Archive for May, 2009

Who doesn’t like the taste of bacon?


I’m not a regular meat eater. But boy the smell of fatty bacon sizzling up in a pan is almost always a temptation.

I’ve been fascinated by the bacon renaissance of the last couple years – the classic cured pork product has inspired new creations by gourmets and doughnut makers alike. Possibly the most awful contemporary recipe I’ve found is this so-called ‘bacon explosion.’

When I heard about baconnaise I thought it might be just the thing to put the ‘B’ back in my BLT… but I’d hate to be stuck with a whole jar if it ends up being dreadful. Oh yeah, they make bacon salt, too. I think it’s time to give them both a try.


Classic American


The O’Neill

Rye whiskey (e.g., Old Overholt)
Lemon juice
Simple syrup
Maraschino liqueur* (e.g., Luxardo)
Cocktail cherries – Sable & Rosenfeld’s Tipsy Cherries are a step up from the typical cherries they call maraschino.* Or if you can find them or make your own, try fresh sweet cherries preserved in whiskey or maraschino liqueur.

Cocktail shaker

Squeeze one half lemon to yield 1 oz of juice.
Add several ice cubes to a shaker or mixing glass, then add 2 oz rye, the lemon juice, ½ oz simple syrup and ½ oz maraschino liqueur.
Shake vigorously.
Strain into an old fashioned glass filled with fresh ice.
Garnish with a cocktail cherry.

*Maraschino is a bittersweet liqueur flavored with marasca cherries from Dalmatia, Croatia. The recipe for this distilled liqueur dates back to the 16th century. Maraschino cherries may have originally been marasca cherries preserved in maraschino liqueur. Now they’re just light-colored cherries soaked in red dye, syrup and artificial flavors.

I couldn’t decide what to call this classically inspired cocktail, which was created for Our American Theater Co. They went with “the O’Neill.”

with cheeseburgers


Oh how I love this picture. You can go see William Hundley‘s site for more of his photos.