Wednesday, August 29, 2012

Bourbon Old Fashioned Glazed Pecans

...for pairing with an Old Fashioned


  • 1/4 cup bourbon whiskey
  • 1/4 cup dried cherries
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1/ 4 teaspoon freshly ground black pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 cups raw pecan halves
  • 2 tablespoons unsalted butter
  • 1 tablespoon zest from 1 small orange


  1. Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
  2. Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
  3. Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
  4. Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
  5. Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve.

Monday, August 13, 2012

5 Best Bars Near The Highline

The Highline is one of my favorite places in New York.

Every time I have friends visiting I'm happy to take them there, even if I've been a thousand times (unlike Times Square, which I categorically refuse to set foot in in a touristy capacity; sometimes it's inevitable transportation-wise).

It has a beautiful view of the Hudson River and the west side of lower Manhattan, and the history of the Highline is also really cool.

Plus the park itself is dotted with food and ice cream trucks, art installations, and even a wine bar.

But the wine bar--although delicious--gets a bit crowded, and the focus is Riesling, so if you're in the mood for something else it's not the place for you.

Enter, some suitable alternatives for the thirsty Highline walker:

{photo: Julia Ritz Toffoli}

5 Best Bars Near the Highline

For more information, and reviews of the bars, click here!

Tuesday, August 7, 2012

DIY: Homemade Elderflower Syrup

Who doesn't love St. Germain?

The sweet, unique taste of Elderflower is a popular favorite, perfuming cocktails of all kinds, and now you can make it at home!

(Originally in Polish, recipe translatable into English using Google translate)

Sunday, August 5, 2012

Peach Shortcake With Whiskey Brown Sugar Cream

For those deliciously fresh summer peaches...

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg
• 1/4 cup whole milk
• 5 tablespoons heavy cream
• Additional whipping cream for brushing scones
• Additional granulated sugar, for sprinkling
• 3 pounds peaches, peeled, pitted, and cut into 1/2-inch slices
• 2 tablespoons lemon juice
• 1/3 cup packed brown sugar

• 1 cup chilled heavy cream
• 2 tablespoons packed brown sugar
• 1 1/2 tablespoons whiskey

1.  Preheat oven to 425˚F.  Line a small heavy baking sheet with parchment paper and set aside.  In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt.  Pulse until blended.  Add the butter and pulse again until the butter is the size of small peas.
2.  In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream.  Add the flour-butter mixture and stir together with a fork just until combined.  Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick.  Try to work the dough as little as possible.  Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet.  Gather together the remaining dough and cut 2 more rounds.
3.  Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with  sugar.  Bake in the middle of the oven for approximately 14 minutes or until golden.  I found, the 2 times I baked these scones, that the bottoms will become quite dark.  A heavy baking sheet is recommended.  Cool the scones briefly on a wire rack before splitting and filling with the peaches.

1.  Gently stir together the peach slices, lemon juice, and brown sugar.  Set aside at room temperature for 2 hours, stirring occasionally.
1.  Combine the heavy cream, brown sugar, and whiskey in a medium bowl.  Whip until soft peaks form.  Cover and chill in the refrigerator until filling the shortcakes.
To serve, slice the scones in half and spoon some of the peach juices onto the bottom halves; top with the sliced peaches, whipped cream and other half of the scones.
    The scone are best eaten the day they are made.

Friday, August 3, 2012