[best books list] 101 Mojitos and Other Muddled Drinks by Kim Haasarud, 0470505214

  • Full Title : 101 Mojitos and Other Muddled Drinks
  • Autor: Kim Haasarud
  • Print Length: 128 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition
  • Publication Date: February 11, 2011
  • Language: English
  • ISBN-10: 0470505214
  • ISBN-13: 978-0470505212
  • Download File Format: epub
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101 cool cocktails for warm-weather fun

In the last few years, the mojito has become a staple cocktail at summertime parties and bars across the country. This simple mix of rum, fresh muddled mint leaves, and lime juice served over ice with a splash of soda is the perfect drink for cooling down on a hot, sunny day.

101 Mojitos and Other Muddled Drinks provides expert guidance on mixing the perfect mojito, as well as 100 variations and other muddled drink recipes that focus on fresh ingredients and plenty of ripe fruit. In addition to mojitos, you’ll find caipirinhas, caipiroskas, crushes, and margaritas as well. In fact, if you’ve got fresh fruit of any kind on hand, you’ll probably find more than enough delicious and refreshing ways to use it.

  • Includes 101 recipes illustrated with brilliant four-color photographs throughout
  • Features recipes that emphasize fresh fruit and herbs and inventive tweaks on classic summer drinks
  • With such drinks and variations as Blood Orange Mojito, Pomegranate Mandarin Mojito, Concorde Grape Sage Caipirinha, Watermelon Basil Lemonade, Blackberry Grappa Smash, and the classic Old Fashioned

Whether you’re hanging out in the backyard, lounging by the pool, or eating at an outdoor restaurant, the mojito and its muddled cousins make the perfect summer drinks.

 

Editorial Reviews

From the Inside Flap

Relaxing, refreshing, and delicious, the mojito has emerged as a staple cocktail at summertime parties and bars across the country. This straightforward mix of rum, muddled mint leaves, and fresh-squeezed lime juice served over crushed ice with a splash of soda is the perfect drink for chilling out on a hot, sunny day.

But even though the mojito offers refreshment in nearly flawless form, there are plenty of other muddled masterpieces you can try. In 101 Mojitos & Other Muddled Drinks, Liquid Chef Kim Haasarud presents variations on the mojito and plenty of other flavorful options for every taste, including caipirinhas, smashes, margaritas, and mimosas—all full of ripe fruits and fresh herbs bruised and crushed to messy perfection. If you’ve got fresh ingredients on hand, you’ll find a delicious use for them here. How about a Spiced Basil Mimosa with ginger honey syrup? If that’s too sweet, why not try a cool Cucumber Gimlet? What’s not to love in a Passion Fruit Lemon Drop martini, a Classic Mint Julep, or that old favorite the Old Fashioned?

When it comes to an unbeatable cocktail, simple is best. A few basic, high-quality ingredients mixed in the right quantities are all you really need for an ideal libation. The mojito and its muddled cousins are perfect examples, and they’re sensationally simple and radically refreshing.

From the Back Cover

“It’s refreshing, pretty to look at, and delicious. It has its roots in Cuba and was a favorite of Ernest Hemingway in the 1930s. It is believed to have evolved from a drink back in the 1500s called the ‘El Draque’ (meaning dragon) named by English pirate Richard Drake, who created it with aguardiente, sugar, lime, and mint.”
From 101 Mojitos & Other Muddled Drinks

 

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Bonus recipes: Edamame & wasabi dip; Oil-free hummus; Roasted tomato salsa; Sriracha sauce; Skinny ranch dressing; Kale pesto

Quick-start breakfasts

300 CALS Blackberry & banana smoothie with kiwi & papaya

400 CALS Oat & quinoa porridge with cinnamon & banana

Buckwheat & honey porridge with exotic fruit & goji

Oat & almond milk porridge with grapefruit & cocoa

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Oat, orange & carrot smoothie with almonds

Date & cocoa smoothie with chia seeds

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Cocoa & quinoa porridge with strawberries

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Weekend brunch

300 CALS Miso broth with tofu & seaweed

Kale & scrambled tofu with mushrooms

Mexican scrambled eggs with tomatoes

400 CALS Sweet potato & cabbage hash with dukkah

Haddock & noodles with chilli salsa

Mackerel & curried rice with soft-boiled egg

Nasi goreng with poached egg

600 CALS Rice & smoked haddock with pineapple salsa

Corn & red pepper fritters with avocado & dates

Sweet potato rosti with beansprouts

Roasted sardines & tomatoes with avocado & apple

Red lentils & cherry tomatoes with spinach

Quinoa & sweet potatoes with jewelled yogurt

Vietnamese prawn pancake with chilli sauce

Smoked mackerel hash with harissa yogurt

Rainbow rice with chilli dressing

No-cook bowls

300 CALS Green lentil salad with feta & pickled red onion

Vermicelli rice noodles with wasabi dressing

Green tea noodles & trout with fennel salad

Smoked trout & watermelon with ginger dressing

Vermicelli noodles & crab with chilli & honey dressing

No-cook crunchy stir fry with rice vinegar

Sour celeriac coleslaw with almonds & Edam

400 CALS Tiger prawns & quinoa with kiwi salsa

Smoked salmon sushi with wasabi dressing

Brown rice, crab & fennel with pink grapefruit

Chicken & black-eyed beans with spicy yogurt dressing

Prawns & curried lentils with herby cashew dressing

Wheatberries & papaya with lime pickle relish

Brown rice & sashimi tuna with watermelon

600 CALS Quinoa & chickpeas with papaya

Brown rice paella with tomatoes & prawns

Carrot & cucumber noodles with almonds

Salmon & beansprouts with cucumber relish & mango

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Sushi Buddha bowl with nori

Lentils, mint & blueberries with beetroot

Rainbow coleslaw with wasabi & trout

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Speedy bowls

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Tuna steak & cannellini with chicory & citrus

Hot & sour pork with steamed pak choi

Courgette & carrot spaghetti with cherry tomato sauce

400 CALS Bulgur wheat & tomatoes with tahini & chickpeas

Green lentils & sour cherries with piquant cucumber

Ginger & soy brown rice with crispy stir-fried tofu

Spelt & roasted cauliflower with sumac dressing

Salmon & pak choi with ginger rice & pineapple

600 CALS Gazpacho salad with hot sauce dressing

Squash & chipotle beans with baked egg

Smoked mackerel & cabbage with orange & miso

Kale & poached salmon with red pepper salsa

Herbed turkey tabbouleh with pistachios

Green lentils & brown rice with tomato & chilli salsa

Turkey & mango with corn & avocado salsa

Turkey & wholegrains with pineapple & coconut

Roasted cauliflower couscous with raisin salsa & tahini

Spelt, kale & broccoli with beans & peas

Seared tuna with ginger dressing & citrus

Grilled squid & fennel with tomato guacamole

Chicken & egg oyakodon with jasmine rice

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300 CALS Brown rice, coriander & mint with asparagus & broad beans

Poached lemongrass chicken with shiitake mushrooms

Vegetable pho with vermicelli noodles

400 CALS Quinoa, melon & feta with mustard dressing

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Turkey meatballs & noodles with tahini & honey dressing

Soba noodles & kale with sesame seed dressing

Saffron chicken with lentils & orange

Freekeh & aubergine with harissa & mint dressing

Peppered tuna & sweet potato with cucumber-lemon relish

600 CALS Pickled herring & cranberries with horseradish dressing

Quinoa & chickpeas with lemon & tofu dressing

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matchsticks and sliced celery. Cook for 20 minutes or until soft.

Lower the heat to low. Add in the whole milk and allow to come to a simmer. Add in the shredded cheddar cheese. Season with a dash of salt and black pepper.

Remove from heat. Serve with a topping of extra shredded cheddar cheese.

Chicken Tortellini Soup

This is the perfect dish for you to make whenever you are craving homemade Italian soup. This is a delicious soup dish I know you will want to make at least once a week.

Makes: 6 servings

Total Prep Time: 45 minutes

Ingredients:

1 Tbsp. of extra virgin olive oil

1 sweet onion, peeled and chopped

1 red bell pepper, seeds removed and chopped

2 cups of carrots, thinly sliced

4 cloves of garlic, minced

1 ¼ pounds of chicken breasts, boneless, skinless and cut into halves

9 cups of chicken broth

1, 8.8 ounce pack of cheese tortellini pasta

¼ to 1/3 cup of heavy whipping cream

2 Tbsp. of spinach, chopped

2 Tbsp. of parsley, chopped

1 ½ tsp. of dried thyme leaves

½ tsp. of crushed red pepper flakes

Dash of salt and black pepper

Directions:

In a pot set over medium to high heat, add in the olive oil. Add in the chopped sweet onion. Cook for 5 minutes or until soft. Add in the chopped red bell pepper, sliced carrots and minced garlic. Continue to cook for an additional 3 to 5 minutes or until soft.

Add in the chicken breasts, chicken broth, dried thyme and crushed red pepper flakes. Season with a dash of salt and black pepper. Stir well to mix. Allow to come to a simmer.

Lower the heat to low. Cook for 15 minutes or until the chicken is cooked through. Transfer the chicken onto a cutting board and set aside to rest.

Increase the heat to medium. Add in the cheese tortellini.

Slice the chicken into thin pieces and add back into the pot. Continue to cook for 10 to 15 minutes or until the cheese tortellini is soft. Remove from heat.

Add in the heavy whipping cream, chopped spinach and chopped parsley. Stir well to incorporate.

Serve immediately.

Enchilada Carnitas Soup

This is the perfect soup dish to make whenever you are craving something with an authentic Spanish flavor.

Makes: 6 servings

Total Prep Time: 40 minutes

Ingredients:

1 ½ pound of pork loin

1 ¼ ounce pack of taco seasoning

Dash of salt and black pepper

4 Tbsp. of canola oil

1 onion, chopped

2 cloves of garlic, minced

2 tsp. of powdered cumin

1, 4 ounce can of green chiles

1 cup of enchilada sauce

1, 15 ounce can of tomatoes, chopped

1, 14 ounce can of black beans, drained

2 cups of corn kernels, frozen

4 cups of low sodium chicken stock

4 corn tortillas, sliced into strips

1 avocado, chopped

Limes, for squeezing and serving

Directions:

Preheat the oven to 325 degrees. Place a sheet of aluminum foil onto a baking sheet.

In a baking dish, add in the pork loin. Season with the taco seasoning, dash of salt and black pepper. Rub with 2 tablespoons of canola oil.

Place the pork loin into the oven to bake for 1 hour or until the internal temperature is 145 degrees. Transfer onto a cutting board. Cover with a sheet of aluminum foil. Set aside to rest until cool enough to handle. Shred into thin pieces.

In a pot set over medium to high heat, add in the remaining canola oil. Add in the onion and minced garlic. Cook for 5 minutes or until soft. Add in the powdered cumin and cook for an additional minute.

Add in the can of green chilies. Cook for 2 minutes. Add in the enchilada sauce, chopped tomatoes, drained black beans, frozen corn kernels and low sodium chicken stock. Stir well to mix. Allow to come to a simmer. Cook for 15 minutes.

Add in the shredded pork. Stir well to incorporate.

In a skillet set over medium to high heat, add in 1 to 2 tablespoons of canola oil. Add in the corn tortilla strips. Cook for 6 to 8 minutes or until crispy. Transfer onto a plate lined with paper towels to drain. Season with a dash of salt.

Serve the soup with a topping of chopped avocado and tortilla strips. Squeeze fresh lime juice over the top.

Beef and Barley Soup

This is the perfect soup dish for you to make whenever you are feeling a bit under the weather or whenever you need something warm during the cold winter months.

Makes: 8 servings

Total Prep Time: 1 hour and 45 minutes

Ingredients:

2 Tbsp. of extra virgin olive oil

1 ½ pounds of stewed beef cubes

Dash of salt and black pepper

8 cups of beef broth

3 carrots, thinly sliced

2 stalks of celery, thinly sliced

2 parsnips, thinly sliced

2 to 3 potatoes, peeled and cut into cubes

1 yellow onion, thinly sliced

1 cup of corn

½ cup of pearled barley

4 Tbsp. of tomato paste

1 Tbsp. of Worcestershire sauce

1 Tbsp. of soy sauce

1 tsp. of powdered onion

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Introduction

So often you can be in the midst of cooking and you just can’t remember whether that leg of lamb should roast in a 325° or a 350°F oven, and for how long. Or you’ve forgotten just what you do to unmold a jelly-roll cake, or the system that so successfully brings back the hollandaise sauce. This book aims to give quick, snappy answers to many of those questions.

It won’t by any means answer everything, and it doesn’t go into such complicated subjects as French puff pastry, for which you need pages of instruction and numerous photographs. In other words, it doesn’t pretend to take the place of a big, detailed, all-purpose cookbook like my Way to Cook or Mastering the Art of French Cooking, Volumes I and II. It is, rather, a mini aide-mémoire for general home cookery, and is aimed at those who are tolerably familiar with culinary language; whose kitchens are normally well equipped with such staples as jelly-roll pans, a food processor, a decent rolling pin; and who know their way around the stove reasonably well.

It began as my loose-leaf kitchen reference guide gradually compiled from my own trials, remedies, and errors—corrected as I’ve cooked my way through the years. Now that it has evolved into a book, information is arranged according to the large categories of soups, eggs, bread, and so forth, with the emphasis on technique. Whether a crêpe is rolled with mushrooms for a main course or with strawberries for dessert, all crêpe dishes are made in much the same way, so they are all together in one chapter. The same goes for soufflés, tarts, meats, and the rest of the menu. In the roasting section, for instance, the master recipe, though brief, details the technique for dealing with a large piece of meat. Here the master recipe is for roast beef, and is followed by still briefer variations for other roasts such as leg of lamb, roast chicken, turkey, fresh ham, and even a big whole fish. They all cook in essentially the same way, though small details differ. The same is true for soufflés and tarts; and green vegetables are grouped in two convenient charts according to method. Once you have mastered a technique you hardly need look at a recipe again, and can take off on your own.

If you have watched the PBS television special that was the inspiration for this book, you will note that the recipes demonstrated there are included here but that the method or ingredients are often not quite like those on the screen. Many of those recipes were conceived years ago. Take the garlic sauce for mashed potatoes as an example. That was a good system for its time, but an involved one. Here it is much simpler and equally good, if not even better.

A thorough professional index is essential for this kind of book. When you have a question, for instance, just look it up by subject, such as “Chocolate, about melting,” or “Mayonnaise, about troubleshooting,” or “Sole Meunière,” or “frying pans,” and so forth. My own little loose-leaf served me well, and I am hoping this book version will give you, too, as well as me, many of the essentials needed for brief instruction and problem solving.

Julia Child

Cambridge, Massachusetts

Soups and Two Mother Sauces

“Once you have mastered a technique, you hardly need look at a recipe again.”

Homemade soups fill the kitchen with a welcome air, and can be so full and natural and fresh that they solve that always nagging question of “what to serve as a first course.”

PRIMAL SOUPS

These are the basic soups, the least complicated, and often the most loved.

MASTER RECIPE

Leek and Potato Soup

For about 2 quarts, serving 6

3 cups sliced leeks (white and tender green parts; see box below)

3 cups peeled and roughly chopped “baking” potatoes

6 cups water

1½ tsp salt

½ cup sour cream or crème fraîche, optional

Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or purée, and/or top each portion with a dollop of the cream.

VARIATIONS

ONION AND POTATO SOUP. Substitute onions for leeks, or use a combination.

CREAM OF LEEK AND POTATO SOUP. After simmering the preceding soup, purée it and whisk in ½ cup heavy cream. Reheat to the simmer again before serving.

WATERCRESS SOUP. Add a bunch of washed watercress leaves and stems to the base soup for the last 5 minutes of cooking. Purée. Garnish with a scattering of fresh watercress leaves.

COLD SOUPS, such as vichyssoise. Purée any of the above, stir in ½ cup cream, and chill. Correct seasoning just before serving; stir in chilled cream if you wish. Top each bowl with minced fresh chives or parsley (or fresh watercress leaves).

SOUPE DU JOUR. Meaning add anything else you have on
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shoulder) simmers quietly for anywhere from 1 ½ to 4 hours or more, until falling-apart tender. Short braising takes less than an hour and is reserved for more tender foods like cut-up chicken, seafood, and vegetables. Since these ingredients are not naturally tough, they don’t rely on braising to tenderize them. But the process of short braising delivers the same complexity of flavor produced by the traditional long braise.

The Best Foods for Long Braising

The great advantage of long braising is its ability to tenderize even the toughest cuts of meat. Using this knowledge to your advantage in the kitchen, however, requires a quick lesson in anatomy. Food scientist Harold McGee summarizes what you need to know when he says, “the further away from hoof or horn, . . . the more tender the meat.” This means that the hard-working shoulder, neck, breast, and leg muscles (those close to the hoof and horn) are going to be tough and gristly, while the less-exercised rib, loin, and saddle area will be tender. But what every good cook and food lover also knows is that tenderness and flavor have an inverse relationship. The more tender the cut, the less flavor it offers. Super-tender cuts such as tenderloin and loin steaks possess nowhere near the robust flavor of chuck roast, shoulder chops, or brisket. The other advantage of these tough cuts is that they typically cost less than the prized tender cuts. But these more rugged cuts must be handled properly by the cook, and this is where braising comes in. A long, gentle braise is the secret to revealing the true goodness of a tough cut of meat.

Understanding Why a Certain Cut of Meat Is Tough or Tender

There are two factors that affect the meat’s texture. The first is the grain. Finely grained meat is tender, coarsely grained meat is tough. Meat is muscle, and as the muscles of a young animal develop and strengthen, they become larger and more coarsely grained. The stronger muscles, the ones an animal uses for moving about and chewing (those near the hoof and horn), contain the thickest fibers as a result. The next time you’re at the meat case at the supermarket, hold a package of filet mignon in one hand and a chuck steak in the other. The filet will be smooth, very finely textured, and uninterrupted by any fat or gristle. The chuck steak, on the other hand, will be coarsely grained and mottled with bits of fat and probably some gristle.

The second factor contributing to meat’s texture is collagen, a resilient protein that holds muscles together. All muscles contain some amount of collagen, often referred to as connective tissue, because collagen is what binds muscles to one another. The amount of collagen varies from cut to cut. It exists in highest concentration in the coarsely grained cuts from the shoulder, arm, neck, breast, and leg areas. Because tough cuts of meat contain a lot of collagen, they are excessively chewy if not properly cooked. When braised in a covered pot at a low temperature, however, the collagen dissolves and melts into gelatin, so the meat emerges fork-tender and the sauce possesses a remarkably smooth richness.

The best cuts for long braising, then, whether beef, veal, lamb, or pork, are the tougher, coarser-grained ones from the shoulder, breast, neck, and legs. Unfortunately, decoding the labels in the meat case often poses a few challenges since the system is neither straightforward nor consistent, differing from market to market and state to state. For instance, what some markets label as the flat half of a beef brisket other markets call thin cut. To help you sort through this maze, I’ve gone into more detail on specific cuts in the corresponding chapters.

In addition to meat, many heartier vegetables need the slow, steady heat of a long braise to emerge tender. Cabbage, celery, fennel, and root vegetables are a few prime examples.

The Best Foods for Short Braising

Determining what ingredients are best suited to short braising is not as clear-cut as with long braising. For instance, the indisputably best technique for cooking breast of veal or lamb shank is long braising. But what about chicken? Certainly if you roast, grill, or sauté chicken, and do so correctly, you will produce delectable results. Yet chicken—whole cut or cut into parts—also makes a great braise. This is where short braising comes in. The role of short braising is not to tenderize tough cuts of meat, but to bring out a depth of flavor not attainable through any other technique.

Short braising employs the same technique as a traditional long braise with one big difference: the amount of time the food braises. Since we’re not relying on the braise to melt the collagen out of tough meat, a short braise takes only as long as needed to cook the food through—much like a roast—and to meld the flavor of the braising liquid with the other ingredients. Because the size and nature of the ingredients vary, a short braise can take as little

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