August 14, 2015
We know there seems to be a day for pretty much anything this days, but a day devoted to that favorite libation of Jack Sparrow seems a natural one to celebrate!
So yes, Dear Dedicated Readers, it’s time to celebrate National Rum Day!
August 16, 2015 is the official National Rum Day, but the Harem & I started celebrating (and recipe testing) several days ago…
To backtrack a bit, I was contacted a while back by Caliche Rum with several recipes and an offer to try out their brand, so who am I to turn down an offer like that??? We tried a few recipes that sounded appealing, and here are our favorites:
Cali Strawberry Daiquiri
2 oz Caliche Rum
1 oz Fresh Lime Juice
¾ oz Agave Nectar
1 Fresh Strawberry
In a shaker, combine all ingredients, then lightly muddle the strawberry. Shake vigorously until well chilled. Strain into an ice filled rocks glass and garnish with strawberry.
I really liked this – compared to most versions (very thick and/or frozen), this was a lighter tasting drink and great for a hot summer day!
2 oz Caliche Rum
1 oz Fresh Lime Juice
1/4 oz Fresh Pineapple Juice
¾ oz Simple Syrup
3 – 6 Cilantro Leaves
Garnish: Cilantro Leaf
In a rocks glass, combine all ingredients and lightly muddle Cilantro leaves. Top with crushed ice or preferably nugget ice. Garnish with a cilantro spring.
This turned out really nice! A simple, fruity concoction with the herbaceousness of cilantro… I’ll make this one again for sure!
2 oz Barrows Intense Ginger Liqueur
1 oz Caliche Rum
Add club soda (or seltzer water for fewer calories) and fill over ice. Optional: Garnish with Lime.
Okay, I’ll admit I didn’t use the Barrows Liqueur… had Domaine de Canton Ginger Liqueur on hand, so I used that… and this turned out to be the most popular drink among the Harem!
All these recipes were winners, and I wouldn’t hesitate to suggest you try one (or all!) of them on National Rum Day (or any day, for that matter)!
Now I’ll admit I may not be the biggest expert on rum, but I did sample the Caliche on the rocks as well as in the old standby of rum and (diet of course) coke, and thought it was pretty dang tasty! Next time you find yourself in need of a bottle of rum (and with the holiday upon us, you just might!), it’s worth giving this brand a try… they have a nice web site (with even more recipes) if you want to give it a look…
Thanks to Caliche Rum (and in effort of Full Disclosure, I was given the samples free of charge, but all opinions/comments are strictly mine and objective) for providing the sample and recipes…
Okay kids, back to the bar! See you soon!
July 23, 2015
Once again it’s time for one of our favorite made-up holidays, National Tequila Day!
July 24th is celebrated as National Tequila Day, but Dedicated Readers will know that pretty much everyday is NTD around here!
Okay, so let’s celebrate with a drink recipe, shall we?
Tequila Thyme Lemonade
2 oz Silver Tequila (break out the good stuff for this…)
1/2 oz Lemon Juice (fresh-squeezed of course)
1/2 oz Simple Syrup (you know how to make this by now, don’t you???)
2 Generous Lemon Wedges
6 Sprigs of Fresh Thyme
Put the lemon juice, one of the lemon wedges, five of the thyme sprigs and the simple syrup into your shaker and muddle to break down the lemon and thyme. Add the tequila and a good handful of ice or two and shake until well-chilled (or until the darn shaker gets so cold you can’t hold the sucker any longer!).
Take a spiffy glass and add some fresh ice. Strain the tasty liquid into same…
Garnish with the remaining thyme and lemon slice, take a couple of pictures, and drink away!
Since it’s predominantly tequila (and not like that’s a bad thing…) this is a slow-sipping beverage, but it doesn’t seem too strong at all. Tart and refreshing, this is a great drink to celebrate National Tequila Day on a steamy day in July!
This recipe came from Total Wine, so a big two thumbs-up to them! Hope you try and enjoy this! Please be sure to Like and Share with your adult-beverage-loving friends!
Back to the kitchen (with a stop at the bar on the way…), see you again soon!
July 21, 2015
Wine Enthusiast Magazine has published their 2015 list of 100 Best Wine Restaurants in America, eateries they identify as this year’s top spots to eat and drink across the country. In the August 2015 issue you can find this year’s annual list that features interviews with star chefs and sommeliers.
And there’s a WDW restaurant listed in the top 100!
Those who have dined at Jiko in the Animal Kingdom Lodge won’t be shocked at its’ inclusion on this list of the best places to wine and dine! According to the piece Jiko houses the largest foreign collection of South African wine. The list contains approximately 120–140 selections, several exclusive to Jiko.
Above is a photo from the article showing one of the signature appetizers at Jiko, grilled wild boar tenderloin with mealie pap and chakalaka which they recommend to pair with Spice Route’s 2011 Chakalaka from South Africa. And from personal experience I can say this is one fine dish!
Now I’m thinking about a trip to Animal Kingdom Lodge… open the wine please!
June 10, 2015
As Dedicated Readers know all too well, we here at Eating (and Drinking) Around the World just live for the Epcot International Food & Wine Festival! And now that some info about the upcoming festival is beginning to come out, we’re, well, just getting a little bit giddy…
In a recent post on the official Disney Parks Blog, Pam Brandon gave us a “First Look at 20th Epcot International Food & Wine Festival“… of course there will be Celebrity Chefs, Eat to the Beat concerts (Miss Bonnie is especially giddy about the return of Rick Springfield!) and the 25+ Marketplace kiosks, but the really big news is… wait for it….
the bog is back!
The surprisingly popular Ocean Spray Cranberry Bog was a late no-show last year (see the post “Bye Bye Bog…“), but we’re promised a return this year…
and if we’re lucky, we may just get a return trip inside the bog itself!
Many more details on the Festival should be coming out in about a month, as the Tables in Wonderland Sneak Preview is scheduled for the 12th of July, so stay tuned!
Back to the kitchen!
May 5, 2015
Looking for a last minute dish for Cinco de Mayo? Give this terrific guacamole recipe a try!
Originally posted on Eating (and Drinking) around the World:
Many Thursday nights I attend a party – one with cocktails, drinking games involving accents, special culinary guests and lots of fun food talk… of course I’m referring to the internet get-together known as #KitchenParty. On one show a few weeks ago, Gaby Dalkin of the What’s Gaby Cooking blog was the guest discussing (among other things) her avocado obsession, and her newly released book, Absolutely Avocados.
After watching the show, and perusing her blog and recipes, I decided I just had to have this book in my hands! Not even wanting to wait the few days for Amazon to deliver said tome, the following day I made my way to local retailers to gladly pay full price (and sales tax) for the book. On my second stop at Books-a-Million I found the book (tucked away in the Vegetarian Cooking section, even…
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February 17, 2015
As it’s once again Mardi Gras time – take a look back at Cajun-style dish I stirred up last year… this recipe has been very popular, so give it a try if you haven’t yet!
Originally posted on Eating (and Drinking) around the World:
With it being slap in the middle of Mardi Gras season (it’s actually Fat Tuesday as I write this), I thought it the proper time to share a Cajun-influenced dish I stirred up a bit ago – chicken pieces cooked in and smothered with a rich sauce filled with the “trinity” of peppers, celery and onions – in other words (and perhaps more familiarly) a chicken étouffée. Since there’s beads to get and Hurricanes to drink, let’s not waste any time – Let’s Cook!
Smothered Chicken Thighs – Louisiana Style (Chicken Etouffée)
4 Chicken Thighs (bone in, skin on – you can remove skin if you must)
Salt & Black Pepper for the chicken
2 Tbl Canola Oil (or other veggie oil)
4 Tbl (1/4 Cup) Butter
2 Tbl Flour (all-purpose, or whole wheat AP, etc.)
1/2 Red Onion, finely chopped
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December 31, 2014
Recently Miss Bonnie & I (along with her Parental Units, Mamma Ginny and Papa Harry, a real-live Disney Princess/Disney Legend, a real-live WWE Superstar and several hundred of our closest DIS buddies) took a week-long cruise on the Disney Magic for our anniversary. As is our want, we took several beverage seminars while on-board (and yes, I promise a post discussing them…) and one was (big shock here!) a tequila/margarita tasting…
One of the drinks we were served there was a very nice raspberry margarita, so I decided to re-create it and the (also very nice) results are here for you to try!
2 Tbl Silver Tequila
1 Tbl Grand Marnier (or other orange liqueur of choice)
1 Tbl Fresh Sour Mix (2 parts fresh lemon juice to 1 part simple syrup)
1 Tbl Raspberry Puree (like the kind you make in a blender at home… see note below)
2 tsp Agave Syrup (or Simple Syrup)
Salt or Sugar for rim of glass if desired
Whole fresh Raspberry for garnish if desired
Moisten the rim of your glass(es) and salt or sugar the rim if desired and set aside.
Put all the ingredients (except the garnish) into your shaker and add lotsa ice… shake well until the outside of the shaker gets all cold and frosty.
Strain into the prepared glasses and garnish as you like.
This makes one pretty stuff & real good sized beverage (or two more dainty-sized ones). If you want to drink more than one or two without falling down you can actually cut back on the booze a bit (yes, I said it) – take the tequila down to 1 or 1 1/2 ounces and cut the orange liqueur proportionally while keeping the rest of the ingredients the same.
For the raspberry puree you can take fresh berries (or frozen would be fine if your can’t find nice fresh ones) and throw into a blender – you may need to add a spoonful or two of water to get things going – and whirl up until good & smooth. While you’re doing this you have to sing “Raspberry Puree, like the kind you make in a blender at home…” to the tune of Prince’s “Raspberry Beret”… I dare you not to think of that song now…
You may want to adjust the amount of sweetener (agave, etc.) up or down a bit to your taste. Other berry/fruit purees would also work just as well in this concoction in place of the raspberry.
Give this one a try & let us know what you think!
Back to the bar, and the kitchen, see you soon!
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