Vanilla bean may be reused for another batch. Seal container and let steep for at least three weeks in the refrigerator. Add grapefruit, vanilla bean and mint sprigs. Known for its super delicious flavor and long-lasting effects, The Melon is ideal for any lazy night when you need a little extra help relaxing before you get to sleep. Stir vodka, wine, and sugar in a container with a tight-fitting lid until sugar is dissolved. The Melon, also known as Tha Melon, is an indica dominant hybrid strain (75 indica/25 sativa) created through crossing the classic Melon X Biker Kush strains. Repeat as desired.įortified Wine (adapted from t’afia Restaurant)ġ bottle white wine (a good sauvignon blanc is recommended)Ĭut the grapefruit into eight pieces, keeping all of the skin and pulp. Pour vodka and fortified wine in a martini shaker filled half full with ice. Alternatively, place a clean, rinsed glass in the freezer. The fortified wine is also great sipped alone as an aperitif.Ĭhill a martini glass: Pour water and ice into the glass until overflowing and let sit while you mix the drink. This is a REAL drink! Use your favorite crisp, smooth vodka, not a flavored one. It is also not for fans of those new, often brightly-colored “faux-tinis” out there. Sprinkle fresh chopped marjoram over the cheese and drizzle the chile-infused oil around the Brie.This drink is not for the faint of heart. Place a dollop of the whipped brie in the center of a soup bowl. Strain the oil as needed through a fine meshed sieve. Place it in a container and refrigerate it. Simmer the mixture for about 10 minutes, then let it cool. Acacia (Gum Arabic), Carnauba Wax, Carmine Color, Color Added, Blue 1, Blue 1 Lake, Blue 2 Lake, Red 40, Red 40 Lake, Yellow 5, Yellow 5 Lake, Yellow 6. Heat the oil and chopped peppers, seeds and all, over low heat in a nonreactive sauce pot. When combined, whip the mixture on high for about one minute. Whip the cheese for about 10 minutes in a mixer on low to medium speed with a paddle attachment if possible, scraping the sides from time to time. When it's completely cool, whisk in the milk and adjust the seasoning. Let the mixture cool slightly, then purée it in a blender in small batches. Cover and cook for another 10 to 15 minutes. ![]() Add the wine, water, heavy cream and the bundle of marjoram. Cover and simmer for 5 to 10 minutes or until the vegetables are soft. Melt the butter over low to medium heat in a stainless steel pot and add the onions, squash, garlic and jalapeño. They're also available from Horse and Buggy Produce, a cooperative that delivers to Richmond on Thursdays.Ĭontributed by Walter Bundy, chef of Lemaire at The Jefferson HotelĢ Vidalia onions, core removed, roughly choppedĨ summer crookneck squash, stem and end cut off, roughly choppedġ bunch (large handful) of fresh garden marjoram, stem attached, tied with twine or wrapped in cheesecloth, with additional marjoram to use as a garnishġ pound of fresh hot peppers (serranos, jalapeños, habañeros or cayenne) ![]() You can find them at Farm to Family Market, Lakeside Farmers Market, Goochland Farmers Market and Forrest Green Farm. Victory Farms sells crooknecks at South of the James Market (it's best to get there early). According to the New World Encyclopedia, the English word comes from the Narragansett Indians' askutasquash, meaning "a green thing eaten raw." Various types of squash have been traced to Mexico and Central America as long ago as 8000 B.C. These sunny representatives of summer's bounty also are high in fiber and rich with protein calcium iron vitamins A, B6 and C and other nutrients. With creamy flesh and a mild, slightly sweet, buttery flavor, it's good grilled, broiled, sautéed or eaten raw. Is easily recognizable by its curved end.
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