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Everything Bagel-Spiced Beet Bryner Cocktail

Everything Bagel-Spiced Beet Bryner Cocktail

Winter is coming and with Chanukah upon us, the New York transplants on the Render team are yearning for Jewish delis serving warm bagels, bowls of borscht and platters of latkes. To get a quick fix, we turned those flavors into a Bryner-based cocktail using Beet Bryner, vodka, and everything bagel spice. 

INGREDIENTS

1 bottle Beet Bryner, chilled
10oz potato vodka, chilled 
Everything Seasoning
Dill Pickle
Curly Parsley and Dill Sprigs

Render Everything Seasoning

2T Poppy Seeds
1T Toasted White Sesame Seeds
1T Caraway Seeds
1T Minced Dried Garlic
1T Minced Dried Onion
1t Smoked Coarse Sea Salt

METHOD

  • Dampen the rim of a collins glass or tumbler. Dip rim in Everything Seasoning, shake to remove excess.
  • In cocktail shaker or pint glass, stir Bryner and vodka together.
  • Fill glass with ice, and bryner/vodka mix.
  • Garnish with pickle and herbs, enjoy immediately!

Strawberry Weyla Sufganiyot Shandy

Strawberry Weyla Sufganiyot Shandy

Getting real excited about Chanukah over here at Render and turning some complex, traditional dishes into simple, innovative cocktails. Now you have some booze to go with your sufganiyot, so you can have your cake and drink it too.

INGREDIENTS

1 bottle Strawberry Weyla, chilled
10oz beer, chilled (we used and love Sufferfest Shakeout, but recommend any light lager or ale)
Strawberry Jam
Powdered Sugar

METHOD

  • Brush the inside of your serving glass with strawberry jam, then dust lightly with powdered sugar
  • Mix Weyla and lager, pour into prepared glass and enjoy immediately!

Almond Rosemary Crunch Stuffing

Almond Rosemary Crunch Stuffing

INGREDIENTS

1½c mushrooms (use your favorite or a mixture of crimini, maitake, and button), diced or broken into smaller pieces

1c diced onion

1c diced celery

½c diced leek

1T chopped garlic

1lb good quality, crusty bread, torn and dried on the counter overnight 

1lb kielbasa sausage, cut into ½ moons

1T canola oil

salt, to taste

½c water

1T picked fresh thyme

2 sticks butter

1½c chicken stock

2 bags Almond Rosemary State Bird Crunch

METHOD

  • Night before, tear bread into thumb size pieces and lay out on sheet trays to dry on counter (or day of, toast on sheet trays at 375F until dry and light, golden brown)
  • Preheat oven to 425F
  • Dice onion, celery, leek, chop garlic, and cut kielbasa, pick thyme.
  • Preheat a 10” cast iron pan over medium/high flame, add canola oil, swirl to coat pan, and add kielbasa.
  • Cook kielbasa for 2-3 minutes or until nicely browned. Drain on a plate lined with paper towels.
  • Put pan back on medium/high heat, and add mushrooms.
  • Season to taste with salt, and cook for 3-5 minutes, or until nicely browned. Remove mushrooms to kielbasa plate.
  • Add 1 stick of butter to the pan on medium/low heat. Add onion, celery, leek, and garlic. Season liberally with salt. Sweat vegetables slowly while stirring. After 3-4 minutes, add ½ cup of water and continue to sweat for 10 minutes or until vegetables are soft and translucent.
  • Turn off heat and add second stick of butter to melt. Once melted, remove vegetable/butter mixture to a large bowl. Don’t clean the pan yet.
  • Add the mushrooms, kielbasa, bread, 2 bags Almond Rosemary State Bird Crunch, thyme and stock to the bowl, and mix well. Taste for seasoning.
  • Pour stuffing back into the cast iron pan (it will look like it’s too much, but it’s not)*, and bake for 25-35 minutes or until nicely browned all over.
    *Stuffing can be made 1 day in advance, refrigerated, and baked day of.