Bringing together Kingfly’s spirits with the spirits of Halloween, Kingfly’s lead distiller Raoul Segarra conjured up this spooky cocktail for TABLE readers.
Ingredients
1 oz Kingfly Gin
1 oz dry vermouth
1 oz sweet vermouth
.5 oz Kingfly Orange Liqueur
1 oz orange juice
2 dashes Kingfly Orange Bitters
Instructions
Shake. Use fine strainer to pour into coupe glass. Garnish with orange peel.
RECIPE BY RAOUL SEGARRA / PHOTOGRAPHY BY DAVE BRYCE / STORY BY CAROLE VALLE
Bringing together Kingfly’s spirits with the spirits of Halloween, Kingfly’s lead distiller Raoul Segarra conjured up this spooky cocktail for TABLE readers.
Ingredients
1 oz Kingfly Gin
.5 oz fernet
.5 oz pastis
.25 oz simple syrup
.25 barspoon-activated charcoal
1 whole egg
Instructions
Double shake. Use a fine strainer to pour into a Nick and Nora glass. Garnish with nutmeg.
RECIPE BY RAOUL SEGARRA / PHOTOGRAPHY BY DAVE BRYCE / STORY BY CAROLE VALLE
The abundance of fall vegetable gardens sometimes leaves us wondering what to do with late-season performers. Here are a few suggestions for recipes you can store in the fridge and bring out when you need a little summery sunshine on the table.
BBQ PICKLED HOT CHERRY PEPPERS
INGREDIENTS
½ lb fresh hot cherry peppers**
1 shallot, thinly sliced
½ cup apple cider vinegar
2 tbsp of your favorite BBQ sauce
¼ cup maple syrup
1 tbsp sea salt
1 tsp cracked black pepper
1 qt Mason jar, washed and sanitized
INSTRUCTIONS
1. Fill Mason jar with cherry peppers and shallot.
2. Bring other ingredients to a boil in a sauce pot. Pour into Mason Jar and seal with a lid.
3. Place in refrigerator for a week to give the peppers time to pickle. These will last refrigeratedfor up to 1 year.
4. Serve with your favorite barbequed meats or on top of a pulled pork sandwich!
**Using all hot cherry peppers makes for an intense flavor experience. For less spicy pickles, use only 1 hot cherry pepper with ½ pound of cleaned and halved red bell peppers.
PICKLED WATERMELON RINDS
Adapted from a recipe by Alton Brown
INGREDIENTS
1 watermelon
1 cup water
1 cup apple cider vinegar
¾ cup sugar
¼ cup candied or fresh ginger
4 tspkosher salt
½ tsp red pepper flakes
1 tsp black peppercorns
1 small jalapeño, sliced thin, most seeds removed
INSTRUCTIONS
1. Using a sharp peeler, remove and discard the green exterior skin of the watermelon rind, leaving only the white part of the flesh, with a little pink here and there.
2. Cut into long slivers no longer than the height of the shoulder of the jar you’re using.
3. In a 2-quart pan, add water, apple cider vinegar, sugar, ginger, salt, pepper flakes and peppercorns, and bring to a boil for one minute.
4. Add watermelon rind to the pot. Bring to a boil. After 1 minute of boiling, turn off heat and let cool to room temperature.
5. When cool, place rinds in a jar with sliced jalapeños. Pour liquid on top and seal with lid. Store in refrigerator for no more than a month.
PEACH JALAPEÑO JAM
INGREDIENTS
10 peaches, chopped skin-on
2 jalapeños, thinly sliced
2 cups sugar
1 cup brown sugar
Juice of 1 lemon
Pinch of salt
INSTRUCTIONS
1. Put all ingredients into a pot and simmer until the mixture has a thick, jam-like consistency. Skim away any foam that comes to the top cooking.
2. Once the mixture is thick enough, remove from heat and let cool to room temperature. Store in sealed jars in refrigerator.
3. Use to brush over roasted pork, chicken, or ham, or as part of a pre-dinner cheeseboard.
Recipe, Story, and Styling by Anna Calabrese / Photography by Dave Bryce
INGREDIENTS
2 cups all-purpose flour, plus more for hands and work surface
6 Tbsp sugar
1 Tbsp fresh lemon zest
2 1/2 tsp baking powder
1/2 teaspoon salt
1/2 stick butter, frozen
1/4 cup Liokareas Lemon Olive Oil
1/2 cup heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
For the icing:
1 cup powdered sugar
1/4 cup heavy cream
Juice of one lemon
Cut squash in half and scoop out the seeds.
Spread over the creamed honey and sprinkle with cinnamon and salt.
Roast at 350 degrees until very soft, about 30 minutes.
Once cool, scrape out flesh and smash with the back of a spoon until it is slightly smooth.
Set aside.
INSTRUCTIONS
1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
2. Whisk 1/2 cup heavy cream, the egg, olive oil and vanilla extract together in a small bowl. Drizzle over the flour mixture, and mix together until everything appears moistened.
3. Pour onto the counter and work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
5. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400 degrees
7. Line a large baking sheet with parchment paper. After refrigerating, arrange scones 2-3 inches apart on the baking sheet.
8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla / Plater by Frank DeFabo, FD Ceramics
For the squash puree:
1 medium sized honey nut squash from Clarion River Organics
1 tbsp cinnamon creamed honey from Bedillion Honey Farm
1 tsp cinnamon
1 pinch salt
Cut squash in half and scoop out the seeds.
Spread over the creamed honey and sprinkle with cinnamon and salt.
Roast at 350 degrees until very soft, about 30 minutes.
Once cool, scrape out flesh and smash with the back of a spoon until it is slightly smooth.
Set aside.
For the mascarpone:
1/2 cup mascarpone
1 tbsp cinnamon creamed honey from Bedillion Honey Farm
Mix together until smooth.
Layer each mixture on top of toasted slices of Mediterra Bread and garnish with bee pollen and cinnamon.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
A little sour, a little sweet, and a lot of smoke. While this traditional Slovakian stew is known for its place at the Christmas and New Year’s dinner tables, it’s a dish that celebrates more than the holidays. Flavored with oaky dried mushrooms, smoked meats, and fermented cabbage, kapustnica is an ode to Slovakia’s tradition of food preservation.Start by heaping bites onto corners of toasted, crusty bread and before you know it, you’ll be slurping the last sips of broth straight from the bowl.
INGREDIENTS
1 cup dried mushrooms
2 tbspolive oil
1 yellow onion, sliced
2 cloves garlic, minced
2 tsp paprika
1 large Polish-style kielbasa, sliced into rounds
6 cups water
1 cup sauerkraut
1 smoked ham hock, washed
1 bay leaf
1 tsp allspice
1 tsp caraway seeds
Salt and ground black pepper
½ cup prunes or 2 tbsp fig jam
1 tsp dried marjoram
Plain yogurt, dill, more paprika, and crusty bread for serving
INSTRUCTIONS
1. In a small bowl, begin soaking dried mushrooms in 2 cups of water. Let soak for 15 minutes, then drain mushrooms and discard water. Set soaked mushrooms aside.
2. In a large, heavy-bottomed pot, add oil and sauté onion and garlic until golden, about 5 minutes. Add paprika and sliced kielbasa and stir to coat. Let cook on lowfor 2-3 minutes, or until kielbasa starts to brown.
3. Pour 6 cups of water into the pot along with sauerkraut, mushrooms, ham hock, bay leaf, allspice, caraway seeds, salt, and pepper. Bring mixture to a boil before allowing to simmer for 90 minutes, or until the meat on the ham hock is falling off the bone.
4. After an hour, remove ham hocks from stew and cut away any tender meat. Chop meat into bite-size pieces and return to stew.
5. Stir in prunes or jam and marjoram. Continue to simmer for 5 minutes, or until prunes have rehydrated.
6. Ladle into bowls and serve with a dollop of plain yogurt, garnishwith fresh dill and a sprinkle of paprika, and a slice of toasted crusty bread.
Recipe, Story, and Styling by Nina Katz / Photography by Jeff Swensen
Your favorite sandwich gets an upgrade with our Reuben Salad with Grilled Cheese Croutons Recipe. It’s a hefty bowl of thickly sliced corned beef with a savory, tangy Thousand Island dressing and homemade croutons from marbled rye. The croutons are actually like mini cheese sandwiches. They add a crunchy, textural element, letting you sit in amazement at just how delicious a salad can be.
A Reuben sandwich, which is the inspiration for our Reuben Salad, is a classic American sandwich creation. It has savory and tangy flavor profile, consisting of corned beef, Swiss cheese, and also sauerkraut, all between slices of rye bread. The sandwich usually then hits the grill until the bread is golden brown and the cheese is gooey. A crucial component of a true Reuben is the Russian/Thousand Island dressing. The bread gets a coating of this dressing before grilling, adding a creamy, slightly sweet, and tangy counterpoint to the other savory and bold ingredients. One bite and it’s no surprise why this combination of salty corned beef, tangy sauerkraut, rich cheese, and flavorful dressing is so popular.
Print
If you haven’t tried a reuben in salad form before you’re just missing out.
Recipe and Styling by Anna Franklin
Photography by Laura Petrilla
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When harvest hits, the apples are in plentiful supply. We tend to lean in the direction of desserts; apple pie, apple crisp, apple dumplings, apple cake. But don’t forget the versatility of this delicious fruit. There are many ways to use apples in savory dishes as well (added to stuffing, sauerkraut, served alongside chicken, sausage, or pork). Instead of using them simply as a complimentary ingredient, let them take center stage in this savory take on a baked apple.
While you can use another kind of semi-sweet apple, we recommend Golden Delicious for their unique honey-like flavor that complements other savory ingredients well. Golden Delicious apples are also great to cook with because they retains their shape well when cooked and don’t get mushy. Plus, their color makes for a beautiful fall dish.
Recipe and Styling and Photography by Keith Recker
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INGREDIENTS
½ cup butter
½ cup Liokareas Rosemary-Infused Olive Oil
1 cup sugar
2 eggs
½ cup quinoa
¼ cup bourbon
1 tsp vanilla extract
1 tsp almond extract
¼ cup half and half
2 cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
2 tsp cardamon
2 tsp cinnamon
1 tsp salt
2 or 3 Golden Delicious apples, cored and sliced
INSTRUCTIONS
Place quinoa and bourbon in a microwave safe bowl ad heat for 1 minute. Set aside.
Grease a 9×12 baking pan.
Preheat oven to 325 degrees.
Cream butter, oil and sugar until fluffy. Add eggs and mix well.
Add quinoa and bourbon mixture while still warm, along with extracts and half and half. Mix.
Add dry ingredients and mix only until combined.
Place batter in baking pan and arrange apple slices on top. Bake for approximately 45 minutes or until a wooden skewer comes out clean.
Before serving while still warm, feel free to brush on a little bourbon on top and sprinkle a little sugar. Serve with a dollop of whipped cream.
Recipe and Styling by Keith Recker / Photography by Dave Bryce
Nobody is unhappy while they are eating pizza. Lucky for us, Santa Fe has become quite the pizza town, and if you look closely, some of the best local food is coming at you from inside a pizza box. Here’s a less-than-exhaustive list, part one, of some pizza you should enjoy tonight (or whenever) with some local suds.
Some of the best New York Style pies can be found at Pizza Centro.
New York-style pizza is always in season. A thin and foldable slice is ideal for kicking it at home or anywhere else! Pizza Centro does a lot of things well when it comes to pizza, but it excels when it puts on the heat. We recommend their specialty pie, Hell’s Kitchen, made with sausage, flash-fried eggplant, green chile, jalapeno, roasted red pepper, feta, marinara, and whole milk mozzarella. Enjoy with a Happy Camper IPA from Santa Fe Brewing.
Cornmeal rolled crust is the game changer at Back Road Pizza.
You would be pressed not to find a refrigerator in Santa Fe without red frequent-customer magnets from Back Road Pizza. Their thin crust rolled in cornmeal adds texture and a lovely finish to each bite of their pies. Their commitment to sourcing the best locally sourced ingredients pays big, especially when they keep it simple, like their New Mexican pizza with pepperoni, green chile, and red onion. Down it with Boneshaker Bitter from Second Street Brewery.
A slice of Bruno’s and a brew will cure anything that ails you.
If five generations of the same family have been making pizza from recipes passed down, it’s probably worth the visit. And if they happen to be working out of a food truck, then you have no excuse. Bruno’s Pizza knocks it out of the parking lot with their Bootlegger pie: Bruno’s style sauce on top.IPA infused crust, Mozzarella, Diavolo red sauce, salami, roasted garlic, sauteed onion, and vodka sauce. Extinguish it with La Cumbre, Beer, Lager
It’s all about the details at Tender Fire.
There are so many right things about Tender Fire Kitchen. The attention to detail in their locally sourced ingredients, naturally leavened dough, vegan and gluten-free menu items…all aggregate into killer pizzas that are meant to be savored and shared. Kick it with their vegetarian special, which includes nettles soaked in cream, mozzarella, fontina, garlic, crushed red pepper, and extra virgin olive oil. Enjoy with a hibiscus honey brew from Leaf & Hive.
Go old school at Lino’s.
If you can make a French omelet, chances are good that you know your way around a kitchen. If you make a delicious Margherita pizza with the basics: tomato sauce, buffalo mozzarella, and basil, chances are that the rest of your menu is equally delicious. Lino’s Trattoria and Pizzeria’s proof of concept is in its pie. Simply executed and best enjoyed with a Pinche Guey IPA from their Chili Line Brewery.
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