• Bonus Cocktail: The Fourth Degree

    fourth10How do you know when you have officially become a cocktail geek? (Besides, you know…blogging about them.) Well, there are a few signs; multiple bottles of bitters, obsession with vintage glassware, too much gin and very little vodka, rum from at least 6 different Caribbean countries and the obligatory bottle(s) of absinthe are all reliable signs. Throw in some Falernum and Fernet and it is pretty clear that you, my friend, are a cocktail geek.

    fourthBut there is another major sign that you have gone over to the dark side (and, let’s face it, some of us enjoy it over here). Vermouth. If you have multiple bottles of vermouth and they are (hopefully) in the fridge, then you are probably a cocktail geek. And if you actually mix, match and test different recipes with different vermouth, then you are definitely a cocktail geek. Welcome.

    fourth2But even if you aren’t a cocktail geek (yet) we do suggest that all educated drinkers keep a good bottle each of sweet and dry vermouth. Keep them in the fridge, and use them often. Each brand has its charms and we suggest you experiment. And beyond the basic Martini and Manhattan, there are many experiments worth trying. We suggest the Fourth Degree be one of your first experiments.

    fourth8We will forgo some of the history (the drink, with differing recipes, is found in the Savoy and Imbibe!), but the Fourth Degree is a classic from the “golden age” of pre-prohibition cocktails. It lands somewhere between the Martinez (the proto-Martini) and the classic “wet” Martini. Not surprisingly, it uses gin and vermouth. But in this case, equal amounts of gin and both sweet and dry vermouth- along with a dash of absinthe and a lemon twist.

    fourth4Now you may say “meh”, but we suggest you try the Fourth Degree before you judge it. The drink is a bit sweet, but the flavors are deep, multi-layered and complex. You will get herbal and anise notes, but also surprising hints of fruit, chocolate and almond. The aroma of herbs and lemon peel is just as delightful. And, due to the large proportion of vermouth, the drink isn’t too strong. Go ahead and have another…

    fourth9The Fourth Degree is also a recipe that welcomes experimentation. Many have made the drink dryer with a larger proportion of gin, and that is very good. You can also play with the vermouth. Changing the sweet vermouth from M&R to Carpano Antica to Dolin to Vya will make for a substantially different drink. As will changes with the dry vermouth (we like Dolin and Vya here). But, of course, to truly experiment you need to collect a bunch of vermouth….hmmm….see what we mean?

    The Fourth Degree Cocktail:

    Ingredients:

    • 3/4 oz. dry gin
    • 3/4 oz. dry vermouth
    • 3/4 oz. sweet vermouth
    • 4 dashes (1 tsp.) absinthe
    • Lemon twist

    Assemble:

    1. Add all the liquid ingredients to a cocktail glass with ice and stir until well-chilled. Strain into a chilled cocktail glass or coupé. Garnish with the lemon twist. Serve.
  • Ugly, But Tasty: Japanese Eggplant With Miso And Sesame

    eplantHmm, what to do with all that eggplant? Every summer we plant them in the garden, and then we get a ton of ‘em. Both the big globe eggplants and the slender Japanese variety. So now what? Well, we certainly grill them and occasionally make the effort to fry the eggplant, but after a while we look for new recipes to explore, particularly for our Japanese eggplant.

    eplant1eplant2eplant3So when we found this recipe from Nancy Singleton Hachisu, and her excellent cookbook Japanese Farm Food, we had to give it a try. And it is a simple and flavorful recipe with sweet eggplant, nutty sesame and umami-rich miso. Yum. But there is just one little issue. Um…it doesn’t look all that good.

    eplant5eplant6And when you have a photo-heavy food blog, one is loath to post stuff that looks a bit gross “meh”. But that said, this is a great way to serve eggplant and it is delicious. The sesame and miso paste also keeps in the fridge (it also works with thinly sliced cucumber) so you can get a few meals out of it.

    eplant7eplant9eplant10There are only a few tricks to this recipe. Firstly, you do need some sort of mortar and pestle to make the paste (but you really need one anyway). Secondly, you can steam the eggplant in a steamer, but a microwave works just a well and saves some time. We use the microwave (one of the rare times we actually “cook” with it) but if you prefer a steamer setup, have at it.

    eplant11eplant12eplant14Otherwise, we suggest you remind yourself that beauty is only skin deep and give this dish a try. Japanese eggplant is a real summer treat, and this recipes does it justice…well, it does the flavor justice. Continue reading

  • Watermelon And Feta Salad With Mint and Radish

    feta7And back to blogging! It has been a nice few weeks off here at the farm. Not that we haven’t been busy cooking, but one of the few “downsides” of food writing (there aren’t really any downsides) is that we are often in search of the next new thing. Meanwhile, there are dozens of great recipes we want to revisit. So we spent a few weeks making some of our favorites. Lots of Caprese salads, barbecue, fish and rice bowls, summer corn salads and many a few Caipirinhas for the World Cup. All good.

    fetafeta1But we did try a few new things, including this salad of fresh watermelon with feta cheese and some mint and radishes. Now, watermelon and feta salads are nothing new, and they are very tasty. But we found this recipe to be an improvement on the original. Not that there is anything wrong with the surprisingly good combination of sweet melon and salty feta, but this is a recipe that you can certainly tune and tweak to your tastes.

    feta3feta4In this case we adapted a recipe in the Lobster Roll cookbook (from the Hampton’s fish shack of the same name) that adds some mint, radish and a balsamic vinaigrette. You get some herbal notes from the mint, heat and crunch from the radishes and the balsamic adds a welcome tang to the sweet and salty notes. More flavor, more texture…good stuff. And still a very easy salad to put together.

    feta5feta6The only issues with this recipe are in the details. Use only the best / sweetest watermelon, taste your feta for salt and adjust the seasoning, and definitely taste your radishes for heat and tune for your taste. A little kick from the radishes is a good thing, too much….not so good.

    feta8Otherwise, this is a perfect salad to serve with big, rich summer dishes like steaks, burgers and/or barbecue. The bright flavors cut through the fat and clean the palate for your next bite. Perfect for outdoor dining.

    feta9Watermelon and Feta Salad with Mint and Radish:

    Notes Before You Start:

    • No notes, once you have a watermelon you need recipes. This is a good one.

    What You Get: A light, flavorful and refreshing summer salad. Something to do with the watermelon you bought at the farmers market.

    What You Need: No special equipment required.

    How Long? About 15 minutes, mostly cubing watermelon.

    Ingredients:

    • 4 cups (3-4 pounds) of watermelon, cut in about 1 inch cubes
    • 8 red radishes, thinly sliced
    • 1/2 pound feta cheese, crumbled
    • 12 mint leaves, finely chopped
    • 3 tablespoons balsamic vinegar
    • 3 tablespoons olive oil
    • Kosher salt
    • Freshly ground black pepper

    Assemble:

    1. In a small bowl, mix the oil and vinegar.
    2. Add the watermelon, radishes, mint and feta to a large salad bowl. Add half the dressing, toss well and taste. Add more dressing and seasoning as needed. Serve.
  • Mixology Monday LXXXVI Cocktail: The Nuevo Presidente

    pres6Ah, just when we started slowing down on cocktail posts, it’s Mixology Monday again. Just another excuse to keep mixing drinks. Such is life…..and life is good.

    mxmologoThis month, the theme comes from Thiago of the excellent Bartending Notes blog. Here it is:

    Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood. One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned. Be in a tiki cocktails, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

    Pineapple, a perfect choice for some of the longest (and hopefully the laziest) days of the year. And as happy tiki drinkers, we enjoy plenty of pineapple here at the farm (also great in dessert- see here). And we just happened to have a pineapple cocktail we wanted to check out.

    pres1pres2Normally we get a bit “experimental” for Mixology Monday, but we recently read about a pineapple cocktail called the El Presidente and put it on our list of cocktails to try. Funny thing, normally an “El Presidente” refers to a rum-based martini variant, and it is something of a classic. But we also found references to this other “El Presidente”, basically a daiquiri with pineapple juice and grenadine replacing sugar. A decent drink, with a bit more complexity and that nice foamy texture from the pineapple, but one that could be tweaked a bit.

    pres3pres4pres5For the Nuevo Presidente, we chose an aged rum (we used El Dorado 5 Year, but use an aged rum you like) with some funk to add more flavor. Pineapple loves darker rum, so that was an easy fix. The other change we made was replacing the grenadine, which doesn’t do much in the original. We tried different bitters, Chambord and crème de cassis to add some kick and depth. And in the end a few dashes of cassis added to the completed cocktail was the clear winner. The cassis sinks to the bottom of the drink and adds a layer of color, while offering a distinct deep berry bite to the last sip. A nice touch and a very good way to riff on a  daiquiri. This is an easy drink to make and enjoy, and it will appear a few more times this summer at the farm.

    PresSo thanks to Thiago for hosting this month and to Fred Yarm at Cocktail Virgin Slut for keeping the monthly party rolling.

    The Nuevo Presidente:

    Ingredients:

    • 2 oz. aged rum (El Dorado 5 Year Old)
    • 1/2 oz. pineapple juice
    • 1/2 oz. lime juice
    • 3 – 4 dashes  crème de cassis

    Assemble:

    1. Add the rum, pineapple juice and lime juice to a cocktail shaker with ice. Shake until chilled and double-strain into a chilled cocktail glass, coupé or flute. Add the crème de cassis to the drink and let it settle to the bottom of the glass. Serve.

     

     

     

  • Monthly Cocktail #1: The Midnight Daiquiri

    mid5Happy Tuesday! And we choose to celebrate this auspicious day with something new, the “Monthly” cocktail feature. It was weekly, but we were having a hard time keeping up. So “Monthly” it is…

    In any event, is there any better flavor combination in cocktails than rum, lime and sugar?  So simple, so perfect and yet so flexible. The basic daiquiri is still a classic and one of our “go-to” drinks in any season. But like most classics, one you fully embrace the basic structure, one starts to riff and experiment. And with rum, probably more than any other spirit, the possibilities are endless.

    mid1Rum has more varieties than almost any other spirit. Molasses vs. cane juice, pot vs. column still, country of origin, aging, blending and filtration all come into play. And in the end, every nation, every island, every distiller has it’s own distinct flavor. And unlike whiskies, the range is incredibly broad. Scotch and Bourbon have many flavor profiles, but you know exactly what they are. Meanwhile there are rhum agricoles and cachacas that taste grassy like tequila, white rums so light in flavor that they are closer to vodka, aged rums that sip like whiskey and dark / black rums that are something else altogether….and that is where we have been playing lately.

    mid2While it may have a questionable reputation, (a few too many Meyers ‘n Pineapples in your youth can leave a mark) dark rum is nothing to be afraid of. In fact, the flavors range as widely as rum overall. Most dark rums will have bittersweet molasses core, but they also feature spice, vanilla, funk, chocolate, coffee and even maple syrup notes. And these are all flavors that make for tasty, complex and sometimes memorable cocktails.

    We often wax poetic about Appleton 12-year-old, our favorite rum, and one that may be called “dark”. But recently we started playing with something cheaper and a lot funkier, Cruzan Blackstrap rum. And this is fun stuff to play with. The Cruzan has all the dark molasses flavors along with notes of spice and maple, and with a lighter mouthfeel than you might expect. And at under 20 bucks a bottle, a real deal.

    midSo what did we do with the stuff? Experiment, of course. But after a while we made our own creation, the Midnight Daiquiri. The Midnight Daiquiri uses Cruzan Blackstrap rum (you could sub Gosling’s or Meyer’s), lime juice, falernum syrup, coffee liqueur and bitters. The sip starts with a bittersweet molasses nose and then a sweet, spicy “rum, lime and coke” flavor that ends with a slightly bitter note that cleans the palate. A very easy sipper, more refreshing than you might think and certainly worth a try.

    mid4The inspiration for the Midnight Daiquiri comes from a few excellent cocktails. The falernum (spiced lime syrup) and dark rum are from the Corn ‘n Oil, the coffee liqueur from the Port Antonio and the extra bitter notes from Comal’s Black Daiquiri. In each cocktail the common thread is to embrace the flavors of the dark rum, and not hide them. And in the Midnight Daiquiri you get the full spectrum, spice, coffee, maple and, of course, molasses, all playing well together.

    mid3So the next time you see that bottle of dark rum gathering dust on you shelf, take it down, pull out some limes and get to work. You never know what you might find…

    The Midnight Daiquiri:

    Ingredients:

    • 2 oz. black or dark rum (Cruzan Blackstrap)
    • 1 oz. fresh lime juice
    • 3/4 oz. falernum syrup (you can sub Velvet Falernum in a pinch)
    • 1/4 oz. coffee liqueur
    • 3 dashes Angostura bitters
    • 2 dashes Bittermens Tiki bitters (optional, but good)
    • Lime wheel, for garnish

    Assemble:

    1. Combine the liquid ingredients in a cocktail shaker with ice. Shake until well-chilled. Strain into a chilled coupé or cocktail glass. Garnish with the lime wedge and serve. You can also serve this cocktail on the rocks in a lowball glass.

     

     

     

  • Our Garden, Growing Strong….

    grows….please forgive the obscure Game of Thrones reference (think House Tyrell). But our garden is growing strong, indeed. The hot and dry winter left us without cherries (not enough chill hours) and with withered greens. But our spring onions and potatoes were a delight and the blueberries and strawberries are simply amazing…and plentiful. No complaints.

    grows1grows8grows4It is our tomatoes that are truly growing strong, we practically have a tomato thicket. Frankly, we can’t wait. And along with tomatoes, our other warm weather plants like the eggplant, peppers and raspberries all look like they will have a very good summer. That means we will have a good summer.

    grows6grows11grows3Oh, and don’t even get us started on the apples, peaches and figs. They look good so far and we hope we can keep the varmints off them until late summer. It is a 50/50 shot at best…but hope springs eternal.grows10grows9 Continue reading