The summer heat is upon us, and although grilling season is here as well, there are many days that one shouldn’t be near a flame. Whether indoors or outdoors, clammy humidity and unforgiving heat can make for a lust for a lighter fare.

     For sure, summer is a time for lighter eating, less cooking and a focus on delicious breads, spreads, and salad wraps. Remember the summer garden-fresh, varietal tomatoes, greens and tangy glazes. Consider a cast iron pan in an air conditioned kitchen, which makes cooking on extra hot days tolerable and flavorful.

Steak, green pepper and gorgonzola sandwiches

Serves 4

-prominent in Spain; caramelized peppers and onions boost the flavor of this summer delight

1 pound skirt steak

Kosher salt or garlic salt and fresh ground pepper

Extra- virgin olive oil

½ large onion, thinly

1 red or yellow bell pepper

1 (14 inch baguette

1-2 ounces of gorgonzola (crumbled)

Fresh arugula, about 1 cup)

Balsamic glaze

Heat a large cast iron skillet over high heat. Season WITH Kosher salt and fresh ground pepper. Lightly coat the bottom of the skillet with EVOO. When the skillet is almost smoking, add the skirt steak. Sear, turning once, approx. 2 /12 – 3 minutes per side. Transfer steak to cutting board and let steak rest. Add an additional drizzle of EVOO and add sliced onion and pepper. Gently sauté about ten minutes. Season with garlic salt and fresh ground black pepper to taste.

Preheat the oven to low broil. Trim ends of baguette (save for crouton) Cut bread in half lengthwise brush cut sides with EVOO and place on foil lined pan

Thinly slice the rested steak across the grain and place at bottom of baguette. Top with peppers and onions and gorgonzola, as well. Broil until the cheese is just melting, about 1 minute. Top sandwich with other top of baguette. Sprinkle with fresh arugula. Drizzle balsamic glaze and cut into quarters. Serve immediately while the cheese is still warm.

Avocado toast with smoked salmon

Serves 2

–This makes a perfect breakfast or dinner meal

2 large slices crusty sourdough bread

1 ripe avocado, halved, pit removed

Extra virgin olive oil

Flaky salt and coarsely ground black pepper

Half fresh lemon

4-6 sliced smoked salmon

Thinly sliced red onion or pickled red onions

Fresh cilantro

Fresh mint

Thinly Sliced radishes (about 2-3)

Toast the bread. Prep avocado by using a large spoon to remove avocado from peep. Keep in large pieces.

Drizzle the toast with olive oil and sprinkle with salt. Place one avocado half on one slice of toast and gently mash using the back of the fork, into the bread.

Sprinkle with salt and fresh ground pepper. Squeeze lemon over the top. Add folded sliced smoked salmon , and top with pickled onions, small pieces of , sliced radishes, cilantro and broken fresh mint.

Cut both slices of toast in half and serve.

Pickled onions

-This is so simple you will want to keep a small mason jar in the refrigerator all summer to zest up tuna sandwiches or Greek salad wraps

1 red onion, peeled and sliced thin

2 TBSP cider vinegar

Splash red wine vinegar

Pinch sugar

In a medium saucepan add vinegar(s) and sugar. Simmer gently for about 5 minutes until sugar is absorbed.

Chill and pour over onions in a mason jar. Place in refrigerator until pickled, about 8 hours to2 days.                                                                                                                                          

Greek Salad Wraps

Serves 4

1 red onion

1 large English cucumber

2 cups cherry tomatoes

8 ounces feta cheese

4 large wraps- I prefer spinach or sun dried tomato for color and flavor.

4 large cups fresh spinach

1 cup hummus

1 lemon

½-1 cup Greek Yogurt

2 TBSP. oregano

2 teaspoons red pepper flakes

2 TBSPS EVOO

2 TBSP. red wine vinegar

Kosher salt

Chop Cucumbers, with skin on, tomatoes, onions and cheese. Place into bowl

Add fresh spinach (you may substitute shredded iceberg lettuce)

In a separate bowl mix fresh lemon juice, olive oil and red wine vinegar. Add oregano and salt and pepper. Add red pepper flakes if you want a slight kick to the wrap. Pour over salad and toss.

Spread wrap with hummus and Greek yogurt

Fill the center with salad mix, spread to ½ inch of edges.

Fold sides into middle and roll into a log. Slice in half on the diagonal. Serve chilled

Options….

Serve with Greek dips such as Baba Ganoush and Tziki

Add leftover proteins such as grilled chicken or leftover steak, diced.

Have you been considering adopting a Plant-Based Diet? Good news…you are not alone! What is a plant-based diet? Not surprisingly, it focuses on plants, including vegetables, fruits, whole grains, legumes, seeds, and nuts. Some people add small amounts of dairy and eggs while others adopt plant-based meals for a portion of their day or week and then occasionally include animal protein. You may have seen the acronym WFPB, for Whole Foods (not the store!) Plant Based which is a plant-based regime that excludes processed foods, sugar, and oils.

Recent research shows that the majority or plant-based consumers are millennials and Gen Xers. Even though 16% of these large population segments extensively use plant-based alternatives, 90% of them also consume meat and dairy products! This is indicative of the increasingly popular “Flexitarian Lifestyle” in which adherents eat plant-based most of the time but also include the occasional steak or pork chop. The Flexitarian Diet ranked second on the U.S. News and World Report list of best diets. We will certainly see more foods and meal plans supporting this concept in 2021 and beyond.

But wait a minute…isn’t something missing here? Oh yes! The word “vegan”.  Vegan indicates that animals are excluded from diet, products, and lifestyle choices. From a dietary perspective, in addition to eliminating animal protein, true vegans do not consume eggs, dairy (including cheese) and honey. As plant-based diets seem to be on track to become more prevalent, there is an industry-wide shift in terminology from “vegan” to “plant-based”. From the supermarkets to menus of popular chain restaurants as well as local faves, the “plant-based” label is quickly replacing “vegan”.

The motivation for most people adopting a plant-based lifestyle is a desire to improve their health. When your cholesterol and/or blood sugar starts to creep up, more and more medical professionals are recommending a plant-based diet. Research shows that this lifestyle can reduce the risk of developing diabetes, heart disease, and cancer. Even better, switching to a plant-based diet not only benefits your health — it can help protect the environment, as well. People who follow plant-based diets tend to have smaller environmental footprints. Adopting sustainable eating habits can help reduce greenhouse gas emissions, water consumption and land used for factory farming, which are all factors in global warming and environmental degradation.  

Spring is an ideal time of year to embrace a plant-based lifestyle. Whether you follow a plant-based, vegan, or flexitarian lifestyle, you have an almost unlimited array of fresh fruits and veggies to choose from. With options continuing to increase, the variety and availability of products including butter, cheese, as well as egg, meat and seafood substitutes are growing exponentially.

To help you plan your plant-based meal plans, we are presenting three recipes for a typical day…breakfast, lunch, and dinner. These heart-healthy meals are delicious and easy to prepare.

First up, breakfast! Yes, you can make French Toast without eggs?

Blueberry Banana Eggless French Toast

Serves 4-6

*Plant-based, WFPB, vegan

Ingredients

6-8 slices of day-old dairy- and egg-free bread, preferably whole grain

1 cup liquid egg substitute like Just Egg OR make a “flax egg” with 2T of ground flaxseed and ¼ c hot water

1 t of cinnamon

½ t nutmeg

1 t vanilla extract

Pinch of sea salt

1 cup soy milk (may substitute almond or coconut milk)

Topping:

1 cup blueberries, fresh or frozen

2 medium bananas, sliced

Juice of 1/ lemon

2 T maple syrup

INSTRUCTIONS

Pour liquid egg substitute into a shallow 2-quart baking dish OR to make the “flax egg” whisk together the flaxseed and hot water and let sit for 5 minutes. Add spices, salt, and vanilla extract, and soy milk, whisking lightly to combine.

Soak the bread slices in the batter and then pan fry in a nonstick pan on low heat. Flip when brown on one side and keep a close eye on hem so they don’t burn. Option: If you do not have a nonstick pan or you simply prefer a bit crispier texture, melt 1 T vegan butter in a skillet and brown slices same as above. This version of the recipe is not WFPB.

While the toast is cooking, mix the fruit, lemon juice and maple syrup and heat either on the stovetop or in the microwave for a few minutes until the blueberries and bananas soften. Drizzle French toast slices with the fruit topping.

Lunch is an ideal time for something light. Quinoa is often referred to as a superfood and an ancient grain. It is packed with protein, fiber, magnesium, B vitamins, iron and all nine essential amino acids. It is also gluten free!

Springtime Quinoa Salad

Serves 6-8

*Plant-based, Vegan

Ingredients:

1 c quinoa, rinsed

2 c water

¼ t sea salt

1 cucumber, diced

½ red onion, diced

1 can garbanzo beans, well rinsed

1 orange or red bell pepper, chopped

1 cup grape or cherry tomatoes, halved

Vinagrette Dressing:

½ c olive oil

¼ c balsamic vinegar

1 t agave

1 t Dijon mustard

1 shallot, minced

1 clove garlic, minced

Sea salt and black pepper to taste

Optional Toppings:

Avocado chunks

Fresh lemon juice

Instructions:

Rinse the quinoa in a fine mesh strainer for 30 seconds; this removes any bitterness so do not skip this step! Put quinoa, water, and salt in a 2-quart saucepot and bring to a boil over medium high heat. Reduce to a lower simmer and cook uncovered for approximately 15 minutes until all the water is absorbed. Remove from heat, cover, and let steam for five minutes and then fluff with a fork.

Let the quinoa cool slightly while prepping the veggies and dressing. Chop onions, cucumber, bell pepper, tomatoes, shallot, and garlic. Rinse garbanzo beans and place all veggies into a large bowl (we like to use a bowl with a lid as it makes it easier to store this salad in the fridge). To prepare the dressing, add all ingredients to a glass jar and shake well. Add cooled quinoa to the veggies in the bowl and stir. Then add dressing and toss lightly to evenly distribute. Taste and add more salt or pepper if desired. Top with avocado and a squeeze of lemon juice if desired. You can dive in immediately, but the salad is even more delicious the next day!

At My Cooking Magazine we love a warm meal for dinner. This dish takes advantage of the abundance of mangos that delight us each spring along with easy crispy tofu and a creamy peanut sauce. Delish!

Crispy Tofu with Peanut Sauce and Mango Slaw

Serves 6- 8

*Plant-based, vegan

Ingredients

Tofu and Rice:

1 block organic extra firm tofu, 12-16 oz

1 T sesame oil

1 T soy sauce

1 T cornstarch

3 c cooked brown basmati rice

Peanut Sauce:

1/3 c creamy peanut butter

3 T lime juice

2 T soy sauce

1 T agave or maple syrup

2 t sesame seed oil

2 cloves garlic, crushed

Mango Slaw:

2 large ripe manos, diced

1 medium red bell pepper, chopped

3 green onions, sliced

¼ c fresh cilantro, chopped

2 T lime juice

¼ t sea salt

2 c shredded green or purple cabbage

Time saving tip: Use a premade coleslaw mix and add mango

Substitution: Swap pineapple for mango, honey for agave or maple syrup although honey is not vegan

Instructions

Wrap tofu in paper towels or a dish cloth and press with your hands to remove moisture. Let sit for 10-15 minutes.

Preheat oven to 400. Prep veggies for slaw while tofu rests.

Cut tofu into cubes by slicing into 4 horizontal slabs and then turning and cutting crosswise into thirds. In a medium mixing bowl add cornstarch and tofu. Toss gently to cover all sides of tofu cubes. Drizzle with oil and soy sauce and toss again gently to cover. Line a large cookie sheet with parchment paper and spread tofu evenly on pan without sides touching. Bake for 25-30 minute and turn halfway to get all sides crispy.

While tofu bakes, prep the peanut sauce and mango slaw. For the sauce, whisk all ingredients together in a small glass dish. Taste and add a bit more agave or maple syrup if you prefer a slightly sweeter sauce. In a large mixing bowl add all slaw ingredients and toss until well combined.

To serve place a scoop of rice in each serving bowl, top with a generous scoop of slaw, about ½ cup crispy tofu, and top with a heaping spoonful of peanut sauce.

4 Breasts (boneless/skinless washed, patted dry, Kosher salt and freshly ground black pepper)

Base Rub:

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

½ teaspoon onion powder

Sea salt and freshly ground black pepper

Flour dredge:

2 cups all-purpose flour

2 tablespoons of base rub

Special Sauce:

1 cup of Mayo

½ cup of ketchup

1 tablespoon diced pickles

Spicy dip coating:

1/2 cup lard, melted and heated (or hot frying oil)

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Coleslaw:

1 cup mayonnaise

1½ tablespoon apple cider vinegar

1 tablespoon honey

¾ teaspoon celery seeds

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ medium green cabbage, very thinly sliced (about 4 cups)

½ medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

Pickles:

1 jar, store-bought- bread and butter pickles

Directions:

Cut each chicken breast into three even pieces. 

Dry-brine the chicken: In a bowl, toss the chicken breast with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the buttermilk and base rub. In a separate bowl, whisk together the flour and 2 teaspoons of base rub.

Dredge the chicken in the flour mixture, then dip in the buttermilk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat the vegetable oil in a deep-fryer to 350 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 5 – 8 mins. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and place on rack.  Coat each side with additional base rub on both sides, coat thoroughly.

Butter brioche slider buns and toast on frying pan at medium heat.  Set aside.

For the special sauce, mix 1 cup of mayo, half cup of ketchup and add diced pickles.  Mix well and set to the side.

For the coleslaw, shred green and red cabbage.  Thinly slice carrots and add to bowl.  Add may, apple sider vinegar, salt, pepper, honey and celery seed and mix well.  Set aside. 

Assembly:

Place special sauce on each side of the slider bun.  Put spiced hot fried chicken on the bottom slider bun.  Top with generous amount of coleslaw, 1 pickle and cover with top slider bun with an additional pickle and toothpick for presentation. Serve immediately for direct happiness.

4 Breasts (boneless/skinless washed, patted dry, Kosher salt and freshly ground black pepper)

Base Rub:

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

½ teaspoon onion powder

Sea salt and freshly ground black pepper

Flour dredge:

2 cups all-purpose flour

2 tablespoons of base rub

Spicy dip coating:

1/2 cup lard, melted and heated (or hot frying oil)

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Waffles:

1 full box of Belgium Waffle Mix

4 eggs

3 cups of water

8 oz of butter

Maple Syrup

Bacon, cooked and chopped

Pearl Sugar

Spiced Butter:

1 lbs butter, unsalted

4 tablespoons honey

4 tablespoons Base Rub

Frying oil:

Beef Tallow or Vegetable Oil

Directions:

Dry-brine the chicken: In a bowl, toss the chicken breast with 2 tablespoon Base Rub; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the buttermilk and base rub. In a separate bowl, whisk together the flour and 2 teaspoons of base rub.

Dredge the chicken in the flour mixture, then dip in the buttermilk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat vegetable oil in a deep pan and heat til 350 degrees. Set a wire rack on top of a rimmed baking sheet and set aside.  Lower the chicken breast into the fryer and fry until crisp, 5 – 8 mins. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle melted beef tallow or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and place on rack.  Coat each side with additional base rub on both sides, coat thoroughly.

Spiced Butter- Leave butter out and get to room temperature.  Whisk together butter, honey and spiced butter.  Whisk well and set aside.

For the waffles- In a large bowl, mix together Belgium waffle mix, water, eggs, and melted. Mix well and set aside.

Preheat waffle iron to desired temperature.

Ladle the batter into a preheated waffle iron with pearl sugar and bacon. Cook the waffles until golden and crisp. Serve immediately.

Assembly:

Cut the cooked waffles into eight pieces and cut your chicken breasts into four pieces.  Slide waffle and chicken pieces on the skewer.  Scoop a spoonful of the spiced butter and place in the middle of the skewer.  Cover with hot maple syrup and enjoy immediately!

The award-winning Bombay Mahal (featured in USA Today) is Maine’s longest-running and most celebrated Indian restaurant. Here, restauranteurs Raj & Bina Sharma, who relocated from living in Germany & the United Kingdom to Portland, Maine 30 years ago, share their east-meets-west recipe of a traditional Indian favorite paired with Maine’s most iconic crustacean export: Lobster Tikka Masala.

Ingredients for Lobster Tikka Masala (feeds four):

?      32oz fresh Maine diced lobster meat
?      45 oz of tomato puree
?      4 teaspoons of Butter
?      8 oz heavy cream
?      1 medium red onion
?      garlic paste, 3 teaspoons
?      ginger paste, 3 teaspoons
?      cumin seeds, 1/2 teaspoon
?      Caraway seeds, Ajwain, ½ teaspoon
?      Cilantro, 1 oz
?      Garam masala, 1 teaspoon
?      ½ teaspoon turmeric
?      Salt to taste, 1 teaspoon
?      Sugar, 1 teaspoon
?      Black ground pepper, ½ teaspoon
?      5 whole cloves
?      Crushed fenugreek leaves, ½ teaspoon
?      2 bay leaves
?      2 inch cinnamon stick
?      3 whole green cardamom
?      1 green chili pepper (optional)

Instructions:

1. Bring a medium sized non-stick pan to medium heat

2. Add in butter once pan is ho When butter starts to melt, add in cumin seeds, cloves, caraway seeds, cinnamon stick & bay leaves until they become a golden brown color and you start to smell the fragrance

3. Next add in ginger/garlic paste and sauté for 1 minute, followed by your chopped onion (1 chopped chili optional)

4. Once the onions start to become translucent in color, usually after 2 minutes, add in your turmeric, salt, & sugar

5. Add in 3 cups of room temperature water to dilute the mixture followed by tomato puree

6. Continue mixing everything and bring to a boil for thickness for 15 minutes on high heat

7. After the 15 minutes are up, add in your fresh lobster and heavy cream, lightly stirring it so as to not break the meat for 5 minutes

8. Cover with a lid and let sit for 3 minutes allowing lobster to cook further

9. Garnish with freshly chopped cilantro, a pinch of garam masala, and a few dollops of melted butter

10. Serve with basmati rice and your favorite Indian flatbread such as naan or chapatti!

www.BombayMahalBrunswick.com

Ingredients 

• 6 large eggs, room temp
• 3 TBSP honey, or pure maple syrup
• 3 TBSP coconut palm sugar
• 1/4 c coconut oil, or butter
• 1 tsp vanilla, optional
• 3/4 c Ancient Harvest Quinoa Flakes
• 1/3 c cacao/cocoa powder
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 1 1/2 c mashed ripe bananas, about 4 medium bananas
• 1/4 c chocolate chips (dairy free)

Directions

• Preheat oven to 350F.
• Beat honey, coconut sugar, and oil/butter together until combine.
• Add in eggs and mix evenly.
• In another bowl combine quinoa flakes, cacao powder, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients until all the ingredients are mixed in well.
• Mash bananas, you can use the same bowl you used for the dry ingredients. If you like less texture you can blend them smooth in a mini food processor.
• Stir the bananas into the batter and set aside.
• Spray a 10×4 loaf pan with non-stick spray and line with parchment paper.
• Place bread in the oven for 30 minutes.
• Sprinkle the top of the bread with chocolate chips, just pull the rack out don’t remove the bread from the oven.
• Slide back in and continue baking for 20 minutes or until a toothpick comes out clean.
• Let cool for 10-20 minutes on a wire rack before lifting the parchment paper and removing from the pan to continue cooling.
• Enjoy!

Pumpkin Quinoa Brittle 

Ingredients 

• ¾ cup Ancient Harvest ™ Traditional Quinoa, dry, uncooked
• ½ cup Ancient Harvest ™ Quinoa Flakes, dry, uncooked
• 1 tablespoon Amaranth, dry, uncooked
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon cinnamon
• 1 tablespoon brown coconut sugar or regular brown sugar)
• 1 ½ tablespoons white coconut sugar or white granulated sugar
• 1 teaspoon vanilla bean paste or Mexican or Madagascar vanilla
• 3 tablespoons coconut oil, melted
• 1 teaspoon pumpkin flavor extract
• 1/3 cup organic grade A maple syrup
• ¼ cup pecan pieces, optional
• ¼ cup pepitas or pumpkin seeds, optional

Directions

• Preheat oven to 350 degrees F.
• Line a cookie sheet (13” x 9”) with parchment paper.
• Combine all dry ingredients in a bowl. Mix well.
• Add wet ingredients to dry ingredients. Mix well. Mixture should appear slightly wet and clump together at the bottom of the bowl.
• Spread the mixture on cookie sheet, flattening with a spatula until mixture is about ¼ inch thick.
• Optional: top with pecan pieces and pepitas.
• Bake the quinoa brittle on the bottom rack of the oven for about 10-12 minutes or until fragrant. Then, transfer the cookie sheet to the top oven rack for another 6-10 minutes until crispy and golden brown. Edges of quinoa brittle should be crispy and possibly a little burned. The mixture will also spread out while cooking. This is normal.
• Let cool for 10-15 minutes or until brittle has firmed up and dried. Break apart or cut into squares. Serve or save in a Tupperware or tin. This lasts about 5 days at room temperature.

 Quinoa Muffins

Ingredients 

• 3 ripe med bananas, mashed 
• 1/4 cup coconut sugar 
• 2 eggs (or flax eggs) 
• 1/4 cup cashew butter (or any nut butter)
• 1 tbsp vanilla extract 
• 1 cup Ancient Harvest quinoa (cooked)
• 1 1/4 cup gluten free flour 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1 tsp salt 
• 1 tsp cinnamon

Directions

• Combine wet ingredients in a large mixing bowl
• Add in dry ingredients, mix until all incorporated
• Pour batter into muffin tins with liners
• Bake at 350 for 20-25 minutes
• Will keep in fridge for 5 days or in freezer for 6 months. Just pop out when you want a sweet treat!

Certainly, the cocktail culture has arrived, even to those with 100 wines by the glass and chained wine lists that offer over 40 pages from the vintage cellars below.

Now, steakhouses are offering cocktail dinners pairing bourbon and scotch creations  and gin dinners, with craft spirits makers mixing juniper berries both in glass and in sauces. The bar menus offering steak flat breads and cheeseburgers adorned with candied bacon. And lighter ahi tuna tartar, salads if you chose to belly up to the bar. Several higher end spots are offering lower alcohol cocktails. Sip and enjoy and go ahead and order the second cocktail. Or shake it up at home, turn on your grill and sear a thick cut rib eye for $20.00.

Oceans’ Prime launched a new national cocktail while similar bistros and bar focused spots are trending with lighter fare and more than just a skinny cocktail. These sip with both food or a cheese plate or just sitting back with friends sharing appetizers at the bar. Here are just a few that made our MYcookingmagazine top lists. 

Lower Alcohol cocktails  

Cocktail: Aloe, It’s Me   (Del Mar SoCal Kitchen, Columbus)

Prep Glass: Mixing Tin    Service Glass: Nick & Nora

Garnish: None

Ingredients:

1 ½ oz. Lillet Blanc

½ oz. Chareau Aloe Liqueur

¼ oz. Lemon Juice

2 drops Saline

3 drops Crude “Apothecary” Persimmon & Apple

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

Cocktail: First Day of Summer (Ocean Prime nationwide)

Prep Glass: Mixing Tin    Service Glass: Coupe

Garnish: Chocolate Mint Leaf

Ingredients:

1 oz. Melon Water

½ oz. Cucumber Water

½ oz. Giffard Gomme Syrup

½ oz. Sipsmith Gin

¼ oz. Fresh-squeezed Lime

Soda Float

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

Cocktail: You Had Me at Hello (Lincoln Social Rooftop Bar, Columbus)

Prep Glass: Mixing Tin Service Glass: Nick & Nora

Garnish: Lipstick Print

Ingredients:

1 ½ oz. Lillet Blanc

¼ oz. Chareau Aloe Liqueur

¼ oz. Peach-infused Ancho Reyes Verde Liqueur

¼ oz. Fresh-squeezed Lemon Juice

¼ oz. Fresh-squeezed Orange Juice

5 drops Saline Solution

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

Cocktail: AHA! (served at M in Columbus)

Prep Glass: Mixing tin  Service Glass : Lightbulb

Garnish: Edible flower

Ingredients:

1 oz Giffard Pineapple

3 oz Coconut water

2 oz Sparkling wine

Preparation:

1) Add Giffard Pineapple and Coconut water to mixing tin with ice

2) Stir well until cold

3) Strain and funnel into lightbulb

4) Strain in sparkling wine

5)At mouth of lightbulb add one fresh flower and metal straw

The South became the haven for spirits production. Plentiful good water, long growing seasons for grain and fruit along with the influx of particular immigrants who knew the skills combined to give us those liquid delights we enjoy today. George Washington, America’s father, was also the young country’s first major whiskey producer with his rye whiskey operation at Mount Vernon.

Visitors to our first president’s home can purchase a bottle of the exceptional Mount Vernon’s George Washington Rye at the gift shop. It’s made according to the original formula.

Whiskey is simple to understand, but the complications from labels like “bourbon” do cause confusion. Bourbon is whiskey, but to use the name on the label, it is, among other prerequisites, required to be made with a certain amount of corn and aged for a minimum period. Bourbon is made not only in Kentucky-the unchallenged leader- but in many other states as well. Garrison Brothers Bourbon made in Texas and C4 produced in Arlington, Georgia are delightful as is Virginia Gentleman.

No distilled spirit on the planet enjoys the popularity of Jack Daniel’s Tennessee Whiskey. The brand is priceless, the logo nearly as recognizable as Coca-Cola. “Jack,” as it’s almost universally called, is still made in lovely Lynchburg, a middle Tennessee village that will remind you of rural Ireland. The water used today comes from the same source its namesake used just after the Civil War. The formula has never been a secret. It’s sometimes described as bourbon plus one: a final filtration with sugar maple charcoal which gives each sip of Jack a hint of sweetness.

Lynchburg, because of it’s strong relationship with Jack, is a highly popular tourist destination. Tour buses loaded with American’s and visitors from faraway places arrive daily. The distillery is both a museum and a working operation. Jack paraphernalia along with bottles of the fabled elixir are purchased with the frenzy of a big city department store on Black Friday.

For almost three decades on a late October weekend, Lynchburg has hosted the heralded Jack Daniel’s International Barbecue Competition, a mega event attracting over 60,000 featuring teams of grillers from throughout America and over 50 foreign nations competing for cash prizes and valuable award recognition. It’s a global event, a tourism extravaganza that other states and other producers have noticed, prompting their own whiskey-influenced attractions.

Louisville, the charming river town, is Kentuck’s Bourbon hub. The city established its Bourbon Trail, a highly-popular distillery and bar tour that combines education with lifestyle enjoyment. The Ohio River played a huge role in Bourbon’s evolution and the city is home to Bourbon authorities with few peers. Michael Veach, a published author who many believe to be the country’s top Bourbon authority, resides here and his lectures and Bourbon tastings in major cities and riverboats stay booked year round.

Veach’s Bourbon Tasting Notebook and American Whiskey Tasting Notebook, a combined effort with Susan Riegler contains expert tasting notes plus a place to make your own notes. Inexpensive, and small enough to carry to bars and liquor stores, they are available on Amazon.

Fabled distilleries like Wild Turkey, Jim Beam, Evan Williams, Elijah Craig, Four Roses, Bulleit, Old Forester, Woodford, Maker’s Mark, Blanton’s, Buffalo Trace and Pappy Van Winkle are no longer confined to Kentucky but ingrained in American heritage and lifestyle lexicon.

Cocktails are not only American in origin but very Southern as well. According to legend, the world’s first cocktail was invented in a French Quarter apothecary by pharmacist Antoine Peychaud in New Orleans. He named it the Sazerac and it’s the official cocktail of the Big Easy. By the way, Peychaud’s bitters is an elegant essential in countless cocktails and gourmet dishes.

American distilled spirits whether Bourbon or Tennessee Whiskey or their ubiquitous progeny now dot the Southern landscape and are highly attractive places to visit. Combine a trip to Mount Vernon for a sip of rye with one of Virginia’s newcomers,  Virginia Distillery Company.  located in the Blue Ridge Mountains just south of Charlottesville and Jefferson’s Monticello, it’s the largest dedicated American Single Malt whisky distillery in the U.S. The distillery is currently offering a limited-edition preview product called “Prelude: Courage & Conviction” to be released nationally in April.

The best restaurants have outstanding bars with a wide selection of whiskies and other spirits. If you visit Jalisco in Mexico for the tequila experience, the distilleries have tours and tasting rooms patterned after those found in the American South. There are close connections between tequila and American whiskey and Bourbon. Thousands of used aging barrels marked Jim Beam, Buffalo Trace and Jack Daniel will be seen in Tequila warehouses. They are filled with Tequila, aging while permeating with the flavors that are distinctly American. Have dinner at Agave, one of the top restaurants in Atlanta. Their bar has hundreds of Tequila selections and more than a few have a hint of Jack or Maker’s Mark in them.

Ever wonder what might be available in heaven? Frank Sinatra loved Jack Daniel so much that he had a bottle of the Tennessee whiskey buried with him. Reciprocating, the distillery produces a special Frank Sinatra/Jack Daniel Edition. So, for 2020, have a glass of Jack and sing out loud, “My Way.”

The whiskey river runs long and deep and transcends borders.

COCKTAILS FOR 2020 – Something Old, Something New

~Selected by Doc Lawrence

Smoking Hot Margarita

Agave Atlanta

Lunazul Humoso Tequila – 1 1/2 oz
Triple Sec – 3/4 oz
Fresh Lime Juice – 1/4oz
Sweet & Sour – 2oz
Jalapenos – fresh slices

Procedure:

Fill shaker with ice.
Add 2 pieces of sliced jalapeno
Add ingredients
Shake vigorously
Pour over ice in your favorite glass
Garnish with a salted rim & lime wedge
A fun cocktail to pair with charcuterie.

Whiskey Sour

With a rich and long history dating back to1862, it was also the official drink of the 184-year-old Jefferson Literary and Debating Society at the University of Virginia. The whiskey sour is a heritage cocktail, timeless and classy, a natural fit with Jack Daniels.

3/4 cup Jack Daniel’s Old No. 7 Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
2/3 cup simple syrup
Maraschino cherries

Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry, toast to peace and goodwill, then drink ice cold.

Maker’s Mark Old Fashioned 

1 Orange wheel
1 Maraschino cherry
1 tsp simple syrup
1 1?2 oz Maker’s Mark Bourbon
1?2 oz Club soda
In an Old Fashioned glass, muddle the orange, cherry and sugar.
Fill three-quarters of the way with ice and add the bourbon and club soda.
Garnish with an additional orange wheel and maraschino cherry.
Tina T’s Classic Cocktails

Yankee Ginger Rye

A simple blend of 1 part Bulleit Rye and 2 parts ginger ale. What makes this a Yankee version is using Vernors Ginger Ale. Vernors is synonymous with Detroit. It’s an original ginger ale, not a dry ginger ale which gives it a stronger ginger flavor.

Roaring 20s Classic Manhattan

3 parts Bulleit Rye
1 part Sweet Vermouth
Angostura Bitters
Luxardo Cherry

A Manhattan was meant to be enjoyed with a good American Rye. Tina’s Rye of choice is Bulleit. It’s simple to make but easy to damage.

Fill a shaker with a generous amount of ice. Add the rye and vermouth. Gently shake to chill and combine, without bruising the whiskey.

Place a Luxardo cherry in a martini glass. (Bright red grocery store maraschino cherries are an insult to this cocktail!) Veil the glass with bitters to taste. Strain the rye and vermouth into the glass.

The Sazerac

The Grandaddy of cocktails. A New Orleans Original

1-2 sugar cubes
2 dashes orange bitters
2 dashes aromatic bitters
59 ml whiskey
1-2 ice cubes
7 ml absinthe
Lemon zest, to garnish
2 rocks glasses

Muddle sugar cubes, orange bitters and aromatic bitters in an old-fadhioned glass.

Add whiskey and stir gently. Add cubed ice and stir until chilled.

Add absinthe to a second chilled rocks glass and swirl to evenly coat glass.

Discard absinthe from second glass and pour in mixture from the first rocks glass.

Rim glass with lemon zest and serve.