Archive | Drinks

The Kitchen Workshop: Prohibition Cocktails with Matthew Rowley

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On this episode of The Kitchen Workshop, Mary Reilly (the publisher of Edible Pioneer Valley) speaks with Matthew Rowley. Matthew is the author of Moonshine! and the new book Lost Recipes of Prohibition. He write about folk distillation and illicit spirits.

Mary and Matthew spoke about the amazing Prohibition-era notebook that Matthew used as the foundation for his book, drinking during our country’s “dry” period, rum shrub (see below for a recipe) and ice liquor.

Rum Shrub

750 ml 151 proof rum

3.25 ounces fresh orange juice

3.25 ounces fresh lemon juice

Peel of 1/2 lemon, pith removed

Peel of 1/2 orange, pith removed

13 ounces sugar

16 ounces water

Combine the rum, juices and citrus peels in a large swing-top jar. Seal and let macerate 24 hours in a cool place. Meanwhile, make a syrup by heating the sugar and water in a nonreactive pot. When cool, combine with the strained rum mixture, stir to blend and bottle.

The West Indian Shrub is identical, except that it uses fresh lime juice in place of the lemon and orange juices.… Read the rest

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Underground Airwaves – Brewing Stories w/ Brian Yaeger

Oregon beer aficionado & author Brian Yaeger

If there is one thing that is held sacred in Oregon it is beer. Rarely do you see breweries go out of business, and when they do it is almost never because they were having trouble selling beer. When Brian Yaeger, who wrote “Red, White, and Brew” set out to write his latest book, “Oregon Breweries“, it was an incredibly daunting task; ultimately he would have to visit 192 breweries all over this sprawling state.

We talk with Brian on this episode of the podcast about his journey while writing the book. He talks about a few of the gems he found along the way and why Oregon is such a fertile place for good beer. He also talks about how a donut maker taught him to appreciate the stories of the people behind the food. The story and interview were recorded at KBOO Community Radio in Portland, OR.

Read more from Brian on his website: BrianYaeger.com

Oregon beer aficionado & author Brian Yaeger

Buy Yaeger’s latest book from your favorite, local, independent bookseller


…And don’t forget his previous book as well!

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The Kitchen Workshop: Glorious Kale with Catherine Walthers

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley is joined by Catherine Walthers. Cathy is a personal chef and food writer. She is the author of four cookbooks, the latest of which is Kale, Glorious Kale.

Join us in the Workshop as Mary and Cathy discuss varieties of kale, the perfect kale chip and kale cocktails! Cathy also shares her secret for making the perfect kale salad (hint: it involves massage therapy!).


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Recipes below the fold for Kale Granola and the Emerald Gimlet Cocktail… Read the rest

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The Kitchen Workshop: Summer Cocktails with Maggie Batista

maggie-battista-Eat-BoutiqueKitchen Workshop host Mary Reilly, publisher and editor of Edible Pioneer Valley, talks with Maggie Battista, cook, writer and traveler! Maggie is the proprietress of EatBoutique a website and artisanal foods emporium; and is the author of the upcoming book Food. Gift. Love.

Rhubarb Cordial

How to make fruit cordials

Limoncello

Making fruit vinegars

More recipes –

How to make a fruit syrup
Combine equal parts fruit, sugar and water (by volume) in a saucepan and bring to a simmer. When the syrup is brightly colored (this will take 5-10 minutes with softer fruit like blueberries or strawberries and over 15 minutes with less-tender fruit like rhubarb. Strain and let cool before using in a drink.

Here are the cocktails we made on the show:

Rhubarb-orange Sidecar

  • 1.5 oz  fresh orange
  • Juice 1.5 oz lemon juice
  • 1 oz rhubarb syrup
  • 1 1/2 oz brandy

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass.

Strawberry-basil Cocktail

  • 1/2 ounce strawberry syrup
  • ½ ounce lime juice
  • 4 basil leaves
  • 2 ounces gin, preferably Hendrick’s or a Plymouth style (use vodka if you prefer)

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass. Garnish with a basil leaf.  

Cheers!Read the rest

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