For close to a year now, I’ve been promising E a celebratory cocktail – to celebrate spring, to celebrate going sailing, and mostly to celebrate the completion of Sugar & Salt: The Orange Book. A year has almost passed since the idea’s first inception. However, the reasons to create something special became current again with the launch of the Kickstarter campaign. It seems that a salutatory cocktail is in order. Lucky us! Check out our Kickstarter progress and updates.
Kumquat Mint Mojito
15 mint leaves (plus extra for garnish)
7 kumquats, quartered (plus extra for garnish)
1 1/2 ounce fresh lime juice
1 ounce simple syrup
3 ounces Mount Gay rum
ice cubes for shaking and serving
2 ounces club soda
Muddle mint leaves and kumquats in a cocktail shaker. Add lime juice, simple syrup, and rum. Add ice cubes and shake until well-chilled, about 10 seconds. Add club soda to a ball jar filled with ice. Strain the shaker mix into the ball. Garnish with a mint leaf and a kumquat slice.
Makes 1 cocktail
You’ve been asking for it and we’ve found a way to bring it to you – with your help. What have you been asking for, you say? Why a new printing of the red cookbook, At Home, At Sea, of course. I’ve heard ALOT over the past several years it’s been out of print that we should do a second printing. We are ready!
But here’s the thing… We just printed Sugar & Salt: The Orange Book last year and we haven’t had enough time to recoup our printing costs to turn around and do another printing. However, E and I are ready and up to the task of putting together a new and updated version of At Home, At Sea for you.
Now, we just need your help! Check out the details of our Kickstarter campaign. There are a bunch of fun gift levels from mini-notecards, a Riggin apron, the cookbooks, Maine lobster sent to your door, me as your personal chef, a trip on the Riggin, and an elegant dinner made for you and your 8 guests in your own home. Thank you for taking the time to check out our latest effort!
Testing and writing away here in Maine!
I don’t know about your area, but it’s been DANG cold here. Like this cold…
When it’s this cold, what makes me happiest is pots of simmering goodness on the stove and steaming up windows. Chicken and dumplings fits the bill to a tee.
Also, if you’d like to see a demo, here’s me on 207 with Rob Caldwell. (Next time I’ll get a hair cut!)
Rosemary Chicken And Dumplings
2 to 3 tablespoons olive oil
1 whole chicken, cut into 8 pieces (remove the skin if desired; I usually take the skin off the breast and thighs)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
2 cups chopped onion; about 1 large onion
2 cups peeled and chopped carrots; about 2 large carrots
2 cups chopped celery; about 3 stalks of celery
1 1/2 tablespoons minced garlic; about 3 cloves
1 tablespoon minced fresh parsley
2 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 cup white wine
2 cups chicken stock
1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces
2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons minced fresh parsley
3/4 cup milk
Heat the oil in a large, wide stockpot over medium-high heat. Toss the chicken, flour, salt, pepper and paprika together until the chicken is coated. Place the chicken in the heated pot and cook until browned on all sides. Add the onions, carrots, celery, garlic, and herbs; cook for another 10 to 15 minutes until the onions are translucent. Add the white wine and stock; bring it to a boil, reduce heat, and simmer, covered, until the meat is tender, about 1 hour.
Cut the butter into the dry ingredients. Make a well in the center and add the milk. Mix just until the milk is incorporated. Drop 1-inch balls of dough on top of the simmering chicken. Cover and cook an additional 10 minutes. NO PEEKING!
Serves 4 to 6
Creamy Herb Dressing
2 tbs fresh minced dill
2 tbs fresh minced flat-leaf parsley
2 tbs fresh minced thyme
2 tbs fresh minced chives
3/4 cup mayonnaise
1/2 cup buttermilk
2 tbs cider vinegar
1/2 tsp coarse salt
1/8 tsp freshly ground black pepper
3/4 tsp hot sauce
Combine the dill, parsley, thyme, and chives with the mayonnaise in a food processor until the herbs are finely chopped. While the processor is running, slowly pour in the buttermilk. Add the vinegar, salt, pepper and hot sauce. Taste and adjust seasoning. Pour into a bottle or jar and refrigerate for up to 2 weeks.
Makes approximately 2 cups.
Photo by Elizabeth Poisson.