List of cocktail given below alphabetically. These will help you to enrich your collection of cocktail recipes. So try it!
A1
Ingredients---------------Qty
Gin----------------------2oz
Grand Marnier---------1oz
Lemon juice-------------1 dash
Method
Shake all the ingredients together and strain into martini glass. Serve with a twist of lemon.
Aberfoyle
Ingredients---------------------------------Qty
Vodka---------------------------------------3oz
Drambuie-------------------------------------2oz
Method
Build in an old fashioned glass.
Absinthe Drip
Ingredients------------------------------Qty
Pernod----------------------------------2oz
Sugar cube------------------------------1 no
Method
In the likely event that you do not possess a drip glass, half fill a 5oz. martini glass with crushed ice and place the sugar-cube in the centre.
Now slowly drip the absinthe, one drop at a time , on to the sugar-cubes until it has added.
Serve with a twist of lemon and a short straw.
Saturday, September 15, 2007
Orange Caramel
Serve as a light and elegant finale to a rich meal. When the caramel-drizzled orange rounds are refrigerated, the caramel melts into luscious syrup.
Ingredients------------------------------------Qty
Orange ( Large navel)---------------------------6 nos.
Brandy-----------------------------------------2 ½ tbs
Sugar----------------------------------------1 cup
Method
From oranges, with vegetable peeler, remove 6 strips ( 3” by 3 / 4” each ) peel. Cut strips lengthwise into slivers.
Cut remaining peel and white pith from oranges. Slice orange into ¼-inch-thick rounds and place on deep platter, overlapping slice slightly. Sprinkle with brandy , if desired, and orange peel.
In 1 ½ - quarter saucepan, cook sugar over medium heat, stirring to dissolve any lumps, until sugar has melted and turned deep amber. Drizzle caramel over orange slices. Cover and refrigerate until caramel melts, about hours. Makes 6 servings.
Ingredients------------------------------------Qty
Orange ( Large navel)---------------------------6 nos.
Brandy-----------------------------------------2 ½ tbs
Sugar----------------------------------------1 cup
Method
From oranges, with vegetable peeler, remove 6 strips ( 3” by 3 / 4” each ) peel. Cut strips lengthwise into slivers.
Cut remaining peel and white pith from oranges. Slice orange into ¼-inch-thick rounds and place on deep platter, overlapping slice slightly. Sprinkle with brandy , if desired, and orange peel.
In 1 ½ - quarter saucepan, cook sugar over medium heat, stirring to dissolve any lumps, until sugar has melted and turned deep amber. Drizzle caramel over orange slices. Cover and refrigerate until caramel melts, about hours. Makes 6 servings.
White lady
The Cocktail white lady is very much similar to the Cocktail Sidecar. Harry MacElhone first launched the white lady while at Ciro Club in London in 1919. The recipe was lemon juice Cointreau and crème de menthe, a most enticing combination at the time.
The Common ingredients for the modern White lady is a dash of egg white. The Popularity of the white lady has led to some colourful variants , such as the Blue lady , Pink lady etc.
Ingredients----------------------------Qty
Cointreau ( Triple sec)------------------1 oz.
Gin-----------------------------------1 oz.
Fresh lemon juice---------------------1 oz.
Egg white ( optional)------------------1 dash.
Method
Shake all the ingredients together with a scoop of ice and strain into a 5oz. martini glass.
The Common ingredients for the modern White lady is a dash of egg white. The Popularity of the white lady has led to some colourful variants , such as the Blue lady , Pink lady etc.
Ingredients----------------------------Qty
Cointreau ( Triple sec)------------------1 oz.
Gin-----------------------------------1 oz.
Fresh lemon juice---------------------1 oz.
Egg white ( optional)------------------1 dash.
Method
Shake all the ingredients together with a scoop of ice and strain into a 5oz. martini glass.
Creamy Polenta
Creamy Polenta
Polenta has long been a popular staple in northern Italy and now the World loves it. This recipe gives you a lump free finishes product.
Ingredients ----------------------Qty
Yellow cornmeal----------------1 ½ Cups
Parmesan cheese ( Grated)-------1/ 2 cup
Butter or margarine--------------4 tbs
Salt-------------------------------1 tsp
Clod water----------------------2 cups
Boiling water----------------------5 cups
Methods
In 5-quart oven , combine cold water and salt. With wire whisk, gradually beat in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
Stir Parmesan and butter into polenta until butter has melted. Served immediately. Makes 8 accompaniments servings.
Polenta has long been a popular staple in northern Italy and now the World loves it. This recipe gives you a lump free finishes product.
Ingredients ----------------------Qty
Yellow cornmeal----------------1 ½ Cups
Parmesan cheese ( Grated)-------1/ 2 cup
Butter or margarine--------------4 tbs
Salt-------------------------------1 tsp
Clod water----------------------2 cups
Boiling water----------------------5 cups
Methods
In 5-quart oven , combine cold water and salt. With wire whisk, gradually beat in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
Stir Parmesan and butter into polenta until butter has melted. Served immediately. Makes 8 accompaniments servings.
Quote
"You can tell a lot about a fellow's character by his way of eating jellybeans." Ronald Reagan
The Kir
The drink is named after the Abbe, Felix Kir, Kir (1876 - 1968), Resistance hero and wartime Mayor of Dijon. In France it is usually drunk as an apéritif before a meal or snack. Originally the wine used was Bourgogne Aligoté, a lesser white wine of Burgundy. Nowadays, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white chardonnay-based Burgundy, such as Chablis.
Ingredients-------------------Qty
Crème de Cassis-------------1 tsp
Dry white wine ( Chilled)-----1 wine glass
Crème de Cassis-------------1 tsp
Dry white wine ( Chilled)-----1 wine glass
Method
Drop the cassis into a wineglass and pour the chilled white wine over it. If mixing a kir royale, use a champagne flute.
Besides the basic Kir, a number of variations exist:
Kir Royal - made with Champagne
Kir Pétillant - made with sparkling wine
Cardinal - made with red wine instead of white
Kir Imperial - made with raspberry liqueur instead of cassis, and Champagne
Kir Normand - made with Normandy cider instead of wine.
Kir Breton - made with Breton cider instead of wine.
Cidre Royal - made with cider instead of wine, with a measure of calvados added
Drop the cassis into a wineglass and pour the chilled white wine over it. If mixing a kir royale, use a champagne flute.
Besides the basic Kir, a number of variations exist:
Kir Royal - made with Champagne
Kir Pétillant - made with sparkling wine
Cardinal - made with red wine instead of white
Kir Imperial - made with raspberry liqueur instead of cassis, and Champagne
Kir Normand - made with Normandy cider instead of wine.
Kir Breton - made with Breton cider instead of wine.
Cidre Royal - made with cider instead of wine, with a measure of calvados added
Couscous
Couscous is not a grain , but a tiny pasta from semolina flour. Here’s a basic recipe and some variations. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.
Ingredients------- --------- Qty
Couscous ------------1 cup
Salt-------------------3/ 4 Tsp
Butter or margarine-------1 tbsp
Dark seedless raisins ( optional)-1/ 4 cup
Water-------------------1 ¼ cup
Methods
In 3-quarter saucepan, combine water, raisins if using, butter, and salt: heat to boiling over high heat. Stir in couscous.
Remove from heat: cover and let stand 5 minutes. Makes about 3 cups or 4 accompaniments servings.
Variations
Lime Couscous
Prepare couscous as directed but omit raisins and add 1 table spoon fresh lime juice and ½ teaspoon freshly grated lime peel to water.
Moroccan Couscous
Prepare couscous as directed but add ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric (optional), add ¼ teaspoon ground cumin to water.
Dried Tomato and green Onion Couscous
Prepare couscous as directed but omit raisins and add 1 green onions, sliced and 5 dried tomato halves, chopped, to water.
Dried- Cherry Couscous
Prepare couscous as directed but substitute ¼ cup dried tart cherries for raisins.
Ingredients------- --------- Qty
Couscous ------------1 cup
Salt-------------------3/ 4 Tsp
Butter or margarine-------1 tbsp
Dark seedless raisins ( optional)-1/ 4 cup
Water-------------------1 ¼ cup
Methods
In 3-quarter saucepan, combine water, raisins if using, butter, and salt: heat to boiling over high heat. Stir in couscous.
Remove from heat: cover and let stand 5 minutes. Makes about 3 cups or 4 accompaniments servings.
Variations
Lime Couscous
Prepare couscous as directed but omit raisins and add 1 table spoon fresh lime juice and ½ teaspoon freshly grated lime peel to water.
Moroccan Couscous
Prepare couscous as directed but add ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric (optional), add ¼ teaspoon ground cumin to water.
Dried Tomato and green Onion Couscous
Prepare couscous as directed but omit raisins and add 1 green onions, sliced and 5 dried tomato halves, chopped, to water.
Dried- Cherry Couscous
Prepare couscous as directed but substitute ¼ cup dried tart cherries for raisins.
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