Stone Barns Winter Greenhouse Salad with Toasted Black Quinoa & Buttermilk Herb Ranch

February 16th, 2013 § 0 comments § permalink

Combine your favorite greens and vegetables and toss with fresh herbal buttermilk ranch.  Toast some black quinoa and sprinkle on top ( Toasted Quinoa- place in a skillet on high heat and let roll around in the pan until toasted about 2 minutes)

Buttermilk Herb Ranch

Makes approx 1 ½ cups

Ingredients


½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

Directions


In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Apple Honey Cava

September 12th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

½ ounce apply honey syrup
Cava

Directions

Place the honey syrup in the bottom of a champagne glass and fill with cava. Stir and garnish with a teaspoon of apple pre soaked in honey syrup, chopped fine.

**apple honey syrup: place ½ cup honey, 1 apple, chopped fine and ½ cup of water in a sauce pan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Strain.

Asparagus & Mint Pesto

April 9th, 2012 § 0 comments § permalink

Makes approximately 2½ cups

Ingredients

1 bunch asparagus, ends trimmed (½ inch off only) and chopped
½ cup fresh mint leaves, stems removed and chopped
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup raw almonds
½ cup extra virgin olive oil
1½ teaspoons salt

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Asparagus and Ramp Zeppole with Minted Honey

April 9th, 2012 § 0 comments § permalink

Makes 20-30 small zeppole

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon salt
½ teaspoon cayenne pepper
3 teaspoons baking powder
1 cup flour
1 cup shaved and chopped asparagus
½ cup ramps, chopped fine
¼ cup fresh mint leaves, chopped
Oil for frying
Minted Chili Honey*

Directions

In a large bowl whisk together the ricotta, eggs, salt, cayenne pepper, baking powder and flour until combined. Mix in the asparagus, ramps and mint leaves and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot, drop small spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Serve with Minted Honey.

*Minted Chili Honey – Combine 1 cup honey with ¼ cup chopped fresh mint and 1 teaspoon chili flakes and put over heat at a temperature just before boiling for about 4 minutes. Take off heat and allow to come to room temperature.

Bangkok Buck #2

April 9th, 2012 § 0 comments § permalink

©Justin Briggs, Barbes, Park Slope Brooklyn

Ingredients

5-8 fresh Thai basil leaves
.25 ounces demerara-ginger syrup*
2 ounces Martinique Rum Agricole or Smith & Cross
.5 ounces Madeira Meio Doce (medium sweet)
1 ounce lime juice
Ginger beer
Candied Ginger

Directions

Muddle together in a mixing tin Thai basil leaves and demerara-ginger syrup. Add the rum, Madeira and lime juice and shake with vigor. Strain over ice into a collins or highball glass. Top with ginger beer and garnish with a piece of candied ginger and Thai basil leaf.

*Demerara-Ginger Syrup – Combine 8 ounces fresh ginger juice, 16 ounces demerara sugar, 8 ounces water, 1 star of anise and 1 teaspoon vanilla extract. Bring to a boil and simmer for about 10 minutes. Strain, cool and chill.

*Regular basil leaves can be substituted for Thai basil in a pinch!

Blueberry Lemon Thyme Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

¼ cup dried blueberries (substitute 1 spoonful of fresh)
¼ cup fresh lemon thyme leaves
1 tablespoon dried lemon peel (can substitute 1 slice fresh lemon)
2 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place dried or fresh blueberries, lemon thyme leaves, and lemon peel or sliced lemon. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Bourboun Black Pepper Glaze

March 9th, 2012 § 0 comments § permalink

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamin, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons *Buffalo Trace Bourboun

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Bourboun Buttermilk Doughnut Bites

March 9th, 2012 § 0 comments § permalink

Makes about 20 doughnut bites

Ingredients

2½ cups flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoons *Buffalo Trace Bourboun
2 eggs
2 tablespoons butter, softened
1 teaspoon orange zest

Directions

Combine all the ingredients in a large bowl and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, 1-2 minutes. Roll dough out into flat, ½ thick piece and cut into little sections. Form sections into balls using the palms of your hands and refrigerate for about 1 hour. Heat at least 2 inches of oil in large sauté pan to a medium-high heat. Once hot, drop the doughnuts in a few at a time and allow them to cook for about 5 minutes while carefully moving them around and flipping until the doughnuts are golden brown. Remove and drain on paper towels. Serve with Maple & Meyer Lemon Bourboun Sauce and add a few drops of *Hemispherical Meyer Lemon Bitters on top.

Maple & Meyer Lemon Bourboun Sauce

Makes 2 cups

Ingredients

2 teaspoons Meyer lemon zest
1 tablespoon corn starch
½ cup Meyer lemon juice
1 tablespoon maple syrup
2 tablespoons *Buffalo Trace White Dog Bourboun
1 cup sugar
3 large eggs, beaten
Pinch of salt
*Hemispherical Meyer Lemon Bitters

Directions

Whisk together all ingredients in a medium saucepan and bring to a medium-low heat, whisking slowly until mixture is thick. Allow to cool but do not refrigerate. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Meyer Lemon Bitters on top.

Chili Mint Mackerel Ceviche

September 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 2 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped superfine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and granish with avocado and citrus segments and drizzle ceviche juice over the top.

Chive Blossom Croutons

April 9th, 2012 § 0 comments § permalink

Makes 2 cups of croutons

Ingredients

2 cups cubed white bread (1½ inch cubes)
3 tablespoons melted butter
1 tablespoon extra virgin olive oil
3 tablespoons chive blossom flowers
1 tablespoon fresh chives, chopped fine
½ teaspoon salt
½ teaspoon black pepper

Directions

Preheat oven to 375°F. Combine all ingredients in a mixing bowl and mix well, making sure that the bread cubes are totally covered with butter. Place the croutons on a baking sheet and bake for about 20 minutes, turning as needed and until slightly browned on all sides. Allow to cool.

Cilantro Pumpkin Seed Jalapeño Pesto

April 9th, 2012 § 0 comments § permalink

Yields approximately 2½ cups

Ingredients

1½ cups fresh cilantro leaves
3 cloves garlic, chopped
1 tablespoon lime zest
Juice of 2 limes
3 roasted jalapeños, deseeded, peeled and chopped
½ cup pumpkin seeds
1½ teaspoons salt
¼-½ cup olive oil

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Citrus Shrimp Ceviche with Avocadoes & Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments § permalink

Serves 4

This dish has great balance utilizing all types of citrus: limes, lemons and tangerines, and has slightly sweet herbaceous tones that blend well with the buttery-ness of the avocado. A lovely dish that is simple to prepare and exciting for your guests.

Ingredients

Ger-Nis Citrus Finishing Salts
1 pound medium sized shrimp, peeled and deveined, tails removed
¼ cup citrus champagne vinegar (substitute regular champagne vinegar)
¼ cup citrus juice (a mixture of tangerine, meyer lemon or regular lemon and orange)
3 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon orange zest
¼ cup sugar
1 teaspoon salt
½ teaspoon cracked black pepper
1½ teaspoons fresh parsley, chopped fine
1½ teaspoons fresh cilantro, chopped fine
1 teaspoon fresh chives, chopped superfine
1 teaspoon fresh mint, chopped fine
½ red onion, sliced super thin
A few greens, butter leaf lettuce, mesclun mix or micro greens
2 avocadoes, ripe but firm, peeled, pitted, halved and sliced
Lemon Thyme Pesto Drizzle (recipe follows)

Directions

Bring a medium sauce pan with water to a boil. Add about a tablespoon of the citrus salts to the water. Reduce the temperatre to a low rolling bowling. Add the shrimp and cook for 1½ minutes. In the meantime prepare an ice bath (a big bowl of ice water). Strain the shrimp and place them quickly in the ice bath, making sure to stop the cooking process. When the shrimp are fully cooled and cold, strain and set aside. Whisk together the vinegar, citrus and lime juice, zest, sugar and salt until well mixed. Add the pepper, herbs, red onion and mix well. Season mixture to taste. Gently mix in the shrimp and allow to marinate for about 20 minutes (the shrimp marinade is best served at room temperature or cool, not cold, so ideally refrigerate for about ten minutes and then take out for the last ten). To serve, arrange some greens of choice on a small plate and arrange some avocado slices over the plate. Using a slotted spoon, spoon the marinated shrimp over the avocado and greens. Drizzle some lemon thyme pesto over the salad and garnish with citrus herb finishing salt.

Lemon Thyme Pesto Drizzle

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

Coconut Cilantro Rice

April 4th, 2012 § 0 comments § permalink

Serves 4

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoos sugar
1 teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine

Directions

Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand 5-8 minutes. Add the cilantro and mix, fluffing with a fork before serving.

Cod en Papillote

September 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 ear sweet corn kernels
1 medium tomato, chopped small
2 medium carrots, chopped fine
3 cloves garlic, chopped fine
3 tablespoon fresh parsley, chopped fine
1 tablespoon fresh thyme, chopped fine
Zest of 2 lemons
4 tablespoons butter
¼ cup white wine
6 pieces cod, 3-4 ounces each
6 sqaure pieces of parchment paper ( 8 X 8 )
2 cups baby arugula or watercress
Lemon juice to taste
Salt and pepper

Directions

Preheat oven to 375°F. In a large mixing bowl combine the corn, tomato, carrots, garlic, parsley, thyme and lemon zest together, and season with salt, pepper and olive oil. Season each piece of fish with salt and pepper and place in the center of each parchment paper square. Divide the vegetable mixture between all of the 6 parchment squares setting a scoop onto each fish piece. Place a pat of butter on top of each fish piece and a little white wine. Fold the parhcment paper like a present making sure it is completely sealed and place on a baking sheet. Place in the oven and bake for about 10-15 minutes. In the meantime place the watercress or baby arugula in a bowl and season with salt, pepper, olive oil and lemon juice. When the fish is done, cut the package open and serve with the salad on the side.

*Recipe Property of Laura Kimberly Merrick

Concord Grape Sparkling Rose

September 12th, 2011 § 0 comments § permalink

Makes 1 sparkler

Ingredients

½ ounce concord grape puree
Sparkling Rose

Directions

Place ½ ounce of concord grape puree in a champagne class and fill with sparkling rose. Stir.

Dried Fig & Pear Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Dry Seared Sea Scallops with Spiced Browned Plum Butter

September 11th, 2011 § 0 comments § permalink

Serves 6

Sea scallops are labeled two ways, wet and dry. Dry sea scallops have not been treated with the solution STP (sodium tripolyphosphate) which is added to make the scallops retain a high moisture content and ultimately helps commercial seafood counters get a longer shelf life than should be recommended. It also makes the scallops weigh more and whrn paying a hefty price by the pound this can be significant in the price you pay. The dry scallops brown sear much better than the wet, their sweet and delicate flavor is more predominanat and they tend not to have the rubberty texture of the treated wet ones. So keep you eyes peeled and ask if the sign isn’t clear!

Ingredients

12 dry sea scallops
2 teaspoons Chinese five spice
1 teaspoon pink flake salt
2 teaspoons turbinado sugar
2 tablespoons Spiced Plum Butter (recipe follows)
¼ cup sweet saki

Directions

Rinse and clean the scallops and pat dry with a paper towel. In a small bowl mix together the five spice, salt and sugar until well combined. Sprinkle a little bit of the mixture on both sides of the scallop. In a large sauté pan place a few tablespoons of the spiced plum butter and bring to a medium high heat. When the pan is hot and the butter beginning to brown or turn an amber color and bubble add the scallops faced down on one side and let sear for about 3 minutes, basting with the butter and without moving or turning. Reducing heat as needed to avoid burning the butter. Flip over and sear the other side and again allow to cook for about 2-3 minutes until seared and cooked through tender. Add the sake and move the pan making sure to deglaze the pan and that the scallops are not stuck to the pan. Serve with a small spoon full of sauce on the scallops.

Dutch Tarrazerac

April 9th, 2012 § 0 comments § permalink

©Regina Christiansen, Blueprint, Park Slope Brooklyn

Ingredients

25 ounces honey syrup*
Brooklyn Hemispherical Icelandic Bitters
2 small fresh tarragon sprigs
2 ounces gin (New York Distilling Company-Dorothy Parker)

Directions

In a mixing glass combine honey syrup, 1 full dropper of Brooklyn Hemispherical Icelandic Bitters and 1 sprig of fresh tarragon. Muddle gently in order to release the oils from the herb, making sure not to pulverize the herb. Add the gin and ice and stir slowly to chill. Fine strain into a chilled rocks glass (without ice) and garnish with another small sprig of fresh tarragon, making sure to slap it between your hands before placing it into the glass in order to release the oils from the herb.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Fresh Beet Pasta

April 9th, 2012 § 0 comments § permalink

Ingredients

3 medium beets, cooked, peeled and chopped fine
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt

Directions

To make dough in a processor blend beets, flour, egg and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for another 15 seconds to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To roll pasta divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Fresh Carrot & Lime Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Garden Tomato Clam Fritters with Lemon Aioli

September 11th, 2011 § 0 comments § permalink

Makes about 30 fritters

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish

Directions

In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In a nother medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360°F. When oil is hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli

Makes approximately ¾ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.

Ger-Nis Citrus Herb Cracked Black Pepper

April 4th, 2012 § 0 comments § permalink

Makes 1 cup salts

Ingredients

¼ cup maldon salt
3 tablespoons lemon zest*
1 tablespoon lime zest*
1 tablespoon orange zest*
2 teaspoons red chili flakes
½ cup black pepper corns
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh mint, chopped fine

*Use organic unwaxed citrus, make sure citrus and herbs are completely dry.

Directions

Preheat oven to 225°F. Combine all the ingredients in a large bowl and mix thoroughly. Place the mixture on a lined baking sheet allowing amble room, making sure to flatten completely the mixture against the pan. Place in the oven and bake for about 30 minutes, the zest and herbs should crumble easily when pressed together with your fingers. Allow to cool and process in a spice grinder until a course chop is created. Store in an airtight jar for up to two months. Do not refrigerate.

Ger-Nis Citrus Herb Finishing Salt

April 4th, 2012 § 1 comment § permalink

Makes 1 cup salts

Ingredients

¾ cup maldon salt
1 tablespoon lemon zest*
1 tablespoon lime zest*
1 teaspoon orange zest*
2 tablespoons fresh parsley leaves, chopped superfine
3 tablespoons fresh basil leaves, chopped superfine
1 tablespoon fresh lemon thyme leaves, chopped superfine

*Use organic unwaxed citrus, make sure citrus and herbs are completely dry.

Directions

Preheat oven to 225°F. Combine all the ingredients in a large bowl and mix thoroughly. Place the mixture on a lined baking sheet allowing amble room, making sure to flatten completely the mixture against the pan. Place in the oven and bake for about 30 minutes, the zest and herbs should crumble easily when pressed together with your fingers. Allow to cool and then either process with your fingers by rubbing zest and herbs together with salt or pulse a few times in a spice grinder. Store in an airtight jar for up to two months. Do not refrigerate.

Ginger & Lemon Thyme Rye Mini Pesto Elixir

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 cup turbinado sugar simple syrup*
½ cup fresh lemon thyme leaves
1 tablespoon mint leaves
1 tablespoon freshly grated ginger
2 tablespoons lemon zest
Juice of one lemon
1 ounce New York Distilling Company Rye

Directions

Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Rye. Gently swirl the elixir down.

Ginger Mint Iced Tea

April 9th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 large bunch of fresh mint leaves
1 tablespoon lemon zest
½ cup lemon juice
¼ cup fresh grated ginger
1 cup Honey Syrup*
Water

Directions

Combine all ingredients except water in a pitcher and stir well. Add ice and then fill with water.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Ginger Pear Asian Martini Cocktail (The Gingy)

September 12th, 2011 § 0 comments § permalink

Makes 1 cocktail

Using a sweeter fuller bodied gin similar to the Old Tom style is perfect for this cocktail highlighting spicy, black pepper and vanilla note. This cocktail is delicate and complex at the same time, like a true Gingy is.

Ingredients

2 ounces pear infused old tom gin
1 ounce Canton ginger liquor
½ ounce lemon juice
1 ounce of ginger spiced simple syrup
Dry sparkling wine
Asian Pear Slices for garnish
Cinnamon

Directions

In a shaker filled with ice, combine the gin canton liquor, lemon juice and simple syrup and shake vigorously. Strain into a martini style class and fill with sparkling wine. Garnish with a sliced pear float and a pinch of cinnamon.

**Pear infused gin: place 1 Asian pear sliced thin in a quart of gin and let stand in a cool dark place for 3 days.

**Ginger spiced syrup: place 13 cup honey, ½ cup light brown sugar, ½ cup water, 2 tablespoons fresh ginger, 2 teaspoons freshly grated cinnamon, 1 teaspoon cracked black peppercorns, and a sliced open vanilla bean. Stir, bring to a boil and let simmer on low for 8-10 minutes. Cool and strain.

Greek Style Baklava

May 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

For the filling

1 cup walnuts, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla

For the pastry

1 package phyllo pastry
1 stick butter, unsalted and melted

For the syrup

1 cup sugar
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup tablespoons honey
1 teaspoon vanilla

Directions

Pre-heat oven to 350°F.

In a mixing bowl, mix the filling mixture ingredients until well combined and set aside. Butter a large baking sheet making sure to get the corners and sides as well. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out. Place two sheets of dough on the pan and brush with melted butter thoroughly. Sprinkle a layer of the nut mixture atop the sheets and repeat the layers creating a total of between 5-8 layers. With a sharp small knife, cut the pastry in diamond or square shapes carefully, making sure to get all the way to the bottom of the pan. Place in the oven and bake for about 50 minutes or until golden brown. While the baklava is baking, make the syrup by combining sugar, water, lemon juice, and cinnamon and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes. Keep warm and spoon oven baklava (when it first comes out of the oven), making sure the baklava is soaked fully.
Let baklava set for about 30 minutes before serving.

Herbal Ouzo Lemonade

May 24th, 2011 § 0 comments § permalink

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
13 cup water
13 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs aside), water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool and blend in a blender. Strain through a fine mesh strainer and reserve syrup for later. In the mean time, in a blender, place 1 cup syrup, 1½ cups ouzo, 1 cup lemon juice, one tablespoon lemon zest, and 3 tablespoons of the reserved herbs and fill with ice. Blend until smooth and slushy. Place in a glass and drizzle the herbal syrup over the top, garnish with a fresh herb leaf of choice!

Herbal Zaiquiri

April 9th, 2012 § 0 comments § permalink

©Zachary Sharaga, Louis 649, Alphabet City Manhattan


Ingredients


2 ounces white rum
1 ounce lime juice
1 ounce fresh sorrel simple syrup*


Directions


Shake all ingredients together in a shaker. Strain into a chilled flure glass. Garnish by inserting a blade of sorrel vertically into flute. (Break stem off of sorrel blade so that an approximately 1-inch tip sticks out above the washline.)

*Fresh Sorrel Simple Syrup – Combine 1 cup of water, 1 cup of sugar and 1 teaspoon of lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add 2 handfuls of fresh sorrel (about 20  leaves – leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Use immediately in order to keep the bright green color.

Honey Ricotta Bourboun Fritter with Dried Fig & Pear Bourboun Sauce

March 9th, 2012 § 0 comments § permalink

Makes about 25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon vanilla
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons *Buffalo Trace Bourboun
Oil for frying
Dried Fig & Pear Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla, sugar, baking powder, flour anf bourboun until combined. Refrigerate the batter for one hour. Heat the oil in a large saucepan or fry pan to 375°F making sure that there is at least 2 inches of oil in the pan. Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Fry until sides are both golden brown, about 3-4 minutes for each side. Remove and drain on paper towels. Cool and serve with Dried Fig & Pear Compote and a few drops of *Hemispherical Fig Bitters on top.

Dried Fig & Pear Sauce

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Israeli Herbal Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

1 black tea bag
¼ cup fresh sage leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh mint leaves
½ lemon sliced
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place the tea bag, fresh mint, sage and lemon thyme and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Kale and Apple Salad with Walnut-Herb Dressing

April 6th, 2012 § 0 comments § permalink

Serves 6


This is an amazing take on the classic waldorf salad, its modern and sassy and showcases the earthy flavors of kale!


Ingredients


3 cups raw kale (purple or lacinato), jullianned
½ cup celery, sliced thin
2 tart apples, cored and chopped small
½ cup walnuts, toasted and chopped coarse, plus 2 tablespoons chopped fine
¼ cup raisins
1 shallot, chopped superfine
½ cup mayonnaise
2 tablespoon thyme
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1-2 tablespoons honey
½ teaspoon salt
1 teaspoon cracked black pepper


Directions


Toss together the kale, celery, apples, ½ cup walnuts and raisins in a large bowl until well mixed. In a smaller bowl whisk together the shallot, mayonnaise, thyme, vinegar, lemon juice and honey. Make sure to whisk until the dressing is smooth and creamy. Season with salt and pepper and add more honey for a greater sweetness. Pour the dressing over the salad and toss together until well mixed.

Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments § permalink

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

Little Lemony Fried Anchovies or Bait fish with Thai Basil Pesto Cocktail Sauce

September 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound fresh anchovies or bait fish
1 teaspoon lime zest
2 teaspoons fresh ginger, chopped fine
2 teaspoons fresh garlic, chopped fine
2 tablespoons rice wine vinegar
1 thai chili, sliced thin
2 tablespoons lime juice
1 cup flour
2 teaspoons salt
Oil for frying
Thai Basil Pesto Cocktail Sauce (recipe follows)
Lemon Wedges

Directions

First prepare the anchovies or baitfish by cutting or pulling off their heads with a slight twisting motion and thus removing the guts at the same time. The guts come out from the top by pulling on them with your fingers if they didn’t come out with the head twist pull. Rinse the anchovies after they are cleaned and pat them dry with paper towels. In a mixing bowl whisk together the lime zest, ginger, garlic, rice wine vinegar, chili, and lime juice. Mix together with the anchovies and let stand for about 10 minutes. Heat about 1-2 inches of oil in a large pan to about 145°F. In another flat shaped bowl combine the flour and the salt and mix. Dredge a few of the anchovies in the flour and shake off any excess. The anchovy should be just lightly coated with flour but evenly. Place in the oil and fry until crispy. About 3-4 minutes total. Testing to make sure they are cooked through and crispy. Serve with Thai Basil Pesto Cocktail Sauce and lemon wedges.

Thai Basil Pesto Cocktail Sauce

Makes 1½ cups

Ingredients

½ cup tomato sauce
3 tablespoons ginger rice vinegar
3 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fresh ginger
2 cloves garlic
1 tablespoon red chili paste
2 tablespoons canola oil or grapeseed oil
1 cup thai basil leaves
1 teaspoon salt

Directions

Place all the ingredients in a blender and blend until a smooth sauce is made. Season to taste with salt and lime juice.

Lobster, Tomato Corn Pies with Corn Aioli

September 11th, 2011 § 0 comments § permalink

Makes about 15 pies

Ingredients

1 medium shallot
2 cups lobster meat, cooked
2 cups fresh corn kernels
1 cup tomatoes, chopped
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon pepper
Savory Pie Dough
1 egg beaten
Coarse Salt

Directions

Pre-heat oven to 375°F. In a large bowl mix together shallot, lobster, corn, tomatoes and herbs, mix well and season with salt and pepper. Roll out the pie dough and cut into 15 circles about 8 inches in diameter. Place about a 3 tablespoons of the filling in the center of the dough, and fold then empanada style by rolling from one side to the other. Brush with the beaten egg and place in the oven and bake for 20 minutes or until golden brown. Remove from oven and sprinkle with coarse salt.

Sweet Corn Aioli

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender of food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not toatlly smooth. The sauce should be creamy with bits of corn.

Maple & Meyer Lemon Bourboun Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

2 teaspoons Meyer lemon zest
1 tablespoon corn starch
½ cup Meyer lemon juice
1 tablespoon maple syrup
2 tablespoons *Buffalo Trace White Dog Bourboun
1 cup sugar
3 large eggs, beaten
Pinch of salt
*Hemispherical Meyer Lemon Bitters

Directions

Whisk together all ingredients in a medium saucepan and bring to a medium-low heat, whisking slowly until mixture is thick. Allow to cool but do not refrigerate. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Meyer Lemon Bitters on top.

Marinated Mini Mozzarella Balls with Fresh Herbs and Spices

February 16th, 2013 § 0 comments § permalink

Fresh Mozzarella

Makes 1 pound of fresh mozzarella

Ingredients & Equipment


Large plastic bins
Large class or stainless steel bowls
Wooden spoons
Heavy duty rubber dishwashing cloves (heat proof)
1 pound cheese curds
water
¼ cup salt

Directions

In a large sauce pot over high heat, bring water to a boil.  Place a large tub filled with cold salted water.  Meanwhile, cut cheese curds in small pieces and place in a stainless steel or glass bowl.  Slowly pour hot water (180° F) over the curds until they are just submerged.  This will cause the curds to slowly melt, let set for about a minute until it softens and then pull large mass of curds (using wooden spoons or your hands) into small evenly sized balls ( about ½ inch in diameter)  by pulling and stretching the cheese.  Holding on to one of the curd begin to stretch it and fold it, until it forms a smooth and shiny surface.  Next, drop in the cold salt water brine. Take out of the salt brine after 10 minutes and then place in another tub of cold water.

Mini Mozzarella Pearls in Herbs, Spices & Oil

Ingredients

3/4 cup extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon cracked black pepper
1/2-1 teaspoon red chili flakes
1 pound fresh mini mozzarella balls
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

Directions

In a large bowl whisk together the oil zest and spices. Add in the mozzarella balls and herbs and mix well. Allow to marinate for up to an hour, minimum of 30 minutes. Refrigerate for up to two weeks.

My Darling Lemon Thyme

April 9th, 2012 § 0 comments § permalink

©Brendan Casey, Quarter Bar, South Slope Brooklyn

Ingredients

1½ ounce gin (New York Distilling Company-Dorothy Parker)
½ ounce Carpano Antica Vermouth
2 drops of lavender infused green chartreuse*
½ ounce lemon thyme
½ ounce lemon thyme brown sugar syrup*
Lemon peel

Directions

Add all the ingredients into a shaker filled with ice and double strain into a chilled coupe or martini style glass. Garnish with a large lemon peel, releasing the oils over the cocktail before submerging it into the glass.

*Lavender Infused Green Chartreuse – Combine in a small mason jar 2 ounces of green chartreuse with 1 teaspoon of dried lavender flowers. Seal the jar and let infuse for 3 days, shaking once per day. Strain out the lavender flowers prior to use.

*Lemon Thyme Brown Sugar Syrup – Combine 1 part organic brown sugar, 1 part water and a large handful or bunch of lemon thyme in medium sauce pan and bring to a boil while stirring. Let boil for about 5 minutes in total taking it on and off the heat the entire time. Cool, strain and bottle.

Orange Lavender Flower Syrup

April 9th, 2012 § 0 comments § permalink

Ingredients

½ cup honey
1 cup water
¼ cup turbinado sugar
1 tablespoon lavender flowers
1 tablespoon orange zest
1 teaspoon fresh rosemary leaves, chopped

Directions

In a small sauce pan, whisk the honey, water, sugar and herbs together while bringing to a boil. Reduce heat and allow to simmer for 5 minutes, take off heat and allow to cool.

Orange Shallot Poppy Seed Butter

April 9th, 2012 § 0 comments § permalink

Makes 2 cups butter

Ingredients

1½ sticks butter
1 medium shallot, chopped fine
1 tablespoon orange zest
12 tablespoons orange juice
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

Heat all the ingredients in a small sauce pan and stir. Refrigerate until the mixture hardens.
In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Orange, Ginger, Mint Honey Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

¼ cup fresh mint leaves
1 tablespoon dried orange peel (optional)
2 slices fresh orange slices
1 slice fresh or dried ginger
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place fresh mint leaves, ginger and orange peel and sliced oranges. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Pan Roasted Bass with Tropical Mango Salsa and Coconut Cilantro Rice

April 4th, 2012 § 0 comments § permalink

Serves 4

Ingredients

Ger-Nis Herb Chili Pepper
1 tangerine
4 4-ounce bass fillets, skin on (no more than two inches thick)
Avocado oil or olive oil
1 cup fresh pineapple, cubed small
1 cup ripe but firm mango, cubed small
¼ cup red bell pepper, chopped small
¼ cup red onion, chopped fine
¼ cup green onions, sliced thin
¼ cup cilantro
Juice of 2 limes
2 teaspoons green chilies, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon honey
1 teaspoon salt
Coconut Cilantro Rice (recipe follows)

Directions

Season both sides of the sea bass with the Chili Herb Black Pepper and drizzle with a little tangerine juice and let sit until room temperature. Heat the oil in a skillet to medium high heat. Place the fish pieces skin side up in the hot pan and cook for about 3 minutes, making sure not to disturb or flip too early. Flip after three minutes and cook for another 4 minutes. Place some coconut cilantro rice on a plate and lay the cooked fish on top (skin side down). Spoon some of the tropical salsa over the top.

Coconut Cilantro Rice

Serves 4

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoos sugar
1 teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine

Directions

Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand 5-8 minutes. Add the cilantro and mix, fluffing with a fork before serving.

Quick Pickled Red Onions

April 9th, 2012 § 0 comments § permalink

Makes approximately 3 cups of pickled onions

Ingredients

1½ cups water (boiling)
1½ cups citrus champagne vinegar (can substitute regular vinegar)
1 tablespoon salt
¼ cup tablespoon sugar
2 teaspoons cumin seeds
Zest of 1 lime
Juice of 2 limes
4 medium red onions, sliced thin
½ cup fresh cilantro leaves

Directions

Shake together all ingredients except the red onions and lime juice until the sugar and salt melt and are incorporated fully. Add the onions and the lime juice and stir well, making sure that the onions are fully submerged in the liquid. Cover tightly with a lid and let stand while the mixture cools. (This cooling process will also partially cook the onions). Once cool, add the cilantro leaves and refrigerate for about 6 hours before serving.

*Store in an airtight container in the refrigerator for up to two weeks.

Radishes, Chervil Butter and Herbal Citrus Salts

April 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 stick butter (12 tablespoons) softened
½ teaspoon salt
3 tablespoon fresh chervil leaves, chopped fine
16-20 French breakfast radishes, washed and trimmed
Citrus Salt (recipe follows)

Directions

Combine the butter, salt and chervil in a bowl and mix well. Refrigerate to harden. Just prior to serving take the butter out and allow to come to room temperature. Place the butter in a bowl and the citrus salts and the radishes all around it. To eat, place a little butter on each radish and some citrus salts. Enjoy!

Raviolis with Ricotta and Mint and Orange Shallot Poppy Seed Butter and Micro Beet Greens

April 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup fresh ricotta cheese, drained
1 cup fresh goat cheese
1 tablespoon orange zest
3 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 medium shallot, chopped fine
1 teaspoon salt
1 teaspoon coarse black pepper
Beet Pasta (recipe follows)
Orange Shallot Poppy Seed Butter (recipe follows)
Olive Oil
Micro Beet Greens

Directions

Mix the ricotta, goat cheese, orange zest and fresh herbs in a mixing bowl until well combined. Season with salt and pepper. Make raviolis using the beet pasta, about 2 inch squares. Bring a large pot of salted water to a boil and place raviolis inside. Cook until tender, about 4 minutes. Raviolis should float when almost done, make sure to flip to ensure that both sides are cooked evenly. Take out of the boiling pot of water with a slotted spoon and place a dollop of shallot poppy seed butter on top. Garnish with some micro beet greens.

Fresh Beet Pasta

Ingredients

3 medium beets, cooked, peeled and chopped fine
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt

Directions

To make dough in a processor blend beets, flour, egg and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for another 15 seconds to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To roll pasta divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Orange Shallot Poppy Seed Butter

Makes 2 cups butter

Ingredients

1½ sticks butter
1 medium shallot, chopped fine
1 tablespoon orange zest
12 tablespoons orange juice
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

Heat all the ingredients in a small sauce pan and stir. Refrigerate until the mixture hardens.
In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Rosemary & Roasted Parsnip Maple Sodas with Rosemary Pixie Dust

February 16th, 2013 § 0 comments § permalink

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Seltzer water

*Rosemary Pixie Dust

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place the syrup in a pitcher filled with ice and add seltzer water, stir.  Pour into a glass and  place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Rosemary Cardamom Plus Coolers

September 12th, 2011 § 1 comment § permalink

Makes 1 cooler

Ingredients

2 ounces cardamom infused bourbon
1 ounce lemon juice
2 ounces honey plum syrup
Seltzer
Rosemary Sugar
Ice
Cardamom garnish

Directions

Place the gin, lemon juice and plum syrup in a shaker filled with ice and shake. Pour entire contents into a tall glass rimmed with rosemary sugar and fill with seltzer. Garnish with a cardamom pod.

**Cardamom infused gin: place the crushed seeds 15 cardamom pods into a quart of bourbon and let infused for at least 5 days and up to 8.

**Honey plum syrup: place 1 cup brown sugar, 1 cup plum puree, peeled and chopped, 1 cup water, 2 tablespoons fresh rosemary and ½ cup honey in a sauce pan and bring to a boil. Reduce heat and simmer for about 10 minutes. Strain.

**Rosemary sugar: Mix together 1 cup turbinado sugar with 3 tablespoons rosemary chopped super fine.

Russian Rhubard Grass

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 bunch fresh mint
1 bunch fresh parsley
1 teaspoon lemon zest
2 ounces gin (New York Distilling Company – Dorothy Parker)
½ ounce Gran Classico
1 ounce Rhubarb Pink Peppercorn Honey Nectar*
½ ounce lemon juice
Lemon wheel garnish
Pink Peppercorn Parsley Sugar*
Brooklyn Hemispherical Rhubarb Bitters

Directions

Gently muddle about 10 mint and 10 parsley leaves along with lemon zest in a mixing glass until all the oils from the herbs are released, about 5-8 seconds. Add the gin, Gran Classico, Rhubarb Pink Peppercorn Honey Nectar and lemon juice. Fill the shaker with ice and shake vigorously for about 10 seconds. Strain into a chilled coupe or martini style class. Float the lemon wheel on top of the drink and sprinkle a tiny bit of the Pink Peppercorn Parsley Sugar on the wheel. Drop three to four drops of Brooklyn Hemispherical Rhubarb Bitters onto the lemon wheel.

*Rhubarb Pink Peppercorn Honey Nectar – In a sauce pan combine 2 pounds fresh rhubarb (chopped) with ½ cup sugar, 1 tablespoon lemon zest, 2 cups water, 1 tablespoon pink peppercorns (crushed), small hand full fresh mint leaves and large handful of fresh parsley leaves and bring to a boil. Reduce and let simmer for 10-12 minutes. Take off heat and strain. Add the honey to the warm mixture and mix well. Cool completely.

*Pink Peppercorn Parsley Sugar – Mix together 1 tablespoon fresh parsley chopped superfine, 1 teaspoon pink peppercorns (crushed) and 1 tablespoon turbinado sugar. Squeeze two drops of rhubarb bitters to sugar mixture to moisten.

Santorini Dried Tomatoes

May 24th, 2011 § 2 comments § permalink

Makes 1 pound of dried tomatoes

Ingredients

Olive oil
1 pound Santorini tomatoes (or very good quality cherry tomatoes), sliced in half
1 tablespoon salt
1 tablespoon sugar
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped

Directions

Preheat the oven to 170°F. On a greased or lined baking sheet, place the cherry tomatoes flesh side up very close to each other. Sprinkle with salt, pepper and fresh herbs. Drizzle with olive oil and place in oven for about 8 hours. Overnight works well. Make sure that the tomatoes do not dry completely but are able to stay moist and have plenty of oil. After cooling, the tomatoes can be placed in a jar with more olive oil and will keep for a few weeks.

Santorini Roasted Eggplant

May 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper

Directions

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again.

Santorini Shrimp

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta

Directions

Pre-heat broiler to 400°F. In a preheated large skillet, sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add the sundried tomatoes and sauté a few more minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Santorini Tzaziki

May 24th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

1 medium sized cucumber, peeled out but not deseeded and chopped fine
1 cup Greek Yogurt
2 cloves garlic, chopped fine
½ cup fresh dill, chopped
½ cup fresh mint, chopped
Juice of 2 lemons
Salt and pepper

Directions

In a small bowl mix together the cucumber and yogurt until combined. Stir in the garlic, fresh herbs and the lemon juice and again stir well until the sauce is creamy. Season with salt and pepper and taste.

Soy Nut Pesto

February 16th, 2013 § 0 comments § permalink

Makes 1 ½ c pesto.

Ingredients

2 cloves garlic
1/2 cup roasted, unsalted soy nuts
2-3 cups chopped fresh basil leaves

¼ cup parmesan cheese, freshly grated
2/3 cup extra-virgin olive oil
1 tsp lemon zest
2 tablespoon lemon juice
1 teaspoon salt


Directions

Mix all ingredients with an immersion blender, blender or food processor until smooth.

Spanish Seville Squid Cocktail

September 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds cleaned squid, sliced in rings
2 cloves garlic, chopped
1 tablespoon lemon zest
Olive oil
½ medium Spanish onion, sliced thin
½ cup red bell peppers, sliced thin
½ cup orange bell peppers, sliced thin
1 cup cherry tomatoes, halved (gold ones especially nice)
1 cup Spanish black olives, pitted and halved
Juice of 2 lemons
1 tablespoon shallot, chopped fine
¼ cup sherry vinegar
¼ cup olive oil
3 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper

Directions

In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lmon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.

Spiced Bourboun Apple Fritters with Bourboun Black Pepper Glaze

March 9th, 2012 § 0 comments § permalink

Makes about 20 fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2 teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
½ cup milk
¼ cup *Buffalo Trace Bourboun
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Bourboun Black Pepper Glaze (recipe follows)

Directions

In a bowl combine all the dry ingredients and mix well. Add the wet ingredients and mix until a chunky batter is created. Place the batter in the refrigerator for approximately 30 minutes. Heat a large pan of oil to a medium-high heat. Remove batter abd using a large spoon, shape dough into fritter size dollops and drop into hot oil. Allow to fry for about 3 minutes per side or until both sides are golden brown. Take out of oil and place on paper towels. Glaze & eat!

Bourboun Black Pepper Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamin, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons *Buffalo Trace Bourboun

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Spring Herbal Pavlova Cups with Rhubarb Rosemary Granita and Beet Lavender Flower Syrup

April 9th, 2012 § 0 comments § permalink

pavlova

Serves 6-8

Ingredients

For pavlovas

1 cup sugar

1 tablespoon cornstarch
1 teaspoon fresh sage leaves
1 teaspoon fresh rosemary leaves
1 teaspoon fresh lavender flowers
3 egg whites
3 tablespoons cold water
1 teaspoon distilled white vinegar

For granita

2 cups water
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh lavender flowers
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup honey
1 cup fresh orange juice
2 cups fresh rhubarb, chopped fine


Directions


For pavlovas


Preheat oven to 300°F. In a small bowl, whisk together sugar, cornstarch and herbs. Set aside. In a mixer (or with a whisk), beat egg whites until soft peaks form. Add the water, and beat. Continue beating soft peaks. Increase speed, and add sugar and corn starch mixture a little at a time. Next, add vinegar, and beat on high speed until glossy and stiff. Place a spoonful on a lined baking sheet, making 6 to 8 little bowls. Bake for 45 minutes or until golden brown. Let stand for 10 minutes, until starch hardens, before eating. For serving, place a little granita in a pavlova cup and drizzle a little lavender syrup on top. Garnish with some fresh herbs.


For granita


In a blender, combine all ingredients until mixed well. Add more honey to desired sweetness. Pour in a shallow, metal pan, and freeze, scraping frozen granules every 10 to 20 minutes for about a total of 2 hours.


Beet  Lavender Flower Syrup


Ingredients


½ cup honey
1 cup water
1 medium beet chopped
¼ cup turbinado sugar
1 tablespoon lavender flowers
1 tablespoon orange zest
1 teaspoon fresh rosemary leaves, chopped


Directions


In a small sauce pan, whisk the honey, water, sugar and herbs together while bringing to a boil. Reduce heat and allow to simmer for 8 minutes, take off heat and allow to cool.

Spring Pea Soup with Chive Blossom Croutons and Pea Flowers

April 9th, 2012 § 0 comments § permalink

Serves 10

Ingredients

Olive oil
3 cloves garlic, chopped fine
2 medium white spring onions, chopped fine
1 teaspoon lemon zest
3 cups fresh spring peas, shelled
¼ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons sugar
¼ cup lemon juice
13 cup dry white wine
4 cups fresh spring pea stock (recipe follows)
¼ cup fresh mint leaves
Black pepper
Heavy cream
Chive Croutons (recipe follows)
Pea tendrils & flowers for garnish

Directions

Heat a soup pan with a little olive oil (covering the bottom of the pan) to a medium high heat and add garlic and spring onions. Add the lemon zest and continue to sauté for 3-4 minutes or until onions and garlic are translucent. Add the peas, parsley, sugar, lemon juice, white wine and pea stock and bring to a boil. Cook for exactly two minutes and then take out fresh peas and plunge into an ice bath (it is okay for other ingredients to get caught up in this process). Strain the pea mixture and set aside. Allow the stock to cool to room temperature. Combine the stock, the pea mixture and the fresh mint leaves and blend in batches until the entire batch is blended and smooth. Warm the soup just before serving to a lukewarm temperature. Serve with a few dollops of heavy cream and Chive Croutons with some pea tendrils and flowers as garnish.

Spring Pea Stock

Makes 4 cups

Ingredients

2 tablespoons butter
Olive oil
3 cloves garlic
1 tablespoon lemon zest
1 bunch green onions, sliced thin, green and white parts
¼ cup fresh parsley leaves and stems
2-3 cups pods from fresh peas
4 cups water
1 teaspoon salt
1 teaspoon pepper

Directions

Melt butter in a soup pot with 1-2 tablespoons olive oil. On a medium high heat sauté the garlic, lemon zest and green onions for a few minutes or until onions are semi-translucent. Add the parsley and mint and sauté a few more minutes. Add the pea pods and water and stir. Bring to a boil and add salt and pepper. Reduce to a simmer and cook for about 20 minutes. Strain and reserve liquid.

Chive Blossom Croutons

Makes 2 cups of croutons

Ingredients

2 cups cubed white bread (1½ inch cubes)
3 tablespoons melted butter
1 tablespoon extra virgin olive oil
3 tablespoons chive blossom flowers
1 tablespoon fresh chives, chopped fine
½ teaspoon salt
½ teaspoon black pepper

Directions

Preheat oven to 375°F. Combine all ingredients in a mixing bowl and mix well, making sure that the bread cubes are totally covered with butter. Place the croutons on a baking sheet and bake for about 20 minutes, turning as needed and until slightly browned on all sides. Allow to cool.

Spring Pea Stock

April 9th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 tablespoons butter
Olive oil
3 cloves garlic
1 tablespoon lemon zest
1 bunch green onions, sliced thin, green and white parts
¼ cup fresh parsley leaves and stems
2-3 cups pods from fresh peas
4 cups water
1 teaspoon salt
1 teaspoon pepper

Directions

Melt butter in a soup pot with 1-2 tablespoons olive oil. On a medium high heat sauté the garlic, lemon zest and green onions for a few minutes or until onions are semi-translucent. Add the parsley and mint and sauté a few more minutes. Add the pea pods and water and stir. Bring to a boil and add salt and pepper. Reduce to a simmer and cook for about 20 minutes. Strain and reserve liquid.

Spring Sorrel & Lemon Soda Pop

April 9th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup water
1 cup sugar
1 tablespoon lemon zest
½ cup lemon juice
1 large bunch fresh sorrel leaves
4-6 cups seltzer water
Lemon wheel garnish

Directions

Combine water, sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool slightly. Add fresh sorrel leaves (about 15-20 leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Allow to cool. Place in a pitcher with ice and add about 4-6 cups seltzer and stir well. Place a few lemon wheel garnishes in the pitcher.

Spring-Thyme Detox

April 9th, 2012 § 0 comments § permalink

©Rafael Hasid, Wolf & Deer, Park Slope Brooklyn

Ingredients

6-8 fresh mint leaves
2 ounces vodka
1 ounce wiki-dandelion puree*
1 ounce lemon thyme & mint syrup*
1 ounce lime juice
Lemon peel
Meyer Lemon Brooklyn Hemispherical Bitters

Directions

Muddle the mint leaves in a shaker until all the oils are released from the mint. Fill the shaker with ice, kiwi-dandelion puree, vodka, lemon thyme & mint syrup, and lime juice and shake vigorously. Strain into a chilled coupe or martini style glass and serve garnished with a lemon peel, after releasing the oils over the glass. Place a few drops of Meyer Lemon Brooklyn Hemispherical Bitters over the top.

*Kiwi-Dandelion Puree – In a blender mix 1 cup dandelion greens (no stems), one kiwi (peeled), one handful of mint leaves and ½ cup water. Blend until totally smooth. Strain with a fine mesh strainer and chill.

*Lemon Thyme & Mint Syrup – Combine 1 cup sugar and 1 cup water in a saucce pan and bring to a boil. Add a small handful of fresh lemon thyme and a handful of fresh mint and allow the syrup to simmer for about 8 minutes. Take off heat and strain. Allow the syrup to cool completely before use.

Strawberry Mint Gin Mini Pesto Elixir

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 cup simple syrup
½ cup fresh mint leaves
2 tablespoons fresh parsley leaves
3 fresh strawberries, de-stemmed and chopped
2 teaspoons lemon zest
Juice of one lemon

Directions

Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Gin. Gently Swirl the elixir down.

Strawberry Thyme Ginger & Lemon Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 french press (about 6 cups)

Ingredients

¼ cup dried strawberries (substitute 2 fresh strawberries, sliced)
¼ cup fresh thyme leaves
1 slice dried ginger or 1 slice fresh ginger
½ lemon sliced
2 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place dried or fresh strawberries, thyme leaves, ginger and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Thai Clambake

September 11th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Canola oil
3 tablespoons garlic, chopped superfine
2 tablespoons ginger, chopped superfine
2 Kaffir lime leaves, chopped superfine
2 thai chilies, deseeded and chopped superfine (add more for more heat)
2 tablespoons lemongrass bulb, outer layers removed, inner core blanched, shocked and minced
½ cup smoked sausage
1 cup clam broth or seafood stock
2 cup sake
2 cups coconut milk, unsweetened
2 tablespoons hoison sauce or fish sauce
½ cup fresh cilantro leaves
½ cup fresh thai basil, chifonade
½ cup fresh mint leaves, chopped
¼ cup scallions, thinly sliced
1 pound littleneck clams, cleaned and trimmed
1 pound mussels, cleaned and trimmed

Directions

In a large heavy bottom soup pan heat the oil to medium and add the garlic, ginger, lime leaves, chilies and lemon grass and let it sweat for a few minutes. Add the smoked sausage and cook a few more minutes and drain off any excess fat. Add the clam broth, sake, hoisin and coconut milk, bring to a boil and them allow to simmer. Add the clams and mussels and cook until they open about 5 minutes total. Discard and shells that did not open. Toss on the scallions, cilantro, thai basil and mint and stir. Serve over rice.

*Recipe property of Laura Kimberly Merrick

Tomato Croquettes

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cup plum tomatoes, chopped (include juices)
¼ cup Santorini Dried Tomatoes, chopped
½ cup yellow onion, chopped fine
2 garlic cloves
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh mint, chopped
2 small red chilies, roasted and chopped
1 teaspoon lemon zest
Salt and ground black pepper
1 cup all purpose flour
½ teaspoon baking powder
¼ cup bread crumbs
Olive oil for frying

Directions

Combine tomatoes, onion, garlic, herbs, chilies and spices in a large bowl. Add flour, bread crumbs, baking powder, salt and pepper and mix together to the consistency of a thick batter (adding a little water if need be). In a large heavy skillet, heat enough olive oil for frying. Take one heaped tablespoon at a time and drop the batter into the hot oil; fry until golden brown and crisp. Drain on paper towels. Serve with Tzaziki.

Winter Herb Soup Sticks

February 16th, 2013 § 0 comments § permalink

Makes 24 bread sticks

Ingredients

Basic Pizza Dough (Ger-Nis)
2 clove garlic, chopped fine
1 cup extra virgin olive oil
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage, chopped fine
1 tablespoon parsley, chopped fine
¼ cup parmesan, grated
1 tablespoon black quinoa, toasted
Maldon salt (flake sea salt)

Directions

Pre-heat oven to 350°F. Prepare 1 batch of Ger-Nis Pizza Dough. In a blender add the garlic, extra virgin olive oil, fresh herbs and parmesan. Blend until smooth. Shape the pizza dough in 24 long thin sticks (5 inches long and about ½ inch thick). Twist the breadsticks holding each side and twisting in opposite directions. Lay on a baking sheet lined with parchment paper. Brush with the garlic mixture well and bake in the oven for about 15 minutes or until golden brown. Take out of oven and sprinkle immediately with a combination of  the Maldon salt and toasted black quinoa.

Winter Herbal Pasta E Fagoili Soup with Fresh Pesto

February 16th, 2013 § 0 comments § permalink

Serves 8 -12

Ingredients

3 tablespoons olive oil
½ yellow onion, chopped small
2 cloves garlic, chopped fine
2 carrots, chopped medium

2 celery ribs, sliced thin
1 tablespoon fresh thyme, chopped fine

1 tablespoon fresh parsley leaves

1 tablespoon fresh oregano leaves

1 tablespoon fresh rosemary leaves

1-2 bay leaves

2 teaspoons salt, plus more to taste
6 cups vegetables stock
1 cup cannellini beans, pre cooked or canned
1 (15 oz) can fire roasted diced tomatoes

6 cups vegetable stock

1 small piece of parmesan rind

1 cup ditalini pasta (or small pasta)

1 cup fresh English peas
1 cup fresh spinach leaves, chopped

Soy Nut Pesto*

Freshly Grated Parmesan

Directions

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more.  Next add the carrots, celery and fresh herbs.  Season with salt.  Add the beans and the tomatoes and stir well.  Add the stock and the Parmesan rind and decrease heat to a simmer and cook until vegetables are almost soft, about 20 minutes.  Add the pasta and cook about five minutes.  Then add the peas and cook about five minutes more. Add the fresh spinach turn off heat and keep covered for 8 minutes.  Stir. Serve soup drizzled with herb pesto and freshly grated Parmesan cheese.

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