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5# Quinces 2 Lemons (to taste) Sugar Cut quinces into small chunks and put into pot half about half covered with water. Bring to boil and cook until the quinces are soft. Mill, strain, measure and return to heat. Add lemon zest and juice to taste. Add 1/4 of puree’s volume in sugar. . . . → Read More: Quince Butter Quinces Water Sugar Lemon Cut up and slice the unpeeled quinces thinly and place in a large non-reactive pot. Add enough water to cover. Bring to a hard boil, turn down heat to a simmer. Cook until not quite mushy. Turn out entire contents of the pot into a large chinoise or strainer . . . → Read More: Quince Jelly, Yum! 3# San Marzano Tomatoes, milled whole 7 small ripe Serrano Chillies, milled whole 3 Shallots, minced 4 cups sugar 2T red wine vinegar 1T crushed red pepper a couple of pinches of salt Combine everything in non-reactive pot and bring to a boil. Cook for about 30 minutes skimming the foam as it . . . → Read More: Puzzle (Enigma, #2) Tomato Serrano Jam 2# San Marzano Tomatoes, peeled 3 Serrano Chillies, sliced 3 cups sugar Juice of one lemon a couple of pinches of salt Puree half of the tomatoes and dice the rest. Combine everything in non-reactive pot and bring to a boil. Cook for about 30 minutes skimming the foam as it . . . → Read More: Enigma So, I wrote a bit of a post about our adventures in bagel-making over here, but we’ve since made another batch and I feel that I should record the differences. I used a recipe from The Fresh Loaf which appealed to me because it could be made in the evening and then boiled and . . . → Read More: Bagels 1 1/2 oz. gin 1/2 oz creme de casis 1/4 oz fresh lime juice (not syrup, please – it’s sweet enough already!) 1 egg white a generous dash or two of Tabasco Sauce Shake with plenty of ice and strain, serve up. This is a surprisingly tasty cocktail and has been featured frequently . . . → Read More: Mustapha Cocktail This year we almost had a strike on our hands. Amelia threatened to whine all the way through the holiday and Wiley…actually, Wiley didn’t seem to actually give a damn. That’s my boy. The problem? Our guest list for Thanksgiving. There isn’t one. A guest list, I mean. It’s just us. Us and Grandma . . . → Read More: Thanksgiving 1 head of garlic 2 doz ripe red jalapeño chillies 10 ripe red serrano chillies 1/2 large white onion 1 1/2 cup apple cider vinegar 1 cup water 3/4 tsp sel gris 3 dried chipotles that have been hanging around in the back of the pantry for god knows how long Simmer 20 . . . → Read More: Jalapeno and Serrano Hot Sauce #2 I wanted to make something with the Cherry Heering (mostly because I just really like saying “Cherry Heering” because of the way it makes me want to say “Cherry Herring” which makes me think of swedish fish, which, really, taste-wise, is not far off) and I found recipes for Singapore Slings and variations of, . . . → Read More: Kelsey’s not going to comment on this one When I first tasted St. Germain I wasn’t confident that we’d be able to mix it well. Too floral. Too tropical. Too different. But, very, very delicious; Emily’s been sneaking it neat. However, I read that it should work well in place of Cointreau. In comes the Corpse Reviver Variation #2, a fabulous drink . . . → Read More: Saint Revivers |
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