Download 101 Blender Drinks by Kim Haasarud, Alexandra Grablewski PDF

By Kim Haasarud, Alexandra Grablewski

A James Beard venerated mixologist provides this new addition to the a hundred and one Cocktails sequence, supplying over a hundred recipes for blender beverages emphasizing clean culmination and herbs that placed a brand new twist on vintage recipes.

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3. Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge. Place 2 pieces of lettuce over the shrimp. Top with more shrimp halves, some car­ rots, daikon, pepper, chives, and mint. 4. Fold the bottom edge of the rice paper over the filling. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper. S TA R T E R S 71 5. Place the finished roll on a plate; cover with a damp paper towel. Continue until all the ingredi­ ents are used. Serve with dipping sauce.

Stir the goat cheese and scallions with the base mixture in the remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in the parsley to coat be­ fore serving. Serve with cucumber slices. lemon-parsley gougères MAKES 60 6 1 © ƒ 5 tablespoons unsalted butter teaspoon coarse salt teaspoon cayenne pepper cup all-purpose flour large eggs Zest of 1 lemon 3 scallions, finely chopped 3 tablespoons finely chopped fresh curly- leaf parsley 1. Bring 1 cup water and the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until the butter has melted.

Transfer to a lightly floured work surface, and knead until the dough comes together and becomes smooth. Wrap in plastic wrap, and chill for 1 hour. chile-cheese tamales MAKES 16 The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer— follow recipe directions to check for doneness). 4 ounces dried corn husks 3 cups corn kernels, drained well ˙ cup (4 ounces) fresh pork lard or solid vegetable shortening 2 cups masa harina mixed with 1˙ cups hot water, cooled to room temperature 2 tablespoons sugar 1˙ teaspoons coarse salt 1˙ teaspoons baking powder 2 poblano chiles, roasted, seeds and ribs removed, and cut into ©-inch strips 2 cups (8 ounces) grated Monterey Jack cheese 1.

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