It’s true that one can learn something new every day. We were “Today Years Old” when we learned what Pimm’s is. According to the Wiki, it’s a “brand of gin-based fruit cup, but may also be considered a liqueur. It was first produced in 1823 by James Pimm… It’s most popular product is Pimm’s No. 1 Cup.”
Well... we must indulge then. Here’s the recipe for Pimm’s Cup—a drink popular at Atlantis Paradise Island Bahamas.
Ingredients (serves two):
3 oz. Pimm’s No. 1
1 1/2 oz. fresh lemon juice
1 1/2 oz. simple syrup (1 part water & 1 part sugar, heated and then cooled)
10 diced cucumber cubes
8 oz. ginger beer
Muddle the strawberry and cucumber with the mint simple syrup in a mixing tin. Add Pimm’s No. 1 and lemon juice to the mixing tin. Fill the mixing tin 3/4 full with ice. Cap the tin and shake vigorously for 30 seconds. Double into a tall collins glass filled with fresh ice and top with ginger beer. Garnish with a cucumber ribbon, lemon peel and a thyme sprig.
Our favorite part of an all-inclusive vacation, is the always-available adult beverages. Feeling reminiscent of our time at Sandals South Beach, we needed a refreshing memory-jog of the beach, the sand, the sun, and the draaanks.
Sandals Dirty Banana
1 ounce rum-based coffee liqueur
1 ounce rum cream
2 ounces milk
1/2 ounce simple syrup (a mixture of 1/2 water and 1/2 sugar that is simmered until sugar is dissolved)
1/2 banana, peeled and sliced
1 cup ice
Combine all ingredients in a blender. Blend for 1 minute, or until desired consistency. Serve immediately in a frosted mug.
So sorry! We forgot to wish you a happy National Chicken Parmigiana Day on April 21st. You know, this whole shelter-at-home has not knowing what day it is. In fact, we just call each day “-day” because we don’t know or care.
What we do care about is stuffing our face. In light of the “holiday” that’s passed, why not whip up a platter full of chicken parm for the fam?
4 chicken breast halves skinless boneless
1/2 cup flour
2/3 cup Panko bread crumbs
2/3 cup Italian Seasoning bread crumbs
1/3 cup grated parmesan cheese
2 tablespoons parsley
4 tablespoons oil or as needed
24 oz marinara sauce homemade or jarred
1 cup mozzarella cheese shredded
1/4 cup shredded Parmesan cheese
basil & parsley fresh, chopped
Preheat an oven to 425°F. Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork). Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. Pound chicken breasts to 1/2 inch thick (if they're very large you can cut them in half). Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven). Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.
*recipe courtesy of Spend With Pennies
If you’re going to stuff your face full of Little Debbie snacks while on quarantine (raises hand), can you try to work a healthy meal in every three snacks?
According to our friends at Quartz, “Shakshuka is easy-to-make, healthy dish that can fit any meal of the day, though it's popular at breakfast. In this version, we suggest not adding eggs to the red sauce right away, as that red sauce can be saved and used for other dishes.”
Ready to get Shakshuka-d?
1 yellow onion (chopped)
2 tbsp olive oil
1 red bell pepper (chopped)
¼ tsp salt
1 28 oz. can plum tomatoes
3 garlic cloves (chopped)
¼ tsp red pepper flakes
½ tsp smoked paprika
1 tsp ground cumin
Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Also pre-heat oven to 375-degrees Fahrenheit. Add onion, bell pepper, and salt. Stir often, until onions are tender, about 5 minutes. Add garlic, spices, and red pepper flakes. Stir until nice and fragrant, about 2 minutes. Pour in plum tomatoes and let the mixture simmer for 5 minutes, breaking apart plum tomatoes with a spoon. Add salt and pepper to taste. Crack 5-6 eggs onto the top of the red sauce. Transfer skillet to the oven and bake for 8 to 12 minutes, checking often. It's done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. Serve hot!
The first Asian-American snack brand, Dang, has new packaging, a new logo, and new eats.
Tropical Mango Coconut Chips: Using mature Thai coconuts, this new addition brings the tropical mango flavor without any added sugar. MSRP: $4.99
Toasted Sesame Thai Rice Chips: A savory on-the-go-snack inspired by Northern Thai street food and made with crunchy Thai rice grains. MSRP: $3.99
Peanut Butter Dang Bar: Made with healthy plant-based fats from coconut, cocoa butter, peanuts, and almond butter, this new flavor joins Dang’s award-winning keto-certified line of snack bars. MSRP: $2.49
Founded in 2012, Dang Foods is owned and operated by two Thai brothers who grew up living between New York City and Bangkok. In New York City, they were used to being teased and feeling like they didn’t fit in at school because of the food they ate. Now, through Dang, they are able to generate long-overdue awareness at scale for the Asian-American snack culture that is predominantly healthy, plant-based, and full of bold flavors and whole food ingredients. So, there.
Find all these Dang products at Kroger, Target, Whole Foods and any place else that dares to Dang.
We could go on with this Dang puns all Dang day…
P.S. So grateful that the name of this company isn't Dong, because...
You can get sauced. Or you can get souped. (Some do both, but we won't judge...) Nothing takes the edge off the bitter cold than a nice bowl of soup. And since we are perpetual cheese lovers, this hits the spot. Easy to make. Easier to devour. Thanks, Crave Brothers-- for making us run another 10 minutes on the treadmill.
Creamy Mascarpone Mushroom Soup
5 T. butter
1 bunch green onions, chopped (use some green part)
2 lbs. assorted wild mushrooms (shiitake, portabella, cremini, white button), leave some whole for garnish, slice remainder
5 cups chicken broth
¾ cup port
¼ t. dried thyme
1½ cups heavy cream
2 T. lemon juice
1/8 t. ground black pepper
8 oz. Crave Brothers Farmstead Classics Mascarpone
Crusty bread or breadsticks
Put butter in 5-quart saucepan; melt. Add onion; sauté. Cook about 5 minutes until soft, stirring frequently. Stir in mushrooms; cook about 8 minutes until tender. Add chicken broth, port and thyme; heat to boiling. Reduce heat. Ladle mushroom/broth mixture into blender; blend until puréed. Pour into large bowl. When all mixture puréed, return to saucepan. Add cream, lemon juice, black pepper and mascarpone. Heat soup over low heat just until heated through. Ladle into soup bowls; garnish with whole mushrooms. Serve with crusty bread or breadsticks.
It’s traditionally known as a cold-weather beverage: hot chocolate. For us, we’ll indulge in this treat anytime of the year because we adult-it-up—IE: we add booze.
Why not start a Hot Chocolate Bar trend? Have your friends over for game night, make a crockpot-sized vat of the good stuff, and then put out a toppings bar. Think custom marshmallow shapes, cinnamon, edible straws and stirring spoons, liqueur, gourmet whipped cream…
Get creative! And get warm from the inside out.
P.S. Invite us over. We'll bring the boozy stuff...
Haus of V is a creative collective that shares a similar mindset -- with a twist.