We’re having our corned beef and cabbage dinner tonight, but we got a headstart on our St. Paddy’s Day weekend with these Irish Rose cocktails last night.
I found the recipe on Real Simple. They’re supposed to be garnished with maraschino cherries, too, but we didn’t have any. We had a few different Irish whiskeys to choose from; I used Jameson’s because it was the first open one that came to hand.
I was in a hurry to sit down and watch the new show I found to take the place of Psych. It’s called Chuck — a spoofy spy show with male and female nerds, a little romance, and a good amount of laughs.
I had never heard of it before, but found it mentioned here and there as a recommendation for shows like Psych. (Which we finished watching months ago, but I still missed it; it was such a fun antidote to all the dark stuff we’d been watching.) So far, the show isn’t as funny as Psych, but we’ve only just started the first season, and I’m enjoying it!
Because our weather yesterday afternoon was perfect for drinking hot chocolate, I indulged in an adult version of the favorite childhood treat – a decadently rich, dark version of hot chocolate, with allspice, orange peel, vanilla, and a hint of black pepper.
I’m not sure if I left out a half-cup of liquid, but it came out a little too thick – like drinking molten chocolate – so I thinned it with some boiling water. Later on, in the evening, I indulged in a second mug – this time with the optional shot of spiced rum suggested in the recipe’s variations.
The recipe for The Duke’s Hot Chocolate is available online here, and comes from The Splendid Table, a weekly podcast by Lynne Rossetto Kasper. Lynne knows everything about cooking, but her specialty is Italian food, and the duke for whom this hot chocolate was created in 1632 was Bolognese. The duke apparently knew a good thing when he tasted it.
At the library, I put out a display of summertime cookbooks over a week ago and have only had to replace a few titles since. The rest are still sitting there, as pretty and appealing as can be, but no takers.
Cooking from the Farmers’ Market
Summer Cocktails by Maria del Mar
The Summer Table by Lisa Lemke Lisa
Come on, people! There are still farmers’ markets and farm stands overflowing with all sorts of produce! Let’s keep cooking with the fresh corn, tomatoes, melons, peaches, greens, peppers, and berries. There’s time enough to move on to apples and pumpkins later. Yes, I saw the Halloween displays in the stores on August 1st, but I’m treating them like ads on the Internet and pretending they’re not there.
That said, I did use the slow cooker a couple of times recently and made these Slow Cooker Enchiladas. I made them first for a potluck with corn tortillas, following the recipe pretty closely using chicken, corn, and black beans in the filling, and they came out great, although slightly burned on the bottom. The next time I made them, I planned on the shorter end of the suggested cooking time range, but was in a big hurry and skipped the chicken and black beans and forgot the corn and decided to use the gluten-free teff tortillas instead of corn ones, and they came out a gloppy mess. (Lesson learned: Teff tortillas dissolve if you cook them for extended periods covered in salsa.)
I have no photos from the successful or unsuccessful versions of the recipe, so you’ll have to look here for the recipe and the photos.
In celebration of its still being summer here in New England, I did make these drinks last night from an improvised recipe of my own devising. We have been eating peaches from the tree in our yard and even though we didn’t get many this year, I squandered a few small ones in this blender drink, including one that I had frozen whole as an experiment and chopped up to put in the blender frozen.