The Perfect Cocktail..

In the summer heat there is nothing better than a perfect cocktail, and fresh herbs from the garden can make that perfect cocktail taste even better. I have found the best way to incorporate fresh herbs into a cocktail is with an herb infused simple syrup. A couple of my favorite herb infused simple syrups are lavender, sage and mint.

To incorporate the herbs in your simple syrup do the following. Combine 2 cups water with 2 cups of granulated sugar in a saucepan.  Bring to a boil and stir until sugar dissolves.  Remove from heat and add 1 cup of loosely packed sage, 3 tablespoons of lavender buds or 1 cup of loosely packed fresh mint.  Cover for 1 hour.  Strain into an airtight container and refrigerate until ready to use. Now that you have your flavorful simple syrup you can make a tasty cocktail!

Lavender Mint Mojito                    Makes 2

Ingredients

2 sprigs of Fresh mint, leaves picked
1 Lime, quartered
2 tbsp oz Mint Simple Syrup
3 tbsp Lavender Simple Syrup

1 tbsp plain sugar
3.5 oz Rum
Splash of Club Soda
Fresh Sliced Mint Leaves, for garnish

Method

Muddle mint leaves, lime and plain sugar in an old fashion glass or martini shaker.  Add flavored simple syrups and rum.  Top with crushed ice and pour club soda on top to fill glass. Stir and add mint leaves for garnish.















Blackberry Sage Martini                                Makes 2 martinis

Ingredients

¼ orange cut into wedges
8 Fresh Blackberries

½ tbsp plain sugar
¼ c Sage Syrup

½ tsp Dry Vermouth
4 fl. oz 'Your Favorite' Vodka
2 Orange Slices, for garnish

Method

Muddle blackberries, orange wedges and plain sugar in an old fashion glass or martini shaker.  Add flavored simple syrups, vodka and vermouth.  Add 1/2 cup of ice and close shaker.  Shake vigorously and pour into a chilled martini glass.  Garnish with orange slice and blackberry.

CHEERS!!

Greenmarket Vegetable Spring Rolls

Greenmarket Vegetable Spring Rolls

1 large bunch ramps, grilled

1 large red pepper, julienned

1 large yellow pepper, julienned

1 large green squash, julienned

1 large yellow squash, julienned

1/4 lb. cellophane noodles, softened in hot water

1 pack spring roll wrappers, 10 inch size

For Asian Vinaigrette:

1/4 cup rice wine vinegar

1/2 cup blended oil

1 T. mustard

1 T. mirin

1 tsp. ginger, chopped fine

Blend vinegar, mustard and mirin, then whisk in the oil to emulsify. Add in ginger.

Now toss in your vegetables and marinate for 20-30 minutes.

Prepare a bowl of cold water. Dip each spring roll wrapper in the water for about 10 seconds, then rest them until use.

Lay the first wrapper on your cutting board. It should be soft and pliable.  Lay out the marinated vegetables in a line down the wrapper, then top with some of the noodles.

Tightly roll the wrapper.  Now take a second wrapper and wrap it around the outside to enforce it.

Place each finished spring roll on a sheet tray, then cover with a wet towel.  They must stay moist.  Cut into slices with a wet knife just before serving.

To make the dipping sauce:

1 T. Thai curry paste

1/2 cup mayonnaise

Combine these two together and serve with the rolls.  Enjoy!

                    

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Za'atar Flat Bread

This week I am working on developing some new items for the menu at

Bridgewaters. I am testing out new herbs on the flatbreads we currently

bake in house as well as developing a new entree.

The new herb that I have been playing around with is called Za'atar . We

currently use it in a dry seasoning mixture. It comes mixed with toasted

sesame seeds, salt, thyme, oregano and sumac and adds a great flavor to

our flatbreads.  Za'atar has a distinct middle eastern flavor and is used

in anything from an olive oil spread, seasoning grilled meats and

breakfast yogurt.  I plan on planting Za'atar this season to make my own

spice blend to use in my kitchen at Bridgewaters and Twenty Four Fifth.

     I just got in a boneless Ribeye to create a new beef entree for our

events here at Bridgewaters and Twenty Four Fifth. I am planning

on doing a duck fat potato hash paired with some roasted oyster mushroom,

sautéed Portobello mushrooms and caramelized onions. Any good steak dish

needs a great sauce so I think a brandy cream sauce will go great with

the mushroom medley and the duck fat potato hash. Hopefully the girls in

sales will like what I have created.

Bridgewaters and Twenty Four Fifth

Za’atar Flat Bread                                                                             Makes 2  ½ sheet trays 18inx13in

1 lb. All Purpose Flour

2 tsp. Kosher Salt

1c. Water

½ oz. Fresh Yeast

4 Tbsp Extra Virgin Olive Oil (E.V.O.O)

3 Tbsp Za’atar Spice Blend (dried za'atar with sumac, thyme, oregano, salt and toasted sesame seeds)

In the bowl to your stand mixer mix together the water and fresh yeast.  Add the flour, salt and 2 Tbsp E.V.O.O.   With the dough hook mix on low until a dough is formed then knead for an additional 5 minutes. 

Cover the mixing bowl with plastic wrap and let it sit in a warm spot approximately 30 minutes or until the dough has doubled in size. 

Grease the two half trays with Pam or oil.  On a floured surface split the dough in two pieces and roll it out very thin to cover each tray ½ tray.  Move the dough to the ½ trays, Brush with E.V.O.O and sprinkle the Za’atar spice on top. 

Bake in a preheated convection oven at 350 for 15 minutes or until golden.  Once baked remove from oven and let cool, break into pieces and serve.