Sweet Blog O'Mine

Tag: Brooklyn

  • Booze You Can Use: Have a Brooklyn

    Brooklyn_cocktail_2-266x399

    Photo credit: The Hooch Life

    Here in NYC, autumn is creeping in. Every time I think it's here for good, we get some random 80 degree day, but it's definitely on its way. Fall makes me crave stews, roasty meats and veggies, melty cheese and strong, boozy drinks. As many of you know, I do plan (eventually) to relocate to Brooklyn, and not just because of its delicious namesake cocktail. In the meantime, I'll settle for visits and a drink or two.

    Brooklyn
    2 ounces rye whiskey
    1 ounce dry vermouth
    1/4 ounce maraschino liqueur
    1/4 ounce Amer Picon (this may be hard to acquire; you can substitute bitters of your choosing)

    Stir over ice and strain into a chilled coupe. Garnish with a lemon twist or brandied cherry if you'd like.

  • Melty, Gooey Goodness

    Last night I went to The JakeWalk to sample one of their cocktails for an upcoming Mix It Up column for Serious Eats.  Given the cold weather, we naturally had the fondue.  To be totally honest, part of the reason I invited friends to join me was so that I could order the fondue (and it was lovely to see you all, but THE FONDUE!!!  YUM!].  This morning I got word that JakeWalk offers several types of fondue in addition to the classic Alpine-style we got last night, one of which was this delicious-looking Blue Cheese fondue:

    Blue Cheese Fondue recipe:

    1 clove of garlic

    3/4c White wine (recomend chenin blanc)

    1 T flour

    6 oz gruyere (grated)

    6 oz Creamy Blue Cheese. (When we make this fondue we tend to use either Fourme which is a French Blue or Roaring 40s blue, which is a creamy blue from Tasmania.

    Rub the side and bottom of pan with raw garlic clove. Set garlic aside or throw away. Add the wine to pan and heat just until slow simmer. Slowly whisk in flour. Wine will begin to thicken. Make sure to remove any lumps, if sifted slow enough you wont get lumps. Continue whisking while adding half of your cheese. As cheese incorporates itself into the wine slowly add the rest. Serve with fresh and dried fruit. Apples, pears, Dried Figs, apricots, and baguette.

    Doesn't that sound tasty?  And, for the record, my favorite fondue to make at home is this Gruyere Fondue with Caramelized Shallots from epicurious.  Sounds like it's about time to have people over for fondue!