5 Easy Ways to Use Up Summer Fruit Before It Goes Bad

 

Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:

 

1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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Happy Hour: How to Make James Beard's Vermouth Cassis

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Leave your cocktail equipment at the... Read more >

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Happy Hour: How to Make Cucumber Margaritas

Photo: Emilie Baltz

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Forget kale juice or wheatgrass shots: our new favorite way to drink our veggies is by mixing up this ultra-refreshing cucumber margarita recipe from JBF Award winner Rick Bayless.... Read more >

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What We're Reading: June 9, 2015

 

It's a soup! No, it's a popsicle! Actually, if you're in Shanghai, it's both. [Food52

 

The Jersey Sloppy Joe trades ground beef and a bun for coleslaw and rye. [Serious Eats

 

International working conditions and supply chain standards are on the docket for this week's G-7 summit. [NYT

 

Edible fruit and vegetable sprays could help prolong produce shelf-life, and cut down on food waste. [MUNCHIES

 

From harissa salt–rimmed margaritas... Read more >

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Video: How to Make the Violet Hour's Hush and Wonder

Photo: Cassandra Stadnicki

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

At the... Read more >

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Happy Hour: The Violet Hour's Stone Cold Fox

Photo by Jenna Liberman

 

The Violet Hour, an elegant Chicago mixology mecca and our 2015 Outstanding Bar Program award winner, beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. One shining example is the Stone Cold Fox, a vernal marriage between a Pisco punch and a Mai Tai. As bartender Alyssa Heidt puts it, "Carefree and whimsical, she's the kind of girl who knows how to party." Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

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What We're Reading: May 19, 2015

 

The short stack may seem All-American, but you can find pancakes all over the globe. [Serious Eats

 

From roast chicken to guacamole: 18 dishes every home cook should know how to make. [Food52

 

How do you say mixologist in French? Craft cocktail bars are popping up all over Paris. [NYT

 

American beverage companies are launching an initiative to cut down on sugary drink consumption, but will they change their targeted marketing? [... Read more >

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Happy Hour: The Tom O'Connoll

 

As much as we love our whiskey, recent rising temperatures have us reaching for lighter spirits and refreshing flavor profiles. This variation on a Tom Collins cocktail comes from Breuckelen Distilling, known for their artisanal spirits made from only locally grown grains. The Brooklyn-based craft distillers riffed on the classic recipe by using zesty lime juice and adding an invigorating herbal twist. Get the recipe here.

 

For more on Breuckelen Distilling and other craft spirit producers in urban locations, click here.

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What We're Reading: May 12, 2015

 

It's not in the boiling: America’s Test Kitchen debunks the myth that New York bagels are superior because of the city’s water. [HuffPo

 

Don’t be old fashioned about your use of bitters: start cooking with them. [WSJ

 

Must-have kitchen tools for home cooks around the globe. [Gourmet

 

Discover the Moscow Mule’s not so-Russian birthplace in this map of cocktail origins. [Vine... Read more >

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Happy Hour: Thai Basil Daiquiri

 

At Booker and Dax, a joint venture between JBF Award winners David Chang and Dave Arnold under the Momofuku empire, new techniques and technologies are used in the pursuit of making delicious cocktails. To celebrate inventor, mixologist, and partner Dave Arnold's recent Beard Award win, the NYC hot spot shared its recipe for the impossibly vibrant and refreshing Thai Basil Daiquiri. While most of Booker and Dax's innovative concoctions require special equipment and methods out of reach for the home bartender, this one is scaled back appropriately—just follow the instructions carefully. As Arnold cautions, "Don't omit the salt unless you are an enemy of quality." Get the recipe here.

 ... Read more >

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