Pickled & Dirty Tomato Martini

A page from the September 2015 Food Network Magazine that's been sitting in a pile of similar ripped pages, from various sources, has kept being moved to the top of the pile for a while now. For some reason, who knows why, the urge to make them (finally) was so strong it sent me out the door for dill and tomatoes. (And later again for the coriander seeds I was sure were in the cabinet, but were not. (I'm sure they'll appear when I don't need them.)

The pretty tomatoes were tart, tangy, sweet, salty, garlicky, dilly - with just a bit of heat. SO good were they, even the pickling brine was delicious enough to drink. So why not make a pickle martini? I did. Thus, the Pickled & Dirty Tomato Martini graced my glass. (Pickled & dirty...I know there's a wry comment out there somewhere!)

I made a few small changes to the Food Network Magazine recipe - mainly more spices and garlic. Next time I'll try adding jalapeno or serrano peppers for even more heat. One of the benefits of cherry and grape tomatoes is that there are always tasty and colorful baskets of these lovlies year 'round. You (and I) can make them anytime!

Pickled & Dirty Tomato Martini

• 2 1/2 oz. Uncle Val's Peppered Gin (or gin of your choice)
• 1/2 oz. Dolin Blanc vermouth
• 1/2-3/4 oz. pickled tomato brine (pickled tomato recipe below)
• ice

Garnish

• pickled cherry and/or grape tomatoes - recipe below (I like the multicolored ones)
• fresh dill sprig

In a shaker tin (yes, I commit the sin of enjoying a shaken martini), add the gin, vermouth and pickled tomato brine. Add ice halfway up tin, cap and shake until tin is frosted. Strain into a chilled martini glass,  add a spear of pickled tomatoes, slap the fresh dill sprig to release the fragrance and garnish. Mmmmmmm....pickle-y.......

My own Quick Pickled Tomatoes

Quick Pickled Tomatoes

(adapted from the September 2015 Food Network Magazine)

• 1 pound cherry and/or grape tomatoes - I like lots of colors and sizes for a pretty jar full of pickled tomatoes
• 1 C apple cider vinegar
• 1 C water
• 1/4 C sugar
• 2 T Kosher salt
• 6 garlic cloves, smashed
• 1 1/2 t coriander seeds
• 1 1/2 t mustard seeds
• 1/2 t red pepper flakes
• 1 1/2 t black peppercorns
• 3/4 t pink peppercorns
• 3/4 t green peppercorns
• 3/4 C fresh dill

Have a clean 1 quart canning jar ready.

Bring vinegar and water to a boil. Add sugar, Kosher salt, coriander, mustard seeds, red pepper flakes, and the various peppercorns. Stir until sugar is completely dissolved, remove from heat and allow to cool while you proceed.

Put a couple of dill sprigs into the bottom of the quart jar, add a layer of tomatoes and a smashed clove of garlic. Repeat the layers until the jar is nearly filled. Pour the warm liquid into the jar, cap and allow to cool completely on the counter. Refrigerate. The tomatoes will be ready to serve the next day.

Paw Paw Ice Cream or Concord Grape Sorbet...One Difficult Decision

This week's Millie's Homemade ice cream CSA presented we fortunate subscribers with a choice: a pint of native Western PA paw paw ice cream or harvest fresh concord grape sorbet? Tough decision, right? I love choices where there are no wrong answers. I chose paw paw. 

Why? Because I've been dying to try paw paws for many years. From the time we moved into our house in the North Hills 28 years ago, all those fruit tree catalogs tempted me with descriptions of the exotic sounding fruit tree. The fruits look like a large mango with a flavor description of a banana crossed with citrus. Described as having a custardy texture, I SO wanted to try them. 

The trees themselves were unlike any local tree I'd ever seen...so cool and tropical looking! Somehow I never got around to ordering a pair. Yet another gardening regret in hindsight as paw paws have become the darling of the fall fresh and local scene. Blew that one!



I was tickled to see the last Cure'ated dinner (at Cure in Lawrenceville with Chef Brian Voltaggio of Volt in Frederick, MD (and of Top Chef fame)) used paw paws in every course. (I was first on the waiting list for this dinner if someone cancelled. They didn't. Damn.) And now, I was being offered paw paw ice cream delivered directly to my door? Yes, please.

Now that I had a pint of my dream paw paw ice cream in my hot little hands, would I be disappointed after years of imagining the exotic, yet local, fruit's flavor? Not on your life. It was everything I'd imagined and more! Just a hint of banana with a subtle melon nuance and a smidge of pineapple in the forefront delighted my tastebuds. THIS is ice cream to savor!

And you know what? When Lauren delivered my pint to the door, I was lucky enough to be gifted a bonus pint of Concord Grape sorbet, too. I hit the ice cream lottery! 

One taste of this intensely grape-y sorbet had me imagining a tall glass of gin and tonic with a big scoop - or TWO - of this gorgeous deep purple grape sorbet bobbing in a bubbly tall glass. So that's exactly what we enjoyed last evening. Ahhhhhhhh...a perfect purple-y adult float. Cheers to Millie! And her homemade chilly delights.

Millie's Concord Grape Gin & Tonic Float

Serves 1

• 1 1/2 oz.  Bluecoat gin
• 2 nice big scoops of Millie's Homemade Concord Grape Sorbet (or another brand if you can't get your hands on Millie's - I bet blackberry would be pretty amazing, too!)
• Fever Tree Naturally Light Indian Tonic Water (or regular, not light) - enough to fill the glass

In a nice tall glass, add the gin and a little tonic. Mix. Add hefty scoops of sorbet and pour enough tonic to fill the glass. Gently stir and serve with a straw. (I love my metal spoon straws...dual purpose!)

Passion Fruit Blood Orange Ginger Fizz - A Valentine's Brunch Cocktail

Valentine's brunch anyone? Okay maybe the actual day is on a Friday this year, but who says you can't continue the lovebird celebration into Saturday, too? There's absolutely nothing wrong with a big romantic night on the town followed by the afterglow of an intimate brunch the next morning...WITH an appropriate cocktail!

What could be better in a cocktail created just for Cupid's favorite holiday but passion fruit? The name says it all. And what would play the supporting role better than the lush Valentine red juice of blood oranges? Makes for one gorgeous brunch cocktail for two, I'd say. 

Pump up the excitement with a little exotic green cardamom, a touch of lime, my favorite Hendricks gin and a little fresh sparkle of ginger beer and you have a pair of sexy cocktails to start your morning after with style.

Now that you have the brunch cocktail, get cracking on those dinner plans for the night before and don't forget the roses!

Passion Fruit Blood Orange Ginger Fizz

• 1 passion fruit, cut in half lengthwise - found mine at Whole Foods
• 1 blood orange, juiced - about 1/4 c. - yep, Whole Foods again! Have another one handy for the garnish
• 2 green cardamom pods, I get mine at Penzey's in the Strip or if you don't live near a Penzey's, you can order from them online
• 1/8 lime
• 1/2 t. superfine sugar
• 2 oz. Hendricks gin
• ginger beer - I used Fever Tree

Scoop the pulp from one passion fruit half into a tin, set the other half aside. Add sugar, green cardamom pods and lime wedge and muddle until the pods are crushed and the lime is mush. 

Add the blood orange juice, stir and strain into another tin and add ice 3/4's of the way up. Cap, shake and strain again into  2 glasses. Top with ginger beer, scoop the seeds and pulp from the other passion fruit half and divide between the glasses, garnish with a blood orange wheel. 

Happy Valentine's Day!

One for the Weekend - Fennel, Lemon & Hendrick's

When one is in possession of lacy, fragrant fennel fronds - those that weren't needed for soup - one simply does NOT throw them away! No no...in the house of Dinner Plan-it, they become simple syrup for a delicate, anise-y gin cocktail to sip and savor with friends. Of course!

Why Hendrick's? Although juniper is definitely part of the ingredients equation, this gin is not overpowered by a juniper jolt. Hendrick's alluring botanical Bulgarian rose and light cucumber notes are so graceful they don't crush the nuance of fennel and fresh lemon components in the cocktail. Well, that and I just really like Hendrick's!

Fennel-y, gin-y, just a light lift of lemon...cheers to the weekend!

Fennel, Lemon & Hendrick's

• 2 ounces Hendrick's
• 1/2 ounce fennel simple syrup (see recipe below)
• a nice wedge of lemon
• a strip of fresh lemon zest for garnish
•  a small fennel frond for garnish, too

In a cocktail tin, add Hendrick's, fennel simple syrup and the juice of a nice wedge of lemon. Add ice 3/4 of the way up the tin, cap tightly and shake vigorously until the tin is frosted.

Strain into a coupe or favorite glass and garnish with the lemon strip and fennel frond. Cheers!

Fennel Simple Syrup

• 1 cup sugar
• 1 cup water
• 3/4 - 1 cup fresh fennel fronds from a bulb of fennel

In a small pot, bring water and sugar to a boil and stir until the sugar is completely dissolved. Add the fennel fronds and stir down into the syrup. Remove from heat and let sit until the mixture is cool. 

Pour the cooled syrup through a strainer into a jar or bottle and refrigerate. Keeps 1-2 weeks in the fridge. Try it in iced tea or in an iced glass of soda or seltzer with a little lemon. Yum!

Plum Good Gin & Tonic!

Just as September straddles the edges of summer and fall, so  the Plum Good Gin & Tonic combines the refreshment of summer's favorite G&T  with the first flush of fall plums. 

What else would you do with a few plums that didn't go into that (recent) delicious Plum Smoked Duck? Around here, you know we simply used them in a cocktail.

To emphasize the plum-i-ness even more, we used some plum wine left in the bottle from the smoked duck, a little gin, a smidgen of Jack Rudy tonic syrup, lime, a splash of soda and there you have one mighty fine cocktail. Well, almost anyway. A few drops of Bittermen's Burlesque bitters took it right over the top. Cheers!

Plum Good Gin & Tonic

• 1 prune plum, pitted and cut in half
• 2 oz. gin (I used Bluecoat - made here in Pennsylvania!)
• 1/2 oz. Jack Rudy Tonic Syrup (check online to order!)
• 1 fresh lime, juiced (about 1 oz.)
• 1/2 oz. Japanese Plum Wine - also known as Gekkeikan
• 9 drops Bittermen's Burlesque bitters (optional)
• splash seltzer or soda water

In a tin, muddle the plum, lime juice and tonic syrup until well mashed to release all the color and flavor. Add gin and plum wine. 

Fill the tin 3/4's of the way up with ice and cap tightly. Shake well and double strain into a coupe or other glass. Garnish with a piece of plum or lime wheel and serve.

Cool Hendricks Gin and Fever Tree Bitter Lemon Memories

Years ago (many), one of our favorite summer cocktails was a simple, cool, refreshing, not-too-sweet, gin and Schweppes Bitter Lemon over ice. No matter how blasted hot it was in the scorching heat and humidity of a Baltimore summer, our gin - or sometimes Campari -  & bitter lemon would somehow seemingly transport us to a cool, breezy island of respite. Ahhhhh. And then Schweppes stopped making Bitter Lemon. Boo.  

Flash forward to last weekend. Wwhhoooosssshhh. 

Walking through the aisles of Wexford's Market District, Mark and I spotted a lovely woman stationed at a display table handing out samples of Fever Tree BITTER LEMON! Be still my heart. I smiled, I nearly giggled. I picked up 6 4-packs and headed straight for the Wine & Spirits Shop across the parking lot and bought Hendricks gin. 

I think you know the rest of this story. Yes, the afternoon most certainly did feature a gin & bitter lemon on the rocks with just a tiny squeeze of lime. So simple, yet so elegant. 

So what if the temps out there were in the 60's? So what if it was too cold to sit on the deck? This time instead of the liquid transporting us to a cool island, it magically sent us time-traveling back to hot summers and very cool memories of Maryland, friends, and of summer days gone by. Here's to summer, friends. Cheers!

Hendricks Gin and Bitter Lemon

• 2 ounces gin - use your very own favorite gin
• 1 bottle Fever Tree Bitter Lemon
• ice
• just a squeeze of lime

Add ice to a glass, pour the gin over the ice and add the bottle of bitter lemon. Give it just a squeeze of lime and stir ever so gently. Serve with a garnish of lime.
 

Classic Spirits Making the Cocktail Scene All Over Again

Everything old is new again...or so they say. In the cocktail world, it seems to be absolutely (no pun intended) true. Without a doubt, the resurgence of classic cocktails and/or craft cocktails is the reason for some old time, classic spirits making the scene again.

Having an ear that's occasionally tuned to the current trends in spirits, I sometimes enjoy hearing about what's "new" these days. Take Fernet Branca for example, it's so hot right now! Um...Mark and I started enjoying it in the early 80's while on a trip to Monte Carlo and the French and Italian Rivieras. Every meal was followed by Fernet as an after dinner digestif by tourists and locals alike. When we bid adieu, there was a bottle of Fernet tucked into our bags!

Then there's Campari. This is another spirit Mark and I enjoyed many years ago - back in the late 60's! These days, the Negroni is THE cocktail to make with Campari...and I DO love me a well-made Negroni. (Thank you Acacia and Shane.) In those days, we simply mixed it with tonic or (wish we could still find this one) Schweppes Bitter Lemon. Clean, crisp, bitter and thoroughly refreshing on a warm, sunny day, the Negroni just hits the spot.

And then there's sloe gin. If you think the late 60's were far back, it was the mid 50's when my parents were sipping their favorite Sloe Gin Fizzes while playing Five Hundred around the kitchen table with Aunt Anna and Uncle Bert. We kids would occasionally be treated to a sip (or two if we were quick!) of the nose tickling beverage. 

Sloe Gin is back in style, too. Not the Jacquins my parents used in their cocktails - that sweet, syrupy stuff wasn't even real, just artificial flavors and coloring. Now Plymouth gin makes a very fine version with actual sloe berries! Not sweet, but tart and a little bitter. And that gorgeous red is natural!

With all these new-again liquors (with memories attached for me), I've been experimenting. Here are the recipes for the successful results, along with the recipe for a classic Negroni. Mix one of these up for yourself and a guest and sip...and maybe even conduct a little cocktail trial and error of your own. Research can be such fun!

The Classic Negroni

Makes 1

• 1 oz. gin
• 1 oz. Campari
• 1 oz. Sweet Vermouth
• a swath of orange peel

Gently stir gin, Campari and sweet vermouth in a mixing glass with ice. Strain into a cocktail glass and garnish with orange peel. If desired, serve over ice.

GinGinGinger

Makes 1

• 1 oz. gin (I used Bluecoat)
• 1 oz. Plymouth Sloe Gin
• 1 oz. Canton Ginger Liqueur
• a large slice of candied ginger (or smaller pieces on a cocktail skewer)

Gently stir gin, sloe gin and ginger liqueur in a mixing glass with ice. Strain into a cocktail glass and garnish with candied ginger. If desired, serve over ice.

Aloe and Sloe

Makes 1

• 1 oz. gin (I used Bluecoat)
• 1 oz. Plymouth Sloe Gin
• 1 oz. sweet vermouth
• 1/2 oz. sweetened aloe juice
• barest splash of seltzer
• a long ribbon of lemon peel

 In a cocktail tin, add gin, sloe gin, vermouth and aloe juice. Add ice 3/4 of the way up the tin. Cap tightly and shake until the tin is frosted on the outside.  

Strain into an ice filled cocktail glass, add just a splash of seltzer, give it just a gentle stir to keep the in the effervescence and garnish with lemon peel.  

Cheers!    


   

    

Gin Class at Tender Bar & Kitchen

The sun shone, it was almost noon. A queue of strangers was forming outside Tender Bar & Kitchen in Lawrenceville waiting patiently for the doors to open. 

Passersby may have thought the worst of us. We may have appeared to be overly thirsty for our first drink of the day, but that wasn't the case at all. We were there for a class on gin. We were thirsty for knowledge.

You can study gin?! Yes, you can. Our instructor for the day was Marie Perriello, the Education Director at Tender, assisted by Jeff Catalina, the owner of both Tender and Verde Mexican Kitchen & Cantina in Garfield. I don't know about you, but I LOVE a bar with an Education Director! The more I know about what I drink, the better I like it.

The long bar in the narrow, former-bank-turned-bar, was lined with 18 students awaiting Marie's cocktail enlightenment. Each of us had our own station and equipment - tins, both a cocktail AND a julep strainer, barspoon, glasses, etc. everything we needed to make our own drinks.  
  
It was a real treat to start off with an old-fashioned, non-alcoholic vanilla phosphate. I hadn't had one of those since I was a kid on a spinning stool at the drugstore counter! Plates of the kitchen's fresh-made potato chips with aioli and bowls of piping hot hush puppies kept up our energy throughout the class.

Marie and Jeff conducted a gin tasting before we started mixing cocktails.  We tasted and learned the differences in taste and the suitability for types of cocktails by sampling Beefeater, Plymouth, Old Tom and Bols Ginever. I couldn't decide if I like the Plymouth or the Bols best - all four were excellent.

The cocktail making began with a Martinez, a stirred gin cocktail. Here's where we used the Haymans Old Tom Gin we had tasted earlier along with Luxardo Maraschino Liqueur, Sweet Vermouth and Boker's Bitters. Stirred gently with ice in a circular motion, strained with a julep strainer into a coupe glass and garnished with lemon peel, it was delicious. And beautiful, don't you think?

The Martinez

 
Next we moved to a shaken cocktail called The Last Word - the perfect name for the last cocktail of the day. I chose Plymouth gin...the smooth sweetness would complement the other components of the cocktail. Luxardo was used again, Green Chartreuse (another fave of mine) and fresh-squeezed lime juice. 

The Last Word

After shaking and double straining the liquid into a cocktail (martini) glass, we were ready to raise a toast to the education in gin that we'd gotten in a short, but sweet, two hours. Not a bad way to spend a Saturday at all.

One of the things Marie stressed was the adaptability of a cocktail...how you can swap out one spirit for another, a modifying agent or spirit for another. She gave us confidence to take what she taught and experiment on our own.  

Marie mentioned using Mezcal in place of gin in the Martinez and, in fact, I've enjoyed a cocktail she makes that does that very thing. So I tried messing with spirits and other additions myself and came up with this little number. Here's the recipe first for Marie's classic Martinez.

Want to learn that cocktail confidence yourself? Sign up for upcoming classes at Tender! I'll see you there!

Martinez - Marie Perriello

• 2 oz. Haymans Old Tom Gin
• .5 oz. Luxardo Maraschino Liqueur
• 1 oz. Sweet Vermouth
• 2 dashes Boker's Bitters

Stir all ingredients in a mixing glass. Use a julep strainer and strain into chilled cocktail glass. Garnish with lemon peel.  

Mezcal Martinez - my version

 

• 2 oz. Wild Shot Mezcal
• .5 oz. Luxardo Maraschino Liqueur
• 1 oz. Noilly Prat Dry Vermouth
• dropper full Bittermens Elemakule Tiki Bitters

    
Stir all in a mixing glass. Strain into a chilled coupe. Garnish with lemon peel. 

Mezcal Martinez - my version

Cocktail education really is Marie's specialty. In addition to bartending at both Tender and Acacia, she owns her own cocktail education business, Stir Society. 

Marie conducts demonstrations and classes in homes to delight and amaze your friends or businesses as a team-building exercise or entertainment for clients. Check it out for your next party or business meeting...it will be an event to be remembered!