Posts for May 20th 2010
Thus, for a Sex and the City party, I'm recommending this simple concoction as the signature cocktail. It's an interesting mixture of grape-flavored vodka, 7Up, lemon juice, and red wine.
The recipe can easily be batched, so fill a pitcher with the cocktail and let the girls get their own glasses. Just be sure to tell them the red wine is floated on top. I would also stock up on your favorite bubbles as some people will prefer to celebrate with sparkling wine. To get the drink recipe, read more
YumSugar Community member smileyface just bought a slow cooker, and wrote in to ask us a burning question about it. If it's only designed for four quarts, she wondered, "how should I adjust recipes that call for a six-quart slow cooker?"
When selecting a slow cooker, the most important choice is deciding which size to buy. Six quarts or larger are ideal for a crowd, while a four-quart cooker is perfect for a family of four. Crockpot volume is extremely important because, to ensure food isn't either undercooked or burnt, appliances should be at least half but no more than two-thirds full. For this reason, most recipes will specify the size of slow cooker required.
If your slow cooker's smaller than the recipe's guidelines, I'd recommend adapting the recipe to fit your crockpot's size. In smileyface's instance, I suggest dividing the six-quart recipe by two thirds, or 0.66, to yield a recipe that her slow cooker can manageably contain. Likewise, an inverse calculation can be made to adapt a recipe for a larger slow cooker.
2 oz. vodka
0.5 oz. fresh lemon juice
0.5 oz. fresh lime juice
0.5 oz. simple syrup or 1 tsp. sugar
Drop of crème de cassis
- Dip the rim of a martini glass in a shallow dish filled with crème de cassis and immediately place rim in another shallow dish with sugar, rotating the glass to ensure the whole rim is covered.
- Combine the vodka, citrus juices, and simple syrup in a cocktail shaker with ice.
- Shake vigorously and strain into the martini glass. Finish the cocktail with a drop of crème de cassis on top.
Makes 1 drink.
- Drinks, Cocktails
- North American
8 large egg yolks
1 cup plus 1/4 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
4 cups sliced strawberries
2 cups heavy cream
- In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
- Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled.
- Churn in an ice cream maker according to manufacturer's instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Makes 1 1/2 quarts.
- Desserts, Ice cream
- North American
Oh, and the best thing is that you can use this recipe as a guide. Throw in your favorite vegetables, herbs, and cheese. Learn the simple technique after the jump.
Here's a guaranteed recipe for a successful event: round up all of the city's top bartenders and put them in a magnificent outdoor space with sweeping views of the Bay as a backdrop on one side, and all of San Francisco's downtown on the other. Add Spring's best market ingredients, from rhubarb to strawberries and Spring peas. What do you get? CUESA's Farmers Market Cocktail Night: a smashing party that's sold out every year. Last night, like the many years before it, was no exception, with incredible flavor combinations that I'm still dreaming about. See the best takes when you keep reading.
Source: Flickr User Ruben LagunaTake the Quiz
Last year San Francisco hosted its inaugural food festival SF Chefs.Food.Wine in August. In preparation for the event in May, many of the city's restaurants participated in something called Strawberry Week. Each chef selected a special strawberry dish and put it on the menu. The recipes were complied in a booklet that was handed out at SF.Chefs.Food.Wine. Since strawberry season was over in August, I only recently pulled the booklet out of my recipe file.
It's full of wonderful recipes, including this savory application for roasted strawberry bruschetta. The strawberries are cooked with balsamic vinaigrette until soft and syrupy. Crusty toasted bread is slathered with goat cheese before being topped with the strawberry mixture. A sprinkling of arugula finishes off the easy and elegant appetizer. It's an incredibly delicious dish that you really should make. To get the recipe, please read more