The Secret to Memorable Mojitos--Good Rum, Zesty Mint, Fresh Limes

Let's talk mojitos. Better yet, let's make mojitos!

Memorial Day, a major American kickoff to summer, is coming up and there is no better thirst quencher around than this zesty, breezy Latin-style cocktail. I've heard the name may come from the Spanish verb mojar, meaning to celebrate by drinking. Another possible origin--from the noun, mojo, meaning the art of casting spells. (The amazing lime and mint scents wafting up during the photo shoot were certainly casting a spell over me!) Either explanation sounds plausible (and tempting), so take your pick.

Featuring fresh lime, a zippy, vibrant mint, smooth, crisp white rum, and a splash of sparkling water, mojitos cool you down in a way that sweeter, more concentrated cocktails never do.   If you wish to cut back on the rum for a less potent potable, that's fine. You can even leave out the rum completely and create perfectly gorgeous and glorious virgin mojitos for the teetotalers or kids in your crowd. (Think sparkling limeade spiked with mint!)

It's not rocket science, but here are a couple of dos and don'ts on creating truly memorable mojitos:


Use only a good quality white rum (experts often recommend Bacardi light), which amplifies rather than competes with the lime and mint flavors and also lends a silvery tinge. Dark rums taste too strong and muddy the refreshing sea-green shade.

Use fresh lime juice and slices. For truly refreshing mojitos don't even think about subbing the premixed stuff. And don't be tempted to tuck the lime slices or mint into your brew until shortly before serving. Steeping the slices for long periods can cause them to turn drinks bitter; steeping the mint will cause its color to turn dull.

Use a very fragrant, pungent variety of mint for mojitos. I've tried a number of different kinds (tough job, but somebody needed to do it), and the amped up spearmint, Mentha spicata, is definitely the best choice. The last two years I found it in several specialty garden centers under the name Kentucky Colonel and Mint Julep. It is thriving in the pot handily placed on my deck right outside the kitchen (shown here)--for easy picking and mojito making, of course! If you must buy from a supermarket, choose the most aromatic, bright green spearmint you can find. Skip any offerings that seem meek or grassy, or your drinks may be, too.

Should you decided to hunt up and plant this especially mojito-worthy variety, note that it's now sold in regular old Lowe's, labeled Sweet Mint, with the Mentha spicata listing underneath. (Just to confuse matters, if you happen to live in the Miami area, I'm told you may find another, totally different plant called Sweet Mint, aka Hierba Buena, which is the one found in authentic Cuban mojitos.) Plant Mentha spicata (actually any mint you don't want taking over the yard) in a winter-tolerant pot (such as resin or styrofoam), and it will very likely pop up automatically every year.

Memorable Mojitos

It's best to mix mojitos as bartenders do, one at a time. If you plan to make a number of them, squeeze and strain the lime juice a day ahead, keeping it covered and well chilled until needed. You can also harvest the mint sprigs and leaves in advance; wash, pat dry and refrigerate in plastic bags. Ditto the lime slices used for garnishing the cocktails, and the wedges to be set out for those who like to make adjustments and want their mojitos extra tart.

Also be sure to have plenty of ice on hand. Many bartenders call for crushed ice, but I like cubes better. IMHO, crushed ice melts too fast and makes for watery mojitos.

If you don't have the simple syrup bartenders and serious home "mixologists" keep around, just stir together equal parts warm water and granulated sugar until it completely dissolves. Once the mixture cools to room temperature, sub it one-for-one for the simple syrup. You don't really need a muddler either; an iced tea spoon will work nearly as well. By the way, bartenders say it's best not to "over muddle;" the object is to mix and bruise the leaves slightly, not rip them to shreds.

For the best mojitos: I like to punch up my rum by infusing it with a few mint sprigs several days ahead; see the bottle at right below and in the pic at the very top. Note that the mint leaves will discolor during steeping so they shouldn't be added to your drinks. I also prefer to add a clear lime-flavored sparkling water rather than the club soda most mixologists use.

For each mojito: 

Set out a 12-ounce (or similar) tumbler or other suitable clear glass. Add the juice of a freshly squeezed and strained small lime (or 1 1/2 tablespoons previously prepared fresh juice) and 

1 to 1 1/2 ounces (2 to 3 tablespoons) light rum. Add 1 to 1 1/2 tablespoons simple syrup to taste, 2 to 4 mint leaves, and a lime slice. 

Muddle until the leaves and lime slice are just slightly bruised; don't overdo it. Fill the glass with ice cubes, tucking in more mint and lime slices in as you go. Fill the glass with chilled club soda or lime-flavored sparkling water.  Stir lightly. Garnish with lime slices and mint springs; serve immediately. Makes 1 generous mojito.

Looking for more lime to cool off with? Try this minted lime sorbet.  Or, if your in the mood for lemon instead, check out my straight-from-Salerno, Italy limoncello recipe.

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Do These Food Photos Tease the Tastebuds? You Be the Judge

Do you believe the old saying, "A picture is worth a thousand words?" I certainly think the right food picture is worth a thousand words. It can make a reader drool and run right to the kitchen to try a recipe. (This is what I always want you to do.) The gotcha, though, is that it's sometimes hard to figure out which pic you will decide is the most appetizing!


To help me answer this, please take a close look at the photo at the top, then the one at left. I'm guessing you'd rather try the dish above in the blue bowl, yes?  Presumably it just looks tastier and something you'd more likely enjoy making and serving, right? But please do confirm your preference in the comments section--I've guessed wrong before!

 In case you didn't notice, the two photos actually spotlight the same dish--the quick and easy chicken skillet featured below. No

ingredients or steps were changed. The shot at left simply shows the food in the cooking skillet; the shot above, a more recent image, shows the food put in a bowl and propped for serving. Of course, the lighting,  camera angle, and composition were also changed. So, do you think the changes were for the better?

The past year I've been working hard on taking better food photos. For practice, I've been looking at older blog posts and redoing images that now strike me as ho-hum or unappetizing. (If you're interested in the specific steps I took check out my very popular how-to post, "Getting to Yes on Foodgawker and Tastespotting.")



The asparagus stir-fry image above right is one of  my "after" shots. The one below left was taken  "before" I started upgrading my skills.

As you can see, the images are similar in many ways, yet the effects are very different. The before photo was rejected by both Foodgawker and Tastespotting, while the more recent chopsticks shot was published by both. In fact, the chopsticks pic was a  Foodgawker fave the week it ran.





Here's another set of my before and after photos. One blueberry muffin shot was promptly published by both Foodgawker and Tastespotting. They nixed the other, though I edited and resubmitted it several times in response to criticisms. (The muffin recipe is here.)

I'm betting you can tell which is which--the images should speak for themselves. But if you're not sure, feel free to guess! I'll tell you if you were right.

At the moment, I'm happy to see some progress, and hopefully, you can see it from the comparison shots, too. But the learning process is still just beginning, so tune in again soon to check out the latest pics.


Chicken Skillet Pronto

The dish not only goes together quickly, but total cooking time is short. Carrot and celery sticks or a simple salad and perhaps a fruit dish or bread can round out the meal.
 
 Tip: For even quicker preparation, substitute a time-saver package of cubed chicken breast meat for the breast halves. And to boost fiber, use instant brown rice instead of white rice; it's a very convenient "healthy" whole grain product. (Don't try to sub regular brown rice--it takes way too long to cook.)

1 tablespoon olive oil or canola oil

 1 pound boneless, skinless chicken breast halves, cut into 1 inch cubes

1/2 teaspoon dried thyme leaves

1/2 cup mild or medium-hot bottled picante sauce or salsa

 3/4 cup (uncooked) "instant" (or "5 minute") brown or white rice

 2/3 cup reduced-sodium chicken broth or water

 1 can (14-15 ounces) black beans, well rinsed and drained

 2/3 cup frozen (thawed) corn, rinsed and drained, optional

 Black pepper to taste, optional

Chopped fresh cilantro or parsley leaves, optional

 In a 12-inch nonstick skillet over high heat, combine the oil, chicken and thyme leaves. Cook, stirring, 3 or 4 minutes, until chicken pieces begin to brown. Stir in the picante sauce or salsa, adjusting heat so mixture simmers gently; cook 3 minutes longer. Add rice, broth (or water), beans, and the corn, if using. Let return to a simmer. Continue simmering gently, covered, for 8 to 10 minutes, until the chicken and rice are just cooked through. (Brown rice will take a little longer than white.)

Fluff with a fork before serving. Season with pepper, if desired. Garnish with a little more salsa and chopped cilantro or parsley leaves, if desired. You can serve extra salsa at the table, but probably shouldn't if you're trying to lower your family's sodium intake. Makes 4 servings.

 For another dinner-in-a-hurry idea, check out my quick chicken curry, here.

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Beautiful Violet-Herb Vinegars--Easy, Spectacular Gifts from the Kitchen (and Garden)

Time is running out! Well it is if you love woodland violets and live here in central Maryland. The vast purple-blue carpet where I harvested a whole basket of beauties ten days ago has now vanished from my neighbor's untended side yard. Now, blooms are only popping up in the cooler, shadier parts of my garden and in the woods. In another week all the violets will be gone until next year.



So, with a sense of urgency, this past month I have been busily enjoying these small, but abundant gifts of nature in as many ways as possible. Yes, they make gorgeous miniature floral arrangements for coffee and tea trays and small tables and nooks. (Almost any mother's heart would melt at being  presented with this sweet little violet bouquet brightening her Sunday breakfast-in-bed tray, don't you think?)





 But because wild violets (like other members of the large Viola family) are edible, they offer many more opportunities to take advantage of their cheerful hues and form. I strew them on salads and toss them into vinaigrettes. I perch them, sometimes fresh, sometimes candied, atop cookies, cupcakes, and such; they add not only charm, but  a touch of color that, happily, is completely dye-free. An additional pastry decorating trick: I turn the petals (almost effortlessly) into a  pretty garnishing sugar that can be kept on hand to gussy up all manner of sweet treats. (Note that, despite their name, African violets are not in the Viola family and cannot be eaten.) 

This week I've been experimenting with another fun, easy way to spotlight fresh woodland violets--combining them with chives or parsley to create beautiful bottles of seasoned herbed vinegar. These make wonderful kitchen gifts for all sorts of  cooks, from salad lovers, herb fans, and healthy eaters to waist watchers, vegans, and the gluten-free.

Seasoned Violet-Herb Vinegar 

To streamline the steps and make preparations utterly fuss-free, this recipe calls for seasoned rice vinegar (though you could certainly use unseasoned, if preferred). I like the Nakano brand version labled "all natural, original." The seasoned kinds already contain a modicum of salt and sugar, so as soon as the bottle has steeped a few days, the vinegar can be whisked together with oil for an instant vinaigrette. Or, splash the vinegar, as is, over bitter greens, or cooked veggies, or into a quick pan sauce. 

IMO rice vinegar is the best choice because it's fairly economical and has a mild flavor and pale hue that  really showcases the taste of the herbs and color of the violets. It's normal for the color from purple violets to gradually leach from the blooms and tint the vinegar a pinkish shade (as shown in the bottom pic). Real woodland violets of any color work well. Just be sure they are untreated and unsprayed. Either garlic chives or regular chives (including any blooms) will do. The parsley is optional; if you use it choose the flat-leaf kind.

Directions for 1 bottle of violet vinegar:

Wash a handful of violets (with or without stems) and some chives in a colander (and also parsley if using) thoroughly but gently under barely warm water. Then drain well and gently dry on paper towels.

Fill whatever size clear glass bottle or jar you like three-fourths full with the rice vinegar. If the bottle opening or neck is narrow, be sure to have on hand a thin, long-handled fork (such as a fondue fork), chopstick, or extra-long, thin tweezers to push the blooms and herbs down into the container. If necessary cut the chives the length needed so they will  "stand up" in the bottle.

Gently push some herb sprigs and as many violets as look attractive down into the bottle; be sure that all are covered with the vinegar. Add more vinegar to top off the bottle and cover the herbs as they float to the top. Close tightly with a non-reactive cap or a cork. Let stand in a cool, dark spot several days so the flavors can blend before using. The violet colors begin to fade right away; the herb flavors fade within about 8 months, though the vinegar can be used for up to a year.

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Spectacular Violet and Leafy Greens Salad, Plus a Quick Violet Vinaigrette

I suppose salad doesn't leap into most people's minds at the sight of a field turned hazy purple with a carpet of wild violets. But if you live anywhere that  these beautiful ephemerals appear each spring, a gorgeous salad plate is yours just for the picking.

Yes, the culinary appeal of woodland violets is mainly in their distinctive color and charming shape. This is probably why fans most often use them in tiny, whimsical arrangements; or crystallize the flowers of bright purple varieties to serve as pastry and dessert garnishes; or, if sufficient quantities can be obtained, turn the blooms into a violet simple syrup.

However, the flavor of violets is delicate, so they are actually suitable for garnishing both savory and sweet dishes. The texture of  the fresh petals is reminiscent of the very tenderest, mildest baby lettuce. Note that they are not merely decorative--for their size they serve up considerable amounts of  phytochemicals and vitamin C. 

All varieties are edible (and equally lovely strewn over a salad) and nearly all in America cease flowering by early June. However, do keep in mind that native violets are not the same as African violets, which are not native woodland plants and are not edible.


Be sure not to dawdle if you want to take advantage of this spring's violet crop though: In much of the country the blooms of  members of the large Violaceae family--from purple to lavender blue to yellow, to cream and white--suddenly pop up along walking paths and in vacant lots and naturalized gardens in early April.

Actually, hundreds of kinds grow in the United States, and experts say they hybridize readily, so identifying them is tricky. I tried but quickly realized this task should be left to a botanist! Not only are their colors varied, but subtle differences in throat markings and overall bloom shape have to be taken into account. Look closely, and you'll see that the petals of the pale lavender violet at right are slightly more angular than those of the deeper purple ones pictured below.

The large swath of blooms pictured below left return each year in an untended (meaning unsprayed, unfertilized) neighborhood patch on the suburban street next to mine. The ones shown at the bottom are volunteers that happily settled in among my stand of raspberry canes--a fine example of  nature's own clever "two crops, one spot" land conservation. I love them there not only for their touch of color and convenient harvesting, but because they help keep the soil on the fairly steep slope from eroding.

As you might have guessed, violets thrive here in central Maryland. So I not only use them to garnish salads but sometimes in light, quick dressings for them. 

Fresh Violet-Mixed Greens Salad with Violet Dressing

It's best to add the violets to your salad right before serving, as most varieties  will begin to wilt within a half hour.  (The yellow ones are especially fragile and will droop in just a few minutes.)  You can garnish both tossed and composed salads with equal success.

Be sure to wash fresh violets thoroughly under gently running water. Gently pat dry on paper towels. Use them abundantly to make a big splash!

Feel free to use whatever greens you prefer. The light taste of spinach, baby romaine, and oak leaf lettuce do make them an excellent choice, as they marry well with this mild oil and vinegar dressing. Plus, their leaves contrast nicely with violets on all colors.  

                                                                                                          

To streamline this homemade dressing recipe, I rely on a ready-to-use seasoned (salt and sugar added) rice vinegar. I especially like the Nakano brand version labeled "All-Natural-Original." It's zesty yet smooth and balances the olive oil nicely. The choices seasoned with garlic seem a bit too strong.

If the violet petals whisked into the dressing happen to be blue or purple, you'll soon notice that they are turning a pretty pinkish red shade. That's because the anthocyanin pigments (antioxidants also responsible for the color in vegetables like red cabbage) change in the presence of the acid in the vinegar.

                                                

1/3 cup seasoned rice vinegar (preferably Nakano original)

About 1 tablespoon chopped fresh violet petals 

1 to 2 tablespoons finely snipped fresh chives or tender green onion tops

1/4 teaspoon dry mustard powder

1/4 teaspoon each sea salt and fresh ground black pepper

1/4 cup extra-virgin olive oil, or more to taste

In a deep, medium-sized, non-reactive bowl, whisk together the rice vinegar, chopped violets, chives, sugar, mustard powder, salt and pepper. Gradually whisk in the oil until incorporated. Taste and add more salt and pepper, if desired. Let the vinaigrette stand a least 20 minutes and preferably an hour at room temperature before serving to allow the flavors to mingle. (If preferred, store the dressing airtight and refrigerated in a jar or non-reactive container for up to a week. Let return to room temperature before using.

At serving time, whisk, stir vigorously, or shake the dressing well before tossing with greens or drizzling over a salad. Makes 2/3 cup dressing.

 
 Perhaps you might also like my violet decorating sugar recipe here.

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Calling All Foodies--Don't Miss San Francisco's Famed Ferry Building

Off the Embarcadero at the Ferry Building.

I just returned from a culinary conference in San Francisco, where I spent a lot of my free time at the Ferry Building. That's one of the entrances pictured at left, and one of the ferries coming in to the dock, below right.

 I ran into many of my colleagues at the Ferry Building, and most are as enchanted with this popular foodie destination as I am. Both we and the  locals flock to interesting eateries, specialty food shops, and kitchen and garden boutiques.

 Inside, in an area that once stored passengers' luggage, merchants now serve up everything from tea, coffee, olive oil, and bread to mushrooms, high-end chocolate, pastries, wine, herbs, oysters, sausage, and more. Outside, on Tuesday, Thursday, Saturday growers and customers jam into that empty plaza shown above for a vibrant city farmers' market.

Incoming ferry at the Ferry Building

If you haven't been to San Francisco in the last decade, you may have missed this historic transit center turned culinary emporium. It's right off the Embarcadero on the waterfront in the Financial District. After decades of neglect, it was given new life when extensive renovations were completed in 2004. 

 The original building opened in 1892 and served as a bustling transportation hub for train passengers from the East, as well as East Bay and Marin commuters until the mid-1930s. Then, gradually, after the Bay Bridge and Golden Gate Bridge made commuting by car possible, it became obsolete. But ferry service resumed in the 1970s to alleviate the growing daily snarl of commuter car traffic.

So, now you've got your bearings, here's a quick peek of just some of the goodies you'll find inside the Ferry Building.

Gelatina Encapsulada- Gelatin artwork desserts at La Cucina.

Cowgirl Creamery doing a booming business--as usual.

I grabbed two quick lunches at the San Francisco Fish Co.

Light and crispy fish taco lunch from the Fish Co.

HAD to buy some fine orange peel bark here.

At Sur la Table I found a perfect striped tea towel.

Just looked, but really wanted to buy at Far West Fungi.

Had to try a caramel at Miette--yum!

Heath Ceramics-Local handcrafted pottery maker.

Another foodie destination you may want to know about--Atlanta's Sweet Auburn Market.
Or see some "lemon scenes" plus a limoncello recipe I brought back from Italy.

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