Lemon & Bay Leaf Prosecco

May 1st, 2012 § 0 comments § permalink

prosecco bay leaf

Ingredients

1 ounce bay leaf simple syrup*
Prosecco
Bay Leaf

Directions

Place 1 ounce of bay leaf syrup in a champagne flute and fill with prosecco.  Stir and garnish with a bay leaf place inverted in the flute so that about 1 ½ inches sticks out of the top as it floats, stem side down.

*Fresh Bay Leaf Lemon Syrup – Combine 1 cup water, 1 cup sugar and 2 teaspoons lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Add 2 bay leaves. Allow the mixture to cool and add ¼ cup lemon juice.

St. Louis Style Ribs

August 2nd, 2011 § 0 comments § permalink

Serves 6

This recipe is a slow poached rib recipe with the seasonings that are normally incorporated into a dry rub in the poaching liquid, creating simple and succulent ribs!

Ingredients

4 Spanish onions, chopped
12-15 cloves of garlic, chopped
2 teaspoons cayenne pepper
2 teaspoons paprika
3 teaspoons mustard Seeds
1-2 sprigs of fresh thyme
2 fresh bay leaves
2 teaspoons peppercorns
4 pounds St Louis ribs (specially cut spare ribs)

Directions

In a large soup pan filled with water, place, onions, garlic and seasoning sand bring to just before simmer. Add the spareribs to the pan of water and slow poach for about 3 hours or until meat begins to slide of the bone. Allow ribs to cool in the poaching liquid. The seasonings in the poaching water can be altered according to taste. Grill the ribs slathering the Bourbon BBQ sauce all over them as they grill and after.

*Recipe Property of Polo Dobkins

Ramptini

April 26th, 2011 § 0 comments § permalink

Makes one cocktail

INGREDIENTS

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

DIRECTIONS

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp.

Stirred: In a large glass filled with ice, combine the gin, vermouth, and ramp juice stir gently. Strain into a martini glass and garnish with pickled ramps.

Pickled Ramps

Makes 1 pound of pickled ramps

INGREDIENTS

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 spring of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

DIRECTIONS

In a large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and place in the brine. Place the ramps and the brine in a jar or a plastic container refrigerated for 3-5 days.

Rampatini

April 19th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

Directions

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp

Stirred: In a large glass filled with ice combine the gin, vermouth, and ramp juice and stir gently. Strain into a martini glass and garnish with a pickled ramp.

Pickled Ramps

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or a plastic container refrigerated for 3-5 days.

Meyer Lemon Parfaits with Fresh Blueberries, Toasted Coconut, and Bay Leaf Whipped Cream

November 8th, 2009 § 0 comments § permalink

The night before your party make the bay leaf simple syrup with ½ cup sugar, 1/3 cup water and 2 fresh bay leaves. On medium heat, dissolve the sugar in water. Remove from heat and add 2 fresh bay leaves to the syrup. Let steep for 30 minutes and remove the bay leaves. Refrigerate overnight.

Bay Leaf Simple Syrup

½ cup sugar
1/3 cup water
3 fresh bay leaves

In a medium sauce pan on medium heat, dissolve the sugar in the water and bring to a rolling boil, as soon as the mixture comes to a boil take off heat and place bay leaves in the pan to steep. Let steep for about 30 minutes and remove the bay leaves. Cool and refrigerate overnight.

For the
Lemon Curd

¾ cups sugar
Zest of 2 lemons
3 large eggs
3 large egg yolks
1 cup meyer lemon juice
5 ounces cold butter, cubed
Pinch salt

Prep a metal bowl with sieve place over it. Whisk together all ingredients except butter and place over a bain-marie. Mix continuously with a wooden spoon. Watch very closely as it thickens, once your curd coats the back of a spoon without dripping remove immediately from heat. Pass through the strainer and add the cold butter. Mix until melted. Add salt. Set plastic wrap directly on top of the curd so that a skin does not form and let cool for an hour.

For the
Toasted coconut

1 cup unsweetened shredded coconut

In a oven that is preheated for at least 15 minutes at 300 degrees, place shredded coconut on a cookie sheet and bake or toast until crispy approximately 15-20 minutes.

For the
Bay Leaf Whipped Cream

1 ½ cup heavy whipping cream
1/3 cup bay leaf simple syrup

Whisk heavy cream with bay leaf simple syrup until soft peaks form, chill.

For the
Parfait Assembly

In your parfait glasses or bowls place a generous spoonful of Meyer lemon curd, a few spoons of blueberries, and top with a generous dollop of whipped cream and toasted coconut. Refrigerate until serving.

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