Text 11048, 99 rader
Skriven 2014-03-18 21:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Canadian Pizza
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> my kid brother / Italy / hard to find pizza and what he did
 DD> find wasn't "like we have here".

American style pizza has become popular there in recent years by all
reports.

 JW> In Ottawa where I grew up many Italian pizza joints went Lebanese,
 JW> not Greek, and the regional pizza style there evolved differently.

 DD> It's called fusion.

And sometimes it works. I like both classic and experimental takes on
food.

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

     Title: The Chocolate Rye
Categories: alcohol, beverages
  Servings: 1

           FOR THE INFUSED RYE:
    1/3 c  cacao nibs
    1/2 ts whole black peppercorns
      5    allspice berries
    1/4 c  sliced almonds, toasted
      2 X  2-inch long cinnamon sticks
    1/2    inch fresh ginger, peeled
           and sliced
  1 1/2 c  rye whiskey, such as
           Redemption Rye 
           FOR EACH COCKTAIL:
  1 3/4 oz cacao nib infused rye
    3/4 oz oloroso sherry
    1/2 oz freshly squeezed meyer lemon
           juice
      1    barspoon syrup from Luxardo
           Maraschino Cherries
           Garnish: Luxardo cherry

No one wants a cocktail that tastes like unset pudding; the
Chocotini makes me shudder. Perhaps it's that old notion that women
want a sweet drink that doesn't taste of alcohol. But there is a
place for chocolate in cocktails, and I hope you'll agree that this
recipe hits that spot.

Cacao nibs are little fragments of crushed, roasted cacao beans.
They smell like chocolate. They are, in fact, like chocolate in the
raw. You can infuse them into liquor to give your drink a lovely
chocolate aroma. 

Today's cocktail was inspired by a box of chocolates. Spices,
almonds, creams, berries, you'll find all of these in a standard
box. Spicy rye whiskey is the base for the infusion that includes
cacao nibs, toasted almonds, cinnamon, ginger, and allspice. The
resulting whiskey has a warm, complex aroma. It's good enough to
enjoy on the rocks by itself, but the complete cocktail, made with
nutty oloroso sherry and fragrant Meyer lemon juice, gives the
flavors a wonderful frame.

A final piece of advice: let this drink sit for a moment after
you've made it, after you've dropped the Luxardo cherry in. All of
the lovely chocolate box smells really open up as the drink warms
back up from ice-cold. It's both bright and a little decadent, with
chocolate and toasted almond up front, and the sherry's nutty flavor
offering a rich core. 

Note: If Meyer lemons are unavailable, you can substitute a mix of
equal parts fresh squeezed orange and lemon juice. For best flavor,
use the infused rye within 1 year.

For the infusion: In an airtight container, combine cacao nibs,
peppercorns, allspice berries, cinnamon sticks, ginger, and rye, and
swirl to mix. Let sit at room temperature for 2 days, shaking
occasionally, then strain into a clean airtight container.
Yield: 12 ounces 

For each cocktail: Fill a mixing glass 2/3 full with ice. Add
infused rye, sherry, lemon juice, and syrup from the cherry jar.
Stir until well chilled, about 25 seconds. Strain into a chilled
cocktail glass. Garnish with cherry and serve. 

Posted by: Elana Lepkowski

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



YK Jim


... If it came from a plant, eat it. If it was made in a plant, don't.

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