When the weather is warm and you work at home, it's nice to have a cool "treat" beverage at the ready at all times. This coffee is easy to make and it's wonderful. I like it over ice with soy milk. The original recipe calls for cream, but I think it would also be nice with coconut or almond milk. It's strong, so the ice and milk or cream are key. The original recipe comes from Sunday Suppers by Karen Mordechai. Cinnamon Iced Coffee 1/2 c coffee beans, medium coarsely ground 3/4 tsp ground cinnamon 4 c boiling water 1 cinnamon stick Put beans and cinnamon in a french press coffee maker, add water, stir, cover, and steep for 4 minutes. Plunge, transfer to a pitcher, add cinnamon stick, cool, and refrigerate until needed.
It's official. I'm addicted to these pickles! And the best part is that they are ready after only 2 days (and will keep in the refrigerator for 6 months, although there is zero chance any last that long here). I found the recipe in the fabulous Ian Knauer's cookbook - The Farm, but it is online in a variety of places including on the Boston Globe website. Quick, run to the nearest farmer's market for some radishes while they're available! We picked ours up on Canal Road in the Holland Marsh.
Refrigerator Radish Pickles 1 lg bunch radishes, trimmed and cut into bite sized pieces (about 10 ounces) 4 1/2 tsps kosher salt 1 c white vinegar 1 tbsp sugar 1 jalapeno, pierced all over with a paring knife Toss radishes with 1 tbsp of the salt and let sit in a colander in the sink for an hour. Rinse well, dry with a towel, and transfer to a pint container, along with the jalapeño. In the meantime, heat vinegar with sugar and remaining 1 1/2 tsp salt in a small saucepan until sugar dissolves. Pour vinegar over radishes, cool to room temperature and refrigerate for at least 2 days if you can wait that long.
