Cherry Limeade.
![Picture](/uploads/3/9/1/6/3916068/5335728.jpg)
Ingredients:
2 cups water
2 cups sugar
40-50 cherries
cherry flavored vodka
limeade
ice
Directions:
To make a simple syrup, mix sugar in to water and boil until sugar is dissolved. Drop in the cherries and boil another 5-10 minutes, until cherries are nearly to the point of bursting. Cool. Store in the fridge in an airtight container.
To make drinks, fill a glass with ice. Spoon in 5-6 cherries with 2 large spoonsful of cherry syrup. Add 1.5 ounces cherry vodka. Fill glass with limeade. Serve. Drink. Be merry.
2 cups water
2 cups sugar
40-50 cherries
cherry flavored vodka
limeade
ice
Directions:
To make a simple syrup, mix sugar in to water and boil until sugar is dissolved. Drop in the cherries and boil another 5-10 minutes, until cherries are nearly to the point of bursting. Cool. Store in the fridge in an airtight container.
To make drinks, fill a glass with ice. Spoon in 5-6 cherries with 2 large spoonsful of cherry syrup. Add 1.5 ounces cherry vodka. Fill glass with limeade. Serve. Drink. Be merry.
Poached Pear and Goat Cheese Bruschetta
![Picture](/uploads/3/9/1/6/3916068/8838371.jpg)
Serves 6
Ingredients:
- 3 pears, cored and sliced in halves
- 1.5 cup red wine
- ½ cup sugar
- Juice from one lemon
- 2 teaspoons cinnamon
- 1 French Baguette, cut into ¼” thick slices
- 4 ounces goat cheese
- 3 tablespoons crème fraiche
- Dash of kosher or finishing salt (I used sea salt)
- 2 tablespoons fresh chopped basil
Directions:
In a large size saucepan bring the wine, sugar, lemon juice and cinnamon to a boil.
Add the pear halves and reduce to a simmer.
Cook uncovered for 10 minutes per side.
Pre-heat oven broiler.
While the pears are cooking, combine the goat cheese and crème fraiche in a food processor. Pulse until smooth.
Spread the cheese mixture on each piece of bread. Sprinkle a touch of salt on top of the cheese and transfer to the oven on the top self. Broil for just a few minutes- until the cheese is bubbly and the edges of the bread are golden brown.
Place the bread on a serving dish and sprinkle with the chopped basil.
Once the pears are done transfer to a cutting board and slice into 1/4” slices. Place two slices of pear on each piece of bread. Continue to cook the remaining wine over high heat until thickened- about 4 minutes.
Drizzle the wine reduction over the bruschetta and serve.
Ingredients:
- 3 pears, cored and sliced in halves
- 1.5 cup red wine
- ½ cup sugar
- Juice from one lemon
- 2 teaspoons cinnamon
- 1 French Baguette, cut into ¼” thick slices
- 4 ounces goat cheese
- 3 tablespoons crème fraiche
- Dash of kosher or finishing salt (I used sea salt)
- 2 tablespoons fresh chopped basil
Directions:
In a large size saucepan bring the wine, sugar, lemon juice and cinnamon to a boil.
Add the pear halves and reduce to a simmer.
Cook uncovered for 10 minutes per side.
Pre-heat oven broiler.
While the pears are cooking, combine the goat cheese and crème fraiche in a food processor. Pulse until smooth.
Spread the cheese mixture on each piece of bread. Sprinkle a touch of salt on top of the cheese and transfer to the oven on the top self. Broil for just a few minutes- until the cheese is bubbly and the edges of the bread are golden brown.
Place the bread on a serving dish and sprinkle with the chopped basil.
Once the pears are done transfer to a cutting board and slice into 1/4” slices. Place two slices of pear on each piece of bread. Continue to cook the remaining wine over high heat until thickened- about 4 minutes.
Drizzle the wine reduction over the bruschetta and serve.
Poached Fish with Lemon Parsley Relish
adapted from Julia Child and Martha Stewart
![Picture](/uploads/3/9/1/6/3916068/1748911.jpg)
- 1 lemon
- 1/4 cup chopped fresh parsley
- 2 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons rinsed and chopped capers (optional)
- Coarse salt and ground pepper
- 1 shallot, halved and thinly sliced
- 2 bags (10 ounces each) spinach, thick stems removed
- 8 thin flounder, sole, or turbot fillets (4 ounces each)
- 1/2 cup dry white wine
- Preheat oven to 350 °F.
- With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
- Season the fish fillets with salt and pepper. Butter a baking dish. Place the fillets and cover with white wine
- Bring to a simmer.
- Cover the top of the dish with aluminum foil.
- Bake for 10 minutes. Serve with lemon-parsley relish and spinach.
Coconut Milk Carrots
![Picture](/uploads/3/9/1/6/3916068/1884332.jpg)
1 teaspoon vegetable oil
1/2 teaspoon ground cardamom
4 green onions, sliced
1 teaspoon orange rind, finely grated
1-1.5 pounds fresh carrots, peeled and sliced diagonally
1 can coconut milk
salt and pepper
1. Heat the oil and stir the cardamom.
2. Add the green onions, orange rind, and carrots. Heat over a medium heat for 2 minutes.
2. Stir in the coconut milk (add water if necessary to cover the carrots). Bring to a boil and then immediately lower heat to a simmer. Cook, covered, for 10 minutes.
3. Strain carrots. Season with salt and pepper.
1/2 teaspoon ground cardamom
4 green onions, sliced
1 teaspoon orange rind, finely grated
1-1.5 pounds fresh carrots, peeled and sliced diagonally
1 can coconut milk
salt and pepper
1. Heat the oil and stir the cardamom.
2. Add the green onions, orange rind, and carrots. Heat over a medium heat for 2 minutes.
2. Stir in the coconut milk (add water if necessary to cover the carrots). Bring to a boil and then immediately lower heat to a simmer. Cook, covered, for 10 minutes.
3. Strain carrots. Season with salt and pepper.
![Picture](/uploads/3/9/1/6/3916068/1142091.jpg)
Honey and Spice Poached Pears
serves 4
4 ripe yet very firm Bosc or Bartlett pears
4 cups water
1/3 cup honey
1/3 cup sugar
4-inch piece fresh ginger, sliced
1 teaspoon whole cloves
1 star anise pod, broken in half
1 cinnamon stick, broken in half
Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out the center with a melon baller or spoon.
Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick.
Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.
Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight. (You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.) The next day drain and serve the pears.
If you wish you can reduce the poaching liquid into a syrup; place in a wide saucepan and simmer for 30 minutes or until syrupy and reduced by half.
AND
Creme Anglaise
Ingredients
1 1/2 cups whole milk, cream, or half-and-half
4 large egg yolks
1/3 cup sugar
pinch salt
1 teaspoon vanilla
Equipment
Medium bowl
Saucepan
Whisk
Wooden spoon
Strainer
Metal bowl set over ice water bath
Instructions 1. Warm the milk or cream in the sauce pan and remove from heat. Make sure it's cool enough to touch before adding it to the eggs. (You can skip this step, but warming the milk separately helps cut down on cooking time)
2. In a medium, heat-proof bowl, whisk the yolks together and then whisk in the sugar and pinch of salt. Continue whisking until the mixture turns pale yellow and forms ribbons on the surface.
3. Whisking steadily, pour the milk into the egg-sugar mixture in a steady stream.
4. Pour the mixture back into the sauce pan and set over medium heat. Stir constantly in an "S" shape to make sure the bottom doesn't scald or the eggs curdle.
5. Continue stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk.
6.You can also check the temperature with an instant-read or candy thermometer — it should be at least 156°F and not exceed 180°. (The higher the temperature, the thicker the final cooled custard will be.)
7. Strain the custard to remove any bits of eggs that may have curdled and stir in the vanilla. Doing this over an ice bath helps stop the cooking process so the custard doesn't over-cook.
serves 4
4 ripe yet very firm Bosc or Bartlett pears
4 cups water
1/3 cup honey
1/3 cup sugar
4-inch piece fresh ginger, sliced
1 teaspoon whole cloves
1 star anise pod, broken in half
1 cinnamon stick, broken in half
Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out the center with a melon baller or spoon.
Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick.
Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.
Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight. (You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.) The next day drain and serve the pears.
If you wish you can reduce the poaching liquid into a syrup; place in a wide saucepan and simmer for 30 minutes or until syrupy and reduced by half.
AND
Creme Anglaise
Ingredients
1 1/2 cups whole milk, cream, or half-and-half
4 large egg yolks
1/3 cup sugar
pinch salt
1 teaspoon vanilla
Equipment
Medium bowl
Saucepan
Whisk
Wooden spoon
Strainer
Metal bowl set over ice water bath
Instructions 1. Warm the milk or cream in the sauce pan and remove from heat. Make sure it's cool enough to touch before adding it to the eggs. (You can skip this step, but warming the milk separately helps cut down on cooking time)
2. In a medium, heat-proof bowl, whisk the yolks together and then whisk in the sugar and pinch of salt. Continue whisking until the mixture turns pale yellow and forms ribbons on the surface.
3. Whisking steadily, pour the milk into the egg-sugar mixture in a steady stream.
4. Pour the mixture back into the sauce pan and set over medium heat. Stir constantly in an "S" shape to make sure the bottom doesn't scald or the eggs curdle.
5. Continue stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk.
6.You can also check the temperature with an instant-read or candy thermometer — it should be at least 156°F and not exceed 180°. (The higher the temperature, the thicker the final cooled custard will be.)
7. Strain the custard to remove any bits of eggs that may have curdled and stir in the vanilla. Doing this over an ice bath helps stop the cooking process so the custard doesn't over-cook.