Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers

Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers

Kathy Casey

Language: English

Pages: 204

ISBN: 0811864065

Format: PDF / Kindle (mobi) / ePub


When it comes to cocktails and appetizers, chef Kathy Casey is an expert at balancing flavors and textures. Sips & Apps has 100 recipes that include not only classics like the Martini and Manhattan but also creative new concoctions like the Douglas Fir Sparkletini and the Blue Thai Mojito. Appetizers include simple finger foods like Roasted Pear Crostini with Gorgonzola and ChaCha Cashews and more substantial treats like Asian Shrimp Cakes with Sweet Chili Sauce. Lots of info on stocking a home bar and plenty of techniques and extras (like a nifty double ribbon marker labeled "sips" and "apps") make it easy to match up the right sip with the right app.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

then it’s worth it to make your own Mary mix. My version includes a little balsamic vinegar and celery seed. Homemade horseradish-infused vodka takes it over the top. for garnishing Rosemary sprig Lemon wedge Garlic-stuffed olive Fill a large old-fashioned or tall glass with ice. Measure in the infused vodka and Mary mix. Stir. Garnish with a rosemary sprig, lemon wedge, and an olive on a pick. Horseradish-Infused Vodka makes 3 cups, enough for about 16 drinks 1H cups vodka

stick (optional) Spiced Pumpkin Mix makes 3 cups, enough for 24 drinks 8 tablespoons (1 stick) salted butter at room temperature 1H cups packed brown sugar 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg I teaspoon ground cloves 1 (15-ounce) can pumpkin puree In a mixing bowl, whip the butter, brown sugar, and spices with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip

touch of water.) Keep warm, or if made ahead, reheat. If making ahead, cool, cover, and refrigerate for up to 4 days. To make the meatballs: Preheat an oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray, or lightly oil it, and set aside. Combine the meatball ingredients in a large bowl and, with clean hands, mix thoroughly. Scoop up level tablespoon-sized portions (or I like to use a #70 scoop) and shape into small balls. Place the meatballs, spaced apart, on the baking sheet.

mushroom flavor, you can add 1 tablespoon of porcini powder to the sautéed mushrooms at the end of cooking when you add the sherry. 183 California Crab “Truffles” m a k es a b o u t 5 0 These “truffles” are really cute and fun to make. The components take off from California sushi rolls. The truffles are a little time-consuming but worth the effort because they can be made the day before. The bite of avocado in the center is a great textural surprise—especially against the pop of the tobiko.

chopped 1 cup superfine or baker’s sugar Mix the rosemary and sugar together in a small bowl, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground. Store in a tightly sealed container for up to 1 month at room temperature. * t i p If you don’t have limoncello, increase the lemon juice and simple syrup to I ounce each. creative cocktails I created this

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