Spring SIPS AND SNACKS

The Levitator

2 ounces of Empress Gin

1/2 ounce Luxardo

1/4 ounce St. Germaine

3/4 ounce fresh squeezed lemon juice

Garnish

To make this spin on the classic Aviation Cocktail, build ingredients into a pre-iced shaker and shake until well chilled.

The Empress Gin will morph from purple to a light violet once mixed with the acid from the lemon juice. Refreshing, light and delicious.

Dirty Dean Martini

2 ounces Grey Goose vodka

Dash of dry vermouth

Splash of olive juice

2 gorgonzola-filled olives

Shake liquids in cocktail shaker with ice and serve with two gorgonzola-filled olives in a martini glass

Submitted by Fernando Nardone

Amarone Restaurant & Bar

Velvet Elvis Cocktail

1 ounce Chambord raspberry liqueur

1 ounce Jack Daniels

Sweet and sour mix

Splash of Sprite.

Pour ingredients into a cocktail shaker. Shake well and serve in a tall, ice-filled glass. Garnish with a cherry and an orange slice.

Submitted by Albert Wang

Westridge Resident

Vegetable Pakora

½ cup besan (gram flour, more if needed)

¼ cup rice flour (or 2 tablespoons corn starch, use more if needed proportionally with besan)

½ teaspoon salt

3 green chili peppers chopped or ½ to 1 teaspoon red chilli flakes (adjust to taste)

2 tablespoons mint leaves or coriander leaves or dill leaves chopped

1 teaspoon ginger garlic paste or crushed ginger

¼ to ½ teaspoon garam masala powder(optional)

½ teaspoons carom seeds (ajwain, optional) oil for deep frying as needed

1 medium carrot (¾ cup julienned)

¼ cup capsicum (bell peppers)

1 cup cabbage (shredded)

1 medium onion (thinly sliced)

6 french beans (julienned)

1 cup spinach chopped (optional)

Wash the veggies and cut into thin two-inch long strips. Add to a bowl with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze gently to release moisture. Set aside for 10 minutes.

Add gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must have a sticky consistency and not batter consistency. Taste test and add more salt, garam masala or green chilies.

Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough into the oil, it must sizzle and come up but not brown. Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide into the hot oil. Turn heat to medium. Do not disturb for a minute or two until they firm up a bit. Then stir and fry until golden, crisp and aromatic. Remove the pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot but not smoking hot. Fry in batches until you finish all of the prepared dough. Serve hot with a cup of masala tea, coriander chutney or green chutney. To keep crispy for longer, place them on a wire rack in warm oven. Reheat in air fryer.

Submitted by Pooja Sharma Crofton Springs Resident

Rosemary-Lillet Spritz

1 ½ ounces chilled Lillet Blanc

1 ½ ounces vodka

1 teaspoon rosemary simple syrup (below)

1 teaspoon fresh lemon juice

Chilled club soda or sparkling water

Fresh rosemary sprig

Lemon slice

In an ice-filled cocktail shaker, combine Lillet Blanc, vodka, Rosemary Simple Syrup and lemon juice. Cover and shake until very cold. Strain into an ice-filled glass. Top with a generous splash of club soda and garnish with rosemary sprig and lemon slice.

Rosemary Simple Syrup:

¼ cup sugar

¼ cup water

2 halved rosemary sprigs

Combine ingredients in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat; let steep 30 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on rosemary sprigs; discard sprigs.

In a small glass pitcher, combine 6 oz. Lillet Blanc, 6 oz. vodka, 4 teaspoons Rosemary Simple Syrup, and 4 teaspoons fresh lemon juice. Stir to combine. Pour mixture into ice-filled glasses. Top with generous splashes of club soda and garnish with fresh rosemary sprigs and lemon slices.

Submitted by Jordan Rousu and Madison Ramirez Ashland Park Residents

Recipes

Blackberry Brie Bites

1 sheet puff pastry

8 mini brie bites

8 blackberries

1 teaspoon honey per brie bite (plus more for garnish)

1 egg

1 teaspoon water

Rosemary for optional garnish

Preheat oven to 400° and follow puff pastry directions for defrosting. Cut puff pastry into squares so 1/4" puff pastry extends beyond brie on all sides once the brie is placed in the center of the square. Score top of each mini brie round, making an "x" on top. Place each brie round on a pastry square. Add one blackberry to the center of each brie round.

Roughly crimp edges of puff pastry surrounding brie. The pastry square will now be a circle. Beat egg with water and brush edges of puff pastry with the egg wash. Drizzle each brie bite with 1 teaspoon honey. Bake for 15-20 minutes, until pastry is golden brown. Drizzle some additional honey on top of the baked brie bites and garnish with rosemary if desired.

Submitted by Jordan Rousu and Madison Ramirez Ashland Park Residents