I missed the March blog entry (mea culpa!), but since for many of us, the never-ending end of winter is something we'd rather forget, I'm jumping into April here before that too passes by. For this installment, I had a few directions I was thinking of going in: a discussion on the decline of the middle class working musician; the roles afforded women in music (and resulting stereotypes - whether in traditional music or rock); the economic elephant in the room that is streaming... but since it looks like spring has FINALLY ARRIVED here in the Northeast, I'm going to take the advice of friends and family and "Lighten Up!" At least for the moment. I promise a return to serious, heavy topics next time, but for now, here are a couple of recipes to kick back and relax with!
THE BLACK EYE
This drink is a variation on the classic "Black and Tan" (sometimes known as a "Half and Half"), substituting dry apple cider with black currants for the traditional Pale Ale that's usually at the bottom of the glass. (New York State is producing some excellent ciders these days, in the dry, nuanced style of fine European ciders and beers. I recommend checking out Doc's Draft, Slyboro, Aaron Burr, and many others.) This recipe was inspired by my first trip to Ireland 15 years ago, long before my palate had developed its current affinity for the chewy bitterness of a well-drawn pint of Guinness. As an alcoholic version of "training wheels", I was frequently served a glass (half pint) of stout with a shot of black currant juice in it to smooth out the bitterness. It worked.
THE BLACK EYE
8 oz dry apple cider with black currant
8 oz Guinness stout
Pour the cider into the bottom of your pint glass. Using a bar spoon, SLOWLY (that's the key to successful layering!) float the Guinness on top. You should have two layers: the complex, bitter Guinness on top, and the crisp, refreshing cider on the bottom to chase it. ENJOY. RESPONSIBLY. DON'T BE AN IDIOT.
Now, for something a little more food-like:
SPRINGTIME LEMON HERBES DE PROVENCE SALAD DRESSING
Juice of 2 lemons
Zest of 1 lemon
1 garlic clove, minced
1/2 c. olive oil (or more if the lemons are especially juicy)
1 T mild honey, such as clover or wildflower
1-2 T Herbes de Provence
Salt and pepper to taste
In a small skillet, gently heat the olive oil and sauté the garlic until golden. Halfway through sautéing the garlic, add half the lemon zest and the Herbes de Provence. Let cool. In a small jar or cruet, combine the remaining lemon zest, lemon juice, honey, and COOLED olive oil. Add salt and pepper to adjust flavors to taste. Mix well. Serve over your favorite greens, or use as a marinade. The honey mellows out the zesty lemon flavors and the Herbes de Provence (usually a blend of thyme, savory, rosemary, basil, tarragon, lavender, and sometimes fennel) provides a nice herbal kick. Perfect with fresh greens, especially great with chicken!
Now get out there and enjoy the return of warm weather!!!