Like our Maple Syrup version, this modern update on the classic Old Fashioned combines the warmth of vanilla bean with fresh orange peel and citrus bitters. The result is a little sweet, very smooth and dangerously drinkable.
I think my deep and long standing love of all things vanilla began in an unexpected place. A pharmacy, to be exact. Not just any pharmacy, though. I’m talking about the original Kiehl’s on 13th street in New York City, founded in 1851 and a fixture of my East Village life in the 1990’s.
The original Kiehl’s was a magical place where anyone, even a ragged little teenager with a green mohawk and a bad attitude, could wander in and leave with a bag stuffed with samples of amazing creams and lotions. The eclectic store had beautiful Indian motorcycles and an apothecary table straight out of Hogwarts, filled with vials of amazing scents. Dozens of different flowers, herbs like coriander and mint, varieties of citrus. And my favorite winter scent, vanilla.
This post is sponsored by US Potato Board. Thanks for supporting Nerds with Knives’ sponsors!
Get ready for a new holiday tradition: crispy-skinned Hasselback potatoes studded with soft, meltingly tender cloves of confit garlic (like roasted garlic, but even more delicious).
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One of the things I’ve come to realize is that I’m a bit of a curmudgeon about, well, a lot of things really but especially about food trends. That cronut thing that happened? Easily a 6.5 on the richter scale of Emily eye rolls. And while I like kale as much as the next faux hippie, I’d very much appreciate you keeping it out of my cupcake.
That’s why no one was more surprised than me when I recently became obsessed with the most Pinterest-y of all potato dishes, the hasselback. Honestly, this is the potato of my dreams. Crispy on top but also pillowy and luscious in the middle. And while it may look like a major project, it’s actually extremely easy to do (especially with our tips listed below) and takes no longer than a regular baked potato.
We made these candied pecans to top our Bourbon-Pumpkin Mousse Pie but luckily I made double the recipe because they are delicious. They’d be great in a fall salad, or sprinkled over Butterscotch Pudding, or just as a snack. They’d be delicious served with blue cheese along with sliced apples and pears.
Light and airy pumpkin mousse, with a good splash of bourbon, in a rich chocolate cookie shell topped with whipped cream swirls and crunchy candied pecans. Yeah, you need to make this.
Wotcha! Very occasionally we at Nerd HQ rifle back through the posts of this blog and try to find ingredients which haven’t been well-represented. It being autumn, and almost Thanksgiving and all that, we thought – heck it, let’s do pumpkin. It’s been a while, right? And then we looked back through the archives and realized we’d actually never done anything bloggable with pumpkin. (I don’t mean “unbloggable” like we’d done weird, private things with pumpkins, you nutter. I just mean we hadn’t cooked anything and photographed it.)
I know, I know. I can’t believe it either but the holiday season is officially in full swing. Before you know it your house will be filled with hungry friends and family, and if they’re anything like mine they’ll be banging their knives and forks on your dining table demanding sustenance. What? That never happens to you? Regardless, you don’t want to forget the drinks!
To pair with your favorite holiday fare, consider Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need to stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.