I'm trying to. Spring forward, that is. When I was growing up, fall was my favorite season because I loved getting back to the school routine. Maybe it was the new clothes. I still have fond memories of a flannel dress I wore on the first day of sixth grade. It had license plates all over it, and I thought I was destined for the cover of Vogue, especially with the accompanying black and white saddle shoes that were all the rage. But I'm a summer gal now. I suspect this has something to do with where I live. Every year at this time when we return to daylight savings time, I find Mother Nature to be particularly cruel.
One day it's sunny and warm, hinting at what's to come. Then the next five are wet and cold, forcing the capris back into the closet. It could be worse, I know, and my apologies go out to those of you who live east of the Mississippi. But you will soon have something that those of us in the Northwest rarely get -- a real, sustained spring. So I'm forcing it upon myself this week.
This time of year brings confusion to my taste buds. My body still seeks warm beverages but mentally I'm ready to break out the drink umbrellas. It dawned on me recently that I have not covered a very important drink for my repertoire: the daiquiri. Not only do I wish to add it to my go-to list, but by the end of this blog post I am hoping to have mastered its spelling. The basic recipe for a daiquiri calls for three simple ingredients: white rum, fresh lime juice, and simple syrup. Light-bodied rums are different from the medium-bodied ones I talked about when making Watermelon Mojitos. Light or white rums are still made from sugar cane, but they are typically aged in steel barrels and filtered before bottling to impart a more subtle flavor. The medium-bodied rums are often aged in oak barrels and have caramel added, creating a richer flavor.
Thanks again to Dale Degroff, I have learned a unique variation to this drink called the Hemingway Daiquiri. Created by a bartender in Havana almost a hundred years ago, this drink adds grapefruit juice and maraschino liqueur to the basic recipe for a more unique flavor. And any drink that allows me to use up that large bottle of maraschino liqueur I bought last year is one I must try. Ernest Hemingway apparently had an aversion to sugar, so the original recipe did not call for simple syrup. Upon first sampling this drink, I thought it would be a little harsh without the sweetness, but by the end I was wishing it had less. I will include the recipe I first tested, but you can decide how sweet to make your own.
To go with this Havana-inspired drink, I give you one of my favorite recipes: Island Pork Tenderloin Salad. Paired with a daiquiri, this combination is sure to bring a little warm sunshine to your life and spring to your step. Enjoy your daiquiri. D-A-I-Q-U-I-R-I. Daiquiri.
Hemingway Daiquiri
inspired by Dale Degroff
1 1/2 ounces white rum (such as Bicardi Light)
1/4 ounce (or less) maraschino liqueur
3/4 ounce grapefruit juice
3/4 ounce fresh lime juice
3/4 ounce (or less) simple syrup
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime spiral.
Island Pork Tenderloin Salad
(adapted from Epicurious)
For Pork:
2 t salt
1/2 t black pepper
1 t of cumin, chili powder, cinnamon
2 pork tenderloins (about 1 lb. each)
2 T olive oil
For Glaze:
2/3 cup brown sugar
2T finely chopped garlic
1T Tabasco
For Vinaigrette:
3T fresh lime juice
1T fresh oj
1T Dijon
1t curry
1/2 t salt
1/4 t pepper
1/2 cup olive oil
For Salad:
3 oranges
6 ounces baby spinach
4 cups thinly sliced Napa cabbage
1 red pepper, cut into thin strips
1/2 cup golden raisins
2 avocados, sliced
Stir together the salt, pepper, cumin, chili powder, and cinnamon; then coat pork with the rub. Heat oil in a heavy skillet (that can go in the oven) over medium high heat until just beginning to smoke, then brown pork on all sides, about 4-5 minutes. Leave pork in the skillet.
Stir together all the glaze ingredients and pat onto the top of each tenderloin. Roast in the middle of the oven until the meat reaches 150 degrees, about 20 minutes depending on the size of the tenderloins. Let pork stand in skillet at room temp. for 10 minutes.
While the pork rests, whisk together all the vinaigrette ingredients. After the pork has cooled a bit, cut it into thin slices.
Prepare all the salad ingredients (cut the peel and pith from the oranges and cut into 1/4 inch slices. Toss them all (except the avocado) with half of the vinaigrette. When you are ready to assemble, place the salad ingredients first on your plates and then layer the pork, oranges, and avocado on top. Drizzle the remaining vinaigrette and pork juices over the pork.
One day it's sunny and warm, hinting at what's to come. Then the next five are wet and cold, forcing the capris back into the closet. It could be worse, I know, and my apologies go out to those of you who live east of the Mississippi. But you will soon have something that those of us in the Northwest rarely get -- a real, sustained spring. So I'm forcing it upon myself this week.
This time of year brings confusion to my taste buds. My body still seeks warm beverages but mentally I'm ready to break out the drink umbrellas. It dawned on me recently that I have not covered a very important drink for my repertoire: the daiquiri. Not only do I wish to add it to my go-to list, but by the end of this blog post I am hoping to have mastered its spelling. The basic recipe for a daiquiri calls for three simple ingredients: white rum, fresh lime juice, and simple syrup. Light-bodied rums are different from the medium-bodied ones I talked about when making Watermelon Mojitos. Light or white rums are still made from sugar cane, but they are typically aged in steel barrels and filtered before bottling to impart a more subtle flavor. The medium-bodied rums are often aged in oak barrels and have caramel added, creating a richer flavor.
Thanks again to Dale Degroff, I have learned a unique variation to this drink called the Hemingway Daiquiri. Created by a bartender in Havana almost a hundred years ago, this drink adds grapefruit juice and maraschino liqueur to the basic recipe for a more unique flavor. And any drink that allows me to use up that large bottle of maraschino liqueur I bought last year is one I must try. Ernest Hemingway apparently had an aversion to sugar, so the original recipe did not call for simple syrup. Upon first sampling this drink, I thought it would be a little harsh without the sweetness, but by the end I was wishing it had less. I will include the recipe I first tested, but you can decide how sweet to make your own.
To go with this Havana-inspired drink, I give you one of my favorite recipes: Island Pork Tenderloin Salad. Paired with a daiquiri, this combination is sure to bring a little warm sunshine to your life and spring to your step. Enjoy your daiquiri. D-A-I-Q-U-I-R-I. Daiquiri.
Hemingway Daiquiriinspired by Dale Degroff
1 1/2 ounces white rum (such as Bicardi Light)
1/4 ounce (or less) maraschino liqueur
3/4 ounce grapefruit juice
3/4 ounce fresh lime juice
3/4 ounce (or less) simple syrup
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime spiral.
Island Pork Tenderloin Salad
(adapted from Epicurious)
2 t salt
1/2 t black pepper
1 t of cumin, chili powder, cinnamon
2 pork tenderloins (about 1 lb. each)
2 T olive oil
For Glaze:
2/3 cup brown sugar
2T finely chopped garlic
1T Tabasco
For Vinaigrette:
3T fresh lime juice
1T fresh oj
1T Dijon
1/2 t salt
1/4 t pepper
1/2 cup olive oil
For Salad:
3 oranges
6 ounces baby spinach
4 cups thinly sliced Napa cabbage
1 red pepper, cut into thin strips
1/2 cup golden raisins
2 avocados, sliced
Stir together the salt, pepper, cumin, chili powder, and cinnamon; then coat pork with the rub. Heat oil in a heavy skillet (that can go in the oven) over medium high heat until just beginning to smoke, then brown pork on all sides, about 4-5 minutes. Leave pork in the skillet.
Stir together all the glaze ingredients and pat onto the top of each tenderloin. Roast in the middle of the oven until the meat reaches 150 degrees, about 20 minutes depending on the size of the tenderloins. Let pork stand in skillet at room temp. for 10 minutes.
While the pork rests, whisk together all the vinaigrette ingredients. After the pork has cooled a bit, cut it into thin slices.
Prepare all the salad ingredients (cut the peel and pith from the oranges and cut into 1/4 inch slices. Toss them all (except the avocado) with half of the vinaigrette. When you are ready to assemble, place the salad ingredients first on your plates and then layer the pork, oranges, and avocado on top. Drizzle the remaining vinaigrette and pork juices over the pork.
double yum!!
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