Wednesday, October 29, 2014

Fall Sips: Because It's Still Summer...Somewhere?

...which means it's totally acceptable to drink on a Monday night, right? Right! (or Tuesday, or Wednesday, and goes-without-saying Thursday)

If you've spoken to me in the past, uh, month, you've probably heard me complain about (among many, many other things) the lack of seasonal sense you get living in Manhattan. Though I wouldn't trade my home sweet home for anything (well, excepts Nashville...), you really can't appreciate the gorgeous fall foliage and shift in the seasons here in NYC. You can however, sip it. And sip I did when mixing up these killer cocktails from Jay Zimmerman of the Sekend Sun. You'll be in safe hands at a bar helmed by Mr.Zimmerman, industry vet, come early November when this gem of a cocktail bar opens up, and best of all, you'll have another reason to beat yourself up for not heading to Astoria more often.

Black Baby Grand by Jay Zimmerman of Sekend Sun
1 1/2 oz Jameson Irish Whiskey
3/4 oz China China Amer
2 drops orange flower water
2 dash barrel aged angostura bitters
Sugar cube
In a rocks glass muddle sugar cube, bitters and orange flower water. 
Add Whiskey, Amer and ice cubes. 
Stir 20-30 times. 
Garnish with grapefruit twist.

Remember Dead River by Jay Zimmerman of Sekend Sun
2 oz Old Overholt rye whiskey
3/4 oz Cocchi Di Torino sweet vermouth
1/4 oz Lapsang Souchong Cherry Heering
Dash absinthe
2 dash Angostura bitters
Add all ingredients to mixing glass with ice and stir 20-30 times.
Strain into cocktail glass and garnish with lemon twist.
                                        

Sunday, October 26, 2014

Aunt Su's Fall Roasted Vegetable Medley

This "forget about it" while you cook (ahem, drink wine and chat while you chop more veggies), is one of my favorites from Aunt Su's roster of no-effort but coup de delectable dishes. Certainly didn't hurt that this recipe came to existence under the roof of a lovely waterfront house in Quogue surrounded by people whose company I cherish.


Ingredients
Serves 4-6 people
2 pounds brussel sprouts
3 leeks, trimmed-ish
2 bulbs fennel
2 garlic bulbs, peeled
1/4 cup or so olive oil
salt and pepper, to taste
fresh dill to garnish

1. Cube vegetables and place in large mixing bowl.
2. Toss vegetables with olive oil until evenly coated. Add salt, pepper and other desired seasonings.
3. Roast in oven for an hour at 400 degrees. Add generous amount of chopped fresh dill and stir into vegetable medley. Let cool a bit before eating.
To serve: Oceanside view is preferable but not a necessary vegetable-deliciousness enhancer.




                                      

(I don't know why but I thought these lanterns were really wonderful and loved the dancing shadows they cast on the ceiling)

Monday, October 20, 2014

Five-Step Fall Salad with Honey-Dijon Vinaigrette

It's apple season! Bur instead of putting those forbidden fruits to use in pies and tarts, my laziness and general dislike for cleaning lots of mixing bowls and pots post-baking has compelled me to throw them into just about every kind of salad I've been having. Out of the 29382893 various incarnations of fall salads I've tinkered with in the past month, this simple gem proves the perfect balance of tart, crunchy, sweet and satiating.

Also, I feel like saying I made it with a H-D vinaigrette makes it sound classy and challenging, when really it's as simple as dumping a few things into a bowl and stirring vigorously. Behold:




Ingredients:
for salad
mixed greens
cherry tomatoes
hearts of palm
red chile pepper flakes
salt and pepper
for dressing
extra virgin olive oil
apple cider vinegar
raw honey
dijon mustard
fresh lemon juice

Ingredients:
for salad
mixed greens
cherry tomatoes
hearts of palm
red chile pepper flakes
salt and pepper
for dressing
extra virgin olive oil
apple cider vinegar
raw honey
dijon mustard
fresh lemon juice

Add salad ingredients to a large bowl. Combine dressing ingredients in small bowl and stir vigorously. Drizzle generously over salad. Inhale.

Saturday, July 5, 2014

Creamy Triple Almond Breakfast Smoothie

My friends at California Almonds hooked me up with a bundle of goodies recently, so I decided to experiment pushing the almond-lope, erm, envelope with some smoothie recipes. After a few rounds of tinkering, this nutrient-packed gem hits the right balance of sweet, creamy goodness with a layer of nutty earthiness.




INGREDIENTS:
1/2 cup unsweetened almond milk
1/4 cup almond slivers
2 tablespoons unsalted almond butter
1 banana
1/4 cup mixed berries
1/4 cup kale
1 tablespoon chia seeds
1 tablespoon flax seeds
1 teaspoon cinnamon
3 ice cubes

Blend until smooth. Happy gulping!


Sunday, June 15, 2014

5-ish Ingredient Vegan Pesto

Carbs + herbs + summer + wine, what could be better?



Ingredients
2 cups macadamia nuts
1 cup basil, tightly packed
4 tablespoons  extra virgin olive oil, plus more when blending
juice of half a lemon
1/4 cup Kalamata olives (you can also use white miso paste...or anchovies if you're not vegan/inebriated)

Blend together until smooth. Add olive oil as needed to adjust thickness. Pour over desired pasta and toss. Add red chile pepper flakes and more basil to garnish, if desired. Also makes a great spread for toast.







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