We’ve been busy prepping for Thanksgiving all day and now it’s time to relax a little. Dan mixed up some whiskey sours and we pan fried a couple New York steaks from our farm box. As far as cocktails go bourbon is always my favorite ingredient. We’ve been making these for years. They are especially good if you can find meyer lemons. When I do I buy as many as I can and freeze the juice in 1.5 ounce cubes (just right for a whiskey sour ????). We love the maraschino cherries from Williams Sonoma for these and I make our own simple syrup (equal parts sugar and water dissolved in a pan on the stove and stored in a mason jar in the fridge).
Whiskey Sour, serves 2
3 ounces bourbon
3 ounces lemon juice (preferably Meyer)
2 bar spoons powdered sugar
1 ounce simple syrup
2 maraschino cherries
Mix in a cocktail shaker and shake until it’s frosty. We like to serve ours up in a martini glass with a maraschino cherry but you can also serve them on the rocks.
Frankie has always loved this ritual. When she was a baby she would shake her rattle along with it. Now she breaks into a full on cocktail shaker dance that rivals Shakira. She comes running when she hears us shaking and bounces all over the kitchen. She’ll probably be a bar tender at some point in her young adult life.
Check out the marbling on these steaks! We brought them to room temperature and seasoned them with a little salt and pepper.
Then fried them in a searing hot cast iron grill pan with butter for 6 minutes per side. Spooning the hot butter from the pan over the top while cooking to give them a good crust.
Served with extra cornbread we made for the stuffing and some blanched green beans this was just perfect after a long day of cooking.
I decided to try a selfie since I’m usually the one taking the pictures and rarely in them. There is definitely an art to this selfie thing and I have not mastered it!
Here’s a sampling of my selfie fails. We have (clockwise): 1 can’t stop laughing, doesn’t show food, 2 blurry and out off center, 3 photobomb peace sign from Dan, 4 eyes closed laughing hysterically by now.
The steaks (that I couldn’t manage to photograph plated) were amazing though. Very tender (especially for a New York cut) and flavorful.
Now it’s time to move onto Turkey! I’m dry brining a heritage bourbon red that I picked up from the Five Marys recently. Stay tuned for a big Thanksgiving post! ????