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Tag Archives: Cocktails

  • The Best, And Easiest, Strawberry Jam

    August 1, 2013

    19 Comments

    straw

    The Best Strawberry Jam.

    straw1So what makes this strawberry jam the best? Well, it is just strawberries, sugar and lemon juice, so nothing gets in the way. If you have ripe, sweet strawberries, this is the real deal. And we use a technique that makes the process much, much easier. If you like jam, but don’t like all the specialized gear and the huge tub of boiling water, we have a solution: the oven.

    straw2It turns out you can sterilize your jars and lids in the oven, You can process the jam, too. (Just make sure your oven is true to temperature, they often are NOT, use an oven thermometer to be sure). Simply place your clean jars and lids on a baking sheet and heat in a 250 degree oven for at least 30 minutes. Remove the jars from the oven when you need them. Then fill the jars with jam, leave a 1/4 inch of room, wipe the rims clean, place the lids on, seal them and put the jars back in the oven for 15 minutes. Then take the jars out of the oven and they will seal as they cool. So. Much. Easier.

    straw3straw4The other fuss about making jam usually has to do w/ pitting and skinning fruit, or in the case of strawberries, hulling. There are specialized hulling tools, but we use strong plastic straws (flimsy won’t work here) and run them from the bottom through the center of the strawberries. It is the fastest way to hull the strawberries, and something anyone (read, your kids or guest) can be dragooned volunteer to do. It’s almost fun, and you can snack on a few berries along the way.

    straw5straw6As for the jam, we adapted the recipe (and the oven technique) from Blue Chair Fruit Company in Berkeley. Blue Chair has fine jams and marmalade, gear, classes and one of our favorite cookbooks. Worth a visit.straw8straw7

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    Posted By: putneyfarm Category: All Recipes, Fruit, Garden and Orchard, Kitchen Gear, Lunch / Salads / Sides Tags: best strawberry jam, breakfast, canning, Cocktails, cooking, food, gardening, photography, photos, recipes, vegetarian
  • Mixology Monday LXXV Cocktail: The Carlos Danger

    July 27, 2013

    19 Comments

    danger

    The Carlos danger Cocktail.

    Time for another Mixology Monday! This time our host is also the “keeper of the flame” Fred Yarm of Cocktail Virgin Slut. Thanks again from keeping things going Fred. Let’s get right to our theme “Flip Flop”:

    danger8I thought of the theme for this month’s Mixology Monday shortly after making the Black Rene, an obscure drink from Pioneers of Mixing at Elite Bars: 1903-1933. The combination of brandy, amber rum, lemon, and Maraschino was tasty, but I felt that the recipe could be improved if I swapped in different ingredients. Taking a page from Max Toste of Deep Ellum who converted the Black Devil into the White Devil, I flipped around the ingredients to be pisco, white rum, lime, and Maraschino instead. With this combination that I called the White Rene, the drink really sang but it was still recognizable as being an alteration of the original recipe. Others have done similar swaps with grand effect including the Bluegrass Mai Tai that changes the two rums to two whiskeys and swaps lime for lemon from the classic while holding everything else the same.

    danger1Find a recipe, either new or old, and switch around at least two of the ingredients to sister or cousin ingredients but holding the proportions and some of the ingredients the same. The new recipe should be recognizable as a morph of the old one when viewed side by side.

    danger2This theme was a fun one for us to play with, as we were already doing some experimenting with tweaks to classics. So we decided to use the Manhattan as our foundation. Ever since we tried the excellent Ile St. Honorat from the Liquid Culture Project, an aged rum Manhattan variant, we have worked on our own version. Now we decided to do a fully “flipped” Manhattan using aged rum instead of whiskey, amaro in place of vermouth, and Amargo Chuncho (Peruvian) bitters for Angostura (we kept the orange twist we like to use with our Manhattans). We pretty much went for the “full flip”, just like that idiot guy from Manhattan Anthony Weiner sometimes fully “flips” into his alter ego, Carlos Danger. (Sorry, not much of a segue, but it’s what we had- and we couldn’t resist the name.)

    danger3danger4Since we had the orange twist and the herbal, coffee-ish notes of the Amargo Chuncho bitters, the big question was the choice of aged rum and amaro. We wanted a mild, slightly woody sipping rum, and after trying a few bottles settled on the Matusalem Gran Reserva, a 15-year-old rum with well-integrated floral and burnt sugar flavors. The Matusalem is an easy sipper, and a good fit for this kind of spirit-forward cocktail. As for the Amaro, we tried a bunch. Maria a Monte was good but a bit too minty and boozy (worth revisiting, good stuff), Cynar didn’t quite fit and Averna was too sweet. We settled on Amaro Montenegro with its less bitter, light herbal and orange peel notes.

    danger5danger6So how does the Carlos Danger taste? It has light floral, orange and coffee notes up front with a bit of kick from the booze in the middle (it’s a strong drink, no question). But the cocktail closes with a soft, dry vanilla note from the rum and amaro that is simply delightful. We tried the Carlos Danger up and on the rocks and it works both ways. So if you want to try something new, try a Carlos Danger cocktail and leave that cell phone alone. Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Cocktail Recipes, Musings, Rum / Cachaca Tags: Amaro Montenegro, carlos danger cocktail, Cocktails, cooking, DrinkWire, food, Manhattan, matusalem rum cocktail, mixology monday, photography, photos, recipes
  • Brown Sugar Poundcake (And A Bunny In The Kitchen)

    July 25, 2013

    18 Comments

    pound8

    Brown Sugar Poundcake.

    pound9This is some very tasty poundcake. It uses brown sugar and we serve it with fresh strawberries and sour cream (similar to how we serve strawberries with sour cream and raw/brown sugar). It tastes like a good poundcake with a deeper sugar flavor, as you would expect. The recipe comes from “Sweet Auburn Desserts” an excellent southern dessert cookbook, but it is just poundcake, no special steps, limited hassles, happy faces. We suggest you make it for a summer party. It is also very good toasted for breakfast (not that we would ever do anything like that).

    poundSo, since that doesn’t fill many paragraphs, let us tell you about the wild bunny running around in the kitchen. Since we have a large garden “farm”, we get plenty of critters. Some welcome, some not. The veggie beds are caged above and below, but there are still plenty of goodies (mostly in the orchard) to entertain the gophers, wood rats, moles, lizards and squirrels. We have a large deer fence around the “perimeter” to keep most of the deer, coyotes and perhaps larger animals at bay. These are our “passive” defenses, and they work pretty well.

    pound1pound2As for the “active” defenses we have some traps for gophers (the enemy) and we happily dispatch wood rats (the ones that steal fruit) whenever we find their nests. But on a day-to-day basis, Oreo the cat is our primary “enforcer”. Oreo is a rescued barn cat that lost her tail to a coyote. She lost her gig at the barn. This ended up being a good deal for the cat, as she gets to practice her “craft” with minimal interference here at the farm. And, until recently, everything was good. But then things started to change…

    pound4First, the cat started to catch songbirds. She didn’t usually kill them, but would bring us a “gift”. The sight of Carolyn shaking the cat to release a bird (they usually get away in a puff of feathers) is…..”amusing”, to say the least. Then a few weeks ago some rabbits moved inside the deer fence and, suddenly, here is the cat bringing us bunnies as gifts. Not good. Bunnies are cute, the kids like bunnies. (And are we so “shallow” that we value cute songbirds and bunnies more than ugly gophers and rats? Yes, absolutely.)

    pound5So the other evening the cat brings us a still kicking live bunny as a gift. We come out to “free” the bunny and, once free, the bunny runs inside the house and into the kitchen (right past our puzzled dog, I might add). Now we are chasing a very scared bunny in laps around the kitchen island until it tries to hide and we finally catch it (gently) with a towel to move it outside. Great. Then we let it go and it runs right into the open garage! Ugh. Dumb. Bunny. (Dumb farmers? Maybe.) The bunny later escaped from the open garage during the night. We just hope the cat wasn’t waiting….Never a dull moment here at the farm.

    pound6pound7Brown Sugar Poundcake:

    (Adapted from “Sweet Auburn Desserts”)

    Notes Before You Start:

    • No notes. It’s poundcake with a little something extra- go make it.

    What You Get: Poundcake with deeper sugar flavor and some extra color. Good cake for a crowd.

    What You Need: No special equipment required. A stand mixer will really help, though.

    How Long? A couple of hours, but maybe 15 minutes of active time. You start poundcake in a cold oven, so it takes 90+ minutes to bake. Plan accordingly.

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    Posted By: putneyfarm Category: All Recipes, Dessert, Garden and Orchard Tags: baking, brown sugar poundcake, Cocktails, cooking, dessert, food, photography, photos, poundcake recipe, recipes, vegetarian
  • Sweet Corn Polenta With Eggplant Sauce

    July 18, 2013

    18 Comments

    Sweet Corn Polenta With Eggplant Sauce.

    Sweet Corn Polenta With Eggplant Sauce.

    Yes, another vegetable recipe from Yotam Ottolenghi, but this one has more to do with what is going on in our garden than anything. We have eggplant, lots and lots of eggplant. Why? That is very good question. Most years we get a few eggplant, but this year they are taking off. Zucchini and cukes are behind, tomatoes are also slow (even with the heat) but the eggplant are taking over half of a large bed. Gardening always surprises. At least as surprises go, this is of the “pleasant” variety.

    polenta4polenta5polenta6So now we have all these eggplant and need a recipe. Carolyn simply said, “I bet YO has an eggplant recipe”. And, of course, he did. Even better, it combines eggplant with tomatoes and sweet summer corn in a “fresh” polenta dish. We don’t grow our own corn (some epic, EPIC, fails with corn in our past) but there is good local corn at the farmers market so we figured we would try out this dish, and we are glad we did.

    polenta7polenta8This recipe is really two dishes. The first is a corn polenta where you cook fresh corn kernels, then process them and add a bunch of butter and feta cheese. You get something like mashed potatoes with the sweet flavor of good polenta but with a creamy, light(er) consistency. The sauce combines fried eggplant with tomatoes in a quick reduction that yields sweet rich flavors. These dishes are good in combination, but either would work on its own. We served the left over polenta with a bit of bacon and green onion and it was very good. As for the sauce, you could easily serve it with rice or pasta.

    polenta9polenta10polenta11 Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Garden and Orchard, Lunch / Salads / Sides, Vegetables Tags: Cocktails, cooking, eggplant, eggplant sauce recipe, food, garden, photography, photos, recipes, Sweet corn, sweet corn polenta, vegetarian, Yotam Ottolenghi
  • The Bee Magnets

    July 16, 2013

    24 Comments

    bee11beeIt’s the bees’ garden, we just live in it. We do plant some “magnets” to keep them here, and the bees readily oblige. The garden is one big buzz of the honeybees and the occasional singular humm of the native bumblebees. Most of the herb garden has gone to flower (no biggie) and it literally vibrates all day from the bees. The mint cones are flowering and the bees will camp out and work every single tiny flower. Bees like easy work when they can get it (just like us). We like to think we can taste just a touch of mint in the “forest honey” that comes from our hives. Maybe we can, maybe not. Regardless, the honey tastes good and bees pollinate the plants. It’s good to live in their garden.bee15

    bee2bee3bee6bee8bee14bee9bee1bee5

    bee12
    Related articles
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    • Tree Bumblebee (Bombus hypnorum) (muddyspringer.wordpress.com)
    • Helping Bees in Our Garden (finchnwren.wordpress.com)

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    Posted By: putneyfarm Category: Garden and Orchard, Musings Tags: beekeeping, Bumblebee, Cocktails, cooking, flowers, food, garden, honey, Honey bee, photography, photos, recipes
  • Summer Fruit Lazy Daisy

    July 15, 2013

    25 Comments

    Summer Fruit Lazy Daisy.

    Summer Fruit Lazy Daisy.

    There are some dishes we make here at the farm that are a bit of a mystery before we try them. We ask ourselves if we chose the right recipe, bought the right ingredients, cooked them properly with optimal equipment, plated them well, etc. The only way to really know how we did is to make the dish, take a look at it and taste it. But this is NOT one of those dishes. From the moment you start making a Lazy Daisy cake with summer fruit you know its gonna be good, real good….like staring at the oven while bakes good. From batter to oven to plate this cake just screams “I taste good, serve me with some ice cream!” (It does, we heard it from the oven….we swear).

    lazy3lazy4If looking and tasting great wasn’t enough, the Summer Fruit Lazy Daisy has a few other charms, it is as easy as cake making gets and it will work with almost any summer fruit. If you are like us, between growing fruit and buying it at the farmers market we tend to be up to our armpits have a “surplus” at times. And while we enjoy fruit out of hand and making jam, there is something about a big pancake mixed with peaches and berries and baked in the oven that sounds pretty good (and that’s basically what a Lazy Daisy is). Top it with ice cream and you are ready for a big smile and a nap.

    lazy5lazy6As we noted, and the name suggests, making a Lazy Daisy isn’t hard and is similar to making pancake batter. Heat your oven, grease a pan, melt some butter, mix the dry ingredients, add the wet ingredients and melted butter, pour into a pan, add in some fruit and bake. Cool, sprinkle on some powdered sugar (fend off your eager family and friends) and then serve. It really is that easy.

    lazy7lazy8lazy10The only hard decision is your choice of fruit and presentation. We used our peaches, strawberries and blueberries and then added some blackberries from the farmers market (our blackberries got fried in the heat wave, sigh). A good balance of tart and sweet. You can use any combination of berries and stone fruits, but we suggest you taste them and adjust the sugar to match the sweetness of the fruit. As for presentation, you can choose a pretty design, or just mix everything together. We chose the latter…it is a “Lazy” Daisy, after all.

    lazySummer Fruit Lazy Daisy:

    (Adapted, somewhat, from King Arthur Flour)

    Notes Before You Start:

    • Nada. Big oven pancake with summer fruit. ‘Nuff said.

    What You Get: A delicious and very easy summer cake. A perfect dessert for a summer get together.

    What You Need: No special equipment required.

    How Long? About and hour and 20 minutes, with about 15 minutes of active time. Anytime dish.

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    Posted By: putneyfarm Category: All Recipes, Dessert, Fruit, Garden and Orchard Tags: baking, Cocktails, cooking, dessert, food, fruit lazy daisy recipe, lazy daisy, photography, photos, recipes, summer fruit lazy daisy recipe, vegetarian

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