The açai (ah-sigh-ee) berry, which grows in the rain forest, has become super trendy as one of the new superfoods. It’s said to provide tremendous energy in addition to offering a high content of antioxidants, monounsaturated (healthy) fats, and fiber in addition to having a tart flavor that’s as agreeable as pomegranate juice.

You can find the pulp in the frozen fruit section of your local supermarket or buy it in fruit drinks. You can even find it in a new liquor, VeeV (veef) Açai Spirit, now on shelves at Gabriel’s liquor stores as well as the Hotel Valencia and Lux Lounge.

VeeV is distilled from Idaho grains and infused with açai. It’s used in a number of mixed drinks, ideas of which can be found at www.veevlife.com. You can also post your own cocktail ideas on the site.

The creators of the drink are donating $1 from the sale each bottle to the Sustainable Açai Project, which ensures responsible harvesting of açai fruit.

vCran-Açai Crush

2 ounces Veev Açai Spirit
1.5 ounces cranberry juice
Splash of peach liqueur
Champagne

Shake Veev Açai Spirit, cranberry juice and peach liqueur well with ice and strain into a chilled martini glass. Top with Champagne.

Makes 1 cocktail.

From VeeV Açai Spirit

Joie de VeeV

1 large slice ginger, diced
1 ounce fresh lemon juice
3/4 ounce simple syrup
1/5 ounce VeeV Açai Spirit
3/4 ounce orange liqueur
1 crystallized ginger slice, for garnish

Muddle diced ginger, lemon juice and simple syrup in the bottom of a bar glass. Add Veev, orange liqueur and shake well with ice. Strain into a chilled cocktail glass and garnish with the crystallized ginger slice.

Makes 1 cocktail.

From VeeV Açai Spirit

Açai Martini

3 ounces VeeV Açai Spirit
1/4 ounce dry vermouth
Dash of orange bitters
Lemon twist for garnish

Shake VeeV, vermouth and orange bitters with ice and strain into a chilled martini glass. Garnish with the lemon twist.

Makes 1 cocktail.

From VeeV Açai Spirit

What could be better than an apple pie with crisp, Granny Smith apples? Add some smoky bacon for an unexpectedly appealing taste.

This twist on the classic apple pie grew out of years of playing around with the original, first by adding nuts, then raisins, etc. I like to use a mixture of apples, such as a golden delicious, Braeburn and Gala, to get a mixture of textures as well as varying levels of tartness and sweetness. Of course, you can leave out the bacon, if the idea doesn’t appeal.

Candied bacon:
4 slices bacon, preferably maple-cured or applewood-smoked (not pepper- or garlic-cured)
Sugar, to taste
Cinnamon, to taste

Pie filling:
5-6 large pie apples, peeled, cored and cut into slices
1 stick butter, melted
1/2 cup light brown sugar, lightly packed
Juice of 1 lemon
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg, or to taste
4 slices candied bacon, cut into tiny strips
1/3 cup pecan pieces
Pinch of sea salt
Pinch of flour

2 pie crusts
1 egg white
Sugar, for garnish
Sharp cheddar, for garnish, optional

For candied bacon: Preheat oven to 350 degrees.

Place bacon on a baking sheet. Sprinkle sugar and cinnamon on top. Bake for 10-12 minutes. Turn bacon. Sprinkle more sugar and cinnamon on top. Continue baking until crisp, another 5 minutes. Remove to a rack over paper towels. Let cool.

When ready to make pie, preheat oven to 425 degrees.

For filling: Prepare apples, toss with melted butter, brown sugar, lemon juice, cinnamon, nutmeg, bacon strips and pecans. Let sit while you roll out the pie crust.

Place bottom pie crust in pan. Fill with apple mixture. Sprinkle a pinch of sea salt over the top and a pinch of flour you’re using to roll out the crust on top. Then top pie with second crust. Fold top crust over bottom crust and crimp the two together using a fork or your finger. Cut vents into the top crust.

Mix egg white with small bit of water. Brush over top crust. Sprinkle with sugar.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes more, until pie crust is golden brown and juices and bubbling through vents. Serve warm with melted cheddar on top, if desired.

Makes 1 pie.

From John Griffin