By Kate Simon, Lara Ferroni
Absinthe Cocktails is dedicated totally to cocktails made with barely-legal absinthe. due to the fact that this spirit used to be legalized within the U.S. in 2007, the absinthe type has exploded with 34 new manufacturers brought in 2008 and shoppers prepared to pay $50 for a bottle. This e-book has anything to fit everyone's taste—traditionalists will how one can adequately combine absinthe like an outdated seasoned with 30 recipes for traditional cocktails, whereas glossy absinthe enthusiasts can scan with 20 modern drink formulation from trendsetting bars corresponding to Los Angeles's Varnish and the Lonsdale in London. Absinthe Cocktails provides going eco-friendly a wholly new that means!
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Refrigerate if not using immediately. Crosnes = Jerusalem artichoke = jicama Cuban squash, also known as calabazo or West Indian pumpkin See Squash, winter Currants, dried | 47 Cumin = caraway and anise combined, to taste = fennel seed Currants, fresh =ground cherries = gooseberries = sour cherries Currants, dried = raisins = soft prunes or dates, finely chopped Note: If less than ¼ cup, can be omitted from recipe. Curry Powder YIELDS ABOUT 2⁄3 CUP 2 tablespoons ground coriander 2 tablespoons cumin 2 tablespoons red pepper 2 tablespoons turmeric 2 tablespoons ground ginger Optional: Dash of some of the following: allspice, black pepper, cinnamon, ground fennel, fenugreek, garlic powder, mace, mustard powder Combine all ingredients.
Corn syrup, light, 1 cup = 1 cup golden syrup = 1¼ cups sugar plus 1/3 cup water or other liquid from recipe, boiled down to 1 cup Cos See Lettuce and salad greens Cottage cheese 1 lb. = 2 cups Crab | 43 Cottage cheese = ricotta cheese = soft tofu See Cheeses Courgettes, also known as zucchini See Squash, summer Couscous = orzo = quinoa = white rice = bulgur = kasha = millet = brown rice = tabouleh = cracked wheat = wheat berries Couscous, Israeli, also known as pearl couscous See Couscous Crab The following crab meats can be substituted for each other: Alaskan king crab, also known as king crab Blue crab 44 | Crabmeat, fresh (cooked) Dungeness crab Jonah crab King crab, also known as Alaskan king crab Softshell crab Stone crab See Shellfish Crabmeat, fresh (cooked) = use frozen crabmeat (not canned) for true flavor See Shellfish Cranberries = quince = sour cherries Crayfish = langouste = langoustine = lobster = prawns = shrimp See Shellfish Cream, clotted, also known as Devonshire cream = heavy cream, whipped to soft peaks = sour cream with a pinch of baking soda = crème fraîche Cream cheese | 45 Cream, heavy, not for whipping, 1 cup = ¾ cup milk plus ¼ cup shortening or butter = 2/3 cup evaporated milk Cream, heavy or whipping 1 cup = 2 cups whipped Cream, light (or half-and-half), 1 cup = ½ cup heavy cream plus ½ cup milk = 7/8 cup milk plus 3 tablespoons butter or margarine = ½ cup evaporated milk plus ½ cup milk Cream, whipped, sweetened, 1 cup = 1 4-ounce package frozen whipped topping = 1 envelope whipped topping mix, prepared as directed = 1 mashed banana beaten with 1 stiffly beaten egg white plus 1 teaspoon sugar = 1 cup nonfat dry milk powder whipped with 1 cup ice water and sweetened to taste (this is for low-calorie desserts and drinks; it will not hold for long) = 1 cup ice-cold evaporated milk, plus 2 teaspoons sugar, whipped (use immediately) Cream cheese = cottage cheese blended with cream; add butter and/or milk to correct consistency = Neufchatel cheese 46 | Cream of tartar Cream of tartar = lemon juice or vinegar, when used for stabilizing beaten egg whites Crème fraîche = sour cream, in recipes = ½ sour cream and ½ heavy cream Crème Fraîche YIELDS 1½ CUPS 1 cup heavy cream ½ cup buttermilk or sour cream or sour milk or yogurt Stir well in glass container.
14 | Blackberries = blackberries = black raspberries = blueberries = boysenberries = cloudberries = dewberries = elderberries = huckleberries = loganberries = marionberries = olallieberries = raspberries = salmonberries = youngberries Blackberries See Berries Black kale, also known as Tuscan kale See Greens Black pepper = white pepper = allspice in cooking, especially if salt is used in dish Black peppercorns = white peppercorns Borage | 15 = pink peppercorns Note: Peppercorns vary in strength.