The Old Fashioned Cocktail is a favorite around this house. The main ingredients are bourbon, bitters, a sugar cube, and water, but here in the South, we like to play around with this drink adding simple syrups made from fresh fruit. In the summer, we tend to add fresh fruit and thus, we have a blueberry old fashioned cocktail, pretty to look at, but serious enough for any bourbon lover to enjoy.

Mr. Spinach Tiger is simply mad about bourbon, and I must admit that I am too. In Nashville, the Old Fashioned is a very popular drink, always on the list of signature cocktails, as each mixologist puts their own spin on it. I’ve yet to taste a bad one around here, but I can recall a few standouts.

But make no mistake the blueberry old fashioned cocktail is not exactly a sweet drink. Even with a splash of blueberry simple syrup in a blueberry old fashioned cocktail, it delivers a strong punch.

When we get fresh blueberries, the first thing we make is a blueberry old fashioned cocktail.

I have a thing for berries, so when we finished our blueberry picking last Wednesday, I made a blueberry simple syrup and our new recipe for the blueberry old fashioned was born. (If you’re lucky enough to get fresh blackberries, they can be used too).

We will spend anywhere between $35 and $65 for a bottle of bourbon. Not all bourbons are created equally. He has a few favorites. We love bourbon, but can’t claim to be experts.

If we are making a straight away old fashioned, or drinking neat, we love Rabbit Hole. If we are going to add a flavored simple syrup, you can’t go wrong with Basil Hayden (80 proof), or Woodford Reserve. although they are good enough to drink straight up also.

We’ve also had our share of Blanton’s, but if we’re spending that kind of money, we prefer the higher end of Rabbit Hole Special Edition finished in a PX sherry cask. (93% proof). We are on our second bottle of that this year!

The bitters are another thing altogether. He doesn’t seem to think they matter much, for the blueberry old fashioned cocktail,  but I disagree. I like these cherry bitters.

You can vary your citrus with a blueberry old fashioned cocktail. One day, the only thing we had was a clementine, and it ended up making the best old fashioned of our life. I like lemon with anything blueberry and that’s what we used here. However, orange would be fine too.

There are a lot of good simple syrups on the market, but we like to make our own blueberry simple syrup. 

You must have sugar cubes and a muddler for a true old fashioned.

The splash of soda water helps wake up the blueberry old fashioned cocktail,  and he sometimes uses a flavored soda, but just a splash, not more.

We argue about ice cubes. I like the big square cocktail ice cubes made with this form. He likes smaller ones, and a more watery drink.

I added the pineapple sage which is a splendid herb, easy to grow in a pot and compliments the blueberries, but you could use any herbs or skip them altogether.

More Cocktails from Spinach Tiger

More Blueberry Recipes from Spinach Tiger

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Blueberry Old Fashion Cocktail

Blueberry Simple Syrup, Kentucky Bourbon

Course Cocktail

Cuisine American

Author Angela Roberts

Ingredients

• 2 oz Kentucky Bourbon
• 1 1/2 tablespoons blackberry or blueberry simple syrup see below
• 8 blueberries
• a dash of the vanilla syrup
• a dash of spiced cherry bitters
• a teaspoon of sugar
• 4 -6 frozen blueberries
• a squeeze of lemon
• splash soda water

Instructions

• Put everything in the shaker with some ice, give it a good shaking, then pour through a strainer to take out the berry pulp.
• Then added a few frozen blueberries to float on top, along with a strip of lemon peel.
• Pour 3/4 of glass.
• Add splash soda water.

blueberry simple syrup instructions

• Heat water, sugar, blueberries together to a boil. When water is at a boil, add diced strawberries, and simmer until the strawberries are very soft. Take through a sieve. Store in refrigerator.

The post Blueberry Old Fashioned Cocktail appeared first on Spinach Tiger.

The blackberry mint julep is the southern drink that can be enjoyed with fresh ingredients for several months. I do confess to using frozen blackberries, as our season is right around the corner, but I did pick that mint out of a pot on my deck.

A word on fresh mint. It takes over the garden. It’s just that hearty, so do contain it to a pot, if you know what’s good for you. We learned that the hard way. But, do plant some because mint can be added to all kinds of dishes and other cocktails.

The mint julep is a classic with a remarkable history. Over 120,000 mint juleps are served at Churchill Downs during Kentucky Derby and probably many more than that at the home parties. This one drink gets so much attention concentrated on a short few hours. They won’t be served with blackberries and will be more traditional, but we like to play around.

I have a thing for all kinds of berries and I like them in savory foods as well as cocktails. There was the blueberry old fashioned and the strawberry martini. I’ve made many different cocktails with either blue or blackberries, but never get to posting them, probably because drinking them gets in the way.

If you’re a purist and want an authentic non-fruited version, this writer nails it and includes some interesting mint julep history.

I encourage you to play around with your recipes and make a drink that fits your mood at the moment. My mood today includes blackberries, but do use a good bourbon. There are so many to choose from.

We like Woodford Reserve, Angel’s Envy and Four Roses, but our favorite is Blanton’s which I used for this  Manhattan. Blanton’s is expensive, and probably best reserved for the non-fruited drinks.

We were recently in New Orleans at Bourbon House and I snapped a picture of the some of the 150 bourbons on hand.  It would be fun to live close by and stop in for a quick nightly bourbon tasting. I’d love to hear about your favorite bourbon.

Choose blackberry simple syrup or make the blackberry mint julep with fresh or frozen berries.

You could choose to make a blackberry simple syrup (or purchase one). I don’t think that’s necessary though, because we used frozen (defrosted) blackberries, and found them to make a perfect drink.

Often the mint julep is served with crushed ice and in a silver cup. No silver cup, but ice is easy to crush.

To make blackberry simple syrup, use 1 cup blackberries, 1/2 cup sugar, 1/2 cup water and boil down until you have a syrup. Take through a sieve. Cool and refrigerate to very cold before making the drink.

I’ve made this drink three times to get it right and it was the squeeze of lemon that perfected it.

I’d love to hear from you in the comments. Do you love mint juleps and have you ever tried a blackberry mint julep and do you have a favorite bourbon?

Let’s connect on instagram, where I often preview posts before they make it here.

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Blackberry Mint Julep Recipe

Blackberry mint julep recipe, a summer twist on a traditional mint julep combining fresh blackberries mint and julep for a twist on this classic.

Course Cocktail

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 4 ounces bourbon
• ice
• 1/3 cup frozen blackberries or fresh
• 6-10 sprigs fresh mint plus more for garnish
• juice from squeeze of lemon
• 4 sugar cubes

Instructions

• Defrost blackberries
• Put mint, lemon, blackberries in shaker.
• Muddle until blackberries are completely smashed.
• Add bourbon, ice and shake.
• Pour into two glasses filled with ice, making sure to use a sieve to prevent blackberry seeds.
• You might want to use crushed ice. I used giant ice cubes.
• Garnish with mint and a blackberry.

A Few of My Favorite Blackberry Recipes from Spinach Tiger 

Blackberry Tart

Blackberry Cupcakes

Blackberry Salad

The post Blackberry Mint Julep Recipe appeared first on Spinach Tiger.

Today the academy awards will commence and I’ve been trying to think of a perfect red carpet drink. I chose the manhattan for its elegance and timelessness.

I was at an intimate blogger dinner a few weeks ago, and while our host was excited to bring us some very good wine, everyone wanted to begin with a cocktail. The choices were inventive without being silly. I got a little taste of each ordered, but my manhattan still won the prize in starting off a memorable evening. I wanted a second, but I knew I was supposed to move over to wine.

The manhattan is one of my favorite drinks. I have a thing for vintage and the manhattan has been around a long time, in fact  its roots stretch back to the old Manhattan Club, in 1874.

The funny thing about a drink like a manhattan is that it is being happily sipped by two distinct age groups, the older side of the baby boomers and millennials.

The barely of drinking age millennial demographic is celebrating not only the artful cocktail, but vintage drinks that go back over a century. They drink more different types of spirits than any other age group and they drink them differently. They grab the manhattans and old fashioneds in social settings and value the entire process, from small batch distilleries, to authentic approaches and (of course) cool glassware. I applaud it, and embrace the cocktail movement, that is doing something quite unique.

The cocktail of today reaches back to history for authenticity and appreciation and is being reinvented in a whole new way with herbs, greens, fruits, botanicals,and hundreds of types of bitters, along with unique simple syrups and sea salts.

This is a manly option, served on the “rock” a square frozen cube. You can shop molds here.

The Elegant Manhattan

Every time I think about manhattans, I think about the time I was a server in college. I served hundreds of manhattans to little old ladies, and back in those days, I kept thinking that maybe this drink had medicinal purposes. It came with a small carafe which gave them 1 1/2 drinks. Those were the days.

The Real Manhattan

The original manhattan is made with rye, sweet vermouth and angostura bitters and some will say that you cannot touch the perfection of this drink.

Perhaps that’s true, but I like bourbon.

The only question remains is what bourbon to use. That’s your choice.  I love several bourbons, but today I’m drinking Blanton’s. I love Four Rose’s, Angel’s Envy, but it’s a long list, because there is a lot of good bourbon to choose from.

Once you decide if it’s rye or bourbon, then make a proper decision to use Luxardo cherries. I can’t have a manhattan without a cherry! Shop Luxardo Cherries here.

You can drink this on the rocks, but I love a drink in a coup glass. I picked these up on amazon, and while the rim is not that delicate, the stem has that vintage look I was searching for. Shop Vintage Coup glasses here.

Stir, do not shake

Shaking this drink will make it cloudy, so stir gently and enjoy.

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Bourbon Manhattan

Course Cocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 2 oz Bourbon
• 1 oz French sweet vermouth
• 2 dashes Angostura bitters
• Garnish: Luxardo cherry orange peel

Instructions

• Place bourbon, vermouth, bitters and ice in pitcher.
• Stir. Do not shake, or the drink will get cloudy.
• Garnish with cherry, and an orange peel.

Notes

For a less sweet manhattan, reduce the sweet vermouth.

This post contains affiliate links which may provide a commission from Amazon.

The post Bourbon Manhattan, a Red Carpet Drink appeared first on Spinach Tiger.

These are by far my favorite dessert of the year, so far. An apple pie is friendly and has always been synomous with hospitality. I’ve made plenty of them.  Here and here are my two favorites.

I’ll be honest with you. I’m going through a tough season. What was supposed to be a most joyful experience in remodeling my kitchen has turned very dark. The kitchen is beautiful, and I showed you my new beautiful, carrara marble countertops here.

However, there are many troubles unresolved with our remodel.  I’m not one that enjoys any kind of adversarial relationship. I forgive quickly and I would rather find a peaceful resolution than stand in court defending my truth.

Add to this, the devastation of Paris and I feel heavy hearted and anxious. I cannot get my mind around the heart of group evil and intentional destruction of a culture and of a people.

This is the time that we need to be extra loving towards our neighbors. We need to be a welcome mat, a healing ointment for each other.

Not only do we all have messy lives, we live in a fast, sound bite world where we can experience, sadness, hopelessness, opportunity, validation, and insult all in one afternoon.

It’s overwhelming,  and what is often missing is the absence of real in person relationships versus the many we form on social media.

I have heard people say that they actually refuse to speak on the phone to anyone, and will only text. But do you remember when a good phone call with a friend was the magic salve that made your  day better?

In my perfect world, all neighborhood’s would have sidewalks, and houses would have front porches. On any given day or night, you could take a walk and talk to a neighbor.

You would be invited in for a beverage, frequently. You would know the names of those people who lived around you and your children would have several “eyes” looking out for them.

People would walk together to the grocery store, talking and sharing the joys and trials of their lives. People would frequently deliver left over food or homemade goodies, just because.

I actually do have one such neighbor. The people that live next to us who are here from India have shown us what hospitality means. The day they moved in, they came and introduced themselves. We loved them for that immediately, because they demonstrated our value to them before they even met us.

We have been invited to their home for delicious food I don’t know how to cook several times.  I have sat and enjoyed tea with Priya many many times at her kitchen table. Their children play in my house, and I have on occasion made their birthday cakes. We have walked together, talked together and it’s comforting to have them next door. They brought this “style” of neighboring with them. It’s ingrained in who they are, and there are often a line of cars parked in front of their home as they welcome in friends.

I think we Americans used to be more like this, but then something happened as we purchased suburban homes and put up fences.

My prayer today is that we all reach out to our neighbors with love and perhaps with a sweet treat, like these apple hand pies.

The Hand Pies

I’ve made hand pies before, but this is a much different recipe. That recipe is made with raw apples and raspberry jam. In this recipe,  I cook the apples on top of the stove first, just like I did in this apple tart. I added a little bourbon in there, because it’s a bourbon week. Both are amazing.

You can tailor these pies to be gluten free like I did with these pumpkin pie hand pies.

So tell me, do you know your neighbors? Do you gather together? Do you send goodies over, just because?

Let’s Connect

Connect with me on Pinterest to see more Spinach Tiger recipes and, of course, instagram.

Please subscribe to see everything. I post frequently and I would hate for you to miss.

If you are on Periscope, the new live streaming app, I’m going to be streaming live cooking Thanksgiving Dinner. It will be in five minute episodes, the weekend BEFORE thanksgiving! So please get the app and follow me. It’s interactive, and you can ask questions. It’s so much fun!

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Bourbon Caramelized Apple Hand Pies

Hand pies with bourbon caramelized apple, made on the stove. Perfect for pot lucks. Can be prepared ahead, frozen and baked later.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

Pie Filling

• 8 cups sliced Granny Smith apples
• 1 tablespoon cinnamon
• 1/4 cup white sugar
• 1 tablespoon instant tapioca
• dash nutmeg
• juice of ½ lemon
• 1/4 cup white sugar mixed with 1 tablespoon cinnamon
• 1¼ cups brown sugar
• ½ cup butter
• ½ teaspoon salt
• 2 tablespoons bourbon
• 2 tablespoon milk or cream for brushing over pie before baking
• raw sugar for dusting top of pie

Pie Dough

• 2 1/2 cups all purpose flour see gluten free option here
• 1 teaspoon salt
• 2 teaspoons sugar
• 15 tablespoons unsalted butter
• 4 to 6 tablespoons iced cold water enough to make dough shaggy

Instructions

• Peel and slice apples. I like them on thin side.
• Mix with lemon, 1/4 cup cinnamon sugar or enough to coat all apples.
• Add in tapioca, (it serves as the thickener).
• Melt butter in large frying pan.
• Add in brown sugar.
• Once it's melted into the butter, carefully add in bourbon (optional). 'Have a lid ready to cover as it may spike.
• Cook for about 5-8 minutes.
• Add in more cinnamon to taste.
• Cool. Refrigerate overnight for best flavor.

Pie Crust

• Place flour and cubed butter into freezer for 30 minutes.
• Using a food processor, mix flour, salt and sugar for a few seconds to evenly disperse.
• Add butter evenly in food processor. Mix on medium low speed for 10 seconds or until the butter is evenly dispersed, but still in tiny parts. You might want to
• Slowly add in the water and mix for 3-5 seconds. It will not look ready, but you can test this by pinching the mixture together and it should hold. If not add in one more tablespoon water. Pour this mixture into a plastic ziploc bag. Form together and refrigerate for at least one hour. It will magically turn into pie dough.
• Take out and allow to rest 15 minutes. Flour the dough and roll out.
• This will make enough pie dough for a double crusted pie or 12-20 hand pies, depending on size.

Assemble

• Take pie crust out of refrigerator. It will take about 15 minutes to warm up.
• Roll out on a floured surface. Use cookie cutter to cut discs into four inch rounds, smaller if you like.
• Brush the bottoms with milk. Add 1 to 3 teaspoons apple filling (depending on size) to middle.
• Before you place the top. put a slit or use another cutter to make a decorative imprint, making sure to have a steam vent on top. This helps prevent filling from spilling out sides.
• Put top on; press edges together.
• Brush with milk and sprinkle with raw sugar.
• Bake at 400 degrees F for 12-15 minutes or until golden brown.
• See notes on freezing.

Notes

You can prepare these and freeze before baking.
Bake frozen, but remember to brush with milk and sprinkle sugar.
You can also pre-bake and freeze.

Note 2: I note it takes about 30 mins ACTIVE Prep time, but I like to refrigerate the pie dough and apples overnight. You do not have to, but I think dough is easier to work with and apples taste better.

More Hand Pies from Spinach Tiger

Pumpkin Pie Hand Pies, Gluten Free

Blueberry Mini Hand Pies with Spelt Pie Crust

Apple Hand Pies Laced with Raspberry Jam

The post Bourbon Caramelized Apple Hand Pies appeared first on Spinach Tiger.

We live in Tennessee and we embrace bourbon. This was a collaboration with Mr. Spinach Tiger. He loves bourbon cocktails and anything orange.

He Created the Cara Cara Bourbon Old Fashioned, using  spiced cherry bitters, sage blackberry simple syrup and a spritz of soda water. Good for anytime of the year, but especially right now as we’re cascading into Spring (sort of).

Since it still coat weather here, I paired this old fashioned with party meatballs using some of the same Cara Cara zest. Now you might think party meatballs are so yesterday, but the heavy appetizer still trends high, and when did a shallot wine reduction ever go out of style. Originally I was going to pair this with candied bacon which is still a fantastic idea, and oh so Southern, but changed my mind at the last minute thinking this was too sweet with this drink. The bacon found their way into the meatballs.

I could not find the right cocktail glass today, because I didn’t have the right ice. I have standard old fashioned glasses, but they require huge ice cubes, so I hope you don’t mind, I played around with glassware. Mason jars are often poked fun as and some think the farm and barn decor is dead, but this is Nashville, the town that never forgets its roots, but knows how to glam it up Hollywood style when it needs to. 

The Old Fashioned is my favorite cocktail, far above a martini because it’s so down to earth. Bourbon smells good. It’s spicy. It’s solid. Combined with bitters and a splash of this or that and I feel like I’m out of my workday and into fun gossip, and cavorting.

Cavorting.  Now there’s a retro word. Does anyone use that anymore?  The dictionary defines cavorting as to behave in a high-spirited, festive manner; making merry.

Cavorting and a Cara Cara Old Fashioned just go together! She’s out cavorting with her friends, old fashioned in hand

I’ll share the cocktail recipe on this page and the meatball recipe on a separate entry.

This is not as fancy as some of the other creative crew,  because I’ve been working hard on a freelance job for a magazine and the deadlines are a few days aways. I can’t wait to share it with you when the time is right. The research required a lot of personal indepth interviews on my favorite topic.  I’m doing what I love to do. It still comes with a bit of stress and due diligence, but it’s good, stimulating stress, and personally meaningful.

Speaking of Bourbon…

I’ve been tourcationing in my own city, Nashville,  and we have a few new whiskey distilleries that I’ll be talking about soon.  Green Brier Distillery, makers of Belle Meade Bourbon, was shut down during prohibition, only to be opened again exactly 100 years later by the great great great grandsons, Charlie and Andy Nelson.  Now that’s a story and only part of it.

I started this blog to get outside of Nashville six years ago and connect with other food lovers, and what has happened? This blog has deeply connected me to this town.  If you ever need recommendations as to where to eat or what to do, you can always email me at spinachtiger@me.com.

In the meantime, enjoy a bourbon cocktail and some savory party meatballs.

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Cara Cara Orange Old Fashioned Paired with Orange Shallot Party Meatballs

An Orange bourbon old fashioned with spiced cherry bitter.

Course Cocktail

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 1 sugar cube
• 1/2 tablespoon Blackberry spice & sage syrup
• Dash of spiced cherry bitters
• 1 1/2 tablespoon Bourbon
• 1 slice of orange / half in drink half on side
• 1/2 cup Orange sparkling water

Instructions

• Place sugar cube in glass
• add blackberry spice syrup, bitter. Stir.
• Add bourbon, ice and sliced oranges.
• Top with sparkling water

The post Cara Cara Orange Old Fashioned appeared first on Spinach Tiger.

If you love shortbread, (who doesn’t) and if you love just a little dessert at the end of a meal, not too sweet and just enough to end the meal, this is the dessert for you. This easy almond pear tart with a shortbread crust is also is the perfect dessert for a wine and cheese party.

It’s more than a cookie, but not quite a big dessert that will weigh you down. The crust is sweet, but not too sweet and the cream is just enough to hold together ripened pears flavored with vanilla and bourbon, and textured with crunchy, slivered almonds.

Some neighbors came over the other day to see the pictures of our trip to France and Italy. We set the pictures up on the TV monitor and served a lovely wine and cheese spread, complete with melon, prosciutto, and a delicious fig cake that had bits of chocolate in it.

I took this almond tart (from Chez Panisse) that I’ve made more times than I can count and rearranged it to include the sweetness of ripe pears. I also changed the shortbread crust recipe, which is now finally perfected.

This would be lovely served with a sweet wine or even a glass of port.

A wine and cheese party is perfect way to invite people when there is no time (or desire) to actually cook. Everyone can serve themselves, take a nibble here and there, and enjoy the conversation. This is an explosion of flavors and textures. Sweet, salty, juicy, creamy, tart, crusty coming together and I’ll talk about that in a separate post. The texture of this easy almond pear tart was crumbly, sweet, tangy, salty and crunchy, just that last perfect bite of food.

If you like the idea of pears and almonds, you might also love this pear almond clafoutis, a lovely brunch recipe.

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Easy Almond Pear Tart with Shortbread Crust, the Perfect Dessert for a Wine and Cheese Party

A perfect easy to make almond pear tart on a shortbread crust, served at a wine and cheese party. Just sweet enough to end the meal.

Course Dessert

Cuisine French

Prep Time 1 hour hour 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Shortbread Crust Ingredients

• 1 1/4 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 tablespoons of frozen butter cubed
• 1 egg
• 1/2 teaspoon of lemon zest
• 1 tablespoon iced cold water

Pear Almond Tart

• shortbread crust as above
• 2 pears ripened, peeled, cut into cubes
• 3/4 cup sugar
• 1 1/4 cup heavy cream
• 2 tablespoons bourbon
• 1 teaspoon vanilla
• 1/4 teaspoon pure almond extract go lightly
• 1 cup slivered almonds

Instructions

Mix flour, sugar, salt and zest.

• Add in the frozen butter and mix in food processor for 10 seconds. Add egg. Add in cold water and mix in processor until a dough is formed.
• Wrap in plastic and refrigerate for at least one hour.
• Take out, allow to warm up for 10 minutes.
• Put into a tart pan. You will probably use your fingers to press into pan.
• Refrigerate for 15 minutes. Use fork to put holes into dough.
• Bake for 8 minutes 425. Reduce to 400 and bake for 12 minutes.

Tart

• Heat cream, pears, bourbon, sugar until cream becomes translucent.
• Add almonds. Allow to sit for 15 minutes.
• Pour into prepared pan with removable bottom. You may have some left over.
• Bake at 400 for 25-30 minutes. Put another pan below as it may bubble over.
• Serve at room temperature. Allow to cool or the shortbread crust will fall apart

The post Easy Almond Pear Tart with Shortbread Crust appeared first on Spinach Tiger.

The Spinach Tiger crew will be there for all three events, all three days. Elixir  Sweeta and the Grand Tasting, because every event has its own charm and appeal.

Thursday: Elixir, the Cocktail Event of the Asheville Wine and Food Festival

Elixir is taking place Thursday night, August 21st, and has all the elements of a smashing event, including lots of liquor, mystery, intrigue and a competition.  Local bartenders will be showing off their mixology talent, crafting cocktails with liquors from North Carolina distilleries. Live entertainment and hors d’oeuvres will engage the senses and the appetite, as the excitement builds and a winner is chosen. Just like Prohibition,  drinking at a secret location enhances the desire to imbibe. The undisclosed Asheville location will be announced to you 48 hours before the event, once you purchase your ticket, along with directions and the secret knock.

If you would like a guided tour  to Asheville’s favorite neighborhoods and landmarks, you can purchase an additional ticket for just $20 riding LAZOOM’S purple bus, which they promise is side-splitting fun.

Friday Night: Sweet, the Dessert Event of the Asheville Wine and Food Festival

Sweet is exactly that, a feature of sweets, pastries, and chocolate taking place on Friday Evening, August 22 from 8 to 10 PM at the Grove Arcade, downtown. Local bakers will be heating up their ovens all day to serve you confections, while wineries, brewers and distillers will further the evening’s pleasure. Is there anything better than red wine and chocolate, while you browse the local shops of the Grove Arcade, strolling to live music. Go home full of sugar and sass and dream about the next day’s Main Event at the Grand Tasting.

Sweet Tickets: $45

Saturday: The Grand Tasting, the Main Event of the Asheville Wine and Food Festival

The Grand Tasting is the main event on Saturday. We are so looking forward to the one event we know will make us close our eyes and sing a little as we taste our way through Asheville’s cuisine.

Notice the word wine comes before food in the Asheville Wine and Food Festival and for good reason. They are promising hundreds of wines from local and international wineries. This is reason enough to want to purchase a ticket. Accompanying wine, there will be local beer breweries, regional distillers, and then more food from the talented chefs, artisans and food producers than you can probably eat.

Located at the U.S. Cellular Center, amidst the food and drink, there will be cooking demonstrations, an amateur wine making competition, and the Asheville Scene Chef’s Challenge finale. For the past several weeks, chefs have competed at various locations, narrowing down the competition leading to the finale. The winner will be named Asheville’s Wine and Food Festival Best Chef, an honorable and proud achievement.

Saturday, August 23, 2014
VIP 1-5 PM  $70
General Admission 2-5 PM $55
U.S. Cellular Center | 87 Haywood St., Asheville

Make the Most of the Weekend

The Asheville Wine and Food Festival is certainly enough reason to drive, fly or scoot over to Asheville for a long weekend. There are many local restaurants to get chummy with, including many charming outdoor cafes. You may want to make room to tour the legendary and magnificent Biltmore estate, as 8,000 acres play host to the Biltmore Mansion, Gardens, Winery, Hiking trails and so much more.

Celebrating the first night of this event, Elixir,  I am bringing you a Blueberry Old Fashioned Cocktail made with blueberries which I hand picked, and spiced cherry bitters. You can choose to substitute with blackberries, or any mix of berries and use any bitters you like, but do use a good bourbon. I made these in a mini-version, celebrating a new way to sit at the bar and try sips, in the same way shared plates allow for bites. The blueberry old fashioned accompanied this most recent, blueberry cream cheese sweet corn taco.

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Blueberry Old Fashioned

Summertime Old Fashioned make with blueberries and spiced cherry bitters

Course Cocktail

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 2 oz Kentucky Bourbon
• 1 1/2 tablespoons blackberry or blueberry simple syrup see below
• 8 blueberries
• a dash of the vanilla syrup
• a dash of spiced cherry bitters
• a teaspoon of sugar
• 4 -6 frozen blueberries
• a squeeze of lemon
• splash soda water

blueberry simple syrup

• 2 cups blueberries
• 1 cup sugar
• 1 cup water

Instructions

• Put everything in the shaker with some ice, give it a good shaking, then pour through a strainer to take out the berry pulp.
• Then added a few frozen blueberries to float on top, along with a strip of lemon peel.
• Pour 3/4 of glass.
• Add splash soda water.

blueberry simple syrup instructions

• Heat water, sugar, blueberries together to a boil. When water is at a boil, add diced strawberries, and simmer until the strawberries are very soft. Take through a sieve. Store in refrigerator.

Stay tuned for a recipe to celebrate Sweet.

The post Blueberry Old Fashioned Celebrating Elixir appeared first on Spinach Tiger.

When I think of the Holidays, I think about pecans. They have to be somewhere on my dessert table.

The Pecan Bourbon Cream Tart Needs to be on Your Holiday Table

This year I decided to make a pecan bourbon cream tart very similar to this almond tart, and I made it gluten free using this tart crust recipe.

You can make it with all purpose flour using this shortbread tart crust recipe as another option. The original almond tart calls for almond extract, and in using pecans, I chose vanilla and bourbon, enough to make the kitchen smell amazing and Christmasy.

I have successfully baked gluten free this year, using various flours I have found in the grocery store, because more and more it seems there is someone who can no longer tolerate gluten. I used to think that would be a terrible fate, but now there are such good gluten free flour options on the market.

I’m very impressed. Everyone has agreed that you cannot tell that this tart is gluten free, and I’m known for my tart dough around here.

I’ve since altered my original tart dough recipe and posted that here. You can use any good quality gluten free flour. I like bob’s red mill one to one (it already has the necessary xantham gum) and as an option. I added in more sugar which seems to give the tart crust more structure.

This is easy to make, so if you are fretting about putting together a Christmas dessert, this is rich, impressive and only stands to be improved with a bit of whiskey cream or ice cream. A little bit of chocolate drizzled over it wouldn’t hurt either. However you decide to serve this gluten free pecan bourbon cream tart, it will be a treat.

More Gluten Free Baking from Spinach Tiger

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Pecan Bourbon Cream Tart with Gluten Free Shortbread Tart Crust

Gluten free Pecan cream tart.

Course Dessert

Cuisine American

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tart dough recipe see below
• 2 tablespoons cranberries optional
• 1 cup heavy whipping cream
• 3/4 cups sugar
• 1 teaspoon vanilla
• 2 tablespoons bourbon
• 1 1/2 cups pecans

Gluten Free Pie Tart Dough Recipe

• 200 grams gluten free all purpose-flour 1 1/3 cup plus 1/4 cup
• 1 stick 1/2 cup unsalted butter, cut into small cubes, frozen for 15 minutes
• 1 tablespoon sugar
• 1 teaspoon xantham gum see notes
• 1 teaspoon salt
• 1 large egg yolk
• 2 tablespoons brown sugar
• 1/4 cup confectioner's sugar
• 1 tablespoon iced cold water

Instructions

• Preheat oven to 425.
• Partially bake pie crust for 8 minutes. Reduce oven to 400.
• Heat cream and sugar in small sauce pan, until it turns translucent.
• Add in bourbon and vanilla and simmer for a few minutes.
• Add in pecans. Turn heat off and allow to sit while oven is preheating, about 15 minutes and while pie shell is baking in oven.
• Pour cream and pecans into par-baked pie shell. Remember to reduce heat to 400 and bake for another 20-25 minutes.
• Check tart at 15 minutes, tamp down bubbles the cream forms and sprinkle in some dried cranberries if you want to.
• Cool completely before cutting.

Tart Dough Instructions

• Mix flour with sugar and salt.
• Add in butter and process in food processor to a slow count of 10. Add in egg and process until mixed. Add in water and process just enough until dough forms.
• Wrap dough in plastic and refrigerate at least one hour.
• Take out, roll out and put in tart shell. Poke fork holes and put back in refrigerator to chill until ready to use. It's best to pre-bake a very cold tart shell.

The post Pecan Bourbon Cream Tart with Gluten Free Shortbread Tart Crust appeared first on Spinach Tiger.

The greatest thing about these is the presentation. Little plastic cups dipped in white chocolate and sprinkles, which were done days ahead of the party, set the tone. All it took from there was vanilla ice cream and a really good root beer. We settled on Virgils, which doesn’t have high fructose syrup, and I purchased a red tray from Goodwill, because part of this fun is making a whole tray and walking around.

No one passes up a root beer float. But, right before I served, we spiked a few with bourbon (about a teaspoon because these are tiny), but make sure you remember which ones. Next time, I’ll make different colored sprinkled for the adult version. As far as we know, no one under 6 drank bourbon.

Add in a little whipped cream as an option. Cherries aren’t really necessary, but make a cute picture. The straws are a must and can be ordered here, but I saw some at our local Joanne’s. Nonpareils work really well for the rim. I love these colors, but you can find black and orange for Halloween too.

The cake was a surprise cake from Priscilla at Cakes by Priscilla. I’ll be featuring more about her soon.

Serve these with the chocolate sundae cupcakes and grilled cheese. You might think this is just for kids, but I have to tell you, I think the adults liked the root beer floats the most (even the regular ones) because it’s a throwback to another time. Just for fun, we also made some creamsicle floats with orange soda. Make enough for two each.

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Mini Root Beer Floats with an Adult Root Beer Float Option

Root Beer floats with a chocolate sprinkled rimmed glass make for a lot of fun at a party for any age.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 minute minute

Total Time 21 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• white candy melts
• sprinkles
• 24 small plastic cups
• six pack of root beer
• vanilla ice cream
• whipped cream
• bourbon optional

Instructions

• Melt white chocolate candy melts in microwave, following directions in a small bowl that will fit the cup you are dipping.
• Dip in edge and dip into the sprinkles. These can be made days in advance.
• Put one small scoop in glass.
• Pour in root beer.
• Add whipped cream and a straw (cut in half)
• Add in 1 to2 teaspoons bourbon for an alcoholic option.

The post Mini Root Beer Floats with an Adult Root Beer Float Option appeared first on Spinach Tiger.

It  sounds sophisticated, but it’s comfort food and will take you back to childhood.  I chose buttermilk pie when I was asked to guest chef at a the Relish Epicurea Supper Cub because it’s memorable and it’s regional.   When I was asked to select a menu, I worked backwards because I believe the last bite you leave people with is what they will remember.  I also chose this dessert, because I wanted to show off my pie crust and give a tribute to the South.

When I brought my little tart to the planning meeting, I was nervous. Would the chef think it was as good as I thought it was? He took a bite and closed his eyes. I was watching his face for cues because he’s a real chef and I’m a home cook with no culinary training. He smiled and he said it brought him back to childhood and more than met his expectations. This made me happy. I brought a little side of blackberry compote because berry compote is something we love in the South and it compliments the silky smooth texture and buttermilk creaminess of the custard and flaky pie crust.

I never heard of buttermilk pie growing up, but anything buttermilk gets my attention. Last year I made a vanilla buttermilk tart with pears here, but this had to be special and more appropriate for Spring. Making the pie into individual tarts and adding bourbon and blackberry compote did exactly what I wanted. We also added a dollop of bourbon whipped cream to the plate. Just whip some fresh heavy cream with a little sugar and bourbon and it’s heaven.

This recipe can be made into small tarts, large tarts or a pie.

Gluten Free Option: When I have a little left over I make a few jars to cool and store in freezer.

Tell me, have you ever eaten buttermilk pie? What pie is most memorable for you from childhood?

See a Video how to make perfect pie crust here.

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Whiskey Buttermilk Pie with Blackberry Compote

Whiskey buttermilk pie is silky smooth.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 unbaked pie crust
• 1 stick butter
• 3 large eggs
• 1 cup granulated sugar
• 1/ 4 cup all-purpose flour
• 1 cup buttermilk
• 1 generous teaspoon real vanilla extract
• Pinch of fine-grain sea salt
• 1 tablespoon bourbon
• Pinch of orange zest

Blackberry Compote Ingredients

• 4 cups of fresh or frozen blackberries
• 1 cup sugar
• 1 cinnamon stick
• dash lemon zest
• 1/4 teaspoon sea salt
• 1 tablespoon instant tapioca for thickening

Instructions

• Preheat oven to 350 degrees.
• Melt butter. Set aside.
• Beat eggs, sugar and flour until smooth. I place in either my Vitamix or blender. Add buttermilk, vanilla, bourbon, orange zest, melted butter and mix thoroughly.
• Pour into an unbaked pie shell until the edges puff up and are firm about 30-40 minutes, 20 minutes for a tart.

Blackberry Compote Instructions

• Place blackberries in large saucepan with enough water to be two inches.
• Simmer on low stirring from time to time until sugar has melted and liquid has evaporated, about 30-40 minutes.

The post Whiskey Buttermilk Pie with Blackberry Compote appeared first on Spinach Tiger.