Each Friday, this list will track five of the best things Heavy Table’s writers, editors, and photographers have recently bitten or sipped. Have a suggestion for the Hot Five? Email email@example.com.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
Butternut Squash Daiquiri at Cafe Alma
A butternut squash cocktail doesn’t sound like something you would want to order, especially in favor of the other great cocktail choices on Cafe Alma’s menu, but this one is worth trying. The squash notes are subtle, but add a wonderful earthiness to the drink. There is a burst of lemon for freshness and acidity, which balances the mild sweetness of the squash. If that isn’t enough, the drink is served in an adorable hollowed gourd, and topped with a velvety sage leaf, making it one of the best looking cocktails around.
[Debuting on the Hot Five | Submitted by Varsha Koneru]
Moon Tea from Sacred Blossom Farm
Tony DiMaggio grows, dries, and blends the herbs that go into Sacred Blossom tea at the Gilmanton, Wisconsin farm of the same name. We tried the lavender- and chamomile-forward Moon blend and found it to be profoundly soothing – it’s a bright floral touch of summer, and lacks any of the dusty or weedy notes that sometimes mar herbal teas. You can order this local brew via the farm’s Kickstarter campaign, which wraps up in about week. Dogwood Coffee and The Produce Exchange at Midtown Global Market will also begin carrying retails packs of Sacred Blossom tea next week.
[Debuting on the Hot Five | Submitted by James Norton]
Beef Tagine at Moroccan Flavors
A speedy, elegant lunch from a warming tray? Yes. In the heart of the Midtown Global Market, you can get an authentic, slow-cooked tagine. The beef is rich, sweet and mildly spicy, served with apricots, prunes and almonds over rice. Or choose chicken and squash, served over couscous.
[Debuting on the Hot Five | Submitted by Bruce Manning]
Cry Baby Burger from Jimmy’s Billiards
The Cry Baby Burger from Jimmy’s Billiards is as feisty as its name sounds. Jalapeño peppers, pepper Jack cheese, and a small but mighty dose of hot sauce will clear those sinuses in no time. Spring for the sour cream for the fries as a heat-reducing dairy product.
[Last Week on the Hot Five: #4 | Submitted by Amy Rea]
Apple, Grilled Cabbage and Prosciutto Salad at Burch
This salad was a nice balance of sweet, tart, and slightly salty … an excellent complement to most of the rich menu items at Burch. “Grilled cabbage” suggests a salty and/or smokey flavor profile, but there was no hint of the grilling in either taste or temperature. Below the mound of green apple bites and shredded cabbage was a generous layer of thinly sliced prosciutto. A touch of olive oil, salt, pepper, and a few chives on top enhanced each of the individual flavors.
[Debuting on the Hot Five | Submitted by Brenda Johnson]