A de-seeded sparkling pomegranate cocktail for mythology lovers and the generally lazy

This cocktail is dedicated to everyone else in the world who finds de-seeding pomegranates tiresome and unfulfilling. Even with the “hit-with-a-ladle-into-my-hand-over-a-bowl” trick up my sleeve, 9/10 pomegranates are more enjoyable left in Greek mythology.

This was super refreshing and sparkly, but with a nice autumnal complexity, perfect for this seasonal transition. The only real prep work is the pomegranate reduction, which is simple enough, and the whole thing batches nicely. If you want to make it for a crowd, grab a pitcher.

Sparkling,

L

Sparkling Pomegranate Cocktail

Adapted from Serious Eats

1 cup 100% pomegranate juice (reduced comes to about 6 tablespoons or 3 ounces)

4 ounces sweet vermouth

2 ounces fresh juice from 2 to 4 limes

16 ounces sparkling wine, Prosecco, Cava or Champagne

4 orange twists, for garnish

In a small saucepan, bring pomegranate juice to a boil over high heat, then reduce to a simmer and cook until reduced to 3 ounces (6 tablespoons), 10 to 15 minutes. Let cool. Store in an airtight container up to 1 month. In a pitcher, add the pomegranate reduction, vermouth and lime juice. Top with sparkling wine and gently stir to combine. To serve, divide between 4 glasses filled with ice. Express orange oil from twists over each drink, then add twists to each glass to garnish.

Adult Cheez-Its have arrived and you can make them

This was one time that I used rye flour, and it did not taste like health food. These legitimately tasted like large form, dense, soft Cheez-Its, and I couldn’t believe my mouth. You can split them in half and make a bigature Cheez-It breakfast sandwich. Next time I will try these with white cheddar, because everyone knows that White Cheddar Cheez-Its are the Cheez-s***. I just wrote that. But it’s true.

Also, this is one time when calling something “adult” does not mean that I included booze. I wonder what alcohol pairs best with Cheddar? OMWORD YOU GUYS, try switching out the buttermilk for beer!*!*!* Please try that.

From the spire,

Lauren

Three Cheese Rye Biscuits

Adapted from Huckleberry

1 1/2 cups rye flour

3/4 cup white whole-wheat flour

1 tablespoon baking powder

1 tablespoon + 1 teaspoon sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

3/4 cup butter, cold, cubed

1/2 cup + 3 tablespoons (160 grams) cream cheese, cold, cubed

2 cups (160 grams) Cheddar cheese, grated

3/4 cup (55 grams) Parmesan cheese, grated

1/3 cup cold buttermilk

1 egg yolk whisked with 1 tablespoon heavy cream

Flaky salt, for sprinkling

Whisk together all dry ingredient up until the cream cheese in a large bowl. Dump in the butter and cream cheese, rubbing it in with the fingers until pea-sized clumps form. Dump in the rest of the cheeses and the buttermilk, stirring together until dough starts to come together.

Quickly dump onto a lightly-floured surface and knead a few times, flattening out dough and turning it onto itself. You should still be able to see some clumps of butter.

Using a 1/4 cup measuring cup, press the dough into the measure and turn out onto a parchment-lined baking sheet, making 12-15 little mounds. Sprinkle with salt.

Freeze the baking sheets from 30 minutes-2 hours. When ready to bake, preheat the oven to 425 degrees F. Bake for 20 minutes, removing when biscuits are going golden.

Headlines: How to prevent apple browning, last few cans of pumpkin left on the earth – Rye & Olive Oil Honeycrisp Tart

I’m so out of cake-baking mode right now, that I don’t know if I should be called a baker. I don’t think I’ve made a cake since New Year’s. And it was a shoddy, miniature one that was really a pumpkin quick bread baked in a round tin.

Have you heard about the potential canned pumpkin shortage that is supposed to happen?

“‘I would not wait until Nov. 20 [to buy canned pumpkin],’ University of Illinois professor Mohammad Babadoost, who works in the Department of Crop Sciences, told the Associated Press . ‘I’d buy it whenever it comes to the store.'”

Great name and solid advice coming from Babadoost.

Luckily, the apple crop is doing fine this year, and I was jazzed about being all Food52 about the olive oil and the rye and the apple varietal. The crust, as with many healthy versions of baked goods, left something to be desired taste- and consistency-wise, but I didn’t even mind because it was COOL. And PRETTY. And HEALTH. It’s real good for breakfast. With a bit of honey and Greek yogurt/creme fraiche? Please just stop.

I was also concerned that my apples would brown before I could bake them into the tart, but Honeycrisp seem to hold up pretty well. Serious Eats recently conducted an experiment on the best way to prevent apples from browning. The final solution? A saltwater soak. In a saltwater…solution. Haha jokes.

Here’s hoping you can use the final apples at the bottom of your fall barrel to make this slightly sweet beauty.

Honeycrisping,

L

Rye & Olive Oil Honeycrisp Tart

An LH Original

For the tart dough:

125 grams whole wheat flour

125 grams rye flour

1/4 cup olive oil

1/2 cup cold water

For the filling:

3 medium honeycrisp apples (or other variety)

2 tablespoons butter, cubed

1/2 teaspoon vanilla, almond extract or imitation rum extract

2 tablespoons brown sugar

1/4 cup preserves (like apricot or raspberry)

1 tablespoon water or Triple Sec

To make the tart dough, whisk the two flours in a medium bowl until combine. Stir in the olive oil with a fork, then add the water, mixing with the fork until the dough just starts to come together. Turn out onto a lightly-floured surface and knead briefly, patting the dough into a disk. Roll out the disk with a rolling pin into a shape that will fit on your baking sheet. It can be free form. Transfer the dough to a parchment-lined baking sheet, cover with plastic wrap and set in the fridge to chill for 30 minutes.

Preheat the oven to 400 degrees F.

To make the filling, core the apples and slice into wedges no more than 1/8″ thick. Toss with the sugar and extract in a medium bowl.

Remove the baking sheet with dough from the fridge and prick all over with a fork. Arrange the apple slices, overlapping them and leaving an edging of dough. Fold over the edge of the dough, and dot the cubed butter over the top of the apples.

Bake for 45-50 minutes, until the crust begins to look golden at the edges.

While the tart is baking, prepare the glaze. In a small saucepan, bring the preserves and water to a boil over medium heat, stirring often. Cook 2 to 3 minutes, or until thickened. If the preserves contain large chunks of fruit, transfer the glaze to a blender or food processor and process until smooth. Strain the glaze through a mesh sieve into a small bowl, pressing the glaze with the back of a spoon to extract as much liquid as possible. Use while still warm.

When the tart is finished baking, remove it from the oven and brush the warm glaze over the top. Slice and serve immediately, maybe with a bit of creme fraiche.