Kitchen Workshop host Mary Reilly, publisher and editor of Edible Pioneer Valley, talks with Maggie Battista, cook, writer and traveler! Maggie is the proprietress of EatBoutique a website and artisanal foods emporium; and is the author of the upcoming book Food. Gift. Love.
Making fruit vinegars
More recipes –
How to make a fruit syrup
Combine equal parts fruit, sugar and water (by volume) in a saucepan and bring to a simmer. When the syrup is brightly colored (this will take 5-10 minutes with softer fruit like blueberries or strawberries and over 15 minutes with less-tender fruit like rhubarb. Strain and let cool before using in a drink.
Here are the cocktails we made on the show:
- 1.5 oz fresh orange
- Juice 1.5 oz lemon juice
- 1 oz rhubarb syrup
- 1 1/2 oz brandy
Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass.
- 1/2 ounce strawberry syrup
- ½ ounce lime juice
- 4 basil leaves
- 2 ounces gin, preferably Hendrick’s or a Plymouth style (use vodka if you prefer)
Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass. Garnish with a basil leaf.