KOA

Cape Cod and Beyond

by // // No Comments

A change from the boring Vodka Tonic or ordinary Vodka Martini.  Try a Cape Cod. The name refers to Cape Cod, Massachusetts, a peninsula and popular tourist destination located in the eastern United States which is famous for growing cranberries.  A Cape Cod is made with vodka and cranberry juice, and may be garnished with a lime wedge. The Cape Codder is related to a number of other vodka cocktails which replace the cranberry juice with another juice. This drink was conceived in 1945 by the Ocean Spray cranberry grower’s cooperative under the name “Red Devil” in Cape Cod, Massachusetts. The “Cape Codder” name dates from the early 1960s.

The Cape Cod (or Cape Codder) is one of the easiest mixed drinks that you will find. There is no mystery to it and nothing special about it: it is quite simply vodka and cranberry. Despite its simplicity, it is a great tasting drink and a perfect choice for happy hour or anytime you simply want a fruity, refreshing cocktail.  This is also one of the few times that the ingredients (particularly the vodka) do not really matter. Cranberry juice has a heavy flavor and it will disguise almost any impurities that are in the vodka, so go ahead and use the budget-friendly brands. The fact that it’s a cheap drink to make at home is just one more benefit to the Cape Cod.

Ingredients:

  • 3 ounces cranberry juice
  • 2 ounces vodka
  • Garnish: lime wedge

Directions:

  1. Pour the ingredients into a highball glass with ice cubes.
  2. Stir well.
  3. Squeeze the juice from the lime wedge into the drink and drop it into the glass.
  • If you want to spritz up the Cape Cod, simply add a splash of your favorite clear soda. Ginger ale is a perfect choice.

Recipe Variations

  • Cosmopolitan – Without a doubt, the Cosmo is the most popular vodka-cranberry martini around. It’s a simple way to enjoy the duo in a fancier form and you can sweeten it as much as you like with the juice. All you need to add to the mix is an orange liqueur and a touch of lime.
  • Crantini – This ‘up’ drink combines the easy of the Cape Cod with the style of the Cosmopolitan. It returns to that simple two-ingredient recipe we love in the highball, though it shakes things up and is served in a cocktail glass.
  • Jolly Rancher – A very fun rendition of the Cape Cod, here we return to the refreshing spiked juice combo on the rocks. This time, however, you’ll choose your favorite apple vodka and toss in a little peach schnapps to make it taste like the famous candy.
  • Woo Woo – If you love that peach-cranberry combination in the Jolly Rancher, you’ll love the Woo Woo. It traditionally returns to a clear vodka, but use the flavor of your choice. You can also serve this fun cocktail ‘up’ in a cocktail glass, on the rocks, or as a party shot.
  • Purple Haze – A fun and simple twist on the Cape Cod, you simply need to add a splash of black raspberry liqueur to the mix to create the cranberry version of the Purple Haze. Chambord’s the most likely liqueur, but there are other options available as well.

How Strong Is the Cape Cod?

As with any highball mixed drink, you can make the Cape Cod as strong or weak as you like. It’s as simple as pouring more or less of either of the two ingredients. If, however, you pour the drink according to the recipe above and use an 80-proof vodka, your Cape Cod will be right around 14 percent ABV (28 proof). That’s a little stronger than the average glass of wine.

More Vodka and Juice Drinks

Mixed drinks like the Cape Cod fall into two classifications: duos and trios. These terms are used to define simple liquor and juice drinks that are served either tall or short over ice. ‘Duos’ refer to two ingredients: liquor and one fruit juice. ‘Trios’ includes three ingredients: liquor and two fruit juices.  Among the duos and trios of the bartending world, vodka makes the biggest splash. It is, after all, the most mixable liquor in the bar and with all this juice, it can easily get lost in the mix. This adds to its appeal for many drinkers.

If you add just one more juice to the Cape Cod, a number of equally popular mixed drinks are born. Knowing there is a fantastic way to spice up your routine with no extra effort, so they are worth filing into your memory bank.

Sea Breeze – The ‘sea’ comes from the addition of grapefruit juice. Think tropical breezes on the beach when remembering this one.
Bay Breeze – In the ‘bay’ we’re thinking about pineapple juice. Place this one in your memory by recalling a calm cove on a tropical island.
Madras – Orange juice makes the splash in this popular drink. To remember it, simply think of the mandarin orange.
Sex on the Beach which adds orange juice and schnapps
Rose Kennedy Cocktail which includes club soda and many more.

Source:  The Spurce eats

Apricot Sticky Buns

by // // No Comments

Frozen bread dough is one of the better conveniences to come along.  Sure, you can make your own, even on that sit in the fridge overnight (Rich Sweet Dough) but then again. . . . 

Ingredients:

  • 1 loaf frozen bread dough, thawed
  • 1 1/2 cups brown sugar
  • 1 c dried apricots, diced
  • 1/2 c pecans, toasted
  • 4 Tab. Butter, melted
  • 2 tsp cinnamon
  • 1 1/2 tsp salt, divided
  • 1/2 c powdered sugar
  • 1 orange, juice and zest

Directions:

  1. Preheat oven to 350˚.
  2. Grease 8 cupcake cups with butter or nonstick baking spray.
  3. Roll dough out on a lightly greased surface into a 1/2-inch thick large rectangle.
  4. Stir together brown sugar, dried apricots, pecans, butter, cinnamon and 1 tsp. salt in a large bowl.
  5. Spread half of sugar mixture over dough.
  6. Starting at long end, roll into a tight cylinder.
  7. Use a sharp knife to cut into 2-inch pieces.
  8. Place a scoop of remaining sugar mixture into each cup of prepared pan.
  9. Top with dough.
  10. Cover and let rise for 1 hour.
  11. Bake for 45 minutes or until golden brown.
  12. Remove from oven and turn pan over onto a platter; let cool.
  13. Once cooled, stir together powdered sugar, remaining 1/2 tsp. salt and orange zest.
  14. Drizzle over buns.

Serves:  Makes 8

Source:  B & R Farms California Dried Apricots

Strawberry Pancakes

by // // No Comments

This is just the baked pancake called German Pancake or Dutch Babies with a yummy strawberry topping.
Ingredients:

  • 9 eggs
  • 1 1/2 c flour
  • 1 tsp salt
  • 1 1/2 c milk
  • 6 Tab butter, melted

Directions:

  1. Preheat oven to 450°.
  2. Using a French whisk or fork, beat eggs until blended.
  3. Sift flour, measure, and sift again with salt.
  4. Add flour and salt to eggs in four additions, beating slightly after each.
  5. Add milk in two additions.
  6. Lightly beat in melted butter.
  7. Generously butter bottom and sides of unheated 9 or 10 inch frying pan.
  8. Pour batter into frying pan and bake in a very hot oven (450°) for 10 minutes.
  9. Reduce oven temperature to 350° and bake 10 minutes more.
  10. Slip onto heated plate; serve immediately.
  11. Serve .

Note: VAK uses glass/metal pie plates in place of frying pans.

Serves: 4

Source: Sunset

Strawberry Sauce

Delicious over ice cream or a plain cake (or just about anything) with whipped cream.

Ingredients:

  • 2 lbs ripe strawberries, hulled (or 20 oz frozen strawberries)
  • 1/2 cup granulated sugar (depending on sweetness of berries)
  • 2 teaspoons cornstarch
  • 1 pinch salt
  • 1/4 c orange liqueur

Directions:

  1. Combine sugar, salt and cornstarch in medium saucepan.
  2. Add strawberries.
  3. Cook over medium-low heat stirring gently until sugar dissolves and berries are soft, about 10 minutes.
  4. Remove from heat and add orange liqueur,
  5. Cool.

Serves: 12 (3 cups)

Source:  A variation on Kitchen Genius

Strawberry Sauce

by // // No Comments

Delicious over ice cream or a plain cake (or just about anything) with whipped cream.

Ingredients:

  • 2 lbs ripe strawberries, hulled (or 20 oz frozen strawberries)
  • 1/2 c granulated sugar (depending on sweetness of berries)
  • 2 tsp cornstarch
  • 1 pinch salt
  • 1/4 c orange liqueur

Directions:

  1. Combine sugar, salt and cornstarch in medium saucepan.
  2. Add strawberries.
  3. Cook over medium-low heat stirring gently until sugar dissolves and berries are soft, about 10 minutes.
  4. Remove from heat and add orange liqueur,
  5. Cool.

Serves: 12 (3 cups)

Source:  A variation on Kitchen Genius

Romaine, Grapefruit and Stilton Salad

by // // No Comments

A basic, but different salad.  In a pinch you can use a bottled Raspberry Vinaigrette.  The dressing is also really good with a grapefruit and avocado salad.

Ingredients:

  • 1 head romaine lettuce
  • 1 roughly chopped grapefruit
  • ¼ pound Stilton (or other blue cheese)
  • ¾ c toasted, chopped walnuts
  • Grapefruit Vinaigrette

Directions:

  1. Tear 1 head romaine lettuce into pieces and put in a bowl.
  2. Add grapefruit and walnuts.
  3. Crumble 1/4 pound Stilton on top.
  4. Dress and toss.

Serves: 4

Source:  Genius Kitchen

Grapefruit Vinaigrette 

Ingredients:

  • 1/2 c  wine vinegar
  • 1/2 c r grapefruit juice
  • 1 tsp dried minced onion
  • 1/2 tsp  Dijon mustard
  • 1 tsp sugar
  • 1/8 teaspoon salt
  • 1/8 tsp  pepper
  • 1 c olive oil

Directions:  

  1. Combine first 7 ingredients in a medium sized mixing bowl.
  2. Slowly whisk in olive oil to produce an emulsification.

Serves:  Makes about 2 cups

Source:  Genius Kitchen

Back Bay Potatoes

by // // No Comments

There was a restaurant in South Coast Plaza (Costa Mesa, CA)  called the Back Bay Rowing & Running Club.  Oars hanging on the walls, nautical flags and lots of rope let you know you were at the beach (almost).  The restaurant closed years ago but locals still remember the food.

Ingredients:

  • 1 5 lb bag small yellow or red potatoes
  • 1 small onion
  • 2 slices bacon (or more – you can’t have too much bacon!)
  • Olive oil
  • 1 clove garlic, smashed
  • jack cheese – about 1/2 c
  • salt and pepper
  • 21 Seasoning Salute (Trader Joe’s) If you don’t have that seasoning, sprinkle with oregano, garlic, and celery salt.

Directions: 

  1. Preheat the oven to 375°.
  2. Wash and dry the potatoes’
  3. Cut in half (if some are particularly large, cut them in to 4 pieces).
  4. Place on a baking sheet lined with foil.
  5. Drizzle olive oil over top and then mix them all around to coat.
  6. Sprinkle with 21 Seasoning Salute.
  7. Bake for 20 minutes.
  8. After 20 minutes, flip the potatoes and bake 20 more minutes.
  9. While potatoes are baking, cook the bacon until almost crisp.
  10. Remove and cut into small pieces.
  11. Dice half of an onion.
  12. Add to the pan of bacon grease.
  13. Saute for 5-6 minutes.
  14. Add garlic and saute for another minuet.
  15. Place onions and bacon in a small bowl and set aside.
  16. Grate enough cheese to cover potatoes.
  17. When potatoes are cooked, empty immediately into a bowl.
  18. Toss with onions, bacon and cheese. The heat from the potatoes will melt the cheese.
  19. Serve immediately or keep warm until served.

Serves: 6

Source:  A thoughtful place

Swiss Onion Sticks

by // // No Comments

More good things with frozen bread.

Ingredients:

  • 1 loaf frozen bread dough =, or frozen rolls, thawed
  • ½ c shredded Swiss cheese
  • ¼ c Parmesan cheese
  • ¼ c green onions
  • Poppy seeds
  • Melted butter

Directions:  

  1. In a small bowl combine cheeses and onions; set aside.
  2. Divide dough into 16 pieces (do not need to divide rolls).
  3. Roll each piece into a rope approximately 5-6-inches long.
  4. Place on greased cookie sheet.
  5. Brush each piece with melted butter and top with cheese/onion mixture (approximately 1 tablespoon per stick).
  6. Let rise until doubled.
  7. Bake at 375° for 10-15 minutes, or until golden brown.
  8. Remove frompan to cool on wire rack.

Serves:   makes 16

Source:  Bridgeford

Pissaladière

by // // No Comments

Pissaladière is a tart made on either a pizza-like dough or puff pastry. It can be rectangular or circular, though rectangular is more common. It is similar to pizza, except instead of sauce there’s a bed of sweet caramelized onions. Instead of cheese or toppings, there is a harlequin pattern of anchovy fillets and niçoise olives. It’s the perfect combination of sweet and salty, and the crust is doughy, chewy, and crispy all at once. It’s so satisfying as an afternoon snack, or as a light meal with a glass of chilled wine.

Two secrets to pissaladière: buy the dough, and soak the anchovies in milk. If you do those two things, you can’t go wrong. 

Ingredients:

  • 1 pound store-bought or homemade pizza dough or puff pastry
  • Olive oil or nonstick spray
  • 1 (2-oz) can anchovies packed in olive oil
  • 1/2 c milk
  • 3 Tab extra virgin olive oil, divided
  • 4 medium onions, thinly sliced (about 4 c)
  • Kosher salt
  • 19 pitted Niçoise olives
  • 2 stems fresh thyme

Directions:

  1. Adjust oven rack to middle position.
  2. Preheat the oven to 475°F.
  3. Shape dough into ball and place in medium bowl coated lightly with olive oil or nonstick spray.
  4. Cover tightly with plastic and set aside at room temperature.
  5. Combine anchovy filets and milk in small bowl and set aside.
  6. Add 2 tablespoons olive oil to heavy-bottomed 12-inch sauté pan and heat over medium-high heat until shimmering.
  7. Add onions and season to taste with salt.
  8. Reduce heat to low and cook, stirring frequently until golden brown, about 40 minutes. If onions start to turn black, stir in one tablespoon water and continue to cook.
  9. Transfer to small bowl and allow to cool to room temperature.
  10. Roll dough on well-floured work surface with rolling pin into even circle about 12-inches in diameter and 1/2-inch thick.
  11. Transfer to rimmed baking sheet.
  12. Spread onions evenly over surface, leaving one-inch border.
  13. Rinse anchovies gently in running water.
  14. Scatter anchovies, olives, and thyme sprigs over surface of pizza.  Traditionally, pissaladières are designed in harlequin diamonds or sun-like rays, so use your creativity when applying the toppings.
  15. Season lightly with salt (anchovies and olives are salty), and drizzle with remaining tablespoon olive oil.
  16. Bake until the crust is golden, puffed, and crisp, about 15 minutes.
  17. Serve immediately.

Serves:  4-6

Source:  Serious Eats

 

 

Chinese Pearl Balls

by // // No Comments

A little complicated, but a hit for that Chinese New Year’s Dinner!

Ingredients:

  • 1 c glutinous rice (sticky rice)
  • 2 pieces dried shitake mushrooms
  • 1 lb ground pork (For moist meatballs, use ground pork with about higher percent of fat.)
  • ¼ c water chestnuts, finely chopped
  • 1 thumb-size ginger, peeled and minced
  • 2 green onions, ends trimmed and chopped
  • 2 cloves garlic, peeled and minced
  • 1 Tab soy sauce
  • 1 Tab Mirin  (Chinese cooking wine)
  • 1 tsp sesame oil
  • 1 egg, beaten
  • ½ tsp salt
  • ¼ tsp pepper

Dipping Sauce

  • Soy sauce to taste
  • Chili sauce to taste

Directions:

  1. In a bowl, combine glutinous rice and enough water to cover.
  2. Soak for at at least 6 hours or overnight for best results.
  3. In a colander, drain well and transfer into a wide plate.
  4. In a small bowl with warm water, soak shitake mushrooms until softened.
  5. Using hands, squeeze liquid.
  6. Mince.
  7. In a bowl, combine ground pork, water chestnuts, mushrooms, ginger, green onions, garlic, soy sauce, wine, sesame oil, egg, salt and pepper.
  8. Gently stir to combine.
  9. Form meat mixture into balls of about 1-inch diameter.  If meat mixture is too soft to shape or roll in rice, freeze for about 10 to 15 minutes to firm up.
  10. Gently roll each ball in rice to fully coat, pressing rice onto meat.
  11.  Line a steamer with wax paper or Chinese cabbage leaves.
  12. Arrange rice-coated meatballs in a single layer on steamer at about ½ inch apart.
  13. Steam for about 20 to 30 minutes or until rice and meat are cooked through.
  14. Serve with dipping sauce.

Serves:  Makes 2 dozens

Source: kawalingpinoy.com/chinese-pearl-balls

Orange-Cream Cheese Biscuits

by // // No Comments

Good old Bisquick – another winner!
Ingredients:

  • 3 c Bisquick™
  • 2 tsp grated orange peel
  • 3/4 C orange juice
  • 1 package (3 ounces) cream cheese, softened
  • 2 Tab orange marmalade
  • Sugar

Directions:

  1. Heat oven to 450°.
  2. Mix Bisquick, orange peel and orange juice until soft dough forms.
  3. Beat vigorously 30 seconds.
  4. Place dough on surface generously sprinkled with Bisquick.
  5. Roll in Bisquick to coat.
  6. Knead 10 times.
  7. Roll dough 1/2 inch thick.
  8. Cut with 2 1/2-inch cutter dipped in Bisquick.
  9. Place on ungreased cookie sheet.
  10. Mix cream cheese and marmalade.
  11. Spoon about 1 teaspoon cream cheese mixture onto center of each circle.
  12. Sprinkle with sugar.
  13. Bake 8 to 10 minutes or until golden brown.

Serves:  makes 15 – enough for 3 boys!

Source:  Betty Crocker