Martinez Cocktail

Un cocktail est un mélange de boissons et d’éléments aromatiques et décoratifs en quantité variable. Ils contiennent souvent de l'alcool, mais de très nombreuses recettes en sont dépourvues.
Les cocktails se sont répandus à la fin du xviiie siècle en Angleterre et aux États-Unis. Leur consécration vint pendant la prohibition aux États-Unis dans les années 1920 : l'ajout d'une autre boisson permettait de masquer le goût d'un alcool de contrebande de mauvaise qualité.
Jusqu'aux années 1970, les cocktails étaient surtout faits à base de gin, de whisky et de rhum, plus rarement à base de vodka. Au début des années 1980, la vodka est la base la plus répandue des cocktails, remplaçant souvent le gin.
Quand le mélange d'un cocktail est préparé et conditionné dans le but commercial, il peut être soumis à une réglementation. On parlera alors de prémix. Les mistelles non plus ne sont pas des cocktails.
Le terme désigne aussi, par métonymie, une réception au cours de laquelle sont servies des boissons, dont des cocktails.



This recipe calls for maraschino, a bittersweet clear liqueur flavored with Marasca cherries. Old Tom gin is a lightly sweetened gin that was popular in 18th-century England.

Ingredients:
Ice as needed
2 oz. Old Tom gin
1 oz. sweet vermouth
1/4 oz. maraschino
Dash of orange bitters
Lemon peel for garnish
Directions:
In a tall bar glass or cocktail shaker filled with ice, combine the gin, vermouth, maraschino and orange bitters. Stir, then strain into a small martini glass and garnish with a lemon peel. Serve immediately. Serves 1.




Original John Collins




Prepared using a water carbonator, this cocktail was created for Williams-Sonoma by the experts at Rickhouse, a noted bar in San Franciso owned by Future Bars.

Ingredients:
Ice as needed
2 oz. genever or whiskey
1 oz. fresh lemon juice
3/4 oz. simple syrup
Lemon slice for garnish
Directions:
In a cocktail shaker filled halfway with ice, combine the genever, lemon juice and simple syrup and shake.

Strain over ice into a tall glass. Using a water carbonator, carbonate water according to the manufacturer’s instructions. Fill the glass almost to the top with the sparkling water. Garnish with a lemon slice and serve immediately. Serves 1.





The Apple of My Eye



The beverage experts at Bourbon & Branch, a popular San Francisco bar owned by Future Bars, created this festive cocktail for Williams-Sonoma using the iSi Twist ‘n Sparkle.

Ingredients:
6 oz. bourbon
2 oz. Averna
2 oz. honey syrup
10 oz. apple juice
2 oz. fresh lemon juice
5 dashes angostura bitters
Ice as needed
Apple wedges for garnish
Freshly grated cinnamon for garnish
Directions:
In the Twist ‘n Sparkle bottle, combine the bourbon, Averna, honey syrup, apple juice, lemon juice and angostura bitters. Carbonate according to the manufacturer’s instructions. Pour into ice-filled glasses and garnish each with an apple wedge and freshly grated cinnamon. Serve immediately. Serves 4.

Basic Pie Dough

Basic Pie Dough



Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.




Blueberry Pie


When a recipe calls for citrus zest and juice, always begin by zesting the rind. First, scrub the fruit well to remove any wax or chemicals. If possible, buy organic fruit to use for zesting. Use a zester, vegetable peeler or fine Microplane grater to remove just the thin, colored portion of the rind, being careful not to include the bitter white pith underneath. To juice, slice the fruit in half crosswise. Working over a bowl, use a reamer to extract the juice or use a citrus juicer. Strain the juice before using to remove any seeds and pulp.
Ingredients:
2 rolled-out rounds of basic pie dough (see
related recipe at left)
4 cups blueberries
1 Tbs. fresh lemon juice, strained
3⁄4 cup sugar
3 Tbs. cornstarch
1⁄2 tsp. finely grated lemon zest
1⁄4 tsp. salt
1⁄4 tsp. ground cinnamon
1 Tbs. cold unsalted butter, cut into small pieces





Directions:
Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3¿4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.

Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.

Los Banquetes del Bicentenario

Los Banquetes del Bicentenario
Museo Del Estanquillo
Libro de recetas Mexicanas
El sueño gastronómico del Porfiriato
16 febrero / 7 PM

Sausages with White Beans & Kronenbourg

Sausages with White Beans




Ingredients:
8 small or 4 large hot or sweet Italian sausages,
about 1 1/2 lb. total weight
1 cup dry white wine
2 Tbs. olive oil
1 yellow onion, finely chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (each 14 oz.) white beans, such as
cannellini or Great Northern, drained and rinsed
2 Tbs. minced fresh oregano
3/4 cup chicken broth
Salt and freshly ground pepper, to taste
2 to 3 cups arugula
Directions:
Cook the sausages
Prick the sausages in a few places with a fork and place them in a large fry pan. Add 1/2 cup of the wine. Bring to a boil over medium-high heat, cover, reduce the heat to medium-low and simmer for 5 minutes. Uncover the pan, increase the heat to medium-high and cook the sausages, turning occasionally, until well browned, 8 to 10 minutes. Transfer to a plate.

Cook the vegetables
Meanwhile, in a separate large fry pan over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the white beans, oregano, the remaining 1/2 cup wine and the broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until half of the liquid is evaporated, 4 to 5 minutes.






La bière Kronenbourg est la marque phare des Brasseries Kronenbourg basée à Strasbourg en Alsace et filiale du groupe danois Carlsberg. Elle est la bière la plus consommée en France, une bière sur cinq vendue en France est une Kronenbourg. Elle est produite à Obernai en Alsace.

Cookies , Cannelés & Brownies

Cookies Ross

Harina 250 grs
Azúcar 125 grs
Mantequilla 125 grs
4 llemas
vainilla





Chocolate liquor Brownies


Chocolate is categorized by how much chocolate liquor it contains. Unsweetened, or bitter, chocolate is 100% chocolate liquor with no sugar added. Bittersweet and semisweet chocolates have cocoa butter and sugar added to the liquor but still contain at least 35% and 15% liquor, respectively. In most cases, these 2 chocolates are interchangeable in recipes. Milk chocolate, which contains at least 10% chocolate liquor and 12% milk solids, behaves differently in recipes and should not be used in place of other types of chocolate unless specified.
Ingredients:
8 Tbs. (1 stick) unsalted butter, cut into 4 pieces
3 oz. unsweetened chocolate, finely chopped
1 cup sugar
Pinch of salt
2 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup cake flour, sifted
3/4 cup bittersweet chocolate chips, semisweet
chocolate chips, peanut butter chips or
white chocolate chips (optional)
Directions:
Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.

In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.

Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (longer if using a metal pan). Do not overbake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares.
Makes 9 large brownies.




Cannelés




First made by French nuns in the early 14th century, these small, sweet cakes take their name from the baking mold that is used (cannelé means "fluted").
Ingredients:
2 cups milk
2 vanilla beans, halved lengthwise
2 eggs
2 egg yolks
3 cups sifted confectioners' sugar
1 Tbs. dark rum
4 Tbs. (1⁄2 stick) unsalted butter, melted,
plus more for brushing
1 cup sifted all-purpose flour
Directions:
In a small saucepan over medium heat, warm the milk. Using the back of a knife, scrape the seeds from the vanilla beans and add the seeds and beans to the milk. Bring just to a boil, then immediately remove from the heat. Cover and let cool for 20 minutes. Strain the milk into a small bowl.

In a large bowl, whisk together the eggs and egg yolks. Whisk in the confectioners' sugar. Add the rum, the 4 Tbs. melted butter, the flour and the cooled milk and whisk until smooth. Cover and refrigerate for at least 24 hours or up to 4 days.

Preheat an oven to 400ºF. Generously butter an 18-well silicone cannelé mold and place on a baking sheet.

Whisk the batter until it is completely smooth. Fill each prepared well three-fourths full of batter. Bake until the cannelés are dark brown and puffed, 40 to 45 minutes.

Immediately invert the mold onto a wire rack and remove the cannelés, using a toothpick to gently loosen them, if needed. Let the mold and the baking sheet cool completely, then repeat with more melted butter and the remaining batter. Makes about 54 cannelés.











Brown Sugar Cookies





Make a quick citrus glaze for these cookies using 1 cup confectioners’ sugar and 2 to 3 Tbs. fresh lemon juice. Whisk together until smooth. If the glaze is too thick, whisk in additional lemon juice or water. Place the cookies on a wire rack and use a fork to drizzle the glaze over them.

Ingredients:
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 tsp. salt
2/3 cup firmly packed dark brown sugar
1 tsp. vanilla extract
1 cup plus 2 Tbs. all-purpose flour
1/4 cup coarse sugar, such as turbinado
Directions:
Mix the dough
Position 1 rack in the upper third and 1 rack in the middle of an oven and preheat to 350°F. Line 2 rimless baking sheets with parchment paper.

In a large bowl, using an electric mixer, beat together the butter, salt, brown sugar and vanilla on medium speed until smooth. Reduce the speed to low, add the flour and beat just until evenly blended.

Shape the cookies
With lightly floured hands, roll the dough into 1-inch balls and then flatten each ball into a circle. Place the circles about 2 inches apart on the prepared baking sheets. Sprinkle the top of each circle with the coarse sugar.

Bake the cookies
Bake until the edges of the cookies darken slightly, about 12 minutes. Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Makes about 24 cookies.







ookies, plus 2 crusts for other desserts (see related recipes at left).

Storage tip: Store the dough disks, wrapped tightly in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw in the refrigerator overnight and soften at room temperature. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight or freeze for up to 1 month. It can go directly from the freezer to an oven.

Ingredients:
3 cups all-purpose flour, plus more as needed
2 1/4 cups cake flour
1 1/2 tsp. salt
2 1/4 cups (4 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1 Tbs. vanilla extract
8 oz. semisweet chocolate chips
Directions:
Make the dough
Sift together the all-purpose flour, cake flour and salt into a bowl.

In a large bowl, using an electric mixer, beat together the butter, confectioners’ sugar and vanilla on low speed until smooth, about 1 minute. Add the flour mixture and beat just until a moist dough forms. Form the dough into 3 equal disks and wrap separately in plastic wrap. Refrigerate 1 disk until firm, about 45 minutes, and store the remaining 2 disks for future use (see note above).

Cut out the cookies
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

On a lightly floured work surface, roll out 1 dough disk 1/4 inch thick. Using a 2-inch round cookie cutter, cut out cookies. Transfer them to the prepared baking sheets, spacing them about 1 inch apart.

Bake the cookies
Bake until the cookies are golden, about 15 minutes. Transfer to a wire rack and let cool.

Meanwhile, put the chocolate chips in a microwavable bowl. Melt at 10-second intervals in a microwave until smooth and melted, stirring often.

Dip one half of each cookie into the chocolate and return to the rack, allowing the chocolate to set. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 30 cookies; makes 3 cookie dough disks total.

Animal Cutout Sugar Cookies

These classic cookies can be decorated in a variety of ways. They can be sprinkled with colored sugar crystals before baking or decorated with royal icing (click on the link at left) using a pastry bag fitted with a plain tip, or a small plastic bag with a corner snipped off.

Ingredients:

16 Tbs. (2 sticks) unsalted butter, at room
temperature
3/4 cup sugar
3 egg yolks
1 piece vanilla bean, about 2 inches long
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Colored sugars and decorating pens
Directions:
In a bowl, using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well.

In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.

Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing.

Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets.

Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size.

On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks.

Tricolore Salad

Tricolore Salad


So-named because its colors reflect those of the Italian flag, this red, white and green salad is delicious paired with our Sausage and Pepper Sandwiches (see related recipe at left).
Ingredients:
1 Tbs. balsamic vinegar
Salt and freshly ground pepper, to taste
2 Tbs. extra-virgin olive oil
1/2 head Treviso radicchio, sliced crosswise 1/2
inch thick
1 head Belgian endive, sliced crosswise 1/2 inch
thick
1 cup arugula
1 oz. Parmigiano-Reggiano cheese, shaved into
thin strips with a vegetable peeler
Directions:
In a small bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly until blended.





In a large bowl, toss together the radicchio, endive and arugula. Add the vinaigrette and toss again. Adjust the seasonings with salt and pepper. Gently toss in the cheese. Serves 6.