20071231
smoked salmon dip with dill & horseradish
original recipe courtesy cook's illustrated, 1999
yield 2 cups
3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
4 ounces smoked salmon
2 teaspoons lemon juice from 1 lemon
1 teaspoon prepared horseradish
1 tablespoon minced fresh dill
table salt
ground black pepper
in bowl of small food processor, process sour cream, mayonnaise, 3 ounces salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice.
transfer mixture to medium mixing bowl; stir in dill. season to taste with salt and pepper.
dice remaining 1 ounce salmon and gently stir into dip.
chill until flavors meld, about 1 hour.
(dip can be covered and refrigerated for up to 3 days.)
yield 2 cups
3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
4 ounces smoked salmon
2 teaspoons lemon juice from 1 lemon
1 teaspoon prepared horseradish
1 tablespoon minced fresh dill
table salt
ground black pepper
in bowl of small food processor, process sour cream, mayonnaise, 3 ounces salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice.
transfer mixture to medium mixing bowl; stir in dill. season to taste with salt and pepper.
dice remaining 1 ounce salmon and gently stir into dip.
chill until flavors meld, about 1 hour.
(dip can be covered and refrigerated for up to 3 days.)
smoked salmon dip
smoked salmon dip
original recipe courtesy cook's illustrated, 1999
yield(s)
makes about 2 cups
ingredient(s)
3/4 cup sour cream (or light sour cream)
3/4 cup mayonnaise (or light mayonnaise)
4 oz smoked salmon
2 tsp freshly squeezed lemon juice (approximately 1 lemon)
1 tsp prepared horseradish
1 tbsp minced fresh dill
table salt
freshly ground black pepper
preparation(s)
in bowl of small food processor, process sour cream, mayonnaise, 3 ounces salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice.
transfer mixture to medium mixing bowl; stir in dill. season to taste with salt and pepper.
dice remaining 1 ounce salmon and gently stir into dip.
chill until flavors meld, about 1 hour.
note(s)
20071231 dip can be covered and refrigerated for up to 3 days.
original recipe courtesy cook's illustrated, 1999
yield(s)
makes about 2 cups
ingredient(s)
3/4 cup sour cream (or light sour cream)
3/4 cup mayonnaise (or light mayonnaise)
4 oz smoked salmon
2 tsp freshly squeezed lemon juice (approximately 1 lemon)
1 tsp prepared horseradish
1 tbsp minced fresh dill
table salt
freshly ground black pepper
preparation(s)
in bowl of small food processor, process sour cream, mayonnaise, 3 ounces salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice.
transfer mixture to medium mixing bowl; stir in dill. season to taste with salt and pepper.
dice remaining 1 ounce salmon and gently stir into dip.
chill until flavors meld, about 1 hour.
note(s)
20071231 dip can be covered and refrigerated for up to 3 days.
20071228
quick margaritas
original recipe cook's illustrated, 2000
yield 4 drinks
1/2 cup lime juice from 2 to 3 medium limes
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila , preferably reposado
1 cup triple sec
combine juices, sugar, and salt in large liquid measuring cup.
divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. strain juice mixture into 1-quart pitcher or cocktail shaker. add tequila, triple sec, and remaining crushed ice.
stir or shake until thoroughly combined and chilled, 20 to 60 seconds. strain into ice-filled glasses; serve immediately.
yield 4 drinks
1/2 cup lime juice from 2 to 3 medium limes
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila , preferably reposado
1 cup triple sec
combine juices, sugar, and salt in large liquid measuring cup.
divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. strain juice mixture into 1-quart pitcher or cocktail shaker. add tequila, triple sec, and remaining crushed ice.
stir or shake until thoroughly combined and chilled, 20 to 60 seconds. strain into ice-filled glasses; serve immediately.
refried beans
original recipe courtesy cook's illustrated, 2005
1/2 cup low-sodium chicken broth
2 (15.5 ounces each) cans pinto beans, drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork, rind removed and diced very small
1 small onion, chopped fine (about 3/4 cup)
1 jalapeno chile, seeds and ribs removed, chile minced
1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. add remaining beans and process until slightly chunky, about ten 1-second pulses.
heat oil in 12-inch nonstick skillet over medium heat until shimmering. add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.) discard pork.
increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. add beans and stir until thoroughly combined. reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. stir in cilantro and lime juice, if using, and serve.
1/2 cup low-sodium chicken broth
2 (15.5 ounces each) cans pinto beans, drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork, rind removed and diced very small
1 small onion, chopped fine (about 3/4 cup)
1 jalapeno chile, seeds and ribs removed, chile minced
1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. add remaining beans and process until slightly chunky, about ten 1-second pulses.
heat oil in 12-inch nonstick skillet over medium heat until shimmering. add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.) discard pork.
increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. add beans and stir until thoroughly combined. reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. stir in cilantro and lime juice, if using, and serve.
roasted salsa
original recipe courtesy cook's illustrated, 2006
3 medium jalapeño chiles, halved, seeds and ribs removed
1 1/2 pounds plum tomatoes (about 8 medium), cored and halved
1/2 medium yellow onion, cut into 1/2-inch wedges
2 medium cloves garlic, peeled
1 tablespoon tomato paste
table salt
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro leaves
ground black pepper
1 tablespoon fresh lime juice from 1 or 2 limes
adjust oven rack to middle position; heat oven to 375 degrees.
mince one jalapeño and set aside.
in medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly.
place vegetables cut side down on rimmed baking sheet. roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes.
using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula.
add tomatoes and process until salsa is slightly chunky, about 10 seconds more. add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.
3 medium jalapeño chiles, halved, seeds and ribs removed
1 1/2 pounds plum tomatoes (about 8 medium), cored and halved
1/2 medium yellow onion, cut into 1/2-inch wedges
2 medium cloves garlic, peeled
1 tablespoon tomato paste
table salt
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro leaves
ground black pepper
1 tablespoon fresh lime juice from 1 or 2 limes
adjust oven rack to middle position; heat oven to 375 degrees.
mince one jalapeño and set aside.
in medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly.
place vegetables cut side down on rimmed baking sheet. roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes.
using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula.
add tomatoes and process until salsa is slightly chunky, about 10 seconds more. add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.
20071226
lasagna of roasted butternut squash
original recipe courtesy michael chiarello
serves 8 to 10
for the squash :
2 large butternut squash, about 3 to 5 pounds
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh sage leaves
1 tablespoon fennel and cinnamon spice blend (recipe below)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
2 cups ricotta cheese (or a 15-ounce container)
1 cup freshly grated parmesan
2 large eggs
1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
extra-virgin olive oil
for the sauce:
2 quarts whole milk
6 tablespoons unsalted butter
1 tablespoon sage, minced
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 teaspoons salt
freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
to assemble the lasagna:
butter, for dish
1 pound mozzarella, grated
1 cup freshly grated parmesan
preheat the oven to 400 degrees.
using a vegetable peeler, remove the squash's hard shell. trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. cut the squash in half lengthwise. scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. line a baking sheet with aluminum foil. in a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. spread the squash in a single layer on the baking sheet. roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. remove the squash from the oven and puree in a food processor with fresh nutmeg.
in a large bowl, mix the squash puree, ricotta, parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. cover and refrigerate the mixture until ready to use.
in a large pot of boiling, salted water, cook the lasagna sheets until al dente. drain the sheets and spread them on a baking sheet. drizzle them lightly with oil and set aside.
prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. add about 3 cups of the milk, and whisk vigorously to prevent lumps. bring to a boil, while whisking continuously. add the remaining milk and whisk again. add the salt, pepper, and nutmeg. adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. remove the saucepan from the heat. makes about 8 cups.
preheat the oven to 375 degrees.
butter a 9 by 13-inch baking dish. spoon a ladle of bechamel into the dish and spread to coat the bottom. place a single layer of lasagna sheets on top of the bechamel. spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated parmesan on top. repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. keep building the layers until the pan is full to about 1/4-inch from the top. finish with cheese and sauce directly over the noodles. bake in the middle of the oven for about 1 hour. remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. allow lasagna to rest before slicing. serve warm.
fennel and cinnamon spice blend :
3 tablespoons fennel seeds
2 teaspoons ground cinnamon
salt
grind fennel with mortar and pestle. add the cinnamon and salt and continue grinding. or grind in spice grinder for a rough grind.
serves 8 to 10
for the squash :
2 large butternut squash, about 3 to 5 pounds
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh sage leaves
1 tablespoon fennel and cinnamon spice blend (recipe below)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
2 cups ricotta cheese (or a 15-ounce container)
1 cup freshly grated parmesan
2 large eggs
1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
extra-virgin olive oil
for the sauce:
2 quarts whole milk
6 tablespoons unsalted butter
1 tablespoon sage, minced
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 teaspoons salt
freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
to assemble the lasagna:
butter, for dish
1 pound mozzarella, grated
1 cup freshly grated parmesan
preheat the oven to 400 degrees.
using a vegetable peeler, remove the squash's hard shell. trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. cut the squash in half lengthwise. scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. line a baking sheet with aluminum foil. in a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. spread the squash in a single layer on the baking sheet. roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. remove the squash from the oven and puree in a food processor with fresh nutmeg.
in a large bowl, mix the squash puree, ricotta, parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. cover and refrigerate the mixture until ready to use.
in a large pot of boiling, salted water, cook the lasagna sheets until al dente. drain the sheets and spread them on a baking sheet. drizzle them lightly with oil and set aside.
prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. add about 3 cups of the milk, and whisk vigorously to prevent lumps. bring to a boil, while whisking continuously. add the remaining milk and whisk again. add the salt, pepper, and nutmeg. adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. remove the saucepan from the heat. makes about 8 cups.
preheat the oven to 375 degrees.
butter a 9 by 13-inch baking dish. spoon a ladle of bechamel into the dish and spread to coat the bottom. place a single layer of lasagna sheets on top of the bechamel. spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated parmesan on top. repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. keep building the layers until the pan is full to about 1/4-inch from the top. finish with cheese and sauce directly over the noodles. bake in the middle of the oven for about 1 hour. remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. allow lasagna to rest before slicing. serve warm.
fennel and cinnamon spice blend :
3 tablespoons fennel seeds
2 teaspoons ground cinnamon
salt
grind fennel with mortar and pestle. add the cinnamon and salt and continue grinding. or grind in spice grinder for a rough grind.
planters punch
original recipe courtesy cook's illustrated, 2007
2 cups orange juice
2 cups pineapple juice
1 cup dark rum
1/6 cup freshly squeezed lime juice
1 tablespoon grenadine
combine all ingredients in pitcher. chill for minimum 30 minutes and up to 4 hours.
serve with ice and orange wheel (or maraschino cherry) garnish.
2 cups orange juice
2 cups pineapple juice
1 cup dark rum
1/6 cup freshly squeezed lime juice
1 tablespoon grenadine
combine all ingredients in pitcher. chill for minimum 30 minutes and up to 4 hours.
serve with ice and orange wheel (or maraschino cherry) garnish.
20071225
mini frittatas
original recipe courtesy giada de laurentiis, 2005
yield about 20 mini frittatas
nonstick vegetable oil cooking spray
4 large eggs
1/4 cup whole milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
5 ounces thinly sliced canadian bacon, chopped
1/6 cup freshly grated parmesan
1 tablespoon chopped fresh Italian parsley leaves
preheat the oven to 375 degrees. spray a mini muffin tin with nonstick spray.
whisk the eggs, milk, pepper, and salt in a large bowl to blend well. stir in the canadian bacon, cheese, and parsley.
fill prepared muffin cups almost to the top with the egg mixture. bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. sprinkle with parmesan and fresh ground black pepper.
serve immediately.
yield about 20 mini frittatas
nonstick vegetable oil cooking spray
4 large eggs
1/4 cup whole milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
5 ounces thinly sliced canadian bacon, chopped
1/6 cup freshly grated parmesan
1 tablespoon chopped fresh Italian parsley leaves
preheat the oven to 375 degrees. spray a mini muffin tin with nonstick spray.
whisk the eggs, milk, pepper, and salt in a large bowl to blend well. stir in the canadian bacon, cheese, and parsley.
fill prepared muffin cups almost to the top with the egg mixture. bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. sprinkle with parmesan and fresh ground black pepper.
serve immediately.
three cheese fondue with sparkling wine
original recipe courtesy bon appétit, 2001
makes 2 servings
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) champagne
1 large shallot, chopped
2 cups coarsely grated gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated emmenthal cheese (about 5 ounces)
1/2 cup diced rindless brie or camembert cheese (about 3 ounces)
generous pinch of ground nutmeg
pinch of ground white pepper
1 french-bread baguette, crust left on, bread cut into 1-inch cubes
stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
combine champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
remove pot from heat. add all cheeses and stir to combine. stir in cornstarch mixture. return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
season fondue with nutmeg and white pepper. place over low heat in fondue pot (or candle or canned heat burner) to keep warm.
serve with bread cubes.
makes 2 servings
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) champagne
1 large shallot, chopped
2 cups coarsely grated gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated emmenthal cheese (about 5 ounces)
1/2 cup diced rindless brie or camembert cheese (about 3 ounces)
generous pinch of ground nutmeg
pinch of ground white pepper
1 french-bread baguette, crust left on, bread cut into 1-inch cubes
stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
combine champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
remove pot from heat. add all cheeses and stir to combine. stir in cornstarch mixture. return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
season fondue with nutmeg and white pepper. place over low heat in fondue pot (or candle or canned heat burner) to keep warm.
serve with bread cubes.
chocolate martini
original recipe courtesy chow
unsweetened cocoa powder, for rimming
2 oz absolut vanilia (or other vanilla-infused vodka)
2 oz godiva chocolate liqueur (or crème de cacao)
moisten the rim of a cocktail glass with crème de cacao, dust with cocoa powder, and chill the glass in the freezer.
shake the vodka & liqueur with ice cubes ; then strain into the prepared, cocoa-rimmed, icy glass.
unsweetened cocoa powder, for rimming
2 oz absolut vanilia (or other vanilla-infused vodka)
2 oz godiva chocolate liqueur (or crème de cacao)
moisten the rim of a cocktail glass with crème de cacao, dust with cocoa powder, and chill the glass in the freezer.
shake the vodka & liqueur with ice cubes ; then strain into the prepared, cocoa-rimmed, icy glass.
20071224
eggs benedict
original recipe courtesy cook's country, 2005
serves 2
2 english muffins, split in half
4 slices canadian bacon
4 poached eggs
1 recipe hollandaise sauce, covered and kept warm
1 tablespoon minced fresh chives
adjust one oven rack to the middle position and a second rack 6 inches from the broiler element. heat the broiler. arrange the english muffins on a baking sheet, split-side up, and toast under the broiler for 2 to 4 minutes or until golden brown. set the oven to 200 degrees and move the muffins to the middle rack to keep warm.
meanwhile, cook the bacon in a 12-inch nonstick skillet (slices may overlap slightly) over medium heat until well browned on both sides, 5 to 10 minutes. transfer to a paper-towel-lined plate, cover with foil, and keep warm in the oven.
after the bacon has been transferred to the oven, poach the eggs according to the related recipe. while the eggs poach, quickly arrange the english muffins on individual plates and top with the bacon. if necessary, the hollandaise can be gently rewarmed in the microwave on low power, whisking often. when the eggs are cooked, gently lift them from the water using a slotted spoon and let drain before laying them on top of the bacon. pour the hollandaise over the eggs and sprinkle with the chives.
serves 2
2 english muffins, split in half
4 slices canadian bacon
4 poached eggs
1 recipe hollandaise sauce, covered and kept warm
1 tablespoon minced fresh chives
adjust one oven rack to the middle position and a second rack 6 inches from the broiler element. heat the broiler. arrange the english muffins on a baking sheet, split-side up, and toast under the broiler for 2 to 4 minutes or until golden brown. set the oven to 200 degrees and move the muffins to the middle rack to keep warm.
meanwhile, cook the bacon in a 12-inch nonstick skillet (slices may overlap slightly) over medium heat until well browned on both sides, 5 to 10 minutes. transfer to a paper-towel-lined plate, cover with foil, and keep warm in the oven.
after the bacon has been transferred to the oven, poach the eggs according to the related recipe. while the eggs poach, quickly arrange the english muffins on individual plates and top with the bacon. if necessary, the hollandaise can be gently rewarmed in the microwave on low power, whisking often. when the eggs are cooked, gently lift them from the water using a slotted spoon and let drain before laying them on top of the bacon. pour the hollandaise over the eggs and sprinkle with the chives.
hot buttered apple cider
original recipe courtesy jessica strand,
holiday cocktails deck : 50 drinks to celebrate the season
makes 4 drinks
4 cups apple cider
6 oz butterscotch schnapps
heat the apple cider in a small saucepan over medium heat until very hot.
pour 1 cup hot apple cider into each irish coffee glass. add 1 1/2 oz butterscotch schnapps to each glass.
top with whipped cream and garnish with apple slice, optional.
holiday cocktails deck : 50 drinks to celebrate the season
makes 4 drinks
4 cups apple cider
6 oz butterscotch schnapps
heat the apple cider in a small saucepan over medium heat until very hot.
pour 1 cup hot apple cider into each irish coffee glass. add 1 1/2 oz butterscotch schnapps to each glass.
top with whipped cream and garnish with apple slice, optional.
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20071202
topolo margaritas
original recipe courtesy rick bayless
this is rick bayless' famous topolo margarita made in a shaker and served tableside at his restaurants.
12 margaritas (6 cups)
3 tsp (approximately 2 limes) lime zest (finely grated)
1 1/2 cups (approximately 24 limes) lime juice (freshly squeezed)
3/4 cup + 3 tsp sugar
1 3/4 cups + 2 tbsp water
12 lime wedges
coarse salt (optional)
2 1/4 cups sauza conmemorativo tequila
1/2 cup patrón citrónge
ice cubes (coarsely broken)
to make tangy limeade, combine lime zest, lime juice, sugar and water in a glass pitcher. cover & refrigerate for at least 2 hours, but no longer than overnight.
meanwhile, combine tequila and orange liqueur in a freezer-safe glass container and place in freezer. (alternatively, place tequila mixture in refrigerator, alongside the limeade mixture.)
strain limeade mixture into the orange tequila mixture, pressing on the solids to extract as much lime flavor as possible.
to finish & serve the margaritas, rub the rims of short glasses with a lime wedge and then dip the glasses, rim first, into a dish of the coarse salt. refrigerate the glasses if desired. squeeze then drop the spent lime wedge in each glass. add a few ice cubes to prepared glass.
in a shaker, place a few ice cubes and cover with margarita mixture. shake vigorously 15 seconds, until the shaker is very cold to the touch, and the mixture is quite frothy.
strain mixture into prepared glass(es). salud !
this is rick bayless' famous topolo margarita made in a shaker and served tableside at his restaurants.
12 margaritas (6 cups)
3 tsp (approximately 2 limes) lime zest (finely grated)
1 1/2 cups (approximately 24 limes) lime juice (freshly squeezed)
3/4 cup + 3 tsp sugar
1 3/4 cups + 2 tbsp water
12 lime wedges
coarse salt (optional)
2 1/4 cups sauza conmemorativo tequila
1/2 cup patrón citrónge
ice cubes (coarsely broken)
to make tangy limeade, combine lime zest, lime juice, sugar and water in a glass pitcher. cover & refrigerate for at least 2 hours, but no longer than overnight.
meanwhile, combine tequila and orange liqueur in a freezer-safe glass container and place in freezer. (alternatively, place tequila mixture in refrigerator, alongside the limeade mixture.)
strain limeade mixture into the orange tequila mixture, pressing on the solids to extract as much lime flavor as possible.
to finish & serve the margaritas, rub the rims of short glasses with a lime wedge and then dip the glasses, rim first, into a dish of the coarse salt. refrigerate the glasses if desired. squeeze then drop the spent lime wedge in each glass. add a few ice cubes to prepared glass.
in a shaker, place a few ice cubes and cover with margarita mixture. shake vigorously 15 seconds, until the shaker is very cold to the touch, and the mixture is quite frothy.
strain mixture into prepared glass(es). salud !
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