IPA Beer Jelly is a Healthy Part of a Balanced Breakfast


They say you should start every morning doing something for yourself, whether that’s taking a jog around the block, reading your favorite book, or slathering some beer on your toast. Yes, really.

Crafted from rendered hops, malt, and yeast, Beer Jelly is an invention of self-proclaimed Vermontonian foodie Nancy Warner that distills the essence of beer into a sweet, spreadable format you can enjoy without being judged for being a raging alcoholic.

Each of the four styles is meant to resemble the beer it was inspired by, meaning the IPA is “floral and spicy,” the porter is “smoky-sweet,” and the stout is “roasty and earthy.”

Fingers crossed for an orange hef in batch two.

Beer Jelly, set of 4: $28 @ Uncommon Goods

H/T Supercompressor


Cinnamon rolls made in a cast iron pan


Picthx Hoof–hearted


How to Make Maple Bourbon Glazed Short Ribs

Crown Maple Short Ribs

Are you a fan of rib falling of the bone and maple syrup-soaked everything? Of course you are, you crazy you. This recipe offers a decadent alternative to the usual grilled route (which is also an excellent choice, don’t get me wrong) and slow cooks the meat in a cast-iron pot.

More importantly, the method calls for a savory combination of maple syrup, try Crown Maple Extra Dark to get it right, and one of our favorite cuts of beef. If you’ve got a bit of time and looking to try something especially tasty, check out the recipe:

Maple Bourbon Glazed Short Ribs


  • 10 ea Beef short ribs (about 1.5 lbs)
  • 1 tbps Kosher salt
  • 1.5 tsp Fresh ground pepper
  • 4 tbsp Vegetable oil
  • 1 ea Medium onion, large dice
  • 1 ea Large carrot, large dice
  • 1 ea Large celery stick, large dice
  • 4 ea Cremini mushrooms, large dice
  • 4 tbsp Tomato Paste
  • 3 floz Dry Red Wine
  • 2 floz Bourbon
  • 1 qt Veal or beef stock
  • 2 ea Bay leaves
  • .5 tsp Dried thyme
  • .25 cup Crown Maple Extra Dark
  • .25 cup Bourbon

 To Make It: 

1) Rub salt and pepper evenly over short ribs.

2) Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot

3) Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender

4) Add tomato paste and cook for 1-2 minutes until a sweet aroma develops

5) Add wine and bourbon and cook until liquid has reduced by half

6) Add the veal stock and bring back to a simmer

7) Cover pot with lid and place in a 275°F oven

8) Cook for 1 hour, then carefully add bay leaves and thyme

9) Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat

10) Remove short ribs rom the pot

11) Add Crown Maple Extra Dark and bourbon to the sauce and simmer until sauce thickens

12) Taste glaze and add seasoning as needed

13) Pour maple glaze over the hot short ribs and serve immediately

Recipe thanks à Chef Jacob Griffin

Fast Food

Quiznos Offers New Bourbon Steak Sub


For the company that brought us those mutant “spongmonkeys” back in the early 2000s, you’d think Quiznos would have a lot more booze on its menu. The latest – a Bourbon Steak Sub – seeks to remedy this tragic deficiency. Featuring Black Angus steak (which, by the way, is just a kind of cow, not necessarily a marker of quality), along with mozzarella, bacon, fried onions and a bourbon sauce, the BSS is what happens when meat companies realize the marriage between liquor and protein is not only inevitable, it’s f*cking delicious.


As with any sub, you can get the Bourbon Steak on your choice of White, Wheat, Rosemary Parmesan or Jalapeno Cheddar bread. You can also find a dollar off coupon on Quiznos’ Facebook. This, of course, is all assuming you’re able to actually find a Quiznos. If the comments on the chain’s Facebook page are any indication, everyone’s local franchise has been disappearing over the years, probably thanks to all the franchisees suing corporate for charging them too much for supplies – and leaving all us would-be eaters sadly bourbon steak-less.

What say we just smooth everything over with a bottle and plate of bourbon, hm?

Quiznos’ new Bourbon Steak Sub is now available for a limited time at all participating Quiznos locations.

PicThx Quiznos


Absinthe Cookies, A New Kind of Sugar High


Absinthe, a liquor shrouded in mystery, is a pale green-colored cocktail, which in the past may or may not have caused hallucinations. The drink was banned in the early 1900’s but has since made a roaring comeback. So naturally, the peeps over at A Fine Kettle of Ish decided absinthe makes for a perfect glaze on a cookie.

The most potent flavor featured in the green, herbaceous drink is anise, which is most recognizable in your dad’s version of licorice. The liquor’s taboo history makes this “Absinthe Cookie”a fun recipe to make, but is most likely a flavor preferred by more mature palates.

Get the full recipe here for these delectable, other-worldly cookies.

Picthx A Fine Kettle of Ish


How to Make Cranberry-Orange Scones with a Maple Glaze

Fall is upon us, and if you’re looking to get a spicy Nutmeg smell lingering throughout your house, boy have I got a little recipe for you! Today, we’re making Cranberry-Orange Scones, a bit of a jump from the traditional Foodbeast-type product that’s layered with bacon, drowning in cheese and swimming in its own fat — but on an equally delicious platform of its own.

With a touch of slivered almonds, sweet cranberry bits, and a maple glaze on top, this isn’t your normal scone! They are light and delicate, guaranteed to fall apart in your mouth with every bite. Pair with coffee or tea in the morning with breakfast, and you’ll be set.

Here’s the crack list:

Cranberry-Orange Scones
  • 2 cups flour
  • 1 stick Earth Balance (butter, cold)
  • 3 tablespoons organic sugar
  • 1 1/3 tablespoons orange zest
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 cup organic dried cranberries
  • 2 organic eggs
  • 1/4 cup milk
  • + 1/3 tablespoon milk
  • handful of slivered almonds
Egg Wash: 1 egg + 1-2 tablespoons milk (beat together)
Glaze: 1/2 cup confectioners’ sugar + 4 tablespoons orange juice
Directions: Preheat oven to 400f. In a large bowl, beat flour, sugar, baking powder, salt and orange zest. Mix in the cold butter, until you reach a cornmeal-like consistency. In a small bowl, combine milk and eggs; whisk. Add the egg mixture to the flour mixture, stirring slowly until just blended. Fold the cranberries and slivered almonds into the mixture. Place dough onto a flour-dusted cutting board and knead until it forms into a ball. Using a rolling pin, roll the dough out until it reaches about 3/4 to 1 inch thickness. Use a cookie cutter or mason jars to cut out desired sizes. Brush the dough with the egg wash, and place in the oven for 25-30 minutes. Scones should be a golden brown and look a bit flaky when finished.  Allow scones to cool before drizzling with glaze.

Nutella Eclair

Eclairs, a favorite dessert of menu, distinguishable by their elongated body, puffed and filmed with cream. In our friend Kate‘s rendition, she made the dough of milk, butter, sugar and flour, let it brown, and upon cooling filled the pastries with a Nutella Cream Cheese filling. The pastry was topped off with a powdered sugar glaze, an ultimate complement to the Nutella flavors within. Win?



Cherry & Vanilla Bean Whole Wheat Pancakes

This hearty stack of Cherry & Vanilla Bean Whole Wheat Pancakes is the definition of eye candy! I could stare at the luscious vanilla bean glaze running down the pile of whole wheat and cherry infused pancakes for days on end! The thought wouldn’t even cross my mind of taking a bite and ruining this masterpiece. I think I would make two stacks of these pancakes, one to put on my mantle… and one to go to town on! (Thx HowSweetItIs)