Shrub & Grub: Drinking and Dining with Shrubs by Roland Foods

Shrub & Grub DRINKING AND DINING WITH SHRUBS

www.rolandfoods.com info@rolandfoods.com

TABLE OF CONTENTS 2-3

Introduction 4-5

Honey &Ginger

HONEY GINGER DARK & STORMY SHRUB-GLAZED BACON

6-7

Cranberry

CAPE CODDER CAPE COD CEVICHE

8-9

Peach

PEACHY O GRILLED WINGS WITH SMOKY PEACH COMPOTE

10-11

Fig

FIGGY OLD FASHIONED ROASTED FIGS WITH GOAT CHEESE

12-13

Mango

MANGO CILANTRO LASSI CUMIN LAMB KEBABS

14-15

Plum

PLUM SAKE SPRITZ MISO BBQ MACKEREL

16-17

Pomegranate

SWEET & SOUR POMEGRANATE ICED TEA PAN-FRIED PORK CHOPS WITH POMEGRANATE GASTRIQUE

18-19

Strawberry

SPIKED STRAWBERRY LEMONADE FRUIT SALAD WITH MINT VINAIGRETTE

20-21

Raspberry

RASPBERRY SHRUB ROYALE RASPBERRY CHOCOLATE SOUFFLÃ&#x2030;

Recipes developed by MICHAEL HARLAN TURKELL Photography by DAVID STEINVURZEL Graphic Design by JOANNA DIMENNA

SHRUB [shruhb], n.

a blend of fruit juices with vinegar used as mixers that add a tart and slightly sweet flavor to drinks.* *and food! Before industrial agriculture and refrigeration, fruits were often preserved with vinegar and sugar to be enjoyed outside of the growing season. The resulting preserving liquid, called a shrub, was a sweet, tart balance of the sugary fruit juice and the acidic vinegar. In Colonial America, these original shrubs were mixed with cool water and enjoyed as a summertime drink. The sweet and fruity flavors helped to refresh, while the tartness roused an appetite.

Shrubs are probably best known these days for being acidic drink mixers used in cocktails, similar to bitters. Although there are many different variations on shrubs, ranging from “drinking vinegars” with digestive benefits to alcoholic, cordial-style shrubs, Roland® Shrubs more closely follow the Colonial American style. They are non-alcoholic, made simply with fruit juices and vinegar without added sugar. Today we are seeing shrubs make a comeback on cocktail menus around the world. From craft cocktails in lounges to appetite-inducing drinks in gastropubs, the complex flavors that shrubs add to drinks give mixologists a new dimension of flavors with which to work. Shrubs are not only delicious in drinks; their perfectly balanced sweet-tart flavors are also excellent for cooking. To illustrate this, we thought we’d explore Roland® Shrubs through the concept of a Pairings Menu. In the following pages, you will find each one used in a drink alongside a corresponding dish.

DRINK

Honey Ginger Dark & Stormy INGREDIENTS

MAKES 1 (8 OZ.) DRINK

2 oz. dark rum

4-5 oz. ginger beer

1/ 2 oz. lime juice

Lime wheel, to garnish

1/ 2 oz. Roland®

Honey & Ginger Shrub

DIRECTIONS Combine rum, lime juice and shrub in a shaker and shake until well combined. Fill Collins glass with ice and pour contents of shaker into the glass. Top with ginger beer, garnish with lime wheel and serve.

Honey & Ginger Shrub-Glazed Bacon MAKES 1 LARGE PORTION, GOOD AS A SHARED APPETIZER

DINE

INGREDIENTS 1 lb. bacon, thick cut 1/ 4 cup Roland® Honey & Ginger Shrub 1/ 4 cup brown sugar

1/ 4 cup maple syrup we suggest Roland® Grade A Maple Syrup

DIRECTIONS Preheat oven to 350ºF. Make glaze by combining shrub, brown sugar and maple syrup in a bowl. Set aside. Place bacon on a rack over a tray, and bake for 15 minutes. Pour off bacon fat and brush bacon with glaze. Return to oven and bake another 10 minutes. Flip bacon, brush again with glaze, and bake another 10 minutes. Flip bacon back to original side one more time, and bake for another 10 minutes until crispy. Remove from oven and let bacon cool allowing sugars to caramelize and harden. Serve vertically like French fries in a cup, glass, or paper cone.

DRINK

Cape Codder INGREDIENTS

MAKES 1 (8-OZ.) DRINK

2 oz. vodka

1 oz. simple syrup

4 oz. 100% cranberry juice

club soda, to top

1/ 2 oz. Roland® Cranberry Shrub

Lime wheel, to garnish

DIRECTIONS Pour vodka, cranberry juice, shrub, and simple syrup in a highball glass over ice. Stir until cold. Top with club soda and garnish with a lime wheel.

Cranberry DINE

Cape Cod Ceviche INGREDIENTS

SERVES 2

3 oz. Roland® Cranberry Shrub

2 tsp. sea salt we suggest Roland® Sea Salt

1 medium red onion, thinly sliced

8 limes, juiced, approx. 1 cup

2 oz. dried cranberries

Zest of 2 limes, approx. 1 tsp.

1 lb. line-caught cod filets, deboned

2 jalapeños, cut into thin rings

DIRECTIONS Slice cod into cubes no bigger than 1”. Heat shrub to a simmer. Poach cod in shrub for 2-3 minutes. Remove cod, leaving liquid, and place in bowl with salt, lime juice and lime zest. Place in fridge for 1-2 hours. Place onions and cranberries in a bowl. Pour the simmering liquid from the saucepan over onions and cranberries. Let soak at room temperature for 15 minutes, then put in fridge until the fish is ready. When fish is ready, in a bowl, combine fish and lime mixture with the shrub/onion/cranberry mixture. Strain off the liquid, and set liquid aside. Add the sliced jalapeños to the fish mixture. Mix together until well combined and season with salt to taste. Serve as either 4 (4-oz.) small plates, or 1 shared plate in a shallow bowl. Right before serving, drizzle about 1 Tbsp. of the reserved liquid over top of each serving of ceviche.

DRINK

Peachy O INGREDIENTS

MAKES 1 (5-OZ.) DRINK

2 oz. gin

1/ 2 oz. lime juice

1 oz. peach liqueur

1/ 4 oz. simple syrup

1 oz. Roland® Peach Shrub

4 dashes Angostura® Bitters

DIRECTIONS Combine all ingredients in a cocktail shaker, fill with ice, and shake until very cold, about 20-30 seconds. Strain into a chilled coupe glass and serve immediately.

Peach Grilled Wings with Smoky Peach Compote

DINE

INGREDIENTS FOR WINGS

SERVES 2

1 lb. chicken wings, drumsticks and wing tips attached

1 Tbsp. salt

4 cloves garlic, chopped, about 2 Tbsp.

1/ 4

we suggest Roland® Sea Salt

cup olive oil

we suggest Roland® Olive Oil

1 Tbsp. fresh oregano, chopped

INGREDIENTS FOR PEACH COMPOTE 2 peaches, split in half, pits removed

1/ 3 cup brown sugar

2 Tbsp. and 1 tsp. of Roland® Peach Shrub, divided

Oregano leaves, to garnish

DIRECTIONS Directions for Wings: Place wings in a large mixing bowl. Combine garlic, oregano, salt and olive oil. Rub spice mixture all over wings until evenly coated and let marinate for a minimum of 2 hours. Preheat grill to medium-high heat. Grill chicken, skin side down, for 10-12 minutes, until there’s good color and skin lifts off of the grill without sticking. Cook on other side for another 10-12 minutes, until fully cooked, or meat thermometer reads 165ºF in thickest part of chicken. To serve, place chicken wings on platter, cover with Peach Compote, and garnish with fresh oregano. Serve hot. Directions for Peach Compote: Marinate peaches in 2 Tbsp. of shrub for at least 1 hour. Remove peaches from marinade, dip the cut flesh side into sugar. Grill peaches over medium-heat until they have nice grill marks, about 5 minutes. Flip peaches and let cook for another 5 minutes. Remove peaches from grill. Place cooked peaches in a bowl, cover with a plate and allow the peaches to steam for 20-30 minutes. While the peaches are still warm, add 1 tsp. of shrub and mash them with a fork until they have the consistency of a chunky jam. Set aside until the wings are ready and spoon over top to serve.

DRINK

Figgy Old Fashioned INGREDIENTS

MAKES 1 (3-OZ.) DRINK

1 tsp. simple syrup

2 orange slices, cut into wheels

1 tsp. Roland® Fig Shrub

club soda, to top

2 Italian Maraschino cherries

2 oz. bourbon

DIRECTIONS In a rocks glass, muddle together the simple syrup, bitters, shrub, one cherry and one orange wheel. Remove orange wheel and add 2 oz. bourbon. Add ice. Top with a splash of club soda and garnish with the remaining orange wheel and cherry.

Fig DINE

Roasted Figs and Goat Cheese Toast INGREDIENTS

SERVES 4

1 dozen fresh figs

Baguette, sliced into 1” toasts

1/ 4 cup Roland® Fig Shrub

Salt, to taste

1 Tbsp. honey

Black pepper, to taste

we suggest Roland® Sea Salt

we suggest Roland Wildflower Honey TM

4 oz. goat cheese, herbed or plain

DIRECTIONS Preheat oven to 350°F. In a bowl, mix shrub and honey. Cut figs in half lengthwise and toss with shrub and honey mixture to coat. Wrap figs together in aluminum foil. Cook for 45 minutes. When figs are done, toast the sliced bread and spread with goat cheese while still warm. Spoon warm figs and cooking juices on top of bread and cheese. Finish with a pinch of sea salt and black pepper.

DRINK

Mango Cilantro Lassi INGREDIENTS

MAKES 2 (12-OZ.) DRINKS

6 oz. plain yogurt

2 Tbsp. cilantro, chopped with additional reserved for garnish

1 cup mango, fresh or frozen

1/ 2 cup ice cubes

1 Tbsp. + 1 tsp. Roland® Mango Shrub

1 oz. white rum (optional) we suggest Rhum Agricole

DIRECTIONS Place all ingredients in a blender and puree until smooth. To serve, pour over ice in 2 highball glasses or other tall glass. Garnish with a sprig of cilantro.

Mango

Cumin Lamb Kebabs over Couscous INGREDIENTS FOR LAMB KEBABS

SERVES 3 SERVES ABOUT 3

1 lb. leg of lamb, cut into equalsized cubes, 11/2” x 11/2”

1/ 2 tsp. ground cloves

3 (10”-12”) bamboo skewers

1/ 4 tsp. ground chili

1 Tbsp. ground cumin

1 cup whole milk yogurt

1 tsp. ground cardamom

4 Tbsp. Roland® Mango Shrub

(about 15 pieces, 5 pieces per skewer)

DINE

we suggest Roland® 12” Bamboo Skewers

we suggest Roland® Ground Chili Pepper Powder

INGREDIENTS FOR COUSCOUS 1 cup couscous

1 Tbsp. olive oil

1/ 2 cup dried mango, cut into

1/ 2 cup cilantro leaves

we suggest Roland® Couscous

small pieces

1/ 2 cup cashews, toasted, chopped

we suggest Roland® Extra Virgin Olive Oil

Salt, to taste

we suggest Roland® Sea Salt

1 Tbsp. Roland® Mango Shrub

DIRECTIONS Directions for lamb kebabs: Soak skewers in water for about 30 minutes. Place cubed lamb in a large dish. Mix spices together in a small bowl and sprinkle over lamb. Toss the cubes gently with your hands until evenly coated in spice blend. Add yogurt and 4 Tbsp. shrub to the lamb cubes, and mix until evenly coated. Cover the dish, and place in the refrigerator for at least 4 hours or overnight. Skewer the lamb by threading 5 pieces onto each skewer. Grill on medium high heat, 5-7 minutes per side, until there is good char and the meat is cooked through. Directions for couscous: Place couscous, dried mango and cashews in a medium-size mixing bowl. Bring 11/2 cups lightly salted water to a boil. Pour water over couscous mixture and cover. Allow couscous to steam under cover for 10 min. When couscous is fully cooked, drizzle with the remaining 1 Tbsp. shrub, olive oil, cilantro, salt and fluff with a fork. Serve lamb skewers over couscous.

DRINK

Plum Sake Spritz INGREDIENTS

MAKES 1 (8-10 OZ.) DRINK

1 oz. Roland® Plum Shrub

1 oz. sparkling water

2 oz. sake

Lemon twist

3 oz. sparkling wine (use a Cava, Prosecco or Champagne)

DIRECTIONS Fill a wine glass half way to the top with ice. Pour in shrub, then sake, then sparkling wine. Top with sparkling water. Squeeze a twist of lemon over glass and garnish.

Plum

DINE

Miso BBQ Mackerel

INGREDIENTS FOR MACKEREL 1 lb. mackerel, approximately 2 filets

SERVES 2

BBQ sauce (see recipe below)

INGREDIENTS FOR BBQ SAUCE 1/ 4 cup sake

1/ 4 cup dark brown sugar

1/ 4 cup Roland® Plum Shrub

1/ 4 cup red (Aka) miso

DIRECTIONS Directions for Mackerel: Light grill. Season the fish with salt on both sides. Lightly oil the skin side only. Place fish on grill over medium heat, skin side down. Glaze the top of the fish, flesh side, with BBQ sauce, reapplying it every 2-3 minutes. Fish will take about 9 minutes to cook. Do not flip. Put the lid on the grill for the last minute. Enjoy on its own or serve over rice. Directions for BBQ sauce: Combine sake and shrub. Bring to a boil, and let cook for 1 minute. Take off heat and whisk in brown sugar and miso. Return to medium heat and let cook for another 2-3 minutes, whisking constantly. Let cool before serving. Makes about 1 cup.

DRINK

Sweet & Sour Pomegranate Iced Tea INGREDIENTS

MAKES 2 (10-12-OZ.) DRINKS

4 cups water

2 Tbsp. Roland® Pomegranate Shrub

4 tea bags, black tea

2 oz. whiskey, (optional)

/ cup white sugar

1 2

we suggest Roland® White Sugar Cubes

DIRECTIONS Using a container that can withstand boiling water, pour 4 cups boiling water over the 4 tea bags and sugar, and let steep until ready, about 3-5 minutes. Fill a zombie glass with ice cubes and pour sweetened tea over top, leaving a small amount of extra room. Top each drink with a 1 Tbsp. float of shrub and serve. Optional: To make it boozy, pour a shot of whiskey per drink over the ice before adding the tea. Pour the tea and stir until well-combined, top with shrub.

Pomegranate Pan-Fried Pork Chops with Pomegranate Gastrique

DINE

INGREDIENTS

SERVES 3

SERVES 2

2 cups water

2 Tbsp. olive oil

4 tea bags, black tea

Sea salt, to taste

1 Tbsp. kosher salt

Ground black pepper, to taste

1 Tbsp. whole black peppercorns

Pomegranate seeds, to garnish

/ cup Roland® Pomegranate Shrub

10” cast iron skillet

1 2

we suggest Roland® Olive Oil we suggest Roland® Sea Salt, Fine Crystals

2 pork chops, thick cut, bone in, approx. 1 lb. per chop

DIRECTIONS To brine pork chops, combine hot water, tea bags, salt, peppercorns and shrub in a heat-proof bowl and steep until cool. Do not add pork chops until the mixture is cool. Add the pork chops to the brine mixture, cover and refrigerate at least 8 hours. Preheat oven to 350ºF. Remove pork chops from brine, pat dry and season with sea salt and ground pepper. Heat cast iron skillet to medium-high heat. Add olive oil. Sear pork chops on one side for about 5 minutes, then flip and repeat. Remove from flame and cook in the oven for about 10 minutes. Cook to medium or an internal temperature of at least 145ºF. Remove pork chop from skillet, and let rest for 10 minutes. While pork rests, deglaze the skillet with 1/4 cup shrub. Over low heat, let pan sauce reduce for about 5 minutes. To serve, pour the gastrique from pan over pork chops. Garnish with pomegranate seeds.

DRINK

Strawberry Shrub Lemonade INGREDIENTS

MAKES 3 (8-OZ.) DRINKS OR 2 (12-OZ.) DRINKS

4 oz. lemon juice (about 4 lemons)

1 cup water, warm

1 cup strawberries, quartered

3 oz. gin (optional)

2 Tbsp. Roland速 Strawberry Shrub

club soda, to top

2 Tbsp. white sugar

Mint, for garnish

DIRECTIONS Combine lemon juice, strawberries, sugar, and shrub in a blender and let macerate for about 5 minutes. Slowly pour warm water into the blender while the motor is running. Cover and chill in refrigerator. Stir until well combined. To serve, pour the strawberry mixture from the pitcher into a Collins glass and fill almost up to rim. Top with a splash of club soda and garnish with mint. For a spiked lemonade, add gin to the mixture after it has been chilled in refrigerator and stir before serving.

Strawberry Fruit Salad with Mint Vinaigrette

DINE

INGREDIENTS FOR FRUIT SALAD

SERVES 2-4

1 cup strawberries

1 cup pineapple

1 cup blackberries

Mint, to garnish

1 cup blueberries

Mint vinaigrette (see recipe below)

1 cup cantaloupe

INGREDIENTS FOR MINT VINAIGRETTE

MAKES 1 CUP

1 cup mint leaves, packed

Salt, to taste

/ cup Roland速 Strawberry Shrub

Black pepper, to taste

we suggest Roland速 Sea Salt

3 4

/ cup extra virgin olive oil,

1 4

we suggest Roland速 Extra Virgin Olive Oil

DIRECTIONS Cut all fruit into bite-sized pieces. Toss in vinaigrette. Serve chilled.

DRINK

Raspberry Shrub Royale INGREDIENTS

MAKES 1 (8-OZ.) DRINK

/ - 1 oz. Roland® Raspberry Shrub

2 3

Fresh raspberries, to garnish

6 oz. Champagne

DIRECTIONS Pour champagne in chilled champagne flute. Top champagne with shrub. Garnish with raspberries.

Raspberry Raspberry Chocolate Soufflé INGREDIENTS FOR SOUFFLÉ / cup whole milk

1 egg, separated into yolk and white

1 3

DINE

MAKES 2 (4-INCH) RAMEKINS, OR 4 (3-INCH) RAMEKINS

1/3 cup milk chocolate, chips or chopped block

/ tsp. Roland® Raspberry Shrub

1 2

we suggest Roland® Milk Créme Block

1-1/2 tsp. cornstarch

Butter and sugar to prep ramekins

1 Tbsp. white sugar

Raspberry sauce (see recipe below)

INGREDIENTS FOR RASPBERRY SAUCE 6 oz. fresh raspberries

1 Tbsp. Roland® Raspberry Shrub

3/4 cup Roland® Strawberry Shrub

DIRECTIONS Directions for Chocolate Soufflé: Preheat oven to 425° F. Prepare ramekins by brushing interiors with butter and coating with sugar. On the stovetop, heat milk in a saucepan and stir in cornstarch. Whisk mixture and add chocolate. Stir on medium-low heat for 5 minutes. Mix in light corn syrup. Remove pan from heat and stir in the egg yolk. In a mixer with a whisk attachment, beat the egg white and shrub until stiff peaks form, about 5 minutes. Mix chocolate mixture into egg white mixture while still warm. Pour into ramekins until 3/4 full. Bake for 12 minutes or until set. Garnish with raspberry sauce. Directions for Raspberry sauce: Combine all ingredients in a saucepan over medium heat. Bring to a vigorous simmer until raspberries break down, about 2-4 minutes. If desired, push finished mixture through a fine mesh strainer to remove the seeds. Cover,refrigerate and let chill. Drizzle over finished soufflés.

Honey Ginger Shrub

Strawberry Shrub

FRUIT JUICES WITH VINEGAR BOTTLED IN 8.45 FL. OZ GLASS BOTTLES PACKED 6 TO A CASE

PRODUCT OF ITALY. ITEM #: 71636 | UPC: 041224716360

PRODUCT OF ITALY. ITEM #: 71628 | UPC: 041224716285

Peach Shrub

Fig Shrub

FRUIT JUICES WITH VINEGAR BOTTLED IN 8.45 FL. OZ GLASS BOTTLES PACKED 6 TO A CASE

PRODUCT OF ITALY. ITEM #: 71630 | UPC: 041224716308

PRODUCT OF ITALY. ITEM #: 71640 | UPC: 041224716407

Cranberry Shrub

FRUIT JUICES WITH VINEGAR BOTTLED IN 8.45 FL. OZ GLASS BOTTLES PACKED 6 TO A CASE PRODUCT OF ITALY. ITEM #: 71632 | UPC: 041224716322

Raspberry Shrub

Pomegranate Shrub

FRUIT JUICES WITH VINEGAR BOTTLED IN 8.45 FL. OZ GLASS BOTTLES PACKED 6 TO A CASE

PRODUCT OF ITALY. ITEM #: 71634 | UPC: 041224716346

PRODUCT OF ITALY. ITEM #: 71626 | UPC: 041224716261

Plum Shrub

Mango Shrub

FRUIT JUICES WITH VINEGAR BOTTLED IN 8.45 FL. OZ GLASS BOTTLES PACKED 6 TO A CASE

PRODUCT OF ITALY. ITEM #: 71638 | UPC: 041224716384

PRODUCT OF ITALY. ITEM #: 71624 | UPC: 041224716247

To incorporate shrubs into your favorite cocktail, or to make a simple, bubbly refresher, use these proportions.

Soft Drinks

1 PART SHRUB 4 PARTS CLUB SODA

Cocktails

1 PART SHRUB 2 1/2 PARTS SPIRIT