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EAT DRINK TRADITIONS
HOLIDAY SENSATION Freshen up your grand meal by incorporating this recipe for Atlantic lobster tails with Chardonnay and garlic butter from Wild Fork Foods that—let’s face it—is good any time of year. (wildforkfoods.com)
Ingredients (serves 2)
2 North Atlantic Seamazz lobster tails Butcher’s salt and pepper to taste 2 tbsp. extra-virgin olive oil 4 cubes frozen garlic
2 tsp. lemon juice 1/4 cup Chardonnay 1 oz. unsalted butter, room temperature 2 tbsp. chopped parsley
Using a sharp knife, cut the lobster tails in half lengthwise. Season with salt and pepper. Heat olive oil in a medium-sized pan over medium-high heat. Place lobster tails meat side down and cook for 1 1/2 minutes or until slightly golden. Turn the tails to the other side, add garlic, lemon juice, and wine. Cook for 2 minutes until some liquid evaporates. (It’s recommended to cook shellfish to a minimum internal temperature of 145 degrees Fahrenheit.) Add butter and parsley and serve.
FESTIVE SIP Lona Cocina & Tequileria’s lead bartender Marla White serves up the recipe for Dreaming of a White Horchata, a tasty holiday tipple. (lonarestaurant.com)
Ingredients (serves 1)
l
Louie Bossi’s “Godfather” Lasagna
Kick up your lasagna game with Louie Bossi’s traditional recipe, rich with Bolognese and béchamel. This one crafted by Lisabet Summa, co-owner of Louie Bossi’s, is ideal for a holiday meal and can also be assembled ahead of time to limit day-of stress. Head to fortlauderdaleillustrated.com/holidaydinner for the full recipe.
1 oz. Abasolo Whiskey 1/2 oz. Nixta Licor 1/2 oz. Rumchata
1 oz. Horchata mix (1:1 Horchata syrup and water) 1 cinnamon stick
Combine all ingredients, except for the cinnamon stick, into a shaker with ice and shake well. Strain over fresh ice into a rocks glass. Garnish with cinnamon stick.
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11/2/21 3:46 PM
