Champagne Apricato (recipe)

– 1 oz. Tanqueray Gin
– 1 oz. Marie Brizard Apry (apricot liqueur)
– ¾ oz. fresh lemon juice
– ¾ oz. simple syrup
– 2 oz. premium champagne
– Apricot slice
– Edible flower (for garnish)

To make simple syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once the sugar has dissolved, remove from heat. Let cool to room temperature. Combine gin, liqueur, lemon juice and simple syrup with ice in a cocktail shaker, and shake well. Strain into a flared glass; top off with champagne. Add apricot, and garnish.

Tequila Sangria

Ingredients

• 2 to 3 pineapple slices
• 2 to 3 orange slices
• 2 to 3 blackberries
• 2 to 3 lime wedges
• 2 ounce or 1/4 cup tequila
• 1 ounce or 2 tablespoons elderflower-flavored liqueur*

• 1 ounce or 2 tablespoons simple syrup*
• 2 ounces or 1/4 cup pineapple juice
• Splash orange juice
• Ice, as needed
• Red wine, as needed (recommended: rioja)

*Cook’s Note: peach-, pear- or ginger-flavored liqueur can be substituted.

*Cook’s Note: Simple syrup is equal parts sugar and water cooked until the sugar dissolves and then cooled completely.

In desired drinking glass, add the pineapples, oranges, blackberries, and lime wedges. Cook’s Note: If you dont like the fruits suggested here feel free to use whichever fruits you desire.

Next add the tequila, elderflower-flavored liqueur, simple syrup, pineapple juice, and orange juice. Add ice to glass and stir to mix ingredients. Top glass with red wine and enjoy.

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Herb-Filled Omelet

Yield Makes 1

• 3 large eggs
• Coarse salt and freshly ground pepper
• 1 tablespoon butter, preferably clarified
• 1 tablespoon finely chopped mixed fresh herbs, such as tarragon, basil, chervil, chives, and flat-leaf parsley

Directions

1. Season eggs with salt and pepper in a bowl; whisk until combined.
2. Heat an 8-inch skillet over medium-high heat. Add butter to skillet; heat until hot but not smoking. Add eggs. Cook, gently tilting skillet occasionally and pulling cooked egg away from sides with a fork to let raw egg flow underneath, until omelet is no longer runny. Sprinkle herbs on top. Run a rubber spatula along one side of omelet; gently fold over one-third. Repeat on opposite side so that the two sides overlap in the middle.

Smoked Salmon Croque Madames

• 5 tablespoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 2/3 cup whole milk
• Coarse salt and freshly ground pepper
• 8 slices white Pullman bread, or thinly sliced sandwich bread
• 2 tablespoons Dijon mustard
• 5 ounces smoked salmon
• 1/4 cup small dill sprigs, plus more for garnish
• 2 cups grated Comte cheese
• 4 large eggs

1. Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
2. Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.
3. Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.
4. Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

From Martha Stewart Living

Tomato and Leek Frittata

Yield Serves 4

• 3 teaspoons olive oil
• 2 cups sliced leeks (white parts)
• Coarse salt and ground pepper
• 1 cup grape tomatoes
• 6 egg whites
• 4 egg yolks
• 4 ounces crumbled goat cheese

Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks (white parts); season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.
In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

From Martha Stewart Living

Roasted Brussel Sprouts

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil

1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions:

1.	Preheat oven to 400 degrees F (205 degrees C).
2.	Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3.	Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Garlic Cheese Biscuits

Garlic Butter:

• 1/2 stick unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon dried parsley flakes

Biscuits:

• 1 1/4 cups biscuit mix
• 1/2 cup grated sharp Cheddar
• 1/2 cup water

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush

Macaroni & Cheese made with Gruyere

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

From the Barefoot Contessa

Roasted Sweet Potatoes & Pears

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup sherry vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 pears, such as Bosc or d’Anjou, cored and cut into 1-inch chunks

Preheat oven to 400°F. Line a baking sheet or large roasting pan with parchment paper. In a large bowl, toss sweet potatoes with vinegar, cinnamon, ginger, nutmeg and cloves. Transfer potatoes to baking sheet with a slotted spoon. (Set aside bowl with remaining vinegar spice mixture for use with pears.) Bake about 30 minutes.

Meanwhile, place pears in reserved bowl with vinegar spice mixture and toss until evenly coated. Add pears to baking sheet with potatoes and continue to bake until pears are golden and potatoes are fork-tender, about 25 minutes.

 

Garlic and Rosemary-Roasted Leg of Lamb

The lamb is first roasted at a higher temperature (425°F) to help produce a flavorful, browned exterior. Then the oven is reduced to 350°F so the interior of the meat will be cooked without the outer section being overdone.

• 1 Tbs. kosher salt
• 2 tsp. freshly ground pepper
• 3 Tbs. finely chopped fresh rosemary
• 2 Tbs. olive oil
• 1 Tbs. chopped garlic
• 1 boneless leg of lamb, about 5 lb., rolled and
  tied with kitchen twine
• 1⁄2 cup red wine
• 2 shallots, finely chopped
• 2 cups chicken stock

In a small bowl, combine the salt, pepper, rosemary, oil and garlic and stir until blended. Coat the lamb evenly with the mixture, wrap tightly with plastic wrap, and refrigerate for at least 4 hours or up to overnight.

Let the lamb stand at room temperature for 45 minutes to 1 hour.
Position a rack in the lower third of an oven and preheat to 425°F.
Set the lamb on a rack in a large roasting pan and roast for 15 minutes. Using a pair of large tongs, turn the lamb over, carefully add the wine to the pan and roast for 15 minutes more. Reduce the heat to 350°F. Continue roasting, turning the lamb every 20 minutes and basting occasionally with the pan juices, until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for very rare to medium-rare, about 1 hour more, or until done to your liking. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
Meanwhile, pour any juices from the pan into a bowl. Skim off the fat, reserving 2 Tbs., and set the pan over medium-high heat. Add the reserved fat and the shallots and cook, stirring to scrape up any browned bits stuck to the pan bottom, until the shallots are tender, 2 to 3 minutes. Add the stock and the reserved pan juices, bring to a boil and cook, stirring, until the liquid is reduced by half, 3 to 4 minutes more. Transfer the sauce to a warmed sauceboat.
Remove the twine from the lamb, carve into thin slices and transfer to a warmed serving platter. Pass the sauce alongside. Serves 6 to 8.

Williams-Sonoma Kitchen.