Not Just for Harry Potter Fans: Butterbeer From the Gibson

A Recipe for A Butterbeer Cocktail

by AJ Dronkers, Associate Publisher & Digital Editor EdibleDC

Biscotti Schnapps III
Biscotti Schnapps III

In a time of explosive craft cocktail programs across the DC region and along the 14th street corridor, it's refreshing to visit a pioneer of the neighborhood, the Gibson. On a recent fall evening, I knocked on their black unsigned door just past 14th & U Street for an evening of cocktails. What I found in DC's uber-speakeasy was an incredible team of bartenders that was blowing the lid off the concept of seasonal menu changes with 20 new drinks inspired by autumn. Our favorite of the evening was the Butterbeer that was both cozy and intoxicating - exactly what we look for during the holiday season. Here's the recipe, thank you Gibson!

Gibson Butterbeer Recipe

  • 1.5 oz Famous Grouse scotch whiskey
  • 1 oz Biscotti Liqueur
  • 0.5 oz lemon juice
  • 2.5 oz vanilla syrup
  • 1 egg white
  • Amber lager or Pilsner

Dry shake Famous Grouse scotch whiskey, biscotti liqueur, lemon juice and vanilla syrup with egg white. Add ice, shake, strain, top with amber lager -- top with nutmeg for garnish.

The Gibson is located at 2009 14th St. NW Washington, DC 20009. For a list of some of the some of the available The Gibson Fall Menu Preview.

Pumpkin Soup from Mi Comida Latina

Illustrator Marcella Kriebel Shares A World of Colors and Food

-From Edible DC's Fall Issue. Story by Marcella Kriebel, special to Edible DC.

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Screen Shot 2015-11-06 at 10.23.51 AM

It is a great time of year for buying fresh local pumpkins. There are so many heirlooms varieties of squash and pumpkin that are great for cooking, that choosing one is half the fun. We're sharing "Locro de Zapallo" from illustrator and cook Marcella Kriebel as an inspiration for a fall soup. The other recipes she mentions can be found in our digital issue here at edibledc.com!

I’ve been blending the concepts of travel and art for most of my life. I remember making my first journal—actually, a sketchbook full of illustrations—documenting a family car trip to Yellowstone when I was 8 years old. It must have been fun, because I’ve been doing it ever since.

Fast-forward 10 years to college, where I majored in studio art and anthropology with a minor in Spanish. Since graduation, my interests and educational background have come together in a complementary way; I’m actually using my education and have been fortunate to earn a living from it.

My cookbook, Mi Comida Latina, is comprised of 100 hand-lettered, illustrated recipes inspired by my travels throughout Central and South America and documents the recipes I collected while cooking with Latin American home cooks and chefs. I found that cooking with the locals was the best way to understand their unique cultures and form friendships. The cookbook allowed me to share their recipes in an authentic way, beginning with family and friends and now to a wider audience.

I’ve always enjoyed exploring art in just about any medium, and especially drawing. I carry a sketchbook most everywhere and wouldn’t consider traveling without one. Whenever I learn a new recipe, I sketch little images in the margins to complement it. As I worked on the final cookbook illustrations, I used watercolor to illuminate the pages, as I do in my travel sketchbooks. I used one little two- by six-inch watercolor set for the majority of the cookbook, and discovered how versatile it truly could be. It was also fun to hand letter and vary the type of text for each recipe. I considered each page from a design standpoint; it’s always a challenge to have the recipe look colorful and visually appealing while including the technical information needed to make a truly tasty dish.

I didn’t necessarily set out to be a food illustrator, but I do enjoy drawing and painting food, whether it’s a beautiful Salade Niçoise or a portrait of the vegetables in the nightshade family. In 2014, I challenged myself to produce a daily illustration and called it Art Every Day, featuring all kinds of foods, from a single artichoke to a steaming bowl of udon noodles. These paintings form the basis of my current print collection of over 60 designs available in an open edition. So I’m still growing and learning both about food and cooking and illustration, and it is a process I love.

I chose the following recipes to share from Mi Comida Latina. The first is Causa, which is a variation on classic Peruvian dish. Salsa Roja is one of the many, many methods of making a classic Mexican tomato salsa, but the key is to blacken the tomatoes, which lends a tremendous flavor to the salsa.

Finally, Locro de Zapallo showcases pumpkin, but can be made of a variety of ingredients. “Locro” simply means stew; this was an Ecuadorian version but others can be found throughout South America—every home cook has his or her favorite recipe.

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Screen Shot 2015-11-06 at 10.30.04 AM

Five Pick-Your-Own Apple Farms Not to Miss in the DMV

By Raisa Aziz, special to Edible DC AppleHand

It’s the most wonderful time of the year. The air is crisp, the leaves are turning color and we get to be cosy without the actual cold. What better way to kick off the season than with Fall’s most perfect, edible love child.

Apple varieties will soon take over your local farmers market but you can easily pick your own apples for a sweet farm-to-table (or belly!) experience. Meander through the orchards and fill up your bushel to take home for pies, jellies and snacking later on. Here are our top picks for the season. Be sure to always call the farm ahead of time and bring your own containers.

ApplePeopleField

Milburn Orchards

Milburn Orchards is located in Elkton, Maryland and has been family run since 1902. They offer a pick-your-own adventure every weekend throughout the harvest season. Royal Gala, Honeycrisp and Orange Honey varietals are already available with more to come as the season picks up. Milburn Orchards also has delicious light lunch and sweet treat options (did someone say homemade ice cream sandwiches?) on the Orchard View Deck to refuel after apple picking. Pro tip: Get a freshly-baked pie from the market to take home after apple picking.

Hollin Farms

About an hour from DC, Hollin Farms is located in Delaplane, Virginia, and specializes in grass-fed Angus beef alongside the pick-your-own fruits and vegetables. Apples and pumpkins are available for picking with Fuji, Empire and Golden Delicious apples already in full swing. Pro tip: bring cash on the weekends to avoid the credit card line.

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Larriland Farm 

Larriland Farm is a family owned and operated farm in Western Howard County, Maryland. Always the crowd pleaser, Larriland Farm has hayrides and a straw maze to get lost in once you’re done picking apples. Next to ripen are the Empire apples and there are 14 more varieties to follow after that. Pro tip: best to go in October when other Fall favorites (pumpkins and squash) will be ripe and ready too.

Butler’s Orchard 

Pick-your-own apple season has kicked off at Butler’s Orchard. Located in Germantown, Maryland, Butler’s Orchard is perfect for a family adventure. Their famous Pumpkin Festival means pumpkin picking, hayrides, jumps in the hayloft and the Pumpkinland exhibition (a display of fairytale characters built from pumpkins) along with your pick-you-own experience. The bakery also has fresh bread, baked goods and jams and jellies available. Pro tip: Butler’s Orchard will be closed September 21-25 to prep for the Pumpkin Festival, which begins September 26-27 and continues through weekends in October.

Homestead Farm 

An easy 45 minute drive from DC, Homestead Farm is located in Poolesville, Maryland, and is run by the Allnut family who have  been farming in the area since 1763! They offer pick-your-own fruits and veggies throughout harvest season. Fuji, Crimson Crisp and Jonagold apples are already ripe for picking. Their pumpkin patch (and pumpkin picking) is open from late September on. Homestead’s market offers a ton of fruits and veggies alongside delicious jams, hot sauces and honey. Pro tip: bring your camera - between the pumpkins and the tiny children playing amongst the pumpkins, it’s an overload of insta-worthy moments.

Apple, Cheddar & Rosemary Galette Recipe Here


RaisaRaisa Aziz (@raisaaziz) is a food stylist, photographer and writer in the DC Area. When not cooking, baking or eating, you can find her bopping about town in search of local adventures.