Extra-Curricular Cocktailing - Infused Alcohol & Simple Syrups

Homemade Bitters, Photo: NK

My best friend is mighty talented. By day, she's a Social Worker and Vocational Counselor who also has a specialty in Horticultural Therapy, not to mention a fierce green thumb.

In her spare time, she cooks healthy vegetarian meals, bakes some seriously tempting sweets, and dotes on her husband, dog, and cat, all in-between weekend camping trips and farming conventions. When I met up with her the other day, she matter-of-factly mentioned that she'd just decided to walk to meet me, you know, a hundred city blocks. She is the urban-frontierswoman I'll never be. 

Since her work results in her spending a good deal of time at the Horticultural Society of New York, she suggested I join her for one of their workshops. One that also happened to feature one of our favorite pastimes.

It was fun to be in a classroom with my besty again, since the last time was probably in fourth grade. Back then, we were ever teacher's nightmare what with our inappropriate outbursts and ill-timed giggles. We managed to keep it together for most of this engrossing class, but then again, some things really never change. 

Our Bitters, Infusions and Simple Syrups class was taught by Sarah Lohman whose very cool blog, Four Pounds Flour, focuses on Historic Gastronomy, or exploring historic recipes, food customs, and the stories behind centuries of food and drink across cultures. 

We learned a lot and Sarah was very entertaining as well. Among the highlights, I found out that it is super easy to infuse spirits with all manner of flavorings - herbs, fruits, even vegetables. Unsurprisingly, some hipster-ish looking dude even asked about infusing Bacon into Vodka. Apparently, this too is within reach. 

We even made our own homemade Bitters which are steeping as we speak. They should be ready in a few more weeks!

Mixing an Infused French 75,  Photo: NK

In today's post, we'll explore some fast recipes so that you too can create the  basic building blocks for mixing a great cocktail. Creating homemade Liquor Infusions and Syrups to enhance your mixed drinks is easier than you think. We'll even try our hand at an original cocktail with Basic Simple Syrup and my homemade Lemon/Lime Vodka. I like to call it a Grown Up 7 Up. Enjoy! 

*Basic Simple Syrup
1:1 Ratio of Water to Sugar 
(1 Cup Water to 1 Cup Sugar, etc)

~To create: heat water and Sugar over low heat until Sugar has fully dissolved, stirring from time to time. 

~To infuse: while Sugar and Water is heating add ingredients of your choice to impart flavor. This is best done with dry ingredients such as Citrus Zest, a Cinnamon Stick, and Herb, etc.

Check out this great Ginger Lemon Simple Syrup HERE. 

Homemade Sour Mix
By Sarah Lohman

2 Cups Fresh Lemon Juice
1 Cup Simple Syrup

~To create: Mix Lemon and Syrup and use in your favorite cocktail. The best way to use sour mix? Margaritas of course. I've also been know to enjoy a Whiskey Sour now and again. 


*NK's Own Lemon/Lime Infused Vodka
Makes 1 Cup (8 ounces)

1 Cup Smirnoff Vodka
Peel of 1/2 a Lime
Peel of 1/2 a Lemon
1 Wedge of Lime
1 Wedge of Lemon

~To create: Add Vodka to an airtight container. Squeeze and twist rinds over container to Let sit at room temperature for at least week, shaking from time to time. When ready to use, chill in the refrigerator and strain out solids. Enjoy with your favorite mixed drink.
Note -the higher the proof of your Vodka, the faster the flavors will infuse. 

Grown Up 7-UP
Yields 2 Drinks

Photo: Neurotic Kitchen

Ingredients:
8 Ounces Seltzer
2 Ounces Simple Syrup* +1 teaspoon Simple Syrup, divided

3 Ounces Lemon/Lime Infused Vodka*above
2 Lime Rounds for Garnish 

2 Lemon Wedges, for squeezing
2 Slices Lemon Peel for the Lemon twists


Method: 
Stir together Seltzer, 2 Ounces Simple Syrup, 3 Ounces of Lemon/Lime Infused Vodka and the Juice of 2 Lemon Wedges. 

Place Ice in two glasses and pour mixture over each. Take each Lemon Twist and squeeze/twist it over each glass. This action allows the essential oils from the Lemon Rind to be dispersed over the drink imparting an aromatic layer to the cocktail. When done, toss each Lemon Twist into the glasses and garnish with Lime Rounds. Finally, float a half teaspoon of additional Simple Syrup over each glass and serve. Cheers!

No-Stress Nibbles - Semi-Homemade Finger Foods

Mini Muffaletta Sandwiches with Caciocavallo Cheese, Photo: NK

Especially since our Sixties-Inspired Party Bites Post the other day, I've been on a finger food kick. 

Actually, this is is pretty much my baseline. Little nibbles are my absolute favorite - and for me, the best type of party is a cocktail party with small plates and lots of variety. 

I have trouble making decisions ...especially food related decisions, so a little of everything is my kind of meal. 

Now that spring is really here (NYC hit 65 degrees  the other day!), party season will no doubt be getting into full swing. To get you ready, today's post will focus on easy to prepare party hits that are based off a special store bought/ready made ingredient. Whenever I find a really smashing ingredient, I am always inclined to build several dishes around it, because when you start with amazing building blocks, it's hard not to turn out a great dish.      

I suppose today's post is the Neurotic Kitchen version of "semi-homemade,"      

and the winning ingredients are:

  Marconi Hot Muffaletta Mix                       AND                   D'Artagnan Black Truffle Butter 

Photo Courtesy of D'Artagnan
Available at www.dartagnan.com

 

Photo Courtesy of Marconi Foods

Available at www.marconi-foods.com

What joy was mine when I discovered Marconi Muffaletta mix at my favorite ever Italian Gourmet Store, Jerry's in Englewood, NJ (Check Jerry's out HERE). This store is so great that it will get its own post one of these days. For the uninitiated, Muffaletta is a type of sandwich that's famous in New Orleans. Said to have been devised by a Sicilian Immigrant (my people!) who owned a grocery store there, and so named for the large round roll the sandwiches were built on, Muffaletta is a delicious sandwich that includes a mix of Deli  Meats, often Mortadella particularly, Cheese, and a Pepper and Olive Relish that provides an incredible piquant flavor with a hint of spice. For more about the Muffaletta, click HERE.

I have been meaning to make Muffaletta relish for some time and doing my usual poking around the internet to research the sandwich itself. Time and again, however, I was deterred by the volume ingredients that the olive spread requires. That's why when I spied this ready-made Muffaletta Mix from Marconi, I knew my ship had come in. 

My mom had joined me on my Jerry's field trip that day and was a bit peckish by the time we returned home. Excited to sample my find, I tossed the Muffaletta mix on the only bread we had on hand, Challah, with some thinly sliced Mortadella. Holy moly did we swoon. Delicious, delicious stuff. Needless to say, when I was invited to a party the following week, I knew exactly what I'd be bringing. Now, all I'd need to do was adapt the Muffaletta to cocktail size. Step one was to add on a cube of tangy, salty Caciocavallo cheese both to anchor the toothpick and sandwich, and for extra flavor. Caciocavallo is similar to Provolone, the latter being more widely available. Step two -class it up all party-like with a parsley garnish. Step three? There's no step three except- presto! Instant cocktail nibble! So without further delay, here's the How To:

Mini Muffaletta Cocktail Sandwiches

Makes 12 Sandwiches - 1 or 2 per person is a good serving size

Ingredients:

12 Mini Slider Buns - Brioche is preferable if you can find them

1/2 Jar Marconi Hot Muffaletta Mix 

1/4 Pound Caciocavallo or Provolone Cheese cut into centimeter-sized cubes

1/2 Pound thinly sliced good quality Mortadella

12 small pieces of Italian Parsley 

12 toothpicks

Method:

Lay Mortadella slices in one layer and slice them in half down the middle.

Using on the bottom half of the Mini Brioche Buns, trim them to about one inch thickness and reserve remainder of bread for another use.

Spread each of the 12 pieces of bread with about 1 heaping teaspoon of Muffaletta Mix.

Take two halves of the Mortadella Slices and roll them up. Place on top of the Muffaletta Mix, crisscrossing one over the other. Next, place the sprig of Parsley in the middle of the two Meat slices and place a cube of Caciocavallo Cheese on top of the sprig. Secure the Sandwich by driving a toothpick through the Cheese and towards the bottom of the Sandwich. Enjoy!

 

Delicious Mini Muffaletta Sandwiches, Photo: NK

Herb and Truffle Butter Mixture, Photo: NK

Next up, an easy to assemble handheld cocktail bite that uses everyone's favorite cold cut - Prosciutto. What makes these Prosciutto Wrapped Breadsticks better than usual? Truffle Butter.  We prefer D'Artagnan brand. When mixed with fresh, bright Herbs and slathered over Breadsticks, this high-quality Black Truffle Butter provides an extra flavor dimension that makes for an hors d'oeuvre greater than the sum of its parts. 


Whenever I find D'Artagnan Truffle Butter, an ingredient I first heard about from Ina Garten, I like to store it in the freezer so it's ready to go whenever I get the urge. Another great way to use this delicious product is in this amazing dish that practically makes itself - Ina Garten's Tagliarelle with Truffle Butter. 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter

Adapted from Robert Irvine
Makes 16 Sticks, Serving Size 2 per guest 

Ingredients: 
3 teaspoons Fresh Italian Parsley, minced
3 teaspoons Fresh Chives, minced
3 Ounces Truffle Butter fully softened, preferably D'Artagnan Brand
Pinch of White Pepper (or Black is just fine too)
1 teaspoon Olive Oil
16 Plain Italian Breadsticks, (buy extra in case some are broken)
About 20 Slices thinly sliced Prosciutto (between 1/3- 1/2 LB)

Method:
Combine softened Truffle Butter with Fresh Herbs, Pepper and Oil. 

Using a butter knife, carefully spread the Butter Mixture about halfway down each Breadstick. 

Use a light touch or Breadsticks could snap.

Wrap one slice of Prosciutto around each Breadstick, covering all of the Butter. You can press small pieces of Prosciutto in as well to fill any gaps. 

Serve and Enjoy! 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter, Photo: NK

Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy! 

Ramps Revisited - Lemony Ramp Ravioli with Brown Butter + Basic Ramp Pesto

Ramps! Photo: NK

They're back....
That's right, Ramps! 

The culinary all-star of the veggie world has made its brief yet triumphant annual appearance at farm stands everywhere. 

To learn more about the illustrious Ramp, check out last year's post and some bonus Ramp Recipes HERE. 

This week, we are doing lots with these babies, and the best news is that all our recipes will be super easy yet impressive. Would you expect anything less? 

Let's start simple with Ramp Pesto, a super way to use Ramps but also, a way to extend their short seasonal window. Our Pesto is versatile, delicious, and freezes well. Use it as a sandwich spread (just you wait until we show you what we have planned for our next post) or as a traditional Pasta topping. No matter what you do, you'll love the fresh and garlicky character of these hard to resist greens.

Easy Ramp Pesto, Photo: NK

Simple Ramp Pesto
Makes about 1 Cup
Ingredients:
1 Small Bunch Ramps, roughly chopped (about 15-20 ramps)
1/4 Cup Walnuts
1/2 Cup Extra Virgin Olive Oil 
1/4 Cup Grated Parmigiana Reggiano
1 teaspoon Lemon Juice
1/2 teaspoon Salt


Method:
In a food processor, process Ramps until finely minced. 
Add Walnuts and process. 
Add Oil and process. 
Add Lemon Juice, Salt, and to finish, add Parmigiana Reggiano Cheese. Process well. 

Enjoy!


 
Next up, Lemony Ramp Ravioli with a Savory Brown Butter Sauce and Crispy Ramp topping. But how can Ravioli be easy and quick? Well, we're using a great shortcut that I first learned from Giada De Laurentiis -  Wonton Wrappers. That's right, while not authentically Italian of course, Wonton Wrappers are a great way to make Ravioli that is fast, easy, and delicate. Find them at Asian Groceries in the freezer section. Our Ravioli recipe highlights the garlicky Ramp while marrying it with the standard savory Ricotta filling. We took it one step further by mixing in a healthy dose of Lemon Zest (a nod to Amalfitana Ravioli from the Lemon-obsessed Amalfi coast). Finally, an easy two-ingredient Brown butter tops our little Ravioli with savory goodness. Crispy fried Ramp greens are the final flourish.  These Ravioli can be frozen in their uncooked state, just be sure to separate layers with wax paper or they will stick together. When ready to eat, you may boil them frozen, but they will take a few extra minutes to cook beyond the regular 4 minutes.

Lemony Ramp Ravioli with Brown Butter and Crispy Ramps
Inspired by Giada de Laurentiis, Mario Batali, and Adapted from Andrew Feinberg
Serves 6 as an Appetizer, 4 as a Main Course

Ingredients:
For Ravioli
36 Wonton Wrappers (preferably square)
1 Egg, beaten

For Filling
1 bunch Ramps, About 12 of them roughly chopped & ground into a fine mince using a food processor, another 10 Ramps -greens leaves only- reserved (for Sauce/Crispy Ramp Topping)

15 Ounces Fat Free or Part Skim Ricotta Cheese
1/3 Cup Grated Parmigiano Reggiano Cheese
2 Egg Yolks
1/2 teaspoon freshly ground Black Pepper
1 Tablespoon Lemon Zest
1 Tablespoon Half and Half or Cream (optional)
1/2 teaspoon Kosher Salt

For Sauce
1 Stick Salted Butter
10 Ramp Greens (see above) stacked and cut lengthwise into very thin strips

Method:
Create the Ravioli Filling by combining all filling ingredients.

In a small bowl, mix up the Egg Wash for sealing the Ravioli by beating one egg and adding some water (about a Tablespoon). 

Filling the Ravioli, Photo: NK

Lay out Wonton Wrappers on a clean surface. Place 1/2 teaspoon Ravioli Filling in the middle of each Wrapper. Dip a pastry brush in Egg Wash and paint around the edges of the Wrapper. 

Carefully fold the square Wrapper in half, creating a triangle. Use your fingertips to firmly press down on the dough to seal. Place on a baking sheet or other surface. Repeat until you've filled the desired amount of Ravioli. 

In a large Pasta Pot, boil salted water. Working in small batches (these Ravioli are particularly delicate), boil the Ravioli until done. Try to keep the boil at a gentle pace so Ravioli don't break. They should take only 4 minutes to cook. Carefully remove them to plates using a slotted spoon. Once plated, prepare the Brown Butter and Crispy Ramp Sauce.

In a medium sauce pan, melt 1 stick Salted Butter. Let it sit over medium heat until it starts to bubble and becomes a brown/golden color. Once browning, add the thinly sliced Ramp Greens and allow to crisp a bit. Lower heat if butter seems to be burning. Pour Butter Sauce over each plate of Ravioli and garnish with crispy Ramps. Enjoy!

Lemony Ramp Ravioli with Brown Butter Sauce and Crispy Ramps, Photo: NK

Stay tuned for more Ramp Recipe madness later this week, and we recommend you get 'em while you can. Peak Ramp season is only about 4 weeks!