Archive for June 30th, 2013


More Adult Drinks!

More adult drinks we’ve made this summer that proved successful (yes, gentle reader, some of our “brilliant” ideas were a disaster. I confess!):

Brandy and Chocolate Mint


Serves 1


  • 1 ounce brandy
  • 1 ounce Chocolate Mint Vodka *
  • 1 ounce MimiCreme
  • 1 cup cracked ice
  • ground cinnamon or cocoa powder


  1. Combine the brandy, vodka, MimiCreme and cracked ice in a shaker. Shake for 15 seconds.
  2. Strain into a chilled old fashioned glass. Garnish with cinnamon or cocoa powder.

* Chocolate Mint Vodka

  • 1 bottle vodka
  • 4 cocoa beans
  • Sprig fresh mint leaves


  1. Combine vodka and cocoa beans in a sealable container and store in a warm, dry place. Agitate the mixture 2 or 3 times a day for 1 week.
  2. Six hours before serving, add the mint leaves. Strain through a coffee filter into a bottle, seal and store in your freezer.



AdltDrnk2aMy variation on the theme…

Serves 1

My variation on a theme…


  • 1 ounce Chocolate Mint Vodka (see above)
  • 1 ounce Creme de Cacao (I used DeKuyper kosher brand)
  • 1 ounce MimiCreme
  • Drop of green food coloring – (optional, I used Lieber’s brand)
  • 1 cup cracked ice
  • 1 teaspoon white chocolate shavings
  • sprig of mint


  1. Combine the vodka, Creme de Cacao, food coloring (optional), and cracked ice. Shake for 15 seconds.
  2. Strain into a chilled old-fashioned glass. Garnish with white chocolate shavings and a sprig of mint.

Enjoy, gentle reader, enjoy!



Adult Summer Drinks


Sautéed Lamb with Eggplant

I always liked cooking in a wok and anyone who’s been following this blog knows we like lamb. Here’s an easy recipe that adds a fresh and unusual flavor to lamb:

Sautéed Lamb with Eggplant

Photo from web, by: Max Falkowitz (not exactly this recipe)

Photo from web, by: Max Falkowitz (not exactly this recipe)

Serves 4


  • 4 tablespoons olive oil
  • 1 pound ground lamb
  • 2 large eggplants thickly sliced
  • 2 garlic cloves minced
  • 6 large tomatoes, blanched, skinned and thickly sliced
  • 1 lemon sliced to garnish

Ingredients for the sauce

  • 2 tablespoons fresh mint, chopped, plus extra to garnish
  • 2/3 cup pareve sour cream (I used Tofutti brand Better than Sour Cream)
  • black pepper to taste


  1. Heat 2 tablespoons oil in a wok over high heat until almost smoking. Add the minced lamb and fry until thoroughly browned. Remove from wok and keep warm.
  2. Add the remaining oil to the wok and fry the eggplant with the garlic for 10 to 15 minutes until lightly browned on both sides. Add the tomato slices and stir fry for 1 minute. Season with salt and pepper, then transfer to a serving dish. Top with the ground lamb and garnish with lemon slices and mint.
  3. Sauce. Mix together the mint and pareve sour cream, season with black pepper, serve with the lamb and vegetables.

Enjoy, gentle reader, enjoy! I plan to make this for tonight’s dinner.


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