December 23, 2012

It’s peak sweet potato season… and whiskey is in season all year round. 


– 1 large Sweet Potato, peeled and cubed
– 1 Apple, peeled and cubed
– 1/4 cup Heavy Cream
– 4 Tbsp Butter
– 2 Tbsp Brown Sugar
– 3 Tbsp Whiskey
– Salt & Pepper (to taste)


Bring a pot of salted water to a boil. Add sweet potatoes and boil until soft. In a pan, melt 2 Tbsp of butter. Add add apples and saute until slightly soft, but not mushy. Drain sweet potatoes and put back into pot. Add sauteed apples and cream and mash until potatoes are smooth. The apples will retain their shape. Salt to taste and keep warm as you make the sauce. In a saute pan, melt remaining butter. Add brown sugar and whiskey and whisk together over low/medium heat until it reduces a bit. Serve sweet potatoes hot topped with mascarpone and drizzled with whiskey sauce.

November 27, 2012


– 2 slices of bread (I used a baguette that was leftover from Thanksgiving)
– 3-4 slices of Brie
– 2 Tbsp Grained Dijon Mustard
– 3/4 cup Apple, cut into matchsticks
– 1/4 cup Apple Cider Vinegar


In a bowl, whisk together mustard and apple cider. Add apples and toss together with the dijon vinegar mixture. Layer bottom piece of bread with brie. Pile with a generous amount of slaw. If there’s any leftover liquid, pour on to other piece of bread and make a sandwich with the brie side. Grill in a pan, flipping once one side is brown and cheese begins to melt.
Serve hot.


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October 7, 2012

Kate Lebo of Pie School flew into New York yesterday and her and I were in The Drink’s kitchen prepping pie dough for Gala Gala Hey! until the wee hours of the morning.

Here are the apple pies that Kate will be offering today:Cheddar-Crusted Apple PieWhiskey Crumble Apple PieHoney-Ginger Apple PieBrandied-Apple Cardamom PieOld Fashioned Plain Apple Pie 
WE ARE SO EXCITED. Hope to see you in a few hours xoxo