Tag Archives | recipes

GET BUZZED

November 2, 2012 · Catherine Down

Honey-Based Cocktails from a Beekeeping Bartender

Katie Nelson, lead bartender at the Columbia Room, is taking local sourcing to a whole other level: the roof.

There, amidst pipes and planter boxes, she tends a hive of bees. Approximately 60,000 strong, the critters produce enough honey to fill a gallon sized Tupperware container in early summer and fall.

The beekeeping bartender was introduced to the idea by Jeff Miller of DC Honeybees, who aims to combat Colony Collapse Disorder by populating the city with healthy bee colonies. The local nonprofit supplied the bar with the equipment and training necessary to get

Roasted Garlic and Fig Burger

June 29, 2012 · Sidra Forman

Sidra grills the burgers over a wood fire for a more complex, smoky flavor.

Yield: 5 large patties or 10 small patties

½ cup boiling water
½ cup cracked wheat
½ large sweet onion, cut in ¼-inch slices
Grapeseed oil or olive oil spray
1 cup cooked white beans
2 cloves roasted garlic, peeled and chopped very finely
6 figs, fresh or dried (if dried, soak in water for 10 minutes), chopped very finely
Salt and pepper to taste

Put a saucepan of water on to boil. Place cracked wheat in a medium-sized bowl. When the water starts to boil,

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Strawberry and Coconut Ice “Cream”

June 29, 2012 · Sidra Forman

Coconut is definitely not a local product, but its natural creaminess allows Sidra to make a vegan frozen treat that serves as the base to highlight ripe, local strawberries.

1 cup puréed strawberries
½ cup water from a
young coconut
1 cup meat from a young coconut
2½ cups coconut milk
¼ cup plus 2 tablespoons
Artisana coconut butter
½ cup agave nectar
1 teaspoon salt (Sidra uses Himalayan salt)

Purée strawberries and place in the bowl of a high-speed blender.

Using a cleaver, hack a small circle open along the top of the coconut and remove the top.

Remove

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Sake-Glazed Black Cod and Stir-Fried Asian Vegetables with Ginger-Miso Vinaigrette

June 29, 2012 · Nora Pouillon

Asian-inspired flavors bring out the best in local vegetables. Although wildcaught Pacific black cod is not local, it is considered a “Best Choice” fish by the Monterey Bay Seafood Watch for its sustainable certification by the Marine Stewardship Council. The sake glaze brings out the rich buttery flavor of the cod. It’s best to marinate the fish for several hours or even overnight to allow the flavors to meld, so make sure to plan ahead.

SAKE-GLAZED BLACK COD

Serves 4

¼ cup sake or vodka
¼ mirin or sweet sherry wine
⅛ cup sugar
4 ounces white miso
4 (4-

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Strawberry-Rhubarb Pie

June 29, 2012 · Nora Pouillon

Nora likes to top this pie with a spicy scoop of ginger ice cream. If you can’t find ginger ice cream at your local store, you can otherwise purchase vanilla ice cream, let soften slightly, and mix in chopped crystallized ginger.

Serves 8

PIE CRUST

2 cups organic, unbleached white flour
1 tablespoon sugar
1 pinch salt
2 sticks unsalted butter, cut into ¼-inch cubes
1½ to 2 tablespoons ice water
1 egg yolk mixed with 2 teaspoons milk for egg wash

Mix the flour, sugar and salt in a medium bowl. Work the butter into the flour until it

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Peach Milk Fizz

June 28, 2012 · Joseph Ambrose

1½ ounces Smoked Peach Milk Punch (recipe below)
1½ ounces bourbon
¾ ounce St-Germain Elderflower Liqueur
½ ounce simple syrup
1 egg white
4–6 nepetella leaves

SMOKED PEACH MILK PUNCH

2 parts smoked peach purée
1 part water
2 parts milk
Lemon juice

To make Smoked Peach Purée:

Cut peaches in half and place them in a stovetop smoker for 2 minutes, then purée.

To make Milk Punch:

Add peach purée to water in saucepan to reduce slightly. Add to blender with milk and a splash of lemon juice. Strain mixture several times through a kitchen funnel lined with a

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Blueberry Ice Cream with Blueberry Jasmine Sauce

June 29, 2012 · Taharka Brothers

BLUEBERRY JASMINE SAUCE

3 pounds blueberries
1 ½ pounds sugar (you may want to use a smaller amount of sugar according to the sweetness of your berries)
2 ounces jasmine extract

Combine blueberries and sugar in a saucepan over medium heat. Bring the mixture to a boil, then lower heat and simmer for 20 minutes. Stir occasionally. Remove from heat, add jasmine extract, let cool and then refrigerate.

BLUEBERRY ICE CREAM

6 pounds blueberries
2 pounds sugar
2 ½ gallons vanilla ice cream (homemade or store bought)

Combine the blueberries and sugar in saucepan over medium heat. Bring the mixture

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