Archive | Winter

Coming Soon

Winter-Cocktails-cranberry

Cranberry Caipirinha

From New-Fashioned Classic Cocktails Warm Winter Spirits

Recipe and photo by Alexis Abel

Serves: 1

¾ ounce Cranberry Simple Syrup (see recipe below)
10 fresh cranberries
2 teaspoons dark brown sugar
⅛ of a lime, cut into wedges
2 ounces cachaça

Add Cranberry Simple Syrup, fresh cranberries, dark brown sugar and a wedge of lime to the bottom of a cocktail shaker. With the back of a spoon or a muddler, muddle until lime and other ingredients are blended. Add ice and cachaça. Shake until chilled, about 10 to 15 seconds. Taste and add additional Cranberry Simple Syrup or brown sugar until desired sweetness is achieved. Pour drink, with ice, into a rocks glass. Add additional ice and garnish with a lime wedge.

Cranberry Simple Syrup

1 cup water
1 cup sugar
1 cup fresh cranberries

Place water, sugar and cranberries in a small saucepan. Bring to a boil, whisking constantly until sugar dissolves. Reduce heat to low and simmer 10 minutes. Remove from heat and allow to cool. Strain out cranberries and chill until ready to use. Strained cranberries can be reserved and spread on toast or mixed into yogurt or oatmeal. Cranberry Simple Syrup can be refrigerated for … Read More

Continue Reading
Winter-Cocktails-old-fashioned

Pomegranate Old Fashioned

 

From New-Fashioned Classic Cocktails Warm Winter Spirits

Recipe and photo by Alexis Abel

Serves: 1

1 slice orange
10–15 pomegranate seeds
1 teaspoon dark brown sugar
4 dashes orange bitters
4 dashes Angostura bitters
2 ounces bourbon
1–2 large or 3–4 small cubes of ice
Splash of club soda (optional)
Cinnamon stick
Freshly ground nutmeg (about 1/16 teaspoon)

Place orange slice, pomegranate seeds, dark brown sugar and bitters in the bottom of a rocks glass. With the back of a spoon or a muddler, muddle until all ingredients are blended. Add bourbon and ice. Stir briskly to chill. Add a splash of club soda, if desired. Garnish with a cinnamon stick and freshly ground nutmeg. Serve immediately.

Continue Reading

Homemade Sweet White Miso and Homemade Red Miso

From the story At Home with Miso, A New Winter Tradition

By Abigael Birrell | Photography by Alexis Abel

After soaking the soybeans overnight, Abigael cooks and mashes them and then mixes in the salt, koji and a couple of spoonfuls of store-bought, unpasteurized miso, which acts like a sourdough starter.

 

Homemade Sweet White Miso

Clockwise from 10 o’clock: Soybeans before cooking; red miso; sweet white miso.

Yield: Approximately 1 gallon

2 pounds whole, dry soybeans, well rinsed
2 pounds firm granular rice koji
¼ pound + 1½ teaspoons sea salt, divided
2 tablespoons mature miso, unpasteurized and preservative-free, store-bought is fine

Wash beans thoroughly, drain and place in a large cooking pot. Soak beans with enough water to keep them covered as they expand for roughly 12 to 14 hours.
Drain soaking liquid and cover beans with fresh water. Bring covered beans to a boil over high heat. Skim off any foam that collects on the surface. Reduce heat to low and simmer, covered, for 3 to 4 hours or until the beans are very soft and easily mashed. Stir frequently to avoid burning and, if necessary, add more water so that beans remain covered the entire time. … Read More

Continue Reading

Vegetable Barley Soup

Vegetable Barley Soup

Ingredients

  • 1 onion, diced
  • 2 celery stalks and leaves, chopped
  • 2 tablespoons olive oil
  • 2½ quarts vegetable broth or water
  • 1 cup barley
  • 1 bay leaf, dried
  • 2 medium potatoes, scrubbed and
  • chopped
  • 2 carrots, scrubbed and chopped
  • 1 30-ounce can whole tomatoes, coarsely
  • chopped, with juice
  • 1½ cups seasonal greens such as kale,
  • chard or collards, coarsely chopped
  • 1 teaspoon dried basil
  • Salt to taste

Instructions

  1. In a 4-quart Dutch oven or large soup pot, sauté the onion and celery in oil until tender and starting to brown, about 5 minutes.
  2. Add broth or water and bring to a boil.
  3. Rinse barley under running water.
  4. Add barley and bay leaf to boiling soup stock; simmer 1 hour or until barley is tender.
  5. Add potatoes, carrots and tomatoes to soup.
  6. Simmer 1 hour or until vegetables are soft. Add more water if soup is too
  7. thick.
  8. Approximately 5 minutes before serving, add greens and basil, cooking until greens are just-tender.
  9. Add salt to taste; stir and serve.
  10. Note: Pairs well with a lettuce salad and a whole wheat baguette or winter squash dinner rolls.
  11. —From Annie B. Bond, Care2.com
http://edibleomaha.com/recipes/vegetable-barley-soup/

Continue Reading

Facebook

Twitter