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| ATX Volume 2 is here! |
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| Photo courtesy of Bonnie Berry of the Seedling Truck food |
Whether you're looking for indulgent treats like the Deep-fried Cinnamon Crunch Muffin with Banana & Nutella from Hey!... You Gonna Eat or What or farm fresh fare like Schmaltz' Pickled Okra, Bufalo Bob's Hoppin John, or Cilantro-Pumpkin Seed Pesto from the Fat Cactus.... or if your palette prefers more gourmet grub like the Polenta Cake with Poached Egg and Kale Pesto from The Seedling Truck or Fusion food such as the Bacon Fried Rice with Fried Egg from Be More Pacific, The Trailer Food Diaries Cookbook Austin Volume 2 provides completely different recipes and histories from the food trucks and trailers here in Austin, Texas. This volume is trickling in stores now. Follow updates on twitter at @trailerfood
Come visit me and get your copies signed at Book People on my birthday 11/7, at 7pm.
Here is an excerpt from the Austin, Volume 2 cookbook:
Gingerspice Ale
Courtesy of Schmaltz
Courtesy of Schmaltz
A citrus fresh tonic that uses cloves, cinnamon and ginger.
Yeild: 4-6 drinks
6 cups water
1 cup fresh ginger root,
grated
1 cup sugar
4 teaspoons dried whole
cloves
4 cinnamon sticks
1 lemon
1 lime
1 orange
Bring 6 cups of water to a
boil. While water is boiling, grate fresh ginger root. Add ginger root, sugar,
cloves and cinnamon sticks to a big or bowl and pour boiling water over. Stir
and steep for one hour or more.
Juice each citrus fruit
and add to your mixture. Strain through cheesecloth.
This tea can be added to
kombucha (1:4) for flavoring or to sparkling water (1:1) for a delicious and
refreshing beverage.
