Cookin’ With Booze: Apple Crisp

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Here at my Home Bar, aka my Kitchen, I love to cook and bake as well as make fabulous cocktails! Inevitably, the booze finds its way into my cooking which means Boozy Booze Booze in my baked treats! Woo! This is: Cookin’ With Booze.

I got this recipe for Apple Crisp from Epicurious and made some minor adjustments, namely, I added Oats and Booze.

For the crisp topping:

  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Oats (Less flour, more oats please!)
  • 2/3 cup packed dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

For the apple filling:

  • 2 pounds firm, sweet apples (4 to 5 medium-large apples)
  • Up to 1/4 cup water
  • 1 oz Apple Brandy (here’s the Booze!)

For serving (optional):

  • Plain Whole Milk Yoghurt
  • Equipment:8-inch-square baking dish, preferably ceramic, glass, enamel-coated cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)

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Make the crisp topping:
In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.

Make the apple filling:
Position a rack in the center of the oven and preheat to 375°F.

Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water AND 1 oz Apple Brandy over the apples—use less water if the apples are particularly juicy.

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Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of Plain Whole Milk Yoghurt.

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YUMMMMMM!

Do you cook or bake with booze? Would you like to share a recipe? Send recipe and photo to HomeBarGirl@gmail.com!

Classic Cocktails: Diamondback Cocktail

Diamondback

I’ve got a couple of things to say about this drink:

1. With the exception of Old Fashioneds and Sazeracs, “Build-In-Glass” drinks should ALWAYS be in Mason Jars. If you’re just gonna pour everything into the drinking glass, stir it a few times and serve it, don’t use a fancy glass. Use a Mason Jar! Same goes for any drink with a Dirty Pour (everything from the shaker goes straight into the cocktail, ice and all), or any type of Smash. I know that living in the deep South for ten years may have influenced this point of view, but I stand firmly in my beliefs!

2. The Diamondback Cocktail packs a particularly powerful punch! It’s a knock out for sure! Especially if you were to use a spicy rye like George Dickel Rye. Well, WOO! You just might shoot off like a rocket! This drink is a great slow sipper due to its boozy boozy qualities. Remember kids, Chartreuse Vert is 110 Proof.

3. In keeping with my current obsession for Autumnal Cocktails, well, the Applejack is HAPPENING in this drink. Diamondback Cocktail

  • 1 1/2 oz Rye
  • 3/4 oz Laird’s Applejack
  • 3/4 oz Chartreuse Vert
  • Maraschino Cherry

Build in glass with ice. Stir a few times and garnish with Maraschino Cherry. Easy peasy, definitely NOT breezy. Good luck! You’ve been warned.

Bull Hill

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It’s fall y’all. A couple of weeks ago I took the train up to Cold Spring and hiked at Bull Hill. Excellent hiking with truly stunning views, like “oh my god so amazing, how is this view so amazing?” type of views. All of that Hudson Valley goodness, the changing leaves and fresh air really put a fire in my belly for some Pumpkin Ale.

Bull Hill

  • 1 oz Rye
  • 1 oz Applejack
  • 1/2 oz Domaine de Canton
  • 2 dashes Regans’ Orange Bitters
  • Pumpkin Ale float (I used Brooklyn Brewery’s Post Road and it was perfect)

Combine Rye, Applejack, Domaine de Canton and bitters in tin with cracked ice. Stir and strain into rocks glass with one big rock. Float Pumpkin Ale on top.

The Arlington

The Arlington

I created this drink in January 2014 while skiing in Vermont*. My girlfriend, some friends and I were staying at a rather hilarious but picturesque AirBnB house in Arlington. We arrived late in the evening, unpacked our bags, I unpacked my traveling Home Bar and the friends asked me to make a drink. This was that drink.

Soon afterwards I posted it on BarNotes and its has become my most popular cocktail on the site! Enjoy!

The Arlington

  • 1 1/2 oz George Dickel Rye (Rittenhouse Rye would work well too)
  • 1 oz Laird’s Applejack
  • 1/2 oz Averna Amaro
  • 2 dashes of Regans’ Orange Bitters
  • Maraschino Cherry

Add ingredients to tin with cracked ice and stir. Strain into rocks glass and serve on the rocks. Maraschino Cherry garnish.

*Just a short word on Vermonty: I love Vermont, I love it so much that I usually just call it Vermonty. Its Green Mountains are stunning, its land-locked inhabitants are quiet, helpful and a bit reclusive, its Maple Syrup is abundant and its Skiing is thrilling!