80 Proof Root Beer? Well, not exactly but…

So you think you like a nice frosty mug of root beer with your corned beef sandwich?  I do.  How about a root beer with the kick of the 80 proof drum?  Now you’re talking my language.
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An 80 proof root beer?  Are you sure?  Well not exactly.  But the history of root beer is very clear.  Before prohibition took all the fun out of drinking alcoholic beverages, root beer in the original format was an alcoholic quaff.  Long favored by coal miners in the Pennsylvania, the pre-temperance root beer was really a root tea.  But what is a root tea?  Well, root tea is a combination of spices, roots, herbs and farm medicinal ingredients lost to history.

One thing we do know for certain is that Root, the potent root tea from Art in the Age of Mechanical Reproduction in Philadelphia is something completely unique in a marketplace clogged with flavored Vodka and sticky sweet cordials.  There is a certain cadence to this pre-prohibition slurp of herbs and spices.  Woven around an 80 proof core of pure grain alcohol, the herbs are reminiscent of the root teas of yore.
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You’d take a root tea when you needed warming or when you wanted cooling off.  If you have a hankering for something different, seek out a bottle of Root!
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Root is made like everything was made before modern techniques sped up production instead of slowing it down.  Root is USDA Certified Organic.  Does this make it healthy?  Well everything in moderation is what I’ve always said.  Why if you shop for organic foods are your liquors any different?  It shouldn’t be.  With the USDA certification directly on the label you can see that the ingredients are the best that money can buy.  This translates to better in your glass and better for you!
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Root works beautifully in cocktails as well as on the rocks with a twist.  I’ve enclosed a couple to whet your whistle and give you the chance to find Root in your local store.  Now that William Grant is distributing Root, you should be able to find it or order it pretty easily.

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From the Art in the Age website:

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Birch Bark -  Just like the Root Teas that came before it, birch bark gives ROOT its pleasantly strong backbone of full-bodied aroma and flavor. Harvested from white birch trees, the bark is first subjected to a slow destructive distillation process that yields a crude birch tar. This tar is then steam distilled to produce a pure sap that is mixed in with ROOT’s cane sugar base.
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Black Tea - Our smoked black tea gives ROOT its distinctive tea notes, burnished rose-gold hue, and delicate hints of smokiness. Instead of being dried in the sun like most other teas, the organic lapsang souchong tea we use is smoked over a pine fire to impart the necessary flavor requirements.
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Cane Sugar - ROOT is distilled from a pure organic cane sugar base. Not excessively sugary, the cane sugar allows for great clarity in the finished spirit and accommodates ROOT’s earthier, slightly bitter undertones and its clean finish.
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Sassafras – A couple hundred years ago, all the colonists made their Root Teas with sassafras root. However, scientists later found that the ingredient posed certain risks to the liver, and the FDA banned it as a food ingredient in the 1960s. No worries though, we’ve mighty close to approximating sassafras unique flavor with a mixture of organic citrus fruits, spearmint, and wintergreen.
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Citrus -  We use American-grown, pesticide-free, certified-organic lemons and oranges to give ROOT a subtle touch of citrus aroma and flavor that comes out when mixed, and to closely mimic the taste of sassafras root.
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Allspice -  Produced from the dried, unripe fruit of the Pimenta diocia plant, allspice was a favorite of many colonists who felt that the spice combined the flavors of several aromatic spices and added a desired layer of complexity to their Root Teas.
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Anise -  Aniseeds lends ROOT its licorice notes, which combine especially well with the sprits birch and sassafras flavors.
Cloves  A spice produced from the dried flower buds of clove trees, clove was another favorite ingredient in colonists’ highly spiced Root Teas. Native Americans also found the spice to relieve tooth pain.
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Cinnamon -  Cinnamon, much like ROOT’s birch flavoring, is harvested from the bark of the cinnamon tree through a similar process. Along with clove and nutmeg, it gives ROOT its pleasant baking spice flavor
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Nutmeg -  The seed of a type of evergreen tree, nutmeg, along with clove and cinnamon, contributes heavily to ROOT’s distinctive, highly spiced taste.
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Cardamom - A member of the ginger family, cardamom’s strong, unique flavor is a welcome addition to ROOT’s well-rounded spiciness.

Home Made Ketchup – You’ll Never Go Back to The Bottle

Ketchup Wasn’t Always Simple!

by Roberta Rosa, member of  The Daily Basics Who’s Who in Food & Drink

 

 

 

Because it is summer and tomatoes will be in abundance soon I thought it might be fun to explore some (not all) of the history of this much loved fruit...or is it a vegetable?  Believe it or not there is still some confusion on the matter.  The tomato really didn't see American dinner tables until the mid 1800's!  You can read more about this in a book called "Life is Meals - A Food Lover's Book of Days" by James and Kay Salter where they discuss the phenomenon of Colonel Robert Gibbon Johnson on a September day in 1820 eating tomatoes in front of a crowd.

 

 

 

 

"On this day (September 26) in 1820, Colonel Robert Gibbon Johnson, nearly fifty and dressed in a black suit, ruffled shirt, and three-cornered hat, mounted the steps of the Salem County courthouse in New Jersey and before a crowd of some two thousand fascinated spectators, proceeded to eat raw tomatoes.  Though many believed this would turn out to be an act of public suicide, Johnson showed no ill effects, proving once and for all that tomatoes were not poisonous nor the cause of either stomach cancer or appendicitis."

He had trouble convincing his neighbors that tomatoes were good for anything but decoration!  Now, New Jersey is famous for the quality of it's tomatoes and the Heinz Ketchup plant is located in Salem City, NJ!

Before ketchup began to be widely marketed families made and canned their own.  This recipe is over 100 years old and came from a farm in Connecticut.  I include this not thinking that you will actually make your own (read - laborious task) but that you will gain an appreciation of the time that women put into something as simple as 'ketchup'.

Tomato Ketchup

24 ripe tomatoes
6 onions, peeled
6 green peppers
1/4 cup salt
1/4 cup brown sugar
2 Tbsp. ginger
2 Tbsp. cinnamon
2 Tbsp. mustard
6 cups vinegar

 

Peel tomatoes, and cook all ingredients six hours, stirring often.  Pour into sterilized bottles and seal.

That's it.  As with many recipes from the late 1800's or early 1900's the recipe assumes much on the part of the cook!

However, the Rumford Cookbook recipe (while similar) offers a little more insight.

Tomato Catsup

4 quarts sliced tomatoes
8 green peppers
4 level Tbsp. salt
1 quart vinegar
2 level Tbsp. white pepper
3 level Tbsp. mustard
1 level Tbsp. allspice

Cook the tomatoes and peppers in the salt and vinegar till tender.  Rub through a sieve, passing through all the pulp possible; add the spices and seasonings, and boil all slowly for three hours.  Bottle and seal when cold.

Now at least the last recipe (from a 1926 cookbook) cuts the cooking time in half but it is still a huge effort! The next time you put that bottle of ketchup or 'catsup' on the table think about the time your great-grandmother put into the same condiment!  Things could always be worse. 

 

Food Blogger, Roberta from Roberta's Realities

 

Roberta Rosa writes a food blog that is all about retro recipes and life of days gone by.  She is delightful and you will enjoy reading her site, Roberta's Realities.   

Roberta's blog is a rich collection of 'retro' and 'heirloom' recipes that are just too good to be true.   She writes and shares these recipes and the history surrounding them.  If you love history from the kitchen, this is your place!  This is a favorite for any historic food buff!

(PS.  She still write about all sorts of other fun stuff as life happens...and it does!)

Follow her on Twitter at @Roberta87

Three AMAZING Cold Summertime Soups

Gardens are being planted, perennials are blooming, and the weather is heating up. The big question is what to serve for lunch or a light supper? Cold Soups are a great option but many people don’t think beyond vichyssoise.

These three great chefs will plant some seeds … in your head, that is.

You might recall our friend, Victory Armory, a lovely chef who’s Spanish heritage never fails to bring new tastes and elements to the table – here with a twist on gazpacho.  Valerie Murray  from The Daily Meal offers us an English cold pea soup option and Viviane Bauquet Farre from Food and Style.com‘s elegant, but hearty recipe that answers the question – what do you do with your bumper crop of cucumbers?

Lettuce Gazpacho

Victoria Armory

Lettuce Gazpacho - click for recipe

With the overabundance of lettuces from my garden, I have made this cool and refreshing Lettuce Gazpacho, ideal for summer meals as it involves no cooking. It is perfect for those summer days when being in the kitchen is not a good plan but you still need to feed the group.

I use low-fat, plain yogurt as it yields a finer and thinner consistency and it fits with my “skinny delicious” plan. This bright green soup is so delicious it seems impossible it could be good for you, too. The flavor of crisp romaine lettuce is freshness itself and the creamy consistency of yogurt is the perfect base. I also make this soup using other greens like baby spinach, watercress or arugula. Strain it through a medium sieve to make as smooth as velvet. A sprinkling of fresh herbs as garnish enhances the green palette.      Click for recipe

You might want to serve this along with Victoria’s  Clams with Chorizo. With a loaf of crusty bread this can easily be the perfect light summer supper.

.ed…………….

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Chilled Pea and Mint Soup

Valerie Murray

Cold Pea and Mint Soup from The Daily Meal

Peas are coming up and there are other things to do with them besides serving them as a side dish.

From The Daily Meal comes this classic English Pea and Mint soup.   Recommended accompaniments?   The DM Editor, Valerie Murray says:

a ploughman’s lunch of cold cuts, cheese, and pickles, or as a meal itself served with some Stilton cheese crostini.  

Click over to get the recipe and find six other cold soups recipes recommended by The Daily Meal!

Chilled Cucumber and Yellow Pepper Soup with goat milk yogurt and pan-roasted shishito peppers

Viviane Bauquet Farre

Chilled Cucumber and Yellow Pepper Soup with goat milk yogurt and pan-roasted shishito peppers - click for full recipe

Viviane Bauquet Farre, a fashion designer turned Chef, originally came from a French island in the South Pacific where she learned how to cook with her mother from the ripe old age of six.  You can imagine the combination of flavors she brings to her online food magazine,  FoodandStyle.com  which is fully stocked with great recipes, photographs and many videos.  Her site speaks to the lifestyle of food and drink.

For an elegant cold soup, this recipe will fit the bill.  Besides, have you ever wondered exactly what to do with that bumper crop of cucumbers you get  every year?  This is your answer.  The recipe.   This could be a wonderful summer lunch served with breads, a platter of cheeses on the side and perhaps a watercress salad.

Viviane’s recipes have been featured in forums as diverse as BonAppetit.com, Vegetarian Times, and Saveur.com (which also crowned Viviane’s site one of the “Best of the Web”). She holds an Advanced Certificate in Wines and Spirits from the Wine & Spirit Education Trust Limited.

For more on Cold Soups

Chef Robin White’s Cold Soup Week

Cold Soups- veggies from the garden to the table

The Cocktail Whisperer’s Twisted Snap Julep

by Warren Bobrow, The Cocktail Whisperer
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One of the things that I remember best of my childhood was the scent of brown butter and ginger and the trays of spicy, crisp and savory ginger snap cookies baked at home.  Our governess was from Germany and she loved to bake these savory treats whenever the opportunity arose.   It’s funny to look back and remember the first time I tasted a ginger snap cookie.  In my mind’s eye I can picture the flat shape, the golden brown color of the dough and the spicy aromatics of the toasted ginger filling my grandparents home.  This aroma still haunts my imagination whenever I smell ginger.  It is a good feeling and one that I like to call back on when given the opportunity.

Snap is the amalgamation of my sweet childhood dreams of the perfect ginger snap cookie.

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There is a USDA certified organic liquor on the market named Snap.  Snap is the amalgamation of my sweet childhood dreams of the perfect ginger snap cookie.  Of course my childhood cookie thoughts did not involve shots of firewater on the side.

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Snap is a marvelous concoction encompassing the flavor of freshly baked ginger cookies with a marvelous twist.  The memorable twist of Snap is the brooding 80 proof heat immediately located in the center of your imagination.  You cannot escape from it.  There is molasses in there along with baking spices and the unmistakable aroma of caramelized ginger with a healthy dose of vanilla sugar.

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Today I had a hankering for a Mint Julep.  You know, the classic cocktail that is comprised of nothing more than freshly picked mint, raw sugar, crushed ice and Bourbon or Rye Whiskey.  In keeping with my twisted sensibilities I took the path never taken prior.

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The Rye Whiskey that I chose for this drink is Tuthilltown Rye.  I love the jagged edges of this Rye.  It stands up well to ice and plays well in the sandbox with other liquors.  Today I have several bottles to experiment with.  The one that made the cut is the Snap.  Mixed in a sterling silver (copper core) cup with freshly picked mint and instead of using raw sugar, I used JM Rhum, Cane Syrup from Martinique.  Cane Syrup is magnificent stuff.  It is freshly cut cane, crushed into juice, then boiled down to become a syrup.  If fermented, this syrup becomes Rum.  Unfermented in a cocktail it adds a dimension of taste that is quite sensuous.
So, to slake your thirst in my cocktail whisperer manner you must first do a little legwork.  You need a couple copper core, sterling silver Julep Cups.

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History

The origins of the mint julep are clouded and may never be definitively known. The first appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.”[2] However, Davis did not specify that bourbon was the spirit used.

The Twisted Snap Julep

The traditional Virginia recipe as served at the “Old White” is described-”…the famous old barroom, which was approached by a spiral staircase. Here in this dark, cool room, scented with great masses of fragrant mint that lay upon mountains of crushed ice, in the olden days were created the White Sulphur mint julep and the Virginia toddy, for which this place was famous the world over. The mint juleps were not the composite compounds of the present day. They were made of the purest French brandy, limestone water, old-fashioned cut loaf sugar, crushed ice, and young mint the foliage of which touched your ears…Here, in this old room, was uttered that famous remark of the Governor of North Carolina to the Governor of South Carolina. ‘It is a long time between drinks.’”[3] The mint julep originated in the southern United States, probably during the eighteenth century. U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city.[4] The term ‘julep’ is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from the Persian word ???? (Golâb), meaning rose water. Americans enjoyed not only bourbon based juleps during the nineteenth century, but also gin based juleps made with genever, an aged gin. Recently, however, bourbon-based juleps have decisively eclipsed gin-based juleps.[5] Traditionally, the silver cup should have a copper core to fully freeze the contents. [6]

1. ^ “Mint Julep Ritual”. Bencaudill.com. 1937-03-30. Retrieved 2010-07-30. Davis, John (1803).

2. ^ Travels of Four Years and a Half in the United States of America. p. 379. Retrieved 2009-05-04.

3. ^ MacCorkle, William A., The White Sulphur Springs, the Traditions, History, and Social Life of the Greenbrier White Sulphur Springs, Neale Publishing Co., NY, 1916, pg. 66

4. ^ See Nickell, p. 31, for Clay’s recipe, taken from his diary.

5. ^ Summer Drinks Issue – A Guide to Bartending When the Frost is on the Glass – NY Times

6. ^ Warren Bobrow. The Hand-Crafted Mint Julep, 5/25/2010

7. ^ “Derby Experience-Mint Julep”. Churchill Downs Inc.. Archived from the original on 2008-01-09. Retrieved 28 December 2008.

But I digress.  This drink (below) is not your typical Mint Julep.  Not at all.  I fact it might cause the “pure of heart” to get a bit overwrought by my changes.  Sit still.

Relax and fix yourself my absurdly delicious version of the Classic Mint Julep.

The Cocktail Whisperer’s Twisted Snap Julep

Ingredients

to make 2 very strong cocktails- Danger level #4 out of 5

Tuthilltown Rye
Snap USDA Certified Organic
Freshly picked Spearmint
JM Rhum (brand) Cane Syrup from Martinique or like brand, must be cane syrup
Copper Core, Sterling Silver Julep Cups (2)
Crushed Ice

Preparation:

Crush Ice in an old- fashioned hand cranked ice crusher
Add a small amount of mint to the cup
Alternate mint, Rye, Snap, Ice, Cane Syrup, Mint while muddling the mixture with the back of a wooden spoon
Watch the frost rise up the cup
When your cup is sufficiently filled with ice and liquor, top with a splash more of the Rye and Snap
Garnish with a sprig of mint and drizzle some more Cane Syrup over the top[/box]

A Salute to Spring – I’ll Drink to That!

By Karen Jones

Spring is a cherished season of renewal and to help you celebrate in style, top mixologists from five popular venues (Manhattan to the Hamptons) have shared their favorite seasonal drink. They have also provided suggested food pairing from their kitchens. Cocktail recipes are included so do try these at home…

“The London” from Gordon Ramsay’s The London Bar at the London  NYC, New York City, NY

"The London" from Gordon Ramsey's The London NYC

The signature cocktail of Chef Gordon Ramsay’s famous restaurant, The London is clean and citrusy. French aperitif Lillet Blanc’s light orange flavor is a cozy complement to gin, grapefruit juice and champagne. Suggested food pairing: Sweet potatoes veloute with pickled Thai chili, rock shrimp, coconut and cilantro. www.thelondonnyc.com

Recipe

2 oz gin
3/4 oz Lillet Blanc
1/2 oz grapefruit juice
1/2 oz champagne

Directions:

Shake gin, Lillet and grapefruit juice. Strain into martini glass rimmed with sweet orange oil infused sugar. Top with champagne.

“One and Don” from the Todd English Food Hall at The Plaza Hotel, New York City

"One and Don" from Todd English Food Hall at the Plaza Hotel

A play on the phrase one and done, this delectable drink is called One and Don due to its light bodied Don Julio Blanco Tequila. Strawberries provide the sweet while jalapenos add the heat. Pair with lobster guacamole or tacos.www.theplazafoodhall.com

Recipe

1.5 oz Don Julio Blanco Tequila
.5 oz Strawberry/Jalapeno preserves *
.5 oz fresh squeezed lime juice
.5 oz Agave syrup

Directions:

*To make strawberry/jalapeno preserves blend 2 packages of fresh strawberries, 2 whole jalapenos, 3.5 oz simple syrup. Refrigerate 24 hours. Combine all ingredients in Boston Tin, add ice and shake hard. Empty into a Moscow Mule Mug.

“Elderflower Cucumber Crush” from Haru Sushi, New York City, NY

"Elderflower Cucumber Crush" from Haru Sushi

The Elderflower Cucumber Crush mixes the slightly sweet flavor of elderflower with the refreshing taste of lime, the sophistication of gin and the simplicity of cucumber. Suggested food pairing: Lobster ceviche and crispy spring roll.www.harusushi.com

Recipe

1.5 oz Myers Platinum Rum or Beefeater 24 Gin (your choice)
1.0 oz St. Germain Elderflower Liqueur
1.0 oz fresh Lime Juice
1.0 oz club soda
0.5 oz sweet/sour mix

Directions:

Shredded cucumber muddled with lime. Mix all ingredients, shake and strain over ice in a pilsner glass.

“Berry Rosado” from Nick & Toni’s, East Hampton, NY

"Berry Rosado" from Nick & Toni's

The Berry Rosado was invented one Sunday morning when mixologist Richard Scoffier had to create a cocktail for last minute brunch guests. It has been a favorite ever since. Suggested food pairing: Warm asparagus & crab with pea greens, orange aioli and slivered red onion. www.nickandtonis.com

Recipe

2 Tbsps (approx. 2 small strawberries or 8 raspberries) of berries or raspberries in season
2oz Bootlegger 21Vodka
1oz Wölffer Estate Rose
1 lemon wedge,
0.25oz Agave
Soda Water

Directions:

Muddle berries and lemon wedge in a small metal shaker, add ice, vodka, rose, agave and shake vigorously. Strain into specialty glass, add ice, top with soda, berry garnish.

“Sanguinella” from A Voce, New York City, NY

"Sanguinella" from A Voce

Elegant and simple, the Sanguinella cocktail combines classic Italian ingredients with freshly squeezed citrus juice. Suggested food pairing: Sarde (cured sardines, tangerine vinaigrette, taggiasca olives, pickled chilies).   www.avocerestaurant.com

Recipe

1 oz. Campari
1.25 oz Limoncello Il gusto della Costa
2 oz fresh orange juice and
1 oz fresh lemon juice

Directions:

Combine all ingredients into a shaker. Pour in a short glass with fresh ice. Garnish with slice of blood orange.