Recipes etc.
August 12, 2009
Joe's Sangria Blanco Recipe to Defend Yourself Against August Malaise
Ingredients
- 4 bottles Gazela!
- 3/4 cup gin
- 1 cup Cointreau
- 1/2 cup sugar
- 1 bunch seedless white grapes
- 3 sliced lemons
- 3 sliced white peaches
- 1 sliced honeydew melon
- 1 liter club soda or seltzer
Directions
1) Mix the Gazela, gin and Cointreau together; then drop in the smorgasbord of fruit. Let this concoction steep for a few hours.
2) When you're ready to serve, add the seltzer water and plenty of ice to make it cold, cold, cold.
If you're feeling wild, buy some extra white grapes to freeze and use as ice when you serve.
3) Serve and beat the August heat!
Posted by Joe Salamone at 12:12 PM
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March 16, 2009
Michael Collins Cocktails
We'll be enjoying Michael Collins tomorrow in the following three ways (choose any for yourself, or perhaps all three, depending on the time of day):
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Posted by Daniel Stenson at 2:14 PM
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January 8, 2009
Braised Lamb with Olives
Perfect to pair with 1989 Vajra Freisa.
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Posted by Joe Salamone at 11:17 AM
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December 8, 2008
Chicken with Morels, Vin Jaune and Cream
Ingredients
- 3/4lb of fresh morels or 3oz. of dried morels
- 1 Chicken cut up or 4 drumsticks and 4 thighs
- 1 oz. butter
- 2 tablespoons of olive oil
- 1 cup Vin Jaune (the Macle Cotes du Jura would work)
- 1 pint of cream
- lemon juice
Directions
If using dried morels, boil water then let cool for a couple minutes and add to a bowl containing the morels. Soak for 15-20minutes. Pass the soaking liquid through cheese cloth and reserve a table to add to the sauce.
Add butter and olive oil to a heavy pot on medium heat. Be careful not to brown butter. Salt and pepper chicken and brown in pot. Once brown remove chicken and place it on a plate. Add Vin Jaune or Macle Cotes du Jura and stir with a spoon to dislodge anything stuck to the pot. Add the morels (and a tablespoon of soaking liquid if you've reserved some). Reduce wine by half. Add cream.
Return chicken to the pot. Turn pot to low heat and cover. Stirring and flipping the chicken occasionally, cook for approximately 45 minutes. The sauce should coat the back of the spoon. Feel free to add an additional tablespoon or so of wine. Add lemon to taste. Serve with rice and pour a big old glass of Macle's Côtes du Jura.
(Serves 4 people.)
Posted by Joe Salamone at 3:16 PM
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August 12, 2008
Preparing Absinthe
Preparing and Drinking Absinthe
Preparing absinthe is a complex ritual befitting the spirit's mythic lore.
This is a process in which, with every painstaking step, the anticipation builds to a crescendo culminating, finally, in actual consumption. In this way serving absinthe is similar to a Japanese tea ceremony.
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Posted by Daniel Stenson at 9:08 PM
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August 11, 2008
Absinthe Cocktails!
Absinthe is a wonderful aperitif when diluted with water though, for you mixologists out there, absinthe can also be used in the construction of any number of historical cocktails like the Sazerac, or Ernest Hemingway's favorite cocktail - Death in the Afternoon!
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Posted by Daniel Stenson at 1:58 PM
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February 29, 2008
Giacomelli's Vermentino Meets Fish Stew
Vermentinos are such rich, complex whites with such big acidities that they marry very well to finessed winter fare. To plow through the winter blues, Joe, Chris and I got together last week to indulge in Giacomelli Vermentinos - both the regular Colli di Luni bottling as well as Giacomelli's first-ever, single-vineyard "Boboli" - with a menu from the wickedly intelligent culinary mind's eye of Joe Salamone.
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Posted by Stephen Bitterolf at 9:05 AM
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