Drinks for the festive season

The spirits during this season are high and there isn’t any reason, why we can’t enjoy the festive season, without consuming any spirits. Is that possible? Of course it is… in fact, there are plenty of delightful seasonal beverages that can help you ring in the yuletide festivities without compromising on your desire to go alcohol free or risking the fact of getting drowned in alcohol.

If you want to sample a few of my favourites, to keep you cheery, check out this quick menu.

Cinnamon Laced Double Chocolate: Make a cup of deluxe hot cocoa, dissolve a piece of bitter chocolate cube to give the added double chocolate effect and sprinkle with powdered Cinnamon.

Hot Toddy with apple cider: In a pan combine apple cider, cinnamon, star anise and cloves, bring to boil. Remove from heat and allow the spices to steep for 10-15 minutes, strain spices stir in honey till dissolved serve with sliced apples, lemon, cinnamon sticks and star anise.

Spiced tea: In a big mug place tea bag and honey, add enough boiling water to fill the mug add cinnamon and lemon, steep for 3 minutes and remove bag, sprinkle lightly with nutmeg and serve.

Virgin Fruit Muddle: Take a bowl full of diced mixed winter fruits, muddle them, add half cup of orange juice, a dash of lime, and top it with room temperature Apple Juice. Serve in a beer glass or brandy balloon.  

If you are out on the streets you could try the many variants of Café Coffee Days’ Magical brews.

And if you neither want to take the trouble of making your own brews that I offered nor do you want to step out at Café Coffee Day’s offerings, you could try the four variants of Gold Fogg’s latest offering, which includes: The Gold Fogg Energy Drink, Mish Mash – Fruit Kiss made of apple, strawberry, mango, peach, guava, grape and passion fruit all packed in one.

So compliments of the season and go on for a non-alcoholic drinking spree !

Relish Roasts This Christmas

Roasts are delicious and apt for this festive season. What is Christmas without a roast? Roasts are usually done with large, tender cuts of meat. This is a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter. The meat retains its flavours and can be preserved for days. These can be a bit tedious to prepare, but exciting for the palate and are worth every effort.

Goa is synonymous with roasts. Bifes assado (beef roast), Assado de Leitoa(Roast pigling), Pot roast- a braised beef dish. Every household prepares them and eats these with relish. I guess these have a Portuguese origin.

Red meats such as beef, lamb and venison and certain game birds are  typicaly the first choice for roasts. But there are other options too. Roast chicken, roast turkey, roast beef tenderloin, roast pork leg, roast pork belly, roasted suckling pig, roasted whole fish like red snapper, sea bass, sear fish etc. Always remember to “brown’ the meat by exposing it to high temperature for a short period, before roasting it in an oven. This imparts a traditional flavour and color to the roast, which is unparalleled.

 

I have never been a great fan of  red meat, so prefer a roast chicken any day. It is my all-time favourite. A rosemary, garlic and lemon roast chicken is something I really enjoy making. My idea of a perfect meal on a  lazy Sunday and a jazzed up version for Christmas. The aroma of a roast chicken comforts me as it fills the air in my kitchen. Brining the chicken in salt water is essential prior to roasting, in order to keep the chicken moist. Also, seasoning is important. Salt, pepper, garlic, fresh herbs, can be used for seasoning. Ensure you season all parts well. Juicy meat and crisp skin are the two hallmarks of a perfectly roasted chicken. It is an art to perfect that.

Many people roast meats and then use them over a period of time in salads and sandwiches. Potatoes, boiled vegetables like carrots, beans, baby corn, asparagus and polenta are typical accompaniments for roasts but rice and noodles are eaten too, especially in Singapore.

Lamb roast is equally a delight for the palate. And of course the Christmas roast is legendary. A roast turkey with a Bordeaux red wine, is an absolute treat. An interesting way to boost your meal when you serve roasts is by adding a gravy to it. The texture and flavours are enhanced. A creamy mushroom gravy is a good option.

In fact winters are a great time for roasts in India and I look forward to December and January to enjoy these with friends and family.

Indigo deli and Grandmama’s Cafe in Mumbai do some of my favourite roasts.

 

So what roast meat are you preparing this Christmas?