Squash Blossoms

Every year, for the past few years, I've indulged in a purchase of squash blossoms. Just once in the summer when they're in season and just one box from the farmers market, as my favorite way to eat them is stuffed with cheese and fried, a culinary privilege of the utmost kind. There are few things as beautiful, as summery as these sunset colored blossoms resting on a counter right before they are dipped in batter and dropped into the hot oil. And few things as delicious as the crisp exterior giving way to the delicate blooms below before tasting the creamy cheese.

Hirsch Selection Small Batch Reserve

I'm absolutely silly when it comes to bourbon, especially bourbon that I love. I have 2 bottles that have been sitting on my counter for months, touched for a sip here and there or in the case of my Corner Creek to splash a little into some recipe. But in the making of drunken cherries, was I about to use those bottles? Absolutely not! Does this make me a bourbon hoarder? And if so, is that necessarily a bad thing?

So I went out into the heat with my sister to pick out a new bottle. I was tempted to get another Corner Creek, for the price it really can't be beat, but I wanted to branch out a little, try something new. And as I was going to use this basically for preserving cherries and not intended to be consumed as a beverage, I didn't want to be too picky. So without too much thought I grabbed this bottle, Hirsch Selection Small Batch Reserve for no reason other than being right next to the Corner Creek and in the same price range ($30).

Here's what the experts had to say over at American Hooch.

"Very clean on the nose.  There’s something bitter lingering there…tar?…algae?  Not entirely pleasant, but very muted as to be almost unoticable.  

On the palate there’s a good bit of burned sugar, dark raspberry, over all pretty bright and with something salty in there.  Medium finish, but quite warm."

After drunken cherry making there wasn't much left, as you can see, but just enough for us to taste. We tasted with both a splash of water and without and agreed there was a good complexity, but it was a tad harsh and lingering, which not necessarily bad. The splash of water muted this though. On the nose most prominently was brown sugar, followed closely by vanilla, but it didn't have the same rich, smokey full mouth feel that Old Pogue has. But it's also not in the same price range. Not bad, for the price and for the complexity I'm glad I used this for the cherries.

Drunken Cherries

My first foray into the world of preserving, canning, putting back outside of a class and it's a pretty easy one. It involves no intensive slaving over a hot stove, no purifying, dunking, boiling, waiting. Well, maybe a little bit of waiting. It involves an age old tradition of preserving in alcohol, which makes it pretty much a snap to make and reminds me of a classed up version of "marinated" maraschino cherries (remember those from high school parties?). This is definitely the grown-up version of that though.

Drunken cherries are simply that. Cherries that have been stemmed, though not pitted, slit down the middle and submerged into a bath of bourbon and brown sugar. They are good within a week and can be kept up to a year. Great over ice cream or in a Manhattan, in a tart or simply with some whipped cream. The leftover bourbon shouldn't go to waste either, I'm sure there are tons of drink concoctions either known or created on the fly.

Oven Grilled Pizza

Being Friday, the end of a long week, with a busy weekend ahead and recovering from a Thursday night full of running into people I haven't seen since in a long time, all I wanted to do was come home and sleep. And figuring dinner in there somewhere, I prepared the pizza dough before my nap and when I woke up an hour later it was ready to go. Then while I was getting out my pizza pan, I spotted my somewhat neglected stove top grill and thought, what the hey, why not right? My sister, owner of both a deck and a grill, has been going on and on about grilled pizza and while I knew I couldn't capture the smokiness, I could at least pick up some lovely grill marks. And even better that I had both smoked mozzarella and smoked ricotta on hand to assist in the process.

Guest Blogging... Silk Purse and Sow's Ear

I love love love when my friends blog.  And even better when they blog about things I adore, like vintage anything, and such self-sufficient activities as sewing and crafting, cooking and canning, and this whole blog is dedicated to just that. Meet Robin, of Silk Purse and Sow's Ear. She is not only a fellow homesick Texan, but an amazing friend and I've had the pleasure of knowing her from both of our past lives to our better places now, which encompasses most of my New York City life. 

I wanted to showcase one of her recent posts about canning and putting back because it's something I've dabbled with and one of these days, when I'm actually home, I too will be turning my apartment into a mini canning factory and finally making good use of my storage space... all I need is time *sigh*. But until then, check out her own canning adventures as well as her blog as a whole.

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Canning Day

On Saturday, the church ladies gathered to do some canning in our beloved church kitchen.

two types of brine - one savory and the other sweet

sliced cucumbers

Canning in a church kitchen provides an amazing amount of room,  enormous pots, and an industrial dishwasher!  I don’t know how I’ll ever can any other way!

Chupe de Camerones

I don't write about my Grandmother nearly as much as I thought I would, or think I should. Not a day goes by where she isn't somewhere on my mind, in a look or a moment, a scent or a sound, but it's hard to put her in words. She was a true force in life and after my Mom, she was my greatest female mentor, both in and out of the kitchen.

My Grandmother lived an amazing life that was transparent in all her adventures... climbing mountains, publishing her writing, marrying a Yankee after mere months of meeting, "rescuing" pre-columbian Incan artifacts, traveling all over the world. But she was also incredible in more obscure ways... being single until her mid 30s, having a child at 36 (now maybe not so amazing but we're talking about the '50s, people), leaving her home country of Chile for Peru and then leaving there for a completely different continent decades later, asthma, breast cancer, maintaining friendships that spanned across decades and countries, being married to my Grandfather for 49 years, taking such pride in herself, her home, her family. Maybe force doesn't even begin to describe her. She was one of a kind.

My take on chupe de camarones

How to: Line Cake Pans

Well that last post was a doozy, but as this is my outlet, it is what it is. And I feel better having gotten that little annoyance off my chest, which is the point right? So how about some mindless baking tips to lighten the mood... and what can possibly be more mindless than folding some parchment paper?

This was a great trick learned in a cake making class and one I put to good use when baking the 3 layer Italian Cream. For those of you who have ever made a cake, the most trying part can be getting the cooked cake out of the pan. Parchment is an easy solution but cutting it to size for rounded cakes can be an annoyance that is easily skipped in the moment, and then quickly regretted when the cake tears right down the middle. So employ this very easy folding technique, and once you get the hang of it you can make dozens just to keep around for the next time you bake a cake.

Step 1: Cut a square of parchment paper as large as the cake pan. Fold paper in half and then again so it's 1/4 square of the original size.