OMG that’s me! In the November issue of Marie Claire, I’m sharing tips for being a great Thanksgiving guest: bring dessert (a Beaujolais apple tart) or a cocktail (a floral gin martini)! #marieclaire #thanksgiving #cocktail #pie #galette #beaujolais #vscocam

OMG that’s me! In the November issue of Marie Claire, I’m sharing tips for being a great Thanksgiving guest: bring dessert (a Beaujolais apple tart) or a cocktail (a floral gin martini)! #marieclaire #thanksgiving #cocktail #pie #galette #beaujolais #vscocam

On Sunday, I competed in a cyclocross race for the first time in 6 years. Then I went apple picking. Here’s a salty caramel apple pie with bourbon crust, and a dollop of creme fraiche. #goodlife #feedfeed #baking #applepie #orchardtotable #eatdrinkcookpour #ediblebrooklyn #vermontcreamery #vscocam

On Sunday, I competed in a cyclocross race for the first time in 6 years. Then I went apple picking. Here’s a salty caramel apple pie with bourbon crust, and a dollop of creme fraiche. #goodlife #feedfeed #baking #applepie #orchardtotable #eatdrinkcookpour #ediblebrooklyn #vermontcreamery #vscocam

Arak Around the Clock


This week, Rosie Schapp wrote in the New York Times that Pastis (and all its anise-flavored analogues) are like soccer, "Something of indisputable greatness that is better appreciated elsewhere in the world than it is here." For me, it goes further: these are things I feel I should love, but I just don’t totally get it.

I only watch soccer during the World Cup, and I like just a hint of Pastis/Ouzo/Arak in a cocktail––I’m not yet drinking it with just ice water. But there’s at least one anise-inflected drink I make in which Arak is balanced with citrus, mint, and a hint of black tea. In Volume 3 of Sweets & Bitters, Devra Ferst transports us to a Tel Aviv Beach with recipes for an Israeli brunch, and this is the cocktail from that story.

Arak Around The Clock

makes 1 cocktail

  • 1 1/2 ounces gin
  • 1/2 ounce arak
  • 1/2 ounce freshly squeezed lemon juice, strained
  • 1/2 ounce black tea syrup (recipe follows), or simple syrup
  • 1/4 ounce Branca Menta
  • handful mint leaves, stems removed
  • small mint leaf (for garnish)

1. Combine all the ingredients, except the garnish, in a cocktail shaker. Gently muddle

the mint a few times (too much muddling produces an bitter or muddy flavor). Fill the shaker to the brim with ice, seal, and shake hard, until nearly too cold to touch.

2. Strain into a chilled cocktail glass. If you don’t want bits of mint in your drink, hold a fine mesh strainer over the glass to double strain. Garnish with one small mint leaf.

Hannah’s hint:

Head to a liquor store in a neighborhood with a large Middle Eastern population to find arak. If you can’t get arak, ouzo or pastis are fine substitutes.

Black Tea Syrup

  • 6 Tablespoons loose black tea leaves
  • 1 cup water
  • 1 cup sugar

Steep the tea leaves in the just-boiled water for 4 minutes, strain, and stir in the sugar. If the sugar is not dissolving, heat the syrup gently, stirring constantly, until it dissolves. Keep refrigerated.

Apple rye pancakes with maple butter and creme fraiche. #breakfast #onthetabke #f52grams #apples #rye #wholegrain #fall #fallfood #newyork #foodways #vscocam

Apple rye pancakes with maple butter and creme fraiche. #breakfast #onthetabke #f52grams #apples #rye #wholegrain #fall #fallfood #newyork #foodways #vscocam

Aftermath: fried pickles, fried green cherry tomatoes, Tabasco aioli and tomato jam—with @ameliatysoncoulter, @shannonmustipher, and @terrihlee as we talk about art and food. #friedpickles #friedgreentomatoes #afternoonsnack #feedfeed #artandfood #smartladies #goodcompany. #vscocam

Aftermath: fried pickles, fried green cherry tomatoes, Tabasco aioli and tomato jam—with @ameliatysoncoulter, @shannonmustipher, and @terrihlee as we talk about art and food. #friedpickles #friedgreentomatoes #afternoonsnack #feedfeed #artandfood #smartladies #goodcompany. #vscocam

Haymakers Punch


Here’s my prize winning punch recipe from last weeks Queen Bee Classic, the cocktail competition that kicked off New York Honey Week. I brewed switchel, mixed it with Catskill Provisions Honey Whiskey (made from local rye and local honey), and served it topped with seltzer and a pinch of sea salt. Ahhhhhhh….

 Hannah’s Hint: Just for fun, try the drink before and after the addition of salt. It neutralizes the slight bitter aftertaste, and mellows the sweetness!

Haymakers Punch

makes sixteen 4–ounce servings

  • 2 cups Catskill Provisions Honey Whiskey
  • 2 cups homemade honey switchel (recipe to follow)
  • 1 liter seltzer, chilled
  • sea salt
  • edible flowers for garnish (optional)

1. In a punch bowl, combine the whiskey and switchel. Add a large block of ice and stir to chill the punch. (Make an ice block by freezing water in a metal mixing bowl, budnt pan, or bread pan).

2. Add the seltzer to the punch and serve immediately, over ice; or ladle out 3/4 ounce servings of punch over ice, topping each portion with seltzer.

3. Finish each glass with a pinch of sea salt, and stir briefly before serving. Garnish with flowers, if desired.

p.s. I made a flowers and bees for my hair too, in the spirit of this event! 



p.p.s. An extra big thanks to all my awesome helpers schlepping and serving the punch! 

Peach Sun Tea


You can add sun tea to your list of truly American things that are awesome (I don’t always take pride in my country’s food traditions, but I’m learning to more). The German, Kazak and Japanese friends I made it for last week all commented on how quriky and foreign the method of steeping tea in the sunlight seems to them. To me, it’s nostalgic––I inherited a big jar that my grandmother used just for that purpose.

ight now, I’m making sun tea with sweet tree ripened peaches, for as long as the summer fruit and hot days last. The peaches give up most of their flavor to the tea, so I discard them (after eating a few slices in the kitchen anyway). Because of that, I just throw loose tea right into the pitcher and let everything get all mixed up, and then strain out the tea. If you want to serve the peaches, you could use a tea bag to keep things neet.

Peach Sun Tea

makes about 6 serving

  • 2–3 large ripe peache, sliced
  • 2 Tablespoons loose black te, such as Assam
  • quart (4 cups) wate

1. Combine everything in a glass jar or pitcher, cover, and set in the sun for about four hour.

2. Chill the tea in the refrigerator, then strain it into glasses (with or without Ice). This keep well in the refrigerator for a few days, peaches, tea leaves and all.

You might also like:

Bourbon Peach Smash

Honey Basil Peach Hand Pie

 

Peach Sun Tea


You can add sun tea to your list of truly American things that are awesome (I don’t always take pride in my country’s food traditions, but I’m learning to more). The German, Kazak and Japanese friends I made it for last week all commented on how quriky and foreign the method of steeping tea in the sunlight seems to them. To me, it’s nostalgic––I inherited a big jar that my grandmother used just for that purpose.

ight now, I’m making sun tea with sweet tree ripened peaches, for as long as the summer fruit and hot days last. The peaches give up most of their flavor to the tea, so I discard them (after eating a few slices in the kitchen anyway). Because of that, I just throw loose tea right into the pitcher and let everything get all mixed up, and then strain out the tea. If you want to serve the peaches, you could use a tea bag to keep things neet.

Peach Sun Tea

makes about 6 serving

  • 2–3 large ripe peache, sliced
  • 2 Tablespoons loose black te, such as Assam
  • quart (4 cups) wate

1. Combine everything in a glass jar or pitcher, cover, and set in the sun for about four hour.

2. Chill the tea in the refrigerator, then strain it into glasses (with or without Ice). This keep well in the refrigerator for a few days, peaches, tea leaves and all.

 

Peach Sun Tea


You can add sun tea to your list of truly American things that are awesome (I don’t always take pride in my country’s food traditions, but I’m learning to more). The German, Kazak and Japanese friends I made it for last week all commented on how quriky and foreign the method of steeping tea in the sunlight seems to them. To me, it’s nostalgic––I inherited a big jar that my grandmother used just for that purpose.

ight now, I’m making sun tea with sweet tree ripened peaches, for as long as the summer fruit and hot days last. The peaches give up most of their flavor to the tea, so I discard them (after eating a few slices in the kitchen anyway). Because of that, I just throw loose tea right into the pitcher and let everything get all mixed up, and then strain out the tea. If you want to serve the peaches, you could use a tea bag to keep things neet.

Peach Sun Te

makes about 6 serving

  • 2–3 large ripe peache, sliced
  • 2 Tablespoons loose black te, such as Assam
  • quart (4 cups) wate

1. Combine everything in a glass jar or pitcher, cover, and set in the sun for about four hour.

2. Chill the tea in the refrigerator, then strain it into glasses (with or without Ice). This keep well in the refrigerator for a few days, peaches, tea leaves and all.

Peach Sun Tea


You can add sun tea to your list of truly American things that are awesome (I don’t always take pride in my country’s food traditions, but I’m learning to more). The German, Kazak and Japanese friends I made it for last week all commented on how quriky and foreign the method of steeping tea in the sunlight seems to them. To me, it’s nostalgic––I inherited a big jar that my grandmother used just for that purpose.

ight now, I’m making sun tea with sweet tree ripened peaches, for as long as the summer fruit and hot days last. The peaches give up most of their flavor to the tea, so I discard them (after eating a few slices in the kitchen anyway). Because of that, I just throw loose tea right into the pitcher and let everything get all mixed up, and then strain out the tea. If you want to serve the peaches, you could use a tea bag to keep things neet.

Peach Sun Te

makes about 6 serving

  • 2–3 large ripe peache, sliced
  • 2 Tablespoons loose black te, such as Assam
  • quart (4 cups) wate

1. Combine everything in a glass jar or pitcher, cover, and set in the sun for about four hour.

2. Chill the tea in the refrigerator, then strain it into glasses (with or without Ice). This keep well in the refrigerator for a few days, peaches, tea leaves and all.