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Drink Sustainably with These Locally Sourced Cocktail Creations

By
Jordan Snowden
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0
A pink Parfait Amour Gulab cocktail sits in a silver mug.
This Parfait Amour Gulab cocktail is inspired by the Indian dessert Gulab Jamun.

There are so many ways to celebrate Earth Day. You can make a habit of buying your produce from local farms. You can attend local events and gatherings aiming to both educate and entertain the community. Perhaps you plant a tree or volunteer and a local nursery. Every act, no matter how big or small, makes an impact on the planet. You can drink locally, too.

One idea that can be implemented during Earth Day celebrations and beyond is using local ingredients in your food and drink recipes. If you’re in the mood for a refreshing cocktail as the weather warms, we suggest trying one of the following spring drinks created by Kingfly Spirits’ Raoul Segarra — his creations utilize the local distillery’s spirits in innovative and delicious ways.

As the head distiller at Kingfly, Raoul pays attention to the nuances of spirits as they move from the raw ingredient stage all the way to maturity. With his attentive nose and refined palate, it’s no surprise that he’s just as interested in what happens when the spirits go from the bottle to the cocktail glass. Here he shares some springtime cocktails with TABLE readers. Each one is a poetic riff on a well-known classic. Make the one that seems most tempting to you—or head to Kingfly’s Strip District headquarters and let them fulfill your “drink locally” mission.

KINGFLY JULEP

Pink liquid makes up this cocktail, a lighter, brighter, super refreshing version of a mint julep. 
A lighter, brighter, super refreshing version of a mint julep.

 

ALLEGHENY LEMONADE

Two highball glasses, one slightly in front of the other, filled with a local riff on Lynchburg Lemonade. Bright yellow colors.
A local riff on Lynchburg Lemonade using Kingfly Rye and orange liqueur.

 

ROSE & BLACK PEPPER MARTINI

A slightly yellow in color Rose and Black Pepper Martini in a martini glass sits on a white granite countertop. Rose petals are off to the side.
A perfectly balanced spring cocktail with sweet and floral notes.

 

PARFAIT AMOUR GULAB

A pink Parfait Amour Gulab cocktail sits in a silver mug.
This Parfait Amour Gulab cocktail is inspired by the Indian dessert Gulab Jamun.

Rack of Lamb with Traditional English Mint Sauce

By
Justin Matase
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0
Rack of lamb sits on a white plate.

This delicious rack of lamb recipe with a traditional English mint sauce is sure to impress your dinner guests. It’s simple to make, and starts with fresh ingredients. This is the kind of Sunday dinner your grandmother used to make, and its trip down memory lane will bring a delicious smile to everyone’s face. Pro tip: Serve a minty julep cocktail to your guests when they arrive. We love this Cheater Mint Julep! It even uses a decadent and just sweet enough maple mint syrup that you can incorporate into other cocktails as well.

The History of the Rack of Lamb

Recipes for a rack of lamb has been a part of culinary traditions for centuries, all the way back to when the ancient Mesopotamians first domesticated sheep. The history of eating lamb for Easter specifically though goes all the way back to pre-Abrahamic religious traditions, when sacrificing a lamb was one way to show devotion and gratitude. But it’s one of the first fresh meats available after the long winter months, so it makes sense as a dish for both Passover and Easter. 
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Rack of lamb sits on a white plate.

Rack of Lamb with Traditional English Mint Sauce

  • Author: Justin Matase
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Description

A delicious and taditional way to prepare a rack of lamb.

Ingredients

Scale

For the English mint sauce:

  • 2/3 cup malt vinegar
  • ½ cup sugar
  • 2/3 cup finely chopped fresh mint from 2 large bunches

For the rack of lamb:

  • 2 racks of lamb, well trimmed and frenched (about 1½ pounds each)
  • Freshly ground black pepper, to taste
  • ½ teaspoon salt
  • 2 garlic cloves
  • ¼ cup Dijon mustard
  • 2 cups fresh white breadcrumbs
  • ¼ cup chopped fresh mint

Instructions

For the English mint sauce:

  1. Combine vinegar and sugar in a small saucepan, and boil over high heat until sugar dissolves. Stir in the 2/3 cup chopped mint. Set aside to cool.
  2. If you’re in a rush, you can use a store-bought substitute like Duerr’s Mint Sauce.

For the rack of lamb:

  1. Season lamb on both sides with black pepper. Chop garlic finely with salt, pressing down with the side of the knife from time to time, until a paste forms. In a small bowl, mix this paste into the mustard. Divide mustard mixture between racks of lamb, spreading over both sides evenly. In a medium-sized bowl, toss bread crumbs with ¼ cup chopped mint. Divide breadcrumb mixture between racks, pressing onto lamb and coating both sides completely.
  2. Transfer prepared lamb to oven rack. Insert roast probe into thickest part of one of the racks of lamb. Place the oven rack along with roasting pan and lamb in oven and insert short end of probe into probe socket. Select “Auto Roast” setting on oven. Set oven temperature to 425°F. Adjust roast probe to 150°F. A tone will sound when the probe temperature is reached in about 25 minutes.
  3. Carefully remove oven rack with lamb from oven. Transfer lamb to cutting board and cover with foil for 10 to 15 minutes. Cut each rack between the bones into chops. To serve, pass English mint sauce separately.

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Recipe by Justin Matase
Photo Courtesy of Hudspeth River Ranch

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Stack ’em High Pancakes

By
Star Laliberte
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0
Pancake stack and syrup
Photo by Adam Milliron

This Stack ’em High Pancakes recipe is great for special occasion breakfasts like birthdays, Mother’s Day, or Father’s Day.  Serve them at the table or deliver them in bed. After all, there are few things cozier than being served breakfast in bed (as long as you don’t spill anything).

Stack ’em High Pancakes Recipe

8 – 12 servings

INGREDIENTS

2 cup White flour
2 cup Buckwheat flour
8 tsp Baking powder
1 tsp Nutmeg
1 tsp Coriander
4 T Cinnamon
1 c Brown sugar1 tsp Salt
Vegetable oil for the skillet
4 cup Milk
4 Eggs
1 T Vanilla extract
Maple syrup or honey at the table.

INSTRUCTIONS

  1. Mix the dry ingredients well, which you can store in a covered jar for long periods of time. Dole them out and add milk, eggs and vanilla by eyeball…or make up the whole batch and store pancakes in the freezer for easy, breezy mornings.
  2. Once you have made a nice batter with dry and wet ingredients, heat a skillet and coat the bottom with vegetable oil.
  3. When a droplet of water dances on the surface, turn down the heat to medium, and pour a 1/4 c of batter into the skillet for each pancake.
  4. Wait for bubbles to appear on the surface of the pancake before flipping.
  5. Serve with Paul Family Farm maple syrup or your favorite honey.

Photography by Adam Milliron / Styling by Quelcy Kogel / Recipe by Megan Gordon 

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Spring Lamb Chops

By
Lisa
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0
A plate of spring lamb chops with smoky roasted radishes.

Spring Lamb Chops with Mint Chimichurri, Potato Leek Purée & Smoky Roasted Radishes is a mouthful to say and to enjoy. We recommend taking a visit to your local butcher to look for farm-raised lamb chops that keep their juiciness throughout cooking. Then, take a trip to your farmer’s market to shop fresh potatoes and leeks, and radishes, as well as other herbs and produce. From there, the rest is simple!

Why Does Chimichurri Go So Well with Meat Like Lamb?

You may be wondering why you always see the green sauce of chimichurri dripping along various meats. The fresh herbs like parsley and oregano help brighten the dish of your choice. Plus, the acidity from the vinegar cuts through any fattiness so your bite is equally tangy and juicy. Because chimichurri is a refreshing topping, it perfectly pairs with the smoky char of grilled meats, milding out the smokiness. Hence why it works so well with our Spring Lamb Chops.

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A plate of spring lamb chops with smoky roasted radishes.

Spring Lamb Chops

  • Author: Anna Franklin
Print Recipe

Description

Between the mint chimichurri, fresh veggies, and perfect pork chops, this meal a winner any night of the week.

Ingredients

Scale

For the mint chimichurri:

  • 1 bunch parsley
  • 1 bunch mint
  • 1/2 cup olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp red wine vinegar
  • 1 tsp red pepper flakes
  • 1 lemon, juiced
  • 1 tsp dried oregano
  • Salt and pepper to taste

For the lamb:

  • 1 tbsp avocado oil (or any oil with a high smoke point)
  • 1 rack (8 pieces) lamb chops
  • Salt and pepper to taste

For the radishes:

  • 1 lb radishes
  • 2 tbsp olive oil
  • 1 tsp smoked sea salt

For the potato and leek purée:

  • 2 leeks, trimmed, cleaned, and cut into 1-inch pieces
  • 1 lb potatoes, peeled, washed, and quartered
  • 2 tbsp butter
  • 1/2 cup whole milk
  • Salt to taste

Instructions

For the mint chimichurri:

  1. In a food processor, add parsley, mint, and olive oil.
  2. Pulse until the herbs are small but not quite the texture of a pesto.
  3. Place into a bowl. Add chopped shallot, garlic, vinegar, pepper flakes, lemon juice, oregano, salt, and pepper. Set aside.

For the lamb:

  1. Heat a large cast-iron skillet over high heat. Add oil and heat. Pat dry each chop with a paper towel. This will help the meat to brown. Season each lamp chop with salt and pepper.
  2. Add to the skillet and sear on both sides until golden brown, around 3 minutes per side. The internal temperature for a medium chop is 125 degrees. Let meat rest for 5 minutes before serving.
  3. Serve with chimichurri on the side as a dipping sauce or drizzle over meat before serving.

For the radishes:

  1. Toss radishes in oil and sprinkle with smoked salt.
  2. Roast at 400 degrees for 10 minutes until the radish tops are charred and the radishes brown.

For the potato and leek purée:

  1. Boil the potatoes and leeks until tender, about 30 minutes.
  2. Once done, remove potatoes, push through a ricer, and set aside.
  3. Take the leeks and pulse through a food processor until puréed.
  4. In a saucepan, melt butter and sauté the riced potatoes. Add milk, stirring until the potatoes reach a creamy consistency. Add leeks, and some reserved potato water to make a smooth mixture. Serve with the lamb chops and smoky roasted radishes.

Did you make this recipe?

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Recipes and Styling by Anna Franklin
Photography by Dave Bryce 

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Halibut & Asparagus en Papillote with Olive‑Herb Relish

By
Lisa
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0
A plate of fish in papillote with an olive and herb relish.

You’ll be quite pleased with the ease of preparation with this Halibut & Asparagus recipe. Don’t let the papillote scare you: that’s just French for “parchment paper.” Fold a serving of fresh halibut, spears of asparagus, garlic, and lemon into a packet of parchment paper and bake. Looks fancy, yes, but it’s easy. Add an herb relish made with farm-fresh flavors from your local farmers’ market.

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A plate of fish in papillote with an olive and herb relish.

Halibut & Asparagus in Papillote with Olive & Herb Relish

  • Author: Anna Franklin
Print Recipe

Description

A complete meal that’s bound to fill anyone’s appetite.

Ingredients

Scale

For the relish:

  • 1 cup Castelvetrano olives, roughly chopped
  • 1/4 cup green onion, thinly sliced
  • 1/2 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1/4 cup olive oil
  • 1 lemon, juiced

For the halibut:

  • 4, 6-oz halibut filets
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1 lemon, thinly sliced
  • 1 bunch asparagus

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix all relish ingredients together in a bowl and set aside.
  3. Assemble the pouches: Tear off 4 squares of parchment that are at least 12 inches on each side.
  4. Place 1 fish filet on each piece of parchment. Lightly sprinkle the fish with salt and minced garlic. Line each piece of fish with lemon slices and place asparagus on each side of the fish.
  5. Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish.
  6. Place each pouch on a rimmed baking sheet, using the weight of the fish to hold the ends in place.
  7. Place in the oven and bake for 12-15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and garnish with relish.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes and Styling by Anna Franklin
Photography by Dave Bryce 

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Haitian Ginger Tea

By
Keith Recker
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0
Haitian Ginger Tea with a cinnamon stick served in a glass

Haiti uses ginger root as a cure for all ills, making this Haitian Ginger Tea a delightful form of medicine. Traditional healers say that ginger boosts immunity, relieves nausea, improves blood circulation, relieves menstrual discomfort, and prevents heart attacks. Thanks to Chef Claudy Pierre for sharing this recipe with TABLE Magazine.

The History of Haitian Ginger Tea 

In Haiti, ginger tea is not only a staple during colder months but is also served during celebrations and family gatherings. It’s often prepared with added ingredients like cloves, cinnamon, and lime for extra flavor and health benefits. (So, add lime if you want!) As Manie Chery of Love Haitian Food reflected, “To Haitian parents, tea fixed everything.” The tea reflects the fusion of Indigenous, African, and European ingredients and methods in Haitian cuisine. It’s a comforting beverage that embodies the warmth of Haitian hospitality, often shared among friends and family. Over time, like many other elements of Haitian cuisine, Haitian ginger tea has become a symbol of resilience and cultural pride, enjoyed both in homes and at local markets.

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Haitian Ginger Tea with a cinnamon stick served in a glass

Haitian Ginger Tea

  • Author: Claudy Pierre
Print Recipe

Ingredients

Scale
  • 2 ginger root pieces
  • 2 cinnamon sticks
  • 2-star anise
  • 6 cups water

Instructions

  1. Wash, peel, and dice ginger into small pieces. Add ginger, cinnamon, and star anise to water in a pot and bring to a boil. Reduce heat to medium and allow tea to brew for 5 more minutes. Strain into a cup and sweeten to taste.

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Photography by Jacqueline Moss / Styling by Rafael Vencio / Food by Chef Claudy Pierre

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Bourbon Glazed Lamb Chops

By
staff-author
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0
Grilled lamb chops with herb garnish

Where have these Bourbon Glazed Lamb Chops been all your life?! Pair bourbon, honey, white wine vinegar, and mint with lamb and there will be plenty of finger-licking in the house.

Tips for Cooking Lamb Chops

Cooking these Bourbon Lamb Chops to perfection requires a few key tips. First, choose lamb chops that are thick and have good marbling for a juicy and flavorful result. When seasoning, do so generously with your favorite herbs and spices. To achieve a crispy exterior and tender interior, sear the chops over high heat for a few minutes per side before finishing them in a preheated oven. Lastly, rest the cooked lamb chops for a few minutes to allow the juices to redistribute before serving.

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Grilled lamb chops with herb garnish

Bourbon Glazed Lamb Chops

  • Author: Michaela Hayes
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Description

Make delectable lamb chops right in your own home.

Ingredients

Scale
  • 5 tbsp honey
  • 1/4 cup bourbon
  • 1 tsp white wine vinegar
  • 1/2 tsp salt plus more for seasoning
  • 1/4 tsp ground black pepper plus more for seasoning
  • Pinch ground allspice
  • 8 lb lamb chops, cut from 1 rack of lamb
  • 2 tbsp olive oil to prepare grill or grill pan
  • 2 tbsp chopped fresh mint

Instructions

  1. Whisk first six ingredients together to make glaze. Divide into two bowls. May be made up to 1 day ahead.
  2. Season lamb chops with salt and pepper. Prepare a grill with medium heat (or a large grill pan with 1 tbsp oil over medium heat). Brush chops with half of glaze. Cook until nicely browned, about 3 minutes per side, glazing frequently. If using a grill pan, cook half the chops, remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 tbsp oil and remaining chops.
  3. Stir mint into remaining glaze and drizzle over cooked chops at the table.

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Recipe and Story by Michaela Hayes
Photography by Michael Marquand

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Stanley Tucci’s Martini

By
Star Laliberte
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0
Stanley Tucci’s dry Gin Martini as made for Ina Garten

Stanley Tucci’s Martini has become shorthand for something simple, refreshing and delicious. If you follow food and beverage trends, there’s a very good chance you know Stanley Tucci and Ina Garten, and their delicious recipes and sparking repartee. Ina recently invited Stanley to be a guest on her television show. It was during this visit that Stanley’s cocktail lesson introduced Ina to her very first martini. Her reply? “That’s gorgeous,” said Ina. It quickly became a trending topic, so you know we had to stir up a few and give this recipe a try.

This is Stanley Tucci’s Martini recipe as shared on Food Network’s Be My Guest, Season 3, Episode 2.

Just a side note: our entire team is more than obsessed with all things Stanley Tucci!

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Stanley Tucci’s dry Gin Martini as made for Ina Garten

Stanley Tucci’s Martini

  • Author: Stanley Tucci
  • Yield: Serves 2
Print Recipe

Description

Somehow Tucci manages to make a classic cocktail even better.

Ingredients

Scale
  • 3/4 oz white vermouth
  • 4 oz gin
  • Lemon peel
  • Spanish queen olives

Instructions

  1. Place your glasses in the freezer. Fill a cocktail beaker with ice. Add vermouth and gin. Stir for approximately 15 seconds.
  2. Strain the cocktail into chilled martini glasses. Use a lemon twist to rim the glass, drop the lemon peel into the glass and add Spanish queen olives.
  3. Enjoy!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check Out Our Other Stanley Tucci Inspired Recipes:

Stanley Tucci Inspired Spaghetti alla Nerano
Stanley Tucci Inspired Bucatini all’Amatriciana
Stanley Tucci Inspired Penne all’ Arrabbiata
Stanley Tucci Inspired Pasta alla Norma

Photography by Dave Bryce
Styling by Anna Franklin
Story by Star Laliberte 

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Lower Your Food Miles with These Western PA Berry Farms

By
Keith Recker
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0
A child's arm reached upwards to pick blueberries from a bush. A perfect way to celebrate Earth Day.
Photo by Katie Long

One of the great pleasures of life in Western Pennsylvania is harvesting berries. Utilize the seasonal opportunity to lower your household’s food miles by picking fruit from one of the following local PA berry farms. An ideal way to celebrate Earth Day beyond the month of April.

Bowser’s Blueberries

Six miles west of Butler, this family-owned blueberry farm specializes in you-pick berries. Head to the farm in early June. They will provide buckets and bags: all you need is enthusiasm … and a plan for how to eat and preserve what you pick.

Pete’s Berry Farm

Strawberries start to ripen on this Sharpsville farm in late May, with blueberries following suit in July. Pick your own or purchase a few already-picked pecks from the farm stand. Check the farm’s Facebook page for hours.

Norman’s Orchard

Cherries and blueberries are available through the summer months at this Tarentum farm, followed by grapes, apples, and pears in the fall. Pick your own or peruse the farm store.

Shenot Farm & Market

Local strawberries and blueberries are offered in season at this Wexford farm market. Pair them with the family-made assortment of fudge, or whip up some farm fresh local cream from the store’s dairy case.

Soergel Orchards

Soergel’s has strawberries in June and blueberries in July and August. The strawberry fields are open for pick-your-own sessions in early June, to coincide with their annual strawberry festival, which features not just berries but desserts, other foods, and entertainment.

Triple B Farms

Pick your own blueberries and black raspberries at Monongahela’s Triple B Farm, and check the store on your way out for sweet corn, peaches, peppers, tomatoes, and other in-season produce and flowers. Bring the kids: there’s a wonderful ticketed fun zone for them to enjoy.

Berry Recipes for Your Farm Finds

Cherry Blueberry Pie

Berry Cobbler with Banana Ice Cream

Raspberry Orange Galette

Sabine’s Hulk Smash Smoothie with Blueberry Ice Bombs

Strawberry Kale Salad

Story by Keith Recker

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An Easy and Fun Way to Lower Your Environmental Footprint

By
Keith Recker
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0
Two white hands hold locally sourced blueberries in a small wooden container.
Photo by Kate Long

Food miles, the distance food travels from harvest to table, are a measure of the depth of the environmental footprint of what we eat. The higher the number, the more energy is required to fill our plates. The lower the number, the slimmer the impact of our nourishment and enjoyment. Local berries, whether foraged or farmed nearby, are a seasonal opportunity to lower a household’s food miles.

To forage a berry is one of the great pleasures of life in Western Pennsylvania. Happiest at the sunny edges of wooded areas, wild varieties of blackberries, raspberries, and wineberries ripen between late June and late July. Braving their briars is required, of course, but what a reward: each ripe berry is a burst of tart, sweet, perfumed flavor. If you can resist the temptation to eat them all right there on the spot, they make wonderful muffins, pies, jellies, and jams. We think they make a wonderful mocktail, too, and we’re happy to share Contributing Editor Anna Calabrese’s delicious Blackberry Mocktail recipe.

A baby wearing a wide-brim hat and strapped to a woman's back reaches to the left to grab blueberries from a blueberry bush.
Photo by Katie Long

Strawberries ripen a bit earlier than wild blackberries, but it can be difficult to find a patch of ripe fruit before the rabbits, deer, and birds get to them. Farmed strawberries are a surer bet, and you can find them at farm stands and farmers’ markets from late May until the end of June. At the peak of the ripening cycle, many farms open their fields for pick-your-own afternoons. This old-fashioned family fun is a chance to help even little kids learn about the food on their plates and appreciate the bounty of Mother Earth.

Visiting a specialty farm like Mount Pleasant’s Sand Hill Berries gives even deeper insight into berry growing. Their many varieties of strawberries, raspberries, currants, and gooseberries are grown for their astounding flavor, and the on-site bakery and kitchen produce astounding berry pies, cordials, jams and jellies, and more.

As we head into berry season, make plans to visit a farm and learn about their crops. Enjoy them fresh or bring out grandmother’s recipe cards and revive one of her pies or jams. You’ll be avoiding berries from California and Mexico, reducing your food miles, and putting some excellent food on your family’s table.

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