Drink of the Month
Sparkling Strawberry Mojito
Yields 4
INGREDIENTS:
- 1 cup diced strawberries + 4 extra strawberries for garnish
- 2-14 mint leaves – extra for garnish
- 4 tsp. superfine sugar or simple syrup
- 4 oz. fresh lime juice
- 4 oz. Bacardi Superior White Rum
- 1 (750 ml) bottle Gloria Ferrer Blanc de Blancs, well chilled
- 4 chilled Champagne flutes for serving
INSTRUCTIONS
In a large rocks glass, add ½ of the diced strawberries, half of the mint leaves, sugar and lime juice. Muddle the strawberries and mint and other ingredients to meld the oils and flavors together.
Stir in 2 oz. of rum. Divide this mixture between two of the Champagne flutes. Repeat these steps for the second half of the recipe. Top off the four flutes with the Gloria Ferrer sparkling wine.
Garnish with strawberries and fresh mint leaves.
Appetizer of the Month
Cheese Croustades
Ingredients
- 1 (8-ounces) goat cheese log, at room temperature
- 1/2 cup salted European-style butter (4 ounces) (such as Plugrá), softened
- 1/2 cup whole-milk ricotta cheese (4 ounces)
- 1 teaspoon lemon zest, plus lemon peel twists for garnish (from 1 lemon)
- 1/2 teaspoon herbes de Provence
- 1/4 teaspoon white pepper
- 1/8 teaspoon finely ground sea salt
- 1/4 cup cranberry relish or red currant jelly
- 2 (1.9-ounces) package frozen mini phyllo pastry shells (such as Athens), thawed and baked according to package directions
- Fresh chive batons
Directions
- Stir together goat cheese, butter, ricotta, lemon zest, herbes de Provence, white pepper, and sea salt in a medium bowl until smooth. Spoon goat cheese mixture into a piping bag fitted with a large star tip. Spoon 1/4 teaspoon relish into each pastry shell, and pipe about 1 tablespoon goat cheese mixture on top of relish. Garnish with lemon zest curls and chive batons.
Meal of the Month
Sticky Soy Steak Skewers
DELICIOUS and EASY!
INGREDIENTS:
- 1 Tbsp. chili-garlic sauce
- 1 Tbsp. hoisin sauce
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. plus 1/4 cup reduced-sodium soy sauce
- 1 1/2 lb. sirloin, NY strip, or ribeye, cut into 1" cubes
- 1 1/2 tsp. baking soda
- 2 tsp. (or more) kosher salt, divided
- 1 scallion, green and white parts separated, thinly sliced
- 1 (1") piece ginger, peeled, grated
- 2 garlic cloves, grated
- 6 Tbsp. honey
- 2 Tbsp. rice wine vinegar
- 1 large red onion, cut into 3/4" pieces
- 1 Tbsp. neutral oil, plus more for grill
- Cooked white rice and toasted sesame seeds, for serving
Let's Make It!
•Step 1
In a large bowl or container with a lid, stir chili-garlic sauce, hoisin, sesame oil, and 2 Tbsp. soy sauce. Season steak with 1 1/2 tsp. salt and sprinkle with baking soda, then toss to coat. Transfer to bowl and toss again to coat. Cover and marinate at least 2 hours and up to overnight.
Step 2
In a small saucepan over medium-high heat, cook white scallion parts, ginger, garlic, honey, vinegar, and remaining 1/4 cup soy sauce, stirring, until sauce is very thickened and reduced to a few tablespoons, about 10 minutes; season with salt, if needed. Let cool. If sauce cools for too long, add 1 to 2 tsp. water and return to heat to loosen.
Step 3
Meanwhile, in a large bowl, toss onion and 1/2 tsp. salt. Drizzle with 1 Tbsp. neutral oil and toss to combine, separating layers of onion pieces so that each piece is only 1 to 2 layers thick.
Step 4
Alternate threading steak and onion pieces onto skewers, using 4 to 5 pieces of steak per skewer (for an 8" skewer, feel free to use more pieces).
Step 5
Prepare a grill for medium heat; preheat 5 minutes (or heat a grill pan over medium heat). Grease grates or pan with neutral oil.
Step 6
Grill skewers, rotating 90° every 2 to 3 minutes and brushing with some sauce during the last minute, until steak reaches desired degree of doneness, 8 to 10 minutes.
Step 7
Spread rice onto a platter. Top with skewers, then brush with any remaining sauce. Top with green scallion parts and sesame seeds; season with salt, if needed.