Organic Sweets + Sips

Organic sweets + sips.
Organics elegantly paired and sweetly infused. Whether it’s spirits or desserts.
Or champers.
A sweet finale to a Sunday Supper.
The Menu Shoppe has it covered…
great tips for great menus.
Cucumber Cocktail with Chamomile Tonic
Tastes great and great for digestion too.
4 ounces seedless cucumber, unpeeled, coarsely chopped (1 cup)
1 tablespoon chopped mint plus 1 mint sprig, for garnish
1 tablespoon fresh lime juice
Pinch of salt
1/2 cup small ice cubes or shaved ice
In a blender, combine the cucumber, ice, Bitter Chamomile Tonic, chopped mint, lime juice and salt and puree. Pour into a tumbler, garnish with the mint sprig and serve.
Bitter Chamomile Tonic
An organic infusion with endless versatility. 
10 ounces dandelion greens, large stems discarded and greens finely chopped
1 cup dried chamomile flowers
2 cups finely chopped fresh lemon balm
or dried lemon verbena leaves
1 cup finely chopped fresh mint
1 1/2 quarts vodka
Combine the greens and herbs with the vodka in a glass jar or container. Let stand in a cool, dark place for 3 to 4 weeks. Strain into a clean bottle and refrigerate for up to 3 months.
Celery Cider
1.5 oz. Organic Nation Vodka
2 oz. apple cider
Dash simple syrup
Pinch of celery salt
3 dashes celery bitters
Juice of one lime
Combine all ingredients over ice, shake and strain into a rocks glass over ice. Trim rim with celery salt.
Don’t forget to include some organic wine and champagne.
Or champagne cocktails…
Champagne Rain
1 1/2 oz. Rain Organics Red Grape Hibiscus Vodka
Juice from 1/4 Slice of Lemon
1/4 oz. Ginger-Infused Simple Syrup
1 Lemon for Twists
Rose Champagne
To make the Ginger-Infused Simple Syrup
1 cup water
1 cup sugar
1/4 cup
Combine water, suger and ginger in a saucepan and bring to a boil for one minute. Remove from heat and let steep for 20 minutes.  Strain out ginger using cheesecloth or extra-fine strainer.To serve:  Make a lemon twist over champagne flute. Run twist around rim of flute, and then drop twist into flute. In a shaker, add Rain Organics Red Grape Hibiscus Vodka, lemon juice, ginger-infused simple syrup and ice. Shake and strain into champagne flute. Top with rose champagne.
…and ideal with this sweet confection…
Carrot Cake with Cream Cheese Lemon Zest Frosting
From Organic and Chic by Sara Magid
For the cake:
About 1 pound organic carrots, peeled and cut into 2-inch lengths (3 cups)
1 cup chopped organic pineapple
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
1 1/2 cups organic cane sugar
1/3 cup dried shredded organic unsweetened coconut
2 teaspoons baking soda
2 1/4 teaspoons organic ground cinnamon
Pinch of freshly grated organic nutmeg
1 teaspoon salt
1/2 cup dark-brown sugar
3/4 cup organic canola oil
1 tablespoon organic vanilla extract
3 organic eggs
Optional additions
3/4 cup chopped toasted organic walnuts
1/2 cup organic golden raisins, plumped in warm water for 20 minutes and drained
1/2 tablespoon minced fresh organic ginger
Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in
2 muffin pans for 24 cupcakes. Set aside. Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes. Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes. In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps. Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine. Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans. Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it’s so dense.) For cupcakes, the baking time is 35 to 40 minutes.
Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely. Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for extra panache, add 1/2 tablespoon minced fresh ginger to the frosting).
The Icing:
Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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