Chocolate Stout Ice Cream + Float

 Chocolate Stout Ice Cream + Float

Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

No matter what your age, we think there is something really satisfying, watching creamy rich vanilla ice cream being scooped into a tall chilled glass and then the anticipation of  ice cold root beer being poured over the scoops, to create a old fashioned soda fountain float.  It’s what comes next, that is one of the best parts of this old school treat, there is the foam, the spill over and if that wasn’t enough, the top off of root beer, plus the nifty straw you get to stir, swirl, slurp and sip your icy glass of goodness.  Does it get any better?

We think not!   We replaced the traditional vanilla flavor of the ice cream and churned out our own milk chocolate stout ice cream.  To build the float, we added some stout to our chilled glass giving us better control when we added the scoops of ice cream and the splash of beer, making a thick head of foam and overflow but not making a huge mess.  The result was a extremely rich, thick, malty (with hints of hoppy bitterness), that really complimented the intensely flavored ice cream, creating a truly decadent dessert.  Who says the kids have to have all the fun this summer…?!?

Ingredients:

• 7 ounces milk chocolate, grated
• 1 cup whole milk
• 1/2 cup sugar
• 1/2 vanilla bean
• pinch of salt
• 4 large egg yolks
• 1 cup heavy cream
• 3/4 cup chocolate stout
• pretzel pieces, to taste, as garnish

Directions:

1. Place chocolate pieces in a large bowl and set aside.
2. Warm the milk, sugar, vanilla bean and salt in a medium saucepan over medium heat.
3. In a medium bowl, whisk egg yolks, then slowly pour some of the warm milk mixture into the egg yolks, whisking constantly, to temper the yolks.
4. Then add the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over medium heat,  scraping the bottom as you stir, once the mixture thickens and coats the spatula, pour it through a sieve on to the milk chocolate, stir until the chocolate is melted and smooth.
6. Whisk in the cream and stout.
7. Stir until cool, over an ice bath or chill the mixture thoroughly in the refrigerator
8. Freeze it in your ice cream maker according to the manufacturer’s instructions.

Ingredients:

Ice cream
Stout

Directions:
Pour about half the stout in your chilled glass, (this will allow the ice cream to set up and you will have better control) followed by a large scoop of ice cream, then add a second scoop on top of that, add a splash of the stout to cover all of the ice cream to get a thick head of foam, add your favorite straw and serve immediately.

Modern Day Forager

Simply Sensational Melon Sangria

 Simply Sensational Melon Sangria

Savour the evenings or the summer sunshine while mastering the art of making this flavor-packed sangria.  This recipe is simple and will ramp up any outdoor fare, plus we’re sure you’ll be the talk of the town or your next bbq bash.

Ingredients:

2 cups mixed melons cubed (we used cantaloupe, honeydew, watermelon, and Juan Canary)

4 ounces of brandy (if you wont drink it don’t cook with it)

1 granny smith apple sliced

1 bottle of Riesling (cold)

3-4 drops ginger extract

pineapple and white cranberry juice to taste (Ocean Spray makes a white cranberry and peach that works great)

Directions:

Place melon in an airtight container or zip lock bag, add brandy and refrigerate for 2 to 12 hours.

In a large serving container or pitcher stir melon, apples, wine, extract and juices together

Add ice to glasses pour in sangria and spoon extra fruit on top as garnish.

(Sangria gets better with time in the refrigerator )

Variations

Sparkly: Club soda or ginger ale

Fruity: grapes, oranges or peaches

Savory: Basil, cardamom or saffron

Boozy: Midori, fruit schnapps, more brandy

Sugary: Moscato, 1/3 cup sugar, simple syrup

Have fun with this and please share your spin on this recipe with use here in the comments or on our Facebook page.

 

Recipes by Rj of Urban Table

Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager

Fresh Tomato Bloody Mary Mix

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Welcome to tomato week!

Tomatoes signal the start of summer for me.  As a child growing up in Central California we had a bounty of food all around us.  I remember always having fresh corn and tomatoes during the summer.  My favorite way to eat those succulent tomatoes was on open faced sandwiches.  We would toast the bread, just a little.  Sometimes spread a little mayonnaise or mashed avocado, then add the fresh sliced tomatoes and maybe some lemon cucumbers from my grandma’s garden, sprinkle with salt and eat!  The juice would be dripping down my arm.  We always had to eat outside on the porch so we wouldn’t make a mess, but we didn’t mind, it was the best porch, full of good food and great company!

Thank you for joining us for tomato week, we hope you enjoy it!

Our beloved bloody mary is so much more than just spicy tomato juice and vodka.  It is savory, hearty and briny.  We encourage you to think outside the box for your garnish, say no to celery sticks!

We used red and green cherry peppers, pickled brussel sprouts, aka frog balls and flowering dill.   Not your usual suspects and loaded with flavor and a good swift kick to balance out the drink.

Fresh Tomato Bloody Mary Mix

5 pounds of chopped fresh tomatoes (we like to use at least 3 different types)

1 bay leaf

1 chopped shallot

1 seeded and chopped red bell pepper

1 cup of kale

1 jalapeno

2 chopped carrots

1/4 teaspoon celery seed

1/4 cup fresh lemon juice

6 tablespoon Worcestershire sauce

1 tablespoon Tabasco sauce

1 tablespoon grated peeled fresh horseradish

2 teaspoons Sriracha

2 teaspoons fresh ground black pepper

2 teaspoons salt

Directions:

1. In a non-reactive large stockpot, cook tomatoes and bay leaf over a medium heat.  As you cook crush tomatoes with a potato masher.
2. Place shallot, red bell pepper, kale, jalapeno and carrots in a blender (food processor, we love the Vita Mix here) and puree.
3. Pour the puree into stock pot with tomatoes and add celery seed.
4. Simmer, for about an hour.
5. Remove bay leaf.  If you prefer smoother less seedy juice you can force mixture through a sieve or food mill.
6. Add lemon juice, Worcestershire sauce, Tabasco sauce, horseradish, Sriracha, black pepper and salt.
7. Pour mixture into an airtight container and chill for 2 to 24 hours (gets better with time)

Modern Day Forager

Cold Brew Coffee

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

It may not be summer yet, but it sure feels like it here in the southwest! You’ll be wooed by this perfect chilled perk up.

As a hot coffee drinker for decades I understand the trepidation. I looked at my Grandmothers glass of iced coffee with bewilderment and later in life turned my nose up at the iced coffee drinkers at my local coffee house. I love my hot coffee, the process of brewing it, the smell and oh my and the flavor!  However, what I don’t love is sweat on my brow, the acidity in my stomach, the bitterness of burnt beans or even the luke warm temperature it inevitably becomes.

Our MDF solution… COLD BREW… No bitterness, no acidity, all the flavor, and you can make the concentrate (as technically as any coffee engineer would want) ahead of time and store it in the fridge. Refreshing, full flavored and incredibly rich and smooth!  Start sipping…

Cold Brew Coffee

12 oz coarsely ground coffee

7 cups water (we used filtered)

milk or half & half (this is to taste)

simple syrup (also to taste)

1. Place ground coffee in a large container.
2. Gradually add 7 cups of cold water.
3. Stir gently to ensure all grounds are wet.
4. Cover with a layer of cheesecloth or plastic wrap.
5. Let stand for 15 to 24 hours at room temperature.
6. Remove covering.  In a fine mesh sieve (lined with cheesecloth that you used to cover or a coffee filter.  Pour coffee through into another container. Do not stir grounds as it produces a cloudy end result.
7. Cover jar and refrigerate for 2 hours.  Will keep for up to 2 weeks.

To serve fill a tall glass with ice and mix 1 part coffee with 1 part milk or half & half.  You could substitute filtered water for the milk.  Sweeten with simple syrup or add a pinch of salt for a real treat.

We have a jar of this waiting in the cooler for us to cool down on with the hot days ahead.  We hope your Monday is going well.  See you tomorrow.  We would love to hear from you.  Connect with us here in the comments or on our Facebook page.

Modern Day Forager

Jack Sour with Chocolate Covered Bacon

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Do you like our Jack Daniels stir sticks?  We love them!  Yes, we said bacon!  We might have saved the best for last.  We thought of this as a man’s drink but really ladies, feel free to drink up!  On to the recipe.

Jack Sour with Chocolate Covered Bacon

2 oz Jack Daniels

1 large egg white

3/4 oz freshly squeezed lemon juice

3/4 oz rich simple syrup (2:1 ratio not 1:1 ratio, sugar:water)

1 dash bitters

1 piece of chocolate covered bacon (you can dip yourself, which is fun, or purchase already done.)

1. Fill cocktail shaker half way with ice.
2. Add Jack, egg white, lemon juice and simple syrup.
3. Shake for 15-20 seconds.
4. Pour over ice in a rocks glass and top with chocolate covered bacon.

For chocolate covered bacon:

Melt a dark chocolate bar in the microwave, 15 seconds at a time.  And stirring in between to avoid burning the chocolate.  Pour over crispy bacon and let cool.

You might want to make a lot of the bacon because if you are anything like us you had to make sure that it was safe to share with others by tasting as you go.  Happy Friday!!!  We will be back to talk about our FOUND for this week and a wrap up of the week.

Modern Day Forager

The Crazy Jane

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

This cocktail is currently the most popular drink at Home Restaurant in New York City.  People love the earthy rosemary juxtaposed with fresh, fragrant apricots.  Here is our interpretation.

The Crazy Jane

1 1/2 oz rosemary-infused vodka (recipe below)

1/2 oz apricot puree (recipe below)

1/2 oz simple syrup (2:1 ratio not standard 1:1, sugar to water)

1/4 oz fresh squeezed lime juice

Lime wedge for garnish

1. Combine all ingredients, expect for lime wedge, in a cocktail shaker with ice.  Shake vigorously.
2. Serve in a rocks glass filled with ice cubes and garnish with the lime wedge.

Apricot Puree

8 apricots, pitted and diced

2 tablespoons lemon juice

2 teaspoons sugar

1. Place all ingredients in a food processor and process until smooth.
2. Pass through a sieve or other straining device to remove the coarser elements.

Rosemary-Infused Vodka

2 cups vodka (we used Smirnoff)

2 bunches fresh rosemary

1. Place the rosemary in a quart sized jar or other container.  Add vodka and seal.  Store in a cool, dry place and allow to infuse for 3 days.
2. Strain the mixture and discard rosemary.  Use right away or you can store it in a sealed jar for up to 3 weeks.

Modern Day Forager

Paloma

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We are still getting wonderful grapefruit juice and its getting to hot to eat so we are just going to make these all day and call it good.

Paloma

4 oz fresh squeeze grapefruit juice

1/2 oz fresh squeezed lime juice

1 teaspoon sugar

4 oz club soda (we prefer Fever Tree)

1 oz Tequila

Salt for rimming

Garnish with lime wedge

1. With a wedge of lime, wet the edge of a Collins glass and dip in salt.  Be sure not to get salt on the inside of the glass.  Fill with ice.
2. In a cocktail shaker, add grapefruit juice, lime juice and sugar and stir or shake until sugar dissolves.
3. Pour over ice.
4. Add Tequila and top with club soda.
5. Garnish with lime wedge.

Isn’t it pretty?!  Love the color, love the taste even more.  This can be made into a virgin cocktail by leaving out the tequila and just adding more club soda.  You should have your weekend party planned and ready to go with the 3 drinks we’ve given you so far this week.  We hope you invite us!  If you make these we would love for you to share a picture on our Facebook page.

Modern Day Forager

Watermelon Cucumber Cocktail

Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Makes two drinks.

2 1/2 cups watermelon, seeds removed, cut into chunks

1/2 large English cucumber, peeled & cut into chunks

1 oz honey lime ginger simple syrup (recipe below)

3 oz vodka

cucumber slices for garnish (we used cocktail cucumbers but any cucumber will do)

1. Place a fine mesh sieve over a large bowl or pitcher.
2. In a blender, puree the watermelon and cucumber chunks.
3. Pour mixture through the sieve into the bowl.  Use the back of a big spoon or rubber spatula to squeeze all the juice into the bowl.  Transfer to a lidded jar for storage.
4. To serve, fill two glasses with ice and add 1 1/2 oz of vodka, 4 oz of watermelon cucumber juice, 1/2 to 1 oz simple syrup (to taste) to each glass, garnish with a cucumber slice.

Honey Lime Ginger Simple Syrup

2 cups cold water (use filtered)

2 cups granulated sugar

juice & zest from 6-8 limes

4 tablespoons honey (we used a local orange blossom)

1 tablespoon freshly grated ginger

1. In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
2. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3-5 minutes. Remember, the longer you boil it, the thicker the syrup will be when cooled.  To test if the sugar is completely dissolved: using a spoon, scoop up a small amount of the syrup.  You shouldn’t be able able to see any sugar crystals in the in the liquid.  If you do, boil a bit longer.
3. Once the water and sugar are done boiling and removed from the heat source add the honey, lime juice, lime zest and grated ginger.  Let sit approximately 20-30 minutes to infuse the simple syrup.  Using a wire mesh strainer, strain out the flavoring then pour into a tightly sealed, clean glass jar and store in the refrigerator.  The syrup can be refrigerated for up to 6 months.

This drink could be made into a mocktail by leaving the vodka out and adding club soda or sprite if its for the kids.  If you have a juicer you can skip the blender and just use the juice you get from the watermelon and cucumber.  Such a refreshing summer drink as the temperatures rise.  Please connect with us on Facebook or in the comments section.

Modern Day Forager

Violets + Prosecco = A New Favorite Drink

Recipes by: Rj of Urban Table

Food Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We hope you enjoyed Zucchini Week last week.  If you didn’t get a chance to read those posts, go check them out here.  We are going to start this week off with a bang!  We really hope you don’t have to wait until the weekend to try this drink.  We already loved Prosecco and with the addition of Violette Liqueur its divine!  Here is what you need:

4 oz Prosecco

1/2 oz Creme de Violette

Lavender sugar

Lemon

With the lemon, wet the edge of the glass.  Gently roll the wet edge in the lavender sugar.  Careful not to get inside the glass.  Add 1/2 oz of Creme de Violette and top with Prosecco.How easy was that?!  You can use unflavored sugar if you can’t find lavender sugar.  You don’t want to use regular table sugar with this.  Look for fine sugar, not powdered, just fine grain sugar.  Prosecco is sweeter than Champagne but Champagne would work as well.  We love Cupcake Vineyards Prosecco.

Thank you for join us again!  We would love to connect with you here.  So leave us a comment or connect with us on Facebook.  Happy Monday!

Modern Day Forager