I am a Honey Bee

All about my adventures with cooking, crafts, and travel

ginger

Thirsty Thursday: Ginger Grapefruit Martini

So the the ‘3’ in the numerical pad in our computer keyboard doesn’t work anymore. Why? Well, I might have been drinking and messing around on the Internets while I spilled the whole glass on the keyboard. I might have been a little tipsy. I hope I was not blogging…

Well, I what was I drinking?? I was drinking Domaine de Canton and some seltzer. I just love that DdC. I can get by with some of my homemade ginger simple syrup, vodka, and seltzer but it’s just not the same. Domaine de Canton is a smooth ginger flavored cognac in a beautiful bottle. The bottle matters. I swear!

 

 

This Ginger Grapefruit Martini uses Domaine De Canton, vodka, and fresh squeezed grapefruit. Grapefruit, as well other citrus, is in season in the winter so this is a perfection seasonal drink to enjoy before dinner, at a party, or while wrapping presents. I can’t guarantee how well your wrapping will turn out after a drink or two but that’s half the fun! Blame Santa’s elves.

Since this week’s Thirtsy Thursday is brought you by the flavor ‘Ginger’ (that feels very Seasame Street to me), Amanda made this Gingerbread Hot Chocolate. Less devilish than my drink but equally perfect for the season. Don’t you just love a nice hot chocolate after you come in from a cold afternoon outside or to wind down the day? This is so perfect for those occasions.

Ginger Grapefruit Martini

Ingredients

  • 4 oz fresh squeezed grapefruit juice
  • 2 oz Domaine de Canton
  • 1 oz vodka
  • sugar
  • segment of grapefruit or lime, for garnish

Process

  1. Rim the martini glass with sugar.
  2. Combine the grapefruit juice, Domaine de Canton, and vodka together. Pour into the martini glass.
  3. Garnish with the grapefruit segment or lime wedge.

Thirsty Thursday: The Cure

The Cure – Beer Cocktail is a refreshing cocktail that will combines a light beer, fresh citrus, and ginger liquor. The perfect drink for a summer bbq or a tailgate at a football game. Cheers!

post from 10/11/12, pictures updated 6/9/18

For this week’s Thirsty Thursday post, Amanda picked out the theme of beer cocktails. Cheers!

This is perfect for football season!

Or any season, if we’re really being honest here.

I love football season since it makes for the best excuse to lounge around watching football all day (or at least I sit there and work on a project), you make chips and dip lunch, and enjoy all that with a beer. Just now, we have decided to have a bit of fun with beers and jazz them up to make beer cocktails!

While browsing around for some fun beer cocktails I came across a great list on Epicurious. One really stuck out to me that I had to try. The Cure – Beer Cocktail was created by Washingon DC’s PS 7 bartender Gina Chersevani as a “cure” for the economic recession since she sells it for the discounted price of $5. That’s a great deal! Definitely calls for one during Happy Hour!

 

I am not a huge fan of Miller High Life, AKA The Champange of Beers. It’s just so light and boring to me.

But this beer cocktail changes it all. With the addition of lemon juice and Domaine de Canton the beer is brought to life. The fizz from the beer, lemon undertones, and kick from the ginger are the perfect combination.

The Cure – Beer Cocktail really will cure all!

Amanda made Cherry Beergaritas! Head over to her blog and check them out.

These beer cocktails are so perfect for football season or a summer time beer cocktail. Great all year long!

The Cure - Beer Cocktails

The Cure - Beer Cocktails

Yield: 2 drinks
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

The Cure - Beer Cocktail is a refreshing cocktail that will combines a light beer, fresh citrus, and ginger liquor. The perfect drink for a summer bbq or a tailgate at a football game. Cheers!

Ingredients

  • 3 cups ice cubes
  • 12 ounces Miller High Life, or other similar light beer
  • 2 ounces Domaine de Canton ginger liqueur
  • 1 ounce fresh lemon juice
  • 16 1-inch pieces peeled fresh ginger cut into thin matchsticks

Instructions

  1. Divide the ice between the 2 glasses. A 12-ounce cooler (or highball) glass works well. 
  2. In a measuring cup or small pitcher, combine the beer, ginger liqueur, and lemon juice. Stir until just combined.
  3. Divide the cocktail in the glasses. Garnish with the ginger sticks.

Did you make this recipe?

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© iamahoneybee
Cuisine: American / Category: Drinks

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Mexicasian Tacos

A few weeks ago I came across a call for entries for an Alaskan Fish Taco contest using fish native to Alaskan waters to create new taco recipes. I love fish tacos so this was a no brainer. I just had to give it a try and enter.

I love fish tacos for their lightness and balance of flavor. I never feel too stuffed after having one. It probably has to do with the lack of heavy salsa and cheese. Either way, a fish taco is a perfect combination of fried or grilled fish and fresh vegetables that provide it with some bite. For example, most fish tacos I come across have some radish slices or some picked cabbage.

I decided to head in teh direction of an Asian themed taco. I felt that the light crisp flavors  of summer rolls, or veggies stir fries would be similar to the picked vegetables that are often found in California based fish tacos. We always seem to have bok choy in the house ebcause it is a favorite for our rabbits. We cook it often in stir fries so I was familiar with the texture and flavor it would bring to the fish taco. Adding ginger to the bok choy would help it bring out more flavor and enhance the Asian flavor experience.

I used cod fish, a fish that was approved for the contest. This is light flavored fish that holds up well to light frying. It would work well with the taco because the texture would a nice contrast to the tortilla and softened bok choy.

Overall I think this is a successful Asian inspired taco because the flavors are distinctly Asian, the taco has texture, and the taco is flavorful from the sriracha, ginger, and cilantro. I knew it was a good taco recipe since Pricer, who is uneasy about fish, ate it and enjoyed it. Victory!

Mexicasian Tacos

Makes 8 fish tacos

Spicy Mayo Sauce
1/4 cup of mayonnaise
1 tablespoon of sriracha sauce
Juice of half a lime
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Stir fried Bok Choy
4 bulbs of baby bok choy
1 tablespoon of freshly grated ginger
2 tablespoons wok oil or canola oil
_
Fried fish
1/2 pound of cod
1/4 cup of rice wine vinegar
2 tablespoons of soy sauce
Flour
1 egg
Panko bread crumbs
Oil for frying
_
8 corn tortillas
1/4 cup Cilantro
2 limes

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Preheat oven to 200 and place tortillas on baking sheet to warm. Warm until desired temperature, flipping at least once to evenly warm.

To make the spicy mayo, combine the mayo, sriracha, and lime juice. Let chill until ready to serve.

Cut your 1/2 pound cod fillet into 8 even taco sized pieces. Combine the rice wine vinegar with the soy sauce to marinate the fish. Marinate for approx 15 minutes, much longer will result in a bitter tasting fish.

Prepare a breading station with individual bowls for flour, beaten egg, and panko bread crumbs.

While fish is marinating, slice the bok choy parallel to the bulb base, creating thin ribbons, and grate ginger. Over medium heat, heat wok oil in a skillet. Add both the bok choy and ginger to the hot oil. Stir fry for a few minutes until the boy chow is tender, remove from heat.

Over medium, heat oil in a large deep skillet.  Coat each piece of fish with flour, then egg, then panko bread crumbs. Immediately place breaded fish into hot oil. Gently fry fish for 2-3 minutes on each side, careful not to burn the panko breadcrumbs. DO NOT overload the skillet, this will make flipping harder and reduce temperature of oil, effecting proper browning.  Place cooked pieces of fish on paper towels to remove excess oil.

Assemble tacos with fish, boy chow, spicy mayo, a few cilantro leaves, and serve with a lime wedge.

Cranberry Ginger Margarita

Poe’s Kitchen at the Rattlesnake Bar and Grill is one of my favorite places to eat. Chef Brian Poe has transformed this bar and restaurant into a place that I actually want to go to. Prior to coming to the Rattlesnake the only reason to go was because of it’s roof deck, and since that was it’s only positive thing the line to get up there was maddening. Now, I don’t give a crap about the patio, I just want the food and drinks. We have been there for several birthday’s now, and  several ‘just because’ times. Just because I would like corn bread time. Just because I would like to go there for brunch, but incorrectly assume it opens at 11, and wait outside for 30 minutes time. Just because it’s Tuesday. (swoon)

When I saw a drink contest posted on their Facebook page, I knew I had to give it a try. I’ve spent the night making Cranberry Ginger Margatias for Price to try and give me feedback on. Such a difficult task!! ‘ Too Sweet” “Not enough tequila” “Needs lime?” “The sugar works, but…” So, I’m hoping that this recipe will make it into the top 3 for voting. Fingers crossed.


The first thing that came to mind was to make a margarita with cranberry juice. Why? Well why the hell not? But really it had everything to do with the upcoming season. The fall just screens cider and cranberries to me. Ruling apple juice/cider out I moved forward with the cranberry base. The second thing that came to mind was ginger. I have been on a major ginger kick this year, mainly making a lot of ginger infused simple syrup for seltzer. Instead of a ginger simple syrup, I decided to use Domaine de Canton, a French ginger liqueur. The combination of cranberry and ginger worked well, so full steam ahead. The rest fell into place- a gingered sugar for the rim, and a squeeze of lime to add tang.

The result is a margarita that has bite, since the cranberry brings acidity, much like the normal margarita. However, the sugar and liqueur bring some sweetnes, to cut the tartness. The Cranberry Ginger Margarita makes for a great fall cocktail because of it’s seasonal flavors. It can even been accessorized with some fangs for Halloween- this margarita has bite!

Cranberry Ginger Margarita

4 oz of cranberry juice cocktail
1 1/2 oz of tequila
2 oz of Domaine De Canton (ginger liqueur)
wedge of lime
cranberries (for garnish)
Sugar for the Rim
1/2 cup sugar
1 teaspoon ground ginger

Prior to mixing the drink, combine the sugar and ginger on a plate to rim the glass. Wet the edge of the glass with water, drip into the sugar mixture, remove and let dry while mixing the drink.

Fill a glass half way with cubed ice, pour in the cranberry juice and add the cranberries. Add the tequila and Domaine De Canton. Squeeze the wedge of lime into the mix. Pour drink into rimmed glass.

Enjoy!

Tangy Turkey Burgers

When I was younger I somehow talked my dad into signing up for some monthly recipe cards. To me this was the most exciting mail ever. New recipes every month for me to sort  and collate into the deck and pick recipes from. I imagine that to him it was just another bill to pay. I think that in the end it was the most expensive ‘cookbook’ known to man.

At least I can say that the recipe cards did not go unused. Two of the cards that always remained rotated from the deck for easy access were recipes for a veggie lasagna and turkey burgers. The recipe called Tangy Turkey Burgers were by far my favorite. The recipe produced great tasting juicy burgers that I fell in love with.

 

I generally won’t argue with people who say that turkey burgers are dry since they often are but these burgers are far from dry.  Turkey is a lean so the lack of fat makes it dry but when you add a marinade to the ground turkey it becomes moist and it takes on the bright flavors of the marinade. The soy sauce and ginger bring fresh flavor to the burgers while the Dijon mustard adds a bit of a kick. Since I have made the recipe so many times over the years I have  adjusted the ratios and added fish sauce to it to bring the flavors all together.

 

The start of our week was a bit hectic since Price was finishing things up for this last college presentation and both of us were sick. I picked this to make since we had all the ingredients at home (with the exception of the fresh rolls), it’s fast and easy, and it would, hopefully, bring back some life to our dead pallets. I have to say that it def did the trick.

Tangy Turkey Burgers

1 pound of ground turkey
2 tablespoons of soy sauce
3 tablespoons of fish sauce
1 tablespoon of minced garlic
1 tablespoon of Dijon mustard
2 inches of fresh ginger, grated
salt and pepper
avocado (optional)
 

Combine the soy sauce, fish sauce, garlic, Dijon mustard and grated ginger into a large bowl.

Add the ground turkey and mix until sauce is incorporated completely.

Cover and place in refrigerator, for at least 20 minutes.

Create 4 equal size patties for grilling. Season patties with salt and pepper prior to grilling.

Assemble turkey burger with on a hearty bun and top with slices of avocado. Enjoy!

Serves 4