Tarragon Vinaigrette Salad Dressing

Tarragon Vinegar

I have been really enjoying this lately on all of my salads but especially on breakfast or brunch salads. 

This first step is to make tarragon vinegar.  And the first step for that is to grow some tarragon.  Make sure it is French tarragon, not Russian, according to my best sources.  Cut a sprig of tarragon and put it in a jar or bottle of vinegar.  I tried both red wine vinegar and apple cider vinegar this year.  So far, I think I like the red wine vinegar best.  For interest, add a clove of garlic and/or a red pepper to the mix.  Let stand until the flavor of the herb is extracted by the  vinegar (maybe 2 weeks, or so), then use like vinegar to make vinaigrette.

For the dressing, I mix tarragon vinegar and olive oil about 50:50 (just by eye), add salt, ground pepper, about 1/4 tsp ground mustard, and about 1/4 tsp garlic salt.  Sometimes I do this in a small serving pitcher and stir up with a fork but it works very well in a jelly jar or other seal-able jar which can be shaken.  That's it; it's great.

If you have a crop of tarragon and some small fancy bottles, a bottle of tarragon vinegar makes a nice present and probably has more visual appeal than my canning jars.

Christmas eating

Who-boy, have we been eating well and plenty lately!  We decided to have a big Christmas Eve dinner this year and then take things easy for Christmas dinner itself.  We invited our friends Irena and Dusan and their two kids, plus Irena's sister over for Christmas Eve dinner.  I wanted to "go all out" and so we planned a menu of

-Arugula and roasted red pepper salad with red onion and a red wine vinegar dressing.  Aleks roasted the peppers on the grill. (http://www.epicurious.com/recipes/food/views/Chopped-Arugula-Salad-230965)

- Lamb loin chops with a shallot, garlic, bread crumbs and balsamic vinegar crust held on with mustard and then grilled to perfection! (http://www.epicurious.com/recipes/food/views/Rack-of-Lamb-with-Caramelized-Shallot-and-Thyme-Crust-13454 - adapted for our lamb chops)

-Lasagna bolognese - (http://www.epicurious.com/recipes/food/views/Lasagne-Bolognese-with-Spinach-351166)  the best lasagna I've ever had.  A bolognese sauce of sauted carrots, onions, and celery with ground beef, cooked down with white wine and milk, a spinach ricotta filling, and homemade pasta.  I subbed in blended cottage cheese for about 1/4-1/3 of the ricotta.

Mila and Will worked together to make the pasta

The extra dough was made into fettuccine.









-Roasted carrots and fennel - one of my favorite side dishes.  A lovely blending of flavors and it takes only about 5 minutes of pret. (http://www.epicurious.com/recipes/food/views/Roasted-Fennel-and-Baby-Carrots-231805)

- Cranberry eggnog cheesecake with gingersnap crust for dessert.

Oh my goodness - it was good.

Christmas Day breakfast was sausage gravy and biscuits plus coffee and mimosas.

Christmas Day dinner was leftovers from the night before.  Another delicious meal, but we got to take it easy all afternoon.  Perfect!

Tonight we made beef wellingtons, which we had originally planned for Christmas dinner.
http://www.epicurious.com/recipes/food/views/Beef-Wellingtons-with-Gorgonzola-14632

We didn't spring for the filet mignon, but got some NY strip instead.  Sauted a shallot with some garlic, added some sherry and mushrooms and cooked until it was time for Suzie's bath.  I seared the beef, then wrapped it in puff pastry with the mushrooms and some gorgonzola.  Seriously 10 min of work, but oh my god, was it good!  I chopped my mushrooms up into tiny pieces, since I don't like mushrooms, and it worked out great - I still got to enjoy the flavor without having that feeling of eating mushrooms.  We served it with a salad and fresh bread - gratuitous perhaps, but it was fresh homemade bread... Leftover pecan pie for dessert.

Molly heads back to Tucson tomorrow and from there on to PA and it's time for us to get back to normal eating.  I'm looking forward to 10 bean soup made with turkey broth from Thanksgiving at some point in the next few days, and sausage and sauerkraut for New Year's.  We're heading up to LA with Irena and Dusan + kids and meeting up with Brandon Kelly (who married us) and his new wife Alyssa for what I'm sure will be another delicious, but likely simpler and lighter, meal.  I'm planning on taking fresh bread, since as far as I can tell any meal that involves fresh homemade bread is a good one.

We feel incredibly lucky to have such beautiful food and wonderful people with whom we get to share it.

-Maggie

Christmas Breakfast

December 24, 2012

Sunflower Sprouts

I know we're a day early but we're planning to be on the road tomorrow morning and breakfast this morning just kind of morphed into a pretty fancy meal.  I was picking our first batch of (sort of) successful sunflower sprouts and Jo decided to make sweet potato fries.  We were thinking of poached eggs and at the same time were trying to empty perishables out of the 'fridge.  A recent convert to poached eggs, Jo has been experimenting with poached eggs on X, also usually termed "X eggs Benedict" (tho' we generally don't use Hollandaise sauce).  She decided to try poached egg on spinach and feta, which Mom chose also.  She also offered another recent invention, "College Student Eggs Bene", essentially an inverted tuna melt (cheese on the bottom) covered in Sriracha hot sauce and topped with a poached egg, which I went for.

Radish Sprouts Coming Along

Meanwhile, the morning was cold , 24 degrees, with a hard frost.  I went out to the garden and picked a double handful of frost covered baby beet greens then assembled a salad of a little bit of left over leaf lettuce, the remainder of the spinach, baby beet greens, sunflower sprouts, sliced white mushrooms, and half a can of black olives left in the 'fridge, topped with some new radish sprouts which are just coming along.  Served it with the new fave, tarragon vinaigrette.   So, Christmas Eve Day with a breakfast salad including three fresh picked home grown ingredients.

Slava dinner

Happy Winter Solstice!  Our Slava (Serbian patron saint day.) was officially Wednesday (the Stanics lucked out and got St. Nicolas, Dec 19th on the Serbian calendar), but we're not having our party until tomorrow (Sat).  We go a bit all-out for Slava, aka, Aleks refuses to say "no" to anything, in the Serbian spirit of overfeeding anyone who comes to the house all day long.  It's really the one party that we actually host, instead of having as a potluck, each year.

The current menu includes:

Beef round tip roast - approximately 1 lb/person - and there will be 20 people here, 6 of them children
Caramelized onion, butternut squash, and goat cheese tarts
Three cheese scalloped potatoes
Bulgur with apricots and other dried fruit, and probably nuts
Cranberry apple sauce
Coley Ward's kale salad - the one with all the ginger that he brought to Thanksgiving last year
Pecan pies

Mmm, mmm.  Wish us luck getting it all cooked tomorrow!

-Maggie

Sticky Buns

I'll be honest, these aren't the sticky buns that Mom always made. This is a recipe that Maggie sent me a few years ago, and I've been making them ever since. They always turn out pretty incredibly in my humble opinion. I love the lemon zest in the buns! You can't skip that. Enjoy!

Sticky Buns

6 1/2 Tbsp (3.25 oz) granulated sugar
1 tsp (.25 oz) salt
5 1/2 Tbsp (2.75 oz) shortening or unsalted butter or margarine (I use butter)
1 large (1.65 oz) egg, slightly beaten
1 tsp (.1 oz) grated zest of 1 lemon 
3 1/2 c (16 oz) unbleached bread or all-purpose flour
2 tsp (.22 oz) instant yeast
1 1/8 c to 1 1/4 c (9 to 10 oz) whole milk or buttermilk OR 3 Tbsp (1oz) powdered milk and 1 cup (8 oz) water
1/2 c (4 oz) cinnamon sugar (6 1/2 Tbsp granulated sugar plus 1 1/2 Tbsp ground cinnamon)
 
Caramel Glaze for Sticky Buns
1/2 c granulated sugar
1/2 c firmly packed brown sugar
1/2 tsp salt
1/2 lb unsalted butter
1/2 c corn syrup
1 tsp lemon, orange, or vanilla extract (I always use vanilla)

For Sticky Buns

Cream the butter, salt, and sugar.   Mix in egg and lemon zest.  Beat in flour, yeast, and milk and beat or knead until dough is tacky, but not sticky, has an internal temp of 77-81 degrees, and passes the windowpane test (hold a small piece of dough up, and gently stretch it.  It should become very thin and translucent without breaking.)  Let dough rise in an oiled bowl, covered with an oiled piece of plastic wrap until it doubles in size - approximately 2 hours.  Punch dough down, role into a rectangle 12 X 14 inches sprinkle with cinnamon sugar, roll up and slice.  

For glaze

Beat together all ingredients until light and fluffy. Spread in the bottom of a 9X13 inch pan.  

Assembly 
Place cinnamon roles on top of glaze, and cover with oiled plastic wrap.  Let rise at room temp for 75-90 minutes (or let rise, then place in refrigerator overnight.  Let sit out for an hour before baking.)  Bake at 350 degrees for 30-40 minutes.  Let sit for 5-10 minutes, then invert onto a cooling rack.

Happy baking,

Molly

Ham and Split Pea Soup

Dad this one is primarily directed at you, but I am always open to everyone else' ideas too.
I'm sure this isn't too hard, but how about that split pea soup recipe that you had leftovers of last time we had lunch together.  I saw all the Christmas hams in the store today and thought of how good that soup was and started getting excited.
Thanks
Andy

Sticky-icky-icky

Alright.  The lazy kitchen manager at the coffee shop don't get sticky buns.  She's giving it an honest try, but she just isn't there.  I need some help here.  Molly, Maggie...An hints for altitude would be appreciated too.
Andy

Roasted Garbonzos and Chard. Seriously, try this at home...

This one comes to us from Bon Appetit, once again.  Man those guys really nail it sometimes.   I serve this over rice.  I also throw in any extra veggies I have, tonight I used carrots in the roast and extra mushrooms in the sauté.  Also used old wilty kale instead of chard, either way, a hit.  Lastly, to make it vegetarian, substitute veggie broth for chicken stock.  Don't skimp on the garlic, and an extra fennel seed or two won't hurt.  Enjoy.  Andy.  Lastly (really this time) don't grab your roasting pan, a cast iron skillet in my case, after it comes out of the oven unless you have a pot holder, figured that one out the hard way.   Guess I'm not check steamed milk temps with my left hand tomorrow.
Andy

Garbanzo Beans:

• 2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
• 10 garlic cloves, peeled
• 2 large shallots
• 3 small bay leaves, preferably fresh
• 1 teaspoon fennel seeds
• 1 1/4 cups extra-virgin olive oil

Chard:

• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, peeled, crushed
• 3 small bay leaves, preferably fresh
• 2 shallots, sliced
• 2 bunches Swiss chard, center stems cut out, leaves coarsely torn
• 2 cups low-salt chicken broth

print a shopping list for this recipe

preparation

Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110#ixzz2FB6pqQHT

Dinner for Teenagers

I'm having my officers and section leaders over for dinner on Wednesday night to thank them for all their hard work this semester.  They are ridiculously excited to see my house and to eat "free food."  This gives me a good kick in the butt to get my house cleaned, which is good.

However, I need to come up with something to make.  I'll have three teenage boys and five girls over.  We have a gig earlier in the afternoon, so I won't have all day to cook, but I should have enough time.  The kids say they aren't picky (I've noticed recently that they really do just inhale almost anything).

This is where you come in...what should I make these kiddos?  One thought I had was chicken parm with salad and garlic bread.  A downside to that is that most won't be sitting at a table to eat and that could be tricky.  I also saw that ham is on sale for a good price this week, so I had considered making ham and potatoes or something.  Oh or maybe I should just make my ridiculously bad for you mac n cheese.  Anywho, any ideas??

Also, it will be the birthday of one of the kids, so if you had a dynamite cake recipe I need to try, let me know.

Molly

Swiss Chard

OK, I am the first to admit that in the middle of summer with the garden whizzing along producing more vegetables than we can eat every night, I don't think much about the Swiss chard at the end of the row.  But come December with the rest of the row turned under by the tiller that chard starts to look pretty good.  Today, I went to the store to buy salad makings for dinner.  When I got home and was taking the bag in from the truck, I just took a walk out to the garden and was able to cut enough young chard leaves from the center of the plants for tonight's veg.  Chopped, lightly steamed, and dressed with tarragon garlic vinegar (tarragon and garlic from the garden), it was a wonderful, fresh, green addition to a near-solstice dinner.  Can't beat that: fresh greens from the garden on 12-12-12.

Beets with goat cheese

I'm not a big beet person.  But, we keep getting them in our CSA box, so I keep looking for new ways to eat them.  We went to a birthday party for one of the kids in Will's preschool today.  Definitely not my idea of how I wanted to spend a weekend afternoon, especially a weekend in December, but Aleks is a big believer in being sociable and friendly and all that stuff.  We were pleasantly surprised when we showed up to a low key party that included beer, and it turned out that the kid's mom made a bunch of food herself and she's a really good cook.

One of the dishes on the table was a beet salad.  It included watercress, I think, and cheve, and I really enjoyed it.  Later, while putting away groceries and making dinner, I discovered some roasted beets sitting in our fridge (I roasted them last week maybe, in an - apparently now successful - attempt to get us to eat them.)  Aleks sliced an orange to see if it was any good, and it was nice and juicy.  And we had some cheve sitting in our cheese drawer.  So, I decided to test this idea that goat cheese is good with beets.  Sliced up the beets, squeezed an orange over top, and added some little lumps of cheve.  It was really good!  I could take or leave the orange juice, but the cheese and the roasted beets go really well together.  I would recommend it and would be interested to hear of any variations and additions you come up with.

-Maggie

Lets talk turkey

Alright, so who did what?  I brined mine, and it was awesome.  It was good enough to win over my most skeptic, biggest critic, Ben.  He thought I was foolish to cook a bird at 500 degrees for half and hour, and then put on the "turkey triangle," and triangular piece of tin foil which protects the breast meat.  So 48 hours after starting the brine making process, it was time to test the theory, it worked.  I cooked for 6 people, one of which was a professional chef and former fine-dining restaurant owner, and all agreed it was the best bird they'd had...ever...After all that, it still seems pretty white and northern, so I'm excited to hear about what the rest of you did, since your other halves are of somewhat southern descent.

Cranberry Apple Sauce

One of the new favorite dishes in our house is cranberry apple sauce (as in newly a favorite, not that the dish is particularly new).  I had some ugly old apples a few weeks ago that I wanted to do something with, and a bag of cranberries in the freezer, left over from last Christmas, no doubt.  I decided to chop the apples and throw the cranberries in too, and viola!  The results were wonderful.  The apples sweeten the cranberries so almost no sugar is needed.  Will loves this, and it's completely healthy.  The only problem with it is that around here cranberries are sold in 12 oz bags for multiple dollars, so it's not as cheap as I would like.  Here are the basics:

- About 5 medium to large sweet apples (I follow Mom's applesauce advice and use a mix of varieties.  Not granny smith or anything else very tart - the point of the apples is to sweeten the cranberries

- 1 to 1 1/4 lb cranberries

- Orange juice or water, enough to keep everything from burning until the apples release their own juice, so maybe 1/2 - 1 cup.

-Cloves or cinnamon to taste

-Brown sugar or maple syrup, just a little, to taste.

Dice the apples.  Dump the fruits and OJ into a pan and cook on medium until the apples are soft.  Mash with a potato masher.  Add spices and a little sugar if you think it still needs it.  Enjoy hot or cold, plain, mixed into yogurt, with a little ice cream, however you want.

This stuff keeps in the fridge for longer than it lasts in our house.

So, not mind-blowing, but good.

-Maggie

Checking in

Hi all,

It seems as though we've all hit a hiatus with the blog these days.  I just wanted to drop by to say hello and keep this baby alive!

We had a wonderful thanksgiving full of way too much food in San Diego.  Now, it's Christmas crunch time for me.  I've got my huge winter concert two weeks from today and about 7 other gigs with my chamber group between now and Dec. 19.  This is [one of] my ridiculous time of year, so I probably won't be trying anything just too clever or creative in the kitchen.

I just hope I have some time on the weekends to make some cookies - cherry winks here I come!!  One nice thing about teaching and having a small choir with a lot of gigs, is that I always have someone to eat my cookies.  Turns out that I like baking cookies and eating the batter more than I like eating cookies.  Thankfully, my kids just like eating anything I bake.  It's a good relationship...

Anywho, just wanted to check in.  Hope you all had a wonderful Thanksgiving!

Molly

Sauerkraut (again)

Our Fall Cabbage Harvest

The weather in southeastern Pennsylvania is finally turning to freezing nights and moderate days, so it's time to harvest the fall cabbage crop.  We have been cutting cabbages one at a time for cole slaw, but the freeze-thaw cycle is bound to ruin them if we don't get them all in now.  That's a lot of cabbage for two people so it's time to try making some sauerkraut.

The coming of winter also leads to the search for firewood and the other day I cut down a large dead hickory tree down by the bank of the creek.  I rigged a snatch block (type of pulley) from a tree at the top of the hillside and with a long line used the 4x4 pickup truck to haul the hickory logs up the hill to the yard.  This afternoon, I used the chainsaw to hog out a blank to be carved into a hickory sauerkraut tamper.

Hickory Cabbage Tamper Blank

Ace Hardware provided a handy 2 gallon plastic sauerkraut "crock" but I still needed something for the pressure lid that fit the inside of the crock.  I cut a round of hickory about 2" thick and with first the ax and then chisel carved it down to a round lid that fits inside the plastic crock for applying pressure to the sauerkraut as it works.

I started by washing everything in distilled white vinegar per Uncle Tim's suggestion.  Three green and one red cabbage heads yielded about 6 lbs of sliced cabbage.  I layered this into the crock sprinkling it with about 3 1/2 tablespoons of salt as it was layered.  Each layer was tamped down with the hickory tamper blank.  (This will be more elegant after the blank is carved into a properly shaped tamper with a handle but in the mean time that big ole chunk o' wood did a great job of tamping 'em cabbage down.)  At the end, I covered the cabbage with the round hickory pressure lid and weighted it down with the tamper blank.  Within an hour enough water had been extracted from the cabbage to form a brine which covered the lid and the sauerkraut was starting to work, forming bubbles when pressed down.  This all seems too simple to be true but after experimenting with pickles this year I am beginning to really appreciate lacto-bacteria.  With a little luck, we should have fresh homemade sauerkraut for Thanksgiving dinner this year.  Well see...

Ace Hardware Sourced the 2 Gal. Plastic "Crock"

Hickory Pressure Lid for the Crock

Grilled Potatoes

Time to get a November entry up on this blog!

I have talked before about our old friend, the currently much maligned potato.  For the record, the complete nutritional facts on a typical potato are listed at the end of this posting.  A potato is an excellent source of carbs.  It has almost no fat.  The solids portion are 10% protein leading to 7.5% protein calories with complete essential amino acids.  With a little fat supplement, you could live a healthy life on these.  The problem is that most prep methods for potatoes tend to add way too much fat for the average diet:  French fries; deep fat fried chips;  baked potato globbed with sour cream and butter; potato salad dressed with mayonnaise;  Dad's best mashers with way to much butter for healthy eating; potatoes for hash fried in bacon grease; etc.

As mentioned in an earlier post, I have been on the lookout for tasty ways prepare potatoes without adding excess fat.  Last time we dug potatoes from the garden we discovered that you can mash garden fresh,  new red potatoes with zero butter and get an excellent product.  Really, mashers with no butter.  But don't try that with a mid-winter white potato from the grocery store.

Last night, based on completely misunderstanding something Kanga was trying to tell me, it occurred to me that you could probably grill thick potato slices on the George Forman grill without a lot of grease.  I tried it.  I sprayed the grill lightly with PAM but I think you could get by with skipping even this little bit of oil.  I used grocery store white potatoes sliced about 3/8" thick.  They cooked up beautifully.  Add salt, pepper, fajita rub, whatever, it's good eating.  Try to cut the slices to very even thickness so they all get contacted by the top surface of the grill.  Of course if you are grilling on the BBQ you can probably bake/grill potato slices or wedges there also.  I guess the whole idea of grilling potatoes in not really a novel concept but it had not occurred to me to try it on the Forman grill with no grease before.

Food                                         Potato                Units      Percents

Portion                                         1                                          

Wt                                               214                                      

AA Score                                     100%                                   

Calories                                       199                       Calories    

  From Carbohydrate                     182                       Calories     91.4%

  From Fat                                    2                           Calories     1.2%

  From Protein                              15                         Calories     7.5%

  From Alcohol                              0                           Calories     0.0%

Total Carbohydrate                        45.2                      g               21%

Dietary Fiber                                 4.7                        g               2.2%

Starch                                          36.9                      g               17%

Sugars                                         2.5                        g               1.2%

Sucrose                                       856                       mg           

Glucose                                       942                       mg           

Fructose                                      727                       mg           

Lactose                                        0                           mg           

Maltose                                        0                           mg           

Galactose                                    0                           mg           

Total Fat                                      0.29                      g               0.1%

Saturated Fat                               0.07                      g               0.0%

Monounsaturated Fat                    0.00                      g               0.0%

Polyunsaturated Fat                      0.14                      g               0.1%

Total trans fatty acids                    0                           mg           

Total trans-monoenoic fatty acids   0                           mg           

Total trans-polyenoic fatty acids     0                           mg           

Total Omega-3 fatty acids              28                         mg           

Total Omega-6 fatty acids              92                         mg           

Protein                                         5                           g               2.5%

Tryptophan                                   84                         mg           

Threonine                                     195                       mg           

Isoleucine                                     216                       mg           

Leucine                                        321                       mg           

Lysine                                          325                       mg           

Methionine                                   84                         mg           

Cystine                                        66                         mg           

Phenylalanine                               238                       mg           

Tyrosine                                       197                       mg           

Valine                                          302                       mg           

Arginine                                       246                       mg           

Histidine                                       115                       mg           

Alanine                                        165                       mg           

Aspartic acid                                1308                      mg           

Glutamic acid                               897                       mg           

Glycine                                        158                       mg           

Proline                                         193                       mg           

Serine                                          233                       mg           

Hydroxyproline                              0                           mg           

Cholesterol                                   0                           mg           

Phytosterols                                 0                           mg           

Alpha Carotene                             0                           mcg         

Beta Carotene                              13                         mcg         

Beta Cryptoxanthin                       0                           mcg         

Beta Tocopherol                            0                           mg           

Betaine                                        0                           mg           

Choline                                        32                         mg           

Delta Tocopherol                           0                           mg           

Dietary Folate Equivalents             60                         mcg         

Folate                                          60                         mcg         

Folic Acid                                     0                           mcg         

Food Folate                                  60                         mcg         

Gamma Tocopherol                       0                           mg           

Lutein+Zeaxanthin                         64                         mcg         

Lycopene                                     0                           mcg         

Niacin                                          3                           mg           

Pantothenic Acid                          1                           mg           

Retinol                                         0                           mcg         

Retinol Activity Equivalent              2                           mcg         

Riboflavin                                      0                           mg           

Thiamin                                        0                           mg           

Vitamin A                                     21                         IU            

Vitamin B12                                 0                           mcg         

Vitamin B6                                   1                           mg           

Vitamin C                                     21                         mg           

Vitamin D                                     0                           IU            

Vitamin E (Alpha Tocopherol)         0                           mg           

Vitamin K                                     4                           mcg         

Calcium                                       32                         mg           

Copper                                         0                           mg           

Fluoride                                        0                           mcg         

Iron                                              2                           mg           

Magnesium                                  60                         mg           

Manganese                                  1                           mg           

Phosphorus                                  150                       mg           

Potassium                                    1145                      mg           

Selenium                                      1                           mcg         

Sodium                                        21                         mg           

Zinc                                             1                           mg           

Alcohol                                        0                           g              

Water                                          160                       g               75%

Ash                                             3                           g               1.3%

Caffeine                                        0                           mg           

Theobromine                                 0                           mg