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Posts Tagged ‘Cooking in Season’

Recipe: Rhubarb-Citrus Margarita

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Rhubarb-Citrus Margarita
For the margarita, Blau likes to use kumquats but since those are not always available, we found that mandarin oranges make a good substitute.
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  1. 2 kumquats cut in half (or a small wedge of clementine with skin), plus more for garnish
  2. 1 1/2 ounces (3 tablespoons) tequila, preferably silver
  3. 1/2 ounce (1 tablespoon) Cointreau, or other orange-flavored liqueur
  4. 1 ounce (2 tablespoons) rhubarb syrup (follow recipe above without juniper berries)
  5. 1ounce (2 tablespoons) fresh lime juice
  6. Coarse salt for rim, if desired
  1. Muddle kumquats (or clementine wedge) in a shaker then add tequila, Cointreau, rhubarb syrup and lime juice with ice. Shake vigorously and strain over ice into a salt-rimmed glass garnished with additional kumquat or clementine wedge. Makes 1 cocktail. (Tip: to salt the rim of a glass, dip it in a saucer of water and then dip damp edge in a saucer of coarse salt, pressing down gently but firmly.)
Vermont Life Magazine

Recipe: Rhubarb-Rosemary Sour

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Rhubarb-Rosemary Sour
This rhubarb-based cocktail is an example of Fireworks’ signature, chef-driven cocktails in which careful attention is paid to classic flavor combinations. For the gin sour, Blau uses juniper berries in the rhubarb syrup to echo the classic juniper notes in gin. Although there are some Vermont-made gins, a neutral gin is best for this cocktail since it will be infused with rosemary. (Please note that there are raw egg whites in the sour if that is of concern to you.)
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  1. Rhubarb-Rosemary Sour
For rosemary-infused gin
  1. Steep 1 large fresh sprig of rosemary in 2 cups of gin for 4 to 7 days before you plan to make cocktails. Makes enough for 8 cocktails.
For rhubarb-juniper syrup
  1. 1 pound chopped fresh (or frozen) rhubarb stalks
  2. 1 cup sugar
  3. 1/4 cup juniper berries, coarsely cracked (usually available in bulk spice section of co-ops and natural food markets; see note below regarding collecting your own)
For cocktail
  1. 2 ounces (1/4 cup) rosemary-infused gin (recipe above)
  2. 2 ounces (1/4 cup) rhubarb-juniper syrup (recipe above)
  3. 1ounce (2 tablespoons) fresh lime juice
  4. 1 good pinch finely grated lime zest, plus strip to garnish
  5. 1 egg white
For sour
  1. In a medium saucepan, stir together rhubarb, sugar and juniper berries along with 2 cups water. Bring to a boil and then lower heat to simmer and cover with lid slightly ajar for 20 minutes until rhubarb is completely soft. Cool and then strain out rhubarb and juniper berries. Yields about 2 cups syrup, enough for 8 cocktails. Can be stored in refrigerator for up to 2 weeks, or can be frozen and thawed.
For cocktail
  1. Put gin, rhubarb syrup, lime juice and finely grated zest in a shaker and shake vigorously. Add ice and shake again vigorously.
  2. Strain and serve over ice in a coupe (a rounded glass traditionally used for drinks with egg white foam) or a tall glass garnished with lime zest strips. Makes 1 cocktail.
Vermont Life Magazine

Abundance of Apples

Written by Melissa Pasanen on . Posted in Taste of the Landscape

IMG_8354We have one small empire apple tree in our front yard, which happens to grow, somewhat lopsidedly, in perfect view of my office window. That means that most years I get to watch the squirrels enjoy much of the fruit it bears, which is OK because normally the apples are small and gnarly and only provide a few human mouthfuls each at best.

This fall, however, the tree has outdone itself and, for some reason, the squirrels have left a lot for us. The apples are decent sized, crisp and perfectly tart-sweet. In addition to enjoying them fresh off the tree, I’ve made applesauce, apple crisp and my favorite quick supper of roasted sausages, potatoes, onions and apples. I’ve even mailed a half-dozen, carefully wrapped, to our oldest son who just started college out of state.

I’ve heard that this year, despite (or perhaps because of) its waterlogged start, has delivered a bonanza tree fruit harvest. A friend has been bringing me local plums from a grower named Horace Clark in Milton (he also had a bumper crop of peaches this year), as well as pears from her own tree.

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