The end of May means its rhubarb and strawberry season. Sweet strawberries temper the tart rhubarb to make a seriously delicious team. On one of recent sojourns to the Omaha Farmer's Market, we found a beautiful bundle of rhubarb, the stalks a mix of red and green with a nice snap. While we make excellent pies, making them beautiful is one thing we haven't quite mastered, so we decided to make a rustic tart. We sprinkled a bit of white sugar on the crust to give it a bit of a sparkle and give the crust a bit more color.
Strawberry Rhubarb Rustic Tart
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 tsp salt
1/8 tsp allspice
3 cups strawberries, stems removed and cut into 1-inch pieces
1 cup rhubarb, sliced into 1/4-inch pieces
1/2 tsp fresh lemon juice
1 teaspoon vanilla extract
One 9-inch unbaked refrigerated pie crust (store-bought or homemade)
1/4 cup crushed graham crackers
In a medium bowl mix the sugar, flour, salt, andRead More
May 21, 2015 Cocktails
One of our favorite things about the early season farmer's markets are the fresh herbs and wonderfully tart fresh rhubarb. This past week we brought home a nice batch of rhubarb that we used to make a delicious strawberry and rhubarb tart. We had a few stalks left over and not wanting to waste the fresh produce, we decided to make a rhubarb syrup that we could use in some cocktails. This cocktail uses the rhubarb simple syrup which has a tart sweetness that paired well with the aromatic spiciness of the fresh basil. A bit of sparkling soda water gives the cocktail a nice effervescence making this drink very refreshing.
1 1/2 oz vodka
3 oz Rhubarb simple syrup (recipe below)
Sparkling water or club soda
2-3 basil leaves (more for garnish)
Tear apart a few basil leaves and place in the bottom of the glass with the vodka. Muddle. Fill the glass with ice, top with the rhubarb syrup and sparkling water. Garnish withRead More
May 19, 2015 Cocktails
We were down at the opening of the 2015 season of the Omaha Farmer's Market recently where we had the chance to check out the stand of one of our favorite Omaha restaurants, The Grey Plume. The Grey Plume recently opened a retail store, Provisions by The Grey Plume, where you can purchase some of the delicious creations used in the award winning restaurant and take them home where you can recapture some of the magic that makes Grey Plume special. The Provisions' farmers market stand had a number of great products to try, charcuterie, coffees and various jams. We tried some of their wild plum jam and immediately Mrs. Nom had an idea that it might be a very nice ingredient to use in a cocktail. The jam was sweet with an intense complexity that comes from the tart wild plums, allspice and star anise. Combined with the citrusy herbal notes from the Broker's Gin, this drink changes as you drink it, with small bits of jam giving a burst of smooth sweetness in each sip.
With Spring in the air, we wanted to make a dessert that would reflect the fresh start of the seasons. This carrot cheese cake was new to us, so in the spirit of something new, we decided to give it a try. The carrot flavor in the cheesecake is subtlety sweet and makes for a beautiful color. Combined with a graham cracker crust, a cream cheese frosting topping, and fresh grated nutmeg on top, it tastes like a creamy version of carrot cake! This would be a perfect dessert for a nice spring evening!
Graham Cracker Crust
2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
Combine crumbs and sugar in a small bowl. Stir in butter. Press into the bottom of a 9 inch springform pan, continue pressing up the sides as well, to about 1 inch. Bake at 350 degrees 6-8 minutes. Cool.
3 packages, (8 oz each) cream cheese, softenedRead More
1 1/4 cup sugar
2 Tbsp brown sugar
3 eggs, beaten
1/4 cup heavy
In our previous post about making our own bitters, we talked about how bitters are a valuable ingredient in making cocktails, but they can also be used to add flavors to food as well. Wanting to use our newly made Coffee and Chocolate bitters for a cool recipe we decided to make a perfect after dinner treat. Many people finish a fancy meal with a nice cup of coffee, a chocolate and a nice drink. In that spirit we combined all three into the Old Fashioned Panna Cotta, an elegant custard full of classic digestifs making this a great way to top off your meal. Topping it, is a mixture of brandied cherries, sugar and bitters, sort of a fruit preserves that makes for a boozy topping. The bitters in both the panna cotta and the cherry topping gave a deep richness that pulled the two together into a dessert that tastes like the classic Old Fashioned cocktail.
We didn't get any pictures of us making the panna cotta, as the process is not overly photogenic, but we got some great onesRead More
Great cooking requires not only incredible ingredients but knowing how to season your dish to bring out and enhance the essential flavors that make the dish shine. A dash of salt, a sprinkle of pepper and a bit of herbs can transform a plain chicken breast into something that can make your mouth water. The same theory can be applied to the cocktail game by using bitters. A mix of aromatic botanicals, spices, and fruits infused into alcohol. Historically they were used as medicinal compounds and digestifs they are most commonly found used as a way to bring lots of flavor to cocktails.
A common ingredient in a lot of our cocktails, we have found ourselves adding lots of various types of bitters to our collection, from the classics like Angostura bitters and orange bitters, to some specialty ones like creole or Boston bitters. Being the kind of folks who like to experiment with new recipes, it was only a matter of time before we had an opportunity to make our own bitters.Read More
May 5, 2015 Cocktails
We have one rule of thumb we always follow when we celebrate Cinco de Mayo: Always have a top notch margarita or poloma in your hand! This year we decided to try out a brand new margarita using some of the fresh herbs from our garden and one of our favorite fruits, pineapple, to make the Fresh Pineapple Cilantro Margarita! Combining two flavors commonly found in Mexican quisine, this drink is pleasantly sweet and tart with a great herbal burst that brings images of sitting on the beaches of the Mayan Rivera sipping on drinks and eating delicious fresh salsa!
Fresh Pineapple Cilantro Margarita
1 cup fresh pineapple chunks
2 Tbsp fresh cilantro leaves
3 oz tequila, blanco or silver
1 1/2 oz triple sec
1 oz simple syrup (you can add another 1/2 oz if not sweet enough)
2 oz lime juice
2 sprigs of cilantro
Muddle pineapple chunks and cilantro, add tequila, triple sec, lime juice and simple syrup. Shake vigorously for 1 minute until combined.Read More
We were recently invited to a blogger event at Spin! Neapolitan Pizza in Papillion where we got to meet some other local Omaha bloggers, as well as taste some tasty food! Both of us love Neapolitan style pizza and with Spin's fame to claim being its take on Neapolitan style pizza, we were excited to have the chance to check them out. After a quick introduction about Spin! and welcome from the manager, we got down to the business of eating.
We started off with three of their six salads, the Caesar, Greek and the Sonoma. Spin also was happy to accommodate one of the party who had dietary restrictions and brought out a gluten free version of their Caesar salad. The salads were accompanied by two plates of flatbreads seasoned with garlic and rosemary with a splash of rosemary infused olive oil. The flatbreads are crispy on the outside while still being airy and tender inside. The splash of rosemary olive oil gave the bread a nice herbal richness. They also brought out a gluten freeRead More
May 2, 2015 Cocktails
In honor of the 141st Kentucky Derby race, we celebrated by making our own Mint Juleps! The Mint Julep was first prescribed in 1784 for stomach issues, and in 1803 was described in a book in London as, "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." In the nineteenth century juleps were made with both bourbon and Jenever, an aged gin. Churchill Downs has promoted Mint Juleps since 1938. Each year around 120,000 Mint Juleps are served over the 2 day race period. While Woodford Reserve is the official whiskey of the Kentucky Derby, we chose another Kentucky Bourbon, Knob Creek, which is one of our favorites.
5 mint leaves
1 1/2 oz simple syrup
2 oz bourbon
Clap the mint leaves between your hands to release the oils, rub the inside of the glass with the leaves. Place in the bottom of the glass. Add simple syrup, bourbon and crushed ice. Mix. Top with more crushed ice until itRead More
April 27, 2015 News
As regular readers of our blog might have noticed, we occasionally enjoy partaking in various spirits and entertaining our friends. One of the inevitable side effects of entertaining with folks who have been enjoying the spirits is the occasional broken glass. We recently had the opportunity to check out a set of unbreakable wine glasses from Bacchus Break, a maker of silicone wine glasses that they claim are unbreakable and a perfect solution for the age old problem of drunk people dropping things. Created by a group of moms from New Hampshire, Bacchus Break released their first product, a 16 oz shatterproof silicone wine glass in February 2015.
We received in a set of two glasses shipped to us from Amazon. Packed in a cardboard box with easy to open packaging (always a plus, especially if you have had to open any kids' toys recently!) the packaging sets the expectations for the unbreakable nature of the glasses by proclaiming a hassle free lifetime warranty. One of theRead More