Tagged With: holiday
Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful variations of our own. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy; nothing says holiday like bread pudding.
The scene is set —the date is November 30th– after the food coma fades, we find ourselves in a fridge-gazing daze at the thought of any more mashed potatoes. Just as the traditional flavors of the season begin to seem dull, we ask ourselves: How can we jazz up the leftovers?
Enter Mole Olé!
This hearty sauce using our Mole Olé! blend satisfies the craving for an exotic departure from standard fall flavors and transforms your leftovers into a delicious new dish too easy to believe. Make it a day or two before the marathon holiday cooking begins so that it’s all ready to combine with leftover shredded turkey on Thanksgiving Friday. Use it to stuff enchiladas, wet burritos smothered in more of the glorious sauce, or as a filling for tacos.
There exists an old spice merchant proverb dating back to the early 21st century which, roughly translated, advises that “the better the cocktail; the better the party. The better the party; the better the friends.” E’er here to help, we’ve compiled some of our favorite reference materials on the topic. Serve these delicious, humorous, and historical (and of course, spicy!) signature potent potables at your holiday soiree for insurance on a years’ worth of favors from your party-goers.
“Let’s Bring Back; The Cocktail Edition” touts itself as a “compendium of impish, romantic, amusing, and occasionally appalling potations from bygone eras.” The recipes hail from two-hundred year-old sources, right up to the archives of 1950’s iconic restaurant bars. From chuckles to laughs-out-loud, the history and suggestions accompanying each cocktail will have you and your guests tittering for hours, a la, “think only pure thoughts while sipping [The Bishop],” or consume a Scofflaw to give you the courage to “Wear white after Labor Day… Sprinkle Parmesan Cheese on Seafood Pasta… and all sorts of comparable acts of insurrection.”
“Savory Cocktails” is a slender little tome; an ode to all things sour, spicy, herbal, umami, bitter, smoky, high, and strong. These drinks are undeniably sexy – what a modern-day Don Draper might imbibe. They’re interesting and nuanced, and legions away from fru-fru – no neon-hued appletinis here! Sophisticated foodies only need apply. Try a subtle Green Tea Gimlet (I’d pick jade green Mao Feng to offset the lime), or a Dog’s Nose, made with, of all things, powdered porcini mushrooms in combination with porter and shaved nutmeg.
Though we love classic Mulled Wine and Eggnog, there’s so much more to winter-y cocktails than these two standbys. Enter, “Winter Cocktails.” Learn how to give hot chocolate a grown-up twist with lavender flowers and Earl Grey tea, or elevate your ski-lodge lounge with a “Rosy Cheek,” sprinkled with the rosy cheeks of cracked pink peppercorns. In addition to inspired beverages, this book also has a fabulous section on infusing alcohols at home – rose infused gin, anyone? Pair any one of these liquors or cocktails with their suggested finger foods. This is a one-stop-shop for great winter entertaining.
No list of cocktail books would be complete without a mention of the “Drunken Botanist,” shop best-seller and staff favorite since spring. As the name implies, this book unites the best of science and insobriety, leading an alphabetical nature walk from Agave to Strawberry and hitting all the best booze-making plants in between. Learning and jubilating skip hand-in-hand in this volume, the pages dotted with recipes for classic cocktails, as well as tips for updating old favorites in single servings and “pitcher” fulls.
Out of a workshop in Brooklyn comes “Shake,” self-described as “one part instructional recipe book, one part photo journey, and one part inspirational pep talk” for mixing spectacular cocktails at home. The approach is seasonal and straightforward, focused on simplicity, socializing, and, above all, fun! Our copy in the shop comes with the sweetest Mason jar cocktail shaker, pictured on the front of the book, for an automatic out-hipster of just about any one. (Pair with the “Art of Fermentation”– pickle it! for the win.)
The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the fruity flavors, and the result is an intensely flavored chutney that you can serve well past Thanksgiving. You can try variations too- add an apple to mellow the flavors or some chopped walnuts for a little crunch. Any way you make it, the bright flavor of cranberries add a bit of sunshine to a winter feast. Go cranberries!
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible…
As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this recipe to feature our Sri Lankan Curry, which has none of the savory turmeric that we often expect in our curries but is instead made up of a melange of warm, sweet spices. Each component is individually toasted before being mixed in perfect proportion, yielding an intensely dark and aromatic blend so intoxicating that most customers who give it a whiff can’t leave without it. The sweet potatoes are a perfect canvas for the deep, toasted flavors of the spice, with just a pop of orange zest added for contrast. The crust is a dense, almost shortbread-like shell made with chopped pecans for a special crunch. This pie will please all who grace your autumn table!
Soup shots are the perfect starter for a long holiday feast, and this Heavenly Hawaij Soup is the ideal choice. Combining aromatic spices, earthy mushrooms and velvety cream, it is as decadent as holiday fare should be. If you start with this, what could be next? Cardamom, turmeric and saffron are the essential spice elements of the Yemenese blend Hawaij, and they play wonderfully in this exotic mushroom soup. It’s a leftover that will have you sneaking back to the kitchen at four am.