Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Tuesday, January 29, 2008

Coffee & Cake: A Perfect Pair

As a follow-up to Amy Zavatto's article on coffee dinners in the Jan/Feb 08 issue, Jerry Fischetti, associate professor at the Culinary Institute of America in New York, shares one of his favorite coffee/food pairings: Monkey Joe's Guatemala La Voz full city roast, brewed in a press pot, and Orange Marmalade Glazed Olive Oil Cake. Here's what he has to say...

“La Voz, short for La Voz que Clama en el Desierto (The Voice that Cries Out in the Desert), is produced in the Lake Atitlan region of Guatemala, and this fair-trade coffee cooperative has been certified organic since 1992. The dark, rich, complex, sweet and highly aromatic La Voz coffee pairs nicely with this ultra-moist olive oil cake. The flavors of orange, allspice and pure vanilla, along with the lush aromatics from the La Voz, blend beautifully for a true olfactory experience."

Olive Oil Cake
3 large eggs
2 1/2 cups sugar
1 1/2 cups olive oil (any olive oil with a mild flavor)
1 1/2 cups whole milk
Zest of 3 oranges, grated
1 Tbsp. pure vanilla
2 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. allspice (freshly ground if possible)

Marmalade Glaze
12 oz. orange marmalade
6 oz. orange liqueur
Blend and set aside for glazing the cake. Adjust the amount of liqueur to make a smooth glaze that pours off a spoon.

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan. Whisk eggs and sugar together in a large bowl until light and fluffy (1 minute). Mix olive oil, milk, zest and vanilla together and blend with the egg/sugar mix. Combine flour, baking powder, baking soda, salt and allspice, then add to the wet mix until just combined. Do not over mix. Pour mixture into the Bundt pan and bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for about 15 minutes. Turn onto a serving plate and spoon the glaze over the cake. Serve at room temperature with whipped cream.

What do you pair with your favorite coffee?

Monday, January 28, 2008

Felt So Good


We loved the texture and crisp lines of the Winepocket from Branch (see Holiday Gift Guide in our November/December 07 issue), so we were excited to see this industrial felt wine rack made in the same style. Crafted from factory scraps, it’s an eco-friendly way to keep a small collection or display cozy and safe. Plus, it folds flat to ship and store. Another great item: round felt coasters, made from the handle cutouts in the winepocket. Click over to branchhome.com for these and other clever, sustainable designs.

Monday, January 21, 2008

Label Lore


Some of the beautifully designed spirit bottles and labels out there are almost as good as what’s inside. Imbibe subscriber and graphic designer Carl Huber took particular relish in excavating his family's old liquor collection, photographing the dusty, neglected bottles and framing them in a sort of “where are they now” narrative, like the picture at right. Read his thoughts in his article on The Warehouse. You’re bound to look at your own liquor shelf with new eyes.

Tuesday, January 15, 2008

An American Rye Dinner


Rye, the other American whiskey, is a spirit that captivates us, so we were thrilled when Clyde Common's Timothy Davey, Charlie Hodge and Kevin Ludwig, three of our favorite Portland mixologists and spirit enthusiasts, hosted a rye-pairing dinner last Sunday. Davey lovingly expounded on rye’s history and virtues, and nearly 50 lucky diners enjoyed heavenly pairings like sunchoke ravioli and smoked bacon with Tom the Tinker, a cocktail made of Sazerac rye, Cynar, Antica formula and Fee Bros. whiskey barrel-aged bitters. We also enjoyed a glass of Van Winkle 13 year with pickled quail, a Whiskey Ginger cocktail (Jim Beam rye, fresh ginger, honey and cinammon tincture) with beef short ribs, and a glass of Black Maple Hill 18 year with smoked dates and pumpkin ice cream. Guests went home with copies of the Jan/Feb 07 issue of Imbibe, with a feature article on rye. With treatment like this, the storied spirit’s history is bound to keep unfolding in new and beautiful ways.

Thursday, January 10, 2008

Toddies All the Time


In case you haven't been imbibing your fair share of hot toddies this winter, Friday gives you the perfect opportunity to catch up. Tomorrow is National Hot Toddy Day, and the folks at Martha Stewart Living Radio have invited Imbibe to the show to celebrate these classic winter warmers. Frequent Imbibe contributor, Nancy Davidson, will be there talking up toddies and making a couple, including the delicious Chai Toddy from page 45 of the Jan/Feb issue.

The show broadcasts on Sirius Satellite Radio, Martha Stewart Living Radio channel, 112. It airs 11 a.m.–1 p.m. EST / 8–10 a.m. Pacific. If you're a Sirius subscriber you can listen online at www.sirius.com/martha or go there to sign up for a free 3-day trial. Check it out!

Wednesday, January 02, 2008

Seeing Green


Happy New Year! We hope you ended 2007 with plenty of delicious libations; we certainly did, including enjoying some newly legal absinthe, which seems to be on everyone's minds these days. We've had so many requests for information on absinthe, so we're very excited about our Jan/Feb cover story by our friend Paul Clarke. If you haven't gotten the latest issue yet, what are you waiting for? Paul did a great job of demystifying this classic spirit and revealing its more modern incarations.

One of the best things about having access to absinthe is finally being able to make many of the classic cocktails that call for it. The Jan/Feb issue has some great recipes, but you can also head over to the new online bonus recipe section of our website, where you'll find instructions for the lovely Morning Glory cocktail. Give it a try, and keep sending us your letters and questions about your own absinthe discoveries—we love hearing about your experiences!