CookingDiva

Whiskey and vermouth cannot meet as friends, and the Manhattan is an offense against piety. Bernard DeVoto (1897-1956)

That's exactly why we prefer rum sometimes: Try our Hot Lemonade with Rum, Cinnamon and Clove...Tropical and delicious!

I have not posted in a few days and it feels like an eternity. It is called "blogger's guilt," and it hurts. It hurts in the bottom of my heart, needless to say...the bottom of my pan too. Now I am back, so put your comfiest cooking shoes on and sharpen your favorite knife: we are going to cook! beautiful!

I know, I know...I've got to stop the nonsense complaining and start cooking...BUT, I just want to say that if I have to blame it on something...I would blame it on the rain. It has been raining cats and dogs here in Panama. It slows me down a little. I am such a hot weather bug, THAT would bring out the wildest concoctions ideas, and would bake up a storm. So you know!

Have you ever heard of the uchuva fruit, or cape gooseberry in some parts of the world? It is a gorgeous piece of heaven, but to tell you the truth, it doesn't turn me on just like that. I have to be inspired. Maybe the rainy weather triggered it this time, who knows? Analyze it if you want, call a nutritionist! LOL! Anyhow, it was great! Wherever the inspiration came from, it did the trick just right...No regrets

The uchuva, physalis peruviana linnaeus, is originally from Peru and grows wild in high regions. It is one of the traditional tropical fruits from Colombia and in English it is known as "cape gooseberry", or "yellow gooseberry". The nutritional values of the uchuva are very similar to the cherry.

Two hundred years ago, the Portuguese and Spanish sailors introduced the "uchuva" in South Africa. They brought them from Latin America to Buena Esperanza Cape in South Africa. From there it was taken to Kenya, Zimbabwe, Australia, New Zealand, Hawaii, India, where it's grown commercially.

The uchuva fruit is delicious fresh, baked in cakes, desserts, made into sauces and preserves as well as dressing for salads and grilled meats. In addition to that, the wood from the shrub is used to make furniture.

We invite you to be a little adventurous and try our previous recipe with uchuvas: Almond-Orange Pound Cake and Uchuva Sauce, or just keep reading to get the scoop on how to prepare a delicious ricotta cheesecake dressed with fresh passion fruit and cape gooseberries!

It has been raining cats and dogs recently in the tropics, that's why sometimes a warm drink, with a full body and delicious spices is the best answer to warm all us up. Pure coziness.

Why would you enjoy preparing this drink? Well, just because I can sense the sinfully delight it will bring to your life, AND because:

• You probably have all the ingredients in your kitchen.
• It is easy to prepare, just a few steps, that's it.
• It looks beautiful and it is really fragrant. Convinced?

Here is the recipe:

Ingredients:

• 1 1/2 cup water
• 1 cup fresh lime juice (or lemon if you prefer)
• 1/2 cup honey or light brown sugar to taste
• 1 stick cinnamon and 2-3 whole cloves
• 1/2 cup dark rum
• Garnish: lime or lemon slices

Directions:

• Combine the water, lime juice, honey, cinnamon and cloves in a saucepan. Simmer over medium heat, stirring, until honey disolves. Remove from heat and stir in the rum. Pour the beverage into mugs or glasses and garnish with lime slices.

Enjoy hot or cold! Try it and you will experience what I am talking about. Trust me on this one!

Just imagine your shock after following the trace of green plantain's skins all over the house, only to discover that your little Hannibal the Cannibal has eaten the plantains you planned to cook for dinner. I missed that how-to-live-a-wonderful-life class where they talked about having a Basset Hound as a companion. Do not get me wrong, ...they are the most loving creatures. But, they are libertarian anarchists with droopy sad eyes that would make you cry and hug them before the thought of a sweet, caught-you-red-pawed spanking (...with a feather) crosses your mind.

Today, hoping that your beloved pet didn't eat your plantains, we have one delicious and easy to prepare recipe for you: Plátanos en Tentación (Drunken Plantains with wine and vodka). If you are plantain crazy, check out my previous post: Patacones 101 - Tostones (EN/ES) Twice Fried Plantains!

Traditionally, "plátanos en tentación" are prepared with rum or vanilla here in Panama. I still remember from my childhood the "red" saucy plantains which were prepared with strawberry soft drink. I don't have the foggiest idea of where that culinary inspiration came from!

In Colombia they are cooked in coconut milk and served with cheese (queso costeño) and a drizzle of molasses. In Cuba they are prepared with brown sugar, white sugar, spices to taste and a hint of dry white wine (called "vino seco," although it tastes more like vinegar to me!). There are many more variations of this dish from country to country in Latin America, which one is your favorite?

It was great news when I discovered a more adventurous way of preparing it during my latest trip to the South American Wine Country. It was at the "Los Cerros de San Juan Winery" in Montevideo, Uruguay where we experienced it in a scrumptious delicate sauce made with red wine, vodka and fruit juice. Lovely.

This winery is one of South America's oldest wineries, it has been operating since 1854. Walking through its many ancient cellars, I found myself lost in time. The unique aromas, perfuming the trapped air with such peculiarity, have been engraved in my memory...in slow motion, to make sure I would never forget them. How could I if by the end of my wine trip in Argentina and Uruguay last year, I felt like a ghost traveling without barriers of time or distance, the paradise we know sometimes as the perfect winery?