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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

FOOD HOLIDAY: National Sourdough Bread Day

April 1st is National Sourdough Bread Day. Sourdough is an ancient bread made by a long fermentation of dough, using naturally occurring lactobacilli bacteria and wild yeasts (other types of breads use cultivated yeasts, which became available only in the 19th century).

In comparison with breads made with cultivated yeast, sourdough usually has a mildly sour taste and aroma, the result of the lactic acid produced by the lactobacilli.

The preparation of sourdough begins with pre-fermenting, using a “starter” made from flour and water (the starter is also known as levain, the chief, chef or head). It can be a fluid batter or a stiff dough, as the ratio of water to flour varies by baker.

The starter helps to develop the uniquely tart flavor of sourdough bread. Starters are maintained for years, even generations. The colony of bacteria and yeast inside the dough is kept alive by the baker, who needs only a piece of it to bake a new batch of bread.

If you bake bread in a bread machine, note that the rise time of most sourdough starters is longer than that of breads made with baker’s yeasts. Thus, sourdough typically doesn’t work in a bread machine; you need to use conventional baking techniques.

   

sourdough-basket-lafayetteNY-230

Sourdough bread baked at Lafayette Restaurant | NYC.

ANCIENT BREAD

One of the oldest sourdough breads was found in a Swiss excavation; the site dates to 3700 B.C.E. But the origin of sourdough fermentation is likely thousands of years older than that, originating in the Fertile Crescent of Mesopotamia.

Bread production has relied on the use of sourdough as a leavening agent for most of human history (the alternative to leavened bread was flatbread, such as lavosch and tortillas). The development and use of [cultivated] baker’s yeast as a leavening agent dates back only 150 years.

Sourdough starter from a prior batch is used to create the new batch. Sourdough remained the usual form of leavening in European into the Middle Ages. Then, it was replaced by barm, the yeast-laden foam that forms in the process of brewing alcohol (for bread, the barm typically came from beer brewing). Centuries later, scientists learned to culture yeast, so bakers no longer had to rely on barm.

 

sourdough-starter-foodformyfamily-230

Sourdough starter. You can also purchase ready-made starter. Photo courtesy FoodForMyFamily.com.

 

SOURDOUGH COMES TO AMERICA

French bakers brought sourdough techniques to Northern California during the Gold Rush (1848–1855), and the bread remains part of the culture of San Francisco, where it has been in continuous production there since 1849. Some bakeries can trace their starters back to those days!

In English-speaking countries, where wheat-based breads predominate, sourdough is no longer the standard method for bread leavening. It was gradually replaced, first by the use of barm from beer making and then by cultured yeasts.

Thanks to the artisan food movement in the late 20th century in the U.S., it has undergone a revival [Source]. Now, most of us can enjoy it whenever we like—for toast, sandwiches and in the bread basket.

If you haven’t had sourdough bread recently, today’s the day!

 

Check out the different types of breads in our Bread Glossary.

  

Comments

RECIPE: Grilled Cheese Benedict

grilled-cheese-benedict-230

A yummy mash-up of Eggs Benedict and grilled cheese. Photo courtesy Wisconsin Milk
Marketing Board.

 

April is National Grilled Cheese Month. There are got lots of grilled cheese recipes on TheNibble.com, but here’s something new: a mash-up of a grilled cheese sandwich with Eggs Benedict.

The recipe is from the Grilled Cheese Academy, which has dozens of amazing grilled cheese sandwich recipes made with Wisconsin cheese.

RECIPE: GRILLED CHEESE BENEDICT

Ingredients For 4 Servings

  • 3 tablespoons white wine vinegar
  • 4 eggs
  • Salt and pepper
  • 8 slices Canadian bacon
  • 4 tablespoons butter, divided
  • 4 English muffins, split
  • 4 tablespoons Sharp Cheddar cheese spread, at room
    temperature
  • 4 slices Gouda cheese
  • 4 ounces fresh spinach leaves
  • 1 tomato, sliced
  • Optional garnish: minced chives
  • Preparation

    1. HEAT 3-4 quarts water to just below the boiling point. Add the vinegar and a pinch of salt. Gently stir the water and lower the heat so water is simmering.

    2. CRACK the eggs into the water one at a time and poach gently for 4-5 minutes. Remove with a slotted spoon and season with salt and pepper to taste. As the eggs cook…

    3. HEAT a griddle or skillet over medium heat and fry the Canadian bacon until lightly browned. Remove from the griddle and set the bacon aside.

    4. ADD 1 tablespoon of butter to skillet. Spread the cut side of each English muffin’s bottom half with 1 tablespoon Sharp Cheddar cheese spread. Place in the heated skillet and top each half with 1 slice Gouda, about 1 ounce spinach, 2 slices Canadian bacon and 1 slice tomato.

    5. COOK over medium heat until the cheese is melted. Remove to a plate and top each with a poached egg. Serve open-faced with remaining muffin halves, toasted and buttered, on the side.

     
      

    Comments

    TIP OF THE DAY: Dessert Pasta

    Most people think of pasta as a savory recipe. But the noodles themselves are very versatile. Made with flour, water and egg, they can be cooked for dessert as well as the main course.

    While not an April Fool joke, it seems like the right dessert for April Fool’s Day.

    The recipe was created by Michael Stambaugh of the El Conquistador Resort in San Juan, Puerto Rico, for a recipe contest held by the National Pasta Association and the Culinary Institute of America. It won third place.

    After you master this recipe, you may develop your own ideas for variations on the theme of dessert lasagna.

    We’ve got 11 more recipes for dessert pasta. Take a look.

    RECIPE: DESSERT LASAGNA

    Ingredients For 8 Servings

  • 12 lasagna noodles
  • 4 cups ricotta cheese
  • 1 cup sugar, divided
  • 8 kiwis, peeled
  •    

    Dessert_Lasagne230-ps

    Fruit lasagna for dessert! Photo courtesy National Pasta Association.

  • 4 cups strawberries, washed and trimmed, 8 berries reserved for garnish
  • 4 cups blackberries, washed
  • 1/2 cup toasted, sliced almonds
  • Garnish: mint sprigs
  •  

    mixed-berries-greengiantfresh.com-230

    If you don’t like one of the fruits in the recipe, pick another to purée. Photo courtesy
    Green Giant Fresh

     

    Preparation

    1. COOK the pasta according to package directions, substituting 2 tablespoons of sugar for the salt. Rinse, drain and set aside.

    2. STIR together the ricotta cheese and ½ cup sugar in a medium bowl. Set aside.

    3. PURÉE 4 kiwis with 2 tablespoons sugar in a food processor. Transfer the purée to a bowl and set aside. Rinse the processor bowl.

    4. PURÉE half the strawberries with 2 tablespoons sugar in the food processor. Strain the purée into a bowl and set aside. Rinse the processor bowl.

    5. PURÉE half the blackberries with 2 tablespoons sugar in the food processor. Strain the purée and set aside.

    6. SLICE the remaining kiwis into ¼-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.

     

    To Assemble The Lasagna

    1. RESERVE 1/4 cup of each of the purées to use as a garnish.

    2. COVER the bottom of a 9-inch-by-13-inch glass baking pan with 3 lasagna noodles. Spoon 1/3 of the ricotta on top and spread it evenly.

    3. POUR the kiwi purée over the cheese and arrange the kiwi slices on top of the purée. Lay 3 more lasagna noodles on top and cover with 1/2 the remaining cheese.

    4. POUR the strawberry purée over the cheese and sprinkle with sliced strawberries. Lay 3 more lasagna noodles on top and cover with the remaining cheese. Pour the blackberrys purée over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.

    5. TO SERVE: Sprinkle the lasagna with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of the reserved purées. Garnish each piece of lasagna with a strawberry and a sprig of mint.

      

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    APRIL FOOL’S DAY: Faux Cookie Dough Dip

    This is not a cookie dough dip, ready to be devoured.

    It has the texture of homemade cookie dough, and it does have chocolate chips. But it’s actually a better-for-you chickpea dip in disguise.

    April Fool!

    Thanks to our friends at Parents.com, who sent the recipe our way. Whip it up and see how many people you can fool.

    RECIPE: FAUX COOKIE DOUGH DIP

    Ingredients

  • 1-1/2 cups chickpeas (canned or cooked from scratch)
  • 6 tablespoons brown sugar
  • 1/4 cup peanut butter (look for a natural, unsweetened variety)
  • 3 tablespoons oats
  • 1 tablespoon milk
  • 2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/3 cup chocolate chips
  • For dipping: apple slices
  •  

    bean-dip-like-cookie-dough-MarkMantegna-FamilyFun-230

    Not chocolate chip cookie dough! Photo courtesy Parents.com.

     

    Preparation

    1. BLEND in a food processor the chickpeas, brown sugar, peanut butter, oats, milk, vanilla, salt and baking soda.

    2. FOLD in the chocolate chips. Serve with apple slices or other fresh fruit. And don’t tell anyone until they’re finished eating. Then you can say: April Fool: It was bean dip!

    The recipe, developed by Katie Higgins of ChocoalteCoveredKatie.com was originally published in the April 2014 issue of FamilyFun.

    Here’s last year’s trompe-l’oeil April Fool recipe, “Grilled Cheese Sandwich & Tomato Soup.”
     
    APRIL FOOL’S DAY HISTORY

    The origin of April Fools’ Day, sometimes called All Fools’ Day, is obscure. The most accepted explanation traces it to 16th century France.

    Until 1564, the Julian calendar, which observed the beginning of the New Year in April, was in use. According to The Oxford Companion to the Year, King Charles IX then declared that France would begin using the Gregorian calendar, which shifted New Year’s Day to January first.

    Some people continued to use the Julian Calendar, and were mocked as fools. They were invited to bogus parties, sent on a fool’s errand (looking for things that don’t exist) and other pranks.

    The French call April first Poisson d’Avril, or April Fish. French children sometimes tape a picture of a fish on the back of their schoolmates, crying “Poisson d’Avril” when the prank is discovered.

    What a fish has to do with April Fool’s Day is not clear. But in the name of a kinder, gentler world, we propose eliminating this holiday. (Source: Wikipedia)
      

    Comments

    TIP OF THE DAY: Easter Bread

    tsoureki-eggs-artisanbreadinfive-230

    Tsouréki, a braided yeast loaf with red-colored
    hard-boiled eggs. Photo courtesy Artisan Bread
    In Five
    .

     

    Modern bakers make loaves and rolls shaped like rabbits. But from early times in Europe, rich, festive breads were baked as a celebration of the end of winter. Later they became associated with Easter.

    Often they were yeast breads, filled with luxurious ingredients such as almonds, candied citrus peel and other candied and dried fruits, cinnamon, and saffron. Some loaves were decorated with colored eggs or sugar, elaborately braided or shaped into doves. Most are sweet, some are savory.

    Most of the recipes are European, with a few South American specialties. Add one or more of these 21 Easter breads to your celebration. Head to a bakery in your town, or find recipes online.

    BABKA FROM EASTERN EUROPE

    Babka is a rich yeast loaf that is now enjoyed year-round. Made with butter, eggs and raisins, is native to Poland and the Ukraine. A savory version is made with cheese.
     
    CHIPA FROM PARAGUAY

    This cheese bread has a dense, chewy texture, similar to a bagel or bialy.

     
    CHOEREG FROM ARMENIA

    This rich, sweet dough, topped with sliced almonds, is sweetened with the mahleb, a spice ground from wild cherry pits that’s also used in the tsouréki yeast bread from Greece (below).
     
    COLOMBA DI PASQUA FROM ITALY
    The dough for is similar to panettone, with flour, eggs, sugar, yeast and butter. Unlike panettone, it usually contains candied peel but no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and topped with pearl sugar and almonds. Some modern versions use a chocolate topping.
     
    FOLAR DE PÁSCOA FROM PORTUGAL

    Also called Five-Egg Easter Bread, this round yeast loaf is sectioned into five triangles, each with a hard boiled egg nestled on top.
     
    GUBANA FROM ITALY

    From the Friuli region, this strudel-like bread is made from a cocoa dough and filled with pine nuts, raisins and walnuts.
     
    HORNAZO FROM SPAIN

    This savory yeast loaf is stuffed with hard boiled egg and sausage—typically chorizo.
     
    HOT CROSS BUNS FROM ENGLAND

    Commonly found in the U.S. as well, raisin-filled yeast buns are marked with a cross of white icing.
     
    KOULOURAKIA FROM GREECE

    These crisp breakfast biscuits, originating on the Aegean island of Ikaria, are sweetened with honey.
     
    KOUZNAK FROM BULGARIA

    An eggy dough is mixed with lemon zest, nuts and raisins. It can be oblong or round, or braided and studded with eggs, like Greek tsouréeki.

     

    KULICH FROM RUSSIA

    This dome-shaped yeast bread is brushed with an egg wash or white glaze, and typically garnished with brightly colored sugar, candied orange peel, chopped almonds and currants. The dough can be mixed with candied citrus, cardamom, nuts, raisins and saffron (photo at right).

    PANE DI PASQUA FROM ITALY

    This means “Easter bread,” a generic term that can take many forms. One popular shape is a braided ring with a red-tinted hard boiled egg in the center—a riff on Greek tsouréki. Also see torta pasqualina, below.

     
    PAO DOCE FROM PORTUGUAL

    This lightly sweet, golden loaf is scented with saffron.
     
    PAASBROOD FROM HOLLAND

    Almond paste is the signature filling of this sweet loaf, along with golden raisins (sultanas) and candied lemon peel.
     
    PAASSTOL FROM HOLLAND

     

    kulich-russianmomcooks-230

    Kulich, Russian Easter bread. The baker used her decorating skills to create chocolate scrollwork instead of a simple garnish of dried fruits. Photo courtesy Russian Mom Cooks.

     
    This yeast bread is filled with currants, glacé fruits and raisins are first soaked in brandy. It can also include almond paste.
     
    PINCA FROM CROATIA

    Also known as sirnica, this sweet, eggy, buttery bread especially popular in Dalmatia and Istria. Pinca is similar to a briche and is traditionally shaped into a round loaf with a cross cut into the surface, like hot cross buns. Flavorings citrus zest, raisins and rum. Similar to hot cross buns, it is eaten on Good Friday to celebrate the end of Lent.

     
    PULLA FROM FINLAND

    This braided loaf is infused with cardamom.
     
    TORTA PASQUALINA FROM ITALY

    In Liguria, the special Easter bread is savory, consisting of thin layers of unleavened dough alternating with a stuffing made of sautéed chard, spinach and/or artichokes plus eggs and cheese, accented with nutmeg. Arugula, asparagus, chicory and radicchio can also be used.
     
    TSOURÉKI FROM GREECE

    This classic Greek Easter bread dates back to Byzantine times. By the Christian era, red-colored boiled eggs, symbolizing the blood and rebirth of Christ, were tucked into the braids. The rich yeast dough is flavored with orange peel and a charming spice called mahleb (mahlepi, makhlépi), ground from the pits of wild cherries. Other traditional spices include anise seeds and mastic (photo at top).
     
    VELIKONOCNI KRUHKI FROM SLOVENIS

    These sweet buns are flavored with candied citron, cardamom, ground almonds, lemon zest and raisins, vanilla and brushed with an egg wash.
     
    VELKYOS PYRAGAS FROM LITHUANIA

    This sweet yeast bread is studded with golden raisins (sultanas).

     
    If we haven’t included your favorite Easter bread, let us know!

      

    Comments

    EASTER: Filled Chocolate Eggs From Chocolat Moderne

    There’s still time to order these luscious, hand-painted Easter eggs from Chocolat Moderne.

    Decorated with splashy and colorful abandon in the style of Fauvism, each egg measure 3″ x 2″ and weighs 46g, the average size of four of bonbons.

    You can buy an assortment ($49 for six eggs or $27 for three eggs) or a smaller box containing one egg ($10). There are:

  • Pink Rose Swirl Eggs, filled with creamy dark chocolate ganache infused with raspberries
  • Purple Rose Swirl Eggs, filled with sea salted caramel (the salt is the famed Halen Môn sea salt from Wales)
  • Yellow Rose Swirl Eggs, all chocolate, pure chocolate ganache made from 72% Venezuelan cacao
  •  
    Make someone happy. Head to ChocolatModerne.com.

     

    chocolat-moderne-eggs-2015

    Large, hand-painted Easter eggs. Photo courtesy Chocolat Moderne.

     

      

    Comments

    BOOK: The Macaroon Bible

    the-macaroon-bible-230

    A gift for cookie lovers, gluten free observers and Passover hosts. Photo courtesy Houghton Mifflin Harcourt.

     

    Before there were macarons, French meringue oookie sandwiches, there were macaroons.

    The soft, gluten-free coconut cookies are a delight year-round, but especially appreciated by Passover observers. Made of shredded coconut, sweetened condensed milk and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets.

    Dan Cohen of Danny’s Macaroons and author of The Macaroon Bible, is a great macaroon baker. Starting with his grandmother’s plain and chocolate dipped recipes, he’s brought macaroons into the new flavor age. You can order them online at (the cookies are made with kosher ingredients, but are not certified kosher for Passover). We’re big fans.
     
    RECIPES IN THE BOOK
    Amarena Cherry, topped with an semi-candied cherry
    Baileys McRoons Macaroons
    Bourbon Macaroons
    Black Chocolate Stout Macaroons
    Chocolate Almond Macaroons
    Chocolate Banana Nut Macaroons
    Chocolate Caramel Macaroons
    Chocolate Dipped Macaroons
    Chocolate Malted Macaroons
    Guava Macaroons
    Jamstand Surprise Macaroons (with spicy raspberry jalapeño jam)
    Maple Pecan Pie Macaroons
    Peanut Butter & Jelly Macaroons
    Plain Coconut Macaroons
    Red Velvet Macaroons
    Rice Pudding Macaroons
    Spiced Pumpkin Macaroons
    Stoopid Macaroons (coconut macaroons filled with potato chips, pretzels and Butterfinger, then drizzled with dark chocolate)

    Get the book at Amazon.com.

    And take a look at the history of macaroons and macarons.

      

    Comments

    FOOD FUN: Best Decorated Easter Eggs

    Can’t decide how to decorate your Easter eggs?

    Check out this gorgeous array of 16 ideas collected by BehindTheCookie.com.

    We like these gold foil-accented eggs, but we’re creating a craft contest for our Easter guests—before the meal begins—from the Humpty Dumpty idea.

    Don’t tell them, but everyone who completes a Humpty Dumpty design gets a prize (a chocolate egg, of course).

    Take a look and decide on your favorite. The contest is optional.

     

    gold-foil-easter-eggs-behindthecookie-230sq

    Add some gold foil to your Easter eggs. Photo courtesy BehindTheCookie.com.

     

      

    Comments

    TIP OF THE DAY: Wines For Easter Dinner

    lacryma-christi-mastroberardino-230

    Lachryma Christi, “Tears Of Christ,” a
    delicious red for Easter. Photo courtesy
    Vinmoldova.md.

     

    What’s a holiday feast without memorable wines? THE NIBBLE’s wine editor, Kris Prasad, has come up with special recommendations for your Easter dinner.

    Whether your main course is lamb, ham, beef or poultry, these affordable red wines are not only tasty, they’re clever: You’ll have an anecdote to share with your guests as they taste and comment.

    Here are three wines with religious significance that should be on your table.

    RED WINE FROM ITALY: LACHRYMA CHRISTI, “TEARS OF CHRIST”

    With lamb or ham, you need a medium-bodied red wine.

    Legend has Lucifer grabbing a piece of heaven as he was being cast out of it; he dropped it near Naples. When God found that a piece of heaven was missing, He shed tears and vines grew where his tears landed—on Mount Vesuvius.

    The vines bear both red (Aglianico) and white (Coda di Volpe, Falanghina, Greco and Verdeca) grapes that produce wines called Lachryma Christi, “Tears of Christ.”

     
    The grape variety is mainly Aglianico, one of the noble red grape varietals of Italy (along with Nebbiolo and Sangiovese).

    If you can’t find the Lachryma Christi from the producer Mastroberardino, substitute another producer.

    RED WINE FROM FRANCE: ST. JOSEPH “OFFERUS”

    This red wine from the acclaimed Rhone producer Jean Louis Chave has a religious reference to Joseph of Arimathea. St. Joseph, canonized by the Catholic Church in the Middle Ages, was allowed to remove Christ’s body from the cross and bury him; he was supposedly present at the time of the Resurrection.

    According to the Gospels, Joseph, a man of wealth, donated his own prepared tomb for the burial of Jesus after his crucifixion.

    This is the St. Joseph for whom the great northern Rhone wine appellation is named—a west bank appellation that primarily produces red wines from the Syrah grape, along with some white wines made from Marsanne and Roussanne. There’s a faint illustration of him behind the print on the label.

    The doubly-aptly-named “Offerus” is a wonderful Easter offering. Pair it with either lamb and beef.

     

    WHITE WINE FROM GREECE: MERCOURI REFOSCO

    A Greek wine for Easter? Absolutely! There are important connections.

    The very word “Christ” is the Greek equivalent of the Hebrew word “Messiah,” the Anointed One. Paul the Apostle spread the gospel throughout Greece.

    Refosco is a grape variety indigenous to the Friuli region of northern Italy. In 1870, Theodore Mercouri imported Refosco cuttings and planted the first vineyard in the western Peloponnesian Mountains of Greece.

    This wine has velvety tannins and uncomplicated red cherry fruit flavors, which pair well with lamb.

    FOOD TRIVIA: The Peloponnese region of southern Greece is known for its currants—the Mercouris also grow them. The word “currant” derives from the nearby port of Corinth, from where the currants were shipped.

     

    st-joseph0offerus-winenoir.blogspot.com

    A double offering: Offerus from St. Joseph. Photo courtesy Winenoir.Blogspot.com.

     

      

    Comments

    FOOD FUN: Peeps Cocktail

    peeps-cocktail-xbarhyattregencyLA-230L

    A Peeps cocktail for Easter. Photo courtesy
    XBar | Hyatt Regency | Los Angeles.

     

    This idea came to us from X Bar at the Hyatt Regency Hotel in Los Angeles.

    They use a Pink Lady cocktail, but you can use other pink cocktail recipes, including two different pink Martinis.

    The first step is to make the special “Easter grass” rim. It combines lime zest with the sugar for a textured “grass.”

    Alternatively, you can buy green sanding sugar, which is available in both emerald green and pastel green.
     
    RECIPE: COLORED SUGAR RIM

    Ingredients

  • Table sugar
  • Green food color
  • Lime zest
  •  

    Preparation

    1. PLACE the sugar in a plastic sandwich bag or quart bag with a drop of food coloring. Shake well to infuse the color. Add more color (green or yellow) as required to reach the desired hue. (Color the sugar lighter shade of green than the lime zest.)

    2. ALLOW the sugar mixture to air dry. Spread it on a paper towel or a plate. When ready to make the sugar rim…

    3. GRATE the lime zest and mix it 50:50 or as desired with the green sugar. Place on a plate.

    4. DIP the rim of a Martini glass or sherbet champagne glass 1/4-inch deep in a shallow bowl of water. Remove, shake to eliminate drips and place in the sugar mix, twisting the glass to coat the rim.
     
    RECIPE: PINK LADY COCKTAIL ~ EASTER VERSION

    The Pink Lady is a classic gin-based cocktail that may have been named after a 1911 musical of the same name. The pale pink color comes from grenadine; the foamy top is created by an egg white.

    A favorite of society ladies of the 1930s, the drink was widely known during Prohibition (1920-1933) but fell out of favor in the 1960s. One theory is that the [typically male] journalists who wrote about cocktails and the [typically male] bartenders who mixed them had little interest in pink, “girly” drinks.

    The original recipe had only three ingredients—gin, grenadine and egg white—shaken and strained into a glass. Over time, some versions added lemon juice, applejack (apple brandy) and even cream (which could be substituted for the egg white or used in addition to it). Here’s more Pink Lady history.

    We’re opting for the version with apple brandy, for more flavor. If you don’t have apple brandy, you can substitute apple schnapps (apple liqueur), which Appletini lovers will have on hand.

    If you don’t want to use any apple brandy, make the cocktail with two ounces of gin. If you don’t want to use an egg white, use heavy cream (but don’t use lemon juice—it will curdle the cream).

     

    The classic recipe uses a maraschino cherry for garnish, but for our Easter cocktail, the cherry gets replaced by a pink Peep.
     
    Ingredients Per Drink

  • 1-1/2 ounces gin
  • 3/4 ounce applejack, Calvados, other apple brandy or apple schnapps
  • 1/4 ounce lemon juice
  • 2 dashes grenadine or more to desired color
  • 1 egg white or 1/2 ounce heavy cream
  • 1 cup crushed ice or ice cubes
  • Easter garnish: 1 pink Peeps chick
  • Optional side: miniature jelly beans
  •  
    Preparation

    1. COMBINE the first six ingredients in a cocktail shaker and shake vigorously until everything is mixed well (the shaker should be frosted over). Strain into a rimmed Martini glass.

     

    PomBlush-pomwonderful-230

    Shake the cocktail vigorously so the egg white foams into a creamy top. Photo courtesy Pom Wonderful.

     
    2. SLICE a notch into the bottom of the Peeps chick. Place on the rim of the glass.

    3. SERVE with a shot glass or ramekin of miniature jelly beans.

      

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