Leisureguy--I heard about that! Apparently Noilly Prat's going to be substituting the European formula (usually drunk as an aperitif) for the American one we're so familiar with sometime soon. I ha...
Minerva of the Airship,
I just wanted to clarify a little on the Pernod issue.
Pernod (the pastis-style liqueur) is indeed an anise-flavored spirit made without wormwood. ...
dcfullest:
Absolutely use that Grand Marnier!
I think the drink would lose something with the pitcher method though. The sparkling wine would get a little flat with all th...
I like to throw 2 or 3 whole peppercorns into the mix for added flavor. And I always use onion skins--I actually like the deep, rich color they give a veggie stock. (It can get quite dark though. M...
I'll add a splash of apple cider vinegar to bean dishes and/or tomato dishes like chili when I want to add depth and acidity without turning up the heat any further.
The black currants sound delicious, Art. Keep us posted as the recipe develops!
(On the "soft-mixologist" part: I should clarify--Sam creates many fine recipes with "the hard stuff" to...
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@k_mw, You could use Laird's applejack, Clear Creek apple brandy, or an inexpensive Calvados (apple brandy from that region of France).
These are all great suggestions everyone. Thanks so much! Nora
Firstlady, the cup was a gift more than a decade ago--it's from Liberty of London in the Ianthe pattern.
Leisureguy--I heard about that! Apparently Noilly Prat's going to be substituting the European formula (usually drunk as an aperitif) for the American one we're so familiar with sometime soon. I ha...
thinkingwoman, you could make a Poinsettia with cranberry juice and orange liqueur
looove gouda! Especially toasted on bread under the broiler.
Ha! I had just finished eating a baked sweet potato when I came back to the computer to read this. (It was delicious :)
Minerva of the Airship, I just wanted to clarify a little on the Pernod issue. Pernod (the pastis-style liqueur) is indeed an anise-flavored spirit made without wormwood. ...
dcfullest: Absolutely use that Grand Marnier! I think the drink would lose something with the pitcher method though. The sparkling wine would get a little flat with all th...
The juice is a sweetened "cocktail" blend. If you're using pure, unsweetened cranberry juice, you'll probably want to add a dash of simple syrup.
I like to throw 2 or 3 whole peppercorns into the mix for added flavor. And I always use onion skins--I actually like the deep, rich color they give a veggie stock. (It can get quite dark though. M...
I'll add a splash of apple cider vinegar to bean dishes and/or tomato dishes like chili when I want to add depth and acidity without turning up the heat any further.
Tiamat_the_Red, It's a Hall teapot from the 50s with a hook lid design (details are in the slideshow). I've seen a few on eBay!
thanks, matthewnormanwood. all fixed :)
Tiamat, I'm with Kate (NC) on the cherries: The sours are quite special, but I'm sure you could sub in another type, and they'd be just as delicious!
I say we counter-challenge those Serious Eats folks to a knock-down game of Scrabulous (an online Scrabble game) using food words only!
SF Gail--your timing is perfect! By coincidence I have a post scheduled here for Friday all about cachaca--stay tuned!!! Nora
The black currants sound delicious, Art. Keep us posted as the recipe develops! (On the "soft-mixologist" part: I should clarify--Sam creates many fine recipes with "the hard stuff" to...
Wow, Mike, I've always wanted to try making falernum. Golden Fawn sounds very tasty--maybe I'll finally give it a try!
I had these while visiting friends in Montreal last summer. They're incredible!