summer sippin’
WITH JOY WILSON Learn Joy’s tricks of the trade when crafting the perfect summer punch.
table for one
BY TOM FRANKLIN Tom comments on the most freeing experienceof his life.
cake for breakfast
P. 20
P. 45
P. 45
BY AMY TRUM Have your cake and eat it too with Amy and her black Labrador.
WALTER’S QUARTERLY • SUMMER 2018
DEPUTY EDITOR Julie Paris ARTISTIC DIRECTOR Landon Fox
EDITORS
Ashley Driver Steve Eagle Kindall Palmer Rachel Phillips Erik Trum Stephen Webber
ASSOCIATE EDITORS Samantha Healy Alexander Lober Blake Loomis Kelsey Sharp Angela Solms
CONTRIBUTING WRITERS Emily Douglas Laura James John Murray Audrey Owens Maggie Smith Mike Vinson
WALTER’S QUARTERLY SUMMER 2018
EDITOR IN CHIEF William Stewart
FEATURES
12
destination vacation
Working while cashing in on that PTO can be bad for your health. Trust us.
by Sara Smither
20
summer sippin’
Learn Joy’s tricks of the trade when crafting the perfect summer punch.
by Deb Perelman
26
45
We love to love peaches. Get these recipes fast before the sweet fruit of summer is gone.
Tom comments on the most freeing experience of his life.
peach dishes
table for one by Tom Franklin
32
52
The best places to find your summer sweet fish in historic and charming Savannah.
by Joy Wilson
Going on vacation with your favorite four-legged friend. We’ll tell you where to stay with a pup in tow.
40
60
We solemnly swear this one won’t disappoint.
Quick tips on staying hydrated for the important activities of the day. We’ll let you pick the activities.
treats on point
the very best vanilla cake
dog days
beat the heat
PHOTOGRAPHY
Peyton Boyce Erik Pierson Benjamin Stewart Amy Wheble
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ABOUT STIR
Stir is Walter’s Cake and Cocktail’s quarterly publication that highlights the high craft that goes into cakes and cocktails. It is meant to be enjoyed with a drink in hand and a cake in the oven.
ABOUT WALTER’S
At Walter’s we teach, create and hustle high craft into cocktails, cakes and conversation. This is a space where you are both student and teacher, artist and architect, server and guest. You are valued here.
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ON THE COVER
Our favorite coconut vice that Chef Gordan Williams calls funky monkey coconut dreams. We’ll let you decide on how funky it is and if it makes its way into your dreams. Find the recipe on page 65. Photograph by Melinda Gomez. Food styling by Rebecca Martin. Prop styling by Marcus Jukevich.
sweet treats we love to love EASY TREATS MADE FOR SUMMER LOVIN’ by Deb Perelman photographs by Todd Michaels
Barbados Gin Punch
8 SERVINGS Some coconut waters have a blush to them, so look for white or clear ones for making this punch recipe. And yes, you can serve this in a punch bowl if you don’t have any coconut shells lying around!
WE CAN’T LET THESE
gorgeously warm, mostly steamy,
sunshine-y days go by without sitting on our stoops, waving away lazy mosquitos, and enjoying an ice cold, condensation-sweaty glass of something cold. A little something something… with a splash of bourbon or without… let’s keep our glasses full and company constant. A good summer punch can turn a run-of-the-mill get-together into an unforgettable par-tay. And if it’s easy to make, even better. That’s why we tapped bartender Nick Detrich, a partner at Cane & Table in New Orleans—a city that knows how to enjoy its easy-drinking summer cocktails—to come up with a few five-ingredient punches suitable for long, lazy afternoons. “When you think about fresh pineapples, limes, watermelon, and all these juicy fruits that are around, there’s a prime advantage to making punch in the summertime,” Detrich says. “Pick a punch that you really like and just own it. Have one really solid go-to so that you don’t even have to think about it.” And if plain old punch bowls are too simple, feel free to follow our lead and serve these drinks inside the hollowed-out fruits that inspired the punches in the first place. Because simple doesn’t mean you can’t have a little fun with it. But there’s more good news: These fruit-forward punches taste just as good in a punch glass. It’s up to you to choose how they’re served. Here are three summer recipes that will have your pals happily sipping the afternoon away.
INGREDIENTS 1 750-ml bottle dry gin 6 cups coconut water ¾ cup fresh lime juice ¾ cup (or more) sugar ¼ cup dry curaçao liqueur 8–12 coconut shells (optional) Mint sprigs and lime wedges
DIRECTIONS Whisk together gin, coconut water, lime juice, sugar, and curaçao in a large bowl until sugar is dissolved. Taste and add more sugar, if desired. Chill until cold, at least 1 hour and up to 4 hours. Ladle punch into ice-filled coconut shells or rocks glasses and garnish each with a mint sprig and a lime wedge...or two.
Spike Your Lemonade 4 SERVINGS This basil-infused puréed watermelon punch will go fast, trust us! For a spicier kick in this power punch recipe, swap regular basil for the Thai variety.
INGREDIENTS 1 2-pound baby seedless watermelon ¾ cup (or more) sugar 2 cups basil leaves 1 750-ml bottle tequila blanco 1 cup fresh lemon juice Lemon wheels (for serving)
DIRECTIONS Purée watermelon flesh and sugar in a blender until smooth and sugar is dissolved. Let sit 15 minutes, then strain into a pitcher. Whisk in tequila and lemon juice; taste and add more sugar, if desired. Chill until cold.
WITH DREAMY CLOUDS OF MERINGUE, JUST A HINT OF SWEETNESS, AND A HEALTHY DOSE OF RUM, THIS IS A GROWN-UP DESSERT IF WE’VE EVER SEEN ONE.
Peach Raspberry Cream Pops
10 SERVINGS The milk powder is the secret ingredient for this recipe: It gives the ice pops a much creamier flavor.
There are few things more demoralizing in this world than watching an overly-ambitious beautiful haul of peaches sit
INGREDIENTS 6 ounces raspberries ⅓ cup plus 1 tablespoon sugar ½ cup whole milk 1 tablespoon nonfat dry milk powder 1 cup cold heavy cream ¼ teaspoon kosher salt 1 large yellow peach
in the fruit bowl growing old and bruised. As summer takes its last lap, get familiar with these six simple peach desserts
DIRECTIONS
by senior food editor Andrew Baraghani as delicious as they
Cook raspberries and 1 Tbsp. sugar in a small sauce
are doable and we can guarantee that no peach will ever get
pan over medium-low heat, stirring occasionally, until
left behind in your kitchen again.
raspberries are broken down and thickened slightly,
When buying peaches, Andy asks the sellers at the farmer’s market for freestone peaches, versus cling peaches,
10–15 minutes; let cool. Using an electric mixer on medium-high speed, beat
which are exactly what they sound like. A freestone peach
cream and salt in a large bowl until medium-stiff peaks
can be cut in half cleanly, as the pit falls right out. Clinging
form. Gently whisk in milk mixture until incorporated.
means the peach is sort of stuck in there. The taste is the
Gently fold in peach, followed by cooled raspberries
same, he just likes the way the freestone peaches look when
(mixture should look marbled).
presented in a beautiful and delectable dessert. Don’t get frustrated if you want a peach dessert tonight and your peaches are a little underripe. In that case, make a
Pour raspberry mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 2 hours. Dip molds briefly in hot water to release pops.
recipe in which they’ll get cooked down, because the sugars will blend and be as sweet as if they were ripe. The cobbler recipe below is perfect for that. The question of the hour: Can I just sub nectarines for
Peaches and Cream 4 SERVINGS A slight riff on the classic peaches and
peaches in these recipes? Yes, but hold on. Nectarines are
cream, the combination of buttermilk and cream
slightly smaller than peaches, so for a recipe that calls for
cheese goes well with marinated peaches.
three peaches, we would use four nectarines. Use your own judgment, but we have a feeling everything will turn out wonderful. When buying peaches, Andy always asks the sellers at the farmer’s market for freestone peaches, versus cling peaches, which are exactly what they sound like. A freestone peach can be cut in half cleanly, as the pit falls right out. Clinging
INGREDIENTS 2 large yellow peaches (about 1 pound total) 3 tablespoons finely chopped peeled ginger ⅓ cup plus 2 teaspoons sugar ½ cup buttermilk ¼ cup cream cheese, room temperature 2 sugar cones, coarsely crushed
means the peach is sort of stuck in there. The taste is the same, he just likes the way the freestone peaches look when
DIRECTIONS
presented in a beautiful and delectable dessert. He just likes
Using the tip of a paring knife, score an “X” in the
the way the freestone peaches look when presented in a
bottom of each peach. Cook peaches in a medium pot
beautiful and delectable dessert.
of boiling water just until (continued on page 48).
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