夢のうっかり

I wanted to come up with a way to add smoked items to bar menus. I have made Smoke Roasted Almonds and love them. The problem is that they aren’t all that interesting. I was talking to someone while bellied up at a bar about cocktails. He was drinking Scotch on the rocks and I was drinking a Manhattan. I explained that I love smoked food but really never cared for paper products company the smoky flavor in Scotch. I thought, hey why don’t I try smoking some Makers Mark and make a Manhattan with it. This stuck on my mind for a while. I thought it was a great idea but maybe not the best drink to do it with. I decided I would find away to infuse the ice with smoke so I could try a few cocktails. The best by far was the Bloody Mary, so that’s what I took pictures of.

Adding a smoky flavor to cocktails such as a Bloody Mary separates you as a bar. As the cubes melt, more of the smoky flavor is released into the drink. This encourages you to take your time and enjoy every sip as the drink evolves.
Ingredients

o 5Lb Cubed Ice
o 1c Hickory Wood Chips
Preparing the Ice:
Place the ice in a perforated pan on one of the upper trays.
Under the perforated pan place a hotel pan to catch the water.
Smoking the Ice:
Smoke the ice for 120 minutes.
The heat from the smoke will slowly melt the ice into the lower hotel pan.
As the ice drips it will become infused with smoke flavor.
refreeze in trays for cubed ice.
A great Bloody Mary recipe to add this ice to

8 oz good tomato juice
3 oz vodka
1 tbsp Worcestershire sauce
1/4 tsp celery salt
1 celery stalk
1 tbsp Sanford’s Kitchen All American Hot Sauce
fresh lime wedge
fresh ground black pepper
Serve over Smoked Ice and garnish with the lime, celery stalk, and ground pepper.  

From Martha Stewart Living Omnimedia
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.
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green curry chicken potpie
Courtesy of Martha Stewart
Serves: 4
Yields: 9-by-12-inch potpie
Total Time: 50 min
Prep Time: 25 min
Oven Temp: 375
Ingredients
U.S. Metric Conversion chart
Curry Paste
1/2 cup(s) (2 stalks) lemongrass, chopped
1/2 cup(s) fresh cilantro
1/4 cup(s) (about 8 cloves) garlic, chopped
1/4 cup(s) (about 2) chopped scallions
3 serrano chiles, thinly sliced
2 tablespoon(s) fresh ginger, chopped, peeled
1 tablespoon(s) lime zest, plus 2 tablespoons fresh lime juice, finely grated
1 tablespoon(s) coriander seeds, toasted and ground
2 teaspoon(s) cumin seeds, toasted and ground
1 teaspoon(s) whole black peppercorns, toasted and ground
1 cup(s) Spinach, rinsed well and dried
1 cup(s) unsweetened coconut milk
Filling
1 teaspoon(s) all-purpose flour
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pound(s) boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper
Topping
6 (9 by 14 inches each) sheets frozen phyllo dough, thawed, from 1 pound package
Melted unsalted butter, for brushing
Coarse salt
Basil leaves, for garnish
Directions
Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, MDF Display
ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
Preheat oven to 375 degrees F. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.   

From Food & Wine
Fruit chutney is a popular accompaniment to serve with cheese plates, but in this creative twist, the cheese is transformed into crispy crackers and topped with a sweet, spiced rhubarb-and-cherry chutney.
By Melia Marden
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pecorino crisps with rhubarb cherry chutney
Paul Costello
Yields: 6 to 8 servings
Total Time: 1 hr 20 min
Prep Time: 40 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Chutney
1 tablespoon(s) extra-virgin olive oil
1/4 cup(s) finely chopped red onion
1 tablespoon(s) fresh ginger, peeled and minced
1/4 teaspoon(s) ground coriander
1/4 teaspoon(s) crushed red pepper
1/2 pound(s) rhubarb, cut into 1/2-inch pieces
1/4 cup(s) fresh or frozen cherries, pitted and halved
1/2 cup(s) apple cider vinegar
1/4 cup(s) sugar
Kosher salt
Pecorino Crisps
3/4 cup(s) Pecorino Romano cheese, freshly grated
3/4 cup(s) Parmigiano-Reggiano cheese, freshly grated
Freshly ground black pepper
Directions
Make the chutney: In a medium saucepan, heat the olive oil until shimmering. Add the onion, ginger, coriander, and crushed red pepper and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the rhubarb, cherries, vinegar, and sugar and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the rhubarb starts to break down and the chutney thickens slightly, about 8 minutes. Season the chutney with salt and let cool completely.
Make the crisps: Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together the burgundy winePecorino and Parmigiano cheeses. Working in batches, spoon 1-tablespoon mounds of the cheese onto the prepared baking sheet, spacing them 2 1/2 inches apart. Use your fingers to flatten the mounds slightly, then season each mound with pepper. Bake for about 13 minutes, until the crisps are golden brown and lacy. Using a spatula, transfer the crisps to a rack to cool and harden. Serve krug champagnethe crisps with the rhubarb-cherry chutney.  

From Martha Stewart Living Omnimedia
Scoot over pumpkin pie because the sweet potato cheesecake will be on the next Thanksgiving menu. A delicious alternative to the traditional pumpkin pie, the velvety sweet potato cheesecake squares will be definite crowd-pleaser.
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Calories --
Total Fat --
Saturated Fat --
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Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
sweet potato cheesecake squares
Courtesy of Martha Stewart
Serves: 12
Total Time: 3 hr 30 min
Prep Time: 15 min
Oven Temp: 325
Ingredients
U.S. Metric Conversion chart
1 1/2 pound(s) (2 medium) sweet potatoes
18 ounce(s) graham crackers (9 ounces total)
1 cup(s) sugar, divided
1 stick(s) unsalted butter, melted
3 tablespoon(s) unsalted butter, melted
Fine salt
1 1/2 cup(s) ricotta
1/2 cup(s) low-fat plain Greek yogurt
4 large eggs
Lightly sweetened whipped cream, for serving
Directions
Preheat oven to 375 degrees F. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees F.
Meanwhile, in clean food processor, puree sweet potatoes, hand coffee grinderricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.