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pbandjesse · 4 years ago

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Im getting to writing this a little later then normal. Not wildly later. But I felt like I lost a lot of energy after work and am just feeling a little better right now. Thankfully sleeping last night after James brought me home juice and a donut knocked out my headache. And I slept pretty well for the most part. Waking up is still hard but it wasnt so bad today.

I got up and washed and dressed. I felt a little off but not to bad. Dasia let me know she wasnt going to be in and that was alright. We had someone else coming today anyway so it just worked out. James drove me to work and I was happy about that.

I was a little upset though because I had seen a dead cat on the road yesterday and I didnt want to see it squished today. So when we got near there I told James I was going to close my eyes because it had upset me so bad yesterday. And he let me know we had passed it but then was about to tell me what it looked like!! I literally just closed my eyes to not see!! He didnt tell me but it threw me off that he would do that.

But soon I was at work and I had to focus on the kids. And they were a little tougher today. The two newer girls lied to me a lot today. First about classwork, then about their actual classes. And they figured out a work around to get on youtube (which is supposed to be blocked on their chromebooks) and we caught them on them multiple times today. To say I was stress about this would be an understatement. I dont like talking to the kids so sternly but I was not happy. And after having such a nice day yesterday. Ugh.

Then I went to have a snack and discovered that my bunny grahams tasted like tomatoes sauce because of the container they were in and the actual lunch of leftovers was spoiled and I just sort of spiraled in upset. Texting James and being upset and frustrated and so to try to help me feel less grossed out he promised to clean out the fridge and he did and that made me feel a little better. But it didnt help my food situation much. Thankfully I still had grapes and cashews but it was just a weird food day.

We had some fun though. Sewing. Working on things. Skateboarding at lunch. It was a beautiful day and that helped my weird feelings. We only got outside once though because the kids had a lot of afternoon stuff. Though the sisters told me they didnt have anything for almost 2 hours and when I insisted on looking at their schedule I discovered they both had a whole class that they may have never gone to?? Like ever?? I think their parent, or the people at the other daycare they had been going to, dont know how to use the schoology site and so they had gotten used to being able to show them a page and be like "See! I did everything Im supposed to do!" but I opened up like two things and found they havent actually completed anything. So I made them complete a few of them at least. I hope mom comes in tomorrow morning so we can talk about it. I know she knows the one was behind but I dont think she is aware by how much they both are. Im trying my best for sure but man. Frustrating.

Soon the day was wrapping up. And James was on his way to come get me. I finished cleaning up my area and was about to leave when I remebered I left the ipad in the class so I went back in and found that the two girls who I know had class for another half hour were on youtube again!! I told Mr Burns, who takes over after me, and so he went in to watch them closer. So frustrating.

But James was here and off we went. We stopped at tacobell since I had no lunch. And then we drove out to Timonium so I could meet up with an guy I bought James a christmas gift from. He was having shipping issues and because we were so close I was like. Its all good Ill come to you and he was really nice. The building was the Pay Pal office and it was really pretty inside, all marble. Plants. And the guy was really nice and I think James will really like the gifts. The guy gave me another free thing for driving out there.

We headed home after that. But made a pitstop for a milkshake. Which was good but I think zapped my energy.

We got home and James went to play video games and I went to pack up some orders. Be proud, I surpassed $800 in sales today. In my first month!! Im pretty proud of that. But I packed those up and took them down for drop off. And then I felt weird and tired so I went and laid in bed and watched a video until James got off the switch so I could play for a little. I just did some clean up and some christmas decorating. But then I got off and got back to laying in bed. Being mopey.

Eventually James came and laid with me. But he had been cutting peppers and touched my face and them my face was burning from the peppers!! Rude. So we had to run to the bathroom to wash my face and his hands.

I did mope around a little more but then we got to work on decorating our tree and that was fun. James had dried an orange and I strung those slices with cinnamon and anise stars. We might add cranberries but I am really happy with how it looks and it smells like black licorice but its so cute. It was a fun activity for sure.

Once that was done I got to work and made some more bears that Im really proud of. Im going to have to get more fluffy fabric even though it sucks to sew because the results are just to good. Just entirely to cute. So I worked on those until almost 930 and finally called it a day.

I went and showered and washed my hair. I found sweetP sleeping in the towel basket in the closet. So cute. And now I am in bed. I have to dry my hair still. But I feel a lot better. Just sleepy.

I hope tomorrow is a good day with less lying and more just hanging out and enjoying the day. I hope you all have a nice night and a great day. Goodnight everyone!

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officialtoa · 4 years ago

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BOOTH 20: GREYSHIELDS

Special Menu: https://chickaburra.wixsite.com/greyshields-toa/specialty-menu

Menu Features:

Aunt Sabbac's Snack Shack

With all activity and excitement happening in the tournament grounds, you are bound to get peckish. We are open all day for you to stop by for a snack or a meal.

Food & Drink (1G per item)

Here at Booth #20, we offer a variety of homemade hot and cold beverages, and sweet and savory snacks - and even a special menu after midnight. Go on ahead and have a try!

Cool Refreshments

Strawberry Milk

Fresh strawberry jam mixed in a milk base (pinenut, goat, or dairy cow), sweetened with your choice of coconut sugar or Stormsong-imported honey. These simple ingredients are stirred together inside a tall glass jar with a complementary steel straw.

May contain dairy, nuts, and coconut.

Moonberry Juice

Handfuls of red raspberries, tundra berries, pomegranate seeds, and cranberries crushed with slices of Goldenbark apples, infused in spring water, and then blessed by a priestess under the Mother Moon's fullest night. Served in a wooden tumbler.

Contains berries, tiny seeds, and maybe Moon Goddess blessings.

Fruit Punch

Cups of granulated sugar mixed with juices from various fruits: orange, lemon, cherry, strawberry, and cranberry. All is simmered and chilled to become to become the perfect beverage. Served in a glass jar with an option steel straw.

Contains fruits and citrus, and maybe stray cranberries.

Hot Beverages

Highlands Cocao

Rich, buttery chocolate combined with fresh goat's milk, fluffed, powder sugar, and maize flour in a boiling pot to create a thick, chocolatey puddle of goodness. Served in baked brown clay mug with an optional sugar cookie.

G.C.V Sleepy Milk

Roasted cashew milk, coconut butter, earthroot powder, ground ginger, fresh cinnamon, vanilla extract, and a pinch of Naga salt brewed in a steel pot before blended by an arcane familiar. Served in a baked white clay mug with optional sugar froth.

Contains animal milk. May cause chocolate-induced comas.

Contains nut milk

Mulled Cider

Stormwind red apples, cinnamon sticks, whole cloves, nutmeg, star anise, vanilla pods, blood oranges, and blessed, golden apples boiled for hours on end to bring a hearty broth to remind you of home's hearth. Served in an enamel tin mug with an optional ginger snap.

Contains apples, cinnamon, and love.

Finger Food

Cranberry Nut Cheese Bites

Balls of cream cheese rolled in a mixture of cinnamon, Stormsong Valley honey, mixed nuts, dried cranberries, and minced fresh chives. Packed with energy and fats to keep the fun moving! One bag contains three.

May contain dairy, nuts, and cranberries.

Pork Kabobs

Pork loin roast, fooska-infused olive oil, garlic cloves, dried high elven seasoning, cherry tomatoes, red onions, and chopped basil for garnish on a bamboo skewer to grill until crispy. Ours may be prepared early, but the fresh juices and mouthwatering flavors are all there.

Contains pork, garlic, and onions.

Coconut Banana Muffins

Soft and fluffy, these muffins' primary flavor is banana made better with the sweetness of toasted coconut. A batter of oat flower, banana, nut milk, maple syrup baked and topped with shredded coconut. Each are wrapped in paper.

Contains dairy, nuts, banana, and coconut.

Soft Pretzels

Made with sweetened dough freshly-baked to a golden brown with a salty butter sauce, these soft pretzels are easy to carry and easy to love. Served with a paper sheet and an optional sea salt sprinkle.

Contains eggs and dairy.

The Midnight Menu

Rosemary Paralyzer

Fresh pomegranate juice mixed with gin, lemon juice, rosemary syrup, and topped with the fizziest of sparkling water and sprigs of rosemary. A sweet and tart cocktail with a slight earthiness to bring you back down. Served in a stainless steel tumbler with ice cubes.

Contains pomegranate pulp, citrus, and rosemary leaves.

Grapefruit Enigma

A combination of whiskey, sweet grapefruit, tart pink lemons, and bubbly, lime soda with a lemon wedge for garnish. A sweet yet bitter and sour cocktail to befuddle your taste buds and whisk your heart away. Served in a stainless steel tumbler with ice cubes.

Contains citrus and citrus pulp.

Demon Duchess

Pure blood orange juice mixed with the finest bourbon, club soda, sour bitters, simple lemon syrup, and a plump slice of blood orange in the middle. Served in a stainless steel tumbler with an optional rosemary sprig.

Contains citrus and maybe an iron aftertaste.

Creamy Riddle

Plains strider eggs, blessed white sugar, Highmountain milk, freshly-grated nutmeg, and premium butterscotch schapps topped with a sprinkle of cinnamon. A rich, creamy, custard-like eggnog with an optional gingerbread cookie for garnish. Served in a copper mug.

Contains eggs and dairy.

Catch of the Day

We’re bringing the seas of fortune to you, teeming with great treasure! Pets, mounts, legendaries! Take a few seconds to cast your luck in our fishing game - you might just reel in the big one.

Pic Me!

Strike a pose, snap a pic, and we’ll make a memory that will stick! The Greyshields are back to offer professional photography, so grab your friends and forever remember this day!

Guild Specials

Every day we will have a special limited menu based on the different members of The Greysheilds. Check back every day to see what snacks and drinks we have to offer!

Strike it Big

Step right up, step right up and take a shot to see if you're the king of the swing, the main hustle of the muscle, the unequivocal true blue bruiser. Could you be the one to strike it BIG?!

Art Raffle

Come visit our booth to enter for art prizes of your characters and their special trinkets! We will be hosting three raffles on Tuesday, Wednesday, and Thursday from 4-8PM Moon Guard server time.

#ToA2020 #tournament of ages #The Greyshields #Moon Guard #Moon Guard RP

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dalishious · 7 years ago

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Canonical Foods of Thedas

EDIT 05-APR-2024: This post received a huge update after I got my hands on the official Dragon Age Cookbook, released Oct-2023! Enjoy!

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I’ve seen one or two (really good) posts about Thedosian cuisine, but I haven’t seen a compilation of canonical foods/drinks to date. So I’ve made one. This is based on what is mentioned in game, written in codex entries/item descriptions, novels and lore books.

Obviously this isn’t only what’s available to eat in Thedas. This is just a list of things that have been mentioned in canon.

This could also helpful for breaking down the ingredients for other foods!

Sources included at the end of the post! I will try to update it as I stumble upon more, but I’m calling it extensive enough to post now. :P

Dishes:

Alamarri Pickled Krone - Krone, brine (Ferelden)

Apple Grenade (Antiva)

Biscuits

Black Lichen Bread (Orzammar)

Blood Orange Salad - blood oranges, raspberry vinegar, agave syrup, walnut oil, salt, pepper, mixed salad, radicchio, onion, pine nuts (Nevarra)

Blood Soup - Chickpeas, vegetable oil, red onion, ginger root, garlic clove, potato, red beet, vegetable broth, salt, pepper, agave syrup, coconut milk, horseradish, cilantro

Breads

Butter soup - Water, potatoes, cinnamon, star anise, clove, bay, peppercorns, salt, noodles, cream, butter (Orlesian)

Cacio e Pepe - Pasta, cheese, pepper (Antivan)

Cakes / cupcakes

Caviar

Cheeses (beloved in Ferelden) (smoked in Antiva)

Chicken Wings

Couscous Salad - Couscous, honey, vegetable broth, lemon juice, ground cumin, olive oil, parsley, salt, pepper, garlic clove, spring onion, red bell pepper, green bell pepper, chickpeas, lemon juice, mint (Rivain)

Crab Cakes - Flour, bread crumbs, cornstarch, salt, pepper, eggs, soft-shell crab, onion, garlic cloves, ginger root, red chili, chili paste, lemon juice (Kirkwall)

Crow Feed - Butter, red onions, bacon, rice (Antiva)

Croissants (Orlais)

Dalish Deep Forest Comfort - String squashes, halla butter, garlic, mushrooms, elfroot or spinach, diced tomatoes or beetles, hot red pepper, rock salt, halla cheese or goat cheese, edible wildflowers (borage, chicory, etc), pine nuts (Dalish in southern Orlais)

Dandelion Wine - Dandelion blooms, water, sugar, ginger, lemon, orange rind, cake of yeast, elfroot (City elves of Orlais)

Eggs à la Val Foret - Vinegar, eggs, lemon sauce, ham or bacon, salt, paprika, parsley (Orlais)

Fish Chowder - Olive oil, shallots, garloc clove, celery rib, leek, green bell pepper, red bell pepper, corn, red chili, potato, salt, pepper, white wine, fish broth, vegetable broth, saffron, prawn, cod fillet, cream, egg, lemon, parsley (Antiva)

Fish and Egg Pie (Starkhaven)

Fish Pockets - Dough, salmon fillet, parsley, shallot, salt, pepper, egg (Seheron)

Fish in Salt Crust (Avvar)

Flat Bread and Yogurt Dip - Cucumber, salt, carrot, garlic clove, yogurt, olive oil, lemon juice, pepper, mint leaf, bread with black cumin seed (Nevarra)

Fluffy Mackerel Pudding - Celery, pepper, mackerel, diced onion, mustard, salt, Antivan pepper, ground mace, cardamom seed, eggs (Fereldan)

Forest Fruit Cobbler - Strawberries, blueberries, cherries, sugar, butter, salt, buttermilk, sugar, ice cream (Dalish)

Fried Young Giant Spiders - spider legs, olive oil, garlic cloves, shallots, chili pepper, salt, lemon juice (Orzammar)

Gnocchi (Antiva)

Goat Custard (Rivain)

Grey Warden Pastry Pockets - Flour, salt, butter, beef, potato, onion, salt

Hearth Cakes - Flour, hardwood ash or baking powder, halla butter, sugar, mixed dried fruit (currants, cranberries, etc), egg, milk (Dalish)

Hearty Scones (Ferelden)

Honey Carrots (Orlais)

Jams

Jellied Eels

Jellied Pigs Feet - Pigs feet and/or pork howks, salt, onions, garlic, allspice, peppercorns, bay (Free Marches delicacy)

Goat Custard

Gurgut Roast with Lowlander Spices and Mushroom Sauce (Avvar)

Lamb and Pea Stew - Salt, potato, oil, onion, lamb, tomato paste, beef stock, peas, carrot, black pepper, paprika, butter, cream, nutmeg, shredded cheese, thyme (Ferelden)

Lamprey Cake (Free Marches)

Lentil Soup - carrot, celery, leek, parsley, olive oil, onion, pancette, potato, lentil, cumon, sugar, white wine viegar, salt, pepper, watercress

Llomerryn Red Sauce - Pulped tomatoes, onions, red pepper, brown sugar, apple cider vinegar, mustard powder, hot pepper powder, salt, cinnamon stick, allspice, cloves, fennel seeds, dill seeds, mustard seeds, black peppercorns, bay, garlic (Rivain, served with almost everything)

Mad Burnard’s Gift of Flesh - whole wyvern, stuffed with a whole gurn, stuffed with a whole horse, stuffed with a whole halla, stuffed with a swan, stuffed with a duck, stuffed with a quail, stuffed with a bunting (Orlesian, of course it’s Orlesian did you honestly question otherwise)

Marie du Lac Erre’s Sweet Rain - Butter, sugar, chocolate, vanilla extract, flour, orange or mint extract, baking powder, milk (Orlais)

Marshmallow (Orlais)

Nettle Soup - vegetable oil, shallot, garlic clove, nettle, leek, potato, vegetable broth, white wine, salt, nutmeg, coconut milk, peppercorns

Nordbotten Fruit Stew - Dried apricots, pitted prunes, raisins, mixed dried fruits (cherries, apples, cranberries, etc), lemon or orange, cinnamon, cloves, water, sugar or honey, brandy (Anderfels)

Nug-Nug - Ground meat (beef preferred), parsley, egg, salt, crushed cumin or mustard seeds, black pepper, cooked rice, tomatoes, onions, chives (Orlesian)

Nug Bacon and Egg Pie

Nug Pancakes (Orzammar)

Nug-gets (Orzammar)

Paella (Antivan)

Pancakes

Picked Eggs - Eggs, sugar, salt, vinegar, (beloved in Ferelden)

Pig Oat Mash - Apples, dried salt pork or smoked bacon, dried rolled oats, berries, ale or water (Free Marches, specifically Kirkwall)

Peasant Bread (Elves of Orlais)

Plum Jam (Orzammar)

Poison Stings - chocolate-coated orange peels (Tevinter)

Porridge

Potato and Leek Soup - vegetable oil, onion, bacon, leek, potato, white wine, mixed vegetables, salt, pepper, oregano, nutmet, chickpeas, parsley (Ferelden)

Pumpkin Bread (Tevinter)

Raider Queen’s Bread of Many Tongues - Flour, baking powder, salt, butter, brown sugar, molasses, eggs, bananas (Rivain)

Rice Pudding

Roasted Cave Beetles (Orzammar)

Roasted Wyvern

Seared nug - Cream sauce, deep mushrooms (Orzammar)

Smoked Ham - “tastes of despair” (Anderfels)

Snail and Watercress Salad - radishes, canola oil, mustard, herb vinegar, salt, pepper, snails, butter, garlic cloves (Avvar)

Spiced Jerky - Beef, sauces, tabasco, garlic powder, peppercorns, chiki flakes (Dalish)

Starkhaven Fish and Egg Pie - Fish from the Minanter River (carp, trout, or others), wine, onion, carrot, thyme, bay, sea salt, dried currants, sliced almonds, boiled sliced eggs, butter, flour, fish broth, milk, salt, pepper, nutmeg, cream, fried whitebait or other small fish (Free Marches, specifically Starkhaven)

Stuffed Cabbage - cabbage, bread crumbs, ground meat, onion, egg, salt, pepper, nutmeg (Avvar)

Stuffed Deep Mushrooms - deep mushrooms, cream cheese, shallot, spinach,salt, pepper, shredded cheese, chives (Orzammar)

Stuffed Vine Leaves - rice, herbs, minced meat, lemon juice, tzatziki sauce, olive oil, onion, salt,raisin, mint, dill, fennel, grape leaf, lemon (Tevinter)

Sugar Cake - Strawberries, sugar-cream icing

Sugar-Drizzled Lemon Cake

Sweet and Sour Cabbage Soup - cabbage, carrot, celery rib, tomato, red chili pepper, olive oil, onion,i red bell pepper, yellow bell pepper, green bell pepper, pickle, vegetale broth, picke juice, water, bouillon powder, salt, pepper, parsley (Ferelden)

The Blessed Apple - Flour, salt, butter, water, apples, brown sugar, salt, cinnamon, nutmeg, cloves (Orlais)

The Hanged Man’s Mystery Meat Stew (Kirkwall)

Treviso Energy Balls - dried dates, raisins, peanut butter, oats (Antiva)

Turnip and Barley Stew - White beans, oil, onion, carrots, celery, garlic, stock, turnips, turnip greens, sausage, barley, cumin, dried basil, oregano, salt, pepper, herbed wine vinegar (Fereldan)

Turnip and Mutton Pie (Fereldan)

Unnamed pastries with honey and nuts baked in (Tevinter)

Wyvern Steak

Drinks:

A Night of Shame - Antivan wine with a dash of chocolate bitters and a twist of orange

Agregio Pavali - Tevinter wine

Ale - Water, melted barley (or ryott, a protein-rich crop in Ferelden) (or fungus in Orzammar), bitter flowers/herbs such as hops, yeast

Alley King's Flagon

Amaranthine Red

Antivan Brandy - Passion fruit; alcohol content considered low by locals

Antivan Plum Brandy - (Leliana drinks once a year in memory of Tug)

Antivan Sip-Sip - Popular for nobles wanting to look dangerous

Aqua Magus - Lyrium (fatal if ingested in quantity)

Aquae Lucidius - “You’ll be seeing purple dragons on the sky for days”

Benediction - Prophet’s Laurel gin served with a wedge of lime and a thimble of Golden Scythe

Barley Wine

Brakien Brew (Orzammar)

Butterbile 7:84

Carnal, 8:69 Blessed - Peach pit carved at the bottom (Orlesian)

Chasind Sack Mead - Honey (Chasind)

Coconut Draft

Coffee (Antiva)

Dark Llomerryn Rum (Rivaini)

Dwarven Ale - Fungus

Elderberry wine

Flames of Our Lady

Garbolg's Backcountry Reserve

Golden Scythe 4:90 Black

Hirol's Lava Burst - Brewed exclusively in Kal'Hirol

Hot Chocolate

Legacy White Shear - Lyrium (fatal if ingested in quantity)

Lichen Ale (Orzammar)

Mackay's Epic Single Malt

Mosswine (Orzammar)

Orlesian Rouge

Prophet’s Laurel Gin

Rivaini Tea Blend - Cinnamon, ginger, cloves, honey (Rivain)

Rivaini Tea Blend (ALT) - Peppermint, lemon verbena, oregano, licorice root (Rivain)

Silent Plains Piquette - An artisanal treatment of a Tevinter slave wine

Spiced Wine - Orange or pear, lemon, apple, cloves, cinnamon, nutmeg, dried ginger, honey, brown sugar, rosemary, red wine, brandy (Fereldan)

Round Cakes - peppered with poppy seed and laced with honey, with antlers in the crust

Spindleweed Brew

Sun Blonde Vint-1 (Tevinter)

Tea (Tevinter, Rivain)

The Emerald Valley - A spirit distilled by Chantry sisters in Lydes from over seventy herbs and flowers, topped by egg white foam dusted with nutmeg

The Golden Nug - White seleny wine with a dash of West Hill brandy and a splash of pomegranate juice. Muddled with raspberries and a sprig of Royal Elfroot

The Hissing Drake - A mix of cinnamon-infused whiskey, dark Llomerryn rum, and Hirol's Lava Burst

The Randy Dowager - Abyssal peach liquor and fresh cream, garnished with sugared rose petals and served on a silk handkerchief with a scandalous rhyming couplet inked on it by the bartender

Valenta's Red (Orzammar)

Vint-9 Rowan's Rose

West Hill Brandy - Honeysuckle, blackcurrant (Fereldan)

White Seleny Wine (Antiva)

Wildwine - Not actually wine but grain-based ale from ryott (Chasind)

Misc Ingredients:

Ingredients mentioned but not part of a given dish, and a breakdown of ingredients from dishes.

Some things have specific origins noted, which are in brackets. Otherwise it’s widespread or not canonically confirmed... but it’s pretty easy to guess what comes from where based on geography and the things that are specified. (I.e. it seems most if not all spices come from Antiva, Rivain, Seheron and Par Vollen. Seheron is specifically noted in Hard in Hightown: Ch 12.)

Fruits / Vegetables

Apricot

Apple

Barley

Banana (Rivain, Par Vollen)

Beans

Beet (Rivain)

Blackberry (Ferelden)

Carrot

Celery

Cherry

Chestnut

Cocoa > chocolate (Donarks)

Coconut

Coffee beans (Antiva)

Corn (Antiva)

Cucumber / pickle

Cranberry

Dandelion bloom

Date palm (Tevinter)

Deep mushroom

Elderberry

Elfroot

Fern fiddlehead

Grape / raisin (Orlais, Antiva)

Hardwood ash

Lemon

Lichen

Lime

Moss

Oats

Olives (Antiva)

Onion

Orange (Orlais, Antiva)

Passion fruit (Antiva)

Pine nuts

Peach

Pear

Pea

Peanuts (Par Vollen, Seheron)

Pepper (Antiva)

Plum

Pomegranate

Potato

Prophet’s Laurel

Prune

Pumpkin

Raspberry

Rice (Antiva, Rivain)

Ryott (Ferelden)

Spindleweed

Squash

Stock

Strawberries

Tomato

Turnip (Ferelden)

Wheat / flour

Zante currant

Wildflowers (borage, chicory, etc)

Yeast and baking powder

Spices / Herbs / Etc Flavourings

Allspice

Bay

Basil

Blackcurrant

Cardamom seed

Chive

Cinnamon (Seheron)

Cloves

Corn seed (Antiva)

Cumin seed

Dill seed

Black peppercorn

Garlic

Ginger

Honey

Honeysuckle

Hops

Lavender (Orlais)

Mace

Mint

Mustard seed

Nutmeg (Seheron)

Oregano

Parsley

Pepper seed

Poppy seed

Rosemary

Salt

Star anise

Sugar > molasses (Tevinter, Rivain)

Sweet onion

Thyme

Vanilla (Rivain)

Vinegar

Seafood

Eels

Oyster

Carp

Cod

Krone

Lobster

Mackerel

Trout

Whitebait

Meats / Dairy

Beef

Beetle

Bronto

Bunting

Chicken

Cream

Duck

Eggs

Halla

Hart

Horse

Gurgut

Gurn

Lamb

Lurker

Milk / butter

Nug

Partridge

Pheasant

Pork

Quail

Rabbit

Ram

Snail

Swan

Tusket and horns

Wyvern

SOURCES:

Dragon Age: Origins + DLCs

Dragon Age: II + DLCs

Dragon Age: Inquisition + DLCs

Dragon Age: The Last Court

Codex entry: A Tattered Shopping List (DA:O)

Codex entry: Feast Day Fish (DA:O)

Codex entry: The Casteless (DA:O)

Codex entry: In Praise of the Humble Nug (DA:O)

Codex entry: A Nutty Affair (DA:I)

Codex entry: Hard in Hightown: Chapter 11 (DA:I)

Codex entry: The Ben-Hassrath (DA:I)

Note: The Rusted Horn's Menu (DA:I)

Codex entry: On Avvar Cuisine (DA:I)

Codex entry: Bottles of Thedas (DA:I)

Note: Cook’s Note (DA:I)

Note: The Gilded Horn’s Drinks Menu ( DA:I)

Mosswine (DA:O item)

Rare Antivan Brandy (DA:O item)

Hirol's Lava Burst (DA:O item)

Chasind Sack Mead (DA:O item)

Alley King's Flagon (DA:O item)

Garbolg's Backcountry Reserve (DA:O item)

Golden Scythe 4:90 Black (DA:O item)

Legacy White Shear (DA:O item)

Sun Blonde Vint-1 (DA:O item)

West Hill Brandy (DA:O item)

Sugar Cake (DA:O item)

The Masked Empire

Tevinter Nights

Paying the Ferryman

World of Thedas Vol 1

World of Thedas Vol 2

Dragon Age RPG Book

Dragon Age: The Official Cookbook: Taste of Thedas

If you’d like to and are able to support this blog, why not consider checking out my ko-fi?

#boy howdy this is long...#dragon age #thedas #da lore #meta #cuisine #food

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kissnovel46-blog · 6 years ago

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21 Sparkling-Cocktail Recipes for a Bubbly New Year's Eve

[Photographs: Elana Lepkowski, Vicky Wasik]

It's always fun to ring in the New Year with a glass of bubbly. If you're celebrating with just a few other people, it might be worth busting out a fancy bottle of Champagne—or the best Cava, or Prosecco. But good sparkling wine in large quantities can get expensive quickly, so if you're hosting a party, you might want a way to stretch your supply.

That's where sparkling cocktails come in. Once you cut the wine with booze and mixers, there's little detectable difference between an expensive bottle and a cheap one, and the pop and fizz are just as festive. To toast the New Year with delicious drinks that won't break the bank, check out 21 of our favorite sparkling-cocktail recipes below, including a classic French 75 (and several variations), a bittersweet Negroni Sbagliato, and unusual bubbly takes on traditional drinks like the Jungle Bird and caipirinha.

[Photograph: Vicky Wasik]

This classic drink is, without a doubt, the most elegant cocktail to ever be named after a piece of heavy artillery. It's made by combining sparkling wine with herbal gin, tart lemon juice, and a little sugar, for a drink that's perfectly balanced—the proportions of liquor and sugar make it just strong and sweet enough.

French 75 Recipe »

[Photograph: Vicky Wasik]

If you're in the mood to change things up this New Year's, the French 75 is ripe for variation, as this recipe (and a number of the ones that follow) proves. With its blend of lightly aged rum, freshly squeezed lime juice, and orange curaçao, this slightly tiki-inspired version will take you out of the cold grip of winter and momentarily transport you to a tropical island. A couple of drops of Angostura bitters gives the drink just a touch of spice.

Silver Daisy (Sparkling Rum Cocktail) Recipe »

[Photograph: Vicky Wasik]

This recipe takes a little more effort than a typical French 75, but the results are worth it. We start with sparkling wine, gin, and grapefruit juice, then add a homemade spiced cherry cordial flavored with cinnamon, star anise, cardamom, and cloves. The cordial can be made several weeks in advance, and you'll likely have some left over; it's great served with club soda and a squeeze of citrus juice for a nonalcoholic refresher.

A Minnesota Good-Bye (Cranberry French 75) Recipe »

[Photograph: Vicky Wasik]

There's more to sparkling wine than the most common white varieties, like Champagne and Prosecco. This French 75 twist makes use of a well-known red variant, Lambrusco. To complement the wine's bold, fruity flavor, we turn to caramelly, bittersweet Amaro Lucano, fresh mint, and just a dash of white balsamic vinegar for tartness.

Bellissimo Aceto (Lambrusco-Amaro Cocktail) Recipe »

[Photograph: Vicky Wasik]

This drink is more of a departure from a traditional French 75 than its cousins above, as it isn't made with wine at all. Instead, we use Austrian Stiegl-Radler Grapefruit, a canned beer-and-grapefruit-soda combination. The light radler is kicked up with gin and lemon juice to make an incredibly refreshing cocktail, one that's as tasty at brunch any time of year as it is on New Year's Eve.

Salzburg 75 (Grapefruit Radler French 75 Variation) Recipe »

[Photograph: Elana Lepkowski]

If you're committed to drinking until (at least) midnight on New Year's, then it's a good idea to pace yourself with lighter concoctions. This cocktail, for instance, doesn't contain any hard liquor—we mix the sparkling wine with a sweet-tart cranberry–black pepper shrub instead. The drink is well suited to entertaining, since the shrub can be made far in advance.

Tangy Cranberry–Black Pepper Shrub Cocktail Recipe »

[Photograph: Elana Lepkowski]

Suze is a floral, citrusy, bittersweet French aperitif that's perfect for fans of Lillet. Mixed with sparkling wine and a lemon-sage syrup, it's another light cocktail that won't knock you out before midnight arrives. The syrup can be made up to a week in advance and can be mixed with the Suze on the 30th, minimizing the work you'll have to do on New Year's Eve.

Sparkling Lemon-Suze Pitcher Cocktail Recipe »

[Photograph: Elana Lepkowski]

This one's for the true apple lovers—it combines apple brandy and muddled fresh apples with nutty oloroso sherry and citrusy Mandarine Napoléon liqueur. Mandarine Napoléon probably isn't a standard part of your home bar, so feel free to substitute it with Grand Marnier. The drink gets topped off with a few ounces of Prosecco.

Sparkling Apple Sherry Cocktail Recipe »

[Photograph: Vicky Wasik]

Legend has it that the Negroni Sbagliato was invented when a bartender was making a Negroni and absent-mindedly reached for a bottle of sparkling wine instead of gin—sbagliato is the Italian word for "bungled" or "mistaken." The story sounds apocryphal to me, but that doesn't change the fact that sparkling wine is a lovely partner for Campari and vermouth.

Negroni Sbagliato Recipe »

[Photograph: Autumn Giles]

There's more to cranberry cocktails than overly sweet Cosmos and vodka-cranberries. This (partly) make-ahead pitcher drink treats the fruit right, mixing tangy, unsweetened 100% cranberry juice with white rum. Orange zest and fresh ginger make the cocktail taste a little like cranberry sauce, in a good way, and the whole thing gets topped off with sparkling wine right before serving.

Spiced Cranberry Rum Fizz Recipe »

[Photograph: Elana Lepkowski]

Brazil's answer to the daiquiri, the caipirinha swaps out rum in favor of cachaça and uses whole lime pieces instead of just lime juice. It's an intense cocktail, one that we tame here slightly with pomegranate juice and fizzy sparkling wine, resulting in a pretty and festive drink for New Year's.

Sparkling Pomegranate Caipirinha Recipe »

[Photograph: Elana Lepkowski]

I'm usually skeptical of floral cocktails, since badly made ones make me feel like I'm drinking perfume. This one, though, works wonderfully well. The herbal gin and floral chamomile are offset nicely by tangerine juice and tart white balsamic vinegar, and the addition of sparkling wine makes it just right for a party.

Chamomile and Tangerine Sparkling Cocktail for Two Recipe »

[Photograph: Autumn Giles]

Lemon juice is one of the most common cocktail ingredients around, but I'm willing to bet you haven't had it like this. Searing lemons in a skillet gives them a much deeper flavor and tames their harsh bite. We like to combine this complex charred-lemon juice with woodsy rosemary and gin—go with something botanical-rich, like Botanivore from St. George Spirits.

Charred-Lemon Gin Sparkler Recipe »

[Photograph: Elana Lepkowski]

Sangria probably isn't the first drink you associate with winter, since most of the fruits you'd make it with are out of season this time of year. But grapefruit is at its prime right now, and who doesn't love sangria at a party? That's reason enough to try making this citrusy sangria with grapefruit juice, mint, and bittersweet Lillet Rosé topped off with Cava.

Sparkling Grapefruit Sangria With Lillet Rosé Recipe »

[Photograph: Nick Caruana]

This drink looks a lot like a Negroni Sbagliato, with its combination of Prosecco, Campari, and sweet vermouth (or quinine-flavored Cocchi Rosa). But it comes into its own when you add a dash of absinthe, which gives it a subtle anise aroma. Besides the Prosecco, we add club soda for some extra effervescence.

Plume Recipe »

[Photograph: María del Mar Sacasa]

This simple drink combines fresh apple cider, crisp Prosecco, and herbal, honeyed Bénédictine. The result is fruity but not too sweet, and it's super refreshing. Be sure to use a good-quality cider here—fresh and local is best.

Pop! Cider Recipe »

[Photograph: Jessica Leibowitz]

Named after an amusing piece of old American slang, this cocktail spikes sparkling wine with floral St-Germain elderflower liqueur, tart lemon juice, and gin. We sweeten the drink with a thyme-infused syrup—you can make it with any variety of fresh thyme, but use lemon thyme if you can get your hands on it.

23 Skiddoo Recipe »

[Photograph: Wes Rowe]

The Devereaux also relies on the time-honored combination of sparkling wine and elderflower liqueur, but replaces the gin in the 23 Skiddoo with Bulleit bourbon. We also throw in a lemon's worth of juice to brighten it up, plus a standard simple syrup for sweetness.

The Devereaux Recipe »

[Photograph: Elana Lepkowski]

Made with Campari, rum, lime, and fresh pineapple, the Jungle Bird is a tiki classic. We give this bubbly variation a complex richness by roasting the pineapple, which we then infuse into aged rum, along with lime zest and juice. The infused rum is mixed with dark rum (yes, double the rum!) and Campari, then finished with a splash of sparkling wine.

Sparkling Jungle Bird Recipe »

[Photograph: © Kelly Puleio 2018, resized for publication]

This sweet, spiced cocktail doesn't get its bubbles from any sort of wine or Champagne. Instead, aged rum is combined with apple cider (whether it's from the orchard, farmers market, or refrigerator aisle) and chilled sparkling apple cider. Garnishing the cocktail with a star anise pod and an apple chip gives this simple yet delicious drink the flourish it needs to impress.

Spike the Kiddie Table (Sparkling Cider Rum Cocktail) Recipe »

[Photograph: © Kelly Puleio 2018, resized for publication]

It may sound really out there to use sesame oil in a cocktail, but this fantastic drink, created by Ran Duan of the Baldwin Bar at Sichuan Garden in Woburn, Massachusetts, turns out delicately spicy, tart, and just subtly savory. Fresh ginger juice and plain club soda keep the rich and smoky mezcal in check for a drink that's complex and refreshing.

Domo Arigato (Mezcal and Ginger Cocktail) Recipe »

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/sparkling-cocktails

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birdshirt1-blog · 6 years ago

Text

21 Sparkling-Cocktail Recipes for a Bubbly New Year's Eve

[Photographs: Elana Lepkowski, Vicky Wasik]

[Photograph: Vicky Wasik]

French 75 Recipe »

[Photograph: Vicky Wasik]

Silver Daisy (Sparkling Rum Cocktail) Recipe »

[Photograph: Vicky Wasik]

A Minnesota Good-Bye (Cranberry French 75) Recipe »

[Photograph: Vicky Wasik]

Bellissimo Aceto (Lambrusco-Amaro Cocktail) Recipe »

[Photograph: Vicky Wasik]

Salzburg 75 (Grapefruit Radler French 75 Variation) Recipe »

[Photograph: Elana Lepkowski]

Tangy Cranberry–Black Pepper Shrub Cocktail Recipe »

[Photograph: Elana Lepkowski]

Sparkling Lemon-Suze Pitcher Cocktail Recipe »

[Photograph: Elana Lepkowski]

Sparkling Apple Sherry Cocktail Recipe »

[Photograph: Vicky Wasik]

Negroni Sbagliato Recipe »

[Photograph: Autumn Giles]

Spiced Cranberry Rum Fizz Recipe »

[Photograph: Elana Lepkowski]

Sparkling Pomegranate Caipirinha Recipe »

[Photograph: Elana Lepkowski]

Chamomile and Tangerine Sparkling Cocktail for Two Recipe »

[Photograph: Autumn Giles]

Charred-Lemon Gin Sparkler Recipe »

[Photograph: Elana Lepkowski]

Sparkling Grapefruit Sangria With Lillet Rosé Recipe »

[Photograph: Nick Caruana]

Plume Recipe »

[Photograph: María del Mar Sacasa]

Pop! Cider Recipe »

[Photograph: Jessica Leibowitz]

23 Skiddoo Recipe »

[Photograph: Wes Rowe]

The Devereaux Recipe »

[Photograph: Elana Lepkowski]

Sparkling Jungle Bird Recipe »

[Photograph: © Kelly Puleio 2018, resized for publication]

Spike the Kiddie Table (Sparkling Cider Rum Cocktail) Recipe »

[Photograph: © Kelly Puleio 2018, resized for publication]

Domo Arigato (Mezcal and Ginger Cocktail) Recipe »

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/sparkling-cocktails

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samanthasroberts · 6 years ago

Text

11 Potluck Dishes That Will Get You Invited Back For Thanksgiving

Berry Fresh

Cranberry sauce is a Thanksgiving essential, and this homemade version by Miss Robbie Montgomery, star of OWN’s “Welcome to Sweetie Pie’s” and author of the new Sweetie Pie’s Cookbook, is the stuff of tradition. “My friend Mrs. Strauss told me how to make it, and it’s so good,” Miss Robbie says. “For almost 20 years I’ve been giving my Thanksgiving guests jars of it to take home.”

Get the recipe: Pineapple-Cranberry Sauce

Hot Potatoes

For a more sophisticated take on mashed potatoes, try a gratin of sweet and russet potato slices layered in Gruyre, cream and pumpkin puree; it’s a favorite of Adam and Jackie Sappington, chefs and owners of the Country Cat in Portland, Oregon, and authors of the new cookbook Heartlandia. “I always make it a day ahead so I have more time with everyone on Thanksgiving,” says Adam. “Plus, when you give the dried herbs time to bloom overnight, the flavors get even better.”

Get the recipe: Sweet Potato and Pumpkin Gratin

Give It a Swirl

“A soup is a nice first course to get festivities under way, and it doesn’t have to be super filling,” says chef and O columnist Curtis Stone, whose velvety carrot soup garnished with rich celery root cream and crispy prosciutto showcases fall’s earthy vegetables. “We often overlook the appetizer and go straight to the turkey and the gravy and the stuffing. A soup is the perfect add-on people don’t often think to make, and this one works hot or cold.”

Get the recipe: Carrot Soup with Celery Root Cream and Prosciutto Chips

Wings of Victory

“What I enjoy most about turkey is the super-crispy skin,” says Brandon Kida, executive chef at L.A’s Hinoki & the Bird, who created these succulent turkey wings. “This way, everyone gets a helping. Plus, it’s Thanksgiving and football is on, right?” Coat them with spicy cranberry-habanero sauce or drizzle with sweet maple-sage sauce, and dip in cooling walnut crme frache.

Get the recipe: Slow-Roasted Turkey Wings

Green Light

Next to all the decadent sides, everyone will appreciate something refreshing, like this sweet-tart salad from Andrew Weil, MD, author of the new cookbook Fast Food, Good Food. “The different colors and textures make it a real eye-catcher,” he says. The dressing, which pairs orange juice and zest with a dash of cinnamon, softens the raw Tuscan kale without wilting it — so you can toss it ahead of time.

Get the recipe: Kale Salad with Oranges, Cranberries and Maple-Toasted Walnuts

Pineapple Express

This pimento cheese and pineapple casserole from chef Sarah Simmons’s New York City restaurant Birds & Bubbles is a fancier version of her Aunt Edna’s famous dish. “It’s got all the things you wanta little salt, a little sweet, a little texture, creaminess,” Simmons says. “It’s fantastic hot, but I actually prefer it at room temperature. Which is great, because then you don’t have to fight for oven space.”

Get the recipe: Pineapple Casserole

Spice of Life

Squash doesn’t need to be creamy or sweetened to have crowd appeal. Anita Lo, executive chef and owner of the New York City restaurant Annisa, drizzles chunks of kabocha with a sauce inspired by a traditional Mexican mole — a mix of extra-dark chocolate, shallots and garlic, plus warming spices like cumin, cinnamon and star anise. Kabocha makes for easy cooking and eating since its peel is edible, Lo says, and the unexpected topping gives it an addictive twist: “A little bitterness balances the squash’s sweet flavor.”

Get the recipe: Roasted Squash with Mole Sauce

Northern Exposure

Instead of bringing yet another pie, pack a cooler with Amanda Cohen’s modern spin on Nanaimo bars, a layered dessert popular in her native Canada. When the chef and owner of the New York City restaurant Dirt Candy first moved to the States, she made this her signature contribution to Thanksgiving gatherings. “Everybody likes the person who brings ice cream,” says Cohen.

Get the recipe: Mint Chocolate Chip Ice Cream Nanaimo Bars

Special Sauces

Score major points this Thanksgiving — or any game day — with these three accompaniments to chef Brandon Kida’s crispy beer-roasted turkey wings, his seasonal take on the Buffalo wing. You might also try dipping sweet-potato or barbecue chips in the Cranberry-Habanero Sauce or Walnut Cream, or mixing the Sage Maple Syrup Drizzle into a batch of popcorn.

Get the recipes: Walnut Cream Sage Maple Syrup Drizzle Cranberry-Habanero Sauce

Source: http://allofbeer.com/11-potluck-dishes-that-will-get-you-invited-back-for-thanksgiving/

from All of Beer https://allofbeer.wordpress.com/2018/08/29/11-potluck-dishes-that-will-get-you-invited-back-for-thanksgiving/

0 notes

onthegoinmco · 5 years ago

Link

Disney Springs is once again celebrating the return of Autumn with the WonderFall Flavors at Disney Springs limited-time celebration returning September 20 through November 4, 2019.

The WonderFall Flavors at Disney Springs takes foodies on a journey around the shopping, dining, and experience destination with stops at over 30 participating locations.

From specialty cocktails and ciders to desserts and dishes featuring the popular flavors of the season like pumpkin, squash, apple, cinnamon, and more you are sure to find your favorite (or even new favorite) seasonally-inspired dish.

You can also pick up a WonderFall Flavors at Disney Springs event guide at various locations, but why wait???

The Disney Parks Blog has shared the 2019 Foodie Guide to WonderFall Flavors at Disney Springs!

4R Barbacoa Cantina Food Truck

Squash Blossom Quesadilla – fresh squash blossom, zucchini, tomato, onion, refried beans, Chihuahua cheese, and queso fresco with a side of pico de gallo

Amorette’s Patisserie

Harvest Apple Crépe – with vanilla sauce and toasted pecans

Pumpkin Crème Brûlée – pumpkin custard with brûléed sugar, candied pecans, and a pumpkin sable cookie garnished with Amorette’s chocolate

AristoCrepes

Poison Apple Cocktail – caramel apple frozen cocktail featuring apple whisky and creamy caramel served in a poison apple stein

The BOATHOUSE

Apple and Vanilla Bean Crème Brûlée – topped with cinnamon whipped cream and sugared wonton chips

Pomegranate Margarita – tequila, lime juice, pomegranate liqueur, agave nectar, and a fresh lime wedge with a salted rim

Chef Art Smith’s Homecomin’

Smoked Turkey Sliders – made with white cheddar cheese, spring mix, tomato, and Homecomin’s homemade cran-apple chutney

Brown Sugar Old Fashioned – featuring brown sugar bourbon, simple syrup and bitters with muddled orange and cherries

D-Luxe Burger

Oktoberfest Burger – signature blend beef patty topped with smoked sausage, braised red cabbage, stout cheese sauce, lettuce, tomato, and grilled onion on a Parker House Roll.

Pumpkin Pie Milkshake – made with gelato, caramel sauce, and graham cracker crumbles topped with whipped cream and pumpkin spice

Earl of Sandwich

Holiday Turkey Sandwich – sliced turkey with cornbread stuffing, cranberry sauce, and mayonnaise on fresh-baked bread

Erin McKenna’s Bakery NYC

Caramel Apple Medley – vanilla cake lightly drizzled with caramel, baked apples, and a cinnamon mousse topped with sugar crystals

Enzo’s Hideaway

Roasted Pork Porchetta – made with smoked maple polenta, delicata squash, pomegranate, and garlic gremolata

Smoked Maple Old Fashioned – featuring smoked maple bourbon, cinnamon pear syrup, and chocolate bitters topped with a cinnamon stick and an orange-peel garnish

Frontera Cocina

Chorizo Sopes – two crispy corn masa boats, pork chorizo, roasted butternut squash, cotija cheese, crema, cilantro, and onions.

Horchata Margarita – joven mezal, agua de horchata, coconut liquor, and cinnamon

The Ganachery

Pumpkin Spice Ganache Square – chocolate ganache with pumpkin spice

Chai Tea Ganache Square – chocolate ganache with chai tea

Maple Pecan Bourbon Hot Ganache – topped with a chocolate bacon garnish

House of Blues® Restaurant & Bar

Voodoo Shrimp – sautéed shrimp in a beer reduction sauce served over jalapeno-cheese cornbread

Abita Pecan Ale, Abita Brewing Company

Jaleo by José Andrés

Seared Scallops – with butternut squash, orange, and caramelized pumpkin seeds

Karlita Cocktail – brandy, amontillado, orange, lemon, and orange bitters

Jock Lindsey’s Hangar Bar

Giant Charcuterie Pretzel – featuring an air pirate cargo pretzel, prosciutto, sliced brats, artisan pepperoni, smoked cheddar, black diamond cheddar, pickles, spicy mustard, and beer cheese fondue

Autumn Smash – spiced rum, pear nectar, simple syrup, and a splash of lemon juice topped off with a cinnamon twig

Maria & Enzo’s Ristortante

Chicken Saltimbocca – prosciutto di parma, roasted apple, cipolini onions, and balsamic glazed baby carrots

Pumpkin Vodka Cocktail – mixed with pumpkin purée, apple cider, and a splash of soda water with lemon

Paddlefish

Crispy Catfish – with southern grits, black pepper butter sauce, baby kale, and julienne apple.

Paddlefish Hard Apple – apple juice mixed with bourbon and ginger beer and garnished with a cinnamon stick

Paradiso 37, Taste of the Americas

Autumn Special Flatbread – honey-roasted pears, creamy brie, caramelized walnuts, and fresh rosemary on a delicious crispy crust

Smoky Cinnamon Old Fashioned – made with a s’more roasted cinnamon stick and bourbon

Planet Hollywood

Slow Roasted Chicken Breast – tender slow-cooked all-natural double chicken breast, pan gravy with roasted garlic mashed potatoes, and green bean medley

Fall Spirit – cinnamon whiskey blended with fresh lemon juice and honey syrup finished with apple cider

The Polite Pig

Maple Bourbon Pork Belly – pork belly croutons on smashed sweet potatoes with maple whiskey caramel

Apple Cider Whiskey Sour – rye whiskey mixed with apple cider, lemon, brown sugar, and cinnamon

Raglan Road Irish Pub and Restaurant

Braised Pork Shoulder – served with creamed sage cabbage, pickled mustard seeds, red wine jus, and spiced caramelized apple purée

Samhain Sangria – whiskey, sauvignon blanc, cold pressed apple cider, seltzer, and homemade cinnamon syrup with fresh orange, apple and cranberries

Rainforest Café

Roasted Fall Vegetable Tacos – roasted butternut squash with a roasted fall vegetable mix, corn, and black bean salsa garnished with avocado crema, fresh cilantro, and a lime wedge

Splitsville

Grilled Chicken and Apple Flatbread – Maple apple butter, smoked Gouda, and goat cheese topped with crisp diced apples, grilled chicken, red onion, bacon, and cilantro

Spiced Pear Spritzer – fresh pear nectar, ginger liqueur, vodka, lemon juice, and allspice topped with ginger ale and garnished with star anise

Sprinkles

Pumpkin Cupcake – pumpkin cake laced with fragrant ginger, clove, nutmeg, and cinnamon topped with sweet cinnamon cream cheese frosting

STK Orlando

STK Beef Lollipops – served with cranberry spice chutney and delicious sweet potato frites

Pecan Harvest Ale from Abita – a nutty-flavored beer brewed with Louisiana roasted pecans

Sunshine Churros

Pumpkin Spice Churros – classic churro with delicious pumpkin spice

T-REX

Mushroom Ravioli – topped with Italian sausage in a butternut squash cream sauce, freshly grated parmesan cheese, and sage

Bourbon and Cider Cocktail – fall cocktail with bourbon, apple and ginger

Terralina Crafted Italian

Apple and Cranberry Bread Pudding – made with cinnamon and cloves

Terralina Cider – featuring cinnamon whiskey, apple liqueur, and sour mix

Vivoli il Gelato

Pumpkin Cannoli – Italian pastry shell filled with sweet cream and pumpkin

Wine Bar George

Ibérico Pork Pluma – made with confit Yukon potatoes and butternut squash purée

Triton, Tempranillo from Toro – full-bodied red wine with ripe plum, black cherries, and earthy notes

Wolfgang Puck Bar & Grill

Pumpkin Ravioli – made with a brown butter sauce, crushed walnuts, and sage

Drunken Pumpkin – vanilla vodka blended with coffee liqueur and pumpkin purée served in a graham cracker rimmed glass with a touch of nutmeg

Wolfgang Puck Express

Delicious Corn Flake French Toast – with maple syrup and seasonal fruit topping with cinnamon sugar

YeSake

Kabocha Pumpkin Bun – cinnamon-steamed bun filled with a sweet pumpkin cream and cranberries

Pumpkin Spice Boba Tea – made with tea, almond milk boba pearls, and spices (non-alcoholic)

Spiced Kabocha – made with sake, almond milk, pumpkin and cinnamon

In addition to all of these yummy items, you can also enjoy a variety of fall-inspired hard ciders at Dockside Margaritas and outdoor vending carts. And don’t forget to stop by Candy Cauldron and Goofy’s Candy Co. to snack on some fall-inspired treats like candy apples, cookies, cake pops, crispy treats, and more!

For more information on WonderFall Flavors at Disney Springs, restaurant info, full menus, and to make reservations, visit DisneySprings.com or call 407 WDW-DINE (407 939-3463).

The post WonderFall Flavors at Disney Springs Guide appeared first on On the Go in MCO.

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allofbeercom · 6 years ago

Text

11 Potluck Dishes That Will Get You Invited Back For Thanksgiving

Berry Fresh

Get the recipe: Pineapple-Cranberry Sauce

Hot Potatoes

Get the recipe: Sweet Potato and Pumpkin Gratin

Give It a Swirl

Get the recipe: Carrot Soup with Celery Root Cream and Prosciutto Chips

Wings of Victory

Get the recipe: Slow-Roasted Turkey Wings

Green Light

Get the recipe: Kale Salad with Oranges, Cranberries and Maple-Toasted Walnuts

Pineapple Express

Get the recipe: Pineapple Casserole

Spice of Life

Get the recipe: Roasted Squash with Mole Sauce

Northern Exposure

Get the recipe: Mint Chocolate Chip Ice Cream Nanaimo Bars

Special Sauces

Get the recipes: Walnut Cream Sage Maple Syrup Drizzle Cranberry-Habanero Sauce

from All Of Beer http://allofbeer.com/11-potluck-dishes-that-will-get-you-invited-back-for-thanksgiving/

0 notes

guthealthglasgow · 7 years ago

Text

Low Foodmaps

Vegetables and Legumes

Alfalfa

Bamboo shoots

Bean sprouts

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Broccoli, whole – 1 cup

Broccoli, heads only – 1 cup

Broccoli, stalks only – 1/2 cup

Brussels sprouts – 1 serving of 2 sprouts

Butternut squash – 1/4 cup

Cabbage, common and red up to 1 cup

Callaloo

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Celery – less than 5cm of stalk

Chicory leaves

Chick peas – 1/4 cup

Chilli – if tolerable

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Corn / sweet corn – if tolerable and only in small amounts – 1/2 cob

Courgette

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Meats, Poultry and Meat Substitutes

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Cold cuts / deli meat / cold meats such as ham and turkey breast

Processed meat – check ingredients

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Marmalade

Marmite

Mayonnaise – ensuring no garlic or onion in ingredients

Miso paste

Mustard

Oyster sauce

Pesto sauce – less than 1 tbsp

Peanut butter

Rice malt syrup

Saccharine

Shrimp paste

Soy sauce

Stevia

Sweet and sour sauce

Sucralose

Sugar – also called sucrose

Tamarind paste

Tomato sauce (outside USA) – 2 sachets, 13g

Vegemite

Vinegars:

Wasabi

Worcestershire sauce – has onion and garlic but very very low amount making it low FODMAP

Dark chocolate

Milk chocolate – 3 squares

White chocolate – 3 squares

Apple cider vinegar, 2 tbsp

Balsamic vinegar, 2 tbsp

Rice wine vinegar

Drinks and Protein Powders

Alcohol – is an irritant to the gut, limited intake advised:

Coffee:

Drinking chocolate powder

Fruit juice, 125ml and safe fruits only

Kvass

Lemonade – in low quantities

Protein powders:

Soya milk made with soy protein

Sugar free fizzy drinks / soft drinks / soda – such as diet coke, in low quantities as aspartame and acesulfame k can be irritants

‘Sugar’ fizzy drinks / soft drinks / soda that do no contain HFCS such as lemonade, cola. Limit intake due to these drinks being generally unhealthy and can cause gut irritation

Tea:

Water

Beer – limited to one drink

Clear spirits such as Vodka

Gin

Whiskey

Wine – limited to one drink

Espresso coffee, regular or decaffeinated, black

Espresso coffee, regular or decaffeinated, with up to 250ml lactose free milk

Instant coffee, regular or decaffeinated, black

Instant coffee, regular or decaffeinated, with up to 250ml lactose free milk

Egg protein

Pea protein – up to 20g

Rice protein

Sacha Inchi protein

Whey protein isolate

Black tea, weak e.g. PG Tips

Chai tea, weak

Fruit and herbal tea, weak – ensure no apple added

Green tea

Peppermint tea

White tea

Dairy Foods and Eggs

Butter

Cheese:

Dairy free chocolate pudding

Eggs

Margarine

Milk:

Sorbet

Soy protein (avoid soya beans)

Swiss cheese

Tempeh

Tofu – drained and firm varieties

Whipped cream

Yoghurt:

Brie

Camembert

Cheddar

Cottage

Feta

Goat / chevre

Mozzarella

Parmesan

Ricotta – 2 tablespoons

Swiss

Almond milk

Hemp milk

Lactose free milk

Macadamia milk

Oat milk – 30 ml, enough for cereal

Rice milk – upto 200ml per sitting

Coconut yoghurt

Greek yoghurt, in small amounts

Lactose free yoghurt

Goats yoghurt

Cooking ingredients, Herbs and Spices

Herbs: Basil, Bay leaves, Cilantro, Coriander, Curry leaves, Fenugreek, Gotukala, Lemongrass, Mint, Oregano, Pandan, Parsley, Rampa, Rosemary, Sage, Tarragon, Thyme

Spices: All spice, Black pepper, Cardamon, Chilli powder (check ingredients, sometimes has garlic added), Cinnamon, Cloves, Cumin, Curry powder, Fennel seeds, Five spice, Goraka, Mustard seeds, Nutmeg, Paprika, Saffron, Star anise, Turmeric

Oils: Avocado oil, Canola oil, Coconut oil, Olive oil, Peanut oil, Rice bran oil, Sesame oil, Soybean oil, Sunflower oil, Vegetable oil

Garlic infused oil – see recipe page

Onion infused oil – see recipe page

Asafoetida powder – great onion substitute

Baking powder

Baking soda

Cacao powder

Cocoa powder

Cream, 1/2 cup

Gelatine

Ghee

Icing sugar

Lard

Nutritional yeast

Salt

Soybean oil

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maaliwalli · 7 years ago

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CHUCK THAT KIWI : CHECK THESE NATIVE FRUIT INSTEAD

From the Himalayas to the tropical south, we are lucky to be blessed with a variety of climatic conditions that allow fruit from all over the world to find a home. India holds the distinction of being the world’s second largest producer of fruit, and are now the world’s top producer of several fruit, including guava and banana — neither of which are indigenous to India.

Sure, we are lucky to have the 'King of Fruit' be native to our country, along with the coconut and even the pomegranate, but we (and the plant kingdom) accepted globalisation a long time ago. Neither the onion, garlic nor chilli are native to this country, having *only* reached some 5000 years ago.

And so it is with our fruit.

Our world was a mash-up of food, culture, plants and people centuries before the Internet and 'neo-globalisation'. The idea of a 'pure' race, species or culture is, at best, imaginary. Nonetheless, we have a treasure chest of indigenous fruits that are often, too 'inconvenient' to be mass produced, due to either a short shelf life, annoying seeds, or a long gestation period. But they hold within them the stories of our ancestors, of our land and our culture. They need to be saved, if only to maintain the intricate cycles of biodiversity that we, and our planet, thrive on.

PHALSA Grewia asiatica Phalsa is a small berry in a gorgeous plum colour, with a hard shell that hides white, grape-like flesh inside. The berry is sweet, but balanced with astringent, acidic and sour notes, or the flavours of cranberry, grape and jamun. Unsurprisingly, given the fruit’s arrival during the scorching months of summer , it acts as a coolant and is used to treat dehydration.

Peak season Phalsa is a summer fruit, and is readily available from March to June acorss the country. The harvesting season however, is short, lasting only three weeks.

How to cook it Phalsa sherbet is a legendary summer drink employing its tart flavour and anti-coolant properties to full effect. It is, however, exceptionally difficult to de-seed. Traditionally, the fruit is soaked overnight in a shallow bowl of water, squished by hand, and then passed through a sieve. Once juiced, it is easy to make the delicious syrup that has long been a delicacy in northern India. It is often used as a substitute in recipes that call for black currant.

Flavour complements Cranberry, strawberry, mulberry, cherry, jamun, tomato, mint, bananas, lamb/game, pinot noir, chocolate, salt.

Growing the fruit at home The phalsa tree is a drought-resistant, hardy plant that can grow in most kinds of soil. Because it is more of a shrub, and the flowers are beautiful, it makes for an excellent house-plant.

WATER CALTROPE (SINGHADA) Trapa genus Contrary to popular belief, singhada is not the water chestnut. Though they look and behave extremely similar, the true singhada is far more sinister — winged like a bat, it is extremely poisonous when raw.

Though not of the same family, the water chestnut could be called a close 'family friend'. Fresh chestnuts are flavourful: sweet, nutty and tart, flavoured like a cross between coconut and apple. Water chestnuts are a staple in Chinese cooking, often found in stir-fries and wantons. Seeds of some species of these nuts are preserved in honey and sugar, and candied.

Singhada or water caltrope however, is darker, and has a nutty flavour, reminiscent of chestnuts, brazil nuts and peanuts, with a hint of sweetness. Its texture is starchy and crumbly.

Peak season Not unlike other shelled nuts, caltrops are an autumn and early winter treat. They are most often planted in June, and bear fruit in November.

How to cook it They are either boiled or slow-dried and roasted before opening. Be warned that opening and extracting the meat is a time-consuming task. Traditionally, the fruit is dried and ground to a flour called singhare ka atta, used in many religious foods and ubiquitous in the phalahar (fruit diet) during the navratas. There are also several versions of a singhada ki sabzi made around the country, putting its starchy fullness to good use.

Flavour complements Star anise, mango, pepper, bacon, Indian masalas, soya, garlic, vinegar, mayonnaise, spinach, green onions, asparagus, onions, oyster sauce, prawn, chicken, beef, pork.

Growing the fruit at home Water chestnuts are easy to grow in any container that holds water. Seed tubers directly into soil and fill with water. You will have to uproot the plant to harvest, since the nuts are the root of the plant.

STARFRUIT Averrhoa carambola

Green and firm when raw, and a subtle yellow with 'burnt' edges when ripe, this fruit is named for the star-shaped discs it yields when sliced. The fruit is fragile but crunchy to the bite, a watery hybrid between grape and pear. Ripe starfruit are mildly sweet, with sugar content that hovers at about 4%, and a tart, sour undertone. Unripe starfruit are firm and sour, and taste very much like green apples.

A variant of the starfruit is the Indian variety of bilimbi. This fruit is far more acerbic, and without the five ridges that lend its cousin a visual edge. Bilimbi lemonades are famous and the fruit is often used in chutneys, pickles and jams.

Peak season Star fruit season is year-round, although they flourish during two particular times of the year: September through October, and January through February.

How to cook it The starfruit has travelled far and wide, and both raw and ripe varieties are used all over the world. They are used in relishes in Australia, consumed dried in Jamaica, and used in Thailand and China to cook alongside shrimp and fish. Many in India use raw star fruit as a substitute for tamarind, even using it to make a starfruit rasam. Both ripe and raw starfruit are great in salads, particularly on Asian-inspired menus. They also make for great desserts when stewed. The starfruit is presently going through a renaissance on the cocktail front, and many bars in India have wholeheartedly embraced the fruit.

Flavour complements The duality of starfruit is in its mild flavor. Although too subtle on its own, the fruit's delicate flavour lends itself to pairings very well. See: Bilimbi, kiwi, pineapple, orange, banana, strawberry, cacao, cashew apple, guava, citron, coconut, cucumber, kokum, kumquat, lemon, lime, lychee, mango, mangosteen, nungu, papaya, passion fruit, pomegranate, pomelo, rambutan, amla, sweet lime.

Vegetables: Tomato, cucumber, bell pepper, celery root, celery stalk, cabbage, radish, shredded raw papaya, shredded raw mango, kimchi, onion.

Herbs, oil, and spices: The star fruit is well complemented by most nuts and seeds, apple cider vinegar, soy sauce, rice wine vinegar, lemongrass, chilli, turmeric, coriander, cumin, black pepper, basil, mint, liquorice, anise, clove, nutmeg, cardamom, saffron, vanilla, black tea, green tea, sugar syrup, jaggery, agave, vodka, rum, white wine, champagne, ginger, sesame oil, coconut oil, coconut milk.

Growing the fruit at home The ‘Maher Dwarf’ variety bears small to medium-sized fruit on a three-foot tall tree. Its beautiful pink flowers make it a pretty addition to any garden, even when the fruit is not in season.

BAEL (WOOD APPLE) Limonia acidissima As the name suggests, this fruit literally looks like an apple made out of wood. Its hard, wood-like exterior conceals a creamy orange pulp.

Its flavour is sweet, pungent and lemony, with a pleasantly fermented aftertaste. When raw, it can be compared with the tamarind. The texture of its flesh is granular and fibrous, yet damp and sticky. Its numerous tiny, hard seeds require no spitting or removal. You will know the fruit has ripened when you catch a whiff of its unique aroma: a fermented sweetness, similar to raisins or blue cheese!

Peak season India’s bael season is February through May.

How to cook it A few soft, consistent blows with a heavy knife around the middle will help open the fruit. Raw wood apple is often used as a substitute for tamarind in chutneys, and in a delicious Andhra pachadi with yogurt and chillies. The ripe fruit can be used in a variety of desserts — from pancakes to custard, panna cotta and ice cream.

Flavour complements Tamarind, orange, lemon, lime, kumquat, vanilla, coconut milk, dairy products, chilli, fennel, pepper, nuts.

Growing the fruit at home The wood apple tree, grown from seed, can take up to 15 years to fruit. They grow into large, shade-giving trees — perfect for the dry plains that they are native to.

KARONDA Carissa carandas A nutrition-heavy wild berry, the karonda is an olive-shaped fruit with tiny seeds at its core. These pinkish-white berries are sour with the dry astringent taste of jamun. They do have a slight, almost-salty taste that lends it the depth of umami. Extremely addictive when sprinkled with a bit of rock salt.

The natal plum (Carissa spinarum), bears close resemblance in name, appearance and lineage, and cause many to mistake karonda for its sweeter cousin.

Peak season Fruit harvest is August through October, though unripe fruit gets plucked from May to June.

How to cook it In India, karonda has traditionally been relegated to the pickles-&-chutney aisle. However, in its ripe form, the karonda has now become commercially viable as India's answer to the maraschino cherry. They are also a great substitute for recipes that require cranberries, turning a tender, luscious purple as they ripen. A great source of natural pectin, these berries also make for great jams and sweet pickles. When sweetened in brown sugar, clove, and cinnamon, karondas can substitute apple in tarts and pies. For a more modern riff, they are great addition in salsas; their flavours balancing well with avocado and lime.

Flavour complements Cranberry, raw mango, amla, orange, lemon, pear, ricotta, almonds, tamarind paste, turmeric, chili, garam masala, parsley, fenugreek, asafoetida, coriander, lime, mustard seed, garlic, vinegar, salt, curry leaves, white wine, nutmeg, anise.

Growing the fruit at home Karonda is a perennial evergreen that is often used as spiny ornamental plant with beautiful jasmine-like white flowers. It grows well in most parts of India.

BUDDHA'S HAND Citrus medica var. sarcodactylis India is one of only three countries in the world that grow this fruit, and we must start putting it to good use. This intriguing fruit has no pulp, juice, and or seeds. It wholly consists of rind – but oh, what a rind it is.

On her website, chef Julie Logue-Riordan writes about cooking with the zest, describing overtones of ‘coconut, macadamia nut, banana, light caramel and cinnamon.’ Buddha’s Hand also trumps other kinds of citrus in that it lacks bitterness, and the zest can be used whole.

Peak season Buddha’s hand season is in the winter, from November through January.

How to cook it You can substitute this fruit in any recipe calling for a lemon zest, but its complexity carries it far beyond the call of duty. A teaspoon of finely ground rind can go into tea, smoothies, juice, or even plain water. Same with alcohol infusions (Buddhacello!). It also makes for delicious vinaigrettes, marinades for tofu and fish, in soy dips, tamarind pastes and date-based sweet glazes.

Flavour complements Fruits All citrus fruit, passion fruit, apricot, peach, fig, pomegranate, cacao, bel, date, wood apple, kiwi, kokum, tamarind, kumquat, sea buckthorn, mango.

Vegetables: Bell pepper, tomato, bamboo, asparagus, fiddlehead fern, beans, raw papaya, leeks, cucumber.

Herbs, spices, and oil: Vanilla, cocoa, jasmine, orange blossom, mint, honey, coconut oil, white wine, vodka, amaretto, rum, olive oil, mustard, wasabi, thyme, lavender, lemongrass, green tea, black tea, miso, ginger, coriander, chilli.

Growing the fruit at home The Buddhas Hand is often planted as an ornamental tree in gardens, patios and terraces. It grows best in temperate conditions. Trees can be grown from cuttings of branches that are two to four years old.

TAARGOLA Borassus flabellifer This coconut-like fruit has a tough, black shell. It cuts like a coconut on the top, to reveal three translucent, sweet, jelly seed sockets, like lychees with no pit. Inside, this pod is a refreshing, sugary liquid similar to coconut water.

Peak season Palm fruit season is perfectly timed for the hot summers in South India from May through August.

How to cook it Its sweetness and gelatinous texture makes it a popular choice for sweet dishes from around India — it is delicious deep-fried in flour or rice batter. Thai pancakes are made from its flesh; it is also used in milkshakes, smoothies and juices. The jelly part of the fruit is covered with a thin, yellowish-brown skin that can even be eaten raw, boiled, or roasted.

Flavour complements Coconut, lime, mango, pineapple, papaya, jackfruit, sweet lime, orange, pomegranate, lychee, longan, kiwi, apple, pista, guava, dairy, avocado, rice, almond, cardamom, rose water, saffron, jaggery, pistachio, basil.

Growing the fruit at home Taargola grows on large, beautiful palm trees, which will be difficult in a balcony, but do very well in even a tiny garden space.

MYSORE RASPBERRY Rubus niveus The Mysore raspberry grows rampantly, but is hard to find in markets because of its high perishability. They do freeze well though, and will keep up to a year.

Unlike other variants of raspberry, the Mysore raspberry is red when unripe, and slowly shifts to a gorgeous, deep blue before settling on a rich purple hue. Taste-wise, they are more delicately flavoured than their more famous siblings, the raspberry and blackberry.

Peak season Mysore raspberries grow year-round, but the berries peak from May through July.

How to cook it In India, they are mostly just eaten straight off the plant. Mysore raspberry can be used as a substitute for any recipe calling for red raspberries and blackberries.

Flavour complements Apricot, cherry, fig, grape, date, plum, pomegranate, balsamic vinegar, basil, sage, mint, citrus, cinnamon, clove, ginger, cardamom, rose, port, red wine.

Growing it at home Mysore raspberries can easily be grown in your balcony garden, and often grow so profusely they will have to be constantly pruned to prevent overgrowth. Watch out for the spiny thorns, that are sometimes even on the leaves.

As appeared in Goya Journal and Scroll.in

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rawchefyin · 7 years ago

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Iris was my culinary instructor way back in January 2015 when I took my first @plantlabculinary course. She was super cool! I told her I was gonna try out her recipe here coz it's perfect for the Christmas season. Wanted to share it with all of you too 😋💚😋Regranned from @therawforgoodlife - Honestly, when I made this all raw plant-based cheese plate, I ate this for three days! It was so Good! I know the plating is quite rustic,... ok 😏 But the flavors were outstanding. This plate really happened in the full creative flow, the components for each recipe just thrown together - so, even more happy I am to share the full recipes with you: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Almond Cheese: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A cup of Almonds Blanched and Soaked Juice of One Lime 1 Tsp Liquid Aminoes 1 Probiotic Capsule Pinch of Salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Blend it all up and let it sit outside overnight to ferment in a cheesecloth. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Shape with a ring mold and place in the fridge. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mushroom Patè (soooo good!!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 Cups of Mushrooms 1 /2 Rosemary Sprig - leafs 1 Tsp Maple Syrup Pinch Black Pepper Pinch Salt 2 Tbsp Olive Oil 1/2 Cup Almonds, Blanched ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Blend it all up until super fine. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1/2 cup Water 1/2 Tsp Agar powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bring water to a boil and mix with agar. Let slightly cool for a few minutes then blend with the mushroom mix. Pour into silicone molds and let set in the fridge. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Raw Cranberry Sauce (what a winner!!!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 Cup dried cranberries 4 medjool dates Orange Juice 1/2 Cup 1Tsp Orange Zest 1/2 Star Anise Star 1/2 Tsp Cinnamon 1 Clove ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Blend it all up in the blender until well combined. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve on Sourdough Bread - and my secret tip to make this a real game changer: Add Sage Leaves on top. SO good :). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Enjoy! - #regrann

#regrann

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kickoffme-blog · 8 years ago

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20 Healthy (Alcoholic) Drinks to Sip This Weekend

New Post has been published on http://www.kickoffme.com/20-healthy-alcoholic-drinks-to-sip-this-weekend/

20 Healthy (Alcoholic) Drinks to Sip This Weekend

Sure, an ice-cold margarita (or two) can be a refreshing treat, but most cocktails are huge sugar bombs, thanks ingredients like simple syrup, juice, and sweet liqueurs. Not all cocktails are nutritional landmines, however, and healthy alcoholic drinks do exist. We’ve rounded up 20 drinks that won’t totally ruin your diet—just in time for 4th of July weekend.

And while we know the word “healthy” is relative when it comes to booze, there are several ways to make occasional imbibing decidedly guilt-free. But remember: Everything in moderation. A few glasses of brut Champagne is OK, a few bottles is not.

1. Red wine

The antioxidants found in red wine, such as flavonoids and a substance called resveratrol, have heart-healthy benefits, so feel free to enjoy a glass or two.

2. Though if you’re looking to cut calories, go white

Red wine may have the health benefits, but white wines tend to be slightly lower in calories. Light whites such as Riesling and pinot grigio have fewer calories than those with higher alcohol content such as Chardonnay and sauvignon blanc.

MORE: 3 Perfect Cocktails for the Fourth of July: One Red, One White, and One Blue

3. Basic Bloody Mary with fresh tomato juice

The problem with these—though made with healthy tomato juice—is that pre-made mixes are typically packed with salt and additives. Try ditching the pre-bottled stuff and use no sugar-added, low-sodium tomato juice instead. From there, add in your fixings like one shot of vodka, a squeeze lemon, a teaspoon of horseradish, and a nice big celery stalk.

4. Dark and Stormy—that’s more like a Light and Stormy

This classic cocktail is made with fresh rum and ginger beer, which is packed with artificial sweeteners. Instead, mix 1 shot of light rum with two shots of sugar-free ginger ale and serve over ice.

5. White sangria without sugary extras

Sangria is wine-based, but it’s also packed with sugar, brandy and, often, ginger ale. To cut major calories, use white wine, tons of chopped fruit (we like apples, strawberries, pears, and peaches) and seltzer. You won’t miss the sweet stuff at all.

6. Tom Collins sans sugar

This lemonade-like cocktail is typically mixed with gin, sugar, lemon juice, and club soda. To lighten it up, use a shot of gin, fresh-squeezed lemon juice, and top with seltzer. No penalties if you don’t have a Collins glass.

7. Light White Russian

This creamy dessert drink is packed with fat and calories, but it’s possible to still get the taste using lighter ingredients. Instead of heavy cream or half and half, combine chilled coffee with skim milk. From there, add a shot of vodka and lots of ice. Yum!

8. Margaritas done light

Most margaritas are loaded with calories, as they usually include sugar-filled liqueurs and mixers, like triple sec or simple syrup. Instead, combine tequila with fresh lime juice. If that’s too strong, pour in a dash of orange liqueur, but only a dash, as that’s where the calories are.

9. Healthier mimosa

Overall, orange juice and Champagne aren’t the worst ingredients, but you can still cut calories by using only fresh-squeezed OJ and replace half the bubbly with seltzer.

10. Guinness (yes, really!)

Despite its reputation, this super-thick Irish beer isn’t as caloric as you’d think. In fact, according to Men’s Fitness, a serving of the stout brew clocks in at just 126 calories, which is 19 less than a Budweiser and 24 less than a Heineken. Guinness also contains just under 10 carbs, which is less than something like Sam Adams Boston Lager (18 carbs per serving). Why? It’s partly due to Guinness’ low alcohol content.

MORE: 5 Premixed Cocktails That Actually Aren’t Terrible for You

11. Vodka and club soda

It might be a bit on the snoozy size, but this clean cocktail is a sure bet when it comes to low-cal imbibing. Spice it up with lots of fresh lemon, lime, or even sliced cucumber.

12. Mojito with honey, not syrup

Mojitos are typically loaded with simple syrup, which is quite easy to replace. Muddle a sliced lime with fresh mint leaves, and add rum, club soda and a half-teaspoon of honey for a touch of sweetness sans extra calories.

13. Champagne—but check the label

All sparking wines have sugar—it’s required for fermentation—but there are measures you can take to cut calories. According to Shape, it pays to stick with Brut nature varieties of Champagne (“brut” signifies that little extra sugar has been added), Cava (Spain’s sparking wine), and sparking wine from the U.S, as these regions have stricter rules about added sugar than Italy, the home of prosecco. Shape pointed out that a five-ounce glass of brut nature bubbly has about 120 calories, compared to around 175 for a non-brut variety.

14. Straight bourbon

You don’t have to sacrifice flavor for health: According to Gizmodo, Bourbon generally ranges between 97 and 110 calories per 1.5 ounces, and it’s packed with complex flavors unlike, say, vodka.

15. Spicy michelada

This zesty drink features a bottle or can of light lager mixed with lots of low-cal extras like fresh lime, Worcestershire sauce, hot sauce, pepper, sea salt, and ice.

16. A seasonal hot toddy

Unlike eggnog, this classic winter cocktail won’t pack on the pounds and it’ll keep you toasty. Combine 1 to two ounces of scotch, whiskey, or bourbon with hot water, a little honey, lemon juice, and either cloves, a cinnamon stick or star anise.

17. A classic martini

Martini culture has been muddled with high-cal impostors like Cosmos, apple martinis, and—the biggest offender—creamy dessert martinis. Take a cue from “Mad Men” and enjoy a classic vodka or gin martini, which is mixed with dry vermouth and include no fattening additives. Those bleu cheese-stuffed olives, however, are another story.

18. Gin and tonic—with less tonic

A refreshing gin and tonic might not seem terribly bad for you, but tonic water is made with high fructose corn syrup or sugar and clocks in at over 125 calories per can or small bottle. Instead, try mixing gin with club soda and only adding a small splash of tonic for fizzy sweetness.

19. Lighter Pina Colada

Everyone knows that pina coladas are a one-way ticket to calorieville thanks to the use of lots of rum and super-thick cream of coconut. In fact, some versions pack in more calories than a Big Mac! However, there are ways to still get the fruity flavor without all the guilt. One way: Replace cream of coconut with coconut milk or even coconut water.From there, add a shot of rum and fresh pineapple juice.

20. A French 75 with a colored twist

This bygone cocktail usually mixes Champagne, lemon juice, cognac or gin, and sugar. Instead of the sugar, add a small splash of antioxidant-packed pomegranate juice or kidney-healthy cranberry concentrate (that’s 100% pure cranberry juice). Not only will it taste super-tangy, but it’ll have a seasonal red tint.

Originally published August 2014. Updated June 2017.

June 28, 2017 7:28 am (Source)

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