October 29th, 2010

Friday is here! And I have a tasty drink for you! This is one of the cocktails I served at the last Supper Club and it was quite the hit. It’s made with a craft liquor called SNAP made in Philadelphia by the folks at Art in the Ages. It’s hard to put your finger on what SNAP tastes like, except that it’s inspired by gingersnaps with hints of molasses and ginger. One whiff of the stuff and it smells like Christmas cookies. Anywho, I ran with that idea and whipped up a nice, fall/wintery cocktail complete with bourbon and ginger syrup. I think it would be a great holiday party beverage.

Until then, I have less than a month to complete my 30/30 goals! Yikes! Oh, and in other exciting news, the third issue of my magazine Remedy Quarterly has finally been printed and is due to be delivered early next week. That is certainly reason for celebrating!

So cheers! To getting things done!


1 oz SNAP
1/2 oz bourbon
1 oz ginger syrup*
1/2 oz fresh lime juice
candied ginger to garnish

Combine all ingredients in a cocktail shaker and shake for 10 seconds.
Strain into a cute glass. Garnish with candied ginger and enjoy!

*To make ginger syrup, bring equal portions of water and sugar to a boil. Add in an an equal amount (or slightly less) chopped ginger and simmer for about 30 minutes. Once the syrup is spicy enough for you, strain the ginger chunks out and you’re ready to go.

apple + cheddar oatmeal cookies

October 27th, 2010

It’s that time of year when apple recipes get pulled out and put to use. I love apples, especially since they’re such a true sign of my favorite season, but sometimes I want to mix it up a bit. When I saw this recipe for apple gouda oatmeal cookies it immediately piqued my interest. I discovered the whole cheese and apple combination last year and haven’t looked back since. Last weekend I found the time to try out these wacky little cookies.

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pear infused brandy

October 22nd, 2010

About a month ago there was an awesome article in the New York Times all about preserving fruit in booze. Be still my heart. I immediately set about collecting some of my favorite fall fruits like pears, concord grapes and plums, then went to the liquor story and picked up some brandy.

Preserving fruit in booze is basically like infusing booze, in fact I’m not totally sure there’s a difference. Simply wash the fruit, add a bit of sugar, put it in a jar and pour some alcohol over top. In about a month, you’ll have some liquored up fruit and tasty booze. The author of the article Melissa Clark suggests that you can even give little jars of the infused fruit as gifts for the holidays instead of the usual jam. I’m not sure I can let go of mine so easily…

So go get yourself some fruit from the market this weekend and start some infusions! Then we can make some delicious cocktails together. Or maybe even bake a tasty dessert tart with the drunken fruit. Yum!

pear infused brandy
makes 1 quart

1 quart seckel* pears, washed
1 cup sugar
2 to 3 cups apple brandy

Place pears inside a large jar and stir in the sugar.
Pour brandy over the pears to cover by an inch.
Cover and store in a dark, cool place (but not the refrigerator) for at least one month.

*I like seckel pears because they’re small and easily fit in a mason jar, but you could also use another type of pear of even fruit if you like.

honey + sesame seed coated brussel sprouts

October 19th, 2010

I’m still on a brussel sprouts kick. Last week I had them four times! I think that may have doubled my lifetime intake! I had some honey and sesame seed crusted brussel sprouts at a local restaurant and it kind of blew my mind. They were so awesome, I knew I had to try to recreate them at home. After a few tries, I figured it out and it’s spectacular.

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maple concord

October 15th, 2010

It’s happy time again! I’m definitely getting into the fall spirit with this drink. Concord grapes, not only beautiful but super flavorful, paired with good old maple syrup puts the happy in happy hour. Well, that or the whiskey, but whatever.

Cheers! I hope you have a great weekend!

maple concord

makes 1 cocktail
2 oz concord grape juice
2 oz whiskey
1 oz maple simple syrup
1/2 oz lemon juice
1. Combine all ingredients in a cocktail shaker filled with ice. Shake for about 10 seconds.

2. Strain into a highball glass.

3. Cheers!


kettle corn

October 12th, 2010

I can remember when I tried kettle corn for the first time and it was way too late in my life. I was down in New Orleans by myself and happened upon a street fair. As I was taking in the sites and smells of the city, I spotted a man stirring popcorn in a big metal bowl. Never one to pass up popcorn, I bought myself a bag and started snacking. This was no ordinary popcorn, it was sweet and salty and crispy all at once. It was awesome. Now I know that you can get kettle corn at just about any street fair or carnival, but what a revelation. With no street fairs in sight, I decided to try my hand at a little kettle corn magic.

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boozy cider

October 8th, 2010

Woohoo! It’s Friday, and you know what that means. It’s happy hour and it’s super duper easy this week. A little cider + a little bourbon = a happy lady.

Cheers! To a lovely fall weekend.

boozy cider

3 oz fresh apple cider
1.5 oz bourbon

Combine in a small glass or mug and enjoy!

pecan butter + dark chocolate chip cookies

October 7th, 2010

Last week I posted a recipe for homemade peanut butter and it got my wheels turning. I mean, homemade peanut butter is like magic, but what about other nuts? Pecans are my favorite sort, which made me think of pecan butter, which then led to pecan butter cookies. And if you’re making a cookie, why not throw in a little chocolate. That’s how pecan butter cookies were invented.

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