Jerk Chicken with Poblano Cream and Yellow Heirloom Tomatoes

Margarita Jello Shots
We’ve come a long way since the Dixie cup confections of college years.  A plate of margarita-flavored jello shots served in lime skins adds instant festivity to a gathering. A word of warning: these are labor intensive, but in my opinion, completely worth the effort.
1. To make a batch, start with 8-10 limes (each lime will yield at least four “shots” so adjust according to the size of your shindig) and slice them in half, length-wise. Slide a paring knife around the inside rim - be careful not to puncture the skin - and use a spoon to remove the pulpy insides and juice, and collect in a bowl. Once hollowed, place each hull in a large Tupperware container, on a cupcake tray, or wherever else they will be stable while you fill them and ultimately transfer them to the refrigerator.
2. Squeeze as much as the fresh lime juice from the pulp as possible (I used a strainer), and place to the side.
3.  Create your margarita mix. I made mine using a combination of the below ingredients obtained from this recipe. Feel free to experiment! Create pink fillings by adding a bit of pomegranate juice to the mix. Just be sure to include at least a 1:1 ratio of water/juice to liquor so that the gelatin will set.
3 ounces fresh squeezed lime juice from your recently squeezed limes
1 ounce water
¼ cup sugar
1 package Knox unflavored gelatin (2 teaspoons)
3 ounces tequila
1 ounce Cointreau
Combine the lime juice, water, sugar, and gelatin in a saucepan over low heat and stir vigorously until the gelatin has melted. Incorporate the tequila, Cointreau, and whatever else you’d like to add.
4. Pour mixture into lime halves and carefully transfer to a refrigerator. I have always let mine set overnight, but you may be able to get away with 4-6 hours.
5. Once set, cut limes into fourths (or sixths if the limes are large). Serve with some sugar crystals to garnish in lieu of salt!

Margarita Jello Shots
We’ve come a long way since the Dixie cup confections of college years.  A plate of margarita-flavored jello shots served in lime skins adds instant festivity to a gathering. A word of warning: these are labor intensive, but in my opinion, completely worth the effort.
1. To make a batch, start with 8-10 limes (each lime will yield at least four “shots” so adjust according to the size of your shindig) and slice them in half, length-wise. Slide a paring knife around the inside rim - be careful not to puncture the skin - and use a spoon to remove the pulpy insides and juice, and collect in a bowl. Once hollowed, place each hull in a large Tupperware container, on a cupcake tray, or wherever else they will be stable while you fill them and ultimately transfer them to the refrigerator.
2. Squeeze as much as the fresh lime juice from the pulp as possible (I used a strainer), and place to the side.
3.  Create your margarita mix. I made mine using a combination of the below ingredients obtained from this recipe. Feel free to experiment! Create pink fillings by adding a bit of pomegranate juice to the mix. Just be sure to include at least a 1:1 ratio of water/juice to liquor so that the gelatin will set.
3 ounces fresh squeezed lime juice from your recently squeezed limes
1 ounce water
¼ cup sugar
1 package Knox unflavored gelatin (2 teaspoons)
3 ounces tequila
1 ounce Cointreau
Combine the lime juice, water, sugar, and gelatin in a saucepan over low heat and stir vigorously until the gelatin has melted. Incorporate the tequila, Cointreau, and whatever else you’d like to add.
4. Pour mixture into lime halves and carefully transfer to a refrigerator. I have always let mine set overnight, but you may be able to get away with 4-6 hours.
5. Once set, cut limes into fourths (or sixths if the limes are large). Serve with some sugar crystals to garnish in lieu of salt!

Margarita Jello Shots
We’ve come a long way since the Dixie cup confections of college years.  A plate of margarita-flavored jello shots served in lime skins adds instant festivity to a gathering. A word of warning: these are labor intensive, but in my opinion, completely worth the effort.
1. To make a batch, start with 8-10 limes (each lime will yield at least four “shots” so adjust according to the size of your shindig) and slice them in half, length-wise. Slide a paring knife around the inside rim - be careful not to puncture the skin - and use a spoon to remove the pulpy insides and juice, and collect in a bowl. Once hollowed, place each hull in a large Tupperware container, on a cupcake tray, or wherever else they will be stable while you fill them and ultimately transfer them to the refrigerator.
2. Squeeze as much as the fresh lime juice from the pulp as possible (I used a strainer), and place to the side.
3.  Create your margarita mix. I made mine using a combination of the below ingredients obtained from this recipe. Feel free to experiment! Create pink fillings by adding a bit of pomegranate juice to the mix. Just be sure to include at least a 1:1 ratio of water/juice to liquor so that the gelatin will set.
3 ounces fresh squeezed lime juice from your recently squeezed limes
1 ounce water
¼ cup sugar
1 package Knox unflavored gelatin (2 teaspoons)
3 ounces tequila
1 ounce Cointreau
Combine the lime juice, water, sugar, and gelatin in a saucepan over low heat and stir vigorously until the gelatin has melted. Incorporate the tequila, Cointreau, and whatever else you’d like to add.
4. Pour mixture into lime halves and carefully transfer to a refrigerator. I have always let mine set overnight, but you may be able to get away with 4-6 hours.
5. Once set, cut limes into fourths (or sixths if the limes are large). Serve with some sugar crystals to garnish in lieu of salt!

Margarita Jello Shots

We’ve come a long way since the Dixie cup confections of college years.  A plate of margarita-flavored jello shots served in lime skins adds instant festivity to a gathering. A word of warning: these are labor intensive, but in my opinion, completely worth the effort.

1. To make a batch, start with 8-10 limes (each lime will yield at least four “shots” so adjust according to the size of your shindig) and slice them in half, length-wise. Slide a paring knife around the inside rim - be careful not to puncture the skin - and use a spoon to remove the pulpy insides and juice, and collect in a bowl. Once hollowed, place each hull in a large Tupperware container, on a cupcake tray, or wherever else they will be stable while you fill them and ultimately transfer them to the refrigerator.

2. Squeeze as much as the fresh lime juice from the pulp as possible (I used a strainer), and place to the side.

3.  Create your margarita mix. I made mine using a combination of the below ingredients obtained from this recipe. Feel free to experiment! Create pink fillings by adding a bit of pomegranate juice to the mix. Just be sure to include at least a 1:1 ratio of water/juice to liquor so that the gelatin will set.

  • 3 ounces fresh squeezed lime juice from your recently squeezed limes
  • 1 ounce water
  • ¼ cup sugar
  • 1 package Knox unflavored gelatin (2 teaspoons)
  • 3 ounces tequila
  • 1 ounce Cointreau

Combine the lime juice, water, sugar, and gelatin in a saucepan over low heat and stir vigorously until the gelatin has melted. Incorporate the tequila, Cointreau, and whatever else you’d like to add.

4. Pour mixture into lime halves and carefully transfer to a refrigerator. I have always let mine set overnight, but you may be able to get away with 4-6 hours.

5. Once set, cut limes into fourths (or sixths if the limes are large). Serve with some sugar crystals to garnish in lieu of salt!

Homage to Summer

As we slip quickly into colder weather, I wanted to share some highlights from the summer before the bright flavors become a distant memory. The next few posts will contain some favorites from the last few months.

A festive winter breakfast: dutch baby with cinnamon apples A festive winter breakfast: dutch baby with cinnamon apples

A festive winter breakfast: dutch baby with cinnamon apples

Cranberry Cake

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For years I’ve coveted a Kitchenaid standmixer with irrational fervor. Thanks to some very generous friends, I’m finally a proud owner of a pistachio-colored mixer! By chance, I stumbled upon this recipe for Cranberry Cake from The Kitchn, which was the perfect inaugural mixer project because this cake gets its volume from vigorously beating the eggs with the sugar, not from traditional leavening agents like baking powder.

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My precious…

Moist, with bright, tangy bursts of fresh cranberry, this cake is incredibly simple and easy to make. The cake can be baked in a variety of different pan sizes. It takes some time in the oven, so bake for at least 30 minutes and check periodically to see if an inserted toothpick comes out clean. With the batter I made, I was able to fill one loaf pan and one 6 inch cake pan, which I baked for 60 to 70 minutes.

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To balance the tartness, I added a sugared pecan topping to one of the loaves.

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Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, cubed
  • 2 1/2 cups fresh cranberries (one 12oz. bag)
  • 3 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla

Pecan topping:

  • 1 cup pecans
  • 1/4 cup brown sugar
  • 1/4 cup butter

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Method:

1. Preheat oven to 350 degrees. With a standmixer (or hand beater) beat the eggs and sugar for about 8 minutes. The mixture should turn pale yellow and double in volume. This is the step that makes the cake fluffy, so take care to make sure it is well-mixed, leaving ribbons on top when you lift the beater.

2. Incorporate the butter and vanilla until combined, mixing for a few minutes.

3. Gently fold in the flour, salt and cranberries. Spread into pans of your choice that are either greased or lined with parchment paper.

4. If you’re using the pecan topping, in a small saucepan over medium heat, melt the butter, stir in the brown sugar, and mix in the pecans so that they are coated, then spread atop the cake batter.

5. Bake for approximately 60 minutes, checking after 30 minutes. The cake is ready when a toothpick inserted in the center comes out clean, free of any batter. Cool before eating.

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Happy Halloween! 

Can’t wait to cook with this spooky and gnarly Buddha’s Hand Citron.

Sunsets over the East River Sunsets over the East River

Sunsets over the East River

Ginger Bourbon Apple Butter

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Another great way to celebrate a bounty of apples! This recipe is simple but just requires a little time and patience. 

Ingredients:

  • 2.5 lbs apples
  • 1/2 cup cider vinegar
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 3 tablespoons gingerbread syrup (Note: I used Stonewall Kitchen’s gingerbread syrup, but maple syrup would do just fine.)
  • 3 tablespoons bourbon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves

Method: 

1. Quarter the apples - no need to remove anything but the stems - and place in a large pot with the vinegar and enough water to cover most of the apples.  Simmer and cook covered for about 40 minutes.

2. Using a slotted spoon, carefully remove the apples and run through a food mill to separate the seeds and skins from the pulp. Note - my food mill was not up to the task, so I ultimately pushed the apples through a colander instead. 

3. Return the pulp to the pot (make sure to pour out the water first), then mix in the sugars, syrup, bourbon, and spices. Cook on medium heat, stirring frequently to prevent burning, until the mixture achieves your desired thickness. This recipe yields approximately 16 oz of apple butter and keeps for several weeks if refrigerated.

Gratuitous apple-on-apple action