Frozen Tart Cherrytini

I can’t believe the first month of 2012 went by so quickly.  Here’s my question for you, my dear friends.  Were you able to keep up with your New Year Resolutions so far?  “Eat healthy food” and “exercise more to get fit” are among the top New Year Resolutions for most people every year.  Are those your New Year Resolutions as well?  What does it have to do with my Frozen Tart Cherrytini, you might ask.  Here’s what.  Have a few drinks and forget about your New Year Resolutions!  hahaha….no, no, no, I’m just teasing.  Seriously, here’s what.



Tart cherries are one of today’s hottest Super Fruits with many health benefits!  Did you know February is also National Cherry Month?  I’m so glad to have the opportunity to participate in Kitchen PLAY’s February Progressive Party featuring these lovely Tart Cherries brought to us by The Cherry Marketing Institute.

According to The Cherry Marketing Institute, there are more than 50 studies specifically on tart cherries, linking the fruit to anti-inflammatory benefits, reduced pain from gout and arthritis, and an extensive list of heart health benefits. Recent studies even suggest tart cherries can help reduce post-exercise muscle and joint pain. Isn’t that wonderful?



I love that bright red, vibrant color from the tart cherries. The color is not just for looks! This bright red color comes from the powerful antioxidants called anthocyanins, which are also responsible for tart cherries’ high antioxidant capacity and anti-inflammatory benefits.  If you’re interested to read more about the health benefits and nutrition information, please visit Choose Cherries.



So, drink up before and after you exercise! This super fruit is simply awesome and good for you. I prepared two different beverages using tart cherry juice. One is the cocktail version of Frozen Tart Cherrytini (with vodka), which is perfect for cocktail parties, gatherings, or a romantic date with your significant other to celebrate the upcoming Valentine’s Day! The other version that I have prepared for you is a non-alcoholic version, which is perfect for your every day enjoyment, especially post-exercise replenishment.  Both versions are super refreshing, with the sweet and tart flavors balanced so well with each other.



You might wonder the differences between sweet cherries and tart cherries? Sweet cherries are grown primarily for fresh eating. The tart cherry, also called “red tart”, “sour cherry” or “Montmorency”, is widely processed into dried, frozen and juice forms so they are available year-round.  For more recipe ideas, please visit Choose Cherries’ site, follow them on Facebook or Twitter.  It’s super fun and easy to Go Red Instead! 

The Cherry Marketing Institute is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate one or more recipes from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter.  All qualifying bloggers in each course will be entered to win the following prize pack shipped directly to each winner (valued at $100).

• A recipe rock
  
• Sur La Table red measuring cup set
  
• Sur La Table red mixing bowls, set of three
  
• Yaritza apron
  
• 1 lb bag of dried tart cherries
  
• 1 bottle of tart cherry juice
  
• branded cherries tote

No purchase necessary to enter. Void where prohibited. Open to US residents only. The deadline is February 29, 2012. Please review the complete contest rules before entering. Good luck!

Disclaimer: This post is sponsored by Kitchen PLAY and The Cherry Marketing Institute.  All opinions are my own and always will be.  


Please drink responsibly.  Health and General Disclaimers.






Frozen Tart Cherrytini  (Printable Recipe)
Servings: 4

12 frozen pitted tart cherries
2 Meyer lemons (or regular lemons if you can’t find them)
3 tablespoons sugar
2 1/2 cups tart cherry juice, chilled
1 1/2 cups vodka (I used Grey Goose)
2 cups of ice cubes

Thread 3 tart cherries onto each (4-inch) cocktail pick or skewer and keep them in the freezer until they are ready to serve.

Zest one Meyer lemon onto a shallow dish, mix together with sugar, set aside. Cut lemon in halves and “rub” the cut-side of the lemon against the rims of the 4 (10oz) martini glasses. Dip the rims of the glasses into the lemon-sugar. With a vegetable peeler, peel the other Meyer lemon.  In a large pitcher, twist the lemon peels to extract the natural oil, and leave the peels inside the pitcher after the twisting and squeezing.

Squeeze the juice from both lemons into the pitcher and add the cherry juice and vodka. Fill a cocktail shaker with 1 cup of ice. Pour 1/2 of the vodka mixture into the cocktail shaker and shake for at least 20 seconds.

Pour into 2 of the prepared glasses. Repeat with the remaining vodka mixture. Place a cocktail pick with frozen tart cherries onto each glass and serve.

 

Frozen Tart “Cherrytini” (non-alcohol version) (Printable Recipe)
Servings: 4
12 frozen pitted tart cherries
2 Meyer lemons (or regular lemons if you can’t find them)
3 tablespoons sugar
2 1/2 cups tart cherry juice, chilled
1 1/2 cups white grape juice
2 cups of ice cubes

Thread 3 tart cherries onto each (4-inch) cocktail pick or skewer and keep them in the freezer until ready to serve. Zest one Meyer lemon onto a shallow dish, mix together with sugar, set aside.  Cut lemon in halves and “rub” the cut-side of the lemon against the rims of the 4 (10oz) martini glasses.  Dip the rims of the glasses into the lemon-sugar.

With a vegetable peeler, peel the other Meyer lemon.  In a large pitcher, twist the lemon peels to extract the natural oil, and leave the peels inside the pitcher after the twisting and squeezing.  Squeeze the juice from both lemons into the pitcher and add the cherry juice and grape juice.

Fill a cocktail shaker with 1 cup of ice. Pour 1/2 of the tart cherry mixture into the cocktail shaker and shake for at least 20 seconds. Pour into 2 of the prepared glasses. Repeat with the remaining tart cherry mixture.

Place a cocktail pick with frozen tart cherries onto each glass and serve.



I'm sharing this recipe with:

I'm Lovin' It
Full Plate Thursday
Foodie Friday
Friday Potluck
Friday Food

Gingersnaps Café au Lait

Since I’ve shared with you my signature cocktail for the holiday season here, it’s only fair that I share a hot beverage with you to accompany your dessert at the end of your holiday feast.  Here you have it—Gingersnaps Café au Lait!



I thought my all time favorite hot beverage was a cup of coffee, with lots of cream.  That’s what helps me wake up every morning, anyways.  Well, I was wrong all along, so wrong.  Hm….maybe I should say, I just found my new favorite.    This Gingersnap Café au Lait will get you hooked. 



This Gingersnaps Café au Lait is loaded with the warm spices from the ginger syrup.  The cinnamon is sweet and earthy, paired nicely with the ginger and liquorish-y star anise.  The milk is silky and sweet, go hand in hand with the strong coffee aroma.  It’s the best Holiday hot beverage you’ll ever had, I promised.  Yes, better than the hot apple cider, in my opinion.  This Gingersnaps Café au Lait is perfect with a few gingersnaps cookies for afternoon tea as well. I’ll post the cookies recipe in the near future.



Thanks to Lauren from Healthy Delicious for the inspiration for this drink.  I’m submitting this post to Kitchen PLAY.  This month, Calphalon is sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter.  All qualifying bloggers in each course will be entered to win a Calphalon Kitchen Electrics prize valued at $100 (6 prizes total).  The deadline is November 30, 2011. Please review the complete contest rules before entering. Good luck!









Gingersnaps Café au Lait Printable Recipe
Serves 4
1/4 cup sugar
2 tablespoons light brown sugar
1/4 cup water
2-inch of fresh ginger, peeled and sliced
1 cinnamon stick
1 star anise
2 cloves
1/2 cup milk
4 cups freshly brewed strong coffee

In a small pot, heat the sugars, water, ginger slices, cinnamon, star anise and cloves over medium heat.  Bring to a simmer, stirring occasionally until the sugar is completely dissolved. Reduce heat to low and let mixture simmer for another 15 minutes.

Remove from heat, covered and let the syrup steep for 1 hour. Strain the syrup through a fine mesh sieve and discard the spices.  Transfer syrup to a bottle until ready to serve.

In a small pot, heat milk over low heat, until scaled and do not let it boil.  Combine the coffee, warmed milk, 4 tablespoons of gingerbread syrup, and divide between four glasses.  Top with whipped cream and enjoy with Gingersnaps cookies.


This recipe is shared with:

Success U
Foodie Friday
Full Plate Thursday
Sweets for Saturdays

Yuzu Gin & Tonic

I can’t believe there are only a few days left before Thanksgiving (for those who live in the States)!  Are you ready for the celebration, gathering and fun?  I know it’s quite chilling out there especially for those who live in areas that have already started snowing.  If you are one of the 'lucky' few, you would probably consider serving a pot of hot apple ciders during your gatherings instead.  However, I think it’s also important to offer a variety of drinks at a party.  I mean, what is a celebration without a signature cocktail, right?  With your heater at full blast, I’m sure some of your Guests would appreciate a refreshing cocktail while celebrating the holidays with you.    



I got a bottle of yuzu juice from a Japanese supermarket recently.  Originally, I purchased the yuzu juice to marinate some fish (I’ll post that recipe in the future).  Yuzu is a citrus fruit and plant originated in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda. The fruit looks a bit like a very small grapefruit with an uneven skin, and can be either in yellow or green color depending on the level of ripeness.  The citrus flavor from a yuzu is very distinctive.  It’s a combination of tart, slightly sweet, and a hint of bitterness flavor.  In my opinion, it’s perfect for this cocktail!  If you can't find a Japanese or Asian market that carry the yuzu juice, you can also purchase it online here.



This Yuzu Gin & Tonic is super easy to prepare.  Which means it is perfect for parties and gatherings! Here’s what I did.  I used an 6-ounce glass, filled with about 1/4 cup of crushed ice.  Add 10 splashes of yuzu juice (about 1/2 teaspoon), then add a shot of dry gin.  Last but not least, fill the glass with tonic water.  That’s it.  It’s unbelievably refreshing and tasty.  I’ve been enjoying this goodness ever since the first time I’ve mixed this cocktail up accidentally.



Below is a close up picture of the yuzu bottle.  Make sure to get the 100% yuzu juice but not yuzu marinate or anything that has a “filler”.   If you look closer, you can see that I have almost finished the entire bottle already.  Gosh, I better get a new bottle before it runs out.  The yuzu juice is great in this cocktail and many marinate recipes.



I hope you’ll try this easy and refreshing cocktail this holiday season in your gatherings.  Remember, know your limits and drink responsibly.  The most important thing is to have a fun and safe holiday.  I want to thank you all of you for reading and stopping by today.  I wish you and your family a fun, festive, and blessed Thanksgiving!  Don’t forget to count your blessings.  I know I have a long list and many reasons to be grateful for this year.  Happy Thanksgiving!







Yuzu Gin & Tonic Printable Recipe
Serves 4 (feel free to double or triple the recipe for gatherings)
1 cup of crushed ice
2 teaspoons of yuzu juice
4 shots of dry gin
2 cups tonic water
4 citrus peel (for garnish)

Equally divide the crushed ice into 4 (6 ounce) glasses.  Add 10 splashes (about (1/2 teaspoon) of yuzu juice into each glass.  Then add a shot of dry gin in each glass and fill the glasses up with tonic water. Top with a citrus peel for garnish.  Enjoy!


This recipe is shared with:

Tuesday Talent Show
On the Menu Monday