cheese pairings, holiday cheese plates, holiday self medicating, holidays, obscure holiday cocktails

Obscure Holiday Cocktails III

It’s that magical time again, folks… Holiday inspired drinking time. This year marked our 3rd incarnation of Obscure Holiday Cocktails, hosted by the lovely Dawn and, the equally as lovely, Adam. Seriously, he’s a beautiful man.

They definitely pushed the envelope this year and challenged my cheese pairing abilities more than previous years. I mean, really, how often have I been asked to pair something with Metaxa? Just about never. Port AND Sherry, you say? Together? What crazy, mixed up world is this? Who thought of these things? Why, my lovely friends did. I may have cursed them more than once as I fretted over pairings.

But, enough of my blabbering, let’s get onto the booze.

The Good


Christmas Bellringer

Gin

Cointreau

Frangelico

Freshly squeezed orange juice

Orange twist

We started the evening on a light and lovely note. The cheese, which I forgot to take a photo of, was the Spanish goats milk cheese, Capricho de Cabra, which was paired with Tupelo honey from The Savannah Bee Company. The drink and cheese paired nicely together with the citrus in the drink meshing wonderfully with the lemony and acidic notes of the cheese.

Greek Airmail

Metaxa

Lime juice

Honey

Q tonic

Bitters

Mint

This was actually my most enjoyed drink of the night, though I was a bit worried when I took my first whiff of Metaxa. But, when Professor A. handed me the drink, and I took my first sip, I was absolutely smitten with it. There was absolutely so much going on in the drink, at least from the list of ingredients, but everything in the glass seemed to play very nicely with each other. The loveliest touch was the mint leaf floating at the top. The cheese paired with this one, which came at the recommendation of Dawn and Professor A. was Keen’s Cheddar. The honey in the drink toned down a bit of the bite and salt of the cheese, while the salt in the cheese drew out a bit more of the honey flavor in the drink. See how that works there? That’s why I love to pair cheeses.

The Weird

Lion’s Pride

St Germain

Gin

1 egg white

Dash Peychaud Bitters

Lime juice

Topped with lime zest and black pepper

Oh, Adam, where did you get this one again? From Lion’s Pride in Brunswick? I have to say, I wasn’t a fan. Well, I was at first, when I smelled the drink and the lime zest and pepper beckoned me to take my first sip. And it tasted absolutely NOTHING like it smelled. I wanted the lime to be at the forefront, but mine seemed to be all Gin, with a note of potpourri. I don’t think I got through more than a couple of sips before I set it down and went right into eating the Valencay. While everyone seemed to love the cheese–it’s a favorite of mine–I’m not so sure that I would have paired this with the Lion’s Pride had I known what it would have tasted like. The texture of the Valencay is gorgeous, as Dawn said it seems like the paste is whipped, but I found it much too mild to really balance the alcohol. Perhaps something more in the line of Midnight Moon or Twig Farm Tomme would have been better.

The Burny

Whispers of the Frost

Whiskey or Bourbon

Sherry

Port

Powdered Sugar

To be served with slices of lemon and orange

I’ll put this in the ‘Burny’ category, but only because it’s pure booze with little added to the drink to cut into the alcohol. I also learned that, apparently, having Sherry and Port together will boggle the minds of some seasoned workers at RSVP. However, I did enjoy this drink and took Vrylena’s direction to squeeze the citrus and add it to the glass. The pairing for this was the easiest of the night. Port NEEDS blue cheese. Just straight out, no questions asked, it cries for a blue. The hardest part is whittling down the options. While I thought about the Rogue River Blue, I decided, in the end, to go with something a bit more like Stilton. That led me to Bayley Hazen Blue from Jasper Hill Farms in Vermont, something I find to be very much like a domestic made Stilton. The pepper from the Roqueforti Penicillium brought a nice vibrancy to the drink, while the paste mellowed out the harshness of the drink. This, in my opinion, was the best pairing of the evening.

Tom and Jerry

12 egg(s)

1 cup sugar

1 bottle brandy

Pinch of ground allspice

Pinch of ground cinnamon

Pinch of ground cloves

1 bottle dark rum

milk

nutmeg

I love Kate. She’s my girl, you know? But, I don’t think I’ve had a more vile drink in my life than this one. Seriously, bring me back to last years gay raver drink, The Grinch, or even the much hated Christmas Pudding we had the first year. Anything but this. One sip. One sip was all I could stand of it. If I had been more inebriated by the time we reached this drink, I would have taken out my lighter to see if it would erupt into flames because that shit was pure alcohol.

But, it’s not really Kate’s fault–this was a last minute choice when she realized that the recipe she had was the same one she made last year. So, at the 11th hour, she switched it up not really knowing what to expect. And, it’s a bit sad that I didn’t really like the drink because she spent a bit of time in the kitchen doing prep work for it.

Now, because I was expecting to pair something with a ‘Nog drink, I opted out of cheese this year–realizing last year that it’s just too much dairy and creates for a unpleasant existence–and went with chocolate. I made two barks, one with roasted Marcona almonds and the other with a sprinkling of Ghost Pepper salt. Call it a ‘Naughty and Nice’ pairing. I’m assuming that everyone liked the barks, as there was almost nothing left by the end of the night, but I can’t really speak if they went with the drink.

I also made these little bits for the evening, Deviled Eggs with Pickled Beets, from Bon Appetit. They’re a bit more work than your average deviled egg, but the end results are more than worth it. If you’re looking for a last minute dish to make for the holidays, I’d put these right at the top of your list. I would also recommend Dawn’s Bacon Wrapped Apricots with Sage. Don’t tell her, but I sneaked a few before the dish ever left the kitchen.

So, this year was a bit of a mixed bag for me when it came to the mixed drinks. But, as it has been the past few years, the true joy of it is just getting together with friends, enjoying some great food, getting a bit of a schwill on and laughing until you nearly pee.

With that… A Happy Holiday to you!

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420 food, baking while baked, holiday self medicating, medical marijuana

Medical Edibles

In the spirit of 4/20, and to coincide with the announced proposal from Rep. Diane Russell of Portland to decriminalize and tax marijuana in the state, here are a few smokey recipes. God knows, if a head can put weed in it, they will.

Butter: Everyone has their own variation–some cooking for >8 hours and some no more than 2. This is just one out there on the interwebs.

Makes 3 cups of pot butter.

Ingredients:

§ 3 ounces of trim

§ 2 pounds of butter

n.b. when you cook it you will probably lose a cup of butter, making your average-

1 cup of butter: 1 ounce of trim once cooked.

1- Melt butter in a microwave safe bowl for 4 minutes.

2- Add trim to a slow cooker and set on low heat.

3- Add melted butter to the slow cooker and stir.

4- Let it sit on low heat for a minimum of 6 hours, maximum 10, but keep in mind if you burn the butter, your treats will taste awful!

5- Using a strainer with tiny holes or a cheesecloth, filter out the trim.

6- Keep in the fridge for no more than one week or the butter will turn.

Rice Creeper Treats


3 tablespoons pot-butter*
1 (10 ounce) bag regular marshmallows
6 cups crisp rice cereal

Directions:
1)
Melt the butter in a large sauce pan over low heat.
2) Add marshmallows and mix until completely melted and then remove from heat.
3) Immediately add the cereal and stir until coated.
4) Press the mixture into a greased 13 x 9 x 2-inch baking pan.
6) Chill. Cut into 2-inch squares when cool.
7) “Enjoy my friends…enjoy.”

Rasta Pasta

12 oz Fettuccine
3/4 cup CannaButter
1 cup green peas
1 can button mushroom pieces
1 can portobello mushroom pieces
1 cup roasted red peppers
2 Clove chopped garlic
2 cups light cream (or 1/2&1/2)
1 cup grated Parmesan cheese
1/2 tsp pepper
Salt to taste

1-Cook Fettuccine (drain, cover set aside)
2-In a large skillet melt cannabutter over medium heat
3-Add garlic saute 1-2 minutes
4-Stir in 3/4 cup cream
5-stir constantly over medium heat 2-3 minutes
6-add fettuccine, red peppers and mushrooms to skillet
7-stir in remaining cream, cheese, pepper and salt

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bourbon, cheese pairings, girl drink drunk, holiday self medicating, kentucky mulsum, neon green drinks, obscure holiday cocktails, The Cheese Iron

Obscure Holiday Cocktails II

Miscommunications. Grumpy people. Mercury in retrograde. But this past Friday it didn’t matter, I was having cocktails that evening. In fact, when something went wrong that afternoon at work, I would just cheer myself up by declaring, out loud, “I’m having cocktails tonight!” I wouldn’t be surprised if it annoyed my coworkers a bit, I probably said it over a dozen times, but it got me through a shit day and that’s all that mattered to me.

And I wasn’t be facetious about it. For the only time in the past year, I went out with the sole purpose to drink alcohol. It’s a Christmas miracle… and the second gathering of local bloggers (Appetite Portland, The Blueberry Files and Portland Food Map) for a night celebrating obscure holiday cocktails, cheese and shrimp dip. We drank, we nibbled, we gossiped and quickly got our Yuletide gay on and it honestly didn’t get much gayer than:

The Grinch

• 3 oz Vodka
• 1 oz Midori Melon Liqueur
• 1 oz Cointreau Orange Liqueur
• 1 oz Sour Mix
Preparation: Combine all ingredients in a cocktail shaker with ice cubes. Shake well,
strain into a large cocktail glass, and serve.

When I use to drink, I was a ‘girl drink drunk.” I liked Raspberry Kamikaze’s and Lemon Drops and other brightly colored drinks and I loved the gay bars that I sipped them in. The only thing missing from this drink was a Lady Gaga song playing in the background. It had a color somewhere close to Hi-C ‘Ectoplasm’ and the first sip felt like turpentine. But, as they tend to for me, it got better after the shock of alcohol and sour mix. It was also helped by the Queso Leonora goat cheese that was paired with it (Many a thanks to Kara from The Cheese Iron who opened up a good dozen cheeses so I could decide what to pair). Goat cheeses, because of tangier and citrusy flavors it greatly complimented the melon and sour in the drink. The creaminess of the paste also worked greatly to mute the burn of the vodka.
My notes merely say, “Sweet. Kicky.” My notes do not state that I also felt a bit buzzed by the time I reached the end of it and noticed that I was swearing a bit more than I normally do.
I was ready to move on to:

The Ultimate Holiday

• 2 oz Orange Juice
• 1 ½ oz Bulleit Bourbon
• ½ oz Lime Juice
• 1 splash Grenadine Syrup
• 1 splash Ginger Ale
Preparation: Pour over rocks.

I think the word “Holiday”, in this case, was meant to be more European meaning(ie, vacation) because the drink–as Dawn so perfectly put it–tasted more like a glass of boozy grapefruit juice. It was nice and light but in no way invoked the mental image of celebrating a New England Christmas. This was for suntan lotion, beaches and palm trees. Apparently, bourbon is a huge hit with the crowd. After this drink was finished, two bottles came out for a taste test/pairing with the Uplands Pleasant Ridge Reserve cheese. Uplands Extra Aged was name the ‘Best in Show’ this year at the American Cheese Society Awards in Seattle but this slightly younger version is much more accessible and has also taken home the award. This was definitely the best cheese on the plate. The sweetness and salt in the cheese played well to the Bourbon’s caramel notes and the cheeses finish lasted well after the alcohol did on the palate.

Mulsum

  • Glass of wine
  • Honey stirred in, to taste

So we go from the least holiday like drink to the most. Like the mulled wine we enjoyed last year, this was the most reminiscent of the holiday season. While traditionally made with a white wine, A opted for the Casillero del Diablo. While a much meatier wine than I enjoy, the honey cut into it was one of the best I’ve tasted.
The cheese, a just legal raw milk Dutch Farmstead Cheese from Cato Corner in Connecticut. The creamy, milder paste did well with the stronger edge of the wine. The raw milk and washed rind gave just enough depth to the cheese preventing it from getting lost underneath the gaminess of the wine.

Spanish Reindeer

•1 oz Dark Creme de Cacao
•1 oz Frangelico Hazelnut Liqueur
•Eggnog

Preparation: Shake with ice and pour into an old-fashioned glass. Sprinkle with
cinnamon. Variation 1: Rim glass with cinnamon. Variation 2: Use Kahlua instead of
creme de cacao.


This was the one that boggled myself and Kara the most for the cheese pairing. My first instinct was a fresher goat cheese, which I know pairs nicely with chocolate. It honestly was the Eggnog aspect of it that through me off. Outside of a few sips of store bought Nog, I’m far from being knowledgeable about the traditional drink. I can say, however, that the cooked version that Kate brought with her was beautiful. Rummy, spicey and citrusy, I found it to be perfect on it’s own. But the addition of the liqueurs never overshadowed the fact that we had started with such a wonderful Nog base. The cheese, however, was probably my least favorite of the pairings. The mushroom of the Colston Bassett Stilton was just a little off putting with the drink itself. The chocolate and hazelnut made sense, as both rich chocolates and nuts usually pair well blues, but I think it was the egg in the nog that made it a bit of a conflict, rather than compliment, for me.

The highlights of the night, outside of having an excuse to spend some time with some great friends, were ‘The Ultimate Holiday,’ which went down for all of us a bit too easy, and the Dutch Farmers Cheese, which was just all around beautiful both texturally and flavor wise.

Happy Holidays to all!

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