A whole lotta apples
September
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Hakuna Frittata
Lots of garden-fresh zucchini finds a happy home (and some sweet camouflage) in this frittata. Watch out–that freaky ceramic salt guy wants a bite of yours.
Stay with me here. This will all make sense. I promise. One of my favorite food sites is Food52, but sometimes I avoid clicking on their emails because it opens a time-sucking Pandora’s box of recipes and ideas. The whole concept of spending oodles of time looking for timesaving ideas is perverse and ends up making me angry, after much time is gone forever. BUT, all that anxiety aside, one of my go-to features on Food 52 is their “How to make X without a recipe.” Learning a method vs a recipe really sets you free because you never have to worry about having exact ingredients, exact amounts or an Internet connection.
One anytime meal for which I never ever use a recipe is a frittata. I can’t be 100 percent certain on this but I read (while looking for something else no doubt) that frittatas were actually invented to use up leftovers. If that’s not enough to make them the home cook’s best friend, consider these features: they use simple ingredients that are pretty universally loved and that you usually have on hand; they are infinitely tweakable for food issues (unless you are Vegan); they are cheap, quick, comforting and tasty. Yes folks, frittatas will indeed set you free.
When you are thinking of something simple yet substantial to serve for dinner or breakfast, or of something nutritious that you can eat hot or cold on the road, or of a quick, easy dish to bring to a pot luck, or of what you can make right now (when you are not busy), to eat later (when you are so busy you can’t take time to boil water)—in all these situations you can either starve, lament your inability to plan menus, buy $60 of takeout or…you can Hakuna Frittata.
That’s right. Go ahead and sing the rest of the verse, if only to pay back your kids for years of Lion King songs stuck in your head….It means don’t worry, as long as you have some eggs.
I went ahead and looked on Food52 and sure enough they beat me to it with How to Make Any Frittata in Five Steps. If you think you can resist the rabbit hole of fabulous recipes, pictures and ideas on Food 52 check theirs out. If, like me, you thrive within Internet boundaries, check out my version here. I have purposefully not included exact amounts, but rather loose guidelines which beg to be challenged:
Ingredients:
- Onions etc: 1 cup or so of diced onions or something in the onion family, like leeks, shallots, scallions. You can use a combo of them as well.
- Seasonings: salt, pepper, dried or fresh savory herbs of choice.
- Vegetables: Any veggies you like or have on hand: Broccoli and cauliflower–good. Leftover roasted potatoes–so Spanish of you! Fresh corn and peppers–yum. Last night’s roasted root vegetables–yep. A whole lot of zucchini from the neighbor? Bring it on!
- Meat option: Cooked meat like bacon, crumbled sausage, ham, cut up chicken or turkey.
- Eggs: Start with about eight for a normal frying pan. You can work up or down from there depending on what you have.
- Cheese: A handful or more of your favorite. Cheddar is king here, but dollops of soft goat or ricotta works well too. Go Gruyere to pretend you’re in the Alps. If you’re feeling a little mean or lactose intolerant or both you can skip the cheese.
Method:
Saute the onions in some olive oil or butter or a mix of both. Sprinkle some salt on them as they cook. If you are cooking for someone on a low sodium diet make sure they are not looking during this step.
When softened add other veggies. Cook them up until all browned and yummy looking. Here is where to add fresh or dried herbs of choice and let them ramble around with the veggies at the end of cooking.
This is a good time to stir in the meat, if you are using it.
Whip up eggs with a fork or in a blender, and pour them into hot skillet. Lift up the edges a bit as the eggs cook so that the uncooked parts run onto the hot part of the skillet. A little omelet art is in order here.
When the eggs are getting near set, sprinkle on the cheese and put the whole shebang under the broiler until is it browned to your liking.
Serve it up hot or at room temp and enjoy realizing that there is only one pan to clean. Go you!
Hit the Trail Scones
Not just for tea time. These trail mix-y scones can go the distance.
Scones. They sound so proper, so fancy, so….much of a pain to make. I used to think scones were too labor intensive to consider for every day food. That was until early one morning I was confronted with the task of making something get-out-of-bed worthy and take-on-the-road worthy within an hour. Scones saved my butt.
Here’s why: They call for cold butter vs softened; they involve no eggs and therefore no separate mixing vessels; they require only one baking sheet vs muffin tins that must be greased or lined with the ever-elusive muffin liners. Scones vs muffins? No contest! And that’s before the short cuts.
I know the sermon—baking is a science, weigh vs measure, be exact, blah blah, blah. But in the real world short cuts are important. Sometimes knowing they are there, whether or not you use them, gives you the mojo you need to embark on creating something delicious. That is why I am including my own short cut version along with the legit directions.
There’s nothing really trail-like about these scones, other than the fact that I made them as I was leaving on a long hike and wanted to bring something that was sturdy enough to travel but more enticing than trail mix. I needed a way to use up some cream and incorporate the chocolate chips and nuts that were just begging for the proper vehicle. Knowing that I could use a food processor, dump the whole shebang on a baking sheet and form the scones right on that same sheet made them a possibility. Out of this scenario, the Hit the Trail Scone, and it’s slightly healthier cousin, the Almond Joy scone, were born.
“Are they ok?” I asked my son who shies away from my more adventurous creations, particularly those involving nuts. “They’re ridiculous!” he said. “Don’t put them on the blog—keep them secret!” But you know how I feel about secret recipes, so here they are.
Please customize them to make them all yours!
Ingredients
2 cups (10 oz) all-purpose flour
1/4 cup (1 3/4 oz) granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy cream (cold)
*1/2 – 3/4 c miniature chocolate chips (depending on preference)
*½ cup roasted almonds, coarsely chopped
* any combo of dried fruits, nuts and/or chips will work, so use what you love or what you have on hand. Think dried cranberries and walnuts, dried figs and almonds, white chocolate and macadamia nuts, butterscotch chips and walnuts for Ron Burgundy fans, peanut butter chips and crumbled bacon for Elvis fans, etc.
Topping
1 egg, lightly beaten (or more of that cream you need to use up)
2 Tbsp sanding sugar, granulated sugar or coconut sugar.
Official Method
Preheat over to 425 degrees
Mix together dry ingredients. Cut in butter with pastry blender, two knives or your fingers.
Add chopped nuts, chocolate and cream to ingredients in the bowl and blend together quickly with a spatula. Do not overmix.
Turn dough on floured board and pat into a big square or round, 1-inch or so thick. Cut dough into shapes of roughly equal size. Move pieces to parchment or Silpat lined baking sheet.
Bake as directed below.
Short Cut Method
The short-cut method begs for artistic license.
Mix together dry ingredients in bowl of food processor. Add butter to processor and pulse until the butter is in smallish bits. Do not over process! (Butter bits give scones their flakiness. Without the bits, scones become not very excellent muffins.) Pour contents of food processor into a large bowl. Add nuts and chocolate chips to food processor and pulse several times until they are broken into bite-friendly bits.
Pour chocolate chips and almonds into bowl with other ingredients and stir until just mixed. Add cream and blend together quickly. Do not overmix.
Roughly divide dough into two equal mounds. Plop each mound onto it’s own side of one baking sheet and shape each into a round or square. Do not over handle the dough (body heat and scones do not mix! See above butter bits intel).
Score each circle deeply into 8 wedges (or cut all the way through and move pieces slightly apart to allow them to cook more quickly. If you go with the square, score or cut it into similarly sized shapes of your choice.
Baking for both methods
Brush with egg wash or with cream. Sprinkle with sugar, or coconut sugar if you want to take this tropical theme seriously.
Bake for 14-16 minutes (or more depending on size) until golden brown.
Almond Joy Scones
Make as above but substitute well-mixed, full-fat coconut milk for cream, and if you’re a real coconut freak like me mix in ½ cup toasted, unsweetened coconut flakes with the chocolate chips and almonds. These take a few minutes longer to bake.
Bring it
These grab and go babies travel well in the car, in a pack, in a picnic basket, on a boat or to any gathering anywhere.
August
Guests Gone Wild
A partial look at a nutty, grainy Trader Joe’s bonanza
Here comes 4th of July and the smokin’ hot heart of summer. If you’re lucky enough to have scored an invitation to the lake or the beach or any other fabulous summer getaway, you’ll be needing some accordingly fabulous host/hostess gifts, both to show your gratitude and for the all important purpose of GETTING INVITED BACK. This is no time to show up empty-handed.
For some good ideas on what to bring, take a look at our Good Giving page, or pick your favorite recipe and bring it along with a related container or decoration that will remind your hosts of what a tremendous time they had with you.
In my mind you can’t really go overboard with non perishable gifts, especially with people who have a houseful. And I used to think I did a pretty good job of overachieving on that score. That was until my sister started swinging by Trader Joe’s before her visits.
Knowing how much I love Trader Joe’s, nutty grainy things, value and weird food in general she now shows up with several bags of Trader Joe’s Bounty. Now I have a stash of farro and pink Himalayan sea salt, grab and go trail mix packets, five kinds of nuts and enough chia seeds to make a petting zoo. Here are just some of the ways this gift is thoughtful:
- We don’t have a Trader Joes, so these are things I don’t often get my hands on.
- Most of it is non perishable, so I can use it at my leisure, and my leisure is a big thing in the summer.
- Most of it is either a healthy pre-made snack or the whole ingredients to make healthy food.
- Lots of it is ready to serve, so when she showed up the night I was hosting Book Group and I had no plan whatsoever, I was completely rescued.
- Many of the things are ingredients for recipes she had told me about, or that she knew I wanted to try. (She gave me all the things for my favorite Life Bread, right down to the psylium husks.)
- Instead of even suggesting that I should be more Paleo and less gluteny she simply stocks my pantry with lots of the Paleo staples that are expensive and hard to find in my neck of the woods, so now I have no excuse for not giving her recipes a whirl. Bonus: we’ll have something to bond about bicoastally.
- And finally (this is nice in more ways than I can possibly list but I have to stop somewhere), she goes overboard on coconut. I have an unreasonable love for coconut and now I have coconut flour, coconut sugar, coconut milk and even coconut cashews. Actually, those last ones are so good they’re actually mean.
So, that’s one example of a guest gone wild in all the right ways. Another tactic is to bring one special something that is both meaningful and useful, for which I turn the spotlight on my cousin Tierney from California who brought me this all time favorite dishtowel.
California Dreaming on a dishtowel.
This works because:
- It is pretty
- It took up little space in her luggage and now in my kitchen
- It reminds me of my roots in California
- It will remind me of my cousin every time I use it.
- I can use it every day.
So there you have it. Two examples of awesome hostess gifts. If you’re really in a jam you can never go wrong by going to the farmers market and getting a whole lot of whatever is in season, some shmancy sparkling beverages and the most killer ground coffee you can find.
Since I’m working the family angle here, I have to give a shout out to my cousin Danielle, a devoted Bring It! fan who just hosted family and friends at her amazing wedding in Mexico, and posted the best wedding dress picture ever. It sort of makes me want to renew my vows, underwater, with lots of agave. Congratulations Danielle and Eric and way to make us all want a do-over!
Happily ever after…and wedding dress storage solved!
Now go out there and be the best guest on the block this summer!
July
Strawberry Mania
Summer’s strawberry bounty in its many forms.
Strawberry season is getting off to a slow start in our corner of the world, but now the big grocery stores are full of them and with a little sunshine the farmers markets will soon be exploding with the good stuff. Of course, you’re not going to go wrong by simply washing them and letting everyone inhale them by the pint, but let’s go over just a few easy, yummy ways to use them.
Ready? Here we go…
First, a word on hulling strawberries. The frugal among us get torqued at wasting half a strawberry because SOME PEOPLE grab the stem, take one big bite and leave the rest for the compost bin. So we the frugal rush to hull all the strawberries and thereby enable maximum use of the fruit. The best way to do this of course is with a strawberry huller, and if you have one you are my culinary niche tool hero. If you don’t, here are two solutions to maximize each berry:
First, the most basic and humble vegetable peeler has a built in “potato-eye remover” at the end, which can just as well take on strawberry stems. You will quickly discover that you can’t manhandle a strawberry like a potato, but get as close as you can to the stem, plunge the tip of the peeler right in and dig out the stem. It takes about three strawberries to master this.
If that still sounds too much labor go ahead and chop off the tops, then use them to make your own shmancy strawberry water that will make you the envy of any yoga class:
Strawberry Water
After rinsing your strawberries, slice off their tops and dump them into a large jar. Fill it with water, let it sit for an hour or so and… Voila! Strawberry infused water. Drink deeply. Feel beautiful. Namaste
Worlds Easiest Strawberry Dessert
Ingredients:
- Strawberries
- Sour cream
- Brown sugar
Method:
Grab a strawberry. Dip it first in sour cream, then in brown sugar. Eat. Repeat.
Strawberry-Rhubarb Compote:
This comes from the Bitten Word with inspiration from farmer Carrie at their CSA It is certified easy, very quick, kid pleasing, totally portable AND a great way to use up the rhubarb that might be taking over your garden. The guys at BW advise us not to get hung up on the amounts listed in this recipe. Depending on the amount of rhubarb and strawberries you have, the method is easily adapted.
Ingredients:
- 1 1/2 cups rhubarb, sliced into half-inch pieces
- 1 cup strawberries, capped and halved (if using larger strawberries, you can quarter them)
- 1/4 cup sugar
Method:
Place rhubarb in a saucepan. Sprinkle with sugar. Cook over medium heat until rhubarb begins to soften and fall apart (20 minutes). In the last 5 minutes of cooking, toss in the strawberries. Add a little lemon zest at this point for extra credit.
Remove from heat and let cool. Store in an airtight container in the refrigerator. Serve over good vanilla ice cream or yogurt, top with whipped cream or just put it on a spoon.
Some Savory and Sweet Goodness
Balsamic vinegar and strawberries are a classic Italian-inspired combination. They can be served as a dessert, like in Ina Garten’s recipe below, in a salad with goat cheese and peppery greens (pepper is key to the strawberry/balsamic alchemy) like arugula or as an appetizer like on the bruschetta further down. I’ve even seen them on a pizza with bacon, but we’re not going there today.
Balsamic Strawberries à la Ina Garten
As with the compote, no need to be too particular on quantities. Just aim to get the proportions close:
Ingredients:
- 4 pints (8 cups) fresh strawberries, sliced thick
- 5 tablespoons balsamic vinegar
- 2 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 2 pints vanilla ice cream, for serving
- Freshly grated lemon zest, for serving
Method:
Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
Place a serving of the strawberries in a bowl with a scoop of ice cream or dollop of whipped cream on top and dust lightly with lemon zest.
Strawberry Goat Cheese Bruschetta
These are gooooood, kid approved and somewhat impressive to guests. Substitute whipped cream cheese if you’re not a goat cheese fan, but do try the goat cheese on your picky eaters. You might be surprised. This recipe makes 12 big slices which can easily be cut in half for easier eating. Remember the napkins!
Ingredients:
- 1/2 cup balsamic vinegar
- 12 slices Italian bread
- 1 tablespoon olive oil
- 1 pound strawberries, washed and diced
- 2 teaspoons fresh thyme leaves, plus more for serving
- 1 cup goat cheese, room temperature
- salt and freshly ground pepper to taste
Method:
- Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
- Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil. (alternatively, assemble bread in a baking sheet, brush slices with olive oil, sprinkle with salt and bake at 350 until toasted to your liking.)
- Combine strawberries and thyme in a small bowl and set aside. (If your strawberries aren’t farm fresh and super sweet sprinkle them with a little sugar when nobody is looking.)
- Grill bread on the preheated grill until browned, about 3 minutes per side.
- Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
These are easy to bring if you pre-bake/toast the bread. Simply bring goat cheese, strawberry/balsamic mixture and bread in separate containers and assemble on site.
Now let’s hope the sun shines on those strawberry fields so the berry fest can begin!
Mango Jicama Guacamole
Let the Sunset fantasy begin.
We’re past Memorial Day, so you can all bust out the linen togs and start working on your guacamole recipes. You know how it rolls from here on out: Casual parties start to happen. You want to bring something that you know will be appreciated and eaten, that is homemade but not terribly taxing and that can probably be pulled off without a recipe. As long as you can lay your hands on ripe avocados you simply can’t go wrong with a good guacamole.
And you can go really right with this guacamole, because it has jicama AND mangoes, both of which (along with avocados) make me fantasize that I am actually in a Sunset magazine photo shoot. You’ve got crisp, sweet and creamy mixed in with spicy, tangy and juicy. And then you add cilantro, which makes everyone but my sister happy. And since it’s almost her birthday we can all just go ahead and substitute fresh mint for the cilantro if we want. Because it’s guacamole…and the first rule of guacamole is to improvise at will! No adobo? No problemo! Just sprinkle in some chile powder. It’ll all work out, even without a drop of tequila.
To show bicoastal reverence of a good guacamole, this recipe comes from Meracadito Cantina in Manhattan via Food and Wine, and with many thanks to our friendly local Hannaford’s where jicama is a totally reasonable $1.99/lb and where they double your refund if it turns out to be no bueno (see note below).
Ingredients
3 Hass avocados, cut into 1/2-inch dice
1 medium plum tomato, seeded and cut into 1/4-inch dice
1/2 small onion, cut into 1/4-inch dice
3/4 cup finely diced ripe mango
1/2 cup finely diced peeled jicama
3 Tbsp finely chopped cilantro
1 medium chipotle in adobo, minced (1 tablespoon)
1 small jalapeño, seeded and minced
2 Tbsp fresh lemon juice
Kosher salt
Tortilla chips, for serving
Method
In a large bowl, gently stir the avocados with the tomato, onion, mango, jicama, cilantro, chipotle, jalapeño and lemon juice until well mixed but still slightly chunky. Season with salt and serve with tortilla chips. Olé!
Note: Whereas in California the jicama roots make a quick jaunt from Mexico, they travel much further to get to our stores in New England. You most often find them heavily waxed…Brazilian super model before the SI swimsuit shoot waxed. We’re talking a thick coat that can prevent you from seeing the jicama’s true self. Look for jicama with no soft spots and no oozing juices (never an excellent sign of health on anything). It should be firm, crisp and mild tasting when peeled. You won’t need it all for this recipe so slice up the rest, add some lime juice and store it in the fridge for snacks… or the next party.
The Bread of Life, or “That’s Life” Bread
Elsewhere on the Internet (namely on My New Roots) this seedy, flourless, unleavened, barely sweet and totally nutrition-packed bread is called the “Lifechanging Loaf of Bread.” That is quite a claim and one that begs to be debunked, particularly by my own family, some of whom refer to this as my “dirt bread.”
What can I say? Haters gonna hate. That’s life; hence, the abbreviated name for this bread. But for the right person—and you know who you are—this is, if not lifechanging, at least addictive. It relies on oats, chia seeds and psylium husks to hang together and get its breadiness. Whole hazelnuts give it texture and a touch of maple syrup makes it all just right. Toast it, or not, and top it with butter, honey, cheese, caramelized onion, roasted veggies or pretty much anything and give yourself a big fat gold star for healthy eating. Go you!
I’ll leave it to Sara Britton to answer any questions about substitutions and how in the heck she came to experiment with psylium husks. I will tell you, however, to find them in CVS with the Metamucil. Be sure to get the unflavored variety, unless you want your bread to actually taste like Metamucil.
A few other notes: She uses coconut oil or ghee (which I can’t pronounce let alone find) but you can also use butter; I add chopped dates for some chewiness and sweetness; she uses a flexible loaf pan for both mixing and baking. I don’t have one of those so I just used a regular loaf pan and lined the bottom with parchment paper to ease the first turnout (totally worth the effort, unless you want a bonus botched loaf to snack on); finally, I lived large and mixed it all in a bowl, which took away the stress of mixing in tight spaces, which I hate.
And now, just to go on record, for me this is absolutely addictive and perhaps even lifechanging, on a slow day that is.
That’s Life Bread
From My New Roots
Makes 1 loaf
Ingredients
1 cup / 135g sunflower seeds (or 1/2 cup each pumpkin seeds and sunnies)
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds, roughly chopped or sliced*
**½ cup dried dates or dried fruit of choice, roughly chopped
1 ½ cups / 145g rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp maple syrup
3 Tbsp melted coconut oil or ghee (or butter)
1 ½ cups / 350ml water
*update: sliced almonds are my go-to for ease of both prep and slicing
**next update: Dates or dried fruit are optional but now an essential part of my dirt bread experience.
Method
1. In a flexible, silicon loaf pan (or a parchment lined regular loaf pan), combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Living life bread, a slice at a time.
Bring It
As mentioned above, for the right person this is the perfect host/hostess gift. If you’re bringing it to a mixed crowd you can always cover your bases (and maximize fans) by adding a loaf of easiest french bread ever or maple oat breakfast bread
Full Moon Frolics
Full moon frolic gear. Just add adventurous people, and take away daylight.
We have the confluence of two great things coming up: a full moon and St. Patricks Day. You know what that means? Night frolicking! With yet another wallop of fresh snow on the ground this is prime time to break out snowshoes, cross country skis or crampons and gather some friends for a soiree.
Now, with St. Pattys Day in the mix, you’re going to want some adult refreshments on hand. The key is to find hot base beverages and bring flasks of the hard stuff to add. This takes out the guesswork of how much to make, and avoids the potentially disastrous circumstance of a young’n swigging Irish coffee instead of hot cocoa.
And by the way, kids have to be involved. There is no way you’re leaving them home with a sitter for this fun. Oh, and “It’s too cold!” is so not an option. If you hear any of that, take control and lead. Be the one to start a tradition of getting out on full moon nights, no matter how cold it is. Trust me–you’ll warm right up. Being out in a winter full moon is transformative, so grab the headlamps and Thermoses and get out there!
Base mixers:
Keep it simple: Hot cider, hot cocoa, hot tea with honey (because its the right thing to do) and a can or two of whipped cream.
Firewater of choice:
Dark Rum, Maple liqueur (like sugar maple or sapling), tequila, peppermint schnapps (for rookies), Kahlua, Aquavit, that scary bottle of clear stuff that simply says “2002” on the cap.
Mixing it up:
Cocoa and coffee will happily accommodate whatever you toss in there. Try hibiscus tea with tequila; earthy or spicy tea with dark rum; mint and citrusy tea with anything. These are not even guidelines. As ever, be creative and go with what you’ve got. Here are a few combos you might want to try, if only because we went to the trouble of naming them. All can be enjoyed without whipped cream, but c’mon–it’s a full moon, you’re with friends, and doggone it you deserve every bit of this!
Sappy Cocoa: Cocoa with maple liqueur
Tipsy Tree Tea: Tea and maple liqueur
Vermontish Coffee: Coffee and maple liqueur with whipped cream
Hot Amigo: Cider and tequila with whipped cream
Hot Johnny: Cider and dark rum
Oaxaca Hot Chocolate: Cocoa, tequila cinnamon, whipped cream
Arlberg Heisse Schokolade: Cocoa, dark rum,whipped cream
Arlberg Tee mit Rum: (for when they run out of cocoa): Tea and dark rum
Cafe Ole: Coffee, Tequila, Kahlua, whipped cream
And then, because you need something straight up and green…
Puck o the Irish: Equal parts apple pucker liqueur and vodka (potato vodka for traditionalists). Pour it over fresh snow and make it a Frozen Pucker.
Puck of the Irish and its evil twin, the Frozen Pucker. Shot glass acquired from one of Austria’s finest apres ski establishments.
