Tagged: Recipe Box

• A Terrain Picnic

  May 21, 2013

  Tags:

  Recipe Box

  , Outdoor Living

  

  As Memorial Day marks the unofficial arrival of summer, we're spreading our blankets for meals on the beach, at the park, or simply in our own backyards with a little inspiration from Tori Finch's new book, A Perfect Day for a Picnic.We're also making some creative additions to our baskets this year thanks to chef Keith Rudolf and the café team at Styer's, who devised a picnic menu packed with dishes starring the season's freshest produce. Just right for warm weather dining, we were especially eager to try the quinoa salad mixed with asparagus and dandelion greens, so our chef kindly shared his recipe, found below. We imagine updating it with a variety of veggies as our gardens flourish.

   

  A terrain Picnic Menu

  Roasted Beet Salad with goat cheese, mint, basil, pink peppercorns, and orange oil

  Smoked Turkey Sandwich with bibb lettuce, tomato jam, and pickled red onion on fresh baguette

  Stone Fruit Salad with mint yogurt

  Quinoa Salad with asparagus, dandelion greens, red onion, and feta

  READ MORE

  • 

• Garden Apertif with The Drunken Botanist

  May 20, 2013

  Tags:

  Recipe Box

  , Outdoor Living

  

  For the botanically inclined, shaking up a summer cocktail might bring to mind a saying: behind every great drink, there is a great plant. While many of us are familiar with some of the more common plants in our favorite aperitifs; grapes in a wineglass, hops in a pint of beer, or juniper in a cold gin and tonic, writer and longtime gardener Amy Stewart was so interested in some of the lesser-known plant-to-cocktail connections that she wrote a book on the subject, and one that we haven't wanted to put down since we got our hands on it.

  Known to others of us as the liquor store, The Drunken Botanist takes us through what Amy calls "the world's most exotic botanical garden", sharing plant connections, histories, growing tips and, of course, recipes for bringing trees, flowers, berries, and herbs from the garden into your favorite cocktails.

  Inspired by her multitude of ideas, we recently mixed up a spiked spritzer with the season's first strawberries from the farmer's market. More method than recipe, Amy's original idea called for mint, but the rosemary in our herb garden looked so tempting that we took the liberty of switching things up, and we highly recommend taking a look at your garden and doing the same.

  READ MORE

  • 

• COOK + A Winter's End Fritter

  March 12, 2013

  Tags:

  Recipe Box

  , In the Kitchen

  

  In a cozy corner of Philadelphia, COOK, a 16-seat kitchen classroom, bustles with nightly activity from our fair city's best-loved chefs, producers, and purveyors. Naturally, we were honored when Chef Rudolf of our own Styer's Garden Café was asked to lead an evening class using his favorite late winter ingredients. The lucky guests were treated to an enviable menu of Chef Rudolf's favorites, but when he showed us his plan for the meal we never made it past the starter: homemade apple fritters. We can think of no better use for the last of the apples knocking around in the cellar, so without further ado…

  Winter's End Apple Fritters
  

  2 cups all purpose flour
  1 cup sugar
  2 1/4 teaspoon salt
  2 teaspoons ground cinnamon
  2 eggs
  3 1/4 cups whole milk
  2 teaspoons vanilla extract
  2 Honeycrisp apples
  Vegetable oil
  Powdered sugar to dust
  

  READ MORE

  • 

• Roots of Spring Salad

  February 22, 2013

  Tags:

  Recipe Box

  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 

  This week, thoughts of gardens and sunshine just around the corner have us craving something a bit lighter in the kitchen. In search of a fresh recipe to complete our pre-spring dinners, we turned to terrain's own chef, Keith Rudolf. He offered this flavorful salad for us to whip up, filled with crisp root veggies, toasted almonds, and a smoky hint of blue cheese, topped with an easy, homemade vinaigrette.

  READ MORE

  • 

• Cocktail Hour with Art in the Age

  February 7, 2013

  Tags:

  Recipe Box

  , Events

  

  In need of a winter warm-up this month, we put our heads together with Philadelphia’s Art in the Age Spirits and created a February Chef’s Dinner menu inspired by their snappy spirits. If you haven’t yet tried their unusual elixirs with recipes based on Native American medicinals, Thomas Jefferson’s Monticello-brewed gin, German lebkuchen cookies, and Ben Franklin’s rhubarb tea, you’ll want to taste them for the flavorful twist they bring to mixed drinks. Case in point? The recipes you’ll find below, shared by the kind folks at AITA.

  ROOT, Lemon, & Ginger Soda
  2 oz. Art in the Age ROOT
  2 oz. ginger syrup
  Juice of half a lemon
  Club soda 
  Sliced lemon

  Combine ROOT, ginger syrup, and lemon juice over ice in a highball glass. Top with club soda and garnish with a slice of lemon.

  SNAPhattans
  2 oz. Art in the Age SNAP 
  1 oz. bourbon
  Splash of sweet vermouth
  Splash of dry vermouth
  Bitters (preferably orange or whiskey bitters)
  Sliced orange

  Chill SNAP, bourbon, vermouth, and bitters over ice. Strain and serve up or over ice. Garnish with a slice of orange.

  Want to taste these spirits for yourself? For more information or to reserve your table at our February 20th Art in the Age Chef’s Dinner, please visit our events page.

  Comment

  • 

• Winter Citrus with Honey and Jam

  February 5, 2013

  Tags:

  Recipe Box

  , In the Kitchen

  • 
  • 
  • 
  • 

  
  A visit from Honey & Jam's Hannah Queen is always a welcome addition to the week, especially when she comes bearing her favorite recipe for rosemary citrus tarts. If you're like us, one look at these will send you straight to the kitchen to preheat the oven.
  
  "Winter is not my favorite season. It’s long, cold, and there’s not nearly enough sunlight for my liking. The fact that citrus - the flavor we associate so closely with summer - is in season during the depths of winter seems reason enough to be happy while you’re freezing. I’ve combined two of my favorite flavors here, sunny lemon and the ever-hearty rosemary, which is still going strong in my little front porch herb garden. My favorite thing about this tart is the contrast of textures and flavors; the crunchy, earthy rosemary cornmeal crust against the bright, tart, smooth, and creamy curd filling. This recipe makes two tarts, but is easily halved. The dough freezes well, and any leftover curd can be kept in the fridge for a week - it’s great on scones or toast!"

  READ MORE

  • 

• A Canal House Christmas

  December 19, 2012

  Tags:

  Recipe Box

  , In the Kitchen

  

  We adore the fresh, seasonal fare crafted by Canal House duo Christopher Hirsheimer and Melissa Hamilton, but we might be even more enamored with the effortless lifestyle that they showcase in their waterside kitchen. Because the holidays can be a bit hectic, we asked this laid-back pair to share some tips for a full and festive season with minimal stress. They offered five ingenious ways to prepare your home for holiday guests in the weeks leading up to Christmas, so the day itself can be spent celebrating.
  
  Build a Holiday Bar

  Prepare for holiday gatherings by stocking your liquor cabinet. Splurge on some special varieties, pick up your friends’ favorite brands, and add a bottle of unusual gin to your collection. Also, keep a case of prosecco chilled on the porch-- you’ll have something festive to open anytime surprise guests stop in.

  Once you’ve made your selections, arrange everything on a pretty tray in the space where you entertain the most. Finish off your bar with a mixed but complementary assortment of thin, elegant glasses and beautiful pitchers to make your drinks feel especially festive.

  Finally, mix up a batch of homemade milk punch and store it in the freezer inside a pretty pitcher. When guests arrive, simply break up the punch with a wooden spoon before serving. Milk punch tastes even better than eggnog, and looks much more special than nog poured from a paper carton. Find the recipe here.
  
  Hard Boil a Batch of Eggs

  Keep a stash of hard boiled eggs in the fridge to make spontaneous and simple hors d’oeuvres. Devil the eggs traditionally, or save time by “buttering” the halves with mayonnaise. Top with bacon, scallions, chives, smoked salmon, caviar, sardines, or other savory garnishes. Hard boiled eggs are a versatile starting point for being creative with what you have on hand in the pantry.
  Present an assortment of garnished eggs on a beautiful platter. With their colorful toppings, they look like festive jewels on a holiday table.

  Find the recipe in Canal House Cooks Every Day, available in terrain stores.
  
  Make a Christmas Eve Ham

  Christopher and Melissa “believe in the ham” as a holiday gift that keeps giving. Cooking a big ham on Christmas Eve is surprisingly simple, and you’ll have enough food no matter how many guests stop by. If you don’t finish it on Christmas Eve, leftover ham is also easy to incorporate into Christmas Day breakfast as a layer for Eggs Benedict, or in sandwiches with freshly-baked biscuits.
  
  Bake Sugar Cookies for Impromptu Gifts

  Make a big batch of sugar cookies for gifts or party treats. Package the cookies in cellophane bags and tie them with a length of pretty ribbon. Always keep a few of these easy presents on hand, so you’re never short of a gift for a drop-by visitor.
  
  Preserve Lemons in Weck Jars

  For a simple and practical gift that wows recipients, preserve whole lemons in weck jars. In early winter, Meyer lemons are just coming into season in warm climes like California. Salty and a little sour, preserved Meyer lemons are perfect for adding salt to any recipe. They also add a splash of tropical color to the winter months when displayed in glass jars.
  Preserving lemons is very simple—you just need a jar, the fruit itself, and some kosher salt. Jars of preserved lemons make no-worry gifts because you can keep them for up to a year if you don’t give them all away. Also, the weck jar is as beautiful as the lemons inside, and the recipient can use it again after their lemons are gone.

  Comment

  • 

• From the Kitchen of: Honey & Jam

  December 11, 2012

  Tags:

  Recipe Box

  , At Home

  , In the Kitchen

  • 
  • 
  • 
  • 

  
  Long before we met her face-to-face during a visit to Styer's last summer, we've been admirers of Hannah Queen's striking photography and simple, rustic recipes from her blog, Honey & Jam. Chronicling life in and around her Georgia kitchen, Hannah's stories speak to what she loves, cooking; but also to her cozy home and the surrounding mountains, rivers, and forests that provide her fresh ingredients and the space to enjoy them. She'll be visiting here from time-to-time to share what she's cooking with us, and we imagine you'll enjoy getting to know her as much as we have.
  
  "Winter is blowing in - the days are short, twinkling lights are in each window, and there’s a chill in the air. I’m convinced the best way to celebrate this season is to cozy up with a mug of mulled wine. It’s steeped in all the great flavors of winter, the spices of gingerbread, the freshness of citrus and the warmth of red wine and vanilla. It’s best served near a fireplace and in the company of good friends. I prefer it not so sweet, but feel free to adjust the sugar to your taste.
  
  Mulled Wine
  
  1 bottle (3 cups) dry red wine
  1/4 cup brown sugar
  2 cinnamon sticks
  5 whole cloves
  3 cardamom pods
  2 star anise
  6 peppercorns
  1/2 vanilla bean, split length-wise
  2 clementines, thinly sliced
  
  Combine the wine, brown sugar, spices, vanilla bean and clementines in a large saucepan. Cook over medium heat, stirring until sugar dissolves. Reduce heat to low and allow to simmer for 30 minutes.
  
  Pour through a fine mesh sieve, garnish with cinnamon stick, clementine slices & star anise. Serve warm."
  
  - Hannah
  
  Photography by Hannah Queen

  Comment

  •