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Soda Syrups

Soda Syrups

Soda Syrups

 

Grapefruit and sage syrup – A beautiful citrus syrup with the sweet and sour notes of grapefruit and the fresh sourness of sage work together to make a really beautiful, smooth syrup.

 

1 ⅔ C. grapefruit juice about 3-4 grapefruits

Peeled zest of the grapefruits

7 oz/ 200g white sugar

½ C. 120 ml water

10 sage leaves with stalks

 

Place all the ingredients in a saucepan. Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil. Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency. Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon. Pour this syrup into a sterilized heat proof glass bottle or a mason jar.

 

Peaches and thyme syrup – A sweet fruity syrup with the earthiness of thyme! A slightly thicker syrup because of the peach nectar. Perfect even as an ice cream topping! (trust me, we’ve tried it with vanilla ice cream and it’s fantastic!). You could also make a peach shrub syrup, which is a great way to use up bruised, overripe peaches.

 

18 oz / 500g peaches seeds removed, cut to chunks

4 sprigs of thyme

3.5 oz / 100 ml water

3.5 oz/ 100g white sugar

pinch of salt

 

Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches “poach” in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy. Remove the thyme sprigs and puree the peaches. Place the puree on a double layer of cheesecloth and strain the liquid out. Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.

 

Strawberry and rose syrup – The sweet strawberry flavors and the floral sweetness of rose water make for a refreshing drink that’s beautifully bright in both color and flavor! Or make a strawberry shrub syrup with overripe strawberries.

 

1 lb strawberries washed

⅓ C. rose water

¼ C. water

3.4 oz/ 100g white sugar

pinch of salt

Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling. Lower the heat and simmer for 15 minutes. Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.Pour the syrup in a sterilized glass bottle or jar

 

 

Pineapple and star anise syrup – Pineapple has such a unique, tropical flavor! It can be deliciously sweet and tart at the same time – something only a very few fruits can achieve. I wanted to pair this with Star Anise which in turn imparts a wonderful licorice fragrance and flavor, that you can make as subtle or as strong as you like (I preferred it a little subtle).

 

23 oz/ 650g pineapple peeled and cut 1 pineapple

7 oz/ 200g white sugar

2 star anise

½ C. water

pinch of salt

 

Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens. Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes. Remove the star anise and puree the pineapple. Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp. Pour the pineapple syrup into a sterilized glass bottle or jar.

 

 

Lime and lemongrass syrup – Lime syrup is nothing new and it’s something I LOVE having at home (along with lemon syrup) because it makes for a perfect addition to any kind of drink. I love adding it to Vodka, tequila or just mix it with some ice and water. I decided to enhance the sour, citrus flavor with lemongrass! It adds a delicious warmth to the syrup.

 

½ C. lime juice

Zest of the lime

2 lemongrass stalks

½ C. of water

8.5 oz / 240g white sugar

¼ tsp salt

 

Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces. Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency. Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest. Pour syrup into a sterilized bottle or jar.

 

 

To Sterilize

 

Preheat oven to 250°F/ 120°C. Place the lids on the syrup filled jars loosely (don’t screw them on tightly). Place the bottles on a baking tray, making sure they don’t touch each other. Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour. While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT). Leave them to cool completely to room temperature and store in the fridge overnight. Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.

Anything You Like Galette

Anything You Like Galette

Anything You Like Galette

Keep pie dough in the freezer, and a galette for dinner is surprisingly simple. Anything can become a galette filling—saute some mushrooms or greens, roast up some root vegetables, or just rummage through the fridge for leftovers. As Irene will tell you, baked brie is technically a galette! Once you’ve got your filling, spoon it onto the crust, make a few simple folds (so easy a six-year-old can do it, we promise), bake, and eat. You can also layer a sauce on the bottom of the crust, mix in some herbs or spices, or sprinkle on bits of cheese or meat. Experiment on the outside of the crust too, by dusting on some grated Parmesan, everything bagel spice, or just a few grinds of black pepper and a pinch of flaky salt.

 

2 T. extra-virgin olive oil, plus more as needed

1 small onion or large shallot, chopped

4 garlic cloves, chopped

3 cups filling of choice

1 pie crust, thawed if frozen and unrolled

1 egg beaten with a small splash of water, for egg wash (optional; a bit of olive oil or heavy cream works too)

 

Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment or a silicone baking mat. Heat the olive oil in a large skillet over medium heat, then add the onion and garlic. Sauté until the onion is tender, about 5 minutes. Stir in any other filling ingredients as directed below, then season to taste with salt and pepper. Roll out the pie crust and place on the prepared baking sheet. If you’re adding a sauce or cheese to the base of the galette, smear it across the center, leaving a roughly 2-inch border around the edges. Scoop your filling on top and spread it around. Fold the edges up over the sides of the filling in all directions (galettes are meant to be rustic, so don’t worry too much about the shape), then brush with an egg wash, olive oil, or cream, if using. Bake until the crust is a deep golden brown, 35 to 45 minutes. Let cool slightly before serving.

Chili Oil

Chili Oil

Chili Oil

 

1 cup extra-virgin olive oil

3 whole dried Calabrian chilies, stemmed

2 tsp. dried red chili flakes

 

Heat 2 T. of the olive oil in a small heavy-bottomed saucepan over medium heat. When the oil is shimmering, add the chilies and chili flakes, swirling the pan, until they release their aroma and start to sizzle, a matter of seconds. Watch closely; the chilies can burn quickly. Add the rest of the oil to the pan, reduce the heat to low, and continue to cook just to warm the oil through, 2 to 3 minutes—it should be hot to the touch but not scalding; a thermometer inserted into the oil should read about 180°F. (If it’s a bit hotter, don’t worry.) Remove the pan from the heat and let the oil cool to room temperature, about 2 hours. Transfer the cooled oil to a sealed airtight jar or bottle, leaving the chilies and chili flakes in it. Store it in the refrigerator for up to 6 months, letting it come to room temperature before using it.

Chili Powder

Chili Powder

Chili Powder

 

1 ½ tsp. cumin seeds, toasted and cooled

1 dried arbol chili pepper, stemmed, toasted, and cooled

¾ tsp. dried oregano, preferably Mexican

 

In a spice grinder, combine the cumin, chili, and oregano, and grind into a blended powder. You can prepare this a few hours or even a couple of days in advance and store it in a sealed plastic bag until you need it. But it’s best freshly made.

Classic Country Gravy

Classic Country Gravy

Classic Country Gravy

 

4 tablespoons Butter

¼ cup All Purpose Flour

2 cups Whole Milk

Salt and Ground Black Pepper to taste (I used ½ of salt and about a teaspoon of fresh ground black pepper)

 

Melt the butter in a skillet or sauce pan over medium heat. Next, add the flour to the melted butter. Using a spatula; combine the flour and butter together and use the back of the spatula to press out any clumps of flour. Next, use a small whisk to whisk the flour mixture (roux) so that it is smooth and cook for 3 to 4 minutes to get rid of the raw flour taste. Slowly add about a half cup of the milk to the flour mixture while whisking to keep the gravy mixture smooth. Continue to whisk in the remaining milk. Season the gravy, bring to a simmer and cook for 8 to 10 more minutes until thickened; whisking as it cooks. Once the gravy has thickened to your liking; remove the pan from the heat and carefully transfer the gravy to a serving dish or gravy boat. Serve hot.

Oven Roasted Bacon

Oven Roasted Bacon

Thick Cut Bacon

Line a half sheet pan with heavy-duty aluminum foil, shiny side up, and place a wire rack on top. Lay the bacon slices on the rack without overlapping. (I usually grind on some black pepper at this point, but that’s just me. Place on the middle rack of a cold oven, close the door, and crank the heat to 400 F. Roast for 30 minutes, or until desired doneness.

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

 

4-6 large Garlic Bulbs

½-1 T. EVOO per bulb, for drizzling

 

Using a good chef’s knife, slice off the top of each garlic bulb so all the cloves are exposed.  Place the trivet in the Instant Pot, pour in 1 C. of water, and rest the garlic bulbs on the trivet, sliced side up. (You can use the basket that came with the air fryer lid instead of the trivet if you prefer.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 5 minutes. When done, allow a 10-minute natural release followed by a quick release, then hit Keep Warm/Cancel to turn off the pot.  Remove the trivet and garlic bulbs, drain the liner pot, and return it to the Instant Pot, then replace the trivet or basket and garlic bulbs (still sliced side up). Drizzle the oil onto each bulb, allowing it to seep into every nook and cranny. Add the air fryer lid, hit Broil (400°F) for 12 minutes, and hit Start to begin. Check on the garlic periodically until it’s roasted to your liking (it should be a rich golden brown). When done, remove the air fryer lid and let rest for 10 minutes.  Once cool to the touch, pull off each garlic clove and squeeze the flesh into a bowl (it will pop right out of the skin and be almost paste-like). Discard the skins (your hands will get messy from this, but that means you’re doing a good job). You can now do anything you want with the garlic! Store in an airtight container in the refrigerator for up to 4 days

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!