Classic Manhattan

You can either mix cocktails on demand or pre-batch them. Pre-batching is preferable, if you have freezer space, for a superior, ice cold, cocktail. If you lack the time, or the freezer space, you will just need to stir the cocktail with ice until the drink is similarly chilled. Even if you don’t pre-batch you can throw glasses in the freezer so your cocktail doesn’t heat up too quickly. For the whiskey, rye or bourbon will do. Bourbon is sweeter than rye and so the balance of the cocktail overall will change depending on your selection. 1 part whiskey, rye … Continue reading Classic Manhattan

Pasta with Red Sauce

Making a delicious pasta starts with selecting the shape of the noodle. Choosing has a lot to do with the sauce you are preparing and your mood. Spaghetti is a classic choice. Penne Rigate will catch and hold onto the sauce in its ridges and has a hefty satisfying bite. Orecchiette, pictured above, can capture little bits of the sauce inside the ear shaped cups. A red sauce wouldn’t be red without tomato, usually, from a larger 28 oz. can, crushed, or whole and then crushed by hand. Other options, like diced tomatoes, are often chemically treated to hold their … Continue reading Pasta with Red Sauce

Chocolate Fudge Brownies

Before you mix anything up you should first prepare your pan. Either a Pyrex or metal pan will work, just so long as it measures roughly 8″x8″. First spray the insides with non-stick spray or rub the insides with butter. Next take some flour and dust the inside, ensuring that all surfaces are coated and that the excess is removed by tapping the bottom and sides. If you want to add almonds, and it is a great option, you should dry toast them right after you prepare the pan. You should do this step in the oven at 375 until … Continue reading Chocolate Fudge Brownies

Parmesan Scallion Bread

At the heart of any golden crusted treat is probably fat and this bread is no exception. In an era when mayonnaise has inexplicably gone out of style, yet European style butter is quite popular, this recipe is a throwback to a bygone era. 1/2 French baguette, split lengthwise1/2 c. mayo 1/4 c. freshly grated parmesan reggiano 1/4 c. chopped scallionsblack pepper, or Aleppo pepper, to taste Chop the scallions finely, grate the parmesan, and combine with the mayo and black pepper in a small bowl. Cut your your baguette in half lengthwise and toast under the broiler for a … Continue reading Parmesan Scallion Bread

Chocolate Chip Cookies

You can, and should, freeze measured balls of dough and only bake them as needed. When I make them I usually pack them up in sets of 4 and take them out when I want to have desert and maybe a few left over for the next day. Mix the dry ingredients together in a bowl and set aside. 3 cups all purpose flour1 cup pastry flour (or add another cup of all purpose flour)1 tsp. baking powder1 tsp. baking soda In a separate bowl (or a kitchen aid) mix butter, white and brown sugar. 3 sticks of butter (12 … Continue reading Chocolate Chip Cookies

Bacon Wrapped Dates

Wrapping dates in bacon is only the beginning. Pair these sweet and umami treats with marcona almonds or a funky blue cheese.

Bacon wrapped dates may be a cliche worth making if only for making something both simple and classic for a cocktail party spread. Sweet, salty, savory. There’s a lot to praise and for an admittedly non-vegetarian option it will go a long way towards covering your bases. Or make it for yourself and don’t worry about quantities because it’s completely up to you how much you make.

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