Banana MILKshake

I don't typically eat bananas. But put them in pudding or a milkshake and I'm sold. I also don't drink milk, but make me a smoothie or milkshake with milk and again, I'm sold.

This one is so simple, I bet you have everything on hand right now! Just put some bananas in the freezer and they'll be frozen in time for you to make this for dessert tonight. 

Enjoy.

Serves 1 or 2 (depending on how hungry you are)

1 1/2 frozen bananas
1 c whole milk - whole is better, trust me
2 T malted milk powder
3 T coconut, sweetened or unsweetened
4-5 ice cubes
crushed cookies to top (opt.)

Place all the ingredients into a blender and blend well. 

Another ginger cocktail...Rhubarb Fizz

Rhubarb Fizz!

Rhubarb Fizz  

Originally done by Martha Stewart

8 oz gin (doesn't have to be top shelf....we used middle shelf gin)
1 c Rhubarb Simple Syrup
1/2 c fresh lemon juice
1-2 cans ginger ale
1-2 lemons, cut into rounds

Divide lemon rounds between 6 glasses and fill with ice. Stir together gin, simple syrup, lemon juice and divide evenly between glasses. Finish with a splash (or more, if you like) of ginger ale. 

Enjoy!!!

Challenge accepted. (No sweating required...)

Recently I read an article about ginger beer and ginger ale cocktails at Saveur Magazine. They all looked delicious and I thought it would be fun to try a new one each week this summer. 

Join me!

We made the Pear Haymaker last weekend, and it was a hit. Here's what you'll need:

pears - the riper the better
vodka - we used Absolute Pear Vodka. YUM.
ginger simple syrup (see below)
fresh lemon juice
ginger ale

It's a pretty simple drink, and it goes something like this:** 

Muddle half a very ripe pear into a pint glass. (the link to the muddle video is well worth the watch, and quite entertaining - who knew muddling was such an art!)

Add 
2 oz vodka
1/2 oz ginger syrup
1/2 oz lemon juice

Fill the glass with ice and top with a swirl of ginger ale. 

***I 'eyeballed' all the measurements, by the way, but I'm including the amounts from the recipe so you can make it just right!)

Ginger syrup
Grate a bunch of ginger into a saucepan, (a bunch = approx. 1/2 c)
Add 1 c sugar and 1 1/2 c water. Bring to a boil. Remove from heat and let cool. Strain. This will keep in the fridge for at least a couple weeks. (I use it to make ginger lemonade, inspired by Santa Cruz Lemon Ginger Echinacea juice)

Cucumber Cooler

Do you have a ridiculous amount of cucumbers to harvest from your garden? Or did you go a little crazy at the farmers market and now you have a fridge full of cucs? Well I've got just the solution...

cucumber cooler

any amount of cucumbers, peel on, that you have
fresh mint or fresh ginger (or try a combo!)
sugar

roughly chop the cucumbers, put in blender or cuisinart. whiz them up and pour contents into a fine sieve, gently press blended cucs through with spoon. 
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in the meantime, make a simple syrup:

1 part water
2 parts sugar
chopped mint or grated ginger (amount depends on your taste...for 2 c simple syrup, add approx. 1/4 c grated ginger or 1/2 c chopped mint)

combine ingredients in saucepan, let simmer for 5 minutes, remove from heat and steep for about 15-20 min. for a stronger ginger or mint flavor, steep longer (I recommend this...)

the measurements are approx because the amount of simple syrup depends on a couple things:
1. how sweet you want it
2. how many cucs you have

so, make extra and if you have leftovers, just save it to flavor homemade lemonade or iced tea.
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once you have drained the cucs, fill glass with ice, pour cucumber juice over ice, fill glass about 3/4 full with juice, 1/4 with water, add a splash of simple syrup to your liking, stir and enjoy!