Drink of the Month
Frankenstein's Monster Juice
Perfect for Halloween!
INGREDIENTS:
- ¼ Tbsp. fresh rosemary leaf
- ¼ oz. simple syrup
- ½ oz. lime juice
- 1 ½ oz. fresh pineapple juice
- 2 oz. Citadelle Gin
- 1 oz. Faccia Brutto Centerbe
- Fever Tree Tonic Water
- Garnish: lime wedge
INSTRUCTIONS
Muddle the rosemary in simple syrup in bottom of shaker. Add lime juice, pineapple juice, gin, and Centerbe together in shaker. Fill with ice and shake vigorously. Pour into highball and top with Fever Tree tonic water.
Appetizer of the Month
Mummy Brie
Ingredients
- All-purpose flour, for surface
- 1 Sheet puff pastry, thawed
- 1 (7-oz.) wheel of brie
- 1 large egg
- 1 Tbsp. milk
- 2 mini pepperoni
- 2 sliced black olives
Directions
- Preheat oven to 400°. On a floured work surface, unroll puff pastry and cut into 1” strips. Wrap strips around brie like a mummy.
- Whisk together egg and milk and brush over pastry. Transfer brie to a parchment-lined baking sheet.
- Bake until brie is warmed through and gooey and puff pastry is deeply golden, 20 minutes.
- For eyes, place two mini pepperonis into two sliced olives. Serve with crackers.
Meal of the Month
Ghost Purse Ravioli
DELICIOUS and EASY!
INGREDIENTS:
- 1/2 cup whole-milk ricotta
- 1/4 cup grated Parmesan
- 2 Tbsp. finely chopped peeled or unpeeled pear
- 1/2 tsp. kosher salt
- Pinch of grated fresh nutmeg
- 1 large egg
- 1 (12-oz.) package wonton wrappers
Sauce & Assembly
- 1 cup heavy cream
- 1/2 cup grated Parmesan, plus more for serving
- 1/4 tsp. kosher salt, plus more
- Chopped fresh parsley, for serving (optional)
Directions
- Ravioli
- Step 1In a large bowl, mix ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, whisk egg with a splash of water.
- Step 2Arrange wrappers on baking sheets and brush with egg wash. Spoon about 1/2 teaspoon filling in the center of each wrapper.
- Step 3Gather sides of wrapper and press together to form a shape that resembles a ghost. Repeat with remaining filling and wrappers. Freeze at least 30 minutes or up to 2 weeks.
- Sauce & Assembly
- Step 1In a medium skillet over medium-high heat, bring cream to a simmer. Cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Reduce heat to low and whisk in Parmesan and salt until cheese melts.
- Step 2Bring a large pot of salted water to a bare simmer. Working in batches, drop in ravioli and cook until they float and turn slightly translucent, 2 to 3 minutes (it helps to take one out and test to see if they’re al dente).
- Step 3Pour some sauce on a platter. Using a slotted spoon, transfer ravioli to platter. Continue to layer ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving.