Drinking before noon doesn’t have to mean that you are blasted before 12:00PM! Celebrating a raging all nighter on Friday with the hair of the dog can chill you out and make you semi-functional on Saturday. Sounds like a Corpse Reviver No. 2 is what you’re looking for. Still, sometimes there’s really no excuse other than […]
Cointreau Coffee Granita
Print Recipe Cointreau Coffee Granita A fun and refreshing granita that’s sure to get anyone’s attention. Prepare a batch for the kids using fresh orange juice in place of the Cointreau. Prep Time6 hrsTotal Time12 hrs Course: DessertCuisine: French Servings: 4 servings Ingredients4 Cups Black Coffee1 Cup Cointreau1 Cup Brown SugarZest of 2 Oranges InstructionsStir […]
Sous Vide Cantaloupe and Lime Infused Vodka
Print Recipe Sous Vide Cantaloupe and Lime Infused Vodka A great way to make the most out of fruits in season. Also perfect to jazz up a cheap bottle of booze! Prep Time5 minsCook Time1 hrTotal Time2 hrs 5 mins Cuisine: Russian Servings: 2 cups Ingredients2 Cups Vodka2 Cups Chopped Cantaloupe1 Piece Lime juiced InstructionsCombine […]
Slow Cooker Curry Chardonnay Crockpot Chicken
Once in a while, I like working on classical French dishes, trying to put some Asian influence in the process. I’m taking the very simple chicken stew in white wine here and spiking its flavors with some Indian curry. Well, it honestly worked. That fruity flavor of the wine perfectly complemented the spice from the curry […]
Red Wine Poached Pears, Ricotta, and Sesame Olive Oil Crackers
There is something perennially fall to me about poached pears. Maybe it is because my first ever pastry cook job at a massive restaurant began in the fall, so my task every day was to peel and poach two crates’ worth of pears. It became like a meditation, each day, peeling that many pears by hand!
In any case, find the best firm-but-ripe pears that you can– I like the Bosc variety as they travel well and are not hard to find. Make sure after you core them, you check to see you’ve cored them straight through the bottom and there are no bits of stem leftover. You can also forego coring if you like the look of them poached while they are still whole, just know that you need to cook them longer to compensate.