Tag: martha stewart
McClure’s Pickles – CRFA Show 2011
The McClure’s first learned how to make the pickles from their grandfather and parents and now they continue the tradition with a bit more room. They make the pickles, relish, mustard and other McClure’s products just outside of Detroit, Michigan and in Brooklyn, New York. They use as much local produce as possible when it is in season and when it’s not, they call up the farms and speak directly with the growers to know where the produce is coming from and how it is being grown making sure they are getting some of the best, freshest produce available. Every jar is hand packed, the cucumbers hand sliced, and the labels, printed by Rolling Press, using soy and vegetable inks with chemical-free plating and are created with wind-powered electricity.
Their pickles have been featured in the New York Times, Bon Appetit, and are a favorite of Martha Stewart.
See more at: mcclurespickles.com
Martha Stewart Shares Her Favorite Mardi Gras Recipes on Conan
Martha Stewart certainly knew how to make an entrance this week when she visited Conan. After entering regally on a large Conan-ized Mardi Gras float, she shared her killer New Orleans style Gumbo recipe and made some Sazerac’s, a wild Mardi Gras drink.
Here’s Martha’s recipe for the perfect Sazerac:
Ingredients
- 1 tablespoon Absinthe
- Ice
- 2 ounces rye whiskey, preferably Sazerac rye or Old Overholt
- 1/2 teaspoon Simple Syrup
- 4 to 5 dashes Peychaud’s bitters
- 2 dashed Angostura bitters
- 1 lemon twist, white pith removed, for garnish
Directions
- Pour Absinthe into a rocks glass; swirl to coat. Pour out any excess Absinthe; fill glass with ice to chill.
- Place rye, simple syrup, and bitters in a cocktail shaker; fill with ice. Cover and shake vigorously.
- Discard ice from rocks glass and strain rye mixture into glass. Rub rim of glass with lemon twist and add to cocktail; serve immediately.
