Hallmark Can't Take Away My Holiday

I know a lot of people who choose not to celebrate Valentine's Day because they feel like it's become too commercialized. After all, it was invented by Hallmark as another occasion when the majority of adults feel the need to purchase greeting cards, right? And florists and chocolate companies and restaurants all boost their prices for no reason other than that they can. Americans feel pressured to buy their significant others expensive gifts, take them out for pricy dinners, and buy them overpriced bouquets and chocolates just to prove to each other - and society - that they care. How dopey is that?

Well, I admit, that's a legitimate argument. And I have a great deal of respect for anyone who chooses to ignore the societal pressure to "prove their love" one day a year. But, much like Christmas, I refuse to allow the commercialization of the holiday to take away a day which I enjoy using as a reminder of something that is deeply important to me.

In the same way that I can celebrate Christmas in my own way, without giving in to the commercials ordering me to buy my kids ridiculously expensive toys and piles and piles of unneeded presents, I can celebrate Valentine's Day in my own way, without needing to buy my husband $60 worth of faded roses and gift certificates for a massage and a bunch of car washes, and pay a babysitter so we can go out to a fancy restaurant the same day that half the known universe goes out to a fancy restaurant. I like having one day a year when the calendar tells me, "Hey, you need to focus more on your relationship with your husband. You need to forget about being a mother for a second and focus on being a wife. You need to take a moment to let him know that you love him, And why."

I love my husband all the time, and I do try to let him know often. Every day, I try to take time to focus on my relationship with him, and to make sure it doesn't get overshadowed by my relationship with my kids. We frequently go out without the kids and take time to nurture our relationship as husband and wife. I don't need a commercial holiday to tell me to do it. I don't need one day a year to focus on my romantic relationship. But I want one. I like having one. And I refuse to allow Hallmark to take that away from me.

There's a lot more to Valentine's Day than that.

Romantic Cocktails

Every cocktail has a personality: some are bubbly and exuberant, some are calm and relaxing, some are romantic. With Valentine’s Day coming tomorrow, here is a collection of cocktails that I consider to be very romantic.

Let’s start with a few champagne-based cocktails – because after all, what could be more romantic than champagne? (Please note: For all champagne-based cocktails, Prosecco, cava, or other sparkling wine may be used.)

Champagne Cocktail

A simple classic that adds just a hint of extra sweetness and bitterness.

Start with a chilled champagne flute, drop in a sugar cube, add a few dashes of bitters, and fill with champagne. Garnish with a twist of lemon. 

Orange Sparkler

Another simple recipe that adds a touch of sweetness and just a hint of citrus.

Pour a generous splash of Cointreau, Grand Marnier, or triple sec into a champagne flute and fill with champagne. Garnish with an orange twist.

French 75

The smokiness of cognac adds a depth of flavor to this class champagne cocktail.

In a cocktail shaker of ice, add 1 oz. brandy or cognac, ½ oz. lemon juice, and ½ oz. simple syrup. Shake well; pour into a champagne flute. Top with 2 oz. champagne. Garnish with a lemon twist.

Next, at the risk of being obvious, how about cocktails that are red or pink?

Cranberry Ginger Martini

Ginger is often considered an aphrodisiac, and its heat combines well with the sweet-tart of cranberry juice to give a romantic variation on a Cosmopolitan.

Grate a few teaspoons of fresh ginger, muddle in a cocktail shaker along with a handful of fresh or frozen cranberries. Add ice, 4 oz. vodka, a generous splash of cranberry juice, a splash of lime juice, and a splash of simple syrup. Shake well and strain into a chilled martini glass. Top with Sprite or 7-Up and garnish with a lemon twist.

Chambord Margarita

A margarita brings to mind the sultry spiciness of Hispanic culture, and this salty-sweet version delivers on that promise. 

Prepare a margarita glass by running a lime wedge around the edge and dipping it in decorator’s sugar or margarita salt. Place in freezer until ready to serve. In a cocktail shaker over ice, combine 3 oz. tequila, 1-1/2 oz. lime juice, 1 oz. simple syrup, and ½ oz. Chambord. Shake well and strain into prepared glass. Garnish with a lime wedge.

Egyptian Martini

This exotic martini has an unusual deep red color not unlike a Manhattan - but oh, so much more romantic. 

In a cocktail shaker over ice, mix 2 oz. Chambord, 1 oz. vanilla vodka (or vodka plus a splash of Tuaca), ½ oz. triple sec. Shake well. Strain into a martini glass and garnish with a maraschino cherry and or fresh raspberries. If you want to get really fancy, float a bit of sparkling water on the top.

Of course, nothing says romance like chocolate, so this list would not be complete without a few chocolate-based treats.

Godiva Martini

In the land of chocolate, Godiva is king, and so is this rich, creamy, double chocolate martini.

Drizzle chocolate syrup in a chilled martini glass – just inside the rim, or make a pattern in the bottom of the glass. Chill in freezer until ready to serve. In a cocktail shaker over ice, combine 1-1/2 oz. Godiva chocolate liqueur, 1-1/2 oz. crème de cacao, ½ oz. vanilla vodka (or vodka and Tuaca), and 2-1/2 oz. half and half. Strain into prepared glass. If desired, garnish with shaved chocolate.

Bailey’s Chocolate Martini

Creme de cacao delivers a more subtle chocolate flavor to this creamy treat, accented by the addition of Bailey's Irish Cream. 

Drizzle chocolate syrup in a chilled martini glass and chill in freezer until ready to serve. In a cocktail shaker over ice, combine 1 oz. vanilla vodka (or vodka and Tuaca), ½ oz. crème de cacao, and 2 oz. Bailey’s Irish Cream. Shake and strain into prepared glass.

Chocolate Raspberry Truffletini

Chocolate and raspberry is a wonderful combination, but the hint of nuttiness from the amaretto brings it to another level. 

In a cocktail shaker over ice, combine 2 oz. vanilla vodka (or vodka and Tuaca), 1 oz. Bailey’s Irish Cream, ¾ oz. Chambord, ¾ oz. Kahlua, and ½ oz. amaretto. Shake well and strain into a chilled martini glass. Garnish with chocolate shavings and fresh raspberries.

And finally, what could be more romantic than a sweet, whipped-cream-topped dessert drink to finish off a romantic evening? Try ending your date with one of these sweet treats and you might just find it won’t end after all!

Caramel Macchiato Martini

Butterscotch can sometimes be overly sweet, but the bitterness of Kahlua and the smoothness of vanilla mellow the sweetness to perfection. 

Over ice in a cocktail shaker, combine 2 oz. Bailey’s Caramel Liqueur (or 1 oz Bailey’s Irish Cream and 1 oz. butterscotch schnapps), 1-1/2 oz. Kahlua, 1 oz. vanilla vodka (or vodka and Tuaca), and 1-1/2 oz. half and half. Top generously with whipped cream and drizzle with caramel sauce.

Lemon Meringue Pie Martini

Tart, sweet, creamy, rich - this cocktail combines the best of every dessert into one fantastic finish.

Wet the edge of a chilled martini glass with lemon juice and dip in graham cracker crumbs. Chill in freezer until ready to serve. In a cocktail shaker over ice, combine ½ oz. vanilla vodka (or vodka and Tuaca), 2 oz. triple sec, 3 oz. half and half, and ½ oz. sweet and sour mix (or lemonade concentrate). Shake and strain into prepared glass. Top with whipped cream and a lemon twist.

Spanish Hot Chocolate

Some of my favorite dessert drinks are served hot, so the whipped cream melts into the chocolate and the warmth of the liqueur combines with the warmth of the hot chocolate, heating you right down to your toes. Isn't that romantic!

Pour 2-1/2 oz. cognac or brandy and 1-1/2 oz. Godiva chocolate liqueur into a glass or ceramic mug. Add 4 oz. hot chocolate and stir. Top with whipped cream and garnish with a piece of dark chocolate or chocolate shavings.

Happy Valentine's Day to you and whomever you're sharing it with (even if it's just your old pals Ben and Jerry - and especially then)!

Easy Banana Bread for Kids

My son tends to be something of a picky eater. So when he requests a particular kind of food, especially if it's something healthy (or at least hides something healthy amid less healthy things), I do my best to accommodate him. He recently discovered that he likes banana bread, so when he asked if we could bake banana bread today, I immediately took him to the store to buy bananas.

Actually, before I did that, I had to look up a recipe for banana bread. I loathe bananas, so it's not a recipe I had in my collection. And because I've never made it, I made sure to find one that promised to be "easy" and "foolproof". And it came out great, so I figured I'd share it here, in case any of you is ready to make your maiden voyage into banana bread baking.

Start with three bananas, the browner the better. These are just barely soft enough. It would have been better to wait another day, but my son NEEDED his banana bread NOW!!!

This recipe is literally so easy a child can do it. My 6-year-old needed a bit of guidance with measuring, and I managed the oven, but otherwise, he did it all himself, starting with peeling and mashing the bananas. We used a potato masher, since our bananas were fairly firm, but for softer bananas the back of a large spoon works just fine. Mash the bananas until they're uniform and pulpy. 

Next, put 1/3 cup butter in a microwave-safe bowl and melt it in the microwave. 

Then, break an egg into a small bowl and whisk it with a fork. It should be well-mixed, but not as frothy as a beaten egg.

 Measure out 1/2 cup of white sugar. 

Add the butter, egg, and sugar to the banana mixture and stir well. 

Add 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, and a pinch of salt and stir till blended. 

Gradually stir in 1-1/2 cups of flour. Use a rubber spatula to scrape the sides and bottom of the bowl. 

Preheat the oven to 350 degrees and spray a standard-sized bread pan with cooking spray. 

Pour the batter into the pan and smooth the top with the rubber spatula, if needed. 

Bake at 350 for 50 minutes to 1 hour. Test for doneness by sticking a wooden toothpick into the center. If it comes out clean, your bread is ready!

Feel free to lick the bowl (and your fingers) while you're waiting. Don't forget to wash your hands really well afterwards!

As soon as the bread comes out of the oven, pop it out of the pan onto a cooling rack and let it cool for at least 10 minutes. 

Cut into thick slices and serve with butter. (Mickey Mouse plate is optional, but highly encouraged.)

Enjoy!

Soup For You!

I am the antithesis of the Soup Nazi: I want soup for everyone!

I love soup. I love to eat it, and I love to make it. It is one of the few things that I make on a regular basis with no recipe. When I make soup, I taste it at every step, and if it's not quite right, I add something. The result is that I usually end up with several GALLONS of soup, but it's really good soup, so I don't mind.

If you followed yesterday's blog and made yourself a nice roast chicken and then a bunch of homemade chicken broth, you probably have all the ingredients to make some delicious chicken soup. Usually I post a complete recipe at the end of my cooking blogs, but I'm not going to do that today, because there is no recipe. The pertinent amounts for making this soup are "about that much" and "to taste". Your perfect soup is not quite the same as my perfect soup. Taste it, fix it, love it.

So here's how to make YOUR perfect soup. First of all, if at all possible, recruit an assistant, preferably one under the age of 10 (child labor is cheap).

My helper is 6 and his main kitchen skills are cracking eggs, peeling carrots, and entertaining the chef. The latter two skills come into play for this particular recipe. I like carrots (at least in soup), but the rest of my family does not, so I had my minion peel three medium-sized carrots, then I cut them into very thin slices. I often use a mandolin when I make soup, and I use it for the carrots, celery, and onions, but I was too lazy to get it out today, so I just used a knife. 

I like my carrots quite soft, so I slice them thin. You can leave them thicker if you prefer, or if you want to get fancy you can slice them on an angle or even julienne them. 

If you don't have any fresh carrots, frozen carrots are fine. You don't even need to thaw them, just chuck them right in. 

Likewise, you can leave the celery in large chunks if you prefer. My family has texture issues and is able to ignore the celery if I chop it very fine or slice it thinly on the mandolin. I used about three stalks, but use more or less, according to your personal preference.

I like the flavor of onion in chicken soup, but not so much the texture, so I used about 3/4 of a small onion and chopped it rather finely. If you like onion, slice it thin on a mandolin but then only cut the slices in half or in thirds for some nice texture. I made up for it by adding onion powder later on. 

Feel free to add other vegetables if you like. Dump in some frozen peas and/or corn; chop up some kale or arugula or whatever greens you have on hand. Add some fresh herbs. 

Finally, chop your leftover roast chicken into bite-sized pieces. I'm not generally a fan of dark meat, but I do like it in soup, so I tend to save the breast meat for other dishes and use mostly the dark meat in soup. Again, go with your own preference. I used maybe 2 cups or so in this recipe, but if you like a hearty soup or intend it as a main meal, feel free to add more. Toss the vegetables into a large saucepan or a Dutch oven and pour a bunch of broth over them. How much is a bunch? I dunno. 6 cups or so? Depends on how much broth you like with your soup and how much broth you have on hand. I tend to go by "how many containers of broth do I need to use to empty out the amount of refrigerator space that I need for tomorrow's leftovers?" balanced by "how big is the pot that is currently clean?".

Bring the broth to a boil and add your pasta. Traditional chicken soup calls for egg noodles, but you can use whatever small pasta you prefer. I often use elbow noodles, small shells, or rotini, but this time my husband requested angel hair broken into small pieces. I used probably half a package, broken into 1-2" pieces. It turned out to be a rather generous amount once it was reconstituted. Yet again, use whatever amount you prefer. You can also use Minute Rice or cooked sticky rice instead of pasta, and if you have leftover cooked pasta, that's fine, too. Be aware that both uncooked pasta and rice will absorb a fair amount of broth, so you may want to add more stock after it's cooked! Allow to boil for at least the cooking time according to the package of your pasta of choice.

While the pasta is boiling, add in some herbs. Salt, pepper, poultry seasoning. Or throw in some thyme, sage, and marjoram. Or basil and oregano. Or lemon pepper. Or rosemary. I add very little salt when I make chicken broth, so I add a fair amount of salt. I also like to add some garlic powder (or minced garlic) and onion powder (especially if I don't add much real onion). Parsley is pretty and adds a bit of green - dried is fine; fresh is even better. Toss in a bay leaf if you like, but don't forget to fish it out before serving. Some people even like a pinch of red pepper flakes for just a hint of a kick. Taste right after you add everything; taste again after the pasta is cooked, particularly if you added extra broth. Adjust the seasonings until it works for you. 

Serve and enjoy!