Bakon Vodka
Whenever Homer Simpson wants to relax with something other than Duff beer, my guess is he turns to Bakon Vodka. Yes. Premium vodka infused with the aroma and taste of delicious smokehouse bacon.
Bakon Vodka
Gabriel Boudier Saffron Infused Gin
Boudier Saffron Gin
In 1909, Gabriel Boudier took over the house of Fontbonne, founded in 1874, and renamed it after himself. He established the business at Boulevard de Strasbourg in Dijon, France, where it continued to thrive until his death in 1918.
Cinque Aperitivo
Cinque Aperitivo
As you cocktail mavens may be aware, aperitivos and amaros are currently having a moment in bars across the U.S. The rest of you are probably asking, “A what and a what?”
An aperitivo (in Italian) or apéritif (in French) is a light alcoholic drink taken before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. An amaro (Italian for “bitter”) is an Italian herbal liqueur that is commonly drunk as an after-dinner digestif. It usually has a bittersweet and sometimes syrupy flavor.
Cinque is an aperitivo created following a traditional recipe developed in 1929. It is based on an infusion of 12 selected roots and herbs, highlighted by bitter orange and gentian lutea, selected for its bitter root (the overall bitterness level is an approachable “medium”). It’s perfect for fans of Campari and Aperol looking for something a bit different.
Although Cinque is labeled to look as Italian as possible, and the parent company, Don Ciccio & Figli, has roots to the Old Country going back as far as 1883, it is in fact produced in Washington, D.C.
Here’s a sample recipe: 1 oz. gin, 1oz. Cinque Aperitivo, 1 oz. amaro, a splash of soda, and a dash of lemon bitters. Stir well and serve on the rocks with an orange twist and sweet cherry as garnish. Salute!
www.donciccioefigli.com/cinque-aperitivo
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Lobster Risotto
Lobster and Champagne Risotto
I love lobster, and I love Champagne, so for me this recipe is a match made in heaven.
Salmon Soufflé
Salmon Soufflé
There are few things as elegant, or as easy to make, as a soufflé. My stepdaughter and her partner dropped by for Christmas, and he mentioned that, even though he is 45, he had never had a savory soufflé, much less made one. I assured him it was really simple, so I whipped up one with salmon.
Deep Dish Sausage Pizza
Deep Dish Sausage Pizza
It’s pizza night, and that means homemade deep dish. Sorry deep dish haters, but that’s the way I roll.
Start about four hours before you plan to eat.
Pepperoni, Sausage, and Mushroom Pizza
Pepperoni, Sausage, and Mushroom Pizza
The DOUGH
Start dough at 4pm for dinner between 8pm and 9pm
1 cup warm water
2 tsp instant-rise yeast
3-1/4 C bread flour
1 tsp salt
1/4 cup olive oil (EV not necessary)
2 to 3 tbs dried oregano or Italian herb
mix (optional)
Combine ingredients and knead by hand for 10 minutes or machine
for 5 minutes. Coat dough ball in a thin film of olive oil, cover in plastic wrap and let rise in warm place.