The Roanoker - September/October 2020 - 17

BECKY ELLIS is a freelance writer specializing in champagne and
food. Her motto is "Don't wait to celebrate! Pop the cork now!" She
loves to share tips for entertaining with bubbly. Find her creative
recipes and champagne tasting notes on her blog bubblybee.net
and Instagram at bubblybeeboop.

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1 teaspoon black pepper
¼ cup finely chopped parsley
3 tablespoons bread crumbs
2 cups grated sharp cheddar cheese
1 cup grated pepper jack cheese
1½ cups leftover bits of cheese, grated
or cut into small pieces (brie, feta,
mozzarella, camembert - the only cheese
I would not recommend is cream cheese
because it can taste "chalky" in this dish.
Cheeses such as feta and goat cheese
will give the mac and cheese a stronger,
sharper taste, so if you like a milder mac
and cheese use milder cheeses.)
*	 3 tablespoons butter
Preheat oven to 350 degrees Fahrenheit.
Cook macaroni in salted boiling water. Drain,
set aside.
Melt butter in a large saucepan. Add shallots
and stir until shallots are wilted and beginning
to brown slightly. Add flour, stir over mediumlow heat until flour is absorbed into the butter.
Add one cup milk, stir and reduce heat to
low. Add sharp cheddar cheese and continue
heating and stirring until cheese is melted. Add
two cups milk, then pepper jack cheese and
leftover cheese, stirring after each addition.
Reduce heat to low and stir in Worcestershire
sauce, red pepper flakes, salt, black pepper and
parsley. Remove from heat.
Place one-half of cooked pasta in a 9" x 9"
baking pan. Pour one-half of cheese sauce over
the macaroni and smooth sauce over macaroni
with a rubber spatula. Place the other half of

the macaroni on top of the sauce and cover
that macaroni with the other half of the cheese
sauce. Sprinkle bread crumbs evenly over the
top of the sauce and dot with butter. Bake for
45 minutes to one hour or until the top of the
mac and cheese is evenly browned.

Place tomatoes and oregano and basil stems
in a mason jar. In a small bowl, combine pickle
juice, peppercorns, pickling spice and red pepper
flakes. Stir to combine. Pour pickle juice mixture
over cherry tomatoes. Seal jar and shake. Place in
refrigerator for 6 hours or overnight.

Pickled Tri-Color Herb
Stem Cherry Tomatoes

Honeycrisp Apple
Bourbon Smash
Makes one cocktail

Makes 4 servings.

LEFTOVER PICKLE JUICE = MARINADE
What is always left in a pickle jar once the
pickles are gobbled up? Pickle juice! Save
the juice to make these spicy colorful cherry
tomato pickles to serve with roasted meats
or on a cheese or charcuterie tray for your
holiday table.
TIP: Purchase dried herbs and spices by
the ounce at the Roanoke Natural Foods
Co-op or Earth Fare.
*	 30 tri-color cherry tomatoes
*	 1 cup spicy pickle juice (leftover from
spicy pickles)
*	 8 oregano stems
*	 8 basil stems
*	 40 whole black peppercorns
*	 2 tablespoons mixed pickling spice
*	 ¼ teaspoon red pepper flakes
Poke cherry tomatoes with a skewer or toothpick.

FRUIT SCRAPS = COCKTAIL SYRUPS
AND GARNISHES
TIP: Autumn weather is the perfect time
for a crisp spiced apple bourbon cocktail.
This "smash" uses the peel and the fruit, so
nothing goes to waste.
*	 ¼ Honeycrisp Apple, peeled and cut into
very small pieces (peel the apple wedge
in strips so you can use it for garnish)
*	 1 ounce Winter Citrus Simple Syrup
*	 2 ounces Bourbon
*	 2 ounces Hard Apple Cider
*	 Slice of Honeycrisp apple with peel +
apple peeling from muddling, cinnamon
stick and Star Anise for garnish
Muddle Honeycrisp apple pieces in an Old
Fashioned glass. Add Winter Citrus Simple
Syrup and Bourbon. Stir to combine. Add ice
and top with 2 ounces Hard Apple Cider. Gently
stir and garnish with a Honeycrisp apple slice,
apple peeling, cinnamon stick and star anise.

WINTER CITRUS SIMPLE SYRUP
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HONEYCRISP APPLE
BOURBON SMASH

TheRoanoker.com

2 cups water
2 cups sugar
4 star anise
2 cinnamon sticks
6 cardamom pods, crushed
12 cloves

Juice and zest of one-half of lemon (zest and
juice the other half and freezer for later use).
Peel of one orange (enjoy the rest of the
orange as a snack).
Place all ingredients in a saucepan and stir.
Bring to boil over medium-high heat. Reduce heat
to low and continue to heat and stir until sugar
is completely dissolved. Remove from heat and
cover. Allow the syrup to steep for one hour.
Place in a mason jar, covered with jar lid, in
refrigerator for up to 2 weeks. -BECKY ELLIS

SEPTEMBER/OCTOBER 2020

17


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The Roanoker - September/October 2020

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The Roanoker - September/October 2020 - Cover3
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