Artisan Gin – No Bathtub Needed

About two months ago Tim & I were having drinks at Dive Bar in Jupiter with our friend Cynthia from Wheeling, WV.  We were talking about one of our favorite gins, Hendricks, which is infused with cucumbers.  She said she had done quite a bite of research and wanted to start making her own signature artisan gin.  As the conversation progressed one of the owners stopped by our table and mentioned that they were working on their own artisan gin for the restaurant.

He brought over a sample of a batch they were working on before they go public with it.  It was delicious and like nothing I’ve ever tasted. So I started doing my own research and discovered that gin is noting more than filtered vodka that has been infused with aromatics;  Juniper berries being the main aromatic that makes it gin.  I found that their are many aromatics than can be used to make artisan gin but the one that is imperative to call it gin is Juniper berries.

Thanks to Cynthia, I decided to try it for myself and after researching many recipes I have come up a recipe to make my own artisan gin.  I have made my first batch and now understand why gin drinkers can be very picky about the taste of their gin.

If you are a gin drinker I encourage you to try to create your own gin according to your personal taste.  It is not only fun but make a great drink. I’ve decided I’m going to create a drink named after Cynthia. THANKS CYNTHIA!!! This one’s for you.

Gin Recipe

 

 

Buttermilk Cinnamon Challah French Toast

Whenever we have weekend guests I love to serve French Toast for breakfast/brunch.

This simple yet unpretentious dish has become a staple on the brush buffet along with thick sliced peppered bacon, maple syrup, chopped pan roasted pecans, and cinnamon butter.  I like to make a variety of cooked fruit topping such as apples, blueberries, peaches,  or just fresh berries as an option.

No matter how you serve it, the secret to this French Toast is to use challah that is at least two days old.  It soaks up the egg mixture better without becoming pasty because it is drier than a fresh challah.

Buttermilk Cinnamon Challah French Toast

A delicious variation is to cut a slightly thicker slice, make a slit to form a pocket and fill it with two Tablespoons of a filling made beating an 8 oz. brick of cream cheese with one egg, a little sugar,  and a splash of orange liqueur. TO DIE FOR!!!

Don’t forget the crackling cold Veuve Clicquot Champagne. ENJOY!!!

St. Patrick’s Day Feast

St. Patrick’s Day is the one day each year where everyone assumes an Irish identity by placing an O’ in front of their last name.   Although I am of German heritage for this one day I’ve decided my name will be Greg O’Strahm.

To lots of people around the world St. Patrick’s Day also means everything green. Besides the traditional “wearing of the green” there are green bagels, green donuts, green cookies, green cakes, green beer, green milkshakes, green carnations.  In Chicago they dye the river green.  In NYC they paint a green stipe up Fifth Avenue.  Although I like the color green, I prefer my food to be naturally colored.

This year I am putting together a dinner party with all an Irish menu which does not include even one drop of green food coloring. Hope you enjoy the recipes.

Menu:

Irish Cheese Bites With ChutneyIrish Leek & Swiss TartsDeviled EggsCorned Beef and CabbageIrish StewIrish Soda BreadGuinness Stout Chocolate CakeGuinness-Milk Chocolate Ice Cream

Irish Coffee  

For beverages I am serving a variety of Irish beers, Bailey’s Irish Cream, and Irish whiskey.  For those not imbibing I will be serving iced Irish Breakfast Tea laced with fresh mint.

Wishing everyone a Happy St. Patrick’s Day and I leave you with the following Irish Blessing: “As you slide down the banister of life, may the splinters never be pointed in the wrong direction.”

Country Style Ribs and Cabbage

This is a perfect one pot dinner for a cold Winter supper.  It is an inexpensive stick to your ribs meal.

Place 3 1/2 – 4 lbs. 0f Country Style ribs in crock pot or dutch oven bone side down and brush with mustard. Season with salt pepper, and 1 tsp. caraway seeds.

         

Add 1 bottle of Guinness Stout, and 2 cups of chicken broth.

 

Add 3 carrots cut into chunks, 1 large onion cut into chunks, 1 1/2 – 2 lbs. small potatoes, and 1/2 head of cabbage in wedges.

Add 2nd tsp. caraway seed over cabbage.

Cover and cook. If using a dutch oven bring to a boil, reduce heat to a simmer and cook 2 1/2 – 3 hours. If using a crock pot cook 4 – 4 1/2 hours on high.

Arrange on a large platter and serve with a nice crusty bread and a pint of Guinness Stout.

Chicken Corn Chili

This year for our Super Bowl party I’ve decided to forgo the usual heavy wings, ribs,  chips, and dips in favor of a healthier yet still delicious white chili that I discovered on the Food Network.

The recipe is so simple you will want to make lots because once made it freezes beautifully.  I am serving it with chopped onion, shredded lettuce and white cheddar, chopped black olives, fresh guacamole, and a piece of hot cornbread with vidalia onion jam.  A bowl of this chili along with an ice cold beer or a glass of cracklin’ cold sangria and you won’t care who wins the game.

Chicken Corn Chili

                       GO GIANTS!!!

 

 

 

Chicken & Swiss Chard Pasta Bake

I ran across this recipe on theKitchn  and had to share it. It is is a terrific site and the recipes are great for fast, healthy, and tasty meals.  Hope you check it out.

When you try this recipe double it and freeze one unbaked.  The next time you go to a pot luck just pull it out of the freezer, bake it till bubbly and you are good to go.  Serve it with a Caesar Salad, Garlic Toast,  and a nice Pinot Noir or a crackling cold Sauvignon Blanc or Chardonnay .

Chicken & Swiss Chard Pasta Bake

Christmas 2011…In Review

Even though the holidays are over and we’ve all made our New Year’s Resolutions for 2012, I’ve decided to share my holiday menu with you all.  It is the one time of the year that I pull out all the stops.  The one thing that is a constant on my holiday menu each year is my Herb Crusted Prime Rib. It is the only time we eat it during the year and it is the always the first question I get from our guests.  ”Are you making your Prime Rib this year?”

I always try to prepare a theme based dinner.  This year I chose Classic French recipes.  I started with my variation on a Creme Du Barry (Roasted Cauliflower Soup).  This silky soup is served with a Parmesan crisp and made a light but delicious First Course.

Cauliflower Soup w/Parmesean Crisp

Parmasean Crisps

This was followed by my Herb Crusted Roast Prime Rib with a Classic Port Wine Reduction.  I served it with  Mashed Yukon Gold Potatoes w/Creme Fraiche, Grated Horse Radish, and Chives.  The vegetable was a simple fresh Steamed Asparagus with a Classic Hollandaise Sauce.

Herb Crusted Prime Rib

Classic Port Wine Reduction

Classic Hollandaise

For dessert I made a Buche de Noel filled with a French Buttercream of Creme de Marron au Chocolat (Chocolate Chestnut Buttercream) and decorated with Champignons en Meringue au Chocolat (Chocolate Dusted Meringue Mushrooms).  I served it with a crackling cold Veuve Cliquot.

Buche De Noel

Meringue Mushrooms

I hope you enjoy this post and will try the recipes throughout 2012.  Remember “Cooking is not Rocket Science… It’s a Lifestyle Experience.”

Wishing you all a Very Happy, Healthy, and Prosperous 2012.