Tag Archives: Cocktails

Diplomat and Shad Roe Monogram

In season, shad roe has always been one of the most popular dishes along Washington’s Embassy Row. Canned shad roe may be used for this recipe, making the dish available all year long, to be served hot or cold as the occasion and the weather suggest.

1 pair shad roe, fresh or canned
2 tablespoons butter
2 tablespoons flour
1 cup light cream
4 eggs, separated
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon white pepper
1 dash hot sauce

Separate shad roe gently with fork, removing skin and filament (chop fine with sharp knife if using frozen roe): Set aside.

Heat butter in heavy-bottomed saucepan until foaming. Add flour and stir thoroughly until mixture forms paste. Stir in cream; blend over low heat until mix forms smooth paste. Remove from heat. Fold in egg yolks, one at a time; add shad roe, lemon juice, salt, pepper, and hot sauce. Mix.

In separate bowl, beat egg whites until stiff peaks form. Fold into roe mixture. Lightly grease a 5-cup mold and dust with flour. Fill with roe mixture and cover tightly with aluminum foil. Place in large saucepan and add boiling water to saucepan to come halfway up sides of mold. Cover and place on low flame; steam 60 minutes. Remove from saucepan and unmold.

Serve with bacon curls and table water crackers
Yield: 3 ½ cups mold.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Gin and Tonic, Low-Calorie Deviled Eggs

12 hard-cooked eggs
1 medium cucumber
6 radishes
4 tablespoons minced onion
¼ cup imitation mayonnaise
1 teaspoon dillweed
2 tablespoons chopped dill pickle

Peel hard-cooked eggs and slice in half lengthwise; remove yolks and set aside for later use (see note, below). Peel cucumber, split in half, scoop out seeds and discard; dice cumber flesh.

Trim radishes and dice. Mix cucumber, radishes, onion, imitation mayonnaise, dillweed, and chopped picked together; if desired, add hot sauce or curry powder for stronger flavor. Spoon mixture into cooked egg whites and serve.

Note: Egg yolks are not extraordinarily high in calories; the average egg contains only 80 calories, and most of the deviled egg recipes in this section contain only 50-60 calories per deviled egg half.

However, egg yolks are high in cholesterol, and using the yolkless recipe above eliminates cholesterol altogether and reduces the number of calories per deviled egg half to about 20.

Leftover yolks may be crumbled and added to casseroles and salads or sprinkled over soups or cooked green vegetables when calories and cholesterol are of little concern.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Creepy Tiki/ Mai Tai

Creepy TIKI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. grenadine
1 oz. lemon juice
5 oz. pineapple juice

Mix all ingredients in a blender with cracked ice. Blend and pour into a 12-ounce pilsner glass. Garnish with an orchid, squeeze of lime and straws.

MAI TAI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. orgeant syrup
1 oz. lemon juice
½ teaspoon sugar
bacardi rum 151 proof

Muddle sugar and lemon juice in a mai tai glass and fill with cracked ice. Add orange curacao, orgeant syrup, ligh and dark rums and float the 151 bacardi rum. Garnish with a sprig of mint, a cherry, a pineapple chunk, squeeze of lime and straws.


© Shufunotomo Co., Ltd., Japan 1972

Flips

Applejack Flip

1 1/2 jiggers applejack
1/2 jigger apricot brandy
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Strega Flip

1 jigger Strega
1/2 jigger brandy
1/2 jigger Grand Marnier
2 teaspoon lemon juice
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Coffee Flip

1 jigger brandy
1/2 jigger Kahlúa
1 jigger port wine
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
1 tablespoon light cream
Nutmeg

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Hot Brandy Flip

1 jigger brandy
1 jigger blackberry brandy
1 small egg or 2 tablespoons lightly beaten whole egg
1 teaspoon sugar
1 teaspoon lemon juice
Hot milk
Nutmeg

Shake all ingredients well except milk; pour into mug; fill with milk; dust with nutmeg.



Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Volcano Cocktail and Russian Salad

RUSSIAN SALAD

This is a glamorous, molded salad ideal for serving on cocktail plates as an hours d’oeuvre [sic] or, in the summer, as a light supper for 4 or 6.

1 quart borscht
1 envelope unflavored gelatin
1 cup mayonnaise
4 carrots, diced
1/2 pound cooking string beans, diced
12 cooked asparagus tips, chopped
1 cup diced, cooked potatoes
1 cup cooked baby peas
1 cup diced, cooked tongue
1 cup canned or cooked chopped mushrooms
2 cups chopped shrimp
10 anchovy fillets
Capers
Gherkins
Smoked salmon strips (optional)

Strain borscht, placing beets in large mixing bowl and measuring out 1 cup borscht liquid. Reserve remaining liquid for other use. Dissolve on package gelatin in borscht liquid over low flame until melted. Stir in mayonnaise. Refrigerate, but do not let gel. Combine carrots, string beans, asparagus tips, potatoes, peas, tongue, mushrooms, and shrimp, and mix well. Blend in mayonnaise-gelatin mixture and chill until mixture begins to thicken. Place mixture in deep, round bowl or in salad mold; cover with plastic wrap and chill 4 hours or overnight. Just before seeing remove plastic wrap and place large, round plate on top of bowl; invert to unmold salad.

To serve: Rinse anchovy fillets with water and pat dry with paper towels; arrange fillets lengthwise over salad mound; intersperce with thin strips smoked salmon, if desired. Sprinkle with capers; arrange gherkins around salad mound.

If desired, glaze mount with lemon- or lime-flavored gelatin and garnish with cherry tomato or cauliflowerette placed on top of mound.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.