6.24.2015

Fennel Whiskey Manhattan

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Things got a little crazy over the past few months, with our move to Manhattan taking up much of the space in my head. I am 100% okay with it. We're now settled into our pre-war building, the picture frames are hung on the walls, and every morning, I walk through the city with a "pinch me" sensation.

I f***ing live here.

So, it seems quite fitting that my first recipe posted from our new digs in Manhattan should be a twist on the drink whose name pays homage to this city. 


To be entirely forthright, this is not exactly a Manhattan. It is, however, quite similar, minus the vermouth and subbing the fennel bulb for fruit. If I had to compare the two, I would say this version has a more earthy flavor, which is perfect for me. Also, if you're like my husband and have a distaste for vermouth, this might be your new favorite cocktail.

Plus, we made it - and drank it - in Manhattan. 

If you find yourself cooking with fennel and removing the top portion of the bulb, save it for this cocktail. It's the perfect garnish while also adding just enough earthy flavor to the drink to make it pop without being overwhelming. Maybe I've already caught your attention with this recipe. If so, just wait a few days - I've got a recipe coming that uses the rest of the fennel bulb.

Fennel Whiskey Manhattan
Ingredients (makes one):
  • large ice cubes
  • 1 oz water
  • 2 oz whiskey
  • 2 dashes Angostora bitters (or another anise-flavor)
  • 1 tsp sugar or sugar substitute (I used Stevia powder)
  • 1 top of a fennel bulb, rinsed and cleaned
Directions:
  1. Combine all ingredients except for fennel bulb and either shake in a cocktail shaker or stir well in a rocks glass.
  2. Add fennel bulb to the glass. 
  3. Serve! Encourage guests to use the fennel to stir their drink.
Notes:
  • To make this cocktail more like a true Manhattan, add 1 oz of dry vermouth
  • This is a great cocktail to serve with a meal in which you use the rest of the fennel - the flavors will play well together, and it allows you to use the leftover bits of the vegetable and therefore waste less.



Looking for more cocktail recipes?

2.16.2015

Coconut Milk Turmeric Tea (Anti-Inflammatory and Pain-Killing Tea)

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This sweet, coconut milk-tea is filling and delicious, but it's packing a much bigger (and healthier) punch. 


Turmeric is the queen of spice, and it is known for its anti-inflammatory and pain-killing properties. I have been having some problems with my jaw lately, and after some research, I read that one of my best bets to add natural medicine (trust me, I'm already trying other things) was turmeric.

I read a few recipes for turmeric in hot water, turmeric in milk, etc. The hot water was a little bland and I didn't want to consume that much milk because I generally don't drink dairy. So, I spotted a can of coconut milk in my fridge that was waiting to be used in some chicken curry, and suddenly this recipe was born.


This tea is a warm and comforting drink in the morning or evening. If you have any issues with inflammation, arthritis, or pain, it may help alleviate some of those symptoms due to the turmeric. Additionally, because it contains ginger, it may help with stomach and digestion problems. Throw in that cinnamon and you're helping your body regulate your blood sugar.

Seems like a killer combo to me. Or... make that the opposite of killer (because it's so darn good for you).


Coconut Turmeric Tea
Ingredients:
  • 1 can coconut milk
  • 1/2 can of water
  • 1 1/2 teaspoon turmeric powder or ground turmeric
  • 1 teaspoon cinnamon
  • 1 dash of black pepper (optional - does not significantly alter the flavor and is said to increase your body's absorption of the turmeric)
  • 1 small piece of ginger or 1/4 tsp ginger powder
  • 1/2 tbsp stevia or 1 tbsp honey
Directions:
  1. Combine all ingredients in a vitamix or blender and mix until smooth (optional - if you skip this step, simply whisk ingredients together and follow the remaining directions, then strain like tea at the end to filter out any pieces)
     
  2. Pour into a small saucepan. Bring to a boil, then reduce heat and simmer on very low heat for 20 minutes. You will need to watch this at the beginning, because it can foam up and overflow if you do not reduce the heat fast enough!
Notes: 
  1. If you use a blender, be sure to clean it immediately after use. Turmeric has a bright yellow/orange color which can coat your blender. If you do forget to clean it and end up with a bright highlighter blender, I am told by Diane that you can run dish soap and vinegar through it a few times to remove it.
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