Paul’s Honeysuckle Mint Julep
Prepare liquids for Bill Smith’s Honeysuckle Sorbet (also in Bill’s great book Seasoned in the South)
Fill ice trays with the liquids and freeze at least overnight
chill tall julep glasses
Pick fresh mint and clean
Crush the mint in the bottoms of the glasses.
Pour 1 shot of Bourbon in to each glass
Remove ice cubes and crush to a rough consistency
Add crushed ice ot the glasses
Garnish with mint
Drink by sipping very slowly while holding the bottom of the glass so as to slowly melt the ice into the bourbon.
A simple sterling sliver julep stirrer that has been in the family for several generations is the preferred sipping and stirring (used only sparingly for stirring) instrument.
Wear a semiformal hat
Homage (for Richard Krawiec on a later birthday)
In age, we age out? An outrage!
We’re not aging or aged,
but do dote on us in our dotage.
Count age as contagious:
Our peer age is our peerage;
We are counts and countesses;
we count more as we count up.
Our old age adage isn’t from a page
in Ad Age; it’s age old: Overage,
not over age! Excess is best
when blessed by time. Oh!
clockturnage, Oh creakage,
Oh leakage near peak age,
need we act our age?
As age ramps up. let’s rampage
against the damage. Damn age!
The trick here is slow cooking tagine-style so don’t be in a hurry. After the initial setup and blending, the whole mess will need to simmer for about 2 hours.
Mix the Mixed Spices in a bowl large enough to hold all the lamb, then dredge the lamb cubes in the spices.
Heat oil for browning the lamb and once hot brown the lamb scraping the spices and other good stuff as you go.
Remove the lamb and add the onion and garlic (and a little more oil if needed). Cook until the onion is transparent.
Add the roots and fruits stirring frequently until all are well mixed.
Add the lamb and any spices in the bowl to the mix.
Add the zest and cinnamon sticks.
Add the broth or water (enough to cover) and bring the whole thing to a boil.
Reduce to a simmer and let it slow cook for 2 hours. The roots and fruits will begin to make a glaze and a kind of delicious mush.
Serve alone or over couscous.
Garnish with fresh herbs.
Also known in our house as “Lamb with Roots and Fruits.”
1 pound of lamb in cubes
olive oil (as needed)
1 teaspoon cinnamon
2 teaspoons coriander
1 teaspoon cumin seeds
3 teaspoons cumin
2 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon of fennel seeds
3 garlic cloves
2 medium golden beets*
6 small turnips*
1 medium sweet potato*
1 or 2 carrots
2 or more Tablespoons of fresh ginger
2/3 cups each of Diced Fruits:
2 – 4 cups of broth or water
2 cinnamon sticks
2 teaspoons of freshly grated lemon zest
fresh fennel (bronze)+
*From local farmer’s market
+From my herb garden