I firmly believe that like Luke Skywalker and The Force, absinthe was destined for this recipe. Normally, I add a bit of white wine or lemon juice when making soup to balance the flavors. But here, the acidity they add only makes the soup taste like tin foil. In contrast, the cool smooth absinthe transforms this velvety soup, making it crisp and bright while still managing to stay rich and warming. Recipe after the jump. Continue Reading »
As the Hungry Mutineer I’ve been playing around with a recipe that has both freaked me out and interested me in equal parts; ham cooked in soda. It sounds strange, I know but trust me it completely rocks. I chose a natural cola from Virgil’s Micro Brewed Soda and cooked it up holiday style by adding a few fragrant spices. You can use whatever cola you like, just be sure it is real cane sugar [Jones Soda / Red Bull Cola]. This is important, an artificial sweetener will not produce the syrupy liquid that you will use for basting, plus it just tastes better.
Give this recipe a try for your holiday party, your hungry friends will thank you.
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Just can’t get enough wine? Neither can we, so when I ran across Wine Sorbet Cafe at my local farmers market the sky opened up and the sun shone bright. Owners Mike and Cathy Kazmark were on site giving samples of this cool treat and I tried them all. Offering flavors such as Riesling, Rose, Sangria Rojo, Pinot Noir, Cabernet Sauvignon and my personal favorite Champagne. The ultimate dessert? For wine lovers very possible and for anyone that loves ice cream, sorbet, gelato or sherbet this may be your go to dessert. Check them out at winesorbetcafe.com
The LA Beer Float Showdown will be at the Blue Palms Brewhouse in Hollywood, California on July 26. The Golden State Café and BottleRock LA are squaring off to give Los Angeles a taste of how beer can be used in this special desert pairing. The Golden State Café began serving North Coast Brewing Company’s Old Rasputin Russian Imperial Stout with Scoops ice cream and was soon followed by BottleRock combining Brewery Ommegang’s Ommegang Rouge with Milk ice cream. Continue Reading »
Writer David Lebovitz claims to be “living the sweet life in Paris”. As if I telepathically screamed “Prove it!” in his face, he has a recipe on his blog for Absinthe Ice Cream.
You win, Mr. Lebovitz, you win.
A genius of sorts, he has somehow combined the world of alcohol, specifically absinthe, with ice cream. This man would be a king in America; the Robert Parker of Baskin Robbins, the Steven Tanzer of Cold Stone Creamery, the Steve Heimoff of…wait, who? Continue Reading »
You can find beer festivals all across America from small town gatherings to those large enough to be held in convention centers. As craft beer becomes more available and more understood people want to experience what American beer culture is all about. Continue Reading »
