"Double, double toil and trouble;
Fire burn and cauldron bubble." ~ William Shakespeare
I have been inspired lately with all the cool wet weather to get into the Thanksgiving/Halloween/Fall spirit. Bought some little pumpkins at the market.
Did a little decorating.
A festive occasion calls for a festive beverage. Am not a big fan of tequila (too many vague painful memories I guess) but this drink is surprisingly good and I love the name (very Halloween-ish) so have deemed it share-worthy.
Found this a pleasant mix of fruits and tequila, semi sweet and tart. It is the ginger puree that makes this drink really sing by adding a subtle sweet and spicy taste that adds depth. As far as the egg white goes, I think it's essential for creating the smooth texture and bringing all of the flavors together. Though, if you're inclined you could skip it without having too much of an effect on the overall drink.
Devil's Handshake
1 1/2 parts Tequila
3/4 parts lime juice
1/2 part simple syrup**
1 part pineapple juice
1 teaspoon sweet ginger puree*
1/4 part egg white
Lime wedge for garnish
Dry shake vigorously, ice and shake again.
Strain onto fresh ice in a highball glass.
Garnish with a lime wedge.
*To make your own ginger puree:
Cut thin slices of fresh ginger and process in a food processor or blender until smooth. Optionally, add a teaspoon of sugar. Place the puree into an ice cube tray and freeze. Place the cubes in a bag or sealed container in the freezer until ready to make the drink. 1 cube makes about 2 tablespoons (depending on the size of the cube tray) and take just a few minutes to thaw.
** 1 part water/2 parts sugar. Boil till sugar dissolves completely. Remove from heat and allow to cool and thicken
Traditional thanksgiving dinners are roast turkey with all the trimmings but this year I decided to make: Osso Buco served over Risotto Milanese with a starter of Carrot Ginger Soup
Ginger Carrot Soup
2 tablespoons butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Osso Buco
6 Servings
6 tablespoons vegetable oil
6 veal shanks (8 to 10 ounces and 1 1/2 inches thick each), tied around equato
2 1/2 cups dry white wine
2 medium onions chopped medium
2 medium carrots peeled and chopped medium
2 medium celery ribs chopped medium
6 medium garlic cloves minced or pressed through garlic press (about 2 tablespoons)
2 cups low-sodium chicken broth
2 bay leaves
1 (14.5-ounce) can diced tomatoes drained
Gremolata
3 medium garlic cloves minced or pressed through garlic press (about 1 tablespoon)
2 teaspoons minced lemon zest
1/4 cup minced fresh parsley leaves
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Heat 2 tablespoons of oil in large ovenproof Dutch oven over medium-high heat until smoking. Meanwhile, dry shanks thoroughly with paper towels, then season generously with salt and pepper. Place 3 shanks in single layer in Dutch oven and cook until golden brown on one side, about 5 minutes. Flip shanks and cook on second side until golden brown, about 5 minutes longer. Transfer shanks to bowl and set aside. Off heat, add 1/2 cup of wine to Dutch oven, scraping bottom with wooden spoon to loosen any browned bits. Pour liquid into bowl with flavorful browned shanks. Return pot to medium-high heat, add 3 more tablespoons oil, and heat until shimmering. Brown remaining shanks, about 5 minutes for each side. Transfer shanks to bowl with other shanks. Off heat, add 1 more cup wine to pot, scraping bottom to loosen browned bits. Pour liquid into bowl with shanks.
Set pot over medium heat. Add remaining 2 tablespoons oil and heat until shimmering. Add onions, carrots, and celery and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add garlic and cook until lightly browned, about 1 minute longer. Increase heat to high and stir in broth, remaining cup wine, juices from veal shanks, and bay leaves. Add tomatoes and veal shanks to pot (liquid should just cover shanks). Cover pot, bring to simmer with lid slightly ajar, and place pot in oven. Cook shanks until meat is easily pierced with fork, but not falling off bone, about 2 hours.
FOR THE GREMOLATA: Combine garlic, lemon zest, and parsley in small bowl. Stir half of gremolata into pot, reserving rest for garnish. Season with salt and pepper to taste. Let osso buco stand, uncovered, for 5 minutes.
Remove shanks from Dutch oven, cut off and discard butcher's twine, and place 1 veal shank in each serving bowl. Discard bay leaves. Ladle some braising liquid over each shank and sprinkle with portion of remaining gremolata. Serve immediately.
TO MAKE AHEAD: Osso Buco may be prepared through step 3 up to 3 days ahead of time and stored in an airtight container in the refrigerator. The meat should be stored and reheated in the braising liquid to prevent it from drying out. Scrape the chilled fat off the top and bring the osso buco to a simmer over medium-low heat in a covered Dutch oven, adding broth or water to adjust the consistency, if necessary. The gremolata should be prepared just before serving.
I don't usually make desserts anymore except when we have guests to dinner but ever since the Molasses Cake, Francois has been murmuring 'cake' quietly to himself. I guess he's hoping some will magically appear. So sad. Poor deprived guy.
So here is my latest sweet creation - a recipe sent to me recently and it is really good. I suppose you could skip the whipped cream. Yes, I suppose you could. But why?
Pumpkin Dessert (thanks for sharing this one Lizbeth)
Serves 12
4 eggs
1 cup white sugar
1-1/2 cups pumpkin puree ( or 15 oz can)
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
salt
1 can (12 oz) evaporated milk
Topping
1 yellow cake mix
3/4 cup butter melted
1 cup chopped walnuts or pecans
Whipping cream
Heat oven to 350°F (325°F for dark or nonstick pan).
Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
The warrior pig is hitting the Halloween trail early this year.
Pigula
