Recipe of the Month
NOVEMBER
Pilgrim’s Punch
Get out the old punch bowl and whip up this refreshing aperitif for the pilgrims to keep them at bay while you put the finishing touches on your turkey and fixings. Cranberry juice or cocktail makes no difference, however, if sugar content is an issue, feel free to substitute a light, reduced-sugar version. If you can’t find tangerine juice and don’t want to take the time to squeeze from fresh, regular orange juice will do just fine.
Follow the directions below for making a simple ice mold to keep your punch well chilled. Serve with a ladle into punch bowl glasses or short “old fashioned” tumblers.
One 64-ounce bottle cranberry juice or cocktail, chilled
1 quart tangerine juice (about 16 tangerines juiced), chilled
½ cup fresh squeezed lime juice (about 6 medium limes), chilled
2 tangerines, unpeeled and sliced into ¼-inch rounds
Ice mold (see below)
1. Combine the cranberry, tangerine, and lime juices in a punch bowl and stir well. Place the tangerine slices and ice mold into the bowl and serve immediately.
Serves 10
To make an ice mold: For punches that will not be sitting for long periods of time such as this one, it is fine to use only water as the liquid in your ice mold, otherwise you will run the risk of diluting the punch as the ice melts. (For longer sitting punches, use a liquid that is used in the punch itself, such as juice or soda.) A round doughnut shaped mold like those used for gelatin desserts is ideal, although you can certainly improvise by using anything from muffin tins (for several small ice molds) to decorative bundt or cake molds (filling only half way.) First pour water about 1 inch deep, then top with bits of fruit included in the punch flavor; here a combination of whole cranberries and lime slices would make a nice presentation. Allow to freeze completely, then top with another inch or two of water, and freeze again. To remove from the mold, run warm water over the bottom. Invert and float in the punch bowl.
OCTOBER
Deviled Mussels in the Shell
If you’re planning a Halloween party you can’t go wrong with these devilishly delicious appetizers. Definitely make these the night before so the vinaigrette has a good chance to flavor the mussels. Pimenton, which is smoked Spanish paprika and an ingredient you will see included in some of the other tapas recipes here, is highly flavorful and a far cry from the usually bland paprikas we find in the supermarket. It can come sweet, hot, and bittersweet, and is easy to find in ethic groceries or online Unless you really like a lot of heat, go for the sweet or slightly hot, bittersweet. Some supermarkets carry Spanish paprika in the international section and in a pinch, although probably not quite as flavorful, you could use it without hesitation.
Mussels enjoy the sand and you will need to scrub them well under cold running water to remove it in addition to the “beard” that protrudes from the opening. Discard any open shells both before and after cooking. Plan to cook your mussels within 24 hours of their purchase. As part of an appetizer selection of dishes, one bag should be enough but feel free to double the amounts if you feel it necessary.
One 2-pound bag live mussels, scrubbed and debearded
For the vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar
3 scallions, trimmed and minced
1 garlic clove, peeled and minced
½ small red bell pepper, cored, trimmed, and finely chopped
Dash of hot sauce
Large pinch of pimenton (smoked Spanish paprika)
Salt and pepper to taste
To serve:
2 cups shredded lettuce
2 tablespoons finely chopped fresh parsley leaves
1. In a large pot with a lid, steam the mussels in a little water until they open, 4 to 5 minutes. Using a slotted spoon, transfer the mussels and shells to a bowl and let cool until easily handled. Discard any unopened mussels. Remove the meat from the shells and place in a medium-size bowl. Reserve half the shells, rinse under cold water, and set aside in another bowl, lined with paper towels, in the refrigerator.
2. Make the vinaigrette: In a small mixing bowl, whisk together all the ingredients until well combined. Pour over the mussels and toss to coat. Cover with plastic wrap and chill in the refrigerator until ready to serve (up to 12 hours ahead.) Remove from the fridge 20 minutes before setting up the serving platter.
3. To serve, arrange the shredded lettuce in a circle around the edge of a large round or oval platter. Place the empty mussel shells in a single layer in the middle. Spoon the mussels and their vinaigrette into and over the shells. Sprinkle with the parsley and serve immediately.
Serves 12
SEPTEMBER
Bombay Fried Chicken
This super delicious fried chicken with an Indian kick will put all other Labor Day fried chicken dishes to shame. Marinated in true Punjab style, with buttermilk and spices, then coated and fried crispy and golden, make sure there is plenty of this to go around. Plan to marinate your chicken pieces overnight, then fry them up the morning of the picnic for peak results.
When it comes to fried chicken of any variety, legs and thighs tend to do best, but you can certainly add a few breasts for those who prefer them. Use a cleaver or heavy chef’s knife to cut them in half so they are a manageable size for frying, and so as not to overcook them, fry the breasts in their own separate skillet so you can keep a watchful eye. Wings would also work well, but trim off the tip to prevent awkward pan frying. Cook these up to a couple of hours before you head out and serve them at room temperature.
2 cups buttermilk
3 tablespoons curry powder
1 teaspoon ground cumin
Salt and pepper to taste
6 chicken drumsticks on the bone with skin
6 chicken thighs on the bone with skin
4 split chicken breasts, cut into halves
For dredging:
2 cups all-purpose flour
1 tablespoon paprika
2 teaspoons curry powder
1 teaspoon red cayenne pepper
Salt and pepper to taste
Canola oil for frying
1. In a large shallow pan or casserole, whisk together the buttermilk, curry powder, and cumin. Place the chicken pieces in the mixture, sprinkle with salt and pepper, and turn the pieces a few times to coat. Cover with foil and refrigerate overnight.
2. In a medium-size mixing bowl, whisk together the flour, paprika, curry powder, cayenne, salt, and pepper. Remove the chicken from the fridge, and one piece at a time, dredge in the flour, shake off the excess and place on a wire rack. After all the pieces have been coated, dredge them again, shake off the excess, and let them rest on the rack until the oil is ready to fry.
3. In a large heavy skillet (or 2 skillets), pour enough canola oil to reach a depth of ½ an inch. Heat the oil over medium-high to about 375 degrees (or until the oil quickly sizzles and browns a cube of bread when added.) Carefully place the chicken pieces skin side down in the hot oil without crowding, reduce the heat to medium-low, and cover the skillet. Cook until golden brown, 10 to 12 minutes. Remove the lid, turn the chicken pieces over with tongs, and continue to fry, uncovered, until completely browned and cooked through, about 5 minutes more for the white meat, and 10 minutes more for the dark. Transfer to brown paper or paper towels and allow to cool to room temperature.
Pack in a container for picnicking or serve immediately.
Serves 6
AUGUST
Frozen Margaritas in the Buff
Here’s a great mocktail to serve to friends when the heat is on! Its a great party recipe as well because you can get these started earlier in the day and finish them up just before serving. Make sure you have room in your freezer for three 1 gallon pitchers – Tupperware is your best bet as it can withstand the extreme temperature and is lighter to lift when it comes time to pour. You’ll also need a blender and a good amount of crushed ice.
For serving you can purchase plastic Margarita or wine glasses from your local party shop or rent glass ones. Figure two 8-ounce capacity glasses per person. For rimming the glasses with salt, run a lime wedge around the rim then invert onto a plate of coarse salt. You can set these up ahead too and line them up on a serving tray. Have ready your lime slices for garnish and any other decorative addition like different colored swizzle sticks, straws, or umbrellas that will help guests find their own drinks with ease. Start with two pitchers and if you see that they are beginning to run low, pull out the third from the freezer for another batch. Just remember it will need at least 30 minutes to thaw before adding the club soda.
Three 12-ounce cans frozen lemonade concentrate, thawed and undiluted
Three 12-ounce cans frozen limeade concentrate, thawed and undiluted
3 cups confectioner’s sugar
18 cups crushed ice
Three 1-liter bottles orange-flavored club soda
Lime wedges and coarse salt for rimming
Lime slices for garnish
1. Work in 3 batches, 1 for each pitcher. Place 1 can each of the lemonade and limeade concentrate, 1 cup of sugar, and 6 cups of crushed ice in a blender and puree until smooth. Pour into a pitcher, cover, and freeze. Repeat twice more with the remaining ingredients and pitchers.
2. When the mixture has become firm (several hours later) remove the pitchers from the freezer and allow to thaw somewhat for 30 minutes. Whisk in 1 bottle of club soda into each pitcher until the Margarita is slushy. Pour immediately into the prepared glasses and serve.
Serves 16
JULY
Texas Pink Champagne
Start things off with this novel, refreshing drink that makes the most of the state fruit of Texas – the red grapefruit.
Texas produces two of the world’s finest varieties: the Ruby Sweet and the Rio Star, important crops since the early 1900’s. They are enjoyed in many recipes as well as on their own, and here they’ll add a lovely pink hue to lemon-lime soda for a super thirst quenching drink on the 4th. Fresh squeezed is of course the best to use, but feel free to purchase a carton of ruby red grapefruit juice in your refrigerated section. In a pinch, you can substitute pink grapefruits or their juice, or even the red colored blood orange for those who shouldn’t mix grapefruit with certain medications. In any case, strain the grapefruit juice, fresh or refrigerated, to remove the pulp so the appearance of your “pink champagne” is less cloudy.
Make this up just before serving to maximize the fizz of the soda. Having everything well chilled will eliminate the need for ice in the glasses unless it’s a really hot day. Champagne flutes, in this case, are a bit too dainty for a Texas BBQ! Choose tumblers or Collins glasses instead or festive red, white, and blue plastic cups.
8 cups (64 ounces) ruby red grapefruit juice (about a dozen whole grapefruits juiced), strained and chilled
Two 32-ounce bottles lemon-lime soda, chilled
1. Stir together the grapefruit juice and soda and serve ice cold in tumblers or cups.
Keep unused portions refrigerated.
Serves 10
Texas Caviar with Corn Chips
What to serve with Texas pink champagne? Why, Texas caviar of course! This famous dip made from black-eyed peas has many variations, but one thing is for certain, all Texans agree it must be made in advance and allowed to marinate so the flavor is at its best when served. Two or three days are probably enough – just keep it in a covered container in the refrigerator and give it an occasional stir. Usually quite spicy, the level of intensity is up to you in the quantity of jalapenos you add as well as the cayenne pepper. Remember, however, that it will get hotter and hotter the longer it is allowed to sit.
You can replace one can of black-eyed peas with the equivalent amount of canned white hominy, delicious cooked corn kernels that have had the hull and husk removed, popularly used in Hispanic cuisine. I love them and am always looking for an excuse to use them in a recipe, but sometimes they are difficult to find so I am excluding them here. The usual things to scoop up your “caviar” with are tortilla chips (or saltine crackers – a Texas favorite.) But any type of large corn chip will go well, Fritos Scoops!® being my favorite here.
Three 15-ounce cans black-eyes peas, drained and rinsed
One 4-ounce jar chopped pimentos, juice included
2 to 3 jalapeno peppers, seeded and minced
3 garlic cloves, peeled and minced
4 scallions, trimmed and thinly sliced
½ medium-size green bell pepper, cored, seeded and finely chopped
1 medium firm, ripe tomato, seeded, and chopped
¼ cup finely chopped fresh parsley leaves
¼ teaspoon or more red cayenne pepper
1/3 cup light olive oil
½ cup apple cider vinegar
Salt and pepper to taste
1. In a large mixing bowl combine all the ingredients and stir together with a rubber spatula. Transfer to a covered container and refrigerate, stirring occasionally, for 1 or 2 days and up to 1 week.
2. To serve, mound the caviar on a large round serving platter and surround with the corn chips.
Serves 10
