Deborahmclaren's Weblog

Sustianable Tourism, Buy Local, Rural-Urban Connections

Archive for November, 2010

Culinary Sanctuaries – Crete

Posted by deborahmclaren on November 15, 2010

This is such a great opportunity to visit Crete (partial scholarships available) that I have to post this message from Nikki Rose!

Date: 11/15/2010
Subject: News from Crete –

Hi Deborah!

I hope all is well.

FYI, news from our fields:

Archaeological Institute of America Magazine.
Interview with Nikki Rose: The Joy of Cretan Cooking
November 9, 2010, by Eti Bonn-Muller

Chef-instructor Nikki Rose talks about the importance of protecting Crete’s natural and cultural resources—and how “green” the Minoans really were. Nikki is Founder of Crete’s Culinary Sanctuaries Eco-Agritourism Network in Crete, Greece. Educational programs celebrating cultural and natural heritage.

The full interview: http://www.archaeological.org/news/aianews/3303

AND — one way for you to visit us in Crete! Partial Scholarships available for our 2011 Open Programs. Deadline to apply is December 1st. Information is on our Schedule page below. Space is limited. Great scholarship opportunities for professional researchers. Also a great opportunity to research sustainable tourism in action.

http://www.cookingincrete.com/Schedule.html

All the best,
Nikki

View/reply to this message:
http://www.linkedin.com/e/-ifxnyw-ggja171b-6b/Jmg7xMl1tevx7Oq25rUqMuiS/mbi/I8914476_15/

Posted in cultural heritage, food and wine, green travel, Slow Foods, sustainable tourism, sustainable travel, travel, wild food | Tagged: , , , , , , , | Leave a Comment »

15 recipes for Thanksgiving beverages

Posted by deborahmclaren on November 15, 2010

Wild Turkey

1 ) Apple Pear Cider

Ingredients
* 1 gallon apple cider
* 2 Bartlett pears, washed, cut into wedges
* 4 cinnamon sticks
* 1 Teaspoon ground ginger
* Hazelnut Liqueur
Directions
* Place cider, pears, cinnamon sticks and ginger in a large pot. Bring to boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 30 minutes.
* Using a slotted spoon, remove cinnamon sticks. Keep cider in pot over low flame on stove for guests to help themselves. Let people add their own hazelnut liquor so children can drink the virgin apple-pear cider.

2 ) Apple Cider Sparkle
* 6 cups apple cider
* 2 cups cranberry/raspberry cocktail (orange juice, orange-mango or your favorite juice blend)
* 1 bottle (750 mL) champagne (or sparkling wine) (or sparkling juice for non-alcahol)
* 1/2 cup lemon juice

In punch bowl, large pitcher, or even several pitchers, combine apple cider, orange juice, and lemon juice. Just before your guests arrive, slowly add champagne or sparkling wine. Serve immediately or keep chilled with large ice blocks. Makes about about 15 servings of 6 ounces each.

3 ) Pumpkin Pie
* 1 part kahlua
* 1 part spiced pumpkin pie filling
* 2 parts coconut rum
* 4 parts cold milk
* 6 ice cubes
* Garnish with cinnamon

Put everything but the cinnamon in a blender. Mix on high. Sprinkle the top of glasses with cinnamon sugar, fill and serve.

4 ) Smashing Pumpkin Spice
* 1 part Hazelnut liquer
* 1 part Irish Crème
* 1 part Kahlua
* Cinnamon candies
* Sprinkle pumpkin pie spice

Drop 3-4 cinnamon candies in the bottom of a martini glass. Mix the Hazelnut, Irish Crème, and Kahlua in a martini shaker with ice. Strain into a martini glass and sprinkle pumpkin pie spice on top.

5 ) Pumpkin Pie
* 1 part kahlua
* 1 part spiced pumpkin pie filling
* 2 parts coconut rum
* 4 parts cold milk
* 6 ice cubes
* Garnish with cinnamon

Put everything but the cinnamon in a blender. Mix on high. Sprinkle cinnamon on top.

6 ) Gingersnap
* ½ part ginger brandy
* 1 part spiced rum
* 4 parts eggnog
* Crumbled gingersnaps

Put your gingersnaps in a blender and grind until you have cookie crumbs. Use the cookies to rim highball glasses. Mix the eggnog, rum, and brandy in your glasses. Serve with an intact gingersnap for dunking.

7 ) Royal Cider Grog
* 6 parts apple cider
* 1 part Crown Royal
* Cinnamon sticks

Warm the apple cider in a mug. Top it with the Crown Royal and stir with a cinnamon stick.

8 ) Malibu Baked Apple
* 2 parts coconut rum
* 2 parts cranberry juice
* 3 parts apple juice
* Dried apple rings

Mix all 3 in a microwave safe glass and heat until toasty warm. Garnish with a dried apple ring.

9 ) Rock Gobbler
* 1 part Wild Turkey
* 2 parts Cranberry Juice
* 2 parts Chambord
* 2 parts Amaretto

Mix everything in a cocktail shaker full of ice then strain into a highball glass. Garnish with a wedge of lime.

10 ) Cranberry Ginger Martini

2 tsp. grated ginger
8 cranberries (fresh or frozen)
4 oz. cranberry vodka
Splash of lime juice
Splash of cranberry juice
Splash of simple syrup (dissolve one part sugar in one part boiling water; let cool)
Splash of Sprite
Garnish: lemon twist

Muddle ginger and cranberries in a shaker. Add ice, vodka, both juices, and simple syrup. Shake well. Strain into a martini glass, and add Sprite. Garnish with lemon twist.

11 ) Mulled Wine
Ingredients
2 bottles of Cabernet Sauvignon
1/2 cup brown sugar
12 whole cloves
4 cinnamon sticks
2 cups port (a sweet Portuguese wine)
2 cups brandy
Directions
Combine all the ingredients, except the port and brandy, into a large copper or cast-iron pot (not aluminum). Simmer while stirring occasionally. Reduce heat to low and simmer for 10 minutes.

Add port and brandy. Heat for 30 seconds. Pour all into a large heat-resistant bowl or leave it in the pot.

12 ) Hot Buttered Cranberry
8 ounces Cranberry Juice Cocktail OR Cranberry Apple Juice Drink
1 piece stick cinnamon
3 teaspoons brown sugar
dash ground cinnamon
2 teaspoons butter
2 tablespoons gold rum
Directions:

Heat cranberry juice cocktail or cranberry apple drink and cinnamon stick in small saucepan. Put brown sugar, ground cinnamon, butter and rum in a mug. Pour hot cranberry mixture into mug. Stir gently before serving.

Makes 1 serving.

13 ) Burnt Turkey
* 2 oz Wild Turkey Bourbon
* 2 oz Cinnamon Schnapps
* 8-10 fresh mint leaves

Preparation
Fill a chilled glass with crushed ice and 8-10 fresh mint leaves. Combine the bourbon and cinnamon schnapps in a cocktail shaker filled with ice. Shake, then strain over ice.
.
14 ) Ragpur Cran
* 1.3 oz. Tanqueray Rangpur Gin
* 3 oz. cranberry juice
* 1 wedge lime(s)
Drink Recipe Preparation:
* Add cranberry juice to Tanqueray Rangpur and stir.
* Serve over ice.
* Garnish with a lime wedge.

15 ) A Toast to Hunter S. Thompson
Bottle of Wild Turkey
glass
cheers!

Posted in food and wine, Uncategorized | Tagged: , , , , | 1 Comment »

Local Flavor Travel

Posted by deborahmclaren on November 1, 2010

Please join me on my new Facebook page which celebrates LOCAL food, art, culture, heritage and travel. Please feel free to post about locally-owned businesses, organizations and events! See you THERE!

Buying local is the best investment in our economy!

Posted in art, Buy-local, ecotour, entreprenuers, Fair Trade, family travel, food and wine, green music, Indigenous tourism, microenterprise, Minnesota, Saint Paul, sustainable tourism, sustainable travel, theater, travel | Tagged: , , , , , , , , , | Leave a Comment »

 
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