Since my sister and brother-in-law were driving all the way from Philadelphia to Boston just for Apple Day, I figured I may as well get the celebration started early and I decided the best way to do that was with a recipe from Jeni’s Splendid Ice Creams at Home. Jessica and Adam were the ones that first introduced me to her ice cream back in June, after all, and are huge fans. I was intrigued by Jeni’s Baked Apple Sorbet both because I don’t think I’ve ever seen an apple sorbet before and also because I was looking for something pretty easy.
I knew I wouldn’t have time to make something the night they arrived, and the night before they arrived I was out at the America’s Test Kitchen launch party for their new Cook’s Illustrated Cookbook. I could not possibly have been more excited to get that invite, so there was no way that I was going to peace out early just so I could go cook alone in my own kitchen. No, I had to live it up in the most impressive kitchen I have ever seen and chat with Julia Collin Davison (excuse the gushing, I’m a big dork and a huge fan). This sorbet was easy enough that I was able to go home after the party, throw the apples in the oven and whirl the mixture together in the blender and throw it in the fridge overnight to chill.
Ok, so I already shared the Watermelon-Cucumber Refresher, which is the first drink that I made with my sister and brother-in-law from DIY Cocktails, and now I’m jumping to the third and last drink (I’m saving the second drink for my next post because once you try it, you may just forget about all other drinks for a while).
The thing that excited me the most about this recipe is that you actually make a liqueur – a peach-honey liqueur, and you don’t need to think ahead 5 days to do it. Not only does DIY Cocktails tell you how to make the peach-honey liqueur, it explains how to make any fruit liqueur, giving instructions for both the regular method and the “last-minute” method (the peach-honey liqueur is the latter). Just think of all the fruit liqueur possibilities!
Heading to a Memorial Day barbecue and want to bring your hosts something to go with the beer? And maybe you have some bourbon left over from your Kentucky Derby party?These salty sweet nuts are a delicious treat that they will love and you can throw them together pretty quickly.
I first made rosemary pecans a few weeks ago for a dinner party. I had already made lemon crinkles and the lemon coconut cookies, but I felt like I should contribute a little more. I got the recipe from Real Simple and despite keeping a careful eye on the the nuts when they were in the oven, I still managed to overcook them a little bit. I doctored the nuts a bit to try to rectify the slight bitter aftertaste, but wasn’t all that happy with them. Then I stumbled on this recipe for bourbon rosemary nuts and I could not wait to make them. I stopped by the store on the way home to get some more pecans and then went straight to the kitchen with bourbon in hand.
The thing is, I don’t know if they were just being polite, but everyone said they liked the slightly burnt pecans that I took to the dinner. But when I made these, all I could think was that if they liked the other ones, they were going love these. The ironic thing about these nuts is that they don’t look like there’s anything special about them – they look just like plain old toasted pecans. But the beautiful thing about these nuts is that they are brined in a bourbon/brown sugar/rosemary/salt mixture. It’s ingenious. Need I say more? There’s no coating or spice rub or anything like that, they just soak in the wonderful brine and then pop in the oven for a quick toast. The beauty of it is that the flavor soaks all the way through the nuts so they’re super flavorful and there’s no coating that falls off or rubs off on your fingers. Continue reading