Download Corked & Forked: Four Seasons of Eats and Drinks by Keith Wallace PDF

By Keith Wallace

From informal nutrients to springtime brunch, elegant dinners, and summer season grilling events, find out how to herald wines, cocktails, and beers with versatile pairings. Over a hundred recipes filled with information and proposals for each social gathering from a Sunday supper to a savory brunch to a ten-minute dinner party provide up artistic dishes and beverages like grilled watermelon salad; a bloody Mary bar with all of the fixins; “oystas Rockafella;” ricotta gnocchi; fava beans with mint and bacon; rack of lamb; black pepper martinis; and chocolate and salt torte. The pairings are uncomplicated and academic, designed to educate the reader how to define nice beverages for each meal.

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Transfer to a large bowl and cover with plastic wrap. Refrigerate until cold, 2 to 3 hours. 3. Pour the chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the sorbet has churned, transfer it to a freezer-safe container and freeze until firm, at least 2 hours, before serving. Makes about 1 quart Sorbets and Granitas 53 Strawberry Watermelon Sorbet I can’t think of a flavor combination that says “summer” more clearly than strawberries and watermelon. These two juicy fruits are both delicious on a summer day, and they’re even better when they’re blended together and frozen.

3. Pour the chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the ice cream has churned, transfer it to a freezer-safe container and freeze until firm, at least 2 hours, before serving. Makes about 1 quart 30 The Recipes ALMOND MILK ICE CREAMS Almond milk is a popular alternative to soy milk for non- dairy drinkers. It has a mild, nutty flavor that is much subtler than soy milk. Like soy milk, almond milk is available in both unsweetened and sweetened options.

Whisk together the remaining ½ cup milk and cornstarch in a small bowl. When the milk/sugar mixture comes to a simmer, pour in the cornstarch mixture, and whisk to combine. Stirring constantly, cook for 2 to 3 minutes, until mixture begins to thicken. 34 The Recipes 3. Remove from heat, and whisk in vanilla extract and chocolate until chocolate is completely dissolved. Transfer to a clean bowl, cover with plastic wrap, and allow to cool to room temperature. Refrigerate until cold, at least 2 to 3 hours.

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