Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Thursday, July 11, 2019
Guacamole Deviled Eggs
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The (Hotly Debated) History Behind the Mojito
The mojito, the refreshing and minty drink from Cuba that mentally transports you to a tropical location no matter where you’re drinking it, is a lot more than meets the eye. It’s not just the preferred drink for quenching your thirst after a long night on the dance floor or toasting during a sweltering vacation night out. The drink that busy bartenders everywhere are hoping you don’t order in the middle of a rush actually has a long and (hotly debated) history.
Who invented the mojito?
“As with most classic cocktails, the origin of the mojito is widely debated,” says Parker Boase, co-founder of New York-based mixology company Liquid Lab NYC. “However it’s without question that its roots started in Cuba and continues to be the quintessential Cuban cocktail.”
“The most widely believed story of its origins involves a 16th century Cuban cocktail named ‘El Draque,’ which was named after Sir Francis Drake, which involved an early, more crude version of rum called ‘aguardiente,’ fresh mint, sugar, and limes,” Boase says. “Over time, as rum distillation evolved, we ended up with the classic mojito.”
Chowhound’s Big Batch Ginger Mojitos
Philip M. Dobard, vice president of the National Food & Beverage Foundation, shares some of the other circulating theories about the cocktail’s roots (and birthplace). “Unlike its Cuban cousin, the daiquiri, which enjoys a good half dozen or so origin stories and birthplaces, the mojito has maybe two plausible origins—either Dutch sailors looking to curb an outbreak of on-board illness or African slaves seeking to blunt the sharpness of early rums—and but one birthplace, Havana,” says Dobard, also the president of the Pacific Food & Beverage Museum and director of The Museum of the American Cocktail.
The drink also has strong associations with Ernest Hemingway, who was rumored to have drank the cocktail often at one of his favorite bars, La Bodeguita del Medio in Havana. There’s even a sign on the wall that boasts his (potentially forged) signature and affinity for the drink, stating: “My mojito in La Bodeguita, My daiquiri in El Floridita.” (Though Hemingway’s fascination with mojitos may be more myth than fact, that doesn’t stop tons of visitors from ordering the cocktail at the Havana watering hole.)
No matter the origin story, today the mojito remains a popular choice for discerning drinkers, says Boase. “The Mojito is a really popular cocktail because it’s light and refreshing, with a fresh citrus kick and light sugar,” he says.
How do you make a mojito?
According to Boase, the classic recipe involves taking three lime wedges and one tablespoon of superfine sugar and muddling it. Then add a pinch of fresh mint and lightly crush it. (“The trick here is not to pulverize the mint and break it apart but to lightly press it to release the mint oils,” he says.) Add two ounces of white rum, shake vigorously, and pour without straining into a highball glass. Garnish it with lime and fresh mint, Boase says.
A more modern and efficient way of making the cocktail is using lime juice and simple syrup instead of muddling the lime and sugar. “[It] saves a bit of time making it and still tastes delicious, though you lose a bit of the pulp from the muddled lime,” Boase says.
“As for variations, the mojito is a rather robust canvas,” Dobard says. Swap out rum for gin to make a Sidecar, use other citrus, or add bitters “without violating the fundamental nature of the drink,” Dobard says.
To twist the classic mojito recipe, Boase says, you can also add your favorite fruit when muddling or add in your favorite fruit juice to make it your own. “I also like to switch up the herbs, as opposed to mint,” he says. “Try it with some sprigs of fresh basil for an added spin.”
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Amazon is Selling Instant Pot Duo for $50
If you’ve had your eye on the Instant Pot pressure cooker—one of the clear breakout kitchen gadget stars of the last decade—but are truly waiting for it to hit that rock bottom price. Well, this might be it. Amazon is making it darn near impossible to say no to the IP revolution, with a huge limited Pre-Prime Day sale on Instant Pot Duo.
Read More: Amazon Prime Day Deals at Whole Foods Are So On
Right now, ahead of Amazon Prime day, the Instant Pot Duo 3 Quart can be had for $50—which is half off its retail price. The unit itself is marked down to $59.99 but with an additional $10 coupon available you’re down under $50. That’s less than one New York City ribeye and the cheapest we have seen this Instant Pot model to date.
Instant Duo 3-Qt Multi-Cooker, $49.99 at Amazon
Amazon
We’re not bashful about singing high praise for the Instant Pot multi-cooker (pressure cooker, slow cooker, steamer, rice cooker, and much more) as an incredible time-saving hack for everything from easy summer meals, dinner parties, school lunches, and healthy eating. The Instant Pot Ultra is…..(*takes a deep breath*) a pressure cooker, slow cooker, rice & porridge cooker, yogurt maker, steamer, warmer, that also sautés, and sears. On top of all that it’s extremely easy to use (dummy-proof even) and safe—which is a knock on traditional pressure cookers known to explode (see Youtube).Buy Now
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Summer Spritz Recipes Are Bubbly, Fun & Low-ABV
After the New York Times notoriously published an article in May lambasting the Aperol Spritz, basically the entire internet came to its rescue: counter arguments arrived by the hour from The Washington Post to NPR to my friend Julie, who succinctly queried the article’s author on Instagram: “Who hurt you?” Along with the backlash arrived a new era for the Aperol Spritz and other aperitif libations like it.
Spritzers, basically a softening of wine with soda, and spritzes, a winning combination of lower-proof spirits or liqueurs, sparkling wine, and soda, are built on a solid foundation: sometimes the occasion calls for something low-maintenance, refreshing, and bubbly. (Also sometimes the occasion calls for you not acting a drunken fool. Occasions such as “adulthood” come to mind.) Spritzes should not be confused with other sparkling cocktails such as a French 75, whose taste is indeed crisp and refreshing but that masks a spirited punch. (Hence its being named for a World War I 75mm field gun.) And who has time to shake cocktails in the summer anyway, when the beach, barbecue, or ballgame awaits?
In the spirit of keeping it classy this summer, let the spirit of the spritz serve as your summer spirit guide: effervescent, easy-going, and elegant. Who doesn’t want more of all of that in their life? Try these recipes, or develop your own by experimenting with bitters, vermouth, or other liqueurs.
Aperol Spritz
Chowhound
Much like wings to residents of Buffalo, to Venetians it’s simply a spritz. See for yourself what all the fuss is about with the OG aperitif sparkler, with its sunset color and notes of bitter orange. It’s meant to be lighter in alcohol, but have a few over brunch and you might find yourself writing your own letter to the editor. Get our Aperol Spritz recipe.
Spritz: Italy's Most Iconic Aperitivo Cocktail, $12.88 on Amazon
With 50 recipes for classic and updated spritz cocktails, this will keep you hydrated all summer long.
White Wine Spritzer
Chowhound
A spritzer is to wine as a shandy is to beer: a way to extend the sessionability of the drink while adding an additional boost of bubbly refreshment. The recipe here calls for chardonnay, a typically full-bodied, oaky white wine, but you can try it with any white, from tart and dry chenin blanc to a fruity, off-dry riesling. Get our White Wine Spritzer recipe.
White Spritz Cocktail
Chowhound
Despite its moniker, nary a shake nor stir is required in this easy spritzer variation. Additional zing is added via a homemade lemon syrup—hardly a bad thing to keep on hand this summer for spritzers, spritzes, iced teas, or G&Ts. Get our White Spritz Cocktail recipe.
Stemless Wine Glasses, Set of 4 for $11.00 on Amazon
Stemless wine glasses are the natural in-between whether your spritz calls for a wine glass or a tall glass. Plus they’re less likely to tip when building bubbly drinks in the glass.
Crimean Cocktail
Chowhound
If you’re sensing a citrus theme among these spritzy libations, you’re catching on quickly. (Probably because of the easy-going, low ABV nature.) Here a classic spritzer gets the citrus bite from a splash of fresh lemon juice, and just a touch more spirit from an orange-flavored liqueur. Get our Crimean Cocktail recipe.
Lo Scintillante
Chowhound
False cognate alert: while this drink might indeed make you feel scintillating, the translation is merely “the sparkling.” Prosecco is combined with Cocchi Americano—an Italian fortified wine spiked with quinine and baking spice—for a subtly spicy aperitif that is best paired with a raised eyebrow and a nod to someone whose attention you’d like more of. (Try it with Cocchi di Torino vermouth as well for even more intrigue.) Get our Lo Scintillante recipe.
Americano
Chowhound
Not to be confused with the coffee bearing its name, the Americano aperitif brings the sparkling water to a Negroni rather than an espresso. A Negroni is a fine drink for many occasions, but sometimes you just need to take the gin out of the occasion for the promise of an earlier beach arrival tomorrow morning. Get our Americano recipe.
Americano Perfecto
Dylan + Jeni
Americano, meet Shandy. It’s a meet-cute for sure, letting a gentle pilsner do the bubbly work for a little summer refresher for the more beer-inclined. Get our Americano Perfecto recipe.
Negroni Sbagliato
Chowhound
They say if it’s not broke, don’t fix it, but certain broken things, like this “broken”—or sbagliato—Negroni, are nothing to be mad at. While the Americano takes the gin out of a Negroni and replaces it with sparkling water, the Sbagliato takes the gin out and ups the ante just a notch with prosecco instead. A little higher octane, but still tame enough to qualify as aperitivo. Get our Negroni Sbagliato recipe.
Related Video: How to Open a Bottle of Champagne
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Step Aside Potato Salad: This Middle Eastern Potato-Garlic Side Is King
When a new Middle Eastern speakeasy-style restaurant from the mastermind behind New York’s Bread’s Bakery was announced, you can bet we hustled our little Hamentashens straight to Lamalo inside the Arlo Hotel here in New York City to see what the clatter was about. What we found was a trove of warm, fresh flavors inspired mostly by the Mediterranean and Middle East, some of the best darn meze we’d ever tasted, and one dip I still think about at least once a week. No, really.
Meze, if you’re not familiar, are Middle Eastern or Mediterranean small plates often served with laffa or pita bread as part of a multi-course meal or as salty snacks to accompany pre-dinner drinks. There are truly countless meze and, depending on what part of the world you’re in, you’ll find a unique mix of recipes like roasted eggplant dips (baba ganoush), creamy whipped feta, or savory strained yogurt with spiced oil, known as labneh. Hummus is a staple meze, of course, as are tahini dips with za’atar, a popular spice pervasive in meze and Middle Eastern cooking. As I worked my way through Lamalo’s inspired meze plate, one particularly creamy, garlicky, and potato-y white dip rose above the fray. I had to have the recipe.
Hamilton Beach Food Processor & Vegetable Chopper, $45 on Amazon
The only kitchen tool you'll need to make this heavenly dip.
Skordalia
Though owner Gedi Peleg is from Israel, his team at Lamalo is wholly undiscerning about where their recipes originate, just so long as they’re good, and at least vaguely Mediterranean. This is how I discovered skordalia (pictured in the middle of the head image), a popular Greek meze dip made from cooked Yukon Gold potatoes, loads of raw garlic, oil, and almonds. It satiates that same starchy craving space that might otherwise be reserved for mashed potatoes, but skordalia is free from heavy butter and served at room temp—making it pitch-perfect for summer.
Related Reading: 9 Interesting Sides for Summer Grilling & BBQ
Francesco Sapienza
Skordalia is simple to make with easy-to-find ingredients and will guarantee star-status at your next summer potluck or BBQ. Pureed raw garlic gives the smooth potato dip a sharp bite and subtle heat—as raw garlic will do—a perfect dip to heap on top of fresh-baked pita or sesame laffa bread (another specialty of Lamalo’s). Use slightly less garlic and skordalia transforms into a wonderful summer side dish to pair with lamb burgers, fish, or any other grilled summer goodies. A truly international update on potato salad or “summer mashed potatoes,” if I may take liberties, and if you can’t make it into Lamalo yourself, they’ve graciously bestowed their simple skordalia recipe upon us to make at home.
Skordalia (Greek Potato Garlic Dip)
Ingredients
- 1 pound sliced almonds
- 2 ounces bread with crust removed
- 4.2 ounces Yukon Gold potato, baked and peeled
- 4 teaspoons garlic, finely chopped or grated with Microplane
- 5.3 ounces apple cider vinegar
- 17 ounces vegetable oil
- 4 teaspoons kosher salt
- 9 ounces water
- chives for garnish
Instructions
- Salt the potatoes then bake at 350 degrees until tender.
- Cool and peel potatoes.
- Combine almonds, bread, potatoes, and garlic in a food processor and blend until all incorporated but still semi-chunky.
- Drizzle in the water and vinegar while blending on low.
- Slowly drizzle in the oil while blending on low until emulsified.
- Season with salt, top with a few sliced chives & almonds and serve with warm pita, laffa bread, or as a side.
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