POMELO & LEMONGRASS FIZZ, easy, alcohol-free opt, low-sugar

Not a cocktail as we know it, Jim, but so enjoyable no one will care...

'Wonderful' 'Refreshing' 'Works perfectly
with the other flavours'

Chinese New Year equals pomelo -- the giant pear-shaped grapefruit & melon hybrid seen tumbling over one another in front of Chinatown shops. Pomelo has a melon-like sweetness that's faintly astringent; the large capsules of flesh burst in the mouth, refreshing the palate. 

It was the perfect choice for a drink to go with 67's Chinese style canapés & dumplings.

Pomelo teamed with lemongrass produced an enticing unpretentious nicely balanced blend.

Mixed with champagne, it was ambrosial; even in fizzy water, the mix was delightful.  Perhaps in vodka or gin the blend would be  more muscular; test it; let 67 know. 

For best results, prepare a day in advance to allow flavours to blend  

Cost: very little plus cost of alcohol
Makes: 8-10 glasses (recipe halves nicely)

Ingred:

Pomelo 

     

   300gm/generous 11oz pomelo flesh, free of peel and membranes

   1 grapefruit, peeled, segments removed from membranes 

   2 small apples, peeled & cored

   1/2 cup boiling water

   4 lemon grass, trimmed of dry outer leaves and the bottom couple of inches of fibrous bulb  

Prepare a day ahead

Method:

1. Give the lemon grass a couple of good whacks with a rolling pin or equiv until the fragrance released is unmistakeable
2. Slice finely; place in heat-proof bowl, pour over boiling water; steep 20 mins
3. Pour lemongrass infusion (incl water) into blender/smoothie maker
4. Add all the other ingred; whizz to a fine pulp 
5. Place a fine mesh sieve over a bowl; add pulp, pressing the flat of a spatula against the mesh to extract all the liquid
6. Pour into an air tight container; chill 24 hours 
7. When ready to serve, mix one part cocktail with 1 1/2 parts champagne or other alcohol, prosecco or fizzy water

Comments:

'Wonderful!  It tastes exactly as it smells; the pomelo & lemongrass flavours are distinct.' Wine Journalist

'Goes perfectly with the canapés; doesn't override the hoisin flavour of the beef.' Husband of wine journalist 

'Very refreshing; tastes good in the mouth.' Mother of wine journalist

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 More canapés & first courses on NavBar: Recipes 

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

POMELO & LEMONGRASS COCKTAIL, easy, alcohol-free opt

Not a cocktail as we know it, Jim, but so enjoyable no one will care...

'Wonderful' 'Refreshing' 'Works perfectly
with the other flavours'

Chinese New Year equals pomelo -- the giant pear-shaped grapefruit & melon hybrid seen tumbling over one another in front of Chinatown shops. Pomelo has a melon-like sweetness that's faintly astringent; the large capsules of flesh burst in the mouth, refreshing the palate. 

It was the perfect choice for a drink to go with 67's Chinese style canapés ( Hoisin Orange Glazed Beef Skewers & Unfried Vegan Dumplings).  

Teamed with lemongrass, the pomelo produced an enticing blend, unpretentious and nicely balanced.   

Mixed with champagne, it was ambrosial; even in fizzy water, the mix was delightful.  Perhaps in vodka or gin the blend would be  more muscular; test it; let 67 know. 

For best results, prepare a day in advance to allow flavours to blend  

Cost: very little plus cost of alcohol
Makes: 8-10 glasses (recipe halves nicely)

Ingred:

Pomelo 

  

   300gm/generous 11oz pomelo flesh, free of peel and membranes

   1 grapefruit, peeled, segments removed from membranes 

   2 small apples, peeled & cored

   1/2 cup boiling water

   4 lemon grass, trimmed of dry outer leaves and the bottom couple of inches of fibrous bulb

Prepare a day ahead

Method:

1. Give the lemon grass a couple of good whacks with a rolling pin or equiv until the fragrance released is unmistakeable
2. Slice finely; place in heat-proof bowl, pour over boiling water; steep 20 mins
3. Pour lemongrass infusion into blender/smoothie maker
4. Add all the other ingred; whizz to a fine pulp 
5. Place a fine mesh sieve over a bowl; pour in pulp, pressing the flat of a spatula against the mesh to extract all the liquid
6. Pour into an air tight container; chill 24 hours 
7. When ready to serve, mix one part cocktail with 1 1/2 parts champagne or other alcohol, prosecco or fizzy water

Comments:

'Wonderful!  It tastes exactly as it smells; the pomelo & lemongrass flavours are distinct.' Wine Journalist

'Goes perfectly with the canapés; doesn't override the hoisin flavour of the beef.' Husband of wine journalist 

'Very refreshing; tastes good in the mouth.' Mother of wine journalist

 Please post a Comment  

                         

 More canapés & first courses on NavBar: Recipes 

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SPICED PHEASANT WITH ORANGES: low fat & cholesterol, dairy-free option, slow-cooker, fodmap options

Take advantage of seasonal low prices on game birds...

first posted 2017; updated 10/24

Non-traditional Pheasant in Middle Eastern spices with orange
(served with low-carb mashed swede with pepper, cauliflower, celery & corn)
'Rich & full-bodied with hints of mysterious souk' 'Tasters

Pheasant braised with exotic flavours is a scrumptious autumn treat, (expecially if you've been gifted pheasant) but still surprisingly wallet friendly.  

Pheasant are in major supermarkets and good butchers* in October & November for  £6'ish.  One will feed two generously.  They're pretty thoroughly plucked apart from one or two tail feathers which can be removed with sterilised tweezers.

Like all game birds, pheasant is lean and low in fat; care must be taken to stop them drying out.  Traditionally, they are served roasted and rather rare but only if they are young birds.  

Whatever their age, 67 prefers well cooked meat and opts for slow cooking.   The flavour of the juices intensify and the flesh becomes succulent and melting.  

Cost: £6.50'ish (10/24)+ cost of alcohol, if using

Serves: 2 

Ingred:
    1 whole pheasant  

    2 tbsp oil (or if fodmap, garlic infused oil)
    1/3 tsp cinnamon
    3 cardamon pods (opt)
    1 bay leaf

    1.5 large onions (for fodmap-phobes, replace with equiv fennel OR celeriac or a combo of both)
    generous 1/2 tbsp grated garlic (see fodmap reoplacement in Tips below)  
    generous 1/2 tbsp grated peeled ginger

    2/3 tsp cumin
    2/3 tsp coriander
    2/3 tsp turmeric
    2/3 tsp smoked paprika
    2/3 tsp chilli powder

    2 skinned tomatoes crushed; or 2/3 cup tinned tomatoes

    water/stock to cover, including an (opt) shot of brandy
    1/2 tbsp Dijon mustard
    zest of one orange
    juice of one orange

    segments of orange

ALMOST INSTANT PLUM & GINGER JAM, low-sugar, quick & easy, wallet friendly

Makes the most of well-priced plums but any fresh fruit & spice will do...

Low-sugar Plum & Ginger Jam on pancakes, made in minutes
'Incredible!! Loved the chunks of plum & the warmth of ginger.' .'

updated 9/25; first posted 2017

Plenty of punnets of reasonably priced purple plums and nectarines around at the moment.

Either will make gorgeous Almost Instant Jam/compotes and will be a welcome addition to any household.

Preservative-free and very low in sugar, the Jam is much healthier than opening a jar of mass-produced -- and takes almost as little time.

First named 'weekend jam' because it can be easily cobbled together on a dozy weekend morning, it's likely to be consumed at a single sitting -- it uses only four plums.   

As much a compote as jam, chunky with juicy fruit, rich with spice, it has only enough sugar to enhance the flavour without overwhelming it.  

The recipe can be doubled.  Though it's at its best shortly after it is made, the jam will keep in the fridge for a couple of days.

Cost: £2.25'ish (9/25)
Serves: 4

Ingred:
    4 plums, stone removed
    1 tbsp butter
    min 1, max 2 tbsp brown sugar

    1 generous tsp fresh grated ginger, skin removed
    1-2 pinches dried ginger (to taste)

    1/2 tsp good vanilla
    2-4 tbsp water

    1-2 tbsp fresh orange juice

Method:

1. Soak plums in water for 10 mins
2. Heat a heavy bottom med frying pan over med heat
3. Use a spoon to emove stone from each plum, then cut into 8 slices halve them 
4. When pan is ready, melt butter
5. Add plums & sugar, stirring to coat on all sides 1-2 mins
6. Stir in gingers; toss

   

   Plum & Ginger jam 

7. Add vanilla, a couple of tablespoons of water; simmer 3-4 mins or until fruit is beginning to collapse and a jammy sauce is formed
8. Taste; add more sugar if needed
9. Add orange juice
10. Take off the heat
11. Remove a quarter of the  mix; mash or roughly process; stir into the rest of the jam
12. To thicken further, put back on hob until desired thickness is reached
13. Serve on pancakes, toast, yoghurt or ice cream

Comments:
'Great jam!' Political Agent

'The plum and ginger Jam was incredible!! Loved the chunks of fresh plum and the warmth of the ginger at the back of your throat.'  Office Administrator 



Tips:

• kids may not like the ginger in this 
• add a shot of brandy for another layer of flavour
• if using nectarines, replace ginger with dried cinnamon and a pinch of allspice
• if you liked this, you will probably also like frugal Instant Fruit Compote
• the compote/jam can be frozen once cooled but after defrosting must be reheated; taste; it will likely need a little more sugar and/or spice 

Please leave a Comment in the box below

Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

CHERRY CORDIAL, no sugar syrup; adults, kids & teetotal options, wallet friendly

Add fizzy water OR prosecco/champagne to this jewel bright cordial for a thirst-quenching fruity drink 

An intensely refreshing Cherry Cordial (with cherry ice cube)
'Really perks up a vodka' 'would be good for Pimms!' 'Lovely to look at and drink!' Tasters

Kids will love this low-sugar fruity fizzy drink but so will adults if they add vodka, prosecco, champagne or white wine.

So many recipes for fruit cordials require time-consuming high-calorie sugar syrups.  This one, adapted from Damned Delicious, doesn't, and that means from start to finish it's ready in 15 minutes.  That will quell the clamour from thirsty demanding kids.

For a treat, garnish with a cherry frozen in an ice cube.

Cost: £1.50
Makes: 6-8 glasses but multiplies easily

Ingred:
    3 oz/85gm fresh cherries, without stones (the dark red ones are best for this)
    1/2 cup fresh lemon or lime juice
    1/4-1/3 cup sugar (to taste)
    1 tbsp fresh mint leaves

    white wine/grape juice  or prosecco or champagne or sparkling unsugared water

    Garnish: cherries frozen in ice cubes or fresh mint leaves and/or fresh berries

Method:

1. Blend cherries, lemon/lime juice, sugar & mint till completely broken down
2. Pour through a fine meshed sieve; allow to drain through; push/stir remainder with a spatula, scraping the pulp from underneath into the mix
3. Refrigerate
4. When ready to serve; pour 2-3 tbsp into a glass, add liquid & ice OR Pour 8-12 tablespoons of cordial into a jug and add 4 cups of liquid plus ice  
5. Top with fresh cherries, cherry ice cube and/or chopped mint leaves

Comments:
The cordial really perks up a vodka and fizzy water.  The blend of fruit and mint works really well.' Political Agent
'It's so pretty and delightfully refreshing.' Retired writer

    More drinks on Nav Bar/Recipes 1/Drinks....

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.