Star Anise and Mango Cocktail

I had a little get together the other night: International World Tour Olympic Observance Party, for short. I made about 8 dishes which were inspired from different countries, so we needed a cocktail that would set off the mood for the evening.
Here we have the Star Anise and Mango Cocktail.
I made a Star Anise syrup ahead of time, just like that of the Ginger Syrup previously mentioned. Very simple; sugar, water, and a few Star Anise steeped in the syrup.

3 ounces vodka
1/2 ounce Star Anise Syrup
1 ounce mashed Mango
splash of lime juice
Put all ingredients in metal shaker with ice and shake vigorously. Strain into martini glass, top with soda water and garnish with one of the Star Anise from the syrup.
Of course you can leave out the soda if you would like, but again I like the bubbles.Cin Cin!

Zucchini and Yellow Squash with Saffron and Sage Soup

Tis the season for squash and zucchini and what better than a soup. A very simple soup started with onions and garlic, and finished with a touch of cream. With the additions of a few leaves of chopped sage and a few strands of Saffron, this simple soup transformed into a bowl of sweet and smoky summer time.

1 half medium sized yellow onion chopped
3 cloves garlic chopped
1/2 stick butter to coat bottom of pan
2 Yellow squash thinly sliced then chopped
2 Zucchini of preference, thinly sliced then chopped
1/3 cup cream
3 Sage leaves chopped
5-8 strands Saffron
2 cups chicken stock
water if desired to thin soup

Sautée onions in butter until almost brown. Add garlic and sautée for a minute or two. Add chopped Zucchini/Squash, sautée for a few minutes until incorporated with onion/garlic. Add chopped Sage.
Add stock/water to cover just a bit over vegetables. I lightly blended the veggies with an immersion blender but you can leave it all the way chunky. Add Saffron, stir and simmer for twenty minutes. Pour in cream and simmer for a few more minutes.
There you have it, a simple deep flavored summer soup.
Bon Appetit!

Marbeld Chocolate and Banana Muffins

I have been using chocolate a lot lately. I bought large amounts of a Belgium Bittersweet Chocolate I found a few weeks ago, so I have to use it right? Hence the previous posts of the Pot de Creme and the Chocolate Fudge Pound Cake.
Well, now we have the Marbled Chocolate and Banana Muffins.
I used sticks of vegetable oil instead of butter for the first time as an experiment, and I must say they turned out pretty tasty. I also used yogurt instead of milk and instead of more oil based ingredients. They turned out very moist and you can feel better about eating several of them since it's yogurt right?

3 or 4 bananas
1/2 cup vegetable oil stick
1/2 cup yogurt
2 eggs
1 1/4 cup flour
1 tsp. baking soda
3/4 cup sugar
1 tsp salt
3 oz. bittersweet chocolate melted
Cream oil, sugar and eggs. Mix in yogurt. Mix in dry ingredients until all well blended. Right before ready to put in muffin pan, add chocolate and fold into batter, but not mixed in. Pour into pans and bake for about 20-25 minutes at 350 degrees.

Ginger Lime Martinis

I have been using Ginger in my cocktails lately, partly because I made a big batch of Ginger Syrup but, mainly because they taste so good! Especially during the warmer months the hint of tanginess from the ginger brings a wonderful extra element to the complexity of the cocktail. These martinis are so simple and delicious.
Cheers to Ginger Lime Martinis;

(As I have mentioned in the past, any of these cocktails can be made with Gin instead of Vodka. I just prefer Vodka over gin, but please feel free.)

3 oz. Vodka
1/2 oz Ginger Syrup
Juice of half of lime
Shake all ingredients in metal shaker with ice. Strain into martini glass and top with soda water.
I have topped these cocktails with soda. I really like the bubble addition to my martini. Of course you could use a Champagne, Cava, or a Prosecco, but sometimes the dryness can over power the Ginger.
Also, I decided to garnish the cocktail with a slice of Cucumber instead of a lime. (which would make more sense) Really, you could/should garnish with both. I personally love Cucumbers and I like to nibble them as I enjoy my Martini.

Cin Cin!

Chocolate Fudge Pound Cake

More chocolate...
I was having an impromptu dinner party the other night with 8 people including myself. So, I had to throw something together for dessert as well as the meal. For the meal I decided upon; Pork Schnitzel, Scalloped Potatoes, and grilled Zucchini, Squash, and Peppers with Lemon and herbs. For the dessert: Chocolate Fudge Pound Cake served with Vanilla Bean Ice Cream (that I did not make, but will in the future) and a Bittersweet Chocolate drizzle that hardened on the Ice Cream like Stracciatella.

The pound cake came out a just a bit dry. When I think of pound cake, let alone Fudge Pound cake, I want some dense cake, ya know? It might have been due to ten minutes too long in the oven...When I plated the dessert I warmed up the cake and then sliced it for individual servings.

2 sticks butter
2 cups sugar
4 eggs
4-5 oz. Bittersweet Chocolate chopped/melted
2 1/4 cups flour
3 tbsp. water (you could use brandy or other booze instead)
1/2 tsp. salt
1 tsp. baking soda
1 1/4 cup yogurt

Cream butter and sugar in bowl. Add eggs one at a time mixing as you go.
Mix in melted Chocolate. Add water.

In separate bowl mix flour, salt, and baking soda.

Add 1/4 of flour mixture into sugar/chocolate bowl alternating with yogurt, beginning and ending with the flour mixture. This enables complete mixing and giving the batter a good consistency.

Pour into well greased Bundt pan. Bake for app. 55 minutes at 350 degrees.