Friday, October 24, 2014

Kansas Mother Earth News Fair, King Arthur Flour Giveaway, and a Yankee Pot Roast

The Mother Earth News fair in Kansas is THIS WEEKEND and we are so incredibly excited to get the chance to attend. Grit's very own, Brandy Erzen, created these amazing applesauce doughnut holes that we'll be sharing with anyone who comes by our booth. Hope you stop by to try one. They're certain to be delicious.

AND we're co-hosting a giveaway with our friends at King Arthur Flour. Come by for your chance to take home a pretty amazing prize pack that contains Grit Magazine's Comfort Food Cookbook along with some must-have swag from KAF.

If you can't make it there this weekend, then don't dismay. You can still make this succulent pot roast from the book.

Yankee Pot Roast
Excerpted from Grit Magazine's Comfort Food Cookbook
Post written by Reggie Macon


As many of you know, I have Southern roots, but I was raised in the Northeast; Connecticut, to be exact. To celebrate my "Yankee" upbringing and the beginning of the fall season, I decided to make a comfort food dish that’s hearty, delicious, and warm enough to take away the chill on a crisp autumn day.

My mom cooked mostly Southern-inspired meals, so I had to look elsewhere for a delightful
carte du jour option made north of the Mason-Dixon line. Grit Magazine's Comfort Food Cookbook had several recipes that worked. I decided on a Yankee Pot Roast recipe.

For some of you, pot roast was what your grandma made on Sundays. Although my mom and grandma did not cook pot roast often, once in a while, I really crave it!

If you've never had Yankee Pot Roast, you are in for a treat! You will be amazed how a traditionally tough cut of meat like chuck roast will become super tender and extremely flavorful when braised slowly! This easy-to-make on top of the stove and fork-tender recipe is the perfect meal choice during the fall/winter months. 

Ingredients

1 clove garlic, crushed
1 teaspoon dried oregano leaves, crushed
½ teaspoon lemon-pepper seasoning
½ teaspoon salt
1 boneless beef arm pot roast (3 to 3.5 pounds)
1 tablespoon olive oil
¾ cup plus 1 tablespoon water
8 small new red potatoes, halved
2 medium carrots, peeled and cut into 2½ inch pieces
2 medium parsnips, peeled and cut into pieces
1 small leek, cut into 1½-inch pieces
2 teaspoons cornstarch

Directions












In a small bowl, combine garlic, oregano, lemon-pepper seasoning, and salt to form a paste. Rub paste evenly over the surface of the pot roast. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides. Pour off drippings.

Add ¾ cup water and reduce heat to low. Cover tightly and cook slowly on the stovetop for 1. hours. Add potatoes, carrots, parsnips, and leek; cover and continue cooking for 30 minutes or more until vegetables and beef are tender.

Transfer the roast to a warm platter. Strain the cooking liquid, reserving 1 cup; skim and discard fat. Dissolve the cornstarch in remaining 1 tablespoon of water; stir into the cooking liquid. Bring to a boil. Cook for 1 minute, until thickened, stirring constantly.

Trim excess fat from the roast before serving. Serve with vegetables and gravy.

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Comfort Food Cookbook

This cookbook contains the best comfort food recipes from the files of Grit Magazine. The recipes in this cookbook are a guide to simple and delicious comfort food, from a centuries worth of cooking. Comfort Food Cookbook brings together recipes for traditional comfort food with nostalgia for the kitchen of another era. Cook your heart out with 200 recipes--home-style favorites for each meal--illustrated with full-color photos and pages full of old recipe cards and letters from cooks of years past. With guidance from the editors of the popular Grit magazine (who personally selected these recipes from the magazine's archives), your favorite meals, along with your mom's, and even her mom's, will live again. Bring the best of Grit's comfort food recipes into the modern, twenty-first-century kitchen. Comfort Food Cookbook offers 200 recipes, organized by dish (breakfasts, soups and stews, sandwiches, breads, casseroles, sides, main dishes, cookies and bars, desserts, and preserves), as well as guides to measuring, storing, and entertaining.
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Thursday, October 23, 2014

Whole-Wheat Bread

There is something so comforting about the smell of bread baking in the oven. It's even better when you break the bread apart and take that first bite (especially while it's still warm). If you're planning on making a lot of soup this fall and winter, don't forget about the whole-wheat bread. This recipe is a must make this season.

Whole-Wheat Bread
Excerpted from Artisan Bread by Keith Cohen of Orwashers Bakery



If you are looking for something on the hearty side to pair with your morning eggs or afternoon sandwich fixings, you have found it. This whole-wheat bread is simple and slightly sweet with a touch of honey.

Makes 4 loaves.

1.3 lbs/589.7 g bread flour
1.3 lbs/589.7 g whole-wheat flour
1.3 lbs/589.7 g water
0.15 lb/68.04 g honey
0.15 lb/68.04 g vegetable oil
0.68 lb/308.4 g white starter (see below)
0.06 lb/27.22 g salt
0.05 lb/22.68 g sugar
0.01 lb/4.54 g instant yeast


Set up stand mixer with a dough hook.

Place both flours, water, honey, oil, white starter, salt, sugar, and yeast in mixing bowl. Mix on medium-low for 4 minutes. Mix on medium-high for 8 minutes.

Dough temperature should be between 76°F and 78°F/24°C and 26°C and should appear shiny and pull away from the mixing bowl.

Take dough out of mixing bowl and transfer to lightly oiled airtight container.

Let dough rest on countertop for approximately 1 hour and 45 minutes. Dough should double in size.
Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal). Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.

Shape each into a boule. Let dough rest 3 hours after shaping. Score an “X” into the top of the dough before baking.

Preheat oven to 410°F/210°C.  Bake for 40 minutes until the crust is golden.


White Starter

White flour 1.80 lb/816.5 g
Water 1.95 lb/884.5 g
Mother 1.25 lb/567 g

Mix flour and water together in a deep bowl by hand. Once the mixture is uniform, add the mother or the yeast (depending on what the recipe calls for). Cover tightly and let rest at room temperature (65°F–70°F/18°C–21°C) for 3 to 4 hours. Refrigerate overnight (approximately 12 hours).

Leave at room temperature for 3 hours, until there is some activity in the preferment. Make sure it is bubbling (similar to the activity you would see when making a tomato sauce, with a bubble or two popping up every few seconds). Your starter is now ready to use in your recipe.

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Orwashers Artisan Bread

In 2007, Keith Cohen purchased New York's Orwasher's Bakery, listed among the top ten bakeries in America. He launched a new line of Artisan Wine Breads in 2009 under the brand name Oven Artisans. Cohen created his new breads with a wine grape starter in collaboration with Channing Daughters Vineyard in Long Island. The technique used dates all the way back to ancient Egypt, where bakers who were baking bread in the same facility as wine was being fermented discovered that the natural yeast in the air from the fermenting grapes would leaven the bread and give it special flavor. In 2010, Cohen premiered his beer bread--a chewy, dark-hued creation with a nutty, robust flavor that comes from the Otis Stout from Sixpoint Craft Ales that's mixed into the dough. Orwasher's Artisan Bread features the techniques used as well as the recipes for Orwasher's most famous breads adapted specifically to facilitate home baking.

Wednesday, October 22, 2014

Party Foods: Glazed Sugar Snaps

Whether you're ready to think about it or not, we're about to head into party season. Yes, it's true. From Halloween to Thanksgiving to Christmas, Hannukah, New Years, and Oscar night parties, you're going to need some great recipes to wow your friends, family, and guests. Not to panic. We've got some great options for you. And they're easy. That's a win-win for everyone.

Glazed Sugar Snaps
Excerpted from Vegan Finger Foods by Celine Steen and Tami Noyes



We’ll confess to eating these with our fingers when we’re with close friends, but will understand if you prefer a fork or chopsticks! The glaze is versatile: Try it with asparagus or green beans.

Yield: 4 servings

1 1⁄2 tablespoons (23 ml) tamari
1 1⁄2 tablespoons (23 ml) seasoned rice vinegar
1 1⁄2 teaspoons pure maple syrup
1 1⁄2 teaspoons light miso
3⁄4 teaspoon Sriracha, or more to taste
1 teaspoon cornstarch
1 pound (454 g) fresh sugar snap peas, trimmed
3 cloves garlic, minced
3⁄4 teaspoon minced fresh ginger
1⁄2 teaspoon toasted sesame oil
1⁄2 teaspoon toasted sesame seeds

Whisk together the tamari, vinegar, maple syrup, miso, Sriracha, and cornstarch in a small bowl.

In a wok or dry skillet over high heat, cook the sugar snap peas, stirring frequently, until black spots appear, about 3 minutes. Do not overcook. Add the garlic, ginger, sesame oil, and sesame seeds.

Cook, stirring, for 1 minute. Add the tamari mixture. Cook and stir until thickened, about 2 minutes. Serve hot, warm, or at room temperature.

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Vegan Finger Foods

Finger foods are fun eats that span all cuisines. Sometimes called "tapas" or "small plates," these recipes are perfect for entertaining, or for light meals and snacks. Make a few, and you'll have a stunning meat-free and dairy-free buffet that will have your friends and co-workers begging for the recipes. This book explores the many types of bite-size munchies, from elegant to casual and savory to sweet, these small, easy-to-prepare sensations will have everyone going in for fourths. Vegan Finger Foods features more than 100 recipes for appetizers, small plates/entrees, snacks and treats that don't require a fork or any other utensil - other than your fingers. Recipes include ingredients that can be found at almost any grocery store or farmer's market - no faux meats, cheeses, or the like. There are even low-fat, soy-free, and gluten-free recipes!

Nominated for Best Cookbook of 2014 by VegNews!

Tuesday, October 21, 2014

Halloween Candy Mug Cake and a Giveaway

Who says that kids get to have all of the fun on Halloween? Treat yourself to this easy, delicious, and fast Halloween Candy Cake from Jennifer's new book, 5-Minute Mug Cakes. The kids won't notice they're missing any candy and you deserve a treat too this year!

Win a copy of this amazing, must-have book.

a Rafflecopter giveaway

Halloween Candy Cake
Excerpted from 5-Minute Mug Cakes by Jennifer Lee


If you’re looking for ways to use up leftover Halloween candy, check out this recipe: The chocolate cake base is made with plain chocolate bars, like Hershey’s milk or dark chocolate. It’s then studded with candies of your choice, such as Snickers, Reese’s, and M&M’s—whatever the trick-or-treaters have left behind!

¼ cup (1.5oz) chopped plain chocolate bars (like Hershey’s milk or dark chocolate)
3 tbsp (45ml) fat-free milk
2 tbsp (15g) all-purpose flour
¼ tsp baking powder
½ tbsp (7.5ml) vegetable oil
2 tbsp chopped chocolate candies of your choice (like Snickers, Reese’s, M&M’s)

Combine chopped plain chocolate and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.

Add flour, baking powder, and oil and whisk until batter is smooth. Stir in chopped candy. Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few
minutes. Cake is best consumed while still warm or within a few hours of it being cooked.

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5-Minute Mug Cakes

Don't think you can make a warm, gooey homemade cake in under five minutes? Think again! 5-Minute Mug Cakes is the perfect gift for anyone with a mug, a microwave, and a dream. With nearly 100 delectable recipes for cakes, brownies, cookies, and more, every single recipe can be made in an ordinary, microwave-safe mug in just a few minutes. Author Jennifer Lee, creator of Kirbie's Cravings, guides you through simple recipe favorites like:

-2-Ingredient Flourless Nutella® Cake
-Salted-Caramel Chocolate Cake
-Funfetti Cake
-S'mores Cake
-Strawberries & Cream Cake
-Chocolate Peanut Butter Cake
-Red Velvet Cake
-Lemon Dream Cake and dozens more!

Featuring special chapters like Skinny Mug Cakes (all under 200 calories!), Gluten-Free Mug Cakes, and even 4-Ingredients-or-Less Mug Cakes, there is no excuse for eating tasteless, packaged desserts anymore. Every recipe in 5-Minute Mug Cakes is simple, fast, and delicious. The best part? If you mix your ingredients right in your favorite mug, there is next to no cleanup!

Monday, October 20, 2014

Meatless Monday: Whole-Grain Bread Pudding

We thought we'd celebrate this Meatless Monday by sharing a sneak peek recipe from the upcoming vegetarian cookbook The Easy Vegetarian Kitchen by Erin Alderson. Do you have an amazing vegetarian recipe that you want to share? Post it on our Facebook page or tag us on instagram. We'd love to see what you've been cooking up!

Whole-Grain Bread Pudding
Excerpted from The Easy Vegetarian Kitchen by Erin Alderson (publishing April 2015)



There are a few dessert-related gaps in my childhood. During the holidays, I loved going to parties that were filled with cookies, because my favorite, a no-bake cookie, was one my mother never made. Bread pudding also falls into this category, and it wasn't until I was photographing a local cafĂ© that I even tried it. I finally tasted what I’d been missing: the bread pudding was warm, the custard-like texture was perfect, and the drizzle of heavy cream sent it straight into the realm of the divine. I still dream about that first bite of bread pudding.

My version, though, is a little healthier than the first one I tried. Most of the time, I opt for a whole-grain bread, go easy on the sweetener, and load up on the fruit for extra bulk. Bread pudding is a quick dessert, and I always have all the ingredients on hand: since my husband isn't a huge bread eater, we often have plenty of stale bread lying around.

It’s simple to serve, too. Bread pudding is best served straight out of the oven, but can easily be reheated, and I seriously recommend serving it with a drizzle of heavy cream. Also, don’t be afraid to experiment with different types of bread: I've made bread pudding with rye bread before, which is surprisingly good, especially when it’s garnished with a few fresh berries.

Yield: 4 servings

3 cups (180 g) ½-inch (1.3 cm) cubed whole-grain bread
3 large eggs
1 cup (240 ml) whole milk
3 tablespoons (45 ml) maple syrup
2 tablespoons (28 g) unsalted butter, melted and cooled
½ teaspoon vanilla extract

Preheat the oven to 350˚F (180˚C, or gas mark 4). Place the bread cubes in a 1- or 1½-quart (1 or
1.3 L) baking dish. In a bowl, whisk the eggs and then add the milk, maple syrup, melted butter, and
vanilla extract. Pour over the bread, pressing the bread down with the back of a spoon to cover with
the egg mixture.

Bake the bread pudding for 40 to 45 minutes, until golden and set. Remove from the oven and serve hot. To reheat bread pudding, cover it with foil and place in a 325˚F (170˚C, or gas mark 3) oven
for 12 to 15 minutes until the center is warm.

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The Easy Vegetarian Kitchen

Fresh, delicious vegetables should be a staple of any diet, but if you've decided that you'd like to take your Meatless Mondays to a whole new level, then it might be time to ditch the processed foods and meats and try out a vegetarian diet. Eating vegetarian doesn't have to be complicated! In fact, it can be downright scrumptious and satisfying.

The Easy Vegetarian Kitchen helps you to create simple meals that will help you live a happier and healthier life. Erin Alderson, the popular voice behind the whole foods, vegetarian blog Naturally Ella, shows you how to easily eat plant-based vegetarian meals every day.

With 50 core recipes for everything from entrees to appetizers and desserts, The Easy Vegetarian Kitchen guides you through staple recipes such as salads, sandwiches, stir-frys, and stews and easily adapt them to seasonal or oh-hand ingredients. Enjoy spring's fresh asparagus in a delicious frittata and change it up for winter with Curried Butternut Squash and Feta. Core recipes allow readers to build an essential pantry list so eating vegetarian is always easy. And if you feel like going vegan, each recipe can be easily adapted with flavorful substitutions.

Start filling your kitchen, and your belly, with healthy, plant-based ingredients and start eating your way to a happier meat-free life.

Friday, October 17, 2014

Making Pizza at Home: Quick Tips

Making pizza can seem trickier than it actually is, which is likely why we're all so quick to pick up that phone and order one in, right?

Well, it's easier than you think to come up with a delicious pizza right in your own home. Use these tips from Pizza: A Slice of American History to help get you started with crafting the perfect pizza pie. Once you smell that melted cheese and take your first bite, you'll say goodbye to delivery for a long, long time. If you get really into it, you should also grab a copy of Kitchen Workshop: Pizza. Of course you'll then be eating pizza every night ;)

And be sure to try the NY-style pizza dough recipe below.

Making Pizza at Home: Quick Tips
Excerpted from Pizza: A Slice of American History by Liz Barrett 


- Always use a thermometer to judge water temperature for yeast. If the water is too hot, you’ll kill the yeast and your dough will not rise. Try to stay around 100 degrees Fahrenheit.

- If using a pizza stone, place it in the oven before you preheat and give it plenty of time to get nice and hot. The hot surface will help mimic a deck oven.

- Mixing dough raises the temperature, so gauge your water temperature to allow for a temperature increase. 

- Try to resist microwaving refrigerated pizza slices. Pop them in the oven and turn the oven to 375 degrees Fahrenheit. By the time the oven has reached temperature (around the time you start smelling the pizza), the pizza should be just about done.

- The oven temperature on the dial isn't always the true temperature. Invest in an oven thermometer to know how hot your oven is.

- Made too much pizza or brought home too many slices? Wrap them in foil and a freezer bag. They’ll keep for at least a month, and you can reheat them in the oven whenever you have a craving. 

- No time to knead? Ask your local pizzeria, bakery, or grocery store for ready-made dough. Just form your crust and you’re ready to go.

- Has pizza given you heartburn in the past? Ditch the dried oregano and opt for a fresh variety instead.

New York-Style Pizza Dough
Recipe courtesy of Chef Santo Bruno, corporate chef for Marsal & Sons, Inc.
Lindenhurst, New York 

4 c. all-purpose flour
1/4 oz. dry yeast dissolved in 1/4 c. lukewarm water
1 to 1 1 /4 c. lukewarm water (around 60 degrees Fahrenheit)
1 tsp. salt
1 /4 c. mild olive oil

Instructions

Allow dissolved yeast to double in size. Mix all ingredients together (by hand or machine) and knead to a smooth, elastic dough. Place in an oiled bowl and cover with a towel. Let rest for at least 8 hours. Dough should double in size. Divide dough into four or five balls, flattening one at a time and stretching to a thin disc about 10 inches in diameter with a thickened edge.

When ready to cook your dough, keep the toppings light (plum tomatoes crushed by hand with salt, pepper and sporadically placed mozzarella). Your pizza will cook quickly on the bottom rack of a 400-degree Fahrenheit oven.
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Pizza, A Slice of American History

With liberty and pizza for all. 

There is no doubt that pizza is one of the most popular foods in the United States, cherished by everyone from your average family guy to the Leader of the free world. Americans reportedly eat a combined 350 slices every second! Although pizza has its origins overseas, it has come into full (ahem) flour here in the States. Pizza: A Slice of American History tells the story of how this beloved food became the apple of our collective eye--or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie - crust, sauce, spices, and much more - are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. Illustrated throughout with modern and historical photographs, postcards, and memorabilia, Pizza: A Slice of American History is the most comprehensive and fun cultural history of pizza in the USA ever written.

Thursday, October 16, 2014

Carey Apple Juice

I had never thought about making my own apple juice or apple cider or hard cider until I visited Poverty Lane Orchards & Farnum Hill Ciders. There is just something really inviting about the natural sweetness and yet tart qualities of a well-made apple cider.

Turns out it's not as difficult as one would think to make a really amazing juice, cider, or hard cider. Since it's apple season, I thought I'd share this amazing apple juice recipe from Lindy Wildsmith's new book, Artisan Drinks

Carey Apple Juice
Excerpted from Artisan Drinks by Lindy Wildsmith



Carey Organic nestles in a rural valley at the end of a long and winding tree-lined lane, deep in England’s Herefordshire countryside, not far from the River Wye. This recipe is based on owner Martin Soble’s production methods, and includes his tip of including 20% cooking apples alongside the dessert apples for flavor.

Makes 1 gallon


26 lb 8 oz ripe dessert apples
6 lb 10 oz ripe cooking apples such as Bramley or Granny Smith
1 good pinch ascorbic acid

You will also need
Crusher and a basket or other form of apple press
Sterilized bucket


Wash all milling and pressing equipment in hot soapy water, rinse and leave to dry, or dry
with a clean cloth 6 x 25.4 fl oz (75cl) sterilized green glass wine bottles with screwcaps.

Sort the apples, discarding any moldy ones and cut away any bad or bruised parts. Position your crusher over the press. Feed the apples whole (skin and core), or cut in half if they are unusually large, into the crusher. The milled apple bits will fall into the press. When full, pack
the apple down firmly. Press out the juice and collect in a clean bucket. Add the ascorbic acid and stir. Rinse out the sterilized bottles with hot water. Using a funnel, fill the bottles, leaving a small gap of ¾ inch between the top of the liquid and the top of the bottle. Screw down the caps.

Making & keeping: Make in late summer and autumn. Store in a refrigerator for a few days or pasteurize.

Note: If you don’t have a crusher, you can cut the apples into small pieces yourself, or you could invest in a Pulpmaster, but don’t use a food processor because this will turn the apples to mush. I have found that if you want to make your own apple juice, you really need a decent basket press. Otherwise, why not approach a cooperative or artisan juice producer and see if they will juice your apples for you?

Prohibition “cider”
During Prohibition in the early 20th century, the tradition of farm-made cider disappeared, to be replaced by apple juice production. Canny farmers continued to call the apple juice “cider.” To this day many people in the United States still think of “cider” as a nonalcoholic drink. For this reason there is a distinction in the US between “cider” (pure apple juice) and “hard cider,” which is the
alcoholic drink the rest of us know and love. The recipe here is for pure apple juice.

Delicious fruit makes delicious juice
While selection of fruit is all-important, so is variety, ripeness, and condition. According to Martin Soble of Carey Organic, “If you are not prepared to eat your apples, then there is no point in making juice with them.” The apples must be fully ripened for full fl avor and good juice yield. Overripe fruit turns into a mush when pulped, and that can create problems with the juice once it is bottled. The crushing should result in small, clean pieces of fruit. While bruised, moldy, or damaged fruit should be avoided, small fungal spots on the surface of the apple skin do not affect the juice. Windfalls should be juiced as soon as possible before the bruising starts to ferment.

When we peel and cut apples for culinary purposes, we add lemon juice to prevent them from discoloring. In the same way, small amounts of ascorbic acid (vitamin C), 0.5% by volume (roughly a teaspoon per bucket), can be added to fresh juice to prevent it from darkening. Once pressed, the juice should be bottled in green glass to prevent any further oxidation. To ensure that the juice doesn't ferment and turn to cider, the bottles should be carefully pasteurized.

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Artisan Drinks Delicious alcoholic and soft drinks to make at home

Re-discover artisanal techniques that were once second nature to past generations and learn to appreciate the pleasure of working within the seasons and collecting natural produce. Artisan Drinks guides you through the methodology of drinks, divided into different types of beverages that all take their basis from fresh natural ingredients that can be sourced locally. There is a huge pleasure in celebrating the outdoors, of becoming intimate with the seasons and the plants, fruits and flowers that grow around you. Preserve every seasonal flavor to enjoy all winter long by creating all of the recipes created by Lindy Wildsmith. Enjoy creating original drinks, giving them as gifts, sharing them with friends and family, and the simple and wholesome pleasures of drinking! Relish the satisfaction of knowing you made it yourself. From organic and nourishing fruit syrups and cordials to sparkling celebratory drinks such as mocktails and summer cups, you will find a wide variety of drinks to make, savor and enjoy.