Month: July 2013

The Raven | Edgar Allan Poe

Tenniel The Raven

Tenniel The Raven

The Raven
Once upon a midnight dreary, while I pondered, weak and weary,
Over many a quaint and curious volume of forgotten lore —
While I nodded, nearly napping, suddenly there came a tapping,
As of some one gently rapping, rapping at my chamber door.
“‘Tis some visiter,” I muttered, “tapping at my chamber door —
Only this and nothing more.”
—Edgar Allan Poe

cookinandshootin

Is there anything better than getting home at the end of a long day and having a cocktail to unwind? We think little else compares.

We’re very partial to beer, however, an icy, summer fruit or fragrant herb-spiked sip seems very apropos during these uncomfortably sticky days when the sweat pools in the dip of your lower back and the backs of your thighs feel like they’ve just been licked by a rather large dog.

Here are two refreshing recipes to put the “happy” in your evening hours. The margarita takes a cue from some favorite Thai dishes, incorporating vibrant lemongrass and basil via a simple syrup that’s made in the blink of an eye. Reserve extra syrup in your fridge so you can fix a drink quicker than Sally Draper. Now, this is a gin margarita, only because tequila makes one of us weepy, but feel free to use…

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Matts Spooky Red & Black Candy Apples

Matts Bitesspooky-apples

Mattbitesdotcom

Red & Black Candy Apples

8-10 medium sized apples
8-10 wooden twigs, twimmed
3 cups granulated sugar
1/2 cup light corn syrup
1 cup of water
several drops of cinnamon flavored oil
1/4 teaspoon of red food coloring
1/4 teaspoon of black food coloring
Clean and dry the apples. Try to remove as much of the wax as possible. If you purchase them from your local farmer’s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer. Don’t go over 310 degrees or your candy burns and then you’ll be sad.

Remove from heat and stir in flavored oil and food coloring.

Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silpat. Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding. Let the apples cool completely before serving.

A note about the black apples: Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky!

Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores.

Matt’s Winter Cocktail

I only call this winter because it has the flavors of pomegranate, apple and pear. Other than that it’s really just a sweet excuse to get drunk. The pinch of pumpkin pie spice in the drink gives it a holiday flair but it’s subtle. You can use dry ice to make it spooooky if you make a large batch of it but I don’t recommend putting dry ice into an individual glass if you want to keep your lips. Serves 2.

2 oz Pama Pomegranate Liqueur
2 oz Pear Vodka
4 oz Apple Cider or Juice
tiniest teensiest pinch of Pumpin Pie Spice

Add ingredients and crushed ice to a shaker and blend well. Empty drink and ice into a glass and get your drunk on.

– See more at: http://mattbites.com/2011/10/05/adams-scary-apples/#sthash.LjuUvVQU.dpuf