Stolen Fruit Mixers turn any gathering into a party.
OK, no fruits were actually pilfered for these non-alcoholic mixers.
Stolen Fruit Mixers is just a fun name for this new Healdsburg company that makes mixers from the fresh-pressed juice of green varietal wine grapes and their skins (also known as verjus).
But unlike so many mixers that taste way too sugary or are so processed to death that they lose their vibrancy, these have real elegance and distinction.
Not surprisingly, since they were created by a chef, Peter Brown of Healdsburg, and long-time grape growers, Doug and Susan Provisor.
The company makes five flavors: Lemongrass Ginger Sauvignon Blanc, Jasmine Juniper Viognier, Hibiscus Grenache, Blood Orange Muscat, and Fig Grains of Paradise Zin.
Mix with alcohol or sparkling water.
They are concentrated, so it’s suggested you use 1 part mixer to 1 part alcohol (for a cocktail), or 1 part mixer to 2 parts sparkling water (for a mocktail).
Whether topped with jam or fresh fruit, these little tartlets are irresistible.
Anya Fernald is probably best known for being the co-founder and CEO of Belcampo Meat Co., the world’s largest sustainable meat company, which owns everything from its animals to its own slaughterhouse to its own stores and restaurants where its meat is sold.
But leave it to me to get a review copy of her new cookbook “Home Cooked: Essential Recipes For A New Way To Cook” (Ten Speed Press), and to not make a meat-focused recipe, but a dessert one instead.
Because, yes, that’s how my sweet tooth rolls.
That’s not to say the book isn’t filled with tantalizing carnivore dishes. Having had the pleasure of eating Belcampo’s fare on a couple of occasions, I can attest that you taste the impeccable quality of the meat from the get-go. Because Belcampo raises its own animals, it makes a point to use every part so that nothing goes to waste. The recipes reflect that in everything from “Seared Lamb Heart Crudo” to “Chicken Hearts Cooked in Brown Butter” to “Toma Cheese with Green Herbs” to “Pork & Pepperoncino Sausage.”
But when Fernald writes in the book that “Jam Tartlets” is one of her most requested recipes, how could I resist?
Instead of greased parchment paper, you also can used greased foil, as I did, to bake this streuselkuchen.
Studies recommend we get at least four servings (about 1/2 cup each) of fruit a day.
I admit that once summer hits, I like to get part of that daily requirement in a fresh baked pastry.
I can’t help myself.
But you won’t, either, not when you try “Plum Streuselkuchen.”
Just what is a kuchen? It’s a coffeecake made with a yeast dough.
It’s kind of cake-like, and a little bread-like, in that the tender crumb is light, fluffy, and a smidge springier than a full-on cake.
A sunny pie with a bitter edge.
Grapefruit was one thing I didn’t grow up eating.
Sure, our house was filled in the winter with the scent of fresh oranges, lemons and tangerines.
But grapefruit was noticeably absent.
Its powerful bitter edge is not something kids naturally gravitate to.
It took becoming an adult for me to appreciate its singular gifts.
After all, bitterness has a pleasing way of balancing out sweet, and adding a sophisticated character.
That’s especially true in “Grapefruit Custard Pie.” This sunny recipe is from “Sweet and Tart” (Chronicle Books) by food writer Carla Snyder, of which I received a review copy.
The book includes 70 recipes spotlighting citrus in both sweet and savory preparations, such as “Key Lime Bars with Tropical Nut Crust” and “Lemony Pesto-Goat Cheese Dip with Vegetables.”
Plump, juicy kumquats simmered in sake, sugar and shiso make a divine topper for so many things.
Anything simmered in sake sounds pretty good to me.
Make it cute little kumquats, and I’m sold.
“Kumquats Simmered in Sake” is from the new cookbook, “Preserving the Japanese Way” (Andrews McMeel) by Nancy Singleton Hachisu, of which I received a review copy.
Singleton Hachisu is a native Californian who moved to Japan after falling in love with a Japanese farmer. Ever since, she’s dedicated herself to learning, documenting and teaching the ways of farm food life in Japan.
It’s a cookbook that will leave you with newfound appreciation for the art of preserving — salting, pickling and fermenting the Japanese way. You’ll learn how soy sauce is made, as well as her favored brands; and how to make your own miso, kimchee, tofu and soy milk.
There are inspired recipes such as “Cucumbers Soused in Soy,” “Green Beans Cloaked in Miso,” and “Sake Lees Ice Cream with Figs.”
I snagged kumquats at my local Japanese market for this easy recipe, as well as the shiso leaves and sake that was needed. In fact, I bought so many kumquats that I ended up making a double-batch of this recipe.