September is one scrumpdillyicious issue of Spirit Magazine! Behind the delicious chocolate chip cookie cover, but before the story of Famous Amos, lies the yumminess of September’s Eat and Drink section. Bon appetit!
Prabu Punch
Joaquin Simo of New York’s Pouring Ribbons gives pumpkin an Indian spin by creating a syrup using pumpkin puree and garam masala. Named after a character in the book Shantaram, this bourbon-based cocktail uses lemon juice, orange cordial, and a dash of bitters to round out the flavors.
Poblano Mac ‘n’ Cheese
Duane Loftus, sous chef at Merchants Restaurant in Nashville, starts his mac ‘n’ cheese with heavy cream and sharp white cheddar cheese. Then he adds in diced, grilled poblano peppers; crumbled, crispy bacon; and sliced, sweet cherry tomatoes. Top off with chopped scallions, and you have a filling dish that would please any mac ‘n’ cheese lover!
Poblano Mac ‘n’ Cheese
Duane Loftus, sous chef at Merchants Restaurant in Nashville, starts his mac ‘n’ cheese with heavy cream and sharp white cheddar cheese. Then he adds in diced, grilled poblano peppers; crumbled, crispy bacon; and sliced, sweet cherry tomatoes. Top off with chopped scallions, and you have a filling dish that would please any mac ‘n’ cheese lover!
