Mixology Monday: Vermouth

So this month’s cocktail challenge is simple: make a drink using vermouth. This one snuck up on everyone, so our host at Cocktalians chose an ingredient that most of us have on hand at home. Cocktalians points out that the tough part here is narrowing down the field, since this particular category of spirits allows for myriad possibilities. But I didn’t need to give this one much thought. Recently I’ve been enchanted by Carpano Antica, a sweet vermouth from Italy. I used it to doctor the classic Manhattan, which I’ve always really wanted to love. The problem for me with the Manhattan is that I’m always left somewhat disappointed—in the end I would have rather just enjoyed some bourbon neat. But using the Carpano Antica and orange bitters . . .problem solved.

The Resolution

2 oz bourbon (I used Bulleit)
½ oz Carpano Antica vermouth
2-3 dashes orange bitters (I used Fee Brothers)
1-2 dashes Angostura bitters

Pour all ingredients in cocktail shaker filled with ice. Stir for 30 seconds. Pour into a chilled martini glass (or whatever you want to drink it out of).

Garnish: flamed orange peel (so trendy, but it’s my favorite)

Fall Spiced Cider: So easy, a zombie could do it!

The leaves are finally turning in Northern California and it's actually starting to feel like Fall in Emeryville. The only thing better than football and beer, besides football and cheese fries, is Sunday football and hot apple cider. This recipe is simple and you probably have most of the spices on hand already; you'll only need to pick up a jug of cider. It will also make a great "soft" beverage for your Halloween guests this Saturday.

Warm Spiced Apple Cider

1/2 gallon fresh apple cider or pressed apple juice
3 cinnamon sticks
1 scant tsp whole cloves
1 scant tsp whole allspice
2 Tbsp brown sugar

Put all ingredients in a medium sized pot and simmer gently for 20 minutes with the lid on or halfway on. Serve immediately in a heatproof glass.

Oktoberfest: Sauerkraut and Brats

I'm keeping my first batch of Oktoberfest grub simple. Sauerkraut and bratwursts, or wurstels, depending on your mood, with some homemade beer-based mustard. You'll have a decent batch of kraut leftover that will be great for hot dogs or potato pancakes. The mustard is made with a Belgian beer and just a hint of caraway--the idea was to try to create some competition for one of my favorite wurst condiments, Senf (mustard, but with more awesome). My favorite in particular is the Austrian Mautner Markhof Senf (mild or spicy)--hands down it's still my favorite, but the Oktoberfest mustard I made is also pretty darn good, and it's a little more accessible.

German Style Sauerkraut (mit Speck)

2 strips of bacon, chopped

1 medium white potato, shredded

1/2 cup onion, finely chopped

1 24 oz jar sauerkraut (Bavarian style, or regular)

1 tsp caraway seeds

1 Tbsp sugar

1 tsp salt

1/4 cup dry white wine (optional)

2-3 cups cold water (depending on how much "juice" you want)

about 2 Tbsp Beer vinegar* (or white vinegar)

olive oil for sauteing

1. Rinse the sauerkraut in a colander, let drain.

2. Cut the bacon strips into small pieces and cook until they become crispy bits. Set aside and reserve bacon grease.

3. Meanwhile, saute onion in a little olive oil and cook about 5 minutes, or until onion is soft. Add a tsp or two of the bacon grease and stir in the bacon bits.

4. Add ingredients shredded potato through water, let simmer with the lid on for about 25 minutes.

5. Add vinegar to taste, simmer half covered for about 40 minutes. Serve with sausages and mustard, and maybe a soft pretzel if you happen to have one around.

As with most things, it tastes even better the next day.

*I like to add beer vinegar to my sauerkraut, homemade mustard, and potato salad, but you can always sub in white wine vinegar if necessary. I think the beer vinegar gives it a better flavor and adds more depth.

"Oktoberfest" Mustard (Senf)

5 oz Leffe beer (or other strong German/Belgian Ale)

1/3 cup white wine vinegar or beer vinegar

1/2 cup brown mustard seed

1 tsp kosher salt

1/8 tsp onion powder

pinch ground cinnamon

pinch ground allspice

pinch of caraway seed

Combine all ingredients in a bowl and let stand overnight or about 24 hours. In a food processor, blend until the desired consistency is reached.

If you're blending until smooth, you may want an ounce or two more liquid, as the mustard tends to get a little drier the longer you blend. A little extra beer never hurt anything.

Oven Roasted Tomato Sauce

This is an easy way to get rid of your end of season tomatoes. You can make large batches of it with very little effort, and freeze or can it when you’re done. I like this particular sauce on just about anything you’d drench in pasta sauce, but it’s especially tasty on meatball subs. A large handful of freshly chopped basil takes it to another level, but if you don’t have any on hand, you probably won’t miss it that much.

A few comments about this recipe--I like garlic. Lots and lots of it. So feel free to lessen the amount here if you think it's too much for your little tastebuds to handle. Wimp. Second, with this recipe I don't bother deseeding or coring the tomatoes, so if you're picky about that, knock yourself out. Because the sauce get zapped in the food processor, I don't think it's necessary, and I've never prepared it that way. This is lazy tomato sauce. Don't strain yourself. (hehe)

Oven Roasted Tomato Sauce w/fresh Basil

4-5 lbs Roma tomatoes, halved
1 large onion, cut into thick slices
1 head of garlic, peeled (of course)
2 Tbsp olive oil
1 Tbsp kosher salt
1 tsp sugar
1/2 tsp red pepper flakes
1 Tbsp dry vermouth or dry white wine (optional)

1. In a roasting pan or baking dish, add the tomato, onion, and garlic cloves, then sprinkle with the seasoning and drizzle with olive oil. I often use a Stoneware baking dish to roast mine, but a casserole dish will do just fine. Bake for 40-50 minutes at 350º, stirring once or twice during cooking time.

2. Let the tomato mixture cool for about half an hour before processing/blending. When cool enough, place the roasted veggies in your blender or food processor and blend until the mixture is fairly smooth. If you want a thinner sauce or you need a little extra liquid, add a little white wine of dry vermouth the sauce while mixing. Note: You may have to process the sauce in batches depending on the size of the mixer you're using.

3. Return to a sauce pan after you've reached the desired consistency and add lots of freshly chopped basil, heating on low until the sauce is warm again. Or put the sauce in jars or freezer containers for storage.

Notes on Storage: Admittedly, I never got around to doing any canning this year. But I have been freezing sauce for later use. For freezing tomato sauce I recommend using smaller containers and filling them as much as possible. For extra small servings, try using Ball (plastic) freezer jars.

"Salsa" Mac and Cheese w/late season Garden Veggies

Comfort-food season is officially here and it's time to start bulking up for the winter. Let's see how much mac 'n cheese we can eat this Fall.

Salsa Mac and Cheese

½ pound uncooked elbow mac, or shape of your choosing

water for boiling

2/3 cup chopped onion

3-4 small jalapeno peppers, finely chopped

3 Roma tomatoes, seeded and diced

4 oz shredded cheddar cheese

4 oz shredded Monterey Jack cheese

1/3 cup sour cream

1/3 cup low fat mayo

2-3 Tbsp heavy cream

2 tsp Kosher salt

½ cups Panko bread crumbs for topping

butter, for greasing casserole dish

1. Pre-heat oven to 350º and grease a casserole dish generously with butter.

2. Boil the pasta until just tender; meanwhile, prepare other ingredients.

3. After pasta is cooked, drain the macaroni and return immediately to the warm pan*, then stir in all ingredients from jalapenos through salt. Mix well and transfer to the greased casserole dish.

4. Bake mixture for 45-55 minutes. Let stand 5 minutes before serving.

*It's important to have all of the other ingredients ready when you're done boiling the pasta, so that the cheese melts a little and integrates into the mixture.