biscuits and such | Blog
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Apple Buck

Last year Dan and I were out for dinner at a local restaurant and I asked the bartender to make me a mocktail, anything he wanted to put together. I was somewhere in my first trimester and I was really missing cocktails. He came back with something delightful- a combination of spiced pickled apple juice and ginger beer. It was so good, and Dan and I immediately started brainstorming how we could liquor it right up and turn it into a cocktail.

 

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Turns out all we really needed to do was add rye whiskey. I know! We’re brilliant. Just call me a mixologist.

 

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The combination of pickled apple juice (with a good amount of ceylon cinnamon), spicy ginger beer, and a smooth rye whiskey was phenomenal. Seriously, this is the best cocktail I’ve ever made/had and I can’t wait to drink it all throughout the holidays. In fact, my friend Bryce said we should call it the Survival Buck, since it’s perfect for helping you survive all these upcoming family events. Just kidding family! Can’t wait to see you!

 

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Apple Buck

 

1 part rye whiskey

1 part pickled apple juice (recipe below)

3 parts ginger beer

 

Mix whiskey and pickled apple juice. Top with ginger beer and stir. Serve chilled.

 

pickled apple juice:

 

1 red/pink apple

2 cups apple cider vinegar

1 stick ceylon cinnamon

 

Slice apple and simmer over medium/low heat for 45 minutes until apples have softened. Let cool and transfer to a container in the fridge. Allow to sit overnight (at least). Separate the apples and the juice. The pickled apple juice is fantastic for this recipe, and the apples are delicious served with pork chops.

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Brown Butter & Garlic Wahoo

At the end of September, as the sun set on my (amazing) maternity leave, the three of us headed up to Morehead City for a week on our family house on the marsh. It was exactly what my spirit needed, a week of salt air and nothing to do but sit on the back porch and watch the tides with my baby.

 

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While the week’s highlight was probably our first date night away from the baby (thanks parents!!), we also enjoyed some delicious meals at home. My favorite by far was a simple brown butter and garlic wahoo with an easy caprese salad (everything that’s good about summer, essentially). Wahoo is a firm white fish, with a flavor that is delicate, something you want to be careful not to overpower, so I cooked it with simple and quality ingredients that made the fish shine.

 

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The folks at All Clad were kind enough to send us their new fish pan to test out, which we happily filled with butter, garlic, lemon slices, and fresh locally caught wahoo steaks. The riveted surface of the pan meant that the flakey wahoo didn’t stick, but did get a beautiful brown color. And, even better, the texture made it easy to clean afterwards (always a concern in the kitchen, but particularly a concern when you’re on vacation).

 

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Even better (for you!) is that All Clad has offered to give away an additional Armor Fish Pan ($199.95 value) to a lucky b&s reader! (This giveaway is closed)

 

Brown Butter & Garlic Wahoo

 

4 wahoo steaks

1 stick butter

2 garlic cloves

1 lemon

Salt

 

With your pan over low/medium-low heat, melt butter. Add minced garlic and 3-4 lemon slices. Allow butter to simmer, stirring occasionally, for 30 minutes, or until a golden brown.

Salt wahoo steaks and heat pan to medium-high. Sear wahoo for 3-4 minutes on each side. Top with a squeeze of fresh lemon juice and serve hot.

 

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Boathouse Punch

 

A few weeks ago I loaded Everett into my new mom car (not a minivan) and headed to Atlanta, to see my two best friends from college. Kellie (of being a successful artist fame) lives in Atlanta, and Brit (of also being a successful artist fame) was coming into town to help her work on her studio space as Kellie preps for a big exciting art show that she got a big high profile grant for (seriously, fame). It was my first long trip with Ev and I was equal parts excited for Everett to see his aunties as I was nervous about driving 7 hours each way with an 11 week old baby.

 

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Thankfully, we survived the car trips (with only a small percentage of inconsolable screaming and a fair amount of nursing in gas station parking lots), and had an incredible time visiting. I don’t understand why we haven’t all moved onto a commune yet, so that’s phase 2. While we were there we decided to make a fancy cocktail and since Kellie’s house is full of succulents and also the amazing ceramics that she makes, it made sense to photograph the cocktail and share it with you. After a while of browsing through lots of different cocktail ideas we settled on something like a boathouse punch, but small batch. We combined gin, elderflower liquor, grapefruit juice, aperol, and sparkling rose and the results were lovely. It was very pink, and very tasty, and very photogenic. Everything you’re looking for in a girl’s weekend (plus baby) cocktail.

 

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Boathouse Punch
serves 4

8oz gin

4oz elderflower liquor

3oz aperol

8oz fresh squeezed grapefruit juice

2oz fresh squeezed lemon juice

6-8oz sparkling rose

Sliced grapefruit to garnish

 

In a cocktail shaker combine gin, elderflower liquor, and aperol over ice. Mix well and divide evenly between four glasses. Mix in grapefruit juice, also dividing evenly between servings. Top each glass with sparkling rose and a slice (or two!) of grapefruit. Serve and enjoy.

 

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