
I am trying my best to eat, bake, and drink my way through the bushel of citrus from my mother-in-law’s trees in Elsa, TX. The oranges are so sweet and luscious, and the grapefruit is deep red and intensely flavorful.
(The other day I was just thinking orange zest may be my favorite ingredient in baked goods. I think this might be because we only get to taste it when we eat something homemade or specially crafted. Store-bought breads and cakes and muffins rarely have zest. I think this is because the only way to get zest is with two hands and a zester. It takes a little effort. But it does freeze well. I love how it can brighten a waffle or cake, but not dominate other flavors.)
Last week the weatherman said we were at HALF our normal annual rainfall for 2011. But since he said this, it hasn’t stopped raining. And instead of Texas rain (lightning, thunder, wind) it is more like Oregon rain (constant drizzle, spitting, cloud cover). Although we had a brief warm spell of 70 degree temperatures, things are cooling back down again. The drink for this kind of damp cold weather is the hot toddy.


But you may be hard pressed to find a bartender in San Antonio who knows how to make one (unlike Portland, where it is in demand half the year). I asked one to make a hot toddy the other night, at a posh little place downtown, and he said he didn’t have the liquors for it. Problem is, it only has bourbon in it, so I am not sure what drink he was thinking of.

Too bad– since, although our winters are mild, we do have our fair share of cold nights. This hot drink would be great in a travel mug for a walk on the river into downtown from King William, to see the tree lights. (Oh my, I may just have to do that this weekend!) When I lived in Portland, I lived without a vehicle for about five years, and rode my bike everywhere. This meant I drank more often when I went out, partly because it was easy to bike home slowly on back streets at 2am after a couple cocktails, and partly because I was younger and had a more extravagant social life. It also meant I was always a little cold and wet from being in the elements, so something steamy and not too sweet was the perfect winter cocktail.

This is a grown-up drink, not too sweet– and you have to like bourbon. It can be adjusted for sweetness or potency to your liking. It is best with a good quality bourbon. I am using my favorite, Woodford Reserve.

I like a toddy with Earl Grey tea instead of hot water. Here is a basic recipe, for a strong drink. It was used to stave off colds in Scotland, so it has a kick to it. You can use more tea, or more honey, if you like. But know that if you let the finished drink sit a few minutes, covered, it will sweeten some from the oranges, and the flavors will muddle.
PDX Hot Toddy
3/4 cup hot brewed Earl Grey tea (as hot as possible)
2 oz. (1 shot) bourbon
juice of 1/2 small orange
juice of 1/2 small lemon
1 tsp honey
1/2 tsp fresh grated ginger
whole cloves
cinnamon stick
orange slices for garnish
Prepare tea and allow to steep covered while making juice and garnish. Slice the orange in half. Juice one half into a heavy glass mug or mason jar. Slice the other half for garnish, and poke out the seeds as much as possible. Juice half a lemon. Grate the ginger using a microplaner. Combine bourbon and hot tea with juices. Add honey and stir. Add cloves and cinnamon and orange slices. If you want a more spiced flavor, use a little ground cinnamon and nutmeg as garnish as well. Cover and let steep for a couple minutes before adjusting.
I agree about orange zest. In an apple pie it performs miracles with flavor.
Lately I’ve been obsessed with making bunuelos. I found a website where I can purchase the molds for beautiful florettes and snowflakes. I’ll let you my outcome when it happens… Also, what kinda of camera do you use? Your photos are absolutely stunning.!
https://www.countrykitchensa.com/catalog/searchresults.aspx?Description=rosette molds
Bunuelos– just in time for new years! I have never seen them made in molds, i am so curious to see these. What kind of oil do you use? The camera is a nikon D3000 with the standard lens it comes with. It is an amazing camera, I really let it do all the work. I know very little about how to use it, so my technique consists of trying to keep my hands as still as possible, using natural light, and no flash. But someone bought me a photo lesson for xmas, i cant wait to learn some new tricks!
Google rosette bunuelos for images… I was looking and looking and finally figured out I had to use the word “rosette.” It turns out it’s a tradition that comes from Scandinavia… Specifically Sweden, I think. Which makes sense because believe it or not, the Scandinavians have been in Northern Spain since the 15th century The name Escandon, a Spanish name, means, Scandinavian. Wild. the Germans also picked up this great pastry. I’m obsessed. They look beautiful with powdered sugar dusted on them but taste better with cinnamon sugar. Happy baking! If you haven’t seen these beautiful works of art, you simply must. And then of course, indulge…
Wow, those are beauties. Reminds me of pizzels. Also, I have been buying Ines Rosales olive oil tortas from seville spain in the cheese section at central market. They are individually wrapped, for workers to take to lunch, crispy flour tortillas, very similar to bunuelo. In fact, they make a sweet torta, which still has an intense olive oil taste, with a few sesame seeds, but then a little sugar and crystallized seville orange, and orange essence. Not too sweet. Awesome with cheese or chocolate. I love how foods like bunuelos are from scandinavia via spain. Did you see my post on foods from crypto-jews from spain? We have another empanada recipe to try…