09 December 2009

Holiday Dishes and Drinks From Food and Wine

From Denny: Cool cocktails muddled with herbs and not quite so sweet so you can drink them with the dinner if you like - OK, your guests will definitely like! :) When we entertain during the holidays we want to spend more time with our guests than in the kitchen. These cocktails are fast and easy and the marinated lamb loin chops dinner can be grilled ahead of time.

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Rosemary salty dog

From:
Gail Simmons

Makes: one drink

INGREDIENTS

• 1 grapefruit wedge and kosher salt
• One 1-inch piece of rosemary sprig, plus 1 sprig for garnish
• 1/2 teaspoon sugar
• 2 ounces fresh red grapefruit juice
• 1 1/2 ounces gin
• Ice

DIRECTIONS

Moisten the outer rim of a martini glass with the grapefruit wedge and coat lightly with salt. In a cocktail shaker, muddle the one-inch rosemary sprig with the sugar. Add the grapefruit juice, gin and ice and shake vigorously. Strain into the martini glass and garnish with the rosemary sprig.

Parsley gin julep

From:
Gail Simmons

Makes: one drink

INGREDIENTS

• 8 parsley leaves
• 3/4 ounce fresh lime juice
• 3/4 ounce simple syrup
• Ice cubes and crushed ice
• 1 1/2 ounces gin
• 1 ounce chilled club soda
• 1 lime wheel

DIRECTIONS

In a cocktail shaker, muddle the parsley with the lime juice and Simple Syrup. Add ice cubes and the gin and shake well. Strain into a crushed ice-filled collins glass. Stir in the club soda and garnish with the lime wheel.

Grilled lamb chops with roasted garlic

From: Chef Gail Simmons

Makes: 4 servings.
Active prep time: 30 minutes.
Total time: 1 hour, 30 minutes plus overnight marinating.

INGREDIENTS

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 thyme sprigs
• 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
• 2 teaspoons chopped rosemary leaves
• 1/4 teaspoon ground cumin
• 8 lamb loin chops
• Salt and freshly ground black pepper
• White bean puree, for serving (see below)

DIRECTIONS

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

2. Preheat the oven to 350 degrees F. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.

3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and white bean puree.

White bean puree

From:
Gail Simmons

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 thyme sprig
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• Salt and freshly ground pepper

DIRECTIONS

In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about seven minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about five minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.

TIPS

Make ahead: The puree can be refrigerated for up to three days. Reheat gently.

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