Tuesday, July 10, 2018

Summer cooler


Light, bright and cooling: that's what we look for in an adult beverage for a summer afternoon.

It was a summer afternoon in Mammoth Lakes, CA., when I had my first Eastern Retreat but it was hardly hot on Pokonobe's deck above Lake Mary. Actually we flatland-dwelling East Coasters were cold at the 8,000-foot Eastern Sierra mountain elevation.
















Nonetheless, I opted for the Eastern retreat, which is saying a lot, especially as my fingers took on a blueish tinge while holding the glass. it was that good, kind of like a California Pimm's Cup created by the mixologists at the local Shelter Distillery with their Gin the Third.

While I obtained the recipe for an individual serving, many thanks to my friend and fellow travel writer Susan Katzman who thought to ask for the party-sized proportions.

                        Eastern Retreat


Ingredients
Gin
Mint simple syrup
Lemon juice
Cucumber juice
Cucumber garnish



For one serving
1 1/2 oz Gin
1/2 oz. Cucumber juice
1/2 oz. Mint sauce
1 1/2 oz. Lemon juice

Mix together in a blender.
Serve over ice with a thin slice of cucumber.

For 50 servings (4 oz. liquid over ice in an 8 oz. glass)
Mix together:
3 bottles of Gin
1 bottle Mint syrup
1 bottle Lemon juice
2 bottles Cucumber juice

Garnish each serving with a thin slice of cucumber





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Thursday, July 5, 2018

No leftovers with Muhammara Spread

Do you hate dealing with leftover spreads and dips at the end of a party? Too  good to waste, but too mauled to want.

There will be no leftovers with this one.

I discovered it recently at Jimmy's Taverna in Mammoth Lakes, California. With its blue and white brightened with yellow star light fixtures, the restaurant is one of the most tasteful and best decorated Greek eateries ever encountered.












Executive Chef Jeremy Graham, an alumni of The Phoenician in Scottsdale and The Westin in Mammoth Lakes, oversees two other restaurants in the same suburban complex.

But on to his Turkish inspired dish.

 

 

 

 

 

 

Muhammara

1 32-ounce can roasted red peppers
1 1/2 cups walnuts, toasted and chopped (reserve a few for garnish)
.5 oz. roasted garlic
1 oz. lemon juice
3 oz. panko
.75 oz. pomegranate syrup (available at Middle Eastern stores), add a bit more for garnish
1 1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. urfa pepper flakes or dried chipolte
1/2 tsp. cumin
1 1//2 oz. Extra virgin olive oil,  plus some for garnish

Place ingredients in food processor and blend until smooth. Top with toasted walnuts, pomegranate syrup and olive oil. Serve with triangles of warm pita bread.

Do not plan on leftovers.