If you’ve been around A Sweet Spoonful for awhile, you already know a few things: 1) I like strong drinks and 2) I don’t often accept freebies or do giveaways on the site. With this next post, one of those things has changed. While I just don’t see the relevance or need for plastic batter bowls that store batter in the handle (what?!), towels specially designed to sop up red wine, or acid-resistant bud vases (hmmm)–I do see the need and relevance for vodka. So when the kind folks over at SKYY vodka wrote to me to introduce their new Ginger infused vodka, I told them to send one on over. Quickly. It’s been a tough few months.
In thinking about how I wanted to mix it, I kept thinking how great it would be to pair it with fresh lime juice and mint. I didn’t add any sweetener because, in addition to liking strong drinks, I dislike syrupy sweet ones. So if this has a bit too much of an edge for you, add a dash of simple syrup. But honestly, I think you’ll like it. It screams outdoor patios and freshly mowed lawns. There’s a drink out there called the Moscow Mule, which is basically vodka, fresh lime juice, and a few glugs of ginger beer. My recipe is in the same family but it’s more like the Stiff Mule: we’re not messing around here. I think I’ll call it that.
O.k., now onto the snacks because, I don’t know about you, but when you start mixing up cocktails, there needs to be a little something to much on. My mom recently bought this incredible narrative cookbook called Screen Doors and Sweet Tea. Have you seen it? It’s written by Martha Hall Foose and in it she details her experiences living in the South and some of the traditional (and not so traditional) recipes she’s come to love from the Mississippi Delta. In all honesty, I haven’t come across a cookbook I’ve been this excited about in a very long time. So I dove right in this afternoon with recipe that looked like it’d pair well with the Stiff Mule: Martha’s Yazoo Cheese Straws. Legend has it that Mary Margaret Yerger began her cheese straw business modestly. Now, 79 years old, they pump out 3,000 pounds of straws a day. That’s a lot of cheddar, my friends. The recipe is flawless. I did make a few adaptations, mixing in a bit of white cheddar and sprinkling sesame seeds on top for a little extra crunch.
Have a great weekend. I’ll be working, but hopefully you’re doing something outside or in the kitchen or creative or new. Cheers to whatever it is you’re up to, and cheers to stiff drinks and delightfully salty snacks.
This recipe asks that you let the cheese come to room temperature before combining it with the butter because the dough will be much smoother. And if you don’t have a cookie press lying around, just form the dough into 2-inch round logs and chill until firm. Then slice into 1/8-inch thick disks and proceed with directions from there.
Slightly adapted from Screen Doors and Sweet Tea
Preheat the oven to 375 F. Prepare a cookie press with the star attachment or an another narrow attachment of your choosing.
In a food processor fitted with the metal blade, combine the cheese, butter, salt, pepper, and dash of hot sauce by pulsing until well blended. Then add the flour and pulse until a ball of dough forms. Press long strips of the dough 1 inch apart onto ungreased cookie sheets (I used a Silpat just to be safe). Sprinkle with sesame seeds. Bake for 12-15 minutes or until the edges just barely begin to brown.
Remove the cheese straws and let cool completely. Break in half if you’d like (not all of the sesame seeds end up sticking). Store in an air-tight container.
Muddle the mint in a little glass with a pinch of sugar and a few drops of water. Then add to the cocktail shaker along with the other ingredients, shake vigorously, and pour into glass. Garnish with a few sprigs of chopped mint.
My good friend Keena was working in India for the last few months and just returned to Seattle, eager to experience as much Pacific Northwest summer as possible in September. I'm with her on this one: It just so happens that towards the end of this month, the farmers markets I've been doing will also come to an end, so things seem like they're both simultaneously gearing up (hike! picnic! beach!) and wrapping up at the same time as I also feel a sense of wanting to cram in as much as I can before the days start getting noticeably shorter. And truly: there's no better recipe to commemorate such efforts than these fresh corn grits with oil-poached summer tomatoes.
For many years, I've always made a summer to-do list. I usually set to work on it right at the beginning of June when the days feel long and ripe with possibility. The list often involves things like learning to bake sourdough bread or making homemade ricotta, doing an epic hike I'd read about in a local magazine, training for a marathon, or reading specific novels. It is always a pretty aspirational list, and I generally don't make much of a dent in it -- resulting in the guilty feeling come late August that I'd wasted too many lazy afternoons when I could've been baking sourdough or making ricotta or doing memorable, epic hikes. But this summer is going to be a bit different: there will be no list. We wait so long in Seattle for long stretches of sunny days, and now that it stays late until 9:30 (or later?), I want to see more of our friends and find stretches of time to do not much of anything except catch up, tan our legs and eat farmers market berries. That's my list.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.
A triple berry summer crisp made with oats, quinoa flakes and hazelnuts. Summer in a skillet.
We just returned from my mom's cabin on Lake George in upstate New York where we often spend the 4th of July. As usual, each bedroom was packed with family members (this year the couch was even occupied for a night), and our days with reading, lounging on the dock, swimming a bit, maybe jogging down the road or playing tennis if you were feeling ambitious. We drank a notable amount of seltzer water; I managed to read three books and my mom threw us a family baby shower complete with balloons, chocolate cake and Mike's rhubarb bars. In previous years, my mom has planned most of the dinners and even some lunches, but for breakfast we'd all fend for ourselves. I'd often bake a pie or a batch of brownies in the afternoon and everyone would help out where they could, but she would largely do the shopping and brunt of the cooking. This year was different: having just moved from California to Vermont, my mom had a lot on her plate and sent out an email before the holiday weekend asking us all to chip in and help with the meals. Sam and I claimed Friday dinner: we grilled sausages and Sam made his famous deviled eggs. We cut up some unusually seedy watermelon that I found at the co-op in Burlington before we drove out to the lake, and I made a summery quinoa salad that I expected to be kind of epic. The trouble was that it wasn't. I overcooked the quinoa until it was kind of a congealed mush and everything just went downhill from there. But I knew that the idea was strong -- to pack a whole grain salad with all the things of summer (corn! tomatoes! basil!) -- so when we got home to Seattle I tried again. And this time it's a winner.