"small batch" news and stories

Last Fall, a Slashfood reader (thanks Kate!) introduced me to the book Small-Batch Baking by Debby Maugans Nakos in the comment of a post about Flight of the Conchords and Lasagna for One (go read the post if that sentence sounds like Greek to you). I ordered the book sometime soon after she mentioned it, but I didn't get around to using any of the recipes until last week.

Friday night, Scott expressed a longing for cupcakes. Normally I would have just smiled and said "that's unfortunate," but I was feeling sort of generous and so decided to pull out the book and see what I could come up with. There was a recipe in the book for "Just Plain Good Cupcakes" that made exactly four little cakes. I had all the necessary ingredients and so I gave it a try. And they were perfect cupcakes - light, fluffy and moist. I was actually grateful that there weren't more, as it was hard to stop eating them (the recipe is after the jump).

The cupcakes were easy, because I could bake them up in traditional muffin tins. There are also recipes in the book for tiny cakes that get baked in well-cleaned tin cans and mini-loaf pans. I'm already looking forward to trying some of the other recipes in the book, as it's a great way to satisfy a dessert craving without having to make something that serves 12.

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D. H. Krahn Gin is 40% abv. / 80 proof and made in the USA in small batches. they use French, custom made, Stupfler alembic copper pot stills, which are considered some of the best stills made. Many gins brag about being triple or quadruple distilled. The multiple distilling is done for a variety of reasons, but usually to make the gin as clear and neutral tasting as possible, before adding the botanicals and redistilling. D. H. Krahn says that they start with clean neutral spirits and then add the botanicals. After which the gin is only distilled once to "preserve the fragile aromas and precious essential oils of the botanicals- essences that are lost each time a spirit is distilled." Then the gin sits for three months after distilling to meld and mellow.

The product was created by two Cornell students, Dave Hughes and Scott Krahn who were designing a unique brand for a class project and decided upon a premium gin. They became so enthusiastic about the class project that after graduation they pursed the dream, to create the product in reality.

The botanicals used in D. H. Krahn, as listed on their website are: "Jumbo Italian Juniper Berries, Moroccan Coriander Seed, Floridian Oranges, Californian Lemon and Grapefruit, and rounded out with a touch of Thai Ginger."

North Shore Distillery Distiller's Gin No 6 is 45% abv. / 90 proof and is made in Lake Bluff, Il. North Shore Distillery Distiller's Gin No 6 is one of the new, modern, small batch, craft distilled spirits that are becoming a driving force in the market. This isn't your traditional London Dry Style gin, although it definitely uses that as a jumping point. Some of the botanicals used in the gin are Juniper, Cardamom, Angelica root, Lemon zest, and Lavender. Of course, like many distilleries, the other botanicals used are a trade secret.

Distiller's No. 6 has a lovely soft and full, ginny aroma. A solid juniper presence with hints of lavender and cardamom, and a nice touch of wood on the end gives it a smooth complexity. This is a really great smelling gin. It reminds me of a craft shop full of fine and exotic woods ready for carving, their dust scenting the air, and jars of herbs for making sachets and potpourri adding to the mix. This gin goes into my top five for the exceptionally pleasing scent.

The taste starts of smooth with good juniper, then rapidly becomes nicely floral. Then it surprisingly becomes sharp and hot. The heat is most probably from the fact that this gin is a bit stronger at 90 proof than most other gins. It's a very fast progression from mild and pleasant to a bit on the strong side. The cardamom builds up slow, and then becomes a powerhouse, taking over the other flavors. The cardamom then slowly backs down, but not without a fight. You are finally left with a very nice floral finish that lasts a long time.

Lately I have been very interested in the small craft distillery scene in the US. Not to long ago I got an email from a friend discussing how the Mid-Atlantic States are getting on the map for its craft distilling scene. Then I read this article about three small distilleries in Virginia and their new, premium, small batch, handcrafted spirits. These distillers are bringing back the distilling tradition to Virginia that hasn't been seen since before prohibition, and doubling the number of distilleries in the state.

There have been three distillers of liquors that could be considered long time native Virginian: Laird & Co. distilling since 1780 makes Bonded Apple Brandy and Apple Jack from apples grown in the Shenandoah Valley (A branch of the same company whose headquarters are in NJ); A. Smith Bowman distilling since the 1930's known for Virginia Gentleman bourbon; and Belmont Farm Distillery, distilling since 1987 which makes a version of corn liquor/moonshine called Virginia Lightning.

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