Roasted Summer Fruits
Tuesday, February 14, 2012Recipe: Roasted Summer Fruits
Summary: When the fruits of summer (peaches, nectarines, plums, raspberries) are in season, you don’t need to do anything to them if you want a delicious treat. But it can be fun to play around with them just a bit. One of my favorite simple things to make for dinner is roasted seasonal vegetables—just toss whatever’s fresh with a little oil, salt, and pepper and roast them in the oven. Why not do something similar with fruit? The result is warm, luscious, and simply good. The measurements and specifi c fruits listed here are just guidelines—feel free to use whatever looks good at your local farm stand or farmers’ market. Serve the roasted fruit with ice cream, whipped cream, or a lemon cake.
Ingredients
- 4 nectarines, pitted and cut into sixths
- 4 peaches, pitted and cut into sixths
- 4 plums, pitted and quartered
- 1 tablespoon olive oil
- 1 tablespoon fresh orange juice
- 1⁄⁄4 cup...
Sleepy Hollow
Friday, February 10, 2012Recipe: Sleepy Hollow
Summary: We have a Stelzer family tradition: Every year for Halloween, we choose some quiet destination, rent a hotel room, and get the heck out of town. One of our favorite trips took us to Sleepy Hollow, the town in upstate New York where Washington Irving’s creepy legend is set. This drink, created in honor of Irving’s Headless Horseman, is a flip made with pumpkin beer, which is traditionally produced in the fall. You’ll have to shake it for a long time over ice in order to properly aerate the egg and get a nice meringue. But don’t lose your head—it just takes some practice.
Ingredients
- Crushed ice
- 1 ounce 100-proof rye whiskey
- 1 ounce apple brandy
- 1⁄2 ounce maple syrup
- 1 egg
- 2 ounces pumpkin ale
- Freshly grated nutmeg, for garnish
Instructions
- 1. Fill a cocktail shaker three-quarters full with crushed ice. Add the whiskey, brandy, maple syrup, and egg, and shake vigorously. Keep shaking.
- 2. Pour the...
Myrna Loy
Friday, February 10, 2012Recipe: Myrna Loy
Summary: Light, crisp, bubbly, and pleasantly sour, geuze is a style of Belgian lambic made from a blend of aged and young beers, and further fermented in the bottle. We love it, though the intense sourness is an acquired taste. The stylish mix of sweet and tart flavors in this drink reminds us of wise-cracking Nora Charles, Loy’s great character from the Thin Man detective movies.
Ingredients
- Ice cubes
- 1 ounce Belle de Brillet pear liqueur
- 1⁄2 ounce St. Elizabeth Allspice Dram
- 1⁄2 ounce ginger simple syrup
- 2 ounces hard cider
- 3 ounces geuze
Instructions
- 1. Fill a cocktail shaker halfway full with ice cubes. Add the pear liqueur, allspice dram, and ginger simple syrup and shake to combine.
- 2. Strain the mixture into a flute glass. Top with the cider.
- 3. Pour the geuze into a separate glass and serve on the side, so that the drinker can top the cocktail with the beer just before consuming.
Number of...
Maru
Friday, February 10, 2012Recipe: Maru
Summary: Maru is the name of the adorable Japanese cat whose love of jumping into and out of boxes has inspired us to waste many happy hours drinking beer in front of our computer when we should have been working instead. This cocktail has the popular Japanese lager Sapporo as its base, a crisp and well-carbonated brew that is typically paired with sushi. Here, the slight bitterness o the beer is tempered by tart berries and mandarin oranges.
Ingredients
- 12 fresh blackberries
- Ice cubes
- 4 ounces freshly squeezed mandarin orange juice
- 3 ounces St-Germain elderflower liqueur
- 2 ounces Chambord
- 12 ounces Sapporo
Instructions
- 1. Muddle the blackberries in the bottom of a cocktail shaker. Fill the shaker halfway full with ice cubes, add the mandarin orange juice, Chambord, and St-Germain, and shake vigorously.
- 2. Strain into four goblets or wine glasses, top with the Sapporo, and serve.
Number of servings (yield): 4
