2 oz. Roaring Dan’s Rum
.75 oz. Fresh Lemon
.75 oz. Garam Masala Syrup, recipe below
1 dropper Bittercube Bolivar Bitters
Shake ingredients with ice, strain.
Garam Masala Syrup
(Italicized ingredients are the most important. If you don’t have all of the spices below, that is okay.)
1t Black Cumin
1″ piece Cassia (Cinnamon)
1 Bay Leaf
2 black Cardamom pods
2 green Cardamom pods
1t Black Pepper
1t Szechuan Peppercorn
1″ piece Ceylon
Bring 24 ounces of water to a boil. While the water is heating, bloom spices in pan on high heat until fragrant. Add spices to boiling water and let steep for 8 minutes. Strain off spices and measure water. Add an equal amount of granulated sugar and whisk to incorporate.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.