January 2021


Inspired by seasonal fruit and fellow gin drinkers, I shook up my own satsuma mandarin sour. Vermont’s Barr Hill Gin, with botanicals of juniper and raw honey, makes it extra special EXCELLENT. While satsumas are in season–winter, the season of our discontent–look for fruit with leaves still attached. This shows they’re not just picked and handled with care, but also fresh and of the highest quality. You can store them at room temperature or in the fridge.

SATSUMA MANDARIN SOUR
1 oz freshly squeezed satsuma mandarin (about one piece of fruit, you can cut off the ends for a garnish)
1/2 oz freshly squeezed lemon juice (about half a lemon)
1/2 oz honey syrup (a 1:1 ratio of water to honey–my favorite variety is acacia from Smiley Honey)
2 oz Barr Hill Gin

Combine in a cocktail shaker with ice. Shake, strain, enjoy–orange you glad you did? AH AH AH!

Hope you’re staying cozy like this comfort kat!

My mom has proclaimed these cookies “better than snickerdoodles.” She’s not wrong. Try them!

EGGNOG SNICKERDOODLES
Adapted from the New York Times

For the cookie dough
3 1/2 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cup granulated sugar
1 teaspoon Kosher salt
1 large egg plus two yolks, at room temperature (tip: place eggs in warm water as you gather ingredients)
2 tablespoons rum (I used Cruzan 9 Spiced Rum–highly recommend!)

For rolling
1/4 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.

In the bowl of a stand mixer, using the paddle attachment, cream together the butter, 1 3/4 cup sugar and the Kosher salt on medium high till smooth and fluffy, about 3-4 minutes total. Stop and scrape down a few times during this cycle to ensure everything’s evenly incorporated.

Set mixer to medium. Add each egg/yolk one by one and combine thoroughly before adding the next. Add rum. Beat another minute or two.

Set mixer to low. Add flour mixture gradually, in 3-4 batches. Beat till combined. Set dough aside for about 10 minutes before prepping to bake.

In a small bowl, combine nutmeg, cinnamon and 1/4 cup sugar for rolling. I used a scoop just under 2 tablespoons (1 oz) to portion the dough.

Roll each cookie in spiced sugar. Transfer to cookie sheets, three across. Bake for 7 minutes, then switch racks/positions and bake for 7 more. They’ll be slightly puffed. Let cool on the cookie sheet a bit before moving to wire racks to cool completely. Makes 32 delicious cookies–AH AH AHHHH!

That’s 3 + 29 delicious cookies. Nevermind the apples!!!