Category Archives: drinks
The special ingredient in the Bloody Mary at The Public that makes it so fantastic is not bacon or even bacon infused vodka, it's bone broth. They start their cocktail with a hearty beef stock and it makes all the difference. This Bloody Mary made enough of a mark on me that I decided to try it at home, so after putting together a big pot of bone broth I whipped up a batch of hearty, rich, tangy, filling Bloody Marys. Perfect for brunch. Perfect for the back porch. Perfect for after a marathon. Perfect for after a nap.Bone Broth Bloody Mary Inspired by one delicious meal at The Public makes 1 pitcher, serves 6 1 can whole peeled tomatoes 5 cloves garlic, peeled 3 tbsp horseradish 1 tbsp Worchestershire sauce 1 tsp salt 1 tsp celery seed 1 tsp Old Bay 1 tsp garlic powder 1 tsp mustard powder 1 cup bone broth 2 tbsp Tabasco Juice of 2 lemons 1 1/2 cups vodka 2 cups tomato juice Pickled carrots for garnish In a blender combine tomatoes and juices, garlic, horseradish, Worchestershire, spices, Tabasco, and bone broth. Blend until smooth. Taste and adjust seasoning as desired. Combine in a pitcher with lemon juice, vodka, and tomato juice. Stir well. Serve over ice with pickled carrots, okra, or green beans for garnish.
In the 1840’s a man named John Kwiatkowski immigrated from Poland to the United States, coming through New York City. After settling in and changing his name to John Rosemond (Kwiatkowski meant “man of the flower” in Polish) he hopped on a boat heading to Mexico, ready to fight for his new country in the Mexican- American war. Unfortunately John, along with many other new recruits, suffered from terrible seasickness, and couldn’t hack the long trip. These men were dropped off in the port of Wilmington, where they made a new life. John opened a small business, married a woman named Sarah Pleasants, and eventually moved his family to Hillsborough, where Rosemonds can be found to this day. John had a son named Jerome, who had a wife named Mary Parker and a son named James, who had a wife named Sybil Walker and a son named Kenneth, who had a wife named Barbara Ballenger and a son named James who had a wife named Cathy Waldron and a daughter named Elena, who has recently found herself living right back where it all started, in New Hanover County.
Before I moved to Wilmington I hadn't spent much time in New Hanover County. When we beached we headed to Morehead City, where the Rosemonds have had a family home since the 1950’s (the Swamp House), and had only visited Wilmington once or twice in high school and college. It is an understatement to say that I was pleasantly surprised by the amount of life and culture that this town is brimming with. Thanks to a thriving film industry (thanks to North Carolina’s tax incentives for film) and a large University, Wilmington draws people from all over the world, all walks of life, who have changed this small port city into a diverse and fascinating place. New Hanover County is located in the Southeastern part of the state, and was formed in 1729. It is one of the original port cities in North Carolina and played a vital role in the development of the state and the colonial USA. It is surrounded by Pender County to the North and Brunswick County to the South.
I was particularly amazed to find a rich food culture in Wilmington that went far beyond your expected coastal fare. There is a community of people focused on eating and making real food, with an emphasis on whole, local, and responsible eating, things that I am personally commited to and passionate about. Organizations like Feast Down East and Down East Connect help local farmers and community members connect to bring fresh seasonal food into kitchen’s without a middleman. The local co-op Tidal Creek just finished a month long challenge motivating and helping people to eat a month of local food. And one woman, Ryanna Battiste, is helping people change their relationship with food through a small business called GRUB.
I met Ryanna through many connections all at once, and it became clear after we moved to Wilmington that Ryanna was someone that I needed to know. Over the past year I’ve attended her workshops, partnered with her, and had long, amazing, compelling conversations over a glass of wine about how food can nourish us, and harm us, and how important it is to commit yourself to learning about what it is you’re putting in your body. One of the things that GRUB is doing that I was immediately intrigued by was promoting a fermented probiotic drink called water kefir, something she describes as an “affordable and bio-available way to deliver healthy bacteria” that produces a “fizzy and delicious fermented soda.” Water kefir, like kombucha or yogurt, introduces probiotics into your system that can help with gut health and over all body health. Since she started selling water kefir kits she’s grown a community of over 400 home-brewers all over the country.
After attending a water kefir demo I brought home a kit (you can also order them online: http://thisisgrub.com/projects/water-kefir/) and immediately started brewing. The kefir is flavored with fruit, and since we started brewing we’ve made everything from lemon ginger to mango to our new favorite, watermelon. The brew is light and fizzy, like a soda, and the watermelon kefir is nothing short of incredible. It’s easy to see why so many people in this community are whipping up batches of their own.
This summer watermelon has made up around 80% of my diet, leaving me to wonder what else I can do with it. Smoothies? Absolutely. Watermelon vodka tonics? Naturally. Watermelon, mint, and feta salad? Of course. Watermelon and lime jam? Why not! Nothing says summer to me quite like a cold slice of watermelon, so I ask- what are your favorite ways to use this most delicious of fruit?Ed note: After I approached Rye about featuring her in this series, she decided to sponsor B&S through a Water Kefir badge in the sidebar. Thanks for the support, Rye!
Watermelon Kefir makes 1 quart
1/4 cup sugar, cane or brown
3/4 quart filtered water
2 dried figs
1/4 cup kefir culture
1 cup pureed watermelon
In a quart jar combine water, sugar, figs, and the culture. Mix to combine, cap, and store in a dark cabinet for 24-48 hours.
Strain out the grains and discard the figs. Combine the liquid (the kefir after first ferment) and the pureed watermelon in a second jar. Let ferment an additional 24-48 hours. Chill and serve.
Watermelon Lime Jam makes 1 1/2 pints
2 cups pureed watermelon
4 tbsp instant pectin
1/2 cup sugar
Juice of 4 limes
Stir all ingredients together until thoroughly incorporated, 3-5 minutes. Transfer to half pint jars and let sit 30 minutes. Refrigerate for up to 2 weeks.