Triangulo De Jerez Recipes

THE REANIMATOR

Steps:

• Stir the rye and amaro together with plenty of cracked ice. Strain into a chilled cocktail glass. Top with the lemon peel.

MAPLE ICE CREAM

Steps:

• Fill a large bowl with ice water; set aside. In small saucepan, bring cream to a boil. Add sugar, remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about 1/4 cup cream mixture into egg yolks, then whisk yolks back into remainder of cream. Strain into clean pan.
• Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon. Pour into a heatproof bowl and set in ice water until completely cooled. Freeze in an ice cream maker according to manufacturer's instructions.

ROASTED ORANGE NEGRONI SBAGLIATO

Steps:

• Place the orange in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth.
• Add Campari and ice, and stir.
• Strain into a chilled rocks glass that is filled with ice and top with sparkling wine. Do not stir as this will dissipate the bubbles. Garnish with orange peel.

TRIANGULO DE JEREZ

Steps:

• Pour gin, vermouth, sherry and bitters over ice in a mixing glass. Stir thoroughly to chill. Strain over ice in a rocks glass and rub lemon oil from the twist over the rim of the glass.

RAGU BOLOGNESE

Steps:

• In a heavy-bottomed deep pot, combine butter and olive oil. Place over low heat until butter has melted. Add carrots, celery and onion, and mix well. Saute until vegetables begin to soften, about 3 minutes.
• Add beef, nutmeg and salt to taste. Stir well with a wooden spoon to break up meat. Cover pot, and allow to simmer until beef is lightly cooked but not browned, 3 to 5 minutes. Add milk, and cover. Cook over the lowest possible heat, stirring occasionally, until there is almost no liquid, about 45 minutes.
• If using bouillon, dissolve it in tomato paste mixture. Add tomato paste to pot, stir well and continue cooking over very low heat for an additional 45 minutes. Serve over tagliatelle, tortellini or other pasta with grated Parmigiano-Reggiano.

BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM

Steps:

• Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.