Barrel-Aged Cherry Soda

If you can barrel-age cocktails, why not barrel-age a mocktail?
As it turns out, many of the flavor compounds found in bourbon are present in cherries, which is why I chose a tart cherry juice to be the base of this drink. The bourbon notes are pumped up with some 1:1 simple syrup, "barrel-aged" using a simple kit. To really knock this drink out of the park, consider smoking the syrup before use. Just don't smoke the whole drink—the flavor gets a little overwhelming.

Special equipment: Cocktail shaker, Barrel aging kit

Ingredients

serves makes 1 cocktail, active time 2 minutes, total time At least 1, preferably 2 days

• For the barrel-aged simple syrup:
• 220 grams sugar (about 3/4 cup)
• 220 grams water (about 15/16 cup)
•  
• For the cocktail:
• 60 grams tart cherry juice (about 2 ounces
• 15 grams barrel-aged simple syrup (about 1/2 ounce, or to taste)
• 15 grams fresh juice from 1 lemon (about 1/2 ounce)
• 30 grams chilled seltzer water (about 1 ounce)

Procedures

1. To make the barrel-aged simple syrup: Combine sugar and water in a nonreactive container and allow to combine. Give it a few shakes if necessary. Transfer the syrup to the Tuthilltown Distillery container (with stave for flavoring) and let rest for 2 days at room temperature. Use or transfer to the fridge after two days and store there for up to a week.
   
2. For the cocktail: Combine cherry juice, barrel-aged simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled, about 10 seconds. Strain into a ice-filled rocks glass and top with seltzer water.

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

Special equipment

Wood and metal pizza peels, Baking Steel, pizza cutter (see note above)

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 1 (14-ounce) can whole peeled tomatoes, preferably San Marzano
• Kosher salt
• 1 pound fresh mozzarella, torn into rough chunks and drained
• 8 medium cloves garlic, thinly sliced
• 2 pints cherry tomatoes, split in half
• 4 to 6 ounces grated Parmesan cheese
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Repeat steps 4 through 6 for remaining pizzas.

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium summer squash, sliced in half and cut into 1/4-inch disks
• 1 medium zucchini, sliced in half and cut into 1/4-inch disks
• 1 medium onion, cut in half and cut into 1/4-inch slices
• 2 medium cloves garlic, thinly sliced
• 1 pint cherry tomatoes, split in half
• 4 eggs
• 2 tablespoons slived chives
• Hot sauce or chili paste for serving

Procedures

1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed. Set aside on a large plate. Repeat microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F.
   
2. To Cook Eggpant in Oven: Adjust oven rack to center position and preheat oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F.
   
3. Heat 1/4 cup of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.
   
4. Add additional 2 tablespoons of oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.
   
5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.
   
6. To complete, divide mixture between four individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create four wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chili paste.

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

Ingredients

serves Serves 4, active time 30 minutes (plus 45 minutes to make gnocchi), total time 30 minutes (plus 45 minutes to make gnocchi)

• 1 pint cherry tomatoes, each tomato split in half
• 5 tablespoons extra-virgin olive oil
• 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 1 cup fresh corn kernels (from about 1 large ear of corn)
• 1 small zucchini, split in half lengthwise and cut into 1/4-inch half moons
• 1 small summer squash, split in half lengthwise and cut into 1/4-inch half moons
• 1 recipe Parisian Gnocchi
• 2 tablespoon chopped fresh parsley leaves
• 2 tablespoons finely chopped chives
• 1/4 freshly grated Parmesan cheese

Procedures

1. Adjust oven rack to center position and preheat oven to 300°F. Toss cherry tomatoes in a large bowl with 1 tablespoon olive oil and garlic. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet and roast until tomatoes are tender and softened, about 20 minutes.
   
2. Meanwhile, heat 1 tablespoon oil in a large non-stick or cast iron skillet over high heat until lightly smoking. Add corn, season to taste with salt and pepper, and cook, tossing occasionally, until well-browned, about 5 minutes total. Transfer to a large plate and set aside. Wipe out skillet with a paper towel and return to high heat.
   
3. Add 1 tablespoon oil to now-empty skillet and heat until lightly smoking. Add zucchini and squash and cook, tossing occasionally, until well-browned, about 4 minutes total. Transfer to another large plate and set aside. Wipe out skillet with a paper towel.
   
4. When tomatoes have finished roasting, remove from oven and set aside. Heat remaining 2 tablespoons olive oil in now-empty skillet over high heat until lightly smoking. Add gnocchi and cook, tossing occasionally, until well-browned on all sides, about 6 minutes total. Add corn, zucchini, squash, tomatoes, and herbs to pan and toss to combine. Transfer to a serving platter or individual plates, top with grated Parmesan cheese, and serve.

Cherry Ginger Cookies

Special equipment

stand mixer, baking sheets, parchment paper

Ingredients

serves makes about 30 cookies

• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup blackstrap molasses
• 2/3 cup chopped candied ginger (see note)
• 1/4 cup unsweetened dried cherries

Procedures

1. In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt; set aside.
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in egg. Add vanilla and molasses and beat until incorporated. Add dry ingredients to the bowl and beat until just combined. Use a wooden spoon or rubber spatula to fold in candied ginger and cherries. Wrap dough in plastic wrap and refrigerate for 1 hour.
   
3. Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by the rounded tablespoon (I like to use a 2 1/2 ounce cookie scoop) onto prepared baking sheets. Bake until darkened and color and just drying on top, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Pasta With Cherry Tomatoes and Herbed Ricotta

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• 1 pound dried pasta
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1/2 to 1 chili pepper such as Serrano or Thai, finely minced (optional)
• 2 pints very ripe cherry tomatoes, cut in half
• Kosher salt and freshly ground black pepper
• 6 tablespoons finely chopped fresh basil leaves, divided
• 1 teaspoon balsamic vinegar
• 1 cup ricotta cheese
• 1/4 cup grated Pecorino Romano cheese

Procedures

1. Place a large pot of salted water on to boil.
   
2. In a small pot, heat the 1/4 cup of olive oil until lightly smoking over medium heat, then drop in the garlic and chili pepper if using. Cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, season with salt and pepper, and continue to cook, stirring often, just until the tomatoes begin to soften, about 4 minutes. Remove from the heat, stir in 4 tablespoons of the chopped basil and the balsamic vinegar, then set aside.
   
3. In a small bowl, mix together the ricotta cheese, remaining tablespoon of olive oil, 2 tablespoons chopped basil, and the pecorino cheese. Season with salt and pepper and set aside.
   
4. Cook the pasta following manufacturer's direction until it is al dente. Drain, reserving 1/2 cup of pasta water and return the pasta to the pot along with the tomato mixture. Toss to mix well, adding pasta water as necessary to adjust consistency, then serve the pasta in individual bowls topped with a large spoonful of the herbed ricotta cheese on each.

Charred Corn and Cherry Tomato Salad with Zucchini and Radishes

Special equipment

Wok or cast iron skillet

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 30 minutes

• 3 tablespoons extra virgin olive oil, divided
• 1 cup zucchini, cut into 1/2-inch dice (about 1 medium)
• Kosher salt and freshly ground black pepper
• 3 cups sweet corn kernels (cut from about 4 full ears)
• 12 small radishes, cut into 1/2-inch chunks
• 1 pint cherry tomatoes, quartered
• 1/2 cup roughly chopped fresh cilantro leaves and tender stems
• 1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions)
• 1 serrano or jalapeño pepper, minced (about 2 tablespoons)
• 1/4 cup Mexican style crema or sour cream
• 1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish
• 3 tablespoons juice from about 3 limes

Procedures

1. Heat half of oil in a large wok or cast iron skillet over high heat until smoking. Add zucchini in a single layer and cook without moving until well browned on first side, about 1 minute. Toss and continue to cook until browned all over but still firm, about 3 minutes total. Season to taste with salt and pepper. Transfer to a large bowl.
   
2. Heat remaining oil in the same pan over high heat until smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a stiff spatula, toss, and char again. Repeat until corn is well charred on multiple surfaces, about 10 minutes total. Season to taste with salt and pepper and add to bowl with zucchini. Toss to combine. Allow to cool slightly, about 10 minutes.
   
3. Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice, and toss to combine. Adjust seasoning to taste with salt and pepper. Serve immediately, sprinkled with extra cotija.