Peach liqueur… you mean peach schnapps, right? Wrong! I too always thought that the two were one in the same. In fact, the difference is schnapps are fermented and distilled, where liqueurs are simply fruits steeped in an alcohol which has already been fermented and distilled. You mean creme de peche? Correct! I’m VERY proud to say that personally don’t have a high school/college story of an ill-advised peach-schnapps-meets-fuzzy-navel night gone wrong. Last week my bountiful box of peach and nectarines arrived on my doorstep (thanks to Washington State Stone Fruit Growers). As expected, when the box arrived a few of the fruits were bumped and bruised from shipping. Resisting the temptation to immediately devour (think kid with fruit juice all over their face in Georgia) them all, instead I started this beautiful peach liqueur.
Steeped with citrus zest and thyme leaves from my backyard garden, this slightly sweet peach liqueur perfectly highlights the fresh flavors of summer. Plus, no preservatives or artificial colors! …cocktail ideas? How ’bout a Peach Old Fashion!? Boozy and slightly sweet, plus a great way to use some of the homemade cocktail cherries that I made last month. Stay tuned for a couple more stone fruit features coming next week. 🙂
Hey Food in Jars mastery challenge participants! Looking for something fun to do with those marmalades you all put up in January? How about using them as an ingredient in a cocktail? A couple weeks ago through a Instagram page I came across the cocktail blog Beautiful Booze. Reserving a little bit of my fan girl status, I admit that I instantly bookmarked several of her recipes. Not only have I found myself wooed by her blog layout, photography, and cocktail creativity, but also by the fact that the author is super cute. I was surprised by the number of cocktails that I could already make with the limited ingredients in my slowly growing home bar.
When I saw that Natalie’s breakfast martini sour recipe called for orange marmalade, the idea for this deployed goods post began. My plan included spicing the recipe up with a bit of my Angostura Blood Orange Marmalade. The result? An sweet and tart martini sour. Obviously delicious for breakfast, but enjoyable anytime of the day. Cheers!
When I accepted the job at the University of New Hampshire last November I amped myself up for a few things that I had never experienced before: snowshoeing (maybe today is the day), hiking ALOT more (check), boys with beards (check), and iceskating! Yesterday I finally went iceskating for the first time! I nearly bailed out on the invite as the idea of ice, knifes on my feet, combined with my not so amazing balance was a real bad life choice. After the minor anxiety attack passed, I thought, “what the hell, what’s the worst thing that could happen, plus I need to try everything 3x, right?” Albeit I held on to the rail the majority of the time and nearly took out 4 children, I didn’t fall, didn’t break any bones… or faces, and I am still in high spirits and may even want to try it again. You can see photos from yesterday’s adventure on my instragram account.
In thinking up a name for these pickled deviled eggs, two ideas came to mind: dickles and p’evils. I liked dickles… but figured p’eviled eggs might be a bit more appropriate for the mass media. When I scheduled my pickle party last Monday, I made a huge batch (2 dozen backyard eggs) of my sriracha pickled eggs. The thought was to offset the spicy flavor of sriracha with a sweet curry, coconut deviled egg twist, but, when push came to shove and people where on their way over, we ended up keeping it easy and instead simply garnished the eggs with fresh cherry tomatoes and (surprise) more sriracha sauce! Happy snow day! 🙂
I’m having a pickle party! Tonight! People, pickles, pickletinis, pickle-backs! I’m pretty dang excited. While frantically cleaning and preparing goods for tonight (all in the midst of the impending storm of the century that is hitting the NE tonight), I figured I’d get creative with my jarred goods… more recipes to come. Originally when I put up canned chana masala earlier this summer, it was with the intentions of canning hummus. Turns out you can’t put up tahini (even though the jars were pressure canned) due to the sesame oils. This hummus recipe is intended to include this canned chana masala recipe… BUT, if you aren’t trying to make the pressure canned masala recipe, you can simply add the raw ingredients (tomatoes, spices, garlic, etc.) to the hummus before you process it. Yum.
What’s better than late night baking? Late night baking with minimal ingredients and slightly intoxicated friends! Years ago while I was living in Rohnert Park, CA, every so often (cough… nightly) I would make late night runs to the 24hr grocery store for ingredients to satisfy my sweet tooth. Typically a chocolate bar would suffice, but occasionally I would go crazy and splurge and go for more grandiose things like cookies, ice cream, or chocolate milk (oh my). Naturally, every semester before and during finals week the frequency of my visits would increase and I realized that I wasn’t alone in this late night routine. Not only did the checkout lines get longer, but I started to notice a trend in what people were buying after 10pm in this college town. My unpublished results showed that before and during exam week that 75+% of people were visiting the grocer for some sort of sweet: candy, ice cream, cookies, etc. Next was salty snacks or beer, followed by fresh fruit (clean food, clean mind… blah, blah, blah) and condoms (I swear Mom, they were NOT mine).
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