Cardamom and Coriander Soda Syrup

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une

Cardamom and Coriander Soda Syrup

The cilantro we planted in our garden around Memorial Day, has already started to bolt some from the heat in recent weeks--it is nearly July after all--and shortly will start to go to seed. Those seeds, as you may or may not know, are coriander. They will first be plump and bright green, a wonderful ingredient in and of themselves, then maturing and drying to the tan spice with which we are more familiar. They'll probably be showing up at the farmer's markets shortly too.

Cardamom comes from a tropical plant, so probably won't be making any appearances at my New York State farmer's markets or gardens, but is a flavor that seems to scream summer and snuggle up exceptionally well with summer flavors. Peaches, apricots, lemons, pears, warm weather baked goods, and definitely coriander, all have a great affinity for pairing with cardamom.

This soda syrup is a vacation in a glass on a steamy summer day. Mix it with seltzer (from my favorite appliance ever, the Sodastream Seltzer Maker) and a twist of lemon, for an "ethereal" homemade soda. Or get a party started by adding some to your favorite cocktail; a splash in a vodka tonic, or a cardamom-coriander mojito, or just iced tea. It would also be stunning drizzled over poundcake or tossed with berries or stone fruit.

Sip. Sip. Fizz. Fizz.

CARDAMOM AND CORIANDER SODA SYRUP
by Catie Schwalb

Makes about 2 cups.

4 tablespoons whole green cardamom pods, crushed gently to expose inner black seeds
1 tablespoon whole coriander seeds
3/4 cup sugar
1 1/2 cup water

Place coriander seeds in a small pan on medium-high heat. Toast gently, swirling frequently, until the seeds just start to become fragrant. Immediately remove from heat and pan.

In a sauce pan combine sugar, water, coriander and cardamom. Bring to a boil, and then turn down to a moderate simmer for about three minutes, until all of the sugar has dissolved and the liquid is clear. Allow the syrup to sit and infuse with the flavors for at least and hour and up to overnight. Refrigerate if leaving for longer than a couple of hours.

Strain syrup and discard spice solids. Store syrup in an airtight container in the refrigerator for up to five days.

To make cardamom and coriander soda--Combine about 1 oz of syrup to 12 oz of seltzer, fill the rest of the glass with ice. Stir well. Adjust syrup, if you prefer a stronger flavor. Garnish with a slice of lemon.

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pril

Homemade Mango Lime Soda Syrup

Here is another soda syrup recipe to accompany yesterday's homemade ginger soda syrup. Super refreshing and light, making me crave flip flops and sunscreen. Try mixing a little of both syrups together for mango-lime-gingerlicious beach blanket bingo in a glass. Who says it's only april?

HOMEMADE MANGO LIME SODA SYRUP
by Catie Schwalb

makes approximately 1 1/2 cups.

1 mango, peeled, and roughly chopped, save the pit
1 cup of sugar (you may decide to use much less, depending on how sweet and ripe your fruit is)
2 cups water
2 limes, juice (about 3 tablespoons) and zest

fine strainer
cheesecloth

Place mango, mango pit, sugar, water, lime juice and zest in a small pot. Bring to a gentle boil, and the turn off heat. Allow to steep and infuse for thirty minutes.

Return the mixture to a gentle boil, and reduce the syrup by about half, until it is a slightly thicker consistency. Remove from heat and allow to cool

Strain through a fine strainer lined with cheesecloth. Squeeze cheese cloth to extract any remaining juices.

Refrigerate for up to one week.

Mango Lime Soda: Mix 1 part soda syrup with 5 parts seltzer, or more or less to taste.

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arch

Homemade Irish Cream

Kiss me! I'm nearly 1/4 Irish!

The tradition of enjoying a "drop of the hard stuff" on St. Patrick's Day is an old custom known as Pota Phadraig or Patrick's Pot. The legend goes that St. Patrick taught a stingy innkeeper a lesson, when served a less than generous portion of whiskey. He threatened the innkeeper, claiming there was a demon in his basement who thrived on dishonesty. The next time St. Patrick returned to the inn, the innkeeper made a point of having the glasses overflowing and declaring that everyone should enjoy a drink on the day for St. Patrick. Well played. That's my kind of saint.

My more than generous and much more than 1/4 Irish neighbor recently shared with me her family recipe for homemade Irish Cream. This elixir is whipped up in a minute or two and kicks Bailey's to the curb. Creamy, sweet, swirling with rich flavor, this Irish Cream tastes decadent and very special. Chill it well and enjoy it on the rocks, added to coffee, drizzled over ice cream, or dare I say...in a milkshake. Anyway you choose, a treat indeed, for a fraction of the cost of store bought, you know exactly what's in it and can adjust the alcohol strength to your liking.

Have a safe and lucky St. Patrick's Day.

Sláinte!


	HOMEMADE IRISH CREME makes approximately one quart. 1/2 cup heavy cream 1/2 cup milk 1 14 ounce can sweetened condensed milk 1 1/2 cups Irish whiskey (I use Jameson's) 1 teaspoon instant coffee 2 teaspoons thick chocolate syrup (I use Fox's U-bet) 1 teaspoon vanilla extract 1/2 teaspoon almond extract Mix all ingredients thoroughly in a blender, or whisk by hand. Pour into a clean container, and refrigerate to chill. Drink cold, over ice, added to a cocktail, or over ice cream. Will keep in the refrigerator for up to two weeks. Shake well to combine if it separates from sitting.

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ebruary

Homemade Infused Vodka and Spirits

The flavored vodka market appears to have exploded in the past few years. On a recent trip to the spirits shop, there were shelves upon shelves of vodkas in all imaginable flavors. Whipped cream, bacon, and sweet tea were new ones that caught my eye, but not quite my wallet.

Infusing alcohols is an ancient practice. I read recently of a newly translated Mongolian cookbook dating from 1330, that included a recipe for lamb stew infused vodka. When my husband and I were in China for our honeymoon, on several occasions we were offered a nip from a large glass bottle of grain alcohol, which housed several poisonous snakes. The traditional elixir is thought to have medicinal properties, and held a place of honor in most of the homes we visited. I can't comment on its medicinal effects, but when we finally gave in (impressed?), it wasn't awful, though had a slightly slippery feel as it went down my throat. And I didn't die.

But snakes and bacon aside, infusing your own spirits is a simple and delicious project, and good skill to have at the ready. A couple of months ago I posted a recipe for DIY Vanilla Extract, which included instructions for homemade vanilla vodka. I took my own advice and gave a few of these as holiday hostess gifts, and was the belle of the ball. My very first attempt at home infused alcohols was this beautiful recipe for fresh strawberry aquavit liqueur, from the gorgeous La Cucina Italiana magazine. In both cases I very much appreciated that I was able to use fresh and natural ingredients, that resulted in a far superior flavor, from anything I had tasted from a store.

(more…)

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anuary

Wild Turkey

Nothing like a little wild turkey to follow a blizzard.

This was the scene out my bedroom window this morning. The sheep were highly amused.

http://www.youtube.com/watch?v=wRP2p9uYOVo

Speaking of Wild Turkey, I definitely plan on warming up at the end of this long snow day with this recipe for a Hot Toddy, posted this morning by Edible Manhattan. Lemon, honey, clove, cinnamon...

Sweet dreams.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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