One of my new favorite drinks, and a go-to when starting the evening, is the Absinthe Suissese. It’s only fitting since it is a classic New Orleans recipe and I was born in Louisiana. The interesting thing is that I actually discovered this drink in a local Washington, D.C. bar that had undergone a renovation and menu revamp, Firefly through an article on Serious Eats.
Since the Absinthe Suissesse is off the menu at Firefly, the bartender knew that I had read the Serious Eats article when I asked for it.
The Absinthe Suissesse is a classic New Orleans recipe involving absinthe, anise, orange flower water, and an egg white. Harris relished the opportunity to demonstrate his egg cracking ability and remarks that it’s great with breakfast or brunch.
The Absinthe Suissesse—loosely based on the Suissesse Cocktail in Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ‘Em from 1937—was widely available in 19th-century New Orleans saloons. It is a classic New Orleans brunch cocktail (my kind of city!) that is creamy but light with notes of anise and almond.
The way we make it is even lighter because we swap out the dairy with almond milk. This ups the almond flavor and goes well with a dusting of nutmeg on top.
Somewhere between egg nog and coquito, this drink is one of my favorites to have during the winter season. Even though it is served cold, the spices are very warming.
This version is upgraded a little bit with the addition of a premium liqueur called Banane du Brésil by Giffard. I first tasted it at Repeal Day Ball 2013 and was lucky enough to receive it as a Christmas present from my fiancé. He had to travel all over the DC area since this liqueur is no longer distributed in the area. Thankfully he was able to find one bottle, tucked away in a forgotten dusty corner at Ace Beverage. When combined with Wild Turkey 14 Year Bourbon, it tastes like a bit like a grown up liquified bananas foster.
Have you ever heard of The Secret Recipe Club? I found out about it through a few blogs that I follow and thought it was a very neat idea. The way I explain it to people is that it’s like Secret Santa. You get assigned a blog “buddy” and visit their blog to pick a recipe you want to re-create. Once you find a recipe from their blog, you make it, photograph it, and post it. Everyone reveals their assigned blog at the same time and date. It’s fun to go around to different blogs and see who had who. It’s also a great way for smaller blogs to reach out to a different or larger audience.
For my first SRC match-up I was paired with Sarah from Curious Cuisiniere. I was torn between a few different recipes that I wanted to make, but her Twice Cooked Broccoli Cheddar Potatoes called out to me. Baked potatoes are something that I rarely eat now that I’m an adult because I don’t want to heat up a whole oven for 2 potatoes. I had all the ingredients for this recipe in the house after I made some substitutions, including some potatoes that had been lingering in my crisper for far too long. I swapped the broccoli out for some green bell pepper and added some wasabi mayo, barbeque sauce, and breadcrumbs into the mix.
This recipe is easily adaptable and surprisingly filling. I ate 2 halves for dinner and was pretty satisfied. I re-heated one for leftovers and it was revitalized quite well after a minute in the microwave.
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I usually don’t do anything for St. Patrick’s Day other than wear something green to avoid being pinched. This year, the holiday fell on a weekend and a delicious recipe popped up in my RSS Feed – these Matcha Green Tea Cupcakes from Oishii Treats.
I’ve been wanting to make green tea cupcakes for a while, but have been a bit wary. Green Tea is an acquired taste and I was worried how these would go over with my taste testers.
I replaced half of the flour the recipe called for with whole wheat flour, which went well with the earthiness of the matcha, though it probably kept the cake from being more green. I also used almond milk instead of regular milk. Since green tea is an acquired taste, I opted to swirl the frosting so that it’d be half matcha and half regular cream cheese frosting. This kept the cupcake from being a matcha-overload while adding a nice flair.
The best thing about these cupcakes are the smell. I love the way they smelled coming out of the oven and when I opened my carrier up to bring them in to the office. You’ll definitely want to use a nice quality matcha since they’re the star ingredient here. And, this is the way that you’re getting a dose of green, naturally!