Text 13140, 89 rader
Skriven 2011-07-08 08:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Rice Cakes
==================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE SACERDOTE <=-
 
 DS> The ShopRite store here in Enfield has one of those awesome rice-cake
 DS> poppers. We were delighted when we saw it.
 
 JW> I have detested any rice cake I've ever encountered... but I guess a
 JW> freshly made one is somewhat tastier?

 DD> Not substantially.

Then I shall pass.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Balsamic Strawberry Smash 
Categories: Alcohol, Beverages, Fruit
  Servings: 1

           FOR THE STRAWBERRY SYRUP:
      2 c  strawberries, hulled and
           sliced
    1/3 c  sugar 
      3    inch piece of lemon peel 
           FOR THE COCKTAIL:
      4    strawberries, hulled 
      1    round slice of lemon, cut in
           half 
      1 oz strawberry syrup 
    1/2 oz balsamic vinegar 
      2 oz bourbon 
           Garnish: additional
           strawberry

Always looking for ways to bring seasonal finds into my cocktails, I
started tinkering with some of my favorite strawberry flavor
combinations. The result is a summery take on the classic whiskey
smash. Strawberries are muddled with lemon to create a juicy base,
then a little strawberry syrup is added for a bit of sweetness and
to balance the tartness of the lemon. The balsamic acts as bitters,
and then of course a hefty pour of bourbon is added, because what's
a smash without the bourbon?

The result is a crimson cocktail with flavor as bold as the color.
The strawberries and bourbon work together to create a rich and
intense sweetness that is cut by the lemon and balsamic. It's the
kind of cocktail that makes you do a double-take but it drinks with
embarrassing ease.
 
To make the syrup, combine the strawberries, sugar, and lemon rind
in a saucepan. Cover and let sit for 1 hour at room temperature,
stirring occasionally.

Once the sugar has dissolved and the strawberries have released
their liquid, bring the mixture to a simmer over medium heat. Cook,
stirring gently, until the berries are tender, about 3 minutes.

Using a slotted spoon, transfer the strawberries to a pint jar.
Continue simmering the syrup until it thickens to a syrupy
consistency, about 2 minutes. Discard lemon peel and pour syrup over
berries. Let cool to room temperature, then store in the fridge for
up to 1 month.

To make the cocktail: muddle 4 strawberries in the bottom of a
cocktail shaker. Fill the shaker with ice, then add the strawberry
syrup, balsamic and bourbon.

Shake vigorously. Using both the cocktail strainer and a fine mesh
strainer, strain the cocktail into a glass. Garnish with a
strawberry.

Posted by Kelly Carámbula

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I hate it when I die from not passing on chain mails.

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