Bloody Mary Mix #4

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Note: this recipe has ‘bright, high’ notes from the citrus, balanced against savory flavors from the brown sauces.

Adjust for salt by substituting celery seed for celery salt, and/or use reduced salt soy sauce.

  • 200ml V8 original
  • 50ml Cholula Hot Sauce, Chili & Garlic flavor
  • 50ml lemon juice
  • 25ml reduced sodium soy sauce
  • 25ml Worcestershire sauce
  • 25ml Apple Cider Vinegar
  • 1 tsp celery salt (sub 1 tsp celery seed)
  • 1 teaspoon horse radish
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • 2 dashes fish sauce

Combine in a shaker pint, shaking vigorously to combine.

Combine 4:1 with vodka, shaken over ice and serve garnished with celery, etc.

Chewy caramel candy #2

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  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 1 stick butter
  • 14 oz evaporated milk
  • 2 oz light cream
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 2 sprigs rosemary

Butter, evaporated milk, lemon zest, lemon juice, Rosemary. Simmer 10 minutes and cool

Sugar and corn syrup, heat to 340°F then slowly add liquid, not boiling over.

Return to heat and whisk continuously until the syrup reads 240°F. Pour into a prepared, lined 9×9 pan.

Strawberry Daqueri (classic)

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  • 1 lime, juiced
  • 2 medium strawberries, sliced
  • 1 oz simple syrup
  • 3 oz silver rum (or preference)
  • 1 strawberry for garnish
  • Sugar

Split a whole ripe strawberry leaving the crown intact, and wet the rim of a rocks glass. Rim the glass with turbinado sugar.

Muddle 2 medium strawberries with the juice of 1 lime in a cocktail shaker. Add simple syrup, rum and ice. Shake and pour into the glass. Garnish with the strawberry.

Sourdough Pita

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This recipe is about 76% hydration dough, and does not use extra yeast.

Makes 8 flatbreads.

Ingredients

  • 330g all-purpose flour
  • 12g sugar
  • 12g salt
  • 12g olive oil
  • 230g water
  • 165g sourdough starter

Directions

Add all ingredients to the bowl of a stand mixer. Using a paddle attachment, combine ingredients on low until a rough dough forms. Cover and rest at room temperature 30 minutes.

Using a dough hook attachment, knead the dough on medium-low speed for 5 minutes until the dough is smooth and elastic. Cover and ferment at room temperature for 10-12 hours, or refrigerated for up to 2 days.

Turn out onto floured surface and divide into eight equal portions. Form each portion into a ball and rest 30 minutes.

Preheat a baking steel or pizza stone in the center of an oven to 475°F.

Shape each dough ball into a flat disk between ⅛” and ¼” thick, about 8 inches across. Allowed the shaped disks to dry slightly, then flip damp side up I to the stone or steel. (You may also lightly spritz the underside exposed after flipping to enhance pocketing.)

Bake pitas until lightly browned and puffy, approximately 6 minutes each.