Grey Goose has whipped up a new cocktail recipe to enjoy during the U.S. Open this weekend.

Called “The Original 19th Hole,” it was inspired by the brand’s relationship with the #4 golfer in the world, Matt Kuchar (Matt may have to hold off on enjoying one until after the tournament).

COCKTAIL RECIPE: THE ORIGINAL 19th HOLE

Ingredients Per Drink

1. MIX vodka with pineapple and orange juices. Pour over ice in a tall glass.

2. TOP with lemon-lime soda and garnish with a lemon wheel.
 

FIND MORE OF OUR FAVORITE COCKTAIL RECIPES.

One of our interns asked if sundried tomatoes had to be rinsed before eating, inspiring today’s tip.

First, the answer is yes: Like mushrooms, sundried tomatoes should at least be brushed or wiped with a damp cloth. But the rest depends on the format of the tomatoes and how you plan to use them. If you rinse them in water they will plump up, but your recipe might have other instructions.

WHAT ARE SUNDRIED TOMATOES?

Sundried tomatoes (also spelled sun-dried) are ripe tomatoes that have been dried in the sun for 4-10 days. They keep their nutritional value, and provide tomato flavor when the fresh fruits* are not in season. As with other dried fruits (raisins, prunes), drying concentrates the flavor and makes it more intense. So compared to fresh tomatoes, fewer sundried tomatoes are needed in a recipe.

*Yes, tomatoes are a fruit. Here’s the difference between fruits and vegetables.

Most of the water evaporates in the drying process, creating a shelf-stable ingredient. No refrigeration is necessary, and the tomatoes remain soft and flavorful for months.

It takes from 9 to 15 pounds of fresh tomatoes to make a single pound of sundried tomatoes. The tomatoes are typically pre-treated with the preservative sulfur dioxide to maintain their bright red color; otherwise they turn a blackish-red over time.

Traditionally, sundried tomatoes are made from red plum tomatoes, but you can sometimes find yellow varieties. Sundried tomatoes can be purchased loose or packaged, dry or packed in olive oil. They are sold in paste and purée forms.

HOW TO USE SUNDRIED TOMATOES

You can use the tomatoes as is, or reconstitute them. Specific recipes will tell you what to do, but here are some general uses:

Dry Sundried Tomatoes

 
Reconstituted Sundried Tomatoes

You can purchase sundried tomatoes already reconstituted in oil, but it’s more cost effective and flavorful to reconstitute your own. You control the quality of the oil, and can add basil, garlic cloves, jalapeño or other heat, oregano, rosemary, etc. (or use flavored olive oil).

Fettuccine with sundried tomato pesto. Photo courtesy American Egg Board.

To reconstitute the tomatoes in olive oil or other oil (we like a flavorful oil), cover them with the oil and refrigerate for 24 hours. You can add herbs or spices to the oil. Then drain the oil and use it for salad dressing or cooking oil.

Once the tomatoes are reconstituted, use them within several days or cover then in olive oil and store in the fridge for up to two weeks. Be sure that the unused tomatoes are completely covered with oil, adding adding more oil as necessary—and planning to use the oil when the tomatoes are gone.
HOW TO USE SUNDRIED TOMATOES

Use sundried tomatoes anywhere you’d use fresh tomatoes, and even where you wouldn’t:

 
But the best way to use them is to put them on the counter as you’re preparing food. The opportunities will simply present themselves!

So here we remedy the situation, and also explain some of the different “crèmes” in French pastry.

Crème pâtissière (CREHM pah-tissy-YAIR) is used to fill cream puffs (profiteroles), napoleons, éclairs, tarts and génoise (sponge cakes), among other cakes and pastries. Traditionally flavored with vanilla, it can be flavored with cocoa, coffee, orange and other flavors.
 
 
CRÈME PÂTISSIÈRE RECIPE

Prep time 5 minutes, cook time 10 minutes, chill time 1 hour.

Ingredients

1. WARM the milk over low heat in a small saucepan, until it is just hot enough to steam. While the milk is warming…

2. WHISK together the egg yolks, sugar, flour and cornstarch until the mixture is completely smooth.

3. ADD half of the steaming milk to the egg mixture, whisking constantly.

4. ADD the milk and egg mixture back into the pot of hot milk, continue to stir. Heat for 1-2 minutes, until the custard reaches 170°F on a thermometer and is very thick.

5. REMOVE from the heat, stir in the vanilla extract or other flavor. Chill for an your or longer before filling pastry.

 
THE DIFFERENT TYPES OF FRENCH CRÈMES

In French baking, there is no word to match the English term custard. Thus, recipes with the word “crème” encompass both eggy English-type custards and creamier fillings. Here are a few; see our Custard Glossary for many more.

Creme anglaise (CHREM on-GLEZ, translated as English cream) is a thin pouring custard, used as a sauce. The idea evolved in ancient Rome, where cooks used eggs as thickeners to create sweet custards and creams. Both the English and the French have a long history with both, either consumed alone or used to compose a wide range of desserts. Here’s a recipe.

Crème brûlée (CREHM broo-LAY, meaning burnt custard), is the richest and thickest of the three classic, silky, baked French custards (crème caramel and pot de crème are the others). All three are made of eggs, sugar, milk and/or cream in different proportions, along with a flavoring such as vanilla. The “brûlée” is a brittle layer of caramelized sugar, burned under a salamander or other intense heat source. Here’s a recipe.

Crème caramel, the lightest of the classic French custards, crème caramel is made with whole eggs as well as yolks, milk as well as cream. Caramel syrup is poured into the mold or ramekin before adding the custard base. After the custard has set, it is unmolded, leaving the caramel sauce on top and pooling around it. Here’s a recipe.

Crème pâtissière is the equivalent of confectioner’s custard, although the English confectioner’s custard is less rich kind than French crème pâtissière. Made from egg yolks, milk, sugar and a little flour, with vanilla or other flavoring, crème pâtissière is used to fill cream puffs, eclairs and gateau St. Honoré,* and is a base for fruit tarts. Here’s a recipe.
 
 
LOVE THIS STUFF? CHECK OUT OUR CUSTARD GLOSSARY.

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*Gateau St. Honoré, or St. Honoré cake, is named for the French patron saint of bakers and pastry chefs, Saint Honoré (Honoratus, bishop of Amiens, d. 600 C.E.). It is a base of puff pastry with a ring of pâte à choux (cream puff pastry) piped on the outer edge. Small cream puffs are dipped into caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream, using a special St. Honoré piping tip.
  

[1] Grilled potato salad [added franks not shown], (photo © McCormick).

We adapted this recipe for Montreal Grilled Potato Salad from McCormick.com, adding our own spin: grilled frankfurters, cut into bite-size pieces and mixed into the potato salad.

The potato salad recipe makes eight 3/4-cup servings; depending on how many franks you use, the portions will be larger.

Prep time for the potato salad is 10 minutes, cook time is 20 minutes.
 
 
GRILLED POTATO SALAD WITH HOT DOGS/FRANKS/BRATS

Add a fun flavorful twist to summertime potato salad by first grilling the potatoes and vegetables.

Put some franks on the grill at the same time, cut them into bite-size pieces and add them to the salad. You can also use brats.

 
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*Substitute: Create your own blend of coarse salt, black pepper, garlic, paprika and red pepper.

Preparation

1. MICROWAVE the potatoes on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking.

2. GRILL the potatoes and vegetables over medium heat for 10 to 15 minutes, or until the potatoes are crisp and the vegetables are tender, turning occasionally and brushing with oil.

3. COOL the potatoes and vegetables slightly then coarsely chop. While potatoes are grilling, add franks to the grill.

4. MIX the mayonnaise and seasoning in large bowl. Add the potatoes, vegetables and sliced franks; toss to coat well. Sprinkle with additional seasoning, if desired. Serve warm or at room temperature.

If you’re planning for July 4th festivities, here’s a fun food idea from Centerville Pie Company of Centerville, Massachusetts: an American flag pie.

Prepare your favorite blueberry and/or cherry pie recipe. The Centerville Pie bakers fill the pie crust 3/4 with cherry filling, and use blueberry filling in the upper left corner. Then, they simply use this American flag pie crust cutter cut the top crust to resemble the Stars and Stripes (ingenious!).

You can also use whipped cream to create “stars” on the upper left corner.

Centerville Pie Company is happy to ship a pie to you, and pie lovers will really enjoy looking at all of the delicious pies on the website.

FIND MORE OF OUR FAVORITE PIES IN OUR PIE & PASTRY SECTION.