Whiskey Watermelon Cocktail

Remember way back in March when I made my big blogging comeback after a long 7 month absence?  Well I believe I failed to mention that just because I was "back" didn't mean that I would be back to blogging as consistently as I used to.  Which...you might have already figured out by now.  Considering that it is indeed June.

I'm still in that settling phase (even though I've been in Nashville for 7 months) with work, a new house, and so many lovely visitors.  With so much going on it's been a bit hard to carve out time specifically for blogging BUT I'm working at it...And I think I'm slowly getting better!

Other than being a busy busy bee, there is another major reason for the delay.  I haven't had my own space to take pictures, write, and do all of the wonderful things that are associated with putting up these posts.  However, two weekends ago a magical thing happened.  Momma Bear swooped down to Nashville for a last minute surprise visit and helped me create that space I had been so desperately needing.  And guess what?  I'm totally in love with it.  The room sits at the back of the house and is completely filled with windows and a gorgeous view of the back yard and garden.  With so much light, quiet, and coffee back here I have a feeling it will be so much easier to finally sit down and share more recipes with you.

In fact, I have TWO more recipes that have been made and photographed that are just sitting on the back burner waiting to be devoured.  Exciting right?

Moral of this story?  Don't give up on this thing yet.  I'm coming back to you.  Slowly but surely.

Let's move on to the cocktail.



It's purely coincidence that my last two posts have come about after a bloody mary or two.  Sunday = day off = bloody marys = blog posts.  At least it's productive.

This cocktail is for the bourbon lover (me) and was concocted by a good friend and cocktail making connoisseur (who I've promised not to name for fear of an overwhelming amount of fan mail/drink requests).

I completely understand that the whole watermelon/cucumber/basil combination is screaming to be mixed with vodka...BUT this little drink knocked my socks off.  The muddling of the watermelon, basil, and cucumber adds some flavor to the overall simple drink without taking away from the bourbon.  It's light, refreshing, and the perfect non-sweet drink for summer.

So make yourself a cocktail, sit back, and relax.  I'll be back soon!



Makes: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:
2 ounces bourbon (I used Bulleit)
2 small chunks watermelon
1 slice cucumber
2 basil leaves (I used rosie basil)
2-3 dashes bitters
1/2 ounce sweet vermouth                                                                              

Directions:
Muddle the watermelon, cucumber, and basil with a couple dashes of bitters.  Add bourbon and sweet vermouth.  Add ice and stir.

Stone Fruit and Blackberry Cobbler with Cornmeal Drop Biscuits

*Awkwardly clears throat...*

Oh goodness.  Where should we even begin?  Do we need to re-introduce ourselves?

I'm Emilie.  And I'm a blog neglecter, deserter, sideliner, shunner....It's horrible.  But true.

The first step is admittance right?

As some of you will know, I've been away from this sweet little blog for almost seven months now. Good lord.  As I counted the months (on my fingers) just then, I realized I've surpassed the 6 month mark.  And that's just no good.  But today is my birthday and I decided that finally publishing a post would be the best present I could give myself!

So let's catch up a little bit shall we?

Last you heard, I had made the (tearful) move out of Boston and was on my way to Nashville via a little trip to Missouri.  Fast forward half a year and I have fully settled into Nashville and I'm soaking up every wonderful moment of it.

I must admit, this move to Nashville has turned out to be more than I could've ever hoped for.  Upon arriving I was immediately surrounded by a community of amazing people.  I don't just mean cheerful hospitable southerners.  I mean a mind blowing community of artists, musicians, foodies...you name it Nashville has it.  And I know, I know.  Those people are everywhere.  But there is something about Nashville and its attitude to come together, collaborate, and create amazing things that has me reveling.

In the five short months of being here, quite a few wonderful things have happened with thanks to the aforementioned community.  1) I've landed a job at two fantastic restaurants. 2) We've created a house venue at our home called The Mad Valley Lodge (We're going to have to talk more about this later.  It's my shining star at the moment.  I'm so so proud of it's creation.)  3) I've built a garden, which I've been daydreaming about for nearly 3 years.  After that amount of time cooped up in a 450 square foot apartment my hands were dying to play in some dirt. 4) I've finally started to make some (preliminary) food truck plans.  (I'm sure we will also talk about this later.)  And most importantly 5) I've finally settled in and gotten my schedule under enough control that I can slowly immerse myself back into this whole blogging thing.

It's a huge relief.  This blog has been sitting at the back of my mind constantly poking and begging me to get back to it.

So here I am.  Here you are.  It's time to talk about food.

This past Sunday, after a bloody mary (or two) I decided I needed to bake.  After a few suggestions/requests shouted from the backseat, the first being cornbread and the second being cobbler, I decided a combination of the two would fit the bill.

And what a good decision I made.  After a failed attempt to find rhubarb, I set out for some peaches.  As I was grabbing a peach, my hands started darting around on their own and I ended up throwing a of couple apricots and plums into the bag.  And at that point I thought "Why stop now?"  So...I picked up some blackberries.  And thus the Stone Fruit and Blackberry Cobbler was created.

The combination of a sweet fruit cobbler under some big cornbread "biscuits" is just what you need.  It's basically a cure all.  Or a you're the new favorite at the BBQ type thing.

It's still a little early for mouth watering fruit...but if it was this good this early in the year?  I can only imagine the deliciousness that will come from this cobbler in the coming months.

I think I'll just make one every few weeks in order to test my hypothesis.

Oh, and remember when I was talking about collaboration?  Well, all of these beautiful pictures you see below are the work of a sweet friend.  She made this post possible and made me excited to finally do it.  So thank you Molly!  I hope you're content with food as payment.

























Adapted from Smitten Kitchen

Makes: 10-12 servings
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes

Ingredients:
for the fruit-
4 cups stone fruit (I used peaches, plums, and apricots) pitted and cut into slices
2 cups (1 pint) blackberries, rinsed and dried
2/3 cup packed dark brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
2 teaspoons minute tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter, sliced thin

for the biscuit topping-
1 1/2 cups all purpose flour
1/2 cup fine cornmeal
6 tablespoons dark brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 cup buttermilk

Directions:

1. Preheat oven to 425°.  Toss the stone fruit with the blackberries, sugar, flour, lemon juice, tapioca, cinnamon and salt.  Pour into the bottom of a 2-quart baking dish. Spread 2 tablespoons of thinly sliced butter over the top of the fruit.
2. Make the biscuit couch by stirring together the flour, cornmeal, brown sugar, baking powder, and salt.  Cut 6 tablespoons of the butter into the dry ingredients using your fingers or a pastry blender.  Stir in buttermilk with a rubber spatula until a wet tacky dough comes together.
3. Drop spoonfuls of the biscuit dough over the filling until evenly covered.
4. Bake at 425° for 20-25 minutes or until the cobbler is bubbly and the biscuit tops are golden brown.
5. Scoop into bowls and serve with fresh whipped cream or vanilla ice cream.

Mango and Candied Ginger Sorbet

Oh come on.

You didn't actually think I was going to leave for three weeks without doing another blog post did you?  Oh...you think that sounds like a typical move of mine?  Well.  You're right.  But not this time!

It's one of those mornings that I totally have my priorities in line.  I should be packing and getting everything ready for the trip but instead I'm sitting in the leaving room, listening to the storm outside, and working on blog posts.  I'm going to be freaking out in a couple of hours but it's totally worth it.  There's nothing like blogging on rainy mornings.



A rainy and somewhat cold morning doesn't seem like the ideal time to be posting about a fruity summer sorbet.  However, I feel that sorbet is ideal at all times and therefore negates the whole issue.

I decided to go with mango in this recipe because I loved the idea of mango and ginger together.  But it would be divine with basically any other ripe fruit.  I say head to your garden, farmers market, or local grocery store and scope out the best looking fruit around.  If it's ripe and looks delicious you're sorbet will probably be even more delicious.  And if you come up with mind blowing flavor combinations I would love to hear about them!

It tastes like a treat, it looks like a treat, and it's super healthy.  What more can you ask for?  Go make some sorbet!

PS- I'll try to be as diligent as possible about posting while I'm on the road for the next three weeks!  I definitely have some stored up recipes and some guest bloggers to share so keep your eyes peeled!



Adapted from Cooking with the Seasons at Rancho La Puerta 

Makes: 6 servings
Prep Time: 2 hours in the freezer + 10 minutes preparation
Cook Time: None!
Total Time: 2 hours 10 minutes

{Printable Recipe}

Ingredients:
1 1/2 bananas (about 1 cup), chopped into 1-inch cubes
2 cups ripe mango (or other fruit), peeled and cut into 1-inch pieces
1/2 cup fresh orange juice
2 tablespoons fresh lime juice (about 1 lime)
zest of 1 lime
2-3 tablespoons minced candied ginger, or more to taste
edible flower to garnish (optional)

Directions:

1. Freeze fruit cubes on a sheet pan for several hours until they are solid.  Remove from freezer and let stand about 5 minutes.
2. Place the fruit in the bowl of a food processor with the orange and lime juice, the lime zest, and ginger.  Puree until creamy.
3. Add ginger, as needed, to taste.  Serve in chilled sorbet dishes, martini glasses, or bowls.  Garnish each serving with a flower or two.

Old Fashioned with a Twist

I can finally say the words I've been dreaming of for the last few months.

I. Am. Completely. 100%. Done. With. College.

And obviously I skimped on an English course or two because that kind of sentence is not acceptable.

It's such a weird feeling.  I went from living in the library with no sleep and a grumpy disposition to plenty of sleep, plenty of free time, and pure happiness.  But it was quite an abrupt change.  And I'm still scrambling around trying to figure out what to do with myself now that it's all over.  Once I settle down I plan on blogging like a mad woman, going to as many pilates classes as I possibly can, frolicking in the gorgeous New England spring weather, and probably working a little to support the fun.  But it doesn't sound too bad does it?

I'm happy to be back.

So let's celebrate with a good drink?  There is no better way you know.



Adapted from Julian Van Winkle


Makes: 1 drink
Total Time: 5 minutes

{Printable Recipe}

Ingredients:
1 slice fresh orange
2 raw brown sugar cubes (if you can't find cubes, regular raw sugar works)
4-6 drops Aztec Chocolate Bitters
1 cherry
2 ounces bourbon whiskey
ice cubes

Directions:

1. Add a slice of fresh orange and 1 cherry to a glass.
2. If you were able to find sugar cubes, place two cubes on a cocktail napkin placed on top of the glass and drop the bitters into the cubes.  (The napkin helps soak up the excess bitters.)  Then dump the sugar cubes into the glass and throw away the napkin.
3. Ad just a few drops of whiskey and muddle the sugar with the fruit, but not the orange peel, until the sugar is almost dissolved.
4. Add 2 ounces of whiskey and stir with some good ice cubes.
5. Stir again and enjoy!

Upside-Down Banana Cake

Oh um...it's Wednesday?  You mean I missed Meal Plan Monday?

Oops.  Super Bowl Sunday really threw off the beginning of my week.

Next week though...I could almost promise that there will be one.  And you can bet that it will have a certain lovey dovey theme to it.  I may not adore Valentine's Day but, I do adore themed food.

But that's next week.

So let's talk about this cake.



I spent hours trying to figure out what I would make with the disgusting looking bananas that were rotting away in my fruit bowl.  I was feeling a little more adventurous than just whipping up some banana bread.  But not adventurous to the point that I might have to venture outdoors in the horribly frigid weather to grab ingredients.

I was leaning toward Banana Cream Pie.  Because come on.  How good is Banana Cream Pie?

But Banana Cream Pie meant going outside.  And like I said...I wasn't feeling that adventurous.  So I decided to go with this Upside-Down cake.  I've seen plenty of upside-down cakes but never one with bananas.  And I like going for the unknown when baking.

I knew within the first five minutes that this was going to be gold.  I may have started drooling while I was melting the butter and brown sugar that quickly turned into caramely goodness.  And then pouring it over those super sweet and super ripe bananas.  The delicious cake on top was just a bonus.

But let me tell you a secret.  You'll want to know this when it comes out of the oven.

The outside "crust" is the best thing in the entire world.  So I highly suggest taking it out of the oven, cutting all the way around the cake, and saving the "crust" for yourself.  The caramel pushes up the sides when baking and forms this crunchy, caramely, heavenly, super delicious thing that should be kept entirely to yourself.

Unless you're one of those sharing types.



Adapted from Gourmet Magazine via Foodess

Makes: 1 10-inch cake
Prep Time: 15 minutes
Bake Time: 30-35 minutes
Total Time: 50 minutes

{Printable Recipe}

Ingredients:
1/3 cup butter
3/4 cup packed brown sugar
2 tablespoons vanilla
3 large, ripe bananas, sliced
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup white sugar
2 large eggs
2 teaspoons vanilla
3/4 cup milk

Directions:

1. Preheat oven to 350°F.  Melt 1/3 cup butter in a large skillet.  Add brown sugar and 2 tablespoons vanilla; stir briefly and then allow to bubble and caramelize for about 5 minutes, until it becomes golden brown in color.  Remove from heat.
2. Arrange sliced bananas in a 10-inch baking pan and pour toffee over bananas.
3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
4. In the bowl of a stand mixer (or using a hand mixer), beat 1/3 cup softened butter and white sugar until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating thoroughly after each addition.  Add vanilla.
5. With the mixer on low speed, add one-third of the flour mixture, and then one half of the milk.  Repeat, ending with the flour mixture, mixing until just combined.
6. Pour over toffee and bananas and bake for 30-35 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
7. Allow to cool in pan 5 minutes before inverting onto a plate.

Pear Strudel with Brown Sugar Cream

These are possibly the ugliest things I've ever made.



I almost didn't share them with you.  But then I quickly came to my senses.  What was I thinking?  Not sharing because I wasn't happy with what they looked like?  Please.

That's the perfectionist in me.

Now, if they hadn't tasted good...that would have been an entirely different story.  But guess what?  They were um...incredible.  After seeing what they looked like I started judging immediately.  I hesitantly put a dollop of brown sugar cream on top, grabbed a fork with a defeated looking slouch, cut a less than mediocre sized slice, and put it to my lips.

My eyebrows raised, my eyes widened, I went for another bite.  I was blow away.  The fruit was soft, the phyllo was crispy and the cream sealed the deal.

And guess what?  It's pretty darn healthy too.  Fruit, a small amount of brown sugar, phyllo (instead of puff pastry), and a yogurt based cream?  Yep.  That goes down as healthy in my book.  And therefore you're in the clear with your healthy eating ways to go make this...right now.



-Adapted from the Rancho La Puerta Cookbook
 
Makes: 2 Strudel, 6 servings
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour

{Printable Recipe}

Ingredients:
5 tablespoons packed brown sugar, divided
3 tablespoons skinned and ground hazelnuts
1/4 teaspoon ground cinnamon
2 firm pears, peeled and cut into 1/2 inch dice - I used bosc
1/3 cup dried fruit - I used figs but any dried fruit will do!
2 teaspoons fresh lemon juice
1 package phyllo dough, thawed according to package directions
2 tablespoons butter, melted
1/3 cup greek yogurt or sour cream
powdered sugar (optional)

Directions:

1. Preheat oven to 350°
2. In a small bowl, combine 1 tablespoon of the brown sugar, the hazelnuts (which I ground with my makeshift mortar and pestle), and cinnamon.
3. In a medium bowl, combine the pears, dried fruit, lemon juice, and 2 tablespoons of the brown sugar.
4. Make sure and read the directions on the phyllo dough (because it can be tricky!) and then lay out 1 sheet of phyllo.  Make sure to cover the rest with a damp cloth or plastic wrap while you're working.
5. Brush the sheet of phyllo with melted butter, and evenly sprinkle a small amount of the ground nut mixture over the top.
6. Top with a second sheet of phyllo, squaring the edges.  Brush with butter and sprinkle again with the nut mixture.  Top with a third sheet.  Place half of the fruit mixture across the short end, leaving a 1-inch margin on the three outer edges.
7. Fold the phyllo over the fruit once, tuck in the ends, and continue to roll all the way up.  Set seam-side down on a baking sheet.
8. Repeat 4-7 for a second strudel.  (Any leftover phyllo should be rerolled in it's original plastic, wrapped in parchment or wax paper and then wrapped with plastic wrap and placed in the refrigerator for later use.)
9. Bake the strudel for 40 minutes or until the filling is soft and the phyllo is crisp and golden brown.  Remove from the oven and cool for 5 minutes.
10. Make the Brown Sugar Cream by combining 2 tablespoons of the brown sugar and the yogurt, stirring until smooth.  Refrigerate until ready to serve.
11. Cut the strudel into 1-inch-thick slices.  Dust with a little powdered sugar, if desired.  Serve the sauce on top or on the side.