Ciderhouse Whiskey

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DSC_1446Alright, here is the first of the recipes and of course I start with booze!  This recipe I found on Saveur’s website.  I thought it sounded amazing and it was!  How can you go wrong with bourbon and cider?  I make a similar version that involves bourbon, cider, and sparkling wine — very festive.  Anyhoo, here’s what you’ll need:

  • 2 oz. bourbon
  • 1 oz. cider syrup
  • strip of lemon zest
  • ice

Combine bourbon and cider syrup over ice and stir.  Twist the lemon zest to release the lemon oil and drop into the drink.  Stir again and serve!

I think that drink is way to much for Mr. Jack O' Turtle.  Or maybe he's a frog.  I don't know
I think that drink is way to much for Mr. Jack O’ Turtle. Or maybe he’s a frog. I don’t know

Notes — Cider syrup is essentially some cider that has been really boiled down.  I started out with about 6 – 7 cups of cider and boiled it down to about a cup or a cup and a half.  It maybe filled the syrup dispenser shown in the pics to about 80%.  According to the recipe, you’ll need to boil it down gently for about 2 hours; mine took about 3. . . The bourbon that I used is from the Grand Traverse Distillery in Traverse City.  I had gone up there for a vacation just before the summer tourist season started.  I was absolutely floored by it!  This was one of the places that I had definitely wanted to visit while up north and I was not disappointed.  They only make some small batches and they only had a few bottles left when I was there.  Luckily I had picked up a bottle for me and one as a gift.  What’s nice is that they do their very best to use locally produced grains to make their spirits.  I believe that everything is Michigan made, except for the bourbon — I think they need to get the barley from out-of-state.  If I remember correctly, it is 70% corn, 20% rye, and 10% barley.  I was familiar with their high quality vodkas and now they are working on making a gin and rum as well.  I can’t wait to go back and see what else they’ve got and luckily they are building a tasting room in Novi, MI so I won’t have to drive up to Traverse City to get myself a taste!. . .

My handwriting is terrible.  But I do love my chalkboard pantry in the kitchen.
My handwriting is terrible. But I do love my chalkboard pantry in the kitchen.

Pumpkin Carving 2013

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Hey everybody!  Happy Halloween!  I just had my annual Pumpkin Carving this past weekend.  Sure it was cold and it did rain a little bit, but I think everyone had fun.  We even did it up a little bit and put some bales of hay around the fire pit so folks could carve and still stay warm.  And we did have a fire extinguisher on hand because having a bunch of dry straw next to an open flame isn’t exactly the safest thing to do.

How autumny!
How autumnal!

Folks brought some stuff to share like a nice rice salad and a yummy warm spinach dip.  We provided the pumpkins and made a big batch of chili.  I baked a whole bunch of stuff as well:

Gluten Free Pumpkin Cupcakes with Maple Cream Cheese Frosting

I haven't made these extra festive yet with my Halloween accoutrements
I haven’t made these extra festive yet with my Halloween accoutrements

Pepita Lavender Brittle

I love this stuff!
I love this stuff!

Savory Pumpkin Rugelach

Savory and sweet!
Savory and sweet!

Ciderhouse Whiskey (Saveur)

I am clearly not talented at making acceptable lemon twists.
I am clearly not talented at making acceptable lemon twists.

I also made a Harvest Spread, but that was from a mix (I know).  I’ll get the recipes up as soon as I can.  Well, maybe not the Brittle recipe because I have done a Lavender Pepita Croquant before and the recipe is very similar.  On a weird side note, apparently I am the country’s leading expert on Pepita Croquant.  I did a Google search to do some research and there I was — I took up the top three spots.  Weird and unexpected, but still kewl.  Anyhoo, keep an eye out for the recipes and be safe during the holiday!

Friday Foodie Funnies, ep. 7

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It’s Friday, Friday.  Gotta get down on Friday.  Fun fun fun fun fun fun.  Alright, enough of that horrible song.  It’s lucky number 7 for this episode!  And since this is the last Friday before Halloween, I thought this would be a fun one to post.


Be safe everybody when you carve up your pumpkins!

Friday Foodie Funnies, ep. 6

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Happy Friday, everybody!  It’s Friday and that means two things:  1)  the weekend is almost upon us, and 2)  more foodie funnies are heading your way.  Now this one really rings true for me.  I’m glad that I’m not the only one!

I'm not like this at all.  Oh wait, yes I am.
I’m not like this at all. Oh wait, yes I am.

Have a safe weekend y’all!  And don’t forget to follow me on Facebook!

Hazelnut Pesto

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Alright, I know that I’ve posted a pesto recipe before.  But this one is different because I used hazelnuts!  Plus I fiddled with the ratios on this one to get a more standardized version.  If you’ve made a pesto before, you understand how easy making this can be.  But you also understand how important it is to use high quality ingredients.  If anything you use is of a lesser quality, you will definitely notice it.


Now using hazelnuts in this recipe can be slightly problematic, since they do have those pesky husks on them (I am not sure that terminology is right).  It does take some effort to get those things off, but I think it’s worth it.  This recipe makes a big batch.  Here’s what you’ll need:

  • 3/4 c. hazelnuts
  • 5 c. fresh basil leaves, packed tight
  • 5-6 garlic cloves, chopped
  • 1 c. olive oil
  • juice and zest of 1/2 a lemon
  • 1 c. grated Parmesan
  • salt and pepper, to taste

1.  Roast the hazelnuts in either a preheated 350 degree F oven or in a pan over medium heat.  Roast them until they become fragrant and slightly browned.  Transfer them to a plate and cover with a light towel and allow them to cool.  While they are covered they can steam which helps release them from the husks.  Now rub the nuts with the towel to clean off husks and set aside.


2.  In a food processor, place hazelnuts and pulse to chop for a few seconds.  Add the basil and pulse again.  Do the same when you add the garlic.

3.  With the food processor running. drizzle in the olive oil to combine.  Add the lemon and pulse for a few seconds.  Transfer to a serving bowl or storage container.  Stir in the Parmesan.  Add salt and pepper to taste.

Just a little shot of pesto!
Just a little shot of pesto!

Notes — I made a batch of Garlic Confit and added a little bit of the infused oil into the pesto.  I didn’t put too much because I just wanted a hint of the flavor.  Maybe I used a couple of tablespoons. . .  I like putting lemon in my pestos which most people don’t.  Maybe it makes it too much like a gremolata for folks.  I just like the brightness it adds, plus it helps keep everything green. . . Roasting hazelnuts is made more idiot-proof because of their husks.  The husks help protect the nuts from burning so even if you get a little charring on the husk, the nut may actually be just fine.

Friday Foodie Funnies, ep. 5

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Hey y’all!  I’ve had a weird week, and not in a good way.  I had a weird interview followed by back-to-back days of unrelated volleyball injuries.  Huzzah!  Well, watching this video made me feel better.  It is fall and if you remember my post from a couple of weeks back, it is time for Pumpkin-Spice everything!  This video shows how some people might feel about that.  And yes, I did post this on Facebook yesterday, but I liked it so much I wanted to share it here.


Friday Foodie Funnies, ep. 4

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Now it’s probably too late in the season for corn, but getting some fresh corn is absolutely amazing.  If you’re still in season, head down to your farmer’s/farmers market and get yourself some.  Here’s an old post of mine with a recipe for some corn on the grill.

I'm not 100% sure that I agree, but I do love fresh corn!
I’m not 100% sure that I agree, but I do love fresh corn!

And just a reminder for folks, these are just some images that I either find on the Interwebs or that have been sent to me.  So I do not own them and will gladly take them down if it becomes problematic.  Just don’t be jerks about it.  You know who you are.

I’m on Facebook, too!  Happy Friday, y’all!