Holiday Drinks From The Tropics

The holidays are not just about gifts. To people who love food, the holidays are about eating and drinking!

Boy, that sounded a little gluttonous. But, it’s true, the holidays are about excess – treating yourself and loved ones.

If you’re still looking for ways to imbibe this holiday season, here are some recipes from my past posts. I like to keep a few of these  made and ready in the refrigerator to serve to guests.

Ginger Beer – Trinidadian Holiday Drink: This non-alcohol drink is delicious. It’s not for the ginger-averse – it’s bold with ginger and spices including cinnamon, allspice and a tad of lime juice. You can add some rum, if you must get your “drink” on. It’s refreshing all on its own.

Coquito – Puerto Rican Holiday Drink: A creamy alternative to eggnog (this version is eggless). This rum-based drink includes coconut milk, vanilla, almond, cinnamon and nutmeg. Coquito is a favorite of all my friends who hail from islands – Puerto Rico or not. For guests who prefer less alcohol, add an extra can of coconut milk to substitute.

Swizzle – Bermudian Holiday Drink: This is a citrus and rum-based drink that’s great year-round. A great substitute for margaritas because it has pineapple juice, lemon/lime juice, and an easy to make ginger simple syrup.

Horchata – A Mexican Holiday/Anytime Drink: You can drink it cold or hot and I’ve given you 5 ways to make it – vegan version, dairy, almond milk, with espresso or the works.

Mexican Hot Chocolate – Holiday/Anytime Drink: Kids and adults would be happy to drink some Mexican hot chocolate during the chilly holiday season.  Make a larger batch and heat up a cup when you want a hot drink.

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Ginger: Trinidadian Ginger Beer

I’m a bit of a ginger freak.

I’m quick to try it in its many incarnations. Some of my local Colorado favorite’s are ChocoLove’s Ginger Crystallized in Dark Chocolate, Bhakti Chai (a black pepper and ginger chai that’s fantastic hot or cold), and Big B’s Ginger Apple Cooler.

I haven’t, however, found a local ginger beer that outshines the homemade versions made by Caribbean friends. These versions, for the most part, have a stronger ginger punch and are more complex in spice than the store-bought, fizzy varieties.

In the Caribbean, ginger beer is an all-occasion and special-occasion beverage. My friend Val who hails from Trinidad is an extraordinary cook and fact man. He says ginger beer – typically the non-fizzy version, such as the recipe below, is enjoyed during the holiday season. Other holiday drinks include sorrel punch (similar to hibiscus) and punch de crème (an eggnog-rum-based drink).

Like most recipes, there is no single way to make ginger beer. Recipes vary from family to family and by region. In Trinidad, cinnamon, cloves and lime are typically added. Whereas, in Jamaica, they generally add fresh pineapple. Regardless of the array of spices/ingredients used, one thing is constant – the ginger is strong. This is NOT a whimpy ginger ale, it’s got a bite that’s both refreshing and addictive.

The recipe below is mine. It’s not as sweet as some versions that have about half as much sugar as water. It’s layered with flavor from a whole pound of fresh ginger, cinnamon sticks, whole cloves, fresh lime juice and raw sugar.

Val made sure to hip me up on the “proper” sugar for traditional Trini ginger beer – Demerara, turbinado or another raw sugar but not the white stuff or brown sugar. (However, in my research it appears a lot of folks in the states use brown sugar as a substitute.) A version he remembered most was by a family friend who served her ginger beer much like a sangria – with slices of fresh oranges, limes and a piece of raw sugar cane as a swizzle stick.

Salud! Cheers! Happy Holidays – whether you are neck deep in snow or chillin’ at the beach.

Oops. I forgot to mention. There’s no alcohol in this even though it’s called “beer.”

Tidbits on Ginger:

  1. Ginger is a rhizome – an underground stem that grows horizontally.
  2. Ginger, although native to India and China is grown around the world especially in the hot tropics including the Caribbean and Africa, where it was introduced in the 16th century.
  3. In the 13th and 14th centuries, ginger, along with black pepper, was one of the most commonly traded spices.
  4. Initially ginger was consumed more for its medicinal purposes than for strictly culinary purposes. Today it is believed to aide digestion, relieve rheumatoid arthritis, reduce migraines, sooth sore throats, improve circulation, reduce fat deposits in the arteries and treat nausea.

View recipe for Ginger: Trinidadian Ginger Beer

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Ginger: Chewy Triple Gingerbread Cookies

chewy gingerbread cookies fresh crystallized ginger dried gingerbread christmas holiday

If you are a ginger fan you’re going to love these chewy, spicy gingerbread cookies.

Ginger is perfect this time of year – the peppery spice warming tastebuds and tummies. Although this ancient spice is native to China and India, it is one of the most popular spices of the world. . .

Gingerbread History

What we know as gingerbread today is far from its original form. In fact, what was referred to as “gingerbread” in medieval English cookery, was actually a medicinal candy made of ginger and sugar. Back then, the term was used loosely to refer to candy as well as breads, which were also eaten for medicinal purposes. Later gingerbread evolved into a highly spiced  honey cake, influenced by the German Lebkuchen and Roman honey cakes.

In the 1500s, English gingerbreads denoted highly spiced, crisp cookies. They were eaten after dipping in wine or cider and were also used for holiday ornaments. The crisp cookie version carried over to the new world. Then, when leavening agents were introduced, the term “gingerbread” in the U.S. referred to  ginger-spiced cakes.

Whether cake or cookie, “gingerbread” has been enjoyed during the holidays for hundreds of years. And, although there were special gingerbread bakers in Europe who were a distinct sub-group of the baker’s guild, no special certificate is required to make these cookies.

Hard v. Chewy Gingerbread Cookies

I’m not a fan of the hard-as-brick versions of gingerbread and the thin ginger snaps aren’t interesting to me – I’m more a fan of the ginger and not the snap. So, the recipe below is for a thick, chewy and spicy ginger cookie.

Apparently, the key to getting a chewy cookie is having at least 4 tablespoons butter per cup of flour. Cooks Illustrated got me straight on that. However, as far as process, Heidi at 101 Cookbooks (one of my favorite food bloggers) made some triple ginger cookies awhile back that did not require pulling out the food processor or mixer.

The recipe below is adapted from both. These cookies are the trifecta of ginger – fresh, ground and crystallized. It’s aggressive but not overly sharp, balanced by the molasses. If you’ve followed me for awhile you know I don’t like things super sweet. If you do, up the sugar a few tablespoons and also roll the balls of dough in large grain sugar before baking.

These chewy gingerbread cookies would be great in a holiday cookie exchange.

View recipe for Ginger: Chewy Triple Gingerbread Cookies

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Cranberry: Fresh Cranberry Chocolate Scones

This time of year I take advantage of the access to fresh cranberries by subbing them for the dried or jellied versions when possible. This recipe for fresh cranberry chocolate scones is an adaptation of my standard scone recipe that I usually use with dried fruit – currants, golden raisins, cherries, or dried cranberries.

Scones originate with the culinary fare of Scotland, Ireland and England and are linked to the Welsh tradition of cooking small yeast cakes on bake stones and griddles.

Although scones are not a part of the usual Thanksgiving fare, they certainly are lovely with a cup of tea or coffee any time of day.

Did I mention that traditionally scones are not laden with lots of sugar? For American taste buds, think more about the sweetness of a biscuit rather than those sweet, frosting covered scones found at the market and coffee shops.

Originally, scones were made with oats, shaped into a large round that was cut into wedges. More often these days, classic scones are made with flour and use currants or raisins and are eaten plain or smeared with clotted cream or preserves.

This version capitalizes on fresh, tart cranberries and also calls for chocolate – a combo I adore. I eat them plain – no extra cream, preserves or butter.

One other fact I must mention, scones are best when freshly baked. The recipe below makes a dozen or 14 wedges. If you want to freeze some to bake later, see the instructions about flash-freezing below.

Tidbits on Cranberries:

  1. Cranberries are closely related to blueberries, lingonberries and cowberries.
  2. Cranberries are tested for firmness by their bounce, which explains why they are also referred to as “bounceberries.” Those that do not bounce are discarded.
  3. Cranberries stay fresh longer than other berries because they have a waxy skin.

View recipe for Cranberry: Fresh Cranberry Chocolate Scones

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Cranberry: Ginger Cranberry Ketchup

cinnamon ginger orange cranberry sauce ketsup

Cranberries are “the” Thanksgiving berry, even though it’s unclear that they were part of the 1621 feast shared by Native Americans and pilgrims.

The meal is believed to have included wheat, corn, barley, waterfowl, deer, fish, and wild turkey. It is certain, however, that long before white settlers arrived, Native Americans had been cultivating cranberries (and other berries) for food. So, it’s possible some of those crimson berries made an appearance.

Nonetheless, cranberries are requisite today at Thanksgiving. During this time of year – cranberries are coincidentally at their peak (October through December).

No qualms from me. I like food that’s tart and bitter and I’m a big fan of cranberries – fresh, cooked, dried and juiced. Since the 19th century, the berries have found their way in desserts, sauces, jellies, preserves and ketchup.

Yes, cranberry ketchup. This interesting tidbit caught my attention too. Apparently, it’s one of the more popular non-tomato based ketchups.

My recipe for ginger cranberry ketchup is not just novel. It’ll be a staple year-round – for your turkey sandwiches , turkey burgers, chicken and turkey tacos, etc. It has both sweet and sour notes and a little kick, if you choose to add chile. It’s easy to make and the spice blend is open to your own twist: nutmeg, cumin, and Chinese five spice.

The extra bonus here over cranberry sauce is that the vinegar in the recipe not only gives it some twang but it extends its shelf life. It’ll keep for about a month with refrigeration.

Tidbits on Cranberries:

  1. Cooking: When cooking cranberries, add sugar after they have popped to avoid tough berries.
  2. Buying: Select cranberries that are firm not shriveled or discolored. Stock up on fresh cranberries while in season (October through December).
  3. Storing: Fresh cranberries can be refrigerated for up to four weeks; frozen in plastic bags for nine months to a year. Do not wash them before storing.

View recipe for Cranberry: Ginger Cranberry Ketchup

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Pumpkin Seeds: Mexican Peanut Pumpkin Seed Brittle – Palanquetas

pepitoria pepitas cacahuate mexican brittle

If you checked out my Mexican Pumpkin Seed Pesto, you know that pumpkin seeds have been used in Mexican cookery since pre-Columbian times. Pumpkins are believed to have originated in Central America about 5500 B.C.E.

Pumpkin seeds are used in many Mexican dishes, typically to make thick, rich sauces. However, they are also frequently eaten there as a snack – roasted in oil or used to make palanquetas or pepitorias, a candy brittle.

Know that generally, I turn up my nose at regular peanut brittle – something that started when I was a teenager wearing braces. So, this Mexican brittle is exceptional.  It’s packed with good for you ingredients and has less of the sugary brittle.

Palanquetas (brittle with nuts) or pepitorias (brittle with seeds) are usually flat, round disks, but they are sometimes also packaged as rectangular blocks. Candy makers load them with a single ingredient like pepitas (pumpkin seeds), cacahuates (peanuts) or sesame seeds (ajonjoli) – or, they make them with this trio of  traditional ingredients, sometimes also adding popped amaranth .

With this recipe you’ll be able to make your own at home. It’s easy.  If you’re wary about eating “brittle,” you can boil the honey for less time and your final palanquetas will be more chewy like those fancy, expensive granola bars you find at the natural/health food stores.

This weekend I made two batches – I took one chewy version to a friends’ house and they were an instant hit. The other, I made more brittle-like. Either version will make a great protein snack fit for your outdoor, air and car travels. These also make great goodie gifts during the holidays. To make them more novel, add some ground chile and a squeeze of lime to your honey before you boil.

My version uses honey as the brittle base rather than sugar or sugar and corn syrup that most recipes call for. It’s a hearty snack that’s not overly sweet.

Tidbits on Pumpkin Seeds:

  1. Pumpkin seeds are more rich in iron than any other seed and are an excellent source of zinc, an essential mineral that helps the immune system.
  2. Buy hulled green (untoasted) pumpkin seeds at health-food stores or Mexican/Latin American markets where there is frequent turnover. Untoasted pumpkin seeds are less perishable. Store them in the freezer.

View recipe for Pumpkin Seeds: Mexican Peanut Pumpkin Seed Brittle – Palanquetas

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Apple: Charoset – Jewish Apple Dried Fruit Nut Salad

Apples are not only tasty and good for you, over the thousands of years that they’ve been around, they’ve grown to have cultural and religious significance.

For instance, this Jewish apple salad – charoset is eaten during the Jewish Pesach (Passover) festival. Charoset is also spelled “charosset,” “charosses” or “haroset”  and pronounced ha-ROH-ses or ha-ROH-set.

Depending on the provenance, the salad ingredients and texture will vary.

In the Ashkenazi (Eastern European) version, ingredients traditionally include apples, nuts, cinnamon, sweet red wine and honey – in a finely chopped salad spread over matzos. For the Sephardim (Mediterranean), the salad generally includes dates, other dried fruit, and spices like ginger – pureed into a paste and sometimes rolled into sticky balls eaten with sweetmeat throughout the holiday.

Charoset recipes are typically family recipes that also reflect an ethnic influence. Some recipes add bananas, pine nuts, chiles, cilantro or other local ingredients.

However, whether the salad is finely chopped or paste-like – it symbolically represents the mortar used by Hebrew slaves to build ancient Egypt and the salad is one of six items on the Sedar Plate along with bitter herbs.

Since I’m not Jewish, I’m inclined to eat this salad throughout the fall and winter months, when apples are at their peak and dried fruit is abundant. This version is more tart than sweet, made sweeter with the sweet red wine. However, I think the salad would also be lovely using olive oil in lieu of sweet wine and adding some fresh parsley and cilantro for a more savory salad. Or, I may make it simply using orange or apple juice and eat the leftovers in my oatmeal.

I’d love to hear your thoughts about apple salads or your family’s charoset version.

Tidbits on Apples:

  1. There are over 7,500 known varieties of apples.
  2. In some cultures, an apple is a symbol of immortality, love or sexuality. For example, throwing an apple at a person’s bed was an invitation for something racier than apple pie in ancient Greece.
  3. Some folklore credits apples with increasing a woman’s chances of conception.
  4. Apples have also been rubbed on skin to remove birthmarks.
  5. The proverb an apple a day keeps the doctor away, has some truth to it primarily because it helps aid digestion.

View recipe for Apple: Charoset – Jewish Apple Dried Fruit Nut Salad

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Apple: Moroccan Chicken Apple Stew

savory chicken apple stew tajine

Are you like the majority of Americans who only eat apples as a raw snack or in sweet dishes? If yes, you’re not alone – only a few years ago, I was the same.

More recently, I’ve taken cue from other cultures that use apples in savory dishes, much like one would use a potato – apples add a tart and sweet dimension to soups, stews and salads.

Last fall, I wrote about the Moroccan and North African cookery and how they use fruit such as apples, pears, quinces, apricots and raisins for savory dishes. This chicken and apple tagine is a twist of the Moroccan Lamb and Pear Tagine I posted. Of course, you could easily substitute pears or use both.

Although I still haven’t bought a tagine (the cooking vessel), this dish is a tagine – a reference to the rich Moroccan stew. The chicken version has more veggies (carrots, zucchini, and potatoes) and garbanzo beans. This is pure comfort food, especially when paired with couscous.

October is national apple month – so try apples in a savory dish. What’s your favorite non-sweet apple dish?

Tidbits on Apples:

  1. In 2004, U.S. per capita total apple consumption was 50.4 pounds per person, according to the U.S. Agriculture’s Economic Research Service. For fresh fruit, Americans eat 18.6 pounds of apples per person, second to bananas.
  2. The high pectin and malic acid in raw apples are good for digestion and elimination. Leave the skin on for extra nutritional benefits. The flavonoids found in apples are believed to help prevent cancer.
  3. The acid content of apples makes them a natural breath freshener.

View recipe for Apple: Moroccan Chicken Apple Stew

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Pumpkin Seeds: Mexican Pumpkin Seed Pesto

As you know Fork Fingers Chopsticks just celebrated its 1 Year Anniversary. There are new things in the works – one in particular is my marketing campaign. To spread the word and create more Web love and buzz for this site, I’m taking on more opportunties – like this recent guest post at my friend Pamela’s blog My Man’s Belly. I met her at Campblogaway, a food bloggers conference last May. She’s very creative in the kitchen and as an extra beni – she gives relationship advice.

Check out my recipe for Mexican Pumpkin Seed Pesto. Use it over melted queso for an extra special appetizer, as a spread on bread or tortas (sandwiches), or as a base for a sauce to accompany your favorite meats, veggies or pasta.

I’ll be posting more pumpkin seed recipes after I finish a few more apple posts. Stay tuned – Moroccan Chicken with Apples coming soon.

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