From the Editor: Fall 2012

by


Dear Readers,      Welcome to our Autumn Issue! We’re so happy to be back and we’re tickled to death that you’re visiting. This is our favorite time in the South, and this autumn is extra-special.      You see, this issue marks Drawl’s first anniversary. The little online alt-Southern magazine that could has been here for a year, and we have you lovely readers and our contributors to thank for this success. What was an exciting (and, admittedly, scary) idea last summer has become, over 200 articles and recipes later, a bi-monthly online publication with a following.      We could not have come this far without our contributors, who have worked very hard in the last year to bring us stories from all over the South. We also thank you, the readers, who believe in...

read more

Ginger Cocktails

by


      Autumn cocktails benefit greatly from spice and warmth, and ginger is a great way to bring those qualities to drink. As a bonus, the ginger syrup, once strained and put in a pretty bottle, makes a great hostess gift. Ginger Syrup 1 thumb-sized piece of ginger, peeled and chopped 1 c. sugar 1¼ c. water Combine ingredients in pot over medium-low heat. Simmer until sugar is dissolved. Continue to simmer over low heat for 15 minutes, stirring occasionally. Let cool. Pour mixture into jar and refrigerate overnight. Strain. Store in refrigerator for up to a week. Ginger Soda Mix ginger syrup, starting with two tablespoons, with 12 oz. club soda. Taste and adjust. Cream Soda Cocktail Mix one shot vanilla or cake-flavored vodka with one tablespoon ginger syrup. Add ice and club...

read more

From the Editor

by

404 Not Found
Dear Readers,      Football is winding down, the cotton pickers are cranking up, the color change has reached the lower elevations, and sadly, our outdoor pumpkins are starting to slump a little. As the chill settles over the Southeast and the wind blows the leaves about, we feel the urge to welcome people inside for a warm drink and conversation while still soaking up every bit of the sunshine that’s left. I’m finding myself holding tightly to autumn while all the people and businesses around me put up twinkling lights, dust everything into a white snowscape, and plow full steam ahead into That Other Holiday that’s Coming Later.      We decided to put out this special Thanksgiving issue to encourage ourselves and those around us to slow down and enjoy this holiday...

read more

Sweet & Savory Apple-Sausage Tarts...

by

This unexpected combination of complimentary flavors is incredibly versatile. The tarts can be easily put together early in the day and refrigerated, then baked off as hors d’oeuvres for an evening gathering or simply a fun weeknight dinner alongside a green salad. The flavors improve overnight and the tarts reheat well in a low oven, though they made a mighty fine cold brunch for the test kitchen staff after a hard night of recipe investigation, and they weren’t too fussy for the football-watching men in the house. This recipe will be wonderful to have in the files for Halloween parties, sports gatherings, and Thanksgiving weekend brunches. Do not fear the pie crust; this dough is easy to handle. If you do fear the crust or don’t have the time, you could try storebought, though...

read more

Apple & Brie Melts

by

If you caramelize the onions in advance, this sandwich can be put together in minutes for a hearty weeknight dinner or as a quick brunch on a lazy weekend morning. These sandwiches are also an unexpected gourmet option for any vegetarian tailgaters joining you for a chilly, late-season game; just skip halving the sandwiches and wrap them securely in wax paper or deli wrap. This simple recipe, inspired by Raleigh coffee shop Third Place, halves and doubles with ease. Apple & Brie Melts Serves 4 Ingredients 1 tablespoon butter 2 large yellow onions, thinly sliced 1 teaspoon balsamic vinegar salt to taste 2 large, firm, tart-sweet apples, thinly sliced (Gala and Fujis work great) ¼ lb. wedge brie 8 slices hearty whole wheat bread baby spinach, cleaned, dried, and de-stemmed Procedure Melt butter in...

read more
s2Member®