Episode II Features:
- Milk Thistle Farm
- Anne Mendelson Interview
- 3 Minutes of Dairy Science
- Making the Tom and Jerry and Audrey at the Pegu Club
Milk Thistle Farm
Milk Thistle Farm is an organic grass-fed dairy located in Ghent, NY. The owner and Farmer Dante Hesse started the farm 3 years ago and is now producing milk to be considered among the best in the region. On Dante's farm the animals live the way that cows are meant to live. His milk is very minimally processed and so has a pure milk flavor. To find out more about where you can find Milk Thistle Milk, check out their website.
Anne Mendelson Interview
Anne Mendelson is a culinary historian, author, and dairy expert. Anne is a frequent contributor to gourmet magazine and the New York Times. She is the author of the book, Stand Facing the Stove, a history of the Joy of Cooking and its authors. as well as a collaborator on Zarela Martinez’s cookbooks on Mexican cuisine. In 2007 she was awarded the prestigious Sophie Coe prize in Food history for her study of the diet of the Lenape Indians. In this episode Anne shares some of the extensive knowledge she gathered on milk while writing her latest book. I interviewed her for about 1 hour, but all 3 minutes could make it into the show. For more insight check out her latest book Milk: The Surprising Story of Milk Through the Ages.
3 Minutes of Science
On this new and improved 3 minutes of science we talk about where milk fat comes from and how homogenization works. The content was inspired by Anne Mendelson's book. The awesome animations are once again made by The Dairy Show's own molecular biologist Andrew Ward, PhD. You can view the animations at TheDairyShow Facebook fan page.
In the last segment of the show, we travel to the Pegu Club where Audrey Saunders shows how to make a classic milk based cocktail. She does her take on the Tom and Jerry. The original version by Jerry Thomas was first made back in the late 1800's. Here is her recipe:
Tom & Jerry & Audrey
Note: This recipe contains raw eggs. Always use excellent hygeine when preparing items with raw eggs. Refrigerate anything containing raw eggs immediately. Use batter the day it is made.
* 12 eggs
* 8 tablespoons vanilla extract
* 2 ounces Bacardi 8 rum
* 4 dashes Angostura
* 2 pounds sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 3/4 teaspoon ground allspice
* 1/2 teaspoon ground nutmeg
For the drink:
* whole milk
* Bacardi 8 rum (or use another full-bodied rum, like Appleton Extra)
* Courvoisier or other cognac or decent brandy
To make the batter: separate the eggs and beat until stiff peaks form. Next Beat the yolks, then add half a box of sugar. Next add the spices, vanilla, rum, bitters, and remaining sugar. Fold the whites into the yolk mixture (or vice versa) until it has the consistency of pancake batter. As this recipe contains raw eggs, you should refrigerate it immediately. Use the batter the same day.
To serve: Boil some water to warm your glasses. Heat 4 oz of milk per serving, along with 1oz of rum and 1 oz of cognac per serving. Stir your batter, then pour 2 oz of it into a warm toddy mug. Dust with freshly ground nutmeg.