Geoffrey Zakarian Old Fashioned Recipes

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FALL FASHIONED



Fall Fashioned image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 8

1 3/4 ounces apple brandy, such as Calvados
1 ounce apple liqueur, such as Berentzen
1/2 ounce Averna
3 dashes Angostura bitters
Pinch Cinnamon Demerara, recipe follows
Brandied cherries, for garnish
1/4 cup demerara or brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Stir the apple brandy, apple liqueur, Averna, bitters and Cinnamon Demerara over ice in a cocktail shaker until chilled. Strain into an iced double rocks glass. Garnish with brandied cherries.
  • Mix together the sugar and cinnamon in a small bowl.

MAPLE LEAF



Maple Leaf image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 7

2 ounces pear puree
1 ounce bourbon, such as Four Roses
1/4 ounce cognac, such as Remy Martin VS
1/4 ounce fresh lime juice
1/4 ounce grade A maple syrup
1/4 ounce pimento dram
Small yellow or red maple leaf, washed, for garnish

Steps:

  • Add the pear puree, bourbon, cognac, lime juice, maple syrup and pimento dram to a mixing glass, add ice and shake vigorously in a cocktail shaker. Double-strain into a rocks glass over fresh ice, garnish and serve.

CLASSIC AMERICAN MEATLOAF



Classic American Meatloaf image

Provided by Amy Stevenson

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, plus more for baking dish
1/2 cup finely chopped scallions (white and green parts)
1/4 cup grated carrots
1/4 cup finely chopped onion
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup ketchup
2 teaspoons gelatin
2 pounds ground beef chuck
1/2 pound ground pork
2 large eggs, beaten
1/2 cup dried bread crumbs
Kosher salt and freshly ground black pepper
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard

Steps:

  • To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely.
  • Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9x13-inch baking dish with oil and form the meat mixture into a loaf.
  • To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you've used it all. Let meatloaf rest at least 15 minutes before slicing.

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