6 ounces lemon-flavored vodka (a.k.a. Citron)
2 ounces Cointreau, or triple sec
4 tablespoons freshly squeezed lemon juice
2 teaspoons simple syrup, or to taste (equal amounts of sugar and water heated until sugar dissolves)
2 cups ice
1 lemon or 4 candy lemon drops or jelly lemon slices
Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, lemon juice and simple syrup and shake or stir. Strain into chilled martini glasses. Garnish with a candy lemon drop or a lemon twist.
Monday, July 21, 2008
Slow Cooker Lemon Garlic Chicken
1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs
Old Cuban
1 handful fresh mint leaves (about 1 large sprig) plus more for garnish
1 1/2 ounces aged rum
1/2 ounce freshly-squeezed lime juice (1 lime)
1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows
2 dashes bitters, (recommended: Angostura)
Ice cubes
1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine
Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.
Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.
Yield: about 1 1/2 cups
1 1/2 ounces aged rum
1/2 ounce freshly-squeezed lime juice (1 lime)
1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows
2 dashes bitters, (recommended: Angostura)
Ice cubes
1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine
Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.
Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.
Yield: about 1 1/2 cups
Tequila Refresca
Ice cubes
1 ounce tequila, white or gold
Dash Campari
6 ounces grapefruit soda,(recommended: Fresca)
Small wedge fresh pineapple, grapefruit, and lime
Fill a goblet or rocks glass with ice cubes. Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda. Top off with the grapefruit soda. Skewer the fruit and stir into the cocktail. Drink.
Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.
1 ounce tequila, white or gold
Dash Campari
6 ounces grapefruit soda,(recommended: Fresca)
Small wedge fresh pineapple, grapefruit, and lime
Fill a goblet or rocks glass with ice cubes. Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda. Top off with the grapefruit soda. Skewer the fruit and stir into the cocktail. Drink.
Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.
Peach Cobbler
Crushed ice
2 to 2 1/2 ounces rye whiskey
2 1/2 ounces peach nectar
Dash bitters
About 5 wedges frozen peaches, halved
3 to 4 fresh mint leaves, roughly chopped
1 lemon wedge
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
2 to 2 1/2 ounces rye whiskey
2 1/2 ounces peach nectar
Dash bitters
About 5 wedges frozen peaches, halved
3 to 4 fresh mint leaves, roughly chopped
1 lemon wedge
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
Friday, July 18, 2008
Zucchini Parmesan Crisps
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Blueberry Coffee Cake
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
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