• Facebook
  • Twitter
  • Instagram
  • PInterest

Archive | Fall

SAGE BLOSSOM

This bourbon-based cocktail combines the warmth of maple syrup with herbal notes that complement the season.

Makes 1 serving

1 ½ ounces bourbon
1 tablespoon lemon juice
1 tablespoon maple syrup
3 to 4 sage leaves, torn, plus a few for garnish
Ice
Trinity Cider Deep Ellum Dry (or any dry hard cider)

Shake first 4 ingredients in a shaker with ice and strain into cocktail glass over rocks.…

Continue Reading

CIDER-MARINATED PORK CHOPS WITH APPLES, LEEKS AND THYME

Makes 2 servings

2 (1½-inch) center-cut, bone-in pork chops
Brine (recipe follows)
Salt and pepper
1 tablespoon canola oil
½ bottle (¾ cup) Outlaw Tea-Rex (or hard cider of your choice)
3 cloves of garlic, smashed
2 teaspoons thyme leaves plus a few sprigs for garnish
2 leeks, sliced into rounds and cleaned
1 small yellow onion, sliced
1 tablespoon flour
1 small Gala apple, cored and sliced
1 cup chicken stock
1 tablespoon chopped Italian parsley for garnish

Place the pork chops in the brine.…

Continue Reading

CHOPPED ROASTED BROCCOLI SALAD

Makes 4 servings

1 head broccoli, florets removed
2 tablespoons olive oil plus more for serving
Sea salt and pepper
4 ounces feta
2 green onions
Small handful mint
Small handful flat-leaf parsley
¼ cup pine nuts, toasted
¼ cup Zante currants
Red pepper flakes (if you like a little heat)
Red wine vinegar
Balsamic vinegar

Preheat the oven to 425°F.…

Continue Reading

ZUCCHINI PANCAKES

Makes 20 small pancakes

3 cups grated zucchini
¼ teaspoon cumin seed
¼ teaspoon coriander seed
2 tablespoons finely chopped onion
1 tablespoon finely chopped jalapeño
½ cup grated melty cheese, such as cheddar or Monterey Jack
3 tablespoons flour
¼ teaspoon sea salt
1 egg, beaten
Oil, such as grapeseed, for the skillet
1 cup Greek-style yogurt
Juice of 1 lime
Chopped cilantro for serving

Put the zucchini in a colander and let drain for 15 minutes.…

Continue Reading

TARRAGON CHICKEN WITH FIGS AND GORGONZOLA

Makes 4 servings

2 cups buttermilk
1 teaspoon sea salt plus pepper to taste
3 or 4 sprigs fresh tarragon plus more for serving
A few dashes Tabasco
1 tablespoon honey
2 pounds chicken tenders
8 figs
Grapeseed oil for frying
Olive oil for drizzling on the figs
2 ounces Gorgonzola
4 ounces mixed greens
¼ of a head radicchio
Balsamic Vinaigrette (recipe follows)

Put the buttermilk, salt, pepper, tarragon, Tabasco and honey in a bowl and whisk to combine.…

Continue Reading

Pecans, Five Ways


PHOTO: ISTOCKPHOTO.COM/AMBERLEEKNIGHT

Add them to quinoa (otherwise boring on its own). To 2 cups cooked quinoa, add 1/3 cup toasted and chopped pecans, 1/3 cup chopped dried cranberries and the zest of a lime. Add sea salt to taste. Fluff.

Stir up a quick snack for a Champagne party.…

Continue Reading

Pear & Apple Ginger Crumbles

Makes 6 servings

2 to 3 tablespoons of butter, for greasing the ramekins
½ pound firm apples, such as Granny Smith
½ pound medium-firm pears, such as Bartlett
1 cup brown sugar (divided use)
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
½ teaspoon freshly grated ginger
1 cup instant oats
½ cup all-purpose flour
1 teaspoon sea salt
1 stick (½ cup) butter, softened
½ cup pecans, toasted and roughly chopped
Apple Brandy Sauce (recipe follows)

Preheat the oven to 375°F and grease 6 (4-ounce) ramekins.…

Continue Reading

Chicken + Corn Chili

Marinating the thighs gives them an inside-out spiciness, and it tenderizes them, too. You’ ll not need to wait a day for the flavors to come together for this chili—because they’re already inside the meat.

Makes 6 servings

2 pounds boneless, skinless chicken thighs
Sea salt
1 cup Greek or full-fat yogurt
1 teaspoon ground cumin plus more for chili (divided use)
1 teaspoon chile powder
1 ear corn
2 ancho chiles
2 tablespoons canola oil
1 cup diced yellow onion
2 cloves garlic
1 (15-ounce) can crushed tomatoes
½ teaspoon smoky Spanish paprika
Cilantro, avocado, limes and tortilla chips for serving

Put the chicken thighs on a plate and salt them on both sides.…

Continue Reading

Butternut Squash + Goat Cheese Croustade

Makes 6 servings

4 cups butternut squash, sliced into cubes (about 1 small squash)
2 tablespoons olive oil plus more for serving
Sea salt and pepper to taste
1 cup ricotta
3 tablespoons goat cheese, softened (divided use)
Croustade Dough (recipe follows)
6 thyme sprigs
1 egg yolk

Preheat the oven to 425°F.…

Continue Reading