Lucky Devil Food

LUCKY DEVIL

Lucky Devil image

Provided by Emilie Baltz

Categories Non-Alcoholic Valentine's Day Honey Cinnamon Cardamom Drink

Yield Makes 2 drinks

Number Of Ingredients 17

Ingredients

For the cinnamon elixir:
1 tablespoon ground cinnamon
2 sticks cinnamon
16 ounces distilled or tap water
For the cardamom elixir:
1 tablespoon whole cardamom pods
16 ounces distilled or tap water
For the Lucky Devil:
Juice of 1 lime
1/4 cup granulated honey*
2 ounces cinnamon elixir
2 ounces cardamom elixir
2 ounces simple syrup
Ice
9 ounces soda water
2 pieces saffron rock candy for garnish*
*Granulated honey and saffron rock candy are available online and from some specialty food stores.

Steps:

Make the cinnamon elixir:
In a small saucepan, bring the ground cinnamon, cinnamon sticks, and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cinnamon elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the cardamom elixir:
In a small saucepan, bring the cardamom and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cardamom elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the Lucky Devil:
Pour the lime juice onto a small plate and spread the granulated honey on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the granulated honey to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of the cinnamon elixir, cardamom elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish with saffron rock candy.

LUCKY DEVILS DIABLO SAUCE

Lucky Devils Diablo Sauce image

Provided by Food Network

Categories condiment

Time 55m

Yield 2 cups

Number Of Ingredients 13

Ingredients

1 habanero pepper
1 jalapeno pepper
1/2 pasilla pepper
One 14 1/2-ounce can whole peeled tomatoes
1/8 cup chili paste
4 teaspoons soy sauce
1 1/2 teaspoons brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/4 teaspoon California chili powder
1/4 teaspoon paprika
2 teaspoons chopped fresh cilantro
1/2 lime, squeezed

Steps:

Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!

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