PPLD's Cookbook & Recipe Blog - LibGuides at Poughkeepsie Public Library District

All-Season Mocktails, Spritzers, Syrups & Shrubs

(Left to Right: Rose Syrup, Strawberry Rhubarb Shrub, Strawberry Rhubarb Syrup)

August 12, 2022. Updated March 5, 2024.

by Bridget O’Donnell

Saturday, July 30th, the Poughkeepsie Public Library District held its first Luau at the Library. It was a great success; thank you to everyone who attended the bustling two-hour event. There was hula dancing, cotton candy, face painting, a dunk tank, a climbing wall, crafts, games, mocktails and more. Offering the choice of a Hibiscus Mocktail, Blue Hawaii Punch, or a Sweet Sunrise our mocktail station modestly served over 200 drinks. Scroll down to the bottom of this post for links to the recipes used for the event and additional recipes that can be found in the library’s collection. Disclaimer: The flavor of the drinks evolved ever so slightly during the event; however, the ingredients remained consistent throughout.

***

Researching non-alcoholic mocktails and spritzers for the Luau indirectly led me to an array of simple syrup flavors and tangentially to shrubs. Pre-made simple syrup and, more recently, shrubs can be purchased in grocery or liquor stores. They can also be made at home, where you can scale the recipe up or down as needed. Simple syrup is 1 part water to 1 part granulated sugar. For the Luau, we chose to use Turbinado sugar instead of honey so that anyone observing a vegan diet could participate. Search the internet for a simple syrup recipe using the sweetener of your choice. The ratio may vary slightly for liquid sweeteners like honey.

A few weeks before the Luau I started experimenting in the kitchen. Using fresh and dehydrated rose petals, I made a small batch of rose syrup that was suggested in a recipe for "Rose Milk Tea." The tea was lovely, and thankfully, the syrup complemented other hot and cold recipes. It was also easy enough to make which, to me, is equally as important. Next, I made "Strawberry Rhubarb Syrup" using a mix of granulated sugar, a little local honey and a few seasonal ingredients. More adventurously, I made a "Strawberry Rhubarb Shrub." In this case most of us probably have to reimagine the word shrub; here it doesn't refer to a decorative plant but a non-alcoholic vinegar-based simple syrup. This shrub is derived from the Arabic word “shariba,” which translates to “drink.” Also known for an acidic bite or tartness and fruity brightness, shrubs have been used to flavor beverages since ancient times. The forward in Shrubs: An Old-Fashioned Drink for Modern Times provides a historical and authoritative delineation. Here are a few quick and interesting facts about shrubs:

The shrub family tree can be traced back to Roman times. This was a pre-refrigeration manner of preserving seasonal produce used throughout the Colonial Era into the early years of the New Republic before it fell out of favor. Shrubs were briefly revived by temperance advocates looking for liquor-free alternatives that offered more flavor. Repeal and world war washed shrubs away again, but they were rediscovered more than a half-century later after the mid-twentieth century.
“Research shows that sour-tasting beverages – such as vinegar and lemonade – are better at stimulating salivation than are other drinks. A wet mouth helps you feel hydrated even after you’re done drinking.” (pg.15)
“Vinegar served a couple of important roles as a beverage in ancient times. First, people drank it simply so they wouldn’t have to throw it away: when you work very hard for your food and beverage, you don’t waste it. More importantly, however, vinegar was used to sterilize dirty water, to make it drinkable.” (pg.21)

Remember to stay hydrated when the summer heat and humidity are higher.

Title of Cookbook: Shrubs: An Old-Fashioned Drink for Modern Times: Sweet and Savory Cocktails and Sophisticated Sodas

Author of Cookbook: Michael Dietsch; foreword by Paul Clarke

What prompted you to check out this recipe?

Initially, I was vetting cookbooks for recipes that we might serve at the Luau at the Library’s Mocktail booth. While browsing the shelf this book caught my attention, the history piqued my interest.

What did you like about this recipe?

Aside from compostable scraps, a shrub produces no waste. The strained fruit can be reused for a second batch, or chilled and eaten by the spoonful. It can also be enjoyed as a parfait with granola and yogurt or served on top of ice cream or gelato. To apply some degree of transference, it might also make a really great shortcake or jam.
Macerating the fruit called for more sugar than I was comfortable using. Thankfully, one tablespoon of the finished product goes a long way.
In my opinion, the shrub tastes way better as a non-alcoholic spritzer in seltzer water or club soda than it does in an alcoholic beverage.
Using the cold process to macerate the fruit produces a brighter, fresher-tasting shrub that’s lighter in color and body but richer in flavor. The cold process not only allows the full flavors of the fruit come through, fresh and unmuted, but because it’s raw, it also retains more nutrients (to help balance the sugar content, hahah).

What didn’t you like about this cookbook/recipe?

The shrub required a little more attention while it simmered on the stovetop than the syrups seemed to.
Due to the (daunting) amount of sugar used to make a shrub, this probably wouldn’t be recommended for people observing a no- or low-sugar diet. Although I used less sugar, I still avoid adding shrubs or syrups to drinks before bed. If you’re trying to be more mindful of your sugar consumption consider using fruits, vegetables, or herbs to make water infusions. No additional sugar is required.

Favorite recipe (that you tried from the cookbook/website):

Rhubarb Shrub.

Did you alter the recipe or make any substitutions? If so, what were they?

Rhubarb is often paired with strawberries so I combined Dietsch’s "Rhubarb Shrub" recipe (pg. 131) with his "Strawberry Balsamic Vinegar Shrub" recipe (pg. 166). This combination was also suggested on the Art of Natural Living website.

For the cold process, the fruit is generally macerated in sugar anywhere from two hours to three days. The sugar draws out the juices of the fruit and makes syrup. The solids are then strained from the syrup and vinegar is added and mixed well. I slightly deviated from the recipes by using less granulated sugar and chose balsamic vinegar over white wine vinegar. I also left the shrub to macerate in the refrigerator for four days; stirring once daily.

Would you recommend this recipe? Absolutely. Cheers!

References:

Books -

Aloha Kitchen: Recipes From Hawai’i / by Alana Kysar; photography by Alana Kysar and Brooklyn Dombroski. - (POG, pg. 210. Plantation Iced tea, pg. 210.)

Cook Real Hawaiʻi / Sheldon Simeon with Garrett Snyder. - (POG, pg. 249.)

How to Drink Without Drinking: Celebratory Alcohol-Free Drinks for Any Time of the Day / Fiona Beckett; photography by Nassima Rothacker. - (Sea Breeze, pg.72. Hibiscus Aqua Fresca, pg. 170.)

H2Oh!: Infused Waters for Health and Hydration / Mimi Kirk; photographs by Victoria Dodge.

Infused Water: 75 Simple and Delicious Recipes to Keep You and Your Family Healthy and Happy / Dalila Turhuni.

Mocktails: Non-Alcoholic Cocktails with Taste and Style / Caroline Hwang; photography by Beatriz da Costa. - (Strawberry-thyme cooler, pg. 24. Lemonade, pg. 60. Mojito, pg. 68. Bright and Sunny, pg. 96.)

Mocktails: More Than 50 Recipes for Delicious Non-Alcoholic Cocktails, Punches, and More / text and recipes by Richard Man; photography by Simon Bajada; translated by Gun Penhoat. - (Peppery Aqua Fresca with Watermelon, pg. 47.)

Just A Spritz / Danielle Centoni; photographs by Eric Medsker.

Shrubs: An Old-Fashioned Drink for Modern Times: Sweet and Savory Cocktails and Sophisticated Sodas / Michael Dietsch; foreword by Paul Clarke.

Zero Proof Cocktails: 90 Non-Alcoholic Recipes For Mindful Drinking / Elva Ramirez; photography by Robert Bredvad. - (Grapefruit Julep, pg. 62. Imperial Buck, pg. 65. Hibiscus Tea pg. 119.)

Websites -

Bronson, Susan. "The Nonalcoholic Sunrise Cocktail Recipe You Need to Try." TasteofHome, 4 November 2022, https://www.tasteofhome.com/article/sunrise-cocktail-recipe-nonalcoholic/.

Brown, Alton. “Alton Brown’s Cocktail Time: Shrubs.” Food Network, www.foodnetwork.com/videos/altons-cocktail-time-shrubs-0186744. Accessed 5 Mar. 2024. - (Learn to make a shrub using the hot process in this 02:21 minute video.)

Frazier, Karen. "Hawaiian Nonalcoholic Drink Recipes." Love to Know, 19 September 2019, https://www.lovetoknow.com/food-drink/mocktails/hawaiian-non-alcoholic-drink-recipes.

Graham, Colleen. "Sweet Sunrise Drink." The Spruce Eats, 3 January 2023, https://www.thespruceeats.com/sweet-sunrise-brunch-mocktail-760380.

Lin, Irvin. "Strawberry Rhubarb Syrup (with An Optional Touch of Lime and Ginger)." Eat the Love, 25 May 2020, https://www.eatthelove.com/strawberry-rhubarb-syrup/#wprm-recipe-container-19018.

Priyanka, Geetha. "Rose Milk Tea With Homemade Rose Syrup (Rose Tea Latte)." Flavours Treat, 18 January 2023, https://www.flavourstreat.com/rose-milk-tea/.

Taylor, Kate and Cookie. "Refreshing Hibiscus Mocktail." Cookie + Kate, https://cookieandkate.com/hibiscus-mocktail-recipe/#tasty-recipes-36780-jump-target. Accessed 5 March 2024.

Wilkerson, Inger. "Strawberry Rhubarb Shrub." Art of Natural Living, 30 June 2014, https://artofnaturalliving.com/strawberry-rhubarb-shrub/.

Quick Subject links to the Library catalog:

As a springboard you could search the keyword "Mocktail*" in the online catalog. Your results may be more relevant if you use the following Subject links:

Non alcoholic beverages.

Non alcoholic cocktails.

Recent Posts

S.Care

S[elf]-Care February 18, 2025.by Bridget O'DonnellWinter weather doesn’t just wreak havoc on our immune system; it affects every part of the body including our largest organ, the skin. While it can be good to get outside for some fresh air, exercise and vitamin D, too much exposure to winter elements can result in a number of unwanted conditions including dry or cracked skin. For the New Year, rather than make resolutions that could result in any degree of shame, I wanted to find a few new hobbies. In addition to maintaining a healthy diet and exercising regularly, I decided it was time to create a more regular self-care routine. Recently I read that “pampering yourself for twenty minutes without interruption is quiet indulgent and something we should all do for ourselves for all the benefits it provides (Natural Beauty from the Garden, pg. 74)." Vague and out of context, yes but, healthy habits help maintain a healthy mind and body. A little self-care might go a long way. Title of cookbook/website: DIY Beauty: Easy, All-Natural Recipes Based on Your Favorites from Lush, Kiehl's, Burt's Bees, Bumble and Bumble, Laura Mercier, and More! Author of Recipe: Ina De Clercq What prompted you to check out this recipe?Extremely dry skin on my hands has been an issue all winter. This comes with little surprise because of hard water, being almost OCD with doing dishes and, washing my hands religiously throughout the day so that I can rub my itchy/tearing eyes. One morning I looked in what might be considered a magnifying glass and saw just how dry patches of skin were on my face. The human body is made up of 70% water but without constantly replenishing our [water] intake we are prone to becoming dehydrated, especially overnight. So first, I tried putting more moisture into my body. Then I thought, if what I ingested could help hydrate me from the inside, why not try some of those ingredients on the outside, too. Sometimes that thought is correct and, sometimes it isn't. Important insights from Nature’s Beauty Secrets (pg. 11) -1. Just because something is natural doesn’t mean it can’t be harmful. Some ingredients, especially essential oils, are very strong and can even be toxic. They should never be eaten, no matter how yummy they smell. Many items should not be used if you have certain medical conditions, like high or low blood pressure, epilepsy, or are pregnant. If you are unsure, consult your physician first.2. Before slathering any product all over, make sure to test it on a small area, such as the inside of your arm or at the edge of your hairline for facial products, to be sure you don’t have a negative reaction. This is especially true for those with sensitive skin.3. Different people experience different results.4. Try to use organic ingredients when possible to avoid superfluous (to say it mildly) toxins, additives, preservatives and/or over-processed fragrances. Your skin will absorb those, too. My hands might take a little more time and attention so I started looking for a few gentle but quick and, inexpensive solutions for my face. What did you like about this recipe?My two go-to face masks are a charcoal mask to deep clean and tighten and a honey mask to moisturize. One jar lasts a while because I use them sparingly but they run on the expensive side and because at least one product is being phased out, it can be hard to find. After some prioritizing… The Banana-Avocado (and Honey) mask was cooling which could have been because the ingredients were chilled or at room temperature (it’s winter, even the kitchen counters are cool). Overall, the mask made my skin feel relaxed, refreshed and softer. It may have helped open my sinuses, too. The Turmeric Oatmeal (and Honey) mask calls for a small amount of ingredients that I consider staples. Unfortunately, it didn't soften my skin as much as the Banana-Avocado mask but this is a new combination that I may fine-tune over time. What didn't you like about this recipe?Because the masks are perishable, leftovers don’t usually last more than a day. With sensitive skin I would only try one mask per day, and generally not every day. I suppose I could have eaten these particular leftovers but, I didn’t. It’s also not always advisable depending on what ingredients you add to your DIY products (refer to Important Insights, listed above). The mess-factor of the “Banana-Avocado Mashed Mask” made it difficult to keep on for 15 minutes or do anything else until I took it off. If there's a next time, I'll blend the ingredients for a smoother consistency. **Additionally, and very important(!), if the recipe calls for something like coffee grinds, mashed fruits or larger pieces of oatmeal, gently remove the mask with a washcloth or cotton pad and rinse that off in a tepid bowl of water. Even if you don’t have temperamental pipes, DO NOT wash the mask directly down the drain. There's a reason the kitchen sink has a food trap!! And, kind of funny note about leaving the Oatmeal-Turmeric mask on for 15 minutes. After removing the mask you might “glow” a little more than expected because you’ve basically just dyed your face yellow. A few cotton balls of witch hazel (and a shower) should clean the residual off of your face and hairline. If you're not vegan, there's always the “Liquid Gold Face Mask” (aka: plain honey) as suggested in DIY Beauty (pg. 36). Favorite recipes (that you tried from the cookbook/website):Banana-Avocado Mashed Mask (Nature’s Beauty Secrets, pg. 71). Then, because the recipes were so similar, I combined the “Morning Oats Face Mask” (DIY Beauty, pg. 38) with the “Luminous Turmeric Face Mask” (Hello Glow, pg. 42). Did you alter the recipe or make any substitutions?The measurements suggested for the banana-avocado mask yielded enough for two masks, which was unfortunate; the leftovers had to be composted because of my schedule and skin type. For this reason I reduced the measurements by half in the Turmeric-Oat mask but, the reduced amount could have been halved for a single serving/mask. Fortunately, this mask did last an additional two days. For the Oatmeal-Turmeric mask, one tablespoon of plain whole milk yogurt substituted three tablespoons of Greek yogurt/whole milk. As an experiment, I didn’t grind the oatmeal into a thin powder, which I think I would do in the future. And, as mentioned earlier, I added turmeric to the “Morning Oats” mask. If you have an extremely fair complexion, maybe avoid adding turmeric. Would you recommend this recipe?Yes, I encourage you to play with your food, it's fun. If your DIY recipe works it truly is empowering and will make you want to try more. My recommendation would be to avoid recipes with ingredients you know you're adverse to (for example, if you don’t eat bananas often, don’t make a mask with quite so much banana). Don't be your own worst enemy; remember that helping yourself also helps others. Take care of yourself so that you’re your best version and in the right frame of mind to help others, and, Yourself! Happy be-lated Valentine! Morning Oats-Turmeric (and Honey)Morning Oats-Turmeric (and Honey) MaskBe conscientious of your drains!(And know, that washcloth may be yellow for the rest of its life.)References:Books - DIY Beauty: Easy, All-Natural Recipes Based on Your Favorites from Lush, Kiehl's, Burt's Bees, Bumble and bumble, Laura Mercier, and More! / Ina De Clercq. Hello Glow: 150+ Easy Natural Beauty Recipes for a Fresh New You / Stephanie Gerber. Natural Beauty from the Garden: More Than 200 Do-It-Yourself Beauty Recipes and Garden Ideas / Janice Cox. Nature’s Beauty Secrets: Recipes for Beauty Treatments from the World's Best Spas / Dawn Gallagher. Websites -Bryan, Lucy, and Dustin Cotliar. “Surprising Ways Hydration Affects Your Sleep.” Sleep Foundation, 7 May 2024, www.sleepfoundation.org/nutrition/hydration-and-sleep. Accessed 2/13/2025. Flannigan, Jenna. “8 Best DIY Face Masks for Every Skin Type, According to Dermatologists.” Prevention, 28 April 2020, www.prevention.com/beauty/skin-care/g26752006/best-diy-face-masks/. Accessed 1/27/2025. Quick Subject/Concept links to the Discover Online Library catalog:Skin, Care and hygiene. Beauty, Personal. (Results narrowed down by Literary Form: Non-Fiction ; Concepts/Subjects/Themes: Skin-Care And Hygiene) ...

Happy A.N.Y.!

The Asian New Year is most commonly known as the Chinese or, Lunar New Year. It falls on different dates and may be celebrated as a holiday for varying durations between January 21st and February 20th, depending on the religion and culture. ...

T-minus

T-minus, and counting…Some leftovers, I completely forgot to take pictures of the food before we ate.December 30, 2024.by Bridget O’DonnellTo end 2024 I thought it would be nice to “Deck the Halls” and host a holiday meal at our home. Fully aware that “It’s the Most Wonderful Time of the Year" a busy time of year for everyone, I narrowed down the only weekend we were both available earlier in the month and suggested the following menu. ** *Appetizer -A simple charcuterie board (fruit, meats, cheeses, nuts, crackers and chocolate)~ * ~Salad - Mixed green (vaguely resembling Caesar salad, croutons and red onion optional) ~ * ~Entrée -Baked Salmon, two waysserved over a wild rice-quinoa blend and sautéed greens~ * ~Soup -Vegetarian Roasted Butternut Squash and Sweet Potato (with apple, maple syrup, a hint of ginger and other warm spices)served with French bread and unsalted butter or yogurt spread~ * ~Dessert -Vanilla Ice Cream* * * * * ** * * * * "Hallelujah!" and “Joy to the World;” the date and the menu would work! “Oh Come, All Ye Faithful!” …After a good amount of strategic planning, shopping and cleaning, “It was Beginning to Look a Lot Like Christmas.” Two weeks after our invitation, on the morning of our dinner, it snowed. “Let it Snow! Let it Snow! Let it Snow!” and stop well before our guests arrive. It didn’t quite amount to “A Marshmallow World” but more closely resembled an icy “Winter Wonderland.” It was a "Silent Night,” until,… “Do you hear what I hear?” “Silver and Gold” “Jingle Bells” welcomed our guests through the entryway that I’d finished painting the first week of December and inside the house to stop 'Jack Frost Nipping at Your Their Nose.'Title of cookbook/website: Salmon Recipe Cookbook: Simple & Delicious Salmon Recipes Book for Beginners. Author of Recipe: Dr. W. Ness What prompted you to check out this recipe?This year I wanted to offer a holiday dinner that would feed 14 people and meet the following guidelines: In addition to being a complete meal, there would be enough choices for picky eaters to fill up on, too. Although a Pescatarian entrée would be served, vegetarian options would be eclectic enough so everyone could find something they might enjoy eating. The meal should be more like something you might order at a restaurant.The sum and its parts would be sustainable and nutrient dense (aka: healthy!). As the menu suggested, I planned to season the Salmon two ways. About 20 years ago I was given a baked Salmon recipe that I continue to make and still reference for a list of possible ingredients, not necessarily their measurements. The recipe is easy, flexible and it consistently tastes good; however, because it’s baked in orange juice the end result can be a little sweet. With that in mind, I wanted to offer a more savory option as well. The Salmon Recipe Cookbook had something similar to a happy little experiment that I made recently, so I borrowed from that recipe for the second dish. What did you like about this recipe?The soup and salad could be prepared ahead, which was good because the soup took two days around our work schedules. The salad was supposed to be made the night before but, sometimes plans change. Although parts of the entrée could also have been prepared the day before, everything tastes better the day it's made and it all takes ~30mins. …According to Ness, the fish could take even less time if it was broiled or poached. (Maybe next time.) What didn't you like about this recipe?Not too much. The recipe suggests sautéing garlic in a skillet before adding it to a mixture of ingredients in a separate bowl and then pouring it over the fish in a greased baking dish. Two, too many dishes for me. To prepare everything the same day and keep it warm required all four burners and the oven working almost simultaneously. Streamlining the process, I skipped the sautéed garlic. Favorite recipes (that you tried from the cookbook/website):Lemon & Garlic Salmon Steaks Recipe (found within the chapter titled, “Salmon Recipes.”) Did you alter the recipe or make any substitutions?Occasionally, I buy what’s on sale, whether it's a fillet or loin, freeze it then find myself substituting the cut we have for any given recipe. Similarly, for this recipe, I substituted salmon fillets for salmon steaks. The Salmon Recipe Cookbook states that poaching results in a moister fish. To split the difference, like Awada suggests in her "Lemon Garlic Salmon" I placed the fish on top of thin lemon slices (cut to half a centimeter thickness) then, added enough spring water to cover the bottom of the dish. If both dishes were baked in liquid at the same temperature (350° F), they should be ready at the same time. There was one small oversight, thicker pieces of fish needed a few additional minutes in the oven. The broiler also wasn’t used, as instructed in most recipes that I found for baked salmon. Would you recommend this recipe?Overall, there’s very little I dislike about this meal. Just be prepared to plan ahead; think about ‘making a list, and checking it twice’ daily until dinner. There were definitely a few things I had to consider. To avoid becoming part of the congestion at the grocery store right before a holiday, I bought the fish a few days in advance and froze it. Not only would my vegetable scrap broth and the fish need time to defrost but, it couldn’t be done too far in advance. Ingredients had to be prepped, roasted and then rendered into soup. Vegetables had to be cleaned and cut into bite-sized pieces for sautéing and salad. The fish could be seasoned before guests arrived but, not too early. Garlic had to be minced (you can use a jar of minced garlic if you have to reprioritize tasks before or, just as guests arrive). Of course, I also had to allow room for a few surprises. To make sure everyone had something they enjoyed I opened up the menu by suggesting they bring a snack, drink or dessert but, it wasn’t required. In case there were additional guests or carolers (hahah or, hohoho), I also picked up two pre-made dinner options from the hot bar at the store. Did I mention, one “Sleigh Ride" carpool with “The Little Drummer Boy” was an hour late? “O Holy Night!” The short answer is yes, try it. A little citrus helps make dinner merry and bright!Pour some of the liquid over the fish when serving. If you can, try to eat the thin slices of baked lemon and the salmon with the skin on it for added nutrients. “Feliz Navidad!” *“Mele Kalikimaka!”*"Happy Holidays! May the Merry Bells Keep Ringing…" References:Books - Salmon Recipe Cookbook: Simple & Delicious Salmon Recipes Book for Beginners / Dr. W. Ness. - (eBook available through Hoopla. This cookbook has an interesting format, the recipes are stacked and there are no photos.) Songs - Anderson, Leroy, and Performed by the Boston Pops Orchestra. “Sleigh Ride.” YouTube, YouTube, www.youtube.com/watch?v=EDRFmn_KqfA. Accessed 30 December 2024.Autry, Gene. “Here Comes Santa Claus - (Right Down Santa Claus Lane).” YouTube,, YouTube, www.youtube.com/watch?v=JhcLpwlA-ZA. Accessed 30 December 2024.Cole, Nat King. “The Christmas Song (Merry Christmas To You).” YouTube, YouTube, www.youtube.com/watch?v=wKhRnZZ0cJI. Accessed 30 December 2024.Cole, Nat King. “Deck The Halls (Lyric Video).” YouTube, YouTube, www.youtube.com/watch?v=kORRidv-p0Y. Accessed 30 December 2024.Cole, Nat King. “Joy To The World (Lyric Video).” YouTube, YouTube, www.youtube.com/watch?v=jgAZVgfUxcg. Accessed 30 December 2024.Como, Perry, et al. “It’s Beginning to Look a Lot Like Christmas (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=KmddeUJJEuU. Accessed 30 December 2024.Crosby, Bing. “A Marshmallow World (1st Recording - 1950).” YouTube, YouTube, www.youtube.com/watch?v=lnH6z0SLGks. Accessed 30 December 2024.Crosby, Bing. “Do You Hear What I Hear? (Lyric Video).” YouTube,, YouTube, www.youtube.com/watch?v=Vs9FPx3_Slk. Accessed 30 December 2024.Crosby, Bing. “Jingle Bells.” YouTube, YouTube, www.youtube.com/watch?v=GIZ97NfycAk. Accessed 30 December 2024.Crosby, Bing, et al. “Mele Kalikimaka.” YouTube, YouTube, www.youtube.com/watch?v=FezVApPddqU. Accessed 30 December 2024.Feliciano, José. “Feliz Navidad (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=N8NcQzMQN_U. Accessed 30 December 2024.Händel, Georg Friedrich, and The English Concert & Choir. “Oratorio - Messiah, HWV 56 Part 2, No. 44 Hallelujah Chorus.” YouTube, YouTube, www.youtube.com/watch?v=usfiAsWR4qU. Accessed 30 December 2024. The Harry Simeone Chorale. “The Little Drummer Boy (1965 Version).” YouTube, YouTube, www.youtube.com/watch?v=ag4_Z6DsTsc. Accessed 30 December 2024.Hudson, Jennifer. “Winter Wonderland (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=3CUey6AFgZA. Accessed 30 December 2024.Ives, Burl. “Silver and Gold (Rudolph the Red-Nosed Reindeer).” YouTube, YouTube, www.youtube.com/watch?v=JrpLh7N67m0. Accessed 30 December 2024.Jackson, Mahalia. “Silent Night.” YouTube, YouTube, www.youtube.com/watch?v=cxDr-KCcQGA. Accessed 30 December 2024.Kings College Choir. “O Holy Night.” YouTube, YouTube, 24 Dec. 2017, www.youtube.com/watch?v=gTFG_nvreoI. Accessed 30 December 2024.Martin, Dean. “Let It Snow! Let It Snow! Let It Snow! (Official Video).” YouTube, YouTube, www.youtube.com/watch?v=Rnil5LyK_B0. Accessed 30 December 2024.Trans-Siberian Orchestra. “Christmas Lights Gone Wild (11 Videos).” YouTube, YouTube, www.youtube.com/watch?v=g0IwpRzWL_4&list=PLzw3Yg6omvWBMGO7diRorUGE5MX5FFcAb. Accessed 30 December 2024.Wade, John Francis. “O Come All Ye Faithful, Traditional Choir.” YouTube, YouTube, www.youtube.com/watch?v=t9P3zXXCTa0. Accessed 30 December 2024.Williams, Andy. “Happy Holiday / The Holiday Season (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=oZ5cmrz-mrU. Accessed 30 December 2024.Williams, Andy. “It’s the Most Wonderful Time of the Year (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=AN_R4pR1hck. Accessed 30 December 2024. Websites -Awada, Rena. “Lemon Garlic Salmon.” Healthy Fitness Meals, 1 Jan. 2021, healthyfitnessmeals.com/lemon-garlic-salmon/. - (This recipe suggests broiling the fish for the last three minutes.)Rosenblatt, Kristine. “Lemon Garlic Baked Salmon Recipe.” Kristine’s Kitchen, 26 June 2024, kristineskitchenblog.com/lemon-garlic-baked-salmon/.Quick Subject/Concept links to the Discover Online Library catalog:Cooking (Fish)Cooking (Seafood)Parties Planning.Pescatarian cooking.SaladsVegetarian cooking ...

Thankfully,

Thankfully,November 25, 2024.by Bridget O’DonnellIt's that time of year when the sky is dark in the morning while I'm getting ready to walk the dog (and cat, comfortably outfitted in her travel book bag), and then dark by the time I get home from work. It's the time of year when the weather in NY can fluctuate erratically, with a high of nearly 80 degrees one day and snow the next. 'Tis the season for a variety of colds. It's the time of year when yard work finally begins to hibernate for the season and decorations, commercials and radio stations joyfully remind us of the coming holidays, with bells on. It's also the time of year to begin thinking about what you're thankful for, while weighing the decision to buy/make a whole turkey for Thanksgiving or create an entirely new tradition. Early in November, about a week after daylight savings, I brought a cold home. Thankfully, or not, it happened just in time for a much needed ‘mini-vacation.’ Trying to remain positive while feeling under the weather, but just as grateful today, I continue to be thankful for being able to create so many things with my hands, even if some are more successful than others. Case in point: last month I roasted two whole chickens that came out perfect. Then, after simmering the chicken bone broth for three days and one small oversight, it was ruined. All that time and bottled water… Thankfully, this has never happened before. So, with a few days off and a cold that didn't encourage me to exert myself outside for any great lengths of time, I convinced my nerves that it wouldn't be a repeat performance and tried again. Title of cookbook/website: The Girl Who Ate Everything (.com) Author of Recipe: Christy Denny What prompted you to check out this recipe?A few consecutive days off from work (aka: my ‘mini-vacation’) could be just enough time to roast chicken and make bone broth for a nutrient dense chicken soup to fight my cold, and restore my confidence. What did you like about this recipe?This recipe consistently tastes good but, it's really only as good as the broth and the chicken used. The entire process is time consuming but the final ingredients are incredibly versatile. Once the chicken is roasted it can be served any way you like, hot or cold. This week we've had it:with sautéed greens and roasted root vegetables, in a curry sauce, over pasta with basil and spinach pesto and, of course, in chicken soup. In addition to the hot dinners I've mentioned, feel free to try it (hot or cold) as:a chicken sandwich or, on top of a salad. The extra bone broth currently resides in the freezer ready for the next recipe (or gift, or upset dog tummy). *Note, after the broth has been strained multiple times and then cooled to room temperature on the counter top it should be refrigerated overnight. This will make it easier to skim and discard the fat that settles at the top of the container before making soup or freezing. Freeze bone broth as close to two days after making it to extend the shelf life. What didn't you like about this recipe?To be perfectly honest, the last thing I want to do after roasting chicken, making dinner, bone broth, soup and cleaning everything up is to make my own egg noodles. Clean up continues throughout the entire process; it can be tedious. By the second full day the broth has been simmering I start to get anxious about leaving the stovetop on. Sometimes I can get myself to wait a third day but then the house retains the smell of broth for an additional day or two (Our poor dog. This is probably hard for her because she loves bone broth). Favorite recipes (that you tried from the cookbook/website):Homemade Chicken Noodle Soup Did you alter the recipe or make any substitutions?This recipe is easy; I use it as a template every time I make Chicken soup. Aside from not measuring the spices…. Streamline the recipe by adding 1 cup of pre-made pasta to the soup, like fideo cut spaghetti or egg noodles then, follow the cook times on the package. Would you recommend this recipe?It's Soup-er [b] !! …and then there were two [pots].Liquid gold (aka: 48hr bone broth).Happy Holidays!(mood lighting employed)References:Books (listed chronologically - steps in “the entire process”) - Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up! / Stacie Billis. (Because I roast whole chickens often I don't refer to a recipe. Instead, I wing it and rely on a meat probe and thermometer. Check out this title for a traditional whole roasted chicken recipe, available in print and as an ebook. Jump to the “In an Oven: Roasting & Baking” chapter, skip the truss and brine and it's similar to how I would roast whole chicken. Enjoy!)Broth & Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable and Seafood Broths and Meals to Make with Them / Jennifer McGruther. ("Chicken Bone Broth" pg. 32; I personally don't add white wine, or vinegar like some recipes suggest.) The Soup Club Cookbook: Feed Your Friends, Feed Your Family, Feed Yourself / Courtney Allison. (The "Jewish Chicken Noodle Soup" pg. 135 is similar to what we like.)Websties - Denney, Christy. “Homemade Chicken Noodle Soup.” The Girl Who Ate Everything, 7 August 2023, www.the-girl-who-ate-everything.com/homemade-chicken-noodle-soup/#recipe. Quick Subject/Concept links to the Discover Online Library catalog:Cooking (Chicken)One-dish meals.Soups....

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