Creating memorable and healthy dining experiences.
Mom’s Sore Throat Milkshake – johanna
December 13th, 2008 | Filed under: Beverage
When I was girl my mom would make a special milkshake for me when I was too sick to eat anything. So when Everett got a canker sore in his mouth and would not eat anything I set out to recreate my mom’s milkshake. All she gave me to go on was milk, vanilla and egg. The result was watery and bland. As I mulled it over a thought hit me. Eggnog. My mom’s milkshake was the same base as eggnog. I knew I just needed something to sweeten the shake up and alter the measurements a little.
Since I was planning on giving it to my toddler, the next task was to figure out how to cook the eggs. I did not have any pasteurized eggs or powder around. The first time I made the milkshake I cooked the egg in in a water bath. Set a bowl over a pot of simmering water and whisk the egg until the the thermometer read 160 degrees; but, I felt the taste was a little off. I can’t say if it was the cooked egg or the lack of sugar. My first thought was to add the sugar to the egg then I figured hey why not cook all the ingredients together. It took a long time to get the mixture up to 160 degrees. I think next time I will just heat it in a sauce pan.
1 egg
1 cup milk
1 to 1 1/2 tbsp sugar
1/4-1/2 tsp vanilla
Heat a pot over medium heat; bring to a simmer. Place a heat prof bowl over the pot. The bowl should not touch the water. Whisk the egg in the bowl until combined. Add the sugar and beat well. Add the milk, sugar and vanilla mixing well. Heat the mixture until a thermometer inserted reads about 160 degrees. If heating in a sauce pan, add all the ingredients to the sauce pan and heat on low heat, stirring constantly. Remove from heat and cool. Place in the refrigerator until cold.
If you do not have any concerns about Salmonella, then by all means mix all the ingredients in the blender and bottoms up.
Fall Apple Orchard Punch – johanna
September 11th, 2008 | Filed under: Beverage
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, California. Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.
1 (36 oz) can apple juice - chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple
In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.
Variations:
Try adding some Red Hots candies to spike the punch.
Snow Cones – johanna
August 17th, 2008 | Filed under: Beverage
We pulled out our slurpee/snowcone maker, dusted it off and made a refreshing treat with this recipe I found online, but I apologize I have no clue where I got. It was a site that had all these great cool summer kid treats. Once I locate it, I will update this post. Until then, enjoy her version of an easy snow cone.
1 Envelope KOOL-AID, Unsweetened, any flavor
1 Cup sugar
1/2 Cup cold water
8 Cups finely crushed ice
Place soft drink mix and sugar in small bowl. Add cold water; stir to dissolve. For each serving, pour about 1 tablespoon soft drink mixture over 1 cup ice.
Variations:
Use 3/4 cup KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor; omit sugar.
Orange Julius – kami
July 8th, 2008 | Filed under: Beverage
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.
1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate
Blend together all but the Orange Juice first, then add the Orange Juice Concentrate and blend well. Enjoy!
Lemonade Floats – johanna
June 29th, 2008 | Filed under: Beverage
This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, raspberry and orange. Cheers.
Lemonade
Raspberry or strawberry Sorbet
Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
Refreshing Homemade Summertime Lemonade – johanna
June 29th, 2008 | Filed under: Beverage
I bought a huge bag of lemons with the idea that it would be fun to make lemonade with the kids. I only have a hand reamer, nothing fancy, powerful or fast. My son was anxious to get to the good part, drinking it. We tried several ratios to get it just right. First we started with 1 1/2 cups of lemon juice (my son wanted to use all the lemons) plus 1 cup of sugar and 1 3/4 cups water. Then we tried 1 cup sugar and 4 cups of water but the little chef thought it was still too bitter. Finally, we went to the internet and found a recipe and it worked. I think the site was allrecipes.com.
1 3/4 cups sugar
8 cups water
1 1/2 cups lemon juice (about 8-10 lemons)
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice. In a pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Alternatives:
Pink Lemonade - 1/4 cup cranberry juice
Ginger ale
Strawberry Lemonade - 1 pint strawberries, 8 tablespoons plus 2 teaspoons superfine sugar. Puree strawberries and sugar in a blender.
Try making Lemonade Floats or set up a Lemonade Bar. Set out the simple syrup, lemon juice, water and ice. Grab a glass and make your own cup of lemonade.
Raspberry Shrub – johanna
June 22nd, 2008 | Filed under: Beverage
This recipe came from my sister-n-law Emily.
4 packages (10 oz each) frozen raspberries, thawed
1 can (6 oz) frozen lemonade concentrate, thawed
2 quarts ginger ale, chilled
Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
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