This recipe is not for everyone. But, it is well suited for:

1. Those who like to drink their breakfast.
2. Those who love oatmeal.
3. Those who may have had a bit too much to drink the night before.

I am always a #2. I invented this recipe a few months ago when I was also a #3. Oatmeal is one of my favorite breakfasts and I usually like it in a bowl with varied toppings. This drinkable version was schemed up when (the morning after this wine tasting) I need a little something warm and soothing to sip.

A coffee shop in my neighborhood that has since closed used to feature an oatmeal latte. I never ordered one but I liked the idea. I saw the barista steaming the milk with oatmeal right in the pitcher resulting in a foamy, thick drink. Because we eat a lot of oatmeal for breakfast, I usually have leftover cooked cereal in the fridge. I first blended the cold cereal and milk together, added flavorings and then microwaved it in a mug. What happened when it heated was a surprise.  A thick layer of foam formed on top of the mug. I adorned the oatmeal froth with a bit more cinnamon, grasped the warm mug and sipped away, filling my stomach with comfort.

This may seem obvious but because there is oatmeal inside, though blended, you can expect some chunkier sips. Play around and flavor your oatmeal cappuccino with the same things you stir into your bowl of oatmeal. Try making one for your kids – my toddler loves sipping oatmeal cappuccinos (without espresso, of course!).

If this concoction doesn’t sound good to you now, bookmark this page. There may be a Sunday morning in your future when it will come in handy.

Oatmeal Cappuccino

1/2 cup cooked oatmeal (I usually use cold, leftover oatmeal)
1 cup milk
1/4 teaspoon vanilla
1 tablespoon maple syrup
1 shot of espresso (optional)
sprinkle  of cinnamon

Blend all ingredients together in a blender for a minute or so. Pour into a mug but be sure it is not full a the mixture “grows” as it is heated. Warm in the microwave for a minute or until hot. If you are adding espresso, pour in a shot. Top with an extra sprinkling of cinnamon if you like.

When entertaining, I like to have a specialty cocktail or two ready to offer guests when they arrive. As I explained in the previous post, I designed my most recent menu around the Stella & Dot Autumn jewelry collection. As guests arrived, I debuted my new Ginger Gin Cocktails!

The creative director of Stella & Dot reported that when designing this fall’s collection, she was inspired by the words bold, extraordinary and style makers. When contemplating this sipping concoction, I decided on autumn colors and flavors that felt warm and cozy for the season with bold flavors and a feminine touch.

Instead of using more traditional gin, I used a bottle of Oude Genever that we have had on our bar for awhile. In fitting with the designer’s themes, it felt like a more bold choice than the usual liquors used in girly drinks.  Genever is a traditional Dutch gin that is made in the old (oude) or young (jonge) style. Old genever is also caramel colored, which fit the gold and warm toned jewelry, and has more of a whiskey-type flavor than a juniper aroma.  If you can’t find genever, you may want to use whiskey in this cocktail over a highly aromatic gin like Bombay Sapphire. I tried it and there were too many aromas with the citrus, ginger and floral-y juniper.

Sweet ginger syrup brings warmth to the drink while the fresh citrus adds some acid to balance the sweet. The orange flower water felt like an understated feminine touch. Guests were complimentary of my elixir and quickly drank through the entire pitcher! I was pleased as this is one of my first forays into cocktail concocting.

Pictured Above:  The Pegasus Necklace. If you are interested in splurging on any jewelry, you can click on the link and buy it from my pal, Jodi. You may be prompted to choose a “trunk show” and you will see my name (Caroline).

Ginger Gin Cocktail
5 ounces Oude Dutch Genever
1 1/2 ounces fresh squeezed lemon juice
1 1/2 ounces ginger syrup (recipe below)
1/2 teaspoon orange flower water
Orange twists for garnish
Ice
Combine all ingredients and pour over ice. Garnish with orange twist. You may also double or quadruple the recipe and have it in a pitcher to pour over ice as guests arrive.

To make ginger syrup:
3/4 cup sugar
3/4 cup water
3 inch piece of ginger peeled and sliced

Combined sugar and water in a sauce pan and heat until sugar is dissolved. Add ginger and simmer for 15 minutes. Turn off heat and cover and let stand longer for stronger flavor. Strain out ginger. May be made ahead and kept in refrigerator for a number of days.

The ceiling fan whirring overhead, I saw slight goose bumps appear on her little arms and legs as she pulled up her blanket, inhaled heavily and sunk into a deep, nap time sleep. I can still feel that exhaustion from a day of swimming and water play in the warm sun. I remember how satisfying the near naked naps were after cooling down in the pool on a hot summer day.

I’ve been overcome with acute nostalgia as I witness Mini Whipped’s  gleeful engagement in summer activities. From every pore, I ache to return to the days of carefree fun. My memories of long, summer days are so palpable, it is hard to believe they happened decades ago.

We spent hours each day in the pool, only surfacing for forced sun block reapplication and occasional nourishment. Eventually, our bodies would become exhausted and chilled. We pulled ourselves out to the cement rim that surrounded the pool, which was hot from the sun. Stretched out along the thin, rough surface, we allowed our bodies to absorb the heat. Properly warmed and slightly rested, we rolled like sea lions back into the water for the next round of fun.

When we finally tired of the pool, we would cross the yard to the trampoline where we backflipped until the horizon line blurred and jumped to reach the ripe mulberries from the tree above. We ran through sprinklers, walked unsupervised around the neighborhood and ran when we heard the music of the ice cream man.

Sound like a privileged life?
It was.

It was a fortunate childhood and a time before mortgages, broken refrigerators and burst pipes.  Days were long and each summer seemed like forever. Multi-tasking wasn’t necessary and schedules were not calculated to the minute. Watching Mini Whipped, I yearn to go back and I believe that perhaps ignorance is bliss.

A few weeks ago, I decided that my disengaged longing wasn’t doing any good. Instead, I vowed to live in the current moment with my daughter and work hard to let go of adult stresses, if even for small moments. The plan was to get close enough to her contagious, carefree summer delight to catch it and then let it consume me entirely.

We are still a few months away from our annual excursion to visit my in-laws in Greece.  But, the excessive Chicago heat already has me in the mood.  Once I start dreaming of souvlaki, Greek salad, pasticcio, bougatsa and feta, it is impossible to push myself out of the taste bud trance.  Last week, I took an unplanned, quick turn into a local, ethnic grocer (Harvest Time) on the way back from the gym. Ten minutes later, I found myself walking out with a block of authentic Greek feta the size of my head.

Once you get started using feta, it is easy to see how Greek’s go through such enormous quantities of it.  It is a key ingredient in salads, phyllo pies and is almost always on the edge of the table for eating plain alongside any meal.  My favorite preparation is oven baked or grilled with a dousing of olive oil, a sprinkling of oregano and some diced tomatoes.

To grill feta, just drizzle some high quality olive oil over a 1-inch slice of feta cheese and sprinkle liberally with Greek oregano and a few fresh, diced tomatoes.  Fold the sides of the foil in and roll them down to create a closed packet.  Carefully place the packet on the corner of the grill for 15 minutes or until all contents are warm and cheese is soft.  I like to serve the cheese alongside grilled bread.  Brush olive oil on both sides on sliced bread and grill on each side until crunchy.  Spread heaping spoonfuls of the cheese mixture onto the grilled bread.  This is delicious alongside kabobs, grilled pork or chicken.

Last week, I was honored and humbled to find that Babble (a parenting magazine and site) included me on their Top 50 Mom Food Blogs list. I also found myself on their Best Recipes list with the likes of Smitten Kitchen, The Pioneer Woman Cooks and few other inspiring favorites.  One of the best rewards?  Discovering dozens of new blogs I had never found before.  I spent hours clicking, reading, laughing and salivating.

It was the Angry Chicken who got me all whipped up about leeks.  She had recently made leek bruschetta with mustard and hard-boiled eggs but cited the recipe I made as inspiration.  Usually, when a leek turns up in my weekly produce box I think “soup.”  And, since those leeks are often blended together with other veggies, I can’t say as I knew exactly what they tasted like.

Leeks are in the onion family and I suppose I used them like an onion, as a flavor base.  Now I know better.  This recipe brings them out from behind the curtain and features them center stage where (in my newly formed opinion) they belong.

One of my favorite things about all bruschetta is its flexibility.  Experiment with different cheeses and toppings. Serve these as a starter, first course, light meal or snack.  Whenever you eat these leek topped toasts, you’ll see… they will stand out and steal the show.

Leek and Brie Bruschetta
From Martha Stewart

Makes 4 servings

2 Tablespoons olive oil, plus more for drizzling
6 medium leeks, whites and light green parts
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
4 large slices (1/2 inch thick) hearty country bread
8 ounces Brie cheese, thinly sliced
2 plum tomatoes, thinly sliced crosswise

Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.

Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.

Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.

In the past year, I brought Deviled Eggs to two different potluck gatherings.  Like bright, beckoning eyes,  they stood out on the table surrounded by baked dips, layered Mexican creations, chips, pretzels and hummus plates.  Partygoers were excited and eager, the eggs disappeared fast.

There is something comforting and retro about deviled eggs.  Why aren’t they modern day cool?  Maybe the “cholesterol scare” of the 90′s set deviled eggs back just like the low-fat craze of the 80′s ousted many standbys and favorites.   In my book, as far as hors d’oeuvres are concerned, you can’t beat cocktail meatballs, pigs in a blanket and deviled eggs.

Though I love a simple, classic deviled egg, this version is a bit “dressed up” with relish and horseradish.  You can use the traditional sprinkle of paprika but I prefer the extra punch of ancho chili powder.  A little smokey chili aroma wafts up right before you pop these babies down the hatch.

Zippy Deviled Eggs

6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
salt and pepper to taste
ancho chili powder, for garnish

Make perfect hard boiled eggs.  Peel them, cut them in half gently and scoop the yolks into a bowl.  Add mayonnaise, onion, relish, horseradish, mustard and salt and pepper.  Mix together well with a fork or use an electric mixer for creamier filling.  Spoon the mixture back into the egg whites.  Use a piping bag if you want a fancier look.  Sprinkle with Ancho Chili powder.

Spinach and cheese pies, zucchini fritters, meatballs, baked feta topped with oregano and tomatoes, fried peppers, peasant salad and a new one to Whipped… Melitzanosalata or Greek Eggplant Dip/Spread.  (find the other Greek recipes here.) I once found a similar recipe on another blog and he had titled his recipe Eggplant Crack.  Indeed, if you like eggplant and garlic, this stuff will have you hooked after just one touch to the tongue.

I had always wondered about the history of the name eggplant vs. aubergine so before writing this post, I did a little research.  It turns out, that is a door I should not have tried to open.  There was talk of deadly poison, flatulence and mad apples.  In an effort to keep your desire and appetite in tact to sample this recipe, I will leave the details out.  If your curiosity is piqued, you can read more here and here.

Consider this recipe a suggestion and adjust the proportions of garlic and lemon to your taste.  If you have the ability to grill the eggplants, that will add extra flavor.  And, be careful not to over food process the dip.  You can even chop everything by hand if you prefer a chunkier texture.

Melitzanosalata – Greek Eggplant Dip

2 large eggplants
3 Tablespoons fresh lemon juice
3 medium-sized cloves garlic, minced
1/2 cup quality olive oil
1/2 cup Italian parsley, chopped
salt & pepper

Preheat the oven to 400 F.  Use a fork to prick the eggplants all over.  Put them on a baking sheet and bake for 30-40 minutes.  Remove and drain on a paper towel if needed.  Let cool until they can be handled.  Cut them in half and scoop all the insides out into a food processor.  Add minced garlic and lemon juice.  Pulse a few times to combine.  Continue to pulse while adding a steady stream of olive oil.  Stir in parsley, salt and pepper.

I fear, (I know?), I think… that I have experienced how delicious these favorite hors d’oeuvres of mine taste SO I don’t realize that the photo looks slightly less than delicious.  (Regarding the photo, I think all working food bloggers can related to the frustrating lack of daylight for decent photos in the winter.)  If my suspicions are correct and instead of salivating you are cringing, please take my word for it.  These are the easiest most crowd-pleasing, delicious appetizers.  The ingredients are easy to find, they are unique and different, they freeze, they can be made ahead and your guests will love them.  

Originally, my mom found these in a Junior League cookbook from Grand Rapids, Michigan.  Since I no longer know where that book is, the proportions may have changed slightly.  I hope you are all enjoying a joyous holiday season.  I have been stimulated by the extra surge in my social life!

Cheddar, Black Olive, Curry Bites 

2 cups shredded cheddar cheese
3 green onions, washed and chopped
1 15oz can pitted and chopped black olives
1/2 cup mayonnaise
1 teaspoon curry powder
6 English muffins

You may prepare the triangles and freeze them. It works well to freeze for 2 hours on a cookie sheet and then put them in a ziplock. They won’t stick together and topping will stay on.

Divide cheese mixture evenly among muffin halves, then cut each muffin half
into six wedges.

Place muffin wedges on baking sheet and bake for 15 minutes or broil until
browned and bubbly (watch carefully if broiling; these burn easily).

*Can be prepared ahead and frozen; do not defrost and bake or broil until
ready to serve.

Here in Corfu, the fresh figs are falling from the trees. In an effort to find a delicious use for them, I came across this recipe that Jamie Oliver called, “The Easiest, Sexiest Salad in the World.” Well, I like easy and I like sexy…so it was hard to resist.

I used an olive oil that had a pretty strong flavor and the instead of the lemon, I might try an aged balsamic next time. Or, perhaps even better yet, just a drizzle of balsamic reduction over the top instead of the suggested dressing. The basil we have here has tiny little leaves as you see in the photo but chopped fresh basil of any kind will do.

[Side Note: Today I accomplished something I have wished to do for 3 years. I took a video of a woman making fresh cheese and custard phyllo pies. It is awesome to watch how she swings the phyllo in the air. Like the excitement of homemade pizza times 100. I will work to figure out how to post videos... stay tuned!]

Fig Salad with Prosciutto, Fresh Mozzarella and Basil
from Jamie Oliver… in his words

One thing I do is to criss-cross the figs but not quite to the bottom – 1 fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you’ll think, ‘Oooh, that looks nice, I think I’m quite clever …’ or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella and rip over some green or purple basil. Mix 6 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, a tablespoon of good honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with this dressing. As far as salads go, it’s pretty damn sexy.

PS It’s a good idea to have some spare bread on the table to mop up the juices – always a treat.

This drink recipe was on the first page I dog-eared in Emeril’s new grilling cookbook. I have long time declared my love for cilantro. I feel refreshed by cucumber water at spas. Pink grapefruit is a favorite fruit for its color, aroma and bright flavor. Gin and tonic is my “usual.” HOW COULD THE SUM OF THESE PARTS HAVE GONE WRONG FOR ME?

This drink taught me not to be 100% sure of things. On a warm day last week, I made a special trip to the store for the ingredients so I could feature the summery drink during a Friday evening picnic on our deck. (You can see my full menu plan on my chalkboard door pictured here. Thank you Design Sponge!) I took the above photograph with thoughts of titling this post “The Best Summer Drink Ever.” I handed out the coolers to my guests. We tried them. We wanted to like them. But we didn’t.

Give it a try. Prove me wrong. Tell me you love it. You can even watch Emeril himself make it here. Anyone have a better summer drink cocktail recipe to cheer me up?

Gin Cucumber Cooler

Ingredients:
1 large cucumber (10 to 12 ounces), peeled, seeded and cut into 1/4-inch half moons
1/2 cup fresh cilantro leaves
1 quart ice
1/4 cup Cilantro Syrup, recipe follows
3/4 cup freshly squeezed ruby red grapefruit juice
1 cup gin
1/2 cup grapefruit soda (i.e. Blue Sky or Fresca)

In a 1-quart saucepan, combine all the ingredients and bring to a boil. Stir the pan occasionally to help dissolve the sugar. Once the pan comes to a boil remove from the heat and completely. Once cool, strain through a fine-mesh sieve and store in a re-sealable plastic container in the refrigerator for up to 3 weeks.