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Lemon

10July 17, 2017Cooking by Erica

The Drifter Cucumber and Basil Cocktail

This might be the most delicious thing I’ve sipped in a good long while. It’s a kissing cousin to the Basil Bliss, but the addition of fresh, juicy cucumber takes everything in a more refreshing direction. While the cucumber strip garnish isn’t necessary, it’s easy to do and really helps make this drink visually impressive. Try…

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5January 29, 2016Cooking by Erica

The Corpse Reviver No. 2

Back in the late 1800s, Corpse Reviver drinks were promoted as hangover cures – think “hair of the dog” for the 19th century inebriate. There were all number of drinks that claimed the potency to bring even the most hungover “corpse” of a drinker back to life. Only a few of the Corpse Reviver recipes survive – and of these, the…

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27October 3, 2015Cooking by Erica

What Makes A Cocktail A Sour?

Many of the cocktails I share here are subtle variations on a theme. That theme has a name: The Sour. Ignore, for now, drinks with “sour” in the name like The Whiskey Sour or The Pisco Sour. While these drinks are in fact sours, not all sours announce themselves so obviously.

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71September 26, 2015Cooking by Erica

The Aronia Gin Cocktail

“This one’s a keeper. What should we call it?” I asked my husband after our initial tasting of this shockingly pink cocktail, a classic gin-and-citrus shakeup made interesting with aronia berry simple syrup. “We should name it after the ducks!” My husband suggested. “Aronia….Ancona…very similar!” “Nothing about this drink is duck-like,” I argued, and took another sip.

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23April 3, 2015Cooking by Erica

The Jubilee Cocktail

Let’s say you need a really celebratory cocktail. Perhaps it’s time to toast a new baby, a promotion, or your first harvest of the year. It’s a special day and it deserves a special drink. That’s where the Jubilee Cocktail comes in. It’s a lighter, champagne-flute cousin to the French 75 with a very pleasing balance between grapefruit,…

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19March 30, 2015Cooking by Erica

Kale Florets with Garlic, Chili and Lemon

In case you missed my earlier description, kale florets are the delicious edible flower bud of a mature, overwintered kale plant. You might think of them as bonus no-work broccoli raab. Or perhaps as “the only thing that’s harvestable in the whole damn garden right now.” However you mentally characterize these tender little brassica buds,…

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7February 26, 2015Food Preservation by Erica

Ultra-light Limoncello

We’ve got a few more weeks of prime citrus season. We’ve already made lemon curd, salted lemons and citrus cleaning spray. It’s party time. Let’s make limoncello! A traditional southern Italian digestif, limoncello is usually served ice cold from tiny little glasses. Traditional limoncello often manages to be both too bitter and too sweet for…

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18January 9, 2015Cooking by Erica

Grandpa's Cold Cure Cocktail

At this time of year, no one would blame you if you were a bit partied out. From Thanksgiving to New Years tends to be a glutton-fest of rich food, sweets and frequent libation. I’m eager to revive the ol’ Friday Cocktail Tradition around here, but sympathetic to folks who may be feeling like a…

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1January 31, 2014Cooking by Erica

Rosemary Meyer Lemon Drop

The Rosemary-Lemon thing has been mainstream for awhile now. Lemon Cake with Rosemary Glaze, Rosemary and Lemon Roast Chicken, Rosemary Lemon Shortbread Cookies, Rosemary Lemonade…need I go on? The piney qualities of rosemary and the bright spark of lemon are just a winning combo. This drink is no exception. Seasonal Meyer lemons and still-verdant rosemary…

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2January 24, 2014Cooking by Erica

The Bee Smoker Cocktail

What happens when the light and lovely classic cocktail The Bee’s Knees goes to the dark side? You get this – The Bee Smoker. The Bee Smoker is a cocktail for big, peaty Islay Scotch lovers who want something a little more playful than a finger of Highland Park 25, or who are trying to…

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1January 13, 2014Cooking by Erica

Beet Greens with Lemon, Bacon and White Cheddar

With beets, you get two great vegetables for the price of one. The greens are very similar to chard (beets and chard are closely related) but with thinner stems and a smoother, smaller leaf. This easy preparation is a variation of my standard, go-to method for skillet cooking greens. Here, beet greens get paired with…

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7December 13, 2013Food Preservation by Erica

Meyer Lemon Curd, A Love Affair

My mom used to make me a special cake on my birthday. It was a four-layer white cake, each layer filled with lemon pie filling. The cake was frosted with Seven Minute Frosting – which is basically like marshmallow fluff – and coated with sweetened shredded coconut. I loved this cake. It went down like…

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Hi! I'm Erica, the founder of NWEdible and the author of The Hands-On Home. I garden, keep chickens and ducks, homeschool my two kids and generally run around making messes on my one-third of an acre in suburban Seattle. Thanks for reading!

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