Gin Martini - Madeleine
Parmesan Frico - Leonard
Indian Spices Nuts - Mitchell
1/2 ounce dry vermouth
2 and 1/2 ounces gin
olives or lemon twist
- In a large glass filled with ice, pour in the vermouth and gin an stir.
- Strain into a martini glass, garnish with olives or lemon twist.
2 cups shredded or grated Parmesan
2 teaspoons flour
1/2 teaspoon black pepper
pinch of cayenne
- Preheat oven to 375.
- Line a baking sheet with parchment paper or silpat.
- Mix the cheese, flour and peppers together with a fork.
- Mound about a tablespoon of the cheese onto the baking sheet, using a spoon flatten out. Repeat with the remaining cheese, leaving a little space between the cheese piles.
- Bake in the oven for about 5-10 minutes, until the cheese is melted but not too brown.
- You can either leave the frico to cool as is, or to give them a Pringles-like shape, using a spatula to remove the frico immediately from the baking sheet and press onto a rolling pin.
- Cool completely either on the baking sheet on a cooling rack, flat, or on the rolling pin on the cooling rack.
- When cool, remove from the baking sheet or rolling pin and enjoy.
Indian Spiced Nuts, adapted from Williams Sonoma website.
2 cups lightly salted mixed nuts
1 tablespoon unsalted butter, melted
1 teaspoon garam masala
1/2 teaspoon cumin
1/8 teaspoon cayenne
- Preheat oven to 300 degrees.
- Line baking sheet with parchment paper or aluminum foil.
- In a bowl, mix the nuts with the butter and spices and toss until the nuts are well coated with the spices.
- Spread the nuts in an even layer on the baking sheet.
- Roast the nuts for about 20 minutes, until fragrant. Stir the nuts every 2 - 4 minutes.
- Transfer the nuts after 20 minutes and serve either warm or at room temperature.