Monthly Archives: August 2018

Tamale Cupcakes

Recipe, ,

 

1 1/2 cups of masa harina
1/2 cup chicken broth
1/3 cup vegetable oil
1/2 tsp. baking powder
1/2 tsp. salt

  • Mix all ingredients by hand until they form a firm dough.
  • Divide into 12 balls and press into the wells of a muffin/cupcake pan.
  • Fill each well with tamale filling.
  • Bake at 350°F for 35 minutes, until the crust is golden brown.
  • Remove from oven and rest 5 minutes before removing from pan.
  • Serve warm, topped with cheese, salsa, etc.

Source: https://www.caciqueinc.com/blog/green-chile-chicken-tamale-cupcakes/

 

Rhubarb Collins

Cocktails, Recipe, , ,

Rhubarb-Infused Gin

1-2 stalks of rhubarb
1 cup gin

  • Cut rhubarb into 1/4″ slices and put in a jar with tight-fitting lid
  • Add gin to jar, which should just cover rhubarb, and fasten lid
  • Refrigerate for several days, shaking occasionally
  • Strain rhubarb from gin

Rhubarb Collins

jigger rhubarb-infused gin
half jigger simple syrup
juice from 1/2 lime
ice cubes

  • Combine all ingredients in cocktail shaker and shake vigorously
  • Strain into a glass and add club soda to taste

Colonial Stout

Beer, , ,

Since it’s been a very hot and muggy summer, we were talking about what we’d like to brew for later in the year when it cools off.  We were fondly remembering the imperial stout we brewed last year, but recognizing that even on a chilly fall evening, we weren’t often in the mood for a 10% beer.

So we thought we’d scale it down a bit, to something more approachable like 6%, but keep the same ratios of grains — a mix of maris otter, mild, chocolate, crystal, special B, etc. that we’re calling Colonial Stout.  It’s in the fermenting bucket now, and cacao nibs are infusing in vodka to be added next week.