Make It: Orange Bitter Pickled Beets and Fennel

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

We are big fans of all things pickled around our house. My older kid’s first solid food was a bite of cornishon. She’d just eat pickles and olives all day long if you let her. My husband will sit and eat fistfuls of pickled spicy green beans. And if you left me alone with a jar of pickled cherries, I’m sure to finish the whole thing. So, when I started working with Angostura on some unique ways to use their products in food recipes, my mind at some point during R&D went to pickles.

Or rather, pickled beets. There’s still a part of my brain that, when I hear someone mention pickled food, it goes straight to a memory of a rather large, glowing jar of pickled eggs sitting on a counter. I can’t quite remember where this was, but I can very clear picture the jar. I had never eaten one, and my five year old self was repulsed at the idea of someone actually consuming one, but, honestly, I’d give one a try now. What I’m saying is, I’d eat most anything pickled. Pickling somehow magically transforms food into piquant morsels I will happily devour; that magic is your brine.

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.comChanging up your brine means you can have pickled beets 5 different ways if you liked. Today I’m adding in fennel and dashing pouring in some Angostura Orange Bitters. Orange is a great pair to beets and fennel and the subtle spice was a nice change to my usual brine. You’ll find a few floral notes in there along with the zesty orange.

As any bartender will tell you, bitters are like salt and pepper for cocktails, and you can think of them similarly with food as well. I mean, you’ll probably also need to salt and pepper your dish, but bitters can be yet another way to season your food.

If you’re looking for a fun DIY food/drink project for this weekend, I hope you’ll try out these pickled beets and fennel and taste how a little Angostura Orange Bitters can bring the flavor! Enjoy!

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.com3 large beets (about 1 lb)
1 head of fennel
2 cups white wine vinegar
1 cup sugar
3 garlic cloves, smashed
1-½ tsp white pepper, whole
1 tsp celery seeds
2 star anise
1 tsp yellow mustard seed, whole
1 tsp coriander seed, whole
½ tsp red pepper flakes (optional)
2 ounces Angostura Orange Bitters

In a medium stock pot, bring 8 quarts of water to a boil. Scrub beets and add to the pot. Boil for 30 minutes until tender. Drain the beets, reserving 1-3/4 cups of water. Once beets have cooled, peel and set aside.

Wash fennel and slice off stalks and 1/8” of the bottom. Halve, quarter, and then slice ¼” thick. Quarter cooled, peeled beets and place in a non-reactive, air-tight container. Add fennel slices and set aside.

In medium saucepan over high heat, pour in the reserved beet liquid, white wine vinegar, sugar, garlic, white pepper, celery seeds, star anise, yellow mustard seeds, coriander seeds, red pepper flakes, and orange bitters. Stir to combine and bring to a boil. Remove from heat and pour hot mixture over beets and fennel. Let cool to room temperature, cover and refrigerate. Let sit at least 4 hours or overnight before eating. Best within 3 days and will keep up to 2 weeks in the fridge.

 

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

Make It: Angostura Amaro Chocolate Truffles

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

This past holiday season I discovered the insanely delicious and ridiculously easy recipe that is the chocolate tart. Folks, if you can melt some chocolate in a bowl, stay with me here because it’s about to get even better.

Add amaro to that chocolate and BOOM: adult dessert nirvana.

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comWhy am I using so many superlatives here? Because I feel like I stumbled upon a recipe that really is that easy and that tasty. And the best part is that this recipe is easily adaptable too.

Showing up a Valentine’s Day with a giant chocolate tart might be OK, but it’s not the norm. No one wants to stare down at an empty pie tin knowing how much damage they’ve done. They want vague numbers, they want… chocolate truffles.

How many truffles did you start with? Who cares! They’re all gone, but you swear you only ate a couple. Truffles are magic like that. And they’re even more magical with the addition of booze.

Today we’re showing you all another way to incorporate some boozy goodness into your food with this Angostura Amaro Chocolate Truffles recipe. They require a little more work than a tart, but handing over a box of handmade truffles to someone shows how much you care about them.

We teamed up with Angostura this month to highlight cool ways you can use their products in your food and as well as drinks. For the truffles, we paired the chocolate with their Amaro di Angostura. The amaro has a sweet and slightly spiced flavor profile that isn’t too heavy on the bitter. It adds a nice richness to the chocolate but doesn’t overpower it. We think you’ll like them a whole lot!

Ready to roll? Let’s make some truffles!

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comAmaro Truffles

227 g (8 ounces) 64% chocolate, finely chopped
80 ml (⅓ cup) heavy cream
30 ml (1 ounce) Amaro di Angostura
Pinch cayenne pepper (optional)
Cocoa powder for dusting

In a double boiler set to a simmer, add chopped chocolate and pour cream over the top. Stir constantly to combine until glossy and no chocolate chunks remain. Whisk in Amaro di Angostura and cayenne pepper if using. Refrigerate for at least two hours, and up to overnight. Once firm, scoop out desired truffle size and roll into a ball. Roll in cocoa powder. Truffles will last, refrigerated, up to 2 months.

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

Game Day Snacks with The House of Angostura Angostura Dusted Popcorn and Sweet and Spicy Angostura Sauce for Ribs

Sweet and Spicy Angostura Sauce for Ribs // stirandstrain.comIt’s February and that means we’re waking up from our January slumber around here and getting ready for all the fun this month brings! Like Groundhog Day! Our SEVEN YEAR blogiversary! Valentine’s Day! All those other anti-Valentine’s Day holidays I get press releases about! SUPER BOWL!

Angostura Dusted Popcorn // stirandstrain.comOK, so it’s the last holiday there that we’re focusing on today (although, dang, I’ve been writing here for seven years now!). We’re not super big sports people around my house but since we like throwing parties for our friends, we’ve definitely been known to throw a few Super Bowl parties over the years. This year we’ve teamed up with The House of Angostura to bring you a few ways you can use Angostura in your FOOD, as well as in your drinks!

Today we’re including TWO recipes you can whip up for the big game day. Both are super easy with one being really quick and the other pretty much hands off while you wait.

If you’re looking for a quick snack, Angostura Dusted Popcorn is where it’s at. Angostura Dusted Popcorn // stirandstrain.comClick on the photo for recipe!

Second, here’s a hands off Sweet and Spicy Angostura Sauce for Ribs. RIBS! With AMARO AND RUM!!

Sweet and Spicy Angostura Sauce for Ribs // stirandstrain.comClick on the photo for recipe!

And there you go folks! I hope your football party is made just that much tastier with a little touch of Angostura.

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

Make It: Sweet and Spicy Angostura Sauce for Ribs

Sweet and Spicy Angostura Sauce for Ribs // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

The secret to a really tasty sauce is layering flavors. With a little help from Angostura Amaro and Angostura 7 Year Rum, this rich sauce is both sweet and spicy, and the perfect companion to a plate of ribs (or dip for chicken tenders, or slathered on a hamburger, or sauce for french fries…).

Sweet and Spicy Angostura Sauce for Ribs // stirandstrain.comSweet and Spicy Angostura Sauce for Ribs

1 tbsp grapeseed oil
½ red onion, finely diced
2 cloves garlic, minced
1 tsp minced ginger
1 cup ketchup
¼ cup apple cider vinegar
1 tablespoon ancho chili powder
⅓ cup granulated sugar
¼ cup molasses
¼ cup Angostura 7 Year Rum
2 tbsp Angostura Amaro
1 tsp salt
pepper to taste

In a medium sized saucepan over medium-high heat, saute onions until soft, about 5 minutes. Add in garlic and ginger, stir until fragrant, about 1 minute. Add in ketchup, apple cider vinegar, ancho chili powder, sugar, molasses, rum, salt and pepper. Bring to a boil, then reduce to a simmer for 25 minutes. When sauce has thickened and reduced, whisk in amaro. Season to taste. Sauce can be used as a glaze before cooking ribs, or as a sauce for after cooking ribs. Also great in place of BBQ sauce!

Make It: Angostura Dusted Popcorn

Angostura Dusted Popcorn // stirandstrain.com

This post was made in partnership with The House of Angostura. Recipe and ideas are my own.

Whether you want something different for snacking during the big game (*ahem*, like this Sunday!), or if you’d like a little pink-tinted treat when you’re watching a movie just for two, Angostura Dusted Popcorn checks all the boxes. Super easy to put together but a snack like none they’ve seen before!

Angostura Dusted Popcorn // stirandstrain.comAngostura Dusted Popcorn

25 g tapioca maltodextrin (available online and on Amazon)
30 g olive oil
10 g Angostura Bitters
3 g kosher salt
popcorn

Combine olive oil, angostura bitters and salt in a small bowl, whisking to combine. In a food processor, add into the largest bowl the tapioca maltodextrin. Place the cover on, begin pulsing and slowly pour the oil and bitter mixture through the feed tube. Continue pulsing until all the liquid is absorbed and powder is fluffy. Scrape down the sides and bottom of the bowl and pulse a few additional time to combine. Mixture will keep in an airtight container, in a cool, dark place for up to two weeks.

Pop popcorn using your desired method. When finished popping and still hot, sprinkle Angostura dust over the popcorn. Enjoy!

Holiday Entertaining: What Type of Appetizer Am I The 30 Minute or Less Wine & Appetizer Pairing

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

This post was made in partnership with Sonoma-Cutrer Wine. Recipe and ideas are my own.

No one wants to show up at a party this holiday season to find their host has given up on life and left just one type of appetizer out for everyone. But it happens. Don’t be that person.

Instead, cater to the 4 types of appetizer people. Yes folks, there are 4 types: classic appetizer person, fun appetizer person, bold appetizer person, and casual appetizer person.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Please don’t give me the side-eye when I say you should make 4 separate appetizers! See that bounty of food? Looks good doesn’t it? Looks like someone slaved away in a kitchen all day planning the perfect party bites to serve with their wine. But what if I told you all these dishes could be made in 30 minutes or less for YOUR Holiday Wine Pairing Party? Maybe you’d say, Elana, giiiiirrrrlll that couldn’t possibly be true. Or maybe, Elana, SIGN ME UP LET’S DO THIS.

I like your style friend. Let’s talk about a 30 minute or less Holiday Wine Pairing Party.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Today we’re in the kitchen with Sonoma-Cutrer pairing their Russian River Valley Pinot Noir and Les Pierres Chardonnay with these four different kinds of appetizers. Before you begin to pair some food with the wine, it’s helpful to know your wine. Have a few sips. What do you taste here?

Russian River Valley Pinot Noir: blackberries, jam, vanilla and tobacco aromas with a silky, round flavor of spices and tart cherry fruit flavors.

Les Pierres Chardonnay: bright lemon aroma and subtle spicy aromas bursting with citrus flavors, spice and mineral notes.

Both of these wines are super food friendly, but for the perfect bites, I’m going to help you pair the right foods with them. However, let’s start with YOU first. What type of appetizer person are you?

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Classic (pairs with the Chardonnay): you’re wearing a sport coat or a LBD to this holiday party. And you like your appetizers to sound like an appetizer, but elevated. Smoked trout? Herbed cheese? It’s familiar yet different, and you’ll take 6.

Casual (pairs with the Pinot Noir): you’re not wearing a tie and 7pm start time is just a suggestion. A spoonful of marinated mushrooms to walk around and nibble on that only took 5 minutes to make? Sure, that’s cool.

Bold (pairs with the Chardonnay): so you went skydiving this morning and wore white after Labor Day. You need a savory twist with the world’s hottest pepper cheese to snack on and then tell your friends about.

Fun (pairs with the Pinot Noir): sparkly yoga pants are totally party pants and ugly holiday sweaters are the only appropriate sweater to wear this time of year. Just don’t double dip your Pigs in a Blanket in the cranberry mustard sauce or it’s a party foul for you.

Now you can help your guests choose which appetizer they are AND you’ll have a wine ready for them to drink it with. Ready to get cooking? Crack open some wine first and let’s go!

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Smoked Trout with Dill and Chive Cream Cheese on Crackers

Yields about 25 crackers
1 8 ounce packet cream cheese, softened
1-1/2 tsp freshly squeezed lemon juice
1 tsp salt
½ tsp black pepper
1 tbsp chopped chives
1 tbsp minced dill
1 8 ounce package smoked trout, shredded
crackers to serve, I prefer some with a little heft for this like oat crackers
Chives and Black Salt for garnish

Mix together softened cream cheese, lemon juice, salt, pepper, chives and dill. Set aside. Build your appetizer by spreading about 1-1/2 teaspoons of cream cheese mixture onto the cracker. Top with shredded trout. Garnish with chopped chives and a big flake of black salt.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Pigs in a Blanket with Cranberry Mustard Sauce

1 pack little sausages
1 container crescent rolls
1 tsp dried thyme
1 10 ounce package cranberries (fresh or frozen)
1 cup brown sugar, packed
1 tbsp water
Pinch salt
½ cup dijon mustard

To make the Pigs in a Blanket: Preheat oven to 375°. Lay out crescent rolls and sprinkle thyme over dough, lightly pressing thyme into the dough. Cut crescent rolls in thirds. Wrap around sausages, gently pinching the dough ends together. Lay Pigs in a Blanket seam side down on a sheet pan covered in parchment. Bake 12-15 minutes until golden brown. While Pigs are cooking, make the cranberry mustard.

To make the Cranberry Mustard Sauce: Combine cranberries, brown sugar, water and salt in a medium-high saucepan over medium heat. Stir to dissolve sugar. Lower heat to medium and continue to stir until cranberries release water and pop open, about 6-8 minutes, continue to stir until sauce has thickened slightly, another 2-3 minutes. Remove from heat and let cool. Stir in dijon mustard. Transfer to an airtight container and keep refrigerated up to one month.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Spicy Cheese Twists

Adapted from The Kitchn

2 sheets store-bought puff pastry, thawed
1-1/2 cups spicy cheese like ghost pepper, finely grated

  • Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
  • Dust your counter or cutting board with 1/4 cup of cheese. Unfold 1 sheet of puff pastry over top of cheese. Top with another 1/4 cup of cheese.
  • Roll out to 1/8-inch thick. Fold the pastry in half. Top with another 1/4 cup of cheese. Roll out again to 1/8-inch thick. I roll mine out about the size of a sheet pan.
  • Using a sharp knife, cut the pastry into long strips roughly 1-inch wide. Twist strips and gently stick ends onto parchment to prevent un-twisting. Repeat with next sheet.
  • Chill for at least 10 minutes or up to an hour (if you have time!).
  • Bake 15 to 25 minutes. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.
  • Cool briefly on the baking sheet and transfer them to a cooling rack or serving plate.
  • Serve warm or room temperature. Puff pastry straws are best served the same day they are made.

Holiday Entertaining: What Appetizer Am I Quiz? 30 Minute or less wine and appetizer pairing // stirandstrain.com

Simple Marinated Mushrooms

1 tablespoon extra virgin olive oil
12 ounces small button mushrooms (if you want to make it fancier, use mixed wild mushrooms)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves of garlic, crushed and minced
1/2 tsp maple syrup
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
½ tsp dried dill
1/2 tsp kosher salt

  • Heat olive oil in a medium frying pan over medium-high heat. Add in mushrooms when oil is warm and sauté 5-8 minutes. Remove mushrooms from heat and set aside.
  • In an airtight, nonreactive container (I like Pyrex bowls for this), whisk together red wine vinegar, olive oil, garlic, maple syrup, red pepper flakes, basil, oregano, thyme, bay leaf, dill and kosher salt. Add warm mushrooms into the bowl and toss with the marinade, covering the mushrooms. Let stand 15 minutes and serve. Mushrooms will develop more flavor the longer they sit and are even better the next day if you have the time!

For more information on Sonoma-Cutrer Wines, please visit them at: www.sonomacutrer.com


Make It: Homemade Shimmery Peppermint Liqueur

Make It: Shimmery Peppermint Liqueur with Everclear // stirandstrain.comThis post was made in partnership with Everclear. Recipe and ideas are my own.

Peppermint liqueur and I have a bit of a… sordid past if you will. It was definitely a favorite of mine when I first discovered it among the contents of a family friend’s liquor cabinet. But now with time in-between us, a lot of time, I can revisit this old favorite of mine and class it up a bit for my current tastes. And that means making my own.

Make It: Shimmery Peppermint Liqueur with Everclear // stirandstrain.comSo, I definitely am a little obsessed with holiday DIY projects. In my mind, friends and family look forward to this time of year as I bestow copious amount of boozy concoctions on them. This year is no exception.

Make It: Shimmery Peppermint Liqueur with Everclear // stirandstrain.comFriends, if you really want to impress someone with a DIY gift, make it sparkle. Seriously. “Hey, I made you some Peppermint Liqueur.” “Thanks.” “Oh, but look, it also sparkles and kinda looks like a lava lamp!” “OMGEEEEEE THANKS!!!”

Make It: Shimmery Peppermint Liqueur with Everclear // stirandstrain.com

Make It: Shimmery Peppermint Liqueur with Everclear // stirandstrain.comSee, they’re going to love it because it looks like you spent a great deal of time researching and making this spectacular liqueur. You win the holidays. And no one will need to know it took you less than 15 minutes to make a big batch and divvy it up among bottles for gifts. It will probably take you longer to drive to Target, park, pick out some cute holiday cards, stand in line, drive home, and write a special note to attach to the bottles. And don’t forget some ribbon!

Make It: Shimmery Peppermint Liqueur with Everclear // stirandstrain.comIf you’re short on time, but want to give something special for the holidays, this is IT. Today I partnered with Everclear to help you folks win holiday gift giving with this super easy, Shimmery Peppermint Liqueur. You all know that I love using Everclear for my infusions, tinctures and bitters, and today it’s the base for this liqueur. Starting with a higher proof means I can adjust the ABV as I see fit. Maybe I want to go a little higher on one batch, a little lower on the next; I get to decide. Everclear also has a neutral taste so just the delicious, invigorating peppermint taste comes through, not notes of grass or potatoes, or, I dunno, tree bark.

Once you make this, you’ll definitely want to store it in some clear, air-tight bottles because NO ONE can resist holding it up to some light and swirling it around. NO ONE. Maybe stick some fresh greens and some ribbon on the outside and your gift is done.

Note: make sure you buy NON-TOXIC, EDIBLE luster dust. There are some luster dust products that are for decorative use only and not intended for consumption. Don’t buy those. Read the label. Also, do not put your head directly over the warm syrup when adding the peppermint extract. Any steam will send the extract right into your eyes! And it might sting!

Make It: Shimmery Peppermint Liqueur with Everclear // stirandstrain.comNow, let’s make some liqueur!

Shimmery Peppermint Liqueur

1-1/2 cups sugar
1 cup water
1 teaspoon natural peppermint extract (more or less to taste)
1 cup Everclear
1/2 teaspoon luster dust, pearl color (see note above)

  • In a medium saucepan over medium-high heat, stir together the sugar and water until sugar dissolves. Remove from heat and add in peppermint extract and Everclear. Stir everything to combine.
  • To create shimmery effect, sprinkle luster dust in the bottom of the container you’ll store the liqueur in. Pour in the peppermint liqueur. Seal, and shake well to combine. Luster dust will settle to the bottom after awhile so shake well before serving.

This is great on its own, but if you’re looking to use it in a drink, here are a few suggestions:

  • Spike your Hot Chocolate
  • Stinger Cocktail
  • Peppermint White Russian (you’ll need to experiment on this one but I think it could be a winner)

 

For more information on Everclear and their Make It Your Own Campaign, please visit them at makeityourown.com

Chocolate Raspberry Bon Bon Cocktail

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.

For a little over 3-1/2 years now I’ve been freelancing full time and while I love the multitude of perks that come with that (slippers! showers at 10am! Punch R&D before noon!) around holiday time I miss one of the best perks about working in an office: the vendor gift baskets.

They start sometime around Thanksgiving. You can always tell which vendor made a whoops that year by the size of the gift basket. Oh hey guys, let’s forget about trying to install that wrong range in the restaurant, instead, look at all this CANDY AND BOOZE we’ve sent you!!!!

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comThere was the ubiquitous popcorn balls (bleck), the really cheap wine (Ok, we can try that come 3pm on Friday) and my favorite, the bon bon boxes. You know the ones: giant, golf ball sized chocolates filled and flavored with all kinds of fruits and nuts. The chocolate raspberry? Oh yeah, that’s mine thanks.

This week we’ve teamed up with Kerrygold Irish Cream Liqueur to recreate a drinkable version of that indulgent treat. Kerrygold Irish Cream is made in Ireland with milk from grass-fed cows so it is SO rich and SO creamy, and the chocolate is real, not just flavoring, which you definitely want if you’re making a cocktail like this. With a hint of oaky Irish Whiskey it’s rich treat on it’s own but also fantastic for mixing in a cocktail. This drink is super simple to whip up and I’m giving you guys the option to either make your own raspberry syrup, or buy it, because sometimes… you just can’t.

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comAlso, FOLKS!!! If I’ve inspired you to grab a bottle of Kerrygold Irish Cream Liqueur just a head’s up that they’re giving away a trip to NYC for TWO to celebrate St. Patrick’s Day! Stir up your own cocktail and submit it online for a chance to win this fab trip (21+ USA residents only please!). Full details here: https://www.kerrygoldirishcream.com/NYC Contest runs from November 13, 2017 to December 31, 2017.

So let’s treat ourselves and make a cocktail!

Chocolate Raspberry Bon Bon Cocktail with Kerrygold Irish Cream // stirandstrain.comChocolate Raspberry Bon Bon Cocktail

1-1/2 oz Kerrygold Irish Cream Liqueur
1 oz vodka
1/4 oz Allspice dram
3/4 oz Raspberry syrup (recipe below or use store bought, we recommend Monin)
3 raspberries and Cinnamon for garnish

In a mixing glass 2/3 filled with ice, combine Kerrygold Irish Cream, vodka, allspice dram, and raspberry syrup. Stir 20 seconds to chill and strain over fresh ice in a rocks glass. Garnish with raspberries and a dusting of cinnamon for garnish.

Raspberry Syrup

3/4 cup sugar
3/4 cup water
1 pint raspberries

In a medium saucepan over medium-high heat, combine sugar and water. Stir to dissolve and add raspberries. Reduce heat to low and simmer 10 minutes, remove from heat and let sit 30 minutes. Strain into an airtight container. Store in refrigerator up to 2 weeks.

Extras

Black Licorice and Amaro Bat Jellies

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.com

This post was made in partnership with Everclear. Recipe and ideas are my own.

The older I get, the more I want to create my own set of holiday traditions. While Thanksgiving and Christmas tend to be where one’s mind goes to when we think “holiday traditions”, in our house, Halloween is a big deal.

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.comFor a brief period of time in my late 20’s, my husband and I threw some really fun Halloween parties (and Tiki parties, and Christmas parties, and OH BOY do we love a themed party). But now that we have our little family here we tend to go out for parties now, leaving the themes for others to make. Halloween night, though, we’ve started having a party for 2.

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.com

While yes, one can raid your kid’s treat bag and gorge yourself on low quality store candy (is it me, or do brands tend to crank out sub-par versions of their candy to stuff into those 10 lb mix bags this time of year?). But as an adult you should do yourself a favor and make yourself something special; at least for one night.

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.comIf you’ve been visiting this site for some time, you know I L-O-V-E making adult jellies (or jell-o shots or what-have-you). You can forget everything you knew about those terrible things you choked down in college, and instead congratulate yourself on making a sophisticated treat with this recipe. And just for balance, I’m going to cut mine out in bat shapes for Halloween—I don’t want to be that serious. (You could just as easily put them in a spherical mold or pour your mixture in a non-stick baking pan and cut squares out too.)

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.comAnother fun part of this recipe is that you get to go out and buy a bag of candy for the infusion. My Scandinavian side of the family dictates that I must enjoy black licorice but on the rare occasions that I do have a bag of it in the house, I am the only one who touches it and I almost always have too much left over. However, any extras that are leftover this time, go into today’s infusion!

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.comToday we’ve teamed up with Everclear again to create this easy and sophisticated adult treat. I’m using the neutral tasting Everclear as the base of my licorice infusion, and then adding that to a simple mixture of amaro and gelatin (and some shimmering edible powder for extra oomph). You can make this recipe your own by using whatever amaro you enjoy, and you can take or leave the luster dust (I say take it though).

The end result are spicy and anise-y jellies with just a slight boozy kick. Look for an amaro on the mellower side so that you get that warming flavor from the black licorice.

Let’s make some treats!

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.comLicorice Infusion (2 options)

10 ounces Everclear
1 cup black licorice, chopped

Option #1: Place licorice in an airtight container and pour Everclear over. Seal, shake to combine and let sit 5 days. Shake gently once a day. Test your infusion after 5 days and either strain through a coffee filter or let sit an additional day or two until desired flavor. Once desired flavor is reached, strain into a clean, airtight container. Store in a cool, dark place. Use within 6 months.

Option #2–quick infusion method: Into a whipping canister, add Everclear and black licorice. Screw on the top and charge with one charger of N2O. Discard charger and let the mixture sit for one minute. Release pressure, open the top and strain Everclear into a clean vessel for storage. Use mixture immediately or keep sealed in a cool, dark place for up to six months for optimal flavor.

Black Licorice and Amaro Jellies
yields 16 1 oz squares

8 ounces Amaro
2 packs gelatine
8 ounces boiling water
2 ounces Licorice Infusion
black food coloring, optional
1/4 teaspoon coral luster dust, optional

  • Line an 8×8 baking pan with plastic wrap. Set aside.
  • In a 4 cup capacity measuring glass, pour in amaro and sprinkle gelatine over the top. Let sit 5 minutes.
  • Next, pour boiling water over the mixture (it should have firmed up a little), stirring constantly to combine.
  • Stir in Licorice Infusion and food coloring and/or luster dust if using.
  • Pour into the lined 8×8 baking pan (or, alternatively, molds of your choice). Refrigerate 6 hours or overnight.
  • When mixture has firmed, cut into desired shape and serve immediately.

Adding Aroma to Cocktails: California Coastal Tincture

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.com

This post was made in partnership with Everclear. Recipe and ideas are my own.

Hi, my name is Elana and I’m that weirdo at Target standing in the hand soap aisle smelling every bottle trying to determine which scent comes home with me. Scent is a powerful determining factor of what gets used in my home. If a dish soap, or hand lotion, or candle has a scent that doesn’t jive with what I consider olfactory perfection, out it goes. Aroma with cocktails is also a similar experience.

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comCertain scents may sound strange when referencing a drink, but think about how we throw around terroir with wine (and now, there’s lots of spirits doing that as well). You may like a drink because it reminds you of cut grass from your childhood, or bell peppers, or–and this is a favorite of mine–hot tar. Many times, the aroma of a drink will keep me going back again and again. So I thought I’d try capturing a smell from one of my favorite places, the Central Coast of California, and putting it into a drink.

Today we’ve teamed up with Everclear to recreate the aroma of the California coast in a tincture: fresh green rosemary, wafts of woodsmoke, and a spray of salt air. Everclear has a neutral base and with the higher ABV it also helps to preserve the infusion with no added flavors.

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comTinctures are easy ways to get new layers of flavor and aroma into your cocktails without changing the amount of liquid already present. They also will not alter the ABV of your drink in any considerable way. You only need a few drops or a spray or two and your drink is transformed. All you really need is a few ingredients, a bottle of Everclear, and some time.

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comSo, let’s make this tincture and then I’ll give you a few quick and simple ways to use it once it’s done! Who knows, maybe this will inspire you to create your own tincture from your favorite place, or, err, hand soap.

Note: I find having some refillable spray bottles and droppers around helpful to bottle my tinctures, but these are totally not necessary. As long as you have an airtight, non-reactive container you should be fine (that glass canning jar your bone broth came in? Give that guy a wash and use that for storage!).

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comCalifornia Coastal Tincture

2 ounces kosher salt
2 ounces water
10 ounce Everclear
2 tablespoons lapsang souchong tea
4 sprigs rosemary, cleaned

  • In a small saucepan over high heat, combine water and salt and whisk vigorously to dissolve (it’s fine if not all the salt dissolves). Remove from heat and set aside.
  • In an airtight container with well fitting lid, combine Everclear, lapsang souchong tea, rosemary sprigs and salt mixture. Seal container and shake well to combine. Set aside in a cool, dark place for 5 days, giving the container a shake every day or so.
  • After 5 days remove the rosemary sprigs and taste the mixture for smokiness. If you want your tincture to go even smokier, leave the tea in for another 3 days, tasting until you reach your desired level.
  • When desired aroma/flavor is reached, strain the contents through a coffee filter into a clean, airtight container. Store in a cool, dark place for up to 6 months.

How do I use this tincture?

  • My absolute favorite way to enjoy this tincture is a few drops in a Martini using a 1:1 London dry gin to vermouth. The aroma pops and makes the drink much more complex.
  • You can mist this over a citrusy Old Fashioned. The rosemary pairs really well with citrus flavors.
  • Add a few drops to a Cachaça Sour for an earthy, tangy mix.

To learn more about Everclear and their Make It Your Own Campaign, click here!