At the McCarren Park Greenmarket a few years ago, I overheard a woman getting an earful over the phone for suggesting a purchase of non-organic apple cider for a child’s party. She tried to speak up for the local orchard selling cider right there in the market, but this was in the middle of the great apple juice arsenic scare of 2011 and so she lost that battle.
Which is too bad, because the orchard in question was a low-spray orchard that takes a thoughtful approach to integrated pest management. Whatever organic juice the woman bought instead was likely trucked from the other side of the country or even farther away, which has an environmental impact just like pesticides do. And though it may have been organic, it still may not have been as responsibly grown as the cider she was forced to pass up. read more »
Brooklyn Supper’s focus is on local, seasonal foods, but we’ve never been averse to seasonal foods that come from afar, especially in the winter. As east coasters, we have non-local foods on hand like coffee, chocolate, and lemons. And when it gets cold out, you can be sure we have pounds and pounds of oranges on the counter and a couple containers of dates in the fridge.
Date season peaks in the late fall, and so now is the time to get your hands on some if you haven’t already. Look for a box of delicate Medjool dates, which are almost overwhelmingly sweet. They’re sticky and yielding, with a hint of smokiness and a depth that’s surprising for fruit. After eating several straight out of the box, that intense sweet and smoky flavor got me thinking that dates would be an excellent addition to some boozy ice cream. I was totally right. read more »
I spent Christmas Eve building a gingerbread house with my oldest daughter and it was an absolute joy. I made this gingerbread recipe, drew up my own plans, and went for it. Then, with the help of two containers of very cheap grocery store frosting and lots of candy, we constructed a pretty charming little cabin. I liked making this one with minimal planning, but already I can envision a future in competitive gingerbread house building. It fulfills my 9 year-old self’s dream of being an architect, except with frosting. So very much frosting. Then, I made a cheesecake for Christmas dinner. read more »
Christmas calls to mind lots of food–gingerbread and peppermint, roast goose and baked ham, but most people probably don’t have visions of pickles dancing through their heads on Christmas Eve. Except in our house. I’m not sure how or why pickles and the holidays go together here, but they do. I’ve been thinking about our holiday traditions for an upcoming project and noticed a serious trend–quick pickles. I seem to bust these out any time more than four people gather in my kitchen (for examples, see here, here, here, and here–see what I mean?), and thought it was about time to share one of my favorite quick pickle recipes with you.
Quick-pickled grapes are sweet, and spicy, and just really good. read more »
Pretty much always, I’m in this for the butter, especially where sweets are concerned. And, if you’ve read Brooklyn Supper for any amount of time, you have probably divined that I’m obsessed with citrus, and that zest of some fruit or another finds its way into almost all of my recipes. So for a recent cookie exchange hosted by Bloggers Without Borders, I did what came naturally to me and made these buttery, zesty sablés. read more »
Food blogging can be a funny mix of reality and theater. Instead of buying a dazzling array of seasonal citrus, I went with what we had sitting around, three plain old (juicy, delicious) oranges and Thanksgiving ingredient leftovers (buttermilk, shallot, pomegranates, and rosemary included), which came together perfectly with tender spinach in a lovely jewel-toned plate. At the same time, to get the shot for this post, I had to place the salad on my hideous faux-marble, dark emerald green kitchen floor. And there it is, your perfect holiday salad, served, however beautifully, on the kitchen floor. read more »