The Good Book

It all started with a Sur La Table gift card. Looking around the store that day, my eye fell upon a lovely leather bound book, The Ultimate Bar Book- The Comprehensive Guide to Over 1,000 Cocktails. At the time, I didn't even have a bar, and the only alcohol in my house was the beer and pinot grigio in my fridge- but the book was so pretty, the idea of mixing a martini so romantic, I couldn't resist. Next came the cocktail shakers and accessories, a BevMo club card, and later a glass and stainless steel bar which is now full of every type of libation you could ask for. But even with all of the recipes (many of which I've now tried) you can't beat the classics so tonight, like many warm Saturday nights, my drink of choice is a Bloody Mary. My favorite vodka to use is Absolut Peppar- I love the spicy kick it gives to the drink, and I always steer clear of premade bloody mary mixes in favor of plain tomato juice (or Clamato if I really want to get crazy!)

Bloody Mary
adapted from The Ultimate Bar Book

2 oz Absolute Peppar
4 oz tomato juice
1/2 oz fresh lemon juice
3 dashes of Dimitrius Bloody Mary Seasoning (a mix of spices and worcestershire)
2 to 3 dashes of Tapatio hot sauce

Combine ingredients and shake vigorously with ice. Strain into a ice filled highball glass and garnish to your liking.
Repeat as needed.

Peaches Two Ways

Nothing says summer quite like the scent of ripe peaches wafting through the air at the farmers market. Sweet, fuzzy, yummy, how could you go wrong? Well, I must admit I've had trouble in the past in the form of a disastrous peach pie- an utter failure. So this year in an effort to redeem myself, I've been researching all sorts of peach related recipes and so far I'm happy to report some success stories.


Peach Basil Sangria
All Recipes
1 bottle pinot grigio
3 cups peach nectar
1 cup fresh basil
1/4 cup lemon juice
1/2 cup sugar
Combine 1 1/2 cups of peach nectar, basil, sugar and lemon juice in a saucepan. Simmer until sugar dissolves, crushing the basil with the back of a spoon to release the flavor. Remove from heat and let cool. Strain into an ice filled pitcher and add wine and remaining peach nectar. For an extra kick, add peach schnapps to taste.


Peach Cobbler
Gourmet- Sept '99

6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

note: I prefer light brown sugar and use it sparingly in the peach mixture. I also add cinnamon to the biscuit topping

Cook peaches:
Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)