The Next Hot Thing!

"Food & Wine" (foodandwine.com) came yesterday and they are touting "creative juices."   This is not the old carrot juice that our health-nut ancestors drank.  A few samples --

A Clockwork Orange (The Butcher's Daughter, NYC)
Fresh ginger, a small golden beet, 5 medium carrots, half a cantalope in the juicer.  Serve with a dusting of cayenne pepper.

Cilantro-Celery Juice Punch (L A's Moon Juice)
ginger, cilantro, halved and cored Granny Smith apple, celery ribs, fresh lemon juice.

The Radiant Glow (The Gem, Dallas)
ginger (are you noticing a trend here?) a peeled lemon, Tuscan kale leaves, Gala apple, a small red beet and a large cucumber.

Turning the page I find that carrots are for sweetness; beets for "earthiness," lemon for balance; ginger to aid in digestion - yeah, after I eat "earthy" I want a little help digesting it - apple for hydration, kale for bitterness. 

Starbucks has already horned in on this hot thing -- their brand "Evolution Fresh" makes custom-blend drinks from a stock eight choices. 

JugoFresh, Miami, serves The Ashram, a mix of grapefruit, lemon, tumeric, cayenne and honey. 

Moving along ... Cherry Barbecue Glaze sounded good to me -
2 T sweet butter
1/2 a sweet or Vidalia onion, finely chopped.
1 large habenero pepper, seeded and minced
3/4 cup cherry preserves, preferably sour cherries (raised eyebrow here)
1/3 cup fresh lime juice. 

Melt the butter, sweat the onions, add 3/4s of the  habanero, set aside the rest for now. 
Scrape the onions and habanero into a blender, add the preserves and lemon juice.  Put this back in the saucepan and bring it to a boil.  Stir in the rest of the habenero and put the sauce in a small bowl to use as a glaze.

One of the feature articles covers a trio of brother's visit to Scottish distilleries.  They camped out one night and made Whisky Bacon for breakfast.  Might be a good dish for the morning after the groom's stag night ... hair of the dog and all of that.
3 T sweet butter
1 lb. Canadian bacon, thinly-sliced
2 teas. light brown sugar
1 1/2 T Scotch whisky
Pepper to taste

Melt the butter and add the bacon.  Cook it on that side, flip it over to cook the other side and add the brown sugar and whisky and stir it around until the whisky is slightly reduced - about 30 seconds.