Afternoon Tea with Figs

Recipes and photos by Judy Doherty     Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and…

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Iced Ginger Tea

From Afternoon Tea with Figs       Follow photographer Judy Doherty on Instagram @judydohertyphotography and learn more at judydohertyphotography.com.  

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A Traditional Mulled Wine Goes Herbal

Recipe and photo by Anna Marie Beauchemin of East Bay Herbals     A classic holiday beverage, this spiced elixir can be enjoyed any time throughout the winter. This version combines the immune-supportive properties of astragalus with the heart-opening energy of hawthorn, making it a welcome drink for the colder months. A festive take on…

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Holiday Spritzer

From What’s in Season by Barbara Kobsar | Illustration by Charmaine Koehler-Lodge Serves 4 2 cups fresh apple cider ½ cup pure pomegranate juice 1 cup sparkling water Juice of 2 limes (4 tablespoons) 4 to 6 ounces vodka (optional) 1 lime cut in half moons ¼ cup pomegranate seeds In a pitcher, combine cider, pomegranate…

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The Gardentini

From the story: Of Makers and Spirits How an artists’ block in Oakland inspired the creation of OsCo, an unconventional distillery By Kathryn Campo Bowen | Photos by Clara Rice   The Gardentini By Michael Pierce of Oakland Spirits Company (OsCo)   I’ve been attempting to fill a need created by the abundance of spirits…

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Mint & Stone Fruit Herbal Shrub

  Recipe and photo by Anna Marie Beauchemin | East Bay Herbals   The shrub is a traditional beverage made with fresh fruit, honey (or sugar), and vinegar, which combine to create a uniquely zippy drink to enjoy during the hot summer months. It’s kid friendly and makes a great substitute for sugary soda or…

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Here’s to Your Health

Herbal DIY gifts for the holiday season Recipes and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals As an herbalist and chef I’m always looking for creative ways to share the culinary magic of herbalism. Here are three recipes that allow you to share the healing magic of herbs in a way that…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge November Those little golden-orange citrus fruits showing up at the market this month are a pop-in-your-mouth treat, but if kumquats are new to you, don’t let the first bite throw you off. Aficionados eat the…

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Seaweed Martini

From A Harvest from the Garden of the Sea Find ogo seaweed at Tokyo Fish in Berkeley, California, or try asking for it at your local fish market. For a garnish of kelp pickles, check out Barnacle Foods, a small company in Alaska. Serves 1 1 sprig of fresh ogo seaweed 2 ounces dry gin (plus…

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Pineapple Tepache 

From Fun with Fermentation by the Monclair 4H   This easy-to-make low-alcohol wine is often sold on the roadside in places like Mexico and Central America where pineapples are grown. It can be made with pineapple rinds or the whole pineapple. 2–3 pounds ripe pineapple or scrap pineapple rinds ¾–1 cup raw low-processed sugar* Whole…

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Hot Lips

  From There’s No Poison at the Ivy By Mary Tilson | Illustrations by Margo Rivera-Weiss A signature cocktail at the Ivy, this one goes with the bar’s logo, signifying the giving of love to the people. These are definitely friendly lips. Note: The Ivy does not give out straws unless requested, so prepare to…

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How the Les Claypool Drink Got Its Name

    Want a fun drink recipe for summer entertaining? Oh, you do? Well how about a vision-filled fishing tale first? The setting is in and around San Pablo Bay, that body of water just north of San Francisco Bay where the waters from California’s central and northern inland valleys come together and then head…

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Lavender Lemonade

Recipe and photo by Anna Marie Beauchemin, East Bay Herbals   Served over ice, this calming floral elixir is one of my favorite seasonal refreshers and the perfect beverage for winding down at the end of a warm summer day. The tart bite of the lemon pairs well with the floral notes of the lavender,…

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Cocktail Recipes using SolidariTEA

Recipes by  Cassandra Clark          Bluebird A Blueberry Rooibos tea twist on the classic Cuban daiquiri. 1.5 oz Appleton white rum 1 oz Blueberry Rooibos SolidariTEA ¾ oz lime ½ oz simple syrup Shake, strain, serve up in a coupe with half lime slice (on edge of glass).        …

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The Golden Plumé Cocktail

The Golden Plumé When we learned that Berkeley resident and Yumé Boshi founder Ayako Iino won a 2018 Good Food Award for her Ume Plum Syrup, we decided to toast her success with a new cocktail recipe. At Falcon Spirits distillery in Richmond, past Good Food Awards winner Farid Dormishian invented this cocktail just for…

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Chef Phillip’s Pumpkin Chai

From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Phillip Gelb of Sound & Savor Serves 8 1 small sugar pie pumpkin 4 cups almond milk ½–1 cup maple syrup, depending on desired sweetness 1⁄3 cup Darjeeling tea leaves 1-inch piece fresh ginger 1 cinnamon stick 10 black peppercorns 5 allspice berries 4…

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Twelve months of hot stuff

  In Edible East Bay Summer 2017, readers were treated to a recipe from Helen Krayenhoff’s illustrated calendar/cookbook, 12 Simple Fruit Recipe Ideas. When we heard she was creating a similar book on chiles, we asked if we could share a recipe this season. Helen says her inspiration for creating the chile book came during…

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Distiller Farid’s Polka Dot Citrus Cocktail

From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Farid Dormishian Serves 1 2 ounces Botanica Spiritvs Gin (or gin of choice) 1 blood orange 1 Meyer lemon (Farid says, “Try bergamot orange instead for a killer fragrant cocktail.”) 3 ounces Q Tonic (Use this for a vegan drink, since it’s sweetened with agave…

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Spicy Coconut Hot Chocolate

from 12 Simple Pepper and Chile Ideas by Helen Krayenhoff Combine 1 can coconut milk and 1 cup water in a saucepan and bring to a boil. Lower to a simmer and whisk in 1 to 1 ½ ounces of an 80{94d79dd6af1e87a94e700e4c297236468333f22e27ed5757b44711974a9a4b91} chocolate bar until dissolved. Add 1 teaspoon ground guajillo chile and whisk until…

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Plum Shrub

  From Helen Krayenhoff’s 12 Simple Seasonal Vegetable Recipe Ideas     Finely dice 2 cups ripe plums and mix with 2 cups white balsamic vinegar and ½ cup sugar. Put the pits in a jar, pour in fruit mixture, and seal. Age in a dark, cool place for 2 to 3 weeks, then strain…

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Emerald Glow

Recipe courtesy of Super Juiced. Emanne co-owner of Super Juiced says to make sure all produce is organic and preferably from a local farmers’ market. Makes one 12-ounce serving 4 Swiss chard and/or collard leaves 6 leaves of romaine lettuce 3 stalks of celery 1 Granny Smith apple 1 handful of mint Juice from half…

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Kate’s Propolis Bitters

From DIY: Do It For the Bees After years of awakening the magic of spirits in her bartending, Kate August has gone on from the restaurant world to forge a career in herbalism, helping folks raise their personal spirits to new and beneficial heights. Whether behind the counter at Oakland’s Homestead Apothecary or helping her…

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Tamir’s Bees Knees

From DIY: Do It For the Bees Adapted from William “Cocktail Bill” Boothby’s 1934 version of World Drinks and How to Mix Them. His 1930 edition of this book was the earliest known printed recipe for the Bees Knees. The recipe included orange juice, which most bartenders today disregard. Our recipe uses orange curaçao. 1.5…

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Johann’s Easy Honey Mead

From DIY: Do It For the Bees This proportion of 1 part honey to 2 parts water yields a semi-dry mead. The equipment and yeast can be found at any local brewery supply store. You can use beer, Champagne, or wine yeast. D47 white wine yeast works really well. Makes approximately 5 wine bottle portions…

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Beekeeper’s Bumble Bee

From DIY: Do It For the Bees Adapted from Charles H. Baker Jr.’s The South American Gentleman’s Companion, this variation of the original Bumble Bee subs out half of the rum for Armagnac and uses propolis bitters as an aromatic instead of angostura bitters. 1 ounce Hamilton Jamaican Pot Still Black Rum 1 ounce Tariquet…

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California Julep

From the story An East Bay Winter Whiskey Ramble by Serena Bartlett I learned about this combination from the restaurant manager at Oakland’s di Bartolo, a knowledgeable chap with many innovative drink ideas up his sleeve. You may need to wait until next summer to make it, but some of us planned ahead and cut up…

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The Hot Vegan Pancake

From the story An East Bay Winter Whiskey Scramble by Serena Bartlett Everyone knows that breakfast is the best meal of all, and if they don’t, tasting this morning-inspired cocktail will remind them. This drink was concocted in Portland, Oregon, during a round-table discussion about the role of comedy in America’s current state of affairs. Since we…

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Bourbon Glüg

From the story An East Bay Winter Whiskey Ramble by Serena Bartlett On a fall trip to the coastline of Washington State, I discovered that the traditional Scandinavian glüg, a mulled wine that often sees the addition of such stronger spirits as aquavit, brandy, or vodka, tastes fabulous when fortified with whiskey. A few friends and…

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Spiced Elderberry Cordial

From: The Regal Elder Part II by Kristen Rasmussen Vasquez This is quite different from the elderflower cordial you might have made a few months ago. (See Edible East Bay Summer 2016.) Elderberry cordial is a strong, thick alcoholic syrup, which has both medicinal and culinary applications. Some herbal practitioners suggest taking it regularly for…

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Gewürztraminer Grape Juice Spritzer

From the story about Sarah Henry’s Farmsteads of the California Coast 18 seedless red grapes or red raspberries, frozen 1 bottle Gewürztraminer Grape Juice, chilled 1 liter bottle seltzer water, chilled Divide the fruit between 6 champagne flutes. Fill the flutes half full of gewürztraminer grape juice and top with seltzer water. Stir and serve.

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Classic Elderflower Cordial

From The Regal Elderflower by Kristen Rasmussen Cordial—essentially flavored and diluted simple syrup—is the most common way to preserve this special summer forage. Enjoy in beverages from lemonade to champagne or drizzle over huckleberry pound cake or panna cotta. Makes 1 liter 20 medium elderflower heads (about 2 to 3 inches across) Grated zest of…

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Fig Chai-Spiced Rum

From DIY Gifting, Season’s Steepings by Annelies Zijderveld Illustrations by Jillian Schiavi Warming spices scent the kitchen during the height of holiday baking season, so why not offer them in a spirited way. Golden-hued aged añejo rum provides a smooth foundation for this steeped spirit with its hint of deep, subtle sweetness from dried figs and kick…

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Earl Grey Vodka

From DIY Gifting, Season’s Steepings by Annelies Zijderveld Illustration by Jillian Schiavi Years ago, St. George Spirits collaborated with Numi Organic Tea on a tea-infused vodka. Here’s a way to bring them together again in a spirit the Earl Grey tea drinker can appreciate. Oil derived from bergamot orange skin gives Earl Grey tea its slightly bitter,…

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Zombie

From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 1 dash Angostura bitters 1.5 ounces Gold Puerto Rican rum 1.5 ounces aged Demerara rum .75 ounce fresh lime juice .5 ounce Donn’s mix (fresh grapefruit boiled with cinnamon syrup; find recipes online) .5 ounce Falernum 1 teaspoon grenadine 6 drops Pernod…

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Pisco Punch

From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 1 dash aromatic bitters 2 ounces pisco 1 ounce pineapple gum syrup 1 ounce fresh lime juice .5 ounce Lillet Rouge Shake with ice, strain over a Nick & Nora glass, and garnish with an orange peel.

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Mai Tai

From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 2 ounces premium aged rum .75 ounce fresh lime juice (about half a lime) .5 ounce orange curaçao .25 ounce orgeat syrup .25 ounce simple syrup Shake with ice, pour contents into a rocks glass, and garnish with a mint spring.

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The Boothby

From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 2 dashes Angostura Bitters 2 dashes orange bitters 2 ounces rye whiskey 1 ounce sweet vermouth Stir with ice, strain into a coupe glass, top with 1 ounce sparkling wine, and garnish with a maraschino cherry.

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Martini

From Who invented the Martini? By Shanna Farrell and illustrated by Gary Handman 2.5 ounces St. George Spirits Botanivore gin .5 ounce French vermouth Stir with ice, strain into a coupe glass, and garnish with an orange peel.

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Nocino

From Green Walnuts Anyone can magically transform incredibly tannic walnuts and clear, sugary alcohol into this “black gold” Italian liqueur. I like to keep my nocino pure so I can taste the walnut-y goodness but have successfully experimented with adding vanilla bean and cinnamon. Try pouring nocino over vanilla ice cream, using it in a…

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Camino’s Gin and Borage Cocktail

 From On the Menu: Backyard Bounty  by Sarah Henry Borage is an herbaceous plant that grows all over the East Bay in a kind of weedy way. The leaves have a cucumber flavor and the flowers are sweet. The flavor is pretty mild so it requires a little muddling to bring out the oils in the…

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Saul’s Deli Toasted Celery Soda

From What Do You Pair with a Reuben? Recipe courtesy of Saul’s Deli Serves 1 4 ounces celery syrup (recipe below) Seltzer water Ice Lemon slice Add 4 ounces celery syrup to a pint glass. Fill with seltzer water and ice. Stir and then garnish with lemon slice. Serve with a straw. To make celery…

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Agricole Daiquiri

from The Three Tier Roadblock to Barroom Creativity Recipe courtesy of Beretta 2 ounces St. George Spirits Agricole Rum .75 ounce fresh lime juice .5 ounce Martinique cane syrup To make the Martinique cane syrup, boil ½ cup water and add 1 cup Martinique sugar. Stir until sugar is dissolved. Cool before using. Combine rum,…

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Elderberry Kefir

Elderberry Kefir from Seven Stars of Summer by Jessica Prentice This nourishing and delightful beverage can be made with either fresh or dried elderberries. The recipe involves three stages: making a basic water kefir, making elderberry syrup, then blending the two parts. You’ll want to save the water kefir grains for your next batch. Some people…

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White Negroni

From The Three-Tier Roadblock to Barroom Creativity Courtesy of St. George Spirits 2 ounces St. George Spirits Terroir Gin 1.75 ounces Lillet Blanc .75 ounce Suze Stir, strain over ice, and garnish with a lemon twist.

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Savory Lemonade

  Panch phoron is a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. This recipe is from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid. 1 cup…

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Sweet and Savory Dishes Featuring Panch Phoron

Our recent newsletter featured a recipe for Brussels sprouts flavored with panch phoron, a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. We learned that panch phoron is also delicious with fruit, so we’ve added the following…

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Anthony Keels’ Yellow Doll Cocktail

¾ ounce Yellow Doll Watermelon Syrup (made with 2 parts Yellow Doll watermelon juice and 3 parts simple syrup) 1¼ ounce CapRock gin ½ ounce St-Germain elderflower liqueur ¼ ounce lemon juice ¼ ounce lime juice Sparkling wine (your driest)  Place all ingredients except the sparkling wine in a shaker with ice. Shake and then…

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Weedy Green Lemonade

If you have a juicer, try making this mineral-packed tonic. You can make use of mature or bolting weeds, which have more enzymes and nutrients than young ones have, and the larger stalks will give you plenty of juice. If you pull the roots, you can juice those too. Drink on an empty stomach for…

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Nettle Tea

Tea made of nettles promotes radiant skin and hair, as well as prostate health. I always make extra nettle tea to use as a superfood additive for smoothies or for botanical preparations. You can freeze the extra tea in icecube trays to keep it available for other uses. Heat up a pot of filtered water…

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Farm to Shaker

Farm to Shaker:  Latest front on the local, seasonal sourcing movement We’ve all grown accustomed to the local “farm to fork” menus that highlight locally grown “organic,” “seasonal,” “artisanal,” and “sustainable” ingredients. But who expects to see those words on a cocktail menu? Oh, you do? Well, then, you may have been haunting Easy Lounge…

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Ginger Peach Martinis

From Stone Fruit Cooking with Hugh Groman Catering   Serves 2 4 ounces vodka 1 ounce peach nectar 1 ounce ginger syrup (see below) 1 tablespoon water 2 slices of peach for a garnish Superfine sugar for sugar rim (granulated will work) Spread a small amount of sugar around on a flat plate. Wet the…

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St. George Spirits

Jump to recipes     Alchemy and Innovation on Alameda Island Story and Photos by David Szanto Many years ago, seeking to escape persecution for their distinctive practices and break free from the traditions that bound their way of life, a hardy group of travelers sought a new home on a distant shore. They traveled…

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