Snow fall

Salads

Italian Antipasto Salad

INGREDIENTS

1/2lb. of a Smoked Honey Ham sliced thin

1/2lb. of Prosciutto sliced thin

1/2lb. of hot or mild Copacolla sliced thin

1/2lb. of Genoa Salami sliced thin

1/4lb. of Pepperoni sliced thin

12oz. of Fresh Buffalo Mozzarella cheese

2lb. of Fontinella cheese

1lb. of Asiago cheese

12oz. jar of Imported Pepperoncini

12oz. jar of Roasted Red Peppers

120z. jar of Marinated Artichoke Hearts

1/2pd. of Marinated Italian Green Olives

1 loaf of Fresh Italian Bread

1 or 2 bottles of Italian Red Wine
PREPARATION

Roll the ham, prosciutto,capacolla and salami into toothpicks and arrange on a serving platter.

Slice the mozzarella into 1/4 inch pieces and arrange. Slice the fontinella and asiago cheese into 1/2 inch pieces and arrange.

Slice the red peppers,artichokes and pepperoncini and arrange.

Place the olives on the plate.

Slice the bread.

Salads

Mixed Asian Salad with Macadamia Nuts

1. 2 tablespoons mayonnaise
2. 1 tablespoon rice vinegar
3. 1 tablespoon white wine vinegar
4. 1 tablespoon soy sauce
5. 2 teaspoons honey
6. 1 teaspoon finely grated fresh ginger
7. 1 teaspoon Asian sesame oil
8. 1 large garlic clove, minced
9. 1/2 teaspoon Sriracha chili sauce or other hot chili sauce
10. 1/4 cup vegetable oil
11. Salt and freshly ground pepper
12. 1/2 cup macadamia nuts (3 ounces)
13. 1 tablespoon sesame seeds
14. 3/4 pound baby Asian greens or mesclun (18 cups)
15. One 3-ounce package enoki mushrooms, trimmed and separated   
    1. In a blender, combine the mayonnaise, rice and white wine vinegars, soy sauce, honey, ginger, sesame oil, garlic and chili sauce and process to mix. With the machine on, blend in the vegetable oil in a thin stream. Scrape the dressing into a small bowl and season with salt and pepper.
    2. In a medium skillet, toast the macadamia nuts over moderately low heat, shaking the skillet, until the nuts are a deep golden brown, 4 to 5 minutes. Transfer the nuts to a plate to cool. Add the sesame seeds to the skillet and toast until a deep golden brown, about 3 minutes. Transfer the sesame seeds to a plate to cool. Coarsely chop the macadamia nuts.
    3. In a very large bowl, toss the baby Asian greens with the enoki mushrooms. Pour the dressing over the salad and toss well. Scatter the toasted macadamia nuts and sesame seeds all over the salad and toss briefly once more. Serve the salad at once.  

Beet Salad with Candied Marcona Almonds

1. 2 1/2 pounds medium red or golden beets, scrubbed and trimmed
2. 1/2 cup plus 2 tablespoons extra-virgin olive oil
3. 1 tablespoon unsalted butter
4. 2 tablespoons sugar
5. 1 tablespoon light corn syrup
6. Salt
7. Pinch of cayenne pepper
8. 1 cup marcona almonds
9. 1/2 cup fresh tangerine juice
10. 2 tablespoons sherry vinegar
11. 1 tablespoon Dijon mustard
12. 1 tablespoon minced shallots
13. 1 small head of frisée (4 ounces), torn into bite-size pieces
14. Young pecorino cheese 
    
    
    
    1. Preheat the oven to 350°. In a large baking dish, toss the beets with 2 tablespoons of the olive oil. Cover with foil and bake for 1 1/2 hours, or until tender. When cool enough to handle, peel the beets and cut them into 1/2-inch wedges.
    2. Meanwhile, line a large rimmed baking sheet with parchment paper and lightly butter the paper. In a medium saucepan, combine the 1 tablespoon of butter with the sugar, corn syrup and a pinch each of salt and cayenne and bring to a boil, stirring, to dissolve the sugar. Add the almonds and stir until evenly coated with the syrup. Scrape the almonds onto the parchment-lined baking sheet in an even layer. Bake with the beets for about 12 minutes, until golden and bubbling. Let the nuts cool for about 25 minutes, then break into small clusters.
    3. In a small saucepan, simmer the tangerine juice over moderate heat until reduced to 2 tablespoons, about 15 minutes. Let cool, then transfer to a large bowl. Whisk in the vinegar, mustard and shallots. Gradually whisk in the remaining 1/2 cup of olive oil and season the dressing with salt. Add the beets and frisée and toss.
    4. Transfer the salad to a platter or bowl. Garnish with the candied almonds, shave the pecorino on top and serve. 

Cocktails And Drinks

SPRITZ

INGREDIENTS

3 oz. prosecco
1½ oz. bitter aperitif liqueur, such as Aperol or Campari
1½ oz. soda water
Orange slice, to garnish

INSTRUCTIONS

Combine prosecco, liqueur and soda water in a tall glass filled with ice; garnish with orange slice.

MOJITO

Ingredients

• 12 whole(s) mint leaves, plus a few extra for garnish
• 1 1/4 ounce(s) Captain Morgan Original Spiced Rum
• 1 teaspoon(s) sugar
• 1/2 ounce(s) lime juice
• 2 ounce(s) soda water

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Directions

1. Place mint leaves in bottom of glass.
2. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle.
3. Add soda water and garnish with mint leaves.

KALIMOTXO

INGREDIENTS

3 oz. dry rioja wine
3 oz. cola
Juice of half a lemon
1 lemon slice, to garnish

INSTRUCTIONS

1. Combine rioja, cola, and lemon juice in a chilled cocktail glass filled with ice. Garnish with lemon slice to serve.

FROZEN PINA COLADA

INGREDIENTS

3 oz. pineapple juice
2 oz. cream of coconut, such as Coco Lopez
½ oz. light rum
½ oz. dark rum
3 tbsp crushed, canned pineapple
2 tbsp. half-and-half
2 dashes Angostura bitters
3 cups ice cubes
2 Maraschino cherries, to garnish
2 wedges of pineapple, to garnish

INSTRUCTIONS

Combine all ingredients, except garnishes, in a blender and blend until smooth. Pour mixture into 2 chilled cocktail glasses. Garnish each glass with a cherry and pineapple wedge to serve.

 

DAIQUIRI

Ingredients

• 2 tablespoons (1 ounce) fresh lime juice
• 2 heaping teaspoons superfine sugar
• 1/4 cup (2 ounces) white rum
• 1 cup ice cubes
• Lime wheel to garnish

Preparation

In cocktail shaker, stir together lime juice and sugar until sugar dissolves. Add rum and ice cubes and shake vigorously for 20 seconds. Strain into chilled Daiquiri or coupe glass and drop in lime wheel for garnish

BERMUDA PUNCH

INGREDIENTS

2 oz. gold rum
1½ oz. fresh lemon juice
1 oz. dark rum
½ oz. Bermuda falernum
¼ oz. apricot brandy
¼ oz. fresh lime juice
5 dashes Angostura bitters
1 slice of orange, to garnish

INSTRUCTIONS

Combine ingredients in a cocktail shaker filled with ice. Shake until chilled and strain into a chilled cocktail glass. Garnish with orange slice to serve.

 

MARGARITA

Ingredients

• 1/4 cup kosher salt
• 1 wedge lime
• 2 tablespoons (1 ounce) fresh lime juice
• 2 heaping teaspoons superfine sugar
• 1 tablespoon (1/2 ounce) Cointreau or other triple sec orange liqueur
• 1/4 cup (2 ounces) reposado tequila
• About 2 cups ice cubes

Preparation

Spread salt on small plate. Rub lime wedge halfway around rim of 10-ounce glass (such as double old-fashioned). Dip moistened side of glass in salt to lightly coat. Set aside.
In cocktail shaker, stir together lime juice and sugar until sugar partially dissolves (about 5 seconds). Add Cointreau, tequila, and 1 cup ice cubes. Shake vigorously for 25 seconds, then strain into prepared glass. Fill glass with remaining ice cubes.

SINGAPORE SLING

INGREDIENTS

2 oz. gin
2 oz. pineapple juice
¾ oz. fresh lime juice
¾ oz. Cherry Heering
2 tsp. Bénédictine
2 tsp. Cointreau
2 dashes grenadine
1 dash Angostura bitters
Soda water
Mint leaves, to garnish
Lemon slice, to garnish

INSTRUCTIONS
1. Combine all ingredients in a cocktail shaker filled with ice. Shake until well chilled and strain into an ice-filled Collins glass. Fill the rest of the glass with soda water and garnish with lemon and mint to serve.

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