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Sergeant-Peppers

Sergeant Peppers with Peppered Reposado

Red at Night, Sailors Delight

A spike of spice and an exuberant shade of orange distinguish bartender Jeff Wolf’s spirited summer highball at the Boat House in Tiverton. The Sergeant Peppers cocktail is a clever play on the flavor profile of the margarita, a cocktail rooted in Mexico in the 1930s, popularized by American tourists. Wolf swaps reposado tequila aged in new oak barrels for the traditional silver tequila base, tangy red bell pepper juice for lime, and sweetens with a drizzle of agave nectar. Reposado tequila imparts notes of grilled pineapple and caramel constituting the buttery vanilla backbone of the cocktail. The clean heat of Bittermens Hellfire Habanero Shrub (a hot sauce specifically designed for cocktails) piques the rich floral acidity of the red bell pepper juice and the bold citrus tones of the garnish, a feathery stalk of cilantro. Sip one at sunset over the Bay to experience a sublime summer combination.

Willa Van Nostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at LittleBitte.com.

Sergeant Peppers

Jeff Wolf, Bartender, Boat House, Tiverton

Try juicing red, orange, yellow and green bell pepper varieties for psychedelic summertime hues.

2 ounces reposado tequila … Read More

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Freeze Pops

Frozen Fruit Pops

Depending on size of mold, makes 6 ice pops

1/4 cup diced kiwi

1/4 cup diced peaches

1/4 cup blueberries, cut in halves

1/4 cup raspberries

1/4 cup diced strawberries

1/4 cup fresh pineapple juice or orange juice

Toss cut fruit together in a bowl and then spoon into popsicle molds. Pour enough juice so it comes slightly below each rim. (Pops will expand a little as they freeze.) If you’re using paper cups, cover with aluminum foil (to hold sticks in place). Insert Popsicle sticks. Place on a tray in the freezer for 5 hours or overnight. Run under warm water for a few seconds to release pops from their molds. Enjoy!

Ice Pop Molds

When making ice pops at home, you will need a container or mold to hold the liquid while it freezes and a stick to hold your frozen treat while you eat it!

  • Homemade Molds: Freeze liquid in a small paper cup with a wood popsicle stick.
  • Store Bought Molds: Many shapes and sizes to choose from including rocket ships!

Some store bought molds (like Zoku) even come with their own storage container.

Shop Local: Stock on Hope Street in Providence carries a variety of … Read More

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Lemonade Drinks

Edible Landscape

Summer’s Rose

The Rugosa rose (Rosa rugosa) also known as salt spray rose or beach rose, grows by the ocean and produces intoxicatingly fragrant pink and white blossoms in early summer. Vodka infused with pink beach roses transforms a humble vodka lemonade into an aromatic jewel. As always, take care when foraging native flora. Make sure not to trespass on private property and to identify the correct species before you harvest or ingest any wild plants. You can substitute with the garden variety but be sure they have not been sprayed with chemical fertilizers or bug repellant.

Willa Van Nostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at LittleBitte.com.

Rosa Rugosa Lemonade

Willa Van Nostrand, Little Bitte Artisanal Cocktails, LittleBitte.com

2 ounces beach rose–infused vodka*

2 ounces fresh lemonade**

1 lemon wheel

Garnish with rose petals and lemon wheels

Combine infused vodka and fresh lemonade over ice and shake for 10 seconds. Pour over fresh ice. Garnish with rose petals and a lemon wheel. For a full pitcher of Rosa Rugosa lemonade, fill a pitcher with ice and add equal parts infused vodka and lemonade and stir with a long … Read More

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Dandy Shandy

Dandy Shandy

Beer Cocktails with a Bite

A well-crafted beer cocktail is a deceivingly delicate creature. A typical shandy recipe is equal parts beer and fresh lemonade or ginger ale; a light, effervescent solution to a warm weather thirst. Consider the tart overtones of the citrus you choose in order to balance the malt and booze just right. Fresh grapefruit juice intensifies the robust hoppy tones of ale, while fresh lemonade complements lighter styles of lager and beers with a higher rice or barley content.

Revival Brewing Company’s expert brewmaster, Sean Larkin, points out that when building a shandy with hefeweizen, “it’s a game about balancing the bitterness of the hops. If lemon is too acidic to add to a brew, think about sweetening with pomegranate, mango or passion fruit juice.”

If you’re looking for some heat, season hefeweizen with jalapeño simple syrup to give the natural spices in the beer, like coriander and orange peel, a leg up. The most divine iterations of a shandy are dry to semi-sweet, where you can taste the characteristics of both the beer and the juice. But relax: If you don’t achieve that perfect mélange the first time, there’s always a second chance.

Willa Van Read More

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Patty pan

ROASTED PATTYPAN SQUASH & OYSTER MUSHROOMS

Jonathan Dille, Executive Chef, The Grange, Providence

The mushrooms that the Rhode Island Mushroom Company are producing are some of the best quality I have seen, and they are right down the street in West Kingston! What a treat it is to have them join the culinary scene here in Little Rhody. The small stems of the Pattypan squash are edible and look pretty if you leave them on.

Salsa Verde:

1/2 pound tomatillos, papery skin removed

1 medium red onion, peeled and sliced 1/2-inch thick

1 medium jalapeño pepper

2 cloves garlic

1 cup cilantro, chopped, including stems

Juice of 1 lime

Pinch of salt

Roasted Vegetables:

2 pounds Pattypan squash, halved and quartered into 1/2-to 1/4-inch-thick slices

1 pound R.I. Mushroom Company oyster

mushrooms, tough stems removed

1 teaspoon sunflower oil

Pinch of salt

Smoked Paprika Aioli:

1/2 cup mayonnaise

1/2 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

Prepare coals or preheat grill. Place tomatillos, red onion and jalapeño directly on grill (without any oil). Salt them as they begin to char. Cook until charred so that black spots speckle the surface of the pepper, the tomatillos begin to burst and the onion slices begin … Read More

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SUMMER VEGETABLE QUINOA SALAD

Jonathan Dille, Executive Chef, The Grange, Providence

This recipe can be made with lots of different vegetables—feel free to make it with what is available to you. It can also be kept for a few days undressed, as long as you leave out the avocados until the last minute. Make it in advance of your summer gathering.

2 cups quinoa

3 cups water

Kosher or sea salt

6 tablespoon rice vinegar

1/4 cup roasted garlic cloves*

1 cup extra-virgin olive oil

1 teaspoon black pepper

Kernels from 2 ears freshly shucked sweet corn

1 small head of radicchio

1 cup diced cucumber

1 bunch spring onions, sliced

2 avocados, diced

Edible flowers for garnish (optional)

1/2 cup sliced radishes for garnish (optional)

Bring quinoa, water and 2 teaspoons salt to a boil in a small pot. Immediately reduce to a simmer, cover and set timer for 18 minutes, making sure heat is set low. Once all water has cooked off, remove from stove and set aside. Let cool completely.

Meanwhile, place garlic and vinegar in a blender and slowly drizzle oil until dressing has emulsified. Season to taste with salt and pepper.

Place quinoa and remaining ingredients into a large … Read More

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BRAISED COLLARD GREENS

Jonathan Dille, Executive Chef, The Grange, Providence

We make this recipe by first smoking our onions in a smoker to enhance the flavor of the collard greens. If you don’t have access to a smoker you can simply caramelize the onions as explained below.

1 large yellow onion, thinly sliced

2 tablespoons vegetable oil

1/2 tablespoons crushed red pepper

Kosher or sea salt

2 bunches collards, stems removed and sliced 1/4 inch thick

2 cups vegetable stock

2 tablespoons sesame seeds

1 tablespoon whole cumin seeds

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds

2 thinly sliced radishes (optional garnish)

Heat oil in a large pot. Add onions and cook over low heat until onions begin to turn a golden brown, approximately 25 minutes. Add crushed red pepper, pinch salt, collard greens and stock. Cover and reduce to low heat, stirring regularly. Cook until collard greens soften and reduce in size, about 30 minutes. Season with salt to taste.

In a small pan over low heat add sesame seeds, cumin, sunflower and pumpkin seeds and toast until seeds are lightly browned and fragrant. Serve greens garnished with toasted seed mix. Serves 2–4.… Read More

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GREEK ISLANDS GRILLED BREAD, TOMATO & CUCUMBER SALAD

Susie Middleton, author, Fresh from the Farm: A Year of Recipes and Stories

This classic Mediterranean salad of juicy tomatoes and cucumbers, crusty bread and a garlicky, herby, feta cheese-y dressing makes a stunning and delicious summer dish that’s perfect for the beach or a picnic. It’s a great way to showcase heirloom tomatoes, too. I prefer to grill the bread here, but broiling works just fine, too. To turn this into a main dish, add chopped grilled shrimp.

3 tablespoons extra-virgin olive oil, plus more for brushing the bread

1 tablespoon plus 1 teaspoon good-quality sherry vinegar

1 1/2 teaspoons minced fresh garlic

Kosher salt

6 (1-inch-thick) slices ciabatta or other airy artisan bread

2 to 2 1/4 pounds ripe, juicy tomatoes (a combo of all different size and color heirlooms is lovely)

1 medium cucumber

1/4 pound feta cheese, cut into small cubes

24 small Manzanilla (Spanish green olives) or Kalamata olives, smashed and pitted

1/4 cup thinly sliced scallions (white and light green parts)

Freshly ground black pepper

1/2 cup small whole fresh herb leaves (basil, oregano and mint) and tiny herb blossoms if available

In a small bowl, combine the 3 tablespoons olive oil, the sherry … Read More

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HONEY-SRIRACHA CHICKEN AND ZUCCHINI TACOS

1/2 cup local honey

1 tablespoon sriracha

4 tablespoons olive oil

1 whole (approximately 1 pound) boneless, skinless chicken breast

2 medium zucchini (or summer squash), trimmed, sliced in 1/4-inch lengths

Kosher or sea salt

Freshly ground black pepper

1 bunch radishes, washed, trimmed and coarsely grated

1 medium carrot, coarsely grated

1 medium sweet onion, coarsely grated

1/2 jalapeño pepper, stemmed, seeded and finely chopped

8 soft corn tortillas

In a medium bowl, whisk together the honey and sriracha sauce. Divide in half. Refrigerate half of the sauce in an airtight container until ready to serve.

In another medium bowl, make the marinade by combining the other half of the honey-sriracha sauce with the olive oil and whisk until the oil is completely incorporated into the sauce.

Place the chicken breast in an airtight container. Place the zucchini in a separate airtight container and season each with salt and pepper. Divide marinade among containers, tossing with separate forks to avoid contamination. Refrigerate for 1 hour and up to 24 hours.

Meanwhile, combine remaining vegetables in a fine-mesh sieve over a large mixing bowl and allow to drain for 1 hour, pressing down occasionally with a spoon. (May be made … Read More

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SWEET PEA PANNA COTTA WITH MACERATED BLACKBERRIES

Nicole Waxman, Pastry Chef, The Spiced Pear Restaurant, Newport

This is my home version of a wonderful summer dessert we serve at the restaurant along with a blackberry sponge cake. You can substitute angel food cake but the panna cotta with its sublime green hue can stand alone with the purple berries. What a colorful basket from the farmers’ market!

Sweet Pea Panna Cotta:

3 cups heavy cream

2 cups fresh green peas (or frozen if needed)

1 packet gelatin

3 tablespoons water

1/2 cup granulated sugar

Macerated Blackberries:

1 1/2 cups fresh, whole, washed blackberries, divided

2 tablespoons granulated sugar (enough to coat the blackberries)

Juice from 1/2 lemon

Fresh mint for garnish (optional)

Bring cream and peas to a boil in a medium saucepan and remove from heat.

Blend in a blender on medium speed until smooth. Strain through a fine-mesh sieve.

Place gelatin powder in a small bowl with 3 tablespoons water and let soften.

Return pea and cream mixture to saucepan, add sugar and bring to a simmer. As soon as sugar has dissolved, remove from heat. Add softened gelatin to the mixture and stir until smooth.

Pour into 8 (6-ounce) ramekins or molds (leaving 1/4 … Read More

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