Summer is in full swing, and the days are long and hot. Its the perfect time of year to put your garden grown herbs to good use and make a batch of refreshing herbal simple syrups.
This blog post was a big hit last summer and its simply too good not to share again. Enjoy these pleasing herb and citrus pairings on their own, or used as a mixer in your favorite summertime cocktail.
View the full post here:
Simple Summer Syrups, with Herbs
On hot summer days like these, it's important to stay cool. With temperatures of 100 degrees in many parts of the country, these recipes couldn't come at a better time!
We've paired the fresh flavors of citrus with herbs found in most gardens - the results are bright, refreshing syrups that will remind you why you love summer! The herbs add an unexpected twist and balance out the sweetness of the syrup perfectly. With flavors including Lemon-Dill, Orange-Lime-Basil, and Mojto, we've got just the thing to keep you cool.
While it may be simply served with chilled water or club soda as a refreshing beverage, there are many other uses for these syrups. Try pairing with gin, vodka or rum for a summer cocktail, rimmed with one of our handcrafted sugar blends. Choose a sea salt and unique peppercorn, and drizzle syrup over grilled poultry or seafood for an effortless glaze, or over roasted vegetables such as carrots, beets or onions. For a healthy and refreshing dessert, drizzle over seasonal fresh fruit, or brush on cakes (such as pound cake or shortbread). With syrups this delicious, you'll keep finding new uses for them.
LEMON with DILL
3/4 c water
2 1/2 cups sugar (Maui white or gold)
10 or more dill stems
2 cups lemon juice
MOJITO:
3/4 c water
2 1/2 cups sugar, (Maui white or gold)
3/4 bunch mint
2 cups lime juice
ORANGE-LIME with BASIL:
3/4 cup water
2 cups sugar, (Maui white or gold)
10 or more basil stems
1 cup orange juice
1 cup lime juice
METHOD:
Bring water and sugar to a boil over medium heat. Add herbs, lower heat and simmer 5 minutes. Remove from heat and cool to room temperature.
Before you cut the citrus to juice it, roll each one first. This will make the juicing easier.
Add the citrus juice to the sugar-herb mixture and chill. I usually leave the herbs in, but you can also remove before you refrigerate. Strain the syrup if you would like it clear, but I love the pieces of citrus. Syrup keeps for several weeks refrigerated. Can also store in the freezer, but keep in mind it won't freeze solid due to it's sugar content.
My dear friend Bryan sent this recipe to me months ago, and I've just now gotten around to actually trying it. I am kicking myself for not doing this sooner! People, this is seriously delicious.
I knew it would be - Bryan is a brilliant writer (check out his blog here), but his talents most certainly extend into the kitchen as well. He named his discovery most appropriately "Lapsang Souchai." The name is based on a wonderfully robust and smoky tea, Lapsang Souchong. If you like smoked things, you'll love this tea.
The wonderful thing about Bryan's "chai" interpretation of this tea, is that it smoothes out the potent smoke that Lapsang Souchong boasts so proudly. This tea is not for the faint of heart, yet combining it with milk in a traditional chai style balances the bold smoke and turns it into a cozy, smoky, spicy cup of comfort.
This recipe features a mélange of delightful spices - cardamom, coriander, star anise, cinnamon, cloves, nutmeg - and the best one, Australian Mountain Pepper, sometimes known as Tasmanian Pepperberry. The result is a complex, but satisfying blend of complementing flavors.
Easy to prepare, follow these simple directions for the perfect afternoon cup of tea. This recipe makes 1 serving, so consider doubling it if you'd like to share with a friend.
LAPSANG SOUCHAI by BRYAN PARYS
Combine in a pot and bring to a slow boil:
1 cup water
1 green cardamom pod (seeds and husk broken up, and all thrown in)
1/2 teaspoon of coriander seed
1/2 inch roll of cinnamon stick
2 whole cloves
1 small star anise
a few grates of nutmeg
5 Australian Mountain Black Peppercorns
You can let it boil for as long as you like--the longer, the stronger it will become. Remove pot from heat and add:
1-2 teaspoon of Lapsang Souchong tea leaves
Steep 3-5 minutes, depending on taste preference (I like the full 5 minutes).
Whisk in:
1-2 teaspoons honey (I suggest Orange Blossom Honey)
3/4-1 cup milk (or Bryan recommends almond milk for a nutty flavor)
Reheat slowly if necessary - do not let the milk boil. Strain into a mug, and serve!
Our limoncello was started 19 days ago. It is wonderful to see the color change from clear to a deep yellow. The color is rich, like goldenrod.
I've always loved limoncello - its a perfect finish to a meal, sweet and thick, yet the citrus makes it so refreshing. A wonderful Italian digestivo. We started with a very small trial batch, and if it comes out well, which it seems as though it will, some of our dearest and fondest friends might be getting a little taste for Christmas.
Looking through numerous recipes, we couldn't find an agreed upon time span to let the lemon peel steep in the alcohol. Some advocated for a shorter time - about a week or two - others reccomended a month or two, saying that the longer the flavors had to sit, the better, richer and smoother the resulting limoncello. Hence the trial batch. We tasted it at 10 days, and the lemon seemed to still have too much of a bite to it, so we're letting it sit longer.
The most challenging part is tracking down Everclear (no, not the band from the 90s), a grain alochol that is 190 proof. To give you an idea of how strong that is, an average vodka is 100 proof, so it is almost double that. It is very difficult to find, as it is prohibited in most states. We purchased a sizeable bottle, since, as I mentioned, we have plans to produce it for Christmas gifts. It was at a liquor store off the highway in Maryland, at about 9pm at night. I felt like a rebellious high schooler that was up to no good.
Limoncello becomes cloudy once the sugar syrup is added. The addition of the sugar and water is essential not only for the flavor, but also to make the limoncello drinkable. Otherwise, it would be a very tart, very strong 190 proof cocktail.
We'll try it again in a few days and see how its coming along. If anyone has made limoncello before and has some tips, please, send them my way.
Mint can really take over a garden. It peeps up from the ground and the next thing you know it has spread across your yard and has vanquished everything in its path.
My mint plant was really more of a bush, that was until I discovered fresh mint tea.
Sometimes it is the simplest things that are most delicious. Fresh mint leaves, hot water, sugar. Perfection!
I'm so addicted to it, my mint plant is now in danger of getting over-plucked.
Its been quite cool here, low 70s and overcast. The kind of day that makes you want to curl up with a good cookbook and day-dream of scrumptious meals you are feeling too lazy to make. A warm cup of mint tea has been the perfect companion for those cool, summer days. Its scent alone is refreshing comfort.
Try fresh mint tea iced on warmer days, rimmed with didi davis food Mojito Sugar! The sugar adds a subtle crunch and gorgeous sparkle to the rim of your glass. It is made with hand-dried mint and combined with fresh lime zest.
Whether you drink it hot or cold, enjoy this refreshing and healthy beverage from your garden!
Didi and I met the Cape Ann Brewing Co. Fishermen (Tom and TJ) for the first time at this year's New England Food Show in Boston. You couldn't miss these two, clad in their trademark orange fisherman overalls. It's evident upon meeting them that they love what they do. Taste a sip of any of Cape Ann's beers and you'll see why. The beer is simply fantastic.
They stopped by our booth and surveyed the gourmet sea salt blends and sugar blends we had laid out for tasting. Within minutes ideas were swirling as they contemplated different pairings with their beers and our sugars. Our Orange Ginger Sugar with their Bavarian Wheat beer - perfection! We supplied them with sugar to rim their samples for the remainder of the show.
TJ had further plans for the Orange Ginger Sugar. He immediately started brainstorming about using it in a white beer that would feature flavors of orange and coriander. It was decided a batch would be made at their next Home Brew Night.
Living on the Northshore in MA has its its perks, but I'm beginning to think that one of the best perks is having access to the Cape Ann Brewing Co. brew pub. Stop by almost any night of the week and there is some great event going on - whether it be Trivia Night, Shuffleboard, or Knitting. My favorite night is Monday's Home Brewing with TJ.
The setting is super laid back - you bring a pint of your favorite beer to the back room and take part in learning how to do a home brew. TJ does a great job of teaching you as he goes - even letting you help out by stirring a pot or tossing in hops.
The highlight for me was adding in 2 lbs of our didi davis food Orange Ginger Sugar to that night's batch, aptly named "Didi's Wit" (wit for "witbier"). The smell was divine - the citrus from the orange juice and peel, followed by the spicy ginger. It wouldn't be ready for several weeks, as it needed to ferment as well as be carbonated.
However, we were able to sample other beers that were in process from previous Home Brewings - a favorite of mine being their "Pick Ale" that features cucumbers. It tasted like summer in a glass.
Two weeks have since gone by, and Didi's Wit is available on tap - TODAY! Didi and I are just now heading out to Gloucester to taste - so if you are in the area, stop by for a visit!
SALTED, NOT STIRRED
Monday, March 1, marks the
beginning of “meteorological spring.” Seriously. Those weather people are
talking about it. It doesn’t seem possible, with winds howling and snow
accumulating. So, with skepticism and yet hope, we thought it would be fun to
bring you a few winter warmer cocktails, while the storms still rage, yet adding
one or two lighter drinks to remind us of all the good, toasty days that lie ahead
with the promise of summer.
Keep in mind, these are not
your average cocktails. As you know, we love flavor and salt, so we’ve matched
some favorite, classic sips along with an innovative salty twist or two.
IT'S ABOUT THYME
A delightful herbal
cocktail, lightly sweetened, utilizing salt in the drink instead of as a
rimmer. The key is to steep fennel thyme
salt in the honey syrup for a bit to allow the flavors to develop. Smooth and
sophisticated.
1 TB water
1 TB honey
1/2 tsp. didi davis food Fennel Thyme Salt
1 TB fresh lemon juice
2 oz. Gin of choice
Place water, honey, salt in
a small bowl and heat in microwave to melt honey. Stir to mix and set aside for 10 minutes to
steep and cool. Mix in lemon juice. Fill a shaker with ice, add honey mix and
Gin and shake. Strain in to a martini or wine glass and enjoy.
'TWAS A DARK AND STORMY SEA
When you have darker plans
for your evening (be honest, we know you’re reading Twilight for the fifth
time), try our take on the Dark and Stormy. Classically made with Goslings
Black Seal Rum, the addition of Cyprus White Sea Salt Flakes balances the
lime-ginger-sweet axis of flavors perfectly.
Lime Wedge
2 oz. Goslings Black Seal Rum
4 oz. Ginger Beer
Place a small amount of salt
on a plate or saucer. Rim a tall glass with a touch of lime juice from wedge.
Dip glass in
SMOKY BREW
This alluring drink captures
you with its scent even before the first sip. Experience the blend of a unique,
subtle smoke and soft, gentle crunch paired with the rich, smooth flavors of
full bodied beers.
1 bottle IPA, Porter, or
Stout
Place a small amount of salt
on a plate or saucer. Place a layer of water in another saucer and lightly dip
rim of a glass in water just to kiss surface. Dip glass in smoked salt to rim
all around. Fill glass with beer by tipping glass and bottle of beer and gently
pouring brew; being careful not to touch salt. Sip liberally and enjoy!
NIGHT STAR
We wanted a red wine
cocktail that blended with our beautiful pink flake salt. It evolved into a
mildly sweetened night cap with Australian Shiraz, Australian Murray River Salt
Flakes, and a touch of
Australian Murray River Pink Salt Flakes
1 star anise
3 tiny Cacao Nibs (optional)
1 tsp Chambord liqueur
6 oz.
Place a small amount of salt
on a plate or saucer. Place a layer of water in another saucer and lightly dip
rim of a glass in water just to kiss surface. Dip red wine glass in salt to rim
all around. Place the star anise and cacao nibs in bottom of glass and pour
THE NY SEA
Call it nostalgia, the
resurgence of
2 oz
1 oz Sweet Italian Vermouth
2 drops Angostura or orange bitters,
or more to taste
Strip of lemon or orange
zest
Place a small amount of salt on a plate or saucer. Place a layer of water in another sauces and lightly dip rim of glass in water just to kiss surface. Dip glassware in salt to rim all around. Fill a shaker with ice, add Rye, Vermouth and bitters and shake vigorously. Strain into prepared glass, add strip of zest and enjoy!
Who doesn’t love cocktails in the summer? They’re light, refreshing and crisp.
The great thing about summer cocktails is the vast horizon of possibilities. Yet sometimes, those possibilities can be overwhelming. I don’t know how many times I’ve been out with friends and everyone has ordered a standard mojito or rum and coke. And to be sure - its sometimes because you are experiencing “bar panic.” We’ve all been there. Your waiter or bartender asks you what you want to drink… everyone else at your table has already given their drink order with graceful confidence, and you remain there, speechless, menu in hand. Everyone is waiting on you, so you settle for the drink you’ve had the last 10 times you’ve been out. Tasty, sure. But boring.
The great thing about mixing cocktails at home is that you have the freedom to experiment, without the danger of spending $12 for a martini you might hate.
To help you play bartender, we’ve prepared our top 10 cocktails. Each one is unique, and sure to impress. Some might be new to you; others are delightful twists on some classic favorites. Each drink incorporates a Salt Trader’s product in the cocktail or as a rimmer – which you will find makes all the difference in creating a fabulous cocktail. Rimmers are not only beautiful on a glass, but add flavor and texture.
So enjoy, and let us know how you like them!
|| OUR TOP 10 COCKTAILS
1. The Bomb Biz with Mojito Sugar || GIN
-Seltzer water (plain or lime flavored)
-Premium gin (Bombay Sapphire, for example)
-didi davis food Mojito Sugar
-Lime wedges
Using a lime wedge, wet the lip of a glass and rim liberally with Mojito Sugar. Add ice and gin (approximately 1/4 of the glass). Top glass off with seltzer water. Add a spoonful of Mojito Sugar and squeeze lime wedge on top. Stir and enjoy “summer in a glass!”
VARIATION: add a splash of limeade.
2. "Pop Goes the 4th" with Lemon Sugar and Comet's Tail Peppercorns
Pop some bubbly this 4th of July to celebrate our nation's independence! This elegant and festive beverage is easy to prepare, and a delightful twist on plain champagne.
-Champagne
-Salt Trader’s Comet’s Tail Peppercorns
-didi davis food Lemon Sugar
-Fresh raspberry (optional)
Rim a champagne glass with the Lemon Sugar. Pour the champagne and drop in 3 peppercorns and a fresh raspberry. Perfect for celebrating any special occasion!
3. Rhubarb Punch with Orange Ginger Sugar || RUM
-Rhubarb Punch
-Gingerale
-Dark Rum (we recommend Goslings)
-didi davis food Orange Ginger Sugar
-Lime wedges
Using a lime wedge, wet the lip of a glass and rim liberally with Orange Ginger Sugar. Add ice and dark rum (approximately 1/4 of the glass). Fill the remainder of the glass with 1/2 rhubarb punch (click here to see recipe) and 1/2 ginger ale. Squeeze a lime wedge. You will encounter several layers of flavor – first the tangy lime, then the rich rum, and finally, the refreshing rhubarb. Enjoy!
VARIATION: the rhubarb punch can stand alone as a refreshing non-alcoholic cocktail. Simply follow the recipe for the punch, and serve!
4. Hendricks with Sagemary Salt || GIN
-Hendricks Gin
-didi davis food Sagemary Salt
This simple cocktail is delicious and easy to prepare. Add gin with ice in a cocktail shaker. Strain into a glass and add a 1/4 teaspoon of Sagemary Salt. Mix well and enjoy.
5. The Holiday Sparkler with Sumac Pepper Salt || VODKA
Celebrate the 4th of July by serving this refreshing summer cocktail. The tangy flavor of the middle eastern sumac berry mixed with the light bubble from the soda is a perfect combination for enjoying a summer holiday.
-Fruit flavored vodka (we used raspberry)
-Orange Juice
-Club Soda or Seltzer
-didi davis food Sumac Pepper Salt
Rim the lip of a glass with Sumac Pepper Salt and a few cubes of ice. Fill the glass with 1/4 vodka, 1/4 orange juice and 1/2 soda. Swirl and enjoy the layers of flavor, finishing off with a freshing tang from the Sumac.
6. Lillet with Lemon Sugar
-White Lillet
-didi davis food Lemon Sugar
-Twist of Lemon or Orange
Lillet is a marvelous French aperitif from the southwest region. In this drink, we have selected the white variety, but it is available in red as well.
Using the orange slice, wet the lip of a glass and rim with Lemon Sugar. Add ice, and pour the Lillet over the rocks. Squeeze the orange if you desire; swirl and enjoy.
7. Bloody Mary with Aleppo Chile Salt || VODKA
The Didi Davis Food Aleppo Chile Salt adds a subtle and fruity heat to this classic cocktail. The fleur de sel sea salt used in the rimmer adds a light crunch to complement the rich and smooth tomato juice.
-1 1/2 ounces vodka
-1/2 cup tomato juice
-2 teaspoons fresh lemon or lime juice
-Worcestershire sauce to taste
-Tabasco to taste
-Celery stick or lemon for garnish
-didi davis food Aleppo Chile Salt
Rim the lip of a glass with the Aleppo Chile Salt. Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and enjoy!
(Recipe inspiration from drinksmix.net)
8. Rum and Coke with Vanilla Salt || RUM
Let this easy cocktail take you back to the late 1930s when one would order a Vanilla coke and fries. The vanilla salt provides the perfect balance to the coke and rum, which I have often found to be too sweet for my liking. You’ll be surprised at how good this is!
-Coke
-Goslings Dark Rum (this rum is a must)
-didi davis food Vanilla Salt
Wet the lip of a glass and rip with Vanilla Salt. Add ice to the glass and fill with 1/4 rum and 3/4 coke. Stir and enjoy!
9. Classic Margarita with Margarita Salt || TEQUILA
-2 ounces tequila (made from 100 percent agave, preferably reposado or blanco)
-1 ounce Cointreau
-1 ounce freshly squeezed lime juice
-Salt Trader’s Margarita Salt
Using a lime wedge to wet the lip, rim a margarita glass with Salt Trader’s Margarita Salt. This beautiful salt features Australian Murray River Salt Flakes (a lovely apricot color) combined with freshly ground chipotles! It’s the perfect Margarita rimmer because of its color, texture and taste. Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Shake and strain drink into glass and serve.
(Recipe inspiration from epicurious.com, May 2007)
10. Homemade Sangria with Spiced Gold Sugar
This recipe comes to us from Didi Davis’ next door neighbor, Mary Hanna, who found the original recipe from a Boston Globe article covering the Dali Restaurant in Somerville, MA. Mary has made several improvements to the recipe – resulting is this delicious, and if you’re not careful, deadly sangria! The fruit soaks up all the goodness of brandy, so eat with caution!
-1 pint strawberries, sliced
-2 peaches, pitted and sliced
-1 large orange, sliced
-1/3 cup sugar
-1/2 cup brandy
-1/2 cup orange brandy (such as Grand Marnier)
-1/2 cup orange juice
-1 to 1 1/2 bottles dry red Spanish wine
-didi davis food Spiced Gold Sugar
In a large bowl, combine the strawberries, peaches and orange. Add the sugar, brandy, orange brandy, and orange juice. Stir gently, cover tightly and refrigerate overnight.
Just before serving, add the red wine. Taste the mixture and add more sugar if you like. If it is too sweet, add wine to dilute it.
Rim wine glasses with the Spiced Gold Sugar, and serve as is, only moderately cool, or if desired, over rocks. You will NOT be disappointed!
Serves 10.
Expand your cocktail horizons this summer with these 10 favorite beverages!
Rhubarb is an interesting vegetable. Many people don't know what to do with it, except make Strawberry-Rhubarb pie - which is certainly a most honorable use. However, many may not realize that rhubarb can be used for a variety of dishes - savory as well as sweet.
These recipes will hopefully provide some new and creative uses to help you use rhubarb, and maybe even spark a new appreciation for this plant's wonderfully tangy flavor and beautiful red color!
Caramel-Rhubarb
Chutney
Serves 8 or more
by Chef Didi Davis - From Side Dishes: Creative and Simple
This chutney, a complex union of snappy rhubarb, oranges and raisins, follows the basic formula of cooking all the ingredients together for an hour, but it has the unusual twist of substituting caramel syrup for white sugar.
This chutney improves enormously with an overnight stay in the refrigerator. Serve with broiled swordfish steaks or salmon, shellfish, chicken, lamb, spicy dishes such as curry or Chinese food, and on crackers with Cheddar cheese.
1¼ cups sugar
¼ cup water
Few drops fresh lemon juice
½ cup apple cider vinegar
2 medium oranges, peeled
2 pounds rhubarb, washed, trimmed and cut into ½-inch slices
1 large onion, chopped
¼ cup (packed) golden raisins
½ teaspoon Fine Sicilian Sea Salt, or any other high quality sea salt
¼ teaspoon ground cinnamon (optional)
Pinch of cayenne pepper, or more as desired
Variations:
- Substitute dried strawberries or cherries for the golden
raisins.
- Add 1 to 2 tablespoons chopped fresh ginger.
- Add 1 teaspoon or more mustard seeds.
Rhubarb and
Strawberry Compote
Serves 4
by Chef Didi Davis, from A Fresh Look at Saucing Foods
1 cup Didi Davis Food Lemon or Orange Ginger Sugar (or any other natural sugar)
1 cup red wine
2 strips lemon zest, measuring 3 inches long by 1 inch wide
½ teaspoon allspice berries
¼ teaspoon Australian Mountain Peppercorns
1 pound rhubarb
1 pint strawberries
- For a low-fat topping, serve the compote with a dollop
of yogurt instead of cream.
- The Rhubarb and Strawberry Compote may be served over
cakes, steamed puddings, French toast, pancakes or waffles. Leftover syrup may
be mixed with sparkling water.
Rhubarb Punch
from family friends, the Piersons
This delightfully refreshing beverage reminds me of summer days when I was young. Rhubarb grew in plenty from our garden, and my mother would make this punch on special occasions. With its perfect combination of tart and sweet, this punch is a lovely treat for any spring or summer day.
5 cups rhubarb, rinsed and chopped
5 cups water
1 cup honey
½ cup orange juice
1/3 cup lemon juice
Didi Davis Food
Ginger ale
Ben's Special Rhubarb Sauce: Rhubarb is so delicious, we hate to waste any part of it! The leftover rhubarb can be mashed and mixed with sugar - a great substitute for traditional apple sauce. It's delightful served either warm or chilled.
Stewed Rhubarb with
Tarragon
Serves 4 to 6
by Chef Didi Davis - From Side Dishes: Creative and Simple
½ cup Didi Davis Food Lemon Sugar or any other natural sugar
¼ cup water
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
Grated Pink Himalayan Sea Salt Rocks or any other high quality sea salt
Lemon wedges (optional)
- Add 1 teaspoon cinnamon with the tarragon.
- Replace the tarragon with thyme or chives.
Himalayan Pink Salt is a pure, strikingly beautiful dark pink salt. The dark pink salt, unlike the ubiquitous lighter Himalayan Pink Salt varieties, can only be found in a few mines in Pakistan. This natural salt looks as beautiful on food as it does on your table in a bowl, a salt shaker, or salt mill.
Danish Viking-Smoked Salt is made in a style devised by the Vikings, thanks to the efforts of one man in Denmark, who took it upon himself to rekindle this millennium-old tradition.
Choose from varying textures of Bali Sea Salt - fine grain or pyramids. Both offer a delightful crunch and satisfying sea salt taste.