But I Digest Podcast

As Hans tends to Mr. Cartwright’s Fig Trees, Steve tends to look to 1970’s TV for inspiration. Recipes include Grilled Quail with Fig Chipotle BBQ Sauce and an herbal Fig Jam and Rye Cocktail named for Dan’s grandfather.

Hans opens the episode with a clam memory that you won't be able to forget while Steve clam-digs around for happy memories of the iconic Howard Johnson's. Recipes include Captain Phillips' Clams and Canadian favorite Bloody Caesar

Recipes include Macadamia Encrusted Trout and a Macadamia Old Fashioned.

MACADAMIA OLD FASHIONED

1 1/2 oz rye whiskey

3/4 oz Macadamia nut liqueur

1/4 oz allspice liqueur

Dash Angostura bitters

Orange twist (for garnish)

In a large shaker or mixing glass, stir all ingredients over ice and strain into a rocks glass. Add one large ice cube, stir and and garnish with an orange twist.

Yield: 1 cocktail

Hans shares the tale of a Prussian King's switch and bait. Steve comes to terms with his disdain for Potato Flakes. Recipes include German Salt Potatoes and a Carrot Ginger Bunny Mary.

SATAN’S WHISKERS

3/4 oz gin

3/4 oz triple sec

3/4 oz dry vermouth

3/4 oz sweet vermouth

3/4 oz orange juice

1 dash Angostura bitters

Combine the ingredients in cocktail shaker filled with ice. Shake well. Strain into a chilled coupe, garnish with an orange peel.  Yield: 1 cocktail

Recipes include Church Coffee Jell-O and Vintage Jell-O Shots.

VINTAGE JELL-O SHOTS

3 oz Lemon Jello

8 oz Boiling Water

2 oz Spiced Rum

2 oz Brandy

4 oz Fresh Lemon juice

In a medium bowl, stir together the Jell-O and boiling water until the Jell-O dissolves.Add the rum, brandy and lemon juice, and stir to combine.Pour 1 ounce of the mixture into each of the 16 shot glasses (small plastic or paper cups will also work) and chill for 2 – 3 hours until solid.

Vegan Coffee Jelly

This vegan Coffee Jelly features cubes of rich, coffee-flavored jelly, perfect served with sweetened plant milk, or even as boba in a cool iced coffee.  This Vegan recipe features Agar Agar – made from a type of red algae.  1 teaspoon of agar powder is equal to 8 teaspoon gelatin powder, which makes this jelly have the dense consistency of a Jell-O Jiggler.  We make this gelatin-free version in our home, but if you’re good with gelatin, you can absolutely use it.  As with any recipe, take it, modify it, and make it your own.

Ingredients

2 cups water (500ml)1 tbsp high quality instant coffee granules 2 tsp agar agar 3 tsp sugar 

In a small pot, bring 2 cups of water to a boil.. Turn the heat down to a low simmer and whisk in the instant coffee granules, sugar, and the agar. Stir every few seconds, for around 2-3 minutes or until the ingredients completely dissolve.Remove from heat and pour into a shallow dish (we use a Pyrex-style glass baking dish). Allow the mixture to cool to room temperature, then slide the dish into the fridge.  Chill until firm and springy, then cut into cubes; large for a spoonable dessert, tiny for a cold beverage.

Recipes include an earthy Croissandwich and a cocktail recalling Monkey Testicles.

MONKEY GLAND

1 1/2  ounces gin

1 ounce fresh orange juice

1 teaspoon homemade grenadine (see sub-recipe)

1/4  teaspoon absinthe

Combine the ingredients in cocktail shaker filled with ice. Shake well.  Strain into a chilled coupe and serve ungarnished. 

Yield: 1 cocktail

GRENADINE

2 cups 100% pure pomegranate juice 

2 cups raw sugar

1 tsp inch orange blossom water

Heat pomegranate juice and sugar in a saucepan over medium heat.  Stir constantly until sugar is completely dissolved without bringing to a boil.  Remove from heat, stir in orange blossom water and let cool.  Transfer grenadine to a bottle or container with a tight fitting lid.  Store in the refrigerator for up to 1 month.   Optionally;  1 ounce of vodka can be added as preservative.

Yield: 1 ½ cups

Croissant Sandwich with Figs & Brie

-Slice a croissant open

-(optional) Apply a thin scrape of vegemite to the inside of the bottom half

-On the bottom half, layer thin slices of Brie cheese and sliced figs

-If you don’t have fresh figs, you can use fig jam spread onto the top half of the croissant

-Place the top half of the croissant back on top and bake at 350 degrees for about 8 minutes, or until the Brie begins to melt

Serve warm, straight from the oven while the Brie is still gooey and soft.  Have an extra napkin on hand and prepare yourself for the crispy shower of croissant crumbs…those crumbs may be the only evidence that this sandwich ever existed

Celebrating the FOOD in our lives: the HISTORY, the HEROES, the HOOPLA. Hans? Steve? Who are these people? This is their villain origin story.