Punch for Independence Day

My husband and I spent some of the holiday weekend in Cleveland, and part of our visit included a get-together at his father's house.  We supplied the punch.

Our original goal was to make a festive red punch, but this recipe was so intriguing to us, we had to give it a try.  It is a pretty amber color instead.  This punch was a hit even with folks who don't like the taste of alcohol.

Independence Day Punch

375 mL rye
750 mL sherry
2 2-liter bottles of ginger ale
orange, sliced

The night before your party, you need to put together the ice ring.  Use one 2 liter bottle of ginger ale to make an ice ring.  Pour half the bottle into a Bundt pan and place in freezer to firm up for a few hours.  Once the liquid is somewhat firm, but not solid, remove the pan and arrange orange slices in a pretty pattern.  Then pour the remainder of the ginger ale bottle into the Bundt pan and place back in freezer.  Leave it be until firm.

Once you are ready to serve, pour rye and sherry into punch bowl, and slightly stir.  Unmold the ice ring and place in the punch bowl.  Open second 2 liter bottle of ginger ale and pour into bowl.   Your punch bowl may not be able to hold the entire bottle of ginger ale, so be careful.

Now it is ready to serve.  The punch becomes smoother as the ginger ale ice ring melts, but some folks may want to add a bit more ginger ale to their glass early in the festivities.   You could also make your ice ring a bit smaller and pour the ginger ale directly into the punch bowl.  We wanted the punch to stay colder longer and therefore preferred a larger ice ring.

Cantaloupe Agua Fresca

My brother came over yesterday to help me with a project, and he brought a cantaloupe with him.  It was ripe and juicy, but he was less than satisfied with its mealy texture.  He figured I could come up with something to do with it, and he hoped it would involve vodka.

As a matter of fact, little brother, I do have something in mind and why, yes it can incorporate vodka.  We can fix that texture problem, too.  How about some agua fresca?

What is agua fresca, you ask?  It is a popular beverage in Mexico (and I understand across Central America) of fruit or vegetables with sugar and water.  Easy and refreshing.  I drank them a lot when I lived in Austin.  It was a cooling drink after eating spicy tacos, or when I wanted a sweet treat while slaving away in downtown.

But you don't have to go to Mexico, or even Austin to enjoy agua fresca.  You can easily make it at home.

Cantaloupe Agua Fresca

1 cantaloupe, peeled, sliced
1/3 cup sugar
4 cups water

Blitz the cantaloupe and sugar in a blender.  Pour into a pitcher and add 4 cups of water.  Stir well.

Serve over ice and pour in some vodka or rum.  My brother and I prefer citron vodka with the cantaloupe.  However, it is just as yummy without the booze.

Blackberry Cocktails

A perfectly ripe blackberry is a beautiful and delicious thing.  Blackberries are reaching their peak here in the Washington, DC area, and I cannot get enough.  My family grew blackberries when I was young and I just adore them.  I like picking them, too.  It reminds me of childhood and the vines that grew near our horse pasture.  My horse, Bess, was very curious and would watch you closely as you picked the fruit, hoping it would mean something sweet for her, too.

I wasn't really feeling in the mood for traditional baking with blackberries, so I decided to come up with some cocktails instead.  A number of blackberry-themed drink recipes using creme de mure or creme de cassis, which is a blackberry liqueur.  I do not have that liqueur, but I thought I might create even more delicious blackberry flavor if I used a blackberry puree instead.  So, I pulled out my trusty blender and got to work.

To make the blackberry puree...In a blender, add 2 cups of blackberries, 1/4 cup water, 2 Tbsp of lemon juice, and 3 Tbsp of sugar.  Puree and taste.   Continue to add sugar or a bit more water until desired consistency and taste.  Some berries are sweeter and riper than others and need less sugar.  I've given you a starting point, it is up to you to make it work.

I mixed up two different blackberry cocktails.  One, I call a Tequila Sunset, a take on the Tequila Sunrise.  The second is a modified version of the Bramble, which is gin based.  Give them both a try, even if you don't think you like gin or tequila.

Tequila Sunset

Makes 1

crushed ice

1 oz tequila

4 oz orange juice

1 oz blackberry puree (see above recipe)

2 oz club soda or seltzer (optional)

Pour the tequila and orange juice into an ice-filled glass, and stir.  Float the blackberry puree on top, and let it slowly descend through the drink.  Top with club soda or seltzer, if desired.

Blackberry Bramble

Makes 1

crushed ice

2 oz gin

1 oz lime juice

1/2 oz simple syrup

1 oz blackberry puree (see above recipe)

garnish with fresh blackberries and a lime wedge

Fill shaker with ice and add gin, lime juice, and simple syrup.  Shake and strain into glass with crushed ice.  Pour the blackberry puree on top and let it descend through the glass.  Garnish with blackberries and a lime wedge.

Beat the Heat with Some Cool Cucumbers

We've had a long string of pretty hot days here in DC this summer so my husband and I were grateful we were invited to a poolside party this weekend.  Another guest was grilling so I wanted to bring a side dish that was cool and wouldn't be too filling in the heat.  A refreshing cucumber salad fit the bill.  Mix in some grape tomatoes and fresh mint and you have yourself a easy summer dish.

Cucumber Salad with Tomatoes and Mint

1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp salt
4 large cucumbers, peeled and chopped into bite-size pieces
1/2 cup red onion, chopped
1 pint grape tomatoes
1/3 cup fresh mint, chopped
2 Tbsp olive oil
salt and pepper, to taste

In a bowl, combine red wine vinegar, sugar, and salt.

Stir in cucumbers.  Add onion, tomatoes, and mint.

Then, gently toss with olive oil and add salt and pepper to taste.

Summer Saute

The markets are really booming with fresh produce now.  I love this time of year.  Everything is so fresh and tasty that it doesn't take much effort or many complicated ingredients to make your dinner delicious. I especially like the ease of creating dishes with fresh herbs for a truly seasonal flavor.

Our backyard herb batch has been a great asset, even our basil is doing well.  I mention the basil for several reasons.  First, because it is a mainstay herb of summer and makes a nice complement to the veggies you pick up at the farmer's market.  But, also because apparently a fungus is attacking and killing basil plants across the country.  It isn't toxic to humans, but it can make for a disappointing harvest.  It is impacting growers across the country, so you may see less fresh sweet basil in your markets or your backyard.

If you are lucky enough to snag some fresh basil, however, chop it up and add it to a saute of summer squash and zucchini.    It is a quick side dish for grilling since it only takes about 5 minutes on the stove top.  Then, you can go right back to enjoying the long summer evenings...

Zucchini and Summer Squash Saute
Makes 3 to 4 servings

1 large zucchini
2 small yellow summer squash
1 1/2 Tbsp fresh basil, chopped
kosher salt and coarsely ground black pepper, to taste
2 1/2 Tbsp olive oil

Slice zucchini and squash into matchstick pieces.

Lightly mix first four ingredients in a bowl.

Heat olive oil in medium saute pan.  Add ingredients from bowl and saute gently stirring until slightly soft and beginning to brown, about 5 minutes.

Serve immediately.

VARIATIONS:  You can easily vary the proportions to make more or less depending on how many folks you want to serve.  This recipe can also take on other flavors...you could add garlic or hot peppers or change the fresh herb to oregano, dill, or mint.  It is also delicious with the addition of fresh tomatoes.