Category Archives: whiskey pairings

Hudson Valley Cider pairing with Maille mustard Rarebit

My fridge is often filled with remnants of current projects, tastings and swag scored from recent events I’ve attended. Often these ingredients come together to create a impromptu meal on those late nights after work when I’m just too tired to shop for dinner.

Bad Seed Bourbon Barrel Aged Cider

Bad Seed Bourbon Barrel Aged Cider

Having recently finished a cider project I’m still swimming in delicious offerings, my favorites being the barrel aged beauties from Bad Seed Cider in Highland, NY. Bad Seed’s Bourbon barrel aged cider has just enough of a whiskey edge to appeal to my spirit loving side while being a stellar choice in cider. A bit edgy, and full of flavor, yet dry with a fabulous long finish. Pouring myself a glass after a long night I pondered what I could come up with to accompany it. Well apples and cheddar are a natural right?

Using some English Cheddar left over from a recent tasting, and a bit of Maille mustard I’d acquired at an event to launch Maille’s new NYC location in the Flatiron in NYC, I whipped up one of my childhood favorites with a few updates, Rarebit.

Rarebit is often made with dark beer and dry mustard but this version uses cider and Maille Dijon for a tasty twist. Maille makes a number of different mustards that could work in this dish but I prefer the original. The apple flavors play well with the spicy Dijon and salty, savory cheddar.

Rarebit, a tasty, satisfying snack!

Rarebit, a tasty, satisfying snack!

I love Rarebit as a midnight snack especially when evening stretches into night and, usually, when overindulgence in alcohol has taken place. Rarebit is also good in the afternoon, as a light supper with a green salad and  is made in a jiffy as it can be made in advance, save for the final toasting. To get it just right, toast the bread on a baking sheet until each piece is evenly browned on top. Then turn the pieces over and toast them about half as much on the second side before adding the cheese.

Rarebit with Cider and Maille Dijon

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 tablespoons Maille Dijon Mustard
  • 1/2 teaspoon cayenne, or to taste
  • 1 1/2 cup Bad Seed Bourbon barrel aged cider
  • 2 tablespoons Worcestershire sauce, or to taste
  • 1 pound extra sharp white English Cheddar, Double Gloucester or other English cheese grated
  • 4 to 8 pieces lightly toasted bread
  • 1 tablespoon finely chopped scallions

 

  • 1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in cider and Worcestershire sauce.
  • 2. When mixture is uniform, turn heat to low and stir in cheese and scallions, again stirring until smooth. Remove from heat and pour into a heatproof container to set (you can refrigerate for up to a day at this point).
  • 3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
  • Enjoy

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Filed under cheese pairings, cocktail recipes, Food and Wine Porn, irish cheese, NYC recipes culture, whiskey pairings, wine and food culture, Wine Pairing Recipes

Boozy Brooklyn Egg Cream; A childhood favorite for adults only

Sammy's Romanian table side egg cream!

Sammy’s Romanian table side egg cream!

I love egg creams! Whether crafted from vanilla (Manhattan style) or made with Fox’s U-Bet chocolate syrup (Brooklyn style) they are a favorite treat with a long history. Traditionally they contain no egg or cream, just the perfect ratio of frosty cold milk, bubbly seltzer and sweet syrup. The inventor of this NY iconic beverage remains a mystery but mentions date back to the 1880s, with one possibly theory that it was based on a try at recreating a favorite French drink enjoyed by Yiddish theatre poineer Boris Thomashevsky in Paris. Another popular theory is it was created on accident by Louis Auster. In the 1890s Brooklyn candy shop owner Louis Auster sold hundreds of egg creams a day, he even had his own secret recipe for chocolate syrup that he took to the grave.

Today, Sammy’s Romanian, my favorite NYC kitsch palace, turns this simple classic into a table side presentation, ending with a drizzle of Fox’s U-Bet swirled on your table. Eisenberg’s, one of NYC’s oldest deli counters serves countless egg creams paired with their deli sandwiches to happy customers daily. Down in the East Village Gem Spa newsstand is a stop on more than one food tour searching for the perfect egg cream!

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Boozy delicious egg cream!

When I first tasted Kings County Distillery’s chocolate corn whiskey I immediately though of trying my hand at egg cream greatness, but, with a boozy twist. This unusual whiskey, made in Brooklyn, is crafted from a blend of 80% NY state organic corn and 20% malt barley. After distillation it is infused with ground cacao bean husks from Mast Brothers Chocolate factory, also in Brooklyn. Smooth and rich it tastes like a bitter, silky, dark chocolate, without any sweetness. I honestly didn’t think I’d ever have a need for chocolate whiskey, but, this is truly a phenomenal tipple that is perfect on its own or for mixing. Combining the rich chocolate flavor with vanilla I found adult egg cream heaven! Serve the traditional way with a salty pretzel on the side and enjoy a classic with a twist!

Boozy Egg Cream

4 ounces ice cold whole milk

1.5 ounces Kings County chocolate whisky

4 ounces chilled seltzer

2 tablespoons vanilla syrup

Blend milk, whiskey and 1 tablespoon syrup in fountain glass. Pour in seltzer, stir and drizzle additional syrup on top.

King's County Chocolate Whisky

Kings County Chocolate Whisky

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Teeling Irish Whiskey and County Cork artisanal cheese; A perfect pairing to enjoy year round

Celtic Whiskey on the Green, Dublin

Celtic Whiskey on the Green, Dublin

A few months ago I made a pilgrimage to Dublin to discover my Irish roots, and taste the famous whiskeys and cheese I’ve read so much about. As I soaked in the wave of luscious liquid made by Irish craft distillers, I nibbled on cheeses transformed from the milk of herds grazing on lush green pastures. Instantly I knew I’d be longing for these gems at home…..

At one time Dublin was home to over thirty-seven distilleries with many in the Liberties area of the city also known as the ‘Golden Triangle’, due to the vast amount of delicious elixir produced in a one mile radius. But, Irish whiskey fell on hard times and the last still ran dry in 1976. That is until Teeling decided to fire up 3 copper pot stills and revive the traditional style of Dublin distillation. Teeling’s facility is located a stones throw from its original Dublin location in the market square known as Newmarket. I had the pleasure of sampling Teeling’s vast range of Irish whiskey at The Celtic Whiskey Shop on the Green (a mecca of Irish whiskey) and wished I could cram more than a few bottles in my suitcase.

As luck would have it Teeling’s has recently launched in NY! I couldn’t wait to enjoy it with another rarity, Irish farmstead cheese. While Kerry Gold may be in almost every supermarket in America artisanal cheese from the Emerald Isle is only available at specialty cheesemongers. Like Irish whiskey Irish cheeses are also going through a long-awaited revival with many farms just starting up production in the last 20 years and many are not exported due to such small amounts being produced.

A tasty array of Irish cheese made from rich cow's milk

A tasty array of Irish cheese made from rich cow’s milk

Whiskey and cheese can be a magical experience but even better when you can taste the passion of a product crafted at small family run farm or distillery! Try the suggested pairings below and you’ll be in Emerald Isle heaven!

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Irish whiskey and cheese, a match made in Emerald Isle heaven!

Teeling Single Grain- 

The fruity notes in this beautiful whiskey melded well with the washed rinds of both Gubbeen and Durrus. Try it with any of your favorite stinky smear rind cheeses and candied pecans for a perfect cheese course.

Recently Awarded World’s Best Grain at the World Whiskies Awards, 2014. This award-winning addition is one of only a handful of Single Grain Bottlings in the world.

It is fully matured in Californian red wine barrels resulting in an intensely fruity and beautifully amber liquid, with lush berry notes.

Teeling Small Batch-

This flagship whiskey paired well with all of the selected cheeses! Also try with your favorite cheddar and a drizzle of honey. My new favorite sipping whiskey!

This small batch bottling consists of hand selected casks which are given further maturation in ex-rum barrels imparting extra character and smooth flavour unique to Irish whiskey. By bottling at 46% with no chill filtration completes an Irish whiskey of true character.

Gubbeen-

Made with pasteurized cow’s milk by Tom and Giana Ferguson in County Cork and distributed by Neal’s Yard Dairy. This soft, washed rind has a pliable texture and a pinkish-orange rind. Full-bodied, earthy, nutty, mushroomy…

Durrus-

This semi-soft, washed rind cheese produced in Jeffa Gill’s dairy is very famous in West Cork as one of the finest artisanal farmhouse cheeses. Made with raw, unpasteurized milk, Durrus has aromas of hay and wet soil and tastes buttery, mild and slightly acidic. Only milk from Friesian herds of two local farmers is used to prepare this Irish delicacy.

Coolea-

This raw milk, Dutch Gouda-style cheese is simply amazing. It has all the nutty, butterscotch-y qualities of Gouda, but made with the rich and floral milk that Ireland is famous for.

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