2 oz Vodka
4 oz Tomato Juice
1/2 oz Lemon Juice
1/4 t Horseradish, (freshly grated, if possible)
2-3 dashes of Tabasco Sauce
2-3 dashes of Worcestershire Sauce
Lemon Wedge
Celery Stick
1. Shake the liquid ingredients vigorously with ice.
2. Strain into an ice filled highball glass.
3. Squeeze the lemon wedge over the drink and drop it in.
4. Garnish with the celery stick
[ as seen in "Ultimate Bar Book, the comprehensive guide to over 1,000 cocktails" by Mittie Hellmich ]
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Thursday, May 14, 2009
Mediterranean BLT
4 small vine ripened tomatoes, halved
1 head garlic, halved
1 T extra virgin olive oil
sea salt and cracked black pepper
1/4 c basil leaves
1 loaf Italian bread
8 slices provolone cheese
1 bunch arugula
extra virgin olive oil, extra
balsamic vinegar
1. Preheat the oven to 400 degrees.
2. Place the tomatoes and garlic in a roasting ban and drizzle with the oil.
3. Sprinkle with sea salt and cracked black pepper and roast for 40 minutes or until garlic is soft and tomatoes are slightly dried.
4. Add the basil leaves and continue baking for 5 minutes or until the leaves are crisp.
5. Remove 4 thick slices from the loaf of bread and lightly toast on both sides.
6. Peel the roasted garlic cloves and spread half onto the toast.
7. Top with the provolone, mortadella, arugula, basil and roasted tomatoes.
8. Sprinkle with the remaining roasted garlic, drizzle with olive oil and balsamic vinegar and serve.
*** Can also be topped with a fried or poached egg (Urban Bake suggestion)
[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]
1 head garlic, halved
1 T extra virgin olive oil
sea salt and cracked black pepper
1/4 c basil leaves
1 loaf Italian bread
8 slices provolone cheese
1 bunch arugula
extra virgin olive oil, extra
balsamic vinegar
1. Preheat the oven to 400 degrees.
2. Place the tomatoes and garlic in a roasting ban and drizzle with the oil.
3. Sprinkle with sea salt and cracked black pepper and roast for 40 minutes or until garlic is soft and tomatoes are slightly dried.
4. Add the basil leaves and continue baking for 5 minutes or until the leaves are crisp.
5. Remove 4 thick slices from the loaf of bread and lightly toast on both sides.
6. Peel the roasted garlic cloves and spread half onto the toast.
7. Top with the provolone, mortadella, arugula, basil and roasted tomatoes.
8. Sprinkle with the remaining roasted garlic, drizzle with olive oil and balsamic vinegar and serve.
*** Can also be topped with a fried or poached egg (Urban Bake suggestion)
[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]
Bagel with Smoked Salmon and Caper Salsa
4 plain or rye bagels
1/3 cup cream cheese
6 1/2 oz sliced smoked salmon
2 scallions, chopped
2 plum tomatoes, finely chopped
2 T baby capers
2 T finely chopped fresh dill
2 T lemon juice
1 T extra virgin olive oil
1. Cut the bagels in half and spread the bottom generously with cream cheese and top with the salmon.
2. Combine the scallions, tomatoes, capers, dill, lemon juice, olive oil in a bowl.
3. Pile this mixture on to the salmon and serve.
[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]
1/3 cup cream cheese
6 1/2 oz sliced smoked salmon
2 scallions, chopped
2 plum tomatoes, finely chopped
2 T baby capers
2 T finely chopped fresh dill
2 T lemon juice
1 T extra virgin olive oil
1. Cut the bagels in half and spread the bottom generously with cream cheese and top with the salmon.
2. Combine the scallions, tomatoes, capers, dill, lemon juice, olive oil in a bowl.
3. Pile this mixture on to the salmon and serve.
[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]
German Apple Pancake
5 large eggs
2t vanilla extract
1/2 c granulated sugar, plus 1 T
1/3 all purpose flour
1t baking powder
1/8 t fine sea salt
1 1/2 T unsalted butter
2 large, tart apples, peeled, cored and cut into 1/2 inch thick wedges (granny smith)
1 t ground cinnamon
1 T confectioners sugar (optional)
3/4 cup fresh raspberries (optional)
1/4 c creme fraiche or sour cream
1. In a blender, combine eggs, vanilla and the 1/2 cup granulated sugar and blend until combined, about 5 seconds.
2. Add the flour, baking powder, and salt and mix until smooth about 10 seconds
3. Preheat the oven to 375 degrees. Place a 10 inch ovenproof, nonstick pan over medium heat and add the butter.
4. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionlly, until softened, 4-5 minutes.
5. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar.
6. Stir together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes.
7. Spread the apples evenly in the frying pan and pour the batter slowly over the top so the apples stay in place.
8. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes.
9. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes longer.
10. Remove from the oven, invert a flat serving plate over the frying pan and then holding the pan and plate together, invert them together and lift off the pan.
11. Cut the pancake into 3 - 4 wedges and transfer to individual plates.
12. If desired, sprinkle with confectioners sugar and scatter with a few raspberries.
13. Place a dallop of creme fraiche on top and serve at once.
[ as seen in "BREAKFAST" by William Sonoma, recipes by Briget L. Binns ]
2t vanilla extract
1/2 c granulated sugar, plus 1 T
1/3 all purpose flour
1t baking powder
1/8 t fine sea salt
1 1/2 T unsalted butter
2 large, tart apples, peeled, cored and cut into 1/2 inch thick wedges (granny smith)
1 t ground cinnamon
1 T confectioners sugar (optional)
3/4 cup fresh raspberries (optional)
1/4 c creme fraiche or sour cream
1. In a blender, combine eggs, vanilla and the 1/2 cup granulated sugar and blend until combined, about 5 seconds.
2. Add the flour, baking powder, and salt and mix until smooth about 10 seconds
3. Preheat the oven to 375 degrees. Place a 10 inch ovenproof, nonstick pan over medium heat and add the butter.
4. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionlly, until softened, 4-5 minutes.
5. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar.
6. Stir together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes.
7. Spread the apples evenly in the frying pan and pour the batter slowly over the top so the apples stay in place.
8. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes.
9. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes longer.
10. Remove from the oven, invert a flat serving plate over the frying pan and then holding the pan and plate together, invert them together and lift off the pan.
11. Cut the pancake into 3 - 4 wedges and transfer to individual plates.
12. If desired, sprinkle with confectioners sugar and scatter with a few raspberries.
13. Place a dallop of creme fraiche on top and serve at once.
[ as seen in "BREAKFAST" by William Sonoma, recipes by Briget L. Binns ]
Friday, May 8, 2009
Mixed Mushroom Frittata
3 T extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 T, thyme leaves, freshly chopped
3 cups, mixed wild and cultivated mushrooms (such as chanterelles, portobello, shiitake and white button)
6 eggs
2 T fresh flat leaf parsley, chopped
sea salt and freshly grated black pepper
1. Put 2 tablespoons of the oil in a non-stick skillet, heat gently, then add shallots, garlic and thyme.
2. Gently saute for 5 minutes until softened but not browned.
3. Meanwhile, brush off any dirt clinging to the mushrooms and wipe caps clean.
4. Chop or slice coarsely and add to the skillet.
5. Saute for 4-5 minutes until just starting to release their juices.
6. Remove skillet from heat.
7. Put the eggs in a bowl along with parsely a little salt and pepper, beat briefly then stir in mushroom mixture.
8. Wipe skillet clean with paper towels.
9. Heat the remaining tablespoon of oil in the clean skillet and pour in the egg and mushroom mixture.
10. Cook over medium heat for 8 - 10 minutes utnil set on the bottom.
11. Transfer the skillet to a preheated broiler and cook the frittata for 2-3 minutes, until the top is set and spotted brown.
12. Let cool, then serve, or wrap and wax paper for transport to the picnic.
[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 T, thyme leaves, freshly chopped
3 cups, mixed wild and cultivated mushrooms (such as chanterelles, portobello, shiitake and white button)
6 eggs
2 T fresh flat leaf parsley, chopped
sea salt and freshly grated black pepper
1. Put 2 tablespoons of the oil in a non-stick skillet, heat gently, then add shallots, garlic and thyme.
2. Gently saute for 5 minutes until softened but not browned.
3. Meanwhile, brush off any dirt clinging to the mushrooms and wipe caps clean.
4. Chop or slice coarsely and add to the skillet.
5. Saute for 4-5 minutes until just starting to release their juices.
6. Remove skillet from heat.
7. Put the eggs in a bowl along with parsely a little salt and pepper, beat briefly then stir in mushroom mixture.
8. Wipe skillet clean with paper towels.
9. Heat the remaining tablespoon of oil in the clean skillet and pour in the egg and mushroom mixture.
10. Cook over medium heat for 8 - 10 minutes utnil set on the bottom.
11. Transfer the skillet to a preheated broiler and cook the frittata for 2-3 minutes, until the top is set and spotted brown.
12. Let cool, then serve, or wrap and wax paper for transport to the picnic.
[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]
Onion, Thyme and Goat Cheese Tarts
3 T butter
1 lb onions, thinly sliced (about 4 cups)
2 garlic cloves, crushed
1 T fresh thyme leaves, chopped
3/4 lb puff pastry dough, defrost if frozen
all purpose flour, for dusting
8 oz goat cheese
sea salt and ground black pepper
fresh thyme sprigs for garnish
1. Put the butter in a skillet and melt over low heat.
2. Add the onions, garlic and thyme and saute gently for 20 - 25 minutes until softened and golden.
3. Season to taste with salt and pepper.
4. Remove from the heat and let cool.
5. Put the dough on a lightly floured counter and roll out to form a rectangle. ( 8 x 6 inches), trim sides
6. Cut the rectangle in half lenthwise and into 4 crosswise, making 8 pieces total
7. Divide the onion mixture between the puff pastry spreading it over the top. Leave a thin border around the edges.
8. Cut the cheese in 8 slices and arrange 1 slice in the center of each pastry.
9. Transfer the pastries to a large baking tray and bake in a preheated oven at 425 degrees for 12 - 15 minutes, until the dough has risen and the goat cheese is golden.
10. Remove from oven and let cool.
11. Garnish with a fresh sprig of thyme when serving.
[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]
1 lb onions, thinly sliced (about 4 cups)
2 garlic cloves, crushed
1 T fresh thyme leaves, chopped
3/4 lb puff pastry dough, defrost if frozen
all purpose flour, for dusting
8 oz goat cheese
sea salt and ground black pepper
fresh thyme sprigs for garnish
1. Put the butter in a skillet and melt over low heat.
2. Add the onions, garlic and thyme and saute gently for 20 - 25 minutes until softened and golden.
3. Season to taste with salt and pepper.
4. Remove from the heat and let cool.
5. Put the dough on a lightly floured counter and roll out to form a rectangle. ( 8 x 6 inches), trim sides
6. Cut the rectangle in half lenthwise and into 4 crosswise, making 8 pieces total
7. Divide the onion mixture between the puff pastry spreading it over the top. Leave a thin border around the edges.
8. Cut the cheese in 8 slices and arrange 1 slice in the center of each pastry.
9. Transfer the pastries to a large baking tray and bake in a preheated oven at 425 degrees for 12 - 15 minutes, until the dough has risen and the goat cheese is golden.
10. Remove from oven and let cool.
11. Garnish with a fresh sprig of thyme when serving.
[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]
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