Ciao, amici! Unless we’re connected on social media, I know, it’s been a while. But I’m happy to be back in the kitchen with every good wish for 2020. We’re buzzing up something new in the blender that’s creamy, dreamy, coconutty, alcoholic and downright delicious! WOOOOW! I’ll give you a personal update after the recipe, OK?

First, let’s talk about coquito. Some say it’s Puerto Rican eggnog. And some recipes do include egg. But not this one. It’s coconut, cinnamon, two delightful cans of dairy–sweetened condensed milk and evaporated milk–and a generous pour of our ol’ friend the Captain. That’s Captain Morgan to you. Oh, and drunken raisins. It’s fine if you want to leave them out. But damned if they don’t add a special something! Let’s get this party started right! Right on!

COQUITO
Adapted from The Novice Chef

1/2 cup golden raisins
1 1/2 cups Captain Morgan Original Spiced Rum
2 cinnamon sticks
1 (14 oz) can sweetened condensed milk
1 cup cream of coconut (Coco Lopez)
1 (13.5 oz) can organic coconut milk
12 oz can evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons shredded coconut

Note: this recipe yields just a bit more than a half gallon of deliciousness.

In a large pitcher with a lid, add raisins, rum and cinnamon sticks. Let sit for one hour.

In a blender, add the remaining ingredients. It won’t all fit at once, so blend in two batches, then pour into the pitcher. Shake to combine with the rum, raisins and cinnamon sticks.

Chill for at least four hours. Store in an airtight container in the fridge for up to a month (as if!). Shake it like ya mean it before pouring. Use a ladle to dish out the yummy drunken raisins and add to each glass. Sprinkle with cinnamon, if you like (oh, we like!). Cheers, cheers, cheers to coquito! Careful now, this stuff goes down way too easy.

A personal update

 

 

 

 

 

 

 

 

 

I wanted to let you know something important about the real star of this page, my precious April Katt. Sadly, I lost her last fall (April 1, 2000 – October 30, 2019).

My sunshine girl was the best friend, companion and little caretaker anyone could ever ask for. She made our little townhouse a happy home with her warm personality, caring gestures, curiosity and funny antics. She loved being part of whatever I was up to–including in the kitchen. You’ll remember those bright green eyes and shiny coat making an appearance in many recipes! She was always right by my side and often held hands with me. Saying goodbye to her was the hardest thing I’ve ever had to do.

Many tear-filled days passed before I decided April wouldn’t want me to be sad and alone in a place that felt so empty without her. In her honor, I found a handsome gentleman from PAWS (Pet Animal Welfare Society)–the same shelter where I found AK almost 20 years ago. Mishu, Polish for “teddy bear” or “Sweetheart” came home November 9th. This charmer has done his best to brighten each day and make me laugh ever since. I’d swear April Katt either left notes or is in direct contact to guide him. How lucky I am to have two special soul kitties like these!

 

 

 

 

 

 

 

 

 

 

 

 

So, I know we’re just four days into 2020, but I feel good about the year to come. And I really hope you do, too. Onward and upward, amici–we got this!

We’ll be seeing you sooner next time.

Love,
Hope, Mishu and the ever-present spirit of Ms. April Katt

Is it 5 o'clock yet?

When life has given you lemons, a home-squeezed adult beverage can really hit the spot. One of my recent favorites is Cruzan vanilla mint lemonade. I’ve even made one with cucumbers, too! But for the moment, let’s keep it simple.

Last year’s mint is on the rise on the deck and ready for picking.

Katty and the mint!

And I’ve got a lemon in the fridge and a bottle of Cruzan Vanilla Rum. It must be 5 o’clock somewhere, no? Let’s muddle that one over with a tablespoon of simple syrup. HA HA! Like so:

CRUZAN VANILLA MINT LEMONADE

8 fresh mint leaves (mine were small, so I picked a few extra!)
1 tablespoon simple syrup
1/2 a lemon, squeezed
1/3 cup Cruzan Vanilla Rum
Pellegrino (or any other fizzy, unflavored beverage such as seltzer or club soda)
crushed ice (crushing ice is almost as rewarding as drinking this drink!)

Muddled mint leaves in simple syrup

Muddle mint leaves in simple syrup. Crush ice. If you don’t feel like a few bangs on a sandwich bag to crush the ice, cubes are fine.

Crushing ice is both cathartic and fun!

Cruzan Vanilla Rum & friends!

Fill glass about 3/4 of the way with ice. Pour muddled mint over ice. Squeeze half a lemon. I cut the half in two for easy squeezin’. Throw one of the quarter lemons in the glass. Add rum. Top with fizziness of choice. Serve. Smile. 🙂 Watch your day improve.