexican states of Jalisco, Michoacán, Guanajuato, Nayarit and Tamaulipas.
Mezcal is exclusively manufactured in Durango, Guerrero, San Luis Potosi, Tamaulipas and Zacatecas but both mezcal and tequila are produced in the states of Guanajuato and Oaxaca.
Most mezcal is manufactured from a single type of plant, usually espadin agave. Sometimes agaves are blended to create a balanced flavor as is the case with El Silencio Mezcal, which blends espadin, tobasiche and Mexicano agaves.
Roasted, not steamed
To prepare the agave plant for fermentation, the body of the plant is trimmed of its thick leaves. What is left, the “piña,” looks like a pineapple. To make tequila, the piña is steamed and then fermented. For mezcal, the next step is crucial in creating the spirit’s distinctive flavor. Before fermentation, the piña is roasted in an underground pit. For aficionados, the resulting smoky aroma gives mezcal a quality similar to scotch and whiskey.
Like tequila, mezcal is graded. Joven (“young”), the first grade, indicates a mescal that was bottled within 60 days of being distilled. Reposado (“rested”) is aged longer, between two months and a year. If mezcal is aged in small oak barrels for at least six months and as many as four years, then it is labeled añejo (“aged”).
Among other classifications, there is also pechuga (“breast”), which denotes a small-batch mezcal that after completing two distillations is given a flavor-enhancing step in which fruits (plums, apples, pineapples and plantains), almonds, uncooked rice and a chicken breast with the skin removed are added. Yes, you read that correctly, a raw chicken breast, which is suspended over the fermenting distillate, the juices and fat helping balance the fruit flavors.
Mezcal cannot be substituted for tequila in all recipes. The deeply nuanced smoky flavor can overpower the ingredients used in many tequila cocktails. To illustrate mezcal’s distinctive qualities, Tello created a signature cocktail he calls a Saladito.
As with any cocktail that employs robust flavor components, the least expensive grade of mezcal should be used. Save the reposado, añejo and pechuga to sip and enjoy neat or on the rocks.
Proust wrote that when he was presented with a plate of madeleines, childhood memories of an “exquisite pleasure” consumed him. Saladitos have a similar impact on Tello. The inexpensive Mexican candy originally from China is made from chile-salted, dried plums. Tello was inspired by homemade versions of the candy. On hot summer days, children would press a saladito into the middle of a lemon or lime and drink the juice as relief from the oppressive heat. That flavor memory inspired his creation of a mezcal cocktail that has sweetness lurking behind the smoky citrus notes. To add a salty-heat garnish to the cocktail, Tello uses a popular Mexican prepared seasoning called Tajin, a mixture of salt, dehydrated lime juice and pepper powder. If Tajin is not readily available, a similar effect can be created by mixing your own version as described here.
- ¾ ounce honey syrup (see below)
- 2 ounces mezcal (Tello recommends El Silencio Joven)
- ¾ ounce freshly squeezed lime juice
- ¼ teaspoon Tajin seasoning or combine 2 parts fine granulated sea salt to 1 part cayenne pepper
- Prepare the honey syrup by combining 3 parts honey with 1 part hot water. Mix well. Refrigerate to cool. Reserve.
- Fill a cocktail shaker or a large (16-ounce) glass with ice.
- Add the mezcal, honey syrup and lime juice.
- Place a lid over the top and shake vigorously.
- Open the shaker, cover the top with a bar strainer (also known as a Hawthorne Strainer) and pour into a cocktail glass.
- Dust the top of the cocktail with Tajin seasoning or the cayenne-salt mix.
- Serve chilled.
Main photo: A mezcal Saladito by Marcos Tello. Credit: David Latt