Our very first view of a video shoot by Brave Makers!
1 tbsp olive oil
3 tbsp diced shallot
2 tbsp diced garlic
1 tbsp fresh chopped ginger (pickled ginger is good too)
4 cups balsamic vinegar
3 cups vegetable or chicken stock
1½ cups ketchup (we make a homemade version for our BBQ sauces)
1 orange, zested and cut into round slices
2 tsp ground cardamom
1 tsp ground chipotle pepper
2 tsp smoked paprika
¼ tsp ground clove
¾ cup sugar
½ cup bourbon
1 sprig of rosemary
As the weather starts to warm, cool off with these refreshing sangrias inspired by Chef Peter's travels in Portugal. These recipes are so good, they will be featured in Hudson Valley Magazine's next issue!
Red Sangria Recipe
2 750 ml bottles red wine, fruit forward
1/2 cup orange liqueur, like Rives Orange Liquor
1/4 cup brandy (adjust based on your taste)
¾ cup simple syrup (I use a hibiscus simple syrup)
¼ cup orange juice
½ cup Dark Red Cherries (fresh)
1 apple cored and sliced
oranges, thinly sliced
limes, thinly sliced
2 lemons, thinly sliced
This version of Ricotta Pie is versatile and delicious. Growing up, my great Aunt Jay made this every Easter. Typically, she would add in wheat berries, but I omit them.
3 lbs ricotta
2 cups sugar
¼ cup amaretto
1 tbsp lemon zest
1 tbsp orange zest
½ tsp cinnamon
1 vanilla bean pod, scraped
1. Take a 9” spring form pan or 9 x 13” cake pan, and coat with butter or spray.
2. Combine all ingredients in a mixing bowl and incorporate until smooth.
3. Pour the mixture into the pan and gentle tap on a flat surface for a few seconds to release any potential air pockets.
4. Bake in a preheated oven at 350 degrees for about 1 hr until the mixture has set and a nice golden brown top has been achieved. Try not to open the oven while cooking.
-This is more like a cheese cake then a pie, but if you feel so inclined to pour the batter into a pie shell feel free.
-Cracking happens, once the pie has set shut the oven off and leave the door slightly ajar until cool.
-Make it really decadent and swap out an equal amount of ricotta for marscapone cheese.
1. In a sealable glass jar large enough, blend all ingredients together. Seal and refrigerate. (Give the mixture a few hours before use.)
2. Shake and enjoy!
Preheat the oven to 350 degrees F. (standard oven)
Place the cream, lavender, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 7 to 8-ounce ramekins. Place the ramekins into a large cake pan or roasting pan.
Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 45 to 60 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours until.
To serve, pour a thin even layer of sugar on top of the creme brulee using a torch caramelized the sugar. Allow 1-2 minutes for the sugar to cool and harden and then serve.
Compact is the first word that comes to my mind as we enter O Portao. After an eventful day what I need is a light bite to eat and a cold refreshing drink. The thermometer reads 39 celsius - that's 103 fahrenheit! I am hot. We must have found the right spot because there is not a seat in the house. I am way too hot to stand around. Thankfully a table opens right up, a minute later our server comes to the table. He asks what we would like to order. I learn that O Portao is owned and operated by three friends Andre, Tiago, and Pedro (all with full time day jobs.) Our server is actually one of the owners - Andre. Apparently Gin is becoming very big in Portugal. We are told Gin bars are popping up everywhere. I see the tapas menu posted on a chalkboard on the wall behind him. I place my order, but I am slightly confused. I don’t see a Gin menu anywhere. He tells us that this busy local gin and tapas bar serves 100 plus gins sourced both locally and globally.
We are all impressed with his knowledge of the different Gins they have in stock (it is quite a selection). Andres, personally recommended some of their most popular Gin, and stirred up awesome cocktails for us. I decide my favorite is Nordes Gin a Galician Gin from Spain. This gin’s profile, for you gin lovers, is pretty unique. With a floral, fresh fruit and soapy perfume nodes is distilled using Albarino grapes. Finishing with juniper and spice, this gin with some tonic and fresh bay leaf is refreshing. I paired my cocktail with some grilled octopus (buttery and delicious) and potato croquettes. Several items later, my palette is pleased, and hunger satisfied.
We are ready to move on to the next local spot. As I stand to thank Andres and the guys for the excellent experience, Andres comes over to the table with a few rounds of his favorite after dinner drinks. Something sweet to end the meal...Did i forget where I was? There is no other way. A toast to great food, awesome drinks, and new friends. Not only is the Gin great at O Portao, but these guys are serving up some great bites.
A traveler and chef based in the Hudson Valley, NY, who can't get enough of the road and off-the-beaten-path experiences.