Valley Breeze

The Valley Breeze & Observer 07-03-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

Issue link:

Contents of this Issue


Page 19 of 31

4 AT HOME JULY 2-9, 2019 | VALLEY BREEZE & OBSERVER LIVING EDITION SOUTH KINGSTOWN — The classic original mar- tini dates back to the late 1800s, but its true origin is unknown. First known as the "Martinez," the recipe was published in a bartend- ing manual in San Fransisco around 1887 and was made with sweetened gin, ver- mouth, maraschino cherry juice, and a dash of bitters. Or was it? In 1911, a New York City bartender named Martini di Arma di Taggia began serv- ing a cocktail made with gin, vermouth, orange bitters, and an olive garnish. The martini gained widespread popularity among Manhattan socialites, and has been associated with New York ever since. The sweeter version of a martini later evolved into the classic gin martini in the early 1900s. This recipe called for two-parts gin, one-part sweet vermouth, and a dash of orange bitters. Once bartend- ers of the era began to chill the cocktail and strain it into a chilled glass, the iconic mar- tini was conceived. It would seem there is an east coast/west coast struggle for credit as to the origin of this beverage. A little research shows there are many ver- sions today. Some would say it is the brine in the olive juice that makes the drink, others add chocolate and espresso or cranberry juice and Sprite as in Maryann Duggan's Freedom cocktail. Shaken or stirred, dirty or dry, with olives or a twist, up or on the rocks, are just a few questions one might be asked when ordering a martini. A "wet" martini means you want more vermouth, dry means you want less. A dirty martini means you want more brine (from the olives) as bar olives used in the drink are preserved in brine and their salty flavor alters the taste of the drink. A clean martini means you want no garnish at all. The "twist" refers to a lemon peel that has been twisted to release the oils, and then usually rubbed on the rim of the glass so that when the martini passes your lips, the citrus oils are washed back also. This week's recipe is shared by Maryann Duggan, a for- mer Lincoln resident. It is a favorite that she created for an annual neighborhood block party held on July 3. In her summertime community of about 350 small houses, "We can sit and see Block Island (from here)," she said. When Smirnoff came out with their Red White & Berry Vodka, she created this drink just for the Fourth of July hol- iday. "I call it my 'Freedom' cocktail," Maryann added. "I kind of followed a cosmo recipe," she said. She loves to entertain and her Italian background makes her go overboard. "I go over the top when I entertain," she said. She grew up in the Fairlawn section of Pawtucket, near Power Road and lived there when she was married. Her dad – one of 10 children – and a brother owned the Texaco gas station that used to be where Rite Aid is at the corner of Power Road and Mineral Spring Avenue. All of her dad's siblings were given a piece of land down a nearby side street (from the gas station) by the parents, so the family was close, she said. When she became divorced, she needed to get a "real" job to support her son, giving up the life of a stay-at- home mom. She moved to Lincoln and began working part time at Rhode Island School of Design, then she took an entry level position at Brown University. After two years she was able to trans- fer into the job she has now doing bio medical research and she loves it. It was when her dad became ill (he lived in South Kingstown then) that she moved away from Lincoln after 20 years, and closer to him and the beaches. In her neighborhood for the annual night before the "Fourth" party, they close down the entire street and about 75 to 100 people come. "My neighbor gets the music, and being an Italian girl, I do the food," she said. Everything from lasagna to meatballs and gravy, calzones and appetizers are served. The neighbors also have an annual cook-off at the end of each summer where a theme dish is chosen and a competi- tion taste-test determines both bragging rights and prizes. They've done this for eight years now and have chosen lasagna, meatballs, chowder and clamcakes, chili and mac n' cheese cook-offs, to name a few. As far as her recipes, she works with what she has in the house. "I like to plate something easy and festive, Maryann said. For example, some Ritz crackers, topped with cream cheese and then some chopped fresh blueber- ries and strawberries with a drizzle of a cherry flavored balsamic glaze could be a Fourth of July accompani- ment to her Freedom Martini. So, whether you are a "clas- sic," a "sweet," a "festive," or a wet/dry martini lover there is a recipe to please everyone! Enjoy the holiday with your family and remember to always drink responsibly. If you have a recipe you would like to share, email Rhonda@val- . The Recipe Box RHONDA HANSON Add this festive martini to your holiday menu MARYANN DUGGAN shares her recipe named "Freedom Martini" that is served at her annual block party in South Kingstown to celebrate the Fourth of July. Freedom Martini Recipe by Maryann Duggan Ingredients: 2 oz. of Smirnoff's Red, White & Berry 1 oz. of cranberry juice 1 oz. of Sprite 3/4 oz. of triple sec (triple sec, originally Curaçao triple sec, is a type of strong, sweet and col- orless orange-flavored liqueur. It is a variety of Curaçao liqueur, an orange-flavored liqueur made from the dried peels of bitter and sweet oranges.) 1/4 fresh squeezed lime Directions: 1. Pour this Smirnoff's Red White & Berry along with remaining ingredients into the shaker. You will need a martini glass, prefer- ably straight from the freezer. (Most martinis use approximately 2-3 ounces of spirits.) 2. Garnish with blueberries or raspberries on a blue or white pick. Enjoy! Remember, the martini is a strong drink, and should be sipped slowly. Daniels Farmstead opens for farmers market and tours BLACKSTONE – Daniels Farmstead, 286 Mendon St., will open for tours and a farmers market on Sunday, July 7, from 11 a.m. to 3 p.m. Learn why there are two huge cast iron kettles built into a stone shelf inside the front entryway and why is there an outbuilding raised up on stilts, and more. Through the landscape, buildings and objects tended by 10 generations of farm- ing families, this historic site teaches visitors about farm- ing life from the 18th cen- tury until today. Visitors also enjoy a modern-day harvest, with a variety of vegetables, flowers and herbs grown at the farm and offered with several other produce and craft vendors at a farmers market in the historic farm- yard. During the growing season on each Sunday, from July 7 through Sept. 29, the Daniels Farmstead will be open for tours offered by knowledge- able guides from 11 a.m. to 3 p.m. Justine Brewer, a descen- dant of the Daniels family and part of the tenth genera- tion to carry on family tradi- tion, is a founding member of the Daniels Farmstead Foundation which has been working to preserve the property and share it with the community. Its most recent efforts are centered around the intact apple cider mill. Admission to the grounds for the Farmers Markets and Sunday activities is free. Visit or call 508-726-2042.

Articles in this issue

Links on this page

Archives of this issue

view archives of Valley Breeze - The Valley Breeze & Observer 07-03-2019