Chicken Angel

the left hand knows not…

By Emily, on October 10th, 2007

Ok, the left hand knows damn well. The right hand may be making Jalapeno and Serrano Hot Sauce #2, but the left hand is drinking a Queen of the Ocean.

..mmmm…Regal….

We (I) selected this cocktail because

It contains Lillet Blanc which I just discovered the other day in the Hoop-La! and am completely . . . → Read More: the left hand knows not…

hoop-la

By Kelsey, on October 7th, 2007

1 shot Kelt Tour du Monde 1 shot Lillet Blanc 1 shot Grand Marnier 1 shot lemon juice

Shake with ice and serve up with a lemon twist. This is a slight variation on Oh Gosh!’s hoop-la. It’s a delicious cocktail although it wasn’t until I hit it with a dash of Angostura . . . → Read More: hoop-la

Edith Day

By Kelsey, on October 7th, 2007

1 part Junipero gin 1 part grapefruit juice 1 t simple simple syrup, to taste 1 egg white

Shake vigorously in a shaker with a few ice cubes until the pain is too much to take. Serve in a cocktail glass or champagne flute. This is a plain, simple drink; I guess there . . . → Read More: Edith Day

Habenero Hot Sauce #1

By Kelsey, on October 7th, 2007

1 head of garlic 2 medium carrots 1 large white onion 10-20 ripe habanero chilies 1 cup apple cider vinegar 2 t turbinado sugar 1 t sea salt

Follow the procedure for Jalepeno and Serrano Hot Sauce #1

Jalepeno and Serrano Hot Sauce #1

By Kelsey, on October 7th, 2007

1 head garlic, cloves seperated, unpeeled 1 medium white onion 1 medium carrot 12 ripe red jalepeno chilies 12 ripe red serrano chilies 1 habanero chili 2 dried anaheim chilies 2 red gypsy peppers 2 cups apple cider vinegar 1 thumb of fresh oregan 2 t turbinado sugar 1 t sea salt

Toast . . . → Read More: Jalepeno and Serrano Hot Sauce #1

The Bijou

By Kelsey, on October 7th, 2007

1 oz gin 2/3 oz dry vermouth 1/3 oz green Chartreuse Splash of Campari lemon twist

Stir with ice and serve up. We tried this the other night since on a whim and were frankly disappointed; the Junipero Gin just didn’t blend well with the other ingredients. Perhaps a mellower, milder gin would . . . → Read More: The Bijou

More Apple Fruit Leather

By Kelsey, on October 6th, 2007

The Apple-Cranberry fruit leather was so popular in Amelia’s lunch basket that we decided to make more before all the apples have been forgotten for another season. Today, it was Apple-Plum and Apple-Rhubarb. Following the same general idea, we peeled, cored and rough chopped apples added to a large pot and cooked briefly with . . . → Read More: More Apple Fruit Leather

apple cranberry fruit leather

By Kelsey, on September 29th, 2007

We have three apple trees in our yard: a venerable Gravenstein, a Pink Pearl that we brought back home from a trip to Mendocino last fall and an unknown dwarf that might be another Gravenstein variety. The trees bury us; it’s a challenge to use them up before they rot. This year we’ve . . . → Read More: apple cranberry fruit leather

Apple Chutney #1

By Kelsey, on September 16th, 2007

3# Apples, diced 1/2″, from the small tree
2# Yellow Onions, diced 1/2″
6 whole San Marzano tomatoes, peeled and coarsely chopped
1 cup golden raisins
1 cup black currants
2 Serrano chillies, thinly sliced with seeds
2 1/2 cups apple cider vinegar
1 cup apple juice
2 cups sugar
1t each, brown, black, yellow mustard seeds
1t ground ginger
1t ground cumin
1/2t ground cayenne
1/4t ground cinnamon
1/4t black salt
zest of 1 orange

Combine liquids, sugar and spices in a sauce pan sufficiently large to hold everything. Bring to a boil and add everything else once the sugar is dissolved. Cook down until there isn’t much free liquid left and adjust seasoning to taste if needed. Ladle into canning jars and process for 10 minutes. This chutney ought to be left alone for a few weeks to let the flavors mingle.

Continue reading Apple Chutney #1