Bourbon and apples. What a happy combination. This goes on my list of recipes to try very, very soon. In this world overly complicated cocktails, this simple combination seems just right. Sure, it might have more ingredients that a typical cocktail, but nothing that requires too much work and I can imagine this tasting very, very nice. — Douglas
Fall festivals are in full swing here in the Northeast. Weekends are full of apple picking, pumpkin patches, corn mazes and hay rides — not to mention insanely gorgeous foliage. Inspired by the season and a childhood game I once adored comes this week’s 10-Minute Happy Hour.
Bobbing for apples used to be a fierce competition between me and my siblings. Long ago some genius (clearly not a germaphobe) filled a large galvanized bucket with water, dumped in some apples and told the kids to have at it — making for endless hours of fun with water and fruit.
In my experience, you only get one or two great recipes out of every cookbook, so that means you need to look at a lot of different cookbooks to find great recipes for your kitchen. This post was from DesignSponge certainly provides a great place to start for any recipe search. I’ll be looking at my local library for each of these cookbooks, to see what each one to offer, and only then, perhaps, adding a few of them to my own, personal cookbook collection. — Douglas
Spending my time with someone who works in cookbook writing and testing has made me look at books in a whole new way. My own experience with books made me appreciate the hard work that goes into the organization, but to see first-hand how much testing and skill goes into each recipe makes me have a whole new level of respect for cookbook authors. We’ve been so fortunate to see some gorgeous books come across our desk at work lately, so I thought I’d share some of my personal favorites that I plan to be cooking from over the holiday break.
Join MacLeod Ale Head Brewer, C. Andy Black, in an interesting and informative discussion about the basic ingredients of beer [barley, hops and yeast] and the particular varieties used in our traditional British ales. [Yes, there is also water in beer…but not likely to be covered this time around].
The seminar will be approx 45 minutes to 1 hour, and includes a tasting flight of 6 beers.
Click for larger images and click below for a slide show
Admit it, beerficianados: Ciders are the best slightly alcoholic drink on the market.
Listen, I like beer. I will even go as far to say that beer is great, but I’m not obsessed with beers like some of my friends are, and I will never understand why anyone would pay $15 for a 12-ounce can of a beer made with elderberries.
If there were a prom for autumn produce, the apple would be crowned its queen every year. They are the darlings of fall — just the idea of them conjures up wholesome images of apple picking, apple pies, and hot apple cider on chilly mornings. Sometimes sweet, sometimes bitter, and — if you’re lucky — crisp and crunchy, they embody their season well. And they’re versatile enough to go into salads, stuffings, and (of course) desserts.
Think hot toddies are reserved for only the coldest of cold days of winter? Think again! Call me antsy, but the the minute it’s the least bit chilly, my go-to cocktail starts heating up. Move over pumpkin spice latte, it’s toddy season!
Every time I try a new muffin at Les Moulins Lafayette ..that I fall in love with..I try and recreate it..This time I only had to try 2 recipes and on the second one..I found my perfect Lemon Poppyseed Muffin. It’s sooo close.. in my mind it’s spot on. It is from Cook’s Illustrated.
A neat thing about this recipe..is that you can whip up a batch..put them in a muffin tin..cover with cling and refrigerate unbaked..They say so! So I will make these for Christmas morning I am thinking:)
An hour outside of Nashville, Tennessee, down a dirt road and up a steep, curving hill in the woods, you’ll find fermentation guru Sandor Katz in a solar-powered log cabin cooking goat testicles for lunch.
The 12 students accepted to Katz’s early summer 3-week fermentation residency eagerly crowd around the kitchen table, watching him trim and slice the bulbous product, a gift from a nearby farmer friend. “They look kind of like onions?” one student muses. Surprising these students isn’t easy.
Late night out tonight, so an abbreviated entry. We spent the evening in Pasadena first having dinner at Settebello Pizzeria Napoletana and then off to see Kiss Me, Kate starring Wayne Brady at the Pasadena Playhouse. The pizza was good and very Italian, using Peitro Forno/Legno fuoco (Stone Oven/Wood Fired) just as they do in Sicily. A simple Pizza Margherita is always a good test of any pizzeria and this one one was pretty darn good. I love the slightly burnt, crunchy crust that the high heat of a wood over gives the pizza while the center crust is so think it almost disappears. The crust was lightly dressed with sauce, cheese and basil, just as it would have been in Sicily. I’m getting hungry just talking about it. (LAUGH) We also had a Caprese Salad and an order of arancini, one of Rosanne’s favorite dishes which I don’t/can’t make at home. They must have been good, as I didn’t get a chance to taste even the smallest morsel. Hrrmph!
The show was an excellent way to spend an evening. The acting was great and the voices — oh my, the voices! Strong, clear, bright and gorgeous, especially the female roles. There is a fun an playfulness (and a bit of bawdiness) in the show that makes it spritely and fun with a lot of catchy (if sometimes forgotten) tunes to send you out of the theater humming. The show plays through October 12, 2014.
The shows was especially fun to see after having seen the Independent Shakespeare Company’s production of Taming of the Shrew in Griffith Park earlier this sumer. Seeing them in such close proximity allowed us to enjoy this show even more. That, and the fact that we are all theater people, of course, and can relate a lot to the backstage (and sometimes, onstage) antics of the cast and crew.