Cinco de Mayo and Taco Tuesday!

Cinco de Mayo and Taco Tuesday? On the same day?!

That’s right! Larder & Cupboard has lots of new ways to create Mexican flavors, whether it’s for your annual celebration or your weekly taco night, starting with locally-made tortillas made from organic Missouri corn.

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We recently lowered the price on our frozen La Tortilla Buena corn tortillas. Use them instead of your conventional tortillas in your favorite taco and enchilada recipes. Or, try some hyper-local huevos rancheros.

Huevos Rancheros

Serves 4

4 La Tortilla Buena corn tortillas

1/2 teaspoon ground cumin

1 16-ounce can black beans, rinsed and drained

1 tablespoon Mission Taco Joint Morita hot sauce

1/2 cup of your favorite salsa

4 large eggs, fried

1 log Heartland Natural Chevre, cut into 8 rounds

Heat oven to 425° F.

Put the tortillas on a baking sheet and place in the oven to warm, about 5 minutes. (Cover with foil if you don’t like crisp tortillas.)

Toast the cumin in a small, dry saucepan over medium heat until aromatic, about 3 minutes. Add the beans and hot sauce.

Remove the tortillas from the oven. Spoon some beans onto each, then top each with some salsa, 1 fried egg, and some cheese. Bake until the cheese has melted.

Surely we don’t celebrate Cinco de Mayo just to have a reason to drink Mexican-inspired cocktails, right? But since it is a celebratory occasion, we can get you started. For a cool margarita twist, try Quince & Apple’s Cucumber Margarita, flavored with their Lime and Cucumber Syrup and Orange Marmalade. To give it some spice, rim the glass with Spiceologist’s Chile Margarita. This rub’s peppers and citrus notes adds heat to your drink, and is also delicious on grilled pork for tacos.

If you’re serving those Huevos Rancheros for brunch, pair them with a spicy Bloody Maria by the Sea, made with Stu’s Smoked Jalapeno Blood Mary Mix Concentrate.

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Bloody Maria by the Sea

Makes one cocktail

2 ounces tequila

3 dashes Worcestershire sauce (We love the offerings from Bourbon Barrel Foods and Colonel Pabst.)

3 dashes Mission Taco Joint Chile de Arbol Hot Sauce

½ ounce fresh lime juice

6 ounces tomato juice

2 ounces Stu’s Bloody Mary Concentrate No. 3 – Smoked Jalapeno

3 Wineforest Sea Beans, for garnish

In a shaker filled with ice, combine all ingredients except the sea beans, and shake until well-chilled. Strain into a tall glass filled with ice. Garnish with sea beans.

Post-brunch coffee goes south of the border, too, when you swirl a spoonful of rich buffalo milk dulce de leche from Annabella Buffalo Creamery into a cup of Stringbean’s bright, naturally sweet Mexican coffee.

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The dulce de leche’s also fantastic with Pastaria’s Askinosie Dark Chocolate or Vanilla Bean gelatos for an easy dessert. If you want to go all-out and conjure up some Tex-Mex restaurant nostalgia, we’ve got a spin on fried ice cream with Banner Road Baking Company Granola. This granola, made in St. Louis by Pastaria pastry chef Anne Croy, has been the must-have item at Larder & Cupboard this month. With bittersweet Askinosie Chocolate and rich Sump Coffee in the mix, Banner Road Kickstart makes an unexpected fried ice cream breading.

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Fried Gelato

2-4 servings

1 pint Pastaria gelato

2.5 cups Banner Road Baking Company Kickstart Granola, lightly crushed and divided

1 egg

1 tablespoon granulated sugar

½ tablespoon milk

Bolyard’s Lard for frying

Line a baking sheet with parchment paper. Form half-cup balls of gelato on the sheet, and freeze for two hours or until gelato is very hard.

Roll gelato in half of the crushed granola. Freeze for another 30 minutes.

Whisk together egg, sugar and milk. Brush over granola-coated gelato, then roll the gelato in remaining granola to thoroughly coat. Return to freezer for at least 2 hours, preferably overnight.

Melt lard in a large heavy-bottomed sauce pan until it’s three inches deep. When lard reaches 400 degrees drop gelato balls in one at a time. Fry for 30 seconds each. Drain on paper towels. Serve drizzled with Seed Geeks Honey.

Derby Day

Celebrating the Bluegrass State on Derby Day

 

Get your fancy hat and stock up on your favorite bourbon, because the Kentucky Derby’s around the corner on May 2nd. Larder & Cupboard’s stocked with great Kentucky products and ideas so you can celebrate in style without making the trip to Louisville.

For you cheese table, check out Kenny’s Farmhouse Cheese. From their farm 115 miles south of Louisville in Barren County, Kenny Mattingly and his family are regulars at the Louisville Farmers Market, where they sell their raw milk, traditionally-made cheeses.

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Kenny’s Kentucky Swiss will make you forget every flavorless, rubbery Swiss cheese you’ve ever eaten. It’s strong enough to replace some of the Pecorino in your homemade version of Louisville’s beloved Hot Brown. Their decadent St. Jerome is strong and funky, a perfect match with wood-rich bourbons. It’s buttery richness and lingering sweetness pairs well with juleps.

We love Bourbon Barrel Foods. This Louisville-based company embraces the same small-batch ethos as Larder & Cupboard. The make a variety of seasonings that use reclaimed bourbon barrels in the production process.

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Soy sauce, Worcestershire, and vanilla are aged in the barrels.

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Dry seasonings – sugar, sea salt, pepper, and paprika – are given an extra flavor wallop by being smoked with fire fueled by old bourbon barrels. The results are deeper, smoky flavors. We love using all of these items in place of their less-smoky counterparts, but it’s fun to get lost in the company’s recipes. For Derby Day we like their salty Bourbon Pecan Sandies with smoked sea salt, barrel-aged vanilla, and smoked sugar (try the Mint Julep Sugar to tie them in with your cocktails).

Speaking of … Bourbon Barrel and Woodford Reserve make some fine cocktail fixings.

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If juleps aren’t your thing, try their Smoky Old Fashioned with smoked sugar, cherry bitters, and bourbon cherries. Or go north with their Classic Manhattan.

If you’re going to someone else’s Derby Day party, we’ve got the perfect gift for your host – a gift pack of Bourbon Barrel’s smoked seasonings in tiny tins.

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In St. Louis, Juniper captures the flavors of the south, and we have a wide selection of their Gift Horse line.

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Sorghum Butter’s a must-have for Derby Day brunch. Pimento cheese? That’s good for any time of day. Do a sampling with Gift Horse’s version and Martha’s Pimento Cheese. Or make Sean Brock’s pimento cheese with Milton Creamery’s Prairie Breeze, Irene’s Mayonnaise, and Juniper’s hot sauce. They ferment it in the barrels from their proprietary Four Roses Bourbon. And don’t miss Juniper’s next candy box, featuring a Derby-friendly treat.

While we don’t sell cookbooks, we have been perusing some of Kentucky’s finest in the store – “Splendor in the Bluegrass – A Cookbook by the Junior League of Louisville” and “The Kentucky Derby Museum Cookbook”. They’re both compilations of recipes from Louisville residents that are full of inspiration, including Hummingbird Cake. This now-classic made its debut at the 1978 Kentucky State Fair and went on to become Southern Living’s most-requested recipe of all time. The original Hummingbird Cake used a heavy dose of black walnuts, but they often get replaced with pecans since black walnuts can be hard to find. That’s not the case here, because we always have Hammons Black Walnuts from Missouri in stock.

Bourbon slush punch is the right way to cool off after the adrenaline rush of the race. We give our version a little twist with Quince & Apple’s Honey Lemon Syrup. It’ll knock the fancy hat right off your head.

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Bourbon Slush Punch

Yield: 8 one-cup servings

1 cup water

2 iced tea bags

1 cup bourbon

¼ cup Quince & Apple Honey Lemon Syrup

1 ½ cups fresh orange juice

6 tablespoons fresh lemon juice

17 ounces small ice cubes

Mint springs or lemon slices for garnish

Bourbon Barrel Mint Julep Sugar for rimming

Boil water for tea bags. Steep until cool. Pour tea into a pitcher. Add bourbon, Quince & Apple Honey Lemon Syrup, and juices and refrigerate until ready to serve.

To serve: Place tea mixture and ice in a blender and blend until the ice is crushed and slushy. Pour into one-cup punch glasses. Garnish with mint, lemon, and Mint Julep Sugar.