Episode 2!!! So exciting!!! Now this is a dilemma that I always have. Is it just me?
A friend of mine did just recently let me know that there is a such thing as Pumpkin Spice M&Ms. Have not seen any around; I will still be hunting around for them. Anyone else try them before?
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It’s August and Summer is in full swing here in Michigan. Actually, with the weather we’ve been having here the past few weeks, it feels like Fall. Not that I mind the cooler temperatures; I’m just hope the mild summer is not going to translate into a brutal winter. But enough about that — nothing says summer quite like a nice boozy watermelon punch.
I did just have my summer shindig recently and made this again. I usually have 4 big get-togethers each year when I invite my close friends (actually I consider these guys to be family) and treat them to some free food and booze. Sure this explanation is a little simplistic, but y’all don’t need to get into my big bag of crazy when it comes to planning and prep. I actually don’t remember what else I made, other than stuff on the grill. But I did remember this! Making this concoction this time seemed a lot easier, but last time I was face down in my backyard all afternoon so who knows what my recollection can actually count for. And, of course, I could not find my old recipe no matter how much I looked around for it. So this is a whole new deal.
Now I really like this recipe. I didn’t think it was overly sweet and you could still pick up on all the ingredients. And if you are like me, you may just have a couple of portions of mint syrup just hanging out in the freezer for emergencies.
I did hollow out the watermelon and use it as a serving utensil, which is completely optional. I like the presentation. If you were interested in serving it this way but don’t know where to get a spigot like this, you could check out your local brewer’s supply shop. Here’s what you’ll need:
- 1 watermelon (medium-sized, I guess. Use the pictures as a reference)
- 1/2 – 1 c. vodka
- 1 c. cachaça
- 1 1/2 c. rum (I used a dark 8-year-old rum)
- 4 oz. Midori
- 6 limes, juiced
- 2 c. mint syrup
1. Take your watermelon and see if it’s able to stand on its end. If not, just cut off a small slice to level it off, making sure not to expose any of the inner flesh.
2. Cut off the top couple of inches of the watermelon to expose some of the red flesh inside (wow that sounds a little macabre). Using an ice cream scoop, start scooping out the fruit (berry?) and place it in a food processor. Pulse it in batches until smooth and run the purée through a fine sieve set over a large bowl.
3. In a large pitcher or jug, combine the vodka, cachaça, rum, Midori, lime juice, and mint syrup. Stir to blend.
4. Add the strained watermelon juice and stir to combine. You can refrigerate this overnight, just be sure to mix it before hand.
5. Pour yourself a little happy. Add some ice if you like!
Notes — you may want to run the watermelon through a very fine sieve. you could just line a sieve with some paper towel, but that sounds like a long process. . . if you cut off too much on the bottom to level the watermelon, it’s not the end of the world. just be sure not to hollow out the watermelon too much or you will have a boozy, leaky mess on your hands. . . also, be careful not to take out too much of the pulp (is that the right term?). if you are overzealous with your scraping, the hollowed out shell might crack and there’s another boozy, leaky mess. . .
Wow. It is definitely weird how much having a new full-time job affects your life. There’s a whole new schedule to figure out, there are weeks of intense training, there’s tests, new policies and procedures, new people, new office. . . well, you get the point. So my mind has been preoccupied lately, which explains the dearth of postings lately. Sometimes you just have to make a paid gig a priority! But I am sad that I’m probably gonna have to close up the bakery at this point. Just a sign o’ the times! Maybe I’ll just go super-super small-scale, although there is a limit to the amount of downsizing that you can do, especially if your workforce consists of one.
So this is my attempt at achieving some sense of normalcy — a return to blogging, a return to working out, a return to volleyball (that is, if my injuries would stop lingering). I would like to stress the word “attempt”. It may take me some time to really figure out how to balance everything. What makes it more challenging is that my work schedule isn’t exactly always set in stone. Eh, it’s a work in progress, much like everything else in life.
Anyhoo. . . on to the recipe! Now mussels are one of my most favorite things to eat. Just throw them into a pan with some white wine and dinner is ready in like 5 minutes! Really. It’s not the most user-friendly, mainly because you have a whole bunch of shells to deal with when your done. Which is why I try to schedule meals like this the day before trash day. I don’t need bits of shellfish lingering in the trash for several days.
Now that I’ve gotten that lovely image out of the way we can get back to the recipe. It’s relatively simple and it’s easily changed to fit whatever ingredients you have around. This time around I had some onions, garlic, celery, Roma tomatoes, and some basil. Throw in the little bit of Andouille that I had bought specifically for this and you get one of my most favoritest dishes. Here’s what you need:
- 1 1/2 lbs mussels, cleaned and beards removed
- 1/4 lb. andouille sausage
- 1 rib of celery, 1/4 in. diagonal slice
- 1 medium onion, diced
- 2-3 cloves of garlic, sliced thin
- 2 Roma tomatoes, chopped
- 1/4 c. basil, chopped
- 1-2 c. white wine
- salt and pepper, to taste
1. In a large pan, sauté the Andouille for about 3 minutes. Add the celery and onion and sauté for about 2 minutes.
2. Add the tomatoes, garlic, and half of the basil. Cook for another 2 minutes.
3. Throw in the mussels and white wine and cover. Cook for 2-3 minutes. Then remove the cover, stir the mussels, and return the lid. Cook for another 2-3 minutes.
4. Top with remaining basil. Serve over pasta, or rice, or with crackers, or with a straw (or just slurp it out of the bowl).
Alright so this isn’t all that much of an experiment, but I’m doing this in a different way. But what I wanted to do is try to make some mini cheesecakes and clean out the pantry at the same time. I had a bunch of cream cheese in the fridge, but not enough to make a whole cheesecake; I had some raspberry coulis left over from the Marquis Roulade I made a few weeks ago; and there was some honey that I was just tired of looking at. Throw in some graham crackers and some frozen raspberries and it all made sense.
Actually there is a little bit of an experiment going on here. Instead of making the filling using a stand mixer, I tried to make everything in the blender. I was thinking to myself that this should work, in theory. It actually didn’t work out too bad. There was a little bit of work trying to get the blender going at first, but the batter was very smooth. Doubt that I could do this for a full cheesecake recipe though — my blender is too small.
It’s hard to figure out a recipe here. Like I’ve said before, I do have a specific formula for cheesecakes that I like to follow, so I just used that as a guide. I cut down a graham cracker crust recipe in half which I just sprinkled on the bottom of the tins or cupcake papers. My serious recommendation that I have for a recipe like this is to definitely use paper liners. One of the pans that I used is non-stick which I also generously sprayed with cooking spray — I still had to dig the cheesecakes out with a fork and spoon. Here’s what you need:
For the crust:
- 6 graham crackers
- 1/4 c. sugar
- 1/4 c. butter, melted
Pulse the crackers and sugar in a food processor until fine crumbs. Mix in butter and set aside.
For the filling:
- 3 8-oz. packages cream cheese
- 3 eggs
- 3/4 c. honey
- about 4 oz. frozen raspberries
- raspberry coulis
1. Preheat oven to 350 degrees F. Line standard cupcake pans with liners.
2. Throw the cream cheese, eggs, and honey in a blender. Or you could beat the cream cheese in a stand mixer until smooth. Add the honey and combine. Then add the eggs one at a time, scraping down the sides after each addition. (See! Using the blender is easier).
3. Place a couple of tablespoons of the crust mixture on the bottom of each cupcake liner. Lightly press down and place 1-2 of the frozen raspberries on the bottom. Fill about halfway with the cheesecake batter. Add about 1 t. of the coulis and carefully fill the liner about 2/3 full.
4. Bake in the over for about 30 – 45 minutes, until the middle is set. Allow to cool in the pan for about 10 minutes. Remove from the pan and cool completely.
It could just be me, but I need a break from the Olympics. So instead I’m up watching the NASA channel on updates about the Mars Rover, well that and reruns of Futurama. I guess I need to feed my inner nerd. Sure I could be studying up on Policies and Procedures, but science is important.
And as another break from the Olympics I thought I’d just post some random things that I find funny that are food related. I was thinking about trying to make this a regular feature, but that requires extra work that is difficult right now with all the training and studying I have to do. Hell, I can’t even keep up with my regular blogging duties.
Anyhoo, I thought this was funny. It was making the rounds a little bit ago along all the Interwebs, so I’m a little late with this one. I have no idea on the source, but if anyone knows, drop me a line.