Shallots Web

Orange-Fashioned Cocktail

In honor of the Academy Awards, I’ve decided to post a cocktail recipe. Instead of choosing a glam cocktail in some pretty glass, served up, or even a champagne-based cocktail, I went with a revamping of an old-school cocktail: the Old-Fashioned. This is inspired by the 2012 nominees for best actor. Each one seems to be proving that the days of the Hollywood gentleman are not dead, and that gentlemanly behavior is worth pursuing. Obviously, a gentleman deserves a gentleman’s drink and I can’t think of a cocktail that qualifies as such more than the Old-Fashioned.

Given the super mild winter we’ve had this year, I thought that a brightening up of the Old-Fashioned would be in order – nodding both to the winter with the bourbon, but then also looking ahead to spring somehow. I bought some Orange Blossom Liqueur that’s made locally (http://www.koval-distillery.com/drink-buy/liqueur), so I decided to use that as the sugar component. For the most part, nothing else changes, except that I think ice and an orange peel are mandatory.

Pour over ice in a rocks glass:
2 1/2 parts bourbon (I used Four Roses)
1 part Orange Blossom Liqueur
Few dashes of Angostura bitters
Orange peel, squeezed over the top and added to the drink.

I test drove this out on my friend Mark (a bourbon enthusiast) and he seemed pleased; he asked for another round. I advise you to sit back, turn on the red carpet show, and sip slowly. Enjoy.

Happy Oscars.

Broiled Chicken

White meat chicken gets pretty boring pretty quickly, so I am always in the market for a new marinade. Sadly, I usually end up doing the same one over and over; partly because it is so easy, and partly because I always have the ingredients on hand. As I understand it, a marinade (much like a good cocktail) should have several interchangeable components:

• Acid
• Fat
• Salt/umami
• Bite (garlic/onion/chili)
• Green (herbs/ginger)

So, to meet these requirements, my go-to is a combination of citrus juice, olive oil, kosher salt, garlic, and whatever herbs I have on hand (today, I have thyme and tarragon). Given these rules, though, I think I need to break out of my shell…next up, I think I am going to do lime, sesame oil, soy, garlic, and ginger.

Now, dear reader, I ask…what’s your favorite marinade?

Caprese Salad

I know that it is officially autumn, but I can’t help but hang on to some of the vestiges of this most recent summer, especially with the little heatwave we are having this week.  I think it was one of the very best summers I can remember – certainly one of the sunniest.  All that warm sun made for an excellent crop of tomatoes this year, and I think there are still some left at the farmer’s markets and grocery stores that are almost perfect.  To honor these beautiful fruits (and the tireless farmers that grew them), I suggest one of the simplest, most fulfilling, and tastiest combinations: the Caprese salad.  If you’ve never made one, you’ll be surprised how simple they are to make.  All you need are some simple ingredients and a good sharp knife.

Use the freshest mozzarella you can find (just ask the folks at the deli counter where to find it in the store) and whatever heirloom tomatoes you can find.  Slice each of these into slices of similar thickness, then arrange alternately on a serving plate.  Tuck fresh, whole basil leaves in between each layer, then sprinkle the whole array with kosher salt and fresh black pepper.  Drizzle with good olive oil and balsamic vinegar, if desired.  Serve with a light Italian white wine (like pinot grigio) or a good European pilsner (like Grolsch or Peroni or Stella Artois).  A simple, perfect way to hold on to the summer just a little while longer.