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24th Street Spritz

24th Street Spritz


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An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.

Ingredients

Cocktail

  • 8 celery heart stalks (from 2 bunches)

Recipe Preparation

Celery Syrup

  • Bring celery, sugar, celery seeds, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30–35 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through cheesecloth-lined sieve (to make liquid clearer).

  • DO AHEAD: Syrup can be made 2 weeks ahead. Cover and chill.

Cocktail

  • Stir gin, lemon juice, and 1 cup celery syrup in a large pitcher. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.

Recipe by Wise Sons Jewish Delicatessen,Photos by Michael Graydon Nikole HerriottReviews Section

Make It Memorable: 30+ Recipe Ideas for Celebrating Memorial Day

We don’t know about you guys, but this year, we’ve been counting down the days to Memorial Day. The whole weekend is a glorious ode to summer, a trifecta of perfect weather, copious produce and playing hooky (so what if your boss knows beforehand?). Make sure you kick the season off to a good start with a menu that makes the best of all three.

It’s pretty much physically and financially impossible to make all of these things, but we’d like to dream big when it comes to Memorial Day, so have at it and let us know which ones you’ll be grilling, baking, and packing up for picnics.

Starters and Small Bites:

Spiced Citrus Pickled Shrimp – We cannot think of a single situation that pickled foods would not make better, can you? One suggestion for this recipe: leaving out the cinnamon will tip it towards a more summery flavor – then watch how fast these shrimp disappear. This Carrot and Watermelon Radish Pickle (from The Bojon Gourmet) would be equally as welcome.

Zucchini and Ricotta Salata Bruschetta – Better start using up that zucchini now, before things get really out of hand, right? And since tomatoes aren’t really at their peak yet, why not try Shutterbean’s Strawberry Goat Cheese Crostini instead?

These Baby Potato Bites with Chorizo and Bresaola Hand Rolls are two season-less finger foods that would be incredibly easy to put together before the fun starts (but difficult to resist while you’re prepping the rest of the meal).

Roasted Red Pepper Romesco Dip (Vegan) – We’re pretty sure a very wise philosopher probably once said that every great party needs an even better dip. Right, so: this is one of our very favorites because it’s smoky, sultry, and unexpected, and could do double duty as a sauce for a main dish.

Sides, Salads and Meatless Dishes:

Mushroom Bulgogi Lettuce Wraps – This take on a classic Korean BBQ dish will make any meat-abstainer very happy. Of course, you could also slice up a grilled steak and make the meat-lovers happy with this dish, too!

These Pickled Strawberries + spinach, goat cheese, tarragon, and a handful of toasted nuts = salad winning.

Grilled Romaine Salad (HonestlyYUM) – You’re grilling everything else, so why can’t you grill salad? (Answer: You can, and you should!). HonestlyYUM knows that grilling just might be the best thing that ever happened to a piece of lettuce.

Creamy Summer Slaw with Raw Broccoli and Buttermilk (Bon Appetit) – We like Bon Appetit’s broccoli variation because it’s got none of your usual slaw suspects (get outta there, raisins!), and the buttermilk dressing could be put to use beyond this salad (so maybe make a double batch).

Summer Squash and Corn Orzo (Love and Lemons) – Corn is still coming into its peak ripeness in many parts of the country, but if you’ve got to have it this weekend, kill two birds with one stone and toss in in with this delicious orzo pasta salad from Love and Lemons.

Grilled Onions and Mushrooms (Food Network) – Save a little room on the coals for some veggies – you can’t go wrong with classics like onions and mushrooms, both of which hold up well to the grill and would be perfect toppings for steak, burgers, salads… you name it. Aida demonstrates how in this throwback vid.

Vegan Lentil Sloppy Joes (Food52) – Poor Joe, always getting such a bad rap. Surely now that he’s gone vegan he’ll start improving his reputation, especially with Food52 vetting for him.

Grilled, Skewered and Sandwiched Main Dishes:

Grilled Saffron Beef Kebabs – Just because the holiday tends to revolve around laid-back fare doesn’t mean you can’t add a dash of excitement, does it?

Spice-Rubbed Hangar Steak with Chimichurri Sauce – Chimichurri is kind of a go-to around here, and for good reason: it’s quick, easy, and alongside grilled steak it’s basically going to make everyone fall in love with you.

Skirt Steak with Arugula and Blue Cheese (Smitten Kitchen) – Smitten Kitchen’s simple recipe for easy delicious-ness: steak on salad, add cheese: kind of a wonderful no-brainer, huh?

Bacon and Sriracha Chicken Sandwich – We know, summer is very exciting, but it can’t all be about the grill. In case you don’t have one, but you do have a Central Park, public pool or scenic something, make a picnic and take along some of these sandwiches.

Pineapple-Marinated Grilled Chicken Sliders – Something a little different from the standard grill fare: marinating chicken in pineapple juice is a neat trick.

Suzanne Goin’s Grilled Pork Burgers (Food52) – If you’re going to do burgers, do them justice, okay? The great Suzanne Goin does not disappoint (thanks for sharing, Food52).

Paprika-Rubbed Grilled Salmon Salad – You can do this on the grill OR in the oven, so if weather doesn’t permit you’ve still got lunch covered.

And one condiment… Bacon and Ramp Vinaigrette (Saveur) – If you’re lucky enough to still be finding ramps in your area, this dressing from Saveur will definitely give them the send-off they deserve. We’d make this and pour it over everything – probably even dessert, if no one stopped us.

Upside-Down Peach Rhubarb Polenta Cake – How does the song go? Millions up upside-down peaches peaches for everyone? Yes, that’s it, or at least it should be.

Strawberry Rhubarb Slab Pie – Take advantage of rhubarb season while you can. You can make this slab pie well in advance, giving you enough time to double down and make some Strawberry Rhubarb Ice Cream, found on Martha Stewart, to go with it.

Red Wine Granita with Vanilla Ice Cream (HonestlyYUM) – We said it before, and we’ll say it again: we love HonestlyYUM’s granita + ice cream pairing.

Unbelievable Dairy-Free Chocolate Pudding – We’re all adults here, right? So we can all admit that running around with chocolate pudding on our faces isn’t just for kids when it’s at a BBQ, right?

Chocolate Chunk and Coconut Cookies (Cook Republic) – Whether you’re grilling or picnic-ing, one thing is certain: you must have cookies! Strongly suggesting these from Cook Republic.

Mostly on Memorial Day, we like to kick back with a cold beer, but if you want to make something special for the occasion, we’d like to suggest one of these refreshing choices: Cucumber and Ginger Mojitos, Strawberry Moscow Mules, Lillet Lemonade, 24th Street Spritz (Bon Appetit), take your pick!


Partake

- 3 dashes Angostura bitters

- 1 can Partake Brewing Pale

For the Black Pepper Syrup:

- 1 tbsp black peppercorns, whole

Add grapefruit juice, black pepper syrup, and bitters to a Collins glass. Stir to combine. Top with Partake Brewing Pale. Add a pinch of salt. Enjoy!

How to Make the Black Pepper Syrup:

Combine sugar, water, and whole black peppercorns in a small saucepan over medium heat. Stir until sugar is dissolved. Simmer for 5 minutes. Remove from heat and let cool to room temperature. Strain into a glass jar, removing peppercorns. Seal and store in the fridge for up to two weeks.


Meet the Winners

Suzy Cravens’ artistry has graced the contest many times. She is the creator of numerous Cookie Man mascots, including our retiring “Owl Be Home for Christmas.” This year she placed first in the Classic category, with a fruit cake cookie honoring her grandmother who was known to the family as “Nandy.” “I have loved this recipe forever,” Cravens said. “Fruit cake is really big right now. I am seeing it a lot in blogs and magazines. I modernized it a bit, but it’s my grandmother’s recipe.”

Cravens took her cooking-making talent to national television this year, finishing third in the Food Network’s Christmas Cookie Challenge which aired just after the final Dallas Morning News competition. She credits her Cookie Contest wins with getting her accepted to the show. The audition process included a Skype call Suzy fielded in her craft room, where she has decorated with her framed Cookie Man winners. “The producers said, ‘Are those cookies on the wall behind you?’ They asked me for a closer look. That was it. I was in,” she explained.

What’s next for her? She’s getting a new oven, and plans to gain more experience baking bread. We look forward to seeing where Suzy goes with that.


79 Modern and Classic Gin Cocktail Recipes

The Aviation was unearthed by Paul Harrington and Laura Moorhead, who wrote about it in 1998 in Cocktail: The Drinks Bible for the 21st Century. The influence of this book, which was one of the first to examine the anthropological significance of cocktails, cannot be overstated during this pivotal moment in American gastronomy. Unlike popular drinks of this time, classic cocktails such as the Aviation shared philosophical and gustatory affinities with New American Cooking, which was reshaping the fine dining landscape from San Francisco to New York City. Inspired by American chefs, who were exploring new culinary traditions, bartenders began researching their history, which led them back to books like Harry Craddock’s Savoy Cocktail Book, where Harrington’s version of the Aviation (without violette) originates. Years later, David Wondrich found the first printing (with violette) in Ensslin’s recipe book—one of the last published before Prohibition.

This recipe’s first printing is in Hugo Ensslin’s 1916 Recipes for Mixed Drinks.


Pulled Pork Flautas

These Pulled Pork Flautas are the perfect way to use up leftover pulled pork. These are the flour tortilla version of a taquito and are oh so tasty! Perfect baked, fried, leftover or as a freezer meal!

One thing you should know about me is that we have company over for dinner at least once a week.

Usually it&rsquos friends or new faces from church.

This may sound odd, but I love it.

Inviting people over for dinner is a very casual event in our home and some days you may come to dinner and I&rsquom already in my PJ&rsquos.

Other days my kitchen is a mess and toys are all over the ground, and that&rsquos ok.

My house ins&rsquot a museum, it&rsquos a home.

And with a home comes crazy and chaos and occasionally a nice hot meal.

My most requested recipe when we have company over is my Sweet Pork.

Word on the street has spread that it&rsquos off the charts good, and every once in a while someone brave will mention and request it when they get an invite.

Generally speaking though, when I make Sweet Pork, I like to make a double portion and invite a nice crowd of people over.

We whip up the sweet pork, cilantro lime rice, and cilantro lime dressing as well as all the other fixings for burritos, nachos and salads.

Our sweet pork nights are great for anyone who needs a gluten free meal as well as anyone who like good food.

However once the night is over, we are stuck with a lot of leftovers.

Now don&rsquot get me wrong, this is exactly what I want.

I LOVE leftover sweet pork because there are so many ways to use it as leftovers.

On one such day, I found myself with a fridge full of leftovers and no clue what I was going to do with them all.

My go to food is almost always Mexican inspired so it&rsquos no wonder I immediate thought of flautas.

Flautas are essentially Taquitos but instead of a corn tortilla as traditionally used Taquitos, it&rsquos made with a flour tortilla.

I always prefer flour tortillas over corn and generally have them on hand at all times.

So I pulled out my leftover pulled pork, leftover black beans and leftover cheese and tossed together these flavorful Flautas.

The flavor of the flautas will vary widely depending on the flavor of your pork.

These Flautas work great with barbecue pulled pork, Sweet Pork, or even a rubbed pork.

Heck you can even use a store bought prepackaged pulled pork if you wanted.

No matter the flavor, these should turn out delicious.

Now there are two ways to cook these. You can bake them, as described in the directions or you can fry them.

These Pulled Pork Flautas taste great both ways!

My husband and I loved eating these for lunch and I&rsquoll definitely be making a double batch to freeze the next time we have pulled pork on hand.

If you have pulled pork laying around whip up a batch of these Flautas and enjoy!

Feel free to add any additional ingredients to them but be careful as you do not want them to be a burrito.

These should be long an thin.

Top them or dip them in your favorite sauces and salsas and enjoy!

Note: A normal person can down 3 or 4 easily so prepare ahead to have enough tortillas on hand.


Harissa Barbecue Chicken

Every once in awhile, you’ve gotta shake up your cooking with a new-to-you ingredient. This summer, I’ve been experimenting with harissa. I’ve enjoyed it in restaurant dishes, but had never used it at home until last month.

Sometimes described as the national condiment of Tunisia, harissa is a hot chili pepper paste made with a base of roasted red peppers. It has a smoky taste, and can be very spicy when used in large amounts, or it can add just a little bit of heat to a dish when used more sparingly.

It can be found at specialty grocery stores (although I am starting to see it more and more in mainstream stores), and also easily purchased online.

Now, harissa is not something that is typically eaten on its own (although it can be used as-is as a rub for meat or vegetables, if you don’t have a batch of my versatile dry rub for ribs on hand).

Instead, it’s most often used as an ingredient in soups, stews and sauces. I started my experimentation by going the sauce route with this Harissa Barbecue Chicken.

I’m a big fan of homemade barbecue sauces (like the one for my root beer ribs) in general because you can control the quality of ingredients that go into your sauce, and also limit the amount of things like added sugar and preservatives.

Every homemade barbecue sauce I make begins with Red Gold Tomatoes. Not only are they the freshest tasting canned tomatoes I’ve tried (see my side-by-side comparison of Red Gold vs. one of their competitors for more detail), but all of their tomatoes are grown on farms within 200 miles of Red Gold’s facilities, so they spend as little time in transit as possible, which I really appreciate from a sustainability standpoint.

Using a base of Red Gold Ketchup and Petite Diced Tomatoes with Green Chilies, my sauce is rounded out with a generous amount of harissa (add a little less harissa for a milder dish), onions, garlic, cider vinegar, and a pinch each of brown sugar, salt and pepper.

Red Gold has been sustainably growing their tomatoes on Midwest farms for more than 70 years. Red Gold tomatoes are non-GMO project verified, and packed in non-BPA lined cans. For more information , please connect with Red Gold on Facebook, Twitter, Instagram and Pinterest.


The Linguine and Clams Conundrum

Q. Linguine with clam sauce. I’m on a two-headed quest: What should this dish have in it, and where should I go to eat it? For the former, to me, it’s pasta, clams, salt, a nautical-tasting broth, white wine, garlic, red pepper flakes and parsley. Some places add anchovies or thyme or lemon or oregano or butter or cheese. I’m confused. As to where to eat it, I will consider all boroughs except the Bronx. (I won’t apologize for that, sorry. I’m from Staten Island.)

A. To me this dish is best made with linguine, clams and their liquor, butter, olive oil, garlic, parsley and red pepper flakes. I wouldn’t add anchovies, though some do. I would add cream, perhaps, and a splash of wine, a spritz of lemon juice at the end. And while it is of course a matter of preference, I would prefer to eat it at home, as candles flicker on the dining-room table and the children dance.

But if you’re going to have it out, as we say in New York, it is probably best to keep things simple: Go Italian-American, and see how you do. There’s a version of linguine with clams on the menu at Da Nico in Little Italy that might be worth a taste. Another at Bamonte’s on Withers Street in Williamsburg, Brooklyn. Randazzo’s in Sheepshead Bay, same thing. While you’re out there, you might even check in on the one served at Gargiulo’s on 15th Street and Mermaid Avenue. Mimi Sheraton, the former restaurant critic of The New York Times, used to love that place, as she said in a recent interview, “when Gargiulo’s was Gargiulo’s.”

Q. My wife and I will be visiting New York for the first time in 30-plus years. I have read your reviews and advice for several years and believe you understand the correlation among food, wine and atmosphere. I would appreciate your recommendation for a wonderful, uniquely New York restaurant. We are partial to seafood, Art Deco settings and something that we won’t find in Detroit. She likes good ale, and I am partial to French white wine. I don’t mind a wait, but I don’t want to be abused.

A. What you want to do is settle into a table at Eleven Madison Park, raise a glass to yourselves and your memories, and have a meal to make up for the more than 30 years you stayed away. Daniel Humm, the restaurant’s chef, can certainly deliver on the promise of the room, and the waiters will take care of the rest, starting with that ale for your wife and a bracing Chablis for you.

Q. When critics review restaurants, it seems they sample and report on the most exotic items on the menu (tripe, sweetbreads, octopus liver — does an octopus have a liver?) rather than on those that the average diner is most likely to eat. Is that because only adventurous diners become restaurant critics, or because reviewers get bored eating the same, common meals repeatedly, or because those are the specialties of the restaurant being reviewed?

A. All of the above. Critics spend a lot of time eating the roast chicken, the mashed potatoes with chives, the steak frites, all the standard meat-and-taties entrees that average diners get all the time. So when a delicate little octopus liver comes along, poached in monkey blood, with a veal-and-cocoa ganache? It’s all they want to try. That’s not to say that we’re not still eating the chicken, only that we’ve fallen for the critic bait the chef put out there for us. Tripe is a terrific example. So is lung. Critics live for lung. And we’re mad for a restaurant’s “specialties,” too. Lamb face? Oh, yes.


Zero-Proof Cocktails at SEED Food & Wine Week Miami

Palomita

Reminiscent of a Paloma, a tequila and grapefruit soda cocktail, this zero-proof version kicks up the flavor profile with a little heat from a slice of jalapeno and sweetness of fresh muddled strawberries mixed with La Croix Pamplemousse (grapefruit) sparkling water.

Tea & Tonic

This herbaceous zero-proof spritz embodies the qualities of a classic Gin and Tonic using green tea and syrup made from fresh herbs mixed with La Croix Blackberry Cucumber sparkling water and garnished with fresh cucumber slices, berries, fresh thyme and lavender.

Holiday Coupe

A spiced hibiscus cocktail with all the holiday flavors, but without the alcohol made with cup hibiscus tea and Lacroix Cran-Raspberry sparkling water garnished with fresh raspberries, ginger slice and rosemary sprig.


Everyone Included

Having a specific dietary need can sometimes result in people feeling left out of holiday sweets. But there are so many new recipes and ways they can be altered to be safe and enjoyable for everyone. Whether it’s egg substitutes or dairy-free recipes, you can make everyone in your family feel welcome.

Vegan Cookies – Try salted chocolate rosemary cookies this year: delectable and under 30 minutes to make! Or make Vegan Danish Butter Cookies, Vaniljekranse, which are the quintessential Christmas cookie. Spiced Oatmeal Cranberry cookies are also fast and fun to make and so worth it.

Gluten-Free – More than a few people claim this chocolate chip cookie recipe is better than the original. Need more chocolate? Then go for these six ingredient flourless chocolate fudge cookies. Finally, these pecan crescent cookies are soft and irresistible.

Diabetes-Friendly – Raspberry-Fig Linzer Tortes or Almond Flour Shortbread cookies are also keto friendly, too. There’s also sugar cookies with less sugar for anyone who is working on being a bit healthier this season.

Holiday cookies just make people happy, plain and simple. The last several months have been hard, but we’re getting through it together. Enduring so many restrictions has resulted in people revisiting simple joys in life. So this holiday season, bake some cookies. Share them, mail them and enjoy them. Then get outside for some fresh air and burn some calories.


Watch the video: Μποτιλιάρισμα στην περιφερειακή οδό προς δυτικά (November 2022).