Grapefruit & Jalapeño Paloma

Zipping up and down the dusty desert hills of western Colorado this weekend, I would occasionally remember – I have a blog post to write (two, actually). It was a passing thought, there one minute and gone the next as several rocks on the trail would steal my focus back. So, I didn’t write, not even back at camp. I was unplugged and it was glorious. What I did do, was think—between burms and turns- how refreshing a Paloma would be after a long day of mountain biking in the sun. Of course, I hadn’t planned that well, and there were no grapefruits, or ice cubes, and certainly no jalapeño infused tequila back at our campsite. (Maybe I’ll pack better next time?)

This version of the classic drink has a few twists and turns, the largest of which is infusing the tequila with jalapeño. This adds a savory and spicy note to the drink, making it a bit more complex and, if you ask me, more delicious. I first found this combo in the book, Death & Co: Modern Classic Cocktails (I recommended this one!), and have made a few tweaks over the last year, landing on my go-to mix.

Grapefruit & Jalapeño Paloma

Published April 15, 2021 by Caitlin Sherwood

   Print This Recipe

Serves: 1   |    Active Time: 5 minutes

---

Ingredients:

For the jalapeño tequila

1 jalapeño

2 cups blanco/silver tequila

For the simple syrup

1/4 cup sugar

1/4 cup water

For the cocktail (quantities here are for a single cocktail, multiply by number of drinks to make a larger batch)

Salt, for rim of glass

Ice, for serving

2 ounces grapefruit juice, freshly squeezed

Juice from 1/2 lime

2 ounces jalapeño tequila (recipe above)

1/2 ounce Cointreau (Palomas typically just call for tequila, but I like the citrusy sweetness this adds)

1 tablespoon simple syrup (recipe above)

Dash of bitters (Optional, adds another layer of flavor)

2 ounces club soda (or grapefruit La Croix)

Garnish: lime wedges, jalapeño slices

Directions:

1. Infused tequila: Start infusing the the tequila at least 20 minutes before mixing your drinks: slice jalapeño, and place in a 16 ounce jar. Pour tequila over top. Place lid on jar, and allow tequila to sit for 20 minutes before straining out the jalapeño pieces. Save the infused tequila in an airtight jar until you’re ready to prepare your cocktails. This can be done several days in advance. You can also easily divide this recipe to make less (I often make just a few ounces, using just half a jalapeño)
2. Simple Syrup: Next, prepare the simple syrup: combine sugar and water in a sauce pan and bring to a simmer, stirring until sugar is dissolved. Remove from heat and allow to cool. This can be made several days in advance. Once cooled, store in an airtight container in the fridge for up to 7 days.
3. Now, mix the cocktail: Start by rimming your glass with salt (tip: to get salt to stick, rub a slice of lime on the edge of the glass before dipping it into the salt). Fill the glass halfway with ice.
4. In a shaker, combine: grapefruit juice, lime juice, tequila, cointreau, simple syrup, and bitters to combine. Shake, and then pour into prepared glass. Top with club soda to taste, and garnish with a lime wedge and/or a slice of jalapeño.

Citrus Blossom Salad

In the middle of winter, most salads fail to hit the spot because the produce isle is generally sad and farmers markets are closed (though this roasted sweet potato and kale salad is usually a good bet). Around January citrus finally hits the shelves, freshly picked and shipped from warmer climates. It’s in that window that this salad should take the spotlight, a perfect stage for citrus varieties you can’t easily find other times of the year.

Orange flower water adds a subtle, elegant twist to the vinaigrette in this recipe (and also how it got its name). It smells incredible and one bottle will last you forever (plus, you’ll be one step closer to making baklava).

Serve this salad with with roasted chicken, a panini, or a warm stew like tagine to make a meal.

Citrus Blossom Salad

Published January 4, 2021 by Caitlin Sherwood

   Print This Recipe

Serves: 4   |    Active Time: 15 minutes

---

Ingredients:

1 head tender romaine lettuce, washed and spun or patted dry

3 oranges (for a fun pop of color, mix-and-match a variety of oranges: cara cara oranges for pink, blood oranges for deeper red, valencia/navel for traditional orange)

¾ cup chopped walnuts, toasted

1/2 cup feta crumbles

1 tablespoon minced parsley leaves

Optional: Freshly cracked black pepper to taste

For Orange Blossom Vinaigrette:

1/4 cup freshly squeezed orange juice

Pinch of salt

1 tablespoon Orange Blossom Water (affiliate link)

1/3 cup extra virgin olive oil

Directions:

1. Arrange lettuce on 4 plates, optionally tearing with your hands to remove any tough stem pieces.
2. Segment the oranges by slicing off the peels with a knife, and then carefully cutting segments out from between the pith. It can be helpful to do this over a bowl, to catch any juice. Reserve the left over pieces — we’ll use them to make the vinaigrette. Here is a good video on how to do this. Arrange orange slices over the lettuce.
3. Sprinkle walnuts and feta over each salad, and sprinkle with parsley.
4. Prepare vinaigrette: Squeeze as much juice from the remaining orange pieces into a bowl. Add salt, orange blossom water and olive oil, and whisk to combine. Drizzle to taste over salads.
5. Top with freshly cracked pepper to taste, and serve immediately.

Fall Black Rice Salad

Less than 2 weeks until Thanksgiving — though it feels like March was yesterday. In the spirit of the season, I thought I’d use this post to remind myself (and hopefully others!) of the positives. This week I’m thankful for:

• How so many people showed up and voted for change and inclusivity in the US this month

• Snow, which has helped combat Colorado’s wildfires, and reminded me that fall is really here, even though this year has gone by in the blur

• Fall cooking and baking. Favorites this week, were: this wild rice salad, tahini rice crispy recipe from Bon Appetit, quiche, Massaman coconut curry with tofu, sourdough focaccia, and miso braised greens. Next week I’d like to make cranberry hand pies and a pear coffee cake!

• The upcoming holiday break — while it certainly won’t be a “normal” Thanksgiving, it will be nice to have a break and unplug

Fall Black Rice Salad

Published October 6, 2020 by Caitlin Sherwood

   Print This Recipe

Serves: 6   |    Active Time: 30 minutes

---

Ingredients:

1 tablespoon coconut oil or olive oil

1 small sweet onion, diced

2 cloves garlic, minced

1 cup black wild rice, such as Forbidden Rice or TJ's Cultivated Wild Rice (Wild rice blends will also work well)

2 cups chicken broth, or more as indicated on package (If using an Instant Pot to cook the rice, reduce to 1-1/4 cup broth)

3 slices bacon, cooked

1 apple, such as Sweet Tango or Honeycrisp

1/2 cup chopped, toasted pecans

2 cups baby arugula

Salt & pepper

Directions:

1. Heat oil in the bottom of a sauce pan (or Instant Pot on Sauté setting). Sauté onions and garlic until transparent.
2. Add rice to pot, along with broth. Cover, and cook according to instructions on the rice packet. (If using an Instant Pot, set to Multigrain setting for 14 minutes with the vent in the sealed position. Natural release for 10 minutes.)
3. Chop the bacon into 1/2-inch pieces. Core the apple, and dice. When the rice has cooled, add bacon, apple, pecans and arugula. Toss, and season with salt and pepper to taste.