May 2021
New Receipe
Eggs Benedict for a Crowd
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Introducing
The Wine Collection
issue dated May 5th
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Eggs Step 1 •
Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.
Step 2 •
Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer
Step 7
egg to a medium bowl (eggs are more resilient than you
•
think, but be careful not to break the protective ring
minutes to warm blender (this will prevent the sauce
of egg white surrounding yolk). This step might sound
from separating). Drain pitcher; dry well. Blend egg
insane, but it eliminates the thin tentacle-like strands of
yolks and lemon juice in blender just to combine.
egg whites that form when the egg hits the hot water.
With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is
Step 3 •
thickened, glossy, and pale yellow. Transfer to a
Once you have 6 strained eggs in bowl, gently position
medium bowl; stir in salt and cayenne. Taste and
bowl over pot of simmering water and, one at a time,
adjust seasoning, if needed (it will need a fair amount
slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later
Step 4 •
of salt to balance the acidity and fat). •
•
Step 5 Do Ahead: Eggs can be poached 1 day ahead. Store in
Do Ahead: Hollandaise can be made 1 hour ahead. Transfer to a heatproof container, cover tightly with
Skim off and discard any foam or bits of egg white in pot. with remaining 6 eggs.
If sauce seems too thick, thin with 1–2 Tbsp. warm
Step 8
plastic wrap, and set in a small saucepan of very hot
Return water to a bare simmer. Repeat poaching process
•
Fill a blender pitcher with very hot water and let sit 3
water to keep warm. Whisk until smooth before
ASSEMBLY
ice bath in fridge.
Step 9 •
Preheat oven to 450°. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden brown around edges,
HOLLANDAISE SAUCE Step 6 •
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Step 10 •
Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.
Step 11 •
To reheat eggs, bring a large pot of water to a bare
Heat butter in a medium saucepan over low until melted.
simmer. Remove each egg from ice bath and lower into
Set aside ¼ cup melted butter for assembly. Transfer
pot, then turn off heat. Cook eggs 1 minute, then gently
remaining butter to a small liquid measuring cup.
transfer to a paper towel-lined sheet tray to drain.
issue dated May 5th
Eggs Benedict for a Crowd
Ingredients EGGS 12 Large Eggs
HOLLANDAISE SAUCE
ASSEMBLY
1¼ cups (2½ sticks) unsalted
12 slices cooked ham, thinly
butter 3 large egg yolks 2 tablespoons plus 1 teaspoon fresh lemon juice ¾ teaspoon (or more) kosher salt Pinch of cayenne pepper
6 English muffins, split
sliced (about 12 ounces) Kosher salt, freshly ground pepper 1 tablespoon thinly slicedchives Cayenne pepper (for serving) Pinch of cayenne pepper issue dated May 5th
2
Ingredients •
1 medium red onion, trimmed, cut in half through equator, peeled, separated into rings
•
1 tsp. soy sauce
•
½ tsp. garlic powder
•
2 Tbsp. extra-virgin olive oil, divided Kosher salt
•
¼ cup finely chopped soft herbs, such as basil, cilantro, and/or dill
•
2 Tbsp. green or red hot sauce
•
1 Tbsp. unsalted butter
•
4 large eggs, lightly beaten
•
2 whole-grain English muffins, toasted
•
2 oz. sliced sharp cheddar cheese
Preparation Step 1 Preheat oven to 350°. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25–35 minutes. Let cool 5 minutes. Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl.
Step 2 Melt butter in a small nonstick skillet over
Step 3
medium heat. Add eggs;
Spread herb sauce on cut
season with salt. Cook,
sides of muffins. Transfer
stirring with a rubber
bottom halves to a rimmed
Step 4 Do Ahead: Onion can
spatula, until eggs have set
baking sheet. Top with
be cooked 5 days ahead.
into creamy folds,
eggs, then lay cheese over.
Transfer to an airtight
Bake bottom halves just
container and chill. To
until cheese is melted,
make a sandwich quickly
about 5 minutes. Top
without turning your oven
1–2 minutes.
with onion and close with
on, fold the cheese into
muffin tops.
the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.
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issue dated May 5th
Healthyish Breakfast Sandwiches
4
issue dated May 5th
issue dated May 5th
Vietnamese
Iced Coffee Preparation Step 1 The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.
Ingredients 2 tablespoons darkroast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory) 2 tablespoons (scant) sweetened condensed milk.
Step 2 Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12oz. glass or measuring cup.
Step 3 Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for a bit.
Step 4 Stir in condensed milk until blended. Add ice, stir, and serve. issue dated May 5th
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I’d never been one to drink at home and that didn’t change much even when I stopped going out three or four nights a week. It’s not the drinking that I missed so much as the act of going to a bar, of rallying friends to celebrate (or complain), of hashing out a problem over glasses of chilled red, of sitting alone with a book at a bar and asking the server too many questions about wine. Now, though, with two vaccine doses behind me, the weather turning, and the spring produce coming in, I’ve been stalking cocktail menus kind of aggressively and have started to order more drinks to go. Basil, snap peas, cucumbers, and strawberries all play well with gin, my spirit of choice, and it’s been fun to see those show up on website menus and in people’s Instagram feeds, featured in drinks dotted with violet petals or little sprigs of herbs. Last weekend when we ordered takeout from Atlanta’s Talat Market (Bon Appetit’s October 2020 cover star!), I ordered a to-go cocktail made with green mango (!); at nearby Little Bear there’s a strawberry rum Negroni I have yet to try but cannot stop thinking about. I’m so ready to be back in bars, to banter, to debate glassware and sweetness and bubbles, to maybe—one day—even sneak sips again from my friends’ drinks. But until then I’m so grateful for this change in seasons and for the bartenders who are really taking advantage of it in their cocktail menus.
NEW LOOK BLOODY MARY BY THE BON APPÉTIT TEST KIT PHOTOGRAPHY BY CHRISTOPHER BAKER CHEN
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Ruby Champagne Cocktail BY SARAH TENAGLIA Ingredients MAKES 4 SERVINGS 2 Ruby Red pink grapefruits 1/4 cup sugar 1 750-ml bottle brut Champagn well chilled e, Step 1 Using vegetable peeler, remove peel from 1 grapefruit; place in bowl. Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solid s. Step 2 Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each with 2/3 cup Champagne
The Strawberry Muddle BY MICHALENE BUSICO
Ingredients MAKES 6 SERVINGS 1/2 cup sugar 1/2 cup water 1/2 cups chopped hulled strawberries 6 thin lemon slices Ice cubes 1 750-ml bottle chilled Prosecco
Step 1 Stir sugar and 1/2 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup . Step 2 Divide strawberries among six 6- to 8-ounce glasses; add 1 tablespoon syrup to each and mash with muddler or handle of wooden spoon. Add lemon slice to each and mash to release flavor. Add several ice cubes to each glass, then fill with Prosecco.
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