Baby it’s hot outside! Let's keep it cool in the kitchen! This thought usually doesn’t cross my mind until August in NY and June through October (!) in Texas, where I raised my kids. Let’s put together a few dishes and refreshments w/o any heat? Hopefully in August we’ll get to the grill! Most of these recipes are from my book Our Latín Table (Bulfinch Press) which was published ten years ago and to be honest the recipes have evolved, most noticeably by adding Holistic Spirits where a little enhancement brightens the profiles. Latin influenced recipes seem appropriate in warm weather and considering the humidity even more so. Here at Holistic Spirits Co., we love to socialize and with this cooking newsletter we encourage conviviality.
Cool Running
Note all three of the following chilly soups can be enhanced with Herb oils: 1 cup a soft herb roughly chopped (basil, dill, cilantro), add to a wide cup with one cup EVO and blend with an inversion blender until smooth. Store in frig in a jar or small plastic.
Gazpacho Mami’s (My Mom’s)
INGREDIENTS:
- 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks. To guarantee no spice use bell pepper.
- 2 med. cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1 sm. mild onion (white or red), peeled and roughly cut into chunks
- 2 garlic cloves peeled and minced (or more depending on taste)
- 2 teaspoons sherry vinegar, more to taste
- 2 oz Origen Holistic Spirits Vodka
- salt and pepper to taste
If not using a herb/oil infusion:
- ⅓ C cilantro rough chopped
- ⅓ C Italian parsley chopped
- ¼ C fine chop mint garnish.
DIRECTIONS:
Step 1: In a blender or food processor start with tomatoes (liquid will help blend the other vegetables), slowly build the soup. If your blender doesn’t have capacity for all, have a large bowl to reserve until blended batches continue until all vegetables have been blended.
Step 2: Meld blended vegetables with a spatula or wooden spoon incorporate sherry vinegar and season with salt and pepper.
Step 3: Transfer soup into whatever container you choose and cover, chill in refrigerator for four to eight hours. Cold melded soup is better next day and will hold three days.
Step 4: If using herb oil drizzle a bit on each serving.
Pro Tip: Origen Vodka Gazpacho Bloody Mary works. You’re welcome.
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White/Green Gazpacho
INGREDIENTS:
- 3 cucumbers. Seeded sliced in 1” to 2” chunks
- 2 green bell peppers cored, seeded sliced in length strip and the in half
- 3 scallion stalks
- 5 tomatillos peeled and roasted in oven.
- small bunch seedless green grapes
- 2 sliced garlic cloves, mashed
- 1 leek, chopped
- 2 dill pickle spears
- 12 oz white grape juice
- ¼ C EVO
- 1 lemon, juiced
- ¼ C apple cider vinegar or white or champagne vinegar
- 2 oz Origen Holistic Spirits Vodka
- white pepper and salt to taste
If not using an herb/oil infusion:
- ⅓ C cilantro rough chopped
- ⅓ C Italian parsley chopped
- ¼ C fine chop mint garnish.
DIRECTIONS:
Step 1: In a blender or food processor start with tomatoes (liquid will help blend the other vegetables), slowly build the soup. If your blender doesn’t have capacity for all, have a large bowl to reserve blended batches continue until all vegetables have been blended.
Step 2: Meld blended vegetables with a spatula or wooden spoon incorporate sherry vinegar and season with salt and pepper.
Step 3: Transfer soup into whatever container you choose and cover, chill in refrigerator for four to eight hours. Cold melded soup is better next day and will hold three days. If using herb oil drizzle a bit on each serving.
Pro Tip: Harmony Gin & Green Gazpacho Cocktail also works, the subtle sweetness of the gazpacho is enhanced by gin.
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Vichyssoise
IINGREDIENTS:
- 2 tbsp butter
- 3 med. potatoes, peeled, halved lengthwise and cubed
- 1 garlic clove, minced
- 3 trimmed and chopped leeks, soak chopped leaks in bowl of cold water, agitate with fingers to allow grit to fall to bottom of bowl, skim leeks off the top of water and drain and reserve
- 4 C vegetable or chicken stock
- 1 C minced chives
- ½ C half + half (or more) to taste
- salt and pepper to taste
Add-ins, cooked:
- 1 cauliflower, broken into florets
- ½ bunch watercress, remove stems
- 2 C spinach
Add-ins, raw:
- 1 cucumber, peeled, seeded, and sliced into 3/4” discs
- radish match sticks
- fresh herbs
- herb oil
DIRECTIONS:
Step 1: Over high heat bring a 3/4 filled pot of water to a boil and then reduce heat to medium, add potatoes and boil until fork tender. Five minutes in add any add-ins
Step 2: Heat heavy bottom pot over medium heat and melt butter. Add leaks and stir occasionally until translucent. Stir in garlic.
Step 3: Add boiled potatoes, stock, and add-in veg addition if using. Simmer about twenty minutes on low.
Step 4: Let cool to room temperature and use inversion blender to incorporate all ingredients into a smooth soup. If you’re using raw cucumber add it now and blend in with inversion blender.
Step 5: Stir in cream and minced chives.
Step 6: Salt and pepper to taste and place in refrigerator to chill at least six hour or better over night.
Step 7: To serve check salt and pepper to taste and pour in cup or bowl garnish with drizzle of herb oil or tiny nest of radish stir or fresh herbs
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Snapper Ceviche ala Origen Vodka
INGREDIENTS:
- 3-4 red snapper fillets or similar firm white fish (sea bass, fluke, grouper, tilapia), the fresher the better, skin removed.
- ¼ C (approximately 2-3 oranges) freshly squeezed orange juice
- ⅔ C (approximately 1-2 limes) freshly squeezed lime juice
- ¼ C (approximately 1 lemon) freshly squeezed lemon juice
- ¼ cup olive oil
- 1 C jicama chopped into match sticks.
- 1 med. red onion, halved and finely sliced and separated into threads
- 1 jalapeño or your favorite pepper keeping heat in mind, minced
- 1 clove of garlic minced, pressed/smashed
- 5 sprigs cilantro, roughly sliced
- salt and pepper to taste
- zest of 1 oranges
- zest of 1 lemon
- zest of 1 limes
- 2 oz Origen Holistic Spirits Vodka
Add in for our optional Peruvian tradition
- 1 C good quality canned hominy, drained and rinsed and squeeze one lime over the kernels
- 2 sweet potatoes sliced into 3 to 4 pieces per potato and set in boiling water for 3-4 minutes until fork tender but still firm. Once cooled press the skin off the potato chunks and slice into 1/2” cubes
Garnish
- 2 ripe, but firm, Haas avocado diced
- Cilantro, pick whole 3 leaf “bouquets” reserved
DIRECTIONS:
Step 1: With a sharp knife, cut the fillets into ½-inch chunks and place in a small nonreactive dish.
Step 2: In a small bowl, whisk together the orange juice, lime juice, lemon juice, Origen Vodka and olive oil. Stir in red onion, jalapeño, and the zest of the orange, lemon, and lime. Pour the mixture over the fish toss.
Step 3: Cover the dish tightly with plastic wrap and place in the refrigerator for 30-45 min, turning the fish once after the 20 minutes.
Step 4: Serve chilled on small plates, in bowls, or in martini glasses with salad forks and garnish with a few cubes or slices of avocado and sprig of cilantro
Alternately serve in big bowl with garnishes on top and another bowl of large tortilla or potato chips to scoop as an appetizer
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Melon Ball Salad with a Kick of Origen
INGREDIENTS:
- 1 ripe honeydew melon
- 1 ripe cantaloupe
- ¼ ripe seedless watermelon
- ½ C grated Mexican Cotija queso blanco
- ½ C fresh cilantro leaves, chopped
- 2 limes
- 2 oz Origen Holistic Spirits Vodka
DIRECTIONS:
Using one or two different-size melon ballers, scoop out the melons into a large bowl. Cut and squeeze the lime and the Origen Vodka over the melon balls and sprinkle the grated cheese. Toss to mix well and serve chilled with a sprinkle of mint at the last moment.
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Latin Caprese Salad
INGREDIENTS:
Dressing:
- ⅓ C olive oil
- 2 tbsp fresh lime juice
Salad:
- 3 ripe garden or farmer’s market tomatoes, sliced into discs or half discs
- ⅓ lb Mexican Cotija queso fresco, crumbled
- ½ C fresh cilantro leaves, chopped
- ¼ C fresh basil, chopped
- Salt and pepper to taste
DIRECTIONS:
Step 1: Make the vinaigrette - combine olive oil, lime juice, salt, and pepper in a small jar with lid, cover tightly, and shake vigorously until the vinaigrette is emulsified, about 30 seconds. Taste to adjust seasoning and set aside.
Step 2: On a serving platter, arrange the tomatoes in a circular pattern. Sprinkle the crumbled cheese and soft herbs over the tomatoes. Drizzle the lime vinaigrette over the salad, and season with salt and pepper.
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Cocktails
Keeping it classic for a simple refreshing summer luncheon on the beach or porch!
Watermill Watermill on Martini
This is the first cocktail created for Origen Vodka and it’s still the crowd’s, and my, favorite.
INGREDIENTS (1 serving)
- 2 oz Origen Holistic Spirits Vodka
- 2 oz watermelon juice
- 1 oz Dry Curacao or Cointreau or Triple Sec
- ½ oz Fresh Squeezed Lime Juice
- club soda
Garnish: sprig of mint and long lemon peel
Glassware: pre-chilled cocktail glass
DIRECTIONS:
Step 1: Juice seedless watermelon: Cube approximately 1 lb of watermelon, and place in large bowl. Crush fruit with a muddler (or potato masher or a wooden spoon). Pour all into sieve; push and press to extract juice. Reserve juice. Alternatively use a juicer or blender, then push through sieve.
Step 2: In the glass bottom of a cocktail shaker add all ingredients. Fill with ice, top with metal shaker and shake vigorously until the shaker is frosted and beaded with sweat. Double strain into pre-chilled glasses, top with soda and garnish.
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Holistic Cuba Libre
A classic summer refresher enhanced with Origen. You won’t miss the rum!
- 1 ½ oz Origen Holistic Spirits Vodka
- 1 can Coke
- 1 Lime, halved and slice each half into thirds
Glassware: highball glass
DIRECTIONS:
In a cocktail glass filled with ice, add jigger of Origen Holistic Spirits Vodka, fill to top with Coke and garnish with lime.
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Harmony Ricky (2 servings)
- 3 oz Harmony Gin
- 1 oz fresh lime juice
- 1 oz Cointreau
- 6–8 oz. chilled club soda or seltzer, divided
Garnish: 2 lime wedges
Glassware: 2 Collins glasses
DIRECTIONS:
Step 1: Fill a cocktail shaker halfway with cracked ice.
Step 2: Add 3 oz. gin and 1 oz. fresh lime juice and shake until chilled, 5–10 seconds.
Step 3: Strain into 2 tall glasses (such as an 8–10 oz. collins glass) filled with ice cubes.
Step 4: Top each with 3–4 oz. club soda or seltzer, then squeeze a lime wedge into each and drop into glass.
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Harmony Cup (Think: Pimm’s cup)
The Pimm’s Cup started as a health drink in 1823 London! That counts for something. It’s a blend of mid-proof spirit with lemon, ginger and fruit is as revitalizing as cocktails can be, with Harmony Gin you can add holistic to revitalizing!
INGREDIENTS:
- 1 oz Harmony Gin
- 1 oz Pimm’s No. 1
- ½ oz lemon juice, freshly squeezed
- ginger ale
Garnish: cucumber slice, mint sprig
Glassware: 1 highball glass
DIRECTIONS:
Cocktail glass filled with ice, add jigger of Harmony Gin, jigger of Pimms No 1, lemon juice, top with ginger ale, and garnish with Cucumber slice and mint sprig.
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Origen White Sangria
- 3 bottles of white wine, Pinot Blanc or Pinot Gris
- 1 bottle Origen Holistic Spirits Vodka
- 175 ml Triple Sec or Cointreau
- 1 qt apple juice
- 1 qt white grape juice
- 1 pint lemon juice
- 1 pint pineapple juice
- 2 apples, cored + sliced
- 1 bunch grapes, picked and sliced
- 2 peaches cored and sliced
- 1 melon, ripe, cubed or balled
DIRECTIONS:
Step 1: Combine all liquid ingredients in a large pitcher or punch bowl and stir
Step 2: Float all fruit in sangria
Step 3: Chill for 3-6 hours
Step 4: Pick glassware and pour over ice, add a splash of soda, garnish with mint fresh mint
Step 5: Add soda water per glass (optional)
By Fernando Saralegui, Holistic Spirits Co. Culinary Director