This tip is for people who can’t abide citrus pulp, whether in their juice or their cocktails.

Bartenders use an extra strainer, beyond what is built into a cocktail shaker or standard bar strainer.

All you need is a fine mesh strainer, which has multiple uses in the kitchen.

Hold the strainer over the glass and pour from the shaker through the strainer. Mission accomplished!
 
GET SOME PUMPKIN LIQUEUR

From from September through November, you can find pumpkin liqueurs on the shelves.

Our favorite is Fulton’s Harvest Pumpkin Pie Cream Liqueur is a cream liqueur: delicious in shots, cocktails and for pouring over vanilla ice cream.

We also are partial to Kahlúa Pumpkin Spice, which blends their coffee liqueur with the spices: a great combo.

Most pumpkin liqueur are pumpkin pie spice-flavored rather than pumpkin-flavored. We like that Fulton’s Harvest Pumpkin Pie Cream Liqueur is just sweet enough, not overly sweet. Some are positively cloying.

At 140 calories per 1.5-ounce shot, Fulton’s is a better dessert choice than a slice of pumpkin pie!

We use our pumpkin liqueurs for Pumpkin Martinis and as after-dinner drinks, straight or in coffee.

For recipes, check FultonsHarvest.com for how to add the liqueur to banana bread, cookies, French toast, ice cream, muffins and more drinks.
 
FOOD FUN: PUMPKIN PATCH JULEP

This season, consider a different cocktail “glass”: a baby pumpkin. It’s sure to delight at Halloween, Thanksgiving or anytime during the fall.

You can wash, dry and freeze the pumpkins in food storage bags in advance; and wash and re-freeze them to use again fall. And of course, you can serve this pumpkin cocktail in a rocks glass.
 
Ingredients For 1 Drink

 
Preparation

1. COMBINE all ingredients in a shaker and shake vigorously with ice.

2. STRAIN into chilled cocktail glass—or a baby pumpkin, or a pumpkin mug.

[1] Straining a cocktail at Artisan restaurant in Paso Robles, California. [2] Pumpkin cocktail in a baby pumpkin (photo courtesy American Alibi Whiskey). [3] Fulton’s Pumpkin Pie Liqueur, a limited fall edition (photo courtesy Fulton’s Harvest).

What we love about this tart is that for Rosh Hashanah, the Jewish new year, the lattice crust is woven strips of pâte brisée in a Star of David pattern.

If the pattern looks familiar to non-Jews, it’s because it’s the weave used in classic chair caning.

Even if you don’t celebrate the Jewish New Year, make this lattice-topped tart. Per the recipe on MarthaStewart.com, “The star pattern is easier to make than you might guess.”

The filling in the tart is made from dried fruits—apricots, cranberries and prunes—that are poached in a spiced vanilla-cognac syrup.

Here’s the recipe on MarthaStewart.com.

You can use the same lattice on any pie or tart.
 
PICK A YOUR FAVORITE PIE OR TART FROM OUR DELICIOUS PIE & PASTRY GLOSSARY.

This simple combination is so yummy, we wonder why it isn’t a regular snack for everybody.

The recipe is simple:

 
You can make it into a bigger event with spiced tea like Constant Comment or chai; or mulled cider or mulled wine. If the day is warm: iced tea.

Why apples?

According to Reform Judiasm, neither the Bible nor the Talmud dictates the minhag, or custom, of dipping apples in honey. It has nothing to do with eating the apple in the Garden of Eden: The Bible never identifies the forbidden fruit (Genesis 2:16–17).

Over the millennia, scholars have variously interpreted the fruit as the apple, carob, citron, datura, fig, grape, pear, pomegranate and quince.

However, the Midrash, a method of interpreting bible stories, says the Garden of Eden had the scent of an apple orchard. In Kabbalah the Garden Of Eden is called “the holy apple orchard.”
More likely, apples were selected because in ancient times they became a symbol of the Jewish relationship to God. In just one source, the Zohar (a 13th-century Jewish mystical text), it states that beauty, represented by God, “diffuses itself in the world as an apple.”

Why is the apple used in all the Garden of Eden paintings?

It was chosen as the by Western European painters.

Why honey?

The customary New Year’s greeting, “Shana Tova Umetukah” (A Good and Sweet Year), has existed at least since the 7th century.

Honey—whether from bees, dates or figs—was the most prevalent sweetener in the Jewish world. But in the biblical description of Israel as a land flowing with “milk and honey,” the Torah is alluding to a paste made from overripe dates, not honey from bees.

Why join in on the custom?

So go forth and acquire apples and honey, and serve this sweet treat at home: at breakfast, for snacking, or as dessert at lunch and dinner.

Check out the different types of honey, and use the occasion for a tasting.

Invite friends and family. You don’t have to come from a certain culture to enjoy their food—as most Americans are fortunate to know.

 
RECIPE #1: CHUTNEY FRUIT DIP

Not a fan of honey? You can make a fruit dip from chutney, jam or preserves (the differences) with plain yogurt, sour cream or yogurt, or a blend. Add a dab of mayo if you like. Stir in the fruit condiments to taste.

Honey: the original fruit dip? In biblical times, a paste of dates, also called honey, was used. [1] Photo courtesy Good Eggs | SF. [3] Photo courtesy Between The Bread | NYC. [3] An idea from Martha Stewart: hollow out an apple to hold the honey.

 
Preparation

1. MIX all ingredients well and refrigerate in a covered dish. When ready to serve, wash and slice the fruit and place as desired on a platter.

2. Stir the dip and place in a bowl. The dip keeps for a few days; stir well before each use.

[43] Fruit platter with apricot chutney dip from B&R Farms (use any chutney, jam or preserves). [5] Glazed honey apples from Taste Of Home.

RECIPE #2: GLAZED HONEY-CINNAMON APPLES

We adapted this recipe from Taste Of Home, substituting honey for table sugar (photo #5).

Enjoy them plain, perhaps with a sprinkle of raisins or dried cranberries; or with a creamy topping.

Prep time is 20 minutes, cook time is 3 hours in a slow cooker. Alternatively, you can sauté the apples.
 
Ingredients For 7 Servings

 
Preparation

1. PEEL, core and cut each apple into eight wedges. Transfer to a 3-quart slow cooker. Drizzle with lemon juice.

2. COMBINE the brown sugar, honey, flour, cinnamon and nutmeg; sprinkle over the apples. Drizzle with the melted butter.

3. COVER and cook on low for 3-4 hours or until apples are tender.

 
CHECK OUT THE DIFFERENT TYPES OF SWEETENERS:
SUGAR, MAPLE, SYRUPS & MORE

The average American drinks 2.1 cups of coffee a day. Collectively, Americans drink 4,630 cups of coffee each second. And September 29th is National Coffee Day.

Cold brew coffee, which has been around quite a while (we’ve had a Toddy cold brew system for 20+ years), has finally hit the mainstream.

Coffee drinkers find it has superior flavor; and in the summer, iced coffee is as easy as adding cold water to cold-brew concentrate from the fridge. (Here are some well-reviewed brands).

Companies from Folgers to Blue Bottle sell cold-brew coffee. You can buy large bottles of concentrate; you can buy grab-and-go 16-ounce bottles.

Yet, if you have a French press, you can make trendy cold brew coffee without purchasing a special cold brew system or a bottle of ready-brewed. The French press recipe is below. But first:
 
WHAT’S A FRENCH PRESS?

A French press is a coffee-brewing device consisting of a pot with a removable plunger made of fine mesh.

Coarse-ground coffee is added to the pot, followed by boiling water. The plunger device is placed on top. The coffee grounds float in the water.

When the coffee is ready to be poured, the plunger is employed. As it is pushed down, the grounds are pushed to the bottom. It does not use electricity; although you likely need it to heat the water.

If you have a French press, there’s no need to buy a cold brew system, or pricey bottles of cold brew coffee at retail.

Today, you can find coffee presses in stainless steel, in a stainless holder with a glass beaker (photo #1), and in plastic.

French presses are made in sizes from 1-2 cups to 10 cups or more. There are travel mug versions, of course: We use this coffee press “mug” from Bodum.

French press or coffee press is the name in English; although in In New Zealand, Australia and South Africa, the apparatus is known as a coffee plunger. In France it is called cafetière à piston; in Italy it is a caffettiera a stantuffo.
 
Brewing Tea In A French Press

You can use a French press to brew loose tea as well, but don’t use a press that is used to brew coffee. Even after washing, microscopic bits of coffee oil can cling to the glass or metal, imparting an unwelcome undertaste to the tea.

[1] The classic design of the modern French press (this one is from Bonjour). [2] One of the artisan cold-brews sold at retail (photo courtesy Jittery John’s).

The first known design for a plunge-type brewer was patented in 1852 by two French designers, Mayer and Delforge. You can see their design at PerfectlyGroundCoffee.com.

Per Brooklyn Roasting it was ahead of its time; manufacturing was not precise enough to snugly fit the filter within pot of the design.

Others tried their hand, but the first iteration of brewer that we know today was patented by Italian designers Attilio Calimani and Giulio Moneta in 1929. They employed a rubber seal around the edge of the filter.

The design evolved, with improved the function of the rubber seal.

The design we know today was patented by a Swiss designer, Faliero Bondanini, in 1958. It was manufactured in France and called a chambord. With a compact design and no required electrical outlet, it became a very popular brewing method.
 
HOW TO MAKE COLD BREW COFFEE IN A FRENCH PRESS

These instructions are proportions for an 8-cup French press. Remember that the “standard” cup size used by manufacturers was set long before coffee mugs and modern insulated travel mug containers were in use. So if you use a large mug, you’ll get 4 mugs worth from an 8-cup press, or three 16-ounce travel mugs.

Use only coarse-ground coffee. Smaller grains will slip through the mesh filter and produce unacceptable coffee.

Ingredients

 
Preparation

1. PLACE the coffee in an 8-cup French press. Add the water. Stir the grinds to integrate with the water.

2. PLACE the French press plunger on top (do not plunge into the water) and place in the fridge for 12 hours.

3. PRESS down on the plunger, which pushes all the grounds to the bottom, underneath the mesh filter. Pour and enjoy cold with ice, or warm in the microwave.
 
TIP: Depending on how well the coffee is ground, a few grounds may escape into the coffee. Our mom further poured the coffee through a piece cheesecloth. We don’t.

[3] Fashionable restaurants bring coffee to the table in a French press (photo courtesy Kabuki Japanese restaurants). [4] It’s easy to grind your own beans for a French press, since the coffee is coarsely ground (photo of manual coffee grinder from FrenchPressCoffee.com).

We start with an important fact for the many people who want more or less caffeine:

There is no association between caffeine levels and flavor (e.g. strong coffee). The major difference comes from amount of coffee used and, most importantly, the brewing technique.

Cold brew has the most caffeine, followed by drip coffee and espresso.

Take this fun coffee trivia quiz.

Here are more fun facts from THE NIBBLE and BeFrugal.com.

 
Facts About Decaf

 
Here are more decaf coffee facts.

Got Beer? April 7th is National Beer Day, one of many National Beer Holidays. In modern times, it all began on April 7, 1933.

President Franklin D. Roosevelt signed the Cullen-Harrison Act, which legalized the sale of beer with an alcohol content of 3.2%. This was the first step toward the end of Prohibition*.

On December 5, 1933, the 21st Amendment to the Constitution was ratified, repealing the 18th Amendment, which was ratified on January 16, 1919. Imagine 13 years with no legal alcohol sales!

On January 16, 1919, the amendment was ratified as a part of the Constitution‡.

As important as these dates are, the following 32 dates give you “official” reasons to celebrate with a beer. Invite your friends!

> The beer holidays are below.

> The different types of beer, a photo glossary.

> The history of beer.

> What are hops?
 
 
THE YEAR’S 40+ BEER HOLIDAYS

Beer lovers can plan an entire year of beer celebrations on these days. We’re not listing January 1st, National Hangover Day, as one of them.

 
There are also local beer events. Check to see what’s happening in your state!

[1] Baltic Porter. January 18th is Baltic Porter Day (photo © Chuckanut Brewery And Kitchen).

[2] February is Stout Month. Guinness is the world’s most famous stout (© ).

[3] Abyss, a Bourbon barrel aged stout (photo © Deschutes Brewery).

[4] IPA in a Spielgau IPA glass specially designed to enhance its hoppy flavor and aroma. The glass is available at Kegworks (photo © Kegworks).

[5] Saison beer. All saisons are farmhouse ales, but not all farmhouse ales are saisons. More about it (photo © Beer Connoisseur).

*St. Patrick’s Day is not an official beer holiday, but green beer is certainly a star of the day.

†Orval Day celebrates Orval Trappist Ale from Belgium. It is one of only a few Trappist breweries, meaning it is made within a monastery under the supervision of monks, with proceeds supporting the monastic community and charitable causes. Each year, the importer of the beer makes a donation to a charity based on its U.S. sales.

‡On February 20, 1933, Congress proposed the Twenty-first Amendment, aimed at rescinding prohibition, and in April Pres. Franklin D. Roosevelt signed the Cullen-Harrison Act, which amended the prohibition-based Volstead Act to permit the manufacturing and sale of low-alcohol beer and wines. Ratification of the amendment was completed on Dec. 5, 1933.

‡‡The main purpose of National Rotate Your Beer Day is to encourage people to purchase fresh beer, which is deemed essential if one wants to enjoy the true taste of the beverage. The best place to find it is at a brewpub.

Beer was drunk freshly-brewed for millennia, until Louis Pasteur’s work on pasteurization in culminating in 1876 gave brewers the way to extend shelf life by heating beer to kill microorganisms. This was transformative for commercial brewing. Combined with refrigeration technology, it marked the time when beer became a reliably shelf-stable product that could be stored for many months or years.
 
 

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