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Monday, August 27, 2012

Crispin Gin Fizz

Let's not lie to each other, I'd like to have an open and honest relationship. 

I like making cocktails.

 A lot.  

There, I said it! But I have this sneaking suspicion that you enjoy consuming them and drooling over them as much as I like whipping them up. It's because of this that we get along so well I think. So here's  to us, cheers! 
Crispin Gin Fizz:  One drink 

2 oz. Gin (I choose Death's Door because it is dry without being bitter)
1 oz. Sour Mix, recipe below*  
1/2 oz. Egg White (to be safe buy pasteurized whites) 

1) Fill a 12oz. glass 3/4 with ice, pour into shaker. Add in first 3 ingredients, cover and shake 
    vigorously for 30 seconds. 
2) Pour back into the 12oz. glass and top with Crispin, garnish with a lemon twist!

Homemade Sour Mix: 10 oz.

1/4 c. sugar

1/2 c. hot water
Pulp of 2 lime and 2 lemon segments
Juice from 2-3 lemons and 2-3 limes
1/4 tsp. of zest ea. from lemon and lime 
1) Add all together and stir until sugar is well dissolved. Will keep sealed in the fridge for one week. 

So egg whites might seem scary or gross or intimidating or something, but they are none of those things. What they add to a drink like this is a richness, a body that the drink otherwise wouldn't have. You don't end up tasting the egg per-se, but gaining a velvety smooth textural element to set the cocktail off in a totally awesome way. Trust, mix, drink, enjoy!
You know I'll be coming at you soon with another mix, Fox Barrel just came out with their English Perry Cider and it's out of control good. I've got all kinds of lavish cocktail creations flooding my brain, it's only a matter of time before I get them out to all y'all.
Keep yourself up to date and follow me on Twitter @CrispinKatie

Wednesday, August 15, 2012

BBQ Lansdowne Ribs

If you have ever been to/know someone from the Midwest you no doubt have heard them talk in length about going to 'the cabin.' Maybe it's a friends cabin, their cabin, some rental...regardless if you're from here that's the only way to spend your weekends in the summer. And who could be blamed for that? 
Life is so easy, so breezy, so quiet, so beautiful. The air is clean, fish are begging to be caught, and the sky is filled with a million stars. 
Oh why did I ever come home?! If I could only have one more day on the dock to suntan, barbecue and sit around a bonfire, mmmm, magic! Well back to reality now I only have my memories of great times and delicious food to hold me over until next year, alas, it's such a long wait! 
All dreams aside though, I made some ribs and they were killer. You should make them too, cabin or not they're damn tasty. 

BBQ Ribs With Lansdowne: (enough rub and sauce for 2 racks)

1 Tbsp. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. brown sugar
1/8-1/4 tsp. cayenne
1 tsp. dry mustard 
1 tsp. cinnamon
1 Tbsp. sea salt

3/4 c. Crispin Lansdowne Cider + extra for cooking 
1 c. ketchup
1/4 c. apple cider vinegar
1/4 c. brown sugar
1 Tbsp. molasses
1 tps. honey 
3 Tbsp. olive oil
2 Tbsp. paprika
1/4 tsp. cayenne
1 tsp. chili powder 
1/8 tsp. nutmeg
1/4 c. yellow onion, minced
1 clove garlic, minced
salt and pepper to taste 

1) Start off by rinsing the ribs and patting dry. Taking a small sharp knife, make a shallow cut in
    between each bone (see above). Rub thoroughly with spice mixture and let sit at least an hour
   (at room temp) or up to all day, wrapped in plastic in the fridge. Longer=better.
2) Make the sauce next. In a saucepan, sauté the onions and garlic with a tablespoon of oil until
    they become soft and golden in color. Toss in everything else, give a good stir or whisk and
    continue to cook over low heat, stirring occasionally, for about 30 minutes or so. I like a
    thicker sauce so I let it sit a little longer until it thickly coats the back of a spoon.
3) When you're ready to cook the ribs, preheat the oven to 300 and place the ribs in a large roasting
    pan, bone side down. Pour in Lansdowne until it just starts to come up around the bottom of the
    meat. Cover tightly with tinfoil and roast about 2 hours or until a thermometer reads 145. Let
    stand for 15-30 minutes, fire up your grill to med-high while you wait.
4) Baste the ribs generously with the bbq sauce and cook over direct heat for about 3-5 minutes
    each side.
    *If you don't have a grill you can just unwrap them when they're done, baste and continue cooking
      another 5-10 minutes.
p.s. this is not the pan I used for roasting; simply to hold them in the fridge for the day 

Clearly we hated them...

Sigh. Goodbye till next year cabin! Maybe I'll relive a moment of your glory and remake these ribs one day when it's freezing out and I'm standing by my grill with snow boots (like a true Minnesotan!) 

Thursday, August 2, 2012

Chill Out

Why is it that warm weather always seems to make people act a little nuts? It's as if the temperature soaring makes people's blood start boiling and a whole pool of crazy spills over. I'm constantly mystified by the people who wander in to the place I work; eyes wide, a sense of something shifty hanging out in the back of their minds...
I just want to hand them one of these popsicles, 
all stern-faced and say "hey buddy, chill out." I know it would work, however I can't speak for the fact that my employers would much appreciate the gesture. Nonetheless I think my reasoning stands. We all need to take a break from the heat and exhaustion for a little treat; a freezing cold, booze laced, fruity treat. 

Spiked Mango-Lime Popsicles: (makes about 8) 

8 oz. Crispin Light Cider
1 1/2 oz. Light Rum 
1/2 c. Mango, peeled and chopped into cubes
3 oz. Orange juice
1 oz. Fresh squeezed lime juice
3/4 oz. Honey
1 inch of Fresh ginger, peeled and chopped 

1) In a small glass or bowl, dissolve the honey with the rum, stirring well. Set aside. 
2) In the bowl of a food processor, add your mango, lime, ginger, rum and honey. Pulse until 
3) Add in the orange juice and cider and pulse just a few times to incorporate. Let rest for 
    about 5 minutes.
4) Pour the mix into popsicle molds (or whatever) 3/4 full, allow to freeze at least 5 hours.

 You would NEVER believe how easy it is to peel ginger with a spoon...swear! 

Because why not right?