Tag Archives | Summer 2013 Recipes

EGGPLANT GRATIN WITH SAFFRON CUSTARD

By Chef Linton Hopkins 2 pounds Globe or Japanese eggplant 2 tablespoons olive oil ⅔ cup diced onion 1 teaspoon minced garlic 1 teaspoon thyme 1 teaspoon savory or oregano 2½ pounds peeled, seeded, chopped tomato 2 eggs 1 cup ricotta cheese ¾ cup cream 2 milliliters or ½ teaspoon saffron threads 4 ounces Parmesan […]

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CHUNKY PEACH POPSICLES

Makes 12 Make sure to reserve a portion of the peaches as you purée the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1–2 teaspoons finely chopped fresh cilantro, basil or lemon verbena. 1¼ pounds ripe peaches, (3–4 medium), halved and pitted Juice […]

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LIGHTENED UP POTATO SALAD

Serves 8 7 russet potatoes (about 3 pounds) ½ cup white wine vinegar ¾ cup reduced-fat mayonnaise ¼ cup 2% Greek yogurt 5 large hard-boiled eggs, peeled 1 small onion, preferably Vidalia, finely chopped 4 stalks celery, finely chopped ¼ cup sweet or dill pickle relish Coarse salt and freshly ground black pepper Peel potatoes […]

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PICKLED VEGETABLES

Serves 8 to 10 1 cucumber 1 red onion, halved and thinly sliced 8 cups assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans and small okra 6 cups distilled white vinegar 2 cups sugar ¾ cup kosher salt 1 large garlic clove, cut into slivers 1 teaspoon mustard seeds 1 teaspoon […]

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SARDINIAN SAUSAGE SPIEDINI

Spiedini is Italian for skewers or kebabs. It’s one of my favorite ways to cook on the grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite. This recipe was inspired by Chef Anne Quatrano’s offerings at her famed local eatery and specialty […]

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THE STREET SWEEPER

1½ ounce Bulleit Straight Rye Whiskey ¾ ounce Cynar ¾ ounce Aperol 2 dashes orange bitters (I use homemade bitters, but Regan’s is very good) Herbsaint Legendre rinse Stir whiskey, Cynar, Aperol and orange bitters in a mixing glass with ice. Take Old Fashioned glass with big cube of ice and rinse glass and ice […]

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THE YEARLING

1 ounce Bulleit Bourbon 1 ounce Art in the Age Rhubarb Tea ½ ounce lemon juice ¾ ounce simple syrup 1 muddled strawberry Muddle the strawberry in a pint mixing glass. Add the other ingredients; add ice. Shake really well. Double strain through a fine-mesh strainer over fresh ice into an Old Fashioned glass. Garnish […]

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THE HOP DROP

1¼ ounce Denizen Rum ¼ ounce Marie Brizard Crème de Menthe White ½ ounce honey ½ ounce lemon juice ½ ounce Dolin Blanc 6 drops of Fire Eye Tincture, or 2 slices of habanero pepper (varying amount depending on desired heat) Shake with ice. Strain over fresh cubes in a Collins glass. Top with sparkling […]

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