Middle Eastern Frozen Lemonade

August 2nd, 2013 § 0 comments § permalink

Makes enough for your freezer to make a few pitchers

This is a take on the classic Middle Eastern frozen mint lemonade that is found throughout all parts of the Middle East, fresh and cold and always delightful.  This recipe allows for ease in the summer as you through the ice cubes in the blender with a little water and your summer is suddenly cooler.

Ingredients

Zest of two lemons
2 cups water
1 cup of sugar
1 cup lemon juice (fresh)
1  tablespoons fresh cilantro leaves, chopped fine
1 tablespoons thai basil leaves or regular basil, choped fine
2 tablespoons fresh mint leaves, choped fine
1 cup water or ice cold  Ouzo

Directions

In a medium sauce pan place the zest, 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 completely and add in the lemon juice and fresh herbs.  Mix well and freeze in ice cube trays and store in a zip lock bag.  When ready to make place as many ice cubes as you need in a blender with water or ouzo, the ratio for a normal size ice cue tray = 6 ice cube for ½ cup of water, which makes a few glasses. Garnish wit a sprig of mint or thai basil.


Cinnamon Basil Grilled Plums and Sichuan Pepper Ice Cream & Toasted Quinoa Spiced Crumble

July 31st, 2013 § 0 comments § permalink

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Serves 6-8 , makes 1 quart

Ingredients

2 tablespoons fresh cinnamon basil, chopped fine
2-3 tablespoons turbinado sugar
2 teaspoons  Sichuan peppercorns, crushed
1 teaspoon pink salt
2 pounds red flesh plums, halved
½ cup of honey or cinnamon basil syrup  ( Field Apothecary)
2 cups heavy cream
Toasted Quinoa Spiced Crumble

Directions

On a large plate place the plums flesh side up.  In a small mixing bowl, combine the cinnamon basil sugar, (only) 1 teaspoon of the Sichuan peppercorns, and the salt and mix well.  Sprinkle the mixture all over the tops of the plums and let sit for about 20 minutes.  Heat the grill to a high heat.  Place the plums flesh side down on a clean grill and cook until slightly charred and tender.  About 2 minutes.  Take off grill and place back on the plate with the sugar etc.  Allow to cool.   In a blender, combine the plums and all the scrapings from the plate with the honey or syrup and blend until totally smooth.  There will be pieces of skin but this adds beautiful color.  Add the heavy cream and blend again until well combined.  Refrigerate mixture until well chilled.  Process in an ice cream maker according to directions or just freeze, the creamy texture of the plums allows for a creamy ice cream simply in the freezer!  Serve with a little Toasted Quinoa Spiced Crumble on top.

Toasted Quinoa Spiced Crumble

Makes ½ cup

Ingredients

½ cup almonds, chopped fine
¼ cup black quinoa
½ teaspoon Sichuan peppercorns, cracked fine
1 teaspoon salt
1 tablespoon honey
½ tablespoon almond oil

Direcitons

Pre-heat oven to 325˚ F.  In a mixing bowl combine all ingredients until well mixed and all nuts and seeds are coated.  Place the nut and seed mixture on a lined baking sheet making sure to lie out evenly.  Bake for about 15 minutes or until slightly browned.  Allow to cool completely. Alternatively, toast the quinoa in a saute pan and add almonds and sichuan peppers. Add honey and almond oil, stir and take off heat.  Place on wax paper to solidify.


Holy Basil Nectarine Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

1 ripe nectarine
½ cup water
2 tablespoons honey
1 teaspoon lime zest
1 tablespoon lime juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Cava
Basil Sugared Nectarines*

Directions

Make a simple syrup but thicker like a puree syrup with the nectarines water and honey, let cool.  Blend with fresh basil, lime juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce nectarine stuff, fill with a cava. Garnish with a sugared nectarine wedge.

*Basil Sugared Nectarine Wedges- Mix 1 tablespoon turbinado sugar with 2 teaspoons holy basil, chopped superfine and a dash of lime juice.  Gently roll a few nectarine wedges in the sugar mixture until well coated.

Blackberry Holy Basil Rose Summer Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

½ cup blackberries
½ cup water
2 tablespoons honey
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Sparkling Rose
Lemony Basil Sugar*

Directions

Make a simple syrup but thicker like a puree syrup with the blackberries water and honey, let cool.  Blend with fresh basil, lemon juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce blackberry stuff, fill with a dry sprakling rose. Garnish with a fresh blackberry rolled in the sugar

*Lemony Sage Sugar- combine  1tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well

Blackberry Sage Agua Fresca Sparkler ( Spiked with Elderflower Liquor and Linoncello)

July 19th, 2013 § 0 comments § permalink

Makes  1 small mason jar of mix

Ingredients

¼  cup blackberry puree
¼ cup blackberry sage syrup*
½ cup lemon juice
¼  cup limoncello
¼ cup elderflower liquor
Sparkling RoseLemony Sage Sugar*
Sage Leaf

Directions

Place all the ingredients except sparking rose and sugar in a blender and blend until smooth.  Strain and chill.  Place ½ ounce of the puree in a champagne flute and fill with sparkling rose.  Garnish with a blackberry rolled in the Lemony Sage Sugar in the glass and a floating sage leaf.

*Blackberry Sage Syrup- combine ½ cup sugar. ½ cup water, 3 blackberries smashed, 4 sage leaves, ripped,1 teaspoon  lemon zest.  Bring to a boil and simmer for 5 minutes. Strain and chill.

*Lemony Sage Sugar- combine  1 tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well.

Watermelon Agua Fresca Slushy (Spiked with Tequila)

July 19th, 2013 § 0 comments § permalink

Makes 1 pitcher

1 ½ cup  jalapeño Infused Tequila*
1/2  cup  Sweet Cilantro Syrup*
2 cups  frozen watermelon chunks
1 cup water
½  cup fresh lime juice
Sugared Jalapenos*

Place all the  ingredients except the Sugared Jalapenos in a blender and blend until smooth and slushy.  Pour into a glass and garnish with a Sugared Jalapeno

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, gently shaking the jar every 30 minutes or so.

Cucumber Mint Agua Fresca (Spiked with Gin)

July 19th, 2013 § 0 comments § permalink

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Makes 1 pitcher

Ingredients

1 cup Serrano simple syrup*
2 cup waters
3 cucumbers, peeled and chopped
1/2  cup lime juice
2 tablespoons mint
Zest of 2 limes
Pinch of salt
Ice
1 ½ -2 cups Farmers Organic Gin
Cucumber Slice Garnish
Minted Lime Salt Garnish ( optional)*

Directions

Place the simple syrup, cucumbers, zest, mint, water and pinch of salt in a blender and blend until smooth. Strain and chill.  Pour into a pitcher filled with ice and add gin. Stir.  Pour into glasses ( with or without Minted Lime Salt rims and garnish with a cucumber slice.

*Serrano Simple Syrup- combine 3/4  cup sugar with 1 cup of  hot water  in a blender, add the zest of 1 lime and 2 chopped Serrano peppers. Blend the mixture and chill.

*Minted Lime Salt– combine 1 tablespoon of maldon salt with 1 tablespoon fresh, finely chopped mint and 1 teaspoon of lime zest, moisten with a little lemon bitters or lime juice and mix well.

Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Raspberry Mint Daquiri

July 6th, 2012 § 0 comments § permalink

2 ounces white rum
1 ounce lime juice
1 ounce fresh Raspberry Mint Syrup*

Shake all ingredients together in a shaker. Strain into a chilled rocks glass. Garnish with a fresh mint leaf and fresh raspberry.

* Fresh Raspberry Mint 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 raspberries and a handful of fresh mint leaves. Blend the mixture in a blender until ultra smooth.

Watermelon Singe

July 6th, 2012 § 0 comments § permalink

1.5  ounces Jalapeño Infused Tequila*
.75  ounce Sweet Cilantro Syrup*
1 ounce  ounces watermelon agua fresca*
.5 ounces fresh lime juice
Watermelon Slices (thin and round)
Sugared Jalapenos*

Place all the ingredients except the watermelon slices and sugared jalapenos in a shaker filled with ice and shake.  Strain into a coupe or martini style glass. Garnish with a watermelon slice float with a few sugared jalapenos on top of the watermelon float.

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Watermelon Agua Fresca– Blend 2 cups watermelon with 2 cups of water until the mixture is totally smooth

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, genetly shaking the jar every 30 minutes or so.

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Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

Polenta Cake with Summer Stone Fruit

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1½ cup (6 ounces) all purpose flour
¼ cup yellow cornmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
6 tablespoons butter
1 cup granulated sugar
1 teaspoon grated lemon zest
2 large eggs
1 tablespoon lemon juice
½ cup buttermilk

PREPARATION

Preheat oven to 350ËšF. Combine dry ingredients. Cream butter, sugar, lemon zest until fluffy. Add eggs one at a time, mix until just blended. Add lemon juice. Fold in half the dry ingredients, then the buttermilk, then dry. Bake for about 35-40 minutes.

Stone Fruit compote:

INGREDIENTS

8 pieces stone fruit (peaches, plums, apricots, nectarines) cut into large pieces, pits reserved
1 sprig lemon basil
½ teaspoon lavender
Zest of 1 lemon
½ cup almond grappa
Sugar
2 tablespoons butter

PREPARATION

Smash pits and combine with lemon basil, lavender and lemon zest. Wrap in cheesecloth and add to grappa. Lightly dust fruit in sugar. Melt butter in saute pan, and add fruit and cook until lightly caramelized and beginning to soften. Remove from pan and add to grappa and sachet. Let marinate for at least an hour. Remove sachet and spoon compote over cake, ice cream, or buttered toast.

© Recipe courtesy of John Adler, franny’s

Polenta Cake with Summer Stone Fruit

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