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Thursday
Feb072013

recipe: chamomile cooler

2 oz strong chamomile tea
2 oz citrus vodka
3/4 oz lemon juice
1/2 oz honey water
dash of simple syrup

Shake all ingredients in a cocktail shaker, pour into a tall ready cooler, and garnish with a slice of lemon—or be bold and try a sprig of fresh lavender.

Thursday
Jan312013

recipe: old fashioned

2 oz bourbon
1 tbsp club soda
1 sugar cube
3 dashes Angostura bitters
1 strip of orange peel

In a cooper glass, combine the sugar cube, bitters and club soda. Muddle to a paste then stir in the bourbon.

Add ice and garnish with orange peel and optional brandied cherries or ginger or star anise.

Monday
Jan072013

recipe: mango pineapple juice

1 large ripe pineapple—about 3 lbs
3 large ripe mangoes—about 3 pounds total
fresh ginger—about a 2” piece
1 tsp pure vanilla extract
crushed ice

Directions:
1. Peel and core the pineapple. Set aside one slice of the pineapple and cut the pineapple and mangoes into chunks for juicing.
2. Peel the ginger, grate, and set aside.
3. Using a juice extractor, juice the fruit chunks and ginger into a large glass measuring cup and whisk in the vanilla.
4. To serve, quarter the reserved pineapple slice, pour the juice over crushed ice and garnish with the quartered pieces.

Friday
Oct052012

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


Directions:
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.

Wednesday
Oct032012

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

Directions:
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.