Dragonwine Fly

Lovely Florida weather for Santa!

2011-12-21T02:16:00.000-05:00

Free Horror Books Contest!

2011-09-06T19:27:00.005-04:00

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To enter for a chance to win a FREE $100 Cemetery Dance Gift Certificate, all you need to do is help promote this contest! There will be TEN WINNERS picked on October 1st and it costs absolutely nothing to enter!

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Father's Day Treat

2011-06-20T17:35:00.011-04:00

A rose by any other name could be Strawberry! The strawberry (Fragaria virginiana) is amember of the scientific family of Rosaceae(rose) and the sub-family of Rosoideae,along with blackberries and raspberries. The very word signals the summerseason. These red succulent morsels are fragrant,juicy and sweet. In addition, theirunique combination of antioxidant and anti-inflammatory nutrients and highVitamin C content does the body good. Whocan resist their ready availability instores, farmers' markets and off roadside stands. This year I decided to honor the father ofmy children with a dessert that incorporated his favorites of white chocolateand whipped cream into summer’s quintessential dessert, the strawberryshortcake. Personal substitutions and tweaking of Sandra Lee's recipe for WhiteChocolate Chip Shortcake with Basil Strawberries yielded a delicious Father’sDay Treat well remembered!

Strawberry Shortcake with White Chocolate & Mint
MA Rodriguez - (Tweaked from Sandra Lee’s original recipe)

Ingredients

1 quart strawberries, hulled and sliced, reserve a few for garnish

1/4 cup sugar, plus 3 tablespoons

1 1/2 cups baking mix

1/3 cup milk

2 tablespoons unsalted butter, melted

1/4 cup white chocolate chips

2 tablespoons chopped mint (or basil) leaves

1/2 cup heavy cream

1/2 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F.

3 hours before serving combine the strawberries with 1 tablespoon of sugar in a zip lock baggie and refrigerate.

In a large bowl, whisk together the baking mix and 1/4 cup sugar. Stir in the milk and butter, and then fold in the chocolate chips. Make 6 biscuits by dropping spoonfuls into 6 mounds leaving 1-1.5” between them. Bake until golden brown, about 8 to 10 minutes. Remove from the oven and let cool.

45 minutes before serving take strawberries out of fridge and add the chopped mint or basil and toss to combine.

With an electric hand mixer, whip the cream in a medium bowl, with the remaining sugar and the vanilla. Slice off the top half or third of each shortcake. Put the bottom halves of each shortcake on serving plates and spoon some strawberries over each half. Dollop each with whipped cream and cover with the shortcake tops. Garnish with a bit more whipped cream and a strawberry slice before serving.

A Halloween Quickie!

2010-11-02T01:00:00.001-04:00

I'm referring to a meal quickie, you ghastly ghoul! LOL! After making a "Creepy Crawly Cake" for church and finishing up decorating for Halloween, I had not given much thought to tonight's ghostly repast. I'd quickly perused different recipes all month but had made no decision. Then posting on FaceBook it came to me! Tonight's to-die-for Haunted House menu: Putrid Poultry encased in Dragon Epidermis, Screaming Green Stakes, "Boo" Spuds with Ghoulish toxic waste, Decomposed Baker's Fingers...and then a creepy cocktail..Dracutini's with gorged out eyeballs! Dessert??? Jack O'Lantern's Brew-Ha-Ha & Black Widow Grave Plots!

Putrid Poultry encased in Dragon Epidermis = roasted turkey breasts wrapped in bacon, sort of like the old filet mignon trick. Screaming Green Stakes = fresh green beans tossed with crumbled bacon, olive oil & wakame sprinkles. "Boo" Spuds with Ghoulish toxic waste = hot mashed potatoes piped in ghostly forms (more like the Michelin Tire Man!)with black peppercorn eyes. Decomposed Baker's Fingers = refrigerated pack of bread sticks shaped into long fingers, pressed red painted (food coloring) silvered almond "nail" and then a tinted green egg wash with parsley sprinkles. The results were quick, easy and spooktacular. Dracutinis were simply black vodka and pomegranate juice and black olives. Jack O'Lantern's Brew Ha-Ha = A hearty Smuttynose Pumpkin Ale and Black Widow Grave Plots = spider decorated devils food cupcakes. The Count, Mummy and the Werewolf were happily sated and no need to feed on the Trick or Treaters was necessary!

Comfort Food = Diner Fare

2010-01-12T13:45:00.022-05:00

So as the iguanas go into a stupor and fall out of the trees due to the 40 degrees and below temperatures in Miami, I started thinking of winter “comfort” foods. You know, those dishes that make you feel safe, warm and so unstressed that it also puts you into that iguana stupor mentioned above! Having grown up in New England, most of my comfort foods are from the menus of diners. Those wonderful creamy, heavy and filling dishes from the plethora of stainless steel facade diners in southern Connecticut. I remember sitting in long Naugahyde-covered booths and gray formica tables covered with paper placemats printed with Connecticut maps. There were mini juke boxes where you could for a quarter, listen to Michael Jackson’s sweet falsetto voice singing “Got to Be There” or “Rockin Robin” and simultaneously nosh on gravy-full tender pot roast with a ton of creamy mashed potatoes or the best grilled-to-order hamburger with the works and fries. Then came time to pick dessert from glass display cases (some even rotated!) or from the many covered pie stands with giant portions of bakery bliss. These cake and pies were usually topped with at least 3 inches of frosting and/or a mountain of whipped cream. Heaven, I’m in heaven!! Eating at diners certainly opened up my palate to different ethnic cuisines including Greek, Italian, Russian, Hungarian, Slovak, Irish and even Soul Food. One of my most favorite dishes was the Beef Stroganoff. This entrée consisted of beef strips cooked in a sour cream sauce with onions and mushrooms and then served over hot buttered egg noodles or rice. Even the name “Straw-go-noff” still brings to mind a huge castle in Russia with Czars sitting at a lavish table feasting on this delicious recipe.
The origin of Beef Stroganoff has many legends. Many cuisine historians insist the dish by this specific name, was the creation of chef Charles Briere who worked for the Russian diplomat Count Pavel Alexandrovich Stroganov, a member of one of Russia's grandest noble families. Chef Briere, while working for the Stroganov family in St. Petersburg, decided to submit his Beef Stroganoff recipe to L 'Art Culinaire competition in 1891, and won first prize award. This original recipe had beef, mushrooms and sour cream much like our present version. Legend has it that Beef Stroganoff was invented by the chef as a special dish to accommodate Count Pavel Alexandrovich Stroganov’s misfortunate of having lost all his teeth! Beef Stroganoff did not appear in English cookbooks until the early 1930’s and it was not until the late 1940s & 1950s that it became a popular American dinner party entrée. This was probably due to the fact that it was an elegant dish that could be prepared easily and in large quantities fairly inexpensively. Recipes varied from classic cuisine to “quickie” versions using hamburger meat and canned mushroom soups. The “red” Stroganoff seems to be an American version from the 1960s where tomatoes soup, paste or ketchup was added to the sauce tinting it pink.
Beef Stroganoff is a classic Russian dish that has proved its delicious worth over centuries. Serve it with a nice Merlot or an American Cabernet Sauvignon wine. In today’s world where everyone is so fixated on caloric and fat content, eating a serving of Beef Stroganoff now and then is not a bad thing. Moderation is the key along with a healthy lifestyle so that once in awhile you can splurge. Remember that home cooking is healthier than eating fast or processed foods since you are in control of the ingredients and their preparation. You only live once, so enjoy one of life's pleasures such as Beef Stroganoff and К хорошей пище и хорошим временам! (Russian for “To good food and good times!”) Following is my kick butt recipe for Beef Stroganoff:

Beef Stroganoff with Parsley Buttered Noodles

By Maria A Rodriguez

1 – 2 lbs stew beef chunks, cubed round steak or beef tenderloin tips, cut into bite size pieces

1 c good red wine (merlot, cab, rioja…etc)

1 tsp salt

½ tsp fresh black pepper

1 ½ tsp garlic powder

2 tbsp all-purpose flour

3 tablespoons unsalted butter

2 tablespoons olive oil

2 – 3 garlic cloves, minced

1 large yellow onion, thinly sliced rings

1 c fresh mushrooms, sliced

1 can (14oz) reduced sodium beef broth, reserve
½ cup for noodles

½ envelope of onion soup dry mix

1 can (10.75 ozs) cream of mushroom soup

1 can (15oz) sweet green peas, drained and rinsed

½ cup sour cream

4 oz cream cheese, softened at room temperature

16 oz package of wide egg noodles

Reserved beef broth

1 tsp salt

1 tbsp olive oil

3 tbsp unsalted butter, melted

1 tbsp parsley flakes

Place meat in a shallow pan (i.e. pie pan) and pour the wine over it. Let marinate for at least 2 hours, turning meat occasionally to insure all sides marinate. Drain meat and then season with salt, pepper and garlic powder or use 3 tsps of Adobo seasoning. Place flour in a small sieve and shake gently back and forth over the meat, dusting it evenly.

In a large and deep skillet (reserve lid for use later) over medium heat, heat butter and olive oil until melted and foamy. Place prepared meat in skillet and quickly brown pieces until almost no pink is evident. Remove the meat from the pan and place on a plate. Add the garlic, onion and mushrooms to the skillet and sauté until onion is limp and tender. Place meat back into skillet with the sautéed vegetables. Add the mushroom soup and stir. Mix onion soup mix with beef broth and then add to skillet mixture. Stir until well blended and cook covered over low heat for approximately 30 minutes. Stir occasionally. During last 5-7 minutes of cooking, add sour cream, cream cheese and peas. Gently stir and finish cooking.

In a large pot, mix 3.5 quarts of fresh cold water, beef broth, salt and oil. Over high heat, bring to a roaring boil. Add egg noodles and cook for approximately 11 minutes or until tender. Drain and place back in pot. Add butter and parsley and gently toss until noodles are well covered.

To serve, place a serving of noodles on a pre-heated dinner plate and spoon the desired amount of Beef Stroganoff over them.
Yield: 8 generous servings.

Going bananas with bananas!

2009-12-29T21:07:00.004-05:00

Three years ago my beloved father-in-law sent us 5 banana plants from his garden in Puerto Rico. My husband planted them, fertilized and watered them. After awhile, three plants survived and FINALLY one of them gave us fruit! It was pretty amazing to see the gorgeous banana flower emerge, bloom and morph into “hands” of bananas. (see pictures)

Following is a little botanical background on the banana:

Banana is the common name for herbaceous plants of the genus Musa (Musa acuminata Colla, M. X paradisiaca L. )and for the fruit they produce. They are thought to have originated in Malaysia, and later spread to the Philippines and India. The genus name of “Musa” honors Antonius Musa, who supposedly cured Caesar from his deathbed using medicines derived from the banana plant. The perennial banana plant is the world's largest herb arising from underground rhizomes, which can grow up to 30 feet tall! The large oblong or elliptic leaf blades extend upward and outward , becoming as much as 9 feet long and 2 feet wide. The banana flower shooting out from the heart in the tip of the stem, is at first a large, long-oval, tapering, purple-clad bud. As it opens, the slim, nectar-rich, tubular, toothed, white flowers appear (called “fingers”). They are clustered in whorled double rows along the floral stalk, each cluster covered by a thick, waxy, hood- like bract, purple outside and deep red within. The fruit "fingers" grow in clumps which are in turn called “hands”. The stem will grow about 9 - 12 hands which circle the stalk, meaning that a single banana plant can yield up to 240 bananas! This plant is totally biodegradable, aids in soil regeneration and absorbs large amounts of carbon dioxide. The Cavendish banana is the popular yellow banana we know in the U.S. and Canada. Bananas were introduced to the USA at the 1876 Philadelphia Centennial Exhibition, where each banana was wrapped in foil and sold for 10 cents.

Bananas are shipped all over the world and are prepared in a myriad of recipes.

In the Southeast Asian countries the banana flower, also called the banana heart, is stripped of its outer reddish leaves, sliced and then added to salads, curry dishes and vegetable stews. The leaves of the banana plant are an essential ingredient for nearly all tropical cuisines. They are for baking, steaming, or barbecuing foods, much like parchment paper, tin foil or cornhusks (corn husks). Banana leaves function as a natural wrap while imparting a subtle sweetness to the enclosed ingredients. They also make for an excellent and artistic way to present and serve food, such as an under plate, doily or table mats.

Green bananas are a great source of beneficial fiber. Green bananas contain short chain fatty acids (SCFAs), which are indigestible to humans but preferred by the cells in the small and large intestinal linings. When these cells are well-nourished and healthy, the body's ability to absorb nutrients and prevent diseases such as colon cancer, are increased dramatically. Bananas contain three natural sugars: sucrose, fructose, and glucose. They give an immediate boost of energy and are a good source of potassium and fiber. Today the banana is America's second best selling fruit (the apple is first)!

So now that you know all about banana, following is a traditional Puerto Rican dish called “Guineitos en Escabeche con Mollejitas” (Green Bananas Escabeche with Chicken Gizzards) you can go bananas with! Escabeche is an acidic Spanish marinade and pickling used for seasoning fish, poultry or vegetables. This dish should be made 1-3 days ahead for the flavors to really mingle and develop.

Green Banana Escabeche with Chicken Gizzards

10 medium green bananas, cut ends off and run knife along outer curved edge of banana cutting through the peel but not the banana

1 bay leaf

3 tbsps milk (prevents water and bananas from turning black due to the sap)

Salt

Adobo seasoning

1 ½ cup of chicken gizzards, thoroughly washed with water then drained

then mixed with ½ cup lemon juice and drained when ready to cook

1 bay leaf

Salt

1 tbsp Adobo seasoning

Escabeche Sauce

¾ cup extra virgin Olive Oil

¼ cup canola oil

1 large red Spanish onion, cut into thin rings

2 yellow or white medium onions , cut into thin rings

3 - 4 cloves of garlic, peeled & cut into thin slices

1/3 cup white vinegar

1 tsp salt

1 tsp lemon juice

3 -4 bay leaves
10 -15 black peppercorns
¼ tsp ground Comino
2 tbsps culantro (recao), coriander (cilantrillo) or cilantro, finely chopped

1/2 small can or jar (4 oz)of pimientos, sliced or diced

½ cup queen green olives stuffed with pimientos or garlic, cut into thin rings
Adobo seasoning

Fill large pot with cold water. Add salt to taste and bring to roaring boil. Place green bananas in water. Add bay leaf, salt & Adobo. Cook for approx 10 -15 mins or until bananas are somewhat soft when fork is inserted through peel. DO NOT OVERCOOK!

Drain & slide banana peels off with a fork starting at the cut you made at the curve. Cut bananas in ½ inch rounds. In a shallow baking dish place cut bananas & moisten them with a mixture of ½ cup water plus 2 tbsps of milk to prevent them from drying out and turning dark. Sprinkle lightly with Adobo. Set aside.

Fill large pot with cold water. Add salt to taste and bring to roaring boil. Drain lemon juice from chicken gizzards and place in water. Add bay leaf, salt & Adobo. Cook for approx 20-30 mins or until tender when tested with a fork. Drain and let cool. Finely chop chicken gizzards discarding fatty parts and set aside.

In a large bowl, mix the onion slices, garlic and vinegar. Let marinate for at least 10 minutes.

Using a large and deep skillet (you will need a tight lid for it later), heat the oils and add the onion mixture, salt, lemon juice, bay leaves, peppercorns, comino, cilantro, pimientos and olives. Mix thoroughly and add the prepared chicken gizzards. Cook at high heat for 5 minutes and then at low heat for 15 minutes, stirring occasionally. Onions should be soft and tender.

Drain green bananas and place in hot oil mixture. Gently mix oil mixture to thoroughly cover the green bananas. Place lid on skillet and cook for approx 10 -15 minutes. Green bananas should be soft but firm not mushy! Sprinkle lightly with Adobo.

Remove escabeche from heat and let it cool at room temperature for approx 2 hours to let the flavors mingle. Escabeche can be served hot, room temperature or cold. Make sure escabeche is at room temperature before putting in refrigerator.

Si me dan pasteles...

2009-12-14T01:22:00.005-05:00

Pasteles (pronounced pas-tell-les) is a Christmas culinary tradition in Puerto Rico and to all Puerto Ricans globally. They are basically meat filled pies whose dough is made from different vegetables. Pasteles are one of the most important elements in a Christmas Eve meal, the others being arroz con gandules (rice with pigeon peas) and lechon asao also known as pernil (roasted pork).

So yesterday was our official “pasteles” making day. Every Christmas season, I dread this day like the plague. The whole process of buying the ingredients, preparing them and washing 50 million kitchen thingies sends me into a Navidad tailspin. I told my mother emphatically, that this year I would buy all the ingredients and the rest of the “trabajito” was hers. My husband, who is filled to the brim with Christmas spirit this year, offered his services to assist her. Que bueno yerno!!

To give you a quick breakdown on how the pasteles are made, you make a meat filling and a “masa” dough. For the filling, you take a fresh pork shoulder roast, cut all the meat off of it and prepare it as a stew with onions, recao (culantro), green peppers, garlic, sofrito, fresh oregano, salt, capers, olives, Sazon and some additional “secret” ingredients. My mother cuts the “cuero” (the thick fat cover of the pork roast) in small pieces and fries it separately until brown and crispy. She then adds this to the meat so no one gets a glob of white fat in their pastel. The masa consists of a combination of green bananas, green plantains, “yautia” (taro root) and calabaza (tropical pumpkin) which are peeled and then pureed in a food processor with a little milk, liquid from the pork “stew” and a touch of annatto oil (vegetable oil infused with annatto seeds). My husband was in charge of pureeing the vegetables and his “masa” came out beautifully, almost mousse-like! Suavecita!!

Now we are ready to start making the pasteles. White “papel de pasteles” (parchment paper) or aluminum foil, banana leaves, achiote oil and butcher twine are used. You take a sheet of paper or foil, place a piece of banana leaf in the center and paint the leaf with achiote oil to prevent the pastel from sticking. If you don’t use a banana leaf you still paint the paper. The large spoonful of “masa” is then spread on the banana leaf and the pork filling is placed on top. You can add garbanzos, green olives and a bit of chopped red pimientos (red pepper) if you desire. You then fold the paper almost like you are wrapping a gift, making sure to double even triple fold the ends to prevent leakage of the masa. Tie the packets of “pasteles” in pairs (seam sides together)securely with the twine. You now freeze the little suckers for Christmas Eve. Of course, the “helpers” get to eat one right away for their “ayuda”! The “packets” are boiled in salted water for approximately 45 mins, turning occasionally to insure the entire pastel is cooked. Once done, remove from the water, cut the string, drain off any water that may have gotten in the pastel, and slide on a plate. Eating one of these is like spending a moment in heaven and having memories of Christmas-pasts rushing all over you!! So what did I do while all this action was taking place in my kitchen? I took a nap and woke up just in time to eat a pastel!!

Every Puerto Rican family has their own unique way of making pasteles. The following websites have pretty good recipes:

http://www.whats4eats.com/vegetables/pasteles-recipe%20

http://members.tripod.com/~apadilla98_2/recipes/cuisine.html

http://welcome.topuertorico.org/cocina/

Christmas Countdown Summary #1 aka Please pass the Sangria!

2009-12-05T09:17:00.006-05:00

So the Christmas Countdown has finished its first week. I must admit that at first I was a little sad and disappointed because I did not immediately receive any emails regarding it. (that good old instant gratification bug bit). But as the week progressed, I got the best feedback possible.

On the first day of Christmas.....I gave a little Christmas cheer with a smile!

A lucky young man with a 57 math test score was spared bodily harm because Mom had the Christmas spirit.

One participant “loves” the idea of the countdown.

On the second day of Christmas….I gave the Christmas spirit without interest!

Some one beat me to the Salvation Army bell ringer with a donation.

Someone graciously gave up their lunch.

On the third day of Christmas….I gave Christmas greetings in writing!

Someone shared their words at the crack of dawn.

Someone was inspired to write an entire poem.

On the fourth day of Christmas.....I gave a little Christmas silence!

Two participants faced the “no gossip” challenge as soon as they hit the door at work. Both were very uncomfortable with the situation due to their heightened awareness of the Christmas spirit.

My husband and I constantly reminded each other to “wrap the tongue” when we began to make unsavory comments about some impatient and rude shoppers during the Christmas tree purchase. My husband actually turned a super negative ogress into a Christmas spirit-laden smiling human being with his gentle chiding and patience!!

On the fifth day of Christmas….I gave Christmas laughter!

I risked total humiliation and posted a holiday riddle on my FB status.

I’m finding that I’m saying “Merry Christmas” much more often. I’m successfully resisting the urge to kill and maim bought on by the rages of “hot flashes”, a stressed society and inept customer service. Could it be that the Christmas Spirit is trying to find a crash pad in me??
I hope so, coz I have hung the “vacancy” sign for it in my heart! To celebrate all the hard work we’ve done “Christmas-zising” this week…make a pitcher of the following doctored up Sangria and let’s enjoy a job well done!!

La Buena Sangria

**recipe can be halved…save the half bottle of Champagne for mimosas in the morning!**

Ingredients
2 bottles (750ml) red wine (a Cabernet Sauvignon or Pinot Noir works best)

1 cup Sugar
3-4 oz brandy, Gran Marnier, Cointreau (you can substitute with OJ or apple juice)
1 lemon, sliced
1 orange, sliced
1/2 cup maraschino cherries, halved
1 apple, sliced

For use later: 1 bottle of “bubbly” (Champagne, citrus flavored or plain seltzer water, ginger ale or Sprite)

Instruction
Mix wine, sugar, brandy and all fruits in a large pitcher or container and refrigerate for at least 18-24 hours. A much more flavorful sangria is produced when the fruits and wine are allowed to steep than when using the mixture immediately. OK, OK so the absolute minimum should be at least 4 hours!! When you are ready to serve the sangria, stir the mixture and add additional sugar and/or brandy to taste if needed. The mixture should be very sweet and concentrated, almost syrupy. Add the "bubbly" of choice into the wine/fruit mixture until it seems to have a thinner, more wine-like consistency.

Serve in ice cold goblets and include a couple of the fruit slices in each serving.

Food pairing: Spicy and/or Salty. Paella of course! For tapas-like appetizers try Triscuits with manchego cheese & boiled ham, fried calamari or shrimp, spicy meatballs, grilled meats. Heck, even a big bag of Fritos would be great!!

It's Coquito time!

2009-12-02T01:38:00.004-05:00

It’s the first week of December and this is when I traditionally make my first batch of “Coquito”, the quintessential Puerto Rican holiday drink. Coquito (“little coconut” in Spanish) is our version of the American eggnog.
The history of eggnog is at best sketchy. Many believe it is a derivative of the wine and milk punches from the old world Europe. In America, the punch was made by substituting rum for the wine. The American colonists called rum “grog” so the combination of the milk-egg blend and grog eventually became eggnog. Other experts attribute the term eggnog to come from the use of a small wooden mug called a “noggin” in which the “egg” concoction was served in taverns.
Coquito has many variations but it is basically made with Puerto Rican rum, coconut milk, eggs, evaporated and sweet condensed milks. Spices include cinnamon, nutmeg, anise and cloves. A little known fact is that Carnation Evaporated milk was created in 1899 and has been a favorite ingredient in the making of milk-based dishes ever since.
Coquito is traditionally served well chilled in shot or cordial glasses and may be sprinkled with grated nutmeg or powdered cinnamon.
El Museo del Barrio in New York City will be hosting their very popular annual Coquito Master Qualifier Series tastings on December 19th. Additional information may be found on their website - http://www.elmuseo.org/.
Following is my tried and true recipe for the very best version of coquito:

PR Coquito – the Best Version
by Maria Antonia Rodriguez

**to make a non-alcoholic version, skip the rum and add 1 tablespoon of rum extract

Spice mixture

2 cups water

8 cinnamon sticks, cut in halves

6 anise estrellado (anise stars)

3 slices of fresh ginger, quarter-sized

10 whole cloves

1 vanilla bean (optional)

1 tsp vanilla extract

Nog mixture

6 large egg yolks

3 12oz cans evaporated milk

2 cans coconut milk

3 14oz cans condensed milk

1-3 cups white Puerto Rican rum (preferably Palo Viejo), based on your taste

Glass bottles, washed in hot, soapy water and rinsed well. Do not use plastic containers because they impart a funny after-taste.

In heavy saucepan mix water, cinnamon sticks, anise, ginger and vanilla bean. Heat to boiling over high heat. Reduce heat to medium and simmer spice mixture until liquid is reduced to one cup. Strain mixture, stir in vanilla extract and place in refrigerator to cool.

In medium saucepan with a wire whisk, beat egg yolks and evaporated milk until well mixed. Cook over low heat, stirring constantly until mixture coats a metal spoon (approx

15-20 mins). DO NOT BOIL! Remove from heat and set aside to cool.

In large stockpot, mix spice mixture and coconut milk until well blended. Add yolk mixture, condensed milk and rum. Stir until well blended. Fill bottles using a funnel. Allow at least 1.0 – 1.5 inch of unfilled space in order to be able to shake coquito in bottle and ensure it is well mixed before serving.

Chill 8 hours or overnight for flavors to fully develop.

Yield: approximately 5 quarts

Serve in cordial glasses and enjoy! Feliz Navidad!

Christmas Countdown 2009

2009-12-01T16:44:00.007-05:00

Thanksgiving has come and gone. It was a wondrous affair at my daughter's this year. She insisted on keeping it simple and by golly it was much less stressful! Our two families came together quite nicely and we had a bountiful feast! We were all thankful for the abundance of blessings that have come our way this year. Which of course got me thinking of how how I could personally rid Christmas this year of it's vainglorious coat of commercialism and ostentatious smug. So after a few hours of mulling it over, I sent the following email to my family and friends and thus the "Christmas Countdown 2009" has officially begun!! Fa-la-la-la-la, la,la,la,la!!
Following is a copy of the email sent:

December 1

Proverbs 15:30----A cheerful look brings joy to the heart, and good news gives health to the bones.

On the first day of Christmas.....I gave a little Christmas cheer with a smile!

***say "Merry Christmas" to someone***
especially someone who appears to need a touch of human kindness
through face-to-face (preferred), email, phone, text...etc

Dear Family & Friends,
The countdown to Christmas has begun. To celebrate the Advent of Our Savior's birth, I will be sending you a "cheerful" duty to complete each day...if you can't do it on the day, it's OK, you can do multiple duties on a day to catch up!! I will keep adding each day's duty to the others so you don't have to waste time looking for emails, all of them will always be on one email. I will then post our experience on my blog http://dragonwinefly.blogspot.com/ on Christmas Day!! Please feel free to share any thoughts or experiences with me.

Let's start spreading the Christmas spirit....today's "cheerful" duty is:

December 1
Proverbs 15:30----A cheerful look brings joy to the heart, and good news gives health to the bones.

On the first day of Christmas.....I gave a little Christmas cheer with a smile!
***say "Merry Christmas" to someone***
especially someone who appears to need a touch of human kindness
through face-to-face (preferred), email, phone, text...etc

“I’m having a party!”

2009-11-16T15:48:00.005-05:00

As my sister uttered those words, my immediate response was “What are you selling?”

My sister a perpetual “hostess”, is the ultimate party plan diva. Although she does it primarily to make a little extra money and get terrific “hostess-only” gifts, secretly she loves the whole social aspect. It’s a great way to spend an afternoon with friends and learn about a product together. Of course, this is very, very advantageous for the hostess. Because if you feel good, you spend more!

For all you “hostess party” virgins, here’s a brief breakdown. You get an invitation to the product party from the hostess. You arrive at the “party” house, view the product’s demonstration, hear the sales pitch and then pull out your checkbook/credit card and begin shopping! After the sales are taken, the next pitch is thrown. You too can have the “hostess only” gifts and make oodles of money by hosting your own party and/or become a sales associate. Since selling, pitching and buying are all very hard work, food and refreshments are now served. You can all now gush about your new treasures over appetizers, cake and coffee.

This direct marketing was made famous by Brownie Wise (1913-1992), a former sales representative of Stanley Home Products. She was a legendary saleswoman largely responsible for the success of Tupperware by perfecting the home party sales system.

Ms. Wise was eventually made VP & General Manager of Tupperware. She developed the incentive & rewards program for sales and provided self-employment opportunities for the participating women. Her sales force grew from 200 women in the program in 1951, to an astonishing 9000 in 1954. This is quite the accomplished feat considering the post-war, male-driven, pre-feminist social culture of the 1950s. In 1954, she became the first woman to appear on the cover of Business Week.

Unfortunately she and Earl Tupper (founder of Tupperware) had a tumultuous business relationship which eventually resulted in her dismissal in 1958. Not only was every reference to Ms Wise removed from company literature, but she was fired without stock options and the usual executive’s parting benefits. Her total severance package amounted to one year's severance pay (approx $30K).

Ms Wise attempted many business ventures afterwards but did not accomplish the success of her Tupperware tenure. She died in Kissimmee, Florida in 1992.

I give props to Brownie Wise for becoming a self-made woman and a genius in the marketing field. She is a true inspiration and role model for the business woman today.

So, my dear sister, I raise my glass of Pinot Noir and salute your dedicated preservation of this business legend and put in my order for the laundry detergent!

Following is the Sunflower Cake Recipe, sis served at this weekend's party:

Sunflower Cake Centerpiece

Serves 20 -25

Ingredients

1 (8 inch) one layer chocolate cake

1 (16 ounce) can chocolate frosting

1/2 cup chocolate chips (freeze for 1 hour to prevent melting while arranging)

15 individual Little Debbie Boston Cream Cake rolls or Strawberry Cake rolls

Directions

Make a chocolate layer cake from your favorite mix or recipe according to directions. Use 8" round pans. Cool layer cakes on wire rack.

Place one layer of cooled chocolate cake in center of 16" pizza pan or platter. (freeze other layer for future use)

Frost layer cake with chocolate frosting.

Arrange chocolate chips (put on a latex glove to minimize messy fingers) on top portion only of cake to resemble sunflower seeds.

Unwrap Boston Cream and/or Strawberry cakes and arrange pinwheel-style around the chocolate cake.

Holiday Baking

2009-11-09T11:50:00.020-05:00

There's a chill in the air, football games have started and Thanksgiving is 16 days away! OK, so my chill is from the AC because it's 89 degrees in Miami. November is the my time to lose myself in flour, butter, eggs, chocolate chips, chocolate squares, pumpkin puree, lemon zest, chopped nuts and so on. I've always loved to bake and I have the collection of cookbooks and baking gadgets to prove it. From making Dunkin Hines brownies in my tweens with my sister in our Connecticut kitchen, I have graduated to making exquisitely decorated maple leaf sugar cookies and perfectly kneaded and risen breads. The flour sifter, measuring cups/spoons, thousands of recipes and hundreds of unsalted sticks of butter have been the ones to usher in the end-of-the-year holidays for my family. But with all the "experiments" I have done, the two creations most loved by the family are "Pumpkin Roll" and "Da Bomb Peanut Butter Toffee-licious Cookies". The pumpkin roll recipe was given to me by Helen Joy, a long time friend. The recipe was her grandmother's and its the best in my humble opinion. It has minimal tweaking by me. Da Bomb PB cookies are just that...da bomb! This is a compilation of different PB, toffee and chocolate chip cookies reciepes from my vast resources. My husband and son devoured a whole batch in less than 12 hours. So pre-set that oven to the required degrees, put on your apron, pour a glass of your favorite wine, play some Christmas music and get baking!

Da’ Bomb Peanut Butter Toffee-licious Cookies

By Maria A Rodriguez

Yield: 2 – 2.5 dozen

1 ½ cup all purpose flour (or 1 cup white & ½ cup wheat flours)

1/3 cup rolled, old-fashioned oats

1 tsp baking soda

¼ tsp salt

1- 1 ¼ cup smooth or creamy peanut butter, softened in microwave (watch carefully, do in 10 second intervals stirring each time, until of easy spreading consistency)

1 cup light brown sugar

½ cup (1 stick) unsalted butter, softened at room temp (if salted, omit salt above)

2 tbsp honey or pancake syrup

1 egg

1 tbsp vanilla extract

1 cup toffee pieces (or 4 chopped up Heath candy bars)

½ cup butterscotch chips

½ - 1 cup chocolate chips (depending how much chocolate you want in cookie)

Mix flour, oats baking soda and salt (if using unsalted butter)in medium bowl.

Using electric mixer, beat peanut butter, brown sugar, butter, honey or syrup, egg and vanilla in large bowl until well blended.

Stir flour mixture into peanut butter mixture in two batches until well mixed. Add chips and toffee.

With hands form ball of soft dough, leave in bowl and cover with Saran wrap. Chill for 2 hours or overnight.

Preheat oven to 350 degrees. Grease 2 large heavy baking sheets or line with parchment paper (available in stores in the wax paper, alum foil area).

With hands roll 1 heaping tablespoon of dough for each cookie (approx 2 inch diameter ball). Arrange cookies on prepared baking sheets, spacing 2 inches apart. This cookie does not spread too much.

Bake cookies until puffed, beginning to brown on top and very soft to touch; approximately 9-12 minutes.

Cool cookies on baking sheets for 10 minutes, they will harden. If using parchment paper, slide cookies on to rack to continue cooling, if not, using spatula carefully transfer cookies to rack. This cookie is soft and chewy not hard and crisp. Store in airtight containers.

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Pumpkin Roll

By: Helen Joy’s Grandmother

Cake

3 eggs (beaten for 5 mins on high speed)

1 cup sugar

2/3 cup pumpkin puree (canned or fresh)

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg (freshly ground works best)

½ tsp salt

½ tsp lemon zest

Filling

2 3oz packs of cream cheese (softened)

1 cup powdered sugar

4 tbsp butter (softened)

½ tsp vanilla extract

1 tsp pumpkin pie spice

Preheat oven to 375 degrees Fahrenheit. Grease or spray well a rimmed cookie sheet (15 ¼ x 10 ¼) or jelly roll pan and line with wax paper. Sprinkle a thin, cotton kitchen towel generously with powdered sugar.

Mix eggs, sugar and pumpkin until well blended. Add flour, baking powder, cinnamon, ginger, nutmeg and salt to mixture and mix until well blended. Pour batter into prepared cookie sheet and bake for approximately 11 - 15 mins. Center of cake should spring back when touched. Cake should be golden brown and thin.

Make filling by mixing cream cheese, sugar, butter, vanilla extract and pumpkin pie spice until well blended. Place in refrigerator.

When cake is done, immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack seam side down for approx 40 minutes. Take filling out of refrigerator approx 5-7 minutes before using.

Carefully unroll cake. Spread cool cream cheese mixture evenly over cake up to ½ inch from edge (to prevent filling from oozing out). You may have left over filling. Reroll cake (without the towel). Wrap in plastic wrap and wrap again in aluminum foil. Refrigerate at least two hours seam side down. Sprinkle with powdered sugar and/or drizzle with warm caramel sauce before serving, if desired.

2009-10-30T15:06:00.002-04:00

The Count’s Soon to be Favorite Caramel Apple

Once upon a midnight dreary, while I pondered weak and weary, over many quaint and curious cyberworld volumes for a perfect caramel apple recipe, the light bulb went on! I said to my self “Self, is there a wine caramel apple recipe out there?” And the answer is a spoocktacular and banshee wailing “Yes!” Be still my tell-tale heart! It’s sort of Halloweenie-fitting that the Red Wine Carmel Apple recipe comes to us in the death throes of the last issue of Gourmet which was instituted in 1941. This month’s announcement from parent company Conde Nest, illustrates the changing trends in the epicurean world due to a fledgling economy. Lavish is out, green and thrifty is in. And this is not a bad thing. I did try 2-3 recipes from Gourmet, but always had to look for some exotic or obscure ingredients that sent the cost of preparing the dish somewhat beyond my meager means. Sometimes the simpler & less time consuming recipes will allow you more time to banter and actually enjoy your meal with friends and family. So tonight, my fellow ghoulie gourmets, I will be actually making this recipe for my Favorite Count (wink, wink, Santos!). I will be using a Rosemount 2005 Shiraz (left over from Erica & Bruce’s wedding) and I will be cutting the apples into wedges and pouring the wine caramel sauce over the slices to save time. This culinary delight will then be enjoyed with tonight’s viewing of the Hitchcock 1963 classic “The Birds”. This will be my precursor to All Hallows Eve and to how Stephen King so eloquently stated “Get busy living, or get busy dying.” Here’s to living, my friends!

Red Wine Caramel Apples (from October 2009 Gourmet magazine)

Makes 8 apples
Active time: 30 mins
Start to finish: 1 hr

Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples. Its rounded, fruity acidity balances the sweetness, making a fall favorite feel particularly special.

Ingredients:
8 small McIntosh apples, stemmed, washed well, and dried
1 1/2 cups red wine
2 cups sugar
1/2 cup water
6 tablespoons heavy cream

Equipment:
8 wooden ice-pop sticks or chop sticks; a candy thermometer

Instructions:
Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.
Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.
Bring sugar and water to a boil in a 21/2- to 3-qt heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.
NOTE: If caramel becomes too thick to coat apples, reheat over low heat to loosen.

2009-10-26T20:22:00.002-04:00

Greetings my fellow connoisseurs!
As for this past weekend, I spent it lovingly making the Recipe of the Month from the Rock Resorts newsletter. Chef Mary Nearn’s (La Posada de Santa Fe in New Mexico) recipe for Coriander Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce recipe forced me to learn some “new” cooking techniques, including how to make herbed oil, how to strip corn on the cob and how to cook scallops perfectly. The sweet /russet potatoes combination with the scrumptious sweet corn sauce was awesome. I must confess that I am a total klutz with a knife, so my dear husband, diced everything for me. As for the wine, I originally thought about having a Sauvignon Blanc but out the corner of my eye at Publix, I spotted Ecologica, an organic wine made with 60% Torrontes and 40% Chardonnay, which had been touted as one of the first Fair Trade Certified(TM) and organic wines to be sold in the nation. I had recently tasted the Crios Torrontes ((pronounced tore-rahn-TEZ), from Argentina upon my son’s enthusiastic suggestion and liked it quite a bit. I wondered how the Chardonnay would recast the Torrontes taste and promptly dropped it in my cart for the modest price of $12.99. I chilled this wine for approx 25 mins and placed it in a terra cotta wine cooler. I let it breathe for approximately 20 mins before serving. It does have a convenient screw top.

Read on for the tasting notes:

Wine:
Ecologica
Torrontes Chardonnay 2009
La Rioja Argentina - Made with organic grapes
Alcohol 12.5% 750ml
Appearance:
Clarity: clear
Depth: light
Liveliness: bright
Color: light straw with tinge of greenness
Tactile Descriptors:
Nose: white peach, lemon, pineapple, apple ,orange peel
Bouquet: straw, hint of butter
Palate:
Light body with medium dryness. Balanced tangy fruity flavors with a note of white florals. Crisp and lingering moderate mineral finish. Excellent with the seafood and potatoes.
Summary:
I found that the chardonnay somewhat softened the crispness of the Torrontes and gave it a bit more body. I really liked this wine and would definitely buy again!
ps…my son had some with an iced cinnamon bun and said it went amazingly well!

A New Venture

2009-10-26T16:31:00.000-04:00

....so on the advice of dear primito Jerry, I have decided to start a blog on my experiences with wine and food! I currently love to cook "different" foods and drink all wines. Here in my little corner of cyber-space, I will lend voice to my tastings for your kind perusal!