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Blog

Filtering by Tag: Old Fashioned

News Flash: The Deans Have Learned Something New

Suzanne Pollak

Guess what the latest tenet learned by Dean Pollak in New York City was just this last week? It has upended everything we thought we knew at the Academy. If we were not rock solid on this science, then every skillet in our cupboard should be shaking about what other enormous unknown lacunae lurk in our supposed breathe of knowledge. It's almost too much for us to take in.

While procuring a bottle of bourbon for a dinner gift (the hosts already own two copies of our book, one from each of us) the omniscient sales clerk decreed that rye is the liquor of choice for Old Fashioneds. Rye has spice top notes, whereas bourbon's are sweet, so rye actually contrasts with the sugar and the orange bitters better. Dean Pollak has ferried this late breaking newsflash back to Charleston and the Deans plan on dedicating December to extensive tastings to verify the veracity of this pronouncement. 

Rye Cocktail

Serves 1

2 ounces of rye whiskey

1/2 teaspoon Demerara sugar

2 dashes of Angostura

2 dashes of Orange Bitters

Pour over large ice cubes. Makes one cocktail.

5 Things to Make in Charleston This Fall

Suzanne Pollak

1.        Rye Cocktail

2 ounces of rye whiskey, 1/2 teaspoon demora sugar, 2 dashes of Angostura, 2 dashes of Orange Bitters. Pour over large ice cubes. Makes one cocktail. 

 

And yet another great drink. . .


2.       Wild Mushrooms on Puff Pastry

          Serves 4

2 tablespoons salted butter

2 shallots, minced

1 tablespoon minced thyme

1 pound wild mushrooms, roughly chopped

1/2 cup heavy cream

1 package of Dufour's Puff Pastry

1 egg

Melt the butter in a hot skillet and when the foam subsides lower the heat and add the shallots.  After two minutes add the mushroom and cook until they release most of their liquid.  Add the cream and thyme and heat until hot and the cream has reduced by half.  

Meanwhile, thaw the pastry and cut into a square and line the outside of the square with strips of pastry to form a box.  Brush with the egg.  Bake according to directions and when puffed and golden remove from oven. Place mushrooms in the center of the pastry and serve. 

Serve with a tart side salad for a lunch or a light dinner.  So woodsy and autumnal. Dean-licious.


3.       Charleston Banh Mi 

Fill soft rolls with roasted sliced okra, peanuts, mayo, herbs, sweet soy and jalenpeos, shredded carrot and cucumbers.

The key to a Banh Mi is a soft roll. 


4.       Benne Dressing 

1/2 cup olive oil 

1 teaspoon mustard

1 chopped shallot

Juice of 1 lemon 

1 teaspoon benne seeds

Whisk together. Use on any lettuce. 


5.       Fall Vegetable Melange  

2-3 large yellow beets 

1 large butternut squash

2 onions

1/4 pound wild mushrooms,

Flat leaf parsley

Olive oil 

Place large yellow beets, scrubbed clean, in a shallow casserole. Toss with a little olive oil, salt and pepper, and a splash of water. Cover with tin foil and roast at 425 degrees for 60-75 minutes, until a knife inserted in beet can pierce flesh easily.  

After putting beets in the oven, toss large chunks of peeled butternut squash and peeled onion quarters with a little olive oil to lightly coat. Place on a baking sheet and roast on another rack in the same oven  turning once, for 45 minutes.

Wipe any dirt off of mushrooms, cut off woody stems, toss very lightly with olive oil and place on baking sheet. When butternut squash comes out of oven, put mushrooms in the oven. Butternut squash and mushrooms should crisp at the edges.

When beets are cool enough to handle, peel and cut into large wedges. Place all roasted vegetables in a large bowl, toss with chopped parsley leaves, coarse salt and freshly ground black pepper. Delicious hot, room temperature, or cold. 

Old Fashioned? Yes, very much.

The Deans

academy old fashioned 1

When it comes right down to it, there is really nothing about the Deans of The Charleston Academy of Domestic Pursuits which could be called old-fashioned. Except of course, this drink and our silver -- the first of which we have perfected in a modern way with a nod to both history and Charleston, and the latter, which we couldn't help if we wanted to, frankly.

Now then.  Just as if you were standing next to the Deans at our standing room only cocktail demonstration at the Charleston Wine and Food Festival this past weekend, we share with you The Academy's Old Fashioned. The Deans bid you to enjoy it early and often.

The Charleston Academy’s Men Only Dinner guests enjoyed sitting on the porch of the Roper House sipping Old Fashioneds containing orange peels grown in the old historic district.

Charleston Academy of Domestic Pursuit's

Old Fashioned Cocktail

Serves 1

1 large and uneven slice of lemon peel

1 brown sugar cube (or 1/4 oz simple syrup)

2 dashes Angostura bitters

1 dash Regan’s Orange Bitters No. 6

1 oz. bottled water

2 large ice cubes

2 oz.  good bourbon

Small triangle of orange slice for garnish, and perhaps a cherry

Add the lemon peel, sugar cube, and both bitters into the bottom of an Old Fashioned glass. The Deans insist on using an Old Fashion glass for this drink. Using a wooden muddler, begin to muddle the ingredients firmly in the bottom of the glass.

Add the water, add the ice and then the bourbon. Stir with a spoon. Float the orange slice on top of the drink and serve.