1

VEGETABLES

Mains

Vegetables

Sides

Dessert

Drinks

2

8

10

16

21

SpringRecipes

Favorite

15 Spring recipes from

2

MAINS

All-Star Roast ChickenRecipe inspired by tips from Jonathan Waxman, Ethan Stowell, Hugh Acheson, Michael Tusk, Andrew Carmellini, and Justin Smilie

Yield: 4 servings

Total Time: 2 hours, 20 minutes

INGREDIENTS

1 cup kosher salt

1 gallon cold water

2 heads garlic, cut horizontally in half

5 bay leaves

2 bunches thyme

1 lemon

1 (3½ - 4 pound) chicken

1 tablespoon dried oregano

2 teaspoons dried cumin

1 tablespoon dried coriander

1 tablespoon lemon zest (from 1½ medium sized lemons)

2 teaspoons black pepper

1 pound fingerling potatoes, cut in half

1 medium size yellow onion

2 sprigs fresh rosemary

⅓ cup olive oil oil

2 teaspoons kosher salt

1 teaspoon black pepper

1½ tablespoons champagne vinegar

EQUIPMENT

Trussing twine →

3

MAINS

DIRECTIONS

1. The night before, combine the salt, water, 2 halves of one garlic head, 4 bay leaves, one bunch of thyme and the peel (minus the white pith) of 1 lemon in a large pot. Bring to a boil, stirring to dissolve the salt. Cool to refrigerator tem-perature (you can speed up this process by placing the pot in an ice bath). Submerge the chicken in the cooled brine overnight and refrigerate.

2. Remove from the brine. Pat as dry as possible with paper towels. If you have time, place uncovered in the refrigerator to air dry a bit before cooking, ideally for 12 hours.

3. Preheat the oven to 325°F.

4. Make an herb rub by combining the oregano, cumin, coriander, zest and black pepper. Rub the spice mixture all over the bird. Let it dry on the bird for 5 minutes.

5. Stuff the cavity with the peeled lemon (cut in half) and the 2 remaining garlic head halves, 1 bunch of thyme and 1 bay leaf. (Stuffing the cavity seasons the chick-en from the inside out.)

6. Truss the bird: Cut a piece of trussing twine about 2½-feet long. With the breast-side up and the drumsticks pointing at you, wrap the center of the twine once

around the neck. Pull both sides of the twine around the wings to secure them, bring the twine above the thighs and then loop each over the drumsticks, cinching them together. Pull the string back up to the neck and tighten the knot. Pat on any of the herb rub that has come off in the trussing process.

7. In a medium sized bowl, toss the pota-toes and onions with the olive oil, salt and pepper and add to the roasting pan with the chicken. Place the 2 rosemary sprigs in the pan.

8. Roast the bird at 325°F and then finish at 400°F for the last 20 minutes. (This allows the fat to render slowly first.) Cook until the internal temperature of the chicken reaches 160°F, 1 hour 35 minutes for a 4-pound bird. Baste the bird every 15 minutes, rotating the pan after each basting to ensure even cooking.

9. When the chicken is finished cooking, let it rest on a carving board. Add the vine-gar to the vegetables in the pan and stir to combine.

10. Serve the chicken with the pan-roasted vegetables and the chicken jus.

4

MAINS

Salt-Crusted Branzino with Agrumi SauceRecipe adapted from Paul Bartolotta, Bartolotta, Ristorante di Mare, Las Vegas

5

MAINS

Salt-Crusted Branzino with Agrumi SauceRecipe adapted from Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas

Yield: 4 servings

Total Time: About 1 hour

INGREDIENTS

Agrumi Sauce ½ cup freshly squeezed orange juice (from about 1½ oranges)

1 tablespoon lemon juice (from about ½ lemon)

Zest of ½ orange

Zest of ½ lemon

¾ cup extra-virgin olive oil

5 mint leaves, plus more for garnish

5 basil leaves, plus more for garnish

Kosher salt

Fish 2½ pounds course sea salt (about 4 cups)

¼ cup anise seed

½ cup star anise, crushed in a mortar or food processor

Zest of 1 orange, cut using a zester tool (or grated)

Zest of 1 lemon, cut using a zester tool (or grated)

5 egg whites, lightly beaten

1 (2-pound) branzino or 2 (1-pound) branzini, cleaned

½ to 1 orange, sliced into ¼ inch half moons

Several sprigs flat-leaf parsley

DIRECTIONS

1. Preheat the oven to 400°F. Make the agrumi sauce: In a medium bowl, stir together all ingredients save for the salt, bruising the herbs with the back of a spoon. Season to taste with salt. Let sit at room temperature for 30 minutes, then strain through a fine-meshed sieve.

2. In a large bowl, combine the coarse sea salt, anise seed, star anise, orange and lemon zests and egg whites; it will have the consistency of wet sand. Re-frigerate until ready to use.

3. Stuff the fish’s cavity with the orange slices and parsley sprigs. Spoon ⅓ of the salt mixture onto a baking dish large enough to hold the fish. Set the fish on the salt mixture (if using 2 smaller fish, set them side by side over the salt mixture.) Cover the entire fish with the remaining salt mixture and pat it down into place.

4. Bake until a thermometer inserted into the thickest part of the fish reaches 130°F, about 20 minutes for a 1-pound fish or 25 minutes for a 2-pound fish.

5. Using a knife or spoon, crack the salt crust off the top of the fish and discard. Lift the fish from the salt and place on a work surface. Fillet the fish by removing the skin and large bones. Transfer the fillets to plates and serve with the agru-mi sauce. Garnish with additional mint and basil leaves.

6

MAINS

Slow-Cooked Lamb Shoulder with Pounded Herbs and GarlicRecipe from the Tasting Table Test Kitchen

Yield: 8-10 servings

Total Time: 4 hours and 30 minutes, plus overnight marinating

INGREDIENTS

Marinade 7½ pounds boneless lamb shoulder, fat trimmed

1 lemon, peeled using a vegetable peeler

3 sprigs rosemary, stems removed

6 sprigs thyme, bruised

10 garlic cloves, peeled and smashed

3 tablespoons extra-virgin olive oil

3 tablespoons salt

Braise 3 tablespoons olive oil

4 medium yellow onions, peeled and roughly chopped

3 large carrots, roughly chopped

2 teaspoons salt

1 head of garlic, halved

6 cups chicken stock

2 cups dry white wine

6 sprigs thyme

2 sprigs rosemary, leaves removed

2 bay leaves

2 teaspoons fennel seeds, toasted and lightly ground

2 teaspoons red pepper flakes

Sauce 2 tablespoons finely diced shallots

2 tablespoons red wine vinegar

1 teaspoon minced green garlic or 1 garlic clove, minced

⅛ teaspoon salt

2 cups finely chopped parsley

⅓ cup chopped chives

2 tablespoons chopped marjoram

1 cup extra-virgin olive oil

2 tablespoons capers, roughly chopped

2 teaspoons Dijon mustard

1 teaspoon finely chopped lemon zest→

7

MAINS

DIRECTIONS

1. For the marinade: Lay the lamb shoulder on a clean work surface. Combine the lemon zest, rosemary, thyme, garlic and olive oil and rub all over lamb. Sprinkle salt all over the lamb and transfer to a shallow dish. Cover with plastic wrap and refrigerate overnight.

2. For the braise: Remove the lamb from the fridge and brush off the lemon, rosemary leaves, thyme sprigs and garlic and let come to room temperature, about 1 hour and 30 minutes. Preheat the oven to 375°F.

3. Roll the lamb shoulder into a cylindrical shape. Using kitchen twine, tie the lamb at 2-inch intervals.

4. In a large, deep skillet over medium heat, heat the olive oil. Add the onions, carrots and salt and cook until soft-ened but not colored, about 15 minutes. Transfer onions and carrots to a large roasting pan. Place the lamb, fat side up, in the roasting pan. Add the garlic, chicken stock, white wine, thyme, rosemary leaves, bay leaves, ground fennel and red pepper flakes to the roasting pan. Cover with foil, transfer to the oven and cook for 1 hour.

5. Remove the foil and reduce the oven temperature to 325°F and continue cooking for 2½ hours more, turning the lamb twice to brown the exposed sides.

6. Make the sauce: In a medium mixing bowl, stir to-gether the shallots, red wine vinegar, garlic and salt. Let stand 15 minutes. In a mortar, add the marjoram, chives and parsley and lightly pound the herbs with a pestle to release their oils. Add the pounded herbs to the macerat-ed shallots and garlic. Stir in the olive oil, capers, mustard and lemon zest.

7. Remove the lamb from the oven and transfer to a carv-ing board. Tent loosely with foil and let rest for 20 min-utes. Strain and reserve the pan juices. While the meat is resting, transfer 4 cups of the pan juices to a medium saucepan over high heat. Bring to a boil and reduce by half. Season to taste with salt and pepper.

8. Slice the lamb thickly and transfer to platter. Spoon over the reduced pan juices and serve with the pounded herb sauce on the side.

8

VEGETABLES

Beans and GreensRecipe adapted from Elise Kornack, Take Root, Brooklyn, NY

9

VEGETABLES

Beans and GreensRecipe adapted from Elise Kornack, Take Root, Brooklyn, NY

Yield: 6 servings

Total Time: 1 hour (plus overnight soaking)

INGREDIENTS

2 cups (1 pound) dried cannellini beans, soaked overnight

1 sprig fresh sage

6 cups water

8 ounces curly leaf kale, stems and center ribs removed

¼ cup olive oil

1 medium yellow onion, finely chopped

4 garlic cloves, finely minced

1 tablespoon chopped fresh thyme

½ teaspoon lemon zest

1/8 teaspoon red pepper flakes

4 tablespoons unsalted butter

1 tablespoon lemon juice

2 ounces Pecorino Romano, finely grated

1 holland chile, stemmed, seeded and thinly sliced (optional)

Honey, for drizzling

DIRECTIONS

1. Drain beans, transfer to a medium pot and add the sage and water. Bring to a boil over high heat, then and reduce heat to low. Simmer, covered, until beans are tender, about 45 to 50 minutes, periodically skimming off any excess foam that may rise to the top. Strain beans and reserve the cooking liquid.

2. Preheat the oven to 275°. Chop the kale into bite-size pieces. Toss half the kale with 1 tablespoon of the olive oil and a pinch of salt. Place the kale on a baking sheet in the oven and bake for about 20 minutes, until the kale is crisp. Set aside.

3. Meanwhile, in a large sauté pan over medium heat, heat the remaining 3 tablespoons olive oil. Add the onion and cook until just softened, about 8 minutes. Add the garlic, thyme, lemon zest and red pepper flakes to the pan and cook for 1 minute more. Add beans to the pan, along with four cups of the reserved cooking liquid. Reduce heat to low, and add the butter. Cook, stirring occasionally, until the beans reach a creamy consistency, about 8 minutes. Stir in the remaining kale and simmer until tender, about 3 minutes more. Add lemon juice; if the mixture looks dry, add a bit more of the reserved bean cooking liquid.

4. Divide the beans among 6 bowls and garnish each with some of the sliced holland chile, some of the grated cheese, a few crispy kale leaves and a drizzle of honey. Serve immediately.

10

VEGETABLES

Beets and Spring Greens with Dates and Horseradish SauceRecipe adapted from Louis DiBiccari, Tavern Road, Boston, MA

Yield: 4 servings

Cook Time: 1 hour 5 minutes

INGREDIENTS

4 medium beets, preferably a variety of colors, ends trimmed

1 cup apple cider

3 pitted dates, sliced lengthwise into thin strips

2 tablespoons unsalted butter

2 tablespoons freshly grated horseradish (from about a 1-inch piece)

1 tablespoon fresh lemon juice

½ teaspoon kosher salt

2 cups small, tender greens (such as pea shoots, watercress or baby arugula)

DIRECTIONS

1. Fill a medium saucepan with water and bring to a boil over high heat. Add the beets and boil until a paring knife easily slips into the largest one, 30 to 40 minutes. Use a slotted spoon to transfer the beets to a paper towel to cool. Once cooled, peel the beets, discarding the skin, and slice the beets into wedges (wear gloves to protect your hands from staining).

2. While the beets cook, make the dates and the cider sauce: In a small saucepan set over high heat, add the apple cider and bring to a boil. Reduce the heat to medium-low and simmer until the cider becomes a glaze, about 15 minutes. Add the dates and cook for 30 seconds to warm the dates through.

3. To a clean medium saucepan, add the butter and melt over medium-high heat. Add the date-cider mix-ture, then add the beets, cooking until the beets are heated through, about 3 minutes. Stir in the horserad-ish, lemon juice and salt and stir to combine. Divide the greens among 4 plates and top with some of the beets and sauce. Serve warm.

11

SIDES

Snap Peas with Meyer Lemon, Shaved Radish and Mint Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Total Time: 20 minutes

INGREDIENTS

3 tablespoons rice wine vinegar

2 teaspoons minced green garlic

1 teaspoon Meyer lemon zest

1 tablespoon Meyer lemon juice

1½ teaspoons salt

1 teaspoon Aleppo pepper

1 teaspoon sesame oil

½ cup loosely packed mint, roughly chopped

1 pound snap peas, trimmed, strings removed, thinly sliced

6 breakfast radishes, thinly sliced

DIRECTIONS

In a large bowl, whisk together the rice wine vinegar, green garlic, lemon zest and juice, salt, Aleppo pepper and sesa-me oil. Stir in the mint. Let the mixture macerate for about 10 minutes. Add the snap peas and radishes and gently toss to coat with vinaigrette. Serve immediately.

12

SIDES

Farro Salad with Spring Vegetables and FetaRecipe adapted from Emily Hansford, Miller Union, Atlanta, GA

Yield: 2 servings (plus leftovers)

Total Time: 40 minutes

INGREDIENTS

1 cup farro

2 cups vegetable broth or water

1 dried bay leaf

2 ½ teaspoon kosher salt, divided

4 leaves Lacinato Kales, stemmed and torn into bite-size pieces

2 small radishes, thinly shaved with a mandoline

2 small carrots, peeled and thinly shaved with a mandoline

2 small celery stalks with leaves, stalk thinly sliced and leaves left whole

½ cup crumbled Feta cheese

3 tarragon sprigs, finely chopped

2 tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

¼ teaspoon freshly ground black pepper

2 small red beets, peeled and thinly shaved with a mandoline

DIRECTIONS

1. In a medium saucepan over me-dium-high heat, add the farro and vegetable broth or water to boil. Reduce the heat to medium-low and stir in the bay leaf and two teaspoons salt. Simmer until the farro is tender, about 20 minutes. Transfer the farro to a fine-mesh sieve over a medium bowl and drain

2. Place celery and leaves in a me-dium bowl. Add the grapefruit juice and remaining olive oil and salt and toss. Remove bay leaf and discard.

3. To the farro, add the kale, radish, carrots, celery and celery leaves, feta cheese, tarragon, lemon juice, ex-tra-virgin olive oil and black pepper and toss. Gently fold in the beets.

4. Divide the salad among four plates and serve.

13

SIDES

Asparagus with Kumquats and TarragonRecipe from the Tasting Table Test Kitchen

Yield: 4 servings

Total Time: 20 minutes

INGREDIENTS

1½ pounds large asparagus, ends trimmed and peeled

½ cup thinly sliced kumquats

1 tablespoon olive oil

1 teaspoon white wine vinegar

½ teaspoon finely minced green garlic (optional)

½ teaspoon grated fresh ginger

⅛ teaspoon salt

2 tablespoons roughly chopped tarragon

DIRECTIONS

1. Prepare an ice bath. Line a baking sheet with a clean kitchen towel and set aside. Bring a large pot of salted water to a boil over high heat, add the asparagus and cook until almost tender, about 4 minutes. Drain the asparagus in a colander and immediately transfer them to the ice bath to stop the cooking. When the asparagus are cool, about 1 minute, drain, then transfer them to a towel-lined sheet pan to drain.

2. In a large bowl, whisk together the kumquats, olive oil, white wine vinegar, green garlic, ginger and salt. Add the asparagus and gently toss so that the vinaigrette coats each spear.

3. Transfer the asparagus to a platter and garnish with chopped tarragon.

14

SIDES

Salad of Bitter Greens with Speck and ClementinesRecipe adapted from Greg Marchand, Frenchie: New Bistro Cooking (Artisan)

Yield: 4 servings

Cook Time: 20 minutes

INGREDIENTS

4 small clementines (tangerines or mandarins can be substituted)

12 mint leaves

2 big handfuls bitter greens (a mixture of radicchio leaves, dandelion, arugula, purslane or watercress)

Juice of ½ lemon

Olive oil

Fleur de sel

Freshly ground black pepper

8 thin slices speck (bresaola or prosciutto can be substituted)

Parmesan shavings

Balsamic vinegar

DIRECTIONS

1. Peel the clementines and cut them into ¼-inch-thick wheels. Put them in a bowl and add the mint and greens. Season with lemon juice, a drizzle of olive oil, a pinch of fleur de sel and pepper and toss gently with your hands. Taste and adjust the seasoning (be careful not to add too much salt as the speck and Parmesan are already salty).

2. Arrange the salad and speck slices on 4 plates. Add some Parmesan shavings, a drizzle of olive oil and a drizzle of balsamic vinegar to each. Serve.

15

SIDES

16

DESSERT

Lemon TartsRecipe adapted from Jesmary Sbraga, Sbraga, Philadelphia

Yield: 4 lemon tarts, plus leftover blueberry compote

Cook Time: 45 minutes

INGREDIENTS

Blueberry Compote 1½ tablespoons unsalted butter

1 small sprig fresh thyme

3⅓ cup fresh blueberries, divided

3 tablespoons plus 1 teaspoon granulated sugar, divided

¾ teaspoon pectin

¾ teaspoon sherry vinegar

Lemon Curd 1 tablespoon water

½ teaspoon granulated gelatin

1 large egg

¼ cup plus 1 tablespoon granulated sugar

Peel and juice of 1 lemon

5 tablespoons unsalted butter, cut into ½-inch cubes

½ cup heavy cream

Puff Pastry

One 14-ounce sheet puff pastry (thawed if frozen)

½ cup confectioners’ sugar

Crème Fraîche ⅓ cup crème fraîche

¼ teaspoon vanilla extract

1 tablespoon granulated sugar →

17

DESSERT

DIRECTIONS

1. Make the blueberry compote: In a medi-um saucepan over medium heat, add the but- ter. Once the butter melts, add the thyme and cook, stirring frequently, for 1 minute. Remove and discard the thyme sprig and stir in 2 1⁄3 cups of the blue-berries. Add 3 tablespoons of the sugar and cook, stirring occasionally, until the blueberries have begun to break down, about 3 to 4 minutes. In a small bowl, mix together the remaining 1 teaspoon of the sugar with the pectin. Add the sug-ar-pectin mixture to the blueberries and bring to a boil. Cook, stirring occasionally, until the compote has thickened, about 4 minutes. Turn off the heat, then stir in the vinegar and the remaining 1 cup of blue-berries and set aside to cool. Transfer the compote to a covered container and chill in the fridge.

2. Make the lemon curd: In a small bowl, add the 1 tablespoon of water. Sprinkle the gelatin on top and set aside to bloom. In a medium saucepan set over medium heat, bring 2 cups of water to a simmer. Set a medium heatproof bowl over the simmer-ing water To the bowl, add the egg, sugar, lemon peel and lemon juice and cook, stirring very frequently, until the mixture has thickened about 10 minutes. Add the gelatin mixture to the curd and stir until the gelatin dissolves. Transfer the curd to a fine-mesh sieve set over a medium bowl and stir to strain the curd (discard the lemon peel). To the strained curd, add the butter cubes and stir until the butter has melted. Set the curd aside to cool, then cover with plastic wrap. Refrigerate until chilled.

3. Make the puff pastry: Preheat to oven to 350°. Line a baking sheet with parchment

paper. Unroll the puff pastry and place it on the baking sheet. Transfer the baking sheet to the freezer and freeze for 30 min-utes. Use a fork to prick the pastry all over. Place another sheet of parchment paper on top of the puff pastry and set another baking sheet on top. Place the baking sheets in the oven and bake until the puff pastry is golden-brown, 22 to 24 minutes, rotating the tray halfway through baking. Remove the puff pastry from the oven, remove the top baking sheet and set the pastry aside to cool completely. Transfer the sheet of baked puff pastry to a cutting board and use a 31⁄2-inch round pastry cutter to cut the cooled puff pastry into 8 rounds.

4. Make the crème fraîche: In a small bowl, stir together the crème fraîche, vanilla extract and sugar until combined and the sugar is no longer grainy.

5. Assemble the lemon tarts: Preheat the broiler. Place 4 of the puff pastry rounds on a baking sheet and dust evenly with the confectioners’ sugar. Place the baking sheet under the broiler and broil until the puff pastry rounds begin to brown, about a minute. Remove the baking sheet from the oven.

6. Finish the lemon curd: In a medium bowl, add the cream and whisk until soft peaks form. Fold the whipped cream into the chilled lemon curd until just com-bined.

7. Divide the crème fraîche mixture onto 4 dessert plates. Place 1 of the un-broiled puff pastry rounds on each plate. Top with the lemon cream followed by a spoonful of the blueberry compote. Set a caramelized puff pastry round on top. Serve immedi-ately.

18

DESSERT

Strawberry ShortcakesRecipe from the Tasting Table Test Kitchen

19

DESSERT

Strawberry ShortcakesRecipe from the Tasting Table Test Kitchen

Yield: 6 servings

Total Time: 1 hour, 15 minutes

INGREDIENTS

Strawberries 2 pints strawberries, hulled and halved (quartered if large)

2 to 3 tablespoons granulated sugar, depending on the ripeness of the strawberries

2 teaspoons fresh lemon juice

Shortcakes 2 cups cake flour, plus extra for shaping

2 teaspoons baking powder

3 tablespoons confectioners’ sugar, plus extra for serving

1¼ teaspoons kosher salt

1 tablespoon lemon zest

10 tablespoons cold unsalted butter, cut into ¼-inch cubes, plus 2 tablespoons melted butter

1 cup sour cream

Whipped cream, for serving

DIRECTIONS

1. Macerate the strawberries: In a medium bowl, stir to-gether the strawberries, sugar and lemon juice. Set aside to macerate while preparing and baking the shortcakes, stirring the strawberries every 15 minutes or so.

2. Make the shortcakes: Add 2 cups of the cake flour, the baking powder, 3 tablespoons of the confectioners’ sug-ar, the salt and lemon zest to a food processor and pulse to combine. Add the cold cubes of butter and pulse until the flour-butter mixture resembles coarse meal, about 15 one-second pulses. Add the sour cream and pulse until a soft dough forms, another 10 to 15 one-second pulses (don’t overmix the dough).

3. Transfer the dough to a lightly floured baking sheet. Dust your hands with some of the flour and lightly flatten the dough into a 1-inch-thick rectangle about 6 inches wide by 9 inches long. Cut the rectangle into 6 equal-size pieces. Chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 425°.

4. Remove the chilled shortcakes from the refrigerator and brush the tops with the melted butter. Bake until the tops become pale golden-brown, 12 to 14 minutes. Transfer the shortcakes to a wire rack to cool completely.

5. Break a shortcake in half crosswise. Place one half on a plate and spoon some of the strawberries with their juic-es over the top. Place a dollop of whipped cream over the strawberries and lean the other half of the shortcake over the whipped cream. Repeat with the remaining shortcakes. Dust each serving with confectioners’ sugar and serve.

20

DESSERT

Toasted Almond TrufflesRecipe adapted from Rick and Michael Mast, Mast Brother’s Chocolate: A Family Cookbook (Little, Brown)

Yield: 24 truffles

Toal Time: 45 minutes, plus chilling time

INGREDIENTS

Ganache ½ cup heavy cream

6 ounces dark chocolate, chopped

½ tablespoon unsalted butter

Coating 8 ounces dark chocolate, melted and tempered (see notes)

1 cup almonds, toasted and minced

DIRECTIONS

1. Make the ganache: Bring cream to a boil in a small saucepan. Place chocolate in a medium bowl and pour the cream over it. Let melt for 1 minute. Stir with a spatula in tight circles from the center outward. Let the mixture cool to 108 degrees, then stir in the butter until combined. Cover with plastic wrap and refrigerate for 1 hour. Roll ganache by hand into large, grape-size spheres.

2. Coat the truffles: Dip the ganache in the tempered chocolate. Let set for a few seconds, then roll the rounds in the chopped almonds. Cool until the coating has set.

Note: To temper chocolate, roughly chop the chocolate. Melt three-fourths of the chocolate in the top of a double boiler to 115 to 118 degrees, stirring constantly. Remove the bowl of melted chocolate from the heat. Add the remaining chocolate, a few pieces at a time, stirring constantly, until the temperature of the chocolate reduces to 83 degrees. If pieces of chocolate remain, use an immersion blender to smooth them out. Put the bowl of chocolate back onto the double boiler, and bring the temperature of the chocolate to between 88 to 90 degrees, stirring constantly. Use as coating immediately. If you choose not to temper the chocolate, simply melt it over a double boiler until just melted, then dip truffles in. The chocolate won’t have the same snap or sheen to it, and will take longer to dry.

21

DRINKS

Yield: 1 cocktail

Toal Time: 1 hour

INGREDIENTS

Botanical-infused vodka, aka “Gin cooked sous-vide” One 750-ml bottle vodka

6 juniper berries

Six 1-inch swaths of fresh lemon peel

Four 1-inch swaths of fresh lime peel

Four 1-inch swaths of fresh grapefruit peel

2 green cardamom pods

1 tablespoon rose petals (12 rose petals)

¼ teaspoon dried lavender buds

Four 1-inch strips of cucumber peel

4 sprigs fresh tarragon

6 sprigs fresh dill

1 cinnamon stick

6 whole pink peppercorns

Tonic water ½ teaspoon baking soda

½ teaspoon quinine powder

6 ounces simple syrup (1:1 ratio)

Ice-cold water

Cocktail Large ice cubes

1½ ounces botanical-infused vodka

3 ounces homemade tonic water

½ ounce fresh Key lime juice

Lime wedge

The ScRaTcH GiN & ToNiCRecipe adapted from Brian Van Flandern, cocktail consultant, New York City

DIRECTIONS

1. Make the botanical-infused vodka: In a sous-vide cooking bag, combine the vodka with the juniper, lemon peels, lime peels, grapefruit peels, cardamom, rose petals, lavender, cucumber peels, tarragon, dill, cinnamon and pink peppercorns.

2. Place in 150° water and cook for 40 minutes. Remove the bag from the water and cool to room temperature, then open and filter the liquid several times through a coffee filter until the liquid is clear.

3. Make the tonic water: In a rechargeable soda siphon, add the baking soda, quinine powder and the simple syrup. Fill with ice-cold water, seal and carbonate. Stored in the refrigerator, the tonic water will keep for 2 to 3 days.

4. Make the cocktail: In a Collins glass, add the large ice cubes. Add the botanical-infused vodka and the lime juice. Fill the glass with the homemade tonic water. Stir once with a barspoon. Garnish with the lime wedge and serve.

22

DRINKS

Yield: 1 cocktail

Total Time: 5 minutes

INGREDIENTS

Ice

1¼ ounces gin, preferably Sipsmith

1¼ ounce Cocchi Americano

½ ounce Amaro Braulio

¾ ounce soda water

Lemon peel

DIRECTIONS

Fill a mixing glass with ice. Add the gin, Cocchi Americano, Amaro Braulio and soda water. Stir, and then strain into a chilled cocktail glass. Squeeze the lemon peel over surface of the drink to express its oils, then drop the peel into the drink and serve.

NicoRecipe adapted from Nico Osteria, Chicago

23

DRINKS

Green JuiceRecipe adapted from Steven Satterfield, Miller Union, Atlanta, GA

Yield: 2¼ cups

Total Time: 10 minutes

INGREDIENTS

1 tart apple, such as Granny Smith

1 pear

½ head celery, leaves and all, chopped into large pieces

1 purple top turnip, quartered

Handful of turnip greens

1 serrano chile (seeds can be removed and added back to adjust heat)

DIRECTIONS

Quarter and core the apple and pear. Chop the celery and turnip into large pieces. Pass all ingredients through a juicer. If using, add chile and seeds to taste.