Recipe Roundup: Holiday Spirits

 

No chestnuts roasting on an open fire? No Jack Frost nipping at your nose? No worries. Just mix up a pitcher (or two) of one of these Yuletide-evoking drinks and you and your guests will be in the holiday spirit in no time.

 

Mary Rockett's Milk Punch [JBF]

Apparently folks in the eighteenth-century also needed a little tipple to get through the holidays. This traditional recipe, adapted by cocktail expert David Wondrich, dates back to 1711.

 

Champagne Mojitos [F&W]

Mojitos get fancy in this Champagne-splashed cocktail from JBF Awar... Read more >

Comments (0)

Video: James Beard's Recipe for Cioppino

 

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.


Growing up in Oregon, James Beard was raised on the seasonal bounty of the Pacific ocean, so it’s no surprise that cioppino was one of his favorite ways to highlight seafood. The dish originates in San Francisco, where Italian immigrants infused the local daily catch with the flavors and philosophy of their native cuisine. The result is a light tomato-based stew, versatile enough to be made all year long. Watch the video b... Read more >

Comments (0)

Recipe: Sage Custard with Coffee Caramel and Plum Sauce

 

Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness. 

 

Get the recipe here.

Comments (0)

Beard House Highlight: Bananas Foster Pot-de-Crème with Toasted White Chocolate Bread Pudding

Photo by Tom Kirkman

 

Beard House Highlight: Bananas Foster Pot-de-Crème with Toasted White Chocolate Bread Pudding / French-Creole, Modern and Classic

 

With a culinary reputation as established as New Orleans’s French-Creole cuisine, the successful reimagining of any classic dish is a tall order. Thankfully, Nathan Richard and Neal Swidler were more than up to the task during their Beard House dinner, turning out course after course filled with familiar components creatively transformed into elevated yet satisfying modern fare. For the final course, Swidler presented this play on the Big Easy mainstay bananas foster, trading the table-side flambé for a more refined riff on the traditional French pot-de-crème. The delicate custard conjured comforting memories of banana pudding, contrasting with the gooey top layer of foster sauce, just boozy enough to take your tas... Read more >

Comments (0)

Eye Candy: Chicken Liver Mousse with Seaweed and Trout Roe

Photo by Rina Oh

 

Josh Hebert of Scottsdale’s Posh dazzled diners with this arresting hors d’oeuvre at his recent group Beard House dinner highlighting Grand Canyon State chefs. Seven top toques from across Arizona took guests on a culinary tour of the region, covering an eclectic collection of cuisines, from squid ink biscuits with buttered leeks, uni gravy, and wasabi to mesquite-dusted sweetbreads with apple, black trumpet mushrooms, chestnut mousse, and mesa walnut vinegar. Hebert’s appetizer kicked the night off on a high note, pairing silky smooth chicken liver mousse with the briny punch of the seaweed wrapper, and finishing with a burst of savory saline from the healthy dose of trout roe. A petite package brimming with flavor, Hebert’s dish perfectly primed diners’ palates for the wide-ranging seasonal dégustation ahead o... Read more >

Comments (0)

JBF Award Winner Sean Brock’s DIY Whiskey Bar

 

JBF Award winner Sean Brock has a passion for educating friends and family about the plurality of fine bourbon in our country, but at parties he often found himself playing bartender instead of host. In this excerpt from his Beard Award-winning cookbook Heritage, Brock gives tips for setting up a DIY bar, which allows him to showcase some choice whiskeys while letting guests go wild with cocktail experimentation—and frees him from the role of permanent bartender.

 

Choose five whiskeys that are different in flavor, age, and proof: 

  • A high-proof bourbon, something above 107 proof
  • A rye whiskey
  • A lower-proof bourbon (between 80 and 90 proof)
  • An older bourbon (at least 10 years old)
  • White corn whiskey 

 

Fill out your station with glassware, water, ice, and various items like bitters, c... Read more >

Comments (0)

Recipe Roundup: Holiday Cookies

 

There are many reasons to appreciate holiday cookies: they satisfy even the most overbearing of in-laws; they’re sweet sustenance for shivering carolers; and they bring us all together via a shared love for creamed sugar and butter. While every family has their own cookie traditions, we hope to add to the season's spirit with a few of our own festive recipes.


Let's Sugar Cookies
Throughout his childhood, James Beard enjoyed these simple, elegant sugar cookies made by Jue Let, the Beard family’s personal chef. But don’t be fooled by their innocent looks: the cookies contain mace, the outer membrane of nutmeg that packs a more pungent flavor.... Read more >

Comments (0)

Eat This Word: Hoecake

 

WHAT? Pancake’s papa. Johnnycakes, ashcakes, battercakes, corn cakes, cornpone, jurney cakes, jonakin, jonikins, Shawnee cakes, and hoe cakes (or hoecakes) are all regional variations of flatbreads made with cornmeal, water, and salt. According to the website foodreference.com, since Native Americans showed the Pilgrims how to cook with corn, they are also most likely to have taught them how to make these precursors of our modern-day pancake. Hoe cakes were, as Culinaria United States notes, “supposedly created by slaves who cooked ‘journey’ cake batter on their hoes under the hot sun while working in the fields.” The original three-ingredient recipe has evolved during the last 400 years, and eggs, oil, butter, and even baking powder are now standard in most recipes. You can of course opt for a mix, but Aunt Jemima prefers wheat to cornmeal. Whichever recipe you use, the frying pan has become the cooking utensil of preference.

 

WHERE? ... Read more >

Comments (0)

What We're Reading This Week

 

A bean-to-bar nightmare for one Brooklyn-based chocolate company. [Washington Post]

 

Why throw your Christmas tree to the curb when you can cook with it? [MUNCHIES]

 

Changes in international labeling laws could make it harder for consumers to identify where’s the beef (coming from). [NPR]

 

How one vegan butchery is grinding up a batch of meatless controversy. [Eater]

 

The former president of Trader Joe's is making a differe... Read more >

Comments (0)

Happy Hour: Sean Brock’s The Charleston Light Dragoon Punch 1792

Excerpted from Heritage by Sean Brock (Artisan Books). Copyright © 2014. Photographs by Peter Frank Edwards.

 

Although JBF Award winner Sean Brock is a self-proclaimed bourbon buff, his innate Southern love of entertaining extends across the spirit spectrum. This punch is a mélange of the historic and the present-day South, updated from an antebellum militia recipe found by a friend of Brock’s at the South Carolina Historical Society. Mixing a sweet tea base with rum and brandy, this crowd-pleasing punch is a perfect expression of Southern hospitality.

 

Get the recipe here.

Comments (0)

Pages

JBF Kitchen Cam