carols_stuff | Dec. 6th, 2012

CHAI-INFUSED VERMOUTH MATA HARI

Chai-infused vermouth:
4 green cardamom pods
4 whole cloves
1 cinnamon stick
1 tablespoon peeled, coarsely chopped gingerroot
1 tablespoon loose-leaf chai tea
1 (1-liter) bottle sweet vermouth

simple syrup:
1 1/4 pounds (3 1/3 cups) superfine sugar
2 cups water

Remainder of cocktail:
1 1/4 ounces cognac
3/4 ounce freshly squeezed lemon juice
3/4 ounce pomegranate juice
Ice cubes, for shaking
3 dried culinary-grade organic rose buds, for garnish (see note)

Yields 1 cocktail.

To prepare chai-infused vermouth: Place the cardamom, cloves, cinnamon and ginger in a small saucepan over low heat and heat until fragrant, about two minutes.

Add the tea and 1 cup of the vermouth. Bring to a low boil for two minutes. Remove from the heat, and let cool completely. Add the remaining vermouth, and strain the mixture through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.

Yields 1 quart, 1 ounce of which is used per cocktail, such as in this Mata Hari.

To prepare simple syrup: Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle. Store in the refrigerator. It will firm up when cold, so allow to return to room temperature before using. The syrup will keep for four days, refrigerated. Yields 1 quart, 1/2 ounce of which is used per cocktail, such as in this Mata Hari.

To prepare finished cocktail: Pour the cognac, 1 ounce of the chai-infused vermouth, fruit juices and 1/2 ounce of the simple syrup into a mixing glass. Add ice cubes and shake vigorously. Strain into a chilled cocktail glass, and garnish with rosebuds, if using. Serve immediately.

Note: The culinary-grade, organic rosebuds, if available, are not only for garnish, but also enhance the cocktail’s bouquet.

Eggnog Cake
8 Servings
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

3/4 cup reduced-fat eggnog
1/4 cup sugar
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup golden raisins
2 tablespoons chopped pecans
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 tablespoon cold butter
2 tablespoons chopped pecans
2 cups reduced-fat vanilla ice cream, optional

Directions

In a large bowl, beat the eggnog, sugar, oil, applesauce and egg
until well blended. In a small bowl, combine the flour, baking
powder, salt and nutmeg; gradually beat into eggnog mixture until
blended. Stir in raisins and pecans. Pour into a 9-in. round baking
pan coated with cooking spray.
For topping, in a small bowl, combine the brown sugar, flour and
nutmeg. Cut in butter until crumbly. Stir in pecans; sprinkle over
batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack to cool completely. Serve with ice cream if
desired. Yield: 8 servings.

Nutrition Facts: 1 slice (calculated without ice cream) equals 255 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 285 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

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