Batida de Mango

June 12: International Cachaça Day

We contend that we are not cocktail connoisseurs (but Islander likes to bake with booze). When we celebrated Highlander’s birthday at a Brazilian restaurant one year, we tried caipirinha, the country’s national drink. The batida would be Brazil’s next best beverage. Both are made with cachaça, a spirit distilled from sugar cane juice. We eventually bought a bottle in the rum section of a liquor store. And since we are mad about mangoes, we made batida de mango to celebrate mango season and International Cachaça Day. Saúde! (Cheers!).

Recipe

(Adapted from 101 Blender Drinks by Kim Haasarud)

• 2 ounces cachaça
• 2 ounces sweetened condensed milk
• 1 cup fresh mango, cut into chunks
• 1 cup ice cubes

Directions

Combine the first three ingredients and mix well. Add the ice cubes and blend until smooth. Pour into a glass and serve.

Notes

• Cachaça is pronounced “ka-sha-sa”. Caipirinha is pronounced “kai-pee-reen-ya”.  Batida is pronounced “ba-chee-da”. And saúde is pronounced “sow-ooh-jee”.

Peanut Butter Cookies

June 12: National Peanut Butter Cookie Day

Peanuts, from which protein-packed peanut butter is derived, are famously but falsely associated with elephants and their exceptional memory. Likewise, perhaps peanut butter cookies are popular with school children because it energizes them to study and do homework. The college students still go nuts whenever we bake peanut butter cookies for their campus ministry snack time socials.  But these sweet treats can be enjoyed whether in or out of school, any time and certainly on National Peanut Butter Cookie Day!

Recipe

(Adapted from Better Homes and Gardens New Cook Book)

Ingredients

• 1 ¼ cup flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter (at room temperature)
• 1 cup peanut butter (we used Skippy Natural Creamy Peanut Butter)
• ½ cup granulated white sugar
• ½ cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla

Directions

Sift the flour, baking soda and salt together in a bowl. In another mixing bowl, cream the butter with the sugars, peanut butter, egg and vanilla. Gradually add the flour mixture and blend until smooth. Refrigerate the cookie dough for about 15 minutes, if necessary. Form into one-inch balls and place them about two inches apart on an ungreased cookie sheet.

Press the tines of a fork to flatten the dough, then press again to make a crisscross pattern on the top of each cookie.  Bake in a preheated oven at 350 degrees F for 12-15 minutes or until golden brown.  Remove from the oven and let the cookies rest for a few minutes before transferring to a wire rack.  Cool completely.  Yield: About 3 dozen cookies.

Notes

• The above recipe is for classic peanut butter cookies, which are slightly crisp around the edges and chewy in the middle.
• Learn about the history, health benefits, trivia and more about peanut butter from peanut-butter.org.

Herbs and Spices Oven Roasted Potatoes

June 10:  Herbs and Spices Day

Islander’s daddy studied horticulture in college before joining the U.S. Navy and becoming a chef. Unfortunately, she did not inherit his talent for gardening but she grew interested in his culinary skills. Although Islander is clueless about maintaining an herb garden, she is crazy about organizing her spice rack. Those who do not have a green thumb like her can conveniently reach out for the seasonings on their shelves and sprinkle them on their favorite foods for fabulous flavor.  Our blog recipe post features such capped condiments in an aromatic side dish—herbs and spices oven roasted potatoes—for Herbs and Spices Day.

Recipe

(Adapted from All Recipes)

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablepoons of olive oil
• 1 tablespoon garlic, minced
• ½ teaspoon dried basil
• ½ teaspoon dried marjoram
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt

Directions

In a large bowl, mix the oil, garlic, basil, marjoram, oregano, parsley, thyme, red pepper flakes and salt.  Add the potatoes and stir until well coated. Place the potatoes in a foil-lined baking pan in a single layer. Bake in a preheated oven at 425 degrees for 20-30 minutes, turning occasionally for even browning.