Apple Snap Cocktails and more


Apple Snap Cocktails

Apple Snap Cocktails (4)

It’s time for a new go-to cocktail.  This summer’s negroni and sangria indulgences are long past me.  I’m looking for an Autumn cocktail that feels ample and cozy… but nothing like mulled wine or syrupy sweet pear drinks.

Has there ever been a tasty mulled wine?  I think no.

Apple Snap Cocktails

I wanted to combine the sweetness of fruit with the spiciness of the season.  Apple juice.  Fresh pressed and unfiltered.  Bourbon, naturally.  Lime and bubble water.  But spiiiiice! Needed and necessary.

Have you heard of Art In The Age?  They make the most lovely, unique organic spirits.  My favorite this season is SNAP, inspired by old school Pennsylvania Dutch ginger snaps.  Yessss, right?

SNAP is made from a neutral alcohol, molasses, ginger, vanilla, brown sugar, cinnamon, nutmeg, clove, tea, and sugar.  So so good!  Pairs perfectly with bourbon (yes!) and fresh apple.  I’ll be sipping on this SNAP all winter and I’m pretty sure I’ll keep a bottle or... Read the rest of this post..... »

    

Curry Roasted Acorn Squash

curry roasted acorn squash (3)

I‘m back in my kitchen this week… back from making pies with you up and down the east coast… back from gently and not so gently asking you to buy my dang book… back to my roasting pan.

curry roasted acorn squash

This acorn squash was patiently awaiting my return.  Just sitting tight, waiting to be more than it already is.

I hacked my way through the protective skin (didn’t even lose a finger), removed the seeds, sliced, and drizzled.

This is the result of those efforts.  Let’s make it together… I mean, right!?

curry roasted acorn squash (1)

Acorn squash has a lovely orange flesh and an alluring savory sweet quality.  It feels like the perfect match for tingly curry powder and garam masala.

curry roasted acorn squash (2)

Drizzle and toss.  It tastes better if you use your favorite roasting pan.  Trust me.

curry roasted acorn squash (5)

Roasted vegetables are enhanced by bright and fresh ingredients. Think:  fresh parsley, pomegranate seeds, tangy greek yogurt.  The warm base flavors of squash are elevated by the brightness.  It’s balance.... Read the rest of this post..... »

    

Let It Be Sunday

let it be sunday

Good morning, friends!  This might be too many sprinkles for a Sunday morning.  A little aggressive.  I’m in Vermont this weekend teaching people how to make pie at the King Arthur Flour Baking Education Center.  The air is crispy and the trees are golden brown and otherwise drunk in love with Fall.  I’ll soon be back in New Orleans, back in my kitchen, back being tormented by cat and claw.  I hope your Sunday is mellow and more great than good.

•  This American Crime: Sarah Koenig On Her Hit Podcast “Serial”.  Have you listened!?  Riveting, obsessive storytelling.

•  The Laborers Who Keep Dick Pics and Beheadings Out Of Your Facebook Feed.  That’s has got to be exhausting.  Also… thank you.

•  The Making of the Warrior Cop.  Why we saw what we saw in Ferguson.

•  Two teenage girls run away from their Colorado home to join ISIS.  Really, tho?  The Colorado-to-ISIS itinerary.

•  The Three Sizes of Guilt.  ... Read the rest of this post..... »

    

San Francisco + Seattle + Tulsa

Joy the Baker West Coast

Hello friends!

Thank you so much for coming out to celebrate Homemade Decadence with me in New Orleans + New York + Philadelphia.  After working on this book for two years, it’s such a mega blessing to see your smiling faces, write in your books, and talk about pie.  It’s the best ever!  Thank you for taking the time to come say hello.  It means everything!

I’m headed west in the next few weeks.  Here’s the deal:

November 3rd  •  SAN FRANCISCO  • JCC  3200 California Street 94118  •  415.292.1200  •  7pm pie making demo and KitchenAid giveaway $25 for demo or $45 demo and book.  •  Free signing at 8:15pm  •  Sign up here!

November 5th  •  SEATTLE  •  Book Larder 4252 Fremont Ave 98103 •  (206) 397-4271  •  6:30 pie making demo and KitchenAid giveaway also includes a copy of the book $30  •  Free signing at 7:45pm  •  Sign up here!

November 13th  • TULSA  •  Book Smart  1719 S Owasso Ave 74120  •... Read the rest of this post..... »

    

Creamy Vegan Herb Salad Dressing

Creamy Vegan Herb Salad Dressing

Consider me an occasional fan of tofu.

My parents were early adopters of tofu.  Remember back when health food had as much cheese and potatoes as tofu?  Sure… there was the weirdest brown rice ever, but we covered it in cheese and sauce and all was right with the world.

Nowadays, I’m an occasional tofu enthusiast.  Count me among the few who just realized that you can make a delicious dipping and salad dressing from TOFU!  Did you know this?  Were you keeping it from me?

This thick dressing is creamy, satisfying, and doesn’t read as tofu per say… not that that would be a bad thing, but you know what I mean.   This dressing is more Ranch in distinction.  Herby, bright, and almost so good you want to rub it on your face (which is weird).

Creamy Vegan Herb Salad Dressing (1)

Into the food processor with silken tofu.  Firm silken tofu is key!  It blends up super smooth and creamy.

Add fresh parsley and fresh basil for bright and herby elements.  Lemon and vinegar for a necessary... Read the rest of this post..... »

    

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