Happy Wednesday, you guys! It has been one heck of a week for me. We are getting some work done on our house so my usually peaceful abode is full of the sound of jackhammers, hammers and all kinds of good stuff. Our belongings are not in their usual places, so there are stacks of things around instead of in storage like usual. But I’m excited to see the results!
And that doesn’t mean that I stopped making cocktails with my dinner, either – we actually kept our kitchen clear of the chaos. It’s the place where we spend most of our time together, and it was important for us to have that space stay normal!
I’ve been playing more with Pendleton Midnight, the latest release from Pendleton Whisky, which you might remember from my Strawberry Whisky Smash last month. This post comes to you in partnership with Pendleton Whisky, in fact.
I’ve been thinking a lot about how this spicy, unique and fruity whisky would work in some of my favorite cocktails that I would classify as “whisky nerd” cocktails. It’s definitely a type of drink that exists, but maybe under a better name – they’re a little more bitter sometimes, a little more complex and often from the school of classic cocktails.
What I’ve found is that Pendleton Midnight *totally* works for this – the spiciness is actually perfect for a lot of the old-school drinks I love. There might be a little bit of tweaking here and there for balance, but it was pretty easy to make a delicious Old Pal, a drink usually made with rye that’s adjacent to a Negroni.
The result was a delightful thinker of a cocktail – a great sipper for those who really like to think about what they are drinking (I recently had a coffee recommended to me that way at our corner shop – smart, I think!).
Give it a shot and try adapting your own favorite classic cocktail recipe with Pendleton Midnight! They are running a contest through the end of the month where you can win money (and fame as a cool cocktail person!) when you post your creation on Facebook or Instagram with the hashtag #MidnightCocktailChallenge. Visit www.midnightcocktailchallenge.com
to find out more and enter!
Salmon Cakes with Asparagus Risotto
For the Salmon Cakes
- 8 oz salmon, cooked and flaked
- 1 tsp fish sauce
- 1 egg
- 1/2 tsp red pepper flakes
- 1/2 jalapeno pepper, diced
- 1 tsp lemon juice
- 1/2 tsp dried mustard
- 2 Tbsp mayonnaise
- 1 Tbsp Parsley
- 2/3 cup Panko bread crumbs
For the Risotto
- 1.5 cups arborio rice
- 3 cups Chicken Stock
- 1 Cup Asparagus, cut into 1" pieces
- 1-2 Tbsp asiago cheese
- Salt and Pepper to Taste
- Zest of 1 Lemon
Make the Risotto
- In a saucepan over medium heat, swirl 2 Tbsp oil, and add 1.5 cups arborio rice. Swirl to toast, until some of the grains start to brown.
- Add 1/2 cup stock; stir until absorbed. Keep adding liquid 1/2 cup at a time.
- Once about half the liquid is incorporated, add the lemon zest and asparagus pieces.
- Add 1/2 Tbsp finely grated asiago cheese, and salt and pepper to taste.
Assemble the Salmon Cakes
- Bake the salmon in a 350 degree oven until ti reaches an interior temperature of 145 degrees.
- Combine the fish sauce, egg, red pepper flakes, jalapeno, lemon juice, dried mustard, mayonnaise, parsley, and 1/3 cup of bread crumbs.
- Add the flaked salmon, and stir gently to combine.
- Divide into 4 equal portions; flatten into a 4" patty.
- Fry in 1/4 cup oil over high heat; 5 minutes per side until golden brown and delicious.
Disclosure: This post is sponsored by Pendleton Whisky. All opinions are my own!