2 minute read
Happy Hour
from NWY November
BY BRIDGET CHARTERS
Ring in the Holidays
Light a fire, tune in Coltrane, and enjoy a special cocktail with some tasty warm fondue this holiday season!
THE “ELSEWHERE” 2 ounces Hendrick Gin 1/2 ounce “Girl Meets Dirt” Rhubarb Schrub 1/2 ounce Pama Pomegranate Liqueur 3/4 ounce lime juice, freshly squeezed A few drops of Scrappy’s brand lime bitters 2-3 mint leaves Garnish with a slice of lime and mint leaves
Chill a small martini or coupe glass in the refrigerator, or fill glass with ice to chill.
Measure the ingredients into a cocktail shaker filled 1/3 full of ice, cap the shaker and shake vigorously to chill the ingredients. Strain the ingredients into the chilled glass and garnish with a lime wheel and a few mint leaves.
PALACE KITCHEN GOAT CHEESE FONDUE WITH TOASTED RUSTIC BREAD from Tom’s Big Dinners (Morrow, 2003) Makes 6 to 8 servings
1 cup whipping cream 11 ounces soft, fresh goat cheese, broken into chunks 1 tablespoon sliced chives ½ teaspoon freshly ground black pepper Toasted rustic bread (see note) 3 Honeycrisp apples, cored but not peeled, and cut into wedges
Slowly warm the whipping cream in a heavy-bottomed saucepan until hot but not boiling. Gradually add the goat cheese and whisk until smooth. The thickness of the fondue may vary due to the particular brand of fresh goat cheese that you use. It should be thick enough to coat a spoon. If too thin, add a little more cheese. If too thick, add a little more cream. Remove the fondue from the heat and stir in the chives and black pepper.
Pour the warm fondue into a fondue pot and serve with chunks of toasted rustic bread and apple wedges for dunking. Pass guests regular or fondue forks. For toasted bread: Fire up the grill. Brush 8 slices of rustic bread, sliced 1-inch thick, generously with olive oil on both sides, then grill them, turning until golden brown, a few minutes per side. Remove bread from the heat and use a serrated knife to cut into bite-size chunks. If you prefer, you can brush the bread with oil and brown under a broiler, turning as needed until golden brown on both sides.
