Food Lush

I Made Cacao-Infused Vodka. Now What Do I Do?

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

By Tara C.

Choosing a favorite Food Lush post is tough. I was a reader before I started writing here and I have enjoyed so many posts over the last couple years. And I can't tell you how much fun I have had writing here. Erica H. never fails to make me laugh. Her Summer Party: Sundae Bar post is one of my favorites. This party looks on par with a visit to Willy Wonka's factory. In terms of my own posts, the Harry Potter and Downton Abbey cookbook reviews/giveaways were insanely fun to write. 

***

When pondering what to write for my last post at Food Lush, it did not take me long to realize that I must hijack this opportunity for my own nefarious purposes. That's right, I'm not leaving without asking for advice one last time. How could I not take advantage of this access to you fine, food and drink-loving readers?

Anyway, I made cacao-infused vodka. Essentially, this involves adding a bunch of cacao nibs to a bottle of vodka, and shaking it daily for about a month to allow the nibs to release their chocolately-goodness into the vodka.

It seemed like a good idea at the time. Now I'm wondering what I should do with cacao-infused vodka. Is this something that people drink straight? Do you have suggestions for a fabulous cocktail or mix that would work well with chocolate-flavored vodka?

I heard just the other day that cocktails only came into fashion in the 1920s as a way to cover the off-putting taste of homemade spirits during Prohibition in the U.S. There was even a joke on a recently episode of Downton Abbey in which the Dowager Countess scoffed at the new-fangled cocktails. So maybe a cocktail is not entirely necessary, but it might be tasty.

Also, since I've never infused anything in anything else, I'm not entirely sure what to do at the end. Right now, the little cacao-nibs are all swollen and bloated with vodka and appear to be taking up a lot of space in the bottle. Before using, I assume I need to strain the nibs out and then pour the vodka back into the bottle? I'm curious to see how much liquid is left since it looks like the cacao nibs have soaked up a lot.

So, please tell me--if you had cacao-infused vodka, what would you do with it? I'd be ever so grateful to know. Thank you for reading. I'm blowing you kisses across the Internet.

(photo from: me)

Mardi Gras Party Ideas

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

By Ariel

I'm sad to be saying goodbye for awhile, but thankful to the Lush editors for letting me in on this wonderful website. I learned a lot about food around here (like not everyone is ACTUALLY a gourmet chef in their spare time. Everyone loves a shortcut!) The first post that came to mind when I was asked to throwback a favorite was Carrie's cauliflower pizza crust!  I had never heard of such a thing before but the genius is astounding. I've used it several times and actually find myself craving it more often than regular pizza, go figure. My own favorite of mine is one of the first ones I wrote here at Food Lush, and continues to be my most-requested party food, my Bacon and Cheese Tartlets.  I make these for every. Single. Group. Gathering. And still people need confirmation that yes, I am bringing them, don't worry.

*** 

For my last post around these parts for awhile I thought it would be appropriate to send off with some Mardi Gras party ideas. Fat Tuesday is coming up February 12th, and while I'm a little too far north for the real party, my people and I never like to pass up an excuse to eat and drink in the name of a theme!

First and most important, the drinks:

[Photo credit Chicago Tribune]

The Mardi Gras Hurricane!  Rum, rum, and some other stuff, this is a staple and a favorite of mine.  Whenever I find these on vacation I'll usually down enough so that I won't notice a hurricane going on around me, but what a delicious drink!

Or, if you want to get everyone involved in some fun, how about a Virgin Hurricane?

[ Photo credit Taste of Home]

To spice up your appetizers with some theme fun, how cute are these claw picks?
 

 
[Picture from nolaimports.com] 

My husband and I are going to the beach for a week with a few other couples, I'm thinking I need a beach-themed party before we go and these little claw picks are just so cute I can't stand it.

Of course, you also need some Mardi Gras COOKIES!  You can pick up a set of your own Mardi Gras cookie cutters at Mardigrasoutlet.com for only $12 or browse all their cookie cutter shapes here.
 

For snacks, how about Mardi Gras Pretzels, King Cake Bars, or these Apple Beignets (which I am DROOLING OVER)

[Image from Babble.com]

For the main attraction (ah, who am I kidding, the booze up top is the main attraction!) how about this amazing looking citrus marinated shrimp dish from Southern Living?



[Photo credit Southern living]

And one of my absolute favorite things to eat in the entire world, the Shrimp Po' Boy:

 

[Image from cooking channel tv]

I recently discovered  restaurant nearby that made the most excellent shrimp po' boy I've ever found in this part of the country.  I'm so excited to go back I can't even tell you.

Hopefully I've put everyone in a party mood.  Rather than a Hurricane I'll probably be tipping back a few champane cocktails this weekend (today's my birthday!).  Thanks for two great years, you guys!  We truly couldn't ask for a better crowd around here.

Champagne Flutes Revisited (Cast Your Vote!)

By Jennie

In October, I mentioned adding two different champagne flutes to my holiday wish list. Then I went and added "buy new champagne flutes" to my 2013 to-do list. Then an awesome friend gave me a Crate & Barrel gift card for my birthday, so I'm thinking the latter will help fund the former. 

Unfortunately, one of the sets of flutes I first posted about is no longer available (darn!), but there are plenty cute sets of flutes where those came from. I thought I'd toss a few sets your way, so you could tell me which is the most fabulous.

Top to bottom, left to right: Verve Flute; Paloma Flute; Cora Sparkling Wine Glass; Bellisima Flute.

Which would you buy with a gift card in your pocket?

Citrus Champagne Punch: The Perfect Holiday Cocktail

By Erica H.

Last night was my moms group's annual cookie exchange, which was delightful in a cookie-sense but dare I say revolutionary in the beverage-accompaniment-sense. (I definitely dare! What are you going to do, COMMENT AT ME? I'd like to see you try!)

Ahem, as I was saying. Cookies are great! Look at them!

Seasonal and buttery and delicious. But around halfway through a giant plate full of cookies, you start to cast about for something to cut through all the sugar-lumps. I can't say I wasn't wary approaching a bowl full of "champagne punch," as it conjured up visions of the very syrupy sweetness I was looking to counteract. But I was impressed...nay...overjoyed at what I encountered.

This Citrus Champagne Punch from Emeril Lagasse (brilliantly mixed by party hostess Lori) tastes like lemons and bubbles and sparkly dresses and twinkling lights. It is also, you should know, quite strong. HOLIDAY-LEVEL strong. I absolutely recommend it for Christmas, New Year's, and next Tuesday night.

Herbsaint: the key to New Orleans-style cocktails

by Katie

Like many other Food Lush and Style Lush writers, I was fortunate enough to spend the past weekend hanging out in New Orleans. And one of my favorite things to do in New Orleans is drink.

Wait. That sounds bad. Well whatever, it's true. If you can see beyond the neon-colored jello shots and the hurricaines-from-a-mix from Bourbon Street, New Orleans has a great and storied cocktail culture, and I always like to take advantage while I'm in town.

I could go on and on about my favorite cocktail bars, and what I drink at each, but instead I thought I'd highlight a common element in many classic New Orleans cocktails: Herbsaint.

(picture from: wormwoodsociety.org)

Herbsaint is a green, anise-flavored spirit that was actually created in New Orleans. It was originally used as a substitute for absinthe, which for nearly 100 years was banned in the United States and Europe for its supposed hallucenogenic properties. Absinthe has had a renaissance and is widely available again, but most absinthes are from artisan producers and can be quite expensive, so Herbsaint is still often used as a substitute.

Arguably the most famous New Orleans cocktail, the Sazerac, uses a rinse of Herbsaint in the glass that gets poured out before the rest of the booze is poured in- infusing the whole drink with a subtle herbal flavor that's really delicious. I drank several Herbsaint-using sazeracs this weekend, and give them an enthusiastic thumbs up.

A slightly lesser-known but also delicious New Orleans cocktail that features Herbsaint is the corpse reviver. There are as many recipes for corpse revivers as there are bartenders, but here's one very close to the one I drank at the Carousel Bar this weekend. It was delicious.

Corpse Reviver No. 2

1 oz. gin
1 oz. Cointreau
1 oz. Lillet Blanc (a french aperetif wine flavored with citrus peels- a worth addition to any bar)
1 oz. fresh lemon juice
1 dash Herbsaint

Shake all ingredients over ice; strain into a cocktail glass

My Top Ten Bloody Mary Garnishes

By Erica H.

I've posted about okra in this space before, but neglected to include it in its most appealing form: pickled and floating in an icy bath of tomato juice and liquor. In honor of my recent trip to New Orleans, a city that truly appreciates the restorative qualities of this spicy red hair of the dog, here (in no particular order) are ten tasty extras that are welcome in my next Bloody Mary.

1. Celery
2. Olive
3. Hot sauce
4. Pickled green bean
5. Pickled okra
6. Pickled tiny corn-on-the-cob, if there is such a thing
7. Pickle
8. Ginormous straw (hello, Hash House!)
9. Cracked pepper
10. Extra shot of vodka

What is your favorite Bloody Mary garnish?

Worth a Taste: Ancient Peaks Winery

By Dani

A few months ago, at my beloved San Clemente Wine Company, I tasted Ancient Peaks Zinfandel and loved it. I mean, I'm not the kind of girl who can instantly declare a wine to be laced with gentle leathery notes and flavors of ripe succotash, but I know good wine when I taste it. I like to think that I am (slowly) getting better picking out more flavors than "mmmm delicious, more please!"

All that to say, the Ancient Peaks Zinfandel was one of those wines that you have with a meal and you actually remember. So, when the Hubs and I were driving through Central California a few weekends ago and I saw their winery, I made him turn the car around right then and there, so we could taste away.

The tasting room is small and spare, and the tastings are cheap ($5 for five tastings, refunded if you buy a bottle). The sommeliers behind the bar are knowledgeable and friendly and, of course, the wine is SO good. Most of it is reasonably priced too, we wound up purchasing a bottle of Merlot and a Cabernet Sauvignon for about $30 total.

The shop and vineyard is in the little town of Santa Margarita, so it's kind of out of the way, but if you're ever in Central California it's definitely worth stopping in. We didn't have time to try it, but we heard there's also a zipline on the vineyard, which could be really entertaining--especially after a robust tasting.

(Photos courtesy of me and my phone. Cute place, right?)

Ice Bucket for the Holidays

By A'Dell

 

I'm a big fan of the Oxo line of products and when I throw a party (small OR big) I consistently wish I had an ice bucket. It's such a simple, silly thing really. I mean, there's a big freezer over there FULL OF ICE. But, sometimes it's nice to have the ice right next to the glassware and beverages!

So, this is definitely something I wouldn't use too often, but over the years I've wished for it often enough that I think I actually want to make room for one in my house.

Oxo Ice Bucket, $30

I like this one because it would match almost any decor scheme I come up with, and it has a lid PLUS a spot to keep the ice tongs which can be a little more awkward than you'd think. (Where do these semi drippy tongs go now that I have filled my glass with ice? On the table? That seems..wrong.)

So, yes it's a little boring and terribly grown-up to want a dumb ICE BUCKET, but...I kind of want a classy ice bucket!

*Note: the above link was to a clearance price for this item and they seem to be out of stock online, you could try instore or you can find them available (for a little bit more) here or here 

(Photo from: Bed, Bath & Beyond)

Leinenkugel's Berry Weiss

by Tara

I adore wine, as has been documented, but sometimes I'm just in the mood for a beer. The problem is that my husband's favorite beers are all REALLY dark and often I just want something sweet. I'm not a huge fan of apples, though, so I really have to be in the mood for a hard cider. I know, I'm difficult.

Anyway, on one trip to the liquor store I actually asked for help (gasp!) and the guy led me to Leinenkugel's Berry Weiss. My husband tried it and made a funny face, a sure sign of a fruity drink. I loved it. If one bottle wasn't 6 WeightWatchers PointsPlus Points, I would have them more often.

Plus, in my head I pronounce both "Leinenkugel" and "Weiss" with a strong German accent, which is really fun for me.

Do you like fruity beer? Any recommendations?

Gallo Family Vineyards

By Julie

Confession: I enjoy wine, but I am not a wine connoisseur. I prefer white to red, sweet to dry, and cost and label mean nothing to me. In fact, if I find a wine that I like that’s super easy on the wallet, I consider that the holy grail. And today’s grail comes from Gallo Family Vineyards.

I found this particular line of wines right in the grocery store, on sale for $4 a bottle. I’ve sampled the sweet chardonnay, moscato, red moscato, and sweet red varieties, and I love them all. These are light, refreshing drinks, not heavy or overly complex. They are exactly what I want to unwind from the day, sitting out on my back porch or on the couch. I would happily serve these at a dinner party or a girls’ night anytime. And even though the label isn’t important to me, the Gallo name is a nice bonus.

I think I’ll open another bottle tonight.

{Photo Credit: www.gallofamily.com}