FOOD BANJO SUMMER 2012
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LETTER FROM THE CREATORS Hey! Look. People are actually reading this thing (I think that’s my mom!). Okay. Game faces people! Ahem.... Welcome to Food Banjo, a passion project of a couple of transplants who found different dusty, cow-patty laden paths to Austin, Texas. We both love food, photography and fun (the three fuhhs). This is a work in progress and we appreciate your patience and feedback as we work hard to improve upon this endeavor. What we hope to achieve with this onlineonly Internet tube-clogger is two fold: to present fun food and drink recipes that anyone can make, but will most likely transform you into the popular person at most any party; and to present these ideas in a beautiful, if not fun, format. We also hope to address some of those seemingly simple (read: stupid) culinary questions some of us are too embarrassed to ask. Okay! Three things: fun recipes; great photography; questions answered...and inspirational ideas. Bwah! Four things! Alright, let’s start this again...
Welcome to Food Banjo. -Aimee Wenske and Josh Pruett FOOD BANJO - SUMMER 2012 / 3
TABLE OF CONTENTS LETTER FROM THE CREATORS THOUGHTS ON KUMQUATS
TOPO CHICA: MY CARBONATED R
LOOK B4 YOU COOK: SIZE MATTE OUT IN THE OPEN STICK IT TO THE HEAT UDDERLY DELICIOUS SUMMER ROAD TRIP SUMMER DRINKS
DRINK AND A MOVIE: 500 DAYS O
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03 06
ROMANCE
07
ERS
08
OF SUMMER
11 14 23 28 38 44
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Thoughts on Kumquats
by josh pruett
My grandfather, a burly, mustachioed man with sea blue eyes, lived on the top of a dead end street in Central Los Angeles. It was a working-class neighborhood. When I would visit from suburbia at six years-old and rollerskate down the sidewalk, I would be the only one out there with modern skates. All of the local kids had skates with metal wheels that, upon contact with the black asphalt, became immediately pitted and were ever after a teeth-chattering experience. My grandfather, Clyde, transformed his backyard into a bit of a sanctuary with enough room for a small table where we would sit and play dominos and eat kumquats from the same tree that provided the tiny patio with its main source of shade. He would tug on the small fruit until the tree reluctantly submitted, then hand them out like gold nuggets and we would plop them into our mouths: skin, seeds and all. Just men being men. The bounty of kumquats made it seem like one could find them anywhere, but ask anyone now where to find them and you’ll most likely get an odd look for your trouble. The rarely seen kumquat has the look of an orange with the shape and size of an olive. Unlike an orange though, the skin is sweet and the juicy flesh is sour, and so these soft-shelled crabs of the citrus world are eaten
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whole or sliced, sometimes seeded, but never peeled. They grow at different times of the year in various parts o f the world. If you don’t live in California or Florida you can find them at a Whole Foods or it’s equivalent, but only as a hoarded handful in a small plastic container. Where we have begun seeing them recently though is in use by the chefs competing in various cooking shows on cable. Here at Food Banjo we’re never sure if we are ahead of the curve, or just so behind it that we’ve been lapped and just think we’re ahead of the curve. Regardless, we are offering up a recipe to the kumquat gods and seek their and your approval.
Spinach Salad with Almonds and Kumquats
adapted from a recipe by The Bon Appétit Test Kitchen Makes 4 servings 1/3 cup thinly sliced seeded kumquats 2 1/2 tablespoons seasoned rice vinegar 2 tablespoons finely chopped shallot 1 tablespoon vegetable oil 2 teaspoons minced peeled fresh ginger 1/2 teaspoon Asian sesame oil 1 5-ounce package baby spinach 1/2 cup sliced almonds, toasted 1/4 cup chopped fresh cilantro
Chop enough kumquats to measure 1 tablespoon. Mix chopped kumquats, vinegar, shallot, vegetable oil, ginger, and sesame oil in large bowl. Season with salt and pepper. Plate spinach, almonds, cilantro, and sliced kumquats and douse liberally with kumquat dressing.
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Topo Chica: My Carbonated Romance By Aimee Wenske I am a Topo Chico girl. I love it. I save it as a treat for when I’ve completed an arduous task. I savor a bottle of it over a few hours; which says a lot about a flavorless, colorless mineral water from Mexico. Having lived in Texas most of my life and having all manners of Mexican-sourced beverages (Mexican Coke anyone?) I eschewed what I considered to be the Corona of mineral waters. But two sips later I was sold. Named for the mountain where this bubbling mana has been sourced and bottled since 1895, Topo Chico has now replaced club soda as our mixer of choice. I find it lasts longer and is more effervescent. It can also be taken to picnics and sipped on its own, or added to a nice pitcher of cocktails at the last moment. Where a bottle of club soda may give away to any passersby your intention of fighting sobriety, an empty bottle of Topo Chico tells those that care that you like to make healthy choices when you can. I have theories about why Topo Chico is so refreshing (one of them being how the thicker than normal glass and smaller opening almost pressurize the bubbles right into my awaiting puckered lips), but none of it really matters. The only thing I need to know is that there’s at least one bottle of it chilling in the fridge right now.
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SIZE MATTERS
LOOK B4 YOU COOK
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Today in our Look B4 You Cook (electric guitar riff inserted here) section, we are looking at three similar but different veggies, how to prepare and uses for. And yeah, we know Wikipedia and the entire Internet is good for the kind of knowledge we’re dropping here, but this is, ahem, more palatable to look at.
Chives
Smallest of onion family with a very delicate flavor. You can wash, cut and use the entire stem, or scape.* Best used at the end of the cooking process as prolonged heat can diminish the flavor and structure of this fragile herb. Sprinkle over fish, soups, risotto, eggs, or anything hot and moist where the steam will intensify the aroma.
* good one, Wikipedia 12 / FOOD BANJO - SUMMER 2012
LOOK B4 YOU COOK Green Onions (a.k.a. Scallions)
These commonly found beauties are a nice oniony alternative for people who don’t like onions. They’re also a bit more resistant to temperature than chives. To prepare, wash the outside thoroughly, slice the green stem into round sections and discard the white bulb. A common ingredient in Asian dishes, green onions are great in salads, soups, curries, and good ol’ fashioned potato salad.
Leeks
Mild in flavor, leeks are very hearty and are often used after being sauteed and simmered first. Unlike the green onion, the white and light green portions are used while the much greener leaves are usually discarded. To prepare, slice off the root of the bulb and discard, then cut thin slices of the white base until you get to the greener parts of the plant. Then soak the wheel slices in a large bowl of water before use to remove any dirt residing between layers. Mostly used in stocks and soups. FOOD BANJO - SUMMER 2012 / 13
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OUT IN THE OPEN Art Direction: Josh Pruett Styling: Kathy Phan FOOD BANJO - SUMMER 2012 / 15
Ahhh...a return to the outdoors. Getting away from it all, even if it is just for a bit. Out in the open. No reservations required. Just grab a blanket; grab some food and drink; grab your favorite somebody by their meaty appendage and head to a place where honking horns, sirens, and the screams of children are nearly nonexistent. You unfurl your blanket on a plot of grass, being sure to scan and clear the area of any debris: twigs, rocks, metatarsals, etc. You’ve remembered to freeze some of your beverages the night before so as to keep the rest of your food cold on the long drive past the numerous road blocks and checkpoints. But there are dangers to keep in mind while luxuriating on that lush green grass. Sunscreen, while slippery and a bit unromantic, is necessary in blocking those ultraviolet and gamma rays that you can’t see. Also pests can ruin the best laid plans. Ants, bees and other biting creepers should be avoided if possible. You might want to bring with you some bug spray, a first-aid kit, and maybe a large stick or hatchet to ensure you reign supreme over your domain. And remember, it doesn’t have to be fancy or overdone. A picnic is best if you can bring the food you like to gnaw on. This one, for example, is rather simple, but tastes great when taken out of the kitchen and into a new setting. Much of this can be done in advance. The fried chicken cooked and refrigerated the night before. The same goes for the pretzel bread for the sandwiches, the tarts and the red velvet cake. Even the red cabbage salad can be sliced up and dressed while you’re cooking the sausages and sides. So pack up that lunch and head out for a picnic. You deserve it. And you can be certain both of you will remember this meal for as long as you live.
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Supplies When packing a picnic, don’t forget these essentials: -Blanket -Insect repellent -Napkins -Plates -Silverware -Serving utensils -Cups and wine glasses -Corkscrew or bottle opener -Paring knife -Cutting Board -Condiments -Damp wipes or cloths for washing up -Hatchet or any large implement for beheading zombies -Garbage bag
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Picnic Rules to Live By Keep these simple tips in mind to ensure your day is all about rest and relaxation. Freeze drinks the night before. Not only will your drinks stay cold the next day, they’ll help keep your food chilled. To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping. To avoid pests be sure your picnic area is free of bugs and the undead. Set up your picnic in the shade. Although baskets can be quite stylish, a cooler packed with ice will keep food from spoiling. Make sure foods that are meant to be served cold are thoroughly cooled before packing. If you’re driving, transport your cooler in the air-conditioned car, not in the trunk. That’s where you keep the guns, gasoline and canned goods. Throw away any food that’s been out of the cooler for more than an hour.
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Fried Chicken This recipe produces a nice moist chicken due to the marinade, but has a lighter fried coating due to the use of matzah rather than all flour. 2 cups buttermilk 1 tbsp. Dijon mustard 1 tsp. salt 1 tsp. ground black pepper 1 tsp. cayenne pepper 1 whole chicken, cut into pieces Canola oil, for frying 1⁄2 tsp. hot paprika 1⁄8 tsp. each cayenne pepper, dried basil, dried parsley, garlic powder, and onion powder 1⁄2 cup flour 1⁄2 cup matzo meal 1⁄4 tsp. baking powder Kosher salt and freshly ground black pepper, to taste Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours. When you are ready to fry the chicken pour oil to a depth of 2” in a 5-qt. Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375°.
Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside. Combine flour, matzo, and baking powder in another bowl. Working with one piece at a time, remove chicken from marinating bag and press into matzo to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10–12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture.
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Driving Mini Daisy Tarts Serves 6 Tart Shell 1 large egg yolk 1 tbsp heavy cream 1/2 tsp vanilla extract 6 1/4 oz (1 1/4 cups) all-purpose flour 2 2/3 oz (2/3 cup) confectioners’ sugar 1/4 tsp salt 8 tbsp (1 stick) unsalted butter, frozen 12 3-4 inch mini tart pans Pastry Cream 2 cups half-and-half 3 1/2 oz (1/2 cup) sugar Pinch salt 5 large egg yolks 3 tbsp cornstarch 1 1/2 teaspoons vanilla extract 4 tbsp unsalted butter, cut into 1/2-inch pieces and chilled Fruit 3 pears 6 blueberries 1/2 cup strawberry jelly Whisk the egg yolk, cream, and vanilla in a small bowl. Whisk the flour, sugar, and salt in a large bowl. Grate the butter with a cheese grater into the flour bowl stirring occasionally to coat the butter. Cut the butter into the flour using two dinner knives until the mixture resembles coarse cornmeal. Stir in the egg mixture with a rubber spatula until the dough starts to come together Turn the dough onto a sheet of plastic wrap and flatten into a 6-inch disk. Wrap the dough tightly in the plastic wrap and refrigerate for 1 hour. Before rolling the dough out let it sit on the counter to soften slightly, about 10 minutes. Bring the half-and-half, 6 tbsp. of the sugar, and salt in a medium saucepan over mediumhigh heat, stirring occasionally. Whisk the egg yolks, cornstarch, and remaining 2 tbsp. sugar together in a bowl until smooth. Slowly whisk about 1 cup of
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the simmering half-and-half mixture into the yolks to temper, then slowly whisk the tempered yolks back into the simmering saucepan. Reduce the heat to medium and cook, whisking vigorously, until the mixture is thickened and a few bubbles burst on the surface, about 30 seconds. Off the heat, and whisk in the vanilla and butter. Transfer the mixture to a medium bowl and cover with plastic wrap by placing the wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate for 3 hours. Roll out the dough until it’s about 1/8th of an inch thick. With a knife trace out the outline of your mini tart pan giving yourself a good 2 inches extra room depending on the height of your tart pan. Lift out the circle, lower it into the pan and press into all of the crevices. Remove any excess that is falling over the rim, and fill any holes with balls of dough. If dough is too loose to work with place in freezer for 5 minutes and try again. Take another tart tin and press it into the tin with the dough to ensure evenness. Repeat process until you’re out of tins or dough and place them in freezer while you heat the oven to 375 degrees. After 15 minutes take tins out of freezer and fill with pie weights or dried beans to keep the dough from rising. Place on cookie sheet and insert on middle rack. After 11 minutes pull them out and remove inserts. Place back in oven for another 5 minutes or until bottom is golden brown, or before edges get too dark. Place on wire rack to cool, then carefully squeeze tins while inverted until crust falls out. Fill tarts evenly with pastry cream. Slice the pears into thin sheets and and then cut petals out of the sheets and place on tarts in daisy pattern. Place a blueberry in the center. Melt the jelly in a small saucepan over medium-high heat, stirring occasionally. Using a pastry brush spread a thin layer over the tart.
Sausage, Onion & Tomato Pretzel-Bread Buns For the pretzel buns: Makes 8 buns 3/4 cups warm (110 to 115 degrees F) water 1/2 tbsp sugar 1 tsp kosher salt 1/2 package active dry yeast, approx. 2 tsp. 11 oz (approx. 2 1/4 cups) all-purpose flour 1 oz unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 large egg yolk beaten with 1 tbsp water Kosher salt Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 2 to 3 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and roll into a 2-foot skinny loaf and divide into 8 equal pieces. Shape them into bun form as necessary (don’t worry about the size they will expand a bit before they get into the oven). Place onto the parchment-lined half sheet pan. Place the buns into the boiling water, 2 at a time, for 15 seconds and then flip over for another 15 seconds. Remove them from the
water using a large flat spatula. Return to the half-sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack. Leftovers can be stored in paper bags for a day. For the guts of the sandwich: Packaged sausages 12 whole cherry tomatoes 2 tbsp butter 1 sweet onion, sliced coarsely Stone-ground spreadable mustard Butterfly the sausages (cut them not quite all the way through lengthwise) or just grill them whole in a grill pan or skillet until cooked through. If you prefer freshly-made raw sausage you’ll want to leave them whole and cook for about 8 minutes or until they reach an internal temperature of 140 degrees. Using the same hot pan drop in your cherry tomatoes and cook for 2-3 minutes until soft and skin begins to break. Insert the sausages into the pretzel buns and add mustard. In a separate pan melt the butter and add the sliced onions. Flip them occasionally until soft and brown, about 6 minutes. Add onions on top of sausage and then the grilled cherry tomatoes. If you’ve read this far then congratulations you now know how to make a sandwich. Tune in again next week when we’ll have a flight attendant teach us how to buckle a seatbelt. Red Cabbage Salad 1 head red cabbage 1 bottle vinaigrette dressing of your choice Remove a layer of outer leaves from the cabbage. Slice in half and lay one portion on its flat side. Start slicing thin strips from the end furthest away from the stem. Cut as much as you can eat. Place in a bowl and toss with your favorite vinaigrette dressing. We used a garlic oil dressing on this one.
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Stick it to the Heat
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Ginger Lemon Ice This desert is easy to make and so refreshing you can make a batch whenever you have spare lemons, limes, grapefruits, etc. and store the cubes in a Ziploc bag for later use. To get the ginger juice, grate 1 tablespoon of fresh ginger root and squeeze through a cheesecloth, or recover the juice during the grating process. The vodka helps smooth out the texture and make frozen treats less icy - a problem that is often overcome by simply adding more sugar. 2 1/4 cups water 1 tsp ginger juice 1 cup fresh lemon juice 1 cup sugar 2 tbsp vodka (optional) 1/8 tsp salt Stir all of the ingredients together in a non-reactive bowl until sugar is dissolved. Pour the mixture into two ice cube trays and freeze thoroughly. Once frozen, briefly pulse the cubes in a food processor or place in a sturdy bowl and have at it with a muddler. Only process what you need and store the rest in a Ziploc bag in the freezer. Easy peasy lemon squeazy.
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part o
Cartoon Crispie Ice Cream Sandwiches A fun, albeit messy, way to enjoy an ice cream sandwich (but then have you ever not had a messy ice cream sandwich?). 1 Cartoon Crispie (recipe on page 33) cut into 4 squares 2 Scoops of ice cream of your choice Place crispies into freezer for 5 minutes. Remove and cut in half lengthwise so you have two sides of a sandwich. You probably know where this is going... but we’re going to hold your hand through it because we like holding hands with you: Scoop out a generous ball of ice cream and place on one side of a Cartoon Crispie square. Top with another and squish down until it looks like you might be able to bite into it. Repeat. Share. Make friends.
of this nutritious breakfast
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Popsicles Popsicles are a great receptacle for all of the accumulated fruits you might have laying around. When you look into your fridge and find the strawberries, or peaches, that you forgot you bought, or the giant watermelon that you are in no way going to finish, don’t throw it out. Give it to the kids. In safe, fun popsicle form.
Special AdultsOnly Popsicles Cosmopop & Coconut Rum Popsicle
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Kid-Friendly Fruit Pops Strawberry Cream Pops & Watermelon Cilantro Pops
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Udderly Delicious
traditional floats and a few new ones Brown Cow - Rootbeer Black Cow - Cola Orange Cow - Orange Soda Purple Cow - Grape Soda
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Mad Cow - Big Red Jittery Cow - Coffee Soda (like Manhattan Special) or Ice Coffee Drunken Cow - Beer
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Summer Road Trip
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Cartoon Crispie Treats
Curry Paprika Popcorn
8 oz mini-marshmallows 3 oz butter 1 tsp vanilla 5 cups crunchy, colorful breakfast cereal
1 tsp chili powder 1 1/2 tsp paprika 3/4 tsp curry powder 1/4 tsp salt 1/4 tsp black pepper butter spray 1/2 tsp lime zest grated parmesean (optional) red pepper flakes (optional)
In a large saucepan heat the marshmallows butter and vanilla over medium heat. Stir occasionally until melted. Off the heat and add cereal. Stir with a rubber spatula until well combined. Turn out into a greased square pan and spread evenly. Place a sheet of wax paper over the mixture and press firmly into shape. Let cool, remove wax paper and cut into squares.
Make popcorn. Combine all the spices in a Ziploc bag. Add popcorn and spray with butter spray. Seal bag and shake. Dust with grated parmesean and red pepper flakes if desired. Garnish with lime zest.
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road trip
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Bacon Bourbon Brownies with Pecans (click for recipe)
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Summer Drinks Take a dunk in our drunk drinks* (with a few virgins thrown in for good measure)
*very difficult to say if you’re following the recipes correctly
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Despite what Tom Cruise might have you believe, playing bartender is not always fun. Sure, you get to be the center of attention for a few moments, people desire you...for a few moments, but even Cruise didn’t make Cocktail 2 and there’s a reason: you shortly become a slave to the booze, and not in a cute 9 year-old Drew Barrymore sort of way. Just try
and slip away before someone else is stumbling towards you requesting another of whatever it was that you and no one else knows how to make. To keep you from being chained to the bar here are a few easy recipes that will keep everyone happy and give you a few minutes to relax. Ahhh! I forgot to put out the snacks!
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Kumquat Mojito This has less mint and lime than a traditional Mojito to ensure the flavor from the kumquats kums* through. 5 mint leaves 2 kumquats, halved 1 cup ice cubes 1/2 lime, juiced 1 oz simple syrup 2 oz light rum 1 whole kumquat for garnish Place mint leaves and kumquats in a shaker and muddle together. Add ice cubes, lime juice, simple syrup and rum, and shake. Strain into a martini glass -rimmed with sugar if you so please. Take a whole kumquat and slice into one end just enough so it fits easily on the rim of the glass.
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Cantelope / Watermelon Agua Frescas A very traditional drink in Mexico, these agua frescas are non-alcoholic, but I’m sure in a pinch they would mix well with vodka. 1 large cantaloupe or half a watermelon (seedless preferably) 1 1/2 cups water 2 to 4 tbsp sugar 3 limes, juiced Remove rind of melon and cut up into 1-inch pieces and place into a blender on a high setting until fruit is liquified. (You may have to encourage the fruit into the blades by pushing down with a wooden spoon handle through the small opening in the blender lid). Pour through a fine-mesh sieve into pitcher. Strain that liquid a second time to remove all pulp. Add water, sugar and lime juice to taste.
Ice Ice Bombay
Pitcher of Mojitos
This drink uses the flavored ice from page 24 instead of ice cubes to keep the drink forever cool without becoming watered down. As the ice melts it releases more ginger and becomes sweeter. Enjoy as is or continue refreshing with gin and soda for a seemingly never-ending beverage (“I just had one drink I swear”).
This is a quick and easy drink to make in advance of a party and it travels well too. It uses a frozen limeade concentrate which eliminates the need to squeeze limes and count out spoons of sugar. This also tastes best after sitting in the fridge for a couple of hours before serving. For those that don’t like flora in their drink you can strain this before it goes into a glass.
5 lemon-ginger ice cubes from page 24 3 oz Bombay or your preferred gin 1/2 lime, juiced Club soda or Topo Chico Muddle one lemon-ginger ice cube in a glass then fill with the remaining whole lemon-ginger ice cubes. Add gin and lime juice. Finish off with soda and stir. Garnish with a lemon twist.
25-30 mint leaves 1 12 oz can of frozen limeade concentrate 24 oz light rum Ice cubes Club soda or Topo Chico Muddle mint leaves in the bottom of a pitcher. Empty can of concentrate into pitcher and refill twice with rum and empty into pitcher. Stir and refrigerate until needed. Fill glass with ice and pour half a glass of mojito mix into glass. Top off with soda and stir lightly. Garnish with mint leaf.
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Georgian Holiday We usually invent a drink when we re-watch some of our favorite movies. This is an adaptation of our Roman Holiday which uses raspberries instead of peaches. We also use lemonade from frozen concentrate which is usually sitting around the house this time of year. 1/2 white peach, pitted and quartered with skins intact 2 basil leaves 4 mint leaves Ice cubes 4 oz lemonade 2 oz light rum Club soda or Topo Chico Mint leaf for garnish Place quartered peaches, basil and mint leaves in a sturdy glass and muddle together. Add ice cubes and pour in lemonade, rum and top with soda. Stir and garnish with mint leaf.
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Garden Martini This is a nice refreshing summer martini that almost seems healthy. We’re not much for Bloody Mary’s but we love this since it smells and tastes of garden fresh tomatoes without the pulp.
reach the liquid in the bowl. Leave alone for 4 hours or until a red liquid appears. Refrigerate for up to 4 days.
For tomato water: 2 lbs. vine ripened tomatoes (about 5 or 6), quartered 1 teaspoon salt
For garden martini:
Place tomatoes and salt into a blender and blend until smooth. Place cheese cloth into a large strainer and set over a large non-reactive bowl. Pour tomato puree into cheese cloth. Gently gather the corners of the cheesecloth and, without squeezing the contents of the cheesecloth, tie it closed with kitchen twine. Tie the other end of the string to a wooden spoon or something similarly long that will reach across the width of the bowl. Remove the large strainer and hang the cloth over the bowl making sure it is high enough that it won’t
Lemon wedge Celery salt 1 basil leaf 2 oz tomato water 4 oz vodka 1 cup ice cubes Cherry tomato for garnish, stem removed Rub the inside of the glass with the basil leaf. Rub the lemon wedge along the rim of a martini glass. Pour some celery salt onto a plate and dip the rim of the glass into it until it is evenly coated. In a shaker combine tomato water, vodka and ice. Shake vigorously and pour into prepared martini glass. Drop in the cherry tomato for garnish.
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Recipes, continued... From Zombie Picnic
1 1/2 cups unsalted butter, softened
Red Velvet Cake
Whisk together sugar and flour in a large
The decadence of a red velvet cake really
smooth. Stirring often, bring to a boil over
calls for the 8-inch pans required in this recipe. But if you’re working with 9-inch pans reduce cooking time to compensate. For the cake: 1/2 cup shortening 1 1/2 cups sugar 2 eggs at room temperature 2 tbsp red food coloring 2 tbsp Hershey’s Special Dark cocoa 1 cup buttermilk at room temperature 2 1/4 cups cake flour 1 tsp salt 1 tsp vanilla 1 tsp baking soda
2 tsp. vanilla extract saucepan. Add milk and whisk until medium-high heat, then stirring constantly until very think, about 7-8 minutes. Remove from heat and let cool. In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the pudding on mediumhigh speed until fluffy and smooth, about 1 minute. Add half the remaining pudding, beating until smooth, and then add remaining pudding and vanilla. Increase to high and beat frosting until white and fluffy, about 3 minutes. To assemble, place one cake on a cake stand, or an upside-down plate. If cake is rounded on the top, even out with a
1 tsp vinegar
bread knife. Spread with 1 1/2 cups of the
Grease and flour two 8-inch cake pans.
and cover top and sides with remaining
Cream shortening, sugar and eggs in a stand mixer until pale in color. In a small bowl make a paste of the food coloring and cocoa, and, with the mixer on low speed, add to the creamed mixture. Add 1/3 of the buttermilk followed by the flour. Add 1/2 of buttermilk followed by the salt. Finish with the remaining buttermilk and add vanilla. In a separate small bowl add the soda to the vinegar and blend into the batter. Separate batter into the two cake pans. Bake at 350 degrees for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the cakes. Let cakes cool in the pans for 20 minutes then invert onto wire racks to cool completely. For the frosting: 1 1/2 cups sugar 1/3 cup flour 1 1/2 cups milk
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frosting. Place second cake over frosting, frosting. Chill to firm frosting. Serve at room temperature. From Stick it to the Heat:
don’t waste any of that precious, precious alcohol. 1 cup vodka 1/2 cup Cointreau 1 1/2 cups cranberry juice 1/4 cup lime juice Combine all ingredients and pour into molds and freeze. After about 5 hours, place stick partially into molds and freeze until solid. To garnish, gently add cranberries or a lime twist after 4 hours. Coconut Rum Pop 1 cup coconut water (from 2 fresh, young coconuts) 2/3 cup dark rum 1/4 cup fresh lime juice Honey for sweetening Flake coconut for garnish Mix the coconut water, rum and lime juice together. Add honey as needed. Pour into molds and freeze. After about 5 hours, place stick partially into molds, top (or bottom in this case) with coconut and freeze until solid.
Special Adults Only Popsicles
Kid-Friendly Fruit Pops
Of course after you’ve made
For these fruit pops, just combine in a
popsicles for everyone else, it’s time to make some for yourself. Your secret popsicles. The ones you hide in the back of the freezer and sneak when no one is looking. Remember, it’s not a drinking problem if you’re not drinking it. And having a licking problem doesn’t sound so bad, does it? Cosmopop This one tastes just like a cosmopolitan cocktail, but can melt pretty quickly, so pour into small popsicles molds like a small drinking glass or disposable cups so you
blender and pour into molds. You can put the sticks in 3-4 hours into freezing. Blend the cilantro in with the watermelon or add the whole cilantro leaves around hour 3 for a nicer look. Strawberry Cream Pops 2 cups strawberries, hulled and stemmed 1 cup coconut milk 1/3 cup sugar Watermelon Cilantro 3 cups watermelon 1/2 cup cilantro leaves
THANK YOU!!!
many thanks to.... Kathy Phan for styling and prop help on “Out in the Open”, our fabulous Models for the issue: Brent Sheblak, Eric Wenske, Katherine Hernandez, Mary Vincent and Emily Vincent, and for the use of their car and help location scouting: Raymond Wenske and Jo Anne Wenske
FOOD BANJO - SUMMER 2012 / 47
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48 / FOOD BANJO - SUMMER 2012
Drink and a Movie 500 Days of Summer Drink(s): Dark & Stormy - this isn’t a love story Bottled beer (very popular in this movie) for frequent shot taking and making it to the end credits Recipe for Dark & Stormy: 2 oz Ginger Beer, 1 oz Black Spiced Rum - pour ginger beer into shotglass. Slowly top with black spiced rum for a stormy conclusion. The game: Take a swig of beer every time you notice one of these things happening. Take a shot of the Dark & Stormy when Shot for Shot Remake happens. Alternatively if you are the first to call out one of the drinking game titles when they occur you have the option to make someone else drink.
The Santorum - Take a conservative sip whenever someone is wearing a sweater vest
STFU! - drink every time narrator interrupts the movie
I'm On A Bus! - Stop and drink whenever our protagonist, Tom, is riding on a bus
That Skanky Bitch Millie - Bottoms up whenever the words “skank,” “bitch” or “Millie” appear (astute observers will get to drink before the opening credits even start) Rainman - Take a swig whenever the numbers appear on screen. Caution: this happens a lot and is to be considered only by advanced players of the drinking game
The Shot for Shot Remake This is what the Dark & Stormy is for: take a shot whenever a character on screen takes a shot
*please be responsible when drinking FOOD BANJO - SUMMER 2012 / 49