December 6, 2012

proof whisky, my true love sent to me, Vol. 112



Happy Hanukkah! Our first drink of December can be switched-up to make two different drinks, depending on your tastes.
They’re both delicious.


the pear tree (switch-up) 1 ½ oz proof whisky • 5 oz pear juice • ½ oz spiced simple syrup OR ½ oz rosemary simple syrup • ¼ oz fresh lemon juice • fresh rosemary & cinnamon stick for garnish

Place all ingredients in shaker filled with ice. Shake and strain into glass. Garnish with fresh rosemary for rosemary version or cinnamon stick for spiced version.


Both of these syrups are good to have on hand during the festive season. You can add them to many different fruit juices, wines, teas and creamy drinks.

spiced simple syrup Combine equal parts sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a cinnamon stick, ¼ tsp freshly grated nutmeg and ¼ tsp all spice. Let cool and store in the refrigerator for up to 2 weeks.
rosemary simple syrup Combine equal parts sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a few sprigs of fresh rosemary. Let cool and store in the refrigerator for up to 2 weeks.


With cocktail party season already in full motion, we thought a couple of pear recipes would be a good addition to your appetizer repertoire.


Pear, Onion, and Dry Jack Cheese Strudels by Christine Piccin 6 tablespoons (3/4 stick) unsalted butter • 1 onion, chopped • 1 Bosc pear, peeled, halved, cored, sliced • 3/4 cup (packed) • grated dry Jack cheese or 1/2 cup grated Parmesan cheese and 1/4 cup grated sharp white cheddar cheese • 3 teaspoons whole grain Dijon mustard • 1/2 teaspoon salt • 4 sheets frozen phyllo pastry, thawed

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt. Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.

 


parsnip and pear latkes 1 underripe Bosc pear, quartered, cored • 1 parsnip, peeled, cut into 1-inch pieces • 1 large egg, beaten to blend • 1 1/2 tablespoons chopped celery leaves • 1 1/2 teaspoons drained white horseradish • 3/4 teaspoon salt • 1/2 cup panko • vegetable oil (for frying)

Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

 


Fab Five We were able to find something for pretty much everyone in these five shops: 3, 10, 11 Teatro Verde (http://teatroverde.com), 1, 2, 7, 8 Chapters (http://www.chapters.indigo.ca), 4, 5, 12 Restoration Hardware (www.restorationhardware.com), 9 Anthropologie (www.anthropologie.com), 6 Urban Outfitters (www.urbanoutfitters.com)



Weekend Forecast:
Saturday: Isolated showers and a high of 4 degrees
Sunday: Cloudy with showers and a high of 3 degrees



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