FRENCH CHARTREUSE DRAGON
To my surprise there were only a few Dragon drink recipes on Zaar so I took it upon myself to add some more. These came from hand written cards I picked up at a garage sale.
Provided by Nyteglori
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour over ice.
- Shake well.
- Strain and Serve.
Nutrition Facts :
A VERY UPDATED VEGETABLE CHARTREUSE
This is the rare recipe for which I think it important to look at the picture - this updated one, not an intimidating old one - before beginning. A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious. The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
Provided by Tamar Adler
Categories main course
Yield Serves 6-8
Number Of Ingredients 16
Steps:
- Cut the cabbage core/stem end. Separate off 12-13 leaves (several will be extra), choosing the biggest, most beautiful. Boil a pot of water, and salt until it tastes like pleasant seawater. Cook separated leaves in two batches, 3-4 minutes each, removing when they are pliable with a sieve or tongs to a baking tray lined with cloths or a large colander. Let them drain until very dry.
- From the remaining cabbage, very finely slice two cups of leaves, leaving the thick central stem behind (save/freeze for vegetable soup). Add the 1 1/2 cups julienne celery and leaves and 1 teaspoon salt. Mix well, and leave sitting at room temperature for at least an hour and up to 2 hours, mixing occasionally.
- Combine 3 tablespoons butter and 1 of olive oil in a very large pan. Once butter is melted, add chopped onion, garlic, remaining celery and combined sage, rosemary and thyme, and mix well. Cook over medium heat, stirring regularly, until onion is just translucent. If it starts to brown or stick, add a few drops of water. Add all diced mushrooms, and stir occasionally, cooking 15-25 minutes until the mushrooms' liquid has all emerged and evaporated. Add 2 teaspoons salt. Mix through, add white wine and cook for another minute. Turn off heat. Add parsley/celery leaves and crème fraîche, and mix through. Remove to a bowl, and refrigerate.
- Rinse spinach in a large colander. Put a large pan over medium-high heat. Cook spinach in batches with only the water clinging to the leaves until they are completely wilted. Remove to a colander to cool. Put the spinach in a strong clean kitchen cloth, and squeeze well, until completely dry. Put leaves through a food processor until very well chopped (or chop finely by hand). In a small pan, heat 5 tablespoons butter in 1 tablespoon olive oil until butter has just begun to brown. Add chopped spinach and nutmeg. Add 1 teaspoon sea salt, then sherry. Cook a few moments, until sherry is absorbed. Turn off heat. Add Parmesan and mix.
- Preheat oven to 350. Lightly butter a 6- or 7-inch springform pan. Make sure the cabbage leaves are very dry. Put the prettiest cabbage leaf in the bottom of the pan, spreading it into a single layer. Trim any stem/central vein that overhangs. Use 5-7 more leaves to line the sides, pressing some of each leaf carefully into the bottom of the pan and the rest up the pan's side. There should be some leaf remaining overhanging the top. Continue, lightly overlapping the leaves, until sides are covered. Put a third of the mushroom mixture into the food processor, and blend to semi-smooth. Mix back into the rest of the mushrooms. Spread half the mushroom mixture evenly into the bottom of the pan, over the cabbage. Cover with an even layer of half the spinach. Drain the cabbage-celery slaw very well, pressing all the liquid. Spread the very dry slaw over the cabbage. Repeat with the remaining spinach, and then the remaining mushrooms. Cover the mushrooms with 1-3 more cabbage leaves, in a very thin layer, trimming to fit if necessary. Fold overhanging leaves to cover the bottom. Dot with remaining butter, divided. Put into the middle of the oven. Bake 30 minutes. Remove from oven, and let sit to cool for 5-10 minutes.
- Put a large plate over the cake pan. Invert the pan, and release the springform sides. Carefully remove the sides and top. Let the finished dish cool a few minutes more, then cut with a very sharp knife. Serve immediately, alone, or with a dollop of crème fraîche or ricotta on each serving.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 742 milligrams, Sugar 4 grams, TransFat 1 gram
GOLDEN DRAGON
To my surprise there were only a few Dragon drink recipes on Zaar so I took it upon myself to add some more. These came from hand written cards I picked up at a garage sale.
Provided by Nyteglori
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour liquors into highball glass.
- Add cider, stir, and serve.
Nutrition Facts :
RED DRAGON
Make and share this Red Dragon recipe from Food.com.
Provided by MiXr475
Categories Beverages
Time 1m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a shaker with ice.
- Add the first three ingredients.
- Shake well.
- Strain into shot glass.
Nutrition Facts : Calories 68.1, Sodium 2.1, Carbohydrate 4.7, Sugar 3.3
FRENCH GREEN DRAGON
To my surprise there were only a few Dragon drink recipes on Zaar so I took it upon myself to add some more. These came from hand written cards I picked up at a garage sale.
Provided by Nyteglori
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour over ice.
- Shake well.
- Strain and Serve.
Nutrition Facts :
FLAMING ANGRY DRAGON
To my surprise there were only a few Dragon drink recipes on Zaar so I took it upon myself to add some more. These came from hand written cards I picked up at a garage sale. WArning Everclear should not be drunk - if you do not want to ignite this drink omit the Everclear.
Provided by Nyteglori
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the vodka and Hqnotiq liqueur in a double-shot glass.
- Layer grenadine over the mixture and the Bailey's over that.
- Add a splash of Everclear over that and light the shot on fire.
- Extinguish, and serve.
Nutrition Facts : Calories 53.7, Sodium 2.1, Carbohydrate 4.7, Sugar 3.3
More about "french chartreuse dragon recipes"
10 ICONIC CHARTREUSE COCKTAIL RECIPES - THE HUMBLE GARNISH
From thehumblegarnish.com
Estimated Reading Time 6 mins
- Disco Ball (A Shot) While I am uncertain of how this drink obtained its name, I am certain that it is as delicious as it is expensive. I don’t even enjoy shots, but I’ll shoot this.
- La Ciudad. Ginger liqueur takes me back to the early years of when I was first discovering cocktails. During the era when bartenders were falling in love with St. Germaine, I was over-using Domaine De Canton.
- The Final Word. Riffs on The Last Word are endless, and I’m okay with that. Creator of The Final Word, Phil Ward, has established a name for himself by creating many modern classics, as well through the time he’s spent at establishments like Pegu Club and Death & Company.
- Alaska. The use of Old Tom gin places this cocktail on the sweeter end of the spectrum, but that’s no reason to disregard it. This one is beautiful because it’s so simple.
- Spring Green. “Shims” are defined as low-alcohol cocktails., and most of them feature vermouth or sherry as the base spirit. The category of drinks as a whole is certainly worth exploring, especially the cocktails that are sherry forward.
- Champs Elysees. This is one of those cocktails that, despite it’s deliciousness, rarely is top of mind when I’m making or ordering a cocktail. Print Recipe.
- Pago Pago. Green Chartreuse and pineapple is a match made in heaven. This tiki cocktail is a must try for every tiki or Green Chartreuse enthusiast. Print Recipe.
- Diamondback. The Diamondback is worth noting, but it’s not a personal favorite. Perhaps I need to experiment more with the rye and applejack, but I often find this drink too sweet.
- Coin Toss. Another recipe by Phil Ward. Play around with different rum choices on this one and find the variant you like most. Print Recipe. 4.50 from 2 votes.
- Chartreuse Swizzle. The grand finale of Chartreuse cocktails, the Chartreuse Swizzle. Again, we have that epic combination of Green Chartreuse with pineapple.
QUICK GUIDE TO CHARTREUSE - A COUPLE COOKS
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4/5 (1)Category DrinkCuisine CocktailsTotal Time 5 mins
- Combine the gin, sweet vermouth, Chartreuse and bitters in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
- Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
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