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Happier Hour with Audrey

Join us as we travel around Northern NY pairing happy hour drinks & food, all sourced locally with seasonal ingredients.


A little gin tasting at Saint Lawrence Spirits in Clayton, NY and then it's cocktail time back at Maple Rock!



Tom Collins Cocktail

Yield: 1 cocktail


2 oz. gin

3/4 oz. lemon juice

1/2 oz. simple syrup

Club soda

Ice


Fill a glass with ice, set aside in the freezer. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add ice, cover and shake. Strain into chilled glass. Garnish with a lemon twist if desired.



Smoked Salmon Sushi Balls

To make seasoned rice:

2 c. sushi or short grain rice

2 c. water, plus extra for rinsing

2 Tbsp. rice vinegar

2 Tbsp. sugar

1 Tbsp. salt


Place water in a mixing bowl and cover with cool water. Swirl rice in water, pour off and repeat 2-3 times or until water is clear. Place rice and two cups water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce heat to lowest setting and cover. Cook for 15 minutes. Remove from heat and let stand, covered for 10 minutes.

Combine rice vinegar, sugar and salt in a small bowl; microwave for 30-45 seconds. Transfer rice to a large mixing bowl and add vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using.

To make sushi balls:

3 T. peeled and minced ginger

3 T. minced shiso leaves (substitute mint)

3 T. toasted sesame seeds

3 c. cooked and seasoned sushi rice (recipe below)

6 oz. smoked salmon, cut into 1 in. pieces


In bowl, gently combine ginger, minced shiso, sesame seeds and rice. Cut a large piece of plastic wrap and place a small piece of salmon in the center of the plastic wrap. Place a scoop of rice on top of the salmon. Gather up plastic wrap and form the rice into a ball by twisting the ends of the wrap. Unwrap and place on serving dish. Repeat with remaining salmon and rice.

*To keep rice from sticking to your hands, place water in a small bowl and dip hands as needed.


Enjoy!

-Audrey

Updated: Sep 13, 2018

'Cause sometimes pretzels and oyster crackers just don't cut it when you're having a good time at your favorite brewery. This month we made some snacks to enjoy at one of our favorite breweries, In-Law Brewing Company in Chase Mills, NY. Check out the video for some tips on making the snacks, or for a good laugh. Cheers!


Bacon & Almond Caramel Popcorn

½ cup brown sugar 1 T. butter 1 T. corn syrup ¼ tsp. baking soda 1 T. water ½ tsp. vanilla ¼ c. diced crispy bacon ¼ c. whole almonds


In a small saucepan, combine sugar, butter and corn syrup. Bring the mixture to a boil; cook without stirring until white wisps of smoke start to appear. Remove from heat and add the rest of the ingredients. Pour over popcorn and mix as quickly as you safely can. If the caramel clumps up or becomes difficult to work with, place the whole mass on a sheet pan and pop in the oven at 360°F for about 5 minutes to soften and re-coat.


Herb Marinated Goat Cheese

1 T. fresh parsley, chopped 1½ T. fresh chives, minced ½ T. fresh rosemary, minced 1 T. fresh thyme, chopped 1 tsp. garlic, minced ½ tsp. salt ¼ tsp. black pepper ½ cup extra virgin olive oil 4 oz goat cheese, cut into 1-ounce discs Warm grilled bread


Combine parsley, chives, rosemary, thyme, garlic, salt, and pepper with olive oil and mix well. Place goat cheese into two 4-ounce resealable jars. Pour the herb oil over the cheese to cover. Seal the jar tightly and chill for 48 hours. Before serving, remove from refrigerator and allow to warm to room temperature.


Spicy Beer Mustard

1/3 c. yellow mustard seeds 1/4 c. brown mustard seeds

1/2 c. apple cider vinegar 1 c. medium dark beer, divided (We used a nut brown) 2 T. dark brown sugar 2 T. honey 1 tsp. kosher salt 1/2 tsp. turmeric 1/8 tsp. ground allspice 2 T. dry mustard powder

Put mustard seeds in a small bowl or jar. Pour in 1/2 cup beer and all of the vinegar. Cover with saran wrap or put the lid on the jar loosely. Refrigerate overnight.

In a small saucepan, whisk together the other 1/2 cup beer, sugar, honey, salt, turmeric, and allspice. Cook over medium heat; stirring until it comes to a slow boil and the sugar has dissolved. Remove from the heat and cool for a few minutes. Scrape the soaked mustard seeds into your blender along with any liquid that wasn't absorbed. Add in the dry mustard powder; pour in the warm liquid mixture. Blend on high until the mustard seeds start to break down and the mustard thickens.


Enjoy!

-Audrey

Updated: Sep 13, 2018


There's no better way to kick off summer than with fresh strawberries. Add them into an adult beverage - even better! Here's a video of our adventures in creating this beautiful cocktail and nosh. We've shared the recipe below. Cheers!


Nosh:

Baguette

Ricotta cheese

Strawberry rhubarb compote (from simple syrup)

Freshly ground black pepper


Directions: Slice baguette into however many pieces you'll need. Lightly toast or grill slices of baguette. Evenly spread thin layer of ricotta cheese on top of baguette. Add freshly cracked black pepper, and dollop of compote from the strawberry rhubarb simple syrup. If desired, add more cracked black pepper to garnish.


Strawberry Rhubarb Gin Fizz

Yield: Two cocktails


For the simple syrup:

1 lb. strawberries, hulled and quartered (about 3 c.)

1 lb. chopped rhubarb, approximately 4 stalks (about 4 c.)

1 c. sugar

1 ½ c. water


For the cocktail:

2 Tbsp. lemon juice

2 large mint leaves

4 oz. strawberry rhubarb simple syrup

3 oz. gin

Ice

Club soda


For the simple syrup:

1. Add strawberries, rhubarb, sugar and water to medium sized pot. Bring to a boil, lower heat and simmer for 20 minutes, or until fruit is broken down. Let mixture cool (no one wants warm cocktails!)

2. Place a fine strainer or cheese cloth over a medium sized bowl and pour strawberry rhubarb mixture into strainer or cheese cloth. Use a large spoon to press down on the mixture to help it strain. Once it’s finished straining, place in sealed containers and refrigerate.


For the cocktail:

1. Add lemon juice and mint to your cocktail shaker, gently muddle. Add simple syrup, gin and ice, shaking to combine.

2. Add ice to cocktail glasses, pour mixture evenly between the two glasses, top off with club soda.


Enjoy!

-Audrey