morning after is a hangover newsletter from Ashlie Stevens. It arrives the first Saturday of the month with recipes for a chef-inspired hangover cure and a hydrating drink, as well as a playlist for a morning best spent on the couch. Become a paid subscriber for premium content throughout the month, like additional recipes, chef interviews and city guides.
Eat: Dirtbag Charcuterie (aka: Saturday Snack Plate)
Behold, the wonder that is Dirtbag Charcuterie, a snack plate fit for a hangover Saturday. We’ve got creamy dips, all the salty things, enough vegetables to feel a little healthful and a swirl of something sweet. There’s also a high culture-low culture vibe going — inspired by Seattle cocktail bar Roquette’s Bugles, creme fraiche and caviar — that I really like. (In this case, we’ve got fried mozzarella sticks and prosciutto, and salmon roe with Fritos.)
This may look like a lot of work for a weekend morning, but hear me out: this is where a little weekend prep comes in handy. Pre-slice some vegetables and whip up some dips — or buy both at the store.Trust me, it’s worth it. All that’s left is tossing stuff on a cutting board, a platter or a sheet pan covered in parchment paper. Then pop on this month’s playlist and spend the afternoon snacking.
This is an opportunity to get creative. Feel free to make swaps based on your tastes, but here’s what’s happening on my plate:
Miso butter with pretzel sticks and thin-sliced radishes
Lemony-dill anchovy dip with miniature toasts and cucumber
Mozzarella sticks, prosciutto and red pepper jam
Cheddar Ruffles with a labneh and caramelized shallot dip
Salmon roe with Fritos
(Psst. If you’re interested, there’s a how-to guide for the dips over here for paid subscribers)
Drink: Matcha Lemonade
To go with your all-day snacking, make this pitcher of matcha lemonade. It’s a crisp and refreshing play on the summertime half-tea-half-lemonade staple. You’re going to need:
4 cups of water
½ cup sugar
2 tablespoons matcha green tea powder
3/4 cup freshly squeezed lemon juice
Sliced lemons, for garnish
In a small saucepan, combine 1 cup of water, sugar and the matcha green tea powder. Simmer and stir until both the tea and sugar are dissolved. Remove from heat and allow the mixture to cool.
Fill a large pitcher with ice, followed by lemon juice and the remaining 3 cups of water. Give it a stir, then add the matcha mixture, stirring again until completely combined.
Listen: morning after — issue 2 playlist