The New York Distilling Company also includes an 850-square-foot bar and tasting room at The Shanty. Credit: Copyright 2015 Kathy Hunt

Ask a New York history buff about Dorothy Parker or Chief Gowanus and you might hear a discourse on the legendary writer and wit or the leader of the Canarsie Native American tribe. Mention these names to a spirits enthusiast and instead you may be sidling up to a bar and sampling gins from the New York Distilling Company. This Brooklyn-based distillery produces both the Dorothy Parker American and Chief Gowanus New-Netherland gins.

Looking at history

The New York Distilling Company

The New York Distilling Company uses historical recipes for inspiration. Credit: Copyright 2015 Kathy Hunt

Located in the Williamsburg section of Brooklyn, the New York Distilling Company is the brainchild of Brooklyn Brewery co-founder Tom Potter, his son Bill Potter and spirits and cocktails expert Allen Katz. The trio also own the adjacent, 850-square-foot bar and tasting room The Shanty, which overlooks the distillery’s production floor. This full-fledged bar serves mixed drinks made from the New York Distilling Company’s goods as well as other producers’ liquors and beer.

With the New York Distilling Company the men have set out to create exceptional American gins and rye whiskeys. They employ historical recipes for inspiration and the state of New York for their ingredients.

‘Golden era of cocktails’

On the 78th anniversary of the repeal of Prohibition, Dec. 5, 2011, the distillery opened and began selling Dorothy Parker, Chief Gowanus and Perry's Tot gins. Credit: Copyright 2015 Kathy Hunt

On the 78th anniversary of the repeal of Prohibition, Dec. 5, 2011, the distillery opened and began selling Dorothy Parker, Chief Gowanus and Perry’s Tot gins. Credit: Copyright 2015 Kathy Hunt

“Gin and rye are appropriate for the geographic area,” says Bill Potter, master distiller and production manager. He points out that, prior to Prohibition, New York farm distilleries produced these intoxicants from locally grown grains and fruit. He adds, “They are part of the golden era of cocktails, the 1800s.”

On the 78th anniversary of the repeal of Prohibition, Dec. 5, 2011, the distillery opened and began selling Dorothy Parker, Chief Gowanus and Perry’s Tot gins. Named for Matthew Calbraith Perry, 1840s commandant of the Brooklyn Navy Yard and a founder of its Navy Lyceum, Perry’s Tot is a traditional navy strength gin.

“So much of what we think of as gin is only one type of gin, the London dry gin,” Potter says.

The juniper-driven London dry gin ranges between 40 to 45 percent alcohol by volume or 80 to 90 proof. Navy strength clocks in at 57 percent or 114 proof. Sometimes referred to as overproof, barrel strength or cask strength, this high alcohol gin imparts both balance and intensity to beverages.

Tapping into craft craze

The distillery's Dorothy Parker, Perry's Tot and Chief Gowanus New-Netherland gins. Credit: Copyright 2015 Kathy Hunt

The distillery’s Dorothy Parker, Perry’s Tot and Chief Gowanus New-Netherland gins. Credit: Copyright 2015 Kathy Hunt

According to Potter, the plan from day one was to release the gins first. By doing so, the rye whiskey could age for at least three years. To bottle it any sooner would mean that they were proffering a lightly aged, rather than straight, rye. This was not the goal for the distillery.

The timing of their gin and whiskey production couldn’t be better. The U.S. craft cocktail movement is in full swing and nowhere more so than in New York City. With its emphasis on handmade beverages featuring fresh and high quality ingredients, the craft cocktail craze has bartenders reaching for artisanal liquors to feature in their libations.

Mr. Katz’s Rock & Rye

A steel fermentation tank and aging barrels at the New York Distilling Company. Credit: Copyright 2015 Kathy Hunt

A steel fermentation tank and aging barrels at the New York Distilling Company. Credit: Copyright 2015 Kathy Hunt

Craft producers such as the New York Distilling Company can only profit from this desire for artfully prepared and historically rooted drinks.

Harkening back to the pre-Prohibition period is the distillery’s October 2014 release of Mr. Katz’s Rock & Rye. This much-anticipated spirit is the first among the New York Distilling Company’s upcoming rye whiskeys.

Historically, American bartenders created rock and rye by mixing rye whiskey with rock candy sugar syrup and the occasional citrus peel or spice. The goal of this late 19th-century combination was to temper the flavor of a young and unpalatable rye. The outcome was a sweet, amber-colored liquor called rock and rye that quickly became the go-to alcohol “for whatever ails you.”

Mr. Katz’s Rock & Rye pays homage to this American standard. Yet, with its tang of sour cherries, warmth of cinnamon and hint of citrus, it stands to become a classic in its own right.

Adding straight rye whiskey

The Shanty Bar serves drinks made from the New York Distilling Company's products.

The Shanty bar and tasting room overlooks the distillery’s production floor. Credit: Copyright 2015 Kathy Hunt

At the Shanty, head bartender Nate Dumas showcases Mr. Katz’s Rock & Rye in such house creations as Cave Creek and Martini Robbins. The latter drink pairs Mr. Katz’s Rock & Rye with the distillery’s Dorothy Parker American Gin and sweet vermouth. A versatile whiskey, Mr. Katz’s Rock & Rye can also be enjoyed neat or on the rocks.

In September, Ragtime Rye will join Mr. Katz’s Rock & Rye, Dorothy Parker, Chief Gowanus and Perry’s Tot on the roster of New York Distilling Company originals. Aged for more than three years in upstate New York, Ragtime Rye is the distillery’s first straight rye whiskey.

Cave Creek

The Cave Creek

The Cave Creek is made with Mister Katz’s Rock & Rye. Credit: Copyright The New York Distilling Company

 

Recipes created by Nate Dumas, bar director, The Shanty at the New York Distilling Company 

Ingredients

1¼ ounces Mister Katz’s Rock & Rye

1 ounce Glenlivet 12-year-old Scotch whisky

¾ ounce fresh lemon juice

½ ounce Real Grenadine

¼ ounce Campari

Directions

Shake ingredients over ice and strain into a collins glass filled with fresh ice. Garnish with an lemon twist.  Serve with  a straw.

The Harper’s Ferry

The Harper's Ferry

The Harper’s Ferry combines Mister Katz’s Rock & Rye, cognac and rum. Credit: Copyright: The New York Distilling Company

 

Ingredients

1 ounce Mister Katz’s Rock & Rye

¾ ounce Pierre Ferrand cognac 1840

½ ounce Botran rum

¾ ounce fresh lemon juice

½ oz  simple syrup

Directions

Shake ingredients over ice and fine strain into a chilled cocktail glass. Lightly garnish with freshly grated nutmeg.

Main photo: The New York Distilling Company also includes an 850-square-foot bar and tasting room at The Shanty. Credit: Copyright 2015 Kathy Hunt

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Follow Via Emilia in Italy to discover the culinary delights of Emilia-Romagna. Credit: Copyright Emilia-Romagna Tourism Board

In the United States, to “get your kicks” we’ve got Route 66. But in Italy, for an unforgettable travel experience follow the ancient Roman “Route” called Via Emilia. This easy-to-navigate highway starts in the northern section of Emilia-Romagna, connecting some of Italy’s most amazing sights with unique gourmet experiences. Click through this slideshow to discover what you’ll find along the route that connects cities rich in art, culture, history and sports cars with world-renowned food and wine.

More from Zester Daily:

» 6 tips to finding fabulous authentic food in Italy

» 3 Florence favorites when looking for the perfect panino

» 5 Italian coffees you won’t find stateside

» Pasta for dessert

Main photo: Have a taste for incredible pasta? Follow Via Emilia in Italy to discover some of the best culinary delights of Emilia-Romagna. Credit: Copyright Emilia-Romagna Tourism Board

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Grilled pork chops oregano. Credit: Copyright 2015 Clifford A. Wright

July Fourth begs for a magnificent grill party. It’s summer, it’s a great celebration of the nation’s birth and everyone is outdoors and in party mode. Why hold back on July Fourth? Why not grill everything? With a couple of days’ planning, you can really do something amazingly and deliciously different.

Here are four great ideas for the barbecue. There’s no reason why you can’t do all of the these dishes, although it does require that planning. You will have to consider how many people you’re cooking for, think about how large your grill is and make plans for placing all the dishes on the grill.

Getting organized for easy grilling

Colorful peppers on the grill. Credit: Copyright 2015 Clifford A. Wright

Colorful peppers on the grill. Credit: Copyright 2015 Clifford A. Wright

There’s something else many people forget when they grill, but it makes everything easier. Remember to set up a little work station next to the grill to put foods that are cooking too fast, spatulas, mitts and your drink. Even a crummy card table will do. When building your grill fire, remember to pile up the coals to one side of the grill so you also have a “cool” side to move food that is either cooking too fast or is flaring up.

Grilled pork chops are a popular dish in the summer in Greece. In this recipe, though, they are cut quite thin, so you might want to buy a whole loin and slice it yourself or seek out “thin-sliced pork chops,” which many supermarkets sell. In any case, it works with any thickness of chop.

The pork is marinated in garlic and oregano and then grilled until it is golden brown with black grid marks. Then sprinkle the whole oregano leaves on top. You can serve this with a grilled vegetable platter.

You may have heard of the pasta dish called penne all’arrabbiata, angry pasta, so-called because of the use of piquant chiles. This is chicken arrabbiata. It’s “angry” because it is highly spiced with cayenne pepper.

Getting spicy with ‘angry chicken’

Chicken Arrabbiata (angry chicken). Credit: Copyright 2015 Clifford A. Wright

Chicken Arrabbiata (angry chicken). Credit: Copyright 2015 Clifford A. Wright

This chicken gets grilled so if you use the breasts instead of the thighs it will cook quicker. You can leave the chicken skin on or remove it. Crispy skin is delicious, but trying to get the skin crispy on a grill is tricky because of flare-ups. You’ll have to grill by means of indirect heat, pushing the coals to one side.

Many people shy away from grilling whole fish for a variety of reasons. One way to make grilling fish easier is to place a rectangular cast iron griddle over a portion of the grilling grate and cook the fish on top.

If you do that, the griddle must be on the grill for at least 45 minutes to get sufficiently hot before cooking. I suggest several fish below, but it all depends on what’s locally available.

Finding the right fish for the grill

Blue mackerel and idiot fish (kinki fish). Credit: Copyright 2015 Clifford A. Wright

Blue mackerel and idiot fish (kinki fish). Credit: Copyright 2015 Clifford A. Wright

Parsley-stuffed grilled porgy and mackerel are two small-fish dishes ideal for a fast grill. You may not necessarily have these two fish available, so use whatever is the freshest whole fish of like size.

I like the contrast between the mild tasting white flesh of the porgies, also called scup, and the darker, denser meat of the mackerel. Because 50 percent of the weight of a whole fish is lost in the trimming these, 4 pounds of fish will yield 2 pounds or less of fillet.

But you can use any fish: The red fish in the photo is a Pacific fish called idiot fish, kinki fish, or shortspine thornyhead (Sebastolobus alascanus). It has delicious soft flesh.

Complementing with the right grilled sides

Peperoni in Graticola (Grilled red, green, and yellow peppers) Credit: Copyright 2015 Clifford A. Wright

Peperoni in Graticola (Grilled red, green, and yellow peppers) Credit: Copyright 2015 Clifford A. Wright

I think it’s always nice to have grilled vegetables with any grill party. Grilled red, green and yellow peppers make a very attractive presentation. Their flavor is a natural accompaniment to grilled meats. The charred skin of the peppers is peeled off before serving, leaving the smoky flavor. You don’t have to core or halve the peppers before grilling.

Grilled Pork Chops Oregano

Prep time: 4 hours

Cooking time: 30 minutes

Total time: 4 hours, 30 minutes

Yield: 4 to 6 servings

Ingredients

1 cup extra virgin olive oil

4 garlic cloves, finely chopped

1 onion, finely chopped

1/4 cup finely chopped fresh oregano and 2 tablespoons whole leaves

Salt and freshly ground black pepper

14 to 16 pork chops (about 2 pounds), sliced 1/4-inch thick

Directions

1. Mix the olive oil, garlic, onion, oregano, and salt and pepper to taste in a 9-by-12-inch ceramic or glass baking pan. Dip both sides of the pork chops into this mixture and then leave to marinate in the refrigerator, covered, for 4 hours, turning several times. Remove the pork chops from the refrigerator 15 minutes before grilling.

2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium high.

3. Remove the pork chops from the marinade and discard the marinade. Place the pork chops with any marinade ingredients adhering to them on the grill. Cook, turning only once, until golden brown with black grid marks, about 10 minutes. Sprinkle with the whole oregano leaves. Serve hot.

Chicken Arrabbiata

Prep time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Yield: 4 servings

Ingredients

1 small onion, chopped fine

3 tablespoons tomato paste

3 tablespoons extra virgin olive oil

1 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

1 1/2 pounds boneless chicken thighs or breasts (skinless, optional)

Directions

1. Prepare a hot charcoal fire to one side of the grill or preheat one side of a gas grill on high for 20 minutes.

2. Meanwhile, in a bowl, stir together the onion, tomato paste, olive oil, cayenne, and salt and pepper to taste until well blended.

3. Flatten the chicken thighs or breasts by pounding gently with the side of a heavy cleaver or a mallet between two sheets of wax paper. Coat the chicken with the tomato paste mixture.

4. Place the chicken on the cool side of the grill, and cook until the chicken is dark and springy to the touch, turning once, about 20 to 24 minutes (less time for breasts). Baste with any remaining sauce and serve.

Main photo: Grilled Pork Chops Oregano. Credit: Copyright 2015 Clifford A. Wright

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Jeremy Kosmicki, brewmaster at Founders Brewing Co., is a Session IPA pioneer. “I wanted the hop characteristic I crave with the flavors and aroma of an IPA -- all while dialing down the alcohol,” Kosmicki said of the company's All Day IPA, released in February 2012. Credit: Copyright 2015 Founders Brewing Co.

Call it the ideal summer quaff for India Pale Ale lovers: This beer packs hop flavor, yet you can drink a few at a time — and still mow the lawn. Meet Session IPA: It delivers flavor characteristics similar to a standard IPA, but it’s less boozy than American and Imperial IPAs — by as much as half — maxing out at 5 percent alcohol by volume (ABV). It’s an American phenomenon.

Session IPA is the fastest-growing style in the U.S. craft beer market. At the end of 2010, three Session IPAs were available on U.S. supermarket shelves. By mid-May 2015, that number had grown to 43, market researcher IRI said. What happened? IPA lovers increasingly wanted a beer that delivered lots of hop flavors — but not all the booze. “People were saying: ‘Why does it have to be over 7 percent all the time?’ ” said Jeremy Kosmicki, brewmaster at Founders Brewing Co., a Session IPA pioneer.

By definition, Session IPA ranges from 3.7 to 5 percent ABV. “The trick is to get enough body and backbone to balance out the hop aromas, while keeping the alcohol level down without tasting thin or watery,” said Jack Harris, co-owner of Fort George Brewery.

Click through the following slideshow to find 12 Session IPAs worth trying.


More from Zester Daily:

» The secret to great craft beer? It’s the malt
» 10 must-read gifts for beer-loving dads
» America’s 10 best-selling new craft beers
» 12 beers that make you want to pack your bags

Main photo: Jeremy Kosmicki, brewmaster at Founders Brewing Co., is a Session IPA pioneer. Credit: Copyright 2015 Founders Brewing Co.

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La Vie en Rose: Paris is known as the City of Light. But it’s also the city of waiters, and neither the Eiffel Tower nor the Arc of Triumph nor Notre Dame Cathedral — and its gaggle of roofline gargoyles — is more identified with Paris than the garçon de café.

This black-and-white terror serves croque-monsieur, a coupe de champagne, café crème and a whole lot of attitude on almost every street corner in the city.

But he may be at his most formidable at the classy corner cafe, Les Deux Magots, on Boulevard Saint-Germain in the sixth arrondissement. With its dramatic terrace view of L’Église Saint-Germain, this go-to cafe is the perfect spot from which to muse on this often-misunderstood Parisian serveur (waiter) and his unique contribution to French culture.

Can the garçon be arrogant? Yes! Even nasty? Mais oui. Nevertheless, in all his guises through three centuries of French cafe history, this fellow is always efficient, knowledgeable and never boring. He is often as satisfying as the food and beverage he serves (or more so).

But, le garçon, or at least his persona, is in jeopardy. As reported on Feb. 19, 2015, in the Wall Street Journal, the City of Light’s official tourism office is bent on making this paragon of professionalism “nicer.” To what end? To please tourists, bien sûr (of course).

Garçon lite

If the garçon is destined for an attitudinal makeover, it will be, it seems to me, a more fraught transformation of Paris than Baron Haussmann’s demolitions and reconstructions in the mid-19th century under Napoleon III. With Haussmann in charge, Paris lost, tragically, much of its medieval heritage and charm, but gained much more, I believe, in the way of hygiene (a new sewer system) and urban splendor — the grand boulevards, broad sidewalks, parks and the elegant stone apartment blocks we know and love today.

With the proposed sweetening of the garçon, the traditional Parisian cafe may gain tourist lucre, but at the risk of losing its Gallic sizzle, in no small part the gift of the garçon’s trademark sass.

When the dandy meets the butler

The cafe garçon is, after all, intentionally monstrous. A clever, almost Frankensteinian construct, he combines the self-absorbed fastidiousness of the Parisian dandy and the haughty solicitousness of the British butler. The garçon’s costume is no accident.

Cafe French Note

It was designed in the early 19th century to both function and impress. His many-pocketed black vest holds money, les additions (cafe checks), pens and service accessories such as corkscrews and crumb scoopers. The still-popular bow tie adds a touch of fin de siècle panache. With his spotless white apron (less common today), the garçon appears simultaneously hygienic and striking, even sexy, like a chef de cuisine in his crisp whites.

The mastery of this well-trained professional — of his body, of his trays piled high and of his affect — impresses and, yes, intimidates, but at the same time, seduces. He is better dressed and knows more than his customers about classic French food and wine, and he knows it.

The gargling gargoyle

Is there not, in fact, something about the cafe garçon that evokes that other fearsome Paris “gar,” the gargoyle (gargouille in French, pronounced “gar-GOO-ya”) Think about it: Both are “in service,” one to the secular cafe and one to the sacred church. Both guard their respective terrains jealously. And like the garçon, the gargoyle is a construct, a combination of hoary Gothic chimera and drainage technology — the first deflecting the devil, the second the rain.

Both the French and English words — gargouille and gargoyle — derive from the Old French gargole, which means gutter or waterspout and throat. Which is how gargoyles function at the roofline of large, usually religious, structures: Water from the roof flows through gargoyle’s body, exits the throat and is dumped on the ground several feet away from the structure’s foundations. This protects a church’s mortared stone walls and spiritual purity from the ill effects of “dirty” water.

Rabelais’ literary giant, Gargantua

There is no direct etymological connection between garçon and gargouille. “Garçon” appears in French sometime between 1100 and 1300 — as the Old French garçun, from a proto-Germanic word — and refers to a boy of low class or a young servant. The lowly garçon becomes a waiter in the late 18th century with the rise of the Parisian cafe and restaurant.

The “gar” of gargoyle is from the Latin root and means chatter, or the sounds that come from the throat or gutter. This gives us “gutteral” and “gargle.” And, of course, Gargantua, the young giant in Rabelais’ 16th-century novel. At birth Gargantua cries out for “drink, drink, drink.” His father, Lord Grangousier, noting his son’s huge anatomical features, exclaims . . .

Que GRAND TU AS & souple le gousier;” that is to say, “How great and nimble a throat thou hast.” — “The Works of Rabelais” (Bibliophilist Society, 1950)

And so he becomes Gar-gan-tu-a, and the basis of our English word, “gargantuan.” It takes the milk from 17,913 cows to satisfy the giant baby’s thirst.

When Rabelais’ epic satire takes the growing giant to Paris, Gargantua is irritated by the swarms of people gathered around him as he leans up against Notre Dame Cathedral. The young giant proceeds to relieve himself and drowns 260,418 Parisians. Protective gargoyles notwithstanding, Gargantua then steals the bells of Notre Dame, which he uses for a necklace around the neck of his giant horse before returning them.

Hommage au Garçon. Credit: Copyright 2015 L. John Harris

Hommage au Garçon. Credit: Copyright 2015 L. John Harris

Hommage au garçon

If after 500 years we are still amused by the outrageous exploits of Rabelais’ trouble-making Gargantua, why can’t we embrace, after 300 years of evolving French cafe culture, the classic, snooty garçon de café as he is? Instead of softening the garçon, let’s cast him in hard, eternal bronze.

Sitting on the terrace at Les Deux Magots, sipping on a coupe or nursing a crème, one can imagine a statue of the garcon de café, a gargantuan vertical gargoyle, spouting water into a broad pond located in the place just outside the entrance to L’Église Saint-Germain. Vive le garçon! Vive le café! Vive la France!

Main illustration: The garçon de café and the gargouille d’Église. Credit: Copyright 2015 L. John Harris

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Hungarian Cherry Pie, cseresznyès lepèny, served with whipped cream. Credit: Copyright 2015 Clarissa Hyman

You open an old cookbook and out flutters a fragile, stained piece of notepaper. On it there is some spidery handwriting in fading blue ink for a long-forgotten cookie from a long-forgotten aunt in a long-forgotten language. Or perhaps, like Budapest-born Tomi Komoly, you have a carefully bound journal filled with exquisitely rhythmic italic notations. Hastily scribbled or meticulously inscribed, old family recipes are a gift from the past. But bringing them back to life in modern kitchens can present today’s cook with some unexpected problems.

Unforeseen problems: handwriting, culinary shorthand

Tomi Komoly’s grandmother’s recipes were handwritten in old-fashioned German  and Hungarian. Credit: Copyright Tomi Komoly

Tomi Komoly’s grandmother’s recipes were handwritten in old-fashioned German and Hungarian. Credit: Copyright Tomi Komoly

When Komoly, who now lives in the United Kingdom, took the task of painstakingly transcribing, testing and updating many of his Austro-Hungarian grandmother’s recipes, he encountered a number of unforeseen problems. Not least, the recipes were written in a narrow, cursive script in old-fashioned German and Hungarian often using the shorthand style of a culinary expert for whom the manuscript was more aide-memoire than intended manual. It took him more than six years to translate and edit — and enter the mindset of his late grandmother to identify the many details and techniques she would have assumed needed no explanation. Sometimes, with heirloom recipes, it is what is left out that is as important as what is included.

Concessions to modernity

Modern labor-saving devices such as food mixers or electric grinders -- unheard of in prewar Budapest -- can also have an effect on a recipe. Credit: Copyright 2015 Clarissa Hyman

Modern labor-saving devices such as food mixers or electric grinders — unheard of in prewar Budapest — can also have an effect on a recipe. Credit: Copyright 2015 Clarissa Hyman

The aim of recipe rescuers is always to be as authentic as possible but, as Komoly found out, there have to be concessions to modernity. Today’s cooks may not have the stamina of their ancestors, but few would want to turn back every clock. As Komoly says, “Granny used to laboriously beat the egg whites with a little whisk or large fork, but I use a machine except for rising dough, which I prefer to feel by hand.” Ready-made noodles, dried yeast and strudel dough are also innovations that prove that progress can mean just that.

Advances in cooking equipment

Gugelhupf, or "Kuglof," made in a traditional mold with tapered sides and a funneled center. Credit: Copyright Tomi Komoly

Gugelhupf, or “Kuglof,” made in a traditional mold with tapered sides and a funneled center. Credit: Copyright Tomi Komoly

Technical advances can also affect the success of updating recipes: Even the material out of which cooking tins and utensils are made may alter cooking times, and when all the cooking and baking was done on a wood-fired, cast-iron stove with hot plates, as with Komoly’s family, oven temperatures and timings can be another source of error. As he says, “How do you interpret instructions such as ‘Do it on a high flame’ or ‘Bake until it is ready’?” In addition, in quite a few recipes I had to work out the sequence of adding ingredients by patient trial and error. Luckily, on the whole, Granny was very reliable, so I didn’t have too many disasters.”

Our kitchens today also boast luxuries unheard of in prewar Europe, or available to only a few, such as refrigeration. As Komoly recalled, “We would get great blocks of ice delivered, we never had a fridge. Or we would keep food in winter on the floor of the freezing, unheated bathroom.” Restoring old recipes in light of the “new” technology means you may have to expect new timings, new procedures, new methodology.

Account for changing ingredients, tastes

In baking, varying egg sizes can often make a difference in the end result. Credit: Copyright 2015 Clarissa Hyman

In baking, varying egg sizes can often make a difference in the end result. Credit: Copyright 2015 Clarissa Hyman

Family recipes often are short on details, especially when orally transmitted, but even when written, many instructions can be vague to the uninitiated. Often, cooks would vary the way they cooked and baked according to whim, the weather and whether or not certain items were available.

“Although many recipes had quantities, in those days they didn’t specify things they would take for granted, such as the size of eggs. I came to the conclusion, for example, that over-egging a cake really doesn’t hurt too much,” Komoly said. “I’ve also had to play around with sugar quantities; there’s a massive difference in our tastes these days. I found I only needed about two-thirds of the original amount.”

Short on details

Fresh cherries are particularly popular in Austro-Hungarian baking. Credit: Copyright 2015 Clarissa Hyman

Fresh cherries are particularly popular in Austro-Hungarian baking. Credit: Copyright 2015 Clarissa Hyman

A rose is a rose is a rose, but the saying does not always hold true. Take a cherry, for example. There are sweet ones, sour ones, red ones, black ones and unique regional varieties that add different dimensions to a dish. Fresh produce was usually a given: In Hungary, Komoly’s grandmother would assume the fruit and nuts were there for the taking from the family’s own trees, but a stale supermarket walnut or hazelnut can turn yesterday’s delight into today’s disaster.

Cooking vs. baking

Many heirloom recipes are imprecise in their instructions, dealing mostly in "handfuls" and "pinches." Credit: Copyright 2015 Clarissa Hyman

Many heirloom recipes are imprecise in their instructions, dealing mostly in “handfuls” and “pinches.” Credit: Copyright 2015 Clarissa Hyman

There’s many a recipe handed down from generation to generation that involves good old-fashioned instructions such as “Take a pinch of this” or “Add some of that.” In many Italian-language cookbooks, recipes often include qv (quanto vale — how much you want) or qb (quanto basta — as much as it needs) in the instructions. The size of a “handful” may not matter too much in general cooking, but baking is more of an exact science than a free-form art.

A century of changes

Even basic ingredients, such as this widely used variety of Italian flour, can vary from era to era, country to country. Credit: Copyright 2015 Clarissa Hyman

Even basic ingredients, such as this widely used variety of Italian flour, can vary from era to era, country to country. Credit: Copyright 2015 Clarissa Hyman

Another problem, common to all who undertake the rescue and restoration of heritage recipes, are ingredients. Soft cheese, butter, flour, chocolate and so on may not always be the same as those used a century ago. Take flour, for example. Italian heritage recipes use different types of flour to those we are accustomed in the United States and United Kingdom. Komoly encountered the same difficulty, “The flour we used in Hungary was quite different, but most UK flour is highly refined. Eventually, I found that if I made a cake with a large percentage of flour, it was best to use a ‘strong’ Canadian flour.”

Komoly is also fortunate in that he can still recall helping his grandmother in the kitchen — always rewarded with a lick of the spoon or bowl — as well as being able to hold in his memory the taste of the end products.

Having survived the Holocaust, his grandmother, Vamos Kathe, relocated to Nairobi. Her recipe book was a precious reminder of a lost world, inscribed with the words, “With God’s Help.” He must have been listening.

Hungarian Cherry Pie (cseresznyès lepèny)

Recipe taken from “My Granny’s Gift: 55 Delicious Austro-Hungarian Dessert Recipes” by Tomi Komoly, CreateSpace Independent Publishing Platform, 2014, 124 pages.

Prep time: 30 to 40 minutes

Baking time: 50 minutes

Total time: 1 hour 20 minutes to 1 hour 30 minutes

Yield: 8 servings

Ingredients

2 tablespoons (15 grams) plain flour

9 tablespoons (125 grams) butter or margarine

1 whole egg

6 tablespoons (80 grams) superfine sugar

About 4 cups (500 grams) cherries, unpitted

4 egg whites

2 tablespoons (15 grams) powdered sugar

1 cup (70 to 80 grams) bread crumbs

Directions

1. Mix the flour, butter and egg with 4 tablespoons (60 grams) of the superfine sugar and roll out to about 1/4-inch (7 to 8 mm) thick and transfer into a 12-by-8-inch (30-by-20-cm) baking tray. Alternatively, just place in the middle of the tray and “pat” until it is spread evenly over the whole area.

2. Bake in a moderate oven 350 F (175 C) for 35 minutes. (It may take less time, so if it smells like it is burning, it may well be!)

3. Pit the cherries and drain the fruit of all excess juice and spread evenly after scattering the bread crumbs over the pastry. Sprinkle the remaining superfine sugar on top. (If the cherries are very sweet, then you may not need the extra sugar. CH)

4. Beat the 4 egg whites with the powdered sugar until very firm, spread over the cake, and bake for another 15 minutes or until lightly browned and semi-hardened. Allow to cool, cut into squares and serve with whipped cream.

5. Instead of the bread crumbs, ground walnuts or hazelnuts could also be used.

Main photo: Hungarian Cherry Pie, cseresznyès lepèny, served with whipped cream. Credit: Copyright 2015 Clarissa Hyman 

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Chocolate-dipped Watermelon slices sprinkled with sea salt. Credit: Copyright 2015 Zester Media

Watermelon’s dribble-down-your-chin deliciousness adds an exclamation mark to any summer picnic. Memories of seed-spitting contests followed by a run through the sprinklers are the essence of childhood.

But there is so much more to love about watermelon. It is summer’s most versatile food. Dress it up or keep it simple. Soups, curries, salsas and salads; watermelon’s savory sweetness deserves a place at every meal. Let your imagination go!

Whether you use the fruit in cocktails, healthy smoothies or a simple Mexican agua fresca with watermelon juice and a squeeze of lime, drink in the goodness of watermelon.

Check out these 10 killer ideas; you will never see watermelon the same way again.

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Main photo: Chocolate-dipped Watermelon slices sprinkled with sea salt. Credit: Copyright 2015 Zester Media

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Fruit Salad Cocktails with espresso spoons. Credit: Copyright 2015 David Latt

Walk the farmers markets and enjoy a grand show of summer’s bountiful harvest. Leafy greens have reappeared along with all manner of beans and peas. Stone fruit, including peaches, nectarines, cherries, plums and pluots, are available in abundance. They are perfect to make fruit salad cocktails, a delicious way to celebrate summer’s bounty.

Sun-loving Spaniards created sangria, probably the best-known alcoholic-fruit beverage. The inspired combination of wine (tart), fruit (sweet and acidic) and spirit (sharp) creates an umami of flavors that delivers a satisfying punch.

Getting creative with fruit infusion

Bing and Rainier Cherries at the Sunday farmers market in  Pacific Palisades, California. Credit: Copyright 2015 David Latt

Bing and Rainier Cherries at the Sunday farmers market in Pacific Palisades, California. Credit: Copyright 2015 David Latt

Infusing spirits is another way to complement the heady flavors of vodka, gin, tequila, scotch and bourbon. Taking a familiar spirit, say vodka, and layering on fresh-from-the-farm ingredients adds unexpected brightness.

Some enjoy an edgier infusion, using vegetables, herbs and greens such as cucumbers, rosemary, basil and lavender, and those are all good. But my palate prefers sweet to savory when it comes to cocktails.

Walking past farmers stalls and seeing mounds of Valencia oranges, pink grapefruit, tangerines, Blenheim apricots, doughnut peaches, Santa Rosa plums, white and yellow nectarines, and Bing cherries, I begin thinking about throwing a party and inviting friends to have my favorite cocktail that celebrates the season.

Choosing fruit flavors and textures for cocktails

Peaches and yellow nectarines at the Sunday farmers market in  Pacific Palisades, California. Credit: Copyright 2015 David Latt

Peaches and yellow nectarines at the Sunday farmers market in Pacific Palisades, California. Credit: Copyright 2015 David Latt

Use any fruit you enjoy. The goal is to create a flavor-texture contrast that combines acidity with sweetness and soft with crunchy as in a mix of grapefruit, cherries, apples and peaches. Experiment and be bold when you choose fruit for your cocktail. Mangos, papayas, pineapples, guavas and persimmons are also good.

Adding a pinch of cayenne gives the cocktail an appetizing heat.

Peel and section all citrus, removing the peel, pith and membranes to create what are called suprêmes.

Stone fruit should be firm but ripe enough to eat. Do not use overly ripe fruit. Cut and discard any brown or damaged areas.

Getting the most flavor into your fruit salad cocktails

Sections of a grapefruit for Fruit Salad Cocktail. Credit: Copyright 2015 David Latt

Sections of a grapefruit for Fruit Salad Cocktail. Credit: Copyright 2015 David Latt

Stone fruit should be pitted, except for cherries. With peaches and nectarines, using a pairing knife, cut away the dark areas around the pit and discard.

Peeling the fruit is a matter of taste. Personally I prefer to peel apples, peaches, apricots and nectarines to maximize the flavor transmitted from the flesh of the fruit to the wine or spirit.

Cut all fruit into dime-sized pieces.

Because the fruit flavors dominate the cocktail, there is no need to use premium wines or spirits.

Using just the right timing and sweetener

Fruit Salad Cocktail in a large blue pitcher. Credit: Copyright 2015 David Latt

Fruit Salad Cocktail in a large blue pitcher. Credit: Copyright 2015 David Latt

Using sugar is a mater of taste. If the fruit is especially sweet, sugar may not be needed. Artificial sweeteners should not be used. Taste and decide at the end if the cocktail needs the added sweetness of sugar.

Red wine is preferred, but white wine can be used. Because the fruit adds sweetness, use a dry wine.

Add the fruit one hour before serving. Any longer and the fruit will turn unpleasantly soft.

Put an espresso spoon or other small spoon into the glass when serving the cocktail so the fruit can be eaten before, during or after consuming the wine or spirit.

Summer Fruit Salad Cocktails

Prep time: 30 minutes

Infusion time: 60 minutes

Total time: 90 minutes

Yield: 1 quart

Ingredients

1 (750 ml) bottle dry red wine (or white)

1/2 cup brandy or vodka

Juice of one lemon or two limes

Pinch cayenne (optional)

2 tangerines, washed

3 oranges, preferably Valencia, washed

1 large grapefruit (pink or white), washed

2 Fuji apples, washed, peeled, cut into quarter-sized cubes

2 nectarines or peaches, washed, pitted, peeled, cut into quarter sized cubes

12 Bing cherries, washed, stems and pits removed, quartered

1/4 cup white granulated sugar (optional)

Directions

1. In a large pitcher, mix together the wine, brandy, lemon juice and cayenne (optional). Cover and refrigerate.

2. Using a sharp knife, peel the tangerines, oranges and grapefruit, removing and discarding the peel and rind. Cut the sections free from the membrane. Hold the peeled citrus over a bowl to catch the juice. When all the sections have been removed, squeeze the membrane to capture the last bit of juice. Discard the membrane.

3. An hour before serving, cut up and add the orange and grapefruit suprêmes, citrus juices, apples, nectarines and cherries to the wine and spirit mixture. Stir well.

4. Taste and add sugar (optional) if needed. If sugar is added, stir well to dissolve.

5. Refrigerate and serve ice cold.

6. Use a ladle to fill glasses with a good amount of the fruit. Top off with the wine and spirit mixture. Place an espresso or small spoon in each glass.

Main photo: Fruit Salad Cocktails with espresso spoons. Credit: Copyright 2015 David Latt

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