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Food Ventures

Good Cheer for the New Year

By Ann Hattes
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A well-crafted drink…should only be four or five ounces. And it should be consumed right after it’s mixed and served; it needs to be enjoyed while the tiny ice shards are still present and the air bubbles added during shaking are still alive.

Celebrate the New Year choosing from 500 signature drinks from the world’s best bars and bartenders found in the World’s Best Cocktails (Fair Winds Press). At-home mixologists can find recipes for mixing, shaking and drinking cocktails that legends are made of, from the ritzy dining rooms of Manhattan to the grass-roofed, beach-side bars of Polynesia. And the photos of the world’s most notable bars and cocktail lounges let readers vicariously experience the glamour of the international cocktail scene wherever they are.

The New Old Bar from The Hearty Boys (Agate Publishing) demystifies the cocktail-making experience, shaking up 200 vintage cocktail recipes that all home bartenders should have in their repertoire. Tasty finger-food bar snacks and appetizers like Reuben Balls and Cracked Black Pepper Parmesan Crisps, round out the collection, providing delicious light fare to accompany the drinks. There’s a chapter on appropriate toasts as well.

“This book is devoted to all of the wonderful pre-prohibition cocktails and my own twists, spins, and updates on them,” states author Steve McDonagh who, with co-author Don Smith, comprises the Chicago restaurant/catering duo known as The Hearty Boys. McDonagh says his favorite cocktail is always the next one! “I’m a fan of the four- or five ingredient cocktail: primary liquor matched with a liqueur, sweetening agent, citrus, and bitter served up in a great small glass.” His favorite spirit is Chartreuse. “Once you become acquainted with its distinctive herbal flavor and the silky weight it adds to the glass, you miss it when it’s not there. Totally seductive and addictive.”

McDonagh thinks the cocktails we drink today are too large. “A well-crafted drink…should only be four or five ounces. And it should be consumed right after it’s mixed and served; it needs to be enjoyed while the tiny ice shards are still present and the air bubbles added during shaking are still alive. Jerry Thomas, the father of mixology, said a cocktail should be enjoyed ‘while it’s still laughing at you.’”

Vodka Distilled (Agate Publishing) by Tony Abou-Ganim, one of the top mixologists in the world, profiles 60 vodkas, the most consumed spirit in the United States. “As a mixologist, I use vodka in cocktails, but there is a lot of pleasure to be found savoring the subtle nuances of the vodka by itself.” Featured in the book are 25 classic and contemporary cocktails designed to rehabilitate vodka’s reputation. Abou-Ganim’s favorite new vodka cocktail is The Wizard, while the Flame of Love martini created for Dean Martin has become a staple in his drink repertoire.

For the 2013 holiday period the second limited release of Grand Marnier’s Signature Collection Blend is Raspberry Peach, combining raspberries with rare red peaches from Ardeche in the south of France. These complimentary flavors are blended with Grand Marnier orange essence and premium quality cognacs used to craft the original Grand Marnier Cordon Rouge. Raspberry Peach is delicious neat, on the rocks, to top off a glass of sparkling wine or in a variety of signature cocktails such as the Raspberry Peach Hot Toddy.


 

Grand Marnier Raspberry Peach Hot Toddy

1 oz Grand Marnier Raspberry Peach

½ oz honey syrup (mix equal parts honey and hot water)

¼ oz fresh lemon juice

1 cup hot water

Cinnamon stick garnish

Combine all ingredients in a mug. Stir briefly and garnish with a cinnamon stick.


 

The Wizard

(Courtesy of "Vodka Distilled"). Tony Abou-Ganim uses old world vodkas of Eastern Europe, those made from rye or potato.

2 oz (60 ml) vodka

1 oz (30 ml) Cinzano Bianco

½ oz (15 ml) Yellow Chartreuse

2 dashes orange bitters

 

In an ice-filled mixing glass add vodka, Cinzano Bianco, Yellow Chartreuse, and orange bitters; stir until well chilled. Strain into a chilled, small (Nick & Nora-sized) cocktail glass. Garnish with a twist of lemon.


 

Reuben Balls

(Courtesy "The New Old Bar") Makes 24.

1 cup (121 g) all-purpose flour

3 eggs, beaten

3 tablespoons (45 mL) water

1 cup (150 g) seasoned breadcrumbs

1 teaspoon ground caraway seeds

6 ounces (170 g) corned beef, minced

4 ounces (114 g) Swiss cheese, shredded

2 ounces (57 g) sauerkraut, drained

½ cup (119 mL) Thousand Island dressing

2 teaspoons kosher salt

1 teaspoon black pepper

Oil for deep frying

 

Place the flour in a small bowl. In a second bowl, whisk together the eggs and water. In a third bowl, combine the breadcrumbs and ground caraway seeds.

In a medium bowl, combine the corned beef, Swiss cheese, sauerkraut, dressing, salt, and pepper. Divide the mixture into 24 equal portions and roll each into a ball. One at a time, roll the balls first in the flour, then the egg wash, then the breadcrumbs. Place them on a baking sheet and chill for at least 15 minutes to help the breadcrumbs adhere.

Prepare the oil, sunflower or safflower oil, preferably in a countertop deep fryer and bring to 350 degrees F. Slide the balls into the hot oil, making sure not to overcrowd. Fry for 2 to 3 minutes, until they are golden brown. Remove them from the oil and place them on a paper towel-lined plate. Serve warm, or let cool and store in the refrigerator for up to 3 days. Reheat in a 350 degree F oven for 12 to 15 minutes.


 

Cracked Black Pepper Parmesan Crisps

(Courtesy "The New Old Bar"). Yields 1 (12 x 18-inch) pan.

2 cups (200 g) shredded Parmesan

1 tablespoon freshly cracked black pepper

 

Preheat oven to 350 degrees F.

Line a 12 x 18-inch baking sheet with foil and coat lightly with nonstick spray.

Spread the Parmesan onto the baking sheet. Make sure that it’s spread evenly. Sprinkle with the black pepper and bake for 15 to 20 minutes, or until the cheese has turned a uniform deep golden brown.

Remove from the oven and let cool. Once it’s cool enough to handle, remove the cheese from the foil and crack it into rough, bite-sized pieces. Store in an airtight container in a cool, dry place.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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