Hey it is Margarita Day! Weekend Recipe Early

In keeping with my Mocktails research... I love to do programs on Mocktails and Cocktails using herbs and just set a few this week! (check out the Programs page)

I am working on blender drinks for a new version for 2023 and have been creating faux margaritas as a result.  Since it is National Margarita Day, here is one of my favorites.  You will have to let me know what you think.  Is it program worthy?

Mock Citrus Margarita

• 1 6-ounce can, frozen limeade concentrate
• 3/4 cup orange juice
• 2/3 cup unsweetened grapefruit juice infused with lemon balm
• 25 to 30 ice cubes (about 4 cups)
• Course sugar or salt and lime slices

To infuse the grapefruit juice, add 1 cup juice and 1 cup lemon balm (fresh or dried) to a jar and let steep overnight in the refrigerator.  To make the mocktail, combine frozen limeade concentrate, orange juice and 3/4 cups of infused grapefruit juice in a blender container.  Cover and blend till smooth.  With the motor running, add ice cubes, a few at a time through the hole in the lid blending until slushy.

Rub the rims of 8 rocks glasses or 4 margarita glasses with lime and invert in a dish of sugar or salt. Shake off the excess.  Pour the margaritas into the glasses and serve with a lime slice.  Will make 4 8-ounce servings or 8 4-ounce servings.

What a way to celebrate February - Garden Expo!

I know that I have followers in many different locations, so I thought if you live in Wisconsin you might be interested in the PBS Wisconsin Landscape and Garden Expo which is being held  Feb 11 to 13 in Madison, WI

I will be presenting my special program Infusion on the Demonstration stage at 12:30 pm each day. I will be demonstrating how to infuse herbs into water, oil, vinegar, sugar, salt and more!

I hope to record at least one of the programs to rebroadcast. But we will see how that goes....

I have not been to a garden expo since 2019.  My last set of programs at a garden expo was to be March 2020 in Chicago, but that was cancelled never to return, so I am looking forward to this.  Plus the chance to get out of town is nice also.

You can join me in Madison, WI (a short 2 hour drive from the Chicago suburbs) and enjoy presentations, deonstrations and vendors in all topics of gardening.  The celebrties of PBS gardening programs will also be on hand and Master gardeners to answer all your gardening questions.

Here is a little sample of some great infusion ideas!

Homemade Mustard

• 4 tablespoons mustard powder
• 2 tablespoons vinegar
• 2 teaspoons warm water
• 1 teaspoon kosher salt

In a small, nonreactive bowl, combine all of the ingredients. Whisk the ingredients together to form a smooth paste, adding more water if needed.

Let the mixture sit for up to 10 minutes at room temperature to incorporate all ingredients. Store the homemade mustard in the refrigerator for up to three weeks.

Ways to Use Mustard

Here are some easy ways to incorporate mustard into your cooking.

Add to salad dressings: Mustard is a popular addition to vinaigrette for the burst of tangy flavor it adds and the emulsification properties of mustard seeds, which help keep the oil and vinegar from separating.

Add to glazes: Combine homemade mustard with brown sugar, raw honey, or maple syrup (1 part mustard to 2 parts sweetener) and brush the mustard mixture onto baked chicken thighs during the last 30 minutes of cooking.

Make honey mustard: Combine mustard with honey in a 1:1 ratio to make an easy honey mustard dipping sauce.

Add to barbecue sauce: In South Carolina, the predominant style of barbecue is pork slathered in a mustard-based sauce. You can make your own South Carolina–style barbecue sauce by diluting homemade mustard with extra vinegar.

Herbed Butter

• 1 stick (4 oz.) butter
• 2 Tbls. fresh or 1 -3 tsp. dried herbs
• 1 t. lemon juice

Have butter at room temperature.  Mince herbs with a sharp knife.  Stir them with the lemon juice to moisten, especially if working with dry herbs.  Then using a fork mix herbs thoroughly into butter.  Put into custard cups or butter tubs (or if you have them butter molds) for serving.  Refrigerate or freeze.  Make 1/2 cup.

Foaming Tea Soap - Bath Blend of the Month

The dry indoor weather of Illinois in winter and washing hands can be a harsh combination, so this month we thought we would recommend a foaming soap made with herb tea.  This allows you to choose herbs that will help or soothe the skin and combine them with a gentle castile soap yet still get the cleaning and germ fighting you need.

You can use all sorts of different herbal teas for this recipe, and I encourage you to experiment until you find something that you love. You can use fresh herbs from the garden, loose tea, or teabags.

I recommend loose herbal or green tea to make this recipe in winter, but switch to fresh cut herbs to make the tea during the growing season. Any kind of loose tea will work well in this recipe, but I personally love teas with lavender, rose or green tea.  They are good for skin, relaxing and you can drink as well as make soap with them. 

For this batch I decided to use my Summer Iced Tea blend.  it is a great combo of flowers and lemongrass so I get the germ fighting of lemongrass as well as the soothing properties of the flowers.

Now that you’ve chosen your tea, you’re ready to make your hand soap.

Ingredients

• 60% brewed herbal tea 
• 20% liquid castile soap
• 20% air

Directions

First, choose a foaming soap dispenser (look for a foaming dispenser as this soap is too liquid for a regular pump). You can buy a nice reusable one, do as I do and reuse one that once contained store-bought foaming soap or make your own pump with a mason jar and plastic pump top.

Fill your chosen container 60% of the way with brewed herbal tea. Allow the tea to cool to room temperature before combining in the jar. Top that with 20% liquid castile soap. Choose a soap that is natural and gentle on skin. Leave the top 20% of the container empty and screw on the top. Give it a good shake and you’re done!

To use: pump onto your hands and lather up.