Maple Syrup & Bourbon Glazed Quail, Whey Not?

By JudithKlinger | November 13, 2009 |

  Pizza Guru took a trip back home to Vermont and came back bearing a gift of maple syrup. It’s such an American ingredient and as I looked around my kitchen filled with very Italian ingredients I thought, “What am I going to do with this? Maple syrup pasta??!”   Fortunately, a quick conversation on…

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Buying American

By JudithKlinger | January 23, 2009 |

OK, I admit to being a little tiny bit of an euro-snob. (That’s pronounced uuuhhro-snob, roll that ‘r’!).  So here we are basking in the glow of unity and common purpose that the new administration is shining upon us, and I’m digging on drinking American. First it was Tuthilltown and their marvelous whiskeys and then…

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The Angel’s Share

By JudithKlinger | January 21, 2009 |

All the buzzwords are here. Local. Heirloom. Hand made. Tradition. Organic. Eco friendly. Farm products. Certainly in tune with the times.  Could be the poster child product for the Slow Food movement. What are we talking about? Answer: Bourbon, Rye, Vodka Right under our noses, and to the delight of the connoisseur, a small group…

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