Tag Archives: Cocktails

  • Caramel Cake

    May 23, 2013

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    Caramel Cake.

    Caramel Cake.

    caramel13So here is the good news, this is one tasty cake. The caramel frosting has a crystallized, almost maple candy-like outer shell and a creamy, caramel-flavored interior. The yellow cake is moist and delicious. The combination is a perfect bite. You don’t even want ice cream with this cake. Just enjoy it as it is.

    caramelcaramel1So here is the bad news. This is a hard cake to make and not one that welcomes any messin’ around with the recipe. Caramel frosting is tricky stuff and you need to make a sturdy cake to handle such a heavy frosting. But if you follow the formula you get a delightful dish. And it is worth the effort.

    caramel2caramel5And we do use the word “formula” here. As we (and others) often like to note, baking is a form of chemistry. And in many cases you simply can’t play with the basic formula and get good results. To be fair, baking is hardly as exact a science as “real” chemistry. Humidity, inconsistent ingredients, finicky ovens and variations in cookware make baking a very inexact science, even in the best conditions. But we suggest that if you make this cake you stick with the recipe (at least the first time you bake it).

    caramel7caramel8We adapted the recipe (barely) from a Cook’s Country recipe. Cook’s Country is Cook’s Illustrated’s less  ridiculous? obnoxious?  “overbearing” cousin, and tends to feature recipes that you can make and actually work. This is one of those recipes. They do add some technique and tuning to a traditional recipe, but in real terms the big addition is using all-purpose flour in the cake and not softer cake flour. Using AP flour makes for a firmer, but still moist, cake that can handle the thick, heavy frosting.

    caramel9caramel11Otherwise, the other key technique is to beat extra butter into the frosting just before you apply it to the cake. Butter does make everything better, and if it makes the frosting easier to work with, then we are all for it. The bigger challenge will be keeping your fingers out of the frosting. It tastes so good, you can lose quite a bit as it makes its way to the cake. But we do encourage a little patience. When you combine the frosting with the cake, it is even better.

    caramel10caramel14So if you have the time this Memorial Day weekend, this is a cake worth making. Is it a bit of extra fuss? Well….yes. It it worth it? Without a doubt.

    Caramel Cake:

    (Adapted from Cook’s Country)

    Notes Before You Start:

    • No extra notes. Just follow the recipe and take your time.

    What You Get: A crowd-pleasing, sweet and flavorful cake with awesome caramel frosting. Yum.

    What You Need: A stand mixer (or electric mixer) and 2, 9-inch cake pans.

    How Long? 3 hours, with about an hour, maybe a little more, of active time. Details matter here, so taking your time is advised.

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  • Mixology Monday LXXIII Cocktail: The Strawberry Witch

    May 20, 2013

    8 Comments

    The Strawberry Witch cocktail.

    The Strawberry Witch cocktail.

    Wow, time flies. It’s Mixology Monday again. It seems like we just made our CSA Gin cocktail for the last MxMo and here we are. Happily, we have another theme that is close to this wannabe farmer’s heart, “the witch’s garden”. Here are the details from this month’s host Cardiff Cocktails (an excellent site, worth a visit):

    mxmologoAs far back as we can look, the use of fresh herbs have been prevalent in the world of mixed drinks. From the early days of the julep, through Williams Terrington’s 19th century Cooling Cups and Dainty Drinks, to Don the Beachcomber’s ahead of their time Tiki drinks, fresh herbs have always been at the forefront of mixology. So lets take influence from the bartenders that once ruled the world of mixology, raid your herb garden that too often gets neglected, and start mixing. I don’t want to put too many limits on this theme so get as creative as you please, want to use roots, spices or beans as well? Sure thing. Want to make your own herbal infusions or tinctures? Sounds wonderful.

    witchwitch1Well, we certainly have herbs here at the farm. Mint, thyme, basil, tarragon, oregano, sage, marjoram, lemon verbena, parsley and rosemary are all in full swing. But we also have strawberries that need to be used and we wanted to play with Strawberries and thyme for a while. So we chose these as the basis for the cocktail. We also took the name of the challenge to heart and immediately looked at our bottle of Strega (“Strega” means witch in Italian) as a potential ingredient.

    witch2witch4If you are unfamiliar with Strega, it is an herbal Italian digestif that features a rich yellow color (from saffron) and sweet herbal flavors. Strega, is usually enjoyed by itself, but we have been trying to get it into our cocktails. To our tastes, Strega has mint, juniper and citrus notes, so gin seemed like a good match (and one more herbal ingredient). But we were a bit concerned about too many herbal notes, so we added some lemon juice and a splash of sparking wine to brighten, and lighten, the overall flavor of the cocktail.

    witch5So how does the Strawberry Witch taste? In a word, herbal. But in a good way. Strawberries and thyme play very well together, the Strega sweetens without being cloying and the gin, lemon and champagne add the expected bright notes. The sip is tart, with mint and thyme flavors followed by some of the lemon and sweet notes of the Strega. The strawberries do more for color and aroma than flavor, but we are OK with that.The finish is very clean, almost dry.

    witch6(One last note here. Thyme can be strong stuff. At first we muddled it along with the strawberries and some lemon peel. This was a bad idea- the thyme got harsh and bitter. The next time around we muddled the strawberries and lemon first, then added the thyme and gave it just a few nudges. This worked way better, plenty of thyme flavor but not too much. Fresh herbs vary widely in strength and flavor, but be warned, you may want to do a quick test run before you muddle your herbs.)

    witch8Thanks again to Cardiff Cocktails and Fred Yarm at Cocktail Virgin Slut for another great MxMo!

    The Strawberry Witch:

    Ingredients:

    • 3-4 medium strawberries
    • Lemon peel
    • 2 sprigs fresh thyme, plus some extra for garnish
    • 1 1/2 oz dry gin
    • 3/4 oz. lemon juice
    • 1/2 oz. Strega
    • 1-2 oz. sparkling wine or Champagne

    Assemble:

    1. Place the strawberries and lemon peel in the cocktail shaker. Muddle until the strawberries are a smooth purée. Then add the thyme springs and lightly muddle a few times.
    2. Add the gin, lemon juice and Stega to the cocktail shaker. Add some ice and then shake until well-chilled. Double-strain the mixture into a coupé or flute. Top with the sparkling wine and garnish with a thyme sprig. Serve.
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  • Spinach With Walnuts And Miso (Horenso No Kurumi-Ae)

    May 17, 2013

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    Spinach With Walnuts And Miso

    Spinach With Walnuts And Miso

    It may not sound like it, but to us, this dish is essentially “Japanese creamed spinach”. Just lighter, and probably healthier. What you get is sweet, earthy spinach with rich umami flavors and a creamy texture. This was not what we expected when we made the recipe, but we will take it. This dish is a very pleasant surprise. As Carolyn said “I could eat this every day”.

    spin4spin5spin6And I am certainly happy about that, since the recipe came from Nancy Singleton Hachisu’s excellent cookbook “Japanese Farm Food“. The cookbook was a Mother’s Day present for Carolyn and she chose the recipe. It is always good when the first recipe you try is a winner (particularly if the cookbook is a gift). And we can’t wait to try more of the recipes, a bunch of them look amazing.

    spin7spin8spin9The story behind the cookbook is also very cool. Nancy Singleton Hachisu is an American expat (from Norcal) living in northern Japan with her Japanese husband and children. They run an English language school and grow, cook and preserve their own food. Her cooking is pure, clean, simple and beautiful. This is what she serves her family. Good enough for us.

    spin10spin11spin12This recipe is also a good example of the keys to Japanese home cooking (at least, in our opinion, we do not claim to be experts). A few well-chosen ingredients matched with proper technique give you a dish that is way more than the sum of its parts. In this case you need to quickly blanch, chill and then completely drain the spinach. Squeeze out the moisture more than once. The other trick is to take your time making the dressing and then tossing/folding it into the spinach. But the attention to detail is worth it, this dish is a treat.

    spin3spinSpinach With Walnuts And Miso (Horenso No Kurumi-Ae):

    (Adapted from Nancy Singleton Hachisu)

    Notes Before You Start:

    • How you cool your spinach may depend on your kitchen layout. Just be sure to cool it quickly and squeeze out as much moisture as you can.
    • Using a mortar is the more traditional approach and is easier to control (but also takes more work). If using a food processor, chop in quick pulses.

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  • Lavender, Cherries And Loquats

    May 15, 2013

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    cherry14cherry1The new arrivals are coming fast here at the farm. Another warm stretch brought out the Black Tartarian cherries, along with a few Vans. The rest of the Vans will be ready in a few days and the Bings should be ripe in a week or two. We love all the cherries but the small sweet/sour Tartarians are a real treat. We got them as part of a grafted “pollinator” tree, but the fruit turned out to be a real bonus. We like to cook and mix drinks with cherries, but we usually eat the first batch out of hand. This bowl of cherries is no exception.

    cherry15cherry3Meanwhile, the lavender is just starting to pop. That means bees, bees and more bees. The bees, honeybees and native bees, simply love the lavender. They will work the lavender all summer and the flowers will move and buzz all day when the sun is out. It never, never gets old- for us, or the bees.

    cherry4cherry2And we have loquats. Lots of loquats. We need to do something with them (marmalade?) this year. We know they are getting ripe, as the woodpeckers and squirrels come calling for the fruit. The woodpeckers are cool, the squirrels, not so much. The woodpeckers just take ripe fruit, we can live with that. The squirrels take a bite and drop the unripe fruit. Varmint.

    cherry9cherry10cherry11Otherwise, the garden and orchard are always in (slow) motion. Plenty of blueberries and strawberries. Raspberries will be ready tomorrow. The figs are ripening. Apples, pears, peaches and nectarines are all growing, and probably need thinning. The nasturtiums and squash are in bloom and there are tiny yellow flowers on the tomatoes. The eggplant even recovered from a serious beating (eating?) by the snails. And the roses are still roses. Have a few…

    cherry6cherry7cherry8

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  • Maple Moon Scones

    May 14, 2013

    22 Comments

    moon1

    Maple Moon Scones.

    Mother’s Day has come and gone, but Carolyn is such a cool Mom that she made these scones for us, her folks and friends for Sunday morning (don’t worry, Carolyn got a nice Mother’s Day dinner). She is indeed the perfect woman. And these scones are worthy of a special occasion. Big (huge, really), moist and with plenty of maple flavor, these are some serious scones. They do look like the moon, too. Cool.

    moon4moon3moon5The recipe comes from Ina Garten (the Barefoot Contessa), although Carolyn adapted a number of ingredients, including some oat flour, date sugar and maple essence for deeper flavor. But the standard Ina Garten formula of scads lots of butter and buttermilk stays the same. Ina never met a buttery scone or shortbread she didn’t like. But if you are baking from scratch, the recipe may as well work. And butter does make everything better. Add some real maple syrup and it is hard to go wrong.

    moon6moon8moon9And it truly is hard to go wrong here. This recipe is “scone 101″, plus some extra glaze. Mix dry ingredients, add in cold butter, mix the wet ingredients and add to the dry, roll, cut and bake. The glaze is super-easy as well, if you can stir, you will have glaze. So if your waistline can take it (or if you have hungry kids), you can make these scones whenever you like.

    moon10moon12Even better, you can cut the scones from the raw dough and refrigerate them for a few days without any loss of quality. So if you want scones during the week, make the dough and then bake the scones as needed. But you may as well cook the full batch, your crew will certainly eat them, and your friends will be happy if you share.

    moon2Finally, love and thanks to Carolyn from the boys and I. We are truly blessed to have her, and we are eternally grateful.

    moonMaple Moon Scones:

    (Adapted from Ina Garten)

    Notes Before You Start:

    It is best to dice the butter first, and then put it back into the fridge until ready to use.

    Also a good idea to measure and mix the wet ingredients first, and also store in the fridge until use. It keep everything colder, longer.

    This is a sticky dough- use lots of flour on your surface and on your hands.

    What You Get: Big, awesome scones with serious maple flavor.

    What You Need: A stand mixer really helps here. No other special equipment required.

    How Long? About an hour.

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  • Weekly Cocktail #51: The Queen’s Park Swizzle

    May 10, 2013

    11 Comments

    The Queen's Park Swizzle

    The Queen’s Park Swizzle

    Happy Friday everyone! We like Fridays here at the farm, and the best thing about them is they happen every week….So now that the weekend is here and the forecast is for sunny skies and 80 degrees, what to drink? When the sun is out we tend to look towards gin, rum and long drinks.  G n T or a Collins? Great, but we have been there (and will continue to do that). Tiki? Awesome, but often complicated. Punch? Always good, but then we have to throw a party (a good excuse, btw). But how about a Swizzle?  Now that is something worth exploring…

    swizswiz1What’s a swizzle? Basically it is a rum-based cocktail (almost always, although Chartreuse swizzles are very tasty) served with crushed ice that is then vigorously stirred or “swizzled” using a spoon or “swizzle stick”. When you swizzle the cocktail a nice layer of frost forms on the outside, and the drink itself gets very, very cold. Popular in the Caribbean, swizzles are meant for long, lazy sipping on hot days.

    swiz2swiz4There are all sorts of swizzle recipes out there, but this one, The Queen’s Park Swizzle, is one of our favorites. A combination of mint, Demerara rum (we add some aged Jamaican rum), lime juice, sugar syrup and bitters, the Queen’s Park Swizzle is a simple, smooth and flavorful drink. It is also very strong, with almost double the normal amount of booze, but these drinks are meant to be nursed over time. As it is, we usually have only one (and if we had two we probably wouldn’t remember anyway).

    swiz5The one surprise about the Queen’s Park Swizzle is the flavor. You might expect a big bold drink, but instead you get soft, mellow flavors. You get a big whiff of mint from the garnish, followed by a sweet, rich rum sip with just a touch of the lime, mint and bitters. This is really a rum drink, with the other players in supporting roles. Demerara rum (we use El Dorado 3yr old here), with its smoky flavors is the traditional choice for this cocktail, but we add the aged Jamaican for a little more funk and vanilla notes.

    swiz6As for the history of this cocktail, the recipe supposedly comes from the (now closed) Queen’s Park hotel in Trinidad. Some say this was one of the first swizzles, but like most things in cocktail history, the facts are a bit fuzzy. Pretty much everyone in the hemisphere had rum, sugar, limes and bitters. Most people had readily available ice by 1900, and they all know how to stir. So maybe this was the first swizzle, maybe it wasn’t. We just know the Queen’s Park Swizzle is our first choice when we swizzle….now we just need to swizzle more often…;-)

    swiz7The Queen’s Park Swizzle:

    Ingredients:

    • 8-10 mint leaves (plus more for garnish)
    • 2 oz. Demerara rum (or use 3 oz. and omit the Jamaican rum)
    • 1 oz. aged Jamaican rum (optional)
    • 1/2 oz. rich simple syrup (2 to 1 sugar to water)
    • 1/2 oz lime juice
    • 2 dashes Angostura bitters
    • Lime wheel, for garnish

    Assemble:

    1. Place the mint leaves in a highball or Collins glass. Lightly muddle the mint and rub it along the inside of the glass.
    2. Add the liquid ingredients to the glass and then fill it with crushed ice. Then, using a spoon or swizzle stick, stir the drink until it is very cold and a light frost forms on the outside of the glass. Top off with more crushed ice to fill the glass, if needed.
    3. Garnish with a big sprig of mint and a lime wheel. Serve.
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