Lori, Author at Fake Food Free

Maker’s Mark International Mixology Competition

November 13, 2010

It all started early in the week. My husband got an email from his Maker’s Mark Ambassador program that an exciting event would be held in Lexington on Thursday night. It was a first come, first serve type of emailed. Seventy-five tickets, you snooze, you lose.

We were notified that if we responded to the email quickly enough and were in, we’d get an email Thursday morning. We spent Thursday morning a little disappointed, assuming we’d been beaten to the punch. Well, you know what happens when you assume…

About 1:30pm we found out we were in and enjoyed a night of bourbon, snacks and cocktail judging!The event was held at the Bluegrass Aviation Museum which is pretty much an airplane hangar so it had a nice wide open atmosphere with warehouse character.

Once we arrived we were told there would be two rounds with a total of 15 bartenders, or mixologists, rather. We were given two Maker’s Mark wax tokens. Try all the drinks in round one, vote, try all the drinks in round two, vote. A winner overall would be awarded in the end.

The bartenders were from around the world and we later learned after talking to a few that they had won national competitions in their respective country and Maker’s Mark had brought them to the US to compete. It was nice to hear that this was the first trip to the US for some. We had a nice conversation with a French-born, now Australia-living competitor who was thoroughly enjoying Kentucky and planned to stop by NYC before flying back.

Each had a story with the cocktail and some had done some serious research on KY history, such as Chase Bickerton of New Zealand with his “The Perryville Cobbler.” The drink included Maker’s Mark, Luxardo Marachino Liquer, Sugar syrup, Homemade Musket Balls Reduction (black beer reduction) raspberries and an orange slice.

Ginger was a popular ingredient of the night. It seemed to overpower much of the bourbon in many of the drinks, but our favorite ginger-infused drink was the Cowboy 66 from Jordi Otero of Spain. This drink included Maker’s Mark, Mandarin Boiron and Top Ginger Beer.

I had a tie for my second place. The KFC Sazerac from Robert Montgomery of Canada was the perfect holiday drink. He was quick to tell us the KFC stood for – Kentucky bourbon, fig and caramel. This drink mixed Maker’s Mark, Caramel Liqueur, Fig Jam, Peychaud’s Bitters, Absinthe, Water and an Orange Twist. The caramel and fig had the power to really put one in the Christmas spirit!

The other second place favorite was the Loretto Dram from Ricard Enell of Sweden. This strong drink included Maker’s Mark, Grande Marnier, Pedro Ximenez, Sherry, Bitter Truth Pimento Dram, Xcoclat Mole Bitters and Orange Zest. The best part of the cocktail story was that the competitor bought the chocolate bitters online from a store in NYC, had them shipped to Sweden, and then ended up bringing them to KY for the competition. This was a chocolaty, spicy, bourbon treat.

So you are probably wondering at this point, which was our favorite. Amidst the ginger, caramel, licorice and even pumpernickel-infused bourbon flavors, our first place was a refreshing blend of cucumber and bourbon. Completely unexpected that those two would go together, right?

Alain da Silva of France made the MMcc with Maker’s Mark, Cucumber Syrup, Fresh Lemon Juice and a Cucumber Slice. It was the one drink that wasn’t all bourbon, but also didn’t lose the bourbon. It was the perfect balance and the best use of the bourbon in our opinion.

Not surprisingly, our pick was not the majority vote. The trophy went to Kenji Nakamura of Japan for the Beautiful Dream. It combined Maker’s Mark, Lejay peach liqueur, Monin Peach syrup, Fresh Lemon Juice and Acerola juice. (Remember acerola? I used to get it in Brazil.)

This cocktail came with a funny story as well. The bartender’s translator told the audience that he had mixed the drink earlier in the day. Why? Because cocktail making isn’t such a quick process in Japan. I love cultural differences! And I have to say, while I don’t think this drink was the best use of bourbon, it was one darn good fruity drink that I’d take by the pool any day.

Of course, as we tasted we had to eat. These are a few of the fun appetizers we sampled.

A spring roll filled with soba and a peanut sauce, a mini-bean taco dipped in salsa and guacamole, chicken salad filled quiche-cups, pretzel rolls and a make your own bruschetta station.

What a fun night! It has me ready to do a little holiday mixology myself.

Almond Banana French Toast

November 2, 2010

The breakfast craving: sweet, crunchy, nutty, warm.

I suppose lots of breakfast foods could have satisfied, but I just couldn’t get my mind off French toast.

Speaking of that, when I was younger we always called French toast egg bread. I can’t really even remember when I learned the more widely accepted term for one of my favorite breakfasts. My mom would ask what we wanted on the weekends and “egg bread” was usually my answer.

This past weekend, after being under the weather for most of the month of October, I finally had my appetite back and wanted to step up the French toast a bit. And of course I had those cravings I mentioned to fulfill.

Almond butter, raw almonds, and yet another banana that desperately needed to be eaten came to the rescue. The result was sweet, crunchy, nutty and warm Almond Banana French Toast topped with a little pure maple syrup.

Almond Banana French Toast

2 slices whole grain bread (I used Great Harvest Honey Whole Wheat)
1 tbsp almond butter
1/2 very ripe banana, sliced
1 egg
1 tsp milk
1/4 tsp cinnamon
2 tbsp raw almonds, finely chopped

Spread the almond butter on one slice of the bread and top with banana slices. Place the other slice of bread on top of the banana and press firmly.

In a shallow bowl, whisk together the egg and milk, then stir in the cinnamon. Place the chopped almonds on a plate next to the bowl of egg. Preheat a nonstick skillet on medium-high heat.

Dip the banana almond butter sandwich in the egg mixture. Flip and press firmly so the bread absorbs the egg. Once the bread is saturated, about 20 seconds on each side, place the sandwich on the plate of almonds.

Press the bread into the almonds so they stick well, flip and coat the other side. Place in the skillet and cook about 90 seconds on each side, until the bread and almonds are browned, all the egg is cooked and the sandwich is heated through. Top with a little maple syrup. Serves 1.

Happy Halloween!

October 31, 2010

Guess what? I missed Halloween! I can’t believe it!

Our local news said that our town would be celebrating on the 31st while some surrounding towns would celebrate on the 30th and even the 29th.

Do your cities do this? The first time I experienced this whole choose-your-Halloween was when we came to Kentucky. It annoys me a bit. I miss the good ol’ days when Halloween was the 31st no matter what day of the week it fell on.

Anyway, my husband went to a football game out of town over the weekend with plans to be back Sunday so we could hand out candy and show off the pug. That is Macy above. She decided to be a candy corn this year in honor of her favorite toy.

I was in the middle of doing yoga when I started hearing voices outside. I looked out and saw a few kids dressed up. Thinking that perhaps someone in the neighborhood was having a party and they were headed there, I didn’t pay much attention.

Then as the night went on I realized that there were kids out trick-or-treating! No one was coming to our house because no lights were on and by the time I realized they were actually out to get candy the specified 6 to 8pm time frame was almost over.

This whole time frame thing gets me too. I remember trick-or-treating well into the night. That was the fun of it!

So now, I sit here on actual Halloween with no celebrations, a pug with no one to see her costume and candy. Fortunately I didn’t buy a lot because our neighborhood isn’t that big living out in the country a bit.

Oh well, maybe next year.

Maybe you can let me know what exciting things you did for the holiday to ease the disappointment.

To ease your pumpkin craving check out this great article LouAnn of Oyster Food and Culture shared on Twitter – Any Way You Carve It with 13 ways to cook up pumpkin!

And don’t forget. The last day to sign up for the International Blogger Holiday Cookie Recipe Exchange is Friday!

Happy Halloween!!

Sweet Potato Chocolate Chip Cookies

October 29, 2010

With my next sweet potato recipe, I didn’t deviate much from my sweet tooth. I often make pumpkin chocolate chip cookies around this time of year so it only seemed natural that I should try the combination with sweet potato instead.

Honestly, it is difficult to tell the difference between the sweet potato version and a pumpkin version. They both offer a rich flavor that tastes so good with the chocolate, especially if you use dark chocolate chips.

I used my Coconut Oil Chocolate Chip Cookie recipe for this one and adjusted it to fit what I had on hand. I make my own oat flour by tossing old fashioned oats in the food processor. I’ve learned I love my cookies with oat flour. It adds texture, but doesn’t create as much chewiness as adding the un-ground oats.

Sweet Potato Chocolate Chip Cookies

1 cup demerara sugar

½ cup unsalted butter, softened

1 egg

1 tsp vanilla

½ cup sweet potato, pureed

½ cup oat flour

¾ cup white whole wheat flour

½ tsp baking soda

½ tsp salt

2/3 cup dark chocolate chips

Heat the oven to 375 degrees F. In a mixing bowl, cream together the sugar and butter until fluffy, about 3 to 4 minutes. Add the egg and vanilla and mix until combined. Mix in the sweet potato.

In a separate bowl, sift together the flours, baking soda and salt. Gradually add the dry ingredients to the mixing bowl. Scrap the sides and mix until everything is combined. Stir in the chocolate chips.

Place cookies by the teaspoon or tablespoon full onto an ungreased cookie sheet. Bake 8 to 10 minutes, or until the cookies are slightly browned. Remove from the oven, allow to rest 1 minute and then transfer to a cooling rack. Makes about 2 dozen cookies.

Spiced Sweet Potato Cupcakes with Cream Cheese Frosting

October 22, 2010

Sadly, all the late heat and dry conditions we had this year left no winter squash to be found in our garden. While my dreams of homegrown pumpkins, butternut squash and spaghetti squash were left shattered, not all was lost in the area of orange autumn veggies.

When my parents came to visit to celebrate my birthday and attend the World Equestrian Games, they brought with them a huge bucket of sweet potatoes! My Dad’s green thumb prevailed despite the conditions and some beautiful taters resulted.

I’m noticing a lot of bloggers keeping with a theme this time of year – pumpkin, apples, acorn squash – so I thought I’d go a different route and create my own little ode to the sweet potato. My next few posts will highlight these root veggies with their versatile ability to be eaten savory or sweet.

First up, cupcakes!

I have a favorite banana cake recipe that I’ve tweaked throughout the years. It is quick, easy to substitute whole grain flours and minimally refined sugars, and has been a no-fail go-to when we need dessert or to use up bananas.

I decided to change the recipe even further this time by adding sweet potato, ground ginger and cinnamon. I was worried I might end up with more of a muffin than a cupcake, but these goodies are cake all the way.

They seemed to be calling for cream cheese frosting, so I answered with a nice dollop on top. I didn’t list the recipe for the frosting because it is nothing too extraordinary. I used my recipe from the Joy of Cooking, but any cream cheese frosting will do.

Spiced Sweet Potato Cupcakes

1 cup demerara sugar
½ cup unsalted butter, softened
½ cup pureed sweet potato
2 eggs
1 tsp vanilla
1 cup white whole wheat flour
1 tsp baking soda
½ tsp salt
¼ tsp ground ginger
½ tsp ground cinnamon

Preheat the oven to 375 degrees F and prep a cupcake/muffin tin with 12 paper liners.

In a mixing bowl, using the paddle attachment beat the butter and sugar until mixed and fluffy, about 3 minutes. Add in the sweet potato and continue to mix until combined. Add the eggs and the vanilla. Mix until all ingredients are combined.

In a separate bowl combine the flour, baking soda, salt, ginger and cinnamon. Gradually add the dry ingredients to the mixing bowl. Mix just until combined.

Divide the batter among the 12 muffin cups. Bake for 15 to 17 minutes, until the cupcakes are browned and a toothpick inserted into the center comes out clean. Be careful not to over bake.

Remove the cupcakes from the pan and place on a cooling rack. Allow the cupcakes to cool completely before topping with your favorite frosting.

P.S. Thanks so much for all the well wishes. I’m starting to feel much better. I was away for a training this week for work and came back craving time in my kitchen. Being ready to bake again is a sure sign that I’m on the road to recovery!

Updates and Mushroom Recipe Challenge!

October 18, 2010

First of all, thanks to everyone for the kind birthday wishes last week. It was a wonderful day! I couldn’t feel more blessed by all the celebrations and acknowledgements.

Yesterday was supposed to be the date of my 2nd half marathon. Yes, I said supposed to be.

I’ve been very sick lately. It’s been going on about 2 weeks now. After a couple bugs, I had a bad reaction to my antibiotic so it has been slow getting over.

I was in bed all weekend and after my second trip to the doctor last Friday I had to make the final decision that I would pull out of the race. I was incredibly disappointed because I had plans to meet up with Andrea of Off Her Cork. There was just no way I could run, though, so now I’m looking ahead to the half in Cincinnati next May.

So now you know where I’ve been. Why I haven’t commented on many of your blogs or posted many recipes of my own.

Until I’m back up and running around here I hope you’ll check out Friday’s post about the International Blogger Holiday Cookie Recipe Exchange I am co- hosting with Adrienne of Gastroanthropology. We are hoping this will be a fun way to get some new cookie recipes this season!

Finally, I’m excited to announce that the Mushroom Recipe Challenge from Marx Foods will be open for voting today. I entered my Acorn Squash Soup with Porcini Mushroom Cream and Wild Mushroom Goat Cheese Toasts.

Apparently all the entries were so delicious that 10 prizes will be awarded instead of just one! If you liked my recipe, I’d greatly appreciate your vote.

International Holiday Cookie Recipe Exchange

October 15, 2010

How cookies became the focus of my holiday treats I’m not quite sure. We were never really the cookie family growing up. We had plenty of delicious, traditional sweets, but they were mostly in the form of cakes and pies. My grandma may have made a few varieties of cookies, and my mom would make divinity and fudge, but that about summed it up in my family.

During grade school my friend’s mother used to go all out. She’d start weeks ahead of time. She’d freeze dough, cookies and candies in anticipation of the holiday season. My mom’s best friend would always send over a plate overflowing with holiday cookies she’d spent hours baking and neighbors would drop by with their cookie-tray offerings.

Perhaps this is how I became so infatuated with the holiday cookie and the holiday cookie gift tray. All I know is that when it comes to Christmas and food, cookies are the first thing that comes to mind for me.

A few weeks ago, Adrienne from Gastroanthropology and I thought we should get our food blogging friends involved in a cookie recipe exchange, the International Holiday Cookie Recipe Exchange to be exact.

As part of this recipe exchange you’ll be doing two things. Sending a recipe to another blogger, and making and posting about the recipe another blogger has sent to you.

We’d love to get as many people involved as possible and the exchange is simple. Leave a comment here or on Adrienne’s blog, Gastroanthropology, by November 5th to let us know you are interested in participating. Be sure to leave a valid email address when you sign in to comment.

Each participant will create an original or an adapted, attributed-to holiday cookie recipe and send it to the blogger we’ve randomly selected for you via email by November 15th.

Once you receive a recipe we ask that you post on the recipe by December 15th. Adrienne and I will do a roundup of all the recipes so you know where all the cookies were baked and how all the cookies turned out.

We are aware that a few of you have dietary restrictions or allergies. When you receive a recipe you may alter it to fit your dietary needs, but please post the original as well. If you have any trouble altering a recipe feel free to contact me at lori AT fakefoodfree dot com or Adrienne at gastroanthropology AT yahoo dot com for advice or suggestions.

The only guideline is that the recipe should be something you’d find on a holiday cookie plate, so anything from rugelach to alfajores to fudge squares to gingerbread men!

Important Dates:

Let us know you want to participate by November 5th.

Send your recipe to the blogger randomly selected for you by November 15th.

Post about the recipe you received from a fellow blogger by December 15th.

What do you say? Let’s start collecting and creating those recipes and get some baking going on around the world, all in honor of the beloved holiday cookie plate!

Birthdays 29, 30, 31 and 32

October 13, 2010

If you would have asked me in my early 20s where I would spend birthdays 29 through 32, I probably would have told you at home. As it turns out, I spent (and am spending) those birthdays in 4 different cities, in 3 different countries.

Today I can’t help, but look back and marvel at how incredible life is. Someone recently asked me how my expat experience changed my outlook on life. After a little thought, I came up with an abbreviated version of this.

Our whole lives people tell us to set goals and work toward them, to dream and achieve it. I fully agree with setting goals and dreams, but I also encourage people to be flexible. As much as you think you know exactly what you want out of life at this very moment, don’t forget to let life happen.

Don’t let your goals and dreams get in the way of where life wants to take you. Work with life and allow it happen to you while constantly re-evaluating those goals and dreams.

You just might find that it takes you someplace amazing, exactly where you were meant to be at any given time. Someplace like 4 birthdays spent in 4 different cities in 3 different countries…

Number 29 – My first sushi experience in Maringa-PR, Brasil

Number 30 – Hiking Ilha do Mel (Island of Honey) off the state of Parana, Brasil

Number 31 – A cooking class in Chiang Mai, Thailand followed by Happy Birthday sung to me in our room with a cake from those working at the hotel where we stayed.

Number 32 – Celebrating the fact that this is the first time in 3 years that I’ve been with my extended family around my birthday. Complete with a birthday week with my husband, one of my mom’s cakes, sweet potatoes from my dad’s garden, foodie gifts from my in-laws, and playtime with my pug.

Fat Replacers: Banana Chocolate Chip Bread

October 12, 2010

When I say fat replacers, you probably know by now that I’m not talking about taking fat out and replacing it with a filler. No, I happen to like fat; real, healthy fat. Such as the kind that comes from coconut oils, grassfed cows, pastured pork and chickens, olive oil and nuts.

I find I no longer identify fat by types, but rather, by source. As a result, I rarely think of saturated, monounsaturated and other long terms I learned in school. Instead, I think natural, healthy fat from an animal or plant, or processed, crap fat (or fat substitute) from a laboratory.

So when it comes to replacing fat, I’m usually replacing one fat for another. In some cases, the new recipe may even have more fat in it than the original. Either way, it all comes down to playing with my food and my recipes. Something that I love to do!

Last week I found myself faced with a variety of ingredients that desperately needed to be used up before they far exceeded their prime.

On the list? Bananas, Greek yogurt and coconut milk.

I first decided on banana chocolate chip bread, and then I decided to replace the butter with yogurt. Then I thought, what the heck, why not add a little coconut milk instead of cow’s milk to the mix.

What resulted was an incredibly thick batter. I didn’t have high hopes that this creation would even be edible.

But guess what! I ended up with some the best quick bread to come out of my kitchen. It baked up and browned nicely. The inside was tender with a slightly chewy crust. The banana, small amount of sugar and yogurt contributed to a slight sweetness that worked pleasantly with the slight bitterness of the dark chocolate

The only downfall is that this bread takes some serious baking and careful watching to make sure it is cooked through. But once it is done, you’ll be ready to make it all over again!

Banana Chocolate Chip Bread

1/3 cup demerara sugar

2 eggs

½ cup honey Greek yogurt

1 banana, mashed
¾ cup coconut milk

1 tsp vanilla
2 ½ cup white whole wheat flour
1 tsp baking soda
1 tsp salt

½ cup dark chocolate chips (I used 60%)

Preheat the oven to 350 degrees F. Grease a standard loaf pan.

In a mixing bowl whisk together the sugar and eggs . Stir in the yogurt, banana, coconut milk and vanilla.

Sift together the flour, baking soda and salt. Gradually mix the dry ingredients into the wet batter just until everything is combined.

Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, de-pan and allow to cool completely on a wire rack. Makes 1 loaf, about 12 slices.

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In case you hadn’t noticed, I wanted to draw your attention to the two new badges on my right sidebar. One of my favorite bloggers and health professionals, Michelle at Find Your Balance Health is offering two new web-based workshops at the end of the month. I gladly agreed to help her promote the classes.

Healthy, Happy Family is a teleseminar for busy, overwhelmed moms, and Building a Baby Ready Body is for hope-to-be or soon-to-be moms.

Michelle’s workshops focus on real food and achieving health and wellness naturally through the foods we eat and the way we live. If you are interested in the workshops, you can click on the badges to find out more.

Baked Explorations: Ginger Rum Molasses Cookies

October 11, 2010

I remake these delicious Ginger Rum Molasses Cookies every year! Soft and chewy, they are by far my favorite spiced cookie. Perfect for the holiday season or any time you have a craving!

When I received my copy of Baked Explorations by Matt Lewis and Renato Poliafito, I turned directly to the Cookies and Bars section.

I’m not sure why because the book is filled with every other treat imaginable – pies, tarts, bundt cakes, layer cakes, cupcakes, waffles, donuts and scones. The subtitle of the book is, Classic American Desserts Reinvented, and these experienced authors and bakers have left no stone unturned.

Lewis and Poliafito are authors of another, very popular, cookbook, Baked, and own a Brooklyn-based bakery of the same name. It was love at first word as I read the introduction when Lewis explains how he no longer plans vacations like a normal person. He writes:

“In addition to choosing the mountain, the condo, and the best month to ski, I might also insist that we spend a day off-slope in search of a much-written-up, much-blogged-about creamy bourbon milkshake.”

One, he mentioned food and travel. Two, he mentioned bourbon.

I’ll sum up my review of this cookbook pretty quickly – if you love to bake or want to love it, you need this cookbook. The recipes will spark some memories of old time favorites, but you might also be introduced to delicious cakes and pies you were previously unfamiliar with.

Each recipe begins with an interesting story. The instructions are straightforward and well explained. The only thing I might fault is that the ingredient list is difficult to read due to small print and italics, but it emits a bit of style that goes so well with the book that I’m willing to overlook it in my recommendation.

The Red Velvet Whoopie Pies, Salt-n-Pepper Sandwich Cookies, Carrot Coconut Scones and the Caramel Apple Cake are all on my to-bake list. For this review, however, given my current schedule I chose something a little ambitious, but no less delicious.

The name given to these cookies in the book is Joe Froggers and a wonderful little story accompanies this name. However, according to the Baked Note (little tips throughout the book) the original Joe Frogger was made with all vegetable shortening. The authors switched this to half butter, half shortening and warned that an all butter cookie just wouldn’t be a Joe Frogger.

Baked Explorations: Ginger Rum Molasses Cookies

So unfortunately, I guess I can’t call mine Joe Froggers because I don’t use vegetable shortening in my baking. I can, however, give it the second name given in the book – Ginger Rum Molasses Cookies.

If you are looking for your next gingerbread man, I’ve found him for you.

This cookie bakes up into a chewy, soft, spicy cookie. As you have probably already guessed, yes, it is going on the holiday baking list! I love this cookie!

I used my standard white whole wheat flour, dememara and mascavo sugar, but I am printing the original recipe here for you to do as you wish. The dough needs to be refrigerated so plan ahead when making these.

This cookbook is one for your baking bookshelf. If you can’t get it in time for your holiday baking, I’d highly suggest putting the book itself on your gift wish list!

Ginger Rum Molasses Cookies

Reprinted with permission from the publisher.

Makes: 36 to 48 cookies (depending on the size of your cookie cutter)

Ingredients

4 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter
¼ cup vegetable shortening
¾ cup firmly packed dark brown sugar
¼ cup granulated sugar
1 ¼ cups molasses
3 tablespoons dark rum
Coarse sugar for décor

Prep

Whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together until there are no visible lumps. Add both sugars and beat just until incorporated. Scrape down the bowl, add the molasses, and beat until the mixture is uniform in color.

Prepare 1/3 cup very hot water. Add the flour mixture to the butter mixture, alternating with the hot water; in three parts, beginning and ending with the flour mixture. Scrape down the bowl, add the rum, and mix for 15 seconds. Cover the bowl and chill for at least 3 hours or overnight.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Dust a work surface with a sprinkling of flour. Roll the dough into a ¼ – inch thick round. Cut out the cookies with a 2- to 3-inch round cookie cutter, and transfer them to the prepared baking sheets. Sprinkle a tiny bit of sanding sugar onto each cookie.

Bake the cookies for 8 to 12 minutes, until they are set. The author notes – 8 minutes for a chewy cookie, 12 minutes for a crispier cookie. Place the baking sheet on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely. Store in an airtight container for up to 3 days.

Disclaimer: This book was sent to me for review purposes. I was not required to write about it nor did I receive any compensation for doing so.

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