Bondberryjazztini Recipes
TZATZIKI
Steps:
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
CANNELLONI
Steps:
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
BOND BERRY JAZZTINI
Created for ZWT8 and inspired by my team, the Jammin' Jazzberries, this cocktail will knock your socks off! 'Bond' for James Bond, who prefers his martinis with vodka and shaken, not stirred. Creamy caramel vodka, shaken with strawberries and blackberries makes this a summertime fusion of flavors! This is a simple drink to make, jazzed up by the caramel vodka! You may have a hard time straining it. There is lots of yummy fruit pulp to enjoy - you know you wanna eat your drink! Time to make does not include macerating the berries. (Van Gogh makes a Dutch caramel vodka - that is what I used.) UPDATE - 8/28/12: Martinis are almost exclusively ALL ALCOHOL, so of course, they are strong - be prepared. The caramel vodka adds a subtlety and sweet smoothness that can't be matched! Stoli and Sobieski also make caramel vodkas, to name a couple. Do try to find one to use in this drink - you won't be sorry!
Provided by alligirl
Categories Beverages
Time 2m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 4
Steps:
- Cut berries, cover in sugar and let macerate to release the berry juices. (maybe an hour or so.).
- Add vodka, berries and 3-4 ice cubes to a shaker cup, and shake for all it's worth.
- Strain into chilled martini glass.
Nutrition Facts : Calories 201.2, Fat 0.1, Sodium 1.1, Carbohydrate 7, Fiber 0.7, Sugar 6, Protein 0.2
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