ginger mimosa

December 31st, 2011

Well, another year is nearly behind us. I’m always astonished how fast a year goes by. It’s been a bit of a transitional year on eat make read as I’ve taken on more projects—Remedy Quarterly and writing for Serious Eats—and have been able to dedicate less time here. I’m so appreciative to have an outlet where I can post recipes—whether food or drink—just for fun and correspond with awesome people like you! I hope you have an awesome evening and more importantly an awesome year.

Cheers! To a new year!

ginger mimosa
1 ounce Domain de Canton ginger liqueur
1 ounce fresh squeezed orange juice
3-4 ounce prosecco

Pour the ginger liqueur and orange juice in the bottom of a champagne glass. Gently pour the prosecco over top until the bubbles hit the rim. Enjoy!

cinnamon + pear cocktail

December 23rd, 2011

I’m ready to do a happy dance, how about you? With New Years right around the corner, I’ve got a few tasty cocktails lined up to share with you. This week we’ll sip a little rum paired with pear cider (which could easily be switched out for apple cider), a little cinnamon syrup and splash of fresh orange juice. It’s juicy and boozy and spicy, but best of all it’s delicious and festive, especially with a lovely cinnamon sugar rim.

cinnamon + pear cocktail

makes 1 cocktail
2 ounces pear cider
1/2 ounce cinnamon syrup
1/2 ounce fresh squeezed orange juice
1 1/2 ounce dark rum
cinnamon sugar for rim
1. Run an orange slice around the rim of a cocktail glass and dip in cinnamon sugar, coating the entire rim. Set glass aside.

2. In a cocktail shaker finned with ice, combine the pear cider, cinnamon syrup, orange juice and rum. Shake for 10 seconds, then strain into glass. Enjoy!


lemon thumbprint cookies with blood orange marmalade

December 16th, 2011

Before Chistmas I was determined to do two things: a) bake cookies b) post a food recipe on this deprived little blog. So yay! With a free morning in sight, I hurriedly ran to the store picked up key cookie-making ingredients, flour, sugar, butter and a few other odds and ends. Since we’ve had an onslaught of sweet stuff arrive in our office, I wanted to make something that was a little more fruity to contrast the usual chocolates. Thumbprint cookies seemed like the perfect idea—especially jazzed up with a little seasonal citrus in the form of meyer lemons and blood orange marmalade. Plus they’re easy.

The cookies are a snap to make—the most work you’ll do is zesting a lemon. I mean come on. The dough doesn’t fully blend, it kind of forms little clumps. You simply squeeze it together into little balls, then, as the name suggests, you press you’re thumb into the center to form a little well. Read the rest of this entry »

apple smash

December 9th, 2011

Friends, I have been a bad blogger (please note the lack of food-related posts in the past few months). I have been busy with some new, exciting projects as well as good old Remedy Quarterly and quite frankly, I’ve hardly cooked anything in the past month. And the things I have cooked certainly aren’t noteworthy. Boo! That’s life I guess, there’s only one me and unfortunately I’ve had to focus on a other projects lately, but I promise, I’ll be back and I’ll make some magical treats that will make all of us happy. Until then I have a few things to tell you about (which might explain my absence).

First—check out this sweet poster I whipped up! I love happy hour—I like thinking up new concoctions and I like drinking them—which led me to this little revelations… Happy hour is the best hour! You can pick one up in our shop.

Second—I’ll be selling Remedy Quarterly at the BUST craftacular this weekend and I’d love to meet you! I’ll be at booth #52 (which is near the exit) right next to my buds Enormous Champion.

Bust Craftacular
December 10th and 11th, 2011
Saturday: 11 AM – 8 PM; Sunday: 11 AM – 7 PM
82 Mercer St. between Broome and Spring, New York, NY

Third and last— how about that cocktail? I spied it in the New York Times a few weeks ago and put it on my list of easy and delicious cocktails to try. True to form, a quick smash of a few apple slices paired with white rum, simple syrup, lemon juice and a dash of bitters. A dusting of freshly ground cinnamon tops the whole thing off and makes for one lovely and delicious cocktail. It’s definitely a rum-forward kind of drink, but I kind of like that it’s different and unexpected during these chilly days.

Cheers! To a busy weekend, meeting new friends and tasty drinks!

Apple Smash
from the New York Times
makes 1 cocktail

2 large apple slices, like Honeycrisp
2 ounces white rum
1/2 ounce lemon juice
1/2 ounce simple syrup*
1 dash bitters, like Fee Brothers Barrel-Aged
Cinnamon stick.

Mash an apple slice in the base of a glass with a muddler.
Add ingredients other than the cinnamon; shake and strain into a highball glass filled with crushed ice. Garnish with a whole apple slice dusted with freshly grated cinnamon.

*To make simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until sugar dissolves. Let cool, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.

Remedy Quarterly Issue 7: Heritage

December 3rd, 2011

I’m super jazzed to announce the arrival of Issue 7: Heritage! It’s full of awesome stories and recipes—from bourbon ginger pecan pie to wild berry jam to tostones and mojo de ajo. Yeah, there’s so good stuff happening inside. You can pick up an issue in our shop or if you’re in the New York area, I’ll be at the Bust Craftacular next weekend!

Bust Craftacular
December 10th and 11th, 2011
Saturday: 11 AM – 8 PM; Sunday: 11 AM – 7 PM
82 Mercer St. between Broome and Spring, New York, NY