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recipe

Cooking Stories

Oh Devil!

The deviled egg, in my opinion, is another one of those bastard dishes that gets a bad rap. The poor guy used to be so attractive, sexy, even. Often he was exotic and ladies just couldn’t live without him. And now, he’s the pot-bellied, balding uncle who drives an old, rusty Corvette, listening to Bobby Darin a little too loud, mostly due to his hearing. Sadly, he is completely unaware that he’s just not cool anymore, yet there is a strange draw that is unexplained. Maybe he really is still cool and we just don’t know it?

Okay, I was about to say that I actually like deviled eggs, but after reading the paragraph above, I’m kind of grossed out by the idea that an old fat uncle is delicious. Ew!

Anyway, back to the egg.

Vintage 1950s Deviled Egg recipe[3]

Have you ever walked through a thrift store, an antique mall, a yard sale? The number of dishes specifically designed for deviled eggs suggests that this was one hell of a popular item.

In fact, so much so, that I recently heard an amazing tale of a church bazaar in the early 1960’s that illustrates the power of the deviled egg. The bazaar was to be well attended, so the church ladies agreed to pull double duty and make double of their dish of choice to bring.

On the day of the bazaar, all of the ladies arrived and rushed down to the basement to set out their dishes. The first couple ladies laughed when each of them uncovered plates of deviled eggs. “Oh my,” one said, “Well, you can’t ever have too many deviled eggs.” Then came a coffee cake, another coffee cake, then three more. The deviled egg ladies whispered to each other how silly it was that there were now five coffee cakes. Who needed five coffee cakes at one church bazaar? Good thing they had made deviled eggs!

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A few minutes later, the rest of the ladies came filing in with their dishes. “What have you brought, dear?” Deviled eggs!

“And how about you honey? Those are awfully large dishes!” Deviled eggs!

Soon enough, the food tables were filled end to end with plates of deviled eggs (and five coffee cakes). Quickly enough, the ladies began defending their eggs: “Well, mine are made with Spam;” “Mine are made with horseradish and dijon mustard;” “Ladies, clearly mine are different, they are made with crab.”

And so, the professing of one’s unique and clearly more exotic and delicious recipes continued until the reverend’s wife came by to referee and asked the ladies to quiet down. She claimed that there was a simple fix to this: they would announce that today the church bazaar would include a deviled egg contest. And in the future, they would constitute a sign-up sheet for baking/cooking for all church functions. Good idea, ladies!

And, well, to this day, the church has an end of summer bazaar and hosts a food contest. But deviled eggs are no longer the main focus. It seems that the damn egg held on until the mid 1990’s, which is a pretty long stretch. The “church ladies” of the deviled egg days had all retired from their cooking posts and it seems that the young folks today just don’t understand a good deviled egg. And I should mention here that these gals referred to the deviled eggs as stuffed eggs, as they didn’t feel it made sense to devour a food named after the devil while in church.

People Celebrating the Holidays in New Jersey (12)

So, I began to think about my own fascination with the deviled egg. I will eat them when I see them laid out at parties, knowing full well that this is a 50/50 gamble. There have been a few eggs that have put me off the deviled egg game for years, the ones usually containing Miracle Whip. (No, no, we won’t get into that battle right now; I will save that for another time)

A few times, there have been sweet deviled eggs. Nope, can’t do it. Then there have been the deviled eggs that were so spicy, I couldn’t taste anything for the entire night. And a few times I have gotten some fun surprises in the eggs, like cranberries or nuts. WHAT???!!!!

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But, I still walk right over to the damned things and shove one in my mouth. I don’t even smell them first. It’s like they have some strange power over me: “Just eat me! Don’t smell me, don’t inspect me, don’t worry about your food allergies. No, I can’t harm you. I’m a good egg!”

Bologna, I say! Oh, and I have gotten that too, once, inside an egg. Yuck!

The deviled egg has been around for a long time, actually. It first shows up in written text in the 1700’s and is not, obviously, an American born food. Nor is deviling specifically linked to eggs. It refers to a spiced or zesty food. Think of deviled ham. And yep, got that inside a deviled egg once, too!

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A deviled egg, for those who may not know, is a hard-boiled egg, sliced in half. The yolk is removed and put into a bowl, then various things will be added to “devil” it, usually mayonnaise, mustard, and paprika. But some also add sliced olives, ham, and horseradish. The combination is mixed and mushed well, and then either spooned or piped into the half hard-boiled egg-white. These are the basic deviled eggs, but everyone has their own version or family recipe.

The deviled egg, though, saw its absolute heyday in the 1950’s and 1960’s. It was the rock star of hors d’oeuvres! People just could’t get enough of them. Card games, picnics, BBQ’s, appetizers, potlucks, buffets, these guys were everywhere.

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My paternal grandparents had a small cabin on Lake Ontario when I was a child. They would stay for a month, and the entire family would come on the last weekend of our time there for a last hoorah. There were a lot of people, so many that the entire lawn was lined with tents.

On beach days, we would take the boat across the inlet to the beaches, and it took several trips to ferry everyone there. We would stay all day, which meant that my grandparents had already taken several trips to the beach before any of us were really awake to bring beach chairs, folding tables, the grill, and the food.

When we arrived, there would be a huge tent set up and my grandmother would be working away. Whatever you wanted, she had it! You wanted chips? OK, there were the choices. You wanted ice cream? OK, there were the choices. Hot dogs, hamburgers, salad, chicken, cake, pie, whatever you asked for, by God she had it. And always, there were the eggs, a huge plate of deviled eggs. I would sit and stare at them while she was getting whatever treat I had requested, and I would think to myself: “Who wants that weird egg at a beach?” I just couldn’t wrap my head around it. I loved eggs, but this was a weird egg. And sure enough, not even halfway through the afternoon, the plates would be empty or have just one egg left.

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I once asked her who ate the deviled eggs. She looked at me in surprise. “Everyone!” she said. “No one has a picnic without deviled eggs; it’s unheard of,” she told me.

And that was that. I had to accept my fate that the eggs would always be there, everyone ate them, it’s not a picnic without them, so that all equals I was the weird one. Well, dammit, I wasn’t ready to accept that just yet, so one summer, I ate a freaking egg. There was a lot of praying and sniffing before my first bite, but I ate it. And you know what, it wasn’t so bad. Maybe it was actually even good. Yep, I was hooked. The devil had me, and I would forever be weakened by the powers of the deviled egg.

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So, next time you are at a party or a picnic, grab that egg, enjoy and relish it. There is no point in fighting the deviled egg! Just go with it.

xox – Sailor


Cooking Stories

Let’s Talk Tuna

What comes to mind when you hear the word “tuna?” Personally, I think it probably depends on your age. If you are in your 20’s, you may think of sushi right away, perhaps a nice piece of Nigiri. If you are in your 30’s and 40’s, chances are you think of tuna salad, either as part of a sandwich or on a bed of lettuce. Most likely, if you are in your 40’s and above, you think of tuna noodle casserole. Oh yes, I said those dirty, dirty words, the sorry bastard of all baked multi ingredient dishes: TUNA CASSEROLE!

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My grandmother once said there were only two ways to eat tuna: Tuna salad for lunch or Bridge, and tuna noodle casserole for dinner. And, of course, both types were made from canned tuna. I can hear my grandfather interrupting my thoughts, saying: “No, no, no, tuna steak, you grill up a beautiful piece of tuna steak.” Well, he was a fancy pants — a sports fisherman and world traveler. He actually spent a lot of time in Japan for business, so he preferred a lightly seared tuna steak. At the time, this treatment of tuna was a rarity in America. Tuna, like my grandmother said, belonged in a salad or in a casserole, and canned was just fine. She played a lifetime of bridge; she should know.

The sorry bastard tuna noodle casserole gained its notoriety in the 1950’s, thanks to our BFF, Betty Crocker.

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Casseroles in general became a very popular household dish in the 1950’s for a number of reasons. Mainly, the ingredients were cheap and easy to find at the store: a can of tuna, a can of vegetables, a can of soup, and a package of egg noodles. In a quick thirty five minutes, dinner for the entire family was ready. Tuna casserole could also be frozen or refrigerated, then reheated to be eaten as a leftover the next day. Tuna casserole was a very popular dish to take to pot lucks.

While every tuna casserole is different, historically, it is made with egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned, drained tuna, condensed cream of mushroom soup, sliced mushrooms, and crushed potato chips. The cooked noodles, onion, cheese, peas, tuna, soup, and mushrooms are mixed in a baking dish with the potato chips and extra cheese sprinkled on top, and then cooked.

While researching the history of tuna noodle casserole, I came across a fantastic article from the LA Times titled “Poor Tuna Casserole Has a Rich History.” In part, it says: “No single dish has done so much to degrade the image of the casserole as the seemingly ubiquitous combination of canned tuna, canned mushroom soup, and smashed potato chips. It’s gotten so that the mere phrase ‘tuna casserole’ has become a kind of punch line.”

Casserole-type dishes show up in cookbooks from the late 1800’s, but it wasn’t until 1949 that marked the beginning of the “Baroque era,” as the Times refers to it, thanks to Good Housekeeping and that bitch, Betty Crocker.

The 1950’s also marked the beginning of ethnic foods entering mainstream America. GI’s returning from tours in Europe and the Pacific had developed new tastes, and food companies were quick to supply the ingredients. “Americanized” versions of sukiyaki, egg foo young, chow mein, enchiladas, pizza, lasagna, and barbecued meats with Polynesian sauces regularly appeared in 1950’s cookbooks.  Believe it or not, the popular casseroles of the 1950’s were considered exotic!

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It had been a long time since I made a casserole. I had to dust off my vintage Corelle ware and really ponder the ingredients in basic tuna casserole and tuna salad. How could I update these dishes and still keep them quick and easy?

In my house, we try really hard to keep to a low sodium and sugar-free diet. We also try to stay away from processed foods whenever we are able.

Originally, I crafted a recipe to turn the tuna casserole into a super chic modern dish, and then came back to this piece and decided to stay true to the recipe. I replaced frozen and canned with fresh ingredients, and instead of potato chips, I grilled pita bread and made bread crumbs. I used sodium-free mushroom soup.

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For the original Betty Crocker Recipe, see below

The flavors do work. It was delicious and took me back to memories of my mother’s attempts at tuna noodle casserole, one of her better trials indeed.

So, I am going to save this bastard from the fires and bring it back to the dining table. Be thoughtful about your ingredients and let’s give some love to good ol’ Tuna Noodle Casserole. Hooray!

xo – Sailor

Original Tuna Noodle Casserole from the 1950’s
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup 
1/2 cup milk 
¼ cup pimento, chopped
1 cup frozen green peas 
1 small onion, chopped
1 can of sliced mushrooms with water

2 cans (about 5 ounces each ) tuna in water, drained 

4 ounces (about 2 cups) medium egg noodles, cooked and drained 

1/3 cup of crushed potato chips 

1 tablespoon butter, melted 

Heat oven to 425°F.
Combine all ingredients, using only 1/2 the cheese.
Pour into buttered 1-1/2 quart baking dish.
Sprinkle with remaining cheese and crushed potato chips.
Bake 20 minutes.
Enjoy!


Cooking Stories

For The Love Of Food, Happy Birthday

Well, today is my birthday. I was born on my father’s birthday, something he seemed to think he made happen. I always found that funny.

Sadly, last year he passed away from a massive stroke, so this is the first birthday that I will spend without exchanging wishes to each other. That’s not entirely true, actually. Our relationship was challenging, and the birthday before he passed, I didn’t take his call. I have his voicemail saved, but still have not been able to bring myself to listen to it. Perhaps I will tonight.

Guilt can be a monster and regrets can threaten to drown you. These two things I don’t care to focus on or drown in. We all do the very best that we can in life, and the fact is that every human is flawed and imperfect. The beauty is in the imperfections.

After he passed, I posted a lot of stories on Facebook about him, which was a very cathartic process and helped me tremendously. I told a few stories about his involvement in some of my early failures in cooking, or maybe I should say “experiments.” He was a trained chef, a very talented artist, an immensely creative person, so he could be a tough critic.

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One story I haven’t told is the first time that I really cooked for him as an adult.
I was living in Brussels at the time and he was coming to Europe for his job. I hadn’t seen him in several years, so I was really nervous. He knew that I was interested in food, but I don’t think he knew just how much I loved cooking and how successful at it I had become.
So, I chose to showcase my favorite dishes and also make some Greek dishes that I knew he loved and missed from my mother’s side.

I made us a traditional Greek salad with fresh mint and my secret lemon vinaigrette. I also served Avgolemono soup, a favorite of mine that I learned from my great grandmother. The courses went on and he cleaned his plate completely with each dish. But I wasn’t congratulating myself for a success just yet. He still was a very harsh critic and I knew he would eat anything I put on the plate and tell me it was wonderful; that’s just who he was.
It wasn’t until I brought out the seared Ahi Tuna that I saw it in his face. I knew he loved Tuna Tartar, so I hoped he would really enjoy the seared tuna I had been perfecting, along with a new passion fruit Ponzu sauce I had been experimenting with.

After a few bites, I asked him what he thought. He said: “Wow!” which was a big compliment from him. He said he was really impressed with my knife skills, cutting the tuna how I did, and that my sear was impressive. It might have been the first time in my life that I felt we had a real connection. I started to chatter on and on about how I chose the fish and learned to cut it, etc. etc., and he just laughed. He said: “Well, you’re my daughter. Of course you’re a great chef!”

That was the type of conversation with my father that I had waited my whole life for. I had to wait until I was thirty, but that’s okay. I have that memory. I sat across the table from my father as he told me how proud he was of me. I think that night is like a slow release capsule of healing that I will carry with me for the rest of my life.

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The challenges in our relationship did not end after that night, but I have a few more experiences that I cherish. Once again, food was our connector – I was able to tell him who I was and who I had become through food. I showed him my experiences, my strengths, and my weaknesses through food, and he was able to let me know that he saw all of it and understood. I am grateful for the good moments we had together and even more grateful to forgive the not-so-great moments.
 
So, Happy Birthday to me, and Happy Birthday to my Dad, wherever his soul may be.

Now let’s eat!
Xox
Sailor


Cooking Stories

The Joys Of Jell-O!

Jellobook

Oh, the joys of Jell-O!

I am currently working on a four part blog series about what Americans were eating in the Atomic Age and why they ate what they ate. Consider this the prequel, or inspiration, to this series.

I’ve always been very interested in this topic. As a child of the 1970’s, there were still remnants of this culture in my childhood.

The research has been absolutely fascinating and I am finding it hard to stick to the main theme; there are so many subtopics in this discussion. Did the Atomic Age really liberate women from the kitchen? Did the modern conveniences of the time become an opiate for American women to soften the blow of being told to get back into the kitchen after working men’s jobs out of the the home during wartime? The economic effects created the modern consumer, created the teenager, and created American greed worse than this country had seen before, some would say.

Another question I want to explore is if the Atomic Age ended the ingenuity of the “Greatest Generation.” One of the things that I love about that generation is the ingenuity, and I think it is the main reason why I’m drawn to the 1930’s/40’s era. Of course that ingenuity was born from hardship and necessity; but still, I think today’s generation doesn’t deal with such hardship in the same way. The 1950’s were so much about convenience and letting the machines and appliances do the work, that’s when I feel Americans lost much of their spirit for ingenuity.

In doing all of this research, I have combed the antique and thrift stores in search of paperback cookbooks that consumer companies were offering to American housewives. Companies like Procter & Gamble produced these cookbooks for a multitude of their products from the “Home Economics Department” at P&G.

In 1951, Winifred S. Carter, a notable American celebrity Chef and cookbook author, was in charge of these cookbooks for P&G. Women like Winifred were hired by companies to advertise to and guide American housewives on how to use these new food products and appliances.

General Foods had its own Kitchen Cookbooks, each based on the use of a certain food product. I have one of these books that is focused on the many uses of Jell-O. The index tells you that Jell-O can be used not just for desserts, but for salads, as well. Printed in 1962, this book tells American Housewives that not only is Jell-O a trusted product for over 60 years, but it is also gives them thanks for many of the imaginative recipes found there. This book has 86 pages of recipes, all devoted to Jell-O. That is a lot of congealed food. My, oh, my!

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Jell-O is described in this book as being wholesome and exciting. Wholesome? Really? Hmm.
Jell-O going mainstream is attributed to modern refrigeration in the 1950’s, its powdered form, and Home Economics classes. Jell-O was also popular in the 1930’s and 40’s; it was considered en vogue to serve congealed salads.

But it wasn’t until the 1950’s that really saw the Jell-O boom, and that’s when the company responded with such savory and vegetablicious flavors such as celery, Italian, mixed vegetable, and tomato. Super delicious! I’m kidding.

One of my favorite recipes in this book is the Tuna Salad mold. Now, I remember eating a lot of Jell-O as a kid. At my grandparents house, there were always little glass dessert cups neatly placed in rows on the bottom shelf of the refrigerator: one with Jell-O, one with chocolate pudding, and one with Jell-O with grapes inside. But tuna? Oh my gosh, no! I would have run screaming from the kitchen. I think by the mid 1970’s, thank goodness, Jell-O had been relegated to just desserts.

Here is the recipe from 1962, sure to wow your guests and family!
(Describe as: “Tuna At Its Best,” a well-seasoned salad that stays fresh until served)

1 package of Jell-O Salad Gelatin – Celery flavor
1/4 tsp salt
1 cup boiling water
1/2 cup cold water
1 tbs lemon juice
1/2 cup mayonnaise
1 tsp grated onion
1 cup chopped cucumber
1 can tuna
1/4 cup sliced, stuffed olives
1/4 cup diced celery

The reader is instructed to prepare all ingredients and throw into a mold, then chill until firm. Oh, and be sure to plop your tuna amazingness on a crisp bed of greens. I highly doubt many young Americans today would find this an appetizing dish. And there are more amazing options in this book, such as: Salmon Mousse, Chicken Mousse, and a Soufflé salad, all with Jell-O! Yuck!

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Another gem recipe is Jell-O BBQ cubes to go on top of a shrimp salad. Oh yes, you can congeal any sauce or condiment! And that got me thinking; we are not actually that different today. With the rise of Molecular Gastronomy, it seems that we still have a fascination with our food being encased in some sort of edible package.

So are we really eating that differently than the Baby Boomers? I would say yes, in part, we are, or at least we are striving to get back to eating whole, fresh and local foods. Less preservatives, less manufactured. But… I do think we are still striving for the same thing: convenience, newness, and the next best thing.

What will future generations be saying about what we eat today? I don’t know, and frankly I don’t care. I’m not here to judge or poke fun; really, I’m not. Well, maybe I am about the poking fun part. The point is that I am interested in how and why food got to our table, and I think the Atomic Age is a particularly fascinating period in American History and in the history of what we eat.

So back to my Jell-O, my Crisco, Pimento Loaves, and Spam!

xox
Sailor


Cocktail Recipes

It’s Tax Season, Hand Me A Drink!

You are either someone who is usually prepared in life or you are a procrastinator. Perhaps you have already filed your taxes and spent your return on an amazing pair of shoes or a snappy new tie.

However, if you own a business or property, had a move or maybe a divorce, or bought or sold a house, you may wait until the very last minute to file your taxes. In either case, my friend, you need a drink to celebrate or cope with the pain.

Well, I have the perfect cocktail for you called The Income Tax Cocktail. True story.

The Income Tax Cocktail is actually the Bronx Cocktail (not to be confused with the Brooklyn Cocktail; we take our burroughs very seriously), with a couple dashes of bitters added.

As we have discussed previously, I like to alter every recipe I come across. So, here is my version of this quick and easy little ditty that is sure to please a crowd, or keep one from jumping out a window when the tax bill arrives.

  • 1 1/2 jiggers of Organic Prairie Gin
  • 1 teaspoon Dry Vermouth
  • 1 teaspoon Sweet Vermouth (I know, crazy right? Trust me…)
  • 1 jigger of Fresh Squeezed Orange Juice
  • 1 jigger of Fresh Squeezed Lemon Juice
  • 2 dashes Orange Bitters
  • Shake with ice in a cocktail shaker and strain into a vintage cocktail glass
  • Many recipes suggest to garnish with an orange wheel. When using my vintage goblets, I prefer rind corkscrews or no garnish at all as they over- take the delicate glass, so I would suggest to garnish based on your glass of choice.

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And voila, there you have it, a refreshing simple-to-make but complex-to-taste vintage cocktail! So, please drink one per day until April 15th. Doctor’s orders!

Enjoy.

xox

Sailor


Cooking Stories

Booze and Ever Lovin Pasta Sauce

I love to cook with booze. No, you don’t understand… I LOVE to cook with booze! It all started with sauce, or pasta sauce, as Americans call it.

I first learned to make sauce from Maria, a friend of my grandmother’s. She was from Italy (I am not sure what region) and came to the States as a young girl. She was a fabulous cook and made everything look so easy. One afternoon, I showed interest in the inner workings of her sauce. She seemed pretty excited and began to show me from start to finish how she made her beloved sauce. I was not yet 21, so when she pulled out a giant bottle of red wine, I got very excited. She told me: “There is no sauce without red wine.” I was so in!

I worked hard throughout my early twenties to replicate her sauce and was told by her a few years after the initial lesson that I had nailed it. I am not sure to this day if she was being nice or if she truly meant it, but everyone would lap it up nonetheless.

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Many years later, I dated a guy whose mother hailed from Bologna, Italy. She and I bonded quickly over food. She was incredible, a chef quality cook. She had a really high-end approach to very rustic cuisine back when that wasn’t a ‘thing.’ I loved being in the kitchen with her and by then I could hold my own. Almost every Italian dish I cook today, I have her to thank. Thank you, Angela!!!

When I finally made it to Italy a few years later, I quickly recognized firsthand the differences between the regions when it came to sauce. One very important difference? The booze. I was taught to use red wine, port wine, and sherry, each adding a very important and complex flavor profile to the sauce. And with the difference in booze, there followed the difference in the type of tomatoes and how they were prepared prior to the sauce. Were they sun dried? Were they all Roma? Or were they all Caprese an inch away from rotting into dust? The difference in the tomato matched the difference in the booze, which also matched the difference in the viscosity of the sauce.

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Is it Marinara, A Puttanesca, A Ragu, or maybe an Arrabbiata? It really all depended on the region and, of course, the region depended on the booze (Yes, I am completely skewing the history and regional appreciation for Italian Pasta Sauce, but it’s my blog and I can do what I want!).

So the next time you begin a recipe, as you are beginning your base for a sauce or soup, be sure to add booze! Replace a small portion of oil or water in the recipe and play! You won’t be disappointed!

Next Up… Sailor’s Vodka Soaked Grilled Cheese

xox Sailor


Cocktail Recipes

The French 75, Ooh La La

This delicious cocktail is literally heaven in a glass. Okay, well maybe not literally, but pretty friggin close.

I recently had a French themed dinner party, for which I chose the French 75 as our aperitif. Of course since I can never be satisfied with a regular old recipe, I had to play with and be all mad scientist about it. Usually I will test out a few trial runs by myself so that I don’t poison my guests, or at least start the night out with the fancy flavor of vomit on their palettes. That happened once.

This night, however, I wasn’t feeling my usual self and had taken on a rather large 4 course menu with many complex elements, so I decided to wing it. Screw it if they don’t like it, it’s booze, what the hell can go so wrong with booze? I know, the vomit thing.

Anyway, I searched out a few recipes in one of my favorite resources, an amazing little cocktail book ‘Vintage Spirits and Forgotten Cocktails’ suggested by some dear friends and given to me by the wonderful man in my life.

And there it was: the French 75. The photo looked splendid, and the drink sounded very clean and refreshing, perfect to prepare the pallet for my meal.

The story goes that this lovely cocktail is named after the French 75-mm gun, model of 1897. This bit of heavy artillery was the mainstay weapon of WWI, and its recoil system made for soft, smooth operation. It was really the first technical weaponry advance of the twentieth century, and its use continued into WWII.

This cocktail was very popular in the US at the famed Stork Club in New York, my absolute dream club! Too bad it closed 10 years before I was born. But just imagine sitting in the Stork Club, sipping on a French 75 while a bedazzled singer croons soft ballads in the background.

So I decided it’s bad ass and smooth. I like it, done deal!

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To my surprise, the simple recipe reads like this; 2 ounces of gin, 1 ounce of lemon juice, 2 teaspoons of sugar or 1 teaspoon of simple syrup and champagne to fill the glass.

Hmmm, that’s it? That’s all? It sounded so easy and boring, there is no way that was it.

So I said ‘screw it’ and decided to mess with it. I had time for just 1 test run and I didn’t want to be passed out on the floor with my crinoline over my head before the guests arrived.

Here is the Sailor version of the French 75:

  • 2 ounces of basil infused gin ( my fav gin at the moment is this organic Prairie gin)
  • 1/2 ounce of fresh squeezed lemon juice
  • 1/2 ounce of fresh squeezed orange juice
  • 1 teaspoon of homemade simple syrup from organic raw sugar
  • 1/4 teaspoon of apricot brandy
  • pink champagne to fill the glass (I usually prefer vintage goblets, but for this I chose a flute)
  • garnish with a lemon rind twist rolled in raw sugar

And voila! It was superb.

So there you have it, my ooh la la for the evening. Try it at your next cocktail party or dinner and let me know what you think.

xox

Sailor


Cocktail Recipes

I Love Bourbon

So I thought it would be nice to carve out a little cottage in a dark, dusty corner of the internet; a place for me to stack my recipes, throw down my cocktail concoctions, hang my photos, display some of my beloved vintage items from my vast collection, and pin notes about my favorite re-purposing designs.

And here we are! What better way to start filling up my little cottage than with my favorite spirit, bourbon. And my favorite bourbon at the moment is Bulleit: flavorful, complex and priced really well.

Bourbon not only makes amazing Old Fashioned’s (my favorite cocktail), but it is one of my favorite go-to ingredients when cooking and baking. Bourbon Apple Pie, yes please! Bourbon French Toast, oh yeah! Bourbon soaked peach preserves, yes M’am!

There is definitely a bit of a mad scientist somewhere inside my crazy noggin. I love to mix unusual and complex flavors with a little bit of praying, and it usually turns out pretty yummy. And when it doesn’t, well, just have another cocktail!

Each summer I grab as many fresh cherries as I can (always organic), grab a stack of my trusty little mason jars, stuff those puppies in tight, and pour in as much bourbon as I can fit. If I can get a hold of tobacco leaves, I might just sprinkle in a tiny bit. And I always prep one jar to be a kit for my favorite cocktail: just add 1 orange’s full rind and a spoonful of sugar. It’s a fabulous way to mix an amazing Old Fashioned!

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After a few weeks (or even a few months, really), the cherries will be deliciously spicy and the kick is pretty fun.  Spirit infusing is so much fun and the possibilities are endless, I will definitely pin more of my little crazy infusion recipes here in the future.

Enjoy and cheers!

xox

Sailor