Kanon Organic Vodka tasting: a review + recipes without 'the burn'

While I was thrilled that People's Revolution invited me to attend a Kanon Organic Vodka tasting, I'd be a dirty-rotten liar if I said that I wasn't apprehensive/anxious.  "Please god, don't let me throw up," I said to myself on repeat as I made my way from the Canal Street subway station to the Grand Bar & Lounge.  When it comes to taking shots - or sometimes just a sip or smell - of hard-alcohol, I'm a gagger who ultimately morphs in to a puker/ralpher/heaver/yacker.

Upon my arrival to the Grand Bar & Lounge, a handsome young host directed my attention towards the back corner of the space, where I was warmly greeted by Stefanie, the US Director of Marketing and Mixology for Gripsholm Distillery.  "Have a seat and make yourself comfortable," she said, "I'm going to prepare your tasting!"  I may have appeared eager with excitement and anticipation but, in reality, I was on the verge of a panic attack. 

I could feel the cold beads of sweat - and shear terror - slowly roll down my back as I saw Stefanie approaching my table.  "Wow," I gasped, as she presented me with an artistically-arranged beverage tray.  "This is gorgeous!"   

Kanon Organic Vodka: a tasting of the "Reverse Mojito" and the "Deconstructed Mojito""OK, so I'm going to tell you a little bit about the vodka and then you can taste it!"  Stefanie said.  "Kanon is distilled in Sweden from locally grown, organic wheat in a continuous process without the use of environmentally harmful or genetically modified additives.  While many brands believe that re-distilling creates better vodka, Kanon’s unique organic process enables such purity that multiple distilling and/or charcoal filtering is not needed.  The use of fresh spring water delivers a unique and distinctive finesse naturally, without that typical 'vodka burn.'  Instead of tasting the alcohol immediately, your palate won't be kissed by our vodka until you swallow.  It's then that you will subtly taste, and feel the delicate warming sensation, of Kanon..."  And right then, at that very moment, she had me at hello "without that typical vodka burn."  Hearing that simple, 5-word phrase was the perfect confidence kick-in-the-ass that I needed.    

The first concoction that I sampled was the 'Deconstructed Mojito.'  In the picture below, you will see a a mini wine-like glass containing a single mint leaf and a bushel of pink cotton candy.  I was instructed to pour the contents of the shot-glass (vodka, lime juice, mint-tea) over these ingredients, and watch as the bubble gum-colored pink puff disintegrated to a virtual powder at the bottom of the glass.  And with that, I took my first sip.  As I slowly allowed the beverage to make its way down my throat, I braced myself for the inevitable 'typical vodka burn.'  Nothing.  I took another sip, only this time, I swallowed a bit faster.  Again, nothing.  "This (cocktail) is incredible, Stefanie," I squealed, before finishing every last drop of my 'Deconstructed Mojito.'

Kanon Organic Vodka: tasting the "Deconstructed Mojito"My next and most favorite sample was the 'Reverse Mojito.'  Served atop a shiny silver spoon was a brownish, gelatinous glob that was dusted with what appeared to be white sugar.  I assumed that the accompanying lime wedge served as a garnish.  "Whoa," I shrieked, as my eyes became wider, "is this like some kind of a high-class jello shot, or something?"  Stefanie giggled, "Squeeze the juice from the lime wedge over the spoon.  The citrus makes the sugar sizzle.  Try it!"  Instead of swallowing the gelatin whole, as I did on so many occasions in college so as not to taste the Everclear, I delicately took a bite.  This unleashed an intense bouquet of flavors ranging from tart and tangy, to sweet and tranquil; yet void of the dreaded 'typical vodka burn.'  I was tempted to ask for a second "serving."

Kanon Organic Vodka: tasting the "Reverse Mojito"Luckily for you, dear readers, Stefanie was kind enough to give me the recipes for each of her delicious Kanon Organic Vodka creations (posted below).  Enjoy!

~

Reverse Mojito

Makes about 24 servings

Ingredients: 

• 1.5 small packets (1oz. size contains 4 packets) of Knox Unflavored Gelatin
• 1/2 cup cold, freshly-squeezed lime juice and
• 1/4 cup of sugar
• 1/4 cup of boiling mint tea 
• 1 cup Kanon Organic Vodka

In a bowl, add gelatin packets, lime juice, and sugar.  Stir.  Add boiling mint-tea and vodka.  Stir to dissolve.  Pour in to a 12"x12" square pan and cover.  *Note: The level of the gelatin should should measure about 1.5" in depth.  Place mixture into the freezer for approximately 30-minutes.
Once firm, slice into 1x1" squares.

~

Deconstructed Mojito

Ingredients:

Serves 4

• 2 oz. Kanon Organic Vodka
• 2 oz. fresh mint tea (cooled to room temperature and/or chilled)
• 1/4 oz. lime juice
• Club soda
• Cotton candy
• 4 fresh mint leaves

In a pitcher, combine the first 3 ingredients.  Shake/stir well.  Evenly pour beverage in to 4 shot glasses, about 2/3 of the way full.  Top each with a splash of club soda.  Separately, fill four cocktail glasses each with a small handful of cotton candy and a fresh mint leaf.

For each guest, serve one shot glass and one cocktail glass side by side, instructing them to pour the shot over top of the cotton candy (in the cocktail glass).  The sugar from the candy melts into the drink, sweetening your mojito from the outside in.

Ice Cream Lollipops: My star-stricken interview with Chef Gale Gand

With much pleasure and excitement, I'm pleased to post my live interview with world-famous chef/cookbook author/television personality, Gale Gand, who discusses her "Ice Cream Lollipop" recipe just for you, my dear readers.  I must admit that in the beginning of our conversation, I suffered from a mild case of star-struck-itis, as I have been following Chef Gand since her days of hosting "Sweet Dreams" on The Food Network.  Fortunately for me, her calm and friendly demeanor quickly removed any of my nervous jitters.

And without further ado, please enjoy the video and, below that, Chef Gand's recipe for "Ice Cream Lollipops."

Recipe: Chef Gale Gand's Ice Cream Lollipops 

Ingredients:

*Prep Time: 15 minutes

• 2 cups Breyers® All Natural Chocolate Chip Cookie Dough Ice Cream
• Chocolate fudge flavored Magic Shell 
• Candy sprinkles, finely-chopped nuts, cocoa nibs, or topping of choice

Freeze a plate for 30 minutes.  Scoop eight 1/4-cup balls of Breyers® All Natural Chocolate Chip
Cookie Dough Ice Cream and place on chilled plate.  Insert a wooden stick (lollipop) into
each ball and freeze at least 30 minutes.

Once 30-minutes has elapsed, pour Magic Shell ice cream topping into bowl and microwave for approximately 20-seconds, to warm.  Dip frozen balls into the chocolate topping, twirling to coat.  Quickly decorate with sprinkles or topping of choice.  Keep frozen until ready to serve. 

Recipe: Los Cabos-inspired chilaquiles

Due to the distance, and recent influx of danger, my travels to Mexico have been few and far between.  The last time I visited the country was for Jenny's, one of my best friends, bachelorette party in May 2007.  Prior to that, some college friends and I spent a couple of nights "spring breaking" in Acapulco in 2002.  And beyond that, from the time I was a sophomore in high school to the weekend before I left for college, I spent at least one night per week bar-hopping (and drinking underage) in Ciudad Juarez, the sizeable city located just 10 minutes from my childhood home in El Paso (Texas).  Interestingly enough (or horrifying, depending on how you look at it), underage jaunts to Juarez is a teenage "right of passage" where I grew up.

Since she knew that her boyfriend would be deploying in April, my sister asked that I accompany her to Maggie & Brian's July "destination wedding" in Los Cabos, Mexico.  From July 1 through July 5, Leila and I had the best time with one another which, in all honesty, came as a bit of a surprise; the last time we traveled together (on a family trip to South America in December), we fought like two rival female gang members.  On this trip, however, our battle-free days were spent relaxing, eating, drinking, sunning, and enjoying every aspect of Mexican culture and hospitality.  For us El Paso girls, this country is, truly, our adopted "second home."  

*All of my photos from this vacation can be viewed on Flickr

Maggie & Brian wed in CaboLos Cabos, Mexico: yours truly and my lil' sister posing as "super tourists"While everything we ate and drank in Los Cabos was spectacular, one dish, in particular, truly stood out among the rest: shredded-chicken chilaquiles, which I ordered for breakfast on our first morning at the hotel.   Not familiar with chilaquiles?  Here's a visual: enchiladas in the form of a casserole/served in a bowl.

Breakfast chilaquiles with shredded chicken: Siempre (restaurant) at Pueblo Bonito Pacifica Resort & SpaIf there's one thing that I can confidently say about myself, it would be this: I reign superior as the gringa "enchilada queen."  On my return flight to New York, I wondered, "If I think I'm so great at making enchiladas, then I think it's high time to try my hand at chilaquiles." 

Having been inspired by the sunny-side-up egg-topped pizza that I recently had at ABC Kitchen, I decided to incorporate this twist in to, or should I say "atop," my own chilaquiles recipe.

Recipe: Los Cabos-inspired chilaquiles

*In order to make this recipe as I did, you will need an oven-proof French onion soup bowl, approximately 4-5" wide x 2.5-3" tall. 

Ingredients:

*Serves one

• 3 corn tortillas
• 1/4 cup vegetable oil
• 1/4 cup chopped sweet white-onion, such as Maui or Vidalia (optional)
• 1/2 cup shredded mild-cheddar or Monterrey Jack cheese
• 1/2 cup of red or green enchilada sauce - or your favorite salsa
• 2 tablespoons of chicken or vegetable broth
• 3/4 or 1 cup of cooked and shredded chicken, preferably white breast meat (optional)
• 1 egg (optional)

In a small saucepan, add oil and warm over medium heat, approximately 2-minutes.  One at a time, add corn tortillas to oil, allowing a 30-second simmer on each side, using tongs to flip.  Remove tortilla from oil, and place on paper-towel-topped plate.  Repeat until all tortillas have been cooked in oil.  Set aside.

In a small bowl, combine enchilada sauce or salsa and chicken/vegetable broth and stir.  Pour sauce on to a clean dinner plate.  One at a time, dip each side of the tortilla in to the sauce, remove, then set aside.  Each tortilla should be moist, but not dredged.

Using your hands, or a knife, rip each tortilla in to ample bite-sized pieces, keeping each pile separated (thus 3 piles).  Set aside.

Evenly disperse approximately one-teaspoon of the sauce in to the bottom of the oven-proof French onion soup bowl.  This will prevent the tortillas from sticking to the bottom of the bowl, thus making clean-up a bit easier!  Next, evenly disperse the torn shreds from one tortilla atop the teaspoon of sauce.  Top the tortilla shreds with the following ingredients, packing with light force: 1 tablespoon chopped onion (optional), 1/4 cup shredded chicken (optional), 2-tablespoons shredded cheese, and 2-tablespoons of sauce.  This process is similar to making lasagna.  Repeat until all tortillas, cheese, onions and chicken have been used.  Pour remaining sauce on top of the casserole.     

Line a cookie sheet with foil then place constructed bowl atop.  There should be approximately 1/4' of room left in the bowl, from the top of the ingredients to the rim of the bowl.  If not, pack with gentle force. 

*Optional step: As if you were making a sunny-side-up egg, crack egg on top of casserole; do not attempt to scramble.

Bake in a 425-degree oven for 13-14 minutes.  Enjoy! 

Recipe: Mediterranean Guacamole

Chopped red onion and crumbled feta cheese replace traditional lime, cilantro, and tortilla chips in this unique play on the Mexican classic.

Mediterranean Guacamole

Ingredients:

• 1/4 cup red onion, chopped
• 2 Roma tomatoes, chopped
• 1 garlic clove, finely chopped
• 1/2 tablespoon fresh oregano, chopped (or 1/2 teaspoon dried oregano)
• 2 tablespoons of Newman's Own Olive Oil & Vinegar Salad Dressing (although I prefer the latter, 1 tablespoon, each, of olive oil and red, or white, wine vinegar can be substituted for the salad dressing)
• 4-ounces of feta cheese (half of an 8-ounce block), crumbled
• Sea salt and freshly-ground black pepper, to taste

                 ~~

• 1 ripe avocado
• 1/8 fresh lime wedge (used to keep the avocados green)

Recipe:

In a mixing bowl, add the following chopped items: red onion, tomatoes, garlic, and oregano.  Stir together gently.  Next, add the salad dressing and crumbled feta cheese.  Gently sitr.  Season with salt and pepper, to taste.  Cover the bowl with foil, or the lid in which it came with, and refrigerate for 12-hours/overnight (if you're pressed for time, 6-hours will do). 

1 - 2 hours prior to serving: peel, pit, and chop the avocado.  Squeeze juice from the lime wedge over the avocado before gently folding it in to the rest of the ingredients contained in the refrigerated bowl.  Return bowl to the fridge until ready for service.  *A word of advice: Try to enjoy within 36-hours.  Because of the avocado's short "shelf life," this dip is visually perishable.

Serves approximately 3-4 people.

Pairing ideas:

• Serve as a dip, either accompanied by pita crisps (I love Stacey's "Simply Naked" Pita Chips), or, my personal favorite, Sea Salt flavored Kettle Chips
• As a "salsa" atop fish (recipe to come)
• Spooned over a falafel pita'wich

Recipe: "Cool Ranch" Saltine Crackers

Are you a fan of Cool Ranch Doritos?

My friend, Paige, made these devilishly-addictive crackers in anticipation of our 6-hour drive from Lubbock, Texas to Austin, Texas.  The ingredient list may sound a bit frightening and incompatible, but trust me when I say that "you won't be able to eat just one." 

Ingredients:

*This recipe is easy to cut down by 1/2.  I made these crackers over the weekend, and half (of the recipe) was more than enough for less than four people.

• 1 1/2 boxes of Multigrain Saltine Crackers (6 sleeves, total)
• 2 cups canola oil
• 2 1-ounce packages of Ranch dressing mix
• 1/4 cup crushed red pepper

In a small bowl, combine canola oil, Ranch dressing mix, and crushed red pepper.  Whisk until blended and set aside.  Gently empty cracker sleeves in to a 1-gallon plastic bag, such as Ziploc.  Pour wet mixture over the crackers - seal bag - then gently shake to distribute ingredients.  For even distribution, lightly toss cracker bag (no need to open the bag) every 15-minutes, for approximately 1 hour. 

Set bag aside, and allow to sit overnight.   

*We found that the longer the crackers remained untouched, the better they tasted.  If you're able, try to wait 24-hours before digging in to the batch.  

Optional Accompaniments (you don't even need one, but if you must): 

• Sliced Monterrey-Jack cheese (at room-temperature)
• Jalapeno jelly    
• Sour cream blended with olive tapenade, to dip
• Sour cream blended with marinara sauce, to dip   
• Sliced avocado

Recipe: Alexandra Guarnaschelli's Cheese Fondue Hash Browns

After participating in Alex Guarnaschelli's cooking class at the New York Culinary Experience, I could hardly wait for her new Food Network show, "Alex's Day Off" to begin.  In the premier episode, which first aired on Sunday (10/18), Chef Alex prepared a bountiful breakfast consisting of bacon, eggs, donuts, muddled Screw Driver's, and this: Cheese Fondue Hash Browns.  Now, close your eyes and imagine inserting forkful after forkful of this coronary-inducing food orgasm in to your mouth: diced potatoes, butter, oil, and some other ingredients that you will pan-fry together...then top with a wheel of Camembert (or Brie) cheese.  Are you drooling yet??  Enjoy this decadent recipe and please report back!  I would LOVE to hear from you.

Alex Guarnaschelli's Cheese Fondue Hash Browns (from www.foodnetwork.com)

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 large Idaho potatoes, washed, peeled and diced (about 1 1/2 to 2 inches thick)
• Pinch paprika
• Kosher salt and freshly ground black pepper
• 1 bunch green onions, halved and thinly sliced
• 1/2 cup white wine
• 1 small Camembert or Brie cheese, rind trimmed off the bottom side

Preheat the oven to 375 degrees F.

Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, add the butter and the potatoes. Season with a pinch of paprika and salt and pepper, to taste. Cook, stirring from time to time, until they become tender but crispy, about 10 minutes. Add the onions and the wine. Season again with salt and pepper and increase the heat. The potatoes should eventually start to brown. Add more butter, if desired. Cook for 5 to 8 minutes, stirring from time to time, so the potatoes brown on all sides.

Put the cheese in the middle of the skillet on top of everything and put the pan in the center of the oven. Bake until the cheese melts, about 8 to 10 minutes. The potatoes should be tender when pierced with the tip of a knife. Remove from the oven and season again with salt, if needed. Transfer to a serving platter and serve immediately.