Easy-to-elegant recipes using wines, liqueurs,
brandies, beers & other fun spirits!
(Always inform guests when a dish includes spirits of any kind, in the event they have a problem with alcohol.)
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PICK A WINNER FOR YOUR DERBY DAY PARTY!
Bourbon is often referred to as "the" American liquor, with one of its signature drinks being the quintessential Mint Julep of the Kentucky Derby. Bourbon, however, is also a winner in the cooking department. For your run-for-the-roses dinner, try a traditional Julep out of the gate, then Easy Kentucky-Not-Fried Chicken for the backstretch and a Triple Crown Nut Pie at the finish line.
TRADITIONAL MINT JULEP
1 c water
1 c superfine white sugar
1/3 c fresh mint leaves
2 c Kentucky bourbon
Crushed ice
8 sprigs of mint (for garnish) and straws
In a saucepan, bring to a boil the water, sugar and mint, stirring until the sugar is dissolved. Remove from heat and allow the mixture to completely cool (45 min. - 1 hr.) Pour the syrup through a strainer to remove the mint. Fill four frozen drink cups (or the traditional silver goblets) with crushed ice. Divide the bourbon and mint syrup between the four glasses and top each drink with two mint sprigs and a straw (cut to fit the depth of the glass used). (Serves 4.)
EASY KENTUCKY-NOT-FRIED CHICKEN
3 to 4 lbs. bone-in chicken breasts
1/2 c all-purpose flour combined with 1/4 garlic salt and 1/2 t pepper
4 T butter (divided use)
2 T extra-virgin olive oil
2 large shallots, peeled and sliced in thin rings
2 green onions, white and green parts thinly sliced
1/2 c good quality bourbon
8 oz. sliced white mushrooms
1 c heavy cream
Fresh, flat-leaf parsley, chopped as a garnish
Heat 2 T of the butter with the olive oil over medium-low heat in a large skillet. Dredge the chicken in the flour, coating all sides, and add to skillet. Saute while basting with a few tablespoons of the bourbon every few minutes, turning pieces frequently, and allowing each bourbon addition to evaporate. Cook for 30 - 40 minutes, or until juices run clear. Remove chicken to a platter and cover with foil.
Add remaining 2 T of butter to the skillet and, over medium heat, saute shallots and green onion for 2 minutes. Add the mushrooms and continue stirring for an additional 2 minutes, then add whatever bourbon remains. Cook uncovered an additional minute. Lower the heat, stir in the cream and scrape up any browned bits. Return chicken to the skillet, spoon sauce over the pieces, cover and simmer for 2 - 4 minutes. Serve, sprinkled with the parsley. (Serves 4 - 6.)
TRIPLE CROWN NUT PIE (with bourbon whipped cream)
(The traditional bourbon chocolate pie served at Derby time uses all pecans, but we like to mix it up with three kinds of nuts hoping the health benefits of the walnuts and macadamias cancel out the chocolate and bourbon!)
1 unbaked pie crust
1/2 c all-purpose flour
1 c sugar
1/2 c unsalted butter, melted but cooled
2 eggs, beaten
3 T good quality bourbon
1 t vanilla
pinch of salt
1 c semi-sweet chocolate chips
1/3 cup each of chopped pecans, walnuts and unsalted macadamia (or substitute the honey-roasted macadamias)
Preheat oven to 350 degrees.
In a large bowl, mix together the flour and sugar. In another stir together the melted butter, eggs, bourbon and salt then mix into the flour-sugar until well combined, Fold in the chocolate and nuts then turn into the unbaked pie crust. Bake in center rack for 35 - 40 minutes, or until the center is set. Serve with Bourbon whipped cream. (Serves 6 - 8.)
BOURBON WHIPPED CREAM
1 c heavy whipping cream
2 T sugar
1/2 t vanilla
1 T (or more to taste) good quality bourbon
(Best if bowl and beaters have been pre-chilled in the freezer!)
Add cream to a medium bowl and whip until soft peaks form. Gradually add sugar and vanilla, whipping until stiff peaks form. Gently fold in the bourbon and serve, or refrigerate. (If you add a commercial stabilizer to the cream, it will stay whipped longer when refrigerator.)
POST-ST. PATRICK'S DAY SOLUTIONS
Water cooler conversations following St. Patrick's Day raised some questions about what to do with leftover cooked corned beef or the remaining half-head of cabbage that hadn't been cooked. Soups are always a great solution for cleaning the fridge of leftovers, so we offered these two recipes:
LEFTOVER REUBEN SOUP
(To effectively melt the soup's cheese topping, ovenproof bowls are required, unless you prefer to microwave the bowls. )
2 T unsalted butter
1/4 c chopped onion
1/4 c chopped celery
2 T flour
1 c beef stock or bouillon
1/2 c kummel liqueur
3/4 c sauerkraut, rinsed and drained
1/4 lb. cooked corned beef, shredded
2 c heavy cream
2 c shredded Swiss cheese, divided
4 slices seeded rye bread, toasted and lightly buttered
In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until tender, then stir in flour. Slowly stir in stock and kummel, and bring to a boil. Reduce heat to a simmer and add sauerkraut, corned beef, cream and 1 cup of the cheese. Simmer (do not boil!), uncovered, stirring frequently for 20 – 25 minutes.
Pour soup into four ovenproof bowls. With a round cookie cutter, cut out one round from the middle of each rye bread slice. Place on top of soup. Sprinkle remaining cheese over the top of each rye round. Place under broiler just until cheese melts and begins to brown around the edges. (Or place bowls individually into the microwave and heat on low until the cheese melts. The broiler method is preferred because it browns the cheese.) (Serves 4.)
HOT COLESLAW & NOODLE SOUP
(The easiest way to prepare this soup is with a pre-packaged coleslaw mix of cabbage and carrots, but it's also a good way to use up carrots and head cabbage.)
1 T oil
1 lb. of pre-cooked smoked sausage or kielbasa (1/2 cut into thin rounds, the remainder cut into small cubes)
1 pkg. (16 oz.) of coleslaw mix of cabbage and carrots (or shred head cabbage and carrots to a 4-to-1 ratio)
3/4 c coarsely chopped onion
1/2 t dried thyme leaves
1/2 t caraway seeds
6 c beef stock
1 c lager beer (or "leftover" Guinness")
Cooked Kluski or egg noodles of your choice
Optional: rye bread croutons
In a large Dutch oven or stock pot, over medium heat, lightly brown sausage then add coleslaw mixture and onion. Saute the mixture until tender. Stir in thyme and caraway seeds and cook an additional minute before adding stock and beer. Reduce heat to a simmer, cover and cook 15-20 minutes. (Add more stock or a little water is soup seems too thick.) Stir in the amount of noodles desired and cook an additional 2 minutes. Serve topped with croutons. (Serves 8.)
Note: I've added cooked, cubed potatoes, diced tomatoes, green beans or corn to this recipe...whatever leftovers are in the fridge! (Additions will stretch the number of servings.)
LEFTOVER WINE?
Although "leftover wine" is an oxymoron at our house, should you find yourself with the party over but bubbly or wine remaining, re-cycle it for a new twist on salad dressings. The benefits? The wine doesn't go to waste, and substituting wine for vinegar won't ruin your palate as the vinegar does when drinking wine with a salad. (See this posting's blog for the skinny on vinegar vs. wine.) "Wine" salad dressings also tend to have less bite to them than their vinegar counterparts.
LAST NIGHT'S CHARDONNAY DRESSING
(Salad lovers who prefer a little less "bite" to their vinaigrette will enjoy this recipe.)
1/4 c leftover chardonnay or other dry white wine
2 t fresh lemon juice
2 t dijon mustard
1 large shallot. finely minced
3/4 cup light or extra-virgin olive oil
Sea salt and freshly ground pepper to taste
Whisk together the first four ingredients. Add olive oil a little at a time, whisking vigorously after each addition. Add salt and pepper to taste. (Yield: a little over one cup.)
COACH HOUSE DRESSING
(When I could no longer find this bottled dressing that combined cheddar cheese and wine, I decided to create my own. Also a good use for leftover cheese logs or spreads.. Great over cooked veggies too!)
1 c ruby port
2 t fresh lemon juice
1 large shallot, finely minced
2/3 c extra virgin olive oil
6 oz. port wine-cheddar spread, log or cheese ball**
Salt & pepper to taste
Combine the first four ingredients in a blender. Since densities vary in port-cheddar spreads/logs/cheese balls, add in the cheese mixture one tablespoon at a time, blending thoroughly after each addition, until desired consistency (or "cheesiness") is reached. If a thinner consistency is desired, a little sour cream, plain yogurt or cream may be added. Add salt & pepper to taste.
**Even cheese logs or balls that have been rolled in nuts can be used if dressing is pureed. (Yield: About 2 &1/2 cups.)
PROSECCO KIR DRESSING
(The bubbles may be long gone from the prosecco or champagne, but this dressing will make your salad pop.)
1/2 c flat prosecco or champagne
Zest from one-half a lemon
1 T fresh lemon juice
1 T cassis or Chambord liqueur (a bit more if you want a sweeter dressing to use on fruit)
1 small shallot, finely minced
1 c extra-virgin olive oil
Combine the first five ingredients in a blender. Add in the olive oil a little at a time, blending well after each addition. Add salt & pepper to taste. (Yield: a little over one-and-a-half cups.)
EAT YOUR MARTINIS?
If you love a classic gin martini, our "Incredible Edible Martini" or "Dirty Martini Steaks with Bleu Cheese" will let you have your gin and eat it too! (But if vodka is more to your taste, check out our blog for the latest in vodka flavors.)
September 24, 2012
INCREDIBLE EDIBLE MARTINI
(An elegant form of gelatin "shooters," serve these "martinis" as a first course or as part of an appetizer buffet.)
Four 4 oz. martini glasses (or use 2.7 oz stemmed tasting glasses for 8 mini portions)
Canola oil (to lightly oil glasses. Do not use olive oil or any type of oil that will impart a flavor.)
1 box (.30 oz.) sugar-free lemon gelatin mix
1 pkt. unflavored gelatin (only a portion will be used)
1 t fresh lemon juice
1/2 t sugar
1/8 t salt
1/2 c gin
1/4 c dry vermouth
1 c boiling water
4 pimiento-stuffed olives (or substitute long strips of lemon zest)
Dip a piece of plastic wrap into the canola oil and very lightly oil the inside of each glass. (Make certain no oil pools at the bottom.)
Add just enough unflavored gelatin powder to the lemon gelatin powder to make 2 T of the combined powders then add in the salt, sugar, gin and vermouth, stirring until gelatin dissolves. Add the boiling water and stir until thoroughly mixed. Divide equally among the glasses. Chill until the gelatin has partially set then insert an olive (or zest strip) so it appears suspended in the glass.
Presentation #1: Place a large lettuce leaf on a salad plate. Carefully invert the glass onto the plate. When guest are ready to eat they simply remove the glass, leaving the edible martini ready to enjoy.
Presentation #2: Martinis may be served straight up with a small spoon.
(Serves: 4 regular size martinis or 8 mini martinis)
DIRTY MARTINI STEAKS with BLEU CHEESE
(Juniper berries, which give gin its pine-like taste, are often used to compliment venison in recipes. The gin works similar palate magic on these marinated steaks.)
4 boneless steaks of your choice (at least 1" thick)
(For the marinade)
1/4 c gin
2 T extra-virgin olive oil
2 medium shallots, peeled and minced
1 T juice from jarred green olives
1 t freshly-grated lemon zest
(Garnish)
8 large bleu cheese-stuffed green olives, sliced
4 oz. crumbled bleu cheese
Place steaks in a large zippered food storage bag. Mix together the ingredients for the marinade and pour over the steaks. Refrigerate the steaks for 30-45 minutes. Prepare grill or broiler. Remove steaks from the marinade and pat dry. Grill, turning once until desired degree of doneness, To serve, garnish with slices of the olives and crumbled bleu cheese. (serves 4.)
In celebration of Julia Child's 100th birthday, Aug. 15th, (see August Blog) we're spotlighting--what else?--French recipes!
(COOK'S TIP: ALWAYS remove a pan from the heat before adding alcohol. And, it's a good idea to add the alcohol from a measuring cup...not the bottle itself...to prevent over-pours or flame-ups..)
FRENCH APPLEBRANDY CHICKEN
(Although my French Grandma made this recipe using sour cream, I’ve made a healthier version by substituting yogurt. Even guests who have claimed a dislike for yogurt have loved this recipe!)
4 boneless chicken breasts (or 8 skinless, boneless thighs)
Salt and pepper
1/4 c unsalted butter
1 T olive oil
1/3 c applejack brandy or Calvados
1/4 c shallots, chopped
1 t dried thyme
3/4 c strong chick stock
2 egg yolks, lightly beaten
1 c room temperature plain yogurt (preferably Greek)
Chopped Italian flat-leaf parsley for garnish
(Optional-but-yummmy: buttered noodles)
Heat butter and oil in a heavy skillet over medium heat. Season meat with salt and pepper, then brown on all sides. Remove from heat and add applejack. Return to heat and carefully ignite with a long match. After flames subside, add shallots, thyme and stock.
Cover and simmer over medium-low heat for 20-30 min., according to thickness of chicken. (Add more applejack or stock if needed during this time.) Meanwhile, whisk together the yolks and yogurt.
When chicken is cooked through, remove to a platter. Stir 1 or 2 T of the cooking liquid into the yogurt mixture, then transfer yogurt to the skillet and cook over low heat, stirring to incorporate yogurt and juices. Cook gravy until slightly thickened, but do not boil. Return chicken and accumulated juices to pan.
Serve chicken over buttered noodles, topped with pan gravy, then sprinkled with parsley. (Serves 4.)
ARTICHOKES a la FRANCAISE
No peeling...no waste with these one-bite artichoke hearts that can double as an appetizer or a side dish. Leftovers (fat chance!) make an interesting addition to salads.
2 cans (14 oz.) large artichoke hearts (5 - 7 count), drained & patted dry (do not substitute marinated artichokes)
3/4 c all-purpose flour
1/4 c yellow cornmeal (or use all flour is cornmeal isn't available)
Salt & pepper
1/4 c olive oil
1/4 c dry white wine
1/4 - 1/2 c limoncello liqueur
2 T capers, rinsed and drained
1 t finely grated lemon zest
1/4 c (4 T) cold, unsalted butter
Optional garnish: 2 T minced flat leaf parsley or snipped chives
Halve each of the artichokes (discard any single leaves) . Combine flour, cornmeal, salt & pepper in a shallow dish. In a large bowl, beat the eggs and add a pinch of salt and pepper. Roll each of the artichokes in the flour and remove to a plate.
Heat the oil in a large skillet over medium heat. When oil shimmers, dip artichokes into the beaten eggs, letting excess drip off, then lightly dredge with remaining flour. Cook artichokes for about 3 minutes on each side until they are light golden brown. Move skillet off the burner and evenly pour the wine and limoncello over the artichokes before sprinkling with capers and zest.
Cover, return to heat and continue cooking 1 - 2 minutes, lightly shaking the skillet during this time. Uncover and begin adding the butter one tablespoon at a time, moving skillet in a circular motion to evenly disperse the butter as it melts. Cover and cook until sauce thickens slightly (about 1 - 2 minutes). Remove to a serving bowl, pour pan juices over artichokes and sprinkle with parsley or chives. (Makes 24 - 28 pieces, according the the can's artichoke count.)
brandies, beers & other fun spirits!
(Always inform guests when a dish includes spirits of any kind, in the event they have a problem with alcohol.)
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PICK A WINNER FOR YOUR DERBY DAY PARTY!
Bourbon is often referred to as "the" American liquor, with one of its signature drinks being the quintessential Mint Julep of the Kentucky Derby. Bourbon, however, is also a winner in the cooking department. For your run-for-the-roses dinner, try a traditional Julep out of the gate, then Easy Kentucky-Not-Fried Chicken for the backstretch and a Triple Crown Nut Pie at the finish line.
TRADITIONAL MINT JULEP
1 c water
1 c superfine white sugar
1/3 c fresh mint leaves
2 c Kentucky bourbon
Crushed ice
8 sprigs of mint (for garnish) and straws
In a saucepan, bring to a boil the water, sugar and mint, stirring until the sugar is dissolved. Remove from heat and allow the mixture to completely cool (45 min. - 1 hr.) Pour the syrup through a strainer to remove the mint. Fill four frozen drink cups (or the traditional silver goblets) with crushed ice. Divide the bourbon and mint syrup between the four glasses and top each drink with two mint sprigs and a straw (cut to fit the depth of the glass used). (Serves 4.)
EASY KENTUCKY-NOT-FRIED CHICKEN
3 to 4 lbs. bone-in chicken breasts
1/2 c all-purpose flour combined with 1/4 garlic salt and 1/2 t pepper
4 T butter (divided use)
2 T extra-virgin olive oil
2 large shallots, peeled and sliced in thin rings
2 green onions, white and green parts thinly sliced
1/2 c good quality bourbon
8 oz. sliced white mushrooms
1 c heavy cream
Fresh, flat-leaf parsley, chopped as a garnish
Heat 2 T of the butter with the olive oil over medium-low heat in a large skillet. Dredge the chicken in the flour, coating all sides, and add to skillet. Saute while basting with a few tablespoons of the bourbon every few minutes, turning pieces frequently, and allowing each bourbon addition to evaporate. Cook for 30 - 40 minutes, or until juices run clear. Remove chicken to a platter and cover with foil.
Add remaining 2 T of butter to the skillet and, over medium heat, saute shallots and green onion for 2 minutes. Add the mushrooms and continue stirring for an additional 2 minutes, then add whatever bourbon remains. Cook uncovered an additional minute. Lower the heat, stir in the cream and scrape up any browned bits. Return chicken to the skillet, spoon sauce over the pieces, cover and simmer for 2 - 4 minutes. Serve, sprinkled with the parsley. (Serves 4 - 6.)
TRIPLE CROWN NUT PIE (with bourbon whipped cream)
(The traditional bourbon chocolate pie served at Derby time uses all pecans, but we like to mix it up with three kinds of nuts hoping the health benefits of the walnuts and macadamias cancel out the chocolate and bourbon!)
1 unbaked pie crust
1/2 c all-purpose flour
1 c sugar
1/2 c unsalted butter, melted but cooled
2 eggs, beaten
3 T good quality bourbon
1 t vanilla
pinch of salt
1 c semi-sweet chocolate chips
1/3 cup each of chopped pecans, walnuts and unsalted macadamia (or substitute the honey-roasted macadamias)
Preheat oven to 350 degrees.
In a large bowl, mix together the flour and sugar. In another stir together the melted butter, eggs, bourbon and salt then mix into the flour-sugar until well combined, Fold in the chocolate and nuts then turn into the unbaked pie crust. Bake in center rack for 35 - 40 minutes, or until the center is set. Serve with Bourbon whipped cream. (Serves 6 - 8.)
BOURBON WHIPPED CREAM
1 c heavy whipping cream
2 T sugar
1/2 t vanilla
1 T (or more to taste) good quality bourbon
(Best if bowl and beaters have been pre-chilled in the freezer!)
Add cream to a medium bowl and whip until soft peaks form. Gradually add sugar and vanilla, whipping until stiff peaks form. Gently fold in the bourbon and serve, or refrigerate. (If you add a commercial stabilizer to the cream, it will stay whipped longer when refrigerator.)
POST-ST. PATRICK'S DAY SOLUTIONS
Water cooler conversations following St. Patrick's Day raised some questions about what to do with leftover cooked corned beef or the remaining half-head of cabbage that hadn't been cooked. Soups are always a great solution for cleaning the fridge of leftovers, so we offered these two recipes:
LEFTOVER REUBEN SOUP
(To effectively melt the soup's cheese topping, ovenproof bowls are required, unless you prefer to microwave the bowls. )
2 T unsalted butter
1/4 c chopped onion
1/4 c chopped celery
2 T flour
1 c beef stock or bouillon
1/2 c kummel liqueur
3/4 c sauerkraut, rinsed and drained
1/4 lb. cooked corned beef, shredded
2 c heavy cream
2 c shredded Swiss cheese, divided
4 slices seeded rye bread, toasted and lightly buttered
In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until tender, then stir in flour. Slowly stir in stock and kummel, and bring to a boil. Reduce heat to a simmer and add sauerkraut, corned beef, cream and 1 cup of the cheese. Simmer (do not boil!), uncovered, stirring frequently for 20 – 25 minutes.
Pour soup into four ovenproof bowls. With a round cookie cutter, cut out one round from the middle of each rye bread slice. Place on top of soup. Sprinkle remaining cheese over the top of each rye round. Place under broiler just until cheese melts and begins to brown around the edges. (Or place bowls individually into the microwave and heat on low until the cheese melts. The broiler method is preferred because it browns the cheese.) (Serves 4.)
HOT COLESLAW & NOODLE SOUP
(The easiest way to prepare this soup is with a pre-packaged coleslaw mix of cabbage and carrots, but it's also a good way to use up carrots and head cabbage.)
1 T oil
1 lb. of pre-cooked smoked sausage or kielbasa (1/2 cut into thin rounds, the remainder cut into small cubes)
1 pkg. (16 oz.) of coleslaw mix of cabbage and carrots (or shred head cabbage and carrots to a 4-to-1 ratio)
3/4 c coarsely chopped onion
1/2 t dried thyme leaves
1/2 t caraway seeds
6 c beef stock
1 c lager beer (or "leftover" Guinness")
Cooked Kluski or egg noodles of your choice
Optional: rye bread croutons
In a large Dutch oven or stock pot, over medium heat, lightly brown sausage then add coleslaw mixture and onion. Saute the mixture until tender. Stir in thyme and caraway seeds and cook an additional minute before adding stock and beer. Reduce heat to a simmer, cover and cook 15-20 minutes. (Add more stock or a little water is soup seems too thick.) Stir in the amount of noodles desired and cook an additional 2 minutes. Serve topped with croutons. (Serves 8.)
Note: I've added cooked, cubed potatoes, diced tomatoes, green beans or corn to this recipe...whatever leftovers are in the fridge! (Additions will stretch the number of servings.)
LEFTOVER WINE?
Although "leftover wine" is an oxymoron at our house, should you find yourself with the party over but bubbly or wine remaining, re-cycle it for a new twist on salad dressings. The benefits? The wine doesn't go to waste, and substituting wine for vinegar won't ruin your palate as the vinegar does when drinking wine with a salad. (See this posting's blog for the skinny on vinegar vs. wine.) "Wine" salad dressings also tend to have less bite to them than their vinegar counterparts.
LAST NIGHT'S CHARDONNAY DRESSING
(Salad lovers who prefer a little less "bite" to their vinaigrette will enjoy this recipe.)
1/4 c leftover chardonnay or other dry white wine
2 t fresh lemon juice
2 t dijon mustard
1 large shallot. finely minced
3/4 cup light or extra-virgin olive oil
Sea salt and freshly ground pepper to taste
Whisk together the first four ingredients. Add olive oil a little at a time, whisking vigorously after each addition. Add salt and pepper to taste. (Yield: a little over one cup.)
COACH HOUSE DRESSING
(When I could no longer find this bottled dressing that combined cheddar cheese and wine, I decided to create my own. Also a good use for leftover cheese logs or spreads.. Great over cooked veggies too!)
1 c ruby port
2 t fresh lemon juice
1 large shallot, finely minced
2/3 c extra virgin olive oil
6 oz. port wine-cheddar spread, log or cheese ball**
Salt & pepper to taste
Combine the first four ingredients in a blender. Since densities vary in port-cheddar spreads/logs/cheese balls, add in the cheese mixture one tablespoon at a time, blending thoroughly after each addition, until desired consistency (or "cheesiness") is reached. If a thinner consistency is desired, a little sour cream, plain yogurt or cream may be added. Add salt & pepper to taste.
**Even cheese logs or balls that have been rolled in nuts can be used if dressing is pureed. (Yield: About 2 &1/2 cups.)
PROSECCO KIR DRESSING
(The bubbles may be long gone from the prosecco or champagne, but this dressing will make your salad pop.)
1/2 c flat prosecco or champagne
Zest from one-half a lemon
1 T fresh lemon juice
1 T cassis or Chambord liqueur (a bit more if you want a sweeter dressing to use on fruit)
1 small shallot, finely minced
1 c extra-virgin olive oil
Combine the first five ingredients in a blender. Add in the olive oil a little at a time, blending well after each addition. Add salt & pepper to taste. (Yield: a little over one-and-a-half cups.)
EAT YOUR MARTINIS?
If you love a classic gin martini, our "Incredible Edible Martini" or "Dirty Martini Steaks with Bleu Cheese" will let you have your gin and eat it too! (But if vodka is more to your taste, check out our blog for the latest in vodka flavors.)
September 24, 2012
INCREDIBLE EDIBLE MARTINI
(An elegant form of gelatin "shooters," serve these "martinis" as a first course or as part of an appetizer buffet.)
Four 4 oz. martini glasses (or use 2.7 oz stemmed tasting glasses for 8 mini portions)
Canola oil (to lightly oil glasses. Do not use olive oil or any type of oil that will impart a flavor.)
1 box (.30 oz.) sugar-free lemon gelatin mix
1 pkt. unflavored gelatin (only a portion will be used)
1 t fresh lemon juice
1/2 t sugar
1/8 t salt
1/2 c gin
1/4 c dry vermouth
1 c boiling water
4 pimiento-stuffed olives (or substitute long strips of lemon zest)
Dip a piece of plastic wrap into the canola oil and very lightly oil the inside of each glass. (Make certain no oil pools at the bottom.)
Add just enough unflavored gelatin powder to the lemon gelatin powder to make 2 T of the combined powders then add in the salt, sugar, gin and vermouth, stirring until gelatin dissolves. Add the boiling water and stir until thoroughly mixed. Divide equally among the glasses. Chill until the gelatin has partially set then insert an olive (or zest strip) so it appears suspended in the glass.
Presentation #1: Place a large lettuce leaf on a salad plate. Carefully invert the glass onto the plate. When guest are ready to eat they simply remove the glass, leaving the edible martini ready to enjoy.
Presentation #2: Martinis may be served straight up with a small spoon.
(Serves: 4 regular size martinis or 8 mini martinis)
DIRTY MARTINI STEAKS with BLEU CHEESE
(Juniper berries, which give gin its pine-like taste, are often used to compliment venison in recipes. The gin works similar palate magic on these marinated steaks.)
4 boneless steaks of your choice (at least 1" thick)
(For the marinade)
1/4 c gin
2 T extra-virgin olive oil
2 medium shallots, peeled and minced
1 T juice from jarred green olives
1 t freshly-grated lemon zest
(Garnish)
8 large bleu cheese-stuffed green olives, sliced
4 oz. crumbled bleu cheese
Place steaks in a large zippered food storage bag. Mix together the ingredients for the marinade and pour over the steaks. Refrigerate the steaks for 30-45 minutes. Prepare grill or broiler. Remove steaks from the marinade and pat dry. Grill, turning once until desired degree of doneness, To serve, garnish with slices of the olives and crumbled bleu cheese. (serves 4.)
In celebration of Julia Child's 100th birthday, Aug. 15th, (see August Blog) we're spotlighting--what else?--French recipes!
(COOK'S TIP: ALWAYS remove a pan from the heat before adding alcohol. And, it's a good idea to add the alcohol from a measuring cup...not the bottle itself...to prevent over-pours or flame-ups..)
FRENCH APPLEBRANDY CHICKEN
(Although my French Grandma made this recipe using sour cream, I’ve made a healthier version by substituting yogurt. Even guests who have claimed a dislike for yogurt have loved this recipe!)
4 boneless chicken breasts (or 8 skinless, boneless thighs)
Salt and pepper
1/4 c unsalted butter
1 T olive oil
1/3 c applejack brandy or Calvados
1/4 c shallots, chopped
1 t dried thyme
3/4 c strong chick stock
2 egg yolks, lightly beaten
1 c room temperature plain yogurt (preferably Greek)
Chopped Italian flat-leaf parsley for garnish
(Optional-but-yummmy: buttered noodles)
Heat butter and oil in a heavy skillet over medium heat. Season meat with salt and pepper, then brown on all sides. Remove from heat and add applejack. Return to heat and carefully ignite with a long match. After flames subside, add shallots, thyme and stock.
Cover and simmer over medium-low heat for 20-30 min., according to thickness of chicken. (Add more applejack or stock if needed during this time.) Meanwhile, whisk together the yolks and yogurt.
When chicken is cooked through, remove to a platter. Stir 1 or 2 T of the cooking liquid into the yogurt mixture, then transfer yogurt to the skillet and cook over low heat, stirring to incorporate yogurt and juices. Cook gravy until slightly thickened, but do not boil. Return chicken and accumulated juices to pan.
Serve chicken over buttered noodles, topped with pan gravy, then sprinkled with parsley. (Serves 4.)
ARTICHOKES a la FRANCAISE
No peeling...no waste with these one-bite artichoke hearts that can double as an appetizer or a side dish. Leftovers (fat chance!) make an interesting addition to salads.
2 cans (14 oz.) large artichoke hearts (5 - 7 count), drained & patted dry (do not substitute marinated artichokes)
3/4 c all-purpose flour
1/4 c yellow cornmeal (or use all flour is cornmeal isn't available)
Salt & pepper
1/4 c olive oil
1/4 c dry white wine
1/4 - 1/2 c limoncello liqueur
2 T capers, rinsed and drained
1 t finely grated lemon zest
1/4 c (4 T) cold, unsalted butter
Optional garnish: 2 T minced flat leaf parsley or snipped chives
Halve each of the artichokes (discard any single leaves) . Combine flour, cornmeal, salt & pepper in a shallow dish. In a large bowl, beat the eggs and add a pinch of salt and pepper. Roll each of the artichokes in the flour and remove to a plate.
Heat the oil in a large skillet over medium heat. When oil shimmers, dip artichokes into the beaten eggs, letting excess drip off, then lightly dredge with remaining flour. Cook artichokes for about 3 minutes on each side until they are light golden brown. Move skillet off the burner and evenly pour the wine and limoncello over the artichokes before sprinkling with capers and zest.
Cover, return to heat and continue cooking 1 - 2 minutes, lightly shaking the skillet during this time. Uncover and begin adding the butter one tablespoon at a time, moving skillet in a circular motion to evenly disperse the butter as it melts. Cover and cook until sauce thickens slightly (about 1 - 2 minutes). Remove to a serving bowl, pour pan juices over artichokes and sprinkle with parsley or chives. (Makes 24 - 28 pieces, according the the can's artichoke count.)
(Take advantage of summer's blackberry harvest and treat your guests to this gourmet quacker!)
BLACKBERRY DUCK
A smart dinner party choice: the sauce can be prepared ahead, and duck, like lamb, is best served medium-rare, so cooking time is minimal.
4 skin-on duck breast halves, 6 oz. each; thawed, if frozen
4 T unsalted butter (divided use)
2/3 c dry white wine
1/2 c cassis (or substitute Chambord or blackberry brandy)
1/2 c chicken broth
2 T orange liqueur
3 T seedless blackberry jam
2 c fresh (or if frozen, thawed) blackberries (plus 1/4 c for garnish)
1 T raspberry-infused balsamic vinegar (or substitute a good quality
regular balsamic vinegar)
Pre-heat oven to 350 degrees.
Melt 2 T of butter in a large saucepan over medium heat. Add wine, cassis, broth, orange liqueur, jam, 2 cups of the blackberries and vinegar and bring to a boil. Lower heat and simmer for 8 – 10 min.
Strain mixture through a large sieve into another saucepan, pressing on blackberries with the back of a spoon to extract all juices. Discard remaining seeds. (If you make the sauce ahead of time, refrigerate it at this point.)
Heat a large non-greased skillet on high. Score the skin of each breast in a diamond pattern (like tic tac toe). Cook breasts, skin side down, for 5 minutes; turn and cook an additional 3 minutes. (Run your hood fan or open a window slightly to disperse any smoke.)
Remove breasts to a cookie sheet. Bake, skin side up, on the top rack for 7 minutes. Meanwhile, heat sauce to a simmer and whisk in remaining butter, one tablespoon at a time. Pool sauce on serving platter or individual plates, then place duck breasts (whole or sliced) on top. Garnish with a few fresh blackberries. (Serves 4.)
CABERNET SORBET
This refreshing sorbet is a great do-ahead dessert that keeps for several months in the freezer. Serve alone or dress it up with a tumble of fresh berries of your choice.
4 c Cabernet or (red) Burgundy wine
2 c water
3/4 c sugar
1 t freshly grated lemon zest
2 cinnamon sticks (about 2 " long each)
2 T fresh lemon juice
Combine wine, water, sugar, lemon zest, cinnamon sticks and lemon juice in a large, non-metallic saucepan. Bring to a boil, stirring often until sugar dissolves. Turn heat to low and simmer for 5 minutes.
Cool to room temperature and remove cinnamon sticks, then follow directions if using an ice cream freezer--or--pour into shallow metal baking pans and set in freezer.
If using metal pans, freeze mixture until solid, then remove from freezer and allow to thaw slightly until ice block can be easily removed. Break into chunks, and add to food processor in batches, processing to sorbet consistency. (Add each processed batch to a freezer-safe bowl with a lid.) Return to freezer until serving time.
Serve in dessert dishes or champagne saucers. Garnish with rolled ice cream cookies, white chocolate swizzle sticks, whole cinnamon sticks, thin lemon slices or fresh peach or nectarine slices. (Serves: 6 as a dessert; more as an amuse bouche.)