Seafood Dean Martinis
categories: celebrity, hokey
Rachael Ray Every Day, Poker Party, Dec 28, 2011
Mr. Martin would be horrified if he was alive today.
I'm sure he'd have been pickled enough not to
care, though his friend Mr. Sinatra might have
gotten his boys to kneecap her over that.
The Dean Martini
30 ml Tanqueray London Dry Gin
45 ml Aperol
15 ml Vermouth
Tiny dash orange blossom water
Orange zest, to garnish
That's a large amount of Aperol. I'm guessing
that 4.5 mL (a scant teaspoon) would be enough.
Inspired by Dean Martin's classic songs, the Dean Martini combines
the classic elegance of a Martini cocktail with the bitter tastes of
orange and rhubarb that come from the addition of Aperol.
Again, 45 mL would be an affront to balance
both colorwise and flavorwise.
Mixed for the first time just five years ago, the Dean Martini pays
homage not only to the crooner's enduring influence, but also to his
love of Martini and an orangey variation that he was reputed to
love, called the Flame of Love.
From: www.seymourhotels.com
Not heard of this outfit so looked it up. What
does the island of Jersey (old not new) know
about Dean Martin?
Flame of Love
2 oz. vodka
1/4 oz. fino sherry
Garnish:
several large strips of orange peel
This actually looks appealing to me.
Chasen's was a Beverly Hills watering hole long cherished by the
Hollywood set. The Flame of Love was crafted by bartender Pepe Ruiz
in 1970 for one of the bar˙s famous regulars, Dean Martin, and was purportedly such a hit that Frank Sinatra once ordered a round for
everyone in the restaurant.
I never was captivated by the Rich and Famous hangouts
and watering holes so never made it to Chasen's, the 21
Club, Spago, or Rao's, but each had offerings I'd have
liked to try, including your recipe above, which, thank
goodness, doesn't look too difficult to duplicate.
Rinse a chilled glass with sherry and discard excess. While
squeezing a large strip of orange peel over the sherry-rinsed glass,
use a match to carefully flame the oils spraying into the glass;
repeat several times with additional peels. Stir the vodka with ice
until chilled, then strain into the prepared glass. Flame a final
orange peel over the finished drink; garnish.
Dylan & Jeni
From: http://imbibemagazine.com
It would be interesting to make one stirred and one
with ice-sleeved booze - I suspect that modern tastes
would prefer a more concentrated product. With gin
there's reason for shaking or stirring, vodka not so
much.
... They have certainly freed the martini from hidebound orthodoxy
That they have. With malice toward all and
charity toward none.
Chasen's Banana Shortcake
categories: California, celebrity, dessert
servings: 12
h - the cake
butter
flour
1 c butter, softened
1 c sugar
4 lg eggs
2 ts vanilla
2 c sifted cake flour
1/4 ts salt
1 ts baking powder
2 Tb heavy cream, chilled
h - the whipped cream
2 c heavy cream, chilled
1/4 c confectioners' sugar
1 ts vanilla
h - the banana sauce
1 Tb dark rum
1/2 c heavy cream, chilled
1 Tb confectioners' sugar
1/2 ts vanilla
h - assembly
2 c best-quality french vanilla ice cream, softened
2 very ripe bananas, sliced very thin
2 Tb dark rum
4 sm ripe bananas, sliced
1 banana, thinly sliced
hot fudge sauce
Preheat oven to 350F. Butter and flour 12 individual
charlotte or cake pans.
In large mixing bowl of electric mixer on high speed,
cream butter with the sugar until pale and fluffy for
5 min, scraping bowl down often. Add eggs one at a
time, beating well after each addition. Add vanilla.
Continue beating on high speed for 6 min, scraping
down the sides of the bowl frequently. Set aside.
Resift flour with salt and baking powder. Add flour to
creamed mixture using lowest speed of the mixer. When
incorporated, add cream. Beat only until blended.
Place cake pans on baking sheet and divide the batter
equally. Bake on the center rack 25 to 30 min or until
toothpick interted in middle comes out clean. Cool 5 min
on a wire rack in pans; remove and place right side up
on cooling rack until completely cooled.
For the whipped filling beat or whip the cream until
stiff; fold in sugar and vanilla. Chill.
For the banana sauce, toss the banana slices with the
rum. Set aside. Whip the cream with sugar and vanilla
until stiff. Fold softened ice cream into the whipped
cream. Fold in the macerated bananas with the rum into
the whipped cream mixture.
To assemble
Slice each cake horizontally into two equal layers.
Place cake tops upside down on dessert plates. Poke or
prick each cake with fork and drizzle with rum. Spread
chilled whipped filling generously on top of cake. Place
a single layer of bananas to cover filling. Cover with
more filling and top with the remaining cake layer. Spoon
a dollop of filling on top of cake. Chill.
When ready to serve, place remaining banana slices on top
of the cake. Spoon on the banana and hot fudge sauces.
Chasen's via CindiJ at geniuskitchen.com
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