This July we had the incredible experience of a seven day trip to Iceland. I have had Iceland on my bucket list for years, and all I can say is, if you’ve been considering going: DO IT. You won’t regret the decision. Continue reading
Hey y’all! It’s been a while! I have to admit that it’s mostly due to my poor time management skills and distractible personality. I have so many hobbies and so little free time to pursue them in. But I’ve been thinking recently about how I would really like to get back into the blogging scene, and share some of my recipes and restaurant experiences with everyone. Today, I received a bit of inspo from a fellow blogger and instagrammer @ana.has.the.key, and I thought, if not now, when?
So, I’m back and I’m celebrating with a cocktail recipe! Read on…
Well, search no further. This is, literally, the best cookie I’ve ever tasted or made (of the chocolate chip variety). And good news to all you gluten-avoiders: it’s got no flour in it!
“Oh, geez.” you may say, “Another one of these silly ‘healthy’ desserts. Desserts aren’t supposed to be healthy. Stop trying!”
Well, I promise you, that’s usually what I say. Don’t mess with a good thing and all that. I mean, if I’m going to ingest sugar, it had better be as tasty as it possibly can be. HOWEVER, in this situation, it works excellently. The recipe replaces wheat with almond flour, and the absence of gluten makes for an extraordinarily tender cookie. These are more on the crunchy side of the spectrum, but they are by no means hard. They’re a little like shortbread – melt in your mouth.
Seriously, you have to try these – if you’re not converted – well, I don’t know what to say… Recipe
For those of you who like bitters, I would like to introduce you to a new bitter on the market. It is the Orleans Bitter from Eden Ice Cider of Vermont. The Orleans has the bitterness you expect from this kind of aperitif, but it also has a different and lovely underlying note of apple from the cider that serves as its base. It is lovely sipped alone, on the rocks, but it also pairs quite nicely with rye.
We have a recipe in one of our vintage cocktail books called The Soother, a rum and cognac based drink that calls for a bit of apple juice. This drink got me thinking about adding cider to cocktails; cider got me thinking about the Orleans Bitter, and from there, the Northern Spy was born. Continue reading
Thanksgiving time is pie time. No question about it. This year we had a bit of a pie disaster. My sister has been experimenting with Einkorn flour, which is actually quite good. HOWEVER, we had no experience with working with it in pie dough – which is a finicky process. The result was – less than ideal. The first blind baked crust stuck like mad to the parchment paper. The second one basically collapsed. It was getting late on Wednesday and there was no pumpkin pie, never mind apple pie! My dad and I hopped in the car and made a run to the King Arthur Store in Norwich. There we found a bag of their Perfect Pastry Blend flour, which, of course, has a recipe for pie crust on the back.
When in doubt, turn to the experts.
As promised, it was perfect. So I thought, why not share it. I’m sure I’m not the only one out there who always struggles to find the crust recipe I want. Next time, I’ll just have to leave a little more time for experimenting with the Einkorn flour.
The only change I made was to add a little sugar – I think when making a sweet pie you need that touch to balance the flavors. I also didn’t use the optional buttermilk powder they called for – I’m honestly not sure what the point of it is, so I haven’t put it in here. But at the bottom of this post, you’ll find a link the the original recipe. Continue reading
For six years, I worked at a tiny Farm/Restaurant in Woodstock, Vermont called Pane e Salute. Among the many perks of my time there was the opportunity to taste a lot of different wines. During my last autumn with Pane, I got to taste the Bonny Doon Vineyards Verjus de Cigare, which is actually a non-alcoholic beverage made from grenache grapes. It’s pretty much the best grape juice you’ve ever tasted in your life.
Because Bonny Doon recommends using Verjus as a mixer for cocktails, I naturally set to work experimenting. The following two cocktails are what resulted from these experiments (with expert input, of course, from my bosses). They were very tasty, and I recommend checking out the Verjus. It is not terribly expensive and it offers a world of interesting possibilities. Use these two drinks as a jumping off point. Play around; have some fun. Recipe
Steak with Mexican flavors is always fantastic. But building tacos is annoying – better something where everything is piled on in advance, and you can just dig in. Steak Tostadas it is! And – especially if it’s breakfast time – why not throw on an egg for good measure? Let’s do this thing. Recipe
What better time to discover a new cocktail than on Friday? Just a little something to carry you into the weekend. Since it’s November, and the weather has finally turned chilly, it’s time to break out the brown liquor. Let’s hear it for Cognac! Probably a nice platter of cheese and patê is in order as well.
Makes 1 Drink
2 oz Cognac
1/3 oz Cointreau
1/2 oz fresh lemon juice
1/2 oz fresh orange juice
Combine all ingredients in a shaker. Fill with ice. Shake thoroughly and strain into a cocktail glass. Garnish with a real Maraschino cherry.
This will set you up for a great weekend.
Brownies. Everyone needs a good brownie recipe. It’s pretty much a necessity of life. I’m here to tell you that you need look no further! This is it. The one, the best, the only brownie recipe you ever need. It’s that good. I swear. And it’s really pretty easy to whip together. Just make sure you have enough chocolate!
The low baking temperature creates a really nice texture, and there’s room for playing with flavors. I’m partial to coffee and rum myself – because, why not? However, there are so many options! I’ve done coffee and cinnamon (clearly, I’m partial to coffee and chocolate), which was excellent. You can also boil down 1/2c stout to 1/4c and add that – I haven’t done this yet, because I don’t often have a stout just sitting around waiting to be used. It sounds excellent though. You could do lavender. Hazelnut. Plain, obviously.
Enough of the variations, you say, get on to the recipe! Ok, ok. I got carried away. Here it is: recipe
Now, this is not the real name of this drink, as the description in our book was quick to point out. However, because of its true identity, many people tend to shy away from the drink, despite its excellent flavor. The thing is, the name is a bit of a misnomer, because this drink is anything but ‘girly’ – it is in face quite strong. So brace yourselves for the original…