Whiskey + Spice Sandwich Cookie

whiskeycookie

I’ve been a big fan of Mugulio syrup since I discovered it last year. It’s similar to maple syrup but comes from pine trees and has a lovely unexpected “what is this delicious thing that I’m eating” kick. I was looking for a way to incorporate it into a cookie for Christmas (it comes from Christmas trees after all) and came across Melissa Clark’s posting of reader recipes that included a spice cookie begging to be paired with some Mugulio. After a lot of testing and a few failed experiments I ended up turning the original recipe into a sandwich cookie, heavy on Mugulio and even heavier on the whiskey, which makes all baked goods taste better. I also turned the usual sandwich cookie inside out, choosing to frost the top of the cookies instead of the bottoms. This allows for a crispy outside and lets the cookies stack a little easier. The recipe calls for 2 sticks of butter total but I’ve divided that amount below based on the cookie and frosting proportions.

We made a video with some closeups of the baking process which you can see here.

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Caesar Salad Dressing

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I’m getting a little tired of kale salads these days but I’ll never get tired of kale with caesar dressing. It’s one of our favorites and a hit every time we serve it. For an extra special dish try serving with these homemade torn croutons.

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Full recipe is after the jump.

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Gin Sour

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Gin has seen a resurgence in our neck of the woods in recent years and is now one of my favorite alcohols to make cocktails with. Newer styles of gin have played down the juniper factor and upped the herbal and citrus notes, creating mixable liquors that no longer taste like you’re drinking a Christmas tree. I used Plymouth Gin, known for its low alcohol content and a favorite among bartenders for its mixability, for this play on the traditional Gin Sour. Add some soda water and call it a Silver Fizz.

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The egg white needs a semi warm temperature to foam properly which is why there’s some shaking going on before the ice gets added.

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Full recipe is after the jump…. 

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