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Ada’s Tea

November 2, 2012 · Edible DC

from Seth Goldman and Julie Farkas

Although their fridge is constantly stocked with Honest Tea, Seth and Julie still love to create their own brews at home. This one is made with fresh herbs from their backyard and was inspired by a blend from a family member in Israel named Ada who loved it and made it often. They find the herbal tea to be a soothing and calming after-dinner drink.

3 leaves of fragrant geranium
3 (6-inch) pieces of lemongrass, the grassy top part of the stalk if possible
6–8 mint leaves
Agave nectar or honey, to taste

Chop

Raw Kale Salad with Roasted Garlic and a Drop of Honey

November 2, 2012 · Sidra Forman

Photos by Kate Headley

2 tablespoons sesame seeds
2 cloves peeled roasted garlic
½ teaspoon good-quality raw honey
2 tablespoons cider vinegar
1 tablespoon water
Sea salt to taste
4 cups julienned raw kale

In a food processor or high-speed blender, combine the sesame seeds, roasted garlic, honey, vinegar, water and salt. Process until smooth, about 1 minute.
In a large bowl, combine the kale and sesame dressing. Taste and adjust seasoning if necessary. Serve immediately or refrigerate before serving.

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Honey Caramelized Pumpkin Seeds

November 2, 2012 · Sidra Forman

Photo by Kate Headley

1 cup raw, shelled pumpkin seeds
2 tablespoons good-quality raw honey
1 large pinch sea salt
1 large pinch sugar

Preheat oven to 350°F. Combine all ingredients on a baking sheet and place in oven. Bake until golden brown, stirring often, about 10 minutes.
Remove seeds from oven and place onto a plate; continue stirring frequently while seeds are cooling to prevent them from sticking.

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Honey-Roasted Baby Carrots with Greek Yogurt

November 2, 2012 · Catherine Down

Vin Cotto and Sesame Feta

Photo by Carole Topalian

Serves 4

1 pound baby carrots
1 tablespoon extra-virgin olive oil
2 tablespoons local honey
Salt and pepper to taste
1 quart canola oil
6 ounces feta cheese, sliced
½ cup panko breadcrumbs
¼ black sesame seeds
2 tablespoons white sesame seeds
¼ cup all-purpose flour
2 whole eggs, whisked
¼ cup Greek yogurt
2 teaspoons vin cotto (a southern Italian sweet condiment made of cooked grape must; you could substitute a sweet, thick aged balsamic if needed)

Preheat oven to 450°F. Toss carrots with the olive oil and local honey

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Rasta Sauce

November 2, 2012 · Edible DC

Developed with Dan O’Brien of Seasonal Pantry

6–10 habanero peppers (if you like less heat, use fewer peppers and seed them)
5 ripe peaches, pitted
1 head garlic and 1 sweet onion, roasted in their skins at 300° for 20–30 minutes until tender, then peeled
Juice of 2 limes
¼ cup white vinegar
1 tablespoon coconut oil
1 teaspoon prepared yellow mustard
1 bunch cilantro, finely chopped
Zest of 1 lime
Leaves from a couple sprigs of fresh thyme
Salt and pepper

Place the habaneros, peaches, garlic and onion in a food processor. Process until just a little chunkiness remains.

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Homemade Sriracha “Rooster” Sauce

November 2, 2012 · Edible DC

Adapted from SeriousEats.com

2 pounds red jalapeños or similar red hot peppers, stemmed & coarsely chopped
8 cloves garlic, peeled
2 tablespoons agave nectar
1 tablespoon sweet soy sauce (omit if you can’t find it and replace with another tablespoon of agave)
1 tablespoon kosher salt
2/3 cup white vinegar

In a food processor, pulse the peppers, garlic, agave, sweet soy sauce and salt until the ingredients are finely chopped. Pour the mixture into a clean jar and tightly cover with plastic wrap. Put in a dark, cool place to ferment for 3–5 days. Check for bubbles at the bottom

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Buttermilk Doughnut Holes with Apple-Honey Caramel Sauce

November 2, 2012 · Edible DC

Photo by Ken Goodman

From Craigie on Main in Cambridge, MA

Yields 60 doughnut holes

These doughnuts were a test for the restaurant’s dessert menu. To everyone’s delight, the experiments ended up on the staff meal table. They taste best when served piping hot and fleetingly crisp. So instead of frying a surplus of doughnuts, if you are left with extra dough, store it raw in the refrigerator, then cut and fry doughnuts to order throughout the week.

Doughnuts:

6 tablespoons unsalted butter, melted
1 cup buttermilk
3½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½

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Columbus Honey Porter

November 2, 2012 · Edible DC

Photo by Carole Topalian

By Joshua Hubner

Makes 5 gallons

3 pounds dark malt extract (dried)
2 pounds light malt extract (dried)
1/2 pound chocolate malt, cracked, in a mesh grain bag
1 and 1/2 pounds clover honey
1 and 1/2 ounces Columbus hops, separated into 3 half-ounce portions, each in mesh hop bags
US-05 dry yeast or Wyeast 1056 American Ale yeast
1 big bag of ice
3 gallons of ice-cold water (either store-bought or boiled)
1 plastic bucket with a lid with airlock hole and an airlock
3 ounces of priming sugar (a corn sugar used to provide

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Bee’s Knees Cocktail

November 2, 2012 · Catherine Down

This classic cocktail is believed to have Prohibition-era roots as bootleggers would commonly mask the harsh taste of homebrewed hooch with strong flavors like bright citrus or sweet honey.

2 ounces gin (Nelson prefers Tanqueray 10 or Plymouth for this)
½ ounce fresh-squeezed lemon juice
½ ounce honey syrup

To make the honey syrup
Mix 2 parts honey to 1 part hot water in a bowl.

Shake ingredients well with ice, strain into a chilled cocktail glass. Garnish with lemon peel or thin-sliced lemon wheel.

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Almost Home Cocktail

November 2, 2012 · Catherine Down

This evocatively named cocktail was dreamed up on Nelson’s cab ride home and is intended to be an easy cocktail to consume all by one’s lonesome. It contains some of her favorite comforting flavors and pairs beautifully with food. For just a hint of smoke, minus the heavy-hitting peat of a Scottish whiskey, Nelson uses a gentle, elegant Japanese whiskey.