Skip to main content

Aruba Cocktails

We just got back from Aruba (see you didn't even know I left did you?). The food there is just absolutely delicious.  We ate at a Belgium place, Italian, and French.  We really did absolutely nothing and it was wonderful.  The Sous Chef wanted to take a surf lesson but "surf wasn't up." We were going to go to the natural pool but it was a four-hour tour and we didn't want to commit ourselves so we just went to the beach.  I read 4 books - doesn't sound too impressive until I tell you that one was a 600 pager. The Sous Chef was also asked if he wanted his hair braided - he declined. But we did spend some time sampling the different cocktails...

First I had to have the obligatory Malibu and Coke
Then I tried a Caribbean Sunrise - Malibu, Melon Liqueur, OJ & Cranberry

Then it was a Fudge Brownie Martini. I don't really know why they called it a martini as there was no gin in it but it was very chocolately.  Baileys, Chambord, Cocoa Liqueur, and chocolate syrup.

 A little Chambord straight up never hurt anyone either.
And how could I pass up a Mint Mojito?

Not one Pina Coloada in the lot. The Sous Chef also had a Malibu Bay Breeze, Gin & Tonic, and some of the local and imported (Belgium) beers. I will definitely be trying to recreate the Fudge Brownie Martini. Although with the chocolate sauce, it is so rich, I don't know how many of them you can actually drink. Two was my limit in Aruba.

And we did have dinner with an ood

This was the light on the table - sorry but it looks like an ood to me


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…