happy hour: sweet relief

Oh hello there! It’s the week before Thanksgiving… how did that happen? I’ve been busy getting Issue 7 of Remedy Quarterly tidied up and sent off to the printer (it’s going to be awesome!!), which is my excuse for totally slacking in the Thanksgiving inspiration department. Whoopsy! Well, please let me make up for it with this little number. I’ve really been getting into sage lately—I think it’s because just the smell of it calms me down and helps me relax. Mix it with a little bourbon, applejack, and apple cider and you’ve got a real stress reliever. Whether it’s the holidays, work or that annoying guy on the train, this cocktail will help you relax and leave your worries behind.

Cheers! To seeing family, cooking up a storm and relaxation!

sweet relief
makes one cocktail

1 ounce bourbon
1 ounce applejack
1 ounce apple cider
1/2 ounce sage simple syrup*
1/2 ounce lemon juice
dash of angostura bitters

1
Combine all ingredients in a cocktail shaker filled with ice.
2
Shake for 10 seconds, then strain into a cocktail glass. Garnish with a sage leaf. Enjoy!

*To make the simple syrup:
Combine 1 cup sugar with 1 cup water in a small saucepan over medium heat. Stir until sugar is disolved and add 5-6 sage leaves. Simmer for about 10-15 minutes. Let cool. Strain sage leaves from liquid and store in the refrigerator for up to two weeks.

Filed under happy hour by kelly. November 18th, 2011 . 4 Comments

happy hour: pear, rosemary + bourbon

It’s been a busy week here, so happy hour is a little different than my normal post. The photo above is from the Shiny Squirrel Pop Up that Caroline and I catered. It was such a blast—thank you to everyone who came out. We made a custom cocktail for the event—roasted pear, rosemary and bourbon cocktail—and let me tell you, it was a hit. If you’d like to us to whip up cocktails and snacks for your next party, check out our little adventure, the good cheer co, and get in touch.

In other news, I’ll be judging a the 3rd Annual Brooklyn Pie Bake Off Benefit at Spacecraft this weekend. So if you like to make pie, eat pie, or both, come on by and say hello! Today is the last day to register if you’d like to enter a pie, but you can buy tickets to eat the pie at the event.

Spacecraft
355 Bedford Ave
Williamsburg
Sunday, November 13 from 1-4
$10 includes drink ticket and 3 pie slices.

Cheers! To being busy, making stuff and pie!

roasted pear, rosemary and bourbon cocktail
makes 1 cocktail

2 ounces roasted pear purée
1 ounce rosemary syrup
2 ounces bourbon, like buffalo trace

1
In a cocktail shaker filled with ice, combine all ingredients.
2
Shake for 10 seconds and strain into a cocktail glass.

…………………………

roasted pear purée
makes about 2 cups

5 pears, peeled and cut in half
fuji apple juice (or apple cider)

1
Roast the pears, flat side down for about half an hour, or until they start to get juicy and soft.

2
Let cool, remove any remaining seeds and run through a food processor.

3
Add 1/4 cup and up to 1/2 cup juice to purée until it’s thinned out enough that it pours well.

………………………..

rosemary syrup
makes about 1 cup

1 cup sugar
1 cup water
2 sprigs rosemary

1
Combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved.

2
Add rosemary and simmer for 10-15 minutes. Remove from heat and let cool.
3
Strain rosemary from syrup and store in the refrigerator for up to 2 weeks.

Filed under events and happy hour by kelly. November 11th, 2011 . 11 Comments

Shiny Squirrel Pop Up catered by yours truly

Looking for an awesome time this Thursday? Well look no further my friends. Come visit Caroline (from num num chronicles) and me at the Shiny Squirrel Pop Up where we’ll be serving up some super tasty brown butter sage popcorn, mini ginger cookies with cinnamon cream cheese, and pear rosemary bourbon Cocktails from Buffalo Trace. It’s going to be awwwesssome!!

Shiny Squirrel Pop Up Shop
Smith + Butler
Brooklyn
Thursday November 10, 6-8pm

Filed under events by kelly. November 9th, 2011 . 2 Comments

apple crumb coffee cakes

Ohh fall. I wish I could keep you around forever! The air is crisp, the market still has new things arriving—or at least a variety of fresh fruits and vegetables, and it’s cool enough to bake again. If you ask me, it doesn’t get better than that. This weekend I took advantage of all those things and whipped up these incredible apple crumb coffee cakes. They’re rich and streusely and oh-so-delicious.

Continue reading »

Filed under breakfast and eat by kelly. November 7th, 2011 . 6 Comments

happy hour: drunken pear

Holy moly it’s already November! And while I think November rates among the best months of the year (I may or may not have a birthday this month), it brings with it the biggest food holiday of the year. Does anyone else find that a little scary? I mean, what’s a girl to make? Do I keep the classics or try new things? Ahh, my heart is already fluttering. Luckily I’ll be headed out of town and will be cooking with Aaron’s grandma and mom— I think I’ll be in good hands. But you know what, that’s weeks away, so until then, let’s settle ourselves down with a tasty little number I dubbed the drunken pear. It’s good—apple cider, pear brandy and whiskey—and it’ll calm those nerves right down because this one packs a bit of a punch.

Cheers! To the best month, strong cocktails and good times!

P.S. If you’re in New York, mark you calendar for next Thursday! My friend Caroline and I will be mixing up some super tasty cocktails and serving snacks at the Shiny Squirrel Pop Up. In addition to tasty food and drinks, they’ll be some awesome independent designer goods. Stop by and say hi!

Shiny Squirrel Pop Up at Smith + Butler
225 Smith Street
Brooklyn, NY

drunken pear
makes 1 cocktail
adapted from Mix Shake Stir (originally called the hayride)

2 ounces cider, mulled* if possible
1/2 ounce pear brandy
2 ounces whiskey, like Basil Hayden
1 pear slice, to garnish
cinnamon sugar, to garnish
1 lemon slice

1
Rub the lemon slice along the rim of the glass, then dip the glass in the cinnamon sugar in order to coat the entire rim. Set aside.

2
Meanwhile, combine the cider, pear brandy and whiskey in a cocktail shaker filled with ice. Shake for 10 seconds. For a warm alternative, skip the ice and just combine the ingredients, using warm cider instead of cold. I haven’t tried that, but it sounds good, right?

3
Strain into cocktail glass. Add pear slice and enjoy!

*To mull the cider, combine a half gallon of  cider, 1 cinnamon stick and a few cloves in a large saucepan on the stove top. Gently simmer for about a 1/2 hour. Strain the cinnamon stick and clove and let cool.

Filed under happy hour by kelly. November 4th, 2011 . 4 Comments