Farmers Market Gazpacho

Save running through a sprinkler, there is hardly anything more refreshing on a hot summer day than a cold cup of gazpacho. Even if the chilled tomato soup is not your jam, I urge you to try this recipe with the bounty of late summer produce available at the farmers markets right now—heirloom, cherry and grape tomatoes in all sorts of scarlet hues mean tons of contrastive yet complimentary nuanced flavors, and the supporting cast of cucumber, onion, and cubanelle peppers are locally abundant too. Basically, this Farmers Market Gazpacho recipe is a love letter to local produce—it’s excellent because it’s in season, making a simple puree of these vegetables in their raw element the best way to showcase their garden-fresh essence.

As I learned from my favorite lifestyle blog Cup of Jo, this NYT recipe is making the rounds. And while it will take you a whopping 7 minutes to whip up a batch (note I’ve omitted the straining step so prep is limited to chopping and blending), I encourage you to get fancy with the presentation as a fun way to glorify such a dazzling drinkable treat. I love the idea of serving the silky-smooth soup in frosted glasses or tumblers; you could even set out double shot glasses alongside a pitcher. With the sacredness of a fine dessert wine or aged spirit, I’ve been enjoying a small glass as soon as I get home from work each night; savoring every sip in obeisance to these precious final days of summer. 

Farmers Market Gazpacho (from New York Times)
Makes 8 to 12 servings (about 1 quart)

Ingredients:
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1-2 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks (or 2 Kirbys)
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
¼ to ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
1 piece of deeply toasted country bread, such as sourdough (optional, I added for extra thickness/creaminess)

Directions:
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. Add bread, if using. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
3. Transfer to a large pitcher (preferably glass) and chill until very cold. Before serving, adjust the seasonings with salt and vinegar. Serve in glasses, over ice if desired, or in a bowl; drizzled with a few drops of olive oil.

Rosemary-Cucumber Gin Fizz

As Spring takes its sweet-ass time rolling into New York, and produce of the season anew is on the forefront of our minds but not yet in our hands, I would like to remind you of one warm-weather phenomenon that we can count on for punctuality: cocktails! While we patiently await for asparagus, peas, and sun; bartenders, busy behind counters, work their dexterous magic to revive cocktail menus for the season of rebirth. Get ready for fresh herbs, spritely citrus, and vibrant vegetables to whip mimosas, gimlets, and Pimm's cups into seasonal shape! But locking up those mulled wines and hot toddy's with your winter puffer is only the first step— do not underestimate the serious thought required in creating your ultimate springtime imbibement. Luckily, I've given it lots.

Many factors must be weighed in the making of a solid springtime cocktail. Is it light enough to feel warm-weather appropriate, yet suitably flavorful to hold your interest? Does it acknowledge the juices, spices, citruses, and other edible accouterments of the season, yet boast an ingredient list that is common and pantry item plenty? Finally, does it taste fair-weather nectarous, without screaming sugar hangover in the morning? Answering a firm "yes" to each of these questions, I introduce to you a Rosemary-Cucumber Gin Fizz to sip into Spring.

A quick tutorial on our spirit of the hour. While many associate gin with the English, its origins actually trace back to 16-century Holland, where it was used mostly for medicinal purposes. Gin's blend of herbs and aromatics were believed to "guard against all the ills to which flesh was heir." Chief among those aromatics is juniper, its Dutch translation, genever, is the linguistic root of the word gin. But for gin's distinguishing strong perfume, juniper cannot take all the credit— licorice, dried citrus peel, caraway, and coriander seeds also contribute to the spirit's unique bouquet.

So, what do all all of these herbs and aromatics mean for us? Basically, versatility is the name of the game—we can blend our gin with all sorts of liquors and fruit juices! But remember, our libation is a marathon, not a sprint, so subtly is key.

Aside from gin, this drink has only five ingredients —lemon, sugar, seltzer, rosemary, and cucumber—and each component plays an essential role. The first three comprise a classic “fizz” base; combining sour with effervescence to kick-start our taste buds. Rosemary brings an herbal twist; infusing woodsy, evergreen notes into the simple syrup that nod to the gin’s natural aromatics and also quell the tartness of the lemon. The finishing touch is a cucumber slice, a tangible token of ubiquitous refreshment. Lightly herbal, revitalizing, and delicate: it's quite spa-esque, and it's quite delish.

I've provided a recipe for one (strong) cocktail and enough simple syrup for about twenty—really, this drink begs to be made as a pitcher. If you enjoy rosemary, let the sprigs steep in the simple syrup for a few hours to achieve maximum flavor. (The syrup can be prepared ahead and chilled for about 1 week.) Also, feel free to experiment with your herbs and citruses: consider swapping the rosemary for basil, or lemon for lime, a la gimlet.

Rosemary-Cucumber Gin Fizz (adapted from Sassy Radish)

Makes 1 drink and 2 cups rosemary syrup

Ingredients

¼ cup (2 oz) gin

2 ½ tablespoons fresh lemon juice

½ cup sugar

Ice cubes

Cold club soda

Cucumber slice

4 rosemary springs +1 extra sprig for garnish

Directions:

1. Make the rosemary syrup: Combine 2 cups water, the sugar, and the 4 rosemary sprigs in a small saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.

2. In a tall glass, stir the gin, lemon juice and 1 ½ tablespoons of rosemary syrup.

3 Fill the glass halfway with ice; top with club soda. Add the cucumber slice. Garnish with the rosemary and serve.

Reference: Walton, Stuart. The Bartender's Guide to Mixing 600 Cocktails & Drinks. London: Anness Publishing Ltd, 2009. Print.

Penguin Olive Dirty Martini

Happy Holidays.
I'll keep this short and sweet. It's only fitting that I end the year with a vegetable-centric festive cocktail—and a stiff one at that. After seeing a segment featuring this Penguin Olive Dirty Martini on the Today Show this morning, I knew I had to make it, despite the fact that it was only 11am. (I only had a few sips, but I did eat the turnip— probably the only person in the history of imbibing to do so. The penguin is fully edible, but it was just too cute; I couldn't bear to consume it.) Whether you're celebrating in Antartic temperatures or mild humid rain (hello, New York), here's something to keep you warm, at least on the inside, during our traditionally chilly holiday season.

Seriously, how adorable are these little guys?! They're just straight chillin' (that was so bad, but I couldn't resist.) This will be my last post in 2014; I'll see you again in the New Year. What do you have in store come January 1st? I am moving, and finally achieving my dream of an island kitchen! I think 2015 is going to be a good year :)

Cheers,
Rachel

Penguin Olive Dirty Martini (from Jeanne Benedict)

Ingredients:

For the dirty martini:

3 oz. vodka


1/2 oz. dry vermouth

Splash Martini green olive brine

For the penguin olives:

Small and jumbo black olives


1 – 2 large carrots, peeled


Cocktail onions


Sliced turnip, peeled, brushed with lemon juice


Rosemary stems


Toothpicks

Directions:

1. Make the martini: Add vodka, vermouth, and olive brine into a cocktail shaker with ice. Shake and strain into a martini glass.

2. Make the penguin olives: cut a slit into the side of pitted jumbo olive and stuff with a small cocktail onion. (It may be necessary to pull a layer off the onion so it fits snugly inside the olive.)

3. Place a pitted small olive on its side on top of the body for the penguin’s head. Stick a toothpick down into the head and through the body to keep him together.

4. Slice a peeled carrot into ¼-inch thick rounds and cut a wedge out of the rounds for the penguin’s feet. Place the penguin body on the feet and push the toothpick down to keep it all together.

5. Cut carrot slivers for his beak. Insert the beak into the X on the olive head, (as opposed to the wider hole in the olive).

6. Insert penguin and rosemary into turnip slice. Place penguin olives in empty martini glasses and fill with Martini.

Chilled Whiskey Cider Punch

The approaching holiday season is thrillingly discernible in the New York City air. As soon as the clocks turned back, that extra hour of evening blanketed darkness seemed to give way to all the signs: lighted trees, decorated department store window displays, shopping shopping shopping. Rather than rejecting the onset of darkness and cold, all the sudden I'm ready to bask in its spirit. So what its dark at 4? Lets go hole up and drink some hotty toddys!

Which brings me to the best part of the holidays: the parties! And I am so excited to share with you this Chilled Whiskey Cider Punch, a must-have at your next cold-weather gathering.

Lets face it- finding the right punch can be difficult. You want complex flavors that aren't too heavy, a unique taste that also goes down easily, and most importantly, to not kill yourself in the process. A host, cook, and perfecter of the dinner party spread I may be—but mixologist, I am not. Therefore, I have no interest in running around the city like a maniac with a laundry list of pre-party errands to do, burning a hole in my wallet and schedule while I go to the umpteenth liquor store in search for pumpkin liquor or Xocolatl mole bitters.
Here's a few reasons why this punch packs its own at the party.

1. The ingredients are easily locatable—and you'll use them again. I'm certainly not complaining if I have leftover whiskey or a bottle of ginger beer in my kitchen; that's a drink right there! As for the cinnamon sticks, use them to vamp up a regular coffee or hot chocolate—or boil in a pot with whole cloves to act as an autumn scented "candle" and spice up your home's signature scent.
2. The drink is pretty. It's beautiful, actually. Bright orange rounds, floating amber cinnamon sticks, and an inviting warm-hued whiskey-apple tone makes this drink totally inviting. No gatorade florescence here!
3. It takes 5 minutes to make. Preparing in advance enhances the flavors, but is not a necessary step. You can throw the ingredients into the pitcher up to 2 hours before guests arrive, and then add the ginger beer prior to serving for some bubbly effervescence.
4. It's fall familiar, without overpowering. The apple and cinnamon solidly ground this drink in the autumn season, and the smoky whiskey, fresh citrus and biting ginger work to cut the sweet while delivering their own flavor intricacies.  Saveur—where this delightful recipe hails from—describe it as combining "the fall flavors of mulled cider with the celebratory feel of a sparkling punch," officially checking off every possible requirement to satiate (slash inebriate) your thirsty guests.

I made a few changes to the original recipe. I omitted the use of dry hard cider (expensive, sugary) and doubled the whiskey instead. The recipe called for orange bitters, but I used regular. (Go ahead if you have them, but don't go out of your way to seek them out.) This is definitely a taste-as-you-go recipe, so don't leave TOO much to do before preparing the punch :)

Chilled Whiskey Cider Punch (adapted from Saveur)
Serves 15-20

Ingredients:
8 cups apple cider
3 12 oz. bottles of ginger beer (such as Reed's)
2 1/2- 3 cups whiskey  (I used Seagram's 7- try to use American blended whiskey over bourbon if you can, but not essential)
Juice of one lemon
Several dashes bitters (Angostura)
1 orange sliced into rounds
Cinnamon sticks (can substitute with a few sprinkles of powder cinnamon, too)

Directions:
Combine the cider, whiskey, lemon juice, bitters, and ginger beer (add last) in a large punch bowl or pitcher. Stir to combine. Top with orange slices and cinnamon sticks. Ladle into ice-filled punch glasses.

Sweet Potato Pie Smoothie

Big news! I moved. So same kvelling, new kitchen! (I had to point this out incase you were concerned why the fire escape blurrily visible in the background of all my photos has changed colors.) Wait, what do you mean you didn't notice?

OK fine. That's not why I'm telling you I moved. This is a sheepish explanation for why this post is lacking the robustness of, well, a full meal. A smoothie? You ask. That barely even requires a recipe. I know this. But let me state my case. This Sweet Potato Pie Smoothie is a great way to ease into the classic, beloved flavors of Fall, without launching into the hassle of an entire classic autumn meal (yet.) With the chilled weather, my mind is screaming pies! roasts! preserves! breads! However, my exhausted-from-moving self (and unpacked boxes labeled "kitchen pantry" sitting, still taped, in the living room) prevent me from wholeheartedly throwing myself into the cooking of the season. So, I present you with a compromise. The delightful flavors of sweet potato pie filling, lightened up.

In this recipe, sugary starch, silky soymilk, and warmly spiced cinnamon with a dash of vanilla are all blended together for a drinkable dessert ready in 5 minutes — all without the guilt of a traditional baked good. Indeed, this smoothie packs a mega nutritional punch between the beta-carotene and fiber rich sweet potato and fat-free yogurt, which thickens the consistency and richness without adding fatty cals. Light soymilk (feel free to use vanilla almond milk instead) adds one last touch of sweet and a cream-like nuance. I was totally obsessed with vegetable juices and fruit smoothies this summer, so think of this smoothie as a bridge between the fresh, liquid goodness of summer and the rich hearty fare of fall.

To lighten up the smoothie even more, try cubed butternut squash in place of the sweet potato. Still craving the real thing? Add a "crust" of crushed graham crackers into or on top of your smoothie.

Sweet Potato Pie Smoothie (from Organic Authority)
Makes 2 Servings

Ingredients:
1¼  cups vanilla soymilk (or vanilla almond milk)
1/2 cup canned or cooked* sweet potato, skin removed, cold
1 container (6 ounces, or 3/4 cup) fat-free plain or vanilla yogurt**
1 tablespoon honey
1/4 teaspoon ground cinnamon (can add nutmeg too)
1/4 teaspoon vanilla
Optional: 1/2 banana, 1/4 cup crushed graham crackers

*Raw sweet potato can be easily cooked in the microwave. Puncture a few times with a fork, and microwave whole potato on high heat for 4-5 minutes. When a fork easily slides though the flesh, it is cooked through.
**If using Greek yogurt, substitute 1/4 cup of yogurt with 1/4 cup extra soymilk to ensure a light consistency.

Directions:
1. Place all ingredients in a blender or food processor. Blend for about 1 minute, or until smooth.
2. Pour into 2 glasses. Serve immediately.

From garden to glass: 3 summer vegetable cocktails

End in the glass, but start in the garden: your guide to greening up the summer cocktail scene.

Thanks to the juicing craze—catapulting vegetables from the garden into the blender at lightening speed— drinking a fresh vegetable juice in the name of a healthy cleanse is just as commonplace as consuming a glass of orange juice at breakfast. These ghoulishly green juices have found their way into our everyday diet with nonchalant acceptance.

Couple that with the growing popularity of the elitist cocktail, where the bartender is out and the mixologist in to embark on a crafty, competitive race for the ultimate work of drinkable art. Oozing secrecy and surprise, its sophistication is measured by use of obscure ingredients—and audible “wow” factor.

The Wayland's Garden Variety Margarita

It was only a matter of time before these two liquid behemoths would eventually cross paths, and this trend is heating up right on pace with the summer weather. Reviving and brisk, enter the vegetable cocktail: creeping onto the mixology scene with the same sly presence as a cucumber or pea plant vining quietly around its post.

Summit Bar's Ground to Glass; photo credit Konstantino Hatzisarros

Dressed to impress in a fancy glass, salted rim, and giant ice cube; garden-grown vegetables are making their way into your hand whether you recognize it or not. No, not the commonplace cucumber slice or infused jalapeno. I’m talking about those nutrient-filled, scrunched-up-nose-as-a-kid classics—peas, peppers, kale—basking in all their dirty, leafy, rooted glory as they stride confidently onto the cocktail scene.

The temperament of the garden vegetable is really the perfect solution for all that ails a cocktail.  Too strong, and the pulpy juice absorbs the puckered punch. Too sweet, and the earthy undertone mellows it out. Citrus, bitter, or spicy; this garden-grown remedy is truly complimentary to all drink dispositions it may encounter.

Take the Wayland’s Garden Variety Margarita, a perfect harmony of a margarita and Liquiteria. Channeling all the hallmarks of a traditional margarita—tequila, limejuice, agave nectar, and a salted rim—the Garden Variety Margarita also includes fresh ginger and kale juice; creating a robust body that feels juicily nutritious with every sip.

If it’s similar flavors but smokier piquancy you’re seeking, try (from across the street) Summit Bar’s Ground to Glass, where muddled cucumber, orange bitters, tequila and hickory salt live congruously thanks to the drink’s star ingredient, red pepper puree.  Organically sweet, the red pepper tempers the bitters and smoky salt, and the novel taste—tangy and smoky in it’s own right —propels this cocktail a cut above the rest.

If your craving is sweet and simple, try Bon Appetit’s The Sweet Pea, where dulcet peas are muddled amongst fresh lemon juice and cold vodka with a touch of sugar. Complete the cool, crisp beverage by serving in a chilled coupe glass, and garnish with a seasonal pea tendril—an aesthetic salute to the pea’s garden home.

The Garden Variety Margarita; The Wayland

Makes 1 drink

Ingredients:

1 cup ginger juice (homemade or from a juice bar)

½ cup kale juice (homemade or from a juice bar)

2 oz. blanco tequila

1 oz. lime juice
¾ oz. agave nectar
Salt, for rimming the glass
Instructions:
Muddle peas, lemon wedge, and sugar in a cocktail shaker until peas are completely mashed. Add  vodka; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Pour through a fine-mesh strainer into a chilled coupe glass. Garnish with a pea tendril (optional).

Rim a rocks glass with salt, set aside. Fill a cocktail shaker with ice and pour in ½ oz. ginger-kale juice, tequila, lime juice and agave nectar. Shake well, and pour over ice into your salt-rimmed glass.

Ground to Glass; Summit Bar

Makes 1 drink

Ingredients:

1 cucumber slice, muddled

2 oz. Corralejo Tequila

¾ oz. red pepper puree

1 oz. lime juice

¾ oz. agave

2 dashes orange bitters

Hicory salt, for the rim*

*Can substitute with salt & lime zest, or spicy paprika.

Directions:

Rim a double old fashioned glass with hickory salt. Combine all ingredients in a cocktail shaker. Shake, double strain and serve.

The Sweet Pea; Bon Appetit

Makes 1 drink

Ingredients:

2 tablespoons fresh (or frozen, thawed) peas

1 lemon wedge

2 oz. vodka

1 teaspoon sugar

Pea tendril (for garnish; optional)

Directions: