The Jack Rose

"Brett did not turn up, so about a quarter to six I went down to the bar and had a Jack Rose with George the barman."

Jake Barnes, in Ernest Hemingway's The Sun Also Rises

I am always fascinated by Hemingway's drink references. They speak to me of a time long past. Although I recognize many of his favorites, the Jack Rose caught me by surprise. Being from Tennessee and living in today's world, I automatically assume Jack Daniel's when I see the word "Jack" in a cocktail, but I instinctively knew that this must not be the case. Although its origins are unknown, many assume the "Jack" in the title refers to Applejack, an American apple brandy or apple brandy blend. I have found American Applejack to be far more similar to American whiskey in flavor than to Calvados, the French apple brandy. The Jack Rose is traditionally a "sour," meaning a combination of spirits, citrus, and a sweetening agent (eg. Margarita or Old Fashioned). In addition to these ingredients I like to add what I think is one of the most under-appreciated cocktail ingredients--apple juice. (One of my favorite drinks is simply apple juice and brandy with a generous splash of amaretto.) After numerous experiments, here is my Jack Rose:

3 oz apple juice
2 oz Applejack
1/2 oz lime juice
1/2 oz homemade grenadine
Add ice and roll between 2 glasses for 15-20 seconds. Serve in an Old Fashioned glass with straw. Yum. I think Jake Barnes would be proud.

Homemade Grenadine

Prepare yourselves for a shock...........

Grenadine isn't grenadine.

Okay, perhaps I should explain. Grenadine is supposed to be pomegranate syrup; however, what passes for commercial grenadine today is often simply high-fructose corn syrup with food coloring and flavors added. Yuck! That is why cocktails with this 'grenadine' often fall flat and don't reach their potential. If you Google 'homemade grenadine recipe' you will get a lot of hits to experiment with. After several tries, here is my version:

2 cups real pomegranate juice
1/2 cup apple juice
1/2 cup sugar
juice from 1/4 lime

Mix all ingredients in a pan. Bring to a boil and then simmer 30 min. Remove from heat and cool. Chill.

Yes, it is that simple. Adjust the sugar to your liking if this is not sweet enough. I think I will add a little more next time. This is MUCH more flavorful than the stuff I had been buying and does not have that 'artificial' taste. Enjoy.

Matar Khichdi

This was an attempt to merge a couple of recipes and come up with another microwave dish.

Matar Khichdi

1 Tbsp butter
1/2 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 tsp turmeric
1/2 tsp cumin seeds
1 1/2 tsp salt
1 tsp ginger garlic paste
1 cups rice, rinsed 3 times and soaked 10 min
1/2 cup frozen green peas, rinsed and soaked with rice
3/4 cup mung dal, rinsed and soaked with rice

Prepared in microwave. Melt butter. Add cumin seeds and cook 20 sec. Add salt, red pepper, turmeric, cinnamon, and ginger garlic paste and cook 30 sec. Add rice, peas, and mung beans. Add 4 cups water and cook 20 min. Serve.

Spiced Onion Cheese Tarts

Holy Moly these were good! I have spent the past two weeks trying to produce my interpretation of Spiced Onion Cheese from World of Warcraft's Brewfest holiday. Finally, on the last night of a holiday I enjoy more than most 'real world' holidays, I found it:

Spiced Onion Cheese Tarts

2 medium sweet yellow onions, diced fine
2 cloves garlic, minced
6 Tbsp butter
1/4 tsp ground cayenne pepper
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 tsp sugar
1/2 cup beef broth
1 tsp dried thyme
8 oz cream cheese, softened at room temperature or 20 sec in microwave
1/2 cup sour cream
30 filo dough cups (from grocery freezer section), thawed 10 min

Melt butter. Saute onions, cayenne, salt, pepper, and sugar 10 min on medium high heat. Reduce heat to medium low. Add beef broth and thyme and cook 20 minutes. Remove from heat and allow to cool a bit. Preheat oven to 350 degrees. Add onion mixture to food processor and blend until smooth. Add sour cream and cream cheese. Blend until smooth. Spoon mixture into filo cups. Place cups on baking sheet, cover loosely with aluminum foil, and cook 5 min. Serve.

"I'll drink to that!"

Microwave Indian Cooking................Really?

I needed a fast recipe for mung dal, and I came across a recipe for microwave mung beans and rice. I was a little dubious at first, but I figured I would give it a try. I am really impressed. This is one of the easiest dishes I have ever made, and it tasted great. The blend of the black and red pepper give it nice heat, and the rice and Mung beans contrast for a great consistency. Here is my slightly adjusted version of the recipe:

Mag ni dal ni Khichdi

1 cup rice, rinsed
1 cup mung dal, rinsed
1 Tbsp ghee
1 tsp cumin seeds
1 small length cinnamon
1/2 tsp ground red pepper
1 1/2 tsp ginger garlic paste
1/2 tsp ground black pepper
2 tsp salt

Melt ghee in microwave. Add cumin seeds, cinnamon, and black pepper and cook 20 seconds. Add ginger garlic paste, red pepper, turmeric, and salt and cook 30 seconds. Add rice, mung dal, and 4 cups water. Stir well and cook 20 minutes. Serve.

Matar Pullao

Pretty good. Nice fresh green taste from the frozen (not canned) peas. A good break from the thick sauces of a lot of commonly prepared Indian dishes.

2 Tbsp ghee
1 onion, chopped fine
1/2 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tsp ginger garlic paste
2 cups rice, rinsed 3 times and soaked 10 min
1 cup frozen green peas, defrosted

Melt ghee and add onion, ginger garlic paste, and spices. Cook 10 min and add rice. Stir, then add water to cover rice by 1/2 inch in pan. Bring to boil then lower heat and cook covered 10 min. Add peas and cook 10 min on medium low heat. Serve.

Mattar Panir

Really good. One of the best Indian dishes I think I have ever made. A little heavier than I am going for now, but tasted great!

1 can green peas, drained
1 small can mushrooms, drained
4 cardamom pods
1" cinnamon stick
1 medium onion, diced
1 1/2 tbsp ginger garlic paste
1 can diced tomatoes
1 Tbsp Kashmiri chilli powder
1 Tbsp coriander powder
1 tsp turmeric
1 tsp Garam Masala powder
2 tsp salt
1/2 cup half-and-half
1 cup milk
4 tbsp oil or ghee

Heat oil and add onion, cinnamon, and cardamom pods. Cook until onions are translucent. Add ginger garlic paste and cook 1 min. Add tomatoes and cook 5 min. Add remaining spices and cook 2-3 min. Combine milk and cream in a cup and add togther to the pan. Bring to a boil and then add peas and mushrooms. Cook 15 min on medium heat. Reduce heat to low and simmer until sauce is thickened. Serve.