Garden Mule

 

My sister-in-law tried this drink during one of her recent travels. She loves the Moscow mule that I make and so she shared her experience with me about this drink. I love to try out different drinks and so I decided to make it. Garden mules definitely need muddling. That is what makes them so good; the blueberries, cucumber, strawberries and mint are muddled, creating a garden-fresh cocktail!

Ingredients

• 4 slices cucumber
• 16 blueberries 
• 3-4 small strawberries
• 6 mint leaves, plus a sprig for garnish
• 2 ounces vodka
• 1 ounce lime juice
• 1/2 cup ginger beer
• 1 piece candied ginger

 Directions:

1. Put the cucumber, 8 blueberries, 3 strawberries and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, the vodka and lime. 
2. Cover, shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
3. Fill a Moscow mule mug/glass with ice. 
4. Strain the liquid from the shaker into the mug. 
5. Top with ginger beer and 4 blueberries. 
6. Thread strawberry, blueberry, piece of cucumber and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

Veggie Sushi

Sushi is one thing I never thought I would even try! But never say never, I tried it and I Loved it! When you go out, there is very limited places that will do a variety of vegetarian Sushi. My hubby is my biggest motivation when it comes to cooking! Every weekend he will tell me what to make and that's where this recipe came from. It is super easy to make and always fun when you can personalize it whatever your taste buds are craving.

Ingredients:

For the rice:

• 3 cups short-grain Japanese rice, rinsed
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• Salt

For the rolls:

• 10 Nori sheets (dried seaweed), 
• 1 cucumber
• 1 avocado
• 1 red bell pepper
• 1 small red onion
• 1 Ripe Mango
• Wasabi paste, for serving
• Pickled ginger, for serving
• Soy Dipping Sauce 
• Sesame seeds, for sprinkling

Directions:

1. Make the rice:
• Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
• Fold in the vinegar: Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. 
• Transfer the cooked rice to a large wooden bowl. Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice.
• Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit for 5 minutes.
2. Prepare the vegetables: peel the cucumber and slice into matchsticks. Thinly slice the avocado, pepper, red onion, & mango into thin matchsticks.
3. Cover a bamboo sushi mat with plastic wrap. Place a nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Leave about 1 inch of nori uncovered - the last one inch.
4. Add the filling: At this point you can carefully flip over the nori so it's rice-side down on the mat with the short end facing you - or let the rice side remain on top - as I did. Arrange a few pieces red Bell pepper, cucumber, avocado, mango and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
5. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
6. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger, soy dipping sauce and more wasabi.