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Archive for May 5, 2017

RECIPE: Honey Cocktail…Two Bees Walk Into A Bar

For spring and summer, this honey-based cocktail can strike just the right tone: a light buzz.

We adapted it from the cocktail of the month, called Two Bees Walk Into A Bar, at Davio’s Italian Steakhouse in New York City.

It uses an easy-to-make honey simple syrup, infused with rosemary, that you can use in other drinks as well. A recipe for a Honey-Rosemary Martini is below.


Ingredients Per Drink

  • 2 ounces gin (Davio’s uses Hendricks)
  • 1 tablespoon (1/2 ounce) fresh lemon or lime juice (double for a more tangy cocktail)
  • 1 large egg white*
  • 1 tablespoon (1/2 ounce) honey-rosemary simple syrup
  • 1 cup ice cubes
  • Garnish: bee pollen (available at health food/natural food stores)
    For The Honey Rosemary Simple Syrup

  • 1 cup water
  • 1 cup honey
  • 1 bunch fresh rosemary
  • ________________

    *If you’re concerned about raw eggs, get pasteurized raw eggs.


    1. MAKE the simple syrup. Combine the water and honey in a small pot over medium heat and whisk until the honey dissolves. Add the rosemary and cook over low heat for 30 minutes. Remove from the heat; cover the pan and refrigerate for at least 30 minutes, until cool. Strain and discard the rosemary, and store the syrup in an airtight jar.

    2. COMBINE the other ingredients (except ice and garnish) in cocktail shaker and shake vigorously for 30 seconds. Add the ice and shake for another 30 seconds.

    3. STRAIN into an 8-ounce glass (the photo shows a large Martini glass). Sprinkle with bee pollen and serve.

    Bee pollen is made by bees as food for their young. It is considered one of nature’s most completely nourishing foods, containing nearly all nutrients required by humans, including approximately 40% protein.

    For this reason, it is a valued nutritional supplement, but has also become fashionable as a garnish. Consider this a most nutritious cocktail.


    Honey Cocktail

    Fresh Rosemary

    Bee Pollen

    [1] A honey of a cocktail, from Davio’s Manhattan. [2] Fresh rosemary (photo courtesy Burpee). [3] Bee pollen. Here’s more about it from Shape Magazine.



    You can make a sweeter cocktail with a bit more simple syrup (proceed cautiously); or a less sweet cocktail by adding more vermouth.

    Ingredients Per Drink

  • 1.5 parts gin or vodka
  • 1 part dry vermouth
  • 1 part rosemary-honey simple syrup (recipe above)
  • Ice
  • Garnish: fresh rosemary sprig

    1. ADD 6 ice cubes to a cocktail shaker, followed by the other ingredients.

    2. SHAKE vigorously and pour into a Martini glass. Garnish with fresh rosemary.


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    TIP OF THE DAY: DIY Éclair Party

    Decorated Eclairs

    Decorated Eclairs

    Cake Decoratijg Pen

    [1] Eclairs decorated by pastry great Johnny Iuzzini for Le Meridien hotels. [2] Decorated eclairs by Master Pastry Chef Michel Richard at Pomme Palais in New York Palace Hotel. [3] The Dsmile decorating pen makes it easy to decorate with designs or writing.


    Éclairs are a special-occasion pastry. Only sugar-avoiders would turn down the opportunity to enjoy them.

    Yet, the elongated pastry with the shiny chocolate or caramel top can be even more exciting. Just look at the photos, to see what great pastry chefs do with them.

    While it takes some skill to make attractive éclairs, its pretty easy to decorate ones you purchase. You’ll find the classic chocolate and caramel toppings, but may also find a rainbow of colors and flavors: coffee, currant (pink), dulce de leche, lemon, mango, matcha, pistachio, raspberry

    You can make a DIY party of it. You can make it a Mother’s Day (or other celebration) event.

    The history of the éclair is below.


  • Chocolate batons, curls, disks, lentils, broken bar pieces (check out the selection at Paris Gourmet)
  • Chocolate Crispearls
  • Coconut
  • Gold, silver or multicolor dragées
  • Edible flowers
  • Mini icing flowers
  • Nuts of choice (we like pistachios and sliced almonds) or candied pecans
  • Piping bags of frosting (very thin tips)
  • Raspberries, blueberries or other small fruits
  • Sprinkles, especially gold sprinkles
  • Sugar diamonds
  • Sugar pearls
  • Wild card ingredients, like candied peel, chile flakes, curry powder, maple bacon, toffee bits, pieces of meringues or other cookies

    Since the glaze (shiny icing) on top of the éclair will be set, you need a bit of something to adhere the decorations, plus utensils or squeeze bottles to dab them on.

  • Caramel sauce or dulce de leche
  • Chocolate spread
  • Fudge sauce
  • Hazelnut spread (like Nutella)
  • Icing
    You can give everyone the gift of a cake decorating pen (under $10), which makes it easy to write and decorate with icing. The icing also serves to affix other decorations.

    An elongated, finger-shaped pastry made of pâte à choux (puff pastry), filled with whipped cream or custard and topped with a glacé icing (glaze), the éclair originated in France around the turn of the 19th century.

    Éclair is the French word for lightning. Food historians believe that the pastry received its name because it glistens when coated with the glaze. We might suggest that it is because they are so popular that they disappear as quickly as lightning.

    The Oxford English Dictionary traces the word “éclair” in the English language to the second half of the 19th century: 1861. In the U.S., the first printed recipe for éclairs appears even later, in the 1884 edition of the Boston Cooking-School Cook Book, edited by Mrs. D.A. Lincoln (later editions were under the auspices of Fanny Farmer).

    Many food historians speculate that éclairs were first made by Marie-Antoine Carême (1874-1833).

    This brilliant man, cast out to make his own way at the age of 10 by his impoverished family, became the first “celebrity chef,” working for luminaries: Charles, Prince Talleyrand, the French ambassador to Britain; the future George IV of England; Emperor Alexander I of Russia and Baron James de Rothschild.

    The elite clamored for invitations to dinners cooked by Carême.

    He is considered to be the founder and architect of French haute cuisine; an innovator of cuisine, both visually (he studied architectural to create amazing presentations) and functionally (modern mayonnaise, for example). He also was an enormously popular cookbook author—an big achievement for a boy who had no education, yet taught himself to read and write.

    We can only dream…and live vicariously by reading his biography.


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