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Year: 2015

Rachel’s Raquette Lake Elixir

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e·lix·ir
/əˈliksər/
noun
a magical or medicinal potion.
“an elixir guaranteed to induce love”
synonyms: potion, concoction, brew, philter, decoction, mixture;

  • a preparation that was supposedly able to change metals into gold, sought by alchemists.
  • a preparation supposedly able to prolong life indefinitely.

noun: elixir of life; plural noun: elixirs of life

So there you have it- Elixir. Probably the best word I have ever heard to describe what a Bloody Mary really is to those of us who swear by them.

bloody-mary-mixRachel’s Raquette Lake Elixir is damn good. I highly recommend you read the story on her website about what inspired her to bottle and distribute her mix. Mostly, I love a good grassroots success story, but I also recommend this read because once you read it and then taste this mix, you can’t help but picture yourself bundled up on a chilly New York State morning in the mountains, overlooking a lake, warming your bones by sipping on a spicy Bloody Mary (I have ever done this, but this is how I imagine it!)

This mix is loaded with fresh tomato flavor, which I love and it’s just spicy enough.  It claims to be ‘intensely spicy’ but actually don’t think it is. Too much more spice and I think it would overpower the tomato base. I think it’s just right. However, describing spicy levels is tough to do. It’s actually exactly why we created the Local Taste Bloody Mary app- your level 5 spicy and my level 5 spicy are probably very different things. It’s all very subjective which is why ratings simply don’t work. So we decided to ditch ratings and match people to their best Bloody Mary based on their individual flavor profile. Learn more!

You can buy Rachel’s Raquette Lake Elixir online by emailing Rachel directly: rachelpohl29@gmail.com or at one of the many New York stores that carries her mix. Now go get your Elixir on!

Hoosier Momma

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Full disclosure- we have a long line of Hoosier’s in our family so right off the bat, we were in love with the Hoosier Momma Bloody Mary Maker brand.

Hoosier Momma is an all around, solid Bloody Mary mix. We Local Tasters kicked back with all three varietals-

  • The Original
  • Spicy
  • and Sriracha

We tend to lean toward the classics here at Local Taste and we all agreed that the original was our favorite. One taster used the word ‘delightfully tangy’ to describe it. While another cited, ‘It has a heat that lingers and tickles the back of your throat in all the right ways!’

We all agreed in describing the consistency as medium-thick and that it is generously seasoned. All good things by our account.

We were thrilled to include Hoosier Momma mix in all of our Local Taste basket giveaways and many lucky winners got to enjoy drinking their veggies. After all, Momma says… ‘Drink your veggies™’

Jolene’s Jar

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I’m in love with Jolene. It’s true. Granted, we haven’t actually met yet. We have spoken on the phone briefly and we have exchanged some emails, but it has no impact on my adoration for Jolene. It’s not Jolene, per say that I love- but I love Jolene’s Jars!

C’mon- where do I begin? The jars say it all.

  • Pickled Za’atar Cauliflower
  • Garlic Pickles with a Kick
  • Spicy Bloody Mary Garnish
  • Garam Masala Pickled Chickpeas
  • Pickled Ginger Carrots
  • Bloody Mary Boost

I’ll take one of each and I haven’t even tried them all…YET!

These jars, my friends, are all about amping up your Bloody Mary in all the right ways. I’ll take mine garnished with one of everything please. Oh and add a shrimp, because as you know, that’s how I roll.

As stated on Jolene’s Jars website: Jolene’s Jar are gluten free, vegan, all-natural, local produce is used whenever possible, do not contain sugar, chemicals, additives, preservatives, artificial colors or artificial ingredients, and all products have 50-80% less sodium than regular pickles.

Want me to keep going? Ok. I will.

Let’s talk about the Bloody Mary Boost. Originally created by Jolene as a rimmer, but accidentally discovered as a seasoning. Whoa! Brilliant stuff.

Per Jolene: Add 1 Tbsp Bloody Mary Boost & 1 Tbsp Bloody Mary Garnish brine to 2 cups tomato juice, 1 Tsp Worcestershire, 1 Tsp hot sauce, & 1/2 fresh squeezed lemon. Rub rim with lemon, dip glass in Bloody Mary Boost mix. Add vodka to taste. Bottoms up.

This Bloody Mary booster is a Bloody Mary traveler’s dream come true- it’s easy to carry, simple and delicious. Win- win. I’ll tell you that next time I travel, the Booster is coming with me!

Cheers!

All Hail the Spicy Dilly Bean!

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Celery is one of the standard garnishes that always seems to disappoint me. Without question, celery is part of the classic combination of Bloody Mary garnishes, but it is often dried out or wilted and flavorless when served at most establishments. It certainly lets me down more than it doesn’t. If it were up to me- I’d replace every single piece of mediocre celery stuck in a Bloody Mary with a Spicy Dilly Bean. Yup- I said it and it’s a bold claim. But it’s the truth.

If you have never have a spicy dilly bean, then you have no idea what you are missing. I highly recommend that you stop reading this right now, get your ass in the car, and go get some.

Question: What do I love about spicy dilly beans?

Answer: Um… everything.

They have it all- crunch, spice, sour, seasoning and salt. This is the perfect compliment to a Bloody Mary and so much more interesting than celery! Go ahead- try to argue that with me. I dare you.

In addition to being delicious, dilly beans are really easy to make on your own in the summer when the beans grow faster than a household can keep up with. I know home jarring is not for everyone and truth be told, my homemade ones are good, but they don’t come close to Matt & Steve’s Extreme beans. These things are G-R-E-A-T.

Matt & Steve’s Extreme Beans have this incredible tang that hits you in the form of vinegar, then it’s immediately balanced out by the heat and followed by the layers of seasoning that make up their brine. They use long beans so they are nice and hearty and add a solid crunch. What can I say- I am in love.

You know what else makes a great Bloody Mary? Seasoning your rim. Rimmers and Spicy Beans (and maybe a shrimp) make for excellent Bloody Mary accouterments and, personally speaking, make me very happy.

If you are ready to take your homemade Bloody Mary hosting skills up a notch, grab yourself some Matt & Steve’s Extreme Beans and some Matt & Steve’s Bloody Mary Rimmer. Oh what the hell- go get some fresh shrimp while you’re at it and finish off our favorite Bloody Mary recipe the right way!

Cheers.

Rye House, Port Chester NY

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Brunch at Rye House Port Chester NY

Bloody Mary at Rye House Port Chester NYOur neighborhood has had new joints pop up everywhere over the past few years and trust me when I say- they are all welcome! One of the newer additions in the chain of restaurant openings is Rye House, located on Main Street in downtown Port Chester. They sum it up best in a description found on their website– “Rye House is a place for all times that draws its inspirations from old American commitments to hospitality and ingenuity.”

Rye House is fortunate enough to have Sarah, a very talented mixologist, behind the bar. Sarah’s background in the culinary arts certainly shines through when she is busy making infusions and picklings of all kinds and fresh, unique cocktails. When it comes to Sarah’s Bloody Mary, no two days deliver you the same garnish twice and I absolutely love that. Other bartenders should take note (or take a lesson) from Sarah!

The brunch scene isn’t generating the Sunday Funday crowds just yet, but I have hope.  The bar staff here truly care about making great, fresh cocktails and I have had some really good ones. Plus, I can walk here (if I really needed to!)  I enjoy the music they play and their brunch menu is pretty darn solid, especially the ‘Southern Benediction’ featured below…. it is as good at it looks- I promise! Word on the street is that live music is on its way too and I can’t wait! We have all the components here required for a top notch brunch experience!

SOUTHERN BENEDICTION Poached Eggs, BBQ Brisket & Creole Hollandaise
Poached Eggs, BBQ Brisket & Creole Hollandaise

Demitri’s Bloody Mary Seasoning

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My body lives in Westchester, New York… but my heart & soul is in Key West, Florida.

When we first started our love affair with Key West back in 2006 we also started a tradition- grabbing a bucket of beer and saddling up to the tasting bar at Peppers of Key West. That’s when we were first introduced to Demitri’s Classic Bloody Mary Seasoning. It caught our eye because Demitri’s is different from a traditional Bloody Mary Mix. It’s actually not a mix, but rather a concentrate of seasoning. It is packed with flavor and you literally only need a few teaspoons to infuse your favorite tomato juice with flavor. In my opinion, concentrates like Demitri’s far surpass any mix.

Demitri's Bloody Mary Seaoning

Recently, we had the opportunity to indulge in all four Recipes- Chipotle-Habañero, Chilies & Peppers, Extra Horseradish and of course, the Classic Recipe. Over a few days time, we gathered up the Local Taster’s- that’s what I call the Local Taste Team 😉 and we enjoyed several rounds of Demitri’s Bloodys.

Here’s the lowdown:

Classic

The Classic recipe is 100% solid. It pleases everyone’s pallets. It has enough flavor & heat to let your pallet know you are drinking a Bloody Mary, but not overwhelming for a less adventurous Bloody Mary drinker. In addition to making a Bloody Mary, we also used the Classic Recipe to make a marinade for a bone-in pork chop. Skeptical at first, we soon became a believer. It added a great flavor to the chop.

Chipotle-Habañero

The Chipotle-Habañero is HOT HOT HOT. We all agreed that the depth of flavor is magnificent, but it’s too much for those who aren’t down with that level of heat. The great thing about Demitri’s in this case is that you can add a few drops to a Bloody Mary made with the classic to kick it up a notch, but not as your primary flavor.

Chilies & Peppers

The Chilies & Peppers recipe definitely offers up some heat. I shared this particular recipe with 6 other ‘Tasters’ and the results were mixed on if it was too much heat or just right. The Chilies & Peppers recipe is just right for someone who likes their Bloody Mary spicy. It might be a little much for those folks who can’t handle the kick. We also used this one to make a steak sauce to accompany some grilled fillets and it was remarkably delicious! We even said we may never buy steak sauce again!

Extra Horseradish

Hands-down, this was my personal favorite. Like the classic mix, this recipe is simple and solid, but delivers on boldness. It is for those who have a more complex pallet and enjoy a more complex seasoning level.

If you know about the Local Taste Bloody Mary App (and I hope you do!) you know that it was founded based on the fact that…

“Everybody Likes ‘Em Different.”

I think Demitri agrees and thus, has something to offer every Bloody Mary lover out there. Demitri’s allows everyone to have their best Bloody Mary – right at home! That concept is right up our alley!

Oh… and just one final word on Demitri’s Bacon Salt Rim- YUM!

The Perfect Pizzelle

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Italian pizzelle cookie

Pizzelles are a traditional Italian treat, best described as a ‘waffle cookie.’ They are super thin, crispy and insanely addicting! When you are cooking them, they produce the same smell that leaves your mouth watering when you smell the Belgium waffles cooking on the side of a ski slope. (If you’ve never experienced that smell, trust me when I tell you that there is no better smell!)

But what is it? A pizzelle is basically a waffle cone. (And who doesn’t love a waffle cone?) The ingredients are mixed together to become a batter and then cooked on a special waffle iron. When they come off the iron, they are pliable and can either let them set as a cookie, or they can be formed and left to set into the shape of a cone. They can also be rolled and used as for making cannolis.

My absolute favorite cookie to make (and eat!) are Classic Italian Pizzelle Cookies!

I grew up eating pizzelles and I will grow old eating pizzelles. But I don’t just love eating this classic cookie, I love making them too.

Unfortunately, you did need special equipment to make pizzelle cookies.  They make a variety of waffle irons to choose from including non-stick and light-weight options. Personally, I am old school and my pizzelle iron is heavy-duty, cast aluminum version and very similar to the one that I remember my great-grandma using. I believe somethings just shouldn’t change and this is one of them. If you ever decide to invest in a pizzelle iron, you will be able to enjoy making these traditional Italian cookies for family, friends, neighbors and more for many years to come. It’s one kitchen appliance that I really enjoy owning and I think you will too!

This is the pizzelle iron I own and recommend:

If you are a traditionalist in the kitchen and interested in buying a Pizzelle maker, I included a link to the one I own. I purchased it from Amazon many years ago and have used it countless times.  I can recommend this product with confidence to anyone looking to purchase one for themselves, or as a gift for the cook in their life. 🙂

Buy the Pizzelle Maker

Feaster’s Tip:

Use a pancake batter dispenser for the pizzelle batter. It works like a dream and makes the process of dolloping the batter onto the iron much faster and more consistent.

Italian pizzelle cookie
Print Recipe

Classic Italian Pizzelle

Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert

Ingredients

  • 3 large eggs
  • 3/4 cup sugar
  • 3/8 tsp kosher salt
  • 1 tsp real vanilla extract (or anise if preferred)
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 8 tbsp melted butter

Instructions

  • Beat the eggs, sugar, salt, and vanilla until well combined and smooth. (about 4  minutes on kitchen aid low setting)
  • Stir in the flour and baking powder, mixing until smooth.
  • Stir in the melted butter and mix until smooth.
  • Heat your pizzelle iron and lightly grease with vegetable or canola oil. 
  • Add about a tablespoon of batter to the center of the pizzelle iron and press for about 45 seconds or until golden brown. 
  • Carefully remove the pizzelle and place on to a cooling rack. 
  •  Once cooled, dust with confectioner’s sugar. 

Notes

Once cookies are cooled completely, they can be stored in an air tight container for at least one week.

Cooking out of my comfort zone

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Last year was a looooong year. My attention was focused on my day job- I over committed myself to committees and projects and social obligations. It left me overwhelmed and with no time to spend on myself, traveling or working on any of my hobbies- like Feast & Merriment! But it’s a new year, and although my work schedule hasn’t changed much, I am over take-out and boring pan-seared chicken. So, I am committed to make the time to cook and to cook what I love. I am resolved to try new recipes and have my meals be totally and completely ‘Sassyfying!’

One of the recent challenges I embarked on was a rack of lamb. I love lamb- I always have. I grew up eating it with my grandmother. My uncle would sear individual loin lamb chops in a cast iron pan with olive oil, salt and pepper to an even medium. She liked them ‘pink’ inside, and we ate them with classic mint jelly. (Mint jelly is no longer my favorite sauce, but back them it was delicious and marked a special occasion!)

Remember to step out of your comfort zone in the kitchen once in a while. If you don’t, you’ll be stuck making the same ‘ole things all the time.

I’ve grilled and pan seared lamb over the years, but I never roasted a rack. No particular reason except that it’s expensive and I was scared to screw it up. But how do you learn if you don’t try- right? I did not head out to the butcher expecting to come home with a rack of lamb- it wasn’t even on my radar. But it was featured and on sale and decided to be impulsive.

I brought it down to room temperature and made a herb rub for it. I melted some butter and olive oil together, added minced garlic, chopped parsley, chopped rosemary, salt, pepper, dried thyme, dry mustard and lemon zest. I mixed it together to a paste consistency (tasted it) and then rubbed it all over the lamb. I let it sit for about an hour until ready to roast.

I heated the oven to 425 and cooked the roast, fat side up, for about 30 minutes- checking it for doneness every few minutes since I wasn’t sure how long it would take. Once I decided to pull it out, I let it rest for 10 minutes before slicing. I decided to serve a very good quality, thick, tzatziki sauce in place of a mint sauce- it was an excellent decision and I can imagine having lamb with out tzatziki again.

In conclusion, remember to step out of your comfort zone in the kitchen once in a while. If you don’t, you’ll be stuck making the same ‘ole things all the time. I stepped out of my comfort zone with this lamb and it was well worth the risk. I can’t wait to make it again!

Key Lime Pie

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A slice of the Florida Keys

Sometimes cooking something that reminds you of someone, something, or some place, is a great way to remember and relive experiences. It’s certainly not the same, but it’s a great way to transport yourself or bring those memories into your home. For me, a slice of Key Lime Pie helped fill my soul on this cold, NY Sunday with a slice of Key West Life.

Key West, Florida is our favorite place in the world- and we don’t get there nearly enough. I miss it all the time, but I never miss it more than in the dead of winter. So, rather than sitting around on a lazy, cold, Sunday and dreaming of the Keys, I decided to make some Key Lime Pie and bring a little bit of Key West life to us.

I love Key Lime pie, but I had never made one from scratch before. So, after reviewing some recipes I decided to try one that I found on the Food Network website, courtesy of Joe’s Stone Crab Restaurant and I did use actual Key Limes! (What a work out to squeeze those little guys!)

Once the pie was finished and was setting, I decided to round out our Key West meal and make some Mahi Mahi Fish Sandwiches for dinner, inspired by our favorite Key West fish sandwich from B.O.’s Fish Wagon. B.O.’s Fish Wagon is one of our most frequented lunch stops while in Key West. It’s a actual shack, it has long lines, and when they run out of fish for the day- the day is over and you’re out of luck. The secret is super fresh fish, grilled white onions, fresh bread and a quality Tarter sauce. B.O.’s uses a Key Lime Tarter Sauce, but for our purposes, I used Ina Garten’s Tarter Sauce.

After our Mahi sandwiches hit the spot we were primed up for the feature item of the evening…The Key Lime Pie.

The first bite was dreamy- the recipe was just perfect! I ate my slice slowly, gently, and let my mind wonder to memories of strolling around the streets of Key West wondering where the night would take us, stopping for a slice of Key Lime pie somewhere along the way.

Get The Recipe