Grapefruit & Jalapeño Paloma

Grapefruit & Jalapeño Paloma

Zipping up and down the dusty desert hills of western Colorado this weekend, I would occasionally remember – I have a blog post to write (two, actually). It was a passing thought, there one minute and gone the next as several rocks on the trail would steal my focus back. So, I didn’t write, not even back at camp. I was unplugged and it was glorious. What I did do, was think—between burms and turns- how refreshing a Paloma would be after a long day of mountain biking in the sun. Of course, I hadn’t planned that well, and there were no grapefruits, or ice cubes, and certainly no jalapeño infused tequila back at our campsite. (Maybe I’ll pack better next time?)

This version of the classic drink has a few twists and turns, the largest of which is infusing the tequila with jalapeño. This adds a savory and spicy note to the drink, making it a bit more complex and, if you ask me, more delicious. I first found this combo in the book, Death & Co: Modern Classic Cocktails (I recommended this one!), and have made a few tweaks over the last year, landing on my go-to mix.

Grapefruit & Jalapeño Paloma

Grapefruit & Jalapeño Paloma

Published April 15, 2021 by
   Print This Recipe

Serves: 1   |    Active Time: 5 minutes



Ingredients:


For the jalapeño tequila
  • 1 jalapeño
  • 2 cups blanco/silver tequila

  • For the simple syrup
  • 1/4 cup sugar
  • 1/4 cup water

  • For the cocktail (quantities here are for a single cocktail, multiply by number of drinks to make a larger batch)
  • Salt, for rim of glass
  • Ice, for serving
  • 2 ounces grapefruit juice, freshly squeezed
  • Juice from 1/2 lime
  • 2 ounces jalapeño tequila (recipe above)
  • 1/2 ounce Cointreau (Palomas typically just call for tequila, but I like the citrusy sweetness this adds)
  • 1 tablespoon simple syrup (recipe above)
  • Dash of bitters (Optional, adds another layer of flavor)
  • 2 ounces club soda (or grapefruit La Croix)
  • Garnish: lime wedges, jalapeño slices

  • Directions:

    1. Infused tequila: Start infusing the the tequila at least 20 minutes before mixing your drinks: slice jalapeño, and place in a 16 ounce jar. Pour tequila over top. Place lid on jar, and allow tequila to sit for 20 minutes before straining out the jalapeño pieces. Save the infused tequila in an airtight jar until you’re ready to prepare your cocktails. This can be done several days in advance. You can also easily divide this recipe to make less (I often make just a few ounces, using just half a jalapeño)
    2. Simple Syrup: Next, prepare the simple syrup: combine sugar and water in a sauce pan and bring to a simmer, stirring until sugar is dissolved. Remove from heat and allow to cool. This can be made several days in advance. Once cooled, store in an airtight container in the fridge for up to 7 days.
    3. Now, mix the cocktail: Start by rimming your glass with salt (tip: to get salt to stick, rub a slice of lime on the edge of the glass before dipping it into the salt). Fill the glass halfway with ice.
    4. In a shaker, combine: grapefruit juice, lime juice, tequila, cointreau, simple syrup, and bitters to combine. Shake, and then pour into prepared glass. Top with club soda to taste, and garnish with a lime wedge and/or a slice of jalapeño.

    Comment

    Sourdough Bagels From Scratch

    Sourdough Bagels

    These round little baked goods have a special place in my heart, and not because I love New York bagels or have strong opinions about what a bagel “should" be. Instead, it’s because they are a token from my high school years, when I would get home from class and set to work mixing flour, salt, water and yeast. My dad loved (and still loves) telling people that this was how his teenage daughter chose to spend her free time. I haven't outgrown the phase, apparently—only matured it, taking the last year to research and test a sourdough version. These naturally leavened bagels are my new go-to, with a chewy crust, great rise, and complex flavor.

    Sourdough Bagels
    Sourdough Bagels

    Sourdough Bagels from Scratch

    Published February 9, 2021 by
       Print This Recipe

    Serves: 12   |    Active Time: 2 hours active cooking time; 25 total hours (including rising)



    Ingredients:


    For the Levain:
  • 500g bread flour
  • 500g warm water
  • 250g ripe sourdough starter (100% hydration) (For me, this is typically my entire jar of starter — that’s good, you will put some back in the jar after the first ferment. I’ve found this is a great way to reinvigorate my starter, too!)

  • For the Dough:
  • 1000g levain (above)
  • 360-480g bread flour
  • 6g diastatic malt powder (optional, provides improved rise and golden crust) (affiliate link)
  • 17g salt
  • 3g instant dry yeast

  • For Cooking & Topping:
  • Large stock pot of water
  • 2 tablespoons honey (optional, gives bagels golden crust)
  • 1 cup of toppings, such as: sesame seeds, poppy seeds, everything bagel topping, shredded cheese, cinnamon sugar, etc.

  • Directions:

    1. This recipe includes a suggested baking schedule to help you plan, but you can adjust the schedule to fit your calendar. Feed your starter the night (or ~8hours) before making the levain.
    2. 8 am: Make levain by combining bread flour, warm water and 250g of ripe starter in the bowl of stand mixer. Cover, and set in a warm place to ferment, 8 hours (if it’s a very warm day, cut this to 6 hours).
    3. 4 pm: Move 250g of the levain back into your starter jar, leaving 1000g of active levain in the mixing bowl. Add 360g flour, malt powder, salt, and yeast to bowl. Place the dough hook attachment on your stand mixer, and mix until roughly combined. Turn mixer to speed 3 and knead, adding the additional 120g of flour in batches. The dough should be tough, smooth an elastic. If you notice the dough tearing, add a few small drops of water and stop adding flour. Knead for an additional 5-7 minutes.
    4. 4:15 pm: Line a baking sheet with parchment (or a Silpat (affiliate link)). Divide the dough in 12 equal sized pieces, about 120-130g each. Shape each piece into a ball, and place on baking sheet. Cover with a damp towel and set in a warm place for 20 minutes.
    5. 4:40 pm: Shape the bagels: working one at a time, use your thumb to poke a hole through the middle of each roll, and gently stretch to form a bagel shape. (Tip: once the initial hole is formed, I like to spin the loop around my finger and let gravitational pull do the stretching.) As the bagels rise and bake, the dough will puff, shrinking the hole in the middle, so make the hole a tad bigger than you want it to be in the finished product. Place shaped bagels back on baking sheet. Cover again with a damp towel, and rise for 20 minutes.
    6. 5:05 pm: The bagels should be puffy. Test their rise by dropping one in a bowl of water: it should float. If it does not, allow to rise longer. Cover entire tray of bagels loosely with a plastic bag (or two), and place in fridge overnight (or up to 36 hours - the longer you wait the more sour they will taste).
    7. 8 am (the next day): Prepare to cook bagels: Preheat oven to 475°F. As oven heats, bring a stock pot of water to a boil. Add honey. Prepare your toppings, by placing each topping in a wide bowl or on a plate that you can easily dip a bagel into.
    8. 8:05 am: Boil bagels: Remove bagels from fridge. Gently lower 3 bagels into pot. Cook for 30 seconds, then flip, and cook for 30 seconds on second side (Tip: I set a stopwatch next to the stove so I can watch the clock). Using a slotted spoon, remove bagels from water, allowing excess water to drain back into the pot. Dip top of bagel into bowl of toppings, then set, topping-side up, on the sheet pan. Repeat until all bagels are boiled. Note: Boiling will slow with the addition of the cold bagels — keep the water warm enough to maintain a gentle boil.
    9. 8:15 am: Bake bagels: Bake for 20-25 minutes, until golden brown on all sides.
    10. 8:35 am: Transfer to cooling rack and allow to cool at least 10 minutes before slicing.
    11. Serve to taste with butter, cream cheese, lox, capers, etc. Bagels are best fresh, but will last the week if stored well: Allow bagels to cool completely before storing. Once cooled, wrap tightly in plastic or place in an airtight container. Store at room temperature for up to 7 days.

    Comment

    Citrus Blossom Salad

    Citrus Blossom Salad with Walnuts + Feta

    In the middle of winter, most salads fail to hit the spot because the produce isle is generally sad and farmers markets are closed (though this roasted sweet potato and kale salad is usually a good bet). Around January citrus finally hits the shelves, freshly picked and shipped from warmer climates. It’s in that window that this salad should take the spotlight, a perfect stage for citrus varieties you can’t easily find other times of the year.

    Orange flower water adds a subtle, elegant twist to the vinaigrette in this recipe (and also how it got its name). It smells incredible and one bottle will last you forever (plus, you’ll be one step closer to making baklava).

    Citrus Blossom Salad with Walnuts + Feta
    Citrus Blossom Salad with Walnuts + Feta

    Serve this salad with with roasted chicken, a panini, or a warm stew like tagine to make a meal.

    Citrus Blossom Salad

    Published January 4, 2021 by
       Print This Recipe

    Serves: 4   |    Active Time: 15 minutes



    Ingredients:

  • 1 head tender romaine lettuce, washed and spun or patted dry
  • 3 oranges (for a fun pop of color, mix-and-match a variety of oranges: cara cara oranges for pink, blood oranges for deeper red, valencia/navel for traditional orange)
  • ¾ cup chopped walnuts, toasted
  • 1/2 cup feta crumbles
  • 1 tablespoon minced parsley leaves
  • Optional: Freshly cracked black pepper to taste

  • For Orange Blossom Vinaigrette:
  • 1/4 cup freshly squeezed orange juice
  • Pinch of salt
  • 1 tablespoon Orange Blossom Water (affiliate link)
  • 1/3 cup extra virgin olive oil

  • Directions:

    1. Arrange lettuce on 4 plates, optionally tearing with your hands to remove any tough stem pieces.
    2. Segment the oranges by slicing off the peels with a knife, and then carefully cutting segments out from between the pith. It can be helpful to do this over a bowl, to catch any juice. Reserve the left over pieces — we’ll use them to make the vinaigrette. Here is a good video on how to do this. Arrange orange slices over the lettuce.
    3. Sprinkle walnuts and feta over each salad, and sprinkle with parsley.
    4. Prepare vinaigrette: Squeeze as much juice from the remaining orange pieces into a bowl. Add salt, orange blossom water and olive oil, and whisk to combine. Drizzle to taste over salads.
    5. Top with freshly cracked pepper to taste, and serve immediately.

    Comment