Syrup | V

Entries Tagged as 'syrup'

Wild Rice & Wheatberry Grain Salad

4.01.2013

Helloooo, April. April Fools has always been one of my favorite holidays. I’m ruthless about it. My childhood pranks consisted of unplugging the fridge and turning the house upside down in the name of ‘Aprils Fools’. My teenage April fools jokes only got more cruel – from telling my mother I was pregnant to calling my father crying about dropping out of school. I was just plain awful.

I feel a little unprepared today. I usually have a list of pranks that I spend the day playing on people. But this year I have nothing. No silly string was bought in advance and no text messages were craftily worded out. I wonder if I’m loosing my touch? I think I’m just having a hard time drawing the line between what are acceptable pranks at my age? If I was to trash a house then I’d have to clean it up – sooo… jokes on me (and we all know that’s no fun). Do any of you guys have some really good pranks planned today?

Anyhow, so I feel the need to point out that April Fools has nothing to do with this salad. I just wanted to talk about April fools. And now I want to talk about salads (I can do…you know, pick topics…because it’s my blog). So we are going to talk about grain salads.

The lettuce has been looking pretty sad at my co-op these past few months so I’ve been turning to grain salads more and more for my lunches. They are portable, easy to make a big batch ahead of time, and super filling.

If I could, I would eat wheat berries for every meal. They are wonderfully chewy and filling and stuffed full of fiber. However Wyatt isn’t a big fan so I’ve been hiding them along with other grains. It’s been working out wonderfully! They give a hidden chewiness to the salad that makes you work a little harder and leaves you feeling more satisfied! This salad is on the sweet side because of the maple syrup so I would suggest serving it with a side of almond butter and toast. Or if you want something savorier, swap out the maple syrup and orange juice for balsamic vinegar. Don’t be afraid to play around here!

Wild Rice & Wheat Berry Grain Salad with Dried Cranberries & Almond

2/3 cup wild rice, rinsed
1 cup wheat berries, rinsed
1 Tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chopped almond
1/2 cup chopped dried cranberries
2 Tablespoons maple syrup
juice from half an orange
1 teaspoon fresh thyme
Salt / Pepper, to taste

First, prepare the grains. Place the wheatberries in 3 cups of water and let simmer for 45 minutes. Place the wild rice in an pot with 2 1/2 cups of water and bring to a boil. Once the wild rice water is boiling, reduce to a simmer, cover, and let cook for 30 minutes. Drain both the pots (if there is any water leftover after the wild rice has absorbed it) and set aside.

In a small saucepan, heat the olive oil over medium. Add the onions and saute for about five minutes (or until softened). Add in the garlic and saute for another minute. Remove from heat.

In a large bowl, mix the wild rice, wheat berries, and onion mixture with the rest of the ingredients. Serve right away or stick in the fridge for an hour to help the flavors meld together.

PS – Want to turn this lunch salad into dinner? Why not stuff a roasted acorn squash with it?

Homemade Grenadine // Tequila Sunrise + Shirley Temple

12.13.2012

Okay, I have a confession to make. I grew up on Shirley Temples. Any fancy occasion that I was out with my family and my Grandma would order her ‘Manhattan’, I would proudly announced my ‘Shirley Temple’ drink order. They would bring it out in a fancy cocktail glass and it would be garnished with a few cherries. Ah, I felt like such a sophisticated ten year old.

But this is where my confession comes in. I went the first 23 years of my life thinking that grenadine was cherry flavored syrup. Wrong. How can you blame me? After all, they did always garnish those Shirley Temples with cherries! It’s actually pomegranate syrup! Who would of thought I was so health trendy in my tweens? If only I knew French then I would have known that grenade means ‘pomegranate’. Ah well. Silly me.

Anyhow, so I’ve been on a drink kick lately. More specifically, I’ve been on a booze kick (see Boozy Stout Brownies, Cranberry Mojito, etc). And my fascination with simple syrups started this summer when I first whipped up that delicious Sparkling Blackberry Lemonade. And then the Rosemary Lemonade. and then the Lemongrass cooler. and so on. You get the point. So when I found out that grenadine was just an over-produced, over-sugared version of pomegranate simple syrup….I knew I had to try my own.

If you are use to making your own simple syrups, you will notice that this process is a bit different because we are starting off with pomegranate juice instead of having the fruit boil and steep into a juice. But anyhow, it’s not complicated and more on that later. Oh! And last thing – don’t wear white while making this. The juicing part is both fun and messy.

Homemade Grenadine

method adapted from Reclaiming Provincial

2 pomegranates
1 1/2 to 2 cups sugar (depending on how sweet you like your syrup)

First, the fun [and messy] part! Making the juice. I used a citrus squeezer and sliced the pomegranates into quarters to juice them. You could use a hand held squeezer if you have it or even a zip lock bag (break the seeds up as much as possible and then strain out the seeds). The goal here is to get as much juice out of the pomegranate without 1. breaking the tiny white seeds within the red seeds because they will release a bitter flavor (hence why a blender wouldn’t work) and 2. separating the juice from the tiny seeds and whites of the pomegranate. If you don’t have a juice squeezer, this may take some creative thinking on your part but it’s not impossible. Using my citrus squeezer yielded about 2 cups of juice from 2 pomegranates so try to achieve around that amount.

Next, transfer the juice to a small saucepan and add the desired amount of sugar (I started with a cup and a half). Bring to a boil over medium heat and then immediately remove from heat. Stir until all the sugar is dissolved (if it has not dissolved already). Let cool completely then transfer to an airtight container and store in the fridge.

Annnnd, in case you were wondering what MY favorite ways are to use grenadine are…

Shirley Temple

1 ounce grenadine
2 maraschino cherries
ginger ale or lemon-lime soda

Place the grenadine and cherries in a glass. Fill the remainder of the glass with ginger ale / soda and enjoy!

Tequila Sunrise

2 ounces tequila
2 ounces grenadine
Orange Juice
maraschino cherry or orange slice, for garnish

Place grenadine and tequila in a cocktail glass. Fill the remainder of the glass with orange juice. Garnish with cherries or orange slices.

Cranberry Mojito

11.21.2012

Happy Thanksgiving Eve! Do you have the Tofurkey prepped, table set, and diagram of the seating chart made? Then let’s celebrate the calm before the store with a drink, shall we?

I made this cocktail for our Friendsgiving Potluck over the weekend and as I was sipping on it and watching the mint / cranberries swirl around in my glass…I couldn’t help but feel like this would have been even more appropriate for a Christmas gathering. My thought process was fresh cranberries —> cranberry sauce —> Thanksgiving. Boom! Cranberries are served at Thanksgiving and therefore this a great Thanksgiving drink (which, don’t get me wrong, was a FANTASTIC Thanksgiving drink). But the red [cranberries] and green [mint] staring back at me in my glass was filling my head with thoughts of pine trees, sugar cookies, and candy canes.

So let’s agree that this is a great SEASONAL drink and would be smashing at any of your chilly weathered events!

Cranberry Mojito

adapted from We Are Not Martha

White Rum
Ice
Seltzer Water
Lemons
Mint leaves

For the cranberry simple syrup:

1 cup water
1 cup sugar
1 cup fresh cranberries (+ more for garnish)

To make the syrup: In a small saucepan, combine the sugar, water and cranberries. Bring to a boil and turn heat down to low. Let simmer for about ten minutes and remove from heat. Let cool completely and then strain (OR for a more intense flavor move to the fridge for a few hours or overnight before straining).

To make the cocktail: Mix 1 ounce of rum, 1 ounce of cranberry simple syrup, and a splash of lemon juice. Fill the remaining space in your glass with seltzer water and ice. Garnish with mint leaves and cranberries.

Moody Monday /// Maple Glazed Acorn Squash

10.15.2012

Good Afternoon! I am feeling particularly moody today because I am just not ready for the weekend to be over. Luckily, I spent all weekend doing things I wanted to do….hiking, exploring, cooking, baking, yoga[ing], etc. On Saturday, Wyatt and I took the afternoon to explore some new shores along Lake Monroe. We have our normal spot that we always adventure to in the summer to bask in the sun, play our favorite tapes, and dip our bodies into the lake. However, now the weather is too cool for that we decided to spend our time walking along the shores and taking in the beautiful fall leaves, crisp breeze, and sound of the water against the rocks. It was such a perfect way to spend the afternoon.

And, on the way back into town we stumbled upon an abandoned water-slide (how random is that to just find a giant water slide in the woods?). It was built out of cement and runs 400 feet. After some research, we discovered it was an old attraction from the 70s that was quite popular back in its day but was eventually shut down because of larger theme parks that opened up in the area. It’s too weird to think that we have probably passed by this place dozens of times and never thought to look closely.

Anyhow, here are a few pictures from the adventures (some really weirdly saturated photos…they transferred from my phone weirdly…but I kind of like it. Look at how blue Wyatt’s sweater is in the last one!):

_____________________________________

And, as usual, to go with my Moody Monday Theme…I will be keeping the recipe super simple today! This roasted acorn squash is perfect to go with any weeknight stew or even as a side at your next holiday dinner. Just take ten minutes to prep and then pop in the oven for an hour while you prep the rest of dinner! So easy!

I should let you know…this recipe may be simple but this side is packed full of flavor. The drizzle of maple syrup helps bring out the natural sweetness that shines through when roasting squash. It’s the perfect side to counteract that savory main dish.

Maple-Glazed Acorn Squash

adapted from SpoonForkBacon

1 acorn squash, center removed and
2 Tablespoons olive oil
2 Tablespoons brown sugar
1/2 Tablespoon sage, chopped
1/4 cup maple syrup
salt, to taste

Preheat oven to 375 degrees. Slice the acorn squash into equal slices and place in a single layer on a baking sheet. Toss with olive oil, brown sugar, sage, and salt.

Bake for 40 minutes (and flip halfway through). Drizzle maple syrup over the squash and cook for another 5 minutes.

Remove from heat and serve warm!

Fall Quinoa Salad with Apples, Pecans, and Cranberries

10.11.2012

Good Morning! I know I’ve already mentioned this in previous posts but have you checked out Chickpea magazine yet? I am so excited that they have officially starting shipping out the fall issue this week. I cannot wait to snuggle up on the coach with my puppy and a big mug of chai tea while I swoon over this issue’s recipes and articles!

Anyhow, today I am sharing a recipe for a quinoa salad. Do you like quinoa? Did you try that Southwestern Quinoa Salad I posted about awhile back? If you have not tried it, I highly recommend checking this grain (is it a grain or a seed?) out. It has such a unique, light and filling texture//taste that it really is hard to explain. This salad is super simple and easy to make so this would be a great introduction to quinoa for you. The hint of cinnamon counteracts the tart apples to make a flavorful and filling side dish.

Fall Quinoa with Apples, Pecans, and Cranberries

1/2 cup uncooked quinoa
3/4 cup water
1 tart apple, diced (sprinkle a little lemon juice on the apple chunks to keep from turning brown)
1/2 cup pecans, chopped
1/4 cup dried cranberries (or cherries or whatever else you like dried!)

For the dressing:

2 Tablespoon olive oil
2 Tablespoons maple syrup
1 Tablespoon Dijon mustard
dash of cinnamon
salt/pepper

Bring the water a boil in a small saucepan. Once boiling, reduce to a simmer and add in the quinoa. Cover and let simmer for about 10 minutes. Remove from heat and “fluff” the quinoa with a fork.

Whisk together all the dressing ingredients in a bowl and add to cooled quinoa. Mix in the apple, pecans, and cranberries into the quinoa.

Serve warm or chill in the fridge until ready to serve.

August Wrap Up

9.01.2012

Another month has gone by already! The days are shortening, the evening are cooling, and the produce choices are shifting. I am, surprisingly, becoming more and more excited about fall as I get older. Perhaps it’s because I don’t judge my seasons by whether I’m in school or not and since work doesn’t ever go away for an entire season, I can accurately pick a season based on my taste. And with that…. I love fall! I love wearing flannels and knee-high socks. I love cooking with loads of nutmeg and pumpkin. I love going on hikes when the leaves are changing colors and the wind is crisp. Oh, I am ready.

Anyhow, before we jump into fall…let’s talk about August!

Looking back, here are a few favorite posts:

1. I made Rosemary Lemonade for a work pot luck at the beginning of the month. Not only was this refreshing and super easy but it also fed my simple syrup addictions. Which led to lemongrass simple syrup and more blueberry simple syrup. Mmm.

2. Farro Salad with Roasted Veggies – summer in a bowl! This was my first time cooking with farro and I was sold. Plus, anything lathered in roasted veggies and caramalized onions is going to be amazing…always.

3. VV Turns 1! VV is going get more pristine with age. Expect lots of changes coming in the near future!

4. Roasted Tomato and Feta Polenta. Simple comfort food is sometimes all you need on a cool summer evening.

Also, August was the month of amazing collaborations over here at VV. We had so much fun making Vegan Mac N’ Cheese with The Hearty Herbivore, sharing a wonderful guest post with Masters2Marathons, and swapping recipes with Dishes Undressed! Don’t be surprised if you see them around here more often!

I sort of/kind of did some things on my August goal list. I am going camping this week and cooked with mushrooms…so that’s two! I did not get around to starting my zine (that’s totally a indoor…winter activity anyways…right?) and I never ended up canning. Hmm…but I do have so much zucchini/eggplant these days that maybe I should look into some recipes.

Anyhow, sorry I am skipping my weekly ‘Searchable Saturdays’ again but I felt like a wrap up was in order.

Hope everyone enjoys the long weekend and I am off to start Birthday Shananagans (because birthdays are suppose to last a whole week prior and after the date, right?)

Lemongrass Cooler // Collaboration with Dishes Undressed

8.24.2012

Happy Friday! I have a very exciting project to share with everyone today. One of the best parts about the blog world is meeting other creative bloggers and being able to put your creative heads together to create something wonderful. Today I am collaborating with my friend Angie from Dishes Undressed.

We met through our Blogging 2.0 class and were both immediately drawn to the idea of swapping food recipes from halfway around the globe. Angie is blogging to us from Great Britain while I reside in my small town in the Midwest United States. This is going to be a fantastic adventure because I love stepping out of my comfort zone with food and trying things I would have never thought of. We are going to do a 4 part series (cocktail, appetizer, main course, and dessert) for which we both give each other a recipe that is traditional to our countries.

Today I am starting off with the Lemongrass cooler recipe that Angie sent over. This was particularly exciting for me because 1. as many of you know – I am currently OBSESSED with making simple syrups for drinks and 2. I have never cooked with lemongrass and didn’t know anything about it.

I had to get the lemongrass pre-cut and packaged because that seems to be the only way they sell it here in Bloomington but I’ve gathered that it usually comes in long stalk form. I also learned that is it used in many Thai curries and stews which means my head has already been spinning with ideas for my next lemongrass adventure.

The simple syrup turned out wonderful. Easy to make but very fragrant and flavorful. I used it make a little gin cocktail last night that was absolutely stunning. The lemongrass stalk made for a perfect garnish as well!

I also stumbled upon a great use for the leftover syrup. The syrup was so delicious that I may have added it to my morning cup of tea as … okay, I DID add it and it sweetened and gave the tea a hint of lemon. Delicious.

Lemongrass Cooler

4 cups water
2 cups sugar
2 lemon stalks, chopped into 3 inch chunks
Juice from 1 lime

carbonated water
extra lemon grass, for garnish
1 oz of gin, optional
Ice

To make the simple syrup: In a small saucepan, bring the lemongrass, water, lime and sugar to a boil. Stir until the sugar is completely dissolved into the mixture. Boil for 10 minutes or until the mixture has thickened. Remove from heat and let it come to room temperatures.

Combine in a glass with some carbonated water, a shot of gin, and ice.

Keep leftover syrup in the fridge and use the next mornings to sweeten your tea!

________________________

Also! Don’t forget to check out Angie’s part of the collaboration. She whipped up a fresh version of some delicious Southwestern Sliders.

Breakfast Pizza Part 2: Blueberry Lime Pizza

6.21.2012

And here we are…onto Part 2 of Breakfast Pizza! This one is a sweet pizza with layers of sweet crust, lime flavored cream cheese, and topped with blueberry syrup. Delicious? I’d say so!

There is something very elegant about mixing blueberry and lemon…it just feels like it would be the flavor you order at an expensive bakery or a wedding reception. But Blueberry lime? That is a whole different story! That screams “playful” to me and I immediately conger up images of laying on the beach in Key West or enjoying a waterfall picnic. Maybe that is just my skewed since of association but I’m stickin’ with it!

Blueberry Lime Breakfast Pizza

Sweet crust:

1/4 cup warm water
1/2 teaspoon yeast
1 Tablespoon honey
1/2 teaspoon salt
1 Tablespoon butter
1/8 cup oats
dash of cinnamon
dash of nutmeg

Blueberry sauce:

2/3 cup frozen blueberries
1/2 cup orange juice
1/2 Tablespoon potato starch (you can use cornstarch, as well)
2 Tablespoons honey
1/8 cup warm water

Lime Cream Cheese Spread:

4 oz. cream cheese, softened
2 Tablespoons lime juice
1/2 teaspoon vanilla
1 Tablespoon honey

In a small bowl, combine the warm water and yeast and let sit for about five minutes. In a mixing bowl with a bread hook attachment, toss in the ingredients for the crust and mix on low. Once combined, turn the speed up to medium and mix for about 5 minutes or until a gooey dough forms. Roll into a ball and place in a greased bowl; cover the bowl and let rise for about a half an hour.

Preheat oven to 450 degrees. Roll out the dough and place in a 9 inch round pan. Bake for ten minutes or until golden brown.

To make the lemon cream cheese: cream together all the ingredients with a mixer until smooth. set aside while you make the blueberry sauce so the flavors can mend together.

And for the blueberry sauce: In a small saucepan, add blueberries, honey, and orange juice. Bring to a boil and then lower to a simmer. In a small bowl, combine the warm water and starch together before adding it to the simmering mixture. Then combine all and simmer for a minute or two or until the sauce thickens. Remove from heat.

Once everything has cooled, assemble by spreading the cream cheese on top of the crust and then topping with the blueberry sauce.

Enjoy immediately with other yummy pizzas and while relaxing on the porch!