Shrubs: Not Just For Planting

Admittedly, I only first heard of shrubs a few months ago, even though they've been around for several centuries. Shrubs, or drinking vinegars, were common in colonial times, and have become popular again with modern mixologists and home drinkologists alike. The idea was enormously pleasing to me as well, as shrubs are a unique way to preserve and enhance the flavors of fresh fruit very easily at home.

All assembled.

Using the "cold" method outlined here, I set out to create three different shrubs, steeping the fruits and flavorings in vinegar prior to straining and sweetening:

Shaken, not stirred.

1. Orange-Rosemary  Shrub made with champagne vinegar and sweetened with honey.
2. Cranberry-Ginger Shrub made with apple cider vinegar and sweetened with white sugar.
3. Apple-Spice Shrub made with apple cider vinegar and sweetened with light brown sugar.

The final results.

Once they were ready, I was able to move forward with the fun part - the drinks!

1. Tisane - just a teaspoon or two of the Orange-Rosemary Shrub made a tangy tisane. Additional honey would make this the perfect beverage to soothe a sore throat.

Not your usual cuppa.

2. Spritzer - a few spoonfuls of the Cranberry-Ginger Shrub topped off with lime seltzer made a refreshing and festive-looking spritzer.

Pretty in pink.

3. Highball - the warmth of the Apple-Spice Shrub was the perfect addition to the usual rye and ginger ale.

Bottom's up.

Shrubs have definitely added a kick to my drinking routine, all with very little effort from me. I'm already thinking about what kind to make next... Vanilla-Pear Shrub, anyone?

Notes: I'm a novice at this process, but a few quick web searches will provide you with information, instructions, and loads of fabulous shrub recipes. Shrubs can also be purchased online and at specialty food and drink stores. Experiment and enjoy!

>o<

Loaves and Switches: Chai-Orange Tea Loaf

The October issue of Food Network Magazine included an insert of 50 (FIFTY!) quick bread recipes, and it set my mind to racing. They offered savory variations in addition to sweet, much like my take on fruit cobbler. The flavor combinations were intoxicating, and I could hardly wait to start trying them.

Quick breads are standard repertoire for home bakers, and for good reason - quick, certainly, but also delicious and incredibly satisfying. And as I couldn't leave well enough alone, I tinkered and played with the recipes presented by FNM, adding a few extra touches along the way:

Have your tea loaf (and eat it, too).

Chai-Orange Tea Loaf

Tea infusion:
1/2 cup whole milk
One bag strong black tea

Dry ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Pinch of ground cloves

Wet ingredients:
1/2 cup butter, softened
1/2 cup sugar (vanilla sugar, if you have it)
1/4 cup honey
1 teaspoon vanilla extract
2 eggs
Zest of one orange

Glaze:
1/2 cup confectioner's sugar
1 Tablespoon whole milk
Splash of vanilla extract

Measure out milk and add teabag; let steep until needed.

Butter and flour a 9x5 inch loaf pan; set aside.

Preheat oven to 350 degrees Fahrenheit. Whisk dry ingredients together in a small bowl. In a large bowl, cream butter and sugar together until fluffy, then mix in honey, eggs, vanilla and orange zest. Beat in half of the dry ingredients, stir in the milk/tea infusion, then add the remainder of the dry ingredients and blend until smooth. Pour into prepared pan and bake about 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 20-30 minutes, then turn out and cool completely on a wire rack. Stir glaze ingredients together until smooth and drizzle over the loaf.

Alternate glaze: Combine juice from the zested orange and 1/4 cup granulated sugar until sugar has dissolved. Spoon over top of loaf as soon as it comes out of the oven. Continue to cool as above.

>o<

Perennial Harvest: Felt and Fabric Decorations for Fall

Despite the fact that, technically, I don't know how to sew, I'm fascinated by the colors and patterns of thread and fabric. Just looking at them is a pleasure in itself. However, with a little hand stitching, these lovely fall colors make for a more permanent collection of decorative gourds (and maybe a critter or two):

The usual suspects.

Felt and Fabric Decorations

Materials:
Colored craft felt
Solid or patterned fabrics (remnants/fat quarters)
Embroidery flosses or No. 5 mercerized cotton threads
Doll needles
Straight pins
Poly-fil/stuffing
Templates or cookie cutters in desired shapes
Ballpoint pen
Sharp scissors (regular or pinked)
Embellishments (buttons, beads, etc.)

Trace template on backside of fabric; turn template over and trace again on a coordinating piece of felt. Cut out and match insides together, smoothing and securing with straight pins. Leaving a small border, stitch along the outside edge, leaving an opening at a larger end. Remove pins and stuff gently until pleasantly plump, but not so full that you can't close the opening. Finish stitching to close and tie off thread (hide the "tail" between the two layers, if possible).

Notes: Doll needles work well here, as the point is much sharper and the needle much longer than a regular embroidery needle. When using floss, I use all six strands together so the stitching stands out nicely. For the owl above, appliques and embellishments were added to the front side prior to attaching it to the back. Colors and fabrics can be chosen according to the season, making it easy to be creative any time of year!

>o<