Autumn has officially arrived and I love the idea of a warm, cozy sip that uses locally grown apples with bourbon and smoky mezcal. This one is delicious for a swanky cocktail party but also works just fine in a red solo cup next to a bonfire or on a hayride.
The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
Nothing on the planet is more delicious than fresh tomatoes steeped in olive oil, basil, and fresh garlic. Our SUMMER TOMATO TOAST is simple, but promises to be the belle of this year’s Fourth of July pool, lake, or river party. The tomatoes gain sweet complexity the longer they sit…so prep about an hour before guest arrival to ensure maximum flavor…and guest adoration.
I love to grill during the colder months of the year - quickly moving in and out of the house while maneuvering platters, tongs and draped towel while hips press left to right to open the back sliding door. The fragrance of charred meat wafting in with cold air - yes, there’s something exhilarating, special about grilling in cold weather.
Bake whatever the hell you want, whenever you want - and for contingency of rule following sheep that contend baking is ONLY an exact science, and you should never stray from a recipe, technique - my response is simply, “Not ALL great recipes come from a cookbook!” Just like music is meant to be played, rearranged according to the person making it - baking is no different; bake it just like you’re feeling - and if you do that, there is no WRONG way! {Also - these cookies taste better with the music cranked UP - pissing off the neighbors, smelling up the house}
“punk was defined by an attitude rather than a musical style” - David Bryne
Chunk Rock Cookies
· 1 1/2 cups ap flour
· 1 1/2 cups bread flour
· 1 1/2 teaspoon baking powder
· 1 teaspoon cardamom
· 1 teaspoon salt
· 2 sticks salted butter
· 1/2 cup sugar
· 1 1/2 cups dark brown sugar
· 1 teaspoons vanilla
· 1 teaspoon bourbon
· 2 large eggs, plus 1 egg yolk
· 12 oz. chocolate, chopped into chunks
· ¼ cup toasted, salted sesame seeds
Technique
Preheat oven to 360ºF. Place parchment on baking sheet – coat with pan spray.
Mix together flours, cardamom, baking powder, and salt in a medium sized bowl.
Brown the butter in a hot pan, careful not to burn, but to cook until simmering, slightly brown, nutty. Set aside to cool for 5 minutes.
Next, add the sugars, bourbon, and vanilla into a food processor or mixer. Paddle ingredients until blended, then slowly add the eggs and yolk. Once silky smooth, slowly add flour mixture until dough forms - then stir in chocolate chunks.
Drop medium sized dough balls onto parchment covered sheet pan. Press half a dozen (or so) sesame seeds into the top of each ball – then bake for 15 minutes, or until golden brown.
