Merry Christmas from Steph’s Garden. We’re enjoying a bit of downtime here at the farm today, with some holiday cheer for just the two of us. In a more normal year, we would be celebrating by sharing cookies, wine, and a festive meal with our extended family and visiting friends. It feels a little strange to break with tradition and also kind of nice to have a day to relax.
Scott has an off-farm job as a part-time rural postal carrier and December is the busiest time for the post office. He has worked pretty much every day over the last few weeks. I’ve been busy launching the website, shipping orders, and making local deliveries.
We started out our day off by sleeping in. No alarms this morning. We enjoyed some Christmas cookies and candy, then decided to make cheeseburgers and cocktails for brunch. Not a bit traditional but tasty none the less. We served our cheeseburgers on an onion bun topped with honey-bourbon smoked cheddar, farm-cured bacon, a fried farm-fresh egg, jalapeno mustard, and pickled red onion, with sides of hash browns, baked beans, and bourbon-braised greens. The cocktail paired Steph’s Garden Apple Syrup with bourbon whiskey.
Steph’s Garden Apple Bourbon Cocktail
2 Tbsp. Steph’s Garden Apple Syrup
1 Tbsp. egg white
2 oz. bourbon whisky
10 drops bitters (I used cardamom bitters)
Add ice and all ingredients to a cocktail shaker, then shake, shake, shake for 60 seconds or so.