Cinnamon Toast Martini

I introduced the chocolate martini to my friend, Steve, in 2009.   They were the new thing back then and I was sharing them with anyone who’d join in.  Sometimes I really liked them, and sometimes not so much.  It was almost a year before I figured it out:  I really don’t like Bailey’s, and more often than not, it’s one of the ingredients.  After my discovery, Steve and I stopped sharing them and we’d order our own (because he DOES like Bailey’s) and we’d sip and compare, having our own little critiquing session…because the fun in this is that I never knew what I was gonna get!  When I’d say I wanted a chocolate martini without Bailey’s, it was up to the bartender:  sometimes it was Meyers dark rum, sometimes coconut rum, sometimes extra Crème de Cocoa, whatever they wanted to use.  

SO…2 weeks ago, Steve and I decided to come up with our own concoction and we went through several (too many!) versions, but just couldn’t get it right.  But what we DID come up with was even better.  We call it the “Cinnamon Toast Martini” because as we’d get further and further from the chocolate martini we’d envisioned, it started to taste more and more like Cinnamon Toast Crunch, my daughter’s favorite cereal!  Make some tonight for you and your friends and see what you think…but go easy…you  don’t want to drink so many that you end up with double vision and a wicked headache the next day like me and Steve!! UGH…

-------------------------------------------------------
WHAT TO BUY:

1 bottle Rum Chata
1 bottle Pinnacle "Cinnamon Bun" Vodka
chocolate syrup (I use Hershey's)
already prepared Cinnamon Sugar (found in the spice aisle)
martini shaker
ice

Freeze 2 martini glasses.  When ready to make the martinis:

Pour some Rum Chata in a shallow saucer
Sprinkle some cinnamon sugar in a shallow saucer

Take glasses out of freezer; dip rim in Rum Chata and then in cinnamon sugar.  You should now have a nicely rimmed glass.

Next, make design in the glass with the chocolate syrup:

Steve likes a flower design

I like a swirl design

In martini shaker filled with ice, pour 2 parts Rum Chata and 1 part Cinnamon Bun vodka.  Shake vigorously, pour into glass.  This makes one martini.

Sprinkle top with a pinch of cinnamon sugar.  Enjoy!

Kale Soup

One summer, I was visiting an out-of-town friend and we very much wanted his family to join us for dinner.  When he called his brother, he told us that his wife Erin had already made Kale Soup but that they’d be happy to join us anyway.  I’m glad they did because we had a great time, but all night I kept thinking "I wonder what Erin puts in her soup???"

Being right there in the Kale Soup capital of the world (the area in MA that runs from Fall River down toward New Bedford and the rest of Plymouth County, and also encompasses Cape Cod and the Islands), I’m sure hers was authentic and delicious; honest, with a little kick of spice.  That would be traditionally:  kale, flavorful broth, garlic, potatoes, and Portuguese sausage of some kind (like Linguica or Chourico), or sometimes even a ham hock. But I've also had some with tomatoes, and my friend's mom finishes it with a drizzle of olive oil. 

I’ve always made mine pretty much like I described above, except I’m down here in the south so I use butter beans, which get even more velvety and pillowy-soft as they cook.  

It will be 39 degrees here on Friday night—and waaaaaaay colder in the rest of the country.   Make a pot of Kale Soup for you and your family, or for your special someone on Saturday.  Soup, a bottle of red wine, kisses and hugs, and a smile from someone you love—what’s better on Valentine’s Day than THAT?

--------------------------------------------------------

WHAT TO BUY:
1 - 15.5 ounce can butter beans, drained
12 ounces kale (I buy it already washed and chopped in a bag)
1 - 8 ounce spicy Portuguese sausage link (such as chourico or linguica), cut in half lengthwise and then cut into half moons crosswise
         OR 1 ham hock
32 ounces chicken broth, and a little more if desired for a brothier soup
2 garlic cloves, finely chopped
1/2 onion, chopped
red pepper flakes
olive oil
freshly grated parmesan cheese
one sandwich roll per person
butter
water

sausage, browned in dutch oven

(Serves 3, and can so easily be doubled)

Drizzle 3-4 tablespoons olive oil in large dutch oven and brown sausage and onion over medium-high heat.  Soon, you will see the oils coming out of them, and it will be a beautiful orange color from the seasonings (such as paprika) in the sausage. 

Drain oil if you'd like (you'd be crazy!)--this is when I add the garlic.  Turn the heat down to medium and sauté garlic slightly, then add half a cup of water.  Scrape bottom of pan, and add kale to pot a little at a time, until it's slightly wilted, the steam will do it for you. 

Season with salt and pepper and a pinch of red pepper flakes.  Add beans and broth and simmer on low, stirring all to incorporate 

Cover with lid and let cook approx. 25 min on med-low, just bubbling slightly 

I pushed the kale aside so you could see the broth.  It should be rich and deep in color

Take off lid, adjust seasonings, add more broth if necessary, cook for 5-8 minutes more.  Place in bowls and top with freshly-grated parmesan cheese.  Serve immediately with crusty bread, still hot from the broiler

For the last 8 minutes, while soup is cooking:
Turn on broiler.  Slice rolls in half and butter both sides.  Place under broiler and watch carefully--don't turn your back, they brown FAST.  Brown to desired color and place on platter.  Set aside.

mmmmmmm....