Stone Fence Cocktail Glass: Rocks Ingredients: 2 oz. Maker’s Mark bourbon 5 oz. fresh apple cider 1/2 oz. fresh lemon juice 3 dashes of simple syrup, optional apple slice for garnish cherry for garnish Build in a tumbler with ice. Garnish with an apple slice and cherry.
Some common terms and their measurements Term Imperial Metric Shot 1 1/2 oz. 4.5 cL Jigger 1 1/2 oz. 4.5 cL Cup 8 oz. 24 cL Tablespoon (tbsp.) 1/2 oz. 15 mL Gallon 128 oz. 3.8 L Quart 1/4 gallon or 32 oz. ~ 1 L Fifth 1/5 gallon or ~26 oz. 0.75 L Dash… Read more »
Saints and Zingers Glass: Rocks Ingredients: 3 oz. Vodka ½ oz. Grapefruit Simple Syrup ¼ oz St. Germain ½ oz Sour Mix Build all ingredients in a rocks glass. Stir to combine. Garnish with a lime wedge.
Roasted Chicken with Wild Rice and Potato Goat Cheese Galette Serves 4 For Chicken and Wild Rice 1 cup wild rice 1 cup diced yellow onion ½ cup diced carrot ½ cup diced celery 3 TBS. unsalted butter 2 TBS. olive oil 1 TBS. fresh thyme leaves 5 clove fresh garlic, peeled salt… Read more »
Empire Apple Crêpes Serves 4 2 ½ cups AP flour, sifted 2 cups milk 8 eggs, separated ½ cup cream ¼ sugar ¼ cup melted unsalted butter 1 tsp. vanilla extract 4 Empire apples, peeled and cut into eights 2 TBS light brown sugar 1 TBS. unsalted butter 2 TBS. apple schnapps … Read more »
Banana Squash Napoleon with Acorn Squash Risotto Slice raw banana squash cut into three inch squares that are ½ inch thick. Season, oil lightly and roast until tender. These are for the layers. Make standard risotto. When it is 2/3 finished, add acorn squash purée and parmesan cheese. To assemble, place small amount of… Read more »
Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots Serves 6 Lamb 2 8 bone racks of lamb, “Frenched” 1 TBS. Roast garlic paste 1 TBS. fresh thyme leaves, chopped 1 TBS. black pepper, or to taste 1. Preheat oven to 350 degrees. 2. Quickly sear lamb rack in sauté pan. Remove from heat… Read more »
Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine Serves 4 1 lb. Nantucket Bay scallops 2 tsp. flour 2 TBS. minced fresh shallots 1 tsp. chopped fresh thyme leaves 4 TBS. olive oil 1 cup chardonnay or champagne ½ lemon, juiced 4 TBS. unsalted butter 2 TBS. chopped tomato, seeded… Read more »
Asparagus Salad with Lemon Vinaigrette Serves 4 20 asparagus spears, lightly peeled 2 Belgian endive 2 tangerines, in peeled sections 2 TBS. fresh mint leaves, chopped ¼ cup lemon vinaigrette 1 cup mâche lettuce Blanch asparagus in boiling salted water until just tender. Rinse in cold water to stop cooking. Julienne the endive… Read more »
Local and Organic, Why We Should Dine Responsibly Chef James Laird has been farming organically at his home “farm” since the early nineties. It’s been his goal to provide locally grown, organic foods for the guests at Restaurant Serenade since its conception in 1997. “My mother and grandmother were both smokers. They also ate a… Read more »