applejack rabbit

September 30th, 2011

I’ve been working on many projects in eat make read land, one of which is my on-going work on Remedy Quarterly (check out an issue here), but I’ve also been doing my fair share of cocktail writing. You can find me every Friday at Serious Eats, where I write a Drinking in Season column that features seasonal fruit (and sometimes veggies) in cocktails. I’ve also been writing for a few magazines, including a story about DIY bitters in this month’s issue of BUST, which is super exciting. I’m telling you this for two reasons—one, it means more happy hours for everyone! Yippee!! But two—I’ve been buying up more booze lately, which means I’ve been experimenting a little with things other than bourbon (oh how I love thee), vodka, gin and tequila.

One of my new favorite spirits, which is perfect for autumn, is Applejack, an alcohol made by distilling hard apple cider. I mean, what’s not to love, right? I’ve been using it in a few different cocktails— from simply adding it to cider to this little number that I found in one of my favorite cocktail books, mix shake stir. It’s the kind of cocktail that really allows the flavors of fall to shine through—we’re talking apple and maple syrup. You’re going to want to whip this little number up, I promise.

Cheers, to my favorite season, applejack and the weekend!

applejack rabbit
makes 1 cocktail | adapted from mix shake stir

2 ounces Applejack (like Laird’s)
2/3 ounce maple syrup
3/4 ounce fresh orange juice
3/4 ounce fresh lemon juice
apple slice to garnish

1
In a cocktail shaker, stir together the Applejack and maple syrup.
2
Fill with ice and add the orange and lemon juices. Shake vigorously.
3
Strain into a chilled martini glass and garnish with an apple slice.

Since I’ve decided to wholeheartedly embrace fall flavors—they’re a bit richer, spicier and sweet in a different way that the juicy summer flavors we just left behind.

fantastic fuji

September 23rd, 2011

It’s haaapppyy hour! The best hour if you ask me. I’ve started easing into fall flavors and I’m loving it. One of the vendors at our greenmarket sells this amazing fuji apple cider and I swear, I could drink it by the gallon. It’s lighter in color and texture than traditional cider and brighter in flavor. Of course I can’t resist making cocktails with it… This week I went with something fairly simple—fuji apple juice, rosemary syrup and bourbon. It’s sweet and herby and tastes like fall without knocking you over the head with spices. Go ahead and treat yourself—you’re not going to regret it.

Anndd, just in case you missed it, don’t forget to check out the latest issue of Remedy Quarterly, which just arrived this week. You can order your copy or subscribe right here.

Cheers! To tasty drinks, good reads & the weekend!

fantastic fuji

makes one cocktail
2 ounce fuji apple juice
1 1/2 ounce bourbon, like bulleit
1/2 ounce rosemary syrup (recipe below)
plus a sprig of rosemary for garnish
1. Combine the ingredients in a cocktail shaker filled with ice. Shake for about 10 seconds.

2. Strain into a cocktail glass and garnish with a sprig of rosemary. Enjoy!

 

Rosemary syrup

1/2 cup sugar
1/2 cup water
4 sprigs rosemary

1. Combine the sugar, water and rosemary in a small pan on the stove top and bring to a boil, stirring to dissolve the sugar.

2. Reduce heat and simmer for about 10 minutes.

3. Remove from heat and let cool.

4. Strain the rosemary from the syrup and store in the refrigerator for up to 2 weeks.


Issue 6: Stealing is here!

September 20th, 2011

The latest issue of my food magazine, Remedy Quarterly has arrived and I’ve been jumping for joy since first saw it last night. I’m so proud of this issue, which is full of stories about stealing—from stealing a boyfriend and his to-die-for breakfast dish to stealing a moment away from the kids to being embroiled in a real legal situation. Plus, we’ve got an interview with blogger and chef Dana Wootton and all sorts of recipes that are going to have you running for the kitchen.

If you’re a subscriber, your issue is on it’s way. If you’re not, what are you waiting for? You’ll get each issue as soon as it’s printed plus you’ll receive free shipping—all for $28! Subscribe here.

tomato jam

September 19th, 2011

Fall is coming on quick. It’s a change that I’m really looking forward to, but I’m a little sad to see the summer veggies fade from the farmer’s market. So while they’re still at the market, I took the opportunity to pick up a big old bag of roma tomatoes, eager to preserve some of their goodness for a little while longer. The thing is, a bag of tomatoes at the end of the season is kind of a lot of pressure to make something awesome. Do I make tomato sauce or do I go with something new? Yowza… Well I ended up going for the latter after I found this recipe for tomato jam from Mark Bittman. It’s a fairly easy recipe that’s packed with flavor—and better yet—it’s super versatile. In the day since I’ve made it I’ve used it in my breakfast, a snack and dinner. Pretty awesome, right?

Read the rest of this entry »

manhattan

September 16th, 2011

Holy moly, what a wacky week this has been! Yesterday I left our apartment and it felt like summer—temperatures in the 70′s—and when I left work I was shocked to feel that the temperature had plummeted to the 50′s! Regardless of what the calendar says, it’s fall. And fall means getting cozy with some boozy drinks.

Case in point, the Manhattan, a drink that I’ve shared with you before, but one that I’ve really grown to love—I count it as one of my favorite cocktails. Now people get crazy about their Manhattans, but I like it because of it’s dainty simplicity that does not mess around—whiskey/rye, vermouth and a cherry (preferably a real maraschino cherry or a bourbon soaked cherry). For me, it’s become the drink that I order when I’m out and not sure what to order… it’s my trusted stand-by drink.

Cheers! To cooler weather, tasty drinks & the weekend!

Manhattan

makes 1 cocktail
2 ounces whiskey, I like Rittenhouse Rye
1 ounce sweet (red) vermouth
2 dashes angostura bitters
1 maraschino cherry
1. Stir the whiskey, vermouth and bitters in a mixing glass with ice.

2. Strain into a chilled cocktail glass and garnish with the cherry. Enjoy!

 

lunch special: sweet potato leaves

September 13th, 2011

A few weeks ago my intern Ellen and I took a trip to the Union Square greenmarket to get a little inspiration for the next issue of Remedy Quarterly. We spend time just poking along each booth, seeing what was hanging on by a thread to summer (strawberries!!) and what Fall had in store (lots of apples!). I spied a bundle of beautifully smooth, deep green leaves and was surprised when I saw they were sweet potato leaves. I’d never heard of cooking with sweet potato leaves, but lucky for me, the kind vendors told me what to do. Of course I left with a bouquet of the green beauties.

We came back to my apartment and cooked up a tasty lunch of pizza with caramelized onions, purple peppers and goat cheese (yum!!) and a side of sweet potato greens. The greens were simply sautéed in a tiny bit of oil with garlic and peppers. Their flavor is fairly mild—perhaps similar to spinach but not as strong as kale. They were so easy and a perfect side for lunch… if you see some, try them!

sautéed sweet potato leaves
makes two large servings

1 large handful of sweet potato leaves, cut into thirds, lenthwise
1 teaspoon of olive oil
1 garlic clove, finely chopped
1 mild pepper, finely chopped

1
Heat the oil in a large sautée pan over medium-high heat.

2
Add the pepper, garlic and leaves. Sautée until the leaves begin to wilt, about 8-10 minutes, stirring occasionally.

nectarine + mint cocktail

September 9th, 2011

Well, it’s been a difficult week for me, but the hard one’s make the good ones even better, right? Before I get into the tasty little number you’re looking at up there, I wanted to say thank you to everyone who left a comment on the post about my mom. Your kind words really did make me feel better.

Weather-wise, this week has really felt like summer is slipping away—rain, thunderstorms, and cool temperatures. While I find myself wanting to pick up apples and pears, I know I’ll have plenty of time to use them in the Fall. So this week, I used what I imagine to be the last of the summer fruits, nectarines. I whipped up a mixture of nectarine, mint, sugar and rum and it’s like summer in a glass. So if you’re on the east coast, just close your eyes and take a sip—and if you’re on the west coast and hotter than hell, it’ll at least cool you off.

Cheers! To the last weeks of summer, being strong and to friends.

nectarine + mint cocktail
makes 1

3 slices of nectarine
5 mint leaves
1 Tablespoon sugar
1/2 ounce lime
2 ounces light rum

1
In the bottom of a cocktail shaker, muddle the nectarine slices, mint leaves, sugar and lime until it’s super juicy.

2
Meanwhile, fill a short glass with ice, preferably tiny cubes.

3
Fill the cocktail shaker with ice and shake for about 15 seconds, shaking nice and hard to muddle the fruit even more.

4
Straining the ice only, pour the cocktail into the glass filled with ice. Enjoy!

my mom, a pretty awesome lady

September 7th, 2011

I want to tell you about my mom. She was a pretty awesome lady. She loved to cook and make things and she had a sweet tooth like no other. But beyond being a lover of all things tasty, she was an amazing mother who she spent her life helping others. Ten years ago today, she lost her battle to cancer. As you may imagine, it was the most devastating and heartbreaking thing that has ever happened to me.

It wasn’t until I started embracing food and cooking that I found some sort of solace—a sense of belonging. When I’m in the kitchen—creating a complete disaster that will somehow come together into something tasty—I think of her. Even when I’m out at a restaurant, trying something new, I think of how astonished she’d be at the child who’s primary diet for 18 years was macaroni and cheese. She accepted my messiness (I’m not saying she was pleased with it) and always encouraged me to be creative. I am incredibly grateful to have spent twenty years with my mom, but it’s been in these last ten years that I’ve seen her passion and quirkiness live on in my life and that makes me proud.

So on this day, I will hold my head high in honor of my mother, Patricia Schofield; a woman who inspires me each and every day to follow my passions and keep making things.

The awesome photo of my mom and me was published in our local paper along with a story about my mom’s love of cooking, circa 1990