I crafted this cocktail to be the perfect balance of sweet, tart and warm as a perfect intro-to-fall drink. It combines the sweetness of Demerara syrup countered by the tart bite of muddled lemon and blackberries and our house-made basil-pear shrub, while our choice bourbon warms the soul. The name is half a tribute to […]
With the fall season approaching, I thought what could be a better cocktail than one that includes traditional fall flavors? This is where the Autumn Apple comes into play.
Chris McD’s makes our own infused vodkas for cocktails, one of which is raspberry. We consistently change our fruit infusions, but I was feeling particularly inspired by this flavor profile, and a regular of ours was more than willing to taste test as much as needed. Unfortunately for him, it only took one […]
Photos by LG Patterson When walking through a fair, you will smell a variety of foods. One food smell stands out more than the rest: funnel cake. Once you have smelled a funnel cake, the aroma is embedded in your brain forever. Funnel cakes were originally brought to the United States by the Pennsylvania Dutch […]
Biscuits have a multitude of savory and sweet preparations. Two of my favorites are strawberry shortcakes and biscuits and gravy. You can make a double, or triple batch of biscuits in the morning, and use some for B&G at breakfast, then have half of a dessert done for the evening. They also make great breakfast […]
When I think of summer cocktails, I am immediately drawn to thoughts of spicy margaritas and palomas served out on a patio. For this cocktail, I wanted to add a twist by swapping out the tequila for a severely under-appreciated..
This bright and effervescent spring/summer cocktail was inspired by my love of rosé and the rich taste of Plymouth gin. I had been toying around with the idea of
This time of year, probably more than ever, you need something warm and comforting for dinner. Chicken and dumplings hits the spot. Depending on where you grew up, it may be more of the epitome of comfort food, passing up even mac and cheese and pot pies. There are several variations using a whole chicken, […]
This recipe is written for butternut squash but could be made with pumpkin, acorn squash, sweet potato, French turban, spaghetti squash, or any other type of root vegetable or winter squash.
Ingredients: 1 can sweetened condensed milk 1/3 cup cocoa powder 1 gallon of whole milk 1 bag semi-sweet chocolate chips 2 tablespoons vanilla extract Marshmallows for topping (optional) Whipped cream for topping (optional) Directions: Pour sweetened condensed milk into the bottom of a slow cooker, mix in cocoa powder. When well combined, add in the […]
It is time to harvest tomatoes. You can peel plain tomatoes and freeze or can them. You can also make salsa or tomato sauce and have them to use all winter. One of my favorite uses for tomato sauce is to top chicken parmesan. The sauce does not need to be fancy; tomatoes, salt, pepper, […]
I have loved shortbread cookies since I was a kid. I love sugar, but I may love butter more. Shortbread is like the best of both worlds. I remember eating Archway shortbread cookies; all of my grandparents lived in Boonville, and for many years Archway maintained a plant there. It was not until I was […]
If you’re like me, you’ve been cooped up all winter cooking in the kitchen and you’re ready to get outside and grill. This article is more of a concept as opposed to a recipe. You can take about 10 or 15 minutes to prep all the ingredients in the morning or the night before, then […]
If you can make a pancake, you can make a crepe. “Really thin pancakes” seems to be the most common way we like to describe them. If you have made crepes before, note that this recipe is a little different. This crepe recipe gets most of its structure from the eggs, allowing the crepes to […]
To my knowledge, there are three types of court bouillon (French translation of short broth). The first type is the very simple quick broth for poaching fish with a small amount of onion, carrot and celery with aromatics and white wine. Then there are two types of Cajun court bouillon (in Cajun country pronounced koo […]
Good bagels are hard to come by in the Midwest. Technology has helped us with many things, but automating procedures to help streamline the process can sometimes affect the result. Traditionally bagels were proofed, boiled, then baked. It is quite an involved process that can take up a lot of time and room. Some bakeries […]
I have been a big fan of grits for a long time, or at least what I thought was grits. About 10 years ago I got to try some OG Grits. They were coarse-ground with a stone mill powered by the War Eagle Creek (a tributary of the White River) in Rogers, Arkansas. Quick grits […]
Spoonbread is like polenta met cornbread — and they called up soufflé and custard to have a party. This recipe is gluten-free, but not because the ingredients are left out that need to be there, but because it is naturally gluten-free. It has Native American roots and strong ties to the South. It can make […]
Just about every culture has some type of dumpling. They range from elaborate fillings with intricate folds, to seasoned clumps of dough with no filling. Dumplings can be steamed, fried or cooked in soup. The potsticker combines the best of both worlds — the dumplings are pan-fried until they stick to the pot or pan […]
It’s the best time of year to grill and smoke meat — and it’s currently in the middle of the wild Alaskan salmon season (April through September). Salmon is great grilled, baked, poached, broiled and cured, but my favorite is hot smoked. It does take a little planning, including 10 minutes in the morning to […]
