Tag Archives | Winter 2012 Recipes

WILKS & WILSON’S EL DIABLO

El Diablo

In a shaker with ice, combine 2 ounces Reposado tequila, 1 ounce Wilks & Wilson ginger simple syrup and 1 ounce fresh lime juice. Shake, then strain into a highball glass filled with ice. Drizzle ½ ounce of Wilks & Wilson raspberry gomme on top and top off with ginger beer.

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CHOCOLATE MACAROONS

chocolate macaroons

Recipe by Audrey Barron

Yields approximately 25 macaroons

  • 1½ cups dried coconut flakes
  • ½ cup organic cacao powder
  • ¼ cup carob powder
  • ½ cup local organic maple syrup
  • 2½ tablespoons coconut oil, melted
  • ½ tablespoon vanilla extract
  • ¼ teaspoon sea salt
  1. Mix all ingredients together in a large bowl until incorporated.
  2. Roll into balls, using approximately 1 tablespoon of the mixture per macaroon.
  3. Dehydrate at 110° for 4–8 hours, depending on how soft or hard you like your macaroons. If you don’t have a dehydrator, freeze the macaroons or set the oven at its lowest temperature and gently heat for 1 hour, then let cool.
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NATURAL BORN JUICERS RECIPES

Readily available—and delicious—seasonal ingredients offer great juicing opportunities, and their own health benefits. Try these recipes on for taste:

THE HARVEST

(makes approximately 16 ounces)

  • 2 apples
  • 4 to 6 carrots
  • ½ to 1 sweet potato
  • Dash of cinnamon (optional)

“Apple reduces damage caused by free radicals, and also reduces the amount of oxidative stress in the body and boosts heart function,” Laura says. “Sweet potato is high in potassium, vitamin C and beta carotene, great for the skin.”

REDS AND GREENS

(makes approximately 16 ounces)

  • 2 or 3 apples
  • ½ beet
  • 1 to 2 cups of cabbage
  • 2 to 6 leaves of kale, collard and/or chard (depending on size and personal taste)

“Leafy greens have the most concentrated nutrition of any food,” Laura notes.… Read More

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OYSTER SALSIFY STEW

oyster stew

Recipe by John Adams

Growing up, John Adams was in the St. Paul’s church choir, along with his entire family, which meant a Christmas Eve spent singing. “We would always have dinner between the Lessons and Carols and the midnight service,” he says. That’s when his grandma would serve oyster stew, along with ham loaf and rye bread. The original was simply milk, butter and oysters, with oyster crackers.

Now John carries the culinary baton on Christmas Eve. His version of oyster stew, available in various incarnations on Bluebeard’s winter menu, calls for bacon, a root vegetable like salsify or celery root puréed with white wine, and shaved white truffles for extra decadence.… Read More

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SPAGHETTI AND MEATBALLS

Recipe by Tom Battista

Tom Battista grew up in a raucous Italian- Irish household that included his six siblings, Italian grandparents and various pets. Sunday dinner was always spaghetti and meatballs, and “everyone was welcome,” Tom remembers. As the middle child, he was his mother’s helper, so he would accompany his mom to the A&P at 38th and College for round steaks, ground by the butcher while they waited. There was always homemade bread around, so it was no hardship to leave a loaf out overnight to make breadcrumbs.

These meatballs were so beloved, they took the place of ham or turkey at every holiday meal, and still anchor Christmas dinner at the Battista table to this day.… Read More

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BUTTERMILK & BRIOCHE BREAD PUDDING

buttermilk and brioche bread pudding

Recipe by Abbi Merriss Adams

As a child Abbi Adams turned up her nose at the award-winning bread pudding her mother made every Christmas: Somehow the idea of soaking bread with milk was less than appealing. Once she finally tried it, she was hooked—and now it’s her holiday standard and a regular dessert offering at Bluebeard with seasonal accoutrements. Having mislaid the recipe (and being a creative chef), Abbi modified the dish to make it her own.

And does mom approve of her innovations? “No, she thinks it’s dry,” Abbi says with a laugh. But for most, the rich buttermilk sauce should be more than generous.… Read More

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PEANUT BUTTER PRALINES

pralines

Adapted from TheKitchn.com

Make 20–50 pralines, depending on preferred size

  • 1½ cups granulated white sugar
  • ¾ cup light brown sugar, packed
  • ½ cup milk (whole or 2%)
  • 6 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • 1½ cup whole pecans, toasted*
  • ⅓ cup creamy peanut butter
  1. Before starting to cook, prepare the items you’ll need for the pralines to cool: Lay out a piece of parchment, aluminum foil or a silicone baking mat. Also set out an extra spoon. The pralines will cool quickly after they’re finished cooking, so it’s important to have these items ready.
  2. Combine all the ingredients except for the peanut butter in a medium saucepan that holds at least 4 quarts.
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BUTTER COOKIES

Butter Cookies

Recipe by A. Rene Trevino

Makes about 3 dozen cookies

  • 1 pound unsalted butter, cold and cut into large cubes
  • ½ teaspoon salt
  • 1 cup sugar
  • ⅓ cup egg yolks (about 3 to 4 yolks)
  • 1 tablespoon vanilla extract
  • 4¼ cups all-purpose flour
  1. Combine butter, salt and sugar in a standing mixer. Using the paddle attachment, beat until smooth.
  2. Add yolks and vanilla extract, and mix until the ingredients are well incorporated.
  3. Add flour and mix until dough forms. Refrigerate dough for 30 minutes.
  4. Preheat oven to 350°F.
  5. On a lightly floured surface, roll out the dough to ¼ inch thick.
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BEER CHEESE SOUP

beer cheese soup

Recipe by Andie Marshall

Serves 6 to 8

  • 4 tablespoons unsalted butter
  • 1 small sweet onion (Vidalia), finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon dry ground mustard
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 4 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 bottle pale ale (12 ounces)
  • 2 cups finely grated sharp Cheddar
  • 1 cup shredded Gruyere (or use Swiss)
  • ½ cup heavy cream (or use half-and-half)
  • ¼ teaspoon red pepper flakes (optional)
  1. In soup pot, melt the butter over medium heat.
  2. Add the onion, celery, garlic, ground mustard and sprinkle with salt and pepper.
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ROASTED BONE MARROW

roasted bone marrow

Recipe by Joe Moore

Serves 10

  • 20-25 pieces of beef bones with marrow, cut into 2-inch pieces
  • Coarse kosher salt, to taste
  • 6–8 whole garlic cloves
  • 2–3 long sprigs of rosemary
  • Crusty bread cut into slices and toasted, for serving
  • Parsley salad, for garnish*
  1. Preheat the oven to 450°. Arrange the bones cut-side up in a roasting pan. Lightly sprinkle the bones with salt, then add the garlic and rosemary to the pan.
  2. Roast the bones for about 30 minutes, until the marrow is soft and the dish is bubbling.
  3. Serve the bone marrow with the parsley salad and toast. To eat, scoop out the marrow with a small fork or spoon, spread on the toast and top with parsley salad.
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