GLOBAL FLAVORS 29 | 1000 ISLANDS

ERIN GIERHART

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thai cashew chicken

Thai Cashew Chicken is the perfect dinner for when you are short on time but you still want something that is big on flavor. In Thailand this dish is known as Gai Pad Med Mamuang, which means chicken stir fry with cashew nuts.

INGREDIENTS ⅓ cup low sodium soy sauce 1 tablespoon fish sauce 2 tablespoon ketchup ¼ teaspoon red pepper flakes adjust according to your spice preference pinch black pepper 1 pound chicken 2 tablespoon cornstarch 2 teaspoon sesame oil (canola oil can be used instead) ½ red bell pepper, sliced ½ yellow onion, sliced 3 cloves garlic, minced 1 inch ginger root, minced ½ cup basil, sliced ½ cup cashews INSTRUCTIONS

In a small bowl, mix sauce ingredients and set aside.

Dice chicken into 1-inch cubes. Toss in cornstarch to coat. Once fully coated, shake off any excess.

Slice onions, peppers, and basil.

In a large skillet or wok, heat oil over mediumhigh heat. Cook chicken for about 3-4 minutes without stirring, until brown on one side.

Flip chicken over, then add onions, pepper, garlic, ginger, and basil to the pan. Cook an additional 3-4 minutes, stirring occasionally.

Add sauce and simmer for 2 minutes until it thickens. Add cashews.

Serve over rice.

MEXICAN WILD RICE

Mexican wild rice is a delicious alternative to a traditional Mexican rice recipe. The warm spices of the Mexican seasonings are complimented by the slightly nutty flavor and chewy texture of the wild rice.

INGREDIENTS 4 ounces wild rice (a little over a half cup) 5 cups water or chicken broth 2 tablespoons oil 2 cloves garlic 8 ounces tomato sauce 1 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 cup cilantro INSTRUCTIONS

Place wild rice and water or chicken broth in a large saucepan and cover with a lid.

Bring water to a boil over high heat. Reduce heat to low and simmer for 50-60 minutes.

Rice should be tender but chewy. If it is still crunchy, continue cooking.

Pour into a strainer. Refrigerate if not using immediately (this step can be made a day ahead).

Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute.

Add rice, tomato sauce, salt, cumin, and chili powder, and cook until the sauce has mostly been absorbed.

Add cilantro and cook an additional minute, then serve.

BLUEBERRY STRAWBERRY SHORTCAKE

Blueberry Strawberry Shortcake is a fun twist on a classic dessert! Nothing screams summer like fresh berries with piles of whipped cream and this recipe focuses on the natural goodness of the fruit flavors, paired with a soft and tender shortcake.

INSTRUCTIONS

Hull strawberries and cut in half or quarters, depending on size. Mix with sugar and place in refrigerator while you make the shortbread. This will allow juices to develop.

Using a whisk attachment for your hand or stand mixer, beat 1 ½ cups heavy cream on medium-high speed until it thickens. Add in sugar and vanilla, and continue beating until soft peaks form. Store in refrigerator until ready to use.

Preheat oven to 425°F.

In a large bowl, combine flour, 3 tablespoons sugar, salt, and baking powder. Cut butter into the flour mixture with a pastry cutter, or using the pulse-feature of a food processor, until coarse crumbs form.

Add heavy cream and mix until combined. The dough will still be very crumbly. Turn onto a floured surface and pull all dough together to form a ball. Knead for one minute. Roll dough ½-inch thick and cut into 3-inch circles using a biscuit cutter or a dinner glass.

Place onto a lined or greased baking sheet, close together where they are touching. Brush each shortcake with remaining heavy cream and sprinkle with coarse sugar. Bake 10-15 minutes until golden brown. Cool for 10 minutes before assembling.

Slice each shortcake horizontally and layer with strawberries, blueberries, and whipped cream. Serve immediately.

INGREDIENTS BERRIES 1 pint ripe, well-rinsed strawberries 1 pint ripe, well-rinsed blueberries 3 tablespoons granulated sugar (38 grams) WHIPPED CREAM 1 1/2 cups heavy cream (12 ounces) 3 tablespoons granulated sugar (38 grams) 1 teaspoon vanilla extract SHORTCAKE 4 cups all-purpose flour 3 tablespoon granulated sugar ¼ teaspoon salt 5 teaspoon baking powder ¾ cups cold butter, sliced thinly or grated 1 ½ cups heavy cream, plus 2tsp to brush on top

COCKTAILS

BelliniDreamy

In a flute, or a fabulous cut crystal coupe, layer in 1 part roasted peach syrup, and top with prosecco.

ROASTED PEACHES:

Roasted peaches: preheat oven to 400. Mix the peaches, balsamic vinegar and cloves together in a bowl, then spread into a baking dish (8x8 or 9x13 will do). Roast about 20 or 25 minutes until they are falling apart and smell amazing. (No heat alternative and if your peaches are super ripe: cut the peaches into ½” cubes. Scrape peaches and juice into a bowl with the balsamic and cloves. Use your fingers to smoosh it all together, releasing more juice. Set aside in the fridge overnight. Smoosh some more) The original Bellini was crafted in 1948 by Giuseppe Cipriani, the fabled owner and barman at Harry ’s Bar in Venice. When he first blended white peach puree and prosecco, did he have any idea of the impact this drink would have? Its luminescent pink color inspired the name Bellini, referencing the revolutionary Venetian painter of the 1500s - his skyscapes often carry the dreamy peach and pinks of this very drink. Mix yourself a batch and daydream of gondolas and campaniles!

INGREDIENTS:

3 peaches (preferably white, but any lovely peach will do) (cut in half, skin on, pits removed) 3 tablespoons white balsamic vinegar (dark will be ok if you can’t find white but it will muddy the color) ½ teaspoon ground cloves, or a teaspoon whole cloves Simple syrup (1 cup sugar; 1 cup water, recipe below) Proseco

ROASTED SYRUP

Mix 1 cup sugar and 1 cup water in a saucepan and bring to a boil. Reduce heat, stir to dissolve all sugar. Add all the peaches and all the syrup. Cook for about 10 more minutes, stirring consistently. Remove from heat, then strain the 12 | TWI m ST ixture through a fine mesh sieve. bellini

ESPRESSO MARTINI

A thousand years ago in a different life, I used to open a very fancy downtown bar around 2pm on Sundays. While folks were finishing brunch and shopping, I was wiping tables and setting out garnishes. Gotan Project would come on as I was wiping the zinc bar top, and I’d fix myself an espresso to prepare for the day ahead. I always wanted to join the dreamy urban magic. Instead, I’d fix this cocktail for my favorite regular, and I’d daydream of a time I might drink a caffeinated midday cocktail myself. 1 shot fresh brewed espresso (coffee will do, but espresso is thicker and richer) 1 oz vanilla vodka 1 oz white godiva liquor 1 oz dark chocolate godiva liquor 1 oz frangelico, or baileys, or amaretto - or what the hell, some of each Whipped cream

Fill a shaker with ice, pour in the coffee, then the alcohol. Cover and shake vigorously. Strain into a coupe. If you ’re feeling it, strain into a coffee mug. Add whipped cream garnish if so desired.

espr essoMartiniEspresso

ViennoiseCaffe

CAFFE VIENNOISE

Vienna is one of the most famous cafe cultures in the world, featuring sumptuous cafes frequented by opera stars, psychoanalysts, luminous socialites and Nobel Prize winners.

Curiously, the caffe viennoise is not necessarily from Vienna. Fundamentally a coffee (or espresso) with whipped cream (or frothed milk), it sometimes also features a little cocoa.

I spike mine with Austrian walnut liquor, which makes it as definitively viennoise as one can hope. Feel free to try some amaretto instead. They key here is brewing a deep, rich, thick coffee. I prefer whipped cream, because the soft sweetness and coldness offsets the heat and depth of the coffee. 2 shots espresso 1 shot walnut liqueur or amaretto Whipped cream garnish

In a lovely glass coupe, pour in the coffee; then layer in the liquor. Finish with a snowy white cap of whipped cream