Michelle Leon Fight for your right to booze up your popsicle this Fourth of July
By now you've got the brats, you've got the best cheap beer in America, and back up propane on deck for today's patriotic festivities; if not, get a move on. While you're breaking a sweat prepping for the party, let's talk boozy popsicles, or "poptails": the best way to imbibe on a hot day such as this. And after all, this is Minnesota, where popular opinion holds if whatever you're consuming ain't on a stick, you're doing it wrong. These adults-only freezes are the perfect way to celebrate in a grown up way that harkens the Fourth of our youths -- stained tongues and all. With our roundup of recipes, you can have a batch in the freezer now and ready to slurp by sundown's first firework.More »
Michelle Leon The freshest pickled trout.
Since we created a homemade variation of traditional aquavit last week (and in honor of this week's City Pages cover story on Scandinavian cuisine) we thought you might dig a Nordic appetizer that highlights those aquavit herbal notes. Starting with a basic recipe for pickled herring, we gave this a regional tweak by using sparkling fresh trout from Star Prairie Trout Farms.
Michelle Leon Skol!
In Latin, the phrase aqua vitae translates to the "the water of life"--hence the name aquavit, a Scandinavian spirit that is full of life and vigor, and so easy to make at home. Fragrant with caraway, spice, and citrus, this infused vodka makes a lovely digestif or a fine accompaniment to pickled or cured fish.More »
The hot accessory for summer is a mason jar filled with craft-brewed iced coffee. Many of our favorite coffee shops are now selling growlers of their iced brew. The only drawback is that they take the DIY satisfaction out of the brew process (not to mention, some of these options are a bit steep in price). To learn how to make our own iced coffee, we reached out to Gordon Bellaver of Bull Run Coffee Bar. He responded with not one but two recipes. Both require a bit of specialty equipment, but the taste and self-serving satisfaction are worth the investment.
Chill out! Make your own iced coffee concentrate
Filmmaker Mike Etoll knows a little something about blood and guts, having made the movie Sewer Baby and videos for bands like the Meat Puppets on the tightest of budgets. Etoll, who is also the creator of The Butcher Shop House of Gore, shared a few of his most grisly Halloween recipes with items found in the kitchen (cue the scary laughter).
A few of Etoll's ghastly creations
If you have ever wanted to homebrew but were afraid of the fail-factor, starting with hard cider is a swell way to ease into the game. You don't need expensive equipment, the recipes are simple, and with an extra-long season this year, the apple harvest is extra fine. And most of us will need plenty of cider to get us through the long winter.
Steve Neuharth Later, you can drink your basement cider fancy, like this.
Here's what you do:More »
When we landlocked Minnesotans have a hankering for seafood, we're lucky enough to have the guys at Coastal Seafoods to consult. When I needed to learn about mussels to better judge this week's food fight, I turned to Coastal Seafoods' general manager, Tim Lauer, for a quick mollusk primer. Here's what he has to say about when mussels are in seasonal and how best to prepare them.More »
Nothing is as good in the summer as a frozen icy treat. And when you can make your own with just a few simple ingredents, life is extra sweet. Here's how to create popsicles so home-style you won't be surprised to see bluebirds land on your fingertips.
photos by Michelle Leon You know you want one.