Spring

Satan's Circus

Posted Sat, 05/18/2013 - 09:39 by Jon

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol (see below)
3/4 ounce fresh lemon juice

Shake with ice until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

Via Read More http://www.bonappetit.com/recipes/2013/05/satans-circus

For the chile-infused aperol, combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

St. Germain Mimosa

Posted Sat, 05/18/2013 - 09:35 by Jon

2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
1/2 cup St-Germain (elderflower liqueur)
1/4 cup Campari
1 750-ml. bottle chilled sparkling wine

Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours (can be prepared 1 day in advance).

Divide grapefruit mixture among glasses and top off with sparkling wine.

Via Bon Appetit, http://www.bonappetit.com/recipes/2013/05/522-north-pinckney-cocktail, the 522 North Pinckney Cocktail is an upgraded mimosa named for bar and spirits director Brian Bartels's former address.

Orange Aperol Spritz

Posted Sat, 05/18/2013 - 09:29 by Jon

1/2 oz Aperol
1/2 oz orange juice
Prosecco
thin orange slices (for garnish)

In lowballs with ice, add Aperol and orange juice, stir together, top with prosecco, garnish with a slice of orange

Via Bon Appetit: http://www.bonappetit.com/recipes/cookingclub/2009/03/orange_aperol_sun

Spring Vegetable Celebration Menu

Posted Sat, 05/18/2013 - 09:19 by Jon

Spring has been a bit late in showing up here in DC this year, so apologies if we seem to be going a bit… overboard with it.

Sunday: Shrimp and Hearts of Palm Rémoulade (http://www.bonappetit.com/recipes/2012/01/shrimp-and-hearts-of-palm-remo...) with Rhubarb compote (http://www.bonappetit.com/recipes/quick-recipes/2008/05/rhubarb_and_stra...) for dessert

Monday: Bagels and lox with scallion cream cheese

Chicken, Rice and Beans

Posted Thu, 05/16/2013 - 19:31 by Jon
Chicken Rice and Beans

Based off of this recipe from BA, with the addition of a rotisserie chicken:

http://www.bonappetit.com/recipes/quick-recipes/2013/04/brown-rice-and-b...

0
Your rating: None

Sushi

Posted Sun, 04/21/2013 - 18:35 by Jon
Sushi (crab rolls in the foreground)

SUSHI!

More to follow. Maybe.

5
Your rating: None Average: 5 (1 vote)

Mimosa

Posted Sun, 04/21/2013 - 12:59 by Jon

1 part champagne (or other sparkling wine)
1 part orange or other citrus fruit juice

Stirred, served in a tall champagne flute and sometimes garnished with a little grenadine or a cherry in the bottom

Week of April 8: Central America

Posted Sat, 04/13/2013 - 10:47 by Jon
Arepas

Sun: Chiles Rellenos with pinto beans
Mon: Ceviche
Tues: Carne Asado Salad
Wed: Goat Cheese/Corn Mole Enchiladas
Thus: Arepas
Fri: Leftovers

Meringue

Posted Thu, 04/11/2013 - 19:23 by Jon
Meringue Cookies

Preheat oven to 250F, with the rack in the center of the oven.

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 teaspoon pure vanilla extract

Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

Beat the egg whites on low-medium speed until foamy.

Add the cream of tartar and continue to beat the whites until they hold soft peaks.

3
Your rating: None Average: 3 (1 vote)

The Leland

Posted Tue, 04/09/2013 - 12:18 by Jon
Gin with Campari and St. Germain

Stir together with ice equal parts of campari, gin, and st germain in a tumbler. Top with soda and serve with a lemon twist

Syndicate content