ES called beets in cocktails the next big thing way back in 2010, and sure ‘nough we are seeing them show up on drink lists coast to coast.
This one, from Poste Moderne Brasserie in Washington, DC, mixes up beets for martini lovers.
1/2 oz. Grey Goose vodka
1/4 oz. lemon juice
1/4 oz. beet juice
1/2 oz. simple syrup
Shake with ice and strain into a martini glass with a beet salt garnish.
(Photo: Jason Wiles)
Find dozens more creative cocktail recipes in Endless Cocktails.
Every two months I host a cookbook club meeting. A cookbook is chosen (usually at the prior meeting) and friends and family all choose a dish to make from it. Then we all get together to talk about the dish we chose, eat the hell out of all the food, and drink an ungodly amount of beer. While flipping through our next cookbook, Dorie Greenspan’s Around My French Table, trying to pick my dish from the hundreds of incredible recipes, this recipe for olive oil ice cream caught my eye. A basic custard base, but some of the heavy cream is swapped out for olive oil. One of Dorie’s suggestions is topping it off with a drizzle of olive oil and a sprinkle of Maldon salt flakes. The end result is a sweet and incredibly nuanced ice cream. My five year-old son declared it the best ice cream yet (he has rich five year-old tastes).
It seems that in these tough economic times, the porn industry has had to diversify by branching out into the Asian food distribution market. Or vice versa.
By this point in my Endless Simmer career (and let’s face it, my career as a human being in general), I have become the go-to girl when it comes to crazy/ridiculous/ill-fated novelty alcoholic endeavors. (Well, to be fair, this honor is shared with my booze soulmate, ML.)
So it should come as no shock that when Van Gogh wanted to send us a bottle of its new PEANUT BUTTER AND JELLY FLAVORED VODKA to sample, I was the first (and only) writer to jump at the chance to experience such a creation. I didn’t have the highest of hopes for it, but come on, I never really have dreams of glory for any of my drunken experiences. All I hope for are entertaining stories we can retell in the future. And by “entertaining” I mean “humiliating,” but whatever.
My roommates and I decided to throw together a last-minute “flavored vodka tasting party” (classy) to poll people on the PB&J vodka. As one might imagine, the reactions were not the most positive. Don’t get me wrong, I love vodka. I love peanut butter and jelly sandwiches. But something seems a bit…. off about this booze.
Their website describes it as such:
What did you have for breakfast when you woke up this weekend? Unless it was a croque-madame (which I didn’t even know about until this weekend), you lose. What you’re looking at is the female version of a croque-monsieur, which is a glorified ham and cheese sandwich with bread soaked in a tasty sauce. I’ll let you figure out why this one’s considered the female version.
Anyway, I was lucky enough for my girlfriend to have seen it made on The Chew, which inspired her to make it for breakfast. It peaked my interest right away — pretty much just because Michael Symon is on The Chew and I’d love to hang out with him and have a beer. But other than that, this concoction has everything a breakfast should be.
Think of what you’d order at the diner. If you have any wits to you, you’re going to order eggs, some delicious meat (bacon or ham), toast, and homefries. But let’s be honest, most of us just use the homefries as filler, to soak up the “dippy egg” or sunny-side up egg. This breakfast has it all and more. Not only does it have a delicious, savory meat, but it also includes melted cheese in between a tasty baked bread with crispy toast.
Further, the toast has been soaked in a cream (bechamel sauce) made of milk and nutmeg, giving the whole meal a bit of a sweet undertone. Finally, thanks to the females out there, the fried or poached egg crowns the sandwich. To eat it the right way, break the yoke first, and then cut into the rest of it. Get a little bit of everything in every bite and there’s no need for those homefries.
Duck po-boy, topped with Louisiana hot sauce and horseradish sauce. Now that’s a sandwich. One of the many awesomely delicious foods I had in New Orleans, at Jazz Fest 2012.
Strawberry and cinnamon are not obvious soul mates. They are not like peanut butter and chocolate. They are the couple who when you find out they’re a couple, you go, “Really?” But then you see them together and see their chemistry, and you are like, “Ok, I see it now.”
I just thought I should let you know that you will have a revelation like this one when you eat these cookies. I’m usually a chocolate girl when it comes to cookies, cakes…well, desserts in general, I guess, but I make one exception and that is for snickerdoodles, especially these ones. Imagine a soft, pillowy mound of sugary goodness studded with juicy strawberries and lightly sprinkled with cinnamon sugar flavor.
Holy crap, they’re good.
<Slider by webdesign
Page optimized by WP Minify WordPress Plugin
Compression Plugin made by Web Hosting
