Behind the Bar: Emily Han’s Cherry Bounce and Balsamic Shrub By: Annie Werbler

Summer is flying by, and with it goes the rich seasonal fruits we spend the rest of the year awaiting patiently. To extend their turn in her kitchen, cocktail crafter Emily Han whips up a variety of boozy beverages that will keep long into the cold winter months. Emily has perfected two classic cherry concoctions – a liqueur and a drinking vinegar – made from the juicy crimson harvest. Included in her upcoming book Wild Drinks and Cocktails, these cherry bounce and cherry balsamic shrub recipes take their cues from the past, with the present-day goal of sparking an appreciation for provisions “from our own communities, our own landscapes, and our own hands.” For those monitoring sugar intake or avoiding foods treated with chemical preservatives, homemade refreshments are a more wholesome alternative. So enjoy your fresh fruits for a little while longer, and start planning the delectable drinks they’ll soon become in the fall. —Annie

Why Emily loves these recipes: Cherry season is fleeting, so each summer I devote some time to capturing their essence in the form of drinks like cherry bounce and cherry balsamic shrub. Come autumn and winter I’ll open up the bottles and happily remember those sunny moments strolling through the farmers’ market and pitting cherries in the backyard. In addition to their luscious flavors and colors, sweet and tangy drinking vinegars like shrubs were historically used to slake thirst and promote digestion. And when you make your own drinks, you know exactly what’s going into them, from the fresh, seasonal produce to the sweetness you can control. Although these recipes call for sugar, feel free to experiment with any refined or unrefined sweetener you like. Both of these drinks are versatile and can be mixed with seltzer water or used in cocktails. The bounce is also delightful on its own.

*These recipes are part of our healthy summer series, focusing on recipes that are good looking and good for you!

This post was brought to you by Mouth.com, your online shop offering indie snacks, summery spirits and wine and tasty gifts produced by independent American makers.

Cherry Bounce (above)
Yield: About 3 ½ cups (823 ml)

My obsession with cherry bounce began when I was gifted 20 pounds (9 kg) of fresh sweet cherries one summer. I made pies, I made shrubs, and, after researching a bunch of old recipes, I made cherry bounce. And putting up a jar (or three!) of this full-bodied, sweet liqueur has been a summer tradition ever since. We don’t know exactly where and when cherry bounce originated, but we do know that Martha Washington had a recipe for it, and George Washington is reported to have carried a canteen of bounce with him on his travels. Over the centuries, cherry bounce has been made with both sweet cherries and sour ones, plus an array of spices and various spirits, such as brandy, rum, and whiskey. Here’s my version.

Ingredients
– 1 ½ pounds (680 g) sweet cherries, pitted
– 4 whole allspice berries
– 2 whole cloves
– ¼ teaspoon ground mace or nutmeg
– ¾ cup (144 g) turbinado sugar
– 1 bottle (750 ml, or 3 ¼ cups) bourbon

Directions:
Combine the cherries, allspice, cloves, mace, and sugar in a quart (1 L) jar. Pour the bourbon into the jar, making sure the cherries are submerged. Cap the jar tightly. Store it in a cool, dark place for at least 2 months, shaking occasionally. The longer it infuses, the better it will be. Strain the mixture through a fine-mesh strainer lined with a coffee filter or flour sack cloth, gently pressing on the cherries with the back of a spoon to squeeze out all the liquid. Discard the cherries, or reserve them for another use.

Bottle and store in a cool, dark place for up to 1 year.

Photography by Emily Han and Gregory Han, except where noted

Cherry Balsamic Shrub
Yield: About 2 cups (470 ml)

Out of all the shrubs I make, this marriage of cherries, balsamic vinegar, and vanilla bean is always the most popular. I love the bit of luxury it brings to everything it touches! Because balsamic vinegar can be overwhelming on its own (not to mention pricey), I mix it with white vinegar here—and I use raw turbinado sugar, too, which adds a richness that’s missing from ordinary sugar. Stirred into sparkling water, the cherry balsamic shrub becomes a grown-up cherry cream soda. As for cocktails, it mixes particularly well with bourbon. And don’t forget the possibilities when it comes to ice cream: toss a teaspoon or so over a bowl of good-quality vanilla, and dessert is served.

Ingredients
– 2 cups (310 g) pitted sweet cherries
– 1 cup (235 ml) balsamic vinegar
– 1 cup (235 ml) white wine vinegar
– 1 vanilla bean, split
– 2 cups (384 g) turbinado sugar

Directions:
Place the cherries in a bowl and lightly crush them using a potato masher or a fork. Transfer the cherries and their juices to a sterilized quart (1 L) jar. Pour the balsamic vinegar and white wine vinegar into the jar, making sure the cherries are completely submerged. Tuck the vanilla bean into the vinegar, too.

Wipe the rim of the jar with a clean cloth. Cover the jar with a nonreactive lid. Store the jar in a cool, dark place for 1 week, shaking it daily and ensuring that the cherries and vanilla stay submerged. Strain the mixture through a fine-mesh strainer. Discard the solids. Combine the vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking the jar daily to help dissolve the sugar. Store in the refrigerator for up to 1 year.

Kitchen tip: Grinding turbinado sugar into smaller crystals will help it dissolve more quickly. To do so, use a clean food processor, coffee grinder, or mortar and pestle.

About Emily: Emily Han is a recipe developer, educator, herbalist, and writer empowering people to cultivate a mindful relationship with nature and nourishment. She is especially passionate about all things quaffable, from foraged cocktails to seasonal sodas and herbal bitters. These two cherry recipes are from her forthcoming cookbook Wild Drinks and Cocktails, which will be published by Fair Winds Press in November 2015. She’s also offering a bonus ebook with all pre-orders. Emily lives in Los Angeles and spends every opportunity exploring the mountains, deserts, and beaches of Southern California and beyond. Connect with Emily on her website, Instagram, Twitter, and Facebook.

Photo by Laure Joliet

 

via Design*Sponge http://ift.tt/1I7t7ak From Annie Werbler

Before & After: South Street Philadelphia Pop-Up Garden By: Annie Werbler

When the Pennsylvania Horticultural Society asked designer Karen Regan of Tallulah&Bird to create a pop-up warm weather garden on a vacant South Street lot, she imagined how the public gathering space would feel if it had developed organically over time. The temporary installation for special events, as well as sampling food and drinks from local vendors, is only open from June until October of this year. Regan began the design process in the dead of last winter to prepare for a quick 24-day installation during the month of May. With help from Jeff Regan of Regan Construction (also her husband), she was able to reuse found treasures like barn wood, old factory parts, and vintage receptacles from flea markets in new ways.

As the garden’s infrastructure developed, Karen played in the dirt, carefully deciding where each plant would go, and potting up vessels to create a bohemian atmosphere. She devised a series of smaller, more intimate environments within the site’s large open expanse, which include a central trellised pavilion, covered cabanas, a private cottage, wine bar, and long picnic table seating under quaint market lights. While utilizing interior layout principles in some of these outdoor living spaces for maximum comfort, the exterior rooms are constantly changed by living, growing plants. In this way, returning visitors are encouraged to discover new details or engage with different zones at each visit. As for the style of her latest project, Karen describes the concept as petit a petit l’oiseau fait son nid, or, “little by little the bird builds its nest.” It’s her dream of a secret garden for everyone in the heart of the city. —Annie

“After” photography by Julia Lehman

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A Verdant Green and Golden Birmingham Craftsman By: Annie Werbler

On their honeymoon in France four years ago, Holly Carlisle developed a passion for photography after tinkering with husband Scott’s charming old film camera. She’s now a pro who, in addition to running her floral design business Rosegolden Flowers, shoots travel, editorial, and still life work regularly. Holly’s favorite photographic explorations involve documenting her own journeys around the world, as well as the 1927 craftsman house in Birmingham, Alabama filled with mementos from adventures had with Scott. The couple also share their 1,500-square-foot Crestwood area abode with energetic blue dog Bella and yellow dog Sam, who are lucky enough to have doting parents and plenty of space in which to play. The Carlisles sourced stylish but reasonably-priced furniture so they don’t feel too worried about wear from puppy playtime.

When they first moved in two and a half years ago, Holly and Scott discovered another shared interest – interior design. The pair renovated their kitchen and master bathroom, but lost steam when it came time to decorating. They knew they wanted the residence to feel and function a bit like a studio, and the plan was to fill it sparsely for ease of moving around items against the soft backdrop of Benjamin Moore White Dove-painted walls. Eventually, hosting a New Year’s Eve party provided a push needed to finish the decor. They framed and hung artwork, reworked their shelves and bookcases, and turned the sunroom into a cozy spot for their houseplants, as opposed to its previous role as a storage unit for Holly’s floral supplies. The home is perfectly positioned to receive multiple sources of bright filtered side light throughout the day, which is an ideal setting for both flora and fauna alike. —Annie

Photography by Holly Carlisle, except where noted

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In the Kitchen With: Diana Leahy’s Rosewater Pancakes By: Annie Werbler

Breakfast is the most important meal of any day. Kicking off the morning with good nutrition can enhance the way you look and feel and give you the right energy to start your day on the right foot. Diana Leahy knows this better than anyone; as a home cook with food sensitivities and founder of the all-encompassing wedding consultancy Freeheart Project, she can attest to the many mental and physical benefits of a natural diet. Whether you’re following the autoimmune protocol like she is, eating paleo, raw, gluten- or sugar-free, Leahy’s rosewater pancakes are full of real ingredients that will support your biggest and smallest activities alike. —Annie

Why Diana loves this recipe: These pancakes are free of processed sweeteners and dairy- and are also super easy to whip up! I’m all about natural, toxin-free living and spend a large portion of my life in the kitchen cooking up farmers’ market finds or homemade concoctions such as deodorant, toothpaste, face oils, and laundry detergent. These pancakes are filled with ingredients that will keep you energized, radiant, and grounded for the day’s journey. They’re full of healthy fats, loaded with fiber, rich in essential vitamins (A, C, D, E and B3), and brimming with antioxidants.

*This recipe is part of our healthy summer series, focusing on recipes that are good looking and good for you!

Photography by Diana Leahy, except where noted

Radiant Rosewater Pancakes
Serves 2

Pancake ingredients
– 2 ripe bananas
– 2 tbsp coconut flour
– 4 tbsp finely shredded unsweetened coconut
– 1/4 tsp cardamom (substitute cinnamon to make it AIP-friendly)
– 1/4 tsp real or Himalayan salt
– 1 tsp rosewater (preferably Heritage brand or homemade)
– 1 tsp vanilla extract
– virgin coconut oil for frying

Toppings
– pure maple syrup or raw honey
– raw shelled hemp seeds
– raw or soaked and dehydrated pumpkin seeds
– toasted coconut flakes
– dried rose petals
– fresh berries of your choice

For pancakes:

1. Lightly heat enough coconut oil to cover the bottom of a large a cast iron pan, griddle, or nonstick skillet.

2. In a medium-sized bowl, mash the banana with a fork until it’s soft and a bit runny. Stir in the coconut flour and shredded coconut to form a soft, thick dough. Since bananas vary in size, you may need to add more coconut flour until the mixture reaches the consistency of cookie dough.

3. Add the cardamom, salt, rosewater, and vanilla to the dough, and mix until fully incorporated, either in a blender or by hand.

4. Using about 2 tablespoons of dough per pancake, form 4 individual patties with your hands. Place patties in the pan with a turner, and press down with a spoon or spatula to flatten to approximately ¼ inch thickness. Fry for approximately 5 minutes on medium-high heat until the bottoms are golden brown, then flip and fry for another 5 minutes. Transfer to plates and add toppings.

To assemble:

Customize the toppings according to your tastes, dietary restrictions, and availability. I started off with thinly-sliced strawberries because they’re currently in season. Then I sprinkled the pancakes with mineral and protein-rich pumpkin and hemp seeds. And to boost the rose power, I added dried rose petals. Finally, I poured on the maple syrup (raw honey would work well, too). For those of you following the autoimmune protocol, remove the pumpkin and hemp seeds, and add a protein side of your choice such as pastured bacon or wild-caught smoked salmon.  Serve immediately while pancakes are still hot.

About Diana: Diana Leahy is the founder of Freeheart Project, a one-stop bridal shop based in Brooklyn that aspires to make weddings cool, attainable, and personalized. Diana launched Freeheart in December 2014 after finding the wedding world boring and out of touch while planning her own nuptials. She was looking for a store with an authentic and fashion-forward vibe offering a selection of wedding apparel for the woman with a strong sense of personal style. Freeheart offers wedding services that include planning, mystic readings, floral design, makeup artistry, and more.

Photo by Hatnim Lee

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Before & After: A Logan Square Stunner for the Color-Averse By: Annie Werbler

“When you’re looking for a fixer-upper, there’s less of that struck-by-Cupid’s-arrow feeling,” admits Lauren Ross, who recently updated every last surface of her 1895 frame house in Chicago’s Logan Square neighborhood. With the help of handy boyfriend Kevin and his expert contractor father, the past 9 months were spent DIY-ing major renovations like expanding and gutting the kitchen, moving and replacing a deathtrap of a stairwell, laying all new hardwood flooring, installing a gas fireplace, and adding additional closets.

Throughout the process, Ross geeked out on the building’s long history. “I felt good about inheriting a house that had been home to the previous family for 40 years,” she shares. Every aesthetic decision she made, from selecting doorknobs to moldings, was influenced by what would have been there in times past. The ceiling medallions fixed above nearly every hanging light also work within this historic framework, but Ross reveals she acquired them to cover unpatched electrical holes when she needed to focus on more pressing matters.

Ross took a more minimalist approach in decorating the refreshed space. “I am fanatical about not accumulating meaningless or useless stuff. This meant having super-human self control in the décor aisles of Target,” she jokes. Luckily, she was able to repurpose almost all of her furniture from previous residences. The homeowner is inherently more comfortable with gray, black, white, and wood tones, but wanted to prevent the space from becoming a sea of neutrals. Claire Staszak of Centered By Design helped her color-averse client choose furniture, art, paint colors, and vibrant, eclectic furniture pieces to enhance the existing collection. Despite being a lean and mean construction crew of three, the team completed the renovation at once instead of maintaining an indefinite work zone. Though it was a whirlwind, the excitement they felt at seeing it come together, knowing that it was a result of their own hard work, just can’t be beat. —Annie

“After” photography by Joe Tighe

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