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Lewes, Delaware
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December 3, 2010     Cape Gazette
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December 3, 2010

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Cape Gazette FOOD & DRINK FRIDAY, DECEMBER 3 - MONDAY, DECEMBER 6, 2010 TLr 'Tis the season to enjoy festive drinks Trends of the past often regain popularity in modem days. This is now happening in home enter- taining. Certain drinks that may have fallen out of favor are experienc- ing a rebirth at cocktail parties and other occasions across the country - particularly during this season, where entertaining is at What many do not realize is that, when mixed with other bev- its most popular, erages or even enjoyed neat, Fer- At the forefront of this drink net-Branca creates a number of revitalization is the elegant Ital- popular cocktails. For example, iahliqueur Femet-Branca. Creat- the best-kept secret of bar- ed in 1845 from 27 herbs and tenders on the West Coast of the spices, this beverage is an aro- U.S. is the Italian Sidecar, the infitic spirit that settles the stom- hottest trend right now in San ach and refreshes the palate, and Francisco. The recipe is simple: a has long been used as a "digesti- shot of Fernet-Branca followed vo." by a ginger ale chaser. t ! DAIQUIRIS ARE A CUBAN-BASED FAMILY OF COCKTAILS whose mare ingredients are rum and lime juice. There are other classic drink recipes you can serve at your party or gatherings. Here are a few that are the perfect comple- ment to food fun. Daiquiris. Daiquiris are a Cuban-based family of cocktails whose main ingredients are rum and lime juice. While the variations are many, dependent upon added ingredi- ents, drL aficionados credit the Daiquiri Floridita, as the most fa- mous version. In fact, the frozen daiquiris common in the south- ern half of the country aren't considered true daiquiris by purists. Sangria. Festivities that are awash in Latin culture have gained popularity in recent years as lively events perfect for social occasions. In addition to spicy, savory menu items, sangria - a wine- and fruit-infused drink synony- mous with Spain and festive events, is often served. Liqueurs. Liqueurs are versa- tile in the way that they can of- tentimes be enjoyed on their own or enhance other beverages when mixed. They are also ap- propriate at a wide variety of oc- casions, from informal get-to- gethers to dessert or cocktail parties. Daiquiri Floridita 1.5 ounces ligM-dry rum I lime, juiced I teaspoon sugar Crushed ice Dessert Continued from page 70 saved some Prosecco to savor with these sweet treats. Chef Hui's Lime-Scented Meringue Shell 1 C egg whites 1 C sugar 11/2 C confectioners sugar 1 oz cornstarch I fresh lime Preheat oven to 175 F. Line a baking sheet with parchment pa- per, set aside. Whip egg and grahulated sugar into a meringue. Usinga microplane, grate the lime zest into the meringue. Sift together confectioners sugar and cornstarch; gently fold into the meringue. Pipe through a No. 3 star tip, starting at a cen- ter point, then continuing around to create a three-inch- wide circle; add another layer on the outside edge to create a shal- low cup. Bake for two hours. Store in an airtight container. Yield: 2 dozen shells. Chef Hui's Blueberry Frozen Yogurt S pts blueberries juice from 11/2 lemons 1112 C supr 1/2 t salt 1/4 t cinnamon 32 oz plain yogurt 11/2 C whole milk 1/4 C cream Combine blueberries, lemon juice, sugar, salt and cinnamon in a saucepan. Cook, stirring often, over a medium heat until all the sugar has melted. Remove from heat and stir in remaining ingre- dients. Chill over an ice bath or refrigerate overnight; freeze with an ice cream machine or gelato maker. Chef Hal's Brandy Snaps 1/2 C melted butter 1/2 C light corn syrup 1/2 C flour 3 T sugar 11/2 t brandy Whisk all the ingredients to- gether. Cover and refrigerate overnight. When ready to cook, preheat oven to 325 E .Line a baking sheet with parctiment pa- per. Drop the batter in small spoonfuls, at least 2 inches apart; the cookie will double or triple in size as it cooks. Bake for about 8 minutes, until crisp and golden. Chef Hui's Orange Madeleines 2 ogp 1/2 C sugar 1/16t salt 1 C cake flour I t orange zest 1 T orange juice 1/2 C melted butter Preheat oven to 375 F. Whip together eggs, sugar and salt un- til light and smooth (the trail of a spoon should be briefly Visible when moved through the mix- ture). Fold in sifted cake flour. Zest the orange over the bowl, then mix in orange juice and melted butter. Using a pastry bag, pipe batter into madele'me pans and bake for about 12 minutes. Serve dusted with powdered sugar if desired. 10 drops of Maraschino fiqueur Mix all the ingredients irr a blender until ice is finely crushed and serve iced2 Classic Sangria I bottle red wine (Cabemet Sauvi- gnon, Medot, Rioja,,Zinfandel, Shi- raz) 1lemon cut into wedges I orange cut into wedges 2 T sugar 1 shot brandy 2 C club soda or ginger ale :a Pour wine into a pitcher and squeeTe the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add Sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving. To make and serve immediately, simply sub- stitute pre-chilled wine in the mix. Fernet Branca and Cola r 1 part Fernet-Branca 4 parts cola Place ice in a glass and add Fernet- Branca followed by the cola. Brancamenta and Sprite 1 part Brancamenta 4 parts Sprite or other lemon-lime beverage Serve over ice. Garnish with lemon. Send comments, questions or recipe ideas to CALL ...after you log on to Like Cheap Eats? The Foodie's Off-Season Specials List includes Holiday Buffets and Discounts. for Those Special People In Your Life A gourmet dinner and luxurious couple's massage contact Chef Kris at 302.228.6125 or iHo hmdMow Restaurant & Eat-In