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Tag Archives | 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.…

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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.…

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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.…

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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.…

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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.…

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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.…

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Falling for Fall


Photography by Ellise Pierce

As excited as I get at the sight of the first spear of white asparagus in the spring, I’m just as crazy over the arrival of autumn pears, which means that if the leaves aren’t turning already, they will be soon.…

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