bitter

Adapted from Food &amp; Wine 
Notes:

I'm essentially doing 3 times the recipe here, but keeping the seasonings/method mostly the same. 
Chicories: Use what you like, such as a mix of radicchio, Belgian endive, escarole, and frisée.
Chile oil: If you can't find chile oil at a store, you can order it online — I love this one from Temecula Olive Oil Co: Picante Pepper Olive Oil. Food and Wine provides a homemade version here: Homemade Chile Oil. 


Sautéed Endive and Radicchio with Chile Oil

olive oil

lbs pound mixed chicories, see notes above, roughly chopped

garlic cloves, smashed, divided

salt

white balsamic vinegar,

flaky sea salt,

chile oil, see notes above, to taste (optional)

Heat a generous tablespoon of olive oil in a large skillet over medium-high. Add one smashed clove of garlic, one-third of the chicories, and a good pinch of salt. Cook, undisturbed, for 30 seconds. Then, using tongs, toss the greens quickly for another 10 to 20 seconds; then immediately transfer to a large serving bowl. Note: The chicories don&#8217;t have to be uniformly cooked, i.e. it&#8217;s OK if some of the greens are more wilted than others. The contrast in textures is nice. 

Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.

Gently toss chicories with the 2 tablespoons of vinegar. Taste. Add sea salt and more vinegar to taste. Note: I always add more of both until it tastes sharp enough and nicely seasoned. Drizzle with chile oil to taste, or pass it on the side — passing on the side is a good option if anyone is sensitive to heat. Serve immediately or at room temperature.

This was such a treat!  I used some frisée from my weekly CSA.  I didn’t have chili oil on hand so I drizzled oil from my jar of    Calabrian chili peppers.  Will definitely make again as it was also so simple to throw together! 

Make a shot of espresso. Let cool slightly.

Espresso tonic

espresso

tonic water

lemon

ginger syrup

Place ice in a glass, pour in the tonic water, ginger syrup, and espresso, and garnish with a slice of lemon. Enjoy!

The Best Non-Alcoholic Negroni Recipe

Monday Zero Alcohol Gin

Giffard Aperitif Syrup

Lyre's Aperitif Rosso

full droppers All The Bitter Orange bitters

full droppers All The Bitter Aromatic bitters

Orange twist garnish

Add all ingredients to a mixing glass with ice and stir until well chilled.

Strain into an old fashioned glass with one big ice cube.

Garnish with an orange peel, expressing the oils over the drink.

Klingt supersexy, ist supersimple. Superschöne Kombi.

Campari Amalfi

cl Campari

ca. 10 cl Bitter Lemon

In ein Weinglas voller Eis zunächst den Campari, dann den Spritzer Zitronensaft geben.

Mit Bitter Lemon toppen.

Mit einer Orangen- oder Zitronenscheibe oder -Zeste servieren.

Autumn cocktail with Cuban rum, apple liqueur, white vermouth and angostura bitters.

Adam y Eva

2.5 cl Cuban rum

cl Apple Liqueur

cl white vermouth

Angostura bitters

Keine Lust mehr auf Sangria? Dann probiere unbedingt diesen einzigartigen Rosé Spritz auf deiner nächsten Sommerparty!

Rosé Spritz mit weißen Pfirsichen und Basilikum

750 ml trockener Rosé Sekt

weiße Pfirsiche

g Basilikum (zum Garnieren)

150 ml süßer Wermut

Sodawasser

Eiswürfel

Rosé Sekt, Wermut und einen Schuss Sodawasser in eine Kanne mit Eiswürfeln geben und gut umrühren.

Pfirsiche klein schneiden. Eiswürfel in Serviergläser geben und die Pfirsiche auf  Gläser aufteilen. Mit Rosé Spritz auffüllen, gut umrühren und großzügig mit Basilikum dekorieren. Prost!

Ein Spritz ohne Aperol? Nein danke, nicht mit mir!

Lecker. Partner nach 12 Stunden Schicht geliebt! Hilft die TX Hitze zu besiegen.

Pink Lemonade Jelly Slice recipe

butternut snap biscuits crushed

butter

tsp gelatine powder

water

g cream cheese

condensed milk

lemon juice

lemonade room temperature

splash pink food colouring

Step 1

Line a 20cm square cake pan with plastic wrap. Combine crushed biscuits and melted butter in a bowl. Stir to combine. Press over base of pan. Refrigerate for 30 minutes or until firm.

Step 2

Filling: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved and then cool slightly. Using electric beaters, beat cream cheese until smooth. Beat in condensed milk, lemon juice and then gelatine mixture. Spread mixture into pan and smooth the surface. Refrigerate for 3 hours or until just set.

Step 3

Jelly: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved. Combine lemonade and lemon juice in a bowl. Tint with food colour. Whisk in gelatine mixture until combined. Pour jelly over filling. Refrigerate for 3 hours or until set. Serve slice cut into squares.

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