The King's Toddy, or My New Health Tonic

I have never been one to sip a little something when I'm not feeling well. I always thought it was an old wives' tale that having a dram of whiskey or something could cure your ills. I'm beyond thinking that now.

A few months ago, I was invited to the Boston launch of No. 3 Gin and The King's Ginger (a ginger liqueur) at Eastern Standard. I, of course, tried all the iterations of gin cocktails that were offered to me, but my favorite of the night was a simple hot toddy made with both No. 3 and King's Ginger. The King's Ginger especially was intriguing to me because it has a much better, richer, fuller ginger taste than the other ginger liqueur on the market. I couldn't wait to get a bottle for myself. Or I thought I couldn't. Instead, I forgot all about it.

Last week, though, after feeling sick for most of this month, I was reminded of the cocktails I had tried at the event, and I remembered just how much I had loved that hot toddy. I searched around for No. 3 and King's Ginger (eventually finding them at Downtown Wine and Spirits in Somerville) and got to work.

I've made these toddies a few times now, and it only takes a sip or two to feel its effects. Between stress at work (Christmas retail in a store with concrete floors is HELL) and whatever illness I have that won't go away, I'm definitely more tense than I should be, but a King's Toddy soothes like nothing else. The warmth coupled with the intoxicating ginger, the subtleties of the gin paired with lemon and honey all add up to love in a mug.

The King's Toddy
1 oz No. 3 Gin
3/4 oz fresh lemon juice
1/2 oz King's Ginger
tsp honey

In a mug, combine gin, lemon juice, ginger liqueur, and honey. Top with hot water and whisk to dissolve the honey. Garnish with lemon twist.

The Great Food Blogger Cookie Swap 2011 - Chocolate Peppermint Cookies

When an event has a name like The Great Food Blogger Cookie Swap, you know it's going to be a big deal. In the past few weeks, hundreds of bloggers have been busy baking and mailing their holiday cookie creations. It's been a nice way of building community that I've enjoyed taking part in.

I had some trouble coming up with a recipe I wanted to use, but as soon as I tasted the Candy Cane Coal from Trader Joe's, I knew what I had to do. I used my favorite chocolate chip cookie recipe and simply swapped out the chocolate for the candy cane bits, and I had a perfectly festive cookie. I made these a little smaller than usual, so they were a little flatter and crispier, but just as tasty.

Now I just need to stock up on this candy so I can make sure I can make these cookies in the future!

And since this was a swap, I got some wonderful cookies in return. I received double chocolate coconut cookies (top left) from Elizabeth at A Chronic Venture, chocolate lemon ricotta cookies (top right) from Janet at Food Beautiful, and hazelnut linzer cookies (bottom) from Athena Plichta. You can be sure that I've made short work of all these cookies.

Chocolate Peppermint Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
2 teaspoons vanilla bean paste
1 egg
1 egg yolk
3-4 ounces chocolate-covered candy cane bits (like Trader Joe's Candy Cane Coal)

Preheat the oven to 325°. Line cookie sheets with parchment paper.

Sift the flour, salt and baking soda and set aside.

Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended. Stir in the candy can bits, then drop dough in heaping tablespoons on a cookie sheet, about 2 inches apart, and bake for 15-17 minutes until golden and puffed. Slide the sheet of parchment off the cookie sheets and let the cookies cool without disturbing them for a few minutes. Once they have cooled slightly, move the cookies to a cooling rack.

Friday I'm In Love... with Trader Joe's Candy Cane Coal

It's seeming like every Friday I'm In Love post is candy from Trader Joe's, and rightfully so. There are always new products every time I walk in, and I can't help but walk out with at least one new item to try. And Christmas time is an even better time for new products - you never know what kind of gifty thing you're going to find there.

Case in point: Candy Cane Coal. It's got kind of a stupid name, but I'll let that pass, because it tastes so damn good. The box is small (although I like the simple design of a fireplace) and holds about 3.5 ounces of the candy. Doesn't sound like much, but there's lots of flavor in each little bit. The candy is tiny bits of crispy candy cane covered in dark chocolate. That's, like, two of my favorite flavors in one food. How could I not love this?!

I've already eaten plenty of these straight, but I've also done a little baking with them as well. Stop back on Monday for the recipe. I'm thinking I might have to stockpile this stuff after Christmas because I don't want to not have this in my life.

Marge Simpson, Food Blogger

I am and always have been a huge fan of The Simpsons. Ralph Wiggum was included in my high school yearbook quote (he was also one of the first embroideries I ever did). In college, I taught two semesters of a class on The Simpsons and American society with a friend (the first semester, the class was only for freshmen, and 90% of the incoming class signed up to take it).  There was a chunk of time when the show was just too bad to watch, but it has definitely been much, much better in the last few years. Like most fans, though, I can be a bit wary - current episodes are often hit or miss and are never as strong as the earlier seasons.


So when I heard that Marge was going to become a food blogger (even if only for one episode), I was a bit worried. Would Marge's new job be a success (pretzel wagon saleswoman) or a failure (erotic baker)? Would the writers just take the easy jabs, or would they actually pay enough attention to the culture to get it right?


I can happily say that they hit this episode, entitled The Food Wife, on the mark, even if it does pinpoint the pretentious nature of many food blogs a little too accurately. The basic story? Marge, Bart, and Lisa are driving in the car when it breaks down in Little Ethiopia, a previously unknown section of Springfield. They go into a restaurant and Marge (and the kids) are wowed by the food they try there. They meet a bunch of foodies, led by Comic Book Guy, who actually searched the restaurant out, and Marge is swiftly on her way to becoming a foodie. Marge, Bart, and Lisa start their own food blog, called The Three Mouthketeers, while Homer looks on. In fact, Homer seems to be firmly against food blogs or even trying new foods, saying things like "I don't eat anything new unless I've eaten it before" or "I don't want to think about food, I want to like it!" or "All the food in those pictures is poop by now." Marge and Homer are quickly and firmly on two very different sides of the debate.


The video above is by far the funniest part of the episode (I mean, who doesn't love a montage?!). Do a little freeze-framing and you can see Marge’s favorite food gadgets (Marshallow Puffer, Immersion Toaster, Raisin Re-graper, Industrial Tagine, Soup Ruler, Cranberry Pitcher, Banana Separator, Souffle Barometer, Pressure Curder, Convection Slurper) or Bart's 4-star review of The Burger Maestro ("An ostrich burger with buffalo mozzarella? It’s like a zoo exploded in my mouth!"). A spoof of Jay-Z's Empire State of Mind, the song name-checks chefs, food writers, cooking terms, and ethnic foods left and right. There's even a reprise of the song over the end credits that's even funnier than this version because it really gets down to the glamorous life of a blogger (We're bloggin' a food blog/ Setting up accounts for our users/ Using computers/ Most tweets every day, yo tweets every day/ Never give it four stars, ain't never give it four stars, maybe two, maybe three/ Moderating the comments/ Checking the page views, page views, page views).

Eventually, Marge and the kids get invited to dine at El Chemistri, a high-end and experimental restaurant in town. We see what I imagine is only a portion of the meal, but what a meal it is. It starts with mints placed in the mouth that vibrate when their table is ready. We see a deconstructed Caesar salad (romaine lettuce gel, egg yolk ice, crouton foam, and anchovy air), "Regret" (some kind of soup served on a pillow, which deflates when the soup is garnished with a single tear from the server's eye), Pork Chops 100 Ways, root vegetables "cooked in the perfect vacuum of outer space" ("They say you can't even understand parsnips until you've had zero-G parsnips"), and a doggie bag (woven from the silk of a blueberry-fed spider) of deconstructed apple pie (cue the ending of Ratatouille). You'd never think of Marge as the type of woman to try those dishes, so good for her!

My favorite moment of the episode (besides the song) was Homer's comment after watching the chef at El Chemistri make pine needle sorbet. He seems horrified by the very idea of pine needle sorbet - "Pine needle sorbet? Pine needle sorbet! My kids do not eat sorbet! They eat sherbet, and they pronounce it sherbert, and they wish it was ice cream!" 

(My other favorite moment from the episode was not food related but reminded me of my father - Marge calls the kids "gang," and Bart shoots back "I hate it when grownups call kids 'gang.'" I hope you enjoyed that, Dad.)


If you could have one of Marge's favorite kitchen gadgets, which one would it be and why?

Friday I'm In Love... with Trader Joe's Dark Chocolate Bar with Caramel and Black Sea Salt

Recovered from your Halloween sugar coma? I would have traded all the Halloween candy I ate for just one of these bad boys. Trader Joe's Dark Chocolate Bar - Caramel with Black Sea Salt (say that 10 times fast) is just too damn good. It's a very good 70% chocolate with a nice snap, filled with a deliciously runny caramel and topped with giant flakes of salt. I'm a fool for anything salty/sweet, and if you add in chocolate, it's a perfect trifecta. This bar doesn't fail on any of its three components. Oh, that caramel... I've heard rumors of jarred salted caramel at TJs, and if it's the same stuff as this, I'm glad I haven't found it yet - I would eat it all with a spoon.

This is not a pretty chocolate bar, though. I know, I took about 50 pictures of it. One side of the bar is nice and smooth, but the opposite side, where the salt is sprinkled, is more unruly. Between the salt, which could stand to be distributed a lot more evenly, and holes where the caramel had oozed out a bit, it becomes clear that the reason Trader Joe's can sell this bar for a very, very reasonable $2 and something is because it's pretty hideous. This isn't something to give as a gift, as it will win no beauty pageants. But then, I'd have a hard time giving one away. I want to keep them all for myself.

Lamb Pro-Am Finals

Sunday was the big day - the Lamb Pro-Am Finals! It was the first tasting-style event where my goal wasn't to make sure I hit every booth I could. Instead, I arrived early, met with Chef Jay Silva of Bambara, who walked me through the changes he had made to my dish, and then it was time to serve.

Since my original dish was a roast leg of lamb, Chef Silva had to change things around to make it something that could be served to 150 people in small servings. He created smaller roasts by cutting up the lamb, thus enabling each dish to get a perfect slice of meat and rice. He also used the rice mixture and some ground lamb to create little arancini, adding lots of crispiness to the dish. Pumpkin puree and a red wine reduction pulled the dish together. I was very pleased with his changes and how the final dish turned out. In fact, I'd be very happy to receive this dish in a restaurant. Or just a dish full of the arancini.

Sadly, we didn't win (although our dish was my favorite of the day - what, you think I wouldn't be bias?!). Robin of Doves and Figs and her partner Michael Scelfo of Russell House Tavern took home the prize.

I had a wonderful time participating in this event, completely unlike anything I'd ever done before. Hopefully there will be more Lamb Pro-Ams in the future, and we'll get to see more wonderful and creative lamb dishes. Many, many thanks to BostonChefs.com and to the American Lamb Board for setting all of this up - they both throw great parties, so keep an eye out for more from them both. In fact, BostonChefs Flavors of Fall is next week - it's a great way to see how restaurants respond to the change in seasons.

Berry Bellinis and Warm Raspberry Brie

On Friday night, I took part in my first Twitter party that was more than just a bunch of people discussing something for an hour. Driscoll's Berries and chef Rick Rodgers hosted the event, where tons of bloggers cooked holiday dishes based around raspberries, then watched (and discussed) as Chef Rodgers demonstrated the recipes live.

I headed to my friend Ann's house (where I do most of my cooking) and started prepping in the afternoon. The "party" started at 8, so we started mixing the drinks around just before, then settled in to a meal of appetizers and dessert. Five recipes were offered to us, and I cooked four of them (leaving out the wild rice, because I've never been a big fan of the stuff). We had a few rounds of berry bellinis, a fantastic dish of warm brie with raspberries and pistachios, roasted acorn squash with a raspberry sauce, and panna cotta topped with balsamic raspberries. We listened to the live chat on and off while discussing whatever geeky things were on our mind and stuffing our maws full of the brie (we polished off that dish in record time, especially impressive because one of the four of us doesn't even eat brie). When all was said and done, I came away with two recipes that I LOVED and intend to make again.

Berry Bellinis
1 oz St. Germaine (elderflower liqueur)
0.5 oz lemon juice
0.5 oz simple syrup
4 raspberries
3 oz dry sparkling wine

In a cocktail shaker, combine St. Germaine, lemon juice, simple syrup, and berries. Top with ice and shake vigorously.  Pour champagne into a flute, then top with St. Germaine mixture. Garnish with a raspberry.

Warm Brie with Raspberries and Pistachios
1/2 cup shelled pistachios
1 small wheel of Brie, top rind sliced off
1/4 cup honey
1 tsp balsamic vinegar
1/2 tsp chopped fresh rosemary
1 package (6 ounces) raspberries

Preheat oven to 350°.

In a small saucepan, toast pistachios over medium heat, tossing occasionally so they don't burn. Transfer to a plate.

Place Brie, cut side up, on a small glass baking dish (I use a small pie dish, so it can go straight from the oven to the table). Bake until warm and top is softened but not oozing, about 15 minutes.

In a small saucepan over medium heat, stir together honey, vinegar, and rosemary. Add raspberries and pistachios and gently fold the sauce over them. Pour raspberry mixture over the top of the cheese and serve immediately (I like water crackers, my friends preferred slices of baguette).

Full Disclosure note: The berries were provided via free coupons from Driscolls. I paid for all the other ingredients, though - well, the ones I didn't swipe from Ann's pantry.