ART IN THE AGE OF MECHANICAL REPRODUCTION

Happy Holidays! 2013 is around the corner, and we’re finishing up this year with more of our annual coupons from our favorite stores and over 30 giveaways from now through Christmas!

NOTCOT Holiday Giveaway #23 is a special one from Art In The Age of Mechanical Reproduction, who are behind the delicious and beautifully branded Root, Snap, Rhubarb Tea, and Sage liquors as well as Spodee (Wine with a KICK!), they also have quite the store of hand picked designer goodness! Beautifully inspiring and playful design/packaging/branding mixed with some of the most delicious and unique drinks makes Art In The Age of Mechanical Reproduction one of the most inspiring companies and stories i’ve encountered here at NOTCOT. So, since giving away their drinks isn’t the best of ideas (age checks, where you’re allowed to ship alcohol, etc) ~ we’ve teamed up to give away the next best thing, two fun super bundles inspired by them!

THE GOODS: Two special bundles (so, we’ll be picking two winners!) The Art In The Age Bundle includes: Snap Mug,Root Mason Jar, Hella Bitters, Whiskey Disks, Root Soap, Field Notes, 2 t-shirts, Tomr’s Tonic, Royal Rose Syrup, and a Feel Good Tote. The Spodee Wine Bundle includes: Trucker Hat, T-shirts, Matches, Magnets, Tumblers, Spodee Jam and more all in a galvanized bucket!

TO WIN: Leave a comment here sharing what creative flavor you’d love to taste in a cocktail is by midnight 12/20 PST for a chance to win. Winner will be contacted via email.

Take a close up look at the goodies to be won on the next page! (As well as cute videos about Root and Spodee!)

UPDATE: Congrats to Derek in Hawthorne, CA and Patrick in Falmouth, ME!

—

Notcot.com 12.15.12

Drink 1, Winter Revolution

Created by Shawn Vergara, this is a mulled apple drink to keep the cold at bay. Think spiced cider, but better (with booze!).

You’ll Need:

1.25 oz Laird’s applejack

.50 oz Snap Organic Liqueur

.50 oz Graham’s Six Grapes port

2 oz unfiltered apple juice

5 drops spiced tincture

2 oz hot water

1 apple (for garnish)

Spiced Tincture Ingredients:

2/3 cup Bacardi 151

4 cinnamon sticks

1/4 cup star anise

1/6 cup cloves

Step 1: Combine spiced tincture ingredients in a jar and let sit for one week.

Step 2: Slice an apple into thin sheets.

Step 3: Cut one of the apple sheets in half, then slice in long vertical strips to create apple matchsticks.

Step 4: Pour a cup of boiling water into a serving glass and let it sit for 30 to 45 seconds until the glass is piping hot, then pour the water out.

Step 5: In a separate cup combine the first five ingredients.

Step 6: Pour ingredients into the hot serving glass.

Step 7: Top off with 2 oz hot water and mix.

Step 8: Garnish with apple matchsticks and you’re good to go. Apple-spiced to perfection!

—

Refinery29, 12.10.2012

Once again, resident Art in the Age chef, The Reverend Michael Alan, has wowed us with his culinary creations. This year he’s whipped up a series of delicious recipes that are sure to be a hit at your Thanksgiving celebration!

SNAP, ASIAN PEAR AND FIG TART

Depending on your tart pans, you may need more or less dough. To make the four lattice topped tarts pictured, we used the same amount of dough called for one single crust 9” pie.

Use any dough recipe you like, this is a favorite gluten and grain free option:
¼ Cup Quinoa Flour
⅓ Cup Potato Flour
⅓ Cup Arrowroot Flour
¼ Cup Chickpea Flour
¼ Cup Amaranth Flour
1 Tablespoon Sugar
Pinch of Salt
4 Tablespoons Butter, cold
4 Tablespoons Coconut Oil, cold
1 Egg

Blend all the dry ingredients in a food processor. Add the butter and coconut oil and pulse until it becomes a wet sand consistency. Add the egg and pulse until a dough forms. Turn onto plastic wrap, form into a 1” disk and refrigerate.

For the Filling:
2 Tablespoons Butter
3 Cups Asian Pears, peeled and diced
1 Cup Dried Figs, Diced
½ Cup Brown Sugar
¼ Cup SNAP
2 Teaspoons Cinnamon
1 Teaspoon Ginger, fresh grated
½ Teaspoon Nutmeg
¼ Teaspoon Ground Cloves
½ Cup Walnuts, chopped and toasted
1-2 Tablespoon Arrowroot Powder
4 oz Taleggio
1 Egg, beaten
Sanding Sugar

In a large saute pan over medium high heat, melt the butter. Add the pears, figs, sugar, Snap and spices. Cook for about 10-15 minutes, just until the pears soften a little. Stir in the walnuts and arrowroot powder, remove from the heat and cool completely.

Roll out enough dough for your tart pans. Transfer dough to pans and chill for 15 minutes. Fill tarts with the pear and fig mixture and dot each with the taleggio cheese. Chill the tarts again while rolling out and cutting the remaining dough for the lattice crust. Weave the top crust and refrigerate the completed tarts for one hour.

Preheat an oven to 400ºF. Brush the tarts with the beaten egg and sprinkle with sanding sugar. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

SNAP PUMPKIN MILKSHAKES

(serves 2)
2 Cups Vanilla (Pumpkin) Ice Cream
¾ Cups Milk
⅔ Cup Pumpkin Puree, frozen
4 oz SNAP
1 Tablespoon Vanilla Extract
2 Tablespoons Maple Syrup
1 Teaspoon Cinnamon, plus more for garnishing
½ Teaspoon Nutmeg
¼ Teaspoon Ginger, ground
¼ Teaspoon Cloves, ground
Whipped Cream

Blend all the ingredients, except for the whipped cream, until nice and smooth. Top with a dollop of whipped cream and a grated nutmeg.

Once again, resident Art in the Age chef, The Reverend Michael Alan, has wowed us with his culinary creations. This year he’s whipped up a series of delicious recipes that are sure to be a hit at your Thanksgiving celebration!

SAUSAGE AND SAGE STOVETOP STUFFING

4 oz Sweet Sausage
4 oz Hot Sausage
1 Medium Onion, diced
4 Cloves Garlic, minced
2 Stalks of Celery, diced
2 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Fresh Sage, Chopped
½ Tablespoon Fresh Rosemary, chopped
½ Tablespoon Fresh Thyme, chopped
4 Cups Bread of Choice, cubed and dried
¾ Cup Chicken Stock (or whatever you have on hand)
¼ Cup Sage
Salt
Pepper
Butter

Remove the sausages from their casings. In a medium sized saucepan over medium high heat, add the sausage and brown for about 7-10 minutes. Remove from the pan and reserve.

If necessary, add enough butter so there is  2-3 Tablespoons of fat in the pan. Add the onions, garlic, and celery and cook until tender, scraping the brown bits as you go- about 10-15 minutes. Add the herbs and cook for another 1-2 minutes to release their flavor. Add the bread cubes, stock and Sage- season with salt and pepper and cook over medium heat, stirring frequently, until the liquids are absorbed. (Add more stock if the stuffing becomes too dry.)

ROOT MASH

2 Tablespoons Butter
1 Medium sized Onion, chopped
4 cloves Garlic, minced
4 Parsnips, peeled and and diced
4 Largish Carrots, peeled and diced
½ Cup Stock, Vegetable or Chicken or your choice
⅓ Cup Heavy Cream
¼ Cup ROOT
¼ Teaspoon Nutmeg
¼ Teaspoon Cardamom
Salt and Pepper

In a medium sized saucepan, melt the butter over medium high heat, and sweat the onions and garlic for about 7 minutes. Add the parsnips and carrots and continue to cook for another 5 minutes.

Add the stock and cover, turn the heat to low and cook until the vegetables are tender, about 25 minutes.

Transfer to a food processor or blender. Add the cream, Root, nutmeg and cardamom and blend until mashed. Transfer back to the saucepan to keep warm and season with salt and pepper to taste. (Add a little more stock or cream if the mash gets too dry)

RHUBARB WASSAIL

(serves a few- depending on the company you keep)
½ Gallon Apple Cider
1 Pint Tart Cranberry Juice
⅓ Cup Brown Sugar
21 Whole Cloves
33 Allspice Berries
6 Cinnamon Sticks
2 Oranges, sliced
2 ½ Cups Rhubarb Tea

In a large pot over medium heat, add the apple cider, cranberry juice, brown sugar, spices and orange slices. Bring to just under a boil, turn down the heat and simmer for 20 minutes.

Turn the heat to very low and add the Rhubarb Tea. Keep warm and serve as punch.

With daylight waning faster than ever as we huddle into the comfort of our coats, there’s something extra enticing about sitting in a cozy bar and sipping on heartwarming fall flavors. Look for drinks with apple cider, warm citrus, cinnamon, ginger or maple, mixed with a nice belly-warming whiskey or brandy. Here are five must-try fall cocktails around Philly.

The City Hall at Pub and Kitchen: Old Overholt Rye, Laird’s Apple Brandy, Bual Madeira, Cynar, Ramazzotti Amaro barrel aged for 6 weeks in new American oak casks ($11).

Vin Bruleè at Le Virtu: Warm red wine, star anise, cinnamon, clove ($10).

Jersey Cocktail at Franklin Mortgage & Investment Co.: Laird Bonded Apple Brandy, sugar cane syrup, Angostura and Fee’s Aromatic bitters. Served on a rock and topped with apple cider ($13).

Apple Cide-Car at Vedge: Applejack, Cointreau, maple syrup, lemon, honeycrisp-thyme shrub ($10).

The Ginger at Continental: SNAP, Bluecoat Gin, fresh lemon, housemade ginger beer and candied ginger ($4 at happy hour).

—

Drink Philly, 11.6.2012