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20070828
20070827
20070825
margaritas
original recipe courtesy rick bayless
yield 8 drinks (small pitcher)
2 teaspoons finely grated lime zest
1 cup freshly squeezed lime juice
1/2 cup plus 2 teaspoons sugar
1 1/4 cups water
8 lime wedges
coarse salt
2 1/4 cups tequila blanco* (silver tequila) (recommended : sauza)
1/4 cup plus 4 teaspoons triple sec** (or orange liqueur)
mix together tequila and triple sec (or orange liqueur) in freezer-safe pitcher/container. chill well. (mixture will not freeze completely because of the alcohol content.)
to make tangy limeade, combine lime zest, lime juice, sugar and water in a glass pitcher. stir/shake well, making sure that the sugar dissolves completely. chill for at least 2 hours (but no more than 12 hours).
once chilled, strain the limeade mixture into the orange-tequila mixture. if time allows, throw mixture into the freezer again for a short time.
to serve, shake well with ice cubes and strain into ice filled glass. squeeze the juice of 1/8 lime wedge into the glass. (for rustic margaritas, throw the spent lime wedge into the glass.)
original recipe recommendations
*sauza conmemorativo tequila
**gran torres or grand marnier
yield 8 drinks (small pitcher)
2 teaspoons finely grated lime zest
1 cup freshly squeezed lime juice
1/2 cup plus 2 teaspoons sugar
1 1/4 cups water
8 lime wedges
coarse salt
2 1/4 cups tequila blanco* (silver tequila) (recommended : sauza)
1/4 cup plus 4 teaspoons triple sec** (or orange liqueur)
mix together tequila and triple sec (or orange liqueur) in freezer-safe pitcher/container. chill well. (mixture will not freeze completely because of the alcohol content.)
to make tangy limeade, combine lime zest, lime juice, sugar and water in a glass pitcher. stir/shake well, making sure that the sugar dissolves completely. chill for at least 2 hours (but no more than 12 hours).
once chilled, strain the limeade mixture into the orange-tequila mixture. if time allows, throw mixture into the freezer again for a short time.
to serve, shake well with ice cubes and strain into ice filled glass. squeeze the juice of 1/8 lime wedge into the glass. (for rustic margaritas, throw the spent lime wedge into the glass.)
original recipe recommendations
*sauza conmemorativo tequila
**gran torres or grand marnier
20070824
20070823
20070822
20070820
bomb the secret (moto blanco club mix)
bomb the secret (moto blanco club mix)
the wideboys featuring clare evers
whiskey sours
original recipe courtesy ina garten and liberty bar, seattle
makes 4 cocktails
1 cup whiskey (original recipe recommendation: jack daniel's tennessee whiskey)
1/2 cup freshly squeezed lemon juice (4 lemons)
1/4 cup freshly squeezed lime juice (4 limes)
1/4 cup freshly squeezed orange juice (2 oranges)
1/2 cup sugar syrup
ice cubes
maraschino cherries
orange or lemon slice or peel
combine the whiskey, lemon juice, lime juice, orange juice and syrup into a pitcher. chill well.
fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. shake for 15 seconds and pour into glasses.
add a maraschino cherry and orange or lemon slice (or peel) and serve ice cold.
makes 4 cocktails
1 cup whiskey (original recipe recommendation: jack daniel's tennessee whiskey)
1/2 cup freshly squeezed lemon juice (4 lemons)
1/4 cup freshly squeezed lime juice (4 limes)
1/4 cup freshly squeezed orange juice (2 oranges)
1/2 cup sugar syrup
ice cubes
maraschino cherries
orange or lemon slice or peel
combine the whiskey, lemon juice, lime juice, orange juice and syrup into a pitcher. chill well.
fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. shake for 15 seconds and pour into glasses.
add a maraschino cherry and orange or lemon slice (or peel) and serve ice cold.
20070818
waldorf coleslaw
original recipe courtesy gourmet, 1992
serves 10 to 12
1 package coleslaw mix
juice from 1 lemon
4 apples, cut into julienne strips, plus apple slices for garnish
5 ribs of celery, sliced thin diagonally
1 1/2 cups walnuts, toasted
1 1/2 cups raisins
3/4 cup mayonnaise
3/4 cup plain fat-free yogurt
1 tablespoon dijon-style mustard
1/2 cup blue cheese crumbles, plus extra for garnish
3 tablespoons sugar
1/4 cup olive oil
3/4 teaspoon salt, or to taste
1/4 cup red-wine vinegar
in a very large bowl stir together the coleslaw mix, the celery, walnuts and raisins.
in a medium bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, the vinegar and blue cheese until the dressing is smooth, pour the dressing over the cabbage mixture, and toss the slaw well.
chill the slaw, covered, for 2 hours. the slaw may be made up to one day in advance and kept covered and chilled. stir occasionally.
when ready to serve, cut the apple strips and place into a bowl of ice water along with the lemon juice. (the ice water will keep the apples crisp for a short time, and the lemon juice will keep the strips from browning.)
serve the slaw topped with the apples slices and extra blue cheese crumbles.
serves 10 to 12
1 package coleslaw mix
juice from 1 lemon
4 apples, cut into julienne strips, plus apple slices for garnish
5 ribs of celery, sliced thin diagonally
1 1/2 cups walnuts, toasted
1 1/2 cups raisins
3/4 cup mayonnaise
3/4 cup plain fat-free yogurt
1 tablespoon dijon-style mustard
1/2 cup blue cheese crumbles, plus extra for garnish
3 tablespoons sugar
1/4 cup olive oil
3/4 teaspoon salt, or to taste
1/4 cup red-wine vinegar
in a very large bowl stir together the coleslaw mix, the celery, walnuts and raisins.
in a medium bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, the vinegar and blue cheese until the dressing is smooth, pour the dressing over the cabbage mixture, and toss the slaw well.
chill the slaw, covered, for 2 hours. the slaw may be made up to one day in advance and kept covered and chilled. stir occasionally.
when ready to serve, cut the apple strips and place into a bowl of ice water along with the lemon juice. (the ice water will keep the apples crisp for a short time, and the lemon juice will keep the strips from browning.)
serve the slaw topped with the apples slices and extra blue cheese crumbles.
20070814
20070812
20070811
pineapple margarita
recipe courtesy ina garten, 2007
2 cups freshly squeezed lime juice (about 20 limes)
2 cups tequila blanco
2 cups triple sec
3 1/2 cups fresh pineapple juice
fresh pineapple wedges/chunks/rounds, for garnish
combine the lime juice, tequila, triple sec, and pineapple juice.
freeze until ready to serve. (the tequila will not let the mixture completely freeze.)
fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. shake vigorously for 30 seconds and pour into glasses.
serve ice cold.
garnish with fresh pineapple (optional).
2 cups freshly squeezed lime juice (about 20 limes)
2 cups tequila blanco
2 cups triple sec
3 1/2 cups fresh pineapple juice
fresh pineapple wedges/chunks/rounds, for garnish
combine the lime juice, tequila, triple sec, and pineapple juice.
freeze until ready to serve. (the tequila will not let the mixture completely freeze.)
fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. shake vigorously for 30 seconds and pour into glasses.
serve ice cold.
garnish with fresh pineapple (optional).
20070809
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