Drop the spring from a Hawthorne cocktail strainer into the shaker, seal it tightly and shake for 15 seconds. Allow it to cool slightly, then combine the warm mixture with the mustard in a cocktail shaker. When the mixture barely bubbles around the edges remove it from the heat.
Heat the cider in a small saucepan over medium heat, making sure it does not come to a boil. Honeycup Uniquely Sharp Mustard (this mustard is available at grocery stores I found it at Giant)Ģ sprigs rosemary, for garnish (optional) fresh, unsweetened (nonalcoholic) ciderġ/4 tsp. Strain into a chilled coupe glass and garnish with lemon twist.Īdapted from a Recipe adapted by M. sweet vermouth (I used Dolin Rouge)Ĭombine ingredients in a cocktail mixing glass with ice and stir until cold. Lastly, I've include the Widow's Kiss, an old-fashioned cocktail that pairs apple with herbal Chartreuse and Benedictine liqueurs.ģ/4 oz. Serious Eats writer Lizz Schumer described it as like “licking a tree branch that has a little sap dripping off the end.” Not a bad description for this great cocktail. Prior to Allan's article, I was already in the mood for a good apple brandy cocktail when I came across the Norwegian Wood (pictured above), the creation of Portland bartender Jeffrey Morgenthaler, which I wrote about in The Feed not long ago. Its hints of mustard and rosemary nicely complement the apple brandy. Along with her article was a recipe for a modernized version of the Scotchem, a classic warm apple brandy (specifically applejack) and mustard cocktail, which I've reproduced below. I was in the process of putting together this post when Allan's article came along (she has an amazing knack for timing stories about things I'm interested in at exactly the point I'd want to read them). They are also great in drinks.Īlcoholic apple drinks have a long, rich history, which Carrie Allan recently chronicled for The Washington Post. They're an amazing fruit, one of the few that I find as enjoyable raw as they are cooked into pie, crisp, sauce or soup. TL DR - this page needs a LOT of corrections.Apples are one of the best things about fall. Whereas brown sugar is indeed brown and there are other types of sugar which are darker still. I think it's not demerera which would be your dark brown sugar - demerara is more golden brown and has a distinctive smell. Both of these would be steamed instead of baked in the oven. Likewise if you were to have a meat pie here (or pie as we would say) that would be made with regular pastry, but a steak and kidney pudding etc would be made with suet. Pudding here is similar to cake (think sticky toffee pudding) but it is made with suet. What you call pudding is absolutely not what you would get in the UK. Or a Welsh Rarebit depending upon how it's prepared. What you call grilled cheese we call a cheese toasty. You would not get offered salt beef, honey roast ham, breaded ham, corned beef, sliced chicken etc.
Here, luncheon meat is a very specific type of ham/deli meat so if you ask for lunch meat here you'll get that. although yes what you call "a ham" is a gammon joint, or what we call gammon steaks the usa probably call ham steaks.įor the usa lunch meat is accepted for pretty much all deli meat options. I prefer back bacon as there's less fat for the way we cook our bacon, although crispy american bacon is lovely. Not all bacon is called streaky bacon here! We have back bacon, streaky bacon, bacon joints (although to be fair that's very similar if not identical to, gammon joints), smoky bacon, bacon lardons etc. I think turnips are more white, as opposed to swede which is a yellowy/orange colour. Turnips and swedes are completely different (although to be fair they are both root vegetables) I agree that it's probably rutabaga in the USA. Icing sugar I think is either confectioners sugar or powdered sugar in the usa. Maybe they are thinking of currants? I would need to find someone who likes dried fruit to answer that for sure. This is not the same as vegetable oil or palm oil, as it is not plant based. Shortening sounds like lard - generally pork (or beef in some places) fat which makes piecrusts. Some common British ingredient terminology translated into the equivalent American term. Some common American ingredient terminology translated into the equivalent British term.
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