The Big Book of Backyard Cooking (27 page)

4
cups boiling water

1
cup sugar

Ice cubes

Carefully, with a sharp paring knife or with a vegetable peeler, remove the rind from 1½

lemons. Be careful to cut away just the colored portion of the rind, and not the white bitter pith beneath. Cut the strips into thin julienne and set aside. Juice enough of the lemons to yield 2/3 cup and set aside.

Put mint leaves in a large, heat-proof glass bowl or measuring cup, and use your fingers to rub the leaves against the bottom of the bowl to bruise and break them to help release their flavor. Add lemon rind and tea bags, and cover with boiling water. Steep for 10 minutes, then remove tea bags.

Mix in sugar and lemon juice and steep another 10 minutes. Strain the mixture into a nonreactive pitcher and add 4 cups cold water. Cover and refrigerate until chilled. Serve tea over ice in tall glasses.

INDIAN ICED TEA

Tea brewed with spices came to America from India, where it is known as
chai
(sounds like “shy”)
or
Masala chai.
Typically, these hot teas are sweetened and served with milk. Chilled variations
like the following, however, make tempting drinks for warm-weather months. This version, which
does not call for sugar or milk, is delicious served in tall glasses over ice.

SERVES 4; MAKES 1 QUART

4
standard-size orange pekoe tea bags

16
bay leaves, broken in half

16
green cardamom pods (crushed)

2
cinnamon sticks, broken in half

Ice cubes

Bring 4 cups water to a boil in a medium saucepan. Remove from heat and transfer to a heat-proof bowl. Add tea bags and all the spices. Let the tea steep only 2 minutes, then remove and discard the tea bags. Let the spices steep for an additional 5 minutes. Strain tea and cool. Chill until cold.

Serve in 4 tall glasses over ice.

The tea bag was invented accidentally in the early 20th century by New Yorker Thomas
Sullivan, a tea merchant who placed tea samples in small hand-sewn silk bags, rather
than in costly tins; his clientele brewed the tea in the bags and begged for more.

SPICED ICED COFFEE

This delectable ice-cold coffee is so rich and satisfying that it could replace dessert. However, I
think it is best served with such homemade cookies as Pecan Shortbread Cookies
(page 275)
or
Chocolate Heaven Cookies
(page 276)
for an afternoon or late-evening treat. A mild coffee, rather
than a dark strong roast, works best so that the flavors of the spices are not overpowered.

SERVES 6

SPICED COFFEE

½
cup freshly ground coffee, preferably a mild roast such as Colombian
2½
teaspoons ground cardamom

1½
teaspoons sugar, plus more if needed

1
teaspoon ground cinnamon

½
teaspoon freshly grated nutmeg

WHIPPED CREAM GARNISH

¾
cup heavy cream

1½
tablespoons confectioners’ sugar, plus more if needed

1
tablespoon brandy

Ice cubes

TO BREW COFFEE:
Use a drip-style coffeemaker (preferably an automatic). Combine ground coffee, cardamom, sugar, cinnamon, and nutmeg in filter cup. Mix gently with a spoon to combine spices with coffee. Add 5½ cups water to water chamber and brew according to manufacturer’s directions. When coffee is brewed, cool to room temperature, then cover and refrigerate until well chilled.

TO MAKE WHIPPED CREAM GARNISH:
Whip cream with an electric mixer on medium speed until it starts to mound softly, then beat in the 1½ tablespoons confectioners’ sugar and brandy. Continue beating just until stiff peaks start to form. If not using right away, cover bowl of whipped cream with plastic wrap and refrigerate. (Whipped cream garnish can be prepared 1 day ahead.) To serve, divide coffee evenly among six 8-ounce glasses. Stir 1 tablespoon of the whipped cream into each glass and mix until blended. If you want the coffee to have a sweeter taste, season with a little additional sugar. Fill each glass with ice and garnish each serving with a generous dollop of the whipped cream. Serve immediately.

Hawaii is the only state in the United States that grows coffee.

CARAMEL ICED COFFEE

Rich caramel sauce and dark rum turn simple, iced coffee into something extra special for
backyard sipping on a lazy day or night. A mild roasted coffee such as Colombian works best in
this recipe.

SERVES 4

1
cup freshly ground coffee, preferably a mild roast such as Colombian
½
cup Best Ever Caramel Sauce
(page 332)
or purchased caramel sauce (see note)
1
cup whole milk
4
teaspoons dark rum

Ice cubes

TO BREW COFFEE:
Use a drip-style coffeemaker. Add 7 cups water to water chamber and brew according to manufacturer’s directions. Then transfer to a heat-proof bowl or pitcher and refrigerate until chilled.

When ready to serve, place 2 tablespoons caramel in each of 4 medium glasses. Add ¼ of the coffee (about 1 cup), ¼ cup milk, and 1 teaspoon rum to each glass. Fill each glass with ice cubes and serve immediately.

NOTE:
Mrs. Richardson’s Butterscotch Caramel Sauce, which is available in most supermarkets, works well in this recipe.

OLD-FASHIONED LEMONADE

The base for this delectable lemonade—a sugar syrup, blended with lemon and lime juices, then
infused with mint leaves—can be made several days in advance and kept on hand in the
refrigerator. A thirsty soul needs only to fill a glass with syrup and water, add some ice, then sip
in contentment.

SERVES 12

2
cups sugar

1
cup fresh lemon juice (about 6 lemons)

¼
cup fresh lime juice (2 to 3 limes)

¾
cup loosely packed fresh mint leaves, plus mint sprigs for garnish

Ice cubes

Thin lemon slices for garnish

Combine 2½ cups water and the sugar in a medium saucepan over medium heat. Stir until sugar has dissolved, then simmer 5 minutes. Remove from heat and cool about 20 minutes. Add lemon and lime juices to the sugar syrup. Place mint leaves in a medium nonreactive bowl, and pour the lemon-lime mixture over them. Let the mixture stand for 1 hour. Strain the lemonade into a jar, and keep it covered in the refrigerator. (The base can be stored in the refrigerator for 4 days.) To serve, pour ⅓ cup lemonade base in a glass. Stir in 2/3 cup water. Fill the glass with ice cubes, and garnish it with a sprig of mint and a lemon slice.

Lemonade first appeared in the 17th century in France.

RASPBERY LEMONADE

One hot summer day, my husband and I lunched in Boston’s Museum of Fine Arts. I ordered a
Raspberry Lemonade, expecting that the drink would be made from commercial concentrates.

What a surprise to discover from my first inviting sip that the icy cold beverage had been prepared
with fresh ingredients. A courteous waitress was kind enough to tell me how the lemonade was
made.

SERVES 6

1½
cups sugar

1½
cups fresh raspberries, plus 6 raspberries for garnish (optional)

1
cup plus 2 tablespoons fresh lemon juice, strained (6 to 7 lemons)

Ice cubes

Thin lemon slices for garnish

Combine 2½ cups water and the sugar in a medium saucepan over medium heat. Stir until the sugar has dissolved, then simmer 5 minutes. Remove from heat and stir in 1½ cups raspberries. Pour into a food processor or blender and process until raspberries are completely puréed into the liquid.

Remove and stir in lemon juice. (You don’t need to strain this mixture to remove the raspberry seeds.) Taste, and if you want a tarter flavor, add up to 1 tablespoon of additional lemon juice.

Transfer to a nonreactive pitcher, cover, and refrigerate until chilled. (Lemonade can be made 1 day ahead; keep refrigerated.)

To serve, fill six 8-ounce glasses with ice and pour in lemonade. Slit each lemon round halfway through and slip onto the rim of a glass. If desired, float a raspberry in each glass.

LIME SPRITZERS

A cooking student gave me the recipe for this drink and explained that she had created it after
enjoying a similar version during a visit to Bangkok. The spritzers take only minutes to assemble
and make a refreshing pick-me-up to sip on a warm day.

SERVES 4

8
large mint leaves

½
cup sugar

¾
cup fresh lime juice

3
cups club soda, chilled

Ice cubes

Chop mint leaves finely, then put them in a medium bowl and crush with a pestle or the back of a spoon. Add sugar, and crush sugar and mint together. Add lime juice, and stir to dissolve sugar.

Pour into a nonreactive pitcher and stir in soda. Fill four 8-ounce glasses with ice cubes, and add some of the lime spritzer mixture to each.

FRENCH LEMONADE

The French have a “make it yourself” type of lemonade. At any café in France, if you order a
citron pressé
(pronounced see-trone pressay), a waiter will appear with a tall glass partially filled
with freshly squeezed lemon juice, a shaker of sugar, a pitcher of water, and a spoon. You then
make your own lemonade, adjusting the sweetness and tartness to your own individual taste. The
following recipe for a single
citron pressé
calls for sparkling water, but you could use plain water
if you like.

SERVES 1

1
large lemon

2
teaspoons sugar, plus more if needed

Ice cubes

Sparkling water

Juice the lemon and strain juice into a tall glass. Stir the sugar into the lemon juice. Fill the glass with ice cubes, then with sparkling water. Taste and add more sugar if desired.

ORANGE SPARKLERS

Citrus flavors are the stars of these drinks. Made with freshly squeezed orange and lemon juices,
sugar syrup, and sparkling water, they are good served any time of the day. If you want a spirited
version, you can replace the sparkling water with champagne.

SERVES 4; MAKES 1 QUART

4
oranges, plus thin orange slices for garnish (optional)

1
lemon

¼
cup sugar

22/3
cups sparkling water (such as Perrier), chilled

Ice cubes

Carefully, with a vegetable peeler or sharp paring knife, remove the rind from the oranges and lemon. Be careful to cut away just the colored portion of the rind, and not the white bitter pith beneath. Combine the peels, 2/3 cup water, and sugar in a large nonreactive saucepan set over high heat. Stir to dissolve sugar and bring mixture to a boil. Remove and let mixture cool to room temperature.

Halve oranges and lemons and juice them. Add the juices to the cooled sugar syrup and mix well. Refrigerate until well chilled, 1 hour or longer. (The orange and lemon mixture can be made 1

day ahead; cover and refrigerate.)

To serve, strain the chilled mixture, discarding the orange and lemon rinds. Add the Perrier or sparkling water to the juice mixture and transfer to a large pitcher. Serve over ice in tall glasses. If desired, garnish each serving with a half orange slice.

Oranges were not named for their color; the origin of their name comes from the
Sanskrit word
naranga,
the roots of which mean “fragrant.”

RASPBERRY BANANA SMOOTHIES

These thick, icy cold smoothies, colored hot pink by the raspberries, are perfect for a mid-afternoon or late-night refresher. Serve them with straws so you can slowly sip the delicious
puréed fruits.

SERVES 4

2
medium ripe bananas

12
ounces frozen unsweetened raspberries

½
cup piña colada fruit juice or mix (see note)

4
mint sprigs for garnish

Place unpeeled bananas in freezer for 30 to 40 minutes to chill. Then peel them and cut into chunks. Combine in a food processor or in a blender with frozen raspberries and process several seconds to purée. Add piña colada juice and process a few seconds more to mix well.

Fill four 8-ounce glasses with fruit mixture. Garnish each serving with a mint sprig and a straw.

Serve immediately while icy cold.

NOTE:
A nonalcoholic piña colada mix such as Coco Lopez works well in this recipe.

PEACH SMOOTHIES

Peaches and cream, always a winning duo, are the primary ingredients in these thick, rich
smoothies. Sweet, ripe peaches, vanilla ice cream, and a hint of lemon and vanilla are all that is
needed to produce these satisfying drinks.

SERVES 2

2
cups (4 medium) peeled and diced ripe yellow peaches

1
cup vanilla ice cream

3
tablespoons sugar, plus more if needed

2
teaspoons fresh lemon juice, plus more if needed

½
teaspoon vanilla extract

4
ice cubes

Combine all ingredients in a blender or food processor and process until smooth. Taste and add extra lemon or sugar if needed. Pour into 2 tall glasses. Serve immediately, with straws, while they are icy cold.

NOTE:
If you want to double this recipe, it is best to make the smoothies in two batches so that all the ingredients will fit comfortably into a processor or

blender.

COCONUT BANANA SMOOTHIES

These tropically inspired smoothies, made with puréed bananas, coconut milk, and vanilla ice
cream, are best served icy cold with a straw. You could serve them in place of dessert for a light
backyard supper or enjoy them as a late-afternoon treat on a hot day.

SERVES 4