Category: Recipes

The holidays are upon us, and seeking out the right wines to serve with holiday meals become my primary focus, as well as some well deserved proper cocktails at some of my favorite city haunts.  Recently at Apotheke, located in Chinatown, whose cocktail list is designed by a Venezuelan consultant known for aggressive flavor profiles, I imbibed on a tomato basil libation, which sounds like a salad, but was understated.  Clean tomato, then a hint of fresh basil, surprising and effective.  I am no mixologist, save for a proper sidecar, so I need to make a holiday drink for me that is not too taxing and for the masses.

Enter eggnog, a milk and egg drink spiked with brandy or Madeira, one of the true gifts from our neighbors across the Atlantic.  Eggs and milk were very expensive during the 18th century, brandy too, so rum from the Caribbean became a natural, cost-effective substitute.  But New Americans soon switched to whiskey and bourbon, anchoring the eggnog of present day.

Good recipes travel fast, as our Mexican neighbors have a version called rompope. Originally made by the nuns of Puebla, vanilla flavoring is added and extra egg yolks, imparting a more yellowish color.  In East Harlem, at a cakery called Pasteles Capy, the Dorado family have a rompope flavored version that would sweeten any holiday table.

Heading to El Caribe, the center of rum production, variations of these eggnogs became traditional national beverages.  In Puerto Rico, the Borinquen version resides in the coquito, made with coconut and condensed milk, spiced by cinnamon, nutmeg, and cloves.

In Haiti, the drink is called kremas, comprised of creamed coconut and often evaporated milk, which is less expensive than condensed or regular milk.  Aside from cinnamon, nutmeg and vanilla, anise is also added.  The following is my family recipe:

Kremas Recipe

Ingredients:
2 egg yolks
2 cans evaporated milk
4 cans sweetened condensed milk
1 can cream of coconut
1 Vanilla Bean or 1 tsp vanilla extract
2 star anise
1 tsp ground cinnamon
1 tsp grated nutmeg
2 cups Haitian rum like Barbancourt

Instructions:
In a large sauce pot, add all ingredients. Whisk until well incorporated. Bring to a simmer and stir until mixture thickens. Cool down mixture for 15 minutes.  Add mixture to blender for thirty seconds.  Pour into large glass container with a lid and refrigerate for 24 hours.  Serve cold.

As the holidays are upon us, I often feel like having a large glass of egg nog.  In the Caribbean, islands have different variations and recipes for this traditional drink.  In Haiti, we drink what is called cremace.  I have many relatives in Puerto Rico, and this is the recipe we use for coquito.

Coquito Marcelin

Ingredients

2 egg yolks, beaten

1 can evaporated milk

1 can cream of coconut

1 can sweetened condensed milk

1 cup good rum

1/4 tsp ground cloves

1/2 tsp ground cinnamon

1 tsp vanilla extract

1 tsp nutmeg

Directions

Quick Recipe

Blend all ingredients in a blender on high for 5 minutes.  Refrigerate.

Original Recipe

Using a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until the mixture is thick enough to coat the back of a spoon.

Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, nutmeg, cloves, cinnamon, and vanilla. Blend on high for about 30 seconds. Store in refrigerator overnight.  Serve cold.

Happy Holidays!

While looking for a respite from my beloved favorite late nite cocktail, the sidecar, I have been experimenting with other mixed drinks.  I like to make mojitos at home because I get to muddle and shake my drink.  Muddling takes some frustration out of the day, and shaking makes you feel invigorated, if not somewhat scientific. Recently I ran out of light rum and substituted tequila.  Finally I settled on some leftover vodka I had in the freezer and it worked like a charm.  My latest crave is an adaptation of a recipe by Fidel Vasquez, head bartender of Barrio Chino.  This drink will transport you to a cigar plantation in Cuba even if you’ve never been there.

Vodka Ginger Mojito

2 slices fresh ginger
¼ lime, halved
8 leaves fresh mint
1 ounce lemon juice
1 ounce simple syrup
2 ½ ounces smooth vodka
1 tbsp light brown sugar
Seltzer or club soda

In a heavy bottomed glass, muddle ginger and mint until aromas release.

Add limes and sugar. Muddle some more.

In a shaker, add three broken ice cubes, vodka,
seltzer, lemon juice, & simple syrup.

Add muddled mixture to shaker.

Shake vigorously for ten seconds.

Serve and enjoy!