OME days require hard drinks and something to eat, whether it’s relaxing on the couch or Christmas in bright lights. In the excerpt from her new book, Rosie Sykes skillfully matches each edible food with a perfect happy snack.
Cool as marble, almost hard and salty. With lime, lemon, orange and tortuous bay leaf to decorate, created the terrazzo effects of jazz, this energetic aperitif used Cocchi Americano – a bitter Italian aperitif, with citrus and herbal flavor – any party makes it the perfect start.
To make a
Lime, lemon, orange
Part 1 gin
2 Cocchi Americano
4 sparkling wine
Paper drinking straw
1 fill a high ball cup or other tall glass with ice cubes and add a small portion of lime, lemon and orange over time.
Pour into gin, Cocchi Americano and sparkling wine. Stir well.
3 add ice cubes and tangerines. Add a paper straw. Garnish with bay leaves, trim with a pair of scissors and cut into your chosen design – we usually choose a zigzag shape.
Eggs made with anch fish
An unassuming style of return, filling up the eggs gives a great pleasure. My dear friend Peter and I had met in a bar in Manhattan, drink martini, share some of their famous egg tray, reminds us of the Pulitzer prize-winning Herb khan (Herb Caen) of this sentence: “Martin nice like breast, enough is enough, three is too much. “In my book, this is the same sentiment that applies to making eggs. The most delicious eggs that have been eaten in recent memory, and the inspiration for this recipe, come from a dinner prepared by the amazing chef James Ferguson.
2 tablespoons canned anchovies, finely chopped
1 teaspoon olive oil
Finely ground passion and a quarter of lemon
1/2 teaspoon Dijon mustard juice
A pinch of red pepper
2 tablespoons mayonnaise
One small cilantro, minced
Cornichons or small pickled Onions, services
1 put the eggs in a cold water pot. Boil it, then lower the heat, so the water is brewing. Cook for 12 minutes. Meanwhile, place anch fish in a bowl with oil and ma, then add lemon peel, mustard, paprika and mayonnaise, and stir until smooth. Stir in the parsley.
Remove the eggs and cool thoroughly with cold water until it’s completely cold – it will take a few minutes. Then peel the eggs carefully and cut them in half lengthwise. Scoop the egg yolks, add the anch fish mixture, and then gently mix – I like a little bit of texture. Taste the filling mixture; Season with lemon, salt and pepper.
Depending on the number of cocktails you’re going to eat, starting at the bottom of each egg white “boat”, you may need a small piece of chicken to sit on the plate steadily. Spoons, or if you feel like a super fancy, place the filling in the egg white boat, then marinate with a few chips or small Onions at room temperature.
A variant of almost luminous whisky in the dark will ease any overdinner, and do you have time to jump and jump.
Three rye whiskey or bourbon
1 simple syrup, ideally infused with orange or grapefruit enthusiasm
1 part lemon juice
A handful of Pernod – or fennel or fennel, if that’s how you get your hands
2 teaspoons egg whites
Leaf anise or dill
1 combine whisky, syrup, lemon juice, Pernod and egg whites in vibrator or a covered jar and add a lot of ice.
Shake vigorously until frozen, egg white bubbly.
3 use mesh filter or sieve pour into a cocktail glass.garnish with a cocktail glass. Ideally use cocktail glass – if left too many things, you may want to some egg white foam in drinks from the table.
The leaves of fennel or dill are exquisitely decorated – the green leaves sitting on top of this beverage bubble are the most attractive. Sip and perform a backward somersault.
… Use pumpkin and truffle brandade
Strictly speaking, brandade is a provencal sauerkraut that is cooked in garlic, olive oil and potatoes, but I use it because the texture of the final result is similar. We are spoilt pumpkins and pumpkins for our use these days. In many of their names, they make a little Parmesan cheese if you feel so decadent.
1 pumpkin – about 680 grams
Salt and black pepper
2 teaspoons olive oil
60g (4 TBSP) unsalted butter
1 tablespoon truffle oil
3 pita bread or flat bread
Some fresh shavings (optional)
Preheat the oven to 180C / 350F/gas 4. Cut the pumpkin in half and scoop out half seeds with a spoon. Season with salt and pepper, then grind a little nutmeg.
2 place each half on a large sheet of oil, skin facing down, and then splash into the remaining olive oil and a small amount of water. Wrap the pumpkin in two packages and bake for 50-60 minutes until it’s completely soft, but not brown. Scrape off all the meat. If it looks waterlogged, place it in a sieve on a pan and drain for half an hour or until the pumpkin is dried. Then place the pan in a medium heat and let the liquid simmer and decrease until the syrup.
3 meanwhile, mash the pumpkin. When the liquid is reduced, add the pumpkin pot to warm. Now gradually beat the butter gradually until you have a lovely rich and shiny mixture. Season with salt and pepper, then add three quarters of truffle oil.
4. Put the pie bread or small flat bread on the hot grill to warm up, then cut into bite-sized pieces.
5. Scrape the zucchini into a warm bowl and sprinkle with the rest of the truffle oil (now a few truffles, if any) and surround it with bread strips.
This could lead to an accident or a resurrection at the scene. For this kind of drink, crushed ice is the best, as it helps to quickly cool the ingredients and melt them to soften the irritation of the alcohol. But if you don’t have an ice breaker or a powerful blender, ice can.