Monday, July 20, 2009

Aviation Cocktail

Once you pick up a rare bottle of the Crème de Violette liqueur you'll want to try the Aviation Cocktail as well which became all the rage when man first started to fly at the turn of the century.

2 ounces gin
½ ounce lemon juice
⅓ ounce Maraschino liqueur
⅙ ounce Crème de Violette

Combine the first three ingredients in a cocktail shaker filled with ice. Shake to chill well, then strain into a cocktail glass. Drizzle the Crème de Violette into the glass and garnish with a lemon twist.

Blue Moon Cocktail

Forty years ago today on July 20, 1969, Neil Armstrong and Buzz Aldrin were the first men to walk on the moon and let's not forget to give kudos to fellow astronaut Michael Collins who was the command module pilot for Apollo 11.

I started thinking about our fascination with the moon and every moon-related product there is. On this occasion you can relive the moment with the many specials on TV tonight or watch a space related movie such as Apollo 13 with a moon pie in one hand and a Blue Moon Cocktail in the other.

Crème de Violette is an elusive lavender-hued liqueur, with the fleeting taste and aroma of spring violets, from which it's made or so I'm told? This liqueur is so difficult to find I have yet to taste this elixir. If you venture to make this drink let me know how it tastes.

2 ounces gin
1/2 ounce Crème de Violette
1/4 ounce fresh squeezed lemon juice, strainedcocktails out of this little bottle

Shake or stir with ice and strain into a cocktail glass;
Garnish with a twist of lemon.

Saturday, July 4, 2009

Tortillas de Harina

This recipe for Tortillas comes from Texas Rolling Pins. It looks like how we make them at home, but of course we don't go by a recipe, so I'm "borrowing" this one to share with you. Check out their website at where you can purchase everything you need to make homemade tortillas.

3 cups unbleached flour
2 tsp. baking powder
1 tsp.  salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water

Mix dry ingredients in a large bowl. Add vegetable shortening or lard. Or use a combination of half lard, half shortening. 
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water. Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal.You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the palote in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it.  Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. If you would like you can use a tortilla warmer to keep them warm longer. They are ready to be served!