#SundaySupper Cocktail: Moscow Mule

Moscow Mule

Something new for 2013...

Isabel of Family Foodie started the Sunday Supper Movement about a year ago. It's mission is to bring the families together around the table for a Sunday Supper each week, and to do so, she's assembled dozens of fellow food bloggers to create dishes that families can prepare around a common theme. Past themes have been Holiday Party Appetizers, Thanksgiving Leftovers and Foodie Bucket List dishes. Recently I joined the movement and this is my first recipe for it.

This week's theme is Retro Recipes. For it, I wanted to demonstrate the types of things I do. Namely: challenging food preparation and/or uncommon cooking methods for the home cook, and food that can easily be bought at the local supermarket made at home. In order to do this, I've updated a classic cocktail using the homemade ginger ale I published this past Friday, however the traditional recipe uses ginger beer, not ginger ale.

The Source

There are multiple sources for the same recipe, however I used the version found on epicurious.

Ingredients

1/2 lime
2 ounces vodka
4 to 6 ounces ginger ale
2 or 3 ice cubes

Method

1. Squeeze the lime into a Collins glass, then drop it in. Add 2 or 3 large ice cubes, then pour in the vodka and fill with cold ginger beer. Serve with a stirring rod.

Other Sunday Supper Participants

Please check out this week's other Sunday Supper participants.

Sunday Supper Retro Appetizers:

• Irish Cheddar-Whiskey Fondue by girlichef
• She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

• Coca-Cola Salad by Magnolia Days
• Salmon Salad | Retro Tuna Salad by Family Foodie
• Ambrosia Salad by Simply Gourmet
• Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
• Carrot & Raisin Salad by The Roxx Box
• Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

• Italian Style Bread by The Meltaways
• Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
• Grown-Up Tuna Melts by Home Cooking Memories
• English Muffin Pizzas by Comfy Cuisine
• Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
• Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
• Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

• Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
• Tuna Noodle Casserole by Country Girl in the Village
• Nana’s Marinated Beef Roast by Supper for a Steal
• Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
• Chicken Maryland by Vintage Kitchen Notes
• Mushroom Stroganoff by Small Wallet Big Appetite
• Dairyfree Toast Hawaii by Galactosemia in PDX
• Porcupine Meatballs by Hezzi-D’s Books and Cooks
• Chicken Kiev by The Urban Mrs.
• Salmon Quiche with Preserved Lemon by Shockingly Delicious
• Steak Diane by Crispy Bits & Burnt Ends
• Fried Chicken only in the Oven by In the Kitchen with Audrey
• Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
• Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
• Kicked Up Meatloaf by Curious Cuisiniere
• Shrimp Scampi (a lighter version) by Kudos Kitchen
• Old-Fashioned Pork Chops by My Trials in the Kitchen
• Jägerschnitzel by Sustainable Dad
• Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
• Inspired by Tuna Noodle Casserole by Cookistry
• Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
• Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
• Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
• Spaghetti with Currywurst Sauce by Masala Herb
• Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

• Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
• Classic Corn Casserole by The Foodie Army Wife
• Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
• Classic Green Bean Casserole Redux by The Wimpy Vegetarian
• Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

• Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
• Old School Boozy Rum Cake by Webicurean
• Individual Baked Alaskas by That Skinny Chick Can Bake
• Rainbow Jello by Cravings of a Lunatic
• Pineapple Upside Down Cake by Noshing with the Nolands
• Pineapple Bars by Peanut Butter and Peppers
• Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
• Refrigerator Strawberry Cheesecake by There and Back Again
• Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
• Boston Cream Pie by Gotta Get Baked
• Coca-Cola Cupcakes by Daily Dish Recipes
• Jello Poke Cake by Flour On My Face
• Devil’s Food Cake by Maroc Mama
• Bread Pudding with Pecans by Basic and Delicious
• Victoria Sponge Cake by The Lovely Pantry
• A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
• Post War Apple Pudding by My Cute Bride
• Layered Mini Chocolate Banana Cakes by Big Bears Wife
• Raspberry Jam Cakes by Pippis in the Kitchen Again
• Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

Christmas 2012: Homemade Coffee Liqueur

Homemade Coffee Liqueur

A couple of years ago, I found an English toffee bark recipe that I gave as Christmas gifts. It was an educational experience on a number of levels. First, the recipients really appreciated homemade gifts. Second, stretching the budget for Christmas gifts is unnecessary. Third, fighting crowds at the local shopping mall is unnecessary too especially in this day and age when you can have items delivered to your doorstep.

This year, I gave a coffee liqueur. One of the most popular is Kahlua. I was inspired to make this food when Liz of That Skinny Chick Can Bake made hers and thought it was a creative idea.

The Challenge

Making food at home from scratch.

The Source

I didn't use Liz's recipe because Kahlua describes their liqueur as rum-based and she used brandy and vodka. After some research, I found that vodka was a common ingredient in homemade versions because it adds no flavor, but I was able to find one that used solely rum by a bartender on yumsugar.

Ingredients

1 750-milliliter bottle white rum
1 1/4-cup dark rum
1 1/2 cups sugar
12 ounces whole coffee beans
1 vanilla bean
1 cinnamon stick
1 orange peel

Method

1. Combine all of the ingredients in a sealable container. Shake hard to combine. Record the date on the container and store in a cool, dark place for three weeks. Shake or stir the mixture several times of week.

2. Strain through cheesecloth or a fine mesh strainer into a clean vessel. Use like you would Kahlua or any other coffee liquor.

Successful?

Yes. The aromatic scent of the liqueur once I opened the container was very fragrant. I had the time, so I stored the mixture for four weeks instead of three. The picture above where the solids were strained was taken on Sunday, December 23rd.

I hope you all enjoyed your holiday and spent it with family and friends.