Beer cocktails have been showing up everywhere lately, but here’s one we haven’t seen before: beer and cider.
And why not? Cider doesn’t have to be only for autumn. Mix it up with a light wheat beer and you have a serious summertime drink. At the B&O American Brasserie bar in Baltimore, bartender Brendan Dorr serves a Flying Dog witte beer with cider, plus falernum for a little sweetness.
Who says rum and whiskey are the only liquors that play well with mint?
At B&O American Brasserie in Baltimore, the new “Needle in a Haystack” cocktail gives good old gin the mojito treatment: Hendricks gin, Zirbenz Stone Pine Liqueur, mint, lemon juice, simple syrup, and soda water.
What’s that you say? Our avocado milkshake recipe wasn’t crazy enough for you? Well hold your mofo horses, because it’s time to turn sweet potatoes into a shake — and add a little bourbon along the way.
Chef Thomas Dunklin of B&O American Brasserie in Baltimore — the same guy who gave us the deviled egg we are most likely to make love to — was kind enough to share his amazing/insane sweet potato milkshake recipe with us. It’s pictured above with the red velvet donuts that he serves it with, and the full recipe is below. Fair warning — this one is a process-and-a-half to make at home, but you probably guessed that.
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Remember when deviled eggs were simple, mayo-soaked apps your aunt used to make for family picnics? Not anymore. Inventive restaurant chefs and food bloggers around the country have taken good old deviled eggs to a whole new level. Here are our top 10 favorite new-school deviled eggs.
There’s no rule that deviled eggs have to be hard boiled. Wait, is there? Regardless, chef Thomas Dunklin of B&O American Brasserie in Baltimore doesn’t abide by it, soft boiling his eggs and deviling them Maryland style, with crab. Read his recipe for decadent deviled eggs with crab salad and mustard aioli here.
Blogger Momofukufor2 whips up these deviled eggs filled with the ingredient of the moment — kimchi — and the ingredient of every moment — bacon. Hungry? Read the kimchi and bacon deviled eggs recipe here.
Founding Farmers restaurant in Washington, D.C. takes the yolk out of their deviled egg completely (again — is this allowed?) We’re gonna say yes, because they refill it with a mound of poached lobster meat. It’s one of four creative deviled eggs served at Founding Farmers — read the recipes for all four here.
Still have leftover Easter candy? Cakespy uses them up in the most delicious looking deviled eggs we’ve seen yet: Cadbury’s creme eggs filled with vanilla buttercream.
Sundried tomatoes and paprika lend a more exciting color palette to A Couple Cooks’ smoky deviled eggs, garnished with crispy shallots. Recipe here.
Spotted discarded on a stoop last Saturday morning.
Natty Bo + Duct Tape + Natty Light.
Hope someone has this patented.
We’ve certainly never been against drinking here at ES — it just traditionally takes a back seat to eating. However, in the last year we’ve found ourselves getting more and more excited about cocktails — because every time we go out we discover our favorite ingredients have migrated from the plate to the glass. From fruits and vegetables to spices and more, here are our top 10 favorite new things to mix in our drinks.
A saffron ice cube anchors the Venetian, one of several new food-inspired cocktails at Tulio in Seattle.
Not just for paella anymore, the Spanish spice has started showing up in cocktail glasses, too. Saffron Restaurant and Lounge in Minneapolis has mixed the pricier-than-gold flakes into saffron-mango mojitos, saffron-blood orange martinis, and their current offering, the gin-based Saffron Rose. Tulio, an Italian restaurant in Seattle, recently introduced The Venetian — a vodka cocktail poured over an orange-y saffron ice cube. For those experimenting at home, the folks over at Video Jug have a video on how to mix a saffron vodka martini. (Tulio photo: Evan Johnson)
Fresh beet juice, ginger and vodka make up the Beetnik at Colorado's Dogwood Cocktail Cabin.
It’s hard to make a drink look more dramatic than when filled up with bright red beet juice, as in the beet sangria at New York’s Tailor or the Beetnik, a vodka-ginger-beet concoction served at Crested Butte, Colorado’s Dogwood Cocktail Cabin. Meanwhile, the gals at The Humble Kitchen have a recipe for their own tequila-based Beetnik. (Dogwood photo: eenwall)
Mole bitters liven up the Palermo Gentleman at Death + Co. in New York.
Mexico’s spicy-sweet chocolate treat is making the surprising transition from tamales to cocktails via Bittermens Bitters newest product, Xocolatl Mole Bitters. A neat way to add quite a substantial kick to any drink, the mole bitters are showing up in new cocktails like the tequila-based Chipilo at Brooklyn’s Buttermilk Channel and several options at Manhattan’s Death + Co. (Photo: Vidiot)
Every Top Chef contestant’s favorite secret ingredient can save a cocktail menu too, as in “El Scorcho,” a fiery mix of habanero infused vodka, sriracha, and jalapeno foam at Bend, Oregon’s Blacksmith restaurant. The sauce also makes a great replacement for Tabasco in bloody Marys — the blog White on Rice Couple has a great recipe, and if you want to get super-serious, check out their instructions on how to make sriracha from scratch. (Photo: White on Rice Couple)
6. Chinese Five Spice
Another ingredient Chinese chefs may be shocked to discover in American cocktails, C5S is showing up both as a garnish, as in the Fortune Teller drink served at the Surrey Hotel‘s new Bar Pleiades in New York, and as the basis of a drink, such as Imbibe magazine’s Five-Spice Fizz. (Photo: Bar Pleiades)
Have you been watcing Next Food Network Star? I have.
Well, technically, I’ve had it on in the background as I try in vain to beat my mom’s top score in Bejeweled Blitz on Facebook. How does she get so many damn points?!?!
So I’ve been kinda paying attention to this season. I know that Debbie is gone, which means we won’t hear the word “Korean” every 14.7 seconds. Anyway, the fact that I’ve not been 100% focused doesn’t mean that I’m not pulling hard for Jeffrey. Why? Because he’s just a severe overbite and some bright yellow skin away from being a Simpsons character, and I think the Food Network needs to diversify into animation.
Seriously, they don’t have a single cartoon character on the network — unless you count Paula Deen.
Zing! Pow! Smörg!
– Bourdain does Baltimore and a local complains about the hatchet job, saying he should have sat down with Duff Goldman. Yeah, that would have gone well.
– Food Network is still going gangbusters during the recession despite dips in restaurant revenue. This is because staying home and licking your TV screen is significantly cheaper than the prix fixe at The French Laundry.
After the jump…so close yet so far with Giada, “Is that Emeril losing at video poker?” and everyone’s favorite Italian cheftestant woos you with wine.
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