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fresh yellow tomato bloody mary

SERVES 4; MAKES ABOUT 3 CUPS

To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.

1 pound ripe yellow tomatoes (about 4 medium)

¾ cup best-quality vodka (6 ounces)

5 tablespoons fresh lemon juice (about 2 lemons)

1 teaspoon Worcestershire sauce

20 dashes hot green pepper sauce, such as Tabasco

1 to 1½ teaspoons finely grated peeled fresh horseradish

¾ teaspoon coarse salt

¼ teaspoon freshly ground pepper

Celery hearts, for garnish

Yellow and red cherry tomatoes, for garnish

1. Puree pound of tomatoes in a blender. Strain through a fine sieve into a small bowl, pressing to remove as much liquid as possible; discard solids.

2. Stir together tomato purée, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight.

3. To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.

HOT DRINKS

apple pie–spiced cider

SERVES 6

1¼ quarts apple cider

3 tablespoons firmly packed light brown sugar

1 whole cinnamon stick, plus 6 sticks for garnish

1 teaspoon ground allspice

½ teaspoon ground ginger

Pinch of ground cloves

Pinch of freshly grated nutmeg

Pinch of salt

½ cup Calvados or other brandy (optional)

In a medium saucepan, whisk together the cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in the brandy, if desired. Strain into a pitcher; discard the solids. Serve immediately, garnished with cinnamon sticks.

hot date

SERVES 4

4 cups milk

7 teaspoons unsulfured molasses

¼ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

Pinch of ground ginger

¼ teaspoon ground allspice

Pinch of coarse salt

14 dates, pitted

1. In a medium saucepan, heat the milk, molasses, spices, and salt over medium heat for 5 to 6 minutes. Remove from heat.

2. Chop the dates in a blender as finely as possible. Add about 1 cup milk mixture; blend, scraping down the sides as needed.

3. Strain the date mixture through a fine sieve back into the pan; whisk over medium heat until well combined. Serve immediately.

hot buttered rum with ginger and cinnamon

SERVES 4

4 tablespoons Ginger Simple Syrup (recipe follows)

1 cup dark rum

4 cinnamon sticks

4 cups boiling water

4 tablespoons Ginger Butter (recipe follows)

1. Divide the simple syrup among 4 heatproof glasses or mugs; add ¼ cup rum, 1 cinnamon stick, and 1 cup boiling water to each. Stir well.

2. Top each serving with 1 tablespoon ginger butter. Serve immediately.

ginger simple syrup

MAKES ¾ CUP

4 ounces fresh ginger, thinly sliced

½ cup water

½ cup granulated sugar

In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.

ginger butter

SERVES 8

3 pieces crystallized ginger, finely chopped (about 2 tablespoons)

½ teaspoon ground cinnamon

Pinch of ground cloves

Pinch of freshly grated nutmeg

½ cup (1 stick) unsalted butter, room temperature

In a small bowl, stir ingredients with a fork until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour, before slicing into eight rounds.

salsas, sauces, dips,

AND MORE

pickled garlic

MAKES 1 QUART

6 heads garlic

4 cups white-wine vinegar

4 tablespoons sugar

1 teaspoon whole black peppercorns

4 whole cloves

2 small dried chiles

1 dried bay leaf

Rind of 1 lemon

1. Trim the garlic heads, leaving the stem intact and peeling off all but 1 layer of papery skin. Set aside.

2. Combine the vinegar, sugar, peppercorns, cloves, chiles, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add the garlic; boil