Category: Beverages

Some Holiday Cheer With Prairie Organic Vodka

3 Comments

We are knee deep in the holiday season. This time of year is all about fabulous cocktails to go with great food. Just as we are concerned about the quality of what we eat, we should  apply that criteria to our our wines and spirits. If you are like me , I love to roam the aisles and see all the exciting new brands in spirits category. Its refreshing to see innovative, creative and organic brands sharing space and competing with the more mainstream brands. Prairie Vodka has caught my eye this holiday season and is a favorite of the actor Jeremy Piven (Chicagoan’s have great taste). I have provided  some cocktails for your guests this holiday.Cheers and  Enjoy ! I shall be back back with some cookie posts and a giveaway or two soon.

Actor -Jeremy Piven-as an advocate for green and sustainable living Piven recently contacted Phillips Distilling Co. about his affection for Prairie and that his Malibu home’s bar is completely stocked with their vodka.

Prairie Organic Vodka is made with great respect for people and communities; the result of a unique partnership between a fifth-generation distilled spirits company and a co-op of over 900 Minnesota farmers who are stakeholders in the brand.Taste:

Prairie Organic Vodka is beautifully smooth. With hints of melon and pear on the nose, creaminess on the palate, and a bright, smooth finish, it rivals most luxurious vodkas in the world

Organic:

Prairie Organic Vodka begins with certified organic #2 yellow corn raised by the farmers who own the distillery. In order to be certified organic by the USDA, the growing process cannot use genetically modified seeds, artificial fertilizers, hormones, weed controllers, or pesticides. It’s a lot more work for the farmers at a much steeper expense. In fact, Prairie’s organic corn costs more than twice as much as conventionally farmed corn but the result is well worth it; a natural and ideal base for making luxury organic vodka.

Kosher:

Prairie Organic Vodka is one of a handful of spirits certified kosher by The Orthodox Union and organic by the USDA (United States Department of Agriculture) which requires that the entire process, from the field all the way to the shelf, be completely free of synthetic chemicals, pesticides and genetically modified seeds and enzymes.

  • Sustainable Production key points:
    • Corn kernels are removed, dried, then milled and blended with water.
    • The leftover cobs and other biomass are converted to biogas energy for heating the stills.
    • Natural enzymes are added to convert starches to sugar, then natural yeast converts the sugar to carbonic acid and alcohol.
    • Alcohol is removed via column distillation, and leftover distillers grains are returned to farms for re-use as feed

[print_this]

Recipes:

Red Hawk

  • 2 parts Prairie Organic Vodka
  • 2 parts pomegranate juice
  • A squeeze of fresh lemon juice

Shake over ice and strain into a martini glass. Garnish with a fresh mint leaf.

Lady Killer

  • 2 oz        Prairie Organic Vodka
  • .25 oz     Aperol
  • .5 oz       Fresh Grapefruit Juice
  • .75 oz     Fresh Lemon Juice
  • .75 oz     Simple Syrup
  • Dash     Fennel Extract

Shake with ice and strain into a martini glass. Garnish with frozen pomelo tossed in honey & ouzo.

The Prairie Cranberry Ginger Martini

Ingredients

  • 3 oz. Prairie Organic Vodka
  • 2 oz. cranberry ginger puree
  • 1 squeeze fresh lime

Directions

Combine ingredients and ice in a shaker. Shake well, strain into a martini glass, garnish with a few cranberries. Cranberry Ginger Puree: Combine 2 cups frozen cranberries, 2 tbsp fresh ginger; 4 cups water, 1 orange, juiced and zest; 1 cup sugar; 1 pinch of salt in a saucepan. Bring to a boil, simmer for 10 minutes; remove from heat and let cool. Blend until smooth and strain.

[/print_this]

Holiday Punch With Talenti Sorbetto…Sparkling Roman Raspberry Punch

5 Comments

This post is long overdue, but I wanted to create something special with the Talenti Sobetto and Gelatos I received a while back. Certain Someone and I have been enjoying this terrific product immensely since receiving them.

…perhaps many of your readers may be interested in a refreshing cold dessert that is free of dairy, but still decadent and delicious.Talenti Hill Country Peach Champagne Sorbetto is made with the purest of ingredients such as peaches, purified water, cane sugar, champagne, oranges, lemons and white wine. After which the Talenti family incorporates the gorgeous ingredients using the artisanal methods made famous in Italy. Talenti Peach Champagne Sorbetto has zero saturated fats, zero trans fats and is cholesterol-free.Talenti Hill Country Peach Champagne Sorbetto is wonderful for people with dairy sensitivities, because it is not made from dairy by-products of any-kind.  Talenti Sorbettos come in a variety of flavors and are sweeping the nation as one of the top luxury cold desserts of choice.

I received about thirteen gelatos and sorbets . The flavors are incredible.My favorite being the Dulce de Leche. But other than eating them , I brainstormed what more I could do with them. Talenti suggested the classic Bellini.

[print_this]

Talenti Bellini:

  • Talenti Sorbetto
  • Prosecco, Champagne or Sparkling Wine
  • Champagne Flute

Directions:  Simply dollop a spoonful of your chosen flavor of Talenti Sorbetto into the bottom of a champagne flute and top off with chilled Prosecco, Champagne or Sparkling Wine.  Serve and Enjoy!

[/print_this]

…But when the holidays come around I think of my mother. She was known for her punches. No holiday, birthday, or gathering wouldn’t be complete without a punch of hers. At her memorial service her good friend eulogized about Jackie and her punch bowl. It was beautiful. So inspired by her her, I give you Sparkling Roman Raspberry Punch made with Talenti Sorbetto. Plus the art of Punch seems to making a comeback.Happy Holidays!

[print_this]

Sparkling Roman Raspberry Punch

  • Roman Raspberry Talenti Sorbetto
  • 2 bottles Sparkling Apple Cider
  • 1 16oz bag of frozen raspberries
  • 1 cup good rum
  • 1 cup Cointreau

In a punch bowl place frozen raspberries. Add rum and Cointreau. Muddle. Add Sorbetto. Mash it up a bit. Add Sparkling Apple Cider. mix to dissolve the sorbetto. Serve.

[/print_this]

*Roepke Public Relations contacted Coco Cooks and arranged for the delivery of Talenti samples. My opinions are given freely and are unbiased.

Chili Infused Honey Othererwise Known as Kiss Me Spank Me Honey

10 Comments

This is a cheater post for me. It’s so simple and I can’t take the credit for it, but want to share it with you! Some back story… I have a friend, who we are going to call The Alchemist. She has invited me to make Mead with her. It’s long process, that we initiated on October 31. Stay tuned for the post ,when  the Mead is complete. So far its going very well. We racked it last week.

Mead is a honey based wine made from fermenting honey with yeast. It’s history can be traced back to many cultures ( Europe, Asia, and Africa) and is considered the first  traceable fermented drink. I have heard it refereed to as the drink of the Gods.

Anyway, as The Alchemist acquired quite a bit of honey from her mentors apiary, she decided to to make a tiny stash  of a Chili infused honey. The tip was  was the brain child of beeboy on this wonderful site devoted to Mead. Bee Boy was making Mead with heat spiced honey. I bet that was incredible! The Alchemist infused her honey for only two days and the heat was intense and blended perfectly with the sweetness. A tip The Alchemist gave me was to turn the jar upside down so when you take a  spoonful, it’s without the hot pepper slices floating. I wanted to figure out a clever play on words with  this concoction.Honey Chile came to mind, but The Alchemist calls it Kiss Me Spank Me Honey. The title alone is going to bring a lot of weird traffic to my site as I already Googled the term (Laughing out Loud).

[print_this]

Kiss Me Spank Me Honey (Chili Infused Honey)

Needed:

  • 1 clean mason jar with lid
  • Runny Honey
  • A few of our choice variety of hot chili peppers (Piri Piri, Serrano, etc>). I suggest 2 peppers per pound of honey.

Process:

  1. Slice peppers with seeds.
  2. Add to honey in jar.
  3. Seal.
  4. Let sit and infuse for at least two days.

Applications:

  • Makes cool gifts for the Holidays in your own special bottles.
  • As a glaze for beef , pork, or chicken.
  • On fried chicken.
  • In salad dressings for some sweet heat
  • In your hot cold remedy with lemon.
  • Someone suggested Biscuits

[/print_this]

Hot Buttered Rum with Apple Cider… A Witches Brew for the Great Hallow Tweet

10 Comments

There was an old cabin in the woods. It was rumored that there lived an witches coven who blended magical brews in their cauldrons.  It was only on  Hallows Eve that the town folk were fearless. The aromas of cinnamon and spice filled the air  and beckoned anyone in their vicinity to their door. Taking the young ones trick or treating left most exhausted and the siren call of a warm fire and a hot drink could not be turned down. Upon entry one is greeted by other townsfolk who were lured by the promise of warmth and hospitality.

“Yummm, There is no Eye of Newt or  Toe of Frog in this brew!” a guest proclaimed.

” Oh, There was some bubble, bubble, but it really wasn’t much of a toil and trouble to make. Would you like the recipe?” asked the witch?

[print_this]

Hot Buttered Rum With Apple Cider

Serves  4 small cups or 2 big mugs

  •  2 cups Apple Cider
  • 1 cup Dark Rum or more depending on taste
  • 4 tablespoons butter
  • 4 tablespoons  Brown sugar
  •  a  few cloves to taste
  •  1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Whipped Cream
  1. In a saucepan  melt butter with brown sugar. Do not burn sugar.
  2. Add cinnamon, nutmeg,  cloves and cider.Heat until almost a boil.
  3. Add rum and lower heat to simmer a few minutes.
  4. Strain while pouring into cups.
  5. Top with with whipped cream.

[/print_this]

Art Wine Project at Three Peas Art Lounge

1 Comment

I love to promote my adopted home town Chicago. In fact I feel more an affinity for this city in which I lived in for a decade than my true Hometown , Washington D.C. It was love instantly and Chicago really is my type of town. Chicago leaves you wanting for nothing culturally and food and wine wise. So its with pleasure I want to introduce you to a favored spot of mine. Three Peas Art Lounge. You may remember Three Peas Art Lounge donated their space for Stir It 28. Small and cosy in South Loop, Three Peas mission is to “support artists ‘ in atypical formats”.

Last week Maya and Chrishon invited me to their Press event to launch the Art Wine Project. I love these young ladies as they boldly have combined a gallery and social spot in an innovation setting. Keeping the innovation going they have created the Art Project. Three Peas now has private label wines featuring specially commissioned art work  on their labels byHebru Branltey and Krista Franklin. There are two varietals , a  2010 Cabernet Sauvignon featuring Hebru Brantley’s work and a  2010 Riesling featuring Krista Franklin’s work. I sampled both and they are excellent. When you purchase a case you get a signed print of the artwork.Individual bottles will be available for retail as well. The Art Wine Project installation actually runs from August 7- September 30. So there is still time to see these artists great works.

Here’s a clip about Hebru who tells me he makes a mean Macaroni and Cheese. Anytime you want to stop over to Coco Cooks come on over Hebru!

I will be taking a tiny break for a few weeks. But I may drop in with a post or two if time permits. Thanks for reading.