Month: February 2018

My Favorite Old-Fashioned

Some classic cocktail enthusiasts may not know this, but the Old Fashioned was originally created as a gin cocktail. In 1862, renowned bartender Jerry Thomas published his “Bartenders’ Guide.” In it, he described the Old Fashioned Holland Gin cocktail as containing sugar, water, ice, Angostura bitters, a small piece of lemon peel and a jigger of Holland gin. A few years later in 1880, Louisville bartender James E. Pepper made his version of the drink, exchanging the gin for bourbon. The rest was history.

Bartenders around the world have created their own versions of this classic drink, substituting various types of liquors and garnishes, but the bones of the Old Fashioned remain the same: sugar or syrup, water, ice, bitters, citrus and liquor.

Here’s how I make my favorite:  Rub a slice of orange peel around the rim of a highball glass, then drop it in the glass. Add 1/2 oz. of Tippleman’s Burnt Sugar simple syrup and a splash of water. Muddle and mix. Add a large ice cube. Add 1 1/2 to 2 oz. Buffalo Trace Bourbon or Rittenhouse Rye Whiskey. Drop in a Filthy Foods Red or Black Cherry and a barspoon of cherry juice and stir. Voila!

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Cooking with Kids – Super Bowl Lunch

My six year-old son loves cooking with me, so much that he has an Easy Bake oven and his own cooking set given to him for Christmas by his aunt and uncle. When I told him I was going to make some tomato soup from scratch for lunch on this #SuperBowlSunday, he couldn’t wait to help.

An easy recipe like soup is perfect for kids who want to help cook. I diced all the veggies and he helped pour everything into the pot and stir it. He loved using his measuring cups and spoons, and he was great at stirring it to keep it from burning or sticking to the pot. I got to try out my new immersion blender to blend it up until it was smooth and creamy, and he picked the accompaniments: saltine crackers and some Annie’s White Cheddar Bunnies.

Quick and Creamy Tomato Soup from Scratch

2 tbsp. canola oil

1/2 a medium onion, diced

1 medium garlic clove, diced

2 tbsp. flour

1 large can diced tomatoes

2 tbsp. tomato paste

3 cups vegetable broth

1 tsp. Italian seasoning

salt and pepper to taste

3 tbsp. Greek yogurt

Directions:

  1. Heat the oil over medium heat in a large pot. Add the onion and saute for 5-6 minutes.
  2. Add the garlic and saute for another minute to let the garlic soften, then sprinkle the flour over the mixture and cook for a couple of minutes, stirring often.
  3. Add the diced tomatoes, tomato paste and broth. Stir.
  4. Bring to a boil, reduce heat to a simmer and cover. Cook over medium-low heat for 30 minutes.
  5. Add Italian seasoning, salt and pepper. Stir.
  6. Remove from heat. Puree the soup with an immersion blender, or use a food processor or blender. Return to the pot.
  7. Add the Greek yogurt and whisk.
  8. Serve with cheese and your choice of crackers. Enjoy!