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Monday, December 15, 2008
Houston bartender sweeps Austin Drink Local Night
Bobby Heugel of the new Houston restaurant Anvil won the Edible Austin/Tipsy Texan Drink Local Contest last week. Heugel, who also pens the mixology blog Drink Dogma, was the only out-of-towner, up against local mixologists Will Earls of Gypsy, Billy Hanky of the Good Knight, Ben Craven of Starlite and Bill Norris of FINO, who won second in the 42 Below Cocktail World Cup earlier this year.
Heugel impressed the judges — which included Dai Due chef Jesse Griffiths, cocktail writer Moxy Castro, L Style/G Style editor Chantal Outon, “Tipsy” of TipsyTexan.com Joe Eifler and Driskill hotel food and beverage director Tom Beatywith — his False Dichotomy cocktail.
Here is the recipe for the winning drink: (You can find the rest of the contestants’ drinks on this Tipsy Texan post.)
False Dichotomy
2 oz Railean XO Texas Rum
1 oz Fresh Squeezed Lemon Juice
.75 oz. Honey-Lavender Syrup
1 egg white
2 dashes Angostura bitters
Shake all ingredients except for the bitters in a shaker with ice. Strain into a cocktail glass and mist the bitters on top, over half of the surface. Garnish with a lemon twist.
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Cancer-fighting jam will keep the Grinch away
I’ve tasted the jam and can vouch that is has a little bit of a kick, just enough to remind you the glory of jalapeños but not enough to overpower your morning cup of coffee. Texas Oncology also suggests using the jam as a glaze for pork loin or as a spread for a turkey sandwich.
Jingle Jam
6 cups fresh or frozen cranberries, rinsed and picked over
3 cups sugar
1 cup orange juice
1 cup water
1/4 cup jalapeñ os, minced with seeds removed
1 tablespoon orange zest
Combine all of the ingredients in a large stockpot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened. While jam is on stove, prepare half pint jars and lids according to manufacturer’s directions.
When jam is ready, ladle into prepared jars, allowing 1/8-inch headspace before sealing. Follow manufacturer’s directions for processing in a hot water bath for 5 minutes. Remove carefully and do not disturb jars for 12 to 24 hours. Makes five half pints.
If you’re not into canning, here are a few other things you can do this holiday season to give holiday recipes and food choices a flavor-forward nutritional makeover:
- Use healthy oils, such as olive, canola, or other vegetable oils instead of butter or lard.
- Add chopped nuts, such as pecans, walnuts, or hazelnuts for added fiber, crunch, flavor, “good” fats, and a host of phytonutrients, vitamins, and minerals.
- Make salads colorful, using dark, leafy greens and a variety of seasonal fruits and veggies.
- Serve whole grain bread with meals.
- Incorporate seasonal fruits into desserts.
- Choose dark chocolate with at least 60 percent cocoa, which contains antioxidant polyphenols.
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