TWO SUMMER DRINK RECIPES USING PEAR JUICE! LIGHT AND EASY:

I love mixing up a cocktail anytime of year but most especially in the summer when fresh fruit is available. Before I jot down these two drink recipes I've concocted I'd like to mention Imbibe magazine which has been an inspiration to me. I signed up for a subscription after reading an issue from cover to cover over at my friend Liz's house. I tore out the insert and sent it off right away. I love this magazine for it's in depth information on beverages of all sorts; coffee, tea, and spirits being the main focus. The photography is nice too. Here's a link to Imbibes website: http://www.imbibemagazine.com/default.htm
CHECK IT OUT!

Also, being on the topic of quality cocktails I'd like to tell you about "PDT" or "Please Don't Tell", a speak easy in New York City that everyone seems to be telling everyone else about! They even have a website (http://www.pdtnyc.com/) so I'm assuming the marketing idea of please don't tell, which really means please tell everyone you know, has been a good one. If you want to go you must make a reservation! The last time I went up to NYC to visit my best friend Kate, I had been reading a book titled the same as the magazine, Imbibe, by David Wondrich, about the history of American mixology and "Professor" Jerry Thomas one of the most famous bartenders ever. He was more than just a bar tender, he was more like a bar scientist. There are about 100 antique cocktail recipes in this book. I was dying to try one. You can't find some of the old ingredients anymore and some are just hard to get which makes them a rare, rare, find in a bar. BUT.... so I've been told, there are a few swanky places in New York that can transport you back to the 19th century with an intoxicating punch, sour, toddie, or flip. You just have to be willing to plan ahead by making reservations! I learned that the hard way. Kate had scouted out a great place that was supposed to have real absinthe and a full bar stocked with rose water and lavender water, and such but when we got there for happy hour at 7:00 pm they were closed for a private party! The door guard was nice enough to direct us to another bar around the corner. It was a sweet little nook with dim light and lots of red accents. We took a pass at the menu only to discover there were no liqueur drinks available. The bartendress informed us that we were in a beer and wine cocktail bar. Bad news for me since I had just found out that I was allergic to everything under the sun the week before, including grapes, malt, and barley! So.... no wine or beer for me! Booo hooooo. I'm plagued! The peach of a bartender was also kind enough to tell us about another place, a secret spot around another corner. She leaned in and said "Why don't you try PDT? You go down around the corner and look for a hot dog stand. Go in the restaurant behind the stand, (which also sells hot dogs) look to your left and you'll see a phone booth. Go in the phone booth and pick up the phone." That's all she said! We tipped her and hit the pavement. Happy hour was nearing an end and we were yet to have a sip! Sure enough we found the phone booth just beyond the hot dogs. Kate and I were like Penny and Brain from Inspector Gadget at this point. I think for a moment we really believed we had stumbled upon something no one else knew about. WRONG! We picked up the phone.... a lady answered... she only said "okay" then hung up and a door inside the phone booth opened up! "Sorry, we're all full tonight. You have to make reservations." Nooooooooo! I only caught a glimpse of the interior but it was enough to see a stuffed beaver like thing hanging on the wall. I could hear all the chatter of the "planners" inside! DOH! Oh well, next time, next time! We slumped on down the avenue to the next open bar we could find and I just ordered the usual. Bourbon on the rocks. WOMP.

So... here are the pear juice recipes:

"Blueberry Pear"

can of pears in light syrup
fresh blueberries
rosewater
vodka
lemonade
ice

smash about 8 blueberries in the bottom of a glsass and then fill it with ice.
pour in 6 to 8 oz of juice from the pears, 4 oz vodka, and 2 oz lemonade
stir in just a few drops of the rose water tasting after each drop to your llikeness ( a little goes a long way )
garnish with a few more blueberries and lemon wedge


"Clementine My Darlin" my new favorite

can of pears in light syrup
clementines
Tanqueray Rangpur Lime Gin
limeade
lemon

smash about 6 clementine segments in the bottom of a glass and then cover with ice
pour in 6 to 8 oz of juice from the pears, 4oz Tanqueray Rangpur Lime Gin, and 6 oz limeade
sqeeze in a good bit of fresh lemon juice and garnish with a lemon wedge and a clementine segment

I hope you love these drink recipes. If anyone out there trys them, let me know what you think.

Blackberry~Strawberry~Peach Cobbler!

My good friend Shaun has been making amazing fruit cobblers for the last few years, and is always saying that they are sooooo easy to make. I couldn't believe something so grandma good was truly easy to make, but now I believe it!

I recently discovered a gigantic blackberry bush just popping with incredible fruit. I've been picking berries by the (WaWa large iced-tea) cup full! My hands and wrists are all scratched up from the thorns! It doesn't matter; these berries are worth it! I picked a ton the other day and thought it might be a good idea to bake something instead of just eating them raw since my lips were already stained and my tongue was starting to feel a little funny. I thought about muffins but the last batch I made was just embarrasing. I need to work on those. Then I remembered the cobbler! I looked up a ton of recipes on line. I compiled a few to come up with this one I'm going to pass on to you. It's really easy. I'm baking my second cobbler in a week while I'm writing this. The smell is so homey it's killing me.

Set your oven to 350, put a whole stick of butter in an 11 by 13 glass baking dish and put it in the oven until it's melted

Fruit:
1 large (or at least a medium) iced tea cup full of blackberries
1 hand full sliced strawberries
2 peaches sliced and pitted
if you don't have strawberries you can substitute sliced canned pears. I tried the first time and it was great.

Meanwhile:
Mix all the fruit together in a giant bowl and cover it with about 2 cups of sugar. Most recipes I read online called for more sugar but I thought 2 cups was plenty especially since there is also a cup of sugar in the flour mix!


Now, in another giant bowl stir together:

1 1/2 cups self rising biscuit flour
1 cup whole milk or 1/2 and 1/2 (I used the later)
1 cup sugar

When your butter is melted take the dish out and set it down. Pour your cobbler batter out as evenly as possible over the melted butter. Don't worry about stirring it.
Then dump your mixed berries over that and just spread them around a little. Don't stir the whole thing up. The batter will rise up through the berries while it's baking.

Pop it in the oven and set the timer for 50 min. You'll want to check it then and see if you want to leave it in for an extra 10 minutes. I do because I like the edges to get crispy.

One word of advice... you should put a cookie sheet under your dish while it's baking. I didn't do that on the first go round and now I have some sticky drippings to clean up! WOMP WOMP


Hope you like this totally unhealthy, delicious, indulgence! I think you will. :>