Friday, February 12, 2021

How to Celebrate Lunar New Year 2021 ~ Year of the OX with XOXO Plant, Food & Drink Love ~ With Easy to Make Recipes

 

Goodbye Rat. Hello Ox.

Happy Lunar New Year!  

We are indeed saying goodbye to the year of the rat; ushering in the year of the ox. 

Specifically, the year of the metal ox. 


What does it mean? 

According to experts, the metal ox can represent a range of metals ~ from jewelry to syringe needles. Soooo, I'm thinking we can best mark the Year of the Ox with a piece of jewelry (naturally!) perhaps in the form of a unique, hard-working, and versatile array of plant-styled arm cuffs or bracelets ~ because plants play such a key role in Lunar New Year festivities and I like these looks. I have some arm cuffs but don’t see them worn too much anymore. So, I’m thinking they will be good looking on all those Zoom calls where upper body looks are paramount. And the other metal ~ of course ~ the vaccine! Surely, that’s a sign of very good luck. 


February 12 marks the start of the Lunar New Year. This is the Year of the Ox.

Asian countries, not just China, celebrate this gateway to spring. 

From Korea to Malaysia to Japan to Indonesia, and our own city’s Chinatowns and Asian markets, Lunar New Year, or Tet, is celebrated with centuries-old traditions marked by food and flowers and plants.  While the colorful street parades we all love will be tabled this year, you can enjoy the restaurants’ special foods. Frequent them. Order take out. 

You can also visit the Museum of Chinese In America. The Museum offers a plethora of virtual programs ~ for the entire family. 


It’s worth noting that the ox is a hardworking zodiac sign. Therefore, no rest for the home-bound workers nor the front line health-care or essential workers.    

Rather than be disheartened or woebegone about the prospect of more work,  Let’s be grateful for the opportunity to work at all. 

In addition, I believe “Work” takes many forms. We can work to seek new ventures (open up that business that maybe has been a side hustle); to work to improve our community ~ volunteer where needed. We can work on ourselves to improve our character, our health (mental and physical) and work to improve our garden soil, plants and the environment… 


I’ve learned that the Year of the Ox is a lucky sign that will focus us on relationships. I’m going to extrapolate that to lean into building better relationships in a post-covid world that embraces our work, family, friends, community and loved ones. Including our pets and our gardens…


So, Cheers ~ Ganbei (sounds like: “gon bay”).

And to toast to the year of the ox, here’s a perfect drink for your Lunar New Years’ celebrations ~ and I hope you have many over the 15-day festival ~ from my from from my Art of the Garnish book.  

Courtesy of Jordan Bushnell, national brand ambassador for Hennessy. 

As told in the Garnish book, This is a fiery red drink, its star anise and cocktail cherry garnish is sure to spice up your fortune…. “The drink was created for Chinese New Year so all the elements you see in the background are themed for good luck in the culture,” noted Jordan.

Ingredients:

Method: 

Combine all ingredients in a cocktail shaker filled with ice, shake until chilled, and strain into an Old Fashioned glass containing fresh ice.  

Finishing Touches: 

Garnish with star anise and a maraschino cherry. 


Thank you so much Jordan for this exquisite drink recipe, plus all your other spectacular contributions. 


Back Story to the Lunar New Year Festival: 

Lunar New Year is also known as the Spring Festival. Originally the purpose was to scare off Nian ~ the name means “new year” is a beast that lives under the sea or in the mountains (I think nian represents a kind of winter).  Folks wanted to prevent Nian from returning, and created holiday decorations that are typically a bright and loud red to scare off the beast.  

The color red is now a much loved color; representing happiness and good fortune. 


Plants

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Plants are an integral part of the Lunar New Year celebrations.  

Many Asian families love flamingo flowers (Anthurium, a house plant in colder zones) for its auspicious red color, which symbolize good luck and prosperity. Meanwhile, as the shape of blossoms looks like hearts, which can also work for Valentine’s Day.  The flowers also indicate happiness and enthusiasm and not just for their beauty; they are some of the longest-lasting blooms. (Some folks refer to the plant as the Little Boy flower for the, ahem, suggestive structure of the spadix. Smile)  Everyone can love the plant as it’s super easy to take care of. 


Orchids may be the most popular - they symbolize elegance, wealth, fertility and abundance.

 

Orchids bring good fortune. I’d like to believe that too. These exotic blooms surely bring me happiness. 


Ahhhh, then there is my all-time favorite, the peony. 

As the national flower of China, peonies are always popular in the flower markets. In Chinese mythology, peonies are always associated with richness, peace, honor and prosperity. As peonies are well-known as wealth flowers, they are great, especially red ones. 

Last year, I splurged and got three tree peonies for my own garden. To amplify or complement my many 


Narcissus, or water fairy flowers, symbolize wealth, prosperity and good luck, which will be perfect for you if you’re looking for lucky Chinese New Year flowers.Image result for plants and flowers and fruits for lunar new year

The sweet scent, bright color and delicate petals make narcissus quite popular among Chinese people.


Pussy willows, known as silver willow in China, symbolize prosperous wealth, and just like here, the coming of spring. As the branches of pussy willows usually come in tall height, they are related to growth and prosperity. Meanwhile, the furry blossoms are associated with abundance of fortune. 


Fruit, fruit plants and cut fruit stems are equally important in Lunar New Year traditions 



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I grow lemon trees indoors all-year long. I adore the fragrance and the leaves. The fruit is almost a lucky-extra. I’ve got several ready for picking shortly. Usually, their harvest coincides with a favorite niece, Lauren and her husband’s visit to our homestead. So BC (before covid,) Lauren would  pick a lemon for our martinis!  So don’t be shy, citrus is easy and fun to grow.  

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https://c0.wallpaperflare.com/preview/84/43/763/potted-kumquat-plant.jpg Photo: Wallpaperflare.com 

In China, the peach fruit represents longevity while peach blossom symbolizes growth, prosperity and romance. As a result, peach blossoms are considered sacred. In my little orchard, too!  With bright color and beautiful appearance, peach blossoms are quite popular during Lunar New Year. Look for them in your local flower market. 

Peach blossoms are very popular among young people because they believe that peach blossoms will ignite romantic luck for those who are single. Leading into that Valentine’s Day…


Plum blossoms are another symbolic flower,  indicating courage, perseverance and reliability. As the blossom season is around the same time as the Spring Festival, it’s a great idea to buy some plum blossoms to decorate your home. According to tradition, plum blossoms will attract long-term good fortune. I’m thinking it’s a good idea to put some plum blossoms in a pretty vase in your home office and bedroom… 

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Kumquats are a golden, festive color that represents wealth and fortune. 

Add to that the fruit’s delicious flavor on its own and in various desserts, and it’s not a surprise why not only the cut flowers but having a small tree as an indoor, pretty, and fragrant plant is becoming so popular.

Kumquats are thought to bring auspicious meanings of wealth and good luck.

It’s also believed that the emerald green leaves will attract wealth, luck, and prosperity, as the leaves look like jade stone.

 

Mandarin oranges are also a great plant to grow and bring good luck. I have grown one for years in my home spa. 


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Chrysanthemum flowers are a long-time favored flower for bringing good fortune. (There is an autumn festival in Japan: Kiku, dedicated to the national flower.)

I just loved this cute image of puppies fashioned from mums!)


Where, you might ask, is the best place to purchase plants? 

THE best place - for Lunar New Year plants ~ or anytime ~ is KinKa

My esteemed friends, EunYoung and Tom, are the wonderful couple ~ both of whom are talented artists ~ who lovingly curate and run the shop. How adorable are these two?! I am so encouraging fine-artist Tom to create a children’s picture book. I love his sweet illustrations. Don’t you agree??

(KinKa fronts the excellent restaurant Maki Kosaka created by the award-winning, and Michelin-starred omakase KOSAKA restaurant owners. You must experience its incredible seafood, sushi, seasonal vegetables and elegant decor.) 

KinKa is the “forbidden flowers” of the tea ceremony (wink) but you can readily get flowers and gifts here.

  Who wouldn’t love these heart Hoyas as a gift? 

The bouquets are heart-breakingly, tenderly, beautiful.. 

More beautiful floral compositions. See the web site for delivery and shipping. 




A Love Note card: KinKa 

Decor & Style

The Spring Festival Lunar New Year celebrations culminate in the Lantern launch  after the 15 day celebration, this year on February 26th. That date is often referred to now as a Lunar New Year Valentine's day because young women could go out to view and admire the lanterns and, ahem, meet boys. (or those they are attracted to….) People write their poetry; most often their wishes, on the lanterns, then release them to the heavens in the hopes that their dreams will come true in the new year. Plus it’s so very cosmically beautiful.  You could recreate this at home if you live in a place with a big enough yard. 

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Red Pocket Lucky Money 

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I use these red envelopes as part of my Lunar New Year tablescape. I would go to Chinatown every year and get that year’s red envelopes and gift to our dinner party and Ladies Who Lunch guests - for good luck. It's said that the money “anchors the year.”

The red, lucky money envelope tradition started as protection against Nian. Parents would give children money on the first night of Lunar New Year. This way, the children would have something to bribe the monster or other evil spirits with.

Food 

I’ll single out a delightful cookbook here for you that was recently sent to me for review: Real Vietnamese Cooking, Everyday Favorites from the Street to the Kitchen. 


As the overview proclaims, the cookbook combines the “collective culinary wisdom of three intrepid food explorers” Yumiko Adachi, Shinobu Ito, and Masumi Suzuki, who trained with some of Vietnam's best chefs while eating their way through the country’s city streets and “country kitchens in search of tastes” and treats.  The 88 recipes are arranged in a terrific presentation including: from the history or origins of Vietnamese cuisine, a presentation of Vietnamese seasonings, 

Herbs and Aromatics, Seasonings, followed by the Basic Recipes. 

There is an interesting background that explains what the Vietnamese eat for their three daily meals, in addition to Snacks and Feasts ~ and lots of Street Food! 


I find the full-color photographs so helpful. And fun to view. It’s like you are there with the author/cooks as they guide you step-by-step.

The images very much illustrate the ingredients, the step-by-step preparations, and the finished dishes.  

The recipes are grouped into categories: mainly Rice Dishes ~ (paper, rice flour, and noodles), Bánh MÌ sandwiches, Pub Food and Bar Snacks, Salads and Vegetables, Vietnamese Hot Pots (love these), Snacks, Desserts, and Drinks. 


I should point out that while the dishes look exotic, the ingredients are all readily available at your local markets.  

I very much look forward to making my favorite food and drink recipes: Fresh Spring Rolls, Hot Pots, Firecracker Shrimp, and the Coconut Coffee Milkshake! 


Here’s a recent Lunar New Year menu that is worth repeating. I mixed Asian and Peruvian and Mediterrean dishes! Hey, we’re a melting pot!

A fun food serving presentation is to place an amuse bouche or finger food in a music box. 


When you’re guests and loved ones open up the box at their plate, not only is the pretty box and music waft out to greet them, but the surprise of finding a treat is pure joy! 

Example of an eclectic home design design in New YorkInspiration for an eclectic home design remodel in New York 

Miso Soup ~ Our remix, photo: Angie Lambert
 










Valentine & Lunar New Year Celebration 2018


Hosted by: Duchess Designs 


  • Pink Champagne   


  • Alfajores Cookie Baking with Marita Lynn 


  • Dumplings in Music Box


  • Miso Soup with Carrots


  • Beet Burger Heart Salad


  • Heart Cheese Ravioli with Shrimp Marinara Sauce


  • Pink Raspberry Panna Cotta 


  • Chocolate Fondue with Citrus, Banana, Strawberry, Marshmallow 


  • Bourbon/or Mocktail Milkshake


  • Shrub Mocktail


  • Coffee, Tea 






Alfajores Recipe - Marita Lynn 

Yield: 50 alfajores

2 cups all purpose flour, sifted

¾ cup butter, room temperature

4 tablespoons powdered sugar

1 cup dulce de leche

Preparation:

In a bowl, mix together, the flour, butter and sugar. Once mixed, use your hands to create a uniform dough. Cover the dough with plastic wrap and rest in the refrigerator for 30 minutes.

Heat the oven to 350 degrees.

On a floured surface, making sure to flour your roller, roll the dough to ½- inch thickness. 

Using a 2 inch round cutter, cut out alfajores and place on baking sheet.

Bake for 20 minutes, let the alfajores cool on a wire rack.

Filled the alfajores with dulce de leche sandwich style. 

Dust with powdered sugar.

*Dulce de leche can be bought at any store, jarred or in a can

* @KitchenIntuitionByMaritaLynn 



Good luck to you and your loved ones for a prosperous, lucky, 2021.


Saturday, February 6, 2021

How To Add Winning Pizzaz to your Superbowl Food & Drink Game-Day Menu with these Easy To Make Homegrown Recipes ~ & Stories

 

If you are looking for something more exciting than the usual chicken wings or pizza and beer to spice up your Super Bowl, you’ve come to the right place. 

Cast aside the banal and let’s embark on a bit of culinary adventure. (smile!)


I believe that every good menu ~ or garden or tablescape ~ needs to tell a story. 

So in looking to create a Super Bowl menu for this year’s match up extravaganza, I started off like I usually do ~ with research: food, history, restaurants, and the folks who helped shape a food and drink culture that is unique to a place. That makes it special.  

 

A big part of travel was always the cuisine - everything from soda to alcohol spirits to beer to food was made all the more distinctive because it reflected not only the local terroir and what was grown or raised there, but also the customs of the people - most often immigrants - who brought their food culture with them. As I’ve often lamented, for too long, food and drink menus careened on the verge of bland - everyone was dining on the same stuff. In every season. In every locale.  Sigh… 

Thank goodness that is changing.

Today, with the popularity and preference for homegrown, authentic ingredients, we are witnessing a resurgence or return to distinguished dishes and away from the bland, everywhere- homogenized, efficient, same menus. 


While in normal times, BC (before coronavirus), we might’ve been introduced to the locales where the game is played, with tourists frequenting the local restaurants and bars and places of interest.

But not this year… 

We are all staying at home. 

I can’t help but think it all seems rather serendipitous that this is the first time that one of the teams is playing in their Home Town in their Home stadium. That’s a first. 

So homey and appropriate given the circumstances...


Tampa Bay

Getting back to my research for this post, I started with the Tampa Bay Buccaneers. 

When I conjure Tampa, (and I have visited the city) I can only think of swashbuckly pirates who know how to swig a pint or three. 

Which led me to want to know what is a buccaneer, exactly. 


Well. Here you go. The Gallic - that is French - colonists would frequently smoke their meat over a wooden platform that they called a boucan. Thanks to this cooking technique, the frontiersmen were given the nickname “buccaneers.”  

While a kind of barbecue christened this group of ne’er do wells, Europe’s powers, took note of their pirating prowess (hey, a man’s gotta eat!), so, in an attempt to cripple Spain’s empire, the English, French, and Dutch began issuing Letters of Marque to buccaneer vessels.

Eventually, the word buccaneer came to its current definition, which is: any of the (ahem) piratical adventurers who raided Spanish colonies and ships along the American coast.

Plus, buccaneer sounds more refined than a pirate, too, doesn’t it? (I’m thinking of the original Pirates of the Caribbean with Johnny Depp, perhaps.) 


To further set the stage for our food and drink menu, I learned that the name Tampa comes from the local, native american tribe, Calusa, meaning Place to Gather Sticks or Sticks of Fire - (probably due to the area’s frequent lightning strikes).


Further, I loved learning that Big Guava is a nickname for Tampa.

This moniker and a kind of tree-tie in, links New York's "Big Apple" nickname and a reference to the New York businessman, Spanish immigrant, importer, architect and civil engineer, Gavino Gutierrez's unsuccessful quest for wild guava trees in Tampa, in 1884. 

He didn’t find any guava trees to contribute to his NY fruit trade.  

Yet… This man knew how to turn guava into guava-ade. Ha.  

See, he stopped on the way back to New York City to visit his friend Vincente Ybor in Key West and as it turned out, Ybor was looking to relocate his cigar business. Not one to hold a grudge against the place that didn’t reward him, Gavino recommended Tampa. 

The favor was returned when Ybor agreed to move his operations to the Tampa area, offering Gavino the position as civil engineer; he eventually planned out the city.  

Fast-forward to Tampa being recognized as the “Cigar Capital of the World.” So there. 

Being the passionate opera aficionado that I am (my love of opera facilitated our getting our country house over other buyer’s offers. But that’s another story. Smile.) 


Back to the city’s history of cigar-making, I couldn’t help but conjure Bizet’s rousing, sensuous opera Carmen, where it was claimed the cigars were rolled in the thighs of women at the Royal Tobacco Factory!  


Inspired Cocktail Recipes for Tampa Bay

The perfect cocktail to celebrate Tampa’s heritage of “Sticks” and Cigars, (I can readily see a kind of symbolic connection in their shared dimensions…), I am very excited to offer you the perfect drink for this year’s Tampa Tribute because the Cuban Cigar drink from my book, Art of the Garnish, features both cinnamon sticks and a cigar. (Well, the illusion of a cigar. And any great garnish is just that ~ a dreamy illusion to tempt us. After all, we drink with our eyes, first…

And as if the pedigree couldn’t get any better, the creator of this delicious cocktail is Tom Sebazco, who hails from Tampa, and proudly references his Cuban grandfather.  Ahhhh, the circle of life…


Here then, is the Cuban Cigar - meant to be enjoyed by fans of either team.


Ingredients:

  • 2 ounces coconut rum

  • 1 ounce amaretto

  • Squeeze of fresh lime juice

Method: 

Place the ingredients ina cocktail shaker filled with ice and shake vigorously.

Strain into a cocktail glass - coupe or martini glass. 

Finishing Touches: 

Place a fresh cherry or homemade Maraschino Cherry (recipe in the Art of the Garnish book) omn each end of a cinnamon stick and then wrap a twist of lime around the cinnamon stick. As you’ll see if you manage to pull off this delicate balancing act the results resemble a cigar! 

Thank you, Tom! 


Gavino’s Big Guava Gavino Cocktail

To celebrate Tampa’s Guava nickname, I was inspired to create a festive drink for the team. 

Ingredients:

  • 6 ounces fresh Guava / Guayaba juice

  • 4 ounces fresh Orange juice

  • 4 ounces fresh Pineapple juice 

  • 2 jiggers or 3 ounces Solerno orange liqueur or Aperol 

Method: 

Put all ingredients into a blender ~ I used the incredible Breville blender (See previous Garden Glamour posts touting the genius of this wonder appliance.) 

The makers have an accessory, the Vac Q ™  that removes air for “smoother blends, brighter colors. I may try this next time but here, I wanted the frothy bubbles in the drink.

Pour over your ice. How perfect to use the skeleton head, Buccaneer ice mold! 

Finishing Touches:

I used Luxardo Maraschino cherries (the only ones you should ever use if you don’t make cherry garnishes yourself.) The how-to recipe is in my Art of the Garnish book. Or email me). 

Skewer the cherries with fresh pineapple, and blood orange.

For a coupe, straight up version, I garnished with a beautiful, tropical, edible orchid.

A very fun and special Cocktail Composition is to lay out your smart devices on your home bar cart, or bar, or kitchen table, or island to greet your guests and start a cocktail conversation.  I’ve done this with nature videos for the Verdant Green Jangala from my Art of the Garnish book.


Don’t fret about the seeming high art of opera, you can pivot to the chicken wings in plenty of time for the kick-off. Have some fun with the game!  

It can surely start a cocktail conversation. 

And remember, Carmen is rolling the cigars on her thighs! 






Food Fiesta

For the boucon, smoked meat, I’m making Cuban-inspired BBQ Grilled Pork tenderloin with black beans, Grilled Pineapple on skewers, and because I adore pulled pork and smoky taste: Cuban Pork Burgers (sometimes referred to as a Smoking Cubano!) ~ with pickles and truffle fries ~ and garlic aioli dip. 


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For the grilled pineapple, we’ll grill with a wee bit of bourbon and cinnamon - another bow to the Tampa Sticks.


Image result for grilled pineapple skewers with brown sugar Image result for grilled pineapple skewers with brown sugar

Cinnamon and tequila or bourbon glaze  (photo: savorthebest & puregoldpineapples.com.au) 


I also just have to mention this: Tampa is home to Florida’s oldest restaurant ~ and the world’s largest Spanish restaurant. The Columbia Restaurant opened its doors in 1905 and generations later, is still managed by the original Hernandez and Gonzmart family. Congratulations. In this heartbreaking time of restaurant crisis, it’s ennobling to read of such a legacy.  I Hope to make a pilgrimage to this stalwart restaurant post covid. 


Kansas City Chiefs.  Er, Chefs! (As we say, there’s no “i” in Chef; nor team!) 

I heard this reference on the radio yesterday and knew it would be a fun food moniker to toss into today’s food and drink Superbowl post! 


It’s not top of mind for me, but remember, there are two Kansas Cities.  Too much KC for just one locale, I guess. 

I read how city founders derived the name from the Kansas, or Kaw, River which was named for the Kansa Indians. ... (So many of our cities and towns are named for the Native Americans. Perhaps we can build more of heritage and reference around this truth that has been overlooked most everywhere here in America…)

The state of Missouri then incorporated the area as the City of Kansas in 1853 and renamed it Kansas City in 1889


I learned that the Chiefs/Chef were originally from Dallas, then moved to Missouri, the “Show Me” state in 1963.


OK, so now it was time to show me the best food and drink in Kansas City, Missouri. 

I confess that when I think of Kansas City I can’t help but think of meat. And BBQ. 

Just to underscore that connection, I learned KC is sometimes called the “BBQ Capital.” 

What distinguishes Kansas City barbecue is a wet, sweet sauce with a tomato and molasses base. The meat is slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce that can be spicy but more often sweet. 


Their Burnt Ends specialty appeals to me. I think you can make it in a slow cooker and serve on buttered toast or good, hearty bread. Like my mother makes!  

I read that Burnt Ends are golden nuggets of brisket that are a Kansas City rite of passage. Typically, the fattier part of the brisket point takes longer, so is returned to the smoker once the rest of the meat is done, which allows it to cook into a caramelized, extra-smoky hunk of meat. Charred, crunchy, tender and sweet all at once, burnt ends were once given away for free by area barbecue restaurants, who thought them to be useless. However, fortunes for burnt ends changed in the 1970s as places started selling them. Now, the dish is a delicacy that serves as a defining element for Kansas City barbecue.

You can make this ahead of time and serve out on a buffet.  Easy and delicious. 


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Ribs and strip steak 



Charcuterie

I can really get behind this delicious crowd-pleaser.

 

Some of the finest heritage hogs in the U.S. come from Missouri, leading to excellent pork.


Noting Kansas City’s oldest restaurant, is the Peanut. What a cute name! 

Founded in 1933, before Prohibition was repealed in December of that year, the Peanut existed as a speakeasy. 

I found this superlative rather hilarious - because their claim to fame as the oldest makes the restaurant not even as old as my mother! (a 1925 baby!)  I guess these midwest cities are “newer” metropolises than what we’re used to… 

But what is undeniable is they say the wings at Kansas City’s oldest bar and grill are “a hometown staple amongst a solid, no-frills menu perfect for a watch party.” 


I was “jazzed” to reacquaint with Kansas City’s legacy of Jazz music and great musicians from Charlie Parker, Count Basie and countless other legends.  The American Jazz Museum is here.  That is worth a visit post covid. 


Yet, all in all, in spite of some pretty extensive research, I was disappointed that I couldn’t find much history about cocktails from Kansas City, MO.  

I did read in Imbibe: 

In the early 1900s, booze flowed so freely that one section of its West Bottoms industrial district earned notoriety as the “wettest block in the world.” That party continued through Prohibition, with Count Basie providing the soundtrack and with enough sin (or culture, depending on your view) for the city to be dubbed the Paris of the Plains.”

I extrapolated that later in the 1900’s the flight to the suburbs left the city with a dearth of cocktail culture and culinary culture for some time. In fact, it wasn’t until the start of  this century when chefs and bartenders started to migrate back to town.. Let’s hope that trend continues and we get to see traditions: old and new brewing there. 


I do like this drink I found: Smokin’ Choke, a cocktail from Manifesto’s Bar, as reported by Imbibe magazine. They call it a reinterpreted classic, “made with applewood-smoked Four Roses Yellow Bourbon, Cynar, maple syrup and Peychaud’s bitters—an Old Fashioned riff that’s earned national accolades since appearing on the bar’s first menu.”


After I learned that the most valuable tree in Missouri is the Black Walnut, which has been designated as Missouri's official state nut tree: the Eastern black walnut (Juglans nigra), I figured the perfect cocktail pairing for listening to jazz ~ or any time, really is my creation, “I’m Nutty for You,” because of its black walnut link to Missouri’s state tree.  

Inspired by the black walnut link, is my suggestion from Art of the Garnish.

“I’m Nutty For You,” also stars that surprise treat in every box of Cracker Jacks as the Finishing Touches Garnish!


 


I’m Nutty For You

Ingredients:

Method

  • Coat the rim of an Old Fashioned glass with the honey or agave, the roll in the graham cracker crumbs

  • Place the other ingredients except the cherry cola in a cocktail shaker filled with ice and shake vigorously. 

  • Place chipped ice or fresh ice in the glass and strain the cocktail into it. Top with the cherry cola.

FInishing Touches:

Skewer Cracker Jacks on a cocktail toothpick. Add speared maraschino cherry and even float a star anise pod in the glass. 

Serve with Cracker Jacks - and the prizes! 


Denouement

I see that the official state fruit of Missouri is our beloved native tree; the Paw Paw. 

If you would like my Paw, Paw Panna Cotta recipe, email me or click on the link for a fabulous, sweet dessert ending to the Superbowl food fiesta.

And maybe a bit of bourbon, neat. Or champagne if your team “wins.” 


Whatever team you’re rooting for, I hope you enjoy a fun, delicious, spread of food and drink, infused with history, culinary passion and delightful whimsy.  Remember, all this food and drink is a luxury…


And may I add, I don’t really buy into the winner and loser aspect of sports. After all, it’s entertainment. So, it’s not the score, it’s the spectacle! 


Cheers.