This is a change of pace from the sweet, juicy, tall coolers that I saw in Jamaican hotels. It it built on the classic cocktail model of 3:1 plus lime juice. A moment of relaxed contemplation reveals layers of tropical flavors against an authoritative rum backbone. I hope to try it at home with some Falernum syrup, but the Stone's is ubiquitous in its Jamaican home.
It is named for my friend Hugo "Racei" Matthews of Kingston, Jamaica. I invented it while awaiting his wedding, during a savage downpour that cleared up just in time for the happy occasion. This one was mixed at the Knutsford Court hotel, where I stayed and which I recommend.
This is properly made with Appleton Genesis white Jamaica rum, because I made it with that fine product, I was in Jamaica at the time, and as far as I know Racei is still there and happily married.
This festive dessert is spectacular, time-consuming, and short lived. It is best made for a celebration.
It is simply a shell made of meringue filled with whipped cream and fresh berries; the trick lies in making a good shell.
This traditional American summer classic is best made with very fresh peaches when they are in season in August and early September.
Be sure to buy them where they are grown! As with most fruit, the riper a peach gets, the softer it gets, so tree-ripe fruit is hard to pack and ship. Peaches shipped from Georgia or elsewhere are typically picked somewhat underripe, and then gassed with ethylene in a warehouse to "ripen" them artificially.
This handsome drink is complex and flavorful, suitable for hot nights or cold ones.
Lucien Gaudin was a world-champion fencer in the early 20th Century, winning awards from 1905 to 1928, including four gold medals and two silver medals in the 1924 and 1928 Olympic games. In the 1920s and 1930s, new cocktails were invented for all sorts of pop-culture references. Most have long since failed the test of time, but this tasty gin-and-Campari concoction remains a winner!
This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize!
This is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer.
The original fall classic!
I like this best early in the season with Yellow Transparents, and late in the season with Northern Spy, Golden Russet, and Baldwin apples.
Type of Post:
Best of Show
We did it again. The weather forecast was promising, so the VP Engineering surprised us with a shiny new gas grill!
The Software Developers and the QA crew had at it, with a little help from the Technical Writers, Marketing, and two industrious interns. Our CSA share came in that morning, so we had a lot of "raw material" to work with.
This was our biggest pot-luck lunch so far, maybe thanks to the creative energy unleashed by that grill. Some of it was competitive energy, and some was just the joy of sharing something delicious with our friends.
I had some egg yolks on hand, so I made this Mayonnaise up to accompany a lot of summer dishes, mostly chicken salad, grilled chicken and white fish, and fresh farmers' market vegetables. It's really good!
This is easy to prepare in an electric mixer. This recipe makes quite a lot!
Type of Post:
What's on my Plate?
Sous-vide cooking is a technique, not a recipe. The principle is to cook a piece of meat slowly at a carefully controlled temperature no higher than the final cooking temperature of the interior of the meat. This results in supremely tender meat.
The steak cooked in the homemade cooker below reached an internal temperature of 131 degrees Fahrenheit after an hour and 53 minutes in the cooker.
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