Creamsicle Cocktail

August 14: National Creamsicle Day

The orange-cream-flavored popsicles we ate as kids now have a grown-up twist to them as a cocktail drink! Creamsicle is a brand name for frozen treats on a flat stick that consist of a vanilla ice cream center covered in a layer of fruit-flavored ice. The cocktail version of an orange Creamsicle consists of vanilla ice cream, orange juice, orange liqueur and vodka over ice. During the dog days of summer, sip on this sweet and simple treat and cool off with a creamsicle cocktail on National Creamsicle Day.

Recipe

(Adapted from Drink of the Week)

Ingredients

• ½ ounce vodka (or orange vodka)
• ½ ounce orange liqueur (Triple Sec or Grand Marnier)
• 1 ounce orange juice
• 1 scoop of vanilla ice cream (we used Lactaid lactose-free brand)

Directions

In a shaker, pour the vodka, orange liqueur and orange juice.  Add a scoop of vanilla ice cream. Shake vigorously to blend the ingredients. Pour into a chilled cocktail glass filled halfway with ice. Garnish with a slice of orange. Insert straw and sip immediately.

Notes

• One ounce of cream may be substituted for the scoop of ice cream for a more liquidy libation. Fill a shaker with ice, vodka, orange liqueur and orange juice and cream, shake and pour into a glass.
• Whereas a Creamsicle has a vanilla ice cream center, the similar Dreamsicle has an ice milk center.

Julienne Sweet Potato Fries

August 12: National Julienne Fries Day

We posted a recipe for homemade French fries on National French Fries Day on July 13. Instead of regular potatoes, we used sweet potatoes in the recipe below. Although we like crinkle-cut fries, we do not have a fancy cutter so we just cut the potatoes into simple strips. The slicing technique used to describe “shoestring” style or long skinny slices of vegetables (or even meat and fruit) is called “julienne,” a French cooking term. For National Julienne Fries Day, just slice up a sweet potato into thin strips and fry them up for a fast food fix!

Recipe

Ingredients

• 1-2 large sweet potatoes
• vegetable oil (for deep frying)
• salt to taste

Directions

Wash, dry and peel the sweet potatoes. Square off the ends by slicing the tapered edges. Julienne them by cutting into thin strips, around 3-inches long and no thicker than ½-inch. Slice off any other curves to make the strips straighter.

Heat the oil in the deep fryer.  Carefully plunge the strips of sweet potatoes in the oil. Cook for 3-5 minutes, being careful not to burn the fries or overcook them. Drain the fries on paper towels. While still hot, sprinkle salt on them to taste. Serve immediately with your favorite dipping sauces, such as ketchup or garlic mayonnaise (optional).

Teppanyaki-Style Zucchini,

Onions and Yellow Squash

August 8: National Zucchini Day

We often celebrate our birthdays and other special occasions by eating dinner and being entertained at Japanese steakhouses. The chef puts on quite a show as he cooks steak, shrimp or chicken in front of us. He also dramatically transforms sliced onions into a blazing volcano!

The sliced onions are then sauteed with strips of zucchini and sometimes yellow squash, which make a superb side dish with our main meal. Teppanyaki-style vegetables are easy to prepare at home, although without the fire and flair. For National Zucchini Day, try this tasty teppanyaki-style zucchini, onions and yellow squash recipe.

Recipe

(Adapted from Big Oven)

Ingredients

• 1 small zucchini
• 1 small yellow squash
• 1 small onion
• 1 tablespoon sesame oil
• 2 tablespoons butter
• 1 tablespoon soy sauce
• salt and pepper to taste
• toasted sesame seeds

Directions

Cut off both ends of the zucchini. Slice in half then lengthwise into thin strips. Do the same for the yellow squash.

Slice the onion into rounds but do not separate the rings. Place the vegetables into a flat dish, such as a pie plate, and splash with sesame oil. Melt the butter in a skillet/wok and heat the onion rounds for 2-3 minutes to brown.

Add the strips of zucchini and yellow squash but do not mix. Season with salt and pepper. Meanwhile, remove the onion rounds from the skillet and carefully transfer to a cutting board and slice them into smaller strips. Return them to the skillet/wok and mix with the zucchini and yellow squash. Pour in the soy sauce. Saute until tender-crisp. Drain excess liquid. Transfer to a plate or bowl, sprinkle with sesame seeds and serve hot.

Notes

• Saute a cup of sliced mushrooms (white button) with the vegetables if desired.
• Traditional teppanyaki differs from a hibachi. The former refers to an iron griddle/plate whereas the latter is a barbecue grill that uses a charcoal or gas flame with an open grate design to cook food.