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SUMMER CLASSICS SERIES: HOMEMADE GRENADINE

As you may already know, teaching is my day job.  Eighth grade English, to be precise.  And in-service started this week.  Hence this post involves cocktails.

back to school cocktails

I know; I’m very lucky to have a summer vacation at all.  My job is truly fabulous because I love my students and I’m able to have a big chunk of time off to do all kinds of other things I may be interested in doing.  But a big part of why my job works so well for me is that I was. not. made. to sit behind a desk and/or in meetings all day.  And in-service is pretty much one big meeting.

So.

Doubtless you’re familiar with grenadine—if you’re like me, from the Shirley Temples of your youth?—but it’s also used to add color and sweetness to “grownup” drinks.  Originally, grenadine was made from pomegranates, hence the signature fuschia color, but as you can see, the bottled pre-made no longer has such wholesome origins:

storebought grenadine

Therefore I suggest to you the simple, even meditative act of making your own grenadine and storing it handily in the fridge where it will be waiting for you when you come home from a long day of meetings.

Even though the summer is technically “over” now that school has started, it’s still hot as blazes and so we’re going to keep the Summer Classics Series going through Labor Day–be on the lookout for a lovely Farmer’s Market Pasta & a killer fresh-fig dessert.

HOMEMADE GRENADINE (pomegranate syrup) grenadine ingredients
adapted from Alton Brown

ingredients:

4 cups pomegranate juice
juice from half a lemon
½ -1 cup sugar (adjust according to the amount of sugar in your brand of pomegranate juice)

Combine all of the ingredients in a deep saucepan over medium heat, stirring while it heats until the sugar has dissolved.  Turn the heat down and allow the mixture to simmer until the syrup has reduced by at least half.

Remove the saucepan from the heat and allow to cool at room temperature before transferring to a jar in the fridge.  This will yield between 1 ½ – 2 cups of homemade grenadine, which should keep in the fridge for up to six months.

There are a million cocktail recipes out there that involve grenadine, but here’s one classic & one that I just made up:

TEQUILA SUNRISE

These things go down like a vacation in a glass.  Ahhh…..

you will need: tequila sunrises

tequila
orange juice (freshly squeezed is extra delicious!)
homemade grenadine

The method is simple: fill a glass with ice.  Pour in some tequila, as much or as little as you’d like.  Pour in orange juice nearly to the top of the glass, leaving just enough room to drizzle a few tablespoons of grenadine over the whole thing.  Because it’s a syrup, it will ease down slowly to make a lovely pattern—like a sunrise—so don’t stir!  Just drink.

BACK-TO-SCHOOL TONIC

Because I just threw this one together, feel free to adapt it in any way you see fit.  Basically this is like a cosmopolitan, just with pomegranate flavor instead of cranberry.  And it was delicious.  Cheers!

you will need:

1 lemon
orange liquor (I used Cointreau)
vodka
homemade grenadine

If you’d like a fancy lemon garnish, I recommend peeling a curlique with a paring knife before you juice the lemon; much easier.

For two drinks, fill a cocktail strainer with ice.  Squeeze in the whole lemon, add a generous glug of orange liquor & two shots of vodka.  Pour in between ½ – ¾ cup grenadine.

Shake it all up, strain, and pour.  Garnish with lemon twists or orange slices, etc.

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SUMMER CLASSICS SERIES: ICE CREAM PIE

This is totally one of those blog posts I would read & think “Come on!  Does she really think this counts as a recipe?  Who are we kidding here?”

I know.  It isn’t a recipe, more like a great idea.  Everyone loves ice cream, but scooping sundaes for a crowd can be kind-of a pain.  Instead, take good-quality ice cream (perhaps some you just made yourself?), soften it a bit, mix in nuts or chocolate or fruit or candy, spread that into the cookie shell you just made, and freeze the whole thing up.

ice cream pie

An hour later, you’ve got a simple, satisfying, & adaptable dessert, perfect for this hot, hot August.

Since this is sort of a slacker blog post, I’m going to throw in a little something extra here: our first Blue Jean Gourmet Mix.  Hope you enjoy these summer kitchen tunes as much as we do.

ICE CREAM PIE

The possibilities are really quite endless here; you can tailor to a sophisticated, adult palate, a gooier, kid-friendly palate, or somewhere in-between:

a)    chocolate cookie crust, chocolate ice cream, peppermint candies
b)    gingersnap crust, vanilla ice cream, fresh fruit
c)    vanilla wafer crust, banana ice cream, peanut butter cups
d)    graham cracker crust, Neapolitan ice cream, mini marshmallows

For this pie, I made an Oreo crust, coffee ice cream, & mixed in toasted almonds & chunks of semi-sweet chocolate.  To top it all off, homemade whipped cream & a few chocolate-covered espresso beans.  There were several “Whoah, I don’t know if I can finish this” remarks followed by clean plates.

To make the crust, I used a food processor to make crumbs of the Oreos & a few tablespoons of butter, then pressed the crumbs into a pie pan.  The whole thing went into the freezer for a while before I added in the ice cream filling.

Once you’ve filled the pie, be sure to cover it well to prevent freezer burn.  Take out at least 5 minutes before you’re planning to serve, so it can thaw a little, making your life easier when it comes time to cut wedges.

LATE SUMMER KITCHEN MIX (turntable links to iTunes)

1_turntable

We Used to Be Friends – The Dandy Warhols
Spiralling – Keane
We’re an American Band – Grand Funk Railroad
Rosanna – Toto
Believe in Me – Emily White
Woodstock – Crosby, Stills, Nash, & Young
Girls in Their Summer Clothes – Bruce Springsteen
Manhattan – Kings of Leon
Mr. Brownstone – Guns N’ Roses
Whole Lotta Love – Led Zeppelin
No You Girls – Franz Ferdinand
Freeway of Love – Aretha Franklin
Wouldn’t It Be Nice – The Beach Boys
Miss Ferguson – Cory Branan
Abigail – Courtney Robbins
Cheated Hearts – Yeah Yeah Yeahs
Overweight – Blue October
14th Street – Rufus Wainwright

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SUMMER CLASSICS SERIES–BERRY-CHAMPAGNE GRANITA

***[DISCLAIMER–I think I’m breaking my poor photographer Sonya’s heart by posting today; the images below are sadly but dull replicas of the original, glorious shots for this post.  Has anyone else had a problem with images looking bright in i-photo but then looking dull when uploaded to WordPress?  We are researching the problem & hope to be able to fix it soon.  In the meantime, if any of you can help, please let us know!  And I promise the recipe will still taste good even if the pictures don’t do Sonya (or the granita) justice.]***

I know “granita” sounds like a type of dog that widowed Italian heiresses carry around in their Prada handbags, but it’s actually just flavored, shaved ice—think a subtler version of those snow cones you grew up loving in the summer.

And when you throw in some champagne, like I did, granita becomes a very grownup snow cone.

granita

What’s so great about granita is that

a) there are about a million different flavor combinations you can make
b) it’s almost impossible to mess up
c) you can make granita ahead of time
d) no fancy equipment require; just a baking pan & a fork.

The basic formula is to combine fruit with other flavors and freeze the whole mixture in a flat pan, popping in the freezer every hour or so to scrape it the granita with a fork every thirty minutes or so, creating fluffy crystals of goodness.

scraping granita

While the recipe below is pretty tasty, feel free to use it as a baseline for your own inspired granita ideas—Smitten Kitchen recently posted a lemon granita, for example, and John over at The Alphabet Cook has a recipe for traditional espresso granita.

Sonya, our badass Blue Jean Gourmet photographer, is a big snow cone fan, so she deserves credit for inspiring this recipe.  As soon as I get back to Houston, I’ll be making her my latest, Peach Margarita Granita, and I bet I can convince her to take a few pictures of the process so I don’t have to keep that recipe to myself.

BERRY-CHAMPAGNE GRANITA
serves 4-6

Simple syrup, one of the ingredients called for here, is a great things to make and keep on standby in the refrigerator.  Often used to sweeten cocktails and sauces, simple syrup gets its name because it’s terribly easy to make.  Just bring equal parts sugar & water to a boil and then simmer for a few minutes until the sugar has dissolved and the syrup has thickened a bit.  Cool before using.

ingredients:

1 cup each:

raspberries
strawberries
champagne (if you’d like to make this non-alcoholic, use water or ginger ale)

½ – 2/3  cup simple syrup (adjust according to your palette & the sweetness of the fruit you are using)
a healthy squeeze of fresh lemon juice

pan: 13 x 9 metal or glass cake pan

Wash the berries, hulling & slicing the strawberries.  Blend both berries together along with the simple syrup, & lemon juice until smooth.  Strain the liquid to remove seeds—this should yield just over 2 cups of liquid.

Stir the champagne into the berry mixture and then pour into the pan.  Stash in the freezer, being careful to lay the pan flat.

After thirty minutes, check the mixture.  You should have a layer of ice crystals on top–using a fork, rake the outer edges in towards the center, then return the pan to the freezer.  Continue to check every thirty minutes for a total of 2 hours.

Once the granita has finished freezing, you can store it in a plastic container in the fridge indefinitely.  Serve it up in a pretty glass or bowl with a dollop of whipped cream, a garnish of fresh fruit, or all by itself.

granita

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