February 2, 2012

proof whisky, pepperettes and pig-skins, Vol. 71

Happy Groundhog Day!
Planning on joining Madonna for Superbowl Sunday (oh yeah, and the Giants and Patriots as well)? 
We have the perfect half-time drinks and snacks for you. Today’s cocktail is a kicked-up version of an easy party classic. Visit our website at www.proofbrands.com or like us on Facebook and Twitter  to get last minute updates on tastings, parties & events.

rye and cherry ginger 1 1/2 oz proof ginger whisky • 5 oz ginger ale •  2-3 shakes of Fee Brothers Cherry Bitters

Fill a glass with ice. Add proof ginger whisky, cherry bitters and top with ginger ale. Garnish with cherry.

Ginger-infused proof whisky Peel and slice a 1” piece of fresh ginger and drop into a bottle of proof whisky. Put the cap on and refrigerate for about 2-3 days. Strain whisky into a clean bowl or bottle. Store in refrigerator.


Don’t Squeeze Use Fee’s Fee Brothers Cherry Bitters can be purchased online at www.epicureal.com or locally at BYOB Cocktail Emporium (http://byobto.com) Fee Brothers Bitters also come in these flavours: Old Fashion, Orange, Peach, Plum, Grapefruit, Rhubarb, Cherry, Lemon, Aztec Chocolate, Mint, Celery, as well as an extensive line of Cordials (like Orgeat and Pumpkin Spice)

Meaty-treats Just because you are hosting the game, does not mean that you have to serve a 10-course meal. Bowls of snacks, and hearty finger foods – like meats and cheeses – will do the trick. If you are looking for the best spots to buy quality cured meats or charcuteries we have listed a few of our favourite butchers.: Cumbrae’s www.cumbraes.com, The Healthy Butcher www.thehealthybutcher.com, Sanagan’s www.sanagansmeatlocker.com, Rowe Farms www.rowefarms.ca, Easton's Charcuterie, Viking Deli & Smokehouse, Fresh from the Farm http://freshfromthefarm.ca, http://salumeriaitaliana.com, www.cheeseboutique.com, Evergreen Brickworks Farmer’s Market http://ebw.evergreen.ca, St. Lawrence Market www.stlawrencemarket.com and Meat on the Beach www.meatonthebeach.com.


rosemary and pepper baked chips 1/4 cup olive oil • 2 large baking potatoes (1 pound total), scrubbed • 3/4 teaspoon coarse salt • 1 tbsp finely chopped rosemary • 1 teaspoon coarsely ground black pepper

Preheat oven to 375°F. Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Slice 1 potato crosswise into 1/16-inch-thick slices using mandoline and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of rosemary, coarse salt and pepper. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner. (makes approximately 12 dozen)


Blue cheese and carmelized shallot dip 1 tablespoon vegetable oil • 1 1/4 cups thinly sliced shallots (about 4 ounces) • 3/4 cup mayonnaise • 3/4 cup sour cream • 4 ounces blue cheese, room temperature

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool. Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve chilled.

Saturday: Sunny and a high of 1 degree
Sunday: Cloudy periods and a high of 0 degree

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