Recipe: Cold Hot Toddy

Lately, early mornings in Boston have been feeling brisk. Fall is around the corner, and some nasty bug is going around in the office. However, it’s still a toasty 85F in the afternoon, far too hot for my usual go-to for colds, a hot toddy. Once I got a roast chicken going in the oven (with the intention of using the carcass for congee – another sick day favorite), I gave a cold version of a hot toddy a shot, and it came out quite tasty! I’ve heard some nonsense about how bourbon is dehydrating and therefore not good for someone with a cold,  but where’s the fun in that? 🙂

Makes ~2 servings, depending on the amount of ice and water

Ingredients

  • A handful of ice cubes
  • Enough water to get the blender going
  • 2 oz bourbon
  • 1 tbsp of honey
  • 1 large lemon, peeled
  • 1 piece of ginger, the size of your thumb

Instructions

  1. Blend until you achieve desired consistency. Try a taste and adjust to taste. This came out quite tart, which I enjoy.

Recipe: Gazpacho Seville

Gazpacho brings back fond memories. It reminds me of sitting in my friend’s sunny porch in Coolidge Corner after work one summer afternoon, sipping cilantro-grape gazpacho with vodka martinis. It also makes me think of a lazy afternoon meal we had in the Albayzín last year, with hills of homey white building and the bluest blue sky as backdrop, itinerant musicians playing pretty tunes.

Unfortunately, the gazpachos themselves in those happy moments did not impress. I thought myself not a fan and never considered making some myself, until we had a large volume of excellent produce from R’s garden that needed to be used up quickly. I wanted to try out my new Vitamix that came in a couple days ago, so decided to give this NYT recipe a whirl. I was pretty impressed at how tasty this was! I think the magic was in the high quality produce, since gazpacho is a simple dish that allows each ingredient to shine. I’m really looking forward to more batches of this with the rest of our garden tomatoes, cucumbers, jalapenos, and onions coming in the next few weeks!

Recipe adapted from the New York Times

Ingredients

  • 2 pounds well-ripened tomatoes (I did not chop or core)
  • 2 cloves large garlic
  • 1 jalapeno (seeded and white membranes remo.ved, leave in if you like it spicy)
  • 1 persian/english cucumber, about 8 inches long (peeled)
  • 1 small onion (peeled)
  • Freshly ground black pepper (to taste)
  • 2 tsp sherry vinegar
  • 2 tsp salt
  • 1/2 cup olive oil

Instructions

  1. Throw all the produce in a blender and blend until very smooth. Since I used this beast of a mixer, I left all the produce whole. For other blenders, it might be good to chop up the vegetables some.
  2. Turn down the mixer to a low speed. While the blender is still running, pour in the vinegar and salt. Slowly drizzle in the olive oil in a thin stream until the gazpacho is emulsified and creamy-looking, a bit like salad dressing. Add pepper to taste.
  3. Store in a glass pitcher and chill for at least 6 hours, ideally overnight.