Category Archives: drink recipe

Greennii’s Blog, and Guide to Green Lifestyle Choices Has Moved!

Image by Steve Broyles from http://www.sandcruiser.com

Find us now at The Green Extract (www.thegreenextract.com)!

Same fabulous content, same format, just a different host and a new name and logo! From now on, we are The Green Extract and we can be found at www.thegreenextract.com.

 

Please change your bookmarks and if you are following this blog or are a subscriber, “unfollow” or “unsubscribe” and refollow/subscribe on the new blog. Look forward to seeing you there!

-Jocelyn Broyles

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Christmas Cookie Recipe, Egg Nog and A Green Holiday Craft Project

I’ve been remiss on the recipes for Christmastime and so I intend to make it up to you in the next few days, which is handy, since that’s all the time I have left.

My favorite holiday cookies are German Pfeffernusse. They are rather like a gingerbread, but less gingery and with a glazed sugar coating. I’ve read that the true Pfeffernusse cookie is very hard and is usually dipped in a hot beverage – rather like a biscotti, I would think. But I have grown up on the Americanized version, which is soft and chewy, mildly spiced and delicious. Some like to pair these cookies with egg nog.

Holiday Egg Nog Recipe from The Charmed Seed
(Greened up a little for our purposes)

2/3 cup organic sugar
4 organic, free range eggs
1/2 tsp. salt
8 cups hemp milk (or organic, free range, small dairy cow’s milk)
2 tsp. organic vanilla extract
1-2 oz. local Rum (like St. George Spirits Agua Libre)
fresh ground organic nutmeg to taste

Separate the egg whites and yolks and set whites aside in the refrigerator.  Mix the egg yolks, sugar, salt, and vanilla in a large pan until smooth.  Add milk to yolk mixture slowly, stirring or whisking constantly.  Heat slowly!  Once heated, set aside to cool.  Make meringue with egg whites and 6 tablespoons of sugar, if desired.  Serve with a dollop of meringue and a sprinkle of nutmeg.

Pfeffernusse Cookies – original recipe from allrecipes.com
(Also greened up)

Ingredients

  • 1/2 cup organic molasses
  • 1/4 cup local raised, corn-syrup free (ask!) honey
  • 1/2 cup organic butter
  • 2 organic, free range eggs
  • 4 cups organic all-purpose flour
  • 3/4 cup organic white sugar
  • 1/2 cup organic brown sugar
  • 1 1/2 teaspoons organic ground cardamom
  • 1 teaspoon organic ground nutmeg
  • 1 teaspoon organic ground cloves
  • 1 teaspoon organic ground ginger
  • 2 teaspoons organic anise extract
  • 2 teaspoons organic ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon organic ground black pepper
  • 1/2 teaspoon salt
  • 1 cup organic confectioners’ sugar for dusting

Directions

  1. Stir together the molasses, honey and butter in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
  2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
  3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
  4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners’ sugar.

While this isn’t a recipe, it is a really lovely quick project that’s so pretty and festive, and so easy to make green, I couldn’t pass it up. Go round up some fallen branches, two if you want it to look like the picture, about 5-6 feet long. These branches look like driftwood to me, so if you’re by the beach or a river, fabo! If not, don’t despair, after this weekend’s storm there should be plenty of fallen branches in your neighborhood, and they’ll do just fine. Use LED lights, available most anywhere they sell Christmas lights: ACE Hardware, Home Depot, Amazon and the like. The original idea is from REMODELISTA.com.

-Jocelyn Broyles

Home For The Holidays: California-Made Vodka, Gin, Rum and Whiskey To Help Make It Go Down Smoothly

 

So you’re home for the holidays and you’re trying to go green (and stay sane) during all the hoopla. In an effort to help you along with both of those goals at the same time, I have compiled a list of California-made vodka, gin, rum and whiskey. So next time you need to take someone a hostess gift or find yourself wondering what to order in a bar (or what to put in your flask for the trip to aunt Caroline’s), go green and ask for one of these locally-made spirits:

VODKA:
1. Roth California Vodka, by Roth Distilleries
2. Hangar One, by St. George Spirits
3. Charbay by Charbay

GIN:
1. No. 209 by Distillery No. 209 – The story here is intriguing, take a break and read it.
2. Junipero by Anchor Steam

RUM:
1. Charbay by Charbay
2. Agua Libre by St. George Spirits
3. Eurydice by St. George Spirits and exclusive to San Francisco’s Smuggler’s Cove
4. Sergeant Classic by Essential Spirits Alambic Distillery of Mountain View

WHISKEY:
1. St. George’s Single Malt Whiskey by St. George Spirits
2. Old Potrero by Anchor Distilling, the makers of Anchor Steam beer
3. Charbay by Charbay

And to answer your next question: All scotches, bourbons and whisk(e)ys are whiskey, but not all whiskeys are scotches or bourbons. Are you feeling like you’re in a gray area the color of charcoal? Never fear, I’ll explain it here so that you can actually remember (or at least have somewhere to go look it up and sound smart next time someone asks you the difference). First off, the spelling thing. Whisky is from Scotland only. WhiskEy is from anywhere else. Whiskey (since I’m American, I’m going to spell it with an “e”) is a spirit made from distilled, grain mash, usually barley, rye wheat or corn. Scotch whisky comes only from, you guessed it, Scotland, and Kentucky and Tennessee whiskeys from their respective states. Bourbon whiskey has to be made from at least 51 percent (and no more than 79 percent) corn, must be no more than 160 proof and must be aged for at least two years (most are aged for at least four years) in a charred oak barrel. That’s it. Simple as pie. There are myriad differences in each type of whiskey, based on proof, age, malt and type of barrel, mix of grains, etc. If you’re interested, Wikipedia has the most comprehensive article on the differences between Scotch and Whiskey and Bourbon I found.

Now that you know what kind of booze to order, what drink should you put it in?

GIMLET RECIPE:

“A real gimlet is half gin and half Rose’s lime juice and nothing else,” declairs Terry Lennox in Raymond Chandler‘s The Long Goodbye. Today, the standard is 3:1 – three parts gin to one part Rose’s Lime.

HOT BUTTERED RUM RECIPE:

Three measures dark rum, two measures spiced light rum, 1/2 tsp. pumpkin pie seasoning, 1 lemon twist, 1 cinnamon stick. Boil water. Into a glass mug, pour rums and spices. Stir. Add six measures hot water, a tab of butter and the cinnamon stick.

MARTINI RECIPE:

a la James Bond in Ian Flemming‘s Casino Royale:
“Three measures of Gordon’s [gin], one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.
Got it?”

HOT TODDY RECIPE: Six ounces organic apple cider, two ounces whiskey. Heat the cider, pour into glass mug with handle, add whiskey.

If you’re looking for another type of green drink, you might have a good time at San Francisco’s Green Drinks, a monthly meeting of green-minded folks who come together in a social setting to talk about cool green stuff. Order yourself a gimlet with No. 209 and start a trend, or at least do Marlowe proud.