Tom and Jerry for Christmas

"But anybody will tell you that there is nothing that brings out the true holiday spirit like hot Tom and Jerry, and I hear that since Tom and Jerry goes out of style in the United States, the holiday is never quite the same."

While digging in to the short story collection, Murder For Christmas, I started Damon Runyon's "Dancing Dan's Christmas", a Christmas tale in typical Runyonesque fashion. I was delighted to find the above reference to the drink called Tom and Jerry. As a matter of fact, the entire story is built around the drink.

So, what's so special about that? The drink was once so popular, cartoon characters were named after it, yet today the recipe can hardly be found in even the most complete cocktail books. Why did the drink fall out of style? I have no idea, because it's delicious. I do, however, have an interesting history of the creator of the drink and how I know about it.

The concoctor of the Tom and Jerry - at least as far as we know - was one Jeremiah Clemens from Alabama. Senator and brigadier general during the mid 1800s, he opposed the South's attempt to leave the Union and, due to this unpopular opinion, was forced to move away during the War Between The States. He did return home to Huntsville, AL after the war and was buried there in Maple Hill cemetery.

Followers of my Twitter account will remember that Alabama is my home state and Huntsville is my current city of residence. Maple Hill is a fascinating and beautiful historic cemetery and one which I am very familiar with, and I have seen Clemens' headstone many a time.

Mausoleum at Maple Hill Cemetery

We Huntsvillians are up to our asses in Civil War history, and Clemens' presence would hardly make a ripple except for one thing, Jeremiah Clemens had a famous cousin, one Samuel Clemens. That's right...Mark Twain's cousin invented the Tom and Jerry. He is noted in local history books as the creator of the drink and that's where I first learned about the Tom and Jerry as a kid. Before I even learned about the Tom Collins, I knew how to make a Tom and Jerry.

By the time Runyon was writing his gangster fiction, the drink had already fallen from popularity - probably due to prohibition. 

"This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is once so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true."

Since this is apparently a drink that no man can get by without during the holiday season, I discovered I must make one again. As part of my Responsible Debauchery, I am now vegan, so this recipe is the result of some experimentation to replace the egg in the drink. Single serving.

Tom and Jerry

• 1 1/2 tsp egg-replacer
• pinch of cream of tarter
• 1/8 tsp baking soda
• 2 tbl superfine sugar or powdered sugar
• 2 oz plus 1 tsp rye whiskey
• 6 to 8 oz canned coconut milk
• 1/2 oz brandy
• sprinkling of nutmeg

Note: The original recipe calls for light rum instead of whiskey, which you can easily use. This recipe echos later incarnations, such as those in Runyon's Christmas story with the rye. Mmmm, boozy.

    Warm the canned coconut milk in a small saucepan over the stove. For a vintage feel, sit your mug near it on the stove to warm the cup, too. While these are warming, put the egg-replacer in a small bowl and mix in 2 tablespoons water. The egg in this recipe is really for froth so you need a whisk and to beat the hell out of this stuff. I was born a poor person so I know how to beat an egg by hand. These days, however, most people do not so there's no shame in using an electric mixer. (Well, actually there is, but it's the season of giving, so I'll let you use electrics this time.)  

  Continue to beat and mix in baking soda, sugar, and a pinch of cream of tarter to help froth. Also beat in the teaspoon of rye to keep batter consistency. By now the milk should be warm. Be sure to beat the hell out of that, too. We want to see lots of froth and bubbles.

   Pour the egg mixture into your mug. Pour in 1/4 cup of the milk. Add the rest of the booze. Fill the mug with the rest of the milk and stir a little. Sprinkle nutmeg on top. Drink with a flourish.

This is a very strong drink and one can easily imagine getting drunk on the stuff and stealing a Santa suit with gangsters in a scene that must have inspired Bad Santa...at least that's what happens in "Dancing Dan's Christmas".

I will be revisiting the recipe for Christmas, making a punch bowl full for the family (ok, mostly me), and experimenting using chickpea water. As disgusting as that sounds, it can actually be used in a recipe as a good egg-replacer when it comes to froth. Vegans have dubbed the concoction "aquafaba", since calling desserts Chickpea Macarons sent people running to the hills. 

Pumpkin Slow Oats

Food made slower tastes better, but it doesn't have to be time consuming. These slow oats can be stirred together then popped in the fridge to be left to do their own thing until the morning...when they are devoured.

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Pumpkin Slow Oats

Ingredients:

• 2 tablespoons nut butter (hazelnut, almond, or peanut - your choice)
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon maple syrup
  1/4 cup pumpkin puree
• 1/3 cup milk (I used almond milk)
• 1/2 cup oats
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoon chocolate chips (I used a mix of dark and white chocos)

Note: I used a special ceramic bowl I have that can go from fridge to oven to table and has a lid. It's handy to have just one container for all the steps. A small canning jar will also do the trick - just make sure you can stir easily.

In your bowl (or jar) mix together the nut butter, vanilla extract, and maple syrup. Microwave for about 10 seconds, or until just warmed. You want to heat the nut butter up enough to combine everything easily. Stir.

Add the rest of your ingredients, except for the chocolate chips and stir well. Make sure everything is good and mushed together. Stir in the chocolate chips.

Put the lid on your container and hit the fridge. The next morning, open and enjoy with milk or by itself. Say hi to Zuul while you're there.

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This is Day 14, in my 31 Days of Pumpkin Spice. Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Spice Milkshake

Ever wished you could make a pumpkin pie drink? You could put a pie in a blender, or you could try this less gross version. I've combined the best of several pumpkin milkshake recipes and got this baby.

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Pumpkin Pie Milkshake

Ingredients:

• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup
• 1 egg (I used The Vegg egg yolk)
• 1 cup vanilla yogurt (I used So Delicious Coconut Milk, unsweetened vanilla)
• 1 cup milk  (I used cashew milk, but use your favorite creamy milk)
• 1 frozen banana (see notes)
• 1 cup vanilla ice cream (I used So Delicious Cashew Milk)

Optional:

• Ginger Snap or Graham Cracker crumbs (I used ginger snaps for extra spice)
• Whipped cream (I used So Delicious brand)

Note: If you have a Vitamix, you can just throw a whole frozen banana in. However, if you are making this in a blender, slice the banana into disks before freezing.

Put all your ingredients in the blender, removing the frozen items from the freezer right before mixing. Blend until creamy goodness happens.

Pour into two large glasses (or more smaller glasses). Add the whipped cream on top and sprinkle a tablespoon or so of cookie crumbs on top. Then call all the boys to the yard.

My choices for  making this alcoholic would be adding bourbon or vodka. Or you could go the other way and make this into a healthy treat by eliminating the ice cream and adding an equal amount of frozen bananas.

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This is Day 13, in my 31 Days of Pumpkin Spice. I am behind on posting- what can I say? I'm a bad blogger. Rest assured there will be 31 Days of Pumpkin Spice.

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Lassi

If you don't know what a lassi is, you are missing out on one of the most delicious things India has to offer. This is what Indians used those pumpkin spices for before pumpkins came across the ocean. 

No, not that Lassie. Here's a version from the great Shanna Schad of Pineapple and Coconut that mixes East and West by adding in some pumpkin.

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Pumpkin Lassi 

This creamy, slightly sweet drink goes along perfectly with that pumpkin hummus. 

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups plain yogurt, or vanilla if you must (I used So Delicious Coconut Unsweetened for a real plain yogurt taste)
• 4 dates, pitted
• 1/2 cold water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom

If you don't know what cardamom is, it's an Indian spice that reminds me of Fruit Loops. Cardamom makes this drink and cannot be omitted or substituted. It's very tasty and is underutilized by Americans, so experiment. I sometimes put it in my apple cider.

Blend everything in the blender until the dates are well liquefied. The spices tend to get odd if you leave this drink sitting in the fridge so drink immediately.

Schad suggests that this serves two, but I divided this between four people. Guess it depends on how thirsty you are.

Add a shot of dark spiced rum to each glass for an extra fun lassi. But beware, this may lead to the rum always being...well you know.

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This is Day 11, in my 31 Day of Pumpkin Spice. Due to illness, I am behind on posting- what can I say? I'm a bad blogger. Rest assured there will be 31 Days of Pumpkin Spice. 

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Hummus

Have you ever been eating hummus and thought, "You know, this hummus needs some pumpkin?" Now you will. You just can't get any whiter than this recipe, but it's delicious. It's one of those recipes that at first sound horrifying, then you think...hmmm...

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Pumpkin Hummus

It seems sometimes the pumpkin should have been native to the East. Not only is it great with the spices, but it also makes a creamy hummus.

Ingredients:

• 2 tablespoons tahini
• 3 cloves garlic
• 2 cans or 4 cups cooked chickpeas (fresh is always tastier, but canned is handier)
• 1 can pumpkin puree
• 1 1/2 teaspoons smoked paprika (has to be smoked)
• 1 pinch turmeric or saffron
• Salt to taste 
• Pumpkin seeds

Note: I also added 1 teaspoon coconut fat (made from separating canned coconut) to make it more creamy without using oil. This is optional, or you can also add olive oil instead. While this recipe does not have pumpkin spice, I plan to experiment adding nutmeg and ginger in the mix.

In a food processor, blend together the tahini, garlic, salt, and chickpeas. If you are using canned chickpeas, be sure to drain them well.
Pulse and pulse. You can't blend hummus too much.

Add the pumpkin and remaining spices and pulse again. I ran the food processor for a full minute whipping up my hummus. 

Grab a rubber spatula and remove the hummus to a container to refrigerate for at least a couple of hours.

Before you are ready to serve, toast the pumpkin seeds and use to top the hummus. Add these right before serving, to preserve the crunchies.

 

And we're done! I've found the food processor is the way to go for making creamy, whipped hummus. If you don't have one, you can also try a blender, it just won't be as fluffy.

This makes a good bunch of hummus to serve a full dinner party, or to enjoy over a week, keeping the container in the fridge.

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This is Day 9, in my 31 Day of Pumpkin Spice. Due to illness, I am behind on posting, but I will post twice a day until I get caught up. Rest assured there will be 31 Days of Pumpkin Spice.

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Spice Tea Cakes and Kahlua Caramel

In case you didn't grow up on Dickens, Dickinson, and Carroll as I did, you may not be too sure what to do with a tea cake. Rest assured that it's just as it sounds. Tea cakes are small baked goods meant to be served at tea time or as small finger foods during brunch. Similar to scones, in that they are only slightly sweet, I've also included the recipe for a Kahlua caramel dipping sauce. These babies are, of course, spiced -- just as the East India Trading Company would have it.

Day 8 of 31 Days of Pumpkin Spice is a two for one, as the tea cakes can be served by themselves and the Kahlua sauce can be used on other goodies. 

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Pumpkin Spice Tea Cakes

These usually healthy tea cakes can be eaten alone, with tea, or with the Kahlua caramel sauce (recipe below).

Ingredients

• 1 cup pumpkin puree
• 1 mashed banana
• 1/2 cup unsweetened shredded coconut
• 1 1/2 cups flour (see notes)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• Pumpkin seeds

Note: These lend themselves very easily to gluten-free flours. I used Bob's Red Mill GF Flour Mix, but I think I will try a mixture of bean flour and rice flour next time. You can, of course, use wheat flour.

Preheat oven to 350. In a mixing bowl mush up all your wet ingredients - pumpkin, banana, and coconut, being sure to mash the banana well.

In another bowl, mix the dry ingredients together, then combine the bowls and stir well.

At this point the dough is very manageable and easy to work with. Roll the dough into little balls about an inch and a half and lay out on a baking sheet covered with parchment paper. The balls don't spread much so they can be close together. You should have about 20.

Going all arty, press the pumpkin seeds onto the tops of the balls, flattening them slightly. You can use either shelled or unshelled seeds. I used unshelled for prettiness, but shelled makes for a smoother eating experience.

Bake for 8 - 10 minutes or until just firm. If you are using gluten-free flours, they won't brown much. If you are making the Kahlua caramel for dipping make that now.

Serve the tea.

Makes 20 tea cakes 

vegan - gluten-free - plant-strong - oil-free -sugar-free

 

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Kahlua Caramel

 

This is a simple recipe, but it requires concentration. When I say stir constantly, I mean it. The secret to this recipe going smoothly is to measure out all ingredients ahead of time and have them at arms reach. Keep the heat on the low side to avoid scorching.

Ingredients

• 1 cup sugar (I used turbinado, but almost any will work)
• 6 tablespoons butter, cut into 1/2 inch pieces (I used vegan Earth Balance in sticks)
• 1/2 cup Kahlua
• Pinch of salt

Pour the sugar into a sauce pan and turn on a medium-high heat. Stir constantly until the sugar begins to melt, then reduce heat to medium. Let the sugar melt some more.

Add the butter a chunk at a time with one hand, while continuing to stir with the other. The butter will bubble so watch out and don't get splashed. When the butter has all melted, add the Kahlua and simmer on low for 1 minute, stirring intermittently.

Remove the pan from heat and stir in the pinch of salt. Let cool slightly before serving. 

If there are left overs, store in the fridge, and warm slightly to serve.

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This is Day 8, in my 31 Day of Pumpkin Spice. Due to illness, I am behind on posting, but I will post twice a day until I get caught up. Rest assured there will be 31 Days of Pumpkin Spice.

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice 

Hearty Pumpkin Soup

It's soup season, and even here in the South we're starting to have some chilly days. Ward them off with this tasty pumpkin soup. No pumpkin spice, but it does have hot pepper, another spice worth more than gold in the spice road days.

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Hearty Pumpkin Soup

Ingredients:

• 1 large onion
• 2 large carrots
• 2 stalks celery
• 2 tablespoons fresh sage
• 1 tablespoon flaked red pepper
• 3 cups vegetable broth (low or no sodium is best so you can control the taste)
• 4 cups pumpkin puree
• crème fraîche (see notes) 

Notes: I made my crème fraîche by mixing 2 parts canned coconut milk with 1 part store-bought vegan sour cream, but if you have more time try this recipe from scratch. Use your choice of flaky red hot peppers. You can use chili flakes, that cracked pepper that you always see in pizza joints, or I used kimchi peppers 'cause I live in that kind of house (see the animated GIF below).

Chop all the veggies and herbs. Saute the onion, carrots, and celery in a skillet for about 10 minutes, or until they start to fill the air with a heavenly smell and get soft.

Turn off the heat and add the sage and flaky red pepper. At this point I moved everything to a slow cooker, 'cause I've got stuff to do, but you can also move things to a saucepan. In either case, add the vegetable stock and the pumpkin and stir.

Either simmer in the sauce pan for about a half-an-hour, occasionally stirring. Or leave in the slow cooker on high for a couple hours while you do other stuff. 

After the soup is cooked, we'll need to blend it up. If you have an immersion blender, use that, if not ladle out the majority of the soup into a regular blender. Pour everything back into the pot once blended.

If you've chosen the slow cooker, turn it down as low as it goes and leave for people to come by and grab a bowl. Or serve immediately if in the saucepan.

Using a creamer, pour some of the crème fraîche over the top of each bowl of soup.

Yums.

Serves 6-8 omnis or 4 vegans 

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This is Day 7, in my 31 Day of Pumpkin Spice. Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice