Category Archives: drink

Boilo Recipe

At Christmas Eve dinner my dad mentioned Boilo. Boilo is a drink served at the Lithuanian households where he grew up. I’ve never had it but it sounds pretty good— a bit like Glühwein. Maybe I’ll try to make it for New Year’s. We shall see. If anyone decided to give it a go, please report back on results!

Boilo recipe: Stovetop style

1 bottle whiskey (any relatively cheap, blended whiskey will do)
Several oranges. Quantity depends on how much you wish to make. Use at least 4.
Same number of lemons
1/4 cup raisins
2 tablespoons sugar
2 cups of honey
2 cinnamon sticks

Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Beware, this can knock you for a loop! Cheers!

Peel the oranges and lemons and cut into quarters. Squeeze the fruit into a pot, then throw in the remaining fruit pulp. Add some water (some people use ginger ale). Add the remaining ingredients EXCEPT the whiskey. Cook everything at a slow simmer, stirring constantly. This will take about 15-20 minutes. If necessary, add orange juice and a bit more water. The color should be a yellow-orange. Don’t overcook; the name is misleading. You don’t want to boil this. Then slowly stir in the whiskey. Be careful – this can catch fire if splashed on the stove. Keep adding whiskey to taste. It’s not uncommon to use the whole bottle. Simmer for just a few more minutes once the whiskey is added.

Strain and serve hot in shot glasses (a regular glass may crack). Drink in sips. Individual servings can warmed later in a microwave.

Source

Marti Mojito

I had a meeting in Quakertown yesterday afternoon. Instead of going straight home I went to Green Acres, or rather as Rob terms his farm house, Wuthering Heights. We sat on his porch and ate peach pie and drank Mojitos. The Mojito was so very easy to make and very refreshing. it’s not an authentic recipe but it works!

Here’s the recipe:

Mojito!
1 part Marti Mojito Rum
2 parts Sierra Mist Soda
Ice
Mint leaves
Slice of lime

Directions:
Place ice in glass. Mash mint. Spoon mashed mint into glass. Pour in rum and soda. Place slice of lime in glass. Mix it all around. Sip!

New York Egg Cream

When I was a little girl, my father would take me to the Posh Nosh restaurant after Karate Class every Thursday. I so looked forward to this night out so I could get a New York Egg Cream and a Hot Pastrami sandwich! So yummy! At the cash register they sold gormet jelly beans and sometimes my father would buy a bag and we would spend the ride home eating the jelly beans and screaming the flavor…. “Coconut! Peanut Butter! Vanilla! Licorise!” I remember one evening as we drove home, a deer ran right in front of our car. Only by the grace of God did we not hit the poor creature. I can still see the deer’s eyes. I have no clue how we escaped hitting it. It was so close and I tell you, we would definitely have died had we hit it. Whenever I see deers on the road, I think of the Posh Nosh and those wonderful egg creams! Here’s a recipe:

Ingredients:
Large Glass, or Large Size Coca Cola Glass
Fox’s U-Bet Chocolate Flavor Syrup
Large Spoon
Whole Milk
Bottled Seltzer Water (if you cannot get a seltzer pressurized cylinder)
A Long Straw

Directions
Get a tall, chilled, straight-sided, or Coca Cola 8oz. glass.
Spoon 1 inch of U-bet Chocolate syrup into glass.
Add 1 inch of whole milk over the syrup.
Pour in cold seltzer making a nice foamy head to within 1 inch of the top of the glass. Use the spoon when pouring to prevent direct pouring into the syrup and milk. The foam will turn an egg-white color (hence the name).
Stir vigorously with a long spoon to mix the chocolate and milk into the seltzer oam.

Enjoy the true experience by sipping it slowly with a long straw. Use the straw to stir in between sips. Allow yourself to make sipping noise with the straw as you clean up the foam around the edge of the glass.

TIPS
Skim or 1% milk won’t foam as well, but can be used in a pinch. Non-homogenized milk is not recommended.
Bottled seltzer water will not pour out of the bottle with enough velocity to foam the milk, so stir vigorously to get the real thick foam.

Warnings
Do not let Egg Cream sit for a long period of time-5 minutes or more; it will go flat.

How to Deciper an Intimidating Wine List

Chardonnay
Tastes Like: Tropical fruits, with a buttery finish
Pair it with Pork, chicken, seafood, strong cheeses

Pinot Grigio (Gris)
Tastes Like: Lemons, green apples, pears
Pair it with Salads, light fish, light cheeses, white pizza

Sauvignon Blanc
Tastes Like: Citrus, tropical fruits, herbs, gooseberries
Pair it with Salads, vegetables, fish

Riesling
Tastes Like: Apples, pears, flowers, minerals
Pair it with Fish, cheeses, chicken, light appetizers, desserts (for sweet Riesling)

Gewurztraminer
Tastes Like: Lychees, spices, flowers
Pair it with Asian foods, spicy foods, strong cheeses

Cabernet Sauvignon
Tastes Like: Cassis, black currants, herbs, cedar
Pair it with Beef, lamb, stews

Merlot
Tastes Like: Black cherries, plums, spices
Pair it with Lamb shank, duck, sausage

Pinot Noir
Tastes Like: Cherries, strawberries, spices, flowers
Pair it with Salmon, tuna, pork, chicken

Syrah/Shiraz
Tastes Like: Blackberries, black pepper, spices
Pair it with Chicken, BBQ, curries, stews

GingerTea

I saw this on the new Martha Stewart show. It looks easy and yummy!

SERVES 2
One (6-inch) piece ginger, skin left on, thinly sliced crosswise, and roughly chopped
Light-brown sugar (optional)

1. Place ginger in a small saucepan with 2 cups water
2. Simmer for 30 minutes.
3. Remove from heat.
4. Strain into 2 teacups.
5. Sweeten with sugar, if desired.

Hot Buttered Rum

In a large mug pour 6 or 8 ounces of boiling water; add a rounded tablespoon of dark brown sugar and stir to dissolve. Add a cinnamon stick and a generous piece of clove-studded lemon peel. (What I typically do is just throw in a slice of lemon and 4 or 5 cloves) Stir in 2 or 3 ounces of rum (preferably dark Jamaican) and top with a butter pat and grated nutmeg.

DRINKS

Easy
Hot Buttered Rum
In a large mug pour 6 or 8 ounces of boiling water; add a rounded tablespoon of dark brown sugar and stir to dissolve. Add a cinnamon stick and a generous piece of clove-studded lemon peel. (What I typically do is just throw in a slice of lemon and 4 or 5 cloves) Stir in 2 or 3 ounces of rum (preferably dark Jamaican) and top with a butter pat and grated nutmeg.

Easier
Mulled Cider
1 tbsp Mulling Spices in a saucepan with 1 litre of apple cider & simmer for 10-20 minutes. Serve hot with a cinnamon stick for garnish.

Easiest
Eggnog
Buy eggnog at store
Add brandy

Hot drinks

Erin and Pete were able to come over last night. We had a lovely evening. I made Hot Buttered Rum and Gl�gg and I served cheese and crackers.

Hot Buttered Rum
In a large mug pour 6 or 8 ounces of boiling water; add a rounded tablespoon of dark brown sugar and stir to dissolve. Add a cinnamon stick and a generous piece of clove-studded lemon peel. (What I typically do is just throw in a slice of lemon and 4 or 5 cloves) Stir in 2 or 3 ounces of rum (preferably dark Jamaican) and top with a butter pat and grated nutmeg.

Gl�gg
Per serving:
1/2 tsp orange peel zest
1-inch cinnamon stick
1 whole clove
1 cardamom pod
1/2 tsp honey
6 oz. red wine
2 tbsp bourbon, rye or blended whisky
1 tsp raisins
Combine all ingredients and heat to the temperature of hot breakfast coffee; garnish with shaved almonds and serve warm, or especially for punch-bowl quantities, prepare ahead and let steep two hours at room temperature, reheating just before serving.

Although I wanted to make the Gl�gg myself, I actually just used a Gl�gg concentrate bought at IKEA.

There was another drink I wanted to make but sadly I didn’t have any gin.

The Dog’s Nose
Pour 12 ounces of porter or stout into a large, sturdy glass and microwave it for one minute. Add 2 teaspoons of brown sugar and stir till dissolved; then stir in 2 ounces of gin and garnish with freshly grated nutmeg.

I clipped these recipes from the December edition of Hemispheres magazine.