Tag Archives | Summer 2013 Recipes

TAVRO THIRTEEN COCKTAIL RECIPES

tavroThirteen

BROWN DERBY

  • 2 ounces Buffalo Trace bourbon
  • 1 ounce grapefruit juice
  • ½ ounce honey syrup

Shake all ingredients with ice, strain into iced glass, serve up.

AIR MAIL

  • 1 ounce aged rum (preferably Ron Zacapa or Flor de Cana)
  • ½ ounce lime juice
  • ½ ounce honey syrup

Shake all ingredients with ice, strain into flute glass, top with Champagne.

MANHATTAN

  • 2 ounces Rittenhouse Straight Rye Whisky
  • ¾ ounce Carpano Antica vermouth
  • 7 dashes Angostura bitters

Stir ingredients with ice, strain into iced coupe glass. Garnish with orange twist.

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SUSAN’S BAR COOKIES

susansBarCookies

I’ve been making these for years. My children’s favorites and their friends’ faves, too. This is a version of a recipe found long ago on a can of sweetened condensed milk.

I use a classic non-stick 9” x 13” brownie baking pan.

  • 1 stick (4 ounces) butter
  • 2 cups graham cracker crumbs
  • 1 can (14 ounces) sweetened condensed milk
  • 6 ounces semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • 1/2 cup flaked coconut
  • (If you prefer, you can substitute dark chocolate chips and pecans for the nuts.)

Preheat oven to 350 degrees.

Melt the stick of butter in the baking pan. Sprinkle the cracker crumbs evenly over the butter in the pan. Gently pour the can of condensed milk evenly over the layer of graham cracker crumbs. Next, spread the chocolate chips.

Next, the nuts and, finally, the flaked coconut. Press gently on the layered mix. Bake for 25 to 30 minutes until edges are browned.

Let cool completely before slicing into bars or squares!

Enjoy.

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ASPARAGUS WITH MOREL MUSHROOMS, POACHED EGG AND AGED PECORINO CHEESE

Recipe adapted for Edible Jersey. Serves 6.

  • 3 bunches asparagus
  • 1 pound morel mushrooms
  • ¼ cup minced shallots
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 6 farm-fresh eggs
  • 4 ounces aged pecorino cheese, sliced
  • Chive flowers
  • Chervil
  • Salt and pepper, to taste

Cut the asparagus ends off and discard. Cut off the tips of the asparagus at about an inch and a half. Reserve the bottoms for purée. Blanch both the tips and the stalks separately and plunge into ice water. Drain the tips and reserve; purée the bottoms with a little salt and pepper.

Wash the morel mushrooms and dry very well. Sauté the mushrooms in the butter with the shallots and garlic in a pan, then add the asparagus tips and cook briefly.

Poach the eggs to desired temperature.

To plate each dish, add a few dots of the purée to the plates; divide the asparagus tips and morel mushrooms in equal amounts, then place on the purée. Add a poached egg and cover the plate with aged pecorino cheese. Garnish with chive flowers and chervil.

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GIANDUIA (HOMEMADE NUTELLA)

COOKING WITH HAZELNUTS:

Locally grown hazelnuts will be a fl avorful addition to the locavore diet. Toasting hazelnuts greatly enhances their fl avor. They have a remarkable affi nity for chocolate and are used chopped, ground or whole in cakes, candies and other sweets. Grind hazelnuts into a paste to add alone or in a compound butter to soups and stews. Sprinkle toasted slices on vegetables and salads or chop fi nely and add to breading for fi sh. Use hazelnuts to make the fabulous romesco sauce from Spain, which pairs beautifully with grilled chicken, meat, fi sh and vegetables. Or make your own homemade version of Nutella, below.

GIANDUIA (HOMEMADE NUTELLA)

from Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton

  • 1 generous cup (5 ounces) skinned hazelnuts
  • Large pinch of sugar
  • 8 ounces semisweet chocolate
  • ½ cup heavy cream
  • 4 tablespoons salted butter, cut into pieces

Preheat oven to 350°. Spread the hazelnuts out on a small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove them from the oven and set aside to cool completely. Once cool, grind the hazelnuts with the sugar in batches in a food processor to a fairly smooth, buttery paste.

Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often. Remove the bowl from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. It will keep at room temperature in a covered container for up to 2 weeks.

Makes about 2 cups.

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