Posts made in July, 2019

Bready or Not Original: Homemade Ginger Liqueur

Posted by on Jul 31, 2019 in alcohol, Blog, boozy, Bready or Not | 2 comments

Make ginger liqueur at home in a matter of days, and save a lot of money over buying the store stuff!

Bready or Not: Homemade Ginger Liqueur

I’m frugal. I wanted to try an apple pie recipe that called for ginger liqueur, so I priced it. Um, no way was I paying for a $40 bottle when I needed just a smidge.

Therefore, I utilized the powers of the internet to find a way to make my own ginger liqueur. I ended up combining a couple recipes, and to great result. I used Kirkland brand vodka, from Costco, which made this even more of a bargain.

Bready or Not: Homemade Ginger Liqueur

The result of the infusion is sublime. Citrus hits the palate first, followed by the ginger, leaving the mouth tasting fruity, zesty, and refreshed.

Use this ginger liqueur in baking (that apple pie recipe will be up in a few weeks!), drink it straight, or mix it into cocktails. It’ll be delicious no matter how you drink it, and–thanks to the vodka–it will keep indefinitely.

Bready or Not: Homemade Ginger Liqueur

 

Bready or Not Original: Homemade Ginger Liqueur

Make your own ginger liqueur and save a lot of money! Using store brand vodka from a place like Costco makes this an even better bargain. Use clean jars and lids, but you needn't sanitize as rigorously as when making homemade jams or jellies. Vodka itself is a sanitizing agent.
Course: Drinks
Keyword: alcohol
Author: Beth Cato

Ingredients

  • 4 ounces ginger root peeled and diced
  • 1/2 cup caster sugar
  • 1 vanilla bean halved
  • 16 fluid ounces vodka
  • orange zested

Instructions

  • Combine all ingredients in a large jar or bottle with a good lid. Shake to mix. Let steep for 2 days, shaking the jar a few times a day.
  • Strain out the solids using a coffee filter or cheesecloth. Rebottle it and let it sit a day or two more to mellow before using it.
  • Store sealed. Drink straight, use in mixed drinks, or in recipes. Should keep indefinitely.
  • OM NOM NOM!
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I won a Rhysling Award?!

Posted by on Jul 29, 2019 in anthology:poem, awards, Blog | 2 comments

Rhysling winners 2019

The Rhysling Award is the top award within science fiction, fantasy, and speculative poetry, as voted on by members of the Science Fiction and Fantasy Poetry Association (SFPA). I’ve had poetry make finalist for like four years now–but this is no short list. The nominees fill an entire small book, and these poems are GOOD. Like, make you cry or gasp in reaction kind-of-good. I’ve always been happy to have my poems hang with that crowd.

This year, something bonkers happened. I WON. My poem “After Her Brother Ripped the Heads from Her Paper Dolls,” published in Mythic Delirium, won 1st place in the short poetry division. Even more bonkers, I also placed 2nd in the long form category with “The Fairies in the Crawlspace,” published in Uncanny Magazine.

Thanks to everyone who voted for my poems. I remain gobsmacked by this honor.

#SFWAPro

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Bready or Not Original: Easy Apple Cinnamon Cake

Posted by on Jul 24, 2019 in apples, Blog, blondies, Bready or Not, breakfast, cake | 0 comments

Easy Apple Cake! This delicious cake is great to bake up, slice, and store in the fridge or freezer to enjoy for weeks to come.

Bready or Not Original: Easy Apple Cinnamon Cake

If this recipe looks familiar, it’s because this is a rewrite of a recipe I posted back in 2016. The original version asked the baker to arrange the apple pieces in the middle and again on top.

Bready or Not Original: Easy Apple Cinnamon Cake

After making this cake many, many times, I realized that was an unnecessarily fussy step. Ain’t nobody got time for that!

Bready or Not Original: Easy Apple Cinnamon Cake

I started folding all of the apple chunks into the batter, and this saved a lot of time. The apples were perfectly distributed and the taste was the exact same.

Bready or Not Original: Easy Apple Cinnamon Cake

This cake remains a very favorite for both my husband and my dad. They’ll eat it for breakfast, snack, or dessert.

Bready or Not Original: Easy Apple Cinnamon Cake

When I travel back home to California, I always make this cake for my dad. Since my mom doesn’t stock baking ingredients, I measure up my own (one sandwich baggy with brown sugar and cinnamon; another with flour, baking soda, and salt; one more with white sugar) and whip him up a cake in no time!

 

Bready or Not Original: Easy Apple Cinnamon Cake

These dense, luscious apple cake squares are perfect for breakfast, brunch, snack or dessert! Use firm baking apples like Granny Smith.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars, cake
Author: Beth Cato

Ingredients

  • 3 medium apples peeled, cored, & chopped into small chunks
  • 1 teaspoon cinnamon heaping
  • 1/4 cup brown sugar packed
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • turbinado or maple sugar for topping optional

Instructions

  • Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
  • In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
  • Add the dry ingredients into the wet ingredients until everything is just mixed. Fold in the apple chunks.
  • Pour batter into the prepared pan. Sprinkle turbinado or maple sugar over top, if desired.
  • Bake 1 hour, until it passes the toothpick test in middle. Cool completely, chilling in fridge if desired. Use foil to list contents onto a cutting board. Cut into pieces.
  • These are great individually plastic wrapped and stored at room temperature or in the fridge; bars can be frozen and keep well for months. Eat from the fridge, or at room temperature, or warm in the microwave or oven. However you eat it, it'll be delicious!
  • OM NOM NOM!
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Interview with F&SF about my poem “My Ghost Will Know the Way”

Posted by on Jul 18, 2019 in anthology:poem, Blog, public speaking | 0 comments

My poem “My Ghost Will Know the Way” is in the July/August issue of Fantasy & Science Fiction Magazine. (Allow me to pause and happily flail about that for the hundredth time.) I was recently interviewed about the inspiration behind the poem. Read that here!

This is a very personal poem for me (as the interview explains), and the positive reactions to it have added much-needed brightness to my life this month.

#SFWAPro

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Bready or Not Original: Citrus Scones

Posted by on Jul 17, 2019 in Blog, Bready or Not, breakfast, quick bread | 0 comments

These citrus scones offer a bright way to start the day in portable and delicious form!

Bready or Not Original: Citrus Scones

I managed to score a container of candied citrus peel–the stuff usually used in fruitcakes–on an after-Christmas clearance. “Oh, what to do with us?” I wondered.

Bready or Not Original: Citrus Scones

Finally, it hit me: scones! An original scone recipe that my husband could enjoy before work.

Bready or Not Original: Citrus Scones

Of course, I had to add a glaze. Orange juice and confectioners’ sugar made that easy.

Bready or Not Original: Citrus Scones

Plus, I found that the scones freeze like a charm, even while glazed! They thaw quickly at room temperature, too.

Bready or Not Original: Citrus Scones

Unlike other scone recipes I’ve made, this one produces soft, fluffy results. Not dry or crumbly at all. I credit the sour cream for that. It sure works wonders in cakes and bars, too.

 

Bready or Not Original: Citrus Scones

Use candied orange peel--the stuff used in fruitcakes--to make a deliciously fresh breakfast treat! This recipe makes eight scones, and can be cut by hand or formed in a scone pan. The finished scones can be frozen after glazing for later enjoyment.
Course: Bread, Breakfast
Cuisine: British
Keyword: citrus, quick bread
Author: Beth Cato

Ingredients

Scones:

  • 1 3/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 Tablespoons unsalted butter
  • 1/2 cup plus 1 Tablespoon milk or half & half
  • 1/4 cup sour cream
  • 1/3 cup candied orange peel
  • 1 egg lightly beaten

Glaze:

  • 1/2 cup confectioners' sugar
  • 3 teaspoons orange juice [or water]
  • sprinkle of additional orange peel optional

Instructions

  • Preheat oven at 400-degrees.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
  • In a different bowl, stir together 1/2 cup milk and sour cream. Stir into dry ingredients until it just holds together, adding more milk if needed. Fold in the candied citrus peel.
  • If using a scone pan, pack the dough into the triangular holes. If shaping by hand, transfer the cohesive dough to a large piece of parchment paper on a large cookie sheet. Shape into a large, even circle. Slice into eight wedges and separate them slightly.
  • Whisk egg and remaining tablespoon of milk and brush them atop each scone.
  • Bake until scones are golden brown, 15 to 17 minutes. Leave on pan to cool for 20 minutes.
  • To glaze, mix together confectioners' sugar and orange juice to create a thick, dribbly consistency. Spoon atop scones. Immediately sprinkle on more candied orange peel and gently press into tops of scones.
  • Scones are best eaten within the day, but they can be frozen even while glazed. Freeze on waxed paper then transfer to a freezer bag or plastic container. They thaw quickly at room temperature.
  • OM NOM NOM!
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