Posts tagged ‘Knob Creek’

August 31, 2011

Persephone’s Drinks Cabinet | Cherry Mint Julep

All summer long, as things have grown I’ve picked them.  And put them in alcohol.  Rhubarb, blueberries, apricots, cherries, peaches.  Tonight I enjoyed a fabulous cherry mint julep.

Simple, classic.  And like the fastest pony at the Derby, always a winner.

Southerners: people partial to front porches, magnolias, fresh peaches, cool breezes, fast horses and mint juleps.

PK’s Cherry Mint Julep, Makes 1

2 sprigs fresh mint

heaping t. powdered sugar or sugar in the raw

2 shots Cherry bourbon, plus a bit more to top off the drink (I like Knob Creek with dark red cherries steeped for about a month)

In a cocktail shaker muddle the mint leaves from one sprig along with the sugar and a few tiny pieces of crushed ice.  Fill shaker with ice, pour in bourbon.  Shake well to chill thoroughly.  Pour over more crushed ice in a silver mint julep cup (I prefer mine with a bit of tarnish, for character and a casual feel) or in a short cocktail glass.  Garnish with remaining mint sprig.  Top off with additional bourbon if desired.

Playlist included the cover of Islands in the Stream, by Yim Yames of My Morning Jacket and Neko Case.

 

December 21, 2010

Locavore Dessert | Caramelized Apple Cranachan

It’s snowy and cold here in Ohio.   Perfect Christmas weather.

But don’t let that weather preclude you from making something deliciously local and in season.  At the Greener Grocer in North Market, you can pick up the three or four ingredients you need for this simple, luscious dessert.  In fact, it makes a fantastic Christmas pudding because it’s dead simple.

This is a Scottish dessert.  And Scots know that when it’s cold, a wee bit of whisky will warm you up.  This cranachan is essentially whipped Snowville Cream mixed with local honey and a bit of good bourbon whiskey.  Do your level best not to eat the whole bowl straight.  Instead, this time of year, top with a sliced local apple  that’s been caramelized in a bit of butter and a sprinkling of toasted rolled oats or spelt.

Ohio River Valley Cranachan, Serves 4

2 apples, cored and thinly sliced (I used ones from Hirsch Farm)

2 T butter (you can make your own with Snowville)

read more »

%d bloggers like this: