The Lush Chef

It's been a pretty long time since I've made ice cream, and a close friend of mine recently asked me to teach her how to make it, so that got me thinking again about all the wacky, boozy flavors I could try out.  My go-to recipe book is Jeni's Splendid Ice Creams at Home.  Not only does she have the basics, but she has some pretty innovative flavor combinations.  I scanned through the book, searching for something with rum, and landed upon a Celery Ice Cream with rum-soaked golden raisins.  I've had the pleasure of doing PR for an amazing, new boutique rum company, called Selvarey, and they've been racking up awards for their premium Panamanian White and Cacao rums upon launching.  So look forward to plenty more rum recipes on this blog, lushes!  I wasn't much of a rum fan before, but they've changed my mind completely!  Needless to say, these golden raisins ended up getting soaked in their White rum.  I opted for using celery seeds in the ice cream base, as I really didn't want to wait 4-12 hours for celery leaves to steep.  If celery ice cream sounds weird to you, don't knock it before you've tried it.  Look, ma! I'm getting my vegetables! The boozy raisins and bits of chopped candied ginger sweeten this slightly savory ice cream up, and it's got a great, light flavor that's perfect for the summer.

Celery & Rum Raisin Ice Cream - makes 1 quart
Ingredients for the rum-soaked raisins:

• 1 cup golden raisins
• 1/2 cup water
• 2 Tbs rum (I used Selvarey White)
• 1/2 cup sugar

Ingredients for the ice cream:

• 2 cups whole milk
• 1 Tbs plus 1 tsp cornstarch
• 3 Tbs cream cheese, softened
• 1/2 tsp fine sea salt
• 1 1/4 cups heavy cream
• 2/3 cup sugar
• 2 Tbs light corn syrup
• 1 large bunch of dark green celery leaves, finely chopped OR 1 tsp celery seeds lightly pounded in a mortar and pestle
• 2 Tbs finely diced candied ginger

Instructions for the rum-soaked raisins:
- In a small saucepan over high heat, add the water, rum, and sugar and bring to a boil, stirring to dissolve the sugar.
- Pour the syrup over the raisins in a heatproof bowl, and let the mixture sit until cooled to room temperature before putting it in the fridge (the raisins will last for about a month refrigerated).
- Drain the raisins and add to the chopped ginger.

Instructions for the ice cream:
- In a small bowl, whisk together the cornstarch with 2 Tbs of the milk to make a slurry (it helps thicken the ice cream), and set aside.
- In a medium, heatproof bowl, whisk the cream cheese and salt together until softened.
- In a large pot (at least 4 quarts) over medium-high heat, add the rest of the milk, along with the cream, sugar, and corn syrup, and let it boil for 4 minutes.
- Remove from the heat and gradually whisk in the slurry.
- Bring the mixture back to a boil and cook, stirring with a heatproof spatula, until the mixture is slightly thickened (about 1 minute).
- Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.
- Stir in the celery leaves or seeds.
- Fill a large bowl with plenty of ice (or ice packs) and cold water.
- Position a gallon-size Ziploc freezer bag in the bowl and pour the mixture in there.
- Seal it up and submerge it.
- Let the mixture stay in the ice bath for about 30 minutes, adding more ice if necessary (I like to pop the bowl in the fridge too).
- If you're using celery leaves, you'll need to let the mixture steep for about 4-12 hours in the fridge. You'll then need to strain out the leaves before putting the base in your ice cream maker.
- Pour the mixture in your ice cream maker and spin, according to the instructions, until thick and creamy.
- Pack the ice cream into a storage container, layering in the raisins and candied ginger as you go.
- Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
- Freeze in the coldest part of your freezer until it's firm (about 4 hours).

Continuing my ode to Miracle Mile Bitters Co., I bring you lushes a little variation on the Right Hand cocktail.  If you're a Negroni fan, then this is a great drink to shake up your routine.  I made slight changes to the recipe Miracle Mile's Louis Anderman sent me, only because I had no aged rum in the house (yeah, gotta change that situation) and combined it a little bit with Michael McIlroy's (formerly of Little Branch and Milk & Honey) original recipe.  Sometimes you just have to use what's stocked in the home bar and experiment a little.  I opted for Crusoe's Organic Spiced Rum and Punt e Mes for the Sweet Vermouth.  I've included their recommendations below, so feel free to play around!  For the bitters, I used Miracle Mile's not-for-sale "The 7 Deadly" which is infused with tobacco and has hints of clove, cinnamon, and coffee (from what I gathered).  Since you can't get these in stores, any aromatic bitters such as Angostura or Peychaud's is fine, but why settle when you can get more creative flavors that Miracle Mile does actually sell, such as their Chocolate Chili or Forbidden Bitters.

Right Hand 
Ingredients:

• 1 3/4 oz aged rum (Louis recommends Zaya Gran Reserva 12 Year Old Rum or Zacapa and Michael's recipe calls for El Dorado 15 Year)
• 3/4 oz sweet vermouth (Michael's recipe recommends Carpano Antica)
• 3/4 oz Campari
• 2 dashes of aromatic bitters
• Orange peel, for garnish

- Add all the ingredients into a mixing glass filled with ice and stir.
- Strain into a chilled coupe glass.
- Option to garnish with an orange peel (I forgot to add this because I was too excited to just drink it already).

We're blessed to still have access to some really great winter fruit out here in SoCal, but most of you are suffering from negative zero temperatures and only citrus to choose from.  This Ginger-Kumquat Smash from The Kitchn uses ingredients that most of you can get access to at your local grocery store during this time of year.  Mix in a dark, spiced rum, and you'll feel like you're on some sandy beach in Jamaica.  I made some modifications to the original recipe, as I felt it was too gingery and not boozy or sweet enough for my taste.  My version is below.  And oh, because bitters make everything better, you can even add a few dashes of orange bitters as well!

Ginger-Kumquat Smash
Ingredients:

• 2 kumquats, sliced in half with seeds removed
• 1 tsp brown sugar (or agave syrup, if you're trying to be a little healthier)
• 1/3 tsp freshly grated ginger & juice
• 3 oz dark rum (I used Crusoe Organic Spiced Rum)
• Club soda, to taste
• 2 dashes orange bitters (optional, I used my homemade ones)

- In a small glass, muddle the kumquats with the brown sugar.
- Add the ginger, rum, and orange bitters (optional), along with a couple of ice cubes and stir.
- Add some club soda, to taste.

Libations used: 2-3 Tbs rum...
Libations left over: The whole bottle, so make this Cider Smash...
It's been ages since I've baked, and man it felt good.  I'm loving the start of this new year and looking forward to turning the oven on more and getting myself covered in flour.  I had all day Sunday to play around, so this Rum Raisin Bread from My Baking Addiction was an easy, little project.  You just need plenty of time to let the dough rise.  If you don't have a dough hook for your stand mixer, don't fret.  I happened to not get one with my Craigslist purchase and have made do by using a little elbow grease.  Kneading bread is a terrific workout!  Use any kind of cheap, dark pirate rum you have.  The original recipe only calls for 1/2 cup of raisins, but if you want even more (which I recommend), then up it to 3/4 of a cup and use 3 Tbs of rum.  I sliced up this entire loaf the next day and distributed pieces amongst the neighbors.  It tastes terrific lightly toasted and slathered in butter or peanut butter!

Rum Raisin Bread - makes 1 big loaf

Ingredients:

• 2-3 Tbs dark rum, depending on how many raisins you use (I used Meyers's Rum)
• 1/2 cup-3/4 cup raisins
• 3/4 cup water
• 2 Tbs heavy cream
• 2 Tbs unsalted butter, melted and cooled
• 1/2 tsp vanilla extract
• 1 large egg, lightly beaten
• 2 tsp brown sugar
• 2 tsp instant yeast
• 3 cups unbleached bread flour
• 2 Tbs nonfat dry milk
• 1 tsp salt

- In a small bowl, thoroughly coat the raisins with the rum, and let them sit for about 30 minutes (stirring about halfway through).
- In the bowl of a stand mixer fitted with the dough hook or a large bowl (just use your hands), combine the water, heavy cream, butter, vanilla, egg, brown sugar and yeast.
- In another small bowl, add the flour, dry milk and salt and thoroughly combine.
- With the machine on low speed, or kneading with your hands, gradually add the dry ingredients.  Gradually bring the mixer up to medium speed and knead for 7 minutes, or until all the dry ingredients have been incorporated.  You should have a smooth dough ball.
- Drain the raisins and knead them into the dough.
- Place the dough in a lightly greased bowl and cover it with a moist towel or washcloth, allowing it to rise for 1-2 hours, or until it has doubled in size.
- Spray a 8 1/2" x 4 1/2" loaf pan with nonstick cooking spray.
- Gently deflate the dough and shape it into the loaf pan, making sure it fills the corners.
- Cover and let it rise for another hour and a half.
- Preheat the oven to 350 and bake it for 30-35 minutes, or until it's golden brown and the internal temperature reads 190 on an instant read thermometer.
- Let the loaf cool for 5-10 minutes before removing from the pan.

As soon as my Thanksgiving vacation began, I got hit with a coughing and sneezy cold.  I kept pushing away the medicine that my parents offered me, and got through the short break on a steady regimen of hot toddies before bed.  When I got home, I was catching up on issues of Bon Appetit and ran across this recipe for Bran's Dram in their December issue.  The hot berry tea and white rum makes me think of a ray of tropical sun shining down on a snowman...if that's ever possible.  I pulled out some Raspberry & Quince tea and some Bacardi and set my tea pot on the stove.  This is a fun twist on a traditional hot toddy, with the "curative" powers of tea, booze, honey and lemon.  The best part is?  You don't need to be sick to enjoy this wintry libation.
Bran's Dram
Ingredients:

• About 6 oz, or just under a cup of hot water
• 1 bag of berry herbal tea (I used The Republic of Tea's Raspberry & Quince)
• 1 1/2 oz white rum (I used Bacardi)
• 1 Tbs honey
• 1/4 oz fresh lemon juice
• Lemon twist, for garnish

- Steep the tea in some hot water and remove the tea bag when done.
- Add the white rum, honey and lemon juice and stir.
- Garnish with a lemon twist.

While my family is dealing with light snowfalls and ice in Michigan, I'm still experiencing the occasional hot days in LA.  Which is why this Cider Smash from Miami's relatively new, and now acclaimed cocktail bar, The Broken Shaker, is so perfect.  Located in a hip hostel, the aromatic flavors in this cocktail are reminiscent of a hot toddy and must make travelers feel like they're at home while they're soaking up the rays on those sandy beaches.  That touch of Fernet is curing and the apple cider and rosemary gives it that holiday accent.

Cider Smash 
Ingredients:

• 1 1/2 oz dark rum - they recommend Atlantico, but I only had Meyers
• 1/4 oz Fernet Branca
• 1 oz apple cider (I used Trader Joe's spiced version)
• 3/4 oz fresh lemon juice
• 1/2 oz agave or rich simple syrup
• 3 rosemary sprigs, saving 1 for garnish
• Lemon wheel, for garnish

- In a cocktail shaker filled with ice, add the rum, Fernet, apple cider, lemon juice, agave and 2 rosemary sprigs.
- Shake and strain into a chilled Old Fashioned glass with ice.
- Garnish with a sprig of rosemary and a lemon wheel.

It's now starting to feel like autumn in Los Angeles.  Even though our leaves really don't change out here, us Angelenos get in the spirit by artfully scattering fake leaves and acorns on our tables, and setting out pumpkins on the front porch.  You know it's really fall when this McSweeney's article gets passed around about decorative gourds — makes me laugh every year.  So to get you all in the spirit, here's a rundown of some of my favorite, seasonal cocktails.  So toss some gourds around your neck and get that shaker out!
Figs are in abundance at the market right now, and this fresh fig cocktail with bourbon, maple syrup, balsamic vinegar (yes, try it!) and orange juice, really "falls up" your Old Fashioned.  If you don't have access to fresh figs, then buy some fig jam, add a little cinnamon, rye whiskey and lime juice, and you have yourself this lovely Whiskey Fig Jam libation.
Of course, everyone is obsessed with anything pumpkin flavored right now, so I've got you covered. Warm up those crisp, autumn evenings with a Hot Pumpkin Buttered Rum that has both regular butter and pumpkin butter, along with some pumpkin pie spice and brown sugar.  It's the perfect dessert when topped with whipped cream!  Before you use that whole can of pumpkin purée for a pie, save an ounce for The Midnight Pumpkin Cocktail, which includes tequila, Cointreau and lime juice on a cinnamon, nutmeg and sugar-rimmed glass.
If you're really into shrubs (drinking vinegars) like I am, then The Spicy Cider Mill Cocktail with bourbon, apple shrub and ginger beer, is incredibly refreshing and perfect after a day of picking apples or raking leaves.  Make a batch of ginger syrup, because you'll want to add it to just about any fall and winter cocktail this season, including this Bourbon, Ginger & Pear Cocktail.  For Thanksgiving, you can't go wrong with a really, boozy punch.  You'll be busy slaving over the stove, so make a couple batches of this Pear & Bourbon Punch with pear juice, lemon juice, bourbon, honey and a French sparkling hard cider.

And if you're looking for even more ideas, here's last year's Fall Cocktail Round-Up.

This past Sunday, I came home from the Farmers' Market with a fistful of my favorite mint from Maggies' Farms.  It's a special combination of chocolate mint, peppermint and spearmint (thank the bees!) and it's awesome in cocktails and desserts.  So of course, I needed to make a drink that would highlight it, and since August is National Rum Month, it had to be a mojito.

Rather than make a typical mojito, I decided to make use of all the lavender syrup I had in my fridge.  And because lavender pairs so nicely with lemon, I added fresh lemon juice instead of lime and balanced the sweetness with Fever Tree's Bitter Lemon Tonic Water.  It's a refreshing twist, and I think this just may be my new favorite way to make a mojito!

Lavender Lemonade Mojito
Ingredients:

• 2 oz white rum (I used Bacardi)
• 1 oz fresh lemon juice
• 1 oz lavender simple syrup
• 12 mint leaves, plus some for garnish
• 4 oz Fever Tree Bitter Lemon Soda

- In a shaker glass, add the rum, lemon juice, simple syrup and mint leaves and muddle.
- Add ice and shake.
- Pour into a glass and top with the soda.
- Garnish with a mint leaf.

Libations used: 2 or more Tbs of dark rum...
Libations left over: None, but you can swig from the bottle like a pirate...
When you have super ripe bananas, there's nothing better to do than make banana bread.  I had just gotten back from a quick trip to San Diego for a friend's wedding last weekend, and the few bananas I had left behind were definitely asking to be made into bread.  I was going to a concert later that night at the Hollywood Bowl, and had told everyone I was bringing dessert.  Joy The Baker's recipe for Brown Butter Banana Bread with Rum & Coconut seemed like the perfect dessert-like bread for a balmy summer evening.  Not only is there dark rum baked into the bread, but you can spread some on top when the loaf is done baking for some extra boozy goodness.  I think next time I make this, I may even add in some chocolate chips to really give it that dessert boost.  Either way, we all devoured this with plenty of wine and the hippie sounds of Edward Sharpe & The Magnetic Zeros wafting through the air — a perfect LA night.

Rum & Coconut Banana Bread - makes 1 medium loaf
Ingredients:

• 12 Tbs of unsalted butter
• 2 cups flour
• 3/4 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 Tbs dark rum, plus more for brushing on top (I used Meyers's Rum)
• 1/4 cup plain yogurt or buttermilk
• 1 1/4 cup mashed bananas (about 3 medium bananas)
• 1/2 cup toasted coconut
• 1/4 cup untoasted coconut

- Heat oven to 350.
- Grease and flour a 9x5-inch loaf pan and set aside.
- In a small saucepan over medium heat, melt and brown the butter.  It will foam and crackle as it melts.  When the crackling is about done, the butter will start to brown.  Be sure to swirl around the pan as it browns, and then when it smells nutty, remove from heat.  Transfer the butter into a small bowl, so it doesn't continue browning and begin to burn.
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon.
- In a medium bowl, whisk together the eggs, vanilla extract, rum and yogurt.
- Whisk in the bananas.
- When the butter is cool, whisk that into the banana mixture.
- Fold in all the wet ingredients into the dry, thoroughly combining to make sure there are no pockets of flour.
- Fold in the toasted coconut carefully, trying not to over stir.
- Pour the batter into the loaf pan and top with the untoasted coconut.
- Bake for 50-60 minutes, until done.
- Remove from the oven and let the bread cool for about 15 minutes before removing from the pan onto a wire rack to cool.
- Brush the top with some more dark rum.

Gee, 4th of July must have sucked in 1919, with Prohibition going into effect on July 1.  That's a great way to put a damper on one's Yankee spirit.  Luckily, all of you lushes no longer have to worry about that, and I'm sure all of you will be out and about during this long weekend, celebrating our country's independence (from the British and the Volstead Act) with plenty of delicious eats and libations.  Whether it's a BBQ, cocktail party or beach blanket bingo, I've got you covered.
There's nothing like pairing bourbon with grilled meats, and I now have two standbys for marinades.  Joy the Baker's Bourbon Orange Coriander BBQ Sauce may have a ton of ingredients, but it's simple to make and well worth the time.  Last summer, we lathered this sauce on grilled chicken, burgers, brats — basically any meat we had on the grill got a generous dollop of this sauce.  People were eating it out of the container...My other favorite marinade is this Sugar Steak with Bourbon.  With just three ingredients (brown sugar, red pepper flakes and bourbon), you can whip this up in no time and it's sure to be a crowd-pleaser.
Speaking of brown sugar and bourbon...these Bourbon Glazed Peaches on the Grill elicited marriage proposals...from men and women.  My friends couldn't even wait for these to cool down before stuffing these in their faces, and they taste like peach cobbler.  If you want to actually make a peach cobbler, then this recipe for Tyler Florence's Bourbon Peach Cobbler has become my go-to.  Sticking with stone fruits and moving away from bourbon, these Nectarine Crostata use a little bit of vodka in the dough.  It's a great recipe to have in one's arsenal for the year, and the fruit can be changed with the seasons.  This would be killer with berries or any other kind of stone fruit, and the small size of the pastries makes them perfect for transporting to picnics.
Watermelon, that ubiquitous, big crowd-feeding fruit pairs so well with alcohol.  A Mojito Watermelon Salad with rum, mint, lime juice and pinches of cayenne and salt takes on the drink in salad form and is perfect for big family reunions where you need to take the edge off.  Pretty much those same ingredients can be transferred into popsicle form to make some Watermelon & Vodka Popsicles.  You might as well keep the party going by making this Bourbon & Watermelon Cocktail in large batches, preferably in a lined trash can.  People love trash can punches!  
Yes, margaritas are pretty much drunk all year-round in Southern California, but they still smack of summer to me.  These Margarita Cupcakes have tequila in the batter and the frosting.  The lime and touch of salt in the frosting really makes these taste like the real deal.  One of my other favorite desserts to make during the summer, and one that should only be served amongst adults, is this Tres Leches Cake.  I have very fond memories from the first time I served this cake at a dinner party in Topanga Canyon.  Everyone was already a little tipsy from all the wine, and this basically put everyone into happy, drunk mode.  Yes, you can get drunk off of cake...

If you're throwing a big party, you have to have some kind of sangria.  Take advantage of stone fruit season with this White Sangria with Peaches.  I like to add a little bit of basil to mine to give it a slightly herbal flavor.  It also reminds me of one of my favorite summer appetizers with peaches, basil and burrata.  I also toss basil in Spicy Strawberry Margaritas.  It balances really nicely with the strawberries and jalapeño-infused tequila.  And because I apparently crave Mexican-cocktails during the summer, the Paloma is a slight variation on a margarita with grapefruit juice and soda or grapefruit soda, and a Michelada is like if a Bloody Mary and Mexican beer had a baby.
Whether you're looking to batch these cocktails or make them individually, these next few truly take advantage of summer flavors and fruits.  I love libations that have the word "smash" in them.  They're fun to make and if you're not careful, you can get smashed.  This Plum Tarragon Smash contains whiskey, plums, tarragon, lime juice and club soda, and if you're not careful, can go down real fast.  And a Blueberry Smash takes on a patriotic color after you've smashed in blueberries, mint, lemon and lime juice with vodka and St. Germain.  Why make a regular mojito when you can muddle strawberries in them?  Finally, for a twist on a Vodka Lemonade, try using lemon verbena-infused simple syrup.

Libations used: 2 oz white rum...
Libations left over: Make yourself a Kew Garden Cocktail to celebrate how frickin easy that just was...the cocktail will be more complicated...
It was the first weekend of summer, and one of the activities that defines the season for me is catching an outdoor screening through Cinespia at the Hollywood Forever Cemetery.  It was one of the first things I did when I moved out to LA, and there isn't one summer that has gone by where I haven't made it out at least once.  Everyone brings a lot of wine, a lot of cheese, and way too much hummus (I mean, it's LA, right?).  This past weekend, I wanted to make something refreshing and simple.  I was getting ready for a BluePrint Juice cleanse, so I was supposed to be eating a lot of green veggies and other healthy things.  This Watermelon Salad with Mint and Lime from Food & Wine was my dessert.  I added more lime juice and a little more cayenne than the recipe called for, and picked up a nice handful of my favorite mint from Maggie's Farms to top the salad.  And to make it Lush Chef-worthy, I splashed a couple ounces of white rum in it.  This salad is like eating a watermelon mojito!  It's perfect for whipping up on hot, summer days for all those pool parties and BBQs that I'm sure you'll be attending.  It can also be made the night before, but be sure to wait before serving to garnish with the mint leaves so they don't wilt.
Mojito Watermelon Salad - serves 8-10
Ingredients:

• 1 six pound watermelon, cut into 1-inch cubes (about 8 cups worth)
• 3 oz lime juice
• 2 oz rum
• A pinch or two of cayenne pepper, to taste
• A couple pinches of salt, to taste
• 1/2 cup of mint leaves, torn

- In a large bowl, add the watermelon and toss with the lime juice, rum, salt and cayenne.
- Fold in the mint leaves before serving.

Still planning your Easter menu for this Sunday?  Need an alternative to lamb?  Whether it's a brunch or dinner, here are some ideas to help you celebrate the holiday and arrival of spring.

Wake up to Easter egg hunts to the smell of these Limoncello Breakfast Rolls.  Prep them the night before so you can quickly pop them in the oven before all the holiday action begins.

What better way to start off brunch with a cocktail or two?  Make use of all those blood oranges at the market with this Blood Orange, Ginger Beer & Tequila libation.  If you haven't hard-boiled all of your Easter eggs, then turn them into fizzes with a classic Gin Fizz or an Apricot Bourbon Fizz.  For an all day drink, the Kew Garden Cocktail with white rum, St. Germain, lime, cucumber and mint can easily be made by the pitcherful.  Give your Old-Fashioned a festive and spring twist by using a little St. Germain and lemon bitters in this Elder Fashioned.
Nothing says Easter like eggs, right?  This Leek & Pancetta Risotto with a Fried Egg on top is a great meal to serve at brunch, and you can cook up a large batch for guests.  Another simple pasta dish that can be served for brunch or dinner is this Chicken & Swiss Chard Pasta Bake, and you can offset all those Easter Basket sweets by using whole wheat penne.  Marcus Samuelsson's recipe for Red Grits & Shrimp is incredibly flavorful and a nice way to end the Mardi Gras season.  One of my dad's favorite pork preparations is this Pork Loin with White Wine, Fennel Seed and Mustard Sauce.  Whether it's Easter or another holiday, this usually makes an appearance on our table at least a few times a year.

Last year when the Lush Chef's parents came to visit during Easter, I served this Sticky Orange Cake with Vodka & Marmalade Glaze for dessert.  It's vegan, but that didn't stop all of us from devouring this moist cake.  It's simple and quick to make, and can be served for brunch or with pistachio or vanilla ice cream after dinner.  A couple of years ago, I also served this cooling Orange Moscato Pudding to my parents for Easter.  It's another light dessert to end a heavy holiday dinner.  Even though pears and Riesling are more appropriate for the winter, this Pear Riesling Sorbet is still a perfect spring dessert.  If you have any of that Limoncello still lying around from the breakfast rolls, then use the rest for a Limoncello Rosemary Cake.  The candied lemons and rosemary sprigs make such a festive and tasty decoration.

Back in the spring, my friend and I hosted a whiskey tasting, where we walked our buddies through the differences amongst bourbon, whiskey and scotch, and also taught them how to make Old Fashioneds and Gold Rush cocktails.  It was a huge hit and we vowed we'd do another similar gathering.  Well, it took us nearly a year, but this past weekend, we hosted a Bitters Cocktail Party to teach our friends about the beauty of bitters.  If you frequently read this blog, you'll know my passion for bitters - they're to cocktails as finishing salts are to food.  I'm fascinated by the history and also make my own line of bitters called Bitter Revenge.

For those who aren't big cocktail enthusiasts, bitters are still a bit of a mystery and most are only familiar with the major brands like Angostura and Peychaud's.  The bitters boom really started a little after the vintage and artisanal cocktail movement happened.  As bartenders started looking through old recipe books, they discovered all of these flavors for bitters that no longer were on the shelves, or even just created new ones.  Some enterprising cocktail lovers either tracked down old recipes or bought antique bottles of bitters with a few drops left so they could reverse-engineer the recipes.  Now, when you go into a liquor store, gourmet foods market or scroll through the menu at your favorite fancy cocktail joint, you'll see all sorts of flavors: orange, lemon, grapefruit, apple, celery, cucumber, lavender, coffee, chocolate and more.  It can be a little overwhelming to figure out how to accent cocktails with different flavors, so that's what we sought to teach.  


Rather than just throwing our friends blindly into pairings, we gave everyone a little direction by providing some basic cocktail recipes that highlight bitters, the best being an Old Fashioned because of it's simplicity and ability to really highlight the bitters.  We also had recipes for each kind of base spirit, so non-whiskey drinkers could have some options as well, and we kept them fairly simple.  Nothing had more than 3 or 4 ingredients and left room for experimentation.  Writing out the recipes on little cards (laminated are even better) encourage socializing amongst your guests without you having to explain recipes each time someone wants to make a drink.  We offered up Manhattans, Sazeracs, Martinis, Rob Roy's, Pink Gin (just gin and aromatic bitters), a Horse's Neck (bourbon, bitters and ginger ale) and Champagne Cocktails (we all agreed lavender was the best).

My friend and I didn't want to break the bank on alcohol, so we told everyone to bring their favorite base spirit, which could be whiskey, bourbon, scotch, vodka, gin, rum or champagne.  We provided mixers such as lemon and lime juice, tonic and soda water, ginger ale, sweet and dry vermouth, Pernod (for the Sazeracs), oranges, lemons and limes for garnish peels, maraschino cherries, white and brown sugar cubes and a bunch of flavored simple syrups.  Because I'm the Lush Chef, I always have a bunch of simple syrups stocked in the fridge.  In addition to plain and rich simple syrups, I also provided honey syrup, ginger, lemongrass and spiced.  Also make sure you set out enough mixing glasses, shakers, jiggers/shot glasses, stirring spoons and citrus peelers for people to make drinks.  Besides regular ice, we also had some King Ice Cubes and whiskey stones on hand.

When trying the bitters, I recommend that people put a drop or two on their top of their hand to smell and taste it, so they really understand what the flavor is on its own and how it would best accent a cocktail.  Darker spirits tend to go best with the more aromatic and warmer flavors and clear spirits go best with the citrus and floral flavors, but a lot of times you can cross the line.  I've had many a good Old Fashioned with orange or lemon bitters.

We had the following bitters out for folks to try: Angostura, Peychaud's, Fee Brothers' West Indian Orange, The Bitter Truth's Jerry Thomas, Bar Keep's Lavender, my Bitter Revenge bitters in Blood Orange & Rosemary, Coffee Pecan, Meyer Lemon and Apple Cinnamon.  There's also a new company called Napa Valley Bitters, and the founder was gracious to send a dozen samples for all of us to try in unique flavors such as Cucumber, Tamarind-Lime-Chili, and Love Potion (aromatic).  I would even encourage your guests to bring their favorite bitters as well.

Here are some of my favorite brands if you're looking to stock your home bar:
Fee Brothers - One of the oldest brands out there, after Angostura and Peychaud's.  Their Whiskey Barrel-Aged Bitters are known for selling out as soon as they're stocked on the shelves.
The Bitter Truth - Their Jerry Thomas Own Decanter bitters are an aromatic homage to one of the most important bartenders of the 19th century.
Bittermens - They have fun names and flavors for their bitters like Xocolatl Mole, Boston Bittahs and Elemakule Tiki.
Bar Keep - They're organic and delicious.

Today the Lush Chef is doing some much-needed relaxing with her family, and I hope all of you are as well.  But if you're in dire need of some Christmas cocktail recipes, here are a few of my favorites to sip on.  They're all hot cocktails, so hopefully you're in a cold climate, and even if you're not, they're sure to keep that holiday cheer going.

- Eggnog spiked with your favorite cognac, rum, whiskey, bourbon or brandy
- Wassail Punch with bourbon or whiskey
- Mexican Hot Chocolate with tequila
- Hot Apple Toddy with Applejack
- Whiskey Chai with rye whiskey
- Hot Pumpkin Buttered Rum with dark rum

It's been a rainy couple of weeks in LA and sometimes that can put a damper on one's holiday spirit, but nothing beats a warming spiced drink to turn that around.  I came back from the Sunday farmers' market a little damp and chilled, and all I was craving was a warm mug of eggnog.  This recipe comes from Michael Mina, and once you start making it at home, you'll never want to drink the store-bought stuff again.  It's so much creamier than anything you'd get in the store, and it's rich enough to serve for a holiday dessert.  It would probably also make for some killer French toast.  I think I just drooled typing that.  To Lush Chef this up, add your favorite dark spirit.  I used Rémy Martin cognac, but you can add brandy, dark rum, bourbon or whiskey.
Eggnog - serves 4
Ingredients:

• 1 cup heavy cream
• 1 cup milk
• 1/2 cup sugar
• Pinch of salt
• 1 vanilla bean, halved lengthwise & scraped
• 6 large egg yolks
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 3/4 cup cognac, brandy, rum, bourbon or whiskey (I used Rémy Martin cognac)

- In a large pot over medium heat, add the cream, milk, sugar and salt.
- Add the vanilla bean seeds and pod into the milk mixture.
- Simmer gently until the sugar is dissolved (about 5 minutes).
- In a large mixing bowl, whisk the egg yolks until slightly thick and bright yellow.
- Using a ladle, add about half of the milk mixture a little at a time to temper the egg yolks.  If you do this too quickly, they'll get scrambled...
- Return the tempered eggs back into the large pot and whisk over low heat for about 5 minutes, or until the mixture is thick enough to coat the back of a spoon.  If you feel like the mixture is too thick, you can add some more milk.
- Run the eggnog through a fine-mesh strainer into a large bowl.
- Add the nutmeg, cinnamon and your spirit of choice.
- Serve immediately and feel free to top with whipped cream and nutmeg.

Halloween and Thanksgiving may be over, but I'm still in the pumpkin mood.  It's only just now starting to feel like fall in LA, so we're a little bit behind on the seasons.  I adapted this recipe for Hot Pumpkin Buttered Rum from The Kitchn for one person, but you can see their version for six people here.  It's buttery, sweet, hot and delicious and perfect for an after-dinner treat on a cold night.  Use a dark rum and feel free to play around with how much hot water you add.  If you really want to dress it up, add some whipped cream and sprinkle some pumpkin pie spice on top.

Hot Pumpkin Buttered Rum - serves 1
Ingredients:

• Just under 1 Tbs unsalted butter, softened
• 1 Tbs brown sugar, loosely packed
• 1 tsp pumpkin butter
• 1/6 tsp pumpkin pie spice, plus more for garnish
• Tiniest pinch of salt
• 2 oz dark rum (I used Meyers)
• Hot water
• Whipped cream, optional

- In a small bowl, combine the butter, brown sugar, pumpkin butter, pumpkin pie spice and salt.
- Combine all the ingredients until there are no lumps of butter and it's nice and creamy.
- Add to a heated mug.
- Add the rum and top with hot water (I used about 4 oz).
- Stir and garnish with more pumpkin pie spice and whipped cream.

For the first time in years, I won't be flying home to be with my family for Thanksgiving.  I'm sad to be missing this traditional meal with them and getting the Christmas tree a couple days later, but I'll still be having a delicious dinner and sharing it with people I care about here in SoCal.  I'm sure many of you have already planned out your Thanksgiving menu in it's entirety, and I typically do as well, but this year, the holiday snuck up on me.  Work kept me busy, but I also knew I would only be in charge of one dish and a cocktail, so I didn't need to plan too far in advance.  For those of you still looking for ideas, I bring you a very Lush Thanksgiving, with old family favorites and new recipes.

Libations used: 1 Tbs dark rum
Libations left over: None, but you could make yourself this Apple Hot Toddy with rum while those cookies bake...
This past weekend, I went apple and pumpkin picking with a few friends in the Oak Glen region.
It's about 90 minutes away from Santa Monica and it gives me a little taste of fall and memories of home — the leaves barely change color, but they change nonetheless!  I always pick about half a bushel or more so I have plenty of apples to eat and cook with during the season.

We spent a sunny afternoon plucking Golden Delicious, Red Delicious, Rome and sneaking some Granny Smiths from the trees at Los Rios Rancho.


Afterwards, we scarfed down chili dogs at Oak Tree Village and listened to a lone cowboy singing some country tunes on stage.  The smell of apple pie seemed to waft everywhere.  It was so tempting to buy one (I mean look at that crust!), but considering we picked so many apples, we decided it would be best to actually bake one ourselves.


Our last stop was Snow-line Orchard for apple cider and fresh, sugared donuts.  Besides immediately whipping up a batch of applesauce when I got home, I also really wanted to bake some cookies.  Namely, these Apple Gouda Oatmeal Cookies from The Kitchn.  I'd been promising my new co-workers for months that I'd bring in a Lush Chef treat, and I finally felt the baking bug.  They're slightly sweet and slightly savory and perfect for any meal.  In fact, they make an excellent breakfast — oatmeal, fruit and some cheese?  I mean, you can't go wrong!  I used one of the Rome apples I picked and happened to find an apple-smoked Gouda at the store.  They'll keep fresh for about five days if you keep them in an airtight container, although you and your friends will probably polish them off before that!


Apple Gouda Oatmeal Cookies - makes 20-24 
Ingredients:

• 2/3 cup extra-virgin olive oil
• 1 egg
• 1 Tbs dark rum (time to bust out my trusty Myers's "Pirate" Rum!)
• 3/4 cup flour
• 1/4 cup firmly packed brown sugar
• 1 tsp powdered ginger
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups old-fashioned oats
• 1/2 cup golden raisins
• 1 medium-sized apple (1 1/2 to 2 cups of shredded apple)
• 4 oz Gouda cheese, finely chopped

- Preheat the oven to 375.
- Whisk the olive oil and egg together in a glass bowl until thoroughly combined.
- Whisk in the rum.
- In a separate large bowl, combine the flour, brown sugar, ginger, baking powder, salt and oats.
- Stir in the raisins.
- Peel and core the apple, and using the coarse side of the grater, grate it into the flour mixture.
- Stir in the Gouda.
- Add the olive oil and egg mixture into the large bowl and stir until everything is moistened (the dough will be loose and clumpy, so don't fret!).
- Drop in large spoonfuls on an ungreased baking sheet.
- Bake for 17 minutes, or until the cookies are golden.
- Make sure you let the cookies cool for about 5 minutes before transferring them to a cooling rack.