Sail 4th of July cocktail party waters successfully with Dark and Stormy Float from Boozy Shakes (Ryland Peters & Small, March 2015) by Victoria Glass...
Dark & Stormy Float
A Dark & Stormy is the perfect summer cocktail. With an added few scoops of Ginger and Lime Ice Cream, summer just got cooler.
2–3 scoops Ginger and Lime Ice Cream (see below) 50 ml/13⁄4 oz. dark rum 275 ml/1 cup and 1 tablespoon fiery and aromatic ginger beer, such as Fentimans Ginger and Lime Ice Cream 1 pint Vanilla Ice Cream made without the vanilla pod/bean 2 teaspoons ground ginger 2 balls stem ginger in syrup, finely chopped, plus extra to decorate 4 tablespoons syrup from the jar of stem ginger the grated zest and freshly squeezed juice of 4 limes, plus extra to decorate 1 milkshake glass
Makes 400 ml/14 oz. and serves 1
Begin by making the Ginger and Lime Ice Cream or use a good- quality store-bought ice cream. For homemade ice cream, make Vanilla Ice Cream, omitting the vanilla pod/bean and whisking the ground ginger into the cream in the saucepan instead. Add the chopped stem ginger, ginger syrup and the zest and juice of the limes to the custard before chilling.
Place the glasses in the freezer to chill for a few minutes.
For the shake, place a scoop of ice cream at the bottom of the glass before adding the rum and half of the ginger beer. Once the foam stops rising, add another scoop of ice cream before adding the remaining ginger beer. Top with an extra scoop of ice cream if you want to, and decorate with chopped stem ginger and lime zest.
(* Recipe reproduced with permission from 'Boozy Shakes' by Victoria Glass- Published by Ryland Peters & Small, March 2015- Photography by Gareth Morgans)
Find Cote d'Azur on your Plate for July 4th, Pissaladiere from Flavors of Summer (Ryland Peters & Small, April 2015).
Pissaladière with Provençal olive relish
You will fall in love with Pissaladière the first time you bite into a slice. The saltiness of the anchovies and sweetness of the caramelized onions with olive relish is sensational.
375 g/3 cups all-purpose/plain flour 7 g/1⁄4 oz. active dry/fast action yeast 2 tablespoons fresh thyme leaves 1⁄2 teaspoon salt 300 ml/11⁄4 cups warm water 125 ml/1⁄2 cup olive oil, plus extra to serve 8 red onions, peeled and thinly sliced
Provençal Olive Relish (see below)
12–14 anchovy fillets 15 pitted black olives fresh thyme sprigs, to garnish a baking sheet, greased with olive oil
Begin by making the dough. Place the flour, yeast, thyme and salt in a ceramic bowl, and mix together. Stir in the water and 60 ml/ 1/4 cup of the oil until combined. Cover with a paper towel or clingfilm/plastic wrap and set aside to rise for 2 1/2–3 hours until it doubles in size.
To caramelize the onions, place a large skillet/frying pan over medium–low heat and add the remaining olive oil and the onions. Cook for about 25 minutes, stirring occasionally, until the onions are golden brown and soft. Set aside.
Preheat the oven to 260ºC (500ºF) Gas 10 or as high as it will go.
Turn the risen dough out onto the prepared baking sheet. Gently press the dough with the palms of your hands, stretching it to the edges of the pan. Spread the onions over the dough and randomly dollop the Provençal Olive Relish on top. Arrange the anchovies and olives evenly on top.
Bake in the preheated oven for about 15–20 minutes, until the dough is golden and crispy. Remove from the oven and slice into portions.
Serve, garnished with sprigs of thyme and a drizzle of olive oil.
Provençal olive relish
This is Provence in a jar! The olives are drenched in oil and spiced with capers and salty anchovies. It works perfectly atop bruschetta, pizzas, crudités, and pickled eggs, or lightly spread on chicken before roasting in the oven.
200 g/2 cups pitted Kalamata olives, drained 12 anchovy fillets 40 g/1⁄4 cup capers, drained grated zest and juice of 1 lemon 60 ml/1⁄4 cup extra virgin olive oil, plus extra to cover cracked black pepper sterilized glass jars with airtight lids
MAKES 700 ML/3 CUPS
Place all the ingredients in a food processor and blend until the mixture is almost smooth but still has some texture. Season with pepper. Pack the relish into a sterilized glass jar and drizzle with a little olive oil to cover the surface. Store in the refrigerator for up to 6 months.
(* Recipe reproduced with permission from 'Flavors of Summer'- Ryland Peters & Small, April 2015)