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Xycolsen
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Location: Tucson, Arizona USA
Posts: 5551
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Re: Food & Beverages from Your Home Town
Ok, I'll go first...
Over the past summer when I went to Brazil...
I discovered a new beverage...
Called Caipirinha...
It's the national Drink of Brazil...
It's very good, but the alcohol content is very strong...
So you have to be careful... 
It's made with a Brazilian liquor called Cachaça...
Cachaça:
A Brazilian rum distilled from sugar-cane aged one year in barrels of freijó
(a special wood of Brazil), for Ypióca Crystal, acquiring special taste and bouquet.
 
Classic Caipirinha Recipe:
In an old fashioned or on-the-rocks (flat bottomed) glass, add:
2 to 3 (depending on size) key limes cut into thin slices
You may want to remove any seeds before muddling ...
unless you're fond of straining them through your teeth.
Add 2 to 3 heaping tablespoons of sugar to the top of the lime slices
(Brazilians like it VERY sweet)
Muddle (mash) sugar and limes together well
Add 2 to 3 shots (ounces) cachaça
Stir well to thoroughly dissolve the sugar, add cracked ice, stir, enjoy ...
and think tropical thoughts!
Serves 1
After just two of these you can be wasted...
If you're not careful, I found out the hard way...
 
But, they are very tasty !! 
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Nov/27/2005, 8:02 pm
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sawkasam
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Re: Food & Beverages from Your Home Town
Sounds yummy..
The one drink the Kentucky is known for is the drink they serve at the Kentucky Derby:
For nearly a century, the mint julep has been the traditional beverage of Churchill Downs and the Kentucky Derby. The Early Times Mint Julep ****tail is a ready-to-serve beverage that has been the "The Official Mint Julep of the Kentucky Derby®" for over 16 years. Over 80,000 Early Times Mint Juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby, requiring 8,000 liters of Early Times Mint Julep Ready-to-Serve ****tail, 2,200 pounds of freshly harvested mint, and 80 tons of shaved ice.
The Grade II Early Times Mint Julep Stakes on May 24 at Churchill Downs is sponsored by Early Times, the time-honored ingredient in mixing an authentic mint julep. If the Early Times Mint Julep Ready-to-Serve ****tail is not available from your local retailer, you can make your own with this recipe:
Early Times Mint Julep
2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Early Times Kentucky Whisky
Silver Julep Cups
Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
And believe it or not, I have never had one, but hear they are delicious! Orlando Bloom had one while he was here and drank one on Oprah and loved it!!
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Nov/28/2005, 1:30 am
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lui
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Location: Central Germany
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Re: Food & Beverages from Your Home Town
@ Christy: I liked your Wodka Tonic a lot!  
As we have now winter time here in Central Europe, I show you the very popular recipe for hot mulled wine / hot spiced wine (German Glühwein).
ingredients:
for each 750 ml (3 cups) of wine:
* 1 stick cinnamon
* 6 whole cloves
* Rind of half a lemon
* juice of an orange
* 2 to 4 Tbs. sugar
* Cardamon pod (optional)
* Rum, brandy, vodka or schnapps (optional)
directions:
Use cheap wine. Not that cheap, but still cheap, Carlo Rossi or Livingstone will do fine, but will need more sugar. The amount of sugar is inversely proportional to the cheapness of the wine.
Break cinnamon sticks into three or four pieces. Remove rind from lemon in large pieces or one long piece, press out the juice of the orange.
In saucepot over medium-low heat, combine wine, spices, juice and 2 Tbs. sugar. Heat 1/2 to 1 hour, but do not allow to boil. Longer heating brings out a warmer, more cinnamon flavor. Taste and adjust sugar. Serve, adding a shot of rum or schnapps if desired.
Remove spices and rind; reduce heat to low and cover if not all Glüwhein is served.
Some information about the German Glühwein tradition:
One of the first signs of winter in Germany are the open air market stalls serving hot spiced wine. Glühwein is particularly popular at a Weihnachtsmarkt (Christmas market). The markets open in mid-December and sell ornaments, adventcalendars, springerle molds and other Christmas items, every city and town has a Weinachtsmarkt.
Many European traditions include hot spiced wine. Substitute orange rind for the lemon to make English mulled claret. Swedish glogg is a more complex recipe, but begins with a base of red wine and spices.
German specialty stores offer "tea bags" of spices under the brand name Glühfix. Most modern Germans use Glühfix at home (and when selling in the Markt).
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Nov/28/2005, 11:11 am
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babila
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Location: Italy
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Re: Food & Beverages from Your Home Town
Nice topic, girls!
Italian typical beverage:
BELLINI
The Bellini was first invented in 1948 at Harry's Bar in Venice, Italy, and was made with the puree of fresh, white peaches, and Italian prosecco. You might find Bellini recipes that contain Peach Schnapps, grenadine or other ingredients.
1 Ounce White Peach Puree (Or Use Any Preferred Peach Puree or Nectar You Choose)
5 Ounces Italian Prosecco or Champagne
1 Washed, Perfect Raspberry
Pour the peach nectar into the flute glass, and then add the champagne. Drop in one perfect, washed raspberry into each glass and serve.
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Nov/28/2005, 2:06 pm
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banacrazy
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Location: Paris, France
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Re: Food & Beverages from Your Home Town
Girls, thank you so much! 
This is all so interesting and also looks delicious! 
I'll try gradually to make some of it! I love trying out new recipes 
In Russia our favorite baverage is vodks of course
We have all sorts of it: plain, with the taste of honey, fruit or even pepper.
We're not really into making any alcohol drinks or coktails. Vodka and also beer is what we drink. There is only one popular drink we make which is called nalivka and of course we use vodka to make it 
Nalivka is a Russian beverage with vodka, made from different fruits and berries(apple, pear, apricot, cherry, blackcurrent, blueberry, strawberry, cowberry, birdcherry, rowan). It has much common with liquer, but it is not the same. The most popular one is cherry nalivka.
It takes a long time to make it. To make it you have to wash cherries very well, dry on the sun for 2 days. Then you put cherries in a big bottle almost up to the top and fill up with vodka. Then you have to let it stew for 1-2 months in the room, then filter in small bottles, cork them up. You have to keep the bottles in the dry place, not too hot but not too cool either. The best is the cellar. When served you can add sugar on your taste.
So as you can see making it demands patients and time, so most of the people just buy it already made 
The Russian cuisine is huge, has a great variety of things - breads, pastries, all kinds of meat and fish recipes, vegetables,soups, cakes, desserts - you name it.
For example one of the very popular pastrys is Medovka. It's a honey cake, delicious and very rich. Froget your diet but it's a real treat
To make it you need:
8 lg eggs; Separated
6 tb butter
14 oz Honey; Clover Or Wild
2 c sugar
6 c flour
2 ts baking powder
2 ts baking powder
2 ts cinnamon
Zest and juice of 1 orange
1 c strong coffee
1 c sour cream
1 c walnuts, chopped
Heat the honey to boiling and allow to cool. Separate the eggs, reserving the whites. Beat the room temperature yolks with the butter until fluffy. Add the cooled honey and beat until well blended. Add the sugar and blend well. Sift the flour, baking powder, baking soda and cinnamon together, then sift again. add to the honey mixture. Add the orange zest, juice, coffee and sour cream stirring until no dry flour shows. Whip the egg whites until stiff, then fold in a little of the whites, mixing well, then add the rest of the whites. Stir in the chopped nuts, if using them. Pour into buttered and floured loaf pans, rapping them to even the batter. Bake in a preheated 325 Degree F. oven for about an hour. DO NOT open the oven door during the first 30 minutes of baking. When done, cool on wire racks for 10 minutes and then turn out to finish cooling. Wrap well in heavy duty aluminum foil and store in the refrigerator. It's good to be served in a couple of hours
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Nov/28/2005, 2:11 pm
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babila
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Location: Italy
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Re: Food & Beverages from Your Home Town
This is a very traditional recipe for a basic cassata, which is a delicious cake made of a sponge or pound cake shell that is moistened with liqueur, and filled with a sweetened ricotta mixture.
:Serves 8-10
You can simply buy the sponge cake or pound cake, or make it from scratch if you have a favorite recipe.
Plain Sponge Cake Or Plain Pound Cake
1 1/2 Pounds Full Fat Ricotta Cheese
2 Cups Sugar
2 Teaspoon Vanilla Extract
1 oz. Of Your Favorite Liqueur (Good Choices Are Creme de Cocoa, or Grand Marnier)
1 Ounce Of Dark Rum
1 Tablespoon Grated Dark Chocolate
Tablespoons Finely Chopped Mixed Peel
Powdered Sugar
In a round bowl, carefully line the sides with the sponge cake or pound cake by cutting the cake into slices, and fitting them in carefully side by side. Mix together your rum and liqueur, and brush it liberally over the cake lining the sides. Drain the ricotta of any excess water by letting it sit in a strainer over a small bowl in your refrigerator for 30 minutes. Mix the ricotta with the other filling ingredients, and pour this mixture over the moistened cake. Top with the remaining cake slices cut to fit. Cover, and refrigerate for a minimum of 5-6 hours, or overnight. Flip over the bowl onto a serving dish, and sprinkle with powdered sugar.
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Nov/28/2005, 2:12 pm
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justv
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Location: ~ Namaste' & Peace ~
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Re: Food & Beverages from Your Home Town
I am going to have to try these recipes. Thank you ladies!
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Nov/28/2005, 9:21 pm
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bandawitch
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Re: Food & Beverages from Your Home Town
We have almost Winter in Poland so I suggest something warm and nourishing 
1 lb. (0.5 kg.) ground beef
1/2 lb. (0.25 kg.) ground pork <you can use chicken as well >
2 cups (0.5 l.) rice (not instant rice)
1 quart (1 l.) spaghetti sauce (any flavor)
1 cabbage, about 3 lb. (1.4 kg.)
1 lb. (0.5 kg.) or 24 - 32 oz. jar sauerkraut
Clean and rinse the cabbage, place it in a large pot and cover it with water. Bring to a boil, then simmer until the cabbage leaves are pliable and translucent.
Mix well the ground meats, rice, spaghetti sauce and some salt and pepper in a large bowl. Remove the large cooked cabbage leaves,
trim the tough leaf stems with a paring knife and fill each leaf with a small handful of the meat and rice mixture. Fold the leaf to make a roll.
  
Drain and rinse the sauerkraut. Chop the leftover cabbage and mix it with the sauerkraut. Layer the cabbage rolls in a large pot or oven-proof casserole.
Cover each layer with the cabbage-sauerkraut mix. Add water about half way. Cover.
Cook over low heat or bake at 350° F (175° C) for about 45 min. When done, the meat should be fully cooked and the rice should be tender. Makes about 12 to 15 rolls.
Smacznego! 
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Nov/28/2005, 10:11 pm
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