Rekorderlig Cider at Summer Screen

Rekorderlig Cider at Summer Screen

I’m quickly discovering that Rekorderlig Cider events are always extremely thoughtful and fun. After going to their Food By Color: A Beautifully Swedish Midsummer Celebration Hosted By Rekorderlig & Trendland I could see that they knew how to take their events to the next level.

Rekorderlig Cider at Summer Screen

Rekorderlig is one of eight sponsors of this year’s Summer Screen (with screenings every Wednesday night through August 13th, 2014. Food trucks arrive at 6 and the movie starts at sunset). While, they don’t host the entire event, they certainly make their mark on it.

Rekorderlig Cider at Summer Screen

Not being a Brooklynite, when getting the invite to Williamsburg’s McCarren Park, I expected a plush grassy lawn. Walking into a concrete gated somewhat run down basketball court was surely a surprise—though anywhere with food trucks and vendors is immediately exciting!

Rekorderlig Cider at Summer Screen

Then down at the very end of the courts, which is up close to the movie screen, is the Rekorderling section (so love that they put down their own little square of astroturf to make their space richer). Teaming up with SPiN to incorporate a fun pre-movie ping-pong table with their logo printed across its top, parking a red and white van with a pop up awning where they serve their drinks, and red and wooden folding chairs for VIP guests, transformed their little nook into a “beautifully Swedish” outdoor event space.

Rekorderlig Cider at Summer Screen

There is little better than the feeling of taking a seat in a reserved chair in the VIP section and being passed a cool and refreshing drink. Being that it’s a drink I’m quickly falling in love with, makes it all even better.

Rekorderlig Cider at Summer Screen

I’m obsessed with their pear flavored hard cider; whether straight out of the can, bottle or mixed in a glamourous cocktail, it’s sweet and delicious!

Rekorderlig Cider at Summer Screen

Pair it with some Pizza Moto, Cool Haus, Handsome Hank’s (and more) eats and you are all set for a lovely movie night with food truck catered dinner and drinks.

Rekorderlig Cider at Summer Screen

Oh, and forewarning, don’t go for the movie or for the music—which is the definition of eclectic—the acoustics are eh, the organization is eh, but the experience all together is priceless.

Rekorderlig Cider at Summer Screen

Go for the ambiance, for the fun of a date, a night out with friends, or the sake of doing something fun and different. It’s a great night out. Enjoy it!

The photographs of me are taken by Alexis J. Vail.

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Dill Egg Salad

There’s something about egg salad that’s not glamorous, but my god is it delicious! My grandpa used to mix it up for me whenever I’d spend the weekend at his house and it was always my fave! Well, every time I get a-boiling and a-mashing any kind of egg salad, I happily think of him and my childhood.

As for this particular egg salad, let’s just say it single handedly converted one of my closest friends—let’s call her Miss Egg Salad Hater—into the one who now asks me to make it for all of our picnics. (yeah, it’s pretty baller—for egg salad, that is.)

Dill Egg Salad

INGREDIENTS (yields 3 servings)

Dill (4 stalks)
Eggs (x6)
Mayonnaise (1.5 tbsp)
Cayenne (1/2 tsp)
Salt
Pepper

RECOMMENDED KITCHEN ITEMS

Saucepan
Large Mixing Bowl
Medium Mixing Bowl
Slotted Spoon
Cutting Board
Chef’s Knife
Fork

1. EGGS: fill your saucepan with cold water high enough so that it sits an inch higher than your eggs. Put your eggs in the water. Turn your heat to high. Once brought to a rolling boil, cover your saucepan with its lid and remove it from the heat. Let it cook for 12 minutes.

While it’s cooking, fill your large mixing bowl with a tray full of ice and cold water.

When your 12 minutes are up, use your slotted spoon to transfer your eggs to your ice bath. Let them sit for 10 minutes.

While your eggs are bathing, move on to the “Dill” section.

2. DILL: remove the leaves from your stalks of dill. Discard of the remaining stalks. Use your chef’s knife on your cutting board to roughly chop all of your dill leaves. Set Aside.

3. MIX IT UP: go ahead and take the shells off of your eggs. (I find that the easiest way to do this is by tapping your egg on the top and bottom and then rolling it under your palm like a rolling pin. Then begin pulling off the shell from the bottom end). Discard of your shells and put your eggs in your mixing bowl.

Use the back of your fork to thoroughly mash down your eggs. (if you like your egg salad on the chunkier side, don’t mash quite so thoroughly.)

Add in your mayonnaise, roughly chopped dill, cayenne, salt and pepper and mix it all together. Refrigerate for at least 10 minutes before serving. And then eat away!

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Peachy Mint Cocktails

I’ve been a little obsessed with peaches this week. Not that I’ve bought a bundle or anything. No, it’s far more intense than that—I keep running out to buy more, one by one.  Making peachy cocktails was the next logical step and this one is way awesome!  You’ll love this it. I’m looking forward to making them again (like today)! Cheers!

Peachy Mint Cocktail

INGREDIENTS (yields 4 cocktails)

Peach (1 large)
Mint (24. 6 per cocktail)
Pink Lemon (1/2)
White Sugar (4 tsp, 1 per glass)
Vodka (4 oz, 1 per glass)
Soda (16 oz, 4 per glass)
Ice

RECOMMENDED KITCHEN ITEMS

Food Processor
Cutting Board
Chef’s Knife
Spoon

Peachy Mint Cocktail

1. CHOP IT: on your cutting board, use your chef’s knife to cut your peach in half around it’s pit. Discard of the pit. Cut one of the halves into half inch thick slices.

2. BLEND IT: put the other half of your peach in your food processor and puree it.

3. MAKE YOUR COCKTAIL: pour 1 oz of vodka into each of your glasses.

Add in 2 tbsp of your peach puree, 1 tsp of sugar and 6 mint leaves in to each cocktail. Use your spoon to mix it all together.

Add in a couple ice cubes (how many depends on the height of your glass. I used two in each of my mason jar glasses.)

Top it off with your soda then two slices of peach and a mint leaf.

And, enjoy!

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DTUT

DTUT

Every time I think about DTUT, I get a bit nostalgic. Years ago, they had a different location down in the mid to low 80s where I used to go as a teenager. When my father moved, he loved it so much that he donated his couch to the homey mismatch cafe by day craft bar by night. A few years later, they closed their doors.

DTUT

By popular demand, they reopened in may 2013 in a new location on east 91st street. And, I’m back sitting on my childhood couch enjoying their Friend’s-y “Central Perk” vibe where the self-employed pop open their laptops and work the day away in mutual company (pretty incredible, right?).

DTUT

Sipping on their iced coffee on a hot summer’s day, as I write this review, I can’t help but to wonder whether I’ll be here working long enough to when it is socially acceptable to enjoy a glass of wine. (something tells me that exploring their craft beers and wines at 11am would give me some weird side eye from every which direction. That, or high fives—still assessing my crowd.)

DTUT

Large Iced Coffee

The coffee is awesome. All of the brews are made using Irving Farm blends. It’s some of my favorite coffee; it’s smooth and not at all bitter or harsh (every time, after drinking it for a bit, I look over at the cup and see that it’s at the halfway point and immediately start thinking about getting another round. so good!)

DTUT

Tomato, Mozz, Basil

Pair it with one of their sandwiches and you’ll be happily fueled. The sandwiches are wonderful. Compared to other coffeehouses (and I sit in quite a few) these are superb. They are fresh, not overdone with so many ingredients so that you can really enjoy each one individually, and served hot should you like it that way.

DTUT

Goat Cheese & Peppers | on foccaccia

It’s clear that the staff truly takes their time to focus on each guest individually. Should you choose to order food to stay and enjoy, once it’s fully prepared, they will find you and place your dish directly in front of you.

I’m so grateful that they brought this neighborhood gem back to the Upper East Side. It’s one of my favorites (and a go-to). I know you’ll love it, too. Cheers, in advance!

DTUT

Address: 1744 Second Avenue, NYC
Phone: (212)410-6449

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Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

Inspired by Dorot’s sponsored recipe Bacon Potato Waffles with Cheddar Mornay Sauce at the Spring 2014 Taste of Home Cooking School, I created these Rosemary White Cheddar Sweet Potato Candied Bacon Waffles. I absolutely love them; they find the perfect balance between sweet and savory with lots of incredible flavor.

Using Dorot’s seasoning cubes (which are packed with so much delicious flavor!) I had a lot of fun making this sponsored recipe my own. Instead of white potatoes, I used sweet potatoes and incorporated the cheddar and milk from the mornay sauce into the waffle batter (so yummy!). The bacon is candied. That flavor you will be tasting and trying to pinpoint is the Dorot Crushed Ginger Cube. While all distinct and tasty ingredients, the beauty is to see—and taste—how they all meld together so harmoniously.

You’ll love these waffles for brunch but they’re also awesome for dinner! Oh, just get involved! You’ll see what I mean. (A little tip: you may want to buy double the amount of ingredients and make extra—yeah, they’re honestly that good!)

Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

INGREDIENTS (yields 3 Belgian waffles)

Candied Bacon

Bacon (4 strips)
Light Brown Sugar (3 tbsp)

Mashed Sweet Potato

Sweet Potato (x2)
White Cheddar Cheese (2 oz)
Dorot Crushed Ginger (1 cube)
2% Milk (2 tbsp)
Fresh Rosemary (10 leaves, 1 sprig for topping)
Salted Butter (1 tbsp)

Pancake Mix

All Purpose Flour (1 cup)
2% Milk (1 cup)
Eggs (x2)
Baking Powder (2 tsp)
White Sugar (2 tbsp)
Salt (1/2 tsp)
Butter (2 tbsp, melted. Used to coat the waffle maker)
Confectioner’s Sugar (for topping)
Vermont Maple Syrup

RECOMMENDED KITCHEN ITEMS

Baking Sheet
Parchment Paper
Small Mixing Bowl
Large Mixing Bowl
Cutting Board
Chef’s Knife
Food Processor
Waffle Maker
Saucepan (10in)
Wooden Spoon
Peeler
Ladle
Whisk
Tongs
Silicon Brush
Rubber Spatula

1. CANDIED BACON: preheat your oven to 350 degrees.

Line your baking sheet with parchment paper.

Put your light brown sugar into your small mixing bowl. Add in your bacon strips. Use your hand to mix them together making sure that your bacon is fully coated in the sugar.

Line your bacon strips out on your baking sheet. Cover them with a second piece of parchment paper. Put it in the oven for 20 minutes—or until crisp.

Remove and let cool on the parchment paper (most other surfaces will cause your candied bacon to stick).

Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

2. MASHED SWEET POTATOES: use your peeler to remove the skin from your sweet potatoes.

Fill your saucepan with water an inch from it’s top and bring it to a boil. Once boiling, add in your sweet potatoes and let them cook for 15 minutes.

Use your tongs to remove your sweet potatoes from the water and put them directly onto your cutting board. Let them cool. Then use your chef’s knife to cut them into smaller cubes and put them into your food processor.

Cut your white cheddar into small cubes and add them to your food processor. Add in your milk, Dorot Crushed Ginger Cube, rosemary and butter. Puree until you have a thick even mashed potato texture.

Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

3. PANCAKE MIX: in your large mixing bowl, use your whisk to mix together your flour, baking soda, sugar and salt.

Add in your sweet potato mixture and eggs. Use your whisk to thoroughly mix them all together.

Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

Add in your cup of milk and mix it all together until you have smooth liquid-y batter.

On your cutting board, use your chef’s knife to roughly chop your candied bacon strips into small pieces.

Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

4. LET’S GET COOKING: preheat your waffle maker to a medium setting (for golden brown). Once heated, use your silicon brush to coat it with your melted butter.

Use your ladle to scoop your waffle batter into your waffle maker making sure that there are no visible holes. Sprinkle your desired amount of bacon over your waffle batter (remember to save enough for your other waffles and for topping). Close your waffle maker and let cook until it indicates that the waffles are ready—roughly 2 minutes.

Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

When ready, use your rubber spatula to help you carefully transfer your waffle from the maker to your dish. Repeat this process for each of your waffles.

Rosemary White Cheddar Sweet Potato Candied Bacon Waffles

5. DECORATE & SERVE: sprinkle your confectioner’s sugar, remaining candied bacon, rosemary and your desired amount of Vermont maple syrup on top of your waffle.

Eat it up! Enjoy! I’m obsessed. You’ll love them!

This is a sponsored conversation written by me on behalf of Dorot. The opinions and text are all mine.

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