Asparagus

I am a huge fan of asparagus. Mostly any way that you prepare it (with the exception of commercially canned asparagus - it's the texture) I am in love with this vegetable. We are in the middle of the very brief season for asparagus here in Michigan and so I went about taking advantage of it. I got 10 pounds of asparagus and pickled most of it. As my father is quick to point out, it just isn't a really great Bloody Mary without a great pickled vegetable, and pickled asparagus is always a winner. I did 5 pints of spicy, 5 pints of plain pickled, and I canned a quart of pieces that was just plain - not pickled. Overall I am pretty pleased with my effort and am looking forward to those Bloody Marys this summer as a great cooler.



Fresh


Blanched


Canned


And a bonus just in case you don't have a good bar book handy (but you really should) - a recipe for a basic Bloody Mary. Feel free to tweek to taste!

Bloody Mary (From the Mr. Boston Bartender's Guide)
1 1/2 oz Vodka
3 oz Tomato Juice
1 dash Lemon Juice
1/2 tsp Worcestershire Sauce
2-3 drops Tabasco Sauce
Salt and Pepper to taste

Shake with ice and strain into ice-filled old-fashioned glass. Garnish with a lime wedge, celery, or pickled veg. Drink and Enjoy!

Simple Mint Syrup

2c Organic Cane Sugar (Because it's one of the sugars I had laying about)
1c water
Generous sprig-worth of mint leaves
1/4tsp citric acid

We've several mint plants growing in our herb boxes right now. There's Mint Julep, Apple Mint, Chocolate Mint, and Kentucky Colonial. The KC is what I used for this recipe.

After measuring out what I needed, I put some of the sugar into the pot and, using the muddler from the bar set, ground the mint in to the sugar crystals. Once the leaves were sufficiently bruised and cut, I added the rest of the sugar and water.

Brought the syrup slowly to a boil, then let it boil for about 3 minutes before cutting the heat, and straining out most of the leaf matter (I wasn't too picky. Small bits in the syrup are just fine for me).

I then mixed in the citric acid powder, and I probably didn't need QUITE as much as I used, but I've had trouble finding information on the appropriate ratios. The citric acid inverts the sugar, preventing crystalisation.

Pour syrup into a bottle, and voila!

Now I just have to find something to DO with it... I'm thinking ice cream.

Ginger Grouse and Introductions

This is intended to be a kitchen adventure blog. My husband and I are usually found in the kitchen and it is usually the cleanest room of the entire house as a result. I'll be documenting our attempts, successes, and abject failures. Armed with a compliment of cast iron and enough whiskey for the cook and the recipe it will always be something new around here!

I'll leave you tonight with a fun summer cocktail that is good for both entertaining and finding the courage to clean up after the latest adventure.

Ginger Grouse:

You'll Need -
Famous Grouse Whiskey
Lime wedge
Good Spicy Ginger Ale
Ice

In a high ball glass, mix 2 measures of whiskey and squeeze the lime wedge in. Fill the glass with ice and top off with the ginger ale. Garnish with the lime wedge and enjoy!