Shrub Tasting

No, I wasn’t out chomping on landscape. Instead, I tried The Burning Bushes Shrub, one of the drinking vinegars, from Glacier’s End. I purchased some earlier in the season from them at The Marion Farmer’s Market. I had tried earlier in the year to get some at the Winter Farmer’s Market (Carbondale Community Farmer’s Market) in Carbondale, but it was always sold out by the time I made it to the high school to shop. That told me it MUST be good!

First, I mixed up a quick marinade for boneless pork chops and added about a tablespoon of the Shrub to it before I dried them off and breaded them…

Then I added a aplash to a vinaigrette for watermelon and arugula salad.

I threw it all together, drizzled on some marinade made by shaking it in a jar with some olive oil, salt, and pepper. Then I tossed it  together with pieces of seeded watermelon, arugula, and queso blanco.  (Goat cheese, cotija, or feta would also have been good…) I would like to have added a bit of mint chiffonade for another layer of flavor, but I didn’t want to go out and pick it at the time…

I also mixed a healthy splash with some chilled club soda.

It was pretty refreshing. I decided I might like to add a bit of simple syrup for a bit of sweetness, but it was still good without it.  Adding a bit of white wine would probably work well too.

The Burning Bushes Shrub is a combination of elderberry, honeysuckle, strawberry, cayenne, and galangal.  I want to try Pearapple Rain next.  They actually make a variety of shrubs with unique combinations.

Links: 

Home

https://www.facebook.com/glaciersend/

You may wish to check the Glacier’s End Facebook page for updates and info on where to find the products. 

https://www.facebook.com/Marion-Farmers-Market-129111570446441/

http://www.carbondalemarket.com/

Please note that at this time, a new location for the winter market has not yet been announced. They cannot meet at the high school due to COVID-19 restrictions, but per their website, they still plan to return in December.

Horchata, Anyone?

Horchata…

I originally published this post almost a decade ago (2011) on my culinary stewardship blog. No, it isn’t cold here in Southern Illinois as it was when I originally posted, but it is almost Cinco de Mayo.While most of us are familiar with horchata made with rice in The Americas, other parts of the world have made versions using nuts for centuries. This version uses rice. Perhaps some of you celebrating the Battle of Puebla at home tomorrow would like to do so with a nice glass of homemade horchata

Below is the post from the Maracuya87 blog in January 2011. ¡Disfrutan! ¡Feliz Cinco de Mayo!

It’s really cold here in Southern Illinois right now, and it may be a while before I can get to Costa Rica to visit.  So, I decided to try to make horchata, a Central American rice and milk drink flavored with cinnamon and vanilla. 

After reviewing different recipes, some calling for almond extract and vanilla extract and even crushing the cinnamon sticks, I had to take a look at what I had in stock and go from there…

This is how I made our horchata:

Ingredients:

1 cup long grain rice

1 quart warm water

1 cinnamon stick

1/2 vanilla bean pod (after vanilla has been scraped from the inside)

1/2 cup whole milk

1/3 cup vanilla sugar (or regular sugar–I keep a separate container of sugar that I throw the vanilla bean pods into after I’ve scraped out the insides in other recipes.  That way it flavors the sugar.)

1/2 Tblsp. Tupperware Simple Indugence Cinnamon-Vanilla Seasoning Blend

Ice

Directions:

Place rice and warm water in the blender and blend until the rice breaks up but does not turn to powder.  Pour into a pitcher with a lid and add the cinnamon stick and vanilla bean pod.  Allow to sit in the refrigerator at least 5 hours (ours stayed in the fridge overnight.) 

Strain the rice water into a blender, discarding rice pieces, cinnamon stick, and vanilla bean pod.  Add the milk, sugar, and Cinnamon-Vanilla Blend.  (If you don’t have this, use 1/2 tsp vanilla extract and 1/2 tsp cinnamon.)  Blend until smooth and serve over ice.