Cocktails in the Village Voice

Read all about it here. Joe Carlin will be giving a talk at Harvard University
Schlesinger Library on the evening of December 4th - you can see the details on our Events page.

Lemon Panna Cotta

Recipe by Toby Sonneman, author of Lemon: A Global History, now available in all good bookshops! 

·      1 envelope gelatin

·      1 cup sugar

·      1 cup heavy (whipping) cream

·      1 cup lemon juice (4 to 6 lemons)

·      2 tablespoons finely grated lemon zest from unwaxed lemons (organic if possible)

·      1 cup non-fat Greek-style yogurt

1.     Sprinkle gelatin over ½ cup of cold water in a small bowl. Let it soften until there are no dry spots, about five minutes.

2.     Combine sugar and ½ cup of water in a saucepan and brink to a simmer, stirring until the sugar dissolves.

3.     Turn off the heat and add the gelatin mixture, stirring until dissolved.

4.     Add the cream, lemon juice and lemon zest. Let cool slightly.

5.     Put the yogurt in a mixing bowl and whisk it to loosen it.

6.     Add the cream mixture, little by little, gently stirring after each addition to break up the lumps. Do not over-stir as it adds air bubbles.

7.     Pour the mixture into 4-6 small glasses, teacups or ramekins. Tap them on the side to remove air bubbles. Cover each with plastic wrap, and chill until set – six hours or overnight.

This recipe is adapted from one for Meyer lemon panna cotta by Marlena Spieler. Meyer lemons, which are sweeter, are popular in California but are hard to find in the UK.

Punching Demonstration

No, that's not Muhammad Ali - it's Joe Carlin demonstrating how to give Colonial Punch some welly at his talk at the  Historical Society of Pennsylvania.

Edible Author Makes Front Page

Joe Carlin is on the front cover of the Ipswich Chronicle! For non-Ipswich, Massachusetts, residents, the link is here. Both his book, Cocktails, and Champagne by Becky Sue Epstein, recently got great reviews in the UK photography magazine State/F22.

Cocktails:

'It takes an American to contribute to the Edible Series' pocket history of cocktails and Joseph M. Carlin is that soldier.'

Champagne:

'After digesting Epstein's global history of champagne you will be able to impress any sommelier with an informed scrutiny of the label on any house champagne that might be offered . . . this is the book that will help you.'

Edible authors celebrate the publication of Vodka

L-R: Jeri Quinzio, author of Pudding; Patricia Herlihy, author of Vodka; and Joseph M. Carlin, author of Cocktails.

The authors were giving a talk at the Schlesinger Library in Cambridge, Massachusetts. Also pictured is their celebratory tipple (for educational purposes, of course).

Pizza, Hamburger and Ice Cream in Chinese

Pizza, Hamburger and Ice Cream are now available in Chinese Complex Character! Here are the covers of the Chinese editions.

Madgooga: An Iraqi Date Confection

'This confection is called madgooga (literally ‘the pounded’) as it was traditionally made of equal amounts of dry dates and walnut or rashi/tahini (sesame paste) pounded into paste with a mortar and pestle for a long time, nowadays conveniently replaced with the food processor', Nawal Nasrallah explains on her blog, In My Iraqi Kitchen.

You can read her recipe for madgooga here. She is the author of Dates: A Global History as well as the award-winning History of the Iraqi Cuisine.