Spiced Maple Bourbon Fizz

Recipe from Half-Baked Harvest (Tieghan Gerard)

Husband-Tested in Alice’s Kitchen
Makes 1 cocktail

We thought this cocktail was just delightful and perfect for the holiday season.  To make this easy for a small party, make the syrup a few days in advance.  Juice some lemons and store the juice and the syrup in the fridge.  Slice up an orange a day in advance as well for garnish.

Spiced Maple Syrup
(Makes enough for 6 drinks)
½ cup water
½ cup maple syrup
2 cinnamon sticks
1 Tablespoon cardamon pods
1 star anise
1-inch fresh ginger, sliced
Zest of 1 orange

In a medium pot, bring the water, maple syrup, cinnamon, cardamon, star anise, and ginger slices to a boil. Boil for 3 minutes.  Stir in the orange zest.  Let cool, then strain the syrup into a glass jar.  This syrup makes enough for 6 drinks.  It can be made in advance and stored in the fridge until needed.

Maple Bourbon Fizz
(Makes one cocktail.)
1 ½ oz. (3 Tablespoons) bourbon
1 oz. (2 Tablespoons) lemon juice
1-2 dashes orange bitters
1 oz. (2 Tablespoons) Spiced Maple Syrup
Champagne, for topping

In a cocktail shaker, combine 2 Tablespoons Spiced Maple syrup, the bourbon, the and orange bitters.  Add a few cubes of ice and shake.  Pour into a glass.  Top off with a bit of champagne.  Garnish with an orange slice or wedge and star anise, if desired.  

A Most Delicious Falafel (Deep Frying, Pan Frying and Baking Options)

Recipe from Lisa Bryan via Downshiftology

Husband-Tested in Alice’s Kitchen

Yield: 18 balls/patties (I was able to make 21 small patties.)

As of this posting, I could probably count the fingers of one hand for the number of times I’d eaten falafel.  I had never made them either.  You are never too old to learn something new and I had fun making this delicious vegan meal.  I love the idea that I can make the mixture in advance and freeze it for later.  Be sure to serve these bites of goodness with Tahini Sauce. (Recipe below) We had them over lettuces with summer tomatoes that a friend gave us.  They would also make a great appetizer for a party or a fabulous wrap for your lunch.  There are three options for cooking them, but no matter which you choose, they will come out crispy and golden on the outside and bright green on the inside. They are traditionally deep fried, but I thought pan frying was very tasty.  Next time I make them, I will try baking them for an even more healthful dinner main.

1 cup dried chickpeas, soaked overnight (Do not use canned for this recipe.)

½ cup onion, roughly chopped

1 cup fresh parsley, roughly chopped

1 cup fresh cilantro, roughly chopped

1 small green chili pepper, seeded, membranes discarded, roughly chopped (serrano or jalapeno pepper)

3 garlic cloves, peeled

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground cardamom

¼ teaspoon freshly ground pepper

2 Tablespoons chickpea flour

½ teaspoon baking soda

Avocado oil or grapeseed oil for frying

The night before you prepare the falafel, soak the dried chickpeas in water.  Make sure the water covers the chickpeas by 2-3 inches because they will triple in size.  Drain and rinse the chickpeas.  Add the chickpeas to a food processor.

Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor.  Pulse several times until the mixture resembles the texture of coarse sand.  Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda.  Stir together, then cover or add a lid. (At this point, you can freeze the mixture for up to 3 months.  Thaw the mixture in the fridge, stir it, then proceed with the recipe.). Use your hands or an ice cream scoop to form the falafel mixture into balls or patties. (If you find the mixture to be too dry and crumbly, add a teaspoon or two of water or lemon juice.  If you find the mixture to be too wet, add another Tablespoon of chickpea flour.) Once the falafel are formed, you can cook them by your preferred method.  See the directions below.

To deep fry:  Add about 3 inches of oil to a pot on medium heat.  Heat the oil to 350F.  Cook the falafel in batches (about 6 at a time) for 1-2 minutes or until golden brown.  Use a skimmer to check the color of the falafel.  Make sure they don’t overcook.  Remove them to a paper towel-lined plate.  Serve the falafel immediately, while warm and crispy on the outside.

To pan fry:  Heat a large skillet until medium hot.  Add oil so that it completely covers the bottom of the skillet, about ¼ inch deep.  Place one falafel in the skillet.  It should sizzle just a bit.  Add more falafel, about 4 more, being sure not to crowd them.  When they are browned on the bottom, use a spatula to flip them to the other side. (You can also do this with the balls, but you’ll need to roll the balls around the skillet to be sure the entire ball is browned.) Remove them to a paper towel-lined plate.  Serve the falafel immediately, while warm and crispy on the outside.

To bake: Preheat the oven to 425F.  Lightly spray or brush a baking sheet with oil.  Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through.  You can also bake them on parchment paper or a silicone mat without any oil.  They’ll just be slightly less crispy and golden.

Nutritional Information: (For 1 of 18 balls or small patties) 48 calories; 8 grams carbohydrates; 3 grams protein; 1 gram fat; 170 mg. sodium; 138 mg potassium; 2 grams fiber; 2 grams sugars; 7% vitamin A; vitamin C 7%; calcium 2%; iron 5.7%

Tahini Sauce Yield: 8 servings (1 cup) 1 serving = 2 Tablespoons

½ cup tahini (This is sesame seed paste.)

¼ cup water (or more) for a thinner consistency

¼ cup fresh lemon juice

2 garlic cloves, minced

½ teaspoon sea salt

¼ teaspoon cumin

Add all the ingredients to a mixing bowl or small food processor/chopper.  Whisk or process together until it’s creamy.  If whisking by hand, it may look a bit separated at first, but keep whisking until it’s creamy.  Taste and adjust any flavors as desired.  Use immediately or store in an air-tight storage container for up to two weeks in the fridge. 

Nutritional Information: (For 2 Tablespoon serving) 92 calories; 4 grams carbohydrates; 4 grams protein; 8 gram fat (1 g saturated); 151 mg. sodium; 77 mg potassium; 1 grams fiber; 1 grams sugars; 0.2% vitamin A; vitamin C 4.6%; calcium 2.3%; iron 3.9%

Pickled Red Onions

These delicious Pickled Red Onions take on a jewel-like tone. 

Here is a plate you would be proud to serve any guest.
Simple Turkey Meatloaf with Pickled Red Onions on the side;
Boiled Yukon Gold Potatoes tossed with Homemade Pesto;
Rainbow Cole Slaw; and Carrot Bread

Makes about 4 cups

Recipe from Chez Henri in Boston via BonAppetit.com

Husband-Tested in Alice’s Kitchen

I was asked to bring something pickled to a party recently, so I gave this recipe a try.  It was fun to make and turned out to be quite beautiful to behold.  These pickled onions are a great addition to tacos, burgers, meatloaf or any dinner featuring grilled meat.

5 medium-size red onions, halved, peeled, each half cut into 4 wedges

2 cups red wine vinegar

2 cups water

½ cup sugar

¼ cup yellow mustard seeds

6 whole allspice

4 cloves garlic, peeled, halved

2 Tablespoons turmeric

2 whole green cardamom pods, smashed

2 bay leaves

1 ½ Tablespoons salt

1 Tablespoon dried crushed red pepper

1 cinnamon stick

Place onions in a large heatproof glass jug or bowl. Combine all remaining ingredients in a heavy large saucepan.  Bring the mixture to a boil; remove from heat and let stand 5 minutes.  Pour hot vinegar mixture over the onions in jug/bowl.  Let the onions stand at room temperature for 2 hours, gently stirring occasionally.  Cover and chill at least 1 day and up to 1 week before serving.  To make serving easier, scoop out some of the onions a bit at a time and chop them up using a chef's knife or a food processor.  Store them in glass jars with some of the pickling liquid in the refrigerator.

Carrot Bread

Recipe from Smith & Hawkins Gardeners’ Community Cookbook

by Victoria Wise

Husband-Tested in Alice’s Kitchen

Make this loaf to serve with a vegetable or bean soup. It has a nice crumb and just a smidgeon of sweetness with the carrots, honey and orange juice.   

1 package active dry yeast

½ cup fresh orange juice, warmed

1 Tablespoon peanut oil or other vegetable oil

1 cup all-purpose flour plus more for kneading

2 Tablespoons honey

1 teaspoon ground cardamom

1 teaspoon salt

2 large eggs, well beaten

1 cup grated carrot

2 cups wheat germ

Sprinkle the yeast over the warmed orange juice in a large bowl.  Let it rest until bubbly, about 15 minutes.  Lightly grease a 9” x 5” loaf pan.

Add the oil, 1 cup flour, honey, cardamom, and salt and beat until smooth.  Add the eggs, carrot, and wheat germ and beat to a smooth but still we dough.

Flour a board or counter and your hands.  Knead the dough for 5 minutes or until it gathers easily into a non-sticky ball.  (Add flour as needed.) Transfer the dough to the loaf pan and pat to fill the pan in a loaf shape.  Cover and set aside in a warm place until risen to the top of the pan, 1 to 1 ½ hours.

Preheat the oven to 200F.

Place the loaf in the oven and bake for 20 minutes.  Increase the oven heat to 250F and continue baking for 15 minutes more.  Increase the oven heat once again to 350F, and continue baking for 20 to 25 minutes or until the bread pulls away from the sides of the pan and a knife inserted in the center comes out clean.  Transfer the pan to a rack and let it rest for 10 minutes.  Remove the loaf from the pan.  Place the loaf back on the rack to cool.  Slice and serve.  Keep at room temperature, wrapped, for up to 2 days.