This drink just reminds me of the holidays with its notes of orange and spices. I’m enjoying it on the rocks while listening to the Jazz Christmas channel on Pandora.
1.5 oz Jameson Irish Whiskey
.5 oz Cointreau
1 drop orange bitters
1 drop standard bitters
Several years ago, my wife and I visited the Pacific Northwest and Alaska. While there, I picked up a cookbook that highlighted the area's desserts. I was very surprised to see how many of them used douglas fir – yes, the Christmas tree – as a flavor. So apparently it's edible and can be used like an herb.
Fast forward to this morning where I catch a glimpse of a rosemary and pine nut cookie recipe while stumbling around the web. I start thinking about adding rosemary to my biscotti recipe, Read more [...]
Got leftover eggnog from a Christmas party? Use it for these cupcakes!
1 1/2 cups (7.5 oz) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt
1/2 tsp freshly ground nutmeg
8 TB unsalted butter (room temperature)
1 cup (7 oz) granulated sugar
2 large eggs (at room temperature)
1/2 cup eggnog
1 1/2 tsp vanilla extract
1 1/2 cups (6 oz) powdered sugar
5 tsp eggnog
1 tsp rum or brandy (optional, use an extra tsp of eggnog if omitting)
Preheat Read more [...]
Interesting graph of the twitter trends relating to corned beef vs. cabbage for the last week:
I have no idea why there could have been a divergent spike in cabbage tweets on Sunday and Wednesday nights. Any ideas?
At about 7:00 this morning, I pulled the briskets out of the brine and rinsed them per Ruhlman's instructions. I sprinkled each of them with another tablespoon of The Spice House's corned beef spice mix (mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper) and vacuum-sealed them. They then spent about 9 hours in a 180F water bath (I used the Sous Vide Read more [...]