I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Oh Homespun, you had us at homemade tart. As big fans of anything involving buttery, flaky streusel crumbs and sweet gooey filling, we knew we’d be in for a treat with this heavenly take on Pear & Apple Crumb tart.
One of my favorite parts about this recipe is that it calls for basics you already have in your pantry, along with a few crisp Granny Smith apples and tasty Bosc pears. I’ll be the first to admit that when I see a dessert recipe with countless complicated ingredients, I bow out more often than not. But this recipe, I assure you, is worthy of pulling out again and again.
Though properly enjoyed as the perfect warm compliment to your favorite seasonal meal (like Homespun’s Braised Honey Pork Shoulder), it’s tempting to sneak into the kitchen to warm up a slice of this wonderful pear & apple tart in the morning, too…I know I’m guilty of doing it! Cheers, Kat
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If you’re just joining us, welcome to the month of belly-warming cocktails as we team up with our friends at Pottery Barn to bring you a whole slew of seasonal sips. Though last week’s Rummy Spiced Cider was such a hit, I have a feeling that this week’s Ginny Gin Gin Punch will win over gin and non-gin lovers alike.
First order of business: we’ll need a little Oleo Saccharum to make the most out of the citrus to stir into this fantastic batch cocktail. Before your eyes gloss over, I’m going to assure you that Oleo Saccharum is much easier than it sounds…
But let me back up; for those of you who have no idea what it is, Oleo Saccharum literally means “oil (or fat) sucrose,” which refers simply to the oil extracted from citrus peels by using sugar. Bartenders have been using it to add aroma and flavor to all sorts of libations since the early 19th century, and as you’ll see, it’ll pack the punch in today’s cocktail. Oftentimes there’s a lot more goodness to the orange, grapefruit or lemon than we realize when using them, and Oleo Saccharum helps us extract every single one of those vibrant citrus notes (full how-to can be found in the recipe below).
So with our fragrant Oleo Saccharum syrup oozing with flavor, mix in some Tanqueray No. 10, some bubbles and top with a fresh mint sprig from the garden. Pour over ice, break out Pottery Barn’s festive beaker glasses and gather around to enjoy every last drop of our Ginny Gin Gin Punch. Cheers! Truly, MKR
P.S. We’ll be mixing up two more festive drinks to enjoy this Fall, so stay tuned. xo
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Last week, we celebrated several of Fall’s best flavors with Homespun‘s Poached Pear & Butternut Squash Salad. But why stop there? Our dream fall spread deserves a meat entrée to write home about. So this week, we handed over the reigns to Chef Jason again, this time to bring us his Bourbon Honey Braised Pork Shoulder.
This is one of those wonderful excuses to pull out your trusty Dutch oven; you’ll be slow-cooking this pork shoulder tender for a couple of hours, but as you’ll see, the fruits of your labor will be worth it.
Upon browning the pork, your sautéed garlic and onions will meet the smooth honey, brown sugar, sherry vinegar and bourbon reduction. And by introducing a blend of rich aromatics (thyme sprigs, black peppercorns and whole coriander seeds) to the pot, the macerated pork will be simply teeming with flavor. My favorite part? This meat entrée pairs so so so perfectly with seasonal roasted fruits such as figs, pears, apples, plums and onions. And just you wait until we share Chef Jason‘s recipe for those broccolini bundles! Cheers, Kat
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