Drinks | A Good Dish

A Light, Refreshing Fresh Start Cocktail Might Be Just What You Need

August 18, 2022

Fresh Start cocktail
Porcelain “Hoofer Cup”
by Brooke Cashion

It has been a stubbornly hot summer during which national and global affairs have been completely depressing. And although we thought we were being fastidiously careful, I came down with Covid just after moving to a summer rental and spent 3 weeks in isolation drinking water and soup and trying to get well while feeling pretty depressed. I recovered (so, so grateful for vaccines), realized how lucky I was and longed for an actual cocktail. Although a temporary reprieve, a fizzy iced drink, like a cold swim or an air conditioned movie, can take the edge off the heat and the news. Fortunately, while browsing the new cookbooks at the local library (don’t you always browse the cookbooks?), I came across a drink recipe called a White Noise I thought might do the trick.

Choose the Elderflower liqueur
of your preference

Choose either Lillet Blanc or
Cocchi Americano Bianco

Found in a fun-to-read book called Northern Hospitality by Andrew and Briana Volk, owners of a Portland, Maine cocktail bar, the White Noise combines two of my favorite summer liquors – elderflower liqueur (I love St Germain in hot weather cocktails)) and Cocchi Americano Bianco (a citrusy fortified wine simultaneously sweet and bitter) – with bubbly water and a twist. I used Lillet Blanc because we had it and we were out of Cocchi (I didn’t want to overstock our temporary bar), added bitters and both fresh lime and grapefruit juice, not just a twist. This combination ticked all the boxes: light, refreshing and easy drinking. The bitters, lime and grapefruit cut the sweetness and added freshness. And, as the Volks suggest, this is a drink which is easily scaled up to a pitcherful to serve at a gathering; You just multiply by 6. I will call my version a Fresh Start. A bonus—the Start is low alcohol so it is easy sipping during the dog days.

FRESH START COCKTAIL

Stir together:

1 1/2 oz Elderflower liqueur
1 1/2 oz Lillet blanc (or Cocchi Americano Bianco)
Dash Angostura bitters
2 oz fresh grapefruit juice
1/2 oz fresh lime juice
4 oz bubbly water

Add ice and garnish with a grapefruit or lime twist or slice.

Interior of porcelain “Hoofer Cup”
by Brooke Cashion

BROOKE CASHION creates large, undulating vases, candlesticks and other “vessels” as well as lively slipcast and pinched cups perfect for sipping. Her wiggly forms and colorful painted and textured surfaces make her pieces fun to use or to contemplate. She explains her process:”My shapes spring from molds I take of simple forms which I use as a jumping-off point for relentlessly exploring the many possible expressions of the shapes….I take apart the conventional components of the vessel and re-compose to question what it all boils down to, and how something grows from there.” Find Brooke’s work on her website or at Clay Akar or at Artstream Nomadic Gallery or on Instagram.

Spiral Vessel
Photo courtesy of the artist

Glimmer Dimmer w/ Snuffer(candle holder)
Photo courtesy of the artist

Why A Green Monster Might Just Become Your New Favorite Summer Breakfast

July 28, 2022

Green Monster smoothie
Earthenware mug by Michael Connelly

When summer days are hot, as they are now most of the summer, we switch our breakfasts from hearty to the light. Who wants to turn on the stove when it is hot? Not me, for sure. As soon as temperatures hit 80 degrees, steaming bowls of oatmeal with fruit and nuts and leftover rice with poached eggs give way to yogurt with berries, avocado toast and plant milk-based smoothies.

When we had the chance to spend several weeks on Oahu a few years back, one of our best food finds was a local healthy juice bar chain, Leahi Health, that made a terrific smoothie. My favorite was called a Green Monster and my husband loved the Coffee Monster, the same as mine plus a shot of cold brew. They didn’t give recipes but they did list ingredients, from which I estimated amounts. The only new item to me was powdered maca root, a brassica or cruciferous vegetable, which looks a little like a parsnip and is said to help balance hormones (yet to be confirmed). I try to use a frozen banana and chilled plant milk just to keep it all cold, something I crave all summer long, but ice will also do the trick.

Our basic smoothies are simple, based on the Hawaiian green monster. Half a frozen banana, seeds (hemp, chia, ground flax for omega 3’s), a big handful or two of leafy greens (often bagged or else kale or moringa powder if I don’t have fresh), a couple of pitted dates and either almond, soy or oat milk get frothed together in the blender. Sometimes I add nuts or nut butter for protein and/or a quarter of a whole organic lemon (seeded). I might swap out the nut butter and add berries, frozen peaches, pineapple, açaí, mango or kiwi depending on what I have on hand. If I don’t have any frozen fruit, I might use cold brew coffee, cocoa powder or a combination, along with a banana, seeds, greens and dates. On really hot days, I trade in coconut water for the milk, skip the nut butter and add plenty of grated ginger to the greens and fruit. You can lighten and chill the whole thing by adding a few ice cubes before blending. Every time I make this smoothie, I conjure up palm trees and ocean breezes. Not a bad feeling on a warm summer morning.

Verso of Windsor Chair mug
by Michael Connelly

GREEN MONSTER SMOOTHIE

Blend until smooth:

1 small banana, preferably frozen
2 medjool dates, pitted
1/2 tsp maca root powder
1 TB ground flax seed
2 generous handfuls washed greens
2-4 TBs almond butter
2 cups cold plant milk
2 ice cubes

Optional add-ins:

Hemp seeds
Moringa powder
Quarter lemon, seeded
Chia seeds
Espresso or cold brew coffee or coffee nibs

Kittery estuary

White Sangria Is Light, Fruity And Refreshing – Pretty Much The Perfect Summer Drink

August 11, 2021

White Sangria in porcelain tumblers
with crystalline glazes
by Gwendolyn Yoppolo

We have been pretty lucky heat wise on the East Coast this summer although farmers might have preferred hot and dry to flooding. Now, as temperatures and humidity are rising, I think less about cooking and more about drinking. Because I am primarily a social drinker, I haven’t been drinking a lot this year but lately have had a craving for something light and fruity to sip. Last summer I mostly drank an Americano, a vermouth and Campari blend. Still wanting something low alcohol and wine-based, my thoughts rambled onto sangria.

All of the sangria I have made or drunk over the years has been of the common red wine variety. I’ve seen white sangria on menus but never tried it so in the spirit of educating myself (and because a bottle of Prosecco has been on our counter calling my name all summer), I decided to explore and experiment. What I discovered is that almost any decent white or rose wine (still or sparkling) will make a tasty drink and you can use fruit juice to sweeten in place of added sugar, if you prefer sweeter, or add a little sweet white vermouth.

Cut a rainbow of fruit into bite-sized pieces

Brandy is the most commonly added liquor but I think it is too strong for a white sangria—save it for the red sangria. I had some St-Germain so I used that and it was delicious. A wide variety of alcohols, including Grand Marnier, Cointreau, Triple Sec or any fruity Schnapps will do, depending on your preference or what you have on hand. I think citrus fruits and berries are particularly good in sangria and, at this time of year, I would use peaches, nectarines, apricots and plums over apples, grapes and pears, which are more typical. Mango and kiwi add a lot of sweetness. My husband thinks all these choices are too confusing but sangria really is completely adaptable to personal taste. My recipe is just an outline or guide. Most importantly, start with a wine you like as the base. I used a Sauvignon Blanc but I would also be happy with a white Rioja, Pinot Grigio, Riesling or Gruner Veltliner. Then whichever fruit you choose, make sure it is plentiful and whatever mixture you concoct, be sure to chill it thoroughly. Last suggestion–if you choose to use sparkling wine or sparkling water, add it just before serving so it stays bubbly.

Prosecco or Cava full of fruit also make a good sangria

WHITE OR BLUSH SANGRIA

1 bottle white or rosé wine
1/2 cup St. Germain (or liquor of choice, see above)
1 cup orange juice (strain if you don’t like pulp) optional
1 orange, sliced thinly and quartered
1 lemon, lime or grapefruit, sliced thinly and quartered
1 cup berries (blueberries, blackberries, raspberries or sliced strawberries all work)
1-2 peaches, nectarines, apricots or plums, sliced and halved
1 mango, cut in bite-sized chunks
1-2 cups chilled sparkling water, optional

Cut fruit bite sized and put in a large pitcher or half gallon jar.

Add wine, liquor and juice. (If using sparkling water or wine, don’t add until just before serving)

Chill for at least a few hours. Serve with straw spoons, if you have them, or just spoons to get up all that fruit.

Simply put, Gwendolyn Yoppolo is a glaze wizard – she experiments tirelessly and her results are a true pleasure to behold and use. The colors of her crystalline matte glazes are soft yet intense and the colors run over the rims onto the pearly white interiors, making visible what you are drinking while framing it. Yoppolo’s tumblers are cinched and ribbed at the waist, making them comfortable to hold. The lips are thoughtfully undulating and compressed in a way that keeps your eye moving yet ensures ease of drinking. It isn’t that easy to find her work for sale so keep an eye on the “upcoming” section on her website.

Turmeric Latte Surprised Me When I Finally Tried It – I Liked It!

March 30, 2021

Generously large and beautifully painted mugs for a turmeric latte
by Natalie Reed-Goehl/Muddy Paws Pottery

I came late to the turmeric latte or golden milk trend. I’d read about and ripped out recipes for a few years without ever making one. This winter, in a week when all our coffee beans tasted bad to me, I decided it was time to try something different. There in my pile of untested recipes sat three for turmeric latte and I knew it was time. Now it has become an almost daily hot drink.

Turmeric/Curcumin is one of those recent fad health discoveries but has been used for centuries in Asian cultures. It is purported to cure everything from indigestion to arthritis and other inflammation with some debated results. I am more interested in the culinary applications, both flavor and color, but am happy it has some health benefits. Tejal Rao, the LA-based food writer, makes a version with black tea (which adds a layer of flavor and jolt of caffeine) and discusses its origins as an Indian home remedy. We appropriate all kinds of recipes from India and this tarted up cup (the basic medicinal version is known as Haldi doodh) is another in a long line. Pretty sure this is a cool weather drink because all the spices in it might be too warming on hot days but maybe, like spicy food, it could cool you. Perhaps it would make a good shake or smoothie. I guess that remains to be tested this summer.

Dry spices measured out and ready to mix and bottle

The list of ingredients in the latte varies from recipe to recipe. Some are very basic, using just turmeric, cinnamon or ginger and honey or sugar while others have long ingredient lists including many spices. I took the middle road, using several spices and sweetened it with whole dates. (You can use fresh turmeric (and ginger) roots but if you are like me, your hands will be yellow-orange for a week from grating it). So as to avoid measuring out all the ingredients every time, I mix a big batch and keep it in a glass jar at the ready. The best dried turmeric (and other Indian spices) I have found is from Diaspora Co. – fresh, flavorful and fairly sourced. You can use any sweetener you like (the most common are honey and maple syrup but I use dates or stevia) and your milk of choice (cow, soy, nut, oat and coconut all work) and can be diluted with water). A jar of turmeric latte mix would make a nice house present (when we start visiting again) or a gift for a home bound friend. Oh, wait – that would be almost everyone!

Different turmerics taste slightly different
Diaspora is a great supplier

Turmeric Latte
Large Mug by Natalie Reed-Goehl/Muddy Paws Pottery

TURMERIC LATTE MIX

Mix together:

1/2 cup turmeric powder
2 TBs cinnamon
1 1/2 TBs ground ginger
1 TB ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1/2 tsp nutmeg

Put in a glass jar with a tight lid. Label with ingredients and directions.

To use, add 1 rounded teaspoon to 1 1/4 cups milk or 1 cup milk plus 1/4 cup water. Add 1 pitted medjool date or 1 spoon of honey or whatever sweetener you prefer. Whir in a blender until smooth and frothy.

Other possible ingredients (all ground):

Star anise
Cloves
Lemongrass
Ashwagandha
Vanilla powder

Jars of Turmeric Latte Mix with instructions

Food And Drink Are One More Way To Stay Connected In These Short Days Of Winter

December 20, 2020

Wine and Vermouth are easy pours
Earthenware cups by Scott Lykens

The dark days are upon us. Not only is it the darkest week of the year with the shortest days and longest nights, but we are isolating in the midst of the pandemic. Usually this is a cheerful time of year with musical events, parties and window gazing. On a normal solstice night, we would be making a stone soup, lighting tables full of candles and concocting a festive drink to share with our neighbors. We would be going to studio sales, singing along to the tubas at Rockefeller Center, having friends over for meals and getting ready to travel to an annual family gathering. This year we can’t physically celebrate together so we have to find other ways.

Low Rider
Earthenware cup by Scott Lykens

Monday is the winter solstice, the beginning of the days getting longer. Even if we have to light the darkness and physically at a distance, we can include our people. We have technology on our side – phone calls, emails, texts, FaceTime and WhatsApp are just a few of the ways to connect and celebrate in a contagious world. But how to share a meal? Cook extra and drop off a care package to friends or family if they are nearby. Last week, for example, I made a big pot of spicy posole and packed up a few portions alongside some homemade focaccia for friends who live nearby. They gifted us some delicious turkey chili in return. My mother-in-law, while ordering dinner from a restaurant for herself, thoughtfully also arranged to have some dinner delivered to our son. My cousin in LA has socially distanced drinks weekly with her condo neighbors. Even across or in another country, you can send out a recipe, make it separately and eat together virtually. Bake your favorite fruitcake (yes, some are delicious) or cookies and ship them to someone you miss. Call and have coffee or a cocktail with a pal, colleague or relative. I’ve been having an early morning coffee with a friend in Bangkok while she has her first beer of the evening on a regular basis. It isn’t as satisfying as really being together, but it is better than nothing. And this year is all about good enough, right? Connection—written, aural or virtual—is a way to brighten the dark.

Happy solstice!

EASY WINTER DRINKS TO SHARE