jon latessa

Nov 03 2015

Spiced Cranberry Moonshine

Looking for a killer cocktail for your next party? Try this super easy cranberry infused moonshine. It’s great when served on the rocks, but feel free to add sparkling water.

Holiday tip: this makes a GREAT present.

Ingredients

• 1 bottle of Cranberry Juice Cocktail (64 oz)

• 1lb fresh cranberries

• 2 cups of sugar

• 5 cinnamon sticks

• 1 tablespoon allspice

• 1 tablespoon nutmeg

• 1 bottle of Platte Valley Moonshine

Method

Bring together all ingredients in large pot (except for moonshine). Bring to a boil and reduce to a simmer. Make sure all cranberries have burst.

Strain the juice through cheesecloth or fine strainer. Let cool.

In mason jars, mix half moonshine with half juice. Let sit in fridge for at least 2 days to let all the flavors come together. Drink straight or add sparkling soda.

Nov 01 2015

Joanne Chang’s Hot & Sour Soup

I’m a huge fan of Hot and Sour Soup, but always thought it would be nearly impossible to make it myself. How wrong I was! Joanne Chang (of Flour Bakery) has this absolutely incredible recipe that you have to try. Egg thickens the soup rather than corn starch. Feel free to add as much heat as you’d like with additional Sriracha. You’ll be hooked.

2 tablespoons vegetable oil
1 garlic clove, smashed
1 tablespoon minced ginger
4 scallions, cut into small pieces
8 ounces ground pork
4 cups chicken broth
1 pound firm tofu, cut into 1/2-inch cubes
4 or 5 medium button mushrooms, cleaned and cut into small pieces
1 teaspoon granulated sugar
2/3 cup rice vinegar, or to taste
3 tablespoons soy sauce, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon sesame oil, plus more for garnish
1 tablespoon Sriracha (I used more for extra spice)
2 large eggs

In large pot, heat the oil until hot. Toss in the garlic, ginger, scallion and pork. Stir for 1 minute. Add the chicken stock and bring to a simmer.

Add the tofu, mushrooms, sugar, vinegar, soy sauce, pepper, sesame oil and Sriracha. Bring the soup back to a simmer. At this point, give the soup a taste. If you want more sour, add more rice vinegar. For spice, add extra Sriracha.

Mix two eggs in separate bowl. Once well mixed, slowly whisk the egg into the soup. Once the eggs form strands, your soup is ready to go!

Time to eat! This Hot and Sour Soup is best served immediately and topped with scallions.

Oct 29 2015

Coconut Blueberry Pancakes

You have to try this super-fun recipe that uses coconut milk to make tasty, fluffy pancakes. The blueberries add a nice sweetness to the recipe, but overall the flavor isn’t too sweet. Top with powdered sugar, butter, or maple syrup.

Ingredients

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
¹⁄2 teaspoon baking soda
¹⁄₄ teaspoon salt
1 cup coconut milk
1 tablespoon coconut oil
1 egg, beaten
Shredded coconut (I used unsweetened)
Blueberries (I used frozen)
Maple syrup, for serving

Method

Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. After dry ingredients are well mixed, add the coconut milk, coconut oil, and egg.

Place 1/4 cup of batter onto heated, greased skillet. After the batter cooks for close to a minute, sprinkle with the shredded coconut and blueberries. Continue to cook for 2+ minutes and carefully flip over. Allow to cook on reverse side for another 2 minutes.

Serve immediately- these taste best when they’re fresh off the skillet! The pancakes aren’t too sweet- so feel free to use as much maple syrup as you please!

Tagged recipes

Oct 28 2015

Pumpkin Sage Mini Muffins

Try these seasonal, savory fall muffins as a substitute for dinner rolls. They work as a terrific accompaniment for soups, too. The recipe is free of sugar, but try topping them with fresh apple butter to fulfill your sweet tooth. Quick, easy, and delicious!

Ingredients

1 cup whole wheat flour
½ cup oats
1 tsp baking powder
1tsp baking soda
1 tsp salt
¼ cup sage
1 can pumpkin puree
¼ cup olive oil
1 tbsp apple cider vinegar

Method

Preheat over to 350 degree F.

Toss the flour, oats, baking powder, baking soda, and salt into bowl. Mix until all ingredients are well combined. Chop the sage into small pieces (feel free to add more for extra flavor) and toss into dry mix.

Add the canned pumpkin, olive oil, and vinegar. Stir well.

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough.

Grease mini muffin pan with olive oil. Scoop mixture into pan and bake for about 30 minutes.