Autumn has officially arrived and I love the idea of a warm, cozy sip that uses locally grown apples with bourbon and smoky mezcal. This one is delicious for a swanky cocktail party but also works just fine in a red solo cup next to a bonfire or on a hayride.
The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
Sexy, soft, pillowy, and utterly delicious - NAAN is one of my favorite simple foods; a wonderful component to authentic Indian fare, but also a great accompaniment to any soups, stews, or saucy dish. We also love naan as the bread for “fold over” sandwiches or wraps…and it’s also incredibly delicious as a “pita like” tool for diving into dips, spreads, and hummus.
Celebrate this GALENTINES Day with new recipes from the Metrobilly Journals - in fact, come see Case Dighero in action this weekend (February 8th) at Oli & Meg in downtown Bentonville - he’ll be making his famous KIWI COLLINS cocktail and his popular I’LL HAVE WHAT CHEESE HAVING risotto - Live, Love, and Eat with Edible Culture!
I abhorred baked potatoes when I was a kid growing up in Missouri; my parents leaving me at the dinner table until I had eaten every last brown skinned, starchy bite. They quite literally made me gag, especially cold and flabby after everyone had left the table. At some point, I discovered the secret of embellishing the root vegetable with an obscene amount of butter, sour cream, with salt and pepper. Suddenly, they became one of my favorites…and are still to this day
1 cup Heavy cream
1 cup Whole milk
6 Egg yolks
1/2 cup raw Paw Paw fruit
1/4 cup Sugar
1 Clove of Star anise
1 teaspoon cinnamon
Pinch of salt
2 tablespoons of JR Ewing bourbon
Technique
Preheat the oven to 340F. In a small sauce pan; then combine and heat milk, cream, star anise, and cinnamon along with the paw paw fruit on low heat until simmering, but not boiling. Remove star anise clove.
Allow to simmer for a few minutes, and take off heat and allow to cool slightly. Meanwhile whisk together eggs with the sugar and salt, until well blended.
Slowly add, whisk warm cream mixture into the eggs until well blended. Finally, add the bourbon until fully incorporated.
Pour this mixture into 6 ramekins; place ramekins in a deep baking dish filled with warm water - halfway up the sides of the ramekins. Cover with parchment or foil and place into oven.
Cook for 30 to 40 minutes or until custard has properly set..Remove and chill for at least two hours. Serve accordingly with coffee or cordials of JR Ewing Bourbon.
