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Entries in Adam Pearson (43)


recipe: holiday punch

8C cranberry juice
3C citrus vodka
2C ginger ale
2C frozen cranberries
1C soda water
garnish: mint sprigs

Combine vodka and cranberry juice in a punch bowl and give it a good stir. 

Add a few cups of ice, ginger ale, soda water and 2 cups frozen cranberries.

Garnish with mint and enjoy.

Adam’s hints:
—instead of clear ice, make some cranberry mint ice cubes by adding fresh or frozen cranberries, fresh mint to water in ice cube trays.


recipe: cider punch

8C apple cider
1-1/2C bourbon
1/4C triple sec
2” piece of ginger, bruised
3 cinnamon sticks
5 cloves, whole
zest of 1 orange, cut into 1” strips
garnish: apple and orange wedges

In a medium pot over medium high heat, combine 4 cups apple cider, ginger, cinnamon, cloves and orange peel. Bring to a boil and remove from heat letting it steep for 30 minutes. Remove spices and refrigerate to chill, at least 1 hour or overnight.

To serve, combine the spiced apple cider with the remaining 4 cups apple cider, bourbon and triple sec in a punch bowl—add ice and garnish.

Adam’s hints:
—this can be made a day in advance without the bourbon and triple sec, just add them right before guests arrive.
—if prepping apples in advance, toss them in lemon juice to prevent browning.


recipe: candied apples

8-10 medium sized apples

8-10 wooden sticks

3 cups granulated sugar

1/2 C light corn syrup

1 C water

1/2 tblsp red food coloring

1/2 tblsp black food coloring

several drops cinnamon flavored oil

1. Clean and dry the apples with a towel. If store-bought, rub to remove as much of the wax as possible—if purchased from a farmer’s market or orchard, then chances are they weren’t treated with the food grade wax that makes them shine.

2. Remove any stems or leaves and insert a stick into the top of each apple. To facilitate easier stick entry, carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside once stuck.

3. In a saucepan over medium heat, heat sugar, corn syrup, and water—stir until sugar has dissolved. Boil until the mixture reaches 300°F on a candy thermometer, then remove from heat and stir in flavored oil. For a multi-color effect, pour half the mixture into another saucepan—add the red food coloring to one half and black to the other.

4. Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan as the excess drips off.

5. With the stick facing up, place each dipped apple onto a baking sheet that was greased or is lined with a silpat.

Adam’s hints:
—if the syrup thickens or cools too much, simply reheat briefly before proceeding.
—let the apples cool completely before serving.


recipe: fontina toasts with asparagus

1 bunch asparagus, blanched and cut into 2” pieces
1 baguette, sliced
4 oz Fontina cheese, shredded
olive oil
salt and pepper to taste
champagne vinegar to taste

1. Heat oven to 350°F. Drizzle sliced baguette with olive oil, set them on a baking sheet then place it in the oven until they’re lightly toasted—about 8-10 minutes.

2. Sprinkle with cheese and toast about 1-2 minutes longer—until the cheese is melted.

3. Remove from the oven, top with sliced asparagus, season with a drizzle of olive oil, salt,
pepper and a few drops of vinegar. Serve warm.

Adam’s hints:
—to blanch asparagus, heat salted water to boiling and cook asparagus till tented but not falling apart, remove from boiling water and place in a ice water bath to stop cooking.


recipe: chicken and waffle bites

For the chicken:
12 chicken tenders
1-1/2 C buttermilk
1 C all-purpose flour
2 tblsp fresh minced tarragon
1 tblsp fresh minced thyme
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp onion powder
salt and pepper
3 C vegetable oil, for frying

1. Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.

2. When ready to cook and serve, remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.

3. Preheat the oil in a large cast-iron pan over medium-high heat to about 350°F. Dredge each tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.

4. In small batches, gently drop the tenders into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.

For the waffles:
2 C complete pancake mix
6 slices cooked bacon, diced
1 C water
1/3 C oil
2 tblsp sugar
1 tsp vanilla extract
1/2 tsp salt
3 tblsp chives, sliced thin for garnish

1. Combine dry pancake mix, sugar, and salt with water, oil and vanilla—stir to combine. Stir in chopped bacon and chives then let sit 4-5 minutes while waffle maker heats to 375°F.

2. Lightly spray waffle maker with cooking spray, add 1 heaping tablespoon batter to waffle maker and close lid. Cook 5-6 minutes, or until they stop steaming.

3. To serve, chop or tear chicken to fit on top each waffle. Garnish with chives and serve with honey and hot sauce on the side.

Adam’s hints:
—these are best served hot with honey, hot sauce or maple syrup on the side.
—try them at your next brunch!